Controlled acidification of food products using lactic- or glycolic acid oligomers/derivatives
AssigneePurac Biochem B.V.
InventorsJan van Krieken, Edwin Bontenbal
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Abstract
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.
Claims13
A method for acidification of a food product, comprising adding to the food product an oligomer having a terminal alkyl or glycerol ester according to the following formula:
- in which R1 is an alkyl having 2-10 carbon atoms or glyceroyl;
- n is 2-50;
- and R2 is independently hydrogen or methyl;
- wherein the acidification occurs without the addition of catalysts or enzymes.
Dependencies are inferred from the claim text.