CA1283800C - Acid preservation systems for food products - Google Patents
Acid preservation systems for food productsInfo
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- CA1283800C CA1283800C CA000520320A CA520320A CA1283800C CA 1283800 C CA1283800 C CA 1283800C CA 000520320 A CA000520320 A CA 000520320A CA 520320 A CA520320 A CA 520320A CA 1283800 C CA1283800 C CA 1283800C
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Abstract
ABSTRACT OF THE DISCLOSURE
Fumaric acid is used alone or in combination with a food acidulent to preserve acid containing food products from microbiological spoilage in the absence of or at reduced levels of chemical preservative.
Fumaric acid is used alone or in combination with a food acidulent to preserve acid containing food products from microbiological spoilage in the absence of or at reduced levels of chemical preservative.
Description
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This invention relates to a method of preser~ing food products against microbiological spoilage and to the preserved Eood products obtained thereby.
Growing popularity of health foods and natural foods has greatly increased the need for a method of preventing food spoilage without use of the usual chemical food preservatives or lengthy thermal processing times. Even when used, it is desired to employ chemical food preservatives at reduced levels and to reduce the thermal processing time~ Additionally, certain organoleptic properties which are desirable in some foods are only obtainable in the absence or reduction of chemical preser-vatives or with reduced thermal processing time.
Most common food spoilage problems are caused by unwanted growth of bacteria, yeasts and molds. In those foods wherein acid is present, the pH is generally sufficiently low that growth of bacteria which are harmful to man or animals is inhibited~ Certain bacteria, molds and yeasts, however, may grow under these pH conditions to cause spoilage.
A recent attempt to solve this problem in low acid foods has been described in U.S. Patent No. 4,145,451 to Oles, wherein microbiological spoilage is prevented by use of phos-phoric acid in synergistic combination with acetic acid, and in the absence of the usual chemical food preservatives. The prior art use of sugar and organic acids for the preservation of food products including salad dressings, mayonnaise, and condiments as well as reference to the well-known relationship between the requirements for sugar and acid as used in the preservation of foods is also discussed in the Oles patent.
In accordance with the present invention, storage stable acid containing food products may be prepared by adding thereto for preservation purposes fumaric acid or fumaric acid in combination with a food acidulent at a level sufficient to pre-vent spoilage.
Acid containing food products including soups, sauces for meats, vegetables and fish, marmalades, jellies, jams, syrups, beverages, salad dressings and mayonnaises may thus be produced wherein microbiological spoilage attributable to lactic acid bacteria, and particularly lactobacilli, is prevented with : ~ ~s~ 3~
or without the use of chemical preservatives and/or the need for lengthy thermal processing times.
Thus, in accordance with a first aspect of the present invention, there is provided a preserved food composition com-prising a food ingredient which is susceptible to microbiologicalspoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent other than acetic acid, based on the total moisture content of the food composition, and between about O.OOS and about 1.5 percent by weight fumaric acid, based on the total moisture content of the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food lS acidulent being sufficient to preserve the food composition against microbiological spoilage.
According to a second aspect, there is provided a preserved food composition comprising a food ingredient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between abou.t 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on the total moisture content of the food composition, and between about 0.005 and about 0.1 percent by weight fumaric acid, based on the total moisture content o~ the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being sufficient to preserve the food composition against microbiological spoilage.
According to a third aspect there is provided a preserved food composition comprising a food ingredient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on the total moisture content of the food composi.tion, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on the tota] moisture content of ~he food comp~sition, the amount of fumaric acid or the comhined amoun~s of fumaric acid and food acidwlent being sufficient to preserve the food comp~sition against microbiological spoilage, wherein the food ingredient is selected from the group consisting of soups, sauces, marmalades, jellies, jams, syrups and beverages.
The percent food acidulent and fumaric acid contents herein are expressed as weight percent based on total moisture presen~ in the food compositions. All other percents are calculated as weight percent of the total composition.
Generally, consistent with producing a palatable food composition a food acidulent is added until the desired level of tartness is attained and then fumaric acid is added until effective preservation is achieved. It has been found that even at levels as low as 0.005% fumaric acid effectiqe preservation is obtained. Typical food acidulents are, for example, malic acid, acetic acid, adipic acid, citric acid, phosphoric acid and lactic acid. The relative amounts of food acidulent and fumaric acid added to the product are chosen to provide effective preservation of the food product against microbiological spoilage in the presence or absence of chemical preservatives or at reduced thermal processing times. Alternatively, the relative amounts of food acidulent and fumaric acid are chosen to allow the amount of chemical preservative needed to prevent microbiological spoilage ~5 to be reduced.
Microbiological spoilage, as used herein, is that spoilage caused by growth of lactic acid bacteria and particu-larly lactobacilliO Effective preservation, as used herein, is die off of lactobacilli at both high and low contamination levels in four weeks. Die off for high level inoculations is at least a 3 log drop in contaminants. Die ,i off for low level inoculations is at least a 1 log drop in contaminants.
In those ood products wherein a ~ood acidulent is not normally an inqredient or i5 not required for flavor, Fumaric acid may be used with or without the food acidulent as a preservative to prevent microbiological spoilage in the presence or absence of chemical preservatives.
Alternatively, the fumaric acid may be added in quan~ities sufficient to reduce the amount of chemical preservative required to prevent microbiological spoilage.
Optional ingredients used in producing the food products of this invention include, but are not limited to, tomato pulp, beef extract, microcrystalline cellulose, mus-tard powdert orange peel, orange juice concentrate, pectin, orange oil, calcium chloride, grape juice, calcium s~ccharin, ; peach puree, invert 3yrup, skim milk, egg yolk, buttermilk, buttermilk solids, dehydrated sour crea~, nonfat dry milk, food particulate~, such as bacon, cheese and minced vege-tables, salt, gum~, such as xanthan and algin derivativesy emulsifier~, starch, spices and flavors, ethylenediamine-tetraacetic acid ~hereinafter EDTA), and chemical preserva-tives, such as potassium sorbate and sodium ben?oate.
The ingredients utilized in the food products of thi invention are well known~ Any of the well known triglyceride oils or mixtures thereof derived from oil seeds may be used, for example cottonseed, 90ybean, corn or saf-flower. Sweeteners includin~ sucrose, dextrose, fructose and corn syrup solids may be used. Sucrose is the preferred sweetener. The level of use of sweetener i~ determined based on its sweetening power as compared with sucrose as the 3~
standard (hereinafter sucrose equivalent). Artificial sweeteners also may be used.
The food acidulent is typically incorporated in the formulations of this invention to a level of about 10% food S acidulent.
The acetic acid is typically incorporated in the ~ormulations of this invention a~ vinegar oE about 100 grain strenqth, i.e., about 10~ acetic acid.
The source of egg yolk may be whole eggs or dry or li~uid egg yolk and may be fresh or frozen. The egg yolk content is expressed in terms of egg yolk solid in the exam-ples provided herein. The gums, starches, spices and flavors that are utilized in this invention are well known to those in the food industry and are conventionally employed for food use~. While a gum and a -~tarch may be utilized together, generally if a starch is added the gum is omitted and vice versa. Moisture, aa used herein, includes moisture in water, buttermilk, lactic acid and other ingredient The food products of this invention may be pourable or semisolid, emul~ified or nonemulsified, carbonated or uncarbonated, they may contain oil or be oilles3 as that term is ~enerally understood in food technology. The food products oÇ this invention include, but are not limited to, soup~, sauces ~or meat~, veqetables and fiqh, marmalades, jam~, jellie~, syrup~, beverages" and salad dressings as those term~ are broadly understood. A 50Up is any liquid food made by cooking meat, vegetables and/or fish in a liquid, for example, water or milk. A sauce is any liquid or soft dres~i~g served with food as seasoning. Sauce as used herein is understood to include sauces for meats, vegetables and fish, including all kinds of seafood. A marmalade, jam, ~f~
and jelly are any thick liquid or semisolid food made with a sweetner, water and fruit juices. A syrup is any thick liquid food made with a sweetner, water and natural or arti-ficial flavorings. A beverage is any liquid food which includes carbonated or uncarbonated drinks. Typical examples of beverages are soft drinks, beer, cider, wine, milk con-taining drinks, and fruit and vegetable juices and drinks. A
salad dressing is any savory liquid or semisolid cooked or uncooked food which may be used as a dressing for salad.
Salad dressing as used herein is understood to include but not be limited to: mayonnaise, two-phase Italian dressing, oil-free dressing, French dressing, cucumber dressing, blue cheese dressing, creamy Italian dressing, sour cream and bacon dressing and imitations thereof, including those for which federal standards have and have not been adopted.
Salad dressing a~ used herein i5 also understood to include that food product 3imilar in appearance to mayonnaise but which is stiffened by an addition of a ~ooked starch paste.
Sandwich spread~ utilizing a mayonnaise or ~alad dressin~
base are also within the scope of the present invention. It i5 within the scope of invention that the foad products dis-cussed herein may have a reduced or low calorie content.
In those food products which normally include acetic acid a~ an ingredient an improved effect is observed when the amount o acetic acid is reduced and fumaric acid is sub~tituted therefor in an amount such that the total amount of tit~atable acid is the same a3 it would be if only acetic acid had heen used.
I~ has been di~covered that if the quantity of the food acidulent is selected so that the desired degree of tartness is achieved, and then umaric acid i5 added so that the total titratable acid available is e~ual to that amoun~
available in the previously formulated food product containing only the food acidulent, ~he need for chemical p~eservatives and/or lengthy thermal processing times to - prevent microbiological spoilage is eliminated. Alterna-tively, the amount of chemical preservative and/or the length of thermal processing which is necessary to prevent spoilage is greatly reduced when fumaric acid is added but the total titratable acid is less than the amount of titratable acid present in the original ormulation. Only small amounts of fumaric acid need be used alone or in combination with the food acidulent. Generally, as little as about 0.005 percent to about 1.5 percent fumaric acid based on total moicture is necessary. Any food grade fumaric acid is suitable.
Generally, consistent with the aim of producing a palatable food composition for the purpose intended, the food products of this invention may have, for example, any of the ingredients listed in the examples below at the indicated levels. All percentR are based on weight percent of the total composition except that the percent fumaric acid and food acidulent (aceti~ acid) are expressed as weight percent based on total moisture present where indicated~
These formulations are presented by way of example only and other formulation~ for SOUp5, sauce~, marmalade~, jellies, jams, syrups, beverages, and dressings for salads are well known in the art and ean be used in the practice of thi~ invention. Similarly, the techniques for the manufac-ture of the~e product~ of the types described herein are well known and within the skill of the art and only general pre-paration descriptions are given.
f ~' f Example 1 A typical soup has the ~ollowing compo~ition:
INGREDIENT WEIGHT PERCENT
RanaeS~ecific Example Tomato Pulp 50 90 76.4 Water 10-50 18.1 Sugar 0-20 1.8 Beef Extract 0-5 1.1 Spices and Flavors 0-5 1.0 Salt 0-5 0 9 Wheat Flour 0-5 0.4 Fumaric Acid 0.01-1.5 0.2 Citric Acid 0-1 0.1 Soybean Oil 0-60 0 Example 2 A typical ~auce has the ollowing composition:
INGREDIENT WEIGHT PERCENT
_ 8ae~QS~eci~ic Example Water 20-90 56~3 Soybean Oil 0-60 38.0 Microcrystalline Cellulose 0-5 1.5 ~cetic Acid 0-1.8 1.3 Mustard Powder 0-5 1.5 Salt 0-5 0.55 Egg Yolk Solids 0-8 0.30 Fumaric Acid 0.01-1.5 0.30 ~ums 0-2 0.15 Potassium Sorbate 0-1 0.10 Example 3 A typical reduced calorie imi~ation marmalade has the following composition:
INGREDIENT WEIGHT PERCEMT
Ranae Specific Example Water 20-9Q 52~56 Sugar 0-50 27.0 Orange Peel 0-20 i5.2 Orange Juice Concentrate 0-8 4.0 10 Pectin 0-5 0.75 Fumaric Acid 0.01-1.5 0.20 Citric Acid 0-1 0.10 Orange Oil 0 2 0.08 Sodium Benzoate 0-2 0.078 15 Calcium Chloride 0-1 0.03 Colorin~ 0-l 0.002 Example 4 A typical reduced calorie imitation jelly has the following compo ition:
RanqeSpecific Example Grape Juice 20-90 52.0 Water ` 10-50 26.0 Sugar 0-50 20.0 25 Pectin 0-5 1.1 Grape Flavor 0-~ 0-5 Fumaric Acid .01-1.5 0.2 Citric Acid 0-1 0.1 Sodium Benzoate 0-2 0.07 30 Calcium Chloride 0~1 0.03 g _ J, 3 Exam~e 5 A typical low calorie syrup has the following composition:
INGREDIENT ~EIGHT PERCENT
Ran~eSPecific Example Water 10-99 98.50Z
Gums 0-1 0.55 Strawberry Flavor 0-2 0.24 Fumaric Acid 0.01-1.5 0~30 Citric Acid 0-1 0.15 Calcium Saccharin 0-2 0.15 Sodium Benzoate 0-2 0.10 Certified Color 0-1 0.008 Exam~le 6 A typical beverage has the following composition:
INGREDIENT WEIGHT PERCENT
Ranqe SPecific Example Water 30-90 54.03 Peach Puree 20-40 30.57 (Soluble Solid~ 13.0-13.5%) Invert Syrup (76.5 Brix~ 5-20 11.90 Orange Juice Concentrate 0-8 3.00 (4~ Brix) Fumaric A~id 0.01-1.5 0.25 Malic Acid 0-2 0.10 Sodium Benzoate 0-2 0.10 Orange Oil 0-2 0.05 -I
Example 7 ~nother typical beverage has the following composition:
INGREDIENT WEIGHT PERCENT
Ran~eS~ecific Example ~ater 30-90 65.20 Skim Milk 10-30 14.50 Sugar 0-30 12.35 Orange Concentrate 1-6 3.47 (57.5 Brix) Nonfat Dry Milk 1-6 3.10 Pectin 0-5 0.80 Fumaric Acid 0.01-1.5 0.24 Gums 0-1 0.10 15 Flavor 0-l 0,10 Sodium ~enzoate 0-2 0.10 Color 0-1 0.04 .3~3 Example 8 A typical hi9h oil containing dressing for salad, which may be either semisolid or pourable, has the following composition:
RanqeSpecific Example Oil 30-60 50.0 Moisture 20-50 32.97 Sweetener 0-20 8.0 Egg Y~lk 0-8 2.0 Food Particula~es 0-25 0 Nonfat Milk Solids 0-10 2 Salt 0-5 1.5 Gums 0-2 0.75 Starch 0-20 0 Spices and Flavors 0-5 2.0 Acetic Acid* 0-1.8 1.1 Fumaris Acid* 0.01-1,5 1.28 * Expressed a~ weight percent based on total moisture.
f Exam~le 9 A typical low-oil containing dressing for salad, which may be either pourable or semisolid, has the following compo~ition:
RanqeSpecific Example Oil 1.5-20 15.0 Moi~ture 25-90 67,22 Sweetener 0-25 10.0 10 Egg Yolk 0-8 0.0 Emulsifiers 0-1 0O3 Nonfat Milk Solids 0-10 0.0 Salt 0-5 2.0 Gums 0-5 1.5 15 Starch 0-20 0.0 Spices and Flavors 0-10 2.5 Food Particulates 0-25 0.0 Ace~ic Acid* 0-1.8 0.89 Fumaric Acid* 0.01-1.5 1.31 * Expres ed a~ weight percent based on total moi5ture.
Exam~le 10 A typical oilless dressiny has the following composition:
INGREDIENT WEIGHT PERCENT
RanqeSpecific ExamDle Oil ~1.5 0.75 Moisture 50 96 73.02 Sweetener 0-30 i5.0 Food Particulates 0-25 2.0 Nonfat Milk Solids 0-10 0.0 Salt 0-5 2.0 Gums 0-5 2.5 Starch 0-20 0.0 Spices and Flavors 0-10 3.0 Acetic Acid* 0-1.8 0.96 Fumaric Acid* 0.01-1.5 1.41 * Expressed as weight percent based on total moisture.
The following general procedure was used to produce the sauce formulation in Examples 11-12 and the dressing formulation~ illustrated by Examples 13-28 except that in Examples 12, 16, 17, 22, 23, 26 and 28 fumaric acid was not added. All numbers in TABLE I, III, V and VI represent weight percen~ of the total composition except that the percent fumaric and acetic acid are expressed as weight percent based o~ total moisture where indicated.
Spice~ and flavor~ were mixed together in abou~ an 80~ vinegar and 20~ w~ter solution.
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Where used, fumaric acid was added to the water to form a main mix~ The main mix was heated until the fumaric acid dissolved (approximately 60C).
The main mix wa~ then cooled to approximately 30C
S and the remaining ingredients except the emulsifier and gum were added. The resultant mix was agitated at room temperature.
The emulsifier and gum were mixed with a quantity of oil sufficient to form a slurry which was then transferred to the main mix. The rest of the oil was then added to the main mix which was agitated until the oil was adequately dispersed. The product was then emulsified and bottled. It was stored at refrigeration temperature, (approximately 4C) until microbiological testin~ was begun.
Resistance to spoilage in all examples te~ted was determined by inoculating duplicate samples of each formula~
tion with 101 to 102 (low ievel) and 104 to 105 (high level) mixed laotobacilli strains measured as number of organisms/ml of substance and by inoculating samples of each formulation with 101 to 102 and 104 to 105 mixed yeast strains measured as number of organisms/ml of substance. Incubation was at 27C and standard microbiological procedures were used to make initial plate count~ and plate counts during the test period.
Effective preservation, a~ used herein, means die off of contaminant at both high and low contamination levels in four weeks. Die off for high level inoculation~ is at lea~t a 3 109 drop in contaminants. Die off for low level inoculations is at least a 1 log drop in contaminants. ~or-derline preservation, as defined herein, means no increase in /
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contaminant at either the high or low level o~ inoculation in four weeks. In those cases where growth occurred at either the high or low level~ there was no effective preservation as that term has been defined herein.
The results of the microbiological testing on the barbecue sauce formulations in Examples 11 and 12 (Table I) are summarized in Table II. The fumaric acid preservation system in Example ll demonstrated preservative effectiveness against high and low lactobacilli growth. Example 12, with-out fumaric acid was stable after a low level inoculation and was stable for 2 months at the higher inoculation level.
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TABLE I
INGREDIENT EXAMPLE
Water 39.g5 40.00 5 Brown Suqar 10.00 10.00 Corn Syrup 18.6 18.6 Tomato Paste 9.26 9.26 Distilled Vinegar 8.40 8.40 Soy Sauce 4.gO 4.90 10 Lemon Juice 1~8 1.8 Chili Sauce 0.40 0.40 Mustard Flour 0.25 0.25 Starch 1.6 1.6 Spice Blend 0.13 0.13 15 Gum 0.29 0.29 Sodium Renzoate 0.10 0.10 Potassium Sorbate 0.10 0.10 EDTA 0.007 0.007 Flavoring 3 r 15 3 ~15 20 8ydroly2ed Vegetable Protein 0.17 0.17 Salt 0.84 0.84 Fumaric acid 0.05 0.00 ''`' .,. ,.~ .,.
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The results o~ the microbiological testing on or-mulations shown in Examples 13-17 (Table III) are summarized in TABLE IV. The preservation system contained in the formu-lation of Example 14 demonstrated preservative effectiveness against both high and low lactobacilli growth and was border-line with respect to yeast growth. The preservation system contained in the ormulation of Examples 13 and 15 demon-strated pre~ervative efectiveness against both high and low level lactobacilli, but was not effective as a preservative against yeast growth.
The formulation illustrated by Example 16, which contained no fumaric acid, was ineffective as a preservative against yeast at both high and low inoculation levels and was borderline against lactobacilli growth. The formulation lS illustra~ed by Example 17, which contained no fumaric acid, wa~ ineffective as a preservative against high and low level lactobacilli and al~o ineffective against high and low level yea.~t.
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TA~LE III
INGREDIENT EXAMPLE
Soybean Oil 31.9 31.9 31.9 31.9 31.9 5 Moisture 52.0 51.6 50.8 51.3 51.8 De~ydrated Sour Cream 1. 9 1. 9 1. 9 1. 9 1. 9 Nonfat Dry Milk Solids O . 9 o . 9 0 . 9 0 . 9 0 . 9 Sugar 5,7 5.7 5,7 5 7 5 7 Salt 2.9 2.9 2.9 2.9 2.9 10 Hydrolyzed Yeast 1.3 1.3 1.3 1.3 1.3 Gum 1.3 1.3 1.3 1.3 1.3 Spices and ~lavors 1.0 1.0 1.0 1.0 1.0 Emulsifier 0.3 0.3 0.3 0.3 0.3 EDTA 0.009 0.009 0.009 0.009 0.009 15 Acetic Acid* 0.96 0.970.98 2.9 1.91 Fumaric Acid* 0.47 1.472.85 0.0 0.0 * Expressed a~ weight percent based on total moisture.
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Examples 18-22 (Table V) are illustrative of salad dressings having fumaric acid and reduced levels o~ chemical preservatives.
The results of the microbiological tests on formulations shown in Examples 18-22 are summarized in Table IV.
It has been observed that the preservation systems contained in the formulation of Examples 18 22 are e~fective preservatives against lactobacilli at high and low inoculation levels and against yeast at high and low inoculation levels. The formulation illustrated by Example 22, which contained no ~umaric acid, was effective as a preservative against yeast but was borderline as a preservative against lactobacilli.
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ThBLE V
INGREDIENT EXAMPLE
_18 19 20 21 22 Soybean Oil . 46.9 38.8 50.0 39.2 49.9 5 Moisture 27.6 31.1 21.5 31.7 20.4 Dehydrated Sour Cream 10.3 15.4 14.8 15.2 15.2 Buttermilk 2.4 2.6 2.2 2.5 2.5 Sucrose 4.2 4.3 4.3 4.3 4.3 Salt 1.4 1.6 1.6 1.6 1.6 10 Lactic Acid 0.90 0.86 1.0 0.8 0.8 Gum 0.32 0.35 0.25 0.35 0.35 Spices and Flavors 0.09 0.1 0.37 0.29 0.25 Food Particulates 2.45 0.9 0.2 0.0 0.0 Sodium Benzoate 0.1 0.1 0.1 0.1 0.1 15 Potassium Sorbate 0.2 0.2 0.1 0.1 0.2 Nonfat Dry Milk Solids 2.0 2.0 2.0 2.0 2.5 Emulsifier 0.2 0.2 0.2 9.2 0.2 EDTA 0.007 0.007 0.007 0.007 0.007 Acetic Acid* 0.93 1.31 1.42 1.25 1.95 20 Fumaric Acid* 0.32 0.32 0.47 0.32 0.0 Expre~sed as weight percent based on total moisture.
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Examples 23-28 ~Table VI) are illustrative of salad dressings having lower (.03%-.050%) levels of fumaric acid.
The results of the microbiological tests on formu-lations in Examples 23-28 are summarized in TABLE VII. It has been observed that the preservation systems using even the lower levelq of fumaric acid contained in the formulation of Examples 23-28 are effective preservatives against lacto-bacilli at high and low inoculation levels. The formulations of Examples 26 and 28 without fumaric acid had higher levels of lactic acid which did not significantly effect the preser-vation time thereby illustrating that it is the fumaric acid which is critical to preservation against lactobacilli contamination.
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TABLE VI
¦ Example Ing~edient 23 24 25 26 27 28 Moisture (water) 40.5340.98 40.75 39.70 40.15 38.88 Soybean Oil 19.00 19.0019.00 19.00 19.00 19.00 Corn Syrup 13.73 13.7313.73 13.73 13.73 13.73 Tomato Paste 9.47 9.47 9.47 9.47 9.47 9-47 Distilled Vinegar 6.65 6.15 6.40 7.44 6.94 8.28 Egg Yolk Solids 2.78 2.78 2.78 2.78 2.78 2.78 Bacon 2.00 2.00 2.00 2.00 2.00 2.00 Pickle Relish2.00 2.00 2.00 2.00 2.00 2.00 Salt 1.39 1.39 1.39 1.39 1.39 1.39 Bacon Flavor 0.40 0.40 0.40 0.40 0.40 0.40 Chili Flavor 0.37 0.37 0.37 0.87 0.87 0.37 Lactic Acid 0.27 0.27 0.27 0.31 0.31 0.35 Xanthan 0.26 0.26 0.26 0.26 0.26 0.26 Mustard 0.25 0.25 0.25 0.25 0.25 0O25 Polysorbate 0.20 0.20 0.20 0.20 0.20 0.20 Algin 0.18 0.18 0.18 0.18 0.18 0.18 )20 Relish Seasoning 0.16 0.16 0.16 0.16 0.16 0.16 Methocel 0.11 0.11 0.11 0.11 0.11 0.11 Potas~ium Sorbate 0.10 0.10 0.10 0.10 0.10 0.10 Sodium Benzoate 0.10 0.10 0.10 0.10 0.10 0.10 Vinegar Toner0.05 0.05 0.05 0.05 0.05 0.05 EDTA 0.01 0.01 0.01 0.01 0.01 0.01 Fumaric Acid --- 0.05 0-03 ~-~ 0-05 ~~~
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r While these examples described what are believed to be preferred embodiments of the present invention, those skilled in the art will recognize that other and further modifications may be made thereto without departing from the S spirit of the invention and it is intended to claim all such changes as fall within the true scope of the invention.
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This invention relates to a method of preser~ing food products against microbiological spoilage and to the preserved Eood products obtained thereby.
Growing popularity of health foods and natural foods has greatly increased the need for a method of preventing food spoilage without use of the usual chemical food preservatives or lengthy thermal processing times. Even when used, it is desired to employ chemical food preservatives at reduced levels and to reduce the thermal processing time~ Additionally, certain organoleptic properties which are desirable in some foods are only obtainable in the absence or reduction of chemical preser-vatives or with reduced thermal processing time.
Most common food spoilage problems are caused by unwanted growth of bacteria, yeasts and molds. In those foods wherein acid is present, the pH is generally sufficiently low that growth of bacteria which are harmful to man or animals is inhibited~ Certain bacteria, molds and yeasts, however, may grow under these pH conditions to cause spoilage.
A recent attempt to solve this problem in low acid foods has been described in U.S. Patent No. 4,145,451 to Oles, wherein microbiological spoilage is prevented by use of phos-phoric acid in synergistic combination with acetic acid, and in the absence of the usual chemical food preservatives. The prior art use of sugar and organic acids for the preservation of food products including salad dressings, mayonnaise, and condiments as well as reference to the well-known relationship between the requirements for sugar and acid as used in the preservation of foods is also discussed in the Oles patent.
In accordance with the present invention, storage stable acid containing food products may be prepared by adding thereto for preservation purposes fumaric acid or fumaric acid in combination with a food acidulent at a level sufficient to pre-vent spoilage.
Acid containing food products including soups, sauces for meats, vegetables and fish, marmalades, jellies, jams, syrups, beverages, salad dressings and mayonnaises may thus be produced wherein microbiological spoilage attributable to lactic acid bacteria, and particularly lactobacilli, is prevented with : ~ ~s~ 3~
or without the use of chemical preservatives and/or the need for lengthy thermal processing times.
Thus, in accordance with a first aspect of the present invention, there is provided a preserved food composition com-prising a food ingredient which is susceptible to microbiologicalspoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent other than acetic acid, based on the total moisture content of the food composition, and between about O.OOS and about 1.5 percent by weight fumaric acid, based on the total moisture content of the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food lS acidulent being sufficient to preserve the food composition against microbiological spoilage.
According to a second aspect, there is provided a preserved food composition comprising a food ingredient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between abou.t 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on the total moisture content of the food composition, and between about 0.005 and about 0.1 percent by weight fumaric acid, based on the total moisture content o~ the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being sufficient to preserve the food composition against microbiological spoilage.
According to a third aspect there is provided a preserved food composition comprising a food ingredient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on the total moisture content of the food composi.tion, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on the tota] moisture content of ~he food comp~sition, the amount of fumaric acid or the comhined amoun~s of fumaric acid and food acidwlent being sufficient to preserve the food comp~sition against microbiological spoilage, wherein the food ingredient is selected from the group consisting of soups, sauces, marmalades, jellies, jams, syrups and beverages.
The percent food acidulent and fumaric acid contents herein are expressed as weight percent based on total moisture presen~ in the food compositions. All other percents are calculated as weight percent of the total composition.
Generally, consistent with producing a palatable food composition a food acidulent is added until the desired level of tartness is attained and then fumaric acid is added until effective preservation is achieved. It has been found that even at levels as low as 0.005% fumaric acid effectiqe preservation is obtained. Typical food acidulents are, for example, malic acid, acetic acid, adipic acid, citric acid, phosphoric acid and lactic acid. The relative amounts of food acidulent and fumaric acid added to the product are chosen to provide effective preservation of the food product against microbiological spoilage in the presence or absence of chemical preservatives or at reduced thermal processing times. Alternatively, the relative amounts of food acidulent and fumaric acid are chosen to allow the amount of chemical preservative needed to prevent microbiological spoilage ~5 to be reduced.
Microbiological spoilage, as used herein, is that spoilage caused by growth of lactic acid bacteria and particu-larly lactobacilliO Effective preservation, as used herein, is die off of lactobacilli at both high and low contamination levels in four weeks. Die off for high level inoculations is at least a 3 log drop in contaminants. Die ,i off for low level inoculations is at least a 1 log drop in contaminants.
In those ood products wherein a ~ood acidulent is not normally an inqredient or i5 not required for flavor, Fumaric acid may be used with or without the food acidulent as a preservative to prevent microbiological spoilage in the presence or absence of chemical preservatives.
Alternatively, the fumaric acid may be added in quan~ities sufficient to reduce the amount of chemical preservative required to prevent microbiological spoilage.
Optional ingredients used in producing the food products of this invention include, but are not limited to, tomato pulp, beef extract, microcrystalline cellulose, mus-tard powdert orange peel, orange juice concentrate, pectin, orange oil, calcium chloride, grape juice, calcium s~ccharin, ; peach puree, invert 3yrup, skim milk, egg yolk, buttermilk, buttermilk solids, dehydrated sour crea~, nonfat dry milk, food particulate~, such as bacon, cheese and minced vege-tables, salt, gum~, such as xanthan and algin derivativesy emulsifier~, starch, spices and flavors, ethylenediamine-tetraacetic acid ~hereinafter EDTA), and chemical preserva-tives, such as potassium sorbate and sodium ben?oate.
The ingredients utilized in the food products of thi invention are well known~ Any of the well known triglyceride oils or mixtures thereof derived from oil seeds may be used, for example cottonseed, 90ybean, corn or saf-flower. Sweeteners includin~ sucrose, dextrose, fructose and corn syrup solids may be used. Sucrose is the preferred sweetener. The level of use of sweetener i~ determined based on its sweetening power as compared with sucrose as the 3~
standard (hereinafter sucrose equivalent). Artificial sweeteners also may be used.
The food acidulent is typically incorporated in the formulations of this invention to a level of about 10% food S acidulent.
The acetic acid is typically incorporated in the ~ormulations of this invention a~ vinegar oE about 100 grain strenqth, i.e., about 10~ acetic acid.
The source of egg yolk may be whole eggs or dry or li~uid egg yolk and may be fresh or frozen. The egg yolk content is expressed in terms of egg yolk solid in the exam-ples provided herein. The gums, starches, spices and flavors that are utilized in this invention are well known to those in the food industry and are conventionally employed for food use~. While a gum and a -~tarch may be utilized together, generally if a starch is added the gum is omitted and vice versa. Moisture, aa used herein, includes moisture in water, buttermilk, lactic acid and other ingredient The food products of this invention may be pourable or semisolid, emul~ified or nonemulsified, carbonated or uncarbonated, they may contain oil or be oilles3 as that term is ~enerally understood in food technology. The food products oÇ this invention include, but are not limited to, soup~, sauces ~or meat~, veqetables and fiqh, marmalades, jam~, jellie~, syrup~, beverages" and salad dressings as those term~ are broadly understood. A 50Up is any liquid food made by cooking meat, vegetables and/or fish in a liquid, for example, water or milk. A sauce is any liquid or soft dres~i~g served with food as seasoning. Sauce as used herein is understood to include sauces for meats, vegetables and fish, including all kinds of seafood. A marmalade, jam, ~f~
and jelly are any thick liquid or semisolid food made with a sweetner, water and fruit juices. A syrup is any thick liquid food made with a sweetner, water and natural or arti-ficial flavorings. A beverage is any liquid food which includes carbonated or uncarbonated drinks. Typical examples of beverages are soft drinks, beer, cider, wine, milk con-taining drinks, and fruit and vegetable juices and drinks. A
salad dressing is any savory liquid or semisolid cooked or uncooked food which may be used as a dressing for salad.
Salad dressing as used herein is understood to include but not be limited to: mayonnaise, two-phase Italian dressing, oil-free dressing, French dressing, cucumber dressing, blue cheese dressing, creamy Italian dressing, sour cream and bacon dressing and imitations thereof, including those for which federal standards have and have not been adopted.
Salad dressing a~ used herein i5 also understood to include that food product 3imilar in appearance to mayonnaise but which is stiffened by an addition of a ~ooked starch paste.
Sandwich spread~ utilizing a mayonnaise or ~alad dressin~
base are also within the scope of the present invention. It i5 within the scope of invention that the foad products dis-cussed herein may have a reduced or low calorie content.
In those food products which normally include acetic acid a~ an ingredient an improved effect is observed when the amount o acetic acid is reduced and fumaric acid is sub~tituted therefor in an amount such that the total amount of tit~atable acid is the same a3 it would be if only acetic acid had heen used.
I~ has been di~covered that if the quantity of the food acidulent is selected so that the desired degree of tartness is achieved, and then umaric acid i5 added so that the total titratable acid available is e~ual to that amoun~
available in the previously formulated food product containing only the food acidulent, ~he need for chemical p~eservatives and/or lengthy thermal processing times to - prevent microbiological spoilage is eliminated. Alterna-tively, the amount of chemical preservative and/or the length of thermal processing which is necessary to prevent spoilage is greatly reduced when fumaric acid is added but the total titratable acid is less than the amount of titratable acid present in the original ormulation. Only small amounts of fumaric acid need be used alone or in combination with the food acidulent. Generally, as little as about 0.005 percent to about 1.5 percent fumaric acid based on total moicture is necessary. Any food grade fumaric acid is suitable.
Generally, consistent with the aim of producing a palatable food composition for the purpose intended, the food products of this invention may have, for example, any of the ingredients listed in the examples below at the indicated levels. All percentR are based on weight percent of the total composition except that the percent fumaric acid and food acidulent (aceti~ acid) are expressed as weight percent based on total moisture present where indicated~
These formulations are presented by way of example only and other formulation~ for SOUp5, sauce~, marmalade~, jellies, jams, syrups, beverages, and dressings for salads are well known in the art and ean be used in the practice of thi~ invention. Similarly, the techniques for the manufac-ture of the~e product~ of the types described herein are well known and within the skill of the art and only general pre-paration descriptions are given.
f ~' f Example 1 A typical soup has the ~ollowing compo~ition:
INGREDIENT WEIGHT PERCENT
RanaeS~ecific Example Tomato Pulp 50 90 76.4 Water 10-50 18.1 Sugar 0-20 1.8 Beef Extract 0-5 1.1 Spices and Flavors 0-5 1.0 Salt 0-5 0 9 Wheat Flour 0-5 0.4 Fumaric Acid 0.01-1.5 0.2 Citric Acid 0-1 0.1 Soybean Oil 0-60 0 Example 2 A typical ~auce has the ollowing composition:
INGREDIENT WEIGHT PERCENT
_ 8ae~QS~eci~ic Example Water 20-90 56~3 Soybean Oil 0-60 38.0 Microcrystalline Cellulose 0-5 1.5 ~cetic Acid 0-1.8 1.3 Mustard Powder 0-5 1.5 Salt 0-5 0.55 Egg Yolk Solids 0-8 0.30 Fumaric Acid 0.01-1.5 0.30 ~ums 0-2 0.15 Potassium Sorbate 0-1 0.10 Example 3 A typical reduced calorie imi~ation marmalade has the following composition:
INGREDIENT WEIGHT PERCEMT
Ranae Specific Example Water 20-9Q 52~56 Sugar 0-50 27.0 Orange Peel 0-20 i5.2 Orange Juice Concentrate 0-8 4.0 10 Pectin 0-5 0.75 Fumaric Acid 0.01-1.5 0.20 Citric Acid 0-1 0.10 Orange Oil 0 2 0.08 Sodium Benzoate 0-2 0.078 15 Calcium Chloride 0-1 0.03 Colorin~ 0-l 0.002 Example 4 A typical reduced calorie imitation jelly has the following compo ition:
RanqeSpecific Example Grape Juice 20-90 52.0 Water ` 10-50 26.0 Sugar 0-50 20.0 25 Pectin 0-5 1.1 Grape Flavor 0-~ 0-5 Fumaric Acid .01-1.5 0.2 Citric Acid 0-1 0.1 Sodium Benzoate 0-2 0.07 30 Calcium Chloride 0~1 0.03 g _ J, 3 Exam~e 5 A typical low calorie syrup has the following composition:
INGREDIENT ~EIGHT PERCENT
Ran~eSPecific Example Water 10-99 98.50Z
Gums 0-1 0.55 Strawberry Flavor 0-2 0.24 Fumaric Acid 0.01-1.5 0~30 Citric Acid 0-1 0.15 Calcium Saccharin 0-2 0.15 Sodium Benzoate 0-2 0.10 Certified Color 0-1 0.008 Exam~le 6 A typical beverage has the following composition:
INGREDIENT WEIGHT PERCENT
Ranqe SPecific Example Water 30-90 54.03 Peach Puree 20-40 30.57 (Soluble Solid~ 13.0-13.5%) Invert Syrup (76.5 Brix~ 5-20 11.90 Orange Juice Concentrate 0-8 3.00 (4~ Brix) Fumaric A~id 0.01-1.5 0.25 Malic Acid 0-2 0.10 Sodium Benzoate 0-2 0.10 Orange Oil 0-2 0.05 -I
Example 7 ~nother typical beverage has the following composition:
INGREDIENT WEIGHT PERCENT
Ran~eS~ecific Example ~ater 30-90 65.20 Skim Milk 10-30 14.50 Sugar 0-30 12.35 Orange Concentrate 1-6 3.47 (57.5 Brix) Nonfat Dry Milk 1-6 3.10 Pectin 0-5 0.80 Fumaric Acid 0.01-1.5 0.24 Gums 0-1 0.10 15 Flavor 0-l 0,10 Sodium ~enzoate 0-2 0.10 Color 0-1 0.04 .3~3 Example 8 A typical hi9h oil containing dressing for salad, which may be either semisolid or pourable, has the following composition:
RanqeSpecific Example Oil 30-60 50.0 Moisture 20-50 32.97 Sweetener 0-20 8.0 Egg Y~lk 0-8 2.0 Food Particula~es 0-25 0 Nonfat Milk Solids 0-10 2 Salt 0-5 1.5 Gums 0-2 0.75 Starch 0-20 0 Spices and Flavors 0-5 2.0 Acetic Acid* 0-1.8 1.1 Fumaris Acid* 0.01-1,5 1.28 * Expressed a~ weight percent based on total moisture.
f Exam~le 9 A typical low-oil containing dressing for salad, which may be either pourable or semisolid, has the following compo~ition:
RanqeSpecific Example Oil 1.5-20 15.0 Moi~ture 25-90 67,22 Sweetener 0-25 10.0 10 Egg Yolk 0-8 0.0 Emulsifiers 0-1 0O3 Nonfat Milk Solids 0-10 0.0 Salt 0-5 2.0 Gums 0-5 1.5 15 Starch 0-20 0.0 Spices and Flavors 0-10 2.5 Food Particulates 0-25 0.0 Ace~ic Acid* 0-1.8 0.89 Fumaric Acid* 0.01-1.5 1.31 * Expres ed a~ weight percent based on total moi5ture.
Exam~le 10 A typical oilless dressiny has the following composition:
INGREDIENT WEIGHT PERCENT
RanqeSpecific ExamDle Oil ~1.5 0.75 Moisture 50 96 73.02 Sweetener 0-30 i5.0 Food Particulates 0-25 2.0 Nonfat Milk Solids 0-10 0.0 Salt 0-5 2.0 Gums 0-5 2.5 Starch 0-20 0.0 Spices and Flavors 0-10 3.0 Acetic Acid* 0-1.8 0.96 Fumaric Acid* 0.01-1.5 1.41 * Expressed as weight percent based on total moisture.
The following general procedure was used to produce the sauce formulation in Examples 11-12 and the dressing formulation~ illustrated by Examples 13-28 except that in Examples 12, 16, 17, 22, 23, 26 and 28 fumaric acid was not added. All numbers in TABLE I, III, V and VI represent weight percen~ of the total composition except that the percent fumaric and acetic acid are expressed as weight percent based o~ total moisture where indicated.
Spice~ and flavor~ were mixed together in abou~ an 80~ vinegar and 20~ w~ter solution.
3 ~
Where used, fumaric acid was added to the water to form a main mix~ The main mix was heated until the fumaric acid dissolved (approximately 60C).
The main mix wa~ then cooled to approximately 30C
S and the remaining ingredients except the emulsifier and gum were added. The resultant mix was agitated at room temperature.
The emulsifier and gum were mixed with a quantity of oil sufficient to form a slurry which was then transferred to the main mix. The rest of the oil was then added to the main mix which was agitated until the oil was adequately dispersed. The product was then emulsified and bottled. It was stored at refrigeration temperature, (approximately 4C) until microbiological testin~ was begun.
Resistance to spoilage in all examples te~ted was determined by inoculating duplicate samples of each formula~
tion with 101 to 102 (low ievel) and 104 to 105 (high level) mixed laotobacilli strains measured as number of organisms/ml of substance and by inoculating samples of each formulation with 101 to 102 and 104 to 105 mixed yeast strains measured as number of organisms/ml of substance. Incubation was at 27C and standard microbiological procedures were used to make initial plate count~ and plate counts during the test period.
Effective preservation, a~ used herein, means die off of contaminant at both high and low contamination levels in four weeks. Die off for high level inoculation~ is at lea~t a 3 109 drop in contaminants. Die off for low level inoculations is at least a 1 log drop in contaminants. ~or-derline preservation, as defined herein, means no increase in /
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contaminant at either the high or low level o~ inoculation in four weeks. In those cases where growth occurred at either the high or low level~ there was no effective preservation as that term has been defined herein.
The results of the microbiological testing on the barbecue sauce formulations in Examples 11 and 12 (Table I) are summarized in Table II. The fumaric acid preservation system in Example ll demonstrated preservative effectiveness against high and low lactobacilli growth. Example 12, with-out fumaric acid was stable after a low level inoculation and was stable for 2 months at the higher inoculation level.
3~
TABLE I
INGREDIENT EXAMPLE
Water 39.g5 40.00 5 Brown Suqar 10.00 10.00 Corn Syrup 18.6 18.6 Tomato Paste 9.26 9.26 Distilled Vinegar 8.40 8.40 Soy Sauce 4.gO 4.90 10 Lemon Juice 1~8 1.8 Chili Sauce 0.40 0.40 Mustard Flour 0.25 0.25 Starch 1.6 1.6 Spice Blend 0.13 0.13 15 Gum 0.29 0.29 Sodium Renzoate 0.10 0.10 Potassium Sorbate 0.10 0.10 EDTA 0.007 0.007 Flavoring 3 r 15 3 ~15 20 8ydroly2ed Vegetable Protein 0.17 0.17 Salt 0.84 0.84 Fumaric acid 0.05 0.00 ''`' .,. ,.~ .,.
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The results o~ the microbiological testing on or-mulations shown in Examples 13-17 (Table III) are summarized in TABLE IV. The preservation system contained in the formu-lation of Example 14 demonstrated preservative effectiveness against both high and low lactobacilli growth and was border-line with respect to yeast growth. The preservation system contained in the ormulation of Examples 13 and 15 demon-strated pre~ervative efectiveness against both high and low level lactobacilli, but was not effective as a preservative against yeast growth.
The formulation illustrated by Example 16, which contained no fumaric acid, was ineffective as a preservative against yeast at both high and low inoculation levels and was borderline against lactobacilli growth. The formulation lS illustra~ed by Example 17, which contained no fumaric acid, wa~ ineffective as a preservative against high and low level lactobacilli and al~o ineffective against high and low level yea.~t.
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TA~LE III
INGREDIENT EXAMPLE
Soybean Oil 31.9 31.9 31.9 31.9 31.9 5 Moisture 52.0 51.6 50.8 51.3 51.8 De~ydrated Sour Cream 1. 9 1. 9 1. 9 1. 9 1. 9 Nonfat Dry Milk Solids O . 9 o . 9 0 . 9 0 . 9 0 . 9 Sugar 5,7 5.7 5,7 5 7 5 7 Salt 2.9 2.9 2.9 2.9 2.9 10 Hydrolyzed Yeast 1.3 1.3 1.3 1.3 1.3 Gum 1.3 1.3 1.3 1.3 1.3 Spices and ~lavors 1.0 1.0 1.0 1.0 1.0 Emulsifier 0.3 0.3 0.3 0.3 0.3 EDTA 0.009 0.009 0.009 0.009 0.009 15 Acetic Acid* 0.96 0.970.98 2.9 1.91 Fumaric Acid* 0.47 1.472.85 0.0 0.0 * Expressed a~ weight percent based on total moisture.
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Examples 18-22 (Table V) are illustrative of salad dressings having fumaric acid and reduced levels o~ chemical preservatives.
The results of the microbiological tests on formulations shown in Examples 18-22 are summarized in Table IV.
It has been observed that the preservation systems contained in the formulation of Examples 18 22 are e~fective preservatives against lactobacilli at high and low inoculation levels and against yeast at high and low inoculation levels. The formulation illustrated by Example 22, which contained no ~umaric acid, was effective as a preservative against yeast but was borderline as a preservative against lactobacilli.
/
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ThBLE V
INGREDIENT EXAMPLE
_18 19 20 21 22 Soybean Oil . 46.9 38.8 50.0 39.2 49.9 5 Moisture 27.6 31.1 21.5 31.7 20.4 Dehydrated Sour Cream 10.3 15.4 14.8 15.2 15.2 Buttermilk 2.4 2.6 2.2 2.5 2.5 Sucrose 4.2 4.3 4.3 4.3 4.3 Salt 1.4 1.6 1.6 1.6 1.6 10 Lactic Acid 0.90 0.86 1.0 0.8 0.8 Gum 0.32 0.35 0.25 0.35 0.35 Spices and Flavors 0.09 0.1 0.37 0.29 0.25 Food Particulates 2.45 0.9 0.2 0.0 0.0 Sodium Benzoate 0.1 0.1 0.1 0.1 0.1 15 Potassium Sorbate 0.2 0.2 0.1 0.1 0.2 Nonfat Dry Milk Solids 2.0 2.0 2.0 2.0 2.5 Emulsifier 0.2 0.2 0.2 9.2 0.2 EDTA 0.007 0.007 0.007 0.007 0.007 Acetic Acid* 0.93 1.31 1.42 1.25 1.95 20 Fumaric Acid* 0.32 0.32 0.47 0.32 0.0 Expre~sed as weight percent based on total moisture.
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Examples 23-28 ~Table VI) are illustrative of salad dressings having lower (.03%-.050%) levels of fumaric acid.
The results of the microbiological tests on formu-lations in Examples 23-28 are summarized in TABLE VII. It has been observed that the preservation systems using even the lower levelq of fumaric acid contained in the formulation of Examples 23-28 are effective preservatives against lacto-bacilli at high and low inoculation levels. The formulations of Examples 26 and 28 without fumaric acid had higher levels of lactic acid which did not significantly effect the preser-vation time thereby illustrating that it is the fumaric acid which is critical to preservation against lactobacilli contamination.
/
TABLE VI
¦ Example Ing~edient 23 24 25 26 27 28 Moisture (water) 40.5340.98 40.75 39.70 40.15 38.88 Soybean Oil 19.00 19.0019.00 19.00 19.00 19.00 Corn Syrup 13.73 13.7313.73 13.73 13.73 13.73 Tomato Paste 9.47 9.47 9.47 9.47 9.47 9-47 Distilled Vinegar 6.65 6.15 6.40 7.44 6.94 8.28 Egg Yolk Solids 2.78 2.78 2.78 2.78 2.78 2.78 Bacon 2.00 2.00 2.00 2.00 2.00 2.00 Pickle Relish2.00 2.00 2.00 2.00 2.00 2.00 Salt 1.39 1.39 1.39 1.39 1.39 1.39 Bacon Flavor 0.40 0.40 0.40 0.40 0.40 0.40 Chili Flavor 0.37 0.37 0.37 0.87 0.87 0.37 Lactic Acid 0.27 0.27 0.27 0.31 0.31 0.35 Xanthan 0.26 0.26 0.26 0.26 0.26 0.26 Mustard 0.25 0.25 0.25 0.25 0.25 0O25 Polysorbate 0.20 0.20 0.20 0.20 0.20 0.20 Algin 0.18 0.18 0.18 0.18 0.18 0.18 )20 Relish Seasoning 0.16 0.16 0.16 0.16 0.16 0.16 Methocel 0.11 0.11 0.11 0.11 0.11 0.11 Potas~ium Sorbate 0.10 0.10 0.10 0.10 0.10 0.10 Sodium Benzoate 0.10 0.10 0.10 0.10 0.10 0.10 Vinegar Toner0.05 0.05 0.05 0.05 0.05 0.05 EDTA 0.01 0.01 0.01 0.01 0.01 0.01 Fumaric Acid --- 0.05 0-03 ~-~ 0-05 ~~~
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r While these examples described what are believed to be preferred embodiments of the present invention, those skilled in the art will recognize that other and further modifications may be made thereto without departing from the S spirit of the invention and it is intended to claim all such changes as fall within the true scope of the invention.
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Claims (16)
1. A preserved food composition comprising a food ingredient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent other than acetic acid, based on the total moisture content of the food composition, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on the total moisture content of the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being sufficient to preserve the food composition against microbiological spoilage.
2. A preserved food composition comprising a food ingre-dient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on the total moisture content of the food composition, and between about 0.005 and about 0.1 percent by weight fumaric acid, based on the total moisture content of the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being sufficient to preserve the food composition against microbiological spoilage.
3. A food composition according to claim 1 or 2 wherein the food ingredient is selected from the group consisting of soups, sauces, marmalades, jellies, jams, syrups and beverages.
4. A preserved food composition comprising a food ingre-dient which is susceptible to microbiological spoilage by lactic acid bacteria, and between 0 and about 60 percent by weight edible oil, between about 20 and about 96 percent by weight mois-ture, between 0 and about 30 percent by weight sweetener, as suc-rose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on the total moisture content of the food compo-sition, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on the total moisture content of the food composition, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being sufficient to preserve the food composition against microbiological spoilage, wherein the food ingredient is selected from the group consisting of soups, sauces, marmalades, jellies, jams, syrups and beverages.
5. A soup which is susceptible to microbiological spoilage by lactic acid bacteria comprising at least one ingredient selected from the group consisting of a liquid made by cooking meat, vegetables and fish, between 0 and about 60 percent by weight edible oil, between about 10 and about 50 percent by weight moisture, between 0 and about 20 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on total moisture content of the soup, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on total moisture content of the soup, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being effective to preserve the soup against microbiological spoilage.
6. A soup according to claim 5, further comprising a chemical preservative.
7. A sauce which is susceptible to microbiological spoilage by lactic acid bacteria comprising at least one ingredient selected from the group consisting of liquid and soft dressing served with food as seasoning, between about 0 and 60 percent by weight edible oil, between about 20 and about 90 percent by weight moisture, between 0 and about 1.8 percent by weight food acidulent, based on total moisture content of the sauce, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on total moisture content of the sauce, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being effective to preserve the sauce against microbiological spoilage.
8. A sauce according to claim 7, further comprising a chemical preservative.
9. A marmalade which is susceptible to microbiological spoilage by lactic acid bacteria comprising at least one ingredient selected from the group consisting of thickened fruit juices, between 0 and about 60 percent by weight edible oil, between about 20 and about 90 percent by weight moisture, between 0 and about 50 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on total moisture content of the marmalade, and between 0.005 and 1.5 percent by weight fumaric acid, based on the total moisture content of the marmalade, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being effective to preserve the marmalade against microbiological spoilage.
10. A marmalade according to claim 9, further comprising a chemical preservative.
11. A jelly or jam which is susceptible to microbiological spoilage by lactic acid bacteria comprising at least one ingredient selected from the group consisting of thick liquid and semisolid food made with a sweetener, water and fruit juices, between 0 and about 60 percent by weight edible oil, between about 10 to about 50 percent by weight moisture, between 0 and about 50 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on total moisture content of the jelly or jam, and between 0.005 and 1.5 percent by weight fumaric acid, based on moisture content of the jelly or jam, the amount of fumaric acid or the combined amounts of fumaric acid and food acidulent being effective to preserve the jelly or jam against microbiological spoilage.
12. A jelly or jam according to claim 11, further comprising a chemical preservative.
13. A syrup which is susceptible to microbiological spoilage by lactic acid bacteria comprising at least one ingredient selected from the group consisting of thick liquid foods made with a sweetener, water and flavorings, between 0 and about 60 percent by weight edible oil, between about 10 to about 90 percent by weight moisture, between 0 and about 1.8 percent by weight food acidulent, based on total moisture content of the syrup, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on total moisture content of the syrup, the amount of fumaric acid and the amount of fumaric acid and the combined amounts of fumaric acid and food acidulent being effective to preserve the syrup against microbiological spoilage.
14. A syrup according to claim 13, further comprising a chemical preservative.
15. A beverage which is susceptible to microbiological spoilage by lactic acid bacteria comprising at least one ingredient selected from the group consisting of carbonated and uncarbonated liquid food, between 0 and about 60 percent by weight edible oil, between about 30 and about 90 percent by weight moisture, between 0 and about 30 percent by weight sweetener, as sucrose equivalent, between 0 and about 1.8 percent by weight food acidulent, based on total moisture content of the beverage, and between about 0.005 and about 1.5 percent by weight fumaric acid, based on total moisture content of the beverage, the amount of fumaric acid and the combined amounts of fumaric acid and food acidulent being effective to preserve the beverage against microbiological spoilage.
16. A beverage according to claim 15, further comprising a chemical preservative.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000520320A CA1283800C (en) | 1986-10-10 | 1986-10-10 | Acid preservation systems for food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000520320A CA1283800C (en) | 1986-10-10 | 1986-10-10 | Acid preservation systems for food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1283800C true CA1283800C (en) | 1991-05-07 |
Family
ID=4134139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000520320A Expired - Lifetime CA1283800C (en) | 1986-10-10 | 1986-10-10 | Acid preservation systems for food products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1283800C (en) |
-
1986
- 1986-10-10 CA CA000520320A patent/CA1283800C/en not_active Expired - Lifetime
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