method for preparing a microbiologically stable, low pasteurized low acid food composition with reduced acid and salt content, and microbiologically stable high moisture food composition with reduced acidity

摘要

"METHOD FOR PREPARING A MICROBIOLOGICALLY STABLE LOW-PH FOOD COMPOSITION, NOT PASTEURIZED WITH REDUCED ACIDITY AND SALT, AND MICROBIOLOGICALLY HIGH-ACIDITY STABLE FOOD COMPOSITION." Low pH, microbiologically stable, unpasteurized low acid food compositions with reduced salt content and methods of preparing them are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a food product with an acid electrodialysed membrane composition and / or addition of edible inorganic acids and / or their metal acid salts to provide low pH values of about 4, 6 or less, wherein the total organic acid content is 0.22 mol per 1,000 grams of food composition or less, effective to improve microbiological stability yet without introducing an unpleasant bitter taste or otherwise adversely affecting the organoleptic properties of the compositions. resulting food