Note: Descriptions are shown in the official language in which they were submitted.
J'S',j~
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
-- 6
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.
-- 7 --
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:
20 INGREDIENT WEIGHT PERCENT
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
-- 10 --
-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
-- 11 --
.3~3
Example 8
A typical hi9h oil containing dressing for salad,
which may be either semisolid or pourable, has the following
composition:
5 INGREDIENT WEIGHT PERCEMT
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:
5 INGREDIENT WEIGHT PERCENT
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.
- 13 -
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.
- 14 -
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
- 15 -
/
~F
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.
- 16 -
3~
TABLE I
INGREDIENT EXAMPLE
11 12
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
- 17 -
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o ~
~ ~ ~ u~
~ a~ O
J~ ~ O
31 #
O q~ QJ
~_ O O
,~- I S~
~Q~ l oo
~ O I
~ G
`~
co a~ ,0
v
~n
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~ U7 o
1 , , 3
~ C~ o ~o
slP ~ _~-
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r-l h .CI
.
: .:`.. ` , , `
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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.
-- 19 --
S~f 3
/
TA~LE III
INGREDIENT EXAMPLE
13 14 15 16 17
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.
- 20 -
t~
~ ~ .,.
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~ ~ ~ Q) ~ a) o o c) C1 a~ ~ o
~ ~ o ~ æ ~ m
d' ~1
_ 31 0 0 0 0 ~1 0 0 0 0 ,~ '
. ~I d v v d x v d d d x
x ~
c~ o o o o
æ~ ~1 0 0 0 x x O, O O O x
~ ~ xl v v v u~ ,, v v v v ,,
o a)
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-l X N
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X~ ~ ult~ V ~ 7 V V V V d
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d' ~ ~ X ~ o o o o o
-3 o~ x D~ ~ d d d d
o o o
~-rl f~ ~ ~ ~ ~ ~ ~ N a~
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~ 11
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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.
- 22 -
/
/
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.
3~
/
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.
- 24 -
/
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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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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