Dry food acidulent reminiscent of vinegar and food mixes containing it
US5693359A · kind A · utility
Inventor
Key dates
| Filing date | Dec 19, 1995 |
| Grant date | Dec 2, 1997 |
| Priority date | — |
| Expiry date | Dec 19, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/82
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A dry food acidulent composition, reminiscent of vinegar when hydrated, comprises a dry food acid, a buffering salt and a fully dissociatable salt. The dry food acid preferably comprises adipic, citric, fumaric, malic acid or a mixture. The buffering salt is preferably a sodium or potassium salt of a food-grade acid such as sodium citrate, potassium citrate, disodium phosphate, dipostassium phosphate, and mixtures. The fully dissociatable salt is preferably sodium chloride or potassium chloride. The preferred weight ratio of the buffering salt to the acid is within the range of from about 0.1:1 to about 0.3:1, that of the fully dissociatable salt to the acid is within the range of from about 1:1 to about 6:1, and that of the fully dissociatable salt to the buffering salt is within the range of from about 10:1 to about 30:1. These compositions are admixed with other dry ingredients to prepare dry sauce and dressing mixes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.