General Foods Limited

Alina Surmacka Szczesniak

Robert E Klose

Bernard J Bahoshy

Ragnar E Sjonvall

Wei-Wen Mao

Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palatable products such as chicken, ham and shrimp when rehydrated prior to consumption. Preferred salt combinations contain sodium chloride and alkali metal citrates in a weight ratio of from 3:2 to 2:3 at a level of from 6 to 13% based on the total weight of the product which contains from above 30 to 45% water. The preferred process includes the steps of infusing the meats with an aqueous solution of the salt combinations and drying the infused meats to the desired moisture under conditions which avoid surface hardening.

Intermediate moisture meats

The flavor intensity of acetaldehyde and dimethyl sulfide is potentiated by combining the same with a small but effective amount of alginate.

Hydrocolloids as potentiators of dimethyl sulfide flavor

This invention relates to a chewing gum composition which comprises gum base, sweetener, flavor and xylitol. The xylitol is contained in the gum in amounts less than 50% by weight of the total gum composition, the xylitol being effective to extend the storage stability of the gum.

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Mount Vernon, NY, United States of America

Alina Surmacka Szczesniak