Cpc International, Inc.

William Underwood Company

Frank R Conant

Richard Howard Whelan

Dorothy L Jones

A method is provided for preserving the pink meat color in canned, cooked 'red' meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more of the various stages of the curing, cooking and canning processes, and in some instances, also in connection with the addition of iron salts.

Maltol treated canned meat process

An acid-stable, heat-reversible, cheese-like gel is prepared using a mozzarella cheese, an acidulant, and a locust bean gum/xanthan gum stabilizing system.

Growing community of inventors

Lexington, MA, United States of America

Frank R Conant