Shelf-stable acidified food compositions and methods for their preparation

摘要

Provided is a method for preparing a low-pH, high-moisture shelf-stable food composition comprising preparing the food composition with a non-sour highly acidified food ingredient, wherein the highly acidified food ingredient is acidified with an acidulant that is an acidic electrodialyzed composition having an acidifying power of at least 0.005 mole/liter per gram of acidulant at pH 4.0, in an amount effective for providing a food composition having a final pH of 5.0 or less with an Aw greater than 0.91. Further provided are similar methods consisting specifically highly acidified egg, soy grain or dairy protein as well as dairy products produced by the method.