Method of thermally processing foodstuffs

Abstract From the Canadian patent

Acid heat-sensitive foodstuffs or low acid heat-sensitive foodstuffs having a high natural buffering capacity are thermally processed in the presence of a mixture of an acid and its lactones preferably an aldonic acid with its lactones whereby one or more of, the flavor, color or texture of the foodstuff is retained compared, to the foodstuff obtained when the acid and its lactones are not employed. Also, seafood is thermally processed in the presence of a mixture of an acid and its lactones, whereby without need for salt, the texture and flavor of he seafood are maintained through the thermal processing and storage. The preferred mixture is gluconic acid with its lactones, glucono-delta …