Process of Preparing Squash Puree using Lactic Acid as Acidulant

PROCESS OF PREPARING SQUASH PUREE USING LACTIC ACID AS ACIDULANT

Field / Industry: Food Processing

Patent Number/ Registration Number: 2-2015-000539

Status of Application: On – going

Brief Description / Features of the Technology:

A novel preparation of squash puree is disclosed, which acidifies said puree with 0.3% lactic acid to yield an acidified product with pH 4.4, low enough to be thermally processed at 100°C to attain commercially sterility. Lactic acid, although a weak acid, works well in the product because it effectively lowers down the pH of the puree. With the addition of 0.3% to the squash puree (containing 20% water) the final pH of the product can be tested to be 4.42, which is low enough to attain commercial sterility by pasteurization at 100°C or lower.

Inventors:

Charito M. Villaluz

Teresita S. Palomares

Jaime E. Santos

Erlinda J. Punzalan

Oscar T. Magora