| abstract |
A process of producing an ambient stable food product which includes a preservative selected from an inorganic acid, an organic acid, the salts thereof and mixtures thereof, having an equilibrium pH of from 4.7 to 6.5 and an Aw of from 0.94 to 0.999, wherein the food product is heated to a temperature of from 90 to 130 °C for a time sufficient to provide a microbiologically safe, ambient stable food product. |