| abstract |
Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. An example of a composition of this invention is a pudding containing: 30% water, 50% sugar, 18% fat and minor but effective amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Further, this product may contain from about 10 to about 30 p.p.m. of a quinine salt. |