Development of Sauce, Gravy and Seasoning Mixes for Military Food Systems
ARMY NATICK LABS MA FOOD LAB
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A number of sauce, gravy and seasoning mixes, were developed for use as items of general issue for the Armed Forces. These mixes were packed in No. 2 12 cans with 1 oz desiccant CaO bags. For comparison, similar mixes were packed in No. 2 12 cans without desiccant. These products were packed in air with the exception of the spaghetti sauce mix which was packed in an atmosphere of nitrogen less than 2.0 oxygen. The sauce and gravy mixes were stored at 37.7C. and were evaluated and chemically analyzed initially and after 3 and 6 months storage. There was a corresponding increase in peroxide or free fatty acid content as moisture increased during storage at elevated 37.7C temperatures. The product stability was directly affected by time and temperature of storage, and moisture contents.
- Food, Food Service and Nutrition