Abstract
Six items of ingredient are used:
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Acids, as most of the products have to have a final pH of less than 4.5
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Condiments—salt, sugar, pepper, mustard, and the like
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Colorants—turmeric, caramel, anthocyanins, etc.
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Relatively neutral providers of general texture and stability—starches, gums, cellulose derivatives, gelatin, etc.
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Basic ingredients—fruits, vegetables, and other characterizing materials
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Additives—preservatives in particular
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Anderson, K.G. (1990). Pickles, Sauces, and Dips. In: Booth, R.G. (eds) Snack Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1477-6_8
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DOI: https://doi.org/10.1007/978-1-4613-1477-6_8
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