Food or edible material: processes – compositions – and products – Removing natural color by chemical reaction – e.g.,... – By heavy metal compound or peroxide
Patent
1976-05-11
1977-11-29
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Removing natural color by chemical reaction, e.g.,...
By heavy metal compound or peroxide
426643, A23L 1277, A23L 1325
Patent
active
040606449
ABSTRACT:
A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide containing a polyphosphate at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8.0. The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.
REFERENCES:
patent: 2735777 (1956-02-01), Meyer
patent: 3036923 (1962-05-01), Mahon
patent: 3879370 (1975-04-01), Carpenter et al.
Interox Chemicals Limited
Jones Raymond N.
Yoncoskie R. A.
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