Compositions and methods for inhibiting browning in foods

Details Compositions and methods for inhibiting browning in foods Compositions and methods for inhibiting browning in foods

1991-10-21

1994-04-19

Raymond, Richard L.

Organic compounds -- part of the class 532-570 series

Organic compounds

Amino nitrogen containing

564170, 426268, 426270, 426331, 426541, 426544, 426310, C07C23305

Patent

active

053046790

ABSTRACT:
Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

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