Compositions and methods for inhibiting browning in foods and be

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

1991-06-10

1993-04-13

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

426331, 426541, 426310, 564170, A23B 700

Patent

active

052021416

ABSTRACT:
Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.

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