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
Patent
1990-12-10
1992-06-30
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
426637, A23B 702
Patent
active
051261537
ABSTRACT:
Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.
REFERENCES:
patent: 2011465 (1934-02-01), Balls
patent: 2241436 (1941-05-01), Williams
patent: 2475838 (1949-07-01), Johnson et al.
patent: 2620277 (1952-12-01), Scalera
patent: 2628905 (1953-02-01), Antle
patent: 2857282 (1958-10-01), Jansen
patent: 2860055 (1958-11-01), Jansen
patent: 2874059 (1959-02-01), Powers et al.
patent: 2890120 (1959-06-01), Makower
patent: 2893878 (1959-07-01), Simon et al.
patent: 3027264 (1962-03-01), Irmiter et al.
patent: 3049427 (1962-08-01), Fellers et al.
patent: 3214276 (1965-10-01), Sakalibara et al.
patent: 3220857 (1965-11-01), Hollis, Jr. et al.
patent: 3261695 (1966-07-01), Sienkiewicz
patent: 3305366 (1967-02-01), Sutton
patent: 3343970 (1967-09-01), Pader
patent: 3352691 (1967-11-01), Li
patent: 3552978 (1971-01-01), Inklaar
patent: 3574643 (1971-04-01), Lewis
patent: 3637772 (1972-01-01), Klaui et al.
patent: 3681088 (1972-08-01), Katz et al.
patent: 3851078 (1974-11-01), Khayat et al.
patent: 3895119 (1975-07-01), Grom
patent: 3952115 (1976-04-01), Damico et al.
patent: 3968260 (1976-07-01), Shatila et al.
patent: 3987208 (1976-10-01), Rahman et al.
patent: 3992556 (1976-11-01), Kovacs
patent: 4011348 (1977-03-01), Farrier
patent: 4097612 (1978-06-01), Powrie et al.
patent: 4218487 (1980-08-01), Jaeggi
patent: 4241094 (1980-12-01), O'Neil
patent: 4937085 (1990-06-01), Cherry
Braverman, Introduction to the Biochemistry of Foods (Elsevier Publishing Co. New York, 1963, pp. 246-247).
P. M. Simmons, "Measures Color Objectively," Food Engineering, Apr. 1966.
Talburt & Smith, Potato Processing, 4th Edition; Avi Publishing Company; pp. 444, 445, 476, 477, 486, 487.
Smith & Davis, "Prevention of Graying in Dehydrated Potato Products," Potato Chipper, Nov. 1961.
Ahmad, JAOCS, 1983, 60(2) 468.
Muneta, Am. Pot. J., 1981, 58:85.
Reitmeier, Arkansas Farm Research, 1975, 24(1) 12.
Peterson, Encyclopedia of Food Science, 1978, Avi Publishing, Inc., Westport, CT pp. 713-714, 486, 487.
Basic American Foods, Inc.
Paden Carolyn
LandOfFree
Compositions and methods for inhibiting browning of processed pr does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Compositions and methods for inhibiting browning of processed pr, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Compositions and methods for inhibiting browning of processed pr will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1862563