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
1988-09-01
1990-06-26
Schor, Kenneth M.
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
426310, 426321, 426637, 426654, A23B 710, A23B 7154
Patent
active
049370855
ABSTRACT:
A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively prevents the discoloration of vegetables such as potatoes. Citric acid and cysteine, combined in the ratio of about 1 part cysteine to about 25 to 30 parts citric acid, may effectively prevent the blackening of potatoes when applied in solutions of about 0.5 to 0.7 percent by weight in water. A water solution of cysteine and citric acid in which the citric acid does not exceed 1 percent by weight, and the cysteine does not exceed 0.05 percent by weight of the solution, effectively prevents such blackening. Citric acid/cysteine compositions are rendered even more effective in the presence of very low concentrations of ascorbic acid; for example, about 0.1 percent to about 0.3 percent by weight in the water solution. The further addition of essentially trace amounts of ethylenediamine tetraacetic acid; for example, about 0.01 percent to about 0.05 percent by weight in the solution, will permit the reduction of the weight percentage of cysteine in the solution to about 0.01 percent, and will further improve the efficacy of the composition.
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Ahmad, M. M., El-Hakim, S., Shehata, A.; The Effect of Amino Acids on the Activity of Synergists and Antioxidants in Two Vegetable Oils, JAOC's, vol. 60, p. 420 A; Feb., 1983.
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Cherry Joe H.
Singh Sheo S.
Agra-Research, Inc.
Schor Kenneth M.
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