Food processing method to avoid non-enzymatic browning

Details Food processing method to avoid non-enzymatic browning Food processing method to avoid non-enzymatic browning

1985-05-07

1987-02-03

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426401, 426520, 426583, 426658, 426586, 426656, A23L 100

Patent

active

046408401

ABSTRACT:
Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combining these processed materials at a temperature of at most 65.degree. C.

REFERENCES:
patent: 2426634 (1947-09-01), Melnick
patent: 2847310 (1958-08-01), Turnbow
patent: 3770461 (1973-11-01), Stewart, Jr. et al.
patent: 3970763 (1976-07-01), Moran et al.
patent: 4144357 (1979-03-01), Mohammed
patent: 4522015 (1985-06-01), Hildebolt

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