Frozen cauliflower product and treatment method

Details Frozen cauliflower product and treatment method Frozen cauliflower product and treatment method

1985-03-20

1987-03-03

Yeung, George

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Plant derived tissue containing other than potato

426321, 426524, 426615, A23B 700, A23L 1272

Patent

active

046474625

ABSTRACT:
A frozen cauliflower product containing a concentration of sodium acid pyrophosphate (hereinafter refered to as "SAPP") of at least about 0.07% by weight, the primary purpose of which is to prevent discoloration but with the additional advantage of stabilizing the texture and also the taste properties of the frozen cauliflower pieces during frozen storage. The method for treating the cauliflower includes adding the SAPP during the preparation of the cauliflower for the freezing step of the process.

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