Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Plant derived tissue containing other than potato
Patent
1998-04-17
1999-12-21
Sayala, Chhaya D.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
426267, 426268, 426508, 426509, 426321, 426325, A23L 127
Patent
active
060046015
ABSTRACT:
A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least about 500 ppm. The vegetables may then be containerized and sterilized, frozen or dried. The zinc-blanched and frozen or dried vegetables may be sold as ingredients to the food industry, or they may be containerized and sterilized in brine, or in complex products, such as soups, sauces, or any other thermally processed products.
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DeVerna Joseph W.
Donato Katja K.
Sabo June W.
Campbell Soup Company
Sayala Chhaya D.
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