Inactivation of enzymes in foods with pressurized CO.sub.2

Details Inactivation of enzymes in foods with pressurized CO.sub.2 Inactivation of enzymes in foods with pressurized CO.sub.2

1989-12-19

1995-02-28

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

4263305, 426335, 426532, A23B 412, A23C 308, A23L 218

Patent

active

053935470

ABSTRACT:
A method for inactivating enzymes in food products comprising exposing the food to pressurized CO.sub.2 to produce a carbonic acid solution therein having a pH sufficiently low to irreversibly inactivate the enzymes.

REFERENCES:
patent: 3442660 (1969-05-01), Shank
patent: 3597235 (1971-08-01), Kramer
Fite et al, "The Effect of Carbon Dioxide Upon the pH and Certain Nitrogen Fractions of the Sugar Beet Plant", 1935 pp. 643-655.
Chemical Abstracts 93: 148368s p. 566, 1980.
Chemical Abstracts 105: 113696m p. 559, 1986.
Abstract; 1987 Institute of Food Technologists Annual Meeting/Las Vegas, Jun. 16-19, 1987.
Owusu-Yaw, et al, J. Food Sci., vol. 53, "Low pH Inactivation of Pectinesterase in Single Strength Orange Juice," pp. 504-507 (1987).

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