Inhibition of enzymatic browning of raw fruit and/or vegetable j

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material

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426269, 426599, A23L 202

Patent

active

052446840

ABSTRACT:
The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to inhibit browning. A promoter may also be present, which promoter is selected from the group consisting of chelating agents, acidulents, or mixtures thereof.

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Whistler 1973 Industrial Gums 2nd edition Academic Press New York pp. 83,84,85,401.
Furia 1972 CRC Handbook of Food Additives Second Edition vol. 1 pp. 334-335.

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