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
1985-12-02
1987-05-12
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
426302, 426615, 426519, A23B 700, A23L 127
Patent
active
046649263
ABSTRACT:
A method and apparatus for producing black ripe olives is provided which comprises immersing the olives in an alkaline solution until the solution penetrates to the pit of the olive to eliminate the bitter principal, and then neutralizing the lye solution by immersing the olives in a carbonic acid solution which is initially supersaturated with carbon dioxide in the absence of air agitation and heat, and thereafter providing a desirable color in the olives by immersion in a ferrous gluconate solution.
REFERENCES:
patent: 2464947 (1949-03-01), Sammis
patent: 2582371 (1952-01-01), Ball
patent: 3085881 (1963-04-01), Ball
patent: 4463023 (1984-07-01), McCorkle
Jasper Guy Woodroof and Bor Shiun Luh, Commercial Fruit Processing, Westport, Ct. (1975), pp. 204-217.
"Memorandum on Standard and Approved Practices for Using Ferrous Gluconate to Fix Color in Ripe Olives", University of California Food Technology Department (about 1965).
W. V. Cruess, "Experiments on Color Fixation with Iron Salts", Forty-First Annual Technical Report of California Olive Association, Monterey, Calif. (1962) pp. 1-13.
Frank J. Mondok, Jr., "Carbon Dioxide Gas Applications in the Olive Industry", Fifty-Seventh Annual Technical Report of the California Olive Association, Napa, Calif. (1979) pp. 42-52.
Early California Foods, Inc.
Yeung George
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