Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Utilizing gaseous medium
Patent
1998-10-26
2000-08-08
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Utilizing gaseous medium
426264, 426281, 426641, 426644, A23B 412, A23L 127
Patent
active
060998814
ABSTRACT:
A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food product to produce nitrous acid which diffuses throughout the product to cure the product and produce the pink "cured" color pigment. In an alternate method, the nitrogen dioxide gas is dissolved in water to produce a solution containing nitrous acid, and the solution is injected into the food product to produce the cured color pigment.
REFERENCES:
patent: 2930703 (1960-03-01), Harper
patent: 4113885 (1978-09-01), Zyss
patent: 4299852 (1981-11-01), Ueno et al.
Corbin Arthur L.
DEC International Inc.
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