Method of inhibiting discoloration of foodstuffs with hydrolysis

Details Method of inhibiting discoloration of foodstuffs with hydrolysis Method of inhibiting discoloration of foodstuffs with hydrolysis

1991-12-09

1992-11-10

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

426270, 426335, 426542, 426637, 426654, A23B 710

Patent

active

051621274

ABSTRACT:
Foodstuffs subject to oxidative or enyzmatic discoloration particularly fruits, vegetables and cereal grains are treated with a combination of hydrolysis mixtures of aldonic acids and their lactones, particularly gluconic acid and its lactones together with very small quantities of a sulfiting agent in aqueous solutions to assist in maintaining fresh appearance and inhibiting discoloration without detracting from the flavor or leaving residues of sulfites in quantities of public health significance.

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patent: 4931297 (1990-06-01), Malyniak
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patent: 4956190 (1990-09-01), Chawan
Monograph on Glucono-delta latcone Jun. 2, 1978.
The Use of Glucono-delta Lactone in Bakery Products Oct. 1959 The Baker's Digest.
Chemicals Used in Food Processing 1965 Publ. 1274 1965 Washington DC p. 11.
Furia 1968 Handbook of Food Additives CRC Press Cleveland Ohio pp. 163-169.

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