Method of treating a foodstuff to inhibit the development of mut

Details Method of treating a foodstuff to inhibit the development of mut Method of treating a foodstuff to inhibit the development of mut

1987-01-06

1988-10-11

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Animal meat derived component

426323, 426332, 426657, 426652, 426302, 426310, 514323, 514332, A23L 1305, A23L 1314, A23L 334

Patent

active

047770520

ABSTRACT:
L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.

REFERENCES:
patent: 3681095 (1972-08-01), Inklaar
patent: 3840676 (1974-10-01), Yamamoto et al.
patent: 3911146 (1975-10-01), Hara et al.
patent: 4521435 (1985-06-01), Peters
The Merck Index, Merck & Co. Inc., 1968, Rahway, N.J., p. 1086.

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