Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Patent
1998-01-09
1999-07-20
Cano, Milton
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
426302, 426310, 426327, 426442, A23B 7153, A23L 33454
Patent
active
059253959
ABSTRACT:
Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.
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Cano Milton
Mantrose-Haeuser Co. Inc.
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