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
1997-03-25
1998-11-17
Pratt, Helen
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
426507, 426508, 426615, A23L 1272
Patent
active
058373047
ABSTRACT:
Methods of debittering and coloring black ripe olives include the steps of treating the olives with iron solution at elevated temperature, in the absence of oxidizing agents, followed by the step of aerating the solution. The unique coloring method permits a relatively high concentration of lye to be used in the debittering process which precedes the coloring process, resulting in significant overall time savings for the combined processes. A three day debittering and coloring olive process is described which results in consistent, high quality product.
REFERENCES:
patent: 4463023 (1984-07-01), McCorkle et al.
patent: 4664926 (1987-05-01), Scrimshire
Fernandez, A. et al. Black Olives by alkaline oxidation, pp. 287-292 FSTA 74 (05):J0642, 1973.
Fernandez, A. Processing black olives in alkaline medium with a single lye treatment 83(05):J0668FSTA, 1981.
Brenes, M. et al. Effect of pH on the Color Formed by Fe-Phenolic Complexes in Ripe Olives, J Sci Food Agri 1995, 67, 35-41.
Bodine Michael
Jepson Donald
Kashefi Cyrus
Moore Robert
Samimi Mehran
Pratt Helen
Tri Valley Growers
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