Ozonolysis of whole cardamon seeds

Details Ozonolysis of whole cardamon seeds Ozonolysis of whole cardamon seeds

1981-04-29

1983-03-08

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Removing natural color by chemical reaction, e.g.,...

426261, 426255, 426312, A23L 1277

Patent

active

043761305

ABSTRACT:
Whole cardamon seeds, either green or sun-dried, are subjected to ozonolysis to bleach the seed pods to an off-white color.

REFERENCES:
Rideal, Ozone, 1920, Constable & Co. Ltd., London, pp. 158-159.
Pruthi, Spices and Condiments, Chemistry Microbiology Technology, 1980, Academic Press, New York, pp. 178-192.
Jacobs, The Chemistry and Technology of Food and Food Products, vol. I, 1951, Interscience Publishers, New York, pp. 752-758.

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