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
Patent
1986-08-15
1988-06-14
Cintins, Marianne
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, 426304, 426310, 426524, 426327, 426308, A23B 716, A23B 708, A23L 1272
Patent
active
047510919
ABSTRACT:
The reddish pericarp color of whole fresh lychee fruit is preserved by applying a composition of a food acid, an edible reducing agent, and a carbohydrate thickener to the pericarp surfaces, and thereafter storing the coated fruit at a low temperature. After initial coating, the lychee fruit is preferably frozen and then recoated before storage in frozen condition.
REFERENCES:
patent: 4547376 (1986-10-01), Silver et al.
Akamine (1960), Tech, Prog. Rep. 127, HAES, Univ. of Hawaii.
Goto (1960) in "Technical Papers of the First Pacific Rim Food Conf.", Honolulu, HI, May 19-25, 1960, pp. 15-23.
Kuhn (1961), Progress Report, Fla. Agr. Exp. Sta., Journal of Florida State Horticultural Society, (1962), 75:273-277.
Ross et al. (1969), Trans. of the Amer. Soc. of Agric. Engn., 12(1):20-26.
Report of the Guang Dung Province Coordinating Committee on Litchi Storage (1975), Acta Botanica Sinica, 17:303-308; and English translation.
Report of the Guang Dung Province Coordinating Committee on Litchi Storage (1975); Japanese text.
Liang Tung
Nip Wai-Kit
Cintins Marianne
University of Hawai'i
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