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
1997-09-22
1999-06-15
Pratt, Helen
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
426254, 426255, 426271, 426637, 426654, A23L 1277
Patent
active
059120347
ABSTRACT:
A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65.degree. C.), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages, in which a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip, and a third stage containing the reducing agents sodium erythorbate and erythorbic acid are combined at a final pH of greater than 4.3. Chelating agents or sequestrants may be added to the solutions. The process tends to delay the onset of enzymatic browning and, once browning has begun, limits the extent of enzymatic browning. The novel process causes little or no hardening or separation of the potato surface tissue in the final cooked product, and is potentially an alternative to the present use of sulfites for raw, peeled potatoes.
REFERENCES:
patent: 5447734 (1995-09-01), Street
Martin Stefan T.
Miller Robert L.
Sapers Gerald M.
Browning Clifford W.
EPL Technologies, Inc.
Pratt Helen
The United States of America as represented by the Secretary of
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