Process for inhibiting formation of N-nitrosamines in a nitrite-

Details Process for inhibiting formation of N-nitrosamines in a nitrite- Process for inhibiting formation of N-nitrosamines in a nitrite-

1986-05-21

1989-07-04

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426332, 426429, 426435, 426641, 426652, A23B 414, A23L 1314

Patent

active

048449253

ABSTRACT:
A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.

REFERENCES:
patent: 699979 (1902-05-01), Rom
patent: 2085489 (1937-06-01), Baruth
patent: 2933399 (1960-04-01), Nickerson et al.
patent: 3873752 (1975-03-01), Reymond et al.
patent: 3950553 (1976-04-01), Gasser et al.
patent: 4004038 (1977-01-01), Wickremasinghe
"Inhibitory Effects of Phenolics, Teas and Saliva on the Formation of Mutagenic Nitrogation Products of Salted Fish", Int. J. Cancer:30, 719-724 (1982), Stich, et al.

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