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
1987-11-18
1989-03-21
Czaja, Donald E.
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
426321, 426323, 426326, 426333, A23B 412, A23B 710, A23L 1277
Patent
active
048141925
ABSTRACT:
A process of inhibiting enzymatic browning in mechanically injured, raw fruit and vegetable products, including juices, comprising treating the products with ascorbic acid-2-phosphate esters and ascorbyl-6-fatty acid esters, individually or in combination. The treatments may be applied in an aqueous carrier and may further comprise other browning inhibitors, polyphenol oxidase inhibitors, emulsifying agents, dispersing agents and complexing agents. Treatments tend to delay or prevent the onset of enzymatic browning or, once browning has begun, to limit the extent of enzymatic browning. Also disclosed are novel browning.
REFERENCES:
patent: 3754938 (1973-08-01), Ponting
patent: 3764348 (1973-10-01), Huxsoll et al.
patent: 4542033 (1985-09-01), Agarwala
patent: 4647672 (1987-03-01), Seib et al.
C. H. Lee et al., "Chemical Synthesis of Several Phosphoric Esters of L-Ascorbic Acid," Carbohydr. Res., 67: 127-138 (1978).
R. C. Cousins et al., "Synthesis of 6-Fatty Acid Esters of L-Ascorbic Acid," J. Am. Oil Chem. Soc., 54: 308-312 (1977).
Hicks Kevin B.
Sapers Gerald M.
Seib Paul A.
Czaja Donald E.
Fado John D.
Johnson Beverly K.
Pratt Helen
Silverstein M. Howard
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