Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Containing antioxidant or antioxidant per se
Patent
1997-03-05
1999-03-30
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Containing antioxidant or antioxidant per se
426262, 426270, 426506, 426508, 426542, 426654, A23B 706, A23L 1272
Patent
active
058885749
ABSTRACT:
The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or paprika seeds so that the particulate material is contained in the water in an amount of at least 0.5 g per liter water, and vegetables or fruits which contain carotenoids are blanched in the particulate-containing water having a temperature between 70.degree. C. and 100.degree. C. for a time for stabilizing their color, and after which, blanch water is separated from the treated vegetables and/or fruits. Further, the particulate-containing water and the fruits or vegetables may be placed in and blanched in a pouch, particularly a water-permeable pouch so that blanch water may be separated from the pouch and so that particulate material is retained in the pouch.
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Nestec SA.,
Pratt Helen
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