Process to improve color stability of fruits and vegetables cont

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Containing antioxidant or antioxidant per se

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426262, 426270, 426506, 426508, 426542, 426654, A23B 706, A23L 1272

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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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