Removal of peroxide values from bleached/dried vegetable matter

Details Removal of peroxide values from bleached/dried vegetable matter Removal of peroxide values from bleached/dried vegetable matter

1991-04-01

1992-06-23

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426465, A23L 1214

Patent

active

051241714

ABSTRACT:
The amount of peroxide contaminants in H.sub.2 O.sub.2 bleached/dried vegetable material is reduced to a value on the order of less than about 1%, even approaching nil, by heat-treating such bleached/dried vegetable material at a temperature of at least 60.degree. C. in a confined atmosphere such that its amount by weight of water remains essentially the same during the heat-treatment.

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Grant, 1969, Hackh's Chemical Dictionary, Fourth Edition, McGraw-Hill Book Co., New York, pp. 332-333.

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