Food or edible material: processes – compositions – and products – Removing natural color by chemical reaction – e.g.,...
Patent
1992-01-24
1994-01-04
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Removing natural color by chemical reaction, e.g.,...
426254, 426255, 426258, 426549, 426431, 426804, 426539, 426551, A23L 1277
Patent
active
052758338
ABSTRACT:
High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors. The fibrous material is immersed in an aqueous dispersion of chlorine for a period of time with a concentration of chlorine that is effective for removing substantially all of the coloration from the material with a minimal effect on the fiber matrix, for example three to thirty minutes with one part fiber to five parts water and about 13,500 to 62,400 ppm chlorine. Advantageously the thus bleached material is then water rinsed and immersed in a 4-50% aqueous solution of peroxide at a temperature of about room temperature to boiling for up to about 15 minutes or until the fiber flavor and chlorine backnotes are rendered blander.
Alternately the fibrous material is treated in a peroxide solution of at least about 4% peroxide concentration at an elevated temperature for at least about 5 minutes to bleach and deflavor the fibrous material.
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Hunter Jeanette
Johnson Clayton R.
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