Method of preventing browning in foods utilizing protease free l

Details Method of preventing browning in foods utilizing protease free l Method of preventing browning in foods utilizing protease free l

1989-10-02

1991-01-01

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426270, 426330, 426331, 426542, 426655, A23B 700

Patent

active

049817086

ABSTRACT:
A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.

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