Method of inhibiting discoloration of foodstuffs with hydrolysis mixtures of aldonic and sulfites
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United States of America Patent
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Nov 10, 1992
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N/A
app pub date -
Dec 9, 1991
filing date -
Apr 10, 1991
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Abstract
Foodstuffs subject to oxidative or enyzmatic discoloration particularly fruits, vegetables and cereal grains are treated with a combination of hydrolysis mixtures of aldonic acids and their lactones, particularly gluconic acid and its lactones together with very small quantities of a sulfiting agent in aqueous solutions to assist in maintaining fresh appearance and inhibiting discoloration without detracting from the flavor or leaving residues of sulfites in quantities of public health significance.
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