DISCOLORATION PREVENTING FOOD PRESERVATIVE AND METHOD

A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively prevents the discoloration of vegetables such as potatoes. Citric acid and cysteine, combined in the ratio...

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Bibliographische Detailangaben
Hauptverfasser:	CHERRY, JOE H, SINGH, SHEO S
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMICAL RIPENING OF FRUIT OR VEGETABLES FISHING FOODS OR FOODSTUFFS FORESTRY HUMAN NECESSITIES HUNTING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING
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Beschreibung
Zusammenfassung:	A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively prevents the discoloration of vegetables such as potatoes. Citric acid and cysteine, combined in the ratio of about 1 part cysteine to about 25 to 30 parts citric acid, may effectively prevent the blackening of potatoes when applied in solutions of about 0.5 to 0.7 percent by weight in water. A water solution of cysteine and citric acid in which the citric acid does not exceed 1 percent by weight, and the cysteine does not exceed 0.05 percent by weight of the solution, effectively prevents such blackening. Citric acid/cysteine compositions are rendered even more effective in the presence of very low concentrations of ascorbic acid; for example, about 0.1 percent to about 0.3 percent by weight in the water solution. The further addition of essentially trace amounts of ethylenediamine tetraacetic acid; for example, about 0.01 percent to about 0.05 percent by weight in the solution, will permit the reduction of the weight percentage of cysteine in the solution to about 0.01 percent, and will further improve the efficacy of the composition.