JPH0455660B

PURPOSE:To obtain a tyrosinase inhibitor for food capable of inhibiting activity of tyrosinase contained in the food and preventing blackening and browning of the food, by using kojic acid and ascorbic acid together. CONSTITUTION:A suitable buffering solution is preferably used to adjust the pH of a...

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Bibliographische Detailangaben
Hauptverfasser:	NATORI YOSHIKO, WAKABAYASHI HITOMI, FUKAZAWA RYUTARO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain a tyrosinase inhibitor for food capable of inhibiting activity of tyrosinase contained in the food and preventing blackening and browning of the food, by using kojic acid and ascorbic acid together. CONSTITUTION:A suitable buffering solution is preferably used to adjust the pH of an aqueous solution containing kojic acid and ascorbic acid or/and an alkali metal salt thereof to about 3.0-7.0 and the aqueous solution is then brought into contact with a food within the above-mentioned pH range.