PREVENTING AGENT FOR BROWNING OF CAROTENOID-BASED COLORING MATTER AND PREVENTION OF BROWNING

PROBLEM TO BE SOLVED: To obtain a preventing agent for browning of carotenoid-based coloring matters excellent in prevention of browning of beverages or foods, especially marine processed foods without affecting taste or flavor by compounding an extract of a sunflower seed and an extract of a tea as active ingredients therein. SOLUTION: This preventing agent for browning is obtained by mixing an extract from a sunflower seed with an extract from a tea as active ingredients at 1:(0.3-4) ratio of the weight of the extract from the tea to the weight of the extract from the sunflower seed, further adding ascorbic acids at 1:(0.5-5) ratio of the weight of the ascorbic acids to the total weight of the extract from the sunflower seed and the extract from the tea, then compounding citric acid, kojic acid, succinic acid, tartaric acid, etc., and salts thereof as a sequestering agent and saccharides such as lactose, sucrose, dextrin or glucose as an extending agent therewith and preparing a formulation. The resultant preventing agent for browning is capable of preventing the original beverages or foods containing carotenoidbased coloring matters without affecting the taste or flavor of the beverages or foods.