METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING A SULFINIC ACID COMPOUND
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United States of America Patent
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Issued Date -
Jul 18, 2013
app pub date -
Dec 20, 2012
filing date -
Apr 21, 2008
priority date (Note) -
Abandoned
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Abstract
A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food that can lose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added. The compound comprising a sulfinic acid can comprise an alkysulfinic acid, an arylsulfinic acid, an alkylarylsulfinic acid, or an arylalkylsulfinic acid.
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