Method of preventing browning in foods utilizing protease free latex extracts particularly from figs
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United States of America Patent
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Jan 1, 1991
Grant Date -
N/A
app pub date -
Oct 2, 1989
filing date -
Oct 2, 1989
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.
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