Compositions and methods for inhibiting browning of processed produce
First Claim
1. A method for treating produce to minimize browning of said produce, said process comprising:
- exposing produce to a discoloration inhibiting agent comprising a mixture of a source of available cysteine and a sulfiting agent in amounts effective to minimize browning of said produce upon subsequent processing, handling and storage, andsubjecting said produce to a procedure selected from the group consisting of processing, handling, and storage.
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Abstract
Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.
128 Citations
56 Claims
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1. A method for treating produce to minimize browning of said produce, said process comprising:
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exposing produce to a discoloration inhibiting agent comprising a mixture of a source of available cysteine and a sulfiting agent in amounts effective to minimize browning of said produce upon subsequent processing, handling and storage, and subjecting said produce to a procedure selected from the group consisting of processing, handling, and storage. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13)
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14. A method for treating potatoes to minimize browning upon subsequent handling, processing, and storage comprising:
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a) preparing potatoes for processing; b) exposing said potatoes to a discoloration inhibitor comprising an effective amount of cysteine and a member selected from the group consisting a sulfiting agent, sodium acid pyrophosphate, calcium chloride, and mixtures of a sulfiting agent, sodium acid pyrophosphate, and calcium chloride, for preventing browning upon subsequent processing involving subjecting said potatoes to elevated temperatures; and c) dehydrating said potatoes to produce a dry product having a storage-stable moisture content. - View Dependent Claims (15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29)
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- 30. A composition for treating produce comprising an amount up to about 0.5% cysteine and an amount up to about 0.1% sulfiting agent.
- 32. A composition for treating produce comprising an amount up to about 0.2% cysteine, an amount up to about 0.2% calcium chloride, and an amount up to about 0.2% sodium acid pyrophosphate.
- 35. A composition for treating produce comprising an amount up to about 0.2% cysteine, an amount up to about 0.003% sulfiting agent, an amount up to about 0.2% calcium chloride, and an amount up to about 0.2% sodium acid pyrophosphate.
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38. A method for treating produce to minimize non-enzymatic browning upon subsequent processing, handling and storage comprising:
exposing produce to a discoloration inhibitor selected from the group consisting of a mixture consisting of a source of available cysteine and a sulfiting agent, a mixture consisting of a source of available cysteine, calcium chloride and sodium acid pyrophosphate, and a mixture consisting of a source of available cysteine, a sulfiting agent, calcium chloride, and sodium acid pyrophosphate in amounts effective to minimize non-enzymatic browning, and subjecting said produce to elevated temperatures. - View Dependent Claims (39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52)
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53. A method for treating potatoes to minimize browning upon subsequent handling, processing, and storage comprising:
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a) preparing potatoes for processing; b) exposing said potatoes to a discoloration inhibitor selected from the group consisting of; 1) an amount up to about 0.5% cysteine, and an amount up to about 0.1% sulfiting agent; and 2) an amount up to about 0.5% cysteine, an amount up to about 0.1% sulfiting agent and an amount up to about 0.5% sodium acid pyrophosphate for preventing browning upon subsequent processing involving subjecting said potatoes to elevated temperatures; and c) dehydrating said potatoes to produce a dry product having a storage-stable moisture content.
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54. A method for treating potatoes to minimize browning upon subsequent handling, processing, and storage comprising:
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a) preparing potatoes for processing; b) exposing said potatoes to a discoloration inhibitor selected from the group consisting of; 1) 0.2-0.5% cysteine, and 0.05-0.1% sulfiting agent; and 2) 0.025-0.5% cysteine, 0.025-0.5% sodium acid pyrophosphate, and 0.05-0.1% sulfiting agent for preventing browning upon subsequent processing involving subjecting said potatoes to elevated temperature; and c) dehydrating said potatoes to produce a dry product having a storage-stable moisture content.
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55. A method for treating produce to minimize browning upon subsequent processing, handling and storage comprising:
exposing produce to a discoloration inhibitor selected from the group consisting of a) an amount up to about 0.5% cysteine and an amount up to about 0.1% sulfiting agent; b) an amount up to about 0.2% cysteine, an amount up to about 0.2% calcium chloride, and an amount up to about 0.2% sodium acid pyrophosphate; and c) an amount up to about 0.2% cysteine, an amount up to about 0.0003% sulfiting agent, an amount up to about 0.2% calcium chloride, and an amount up to about 0.2% sodium acid pyrophosphate and subjecting said produce to elevated temperatures.
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56. A method for treating produce to minimize browning upon subsequent processing, handling and storage comprising:
exposing produce to a discoloration inhibitor selected from the group consisting of a) 0.2-0.5% cysteine and 0.05-0.1% sulfiting agent; b) 0.025-0.2% cysteine, 0.025-0.2% calcium chloride, and 0.025-0.2% sodium acid pyrophosphate; and c) 0.025-0.2% cysteine, 0.0001-0.0003% sulfiting agent, 0.025-0.2% calcium chloride, and 0.025-0.2% sodium acid pyrophosphate and subjecting said produce to elevated temperatures.
Specification