Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product
US4844925A · kind A · utility
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6References
19Claims
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Key dates
| Filing date | May 21, 1986 |
| Grant date | Jul 4, 1989 |
| Priority date | — |
| Expiry date | May 21, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F3/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.