Method of preventing browning in foods utilizing protease free latex extracts particularly from figs
US4981708A · kind A · utility
3Cited by
4References
33Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 2, 1989 |
| Grant date | Jan 1, 1991 |
| Priority date | — |
| Expiry date | Oct 2, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/154
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.