Removal of peroxide values from bleached/dried vegetable matter
US5124171A · kind A · utility
2Cited by
11References
11Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Apr 1, 1991 |
| Grant date | Jun 23, 1992 |
| Priority date | — |
| Expiry date | Apr 1, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The amount of peroxide contaminants in H.sub.2 O.sub.2 bleached/dried vegetable material is reduced to a value on the order of less than about 1%, even approaching nil, by heat-treating such bleached/dried vegetable material at a temperature of at least 60.degree. C. in a confined atmosphere such that its amount by weight of water remains essentially the same during the heat-treatment.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.