Methods for preserving fresh vegetables
US5925395A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jan 9, 1998 |
| Grant date | Jul 20, 1999 |
| Priority date | — |
| Expiry date | Jan 9, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/154
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.