Method of preserving color of vegetable pasta products

Details Method of preserving color of vegetable pasta products Method of preserving color of vegetable pasta products

A - Human Necessities

23

B

99/118

A23B 7/06 (2006.01) A23B 7/153 (2006.01) A23B 7/154 (2006.01) A23B 7/157 (2006.01) A23L 1/16 (2006.01) A23L 1/212 (2006.01) A23L 1/275 (2006.01)

Patent

CA 1334905

The invention relates to a process for preserving the color and texture of vegetable pasta, wherein the color of the vegetable pasta is derived from chloyophyll-containing vegetable matter added to alimentary paste at a pH above 7Ø The color preservation is enhanced by the presence or addition of a cation selected from the group consisting of magnesium, zinc, copper, calcium, and aluminum cations.

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