Compositions and methods for inhibiting browning in foods...

Details Compositions and methods for inhibiting browning in foods... Compositions and methods for inhibiting browning in foods...

A - Human Necessities

23

B

A23B 4/20 (2006.01) A23B 7/154 (2006.01) A23L 3/3463 (2006.01) A23L 3/3481 (2006.01) A23L 3/349 (2006.01) A23L 3/3508 (2006.01) A23L 3/3535 (2006.01) A23L 3/3553 (2006.01) A23L 3/358 (2006.01) C12H 1/00 (2006.01)

Patent

CA 2103167

Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at bast one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados; fruit juices and wines.

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