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

C - Chemistry, Metallurgy

07

C

C07C 235/34 (2006.01) A23B 4/10 (2006.01) A23B 4/20 (2006.01) A23B 7/154 (2006.01) A23B 7/16 (2006.01) A23L 3/34 (2006.01) A23L 3/3463 (2006.01) A23L 3/3481 (2006.01) A23L 3/3526 (2006.01) A23L 3/3553 (2006.01) C07C 39/08 (2006.01) C07C 39/15 (2006.01) C07C 39/19 (2006.01) C07C 59/52 (2006.01) C07C 235/38 (2006.01)

Patent

CA 2074352

Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are de- scribed.

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