Method of preventing color change of food

Details Method of preventing color change of food Method of preventing color change of food

A - Human Necessities

23

L

99/105, 99/178,

A23L 3/3544 (2006.01) A23B 4/037 (2006.01) A23B 4/12 (2006.01) A23B 7/10 (2006.01) A23B 7/157 (2006.01) A23L 3/3463 (2006.01) A23L 3/358 (2006.01)

Patent

CA 2023823

A method of preventing a color change of food, which inhibits an enzymatic color change ascribable to tyrosinase or polyphenol oxidase contained in food, by the use of kojic acid, is provided herein. The method comprises treating the food with a treatment solution containing kojic acid and controlled to have a pH of from 3.0 to 5Ø

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