Method of inhibiting discoloration of starchy foods

Details Method of inhibiting discoloration of starchy foods Method of inhibiting discoloration of starchy foods

A - Human Necessities

23

L

A23L 1/272 (2006.01) A23L 1/01 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2316521

The present invention relates to a method for inhibiting the discoloration of a starchy food during heating which involves applying to the food an effective amount of a compound of Formula I: (See formula I) wherein n is 1 or 2; and R is hydrogen, C1 to C4 alkyl, C2 to C4 alkenyl, C2 to C4 alkynyl, hydroxy, halo, C1 to C4 alkoxy, amino or carboxy. The invention is particularly useful for keeping french fried potatoes whiter during the frying process.

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