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Patent Number:
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WO/2009/131996
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Inventors:
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SCHULBACH, Kurt, F.; (US).
MARSHALL, Maurice, R.; (US).
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Applicant:
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UNIVERSITY OF FLORIDA RESEARCH FOUNDATION, INC. [US/US]; 223 Grinter Hall Gainesville, FL 32611 (US) (All Except US).
SCHULBACH, Diane [US/US]; (US) (US Only).
MARSHALL, Maurice, R. [US/US]; (US) (US Only).
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Publication Date:
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29/10/2009
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Application Number:
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PCT/US2009/041245
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Filed:
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21/04/2009
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A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.
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