Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

Abstract: 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 hypotaurine 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.

Abstract: A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food that can lose 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. The compound comprising a sulfinic acid can comprise an alkysulfinic acid, an arylsulfinic acid, an alkylarylsulfinic acid, or an arylalkylsulfinic acid.

Abstract: Beverage products containing a color derived from a natural source or its synthetic equivalent further include a compound selected from a hydroxymethane sulfonic acid (HMSA) and ergothioneine to inhibit fading of the color derived from a natural source or its synthetic equivalent. Methods of making the beverages with reduced color-change are further provided.

Abstract: The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention, the powerful antioxidant ergothioneine was found to be very stable over time in and to have no deleterious effects on taste or consistency of food and beverages even when stored, over a period of several years. In a preferred embodiment, ergothioneine may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.

Abstract: 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 hypotaurine 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.

Abstract: The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to inhibit browning. A promoter may also be present, which promoter is selected from the group consisting of chelating agents, acidulents, or mixtures thereof.

Abstract: This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour in the flour producing process and causes speck formation, a tyrosinase inhibitor is added prior to a roller milling step, preferably in a conditioning step. Examples of the tyrosinase inhibitor include kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, p-aminosalicylic acid, ferulic acid, thiamine, peptides and combinations thereof. In particular, kojic acid and cysteine are preferable as a tyrosinase inhibitor. The wheat flour thus obtained is usable, for example, in making fresh noodles, dried noodles and tenobe somen in a secondarily processed product.

Abstract: Improved carbonated soft drinks and other beverages sweetened with aspartame and colored by caramel color are disclosed. The beverages contain positively charged caramel color as a substitute for 5-70% of the conventional caramel color used in these beverages, which is negatively charged. The resulting products have improved taste characteristics.

Abstract: A process for coloring olives, using an aqueous erythrosine solution as the colorant.

Abstract: A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The fruit is then leached or flushed with water to reduce the concentration of brine materials. The discharge stream from the leaching process is separated into a sugar solution and a brine solution, preferably through desalting electrodialysis. The dilute sugar solution is returned to the leaching process to return the natural sugar and color to the fruit. The brine solution preferably is returned to the brining process.

Abstract: Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.

Abstract: The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to inhibit browning. A promoter may also be present, which promoter is selected from the group consisting of chelating agents, acidulents, or mixtures thereof.

Abstract: The present invention relates to compositions and methods for inhibiting nonenzymatic cross-linking (protein aging). Accordingly, a composition is disclosed which comprises; an agent capable of inhibiting the formation of advanced glycosylation endproducts of target proteins by reacting with the carbonyl moiety of the early glycosylation product of such target proteins formed by their initial glycosylation. Suitable agents contain an active nitrogen-containing group, such as a hydrazine group. Particular agents comprise aminoguanidine derivatives. The method comprises contacting the target protein with the composition. Both industrial and therapeutic applications for the invention are envisioned, as food spoilage and animal protein aging can be treated.

Abstract: Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.

Abstract: The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, a reducing agent, and water. The use of a reducing agent in the method of the invention neutralizes oxidizers present in or on the surface of the added fiber source whereby improved texture and mouth feel of high fiber-containing pasta is achieved. The amount of corn fiber, soy fiber, oat fiber, etc. in the pasta can be up to about 30 percent by weight without adverse effect on paste texture or color. By replacing some of the glutinous flour in the pasta with bulk fiber, the calorie content of the pasta is reduced.

Abstract: A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing the flavor, appearance, odor or texture of the food.

Abstract: The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulfite, organic acids, SO.sub.2, cysteine, thioglycolic acid, glutathione, or hydrogen sulfide. The presence of the reducing agent in the tempering solution produces an improvement in color retention of the resulting flour, and allows the shorts to separate from the semolina to be remilled to produce flour of color and quality acceptable for use in pasta production.

Abstract: A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively prevents the discoloration of vegetables such as potatoes. Citric acid and cysteine, combined in the ratio of about 1 part cysteine to about 25 to 30 parts citric acid, may effectively prevent the blackening of potatoes when applied in solutions of about 0.5 to 0.7 percent by weight in water. A water solution of cysteine and citric acid in which the citric acid does not exceed 1 percent by weight, and the cysteine does not exceed 0.05 percent by weight of the solution, effectively prevents such blackening. Citric acid/cysteine compositions are rendered even more effective in the presence of very low concentrations of ascorbic acid; for example, about 0.1 percent to about 0.3 percent by weight in the water solution.

Abstract: A method for the color stabilization of fresh, pasteurized, and fermented fruit juices by the use of honey or a color stabilizing protein extract of honey as a stabilizing agent.

Abstract: This invention provides a process for easily recovering nearly white starch and protein having a high commercial value by depressing darkening of crushed slurry and juice in producing starch and protein of a subterranean stem.The above-mentioned process is characterized by adding at least one member selected from the group consisting of sodium thiosulfate, potassium thiosulfate, sodium hydrogen sulfite, sodium sulfite and potassium sulfite at the time of crushing the subterranean stem.

Abstract: A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: 2,3-Dihydrobenz-4-oxa-1-thiins of the general formula I ##STR1## where R.sup.1, R.sup.2 and R.sup.3 are each hydrogen, methyl or methoxy, and R.sup.2 and R.sup.3 together may furthermore be a fused benzene ring, R.sup.4 is hydrogen or an m-valent aliphatic hydrocarbon radical which may be interrupted by sulfur and /or carry thiol groups as substituents, or is halogen when n is zero, X is --O--, --S-- or --O--CO--, m is 1 or 2 and n is zero or 1, are useful as antioxidants for organic materials.

Abstract: A method for producing dry sweetened, wafer-thin sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid and drying in monolayers. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

Abstract: The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of soluble carbohydrates, contacting with an alcoholic solution to remove color and bitter constituents, removing water and alcohol and milling to a flour consistency. The sugar beet pulp bulking agent is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The sugar beet pulp bulking agent has a high water binding capacity of from 15 to 25 grams of water per 1 gram of bulking agent.

Abstract: This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40.degree. to 45.degree. F for periods up to 10 months) to render them suitable for thermal sterilization at about 250.degree. F and for long-term storage in flexible plastic or plastic-aluminum foil laminated containers such as pouches without added liquid. The process comprises; (a) immersion of potatoes, either whole, sliced, diced or in any other convenient form, in an aqueous solution comprising citrate in combination with sulfur dioxide; followed by (b) immersion in an aqueous solution of an alkali metal pyrophosphate and optionally a reducing saccharide; followed by (c) immersion in an aqueous solution of an alkaline earth metal salt and optionally an alkali metal chloride. The so-treated potato product is then packaged in a flexible container and thermally sterilized.

Abstract: Fresh mushrooms are given improved shelf-life by controlled sequential treatments with an aqueous buffered chlorine solution and an aqueous sulfur dioxide solution; thereafter, the mushrooms are dried and stored without freezing at reduced temperature and high humidity.

Abstract: Fruit is prepared for refrigerated storage by cutting the fruit into convenient pieces, and then subjecting the fruit to soaking under vacuum in a solution containing sodium bisulfite or sodium sulfite and citric acid in definite ranges. These ranges are preferably inversely related in a substantially straight-line relationship, so that the high end of one range is used in conjunction with the low end of the other. The fruit pieces are also preferably immersed in a preliminary holding solution containing sodium bisulfite or sodium sulfite and table salt prior to the soaking. Fruit prepared in this way can be held indefinitely under ordinary refrigeration without freezing. The process is particularly suitable for apples.

Abstract: Treating lettuce for use in salads and the like to extend the storage life f said lettuce to at least about 4 weeks under refrigeration. The lettuce leaves are subdivided by cutting and treated with an aqueous solution of sodium meta bisulfite, citric acid, ascorbic acid, and potassium sorbate. Excess solution is removed from the cut lettuce, which then is enclosed in plastic bags made of vinylidine chloride-vinyl acetate copolymer film having low rates of transmission of oxygen, carbon dioxide, and water vapor. The plastic bags of treated cut lettuce are tightly closed to prevent intermixing of outside air with the interior atmosphere of the bags and the treated cut lettuce, and they are stored at about 1.7.degree. .+-. 1.0.

Abstract: A composition for the preservation of crustacea is described. This composition contains magnesium carbonate, citric acid and an inorganic metabisulfite, and is effective in preserving crustacea particularly by preventing melanosis.

Abstract: Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. An article of manufacture including ambient temperature, stable, sulfur dioxide-containing gelatinized potato pieces surrounded by a substantially oxygen free environment in a microbe/oxygen impermeable container. The process of treating gelatinized potato pieces to make them microbially stable at ambient temperature during prolonged time periods by dispersing sulfur dioxide through the pieces and protecting them from subsequent contamination. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products.

Abstract: Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products.

Abstract: A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then immersed in a sweetener syrup consisting essentially of high fructose corn syrup, solids from crystalline fructose, and a red coloring agent. The syrup has a sweetener solids content insufficient to cause substantial osmotic shock to said fruit, but said immersing raises the solids level of said cherry fruit and imparts thereto a red color. The use of the particular sweetener syrup allows the solids level of the fruit to be raised much faster than in conventional maraschino cherry manufacture and yet collapse of the fruit is avoided. Also provided is a method of packing frozen fruit.