Abstract: A process of inhibiting enzymatic browning in raw fruit and vegetable juices comprising treating the juices with cyclodextrins, individually or in combination. Soluble cyclodextrins treatments may be added directly to the juices. In the alternative, isoluble cyclodextrins may be used as a packing in a column or in a batch treatment process. In effect, treatments of the invention tend to limit the extent or rate of enzymatic browning in the affected juices. Also disclosed are novel browning inhibiting compositions which are effective in controlling enzymatic browning in raw fruit and vegetable juices. The novel compositions are potential alternatives for presently used sulfites.

Abstract: A process of inhibiting enzymatic browning in mechanically injured, raw fruit and vegetable products, including juices, comprising treating the products with ascorbic acid-2-phosphate esters and ascorbyl-6-fatty acid esters, individually or in combination. The treatments may be applied in an aqueous carrier and may further comprise other browning inhibitors, polyphenol oxidase inhibitors, emulsifying agents, dispersing agents and complexing agents. Treatments tend to delay or prevent the onset of enzymatic browning or, once browning has begun, to limit the extent of enzymatic browning. Also disclosed are novel browning.

Abstract: Ketose sugars are prepared in high yield by reacting an aldose sugar and boric acid in aqueous medium in the presence of a tertiary or quaternary amine.