COMPOSITIONS AND METHODS FOR INHIBITING BROWNING IN FOODS AND BEVERAGES

摘要

Compositions and methods are described for preventing or inhibiting oxidativedarkening of foods and beverages. Thecompositions comprise at least one substituted resorcinol derivative and atbast one additive which when applied in combinationwith the resorcinol derivative prevents enzymatic browning of the food orbeverage. The compositions inhibit the enzymaticbrowning of foods and beverages susceptible to browning, such as shrimp,potatoes, apples, avocados; fruit juices and wines.