USE OF SULFITE ALTERNATIVES FOR INHIBITING BROWNING CAUSED BY MAILLARD, CARAMELL FORMATION, ASCORBINIC ACID OXIDATION AND THE PHENOLASE OR OTHER ENZYME

摘要

Sulphite treatments to prevent brown discolouration of prods. is replaced by mixing in them or immersing them in aq. solns of N-acetyl-L-cysteine of suitable concn. This treatment may be applied to: raw, partially or completely cooked, refrigerated or deep frozen, or dried (irrespective of drying method) cut, ground, pressed, sliced (or just peeled) prods of vegetable and animal origin (fruits, dairy prods).