COMPOSITION FOR PREVENTING FOOD DISCOLORATION

WIPO Patent Application WO/2017/217520

A3

[Problem] To provide a water-soluble composition or aqueous solution with which it is possible to effectively prevent discoloration and browning even if the subject of discoloration and browning prevention changes. [Solution] A carbon-dioxide-foamable alkali composition or aqueous solution that achieves a reduction state in carbon dioxide in the alkaline region, and traps pigment by the chelate effect so as to oxidize polyphenols and myoglobin over a long period, said water-soluble composition having, as active ingredients, (1) an organic acid such as acetic acid, ascorbic acid, citric acid and tartaric acid, or an alkali metal or alkaline earth metal salt thereof, (2) an alkali metal or an alkaline earth carbonate, and (3) an alum, and said water-soluble composition characterized in that the alkali metal or the alkaline earth carbonate is dissolved in an aqueous solution of the organic acid or salt thereof, and carbon dioxide is foamed in the weakly alkaline (approximately pH 8) region.

WO/2015/003033	FRESH POTATO PRESERVATIVE AND METHOD OF USING SAME
WO/2004/086872	COMPOSITIONS AND METHODS FOR PRESERVING CUT APPLES
JP2796227	INDUSTRIAL APPLICABILITY [Invention name] Powder grain processing method for green and yellow vegetables

WATANABE YOSHIAKI (JP)

PCT/JP2017/022233

February 22, 2018

June 15, 2017

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WATANABEYOKO CO LTD (JP)
M TECHX INC (JP)

A23B7/154; A23B4/20

JPS61293374A	1986-12-24
JP2013094151A	2013-05-20
JP2009077651A	2009-04-16
JPH09140365A	1997-06-03

OPUS IP LAW FIRM (JP)

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