TOLEDO, Romeo,HULL, Richard S.,KIRMACI, Bilal,TOLEDO, Mo Mui
申请号：
AU2019224015
公开号：
AU2019224015A1
申请日:
2019.02.20
申请国别(地区):
AU
年份:
2020
代理人:
摘要：
Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly- used chemical sequestrant, ethylene diamine tetra acetate (EDTA).
