GB869536A - A method for the treatment of fruits and plants - Google Patents

A method for the treatment of fruits and plants

Info

Publication number
GB869536A
GB869536A GB23626/57A GB2362657A GB869536A GB 869536 A GB869536 A GB 869536A GB 23626/57 A GB23626/57 A GB 23626/57A GB 2362657 A GB2362657 A GB 2362657A GB 869536 A GB869536 A GB 869536A
Authority
GB
United Kingdom
Prior art keywords
calcium
organic
food
magnesium
plants
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB23626/57A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Joh A Benckiser GmbH
Original Assignee
Joh A Benckiser GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Joh A Benckiser GmbH filed Critical Joh A Benckiser GmbH
Publication of GB869536A publication Critical patent/GB869536A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes

Abstract

Fruit, the edible parts of plants, and preparations thereof such as porridge, noodles, dried vegetables, dumplings, or flour, are preserved against discoloration by treating them with calcium and/or magnesium acid salts, including mixed acid salts of calcium and/or magnesium with other organic or inorganic bases, of organic complex-forming acids fit for human consumption, e.g. citric or tartaric acid; preferably the salt is a double citrate of calcium and sodium. The dry salt may be sprinkled over the food or may be added in aqueous solution, or the treatment may be carried out during cooking. Some of the cations may be replaced by other basic organic or inorganic radicals, and the food to be treated may have previously been partially or wholly dehydrated.
GB23626/57A 1956-07-25 1957-07-25 A method for the treatment of fruits and plants Expired GB869536A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE869536X 1956-07-25

Publications (1)

Publication Number Publication Date
GB869536A true GB869536A (en) 1961-05-31

Family

ID=6802982

Family Applications (1)

Application Number Title Priority Date Filing Date
GB23626/57A Expired GB869536A (en) 1956-07-25 1957-07-25 A method for the treatment of fruits and plants

Country Status (1)

Country Link
GB (1) GB869536A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2074890B1 (en) * 2007-12-21 2014-11-26 Jungbunzlauer Ladenburg GmbH Method for reducing the acrylamide content of food containing carbohydrates

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2074890B1 (en) * 2007-12-21 2014-11-26 Jungbunzlauer Ladenburg GmbH Method for reducing the acrylamide content of food containing carbohydrates

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