Food preservative composition
AssigneeStay Fresh, Inc.
InventorRalph W. Aversano
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Abstract
This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of these products for a surprisingly long period of time.
Claims4
A composition for treating edible products to maintain the desirable color thereof and to maintain freshness consisting essentially of from 10 to 40% of each of the following components:
- (a) a material selected from the group consisting of ascorbic acid, the sodium and potassium salts thereof and mixtures thereof;
- (b) a material selected from the group consisting of citric acid, the sodium and potassium salts thereof and mixtures thereof;
- (c) a material selected from the group consisting of sodium carbonate, potassium carbonate and mixtures thereof;
- and
- (d) a material selected from the group consisting of sodium and potassium sulfite, bisulfite and metabisulfite and mixtures thereof.
Dependencies are inferred from the claim text.