Process for removing oxygen in foodstuffs and drinks
AssigneeOleofina, S.A.
InventorsJean-Paul Prieels, Charles Maschelein, Marc Heilporn
Life of this patent
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Abstract
The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.
Claims14
A process for preventing the oxidation of foodstuff materials capable of being degraded by oxidation with molecular oxygen, free radical oxygen, or combinations thereof comprising incorporating into said foodstuff materials an amount of an enzyme composition sufficient to reduce the oxygen content of said foodstuff materials, wherein said enzyme composition comprises an oxidase and its corresponding substrate, catalase and superoxide dismutase.
A process for preventing the autoxidation of beer comprising incorporating into the beer an enzyme composition comprising:
- (a) from about 0.1 to about 1 ppm per liter of beer of glucose oxidase,
- (b) from about 0.5 to about 2% of glucose,
- (c) from about 2,000 to about 20,000 units of catalase per liter of beer, and
- (d) from about 0.3 to about 1.5 ppm per liter of beer of superoxide dismutase.
A process for preventing the autoxidation of foodstuff materials comprising incorporating into said foodstuff materials amounts of an enzyme composition sufficient to improve the preservation period of said foodstuff materials, wherein said enzyme composition comprises an oxidase, about 2,000 to 20,000 units of catalase per liter of foodstuff material, and about 0.3 to 1.5 ppm of dismutase per liter of foodstuff material, wherein a substrate corresponding to the oxidase is present in said foodstuff material.
A process for preventing the autoxidation of foodstuff materials capable of being degraded by oxidation by molecular oxygen, free-radical oxygen or combinations thereof comprising incorporating into said foodstuff materials in amount of an enzyme composition sufficient to reduce the oxygen content of said foodstuff materials, wherein said enzyme composition consists essentially of an oxidase and its corresponding substrate, catalase and superoxide dismutase.
Dependencies are inferred from the claim text.