Inactivation of enzymes in foods with pressurized CO.sub.2
AssigneeUniversity of Florida
InventorsMurat O. Balaban, Maurice R. Marshall, Louise Wicker
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Abstract
A method for inactivating enzymes in food products comprising exposing the food to pressurized CO.sub.2 to produce a carbonic acid solution therein having a pH sufficiently low to irreversibly inactivate the enzymes.
Claims6
A method for inactivating at least one undesirable enzyme in a food product containing at least one such undesirable enzyme which is sensitive to inactivation at a lowered pH value and an aqueous phase comprising exposing said food product to an atmosphere having a partial pressure of CO.sub.2 of from about 0.5 atm. to about 1,000 atm. at a temperature of from about 0.degree. C. to about 200.degree. C. for a time sufficient to result in dissolution of sufficient CO.sub.2 in the aqueous phase of said food product to produce a carbonic acid solution having a pH sufficiently low to irreversibly inactivate said enzyme.
Dependencies are inferred from the claim text.