Method for inhibition of sorbate-induced brown discolorations in cosmetic compositions and foodstuffs
AssigneeAktiengesellschaft
InventorMartin Jager
Life of this patent
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Abstract
Method for inhibition of sorbate-induced brown discolorations in cosmetic compositions and foodstuffs, and color-stabilized formulations containing sorbate preservative. The invention relates to a method for visual and sensorial stabilization of foodstuffs and cosmetic compositions containing sorbate preservative, which comprises adding allantoin or allantoin and citrates to these products as browning inhibitors.
Claims18
A method for visual and sensorial stabilization of a foodstuff composition, said foodstuff composition containing an amino component and a food-preserving amount of sorbic acid or at least one physiologically-acceptable sorbate salt or a combination of sorbic acid and the sorbate salt, which comprises adding a discoloration-inhibiting amount of discoloration inhibitor comprising allantoin to the foodstuff composition.
A foodstuff composition stabilized against color changes comprising:
- an amino component;
- as at least one preservative, a food-preserving amount of sorbic acid or at least one physiologically-acceptable sorbate salt or a combination of sorbic acid and sorbate salt;
- and, as a discoloration inhibitor, a discoloration-inhibiting amount of allantoin.
A cosmetic composition stabilized against discoloration, comprising:
- an amino component which accelerates discoloration, from 0.005 to 5% by weight, calculated as sorbic acid, of sorbic acid, a sorbate salt, or a combination thereof,
- from 0.001 to 10% by weight of allantoin, and from 0.05 to 5% by weight of citric acid, a salt thereof, or a combination thereof.
Dependencies are inferred from the claim text.