# US 6,592,880 B1 · Method for inhibition of sorbate-induced brown discolorations in cosmetic compositions and foodstuffs > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 6,592,880 B1 - Document ID: US6592880B1 - Status: Granted - Kind: B1 - Application number: 08/894,193 - Filed: 1997-08-14 - Granted: 2003-07-15 - Earliest claimed: 1995-02-15 - Assignees: Aktiengesellschaft - Inventors: Martin Jager - Web page: https://patentgrep.com/patent/US6592880B1 ## CPC - A61K 8/4946: {Imidazoles or their condensed derivatives, e.g. benzimidazoles} - A23B 2/762: Organic compounds containing nitrogen - A23B 2/771: Organic compounds containing hetero rings - A61K 8/36: Carboxylic acids; Salts or anhydrides thereof - A61Q 19/00: Preparations for care of the skin - A61K 2800/524: Preservatives - A61Q 5/02: Preparations for cleaning the hair - A61Q 11/00: Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses - A61Q 17/04: Topical preparations for affording protection against sunlight or other radiation; Topical sun tanning preparations - A61Q 19/10: Washing or bathing preparations - A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D) - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - A61Q: SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) A method according to claim 1, wherein the preservative comprises both sorbic acid and at least one physiologically-acceptable sorbate salt. ### Claim 3 (depends on 1) A method as claimed in claim 1, wherein said food-preserving amount in the foodstuff composition, calculated as sorbic acid, ranges from 0.005 to 5% by weight. ### Claim 4 (depends on 3) A method as claimed in claim 3, wherein the discoloration-inhibiting amount ranges from 0.001 to 10% by weight. ### Claim 5 (depends on 1) A method as claimed in claim 1, wherein the discoloration-inhibiting amount ranges from 0.001 to 10% by weight. ### Claim 6 (depends on 1) A method as claimed in claim 1, wherein the amino component comprises an amino acid-containing constituent. ### Claim 7 (depends on 1) A method as claimed in claim 1, wherein the discoloration inhibitor comprises allantoin and a citrate component, wherein the citrate component is citric acid, a physiologically-acceptable citrate salt, or a combination of citric acid and the citrate salt. ### Claim 8 (depends on 7) A method as claimed in claim 7, wherein the amount of allantoin added to the foodstuff composition ranges from 0.05 to 5% by weight; and wherein the amount of citrate component added to the foodstuff composition ranges from 0.05 to 5% by weight. ### Claim 9 (depends on 6) A method as claimed in claim 6, wherein said discoloration-inhibiting amount also stabilizes the foodstuff composition against changes in sensory-detectible properties of the foodstuff composition which, absent said discoloration inhibitor, would result from interaction of the amino acid-containing constituent and degradation products of sorbic acid or a sorbate salt. ### Claim 10 (depends on 1) A method as claimed in claim 1, wherein the foodstuff composition contains a physiologically-acceptable sorbate salt. ### Claim 11 (depends on 10) A method as claimed in claim 10, wherein said sorbate salt is potassium sorbate or calcium sorbate. ### Claim 12 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. ### Claim 13 (depends on 12) A foodstuff composition as claimed in claim 12, wherein the amino component is an amino acid-containing constituent. ### Claim 14 (depends on 12) A foodstuff composition as claimed in claim 12, wherein the food-preserving amount of said preservative ranges from 0.005 to 5% by weight, calculated as sorbic acid. ### Claim 15 (depends on 12) A foodstuff composition as claimed in claim 12, wherein the discoloration inhibitor comprises allantoin and a citric component, the citric component being citric acid, a physiologically-acceptable citrate salt, or a combination of citric acid and the citrate salt. ### Claim 16 (depends on 15) A foodstuff-composition as claimed in claim 15, wherein said foodstuff composition contains 0.05 to 5% by weight of allantoin and 0.05 to 5% by weight of the citrate component. ### Claim 17 (depends on 13) A foodstuff composition as claimed in claim 13, wherein said discoloration-inhibiting amount stabilizes the foodstuff composition against changes in color and against changes in sensory-detectible properties of the foodstuff composition which, absent said discoloration inhibitor, would result from interaction of the amino acid-containing constituent and degradation products of sorbic acid or a sorbate salt. ### Claim 18 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.