Fruit and vegetable preservative
AssigneePronatural Brands, LLC
InventorsWilliam Salminen, Gary M. Russotti, Robert Tuchrelo, Richard Aab, Jeffrey Cahoon
Life of this patent
Estimating the term…
Abstract
Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof. The preservative solution prevents residual self-staining properties commonly associated with green tea extract catechins. Processed fruits and vegetables are dipped in, sprayed with, or coated with the preservative solution. The produce preservative solution maintains the color, texture, flavor, appearance, and crispness of the treated produce.
Claims22
A method of preserving minimally processed fruits and vegetables and extending their useful shelf-life comprising:
- a. providing an aqueous preservative solution comprising (i) at least 0.008 wt percent catechins and (ii) an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof;
- wherein the weight ratio of catechins to organic acid or salt thereof is from 1:10 to 1:300;
- and
- b. applying the preservative solution to a minimally processed fruit or vegetable.
An aqueous solution for preserving minimally processed fruits and vegetables and extending their useful shelf-life consisting essentially of (i) water;
- (ii) green tea extract;
- (iii) an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof;
- optionally (iv) a basic neutralizer approved for food use selected from the group consisting of:
- sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, and calcium carbonate;
- and, optionally (v) a food-safe anionic surfactant;
- wherein the green tea extract comprises catechins, the catechins are present at a concentration of at least 0.008 wt % of the solution, and the weight ratio of catechins to organic acid or salt thereof in the solution is from 1:10 to 1:300.
Dependencies are inferred from the claim text.