Stefan S Martin

US Patent:

6500476, Dec 31, 2002

Filed:

Jun 29, 2001

Appl. No.:

09/896865

Inventors:

Stefan T. Martin - Flourtown PA
Howard S. Kravitz - Wayne PA
William R. Romig - Morrestown NJ

Assignee:

EPL Technologies, Inc. - Philadelphia PA

International Classification:

A23B 7153

US Classification:

426262, 426271, 426310, 426335, 426615

Abstract:

Preservative compositions using GRAS (generally recognized as safe) ingredients are incorporated into a commercially viable three-stage preservation process for mushrooms. The process includes contacting the mushrooms with a high pH solution for microbial reduction; a neutralizing step to return the pH of the mushrooms to their about physiological pH; and an anti-browning step that incorporates suitable antioxidants and ancillary compounds to maintain the color of the finished product. Specifically disclosed is a method for preserving fresh mushrooms comprising the steps of exposing the mushrooms to a aqueous anti-microbial solution with a pH of 10. 5-11. 5; treating the mushrooms with a pH neutralizing buffer consisting of an organic acid and a salt of an organic acid and then subjecting the mushrooms to a combination of an anti-browning agent, a source of calcium and a chelating agent.

US Patent:

59120347, Jun 15, 1999

Filed:

Sep 22, 1997

Appl. No.:

8/935222

Inventors:

Stefan T. Martin - Fort Washington PA
Gerald M. Sapers - Warrington PA
Robert L. Miller - Blue Bell PA

Assignee:

EPL Technologies, Inc. - Philadelphia PA
The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23L 1277

US Classification:

426268

Abstract:

A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65. degree. C. ), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7. 8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages, in which a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip, and a third stage containing the reducing agents sodium erythorbate and erythorbic acid are combined at a final pH of greater than 4. 3. Chelating agents or sequestrants may be added to the solutions. The process tends to delay the onset of enzymatic browning and, once browning has begun, limits the extent of enzymatic browning.

Author:

Stefan Martin

ISBN #:

0393315533

Author:

Stefan Martin

ISBN #:

0684132508

Author:

Stefan Martin

ISBN #:

2551156580