BROWNING RETARDANT AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a safe browning retardant having excellent effect in retarding browning caused on vegetables or fruits, making use of plant-originating ingredient having experience in ingestion and slightly having adverse effect such as odd taste or odd smell on the vegetables or the fruits.

SOLUTION: The browning retardant for vegetables or fruits is obtained by using super-subcritical CO2extract from onion as an active ingredient. The super-subcritical CO2extract is obtained by extraction preferably from the onion in the presence of at least one kind of solvent selected from the group comprising lower alcohol and water using carbon dioxide under such a super-subcritical condition as to have a pressure of 14-20MPa and temperatures of 40-60°C.

COPYRIGHT: (C)2004,JPO