| 摘要 |
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.
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