| 摘要 |
PROBLEM TO BE SOLVED: To obtain a composition for preventing the darkening and browning of a food, exerting little influence on the color and taste of the food, having high safety and useful for the treatment of fish and shellfish (or its processed product), vegetable (or its processed product), fruit (or its processed product), or the like, by including an extract of algae of e.g. the order Chlorellales. SOLUTION: The objective composition contains an extract of one or more kinds of algae belonging to the order Chlorellales such as Chlorococcum and Characium, the order Ulvales such as Monostroma and Enteromorpha, the order Gigartinales such as Eucheuma and Meristothma or the order Bangiales such as Erythrotrichia and Colaconema. Preferably, the objective composition for preventing the darkening and browning of food is prepared by using the algae extract in combination with an antioxidant such as L-ascorbic acid and/or a metal chelating agent. |
