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Preventing Discoloration of Canned Food Products

10 000

Abstract: A world leader in the ready-to-eat vegetable market is looking for a way to prevent red

discoloration in food products heated to under 135°C, in presence of metal (i.e., canned goods or

packaging).

 

Context:

ETDA, an authorized food additive can currently be used to prevent the discoloration of red

products (for example beans with an anthocyanin type pigment: unstable cyanidin pigment, often

present in a glycosylated form). The Seeker wishes to find alternative method in case ETDA is no

longer approved. In current methods, food is heated in cans at approximately 130°C for duration of

15 to 30 minutes.

This pigment decays under various conditions:

-pH

-Heat

-Light

-Sulphites

-Metals

-Enzyme Oxydation

 

Please see PDF for full challenge details

Submission Deadline: 
3 April, 2013
Selection Deadline: 
3 May, 2013