ABSTRACT
Br o w n in g reactions in foods lead to major economic losses during processing and storage. Until recently, both enzymatic and non-enzymatic browning of foods could be inhibited by application of sulfites. However, sulfites are associated with allergy reactions in some people with asthma. Therefore, the Food and Drug Administration (FDA) has limited sulfites to certain categories of food products (FDA, 1990). Food processors have turned to sulfite alternatives, generating considerable research activity in this area. Several promising new browning-inhibitor treatments have been examined with varying success.
