Preservation of fruits and vegetables

Details

Inventors: Garbutt, John T.;
Assignee: Grain Processing Corporation (Muscatine, IA)
Primary Examiner: Jones; Raymond N.
Assistant Examiner: Yeung; George C.
Attorney, Agent or Firm: Neuman, Williams, Anderson & Olson

Preservation of fruits and vegetables with a protein precipitate obtained by treating a protein-containing liquid with an anionic surface active agent containing not less than 8 carbon atoms.

DETAILED DESCRIPTION What is claimed is: 1.
A process for preserving fruit and vegetables which comprises treating a fruit or vegetable with an amount of protein obtained by treating a protein-containing liquid with an anionic surface active agent containing not less than 8 carbon atoms to precipitate protein therefrom, said amount of protein being sufficient to reduce the moisture loss and to extend the shelf life of said fruit or vegetable.
2.
A process in accordance with claim 1 wherein the fruit or vegetable is treated with an aqueous solution of said protein.
3.
A process in accordance with claim 2 wherein the aqueous solution utilized to treat the fruit or vegetable contains a plasticizing agent.
4.
A process in accordance with claim 3 wherein the plasticizing agent is a dihydroxyalkane or polyhydroxyalkane.
5.
A process in accordance with claim 1 wherein treatment of the fruit or vegetable is effected by dipping the fruit or vegetable in an aqueous solution of the said protein.
6.
A process in accordance with claim 1 wherein treatment of the fruit or vegetable is effected by spraying the fruit or vegetable with an aqueous solution of said protein.
7.
A process in accordance with claim 1 wherein the protein-containing liquid is corn steep liquor.
8.
A process in accordance with claim 1 wherein the protein-containing liquid is corn steep liquor and the anionic surface active agent is sodium lauryl sulfate.
9.
A process in accordance with claim 1 wherein the protein-containing liquid is corn steep liquor and the anionic surface active agent is sodium heptadecyl sulfate.
10.
A process in accordance with claim 1 wherein the protein-containing liquid is cheese whey.
11.
A process in accordance with claim 1 wherein the protein-containing liquid is soy whey.
12.
A process in accordance with claim 1 wherein the protein-containing liquid is corn gluten filtrate.
13.
A process in accordance with claim 1 wherein the protein-containing liquid is wheat steep liquor.
14.
A process in accordance with claim 1 wherein the protein-containing liquid is brewer's wort

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