Patent ID: 8563061

Claim:
A method of inhibiting enzymatic browning in a food or beverage comprising the steps of: providing an agent comprising hypotaurine, a salt of hypotaurine, or an equivalent of hypotaurine; and contacting said food or beverage with said agent, wherein said hypotaurine, salt of hypotaurine, or equivalent of hypotaurine is 10 to 400 ppm of the food after said contacting, based on the weight of said hypotaurine, hypotaurine from said salt of hypotaurine, or hypotaurine that can be converted from said eqivalent of hypotaurine, wherein said agent is a liquid, solid, or solid suspended in a liquid, and wherein contacting comprises spraying or dusting said agent onto one or more surfaces of said food, dipping said food in said agent, or adding or dissolving said agent in said beverage.