| abstract |
A composition for reducing deterioration and/or extending shelf life of fruits and vegetables, particularly for salad bars and prepared salads sold in fast-food restaurants, the composition comprising an antidiscolouration agent such as ascorbic acid and a thixotropic gum such as xanthan. Optionally, other ingredients such as edible bulk filler, artificial or natural flavourings, aromas, and/or colourings may also be present. The composition can be applied in aqueous form to salad ingredients. The salad preserving composition can be well retained by salad ingredients to maintain freshness and extend shelf life without sulphites and without imparting objectionable texture or taste in treated ingredients. |