Nonenzymatic browning inhibitors

This book is based on the symposium that was designed to assess the current perspective and future direction of research on the nutritional bioavailability of zinc. Inhibitors suspected of interfering with the absorption of zinc are some factors that infiuence bioavailability. Phytates, dietary fibers, proteins, nonenzymatic browning products, and certain micronutrients are among these substances. These inhibitors are covered in various chapters. 

Sulfur dioxide is undesirable if the concentration is above a few parts per million. The delicate color of the fruit is impaired and in some cases the metal of the can is corroded. Direct consumption cane sugars produced by the sulfitation process are usually undesirable for canning but the supply is limited to one section of the country. Sulfur dioxide is used in processing beet sugars but not as a bleach as was the practice earlier in the industry. It is now recognized that a few parts per million of sulfur dioxide added before the evaporation of the thin juice act as an inhibitor to the nonenzymatic browning and result in a sugar with less than 1 p.p.m. of sulfur. In the same manner the starch-conversion producers have been able to eliminate the objectionable hydroxymethyl furfural, an undesirable side reaction product in starch conversion. 

Sulfltes/Sulfur dioxides are commonly used as food additives. They are known as food preservatives but also have an important role as inhibitors of enzymatic and nonenzymatic browning. However, they are subject to regulatory restrictions because of their adverse effects on health. 

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