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This invention describes a method to prevent spoilage and off-flavors in dried foods that naturally contain high levels of orange and yellow pigments called carotenoids. It works by adding calcium ascorbate to the food, ensuring it makes up at least 0.1% of the food's weight, before dehydrating it. This process helps protect both the carotenoids and fats from oxidation, particularly for foods like carrot pomace or spinach.
Why it matters: No fundamentally new or superior methods for preventing carotenoid oxidation in dried foods have emerged since 2009, making this chemical approach still relevant for shelf-stable ingredients.
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