Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor

Abstract

Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing agent which further improves the green color of the composition. Also disclosed are methods for preparing the vegetable composition and a food additive comprising the zinc salt of a fatty acid for use in preparing the vegetable composition. A vegetable composition having improved green color comprising a processed green vegetable and a water-soluble zinc salt with an enhancing agent is also disclosed.

What is claimed is:  
     
         1 . A vegetable composition comprising a processed green vegetable and at least one zinc salt of a fatty acid wherein the zinc salt of a fatty acid has a low water solubility and wherein the zinc salt of a fatty acid is present in an amount suitable for producing a re-greening effect on the processed green vegetable.  
     
     
         2 . The vegetable composition according to    claim 1    wherein the at least one zinc salt of a fatty acid is present in an amount that produces a zinc concentration in the vegetable composition of 75 ppm (w/w) or less.  
     
     
         3 . The vegetable composition according to    claim 2    wherein the zinc salt of a fatty acid is a zinc salt of a saturated fatty acid having at least 6 carbons and not more than 22 carbons.  
     
     
         4 . The vegetable composition according to    claim 3    wherein the zinc salt of a fatty acid is zinc stearate at a concentration of about 0.02% (w/w).  
     
     
         5 . The vegetable composition according to    claim 4    wherein the green vegetable is selected from the group consisting of green beans, peas, spinach, asparagus, brussels sprouts, broccoli, and okra.  
     
     
         6 . The vegetable composition according to    claim 1    further comprising an enhancing agent which is capable of increasing the re-greening effect of the at least one zinc salt of a fatty acid.  
     
     
         7 . The vegetable composition according to    claim 6    wherein the enhancing agent is a fatty acid, an alkali metal salt of a fatty acid or an alkaline earth metal salt of a fatty acid.  
     
     
         8 . The vegetable composition according to    claim 7    wherein the enhancing agent is oleic acid, palmitic acid, stearic acid, sodium stearate, calcium stearate, magnesium stearate or combinations thereof.  
     
     
         9 . The vegetable composition according to    claim 8    wherein the composition comprises calcium stearate at a concentration of about 0.04% (w/w) and zinc stearate at a concentration of about 0.02% (w/w).  
     
     
         10 . The vegetable composition according to    claim 1    prepared by a method comprising processing a green vegetable and adding the at least one zinc salt of a fatty acid.  
     
     
         11 . The vegetable composition according to    claim 1    in an acceptable baby food formulation.  
     
     
         12 . A method for preparing a vegetable composition having an improved green color, the method comprising adding to a processed green vegetable at least one zinc salt of a fatty acid in an amount suitable for producing a re-greening effect, wherein the zinc salt of a fatty acid has a low water solubility.  
     
     
         13 . The method according to    claim 12    wherein the at least one zinc salt of a fatty acid is added in an amount that produces a total zinc concentration in the vegetable composition of 75 ppm (w/w) or less.  
     
     
         14 . The method according to    claim 13    wherein the at least one zinc salt of a fatty acid is a zinc salt of a saturated fatty acid having at least 6 carbons and not more than 22 carbons.  
     
     
         15 . The method according to    claim 14    wherein the at least one zinc salt of a fatty acid is zinc stearate at a concentration of about 0.02% (w/w).  
     
     
         16 . The method according to    claim 15    wherein the green vegetable is selected from the group consisting of green beans, peas, spinach, asparagus, brussels sprouts, broccoli, and okra.  
     
     
         17 . The method according to    claim 12    further comprising adding an enhancing agent which increases the re-greening effect of the at least one zinc salt of a fatty acid.  
     
     
         18 . The method according to    claim 17    wherein the enhancing agent is a fatty acid, an alkali metal salt of a fatty acid or an alkaline earth metal salt of a fatty acid.  
     
     
         19 . The method according to    claim 18    wherein the enhancing agent is oleic acid, palmitic acid, stearic acid, sodium stearate, calcium stearate, magnesium stearate or combinations thereof.  
     
     
         20 . The method according to    claim 19    wherein calcium stearate is added to the composition at a concentration of about 0.04% (w/w) and zinc stearate is added to the composition at a concentration of about 0.02% (w/w).  
     
     
         21 . The method according to    claim 20    wherein the green vegetable is selected from the group consisting of green beans, peas, spinach, asparagus, brussels sprouts, broccoli, and okra and wherein the method the method further comprises pureeing the green vegetable.  
     
     
         22 . The method according to    claim 21    wherein the composition is prepared in an acceptable baby food formulation.  
     
     
         23 . A food additive comprising at least one zinc salt of a fatty acid packaged with instructions for addition to a green vegetable composition.  
     
     
         24 . The food additive according to    claim 23    wherein the at least one zinc salt of a fatty acid is zinc stearate.  
     
     
         25 . The food additive according to    claim 24    further comprising an enhancing agent which increases the re-greening effect of the zinc salt.  
     
     
         26 . The food additive according to    claim 25    wherein the enhancing agent is calcium stearate.  
     
     
         27 . A vegetable composition comprising a processed green vegetable, at least one water-soluble zinc salt in an amount suitable for producing a re-greening effect on the processed green vegetable and an enhancing agent which increases the re-greening effect wherein zinc concentration in the vegetable composition is 75 ppm (w/w) or less.  
     
     
         28 . The vegetable composition according to    claim 27    wherein the zinc salt is zinc chloride, zinc sulfate, zinc nitrate, zinc acetate or combinations thereof.  
     
     
         29 . The vegetable composition according to    claim 27    wherein the enhancing agent is oleic acid, palmitic acid, stearic acid, sodium stearate, calcium stearate, magnesium stearate or combinations thereof.  
     
     
         30 . The vegetable composition according to    claim 27    comprising an enhancing agent other than sodium oleate.  
     
     
         31 . The vegetable composition according to    claim 27    in an acceptable baby food preparation.