Areca food additives and its foods

• Main Author: SHIAO; SHIN JEN
• Format: Patent
• Language: English
• Published: 14.02.1995
• Edition: 6
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

This invention relates to areca food additives, especially, to additives for areca quids and foods containing areca component, and their preparation methods. High alkaline lime always exists in conventional areca food additive. Many problems consequently result such as oral cancer and the polluting of the environment by the spitting of a bright red liquid. A series of eatable neutral calcium salts of organic acid and compounds containing at least one of the following functional groups selected from the group consisting of -NH2, =NH, 3BOND N, -NH-, -CONH-, -HCO-, -CO-, -COOR-, -S-, and their salts were invented to replace lime. The taste of astringent and harms caused by the polyphenolic compounds of areca quid could be completely improved. The disease of quid chewer would be decreased and the problem of environmental pollution would be improved.