Appeal No. 2001-2538 Page 3
Application No. 08/894,193
foodstuffs and in cosmetic compositions, however, sorbic acid is subject to
oxidative influences.” Id., page 2. The oxidation of sorbic acid can produce off-
flavors and brown discoloration of food or cosmetic products. See id.
Attempts have been made to prevent sorbate-induced discoloration using,
for example, EDTA or citrates. See the specification, page 4. In addition, the
specification cites Hirohata as disclosing the use of allantoin to inhibit sorbate-
induced discoloration in mouthwashes, toothpastes, and denture-cleaning
compositions, but expresses doubt whether this solution would be generally
applicable. See pages 4-5. That is, “since they generally comprise no amino
components which accelerate discoloration, oral hygiene compositions do not
make too high a demand on the browning-inhibiting substance.” Id. See also
page 8 (“Amino groups precisely are regarded as an additional ‘risk factor’ with
respect to sorbate-induced discolorations.”).
The specification discloses “a method for visual and sensorial stabilization
of foodstuffs and cosmetic compositions containing sorbate preservative, which
comprises adding allantoin or allantoin and citrates to these products as
browning inhibitors.” Page 5. The specification discloses that allantoin inhibits
browning even in compositions containing both sorbates and an amino acid. See
page 11, lines 10-15 (“As expected, with the addition of an amino acid, for
example alanine, the discoloration of the control (without allantoin and citrates) is
accelerated, while the protective action of allantoin and the synergistic mixture of
allantoin and citrate is documented again (see Table 4).”).
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