| 发明名称 | Method for improving the sensory properties and resistance of food and drink products to micro-organisms | ||
| 摘要 | A method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria includes contacting the food or drink product with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5. | ||
| 申请公布号 | US8840944(B2) | 申请公布日期 | 2014.09.23 |
| 申请号 | US201013202685 | 申请日期 | 2010.02.22 |
| 申请人 | Purac Biochem BV | 发明人 | Visser Diana;Knikker Dirk Alexander |
| 分类号 | A23B4/027;A23L3/3454;A23L3/358 | 主分类号 | A23B4/027 |
| 代理机构 | Westman, Champlin & Koehler, P.A. | 代理人 | Ims Peter J.;Westman, Champlin & Koehler, P.A. |
| 主权项 | 1. A composition comprising as anions propionate and a co-anion selected from acetate, and combinations of lactate and acetate, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 15 and the weight based ratio of acetate/propionate is in the range of 0.05 to 3.5. | ||
| 地址 | Gorinchem NL | ||