Amino acid compsn for addition to foodstuffs

摘要

Method for preserving foodstuff by the addition of the amino-acids lysine, ornithine, histidine and/or arginine (0.001-4%), or their salts (0.001-5%) to various tinned and bottled foods, and alcoholic and non-alcoholic drinks (effervescent drinks require only 0.001-0.4% of the acids or 0.001-0.5% of the salts), which prevents degradation, the production of unpleasant flavours and odours, and loss of foaming properties. The original smell, flavour, appearance, colour, and clarity is preserved for a much longer time. The acids may be added before or after cooking etc., and may be used in conjunction with other preservatives, e.g. vitamin C.