BAKED PRODUCT TREATED WITH NATAMYCIN AND PROCESS THEREOF
摘要
The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw >0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.
申请公布号
CA2554456(C)
申请公布日期
2012.09.11
申请号
CA20052554456
申请日期
2005.01.26
申请人
DANISCO A/S
发明人
WILLIAMS, GRAHAM;DELVES-BROUGHTON, JOSS;FARAGHER, JOHN;SALMELA, DIANE;HARDY, JAY;HAUGAN, KERSTI;THOMAS, LINDA;WISLER, PETER