发明名称 |
METHOD FOR IMPROVING THE SENSORY PROPERTIES AND RESISTANCE OF FOOD AND DRINK PRODUCTS TO MICRO-ORGANISMS |
摘要 |
<p>The present invention pertains to 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 wherein the product is contacted 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.</p> |
申请公布号 |
WO2010097364(A1) |
申请公布日期 |
2010.09.02 |
申请号 |
WO2010EP52200 |
申请日期 |
2010.02.22 |
申请人 |
PURAC BIOCHEM BV;VISSER, DIANA;KNIKKER, DIRK ALEXANDER |
发明人 |
VISSER, DIANA;KNIKKER, DIRK ALEXANDER |
分类号 |
A23B4/02;A23L3/30;A23L3/3454 |
主分类号 |
A23B4/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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