| 摘要 |
Foods are preserved against putrefaction by adding to the raw materials of the food product, a mixture of (I) granules having a size below 500 mu, which consist of (a) 25-40% wt. pH-lowering powder selected from fumaric acid, monosidium fumarate, tartaric acid, maleic acid, and citric anhydride, and (b) a coating consisting of hardened oil with a m.pt. of 50-80 degrees C, and (II) a food preserving agent selected from sorbic acid, potassium sorbate, calcium propionate. The mixture is esp. useful for preserving meat sauces and fish sauces. |
