| 摘要 |
FIELD: food industry. SUBSTANCE: invention relates to additions used for improvement of preservation and/or stabilization of foodstuffs subjected to spoiling under effect of microorganisms. Addition contains mixture consisting of polyphenol and benzyl alcohol or mixture consisting of benzyl alcohol and additional safety alcohol eliciting aroma from the group including the following components: acetoin, ethanol, 1-propanol, 2-propanol, propylene glycol, glycerol, n-butyl alcohol, 2-methyl-1-propanol, hexanol, L-menthol, octyl alcohol, cinnamic alcohol, 1- phenylethanol, heptanol, 1-pentanol, 3-methyl-1-butanol, 4-methoxybenzyl alcohol, citronellol, n-decanol, geraniol, 3-hexenol, dodecanol, linalool, nerolidol, nonadienol, nonyl alcohol, rhodinol, terpineol, borneol, clineol, anisol, cuminyl alcohol, 10-undecene-1-ol and 1-hexadecanol. The combination of components taken in the definite ratio allows increasing storage time of foodstuffs being without deterioration of their taste, odor or color of treated products. EFFECT: enhanced effectiveness of addition. 15 cl, 1 tbl
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