| 摘要 |
PROBLEM TO BE SOLVED: To obtain a preservative mainly useful for foods, etc., providing a preparation capable of retaining food freshness and preventing putrefaction, effectively controlling proliferation of microorganism, not affecting a food flavor, being safe and readily usable. SOLUTION: This preservative is characterized by comprising 0.1-30 wt.% of at least one kind of an organic acid selected from malic acid, citric acid, tartaric acid, fumaric acid and succinic acid and/or its salt, 1-60 wt.% of ethanol, 0.05-30 wt.% of a glycerol fatty acid ester containing a 8-12C saturated fatty acid and 0.1-30 wt.% of a sucrose fatty acid ester containing 1-8 of 4-20C saturated or unsaturated fatty acids as active ingredients.
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