FOOD PRESERVING MATERIAL AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To retain the freshness of foods by using a food preserving material having high antibacterial and antifungal activities. SOLUTION: One or two or more kinds of metal amino acid salts, where the salts are selected from beryllium, vanadium, manganese, germanium, selenium, indium, tin, antimony, barium, tungsten, bismuth and cerium, have high antibacterial and antifungal activities. Consequently, food products can be preserved for a long period of time in the good states of moisture activity, taste, flavor and teeth sensation, even when the food products are left to stand under tightly closed conditions.