ESSENTIALLY NON-DAIRY AQUEOUS FOOD COMPOSITION HAVING A CONSTANT BACTERIOLOGICAL QUALITY, AND METHOD FOR INHIBITING BACTERIAL GROWTH IN A FOOD COMPOSITION

摘要

An essentially non-dairy aqueous food composition having a constant bacteriological quality over a suitable time, and including, as the component for substantially inhibiting bacterial growth, an effective amount of at least one monosaccharide for increasing the osmotic pressure in the medium, as well as at least one bactericidal enzyme, is disclosed. A method for inhibiting bacterial growth or substantially reducing the bacterial population in a cosmetic or food composition, wherein an effective amount of a monosaccharide for increasing the osmotic pressure in the medium, as well as at least one bactericidal enzyme, are added to said composition, is also disclosed.