| 摘要 |
PURPOSE:To provide the subject preserving agent exhibiting the lowering of temperature when a composition containing ammonium nitrate, etc., and sodium alginate, etc., is mixed with an aqueous solution containing chlorine dioxide, etc,, to produce a gelled product and having effects on the preservation of the freshness of fish meats, fruits and vegetables and on the deodorization of refrigerators. CONSTITUTION:The subject preserving agent exhibits the lowering of temperature when components (A) and (B) are mixed in an A/B ratio of 20-80%/100% wherein the component A is a composition comprising (i) 50-99.9% of one or more of ammonium nitrate, ammonium chloride, sodium nitrate, potassium nitrate, potassium permanganate, urea, sodium carbonate (10 hydrate), sodium sulfate (10 hydrate), disodium phosphate (12 hydrate), ammonium phosphate (3 hydrate), tetrasodium borate, etc., and (ii) 0.1-50% of one or more of alginate salts and esters, carrageenan, water-absorbing resins, hydrophilic carboxyvinyl polymers and PVA and the component B is chlorine dioxide and/or a hypochlorous acid salt. |
