| 摘要 |
PURPOSE:To prevent the spoilage and growth of molds in a food during the preservation thereof and preserve the food in high quality for a long term, by adding specific amounts of ethanol, a monoglyceride of a lower fatty acid and a glucide to the food to be preserved. CONSTITUTION:0.3-3.0wt% ethanol, 0.01-0.1wt% monoglyceride of a lower fatty acid, preferably monoglyceride of an 8C fatty acid such as caprylic acid or capric acid, and 8-100wt%, based on the moisture in a food, glucide, preferably mono- - disaccharide such as glucose or sucrose are added to the food to be preserved, e.g. margarine or yogurt. |
