| 摘要 |
PURPOSE:To raise preservation effect on foods whose quality is extremely reduced particularly by high-temperature sterilization, freezing, etc., by using lysozyme in combination with sodium hexametaphosphate and capric acid monoglyceride. CONSTITUTION:A preservative for food consisting of 5-50pts.wt. lysozyme, 750-1,500pts.wt. sodium hexametaphosphate, and 10-30pts.wt. capric acid monoglyceride as structural components is added directly to a food or is added to the food together with an auxiliary ingredient such as salt, sugar, starch, etc.
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