Food preservation with dihydroxy acetone and an antimycotic...

Details Food preservation with dihydroxy acetone and an antimycotic... Food preservation with dihydroxy acetone and an antimycotic...

A - Human Necessities

23

L

99/19, 99/28

A23L 3/34 (2006.01)

Patent

CA 1054434

Abstract of the Disclosure A method of inhibiting the growth of microorganisms in food is disclosed which enables food materials to be preserved in a bacteriologically stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be under ambient conditions for periods of a year or more. The materials may be preserved in the uncooked state or they may be cooked and preserved. The method involves impregnating the materials with an effective amount of a preservative such as dihydroxy acetone to provide resistance to bacterial spoilage. The addition of an effective amount of dihydroxy acetone with an effective amount of an antimycotic agent provides resistance to both bacterial and mycotic spoilage. Impregnation can be accomplished by injection, by immersing the materials in a solution of the preservative material or by mixing the dry preservative into the food product.

264117

Affiliated with

Also associated with

Rating

Food preservation with dihydroxy acetone and an antimycotic... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Food preservation with dihydroxy acetone and an antimycotic..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Food preservation with dihydroxy acetone and an antimycotic... will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-419210