Method for improving microbial and flavor stabilities of...

Details Method for improving microbial and flavor stabilities of... Method for improving microbial and flavor stabilities of...

A - Human Necessities

23

L

A23L 2/46 (2006.01) A23L 2/02 (2006.01) A23L 2/44 (2006.01)

Patent

CA 2581011

A method for preparing a shelf stable beverage is provided that includes blending .epsilon.-poly-L-lysine with a beverage and then pasteurizing at lower temperatures without a need of ultra high temperature treatment. The method is effective for providing a shelf stable beverage with improved microbial stability and better color and flavor quality than beverages processed at ultra high temperatures normally required for shelf stability.

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