Use of cationic preservative in food products

Details Use of cationic preservative in food products Use of cationic preservative in food products

A - Human Necessities

23

L

A23L 3/3526 (2006.01)

Patent

CA 2464388

This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients. Such auxiliary components and excipients can be thickening agents (e.g. xanthan gum, guar gum, modified starches), anti-foam agents (e.g. dimethylpolysiloxane, silicon dioxide), products to obtain the optimal pH value (e.g. phosphates, tartrates, citrates, lactates), colouring agents (e.g. curcumin, tartrazine, erythrosine), and aroma products. It is preferred, that the preservative composition comprises LAE in an amount of from 0,0001 % to 1 % by weight relative to the whole weight of the preservative composition. It is particularly preferred to use the inventive composition for the preservation of meat products, like for instance meat, poultry products, fish, crustaceans, vegetables, greens, emulsions, sauces, confectionery, bakery, pre-cooked meals, ready-to-serve meals, dairy products, egg-based products, jams, jellies, beverages, juices, wines and beers.

L'invention porte sur de nouvelles utilisations d'agents conservateurs cationiques et sur des préparations utilisant ces nouvelles utilisations. L'invention porte en particulier sur un agent conservateur cationique dérivant de l'acide laurique et de l'arginine, en particulier sur l'ester éthylique de la lauramide de monohydrochlorure d'arginine (dit LAE), qui peut servir de protection contre la croissance des micro-organismes. La LAE, de formule (I), et ses composés, sont particulièrement adaptés à la conservation de tous les produits alimentaires périssables. Il est préférable de dissoudre directement le composé avant utilisation dans l'un des solvants à usage alimentaire suivants: eau, éthanol, propylène glycol, alcool isopropylique, ou autres glycols, mélanges de glycols, et mélanges de glycols et d'eau. Lorsque le traitement se fait à un niveau spécifique de pH, on recommande l'utilisation d'une solution tampon correspondante. La composition peut comporter facultativement des composants et excipients auxiliaires tels que des épaississants (par exemple: gomme de xanthane; gomme de guar, amidons modifiés); des agents moussants (par exemple: diméthylpolysiloxane, dioxyde de silicium); des produits conférant le pH optimal (par exemple: phosphates, tartrates, citrates, lactates); des colorants (par exemple: curcumine, tartrazine, érythrosine); et des produits aromatiques. L'agent conservateur comportera de préférence de la LAE à raison de 0,0001 % à 1 % en poids du poids total de la composition. Ladite composition s'utilisera en particulier pour la conservation des produits carnés tels que par exemple: la viande, la volaille, le poisson, les crustacés, les légumes, les salades, les émulsions, les sauces, la confiserie; la boulangerie; les plats cuisinés, les plats prêts à servir, les produits laitiers, les produits à base d'oeufs, les confitures, les gelées, et les boissons (par exemple jus de fruits, vins et bière).

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