FOOD PRESERVATION WITH DIHYDROXY ACETONE AND AN ANTIMYCOTIC AGENT

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 co...

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Bibliographische Detailangaben
Hauptverfasser:	OBORSH, EDWARD V, BARKATE, JOHN A, OWENS, THOMAS M, NG, WESU C
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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.