LACTIDE HAVING DECREASED MOISTURE ABSORPTION AND CONSOLIDATION PROPERTY AND FOOD ADDITIVE

PURPOSE:To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc., by covering a lactide with calcium carbonate. CONSTITUTION:La...

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Bibliographische Detailangaben
Hauptverfasser:	YUKI AKIFUMI, KONDO TSUTOMU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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:	PURPOSE:To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc., by covering a lactide with calcium carbonate. CONSTITUTION:Lactide is covered with 0.1-20wt.%, preferably 1-10wt.% (based on the lactide) of calcium carbonate. The particle diameter of the calcium carbonate is preferably