FOOD PRESERVATIVE

PURPOSE:To produce a food preservative having excellent preservation effect and preventive action to degradation of food and expected to be useful especially as a preservative for noodles, by using a organic acid, an organic acid salt and a water-soluble polymeric polysaccharide or chitosan as raw m...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHII KAORU, HINO YASUHIKO, ONIGATA TOSHIYUKI, SHIMIZU YASUYOSHI
Format:	Patent
Sprache:	eng
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:	PURPOSE:To produce a food preservative having excellent preservation effect and preventive action to degradation of food and expected to be useful especially as a preservative for noodles, by using a organic acid, an organic acid salt and a water-soluble polymeric polysaccharide or chitosan as raw materials. CONSTITUTION:The objective preservative can be produced by uniformly mixing (A) about 1-30wt%, preferably about 2-20wt% organic acid such as acetic acid, lactic acid, etc., (B) about 55-95wt%, preferably about 60-90wt% organic acid salt such as sodium acetate, sodium lactate, etc., and (C) about 1-50wt%, preferably about 5-45wt% water-soluble polymeric polysaccaride (e.g. alginic acid, locust bean gun, etc.) or chitosan. The amount of the component C is about 0.1-10pts.wt. per 1pt.wt. of the organic acid.