METHOD OF FOOD PRODUCTS STABILIZATION

METHOD OF FOOD PRODUCTS STABILIZATION

FIELD: food industry. SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali,...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KVASENKOV O.I, VASIL'EVA T.A, KUZNETSOVA O.V, KNOPOVA S.I, KONDRAT'EV N.B, SKOKAN L.E
Format: Patent
Sprache:eng ; rus
Schlagworte:
ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES
BEER
BIOCHEMISTRY
CANDLES
CHEMISTRY
DETERGENTS
ENZYMOLOGY
ESSENTIAL OILS
FATTY ACIDS THEREFROM
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PERFUMES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Beschreibung
Zusammenfassung:FIELD: food industry. SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali, and water with the following combination of the first extract with solid residue in amount of no less 0.1% by mass. EFFECT: improved organoleptical properties of products and increased their storage life.