Document Type and Number:
Japanese Patent JPH0365137
Kind Code:
B2
Abstract:
PURPOSE:To prevent the spoilage and growth of molds in a food during the preservation thereof and preserve the food in high quality for a long term, by adding specific amounts of ethanol, a monoglyceride of a lower fatty acid and a glucide to the food to be preserved. CONSTITUTION:0.3-3.0wt% ethanol, 0.01-0.1wt% monoglyceride of a lower fatty acid, preferably monoglyceride of an 8C fatty acid such as caprylic acid or capric acid, and 8-100wt%, based on the moisture in a food, glucide, preferably mono- - disaccharide such as glucose or sucrose are added to the food to be preserved, e.g. margarine or yogurt.
Application Number:
JP19837083A
Publication Date:
October 09, 1991
Filing Date:
October 25, 1983
Export Citation:
International Classes:
A23L3/34; A23C3/08; A23D7/00; A23L3/349; A23L3/3517; A23L3/3562; C11B5/00
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