Title:
PRESERVING AGENT FOR FOOD
Document Type and Number:
Japanese Patent JP2000189129
Kind Code:
A
Abstract:
To obtain a preserving agent having excellent pH holding property or stability of a formulation, having excellent antibacterial effect and increasing a preserving effect of a food.
This preserving agent is composed of a composition of glycine, -polylysine, milt protein, a lower fatty glyceride having an antibacterial property and at least one or more than two kinds selected from the compound group of respective carbonates, phosphates and hydroxides of an alkali metal, an alkaline earth metal and ammonium of which 1% aqueous solutions have an alkaline property of pH ≥7.0.
More Like This:
WO/2018/024823 | BASE EMULSION FOR THE PREPARATION OF ICINGS, FILLINGS AND TOPPINGS |
JP2005168364 | METHOD FOR PRODUCING PIE CAKE BAKED AT HOME |
JP2013539983 | Foaming agent containing hydrofobin |
Inventors:
TAKAMINE KAZUHIRO
UETAKA TOMOKI
YAMAMOTO SEIJI
UETAKA TOMOKI
YAMAMOTO SEIJI
Application Number:
JP37852798A
Publication Date:
July 11, 2000
Filing Date:
December 28, 1998
Export Citation:
Assignee:
TORIGOE FLOUR MILLING CO LTD
International Classes:
A23G3/34; A21D15/00; A23L3/3508; A23L3/3526; A23L3/358; A23G3/00; (IPC1-7): A23L3/3508; A23L3/3526; A23L3/358