Title:
A method for improving the feeling characteristic of food products and a beverage product, and tolerance over a microorganism
Document Type and Number:
Japanese Patent JP6094986
Kind Code:
B2
Abstract:
The present invention pertains to composition suitable for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria. The composition comprises alkali metal salts having as anions propionate comprising as anions propionate and a co-anion selected from acetate, and combinations of lactate and acetate, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.
Inventors:
Fissel, Diana
Nickel, Dirk Alexander
Nickel, Dirk Alexander
Application Number:
JP2011550588A
Publication Date:
March 15, 2017
Filing Date:
February 22, 2010
Export Citation:
Assignee:
Purak Biochem B. Buoy.
International Classes:
A23B4/02; A23B4/027
Domestic Patent References:
| JP4349846A | ||||
| JP200370451A | ||||
| JP8289768A | ||||
| JP2005526480A |
Foreign References:
| US20050249846 |
Other References:
JOURNAL OF FOOD SCIENCE,1997年,Vol.62, No.3,p.591-596
Attorney, Agent or Firm:
Mitsuo Matsui
Hiroshi Murakami
Hiroshi Murakami