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BR9900795A - Processo para a preservação de produtos alimentìcios. - Google Patents

Processo para a preservação de produtos alimentìcios.

Info

Publication number
BR9900795A
BR9900795A BR9900795-9A BR9900795A BR9900795A BR 9900795 A BR9900795 A BR 9900795A BR 9900795 A BR9900795 A BR 9900795A BR 9900795 A BR9900795 A BR 9900795A
Authority
BR
Brazil
Prior art keywords
food
preservation
fatty acid
food products
acidulant
Prior art date
Application number
BR9900795-9A
Other languages
English (en)
Inventor
Gert Dieter Philipp
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of BR9900795A publication Critical patent/BR9900795A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Patente de Invenção: <B>"PROCESSO PARA A PRESERVAçãO DE PRODUTOS ALIMENTìCIOS"<D>. Um processo para a fabricação de produtos alimentícios os quais foram preservados sob condições brandas, o qual inclui um tratamento de um alimento para matar os microorganismos e seus esporos em um modo o qual é brando para o alimento adicionar ao alimento uma combinação de (i) no mínimo um sal de sódio de um ácido graxo C2 ou C3, lipossolúvel, opcionalmente substituído e (ii) no mínimo um acidulante não-lipossolúvel o qual tenha um pKa abaixo daquele do ácido graxo C2 ou C3 e o qual forme complexos com íons de metal alcalino-terroso duplamente carregados, opcionalmente com (iii) quantidades adicionais de um sal de sódio do acidulante em uma quantidade tal que o pH do alimento está dentro da faixa de cerca de 4,5 a 7, e a concentração de ácido graxo não-dissociado é no mínimo 0,4% em peso baseado no peso do alimento. Não é necessária a esterilização térmica para preservação; pelo contrário, é suficiente um tratamento térmico final com menos do que condições de pasteurização.
BR9900795-9A 1998-02-27 1999-02-24 Processo para a preservação de produtos alimentìcios. BR9900795A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US7640398P 1998-02-27 1998-02-27

Publications (1)

Publication Number Publication Date
BR9900795A true BR9900795A (pt) 2000-05-30

Family

ID=22131807

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9900795-9A BR9900795A (pt) 1998-02-27 1999-02-24 Processo para a preservação de produtos alimentìcios.

Country Status (5)

Country Link
EP (1) EP0940090A1 (pt)
JP (1) JPH11313651A (pt)
AU (1) AU1841799A (pt)
BR (1) BR9900795A (pt)
CA (1) CA2256023A1 (pt)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6379739B1 (en) * 2000-09-20 2002-04-30 Griffith Laboratories Worldwide, Inc. Acidulant system for marinades
ES2359554T3 (es) * 2001-12-25 2011-05-24 Societe des Produits Nestlé S.A. Conservación de hortalizas y hierbas.
WO2006117577A1 (en) * 2005-04-29 2006-11-09 Kuti Janos Spice based cure mixture, especially for meats
US8445419B2 (en) 2005-07-25 2013-05-21 Ecolab Usa Inc. Antimicrobial compositions for use on food products
WO2007018907A1 (en) 2005-07-25 2007-02-15 Ecolab Inc. Antimicrobial compositions for use on food products
AU2006276706B2 (en) * 2005-07-25 2011-08-04 Ecolab Inc. Antimicrobial compositions and methods for treating packaged food products
EP2145543B1 (en) * 2008-07-16 2011-11-09 Cryovac, Inc. Post-packaging pasteurization process
US9420804B2 (en) 2008-10-06 2016-08-23 Kraft Foods Group Brands Llc Shelf stable sauce for acidified starch
JP5893948B2 (ja) * 2012-02-14 2016-03-23 三栄源エフ・エフ・アイ株式会社 食品の加熱殺菌剤および加熱殺菌方法
JP7097209B2 (ja) * 2017-05-30 2022-07-07 ヱスビー食品株式会社 胡椒の実の加工物及びその製造方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4241095A (en) * 1978-12-04 1980-12-23 Nakano Vinegar Co., Ltd. Method for preventing soy sauce from putrefaction
JPS57206371A (en) * 1981-06-15 1982-12-17 Ueno Seiyaku Kk Antiseptic for food and its use
JP2650042B2 (ja) * 1988-05-20 1997-09-03 株式会社キヨクトーインターナシヨナル 漬物の保存方法
JPH0223854A (ja) * 1988-07-11 1990-01-26 Riken Koryo Kogyo Kk 食品用保存剤
SU1685361A1 (ru) * 1989-10-11 1991-10-23 Новосибирский Институт Советской Кооперативной Торговли Способ хранени свежей пресноводной рыбы в жидкой среде
JPH0787742B2 (ja) * 1989-12-29 1995-09-27 プリマハム株式会社 生食用生野菜の保存方法
JP2511345B2 (ja) * 1991-07-23 1996-06-26 株式会社すかいらーく 生鮮物の鮮度保持剤とその用法
JP3108521B2 (ja) * 1992-04-04 2000-11-13 実 飯沼 食品添加剤
JPH09140365A (ja) * 1995-11-22 1997-06-03 Nippon Shinyaku Co Ltd 食品用鮮度保持剤及び鮮度保持方法
JPH09187220A (ja) * 1996-01-09 1997-07-22 Meiyuu Sangyo Kk 食品保存用組成物

Also Published As

Publication number Publication date
JPH11313651A (ja) 1999-11-16
AU1841799A (en) 1999-09-09
CA2256023A1 (en) 1999-08-27
EP0940090A1 (en) 1999-09-08

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Legal Events

Date Code Title Description
FA10 Dismissal: dismissal - article 33 of industrial property law
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. A CLASSIFICACAO IPC ANTERIOR ERA A23L 1/03.

Ipc: A23L 3/358 (2006.01), A23L 3/3508 (2006.01)

Ipc: A23L 3/358 (2006.01), A23L 3/3508 (2006.01)