Abstract:
The present invention relates to a composition comprising a synergetic mixture of flavourings or flavouring substances and organic acids. Moreover, the present invention relates to the use of said composition as a preservative for animal foodstuffs and additives intended preferably for monogastric animals. The claims mention compositions comprising carvacrol and/or thymol and benzoic acid or an alkali or lakaline-earth metal salt thereof.
Abstract:
The present invention relates to the fungicidal, bactericidal and/or antioxidative treatment of foodstuffs, by means of formulations of essential oil in a dialkylene glycol.
Abstract:
It is intended to provide an antiseptic bactericide, in which a C5-10 1,2-alkanediol is blended with a specific perfume component so as to potentiate the antibacterial activity inherent to the 1,2-alkanediol over a broad scope of bacteria, and cosmetics, drugs and foods containing the antiseptic bactericide. Namely, an antiseptic bactericide characterized by containing a C5-10 1,2-alkanediol together with one or more members selected from the group consisting of thimol, augenol, citronellal, terpinyl acetate, citronellol and β-pinene, and cosmetics, drugs and foods containing the antiseptic bactericide.
Abstract:
It is intended to provide an antiseptic bactericide, in which a C5-10 1,2-alkanediol is blended with a specific perfume component so as to potentiate the antibacterial activity inherent to the 1,2-alkanediol over a broad scope of bacteria, and cosmetics, drugs and foods containing the antiseptic bactericide. Namely, an antiseptic bactericide characterized by containing a C5-10 1,2-alkanediol together with one or more members selected from the group consisting of citral, geraniol, nerol, perillaldehyde, α-terpineol, dodecanol and L-carvone, and cosmetics, drugs and foods containing the antiseptic bactericide.
Abstract:
The invention relates to a method for protecting active principles used in animal and human food, said method comprising the following steps carried out at a temperature lower than or equal to 600°C and in an uncontrolled atmosphere: mixing an active principle with a metal cation in the presence of water and glycerol during a chelation reaction in order to obtain a first complex; mixing said first complex obtained during the previous step with a glycerol monolaurate having a purity index higher than 30% during an emulsifying reaction in order to obtain an emulsion; mixing the emulsion obtained during the previous step with an amorphous silica source during an adsorption reaction in order to obtain a final complex of the protected active agent. The product obtained by the method of the present invention can be used as a food additive for humans or animals.
Abstract:
Fresh produce is preserved by coating the exterior surface of the produce with a coating composition comprising an aqueous solution of from about 1 to about 20 percent by weight of substantially hydrolyzed cold water insoluble polyvinyl alcohol, about 0,1 to about 10 percent by weight of low molecular weight cold water soluble starch, and about 0,03 to about 5 percent by weight of surfactant. Optional constituents include antimicrobials and plasticizers. The coating composition is effective to control respiratory exchange, i.e., the passage of gases, particularly oxygen, ethylene and carbon dioxide, into and out of the produce, thereby to control maturation and ripening of the produce.