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公开(公告)号：US07662417B2
公开(公告)日：2010-02-16
申请号：US10513554
申请日：2002-05-08
CPC分类号： A23C19/16 , A23L3/3499 , A23L3/3517 , A23L3/3526 , A23L29/27 , A23V2002/00 , A23V2200/10 , A23V2200/22 , A23V2250/06 , A23V2250/5036 , A23V2250/0606 , A23V2250/5086 , A23V2250/5072 , A23V2250/5024 , A23V2250/5022 , A23V2250/5108 , A23V2250/5026
摘要： This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids are able to absorb LAE and precipitate together by the enhancement of their lipophilic properties. These new solid compounds can be isolated by filtration and, surprisingly, retain the microbiological inhibitory activity of LAE. The solid compounds contain approximately stoechiometric amounts of LAE and the anionic hydrocolloid. The preferred solid compound is LAE/xanthan gum. The solid compounds are stable and can be stored under normal conditions of temperature and humidity for long periods of time. The invention relates to the method of preserving food products using the new solid compounds and the food products obtained as a result of the application of the method.
摘要翻译： 本发明涉及包含阳离子防腐剂和阴离子水胶体的组合物，其制备方法及其在食品微生物保护中的应用。 由于它们的组成，食品易于作为微生物的培养基，这对人类健康构成可能的风险。 因此，食品需要良好的保护以防止微生物污染。 本发明涉及衍生自脂肪酸和酯化的二元氨基酸的缩合的阳离子防腐剂与阴离子水胶体如果胶，黄原胶，角叉菜胶，阿拉伯树胶或琼脂之间的相互作用。 最优选的阳离子防腐剂是精氨酸一盐酸盐（LAE）的月桂酰胺的乙酯。 作为这种相互作用的结果，一些阴离子水胶体能够吸收LAE并通过增强它们的亲油性而沉淀在一起。 这些新的固体化合物可以通过过滤分离，令人惊奇的是保留了LAE的微生物抑制活性。 固体化合物含有近似量的LAE和阴离子水胶体。 优选的固体化合物是LAE /黄原胶。 固体化合物稳定，可在正常温度和湿度条件下长时间贮存。 本发明涉及使用新的固体化合物和通过应用该方法获得的食品来保存食品的方法。
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公开(公告)号：US07399616B2
公开(公告)日：2008-07-15
申请号：US10501941
申请日：2002-02-01
摘要： The invention relates to a process for preparing a Na-acyl-L-arginine ester, derived from fatty acids and esterified dibasic amino acids, according to the following formula (I), where: X— is Br—, Cl—, or HSO4— R1: is linear alkyl chain from an saturated fatty acid, or hydroxy-acid from 8 to 14 atoms of carbon bonded to the ∝-amino acid group through amidic bond. R2: is a linear or branched alkyl chain from 1 to 18 carbon atoms or aromatic. R3: is formula (II), where n can be from 0 to 4, from the appropriate organic acid and alcohol. The process is catalyzed by a hydrolase, more in particular a protease, the protease papain from Carica papaya being highly suitable . In order for the esterification reaction to run as wanted, the process is performed in a low-water-content organic medium. When the highly suitable papain from Carica papaya is used, a water activity of between 0.03 and 0.5 is selected.
摘要翻译： 本发明涉及根据下式（I）制备衍生自脂肪酸和酯化二元氨基酸的酰基-L-精氨酸酯的方法，其中：X-是Br-，Cl-或HSO 4 -R 1：来自饱和脂肪酸的直链烷基链，或通过酰胺键键合至α-氨基酸基团的8至14个碳原子的羟基酸。 R2：是1至18个碳原子或芳族的直链或支链烷基链。 R3：由适当的有机酸和醇组成的式（II），其中n可为0至4。 该方法由水解酶，更特别是蛋白酶催化，来自木瓜番木瓜的蛋白酶木瓜蛋白酶非常适合。 为了酯化反应按需要运行，该方法在低含水量的有机介质中进行。 当使用来自番木瓜的高度适宜的木瓜蛋白酶时，选择0.03至0.5之间的水分活度。
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公开(公告)号：US20050175747A1
公开(公告)日：2005-08-11
申请号：US10513554
申请日：2002-05-08
IPC分类号： A23C19/16 , A23L3/3499 , A23L3/3517 , A23L3/3526 , A23L29/00 , A23L29/20 , A23L29/269 , A23C3/00
CPC分类号： A23C19/16 , A23L3/3499 , A23L3/3517 , A23L3/3526 , A23L29/27 , A23V2002/00 , A23V2200/10 , A23V2200/22 , A23V2250/06 , A23V2250/5036 , A23V2250/0606 , A23V2250/5086 , A23V2250/5072 , A23V2250/5024 , A23V2250/5022 , A23V2250/5108 , A23V2250/5026
摘要： This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids arc able to absorb LAE and precipitate together by the enhancement of their lipophilic properties. These new solid compounds can be isolated by filtration and, surprisingly, retain the microbiological inhibitory activity of LAE. The solid compounds contain approximately stoechiometric amounts of LAE and the anionic hydrocolloid. The preferred solid compound is LAE/xanthan gum. The solid compounds are stable and can be stored under normal conditions of temperature and humidity for long periods of time. The invention relates to the method of preserving food products using the new solid compounds and the food products obtained as a result of the application of the method.
摘要翻译： 本发明涉及包含阳离子防腐剂和阴离子水胶体的组合物，其制备方法及其在食品微生物保护中的应用。 由于它们的组成，食品易于作为微生物的培养基，这对人类健康构成可能的风险。 因此，食品需要良好的保护以防止微生物污染。 本发明涉及衍生自脂肪酸和酯化的二元氨基酸的缩合的阳离子防腐剂与阴离子水胶体如果胶，黄原胶，角叉菜胶，阿拉伯树胶或琼脂之间的相互作用。 最优选的阳离子防腐剂是精氨酸一盐酸盐（LAE）的月桂酰胺的乙酯。 作为这种相互作用的结果，一些阴离子水解胶体能够吸收LAE并通过增强它们的亲油性而沉淀在一起。 这些新的固体化合物可以通过过滤分离，令人惊奇的是保留了LAE的微生物抑制活性。 固体化合物含有近似量的LAE和阴离子水胶体。 优选的固体化合物是LAE /黄原胶。 固体化合物稳定，可在正常温度和湿度条件下长时间贮存。 本发明涉及使用新的固体化合物和通过应用该方法获得的食品来保存食品的方法。
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公开(公告)号：US07862842B2
公开(公告)日：2011-01-04
申请号：US12183524
申请日：2008-07-31
IPC分类号： A21D4/00 , A23L3/3463
CPC分类号： A23L3/3526 , A21D15/00 , A23B4/14 , A23L2/44 , A23L3/3544
摘要： A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.
摘要翻译： 根据这种新型用途的阳离子防腐剂和制剂的新用途。 衍生自月桂酸和精氨酸的阳离子防腐剂，特别是精氨酸一盐酸盐的月桂酰胺的乙酯（以下称为LAE）可用于防止微生物的生长。 LAE和相关化合物特别适用于保存所有易腐食品。 组合物任选地包含辅助成分和赋形剂。
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公开(公告)号：US20080286427A1
公开(公告)日：2008-11-20
申请号：US12183524
申请日：2008-07-31
IPC分类号： A23L3/34 , A23L1/03 , A23L1/325 , A23L1/39 , A23C3/08 , A21D15/00 , A23B4/14 , A23L1/0524 , A23B5/08 , A23L2/12 , A23L2/02 , A23L2/44
CPC分类号： A23L3/3526 , A21D15/00 , A23B4/14 , A23L2/44 , A23L3/3544
摘要： This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients. Such auxiliary components and excipients can be thickening agents (e.g. xanthan gum, guar gum, modified starches), anti-foam agents (e.g. dimethylpolysiloxane, silicon dioxide), products to obtain the optimal pH value (e.g. phosphates, tartrates, citrates, lactates), colouring agents (e.g. curcumin, tartrazine, erythrosine), and aroma products. It is preferred, that the preservative composition comprises LAE in an amount of from 0.0001% to 1% by weight relative to the whole weight of the preservative composition. It is particularly preferred to use the inventive composition for the preservation of meat products, like for instance meat, poultry products, fish, crustaceans, vegetables, greens, emulsions, sauces, confectionery, bakery, pre-cooked meals, ready-to-serve meals, dairy products, egg-based products, jams, jellies, beverages, juices, wines and beers.
摘要翻译： 本发明涉及根据该新用途的阳离子防腐剂和制剂的新用途。 衍生自月桂酸和精氨酸的阳离子防腐剂，特别是精氨酸一盐酸盐的月桂酰胺的乙酯（以下称为LAE）可用于防止微生物的生长。 LAE的化学结构在式（I）中描述。 LAE和相关化合物特别适用于保存所有易腐食品。 优选在直接使用前将化合物溶解在食品级的以下优选溶剂之一：水，乙醇，丙二醇，异丙醇，其它二醇，二醇的混合物，以及二醇和水的混合物。 如果处理应在特定的pH值下进行，则可能推荐使用相应的缓冲溶液。 组合物任选地包含辅助成分和赋形剂。 这样的辅助成分和赋形剂可以是增稠剂（例如黄原胶，瓜尔胶，改性淀粉），消泡剂（例如二甲基聚硅氧烷，二氧化硅），获得最佳pH值的产物（例如磷酸盐，酒石酸盐，柠檬酸盐，乳酸盐） ，着色剂（如姜黄素，酒石黄，赤藓红）和芳香产品。 优选的是，防腐剂组合物相对于防腐剂组合物的总重量包含0.0001％至1％重量的LAE。 特别优选使用本发明的组合物来保存肉制品，例如肉类，家禽产品，鱼类，甲壳类，蔬菜，蔬菜，蔬菜，乳汁，调味汁，糖果，面包店，预先烹制的食物，即食服务 膳食，乳制品，蛋制品，果酱，果冻，饮料，果汁，葡萄酒和啤酒。
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6.发明授权Use of cationic surfactant as activity enhancer in deodorants and oral care 有权在除臭剂和口腔护理中使用阳离子表面活性剂作为活性增强剂公开(公告)号：US07196117B2
公开(公告)日：2007-03-27
申请号：US10494926
申请日：2001-11-25
IPC分类号： A61K31/22 , A61K31/415
CPC分类号： A61K8/34 , A61K8/347 , A61K8/42 , A61K8/43 , A61K8/442 , A61K8/4926 , A61K8/4953 , A61Q11/00 , A61Q15/00 , A61Q17/005
摘要： Antimicrobial system which comprises a cationic surfactant, derived from the condensation of fatty acids and esterified dibasic amino acids, according to the following formula (I), where: X is Br, Cl or HSO4R1: is linear alkyl chain from an saturated fatty acid, or hydroxyacid from 8 to 14 atoms of carbon bonded to the α-amino acid group through amidic bond. R2 is a linear or branched alkyl chain from 1 to 18 carbon atoms or aromatic. R3: is Formula (II), where n can be from 0 to 4, and at least one antimicrobial agent characterised for its enhanced activity.
摘要翻译： 根据下式（I），其包含阳离子表面活性剂，其衍生自脂肪酸和酯化的二元氨基酸的缩合反应，其中：X为Br，Cl或HSO 4
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公开(公告)号：US07074447B2
公开(公告)日：2006-07-11
申请号：US10475544
申请日：2001-04-28
IPC分类号： A23L3/34 , A23L3/3409
CPC分类号： A01N47/44 , A01N37/04 , A01N2300/00
摘要： The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.
摘要翻译： 本发明涉及具有抗菌活性的新型组合物。 在食品工业中使用L-精氨酸，月桂酰 - 乙酯单盐酸盐（LAE）的公知方法。 该产品耐受性好，适用于保存所有易腐食品。 通过将产物与选自山梨酸钾，山梨酸钾和山梨酸的第二组分组合，可进一步提高LAE的作用。 LAE与第二组分的重量比优选在1:50至50:1的范围内。 两种产品的组合导致与枯草芽孢杆菌，金黄色葡萄球菌，巨大芽孢杆菌，柠檬酸杆菌介质，产气肠杆菌，大肠杆菌，白色念珠菌，青霉菌和枝孢杆菌等微生物的协同组合活性。
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公开(公告)号：US20090326022A1
公开(公告)日：2009-12-31
申请号：US12375441
申请日：2006-08-02
CPC分类号： C14C9/00 , A01N43/78 , C14C3/06 , A01N47/48 , A01N47/18 , A01N47/12 , A01N43/80 , A01N43/653 , A01N31/08 , A01N25/30 , A01N25/04 , A01N25/02 , A01N2300/00
摘要： The invention relates to a concentrated solution of TCMTB for the preparation of an emulsion of TCMTB. The concentrated solution comprises (i) 2-(thiocyanomethylthio)-benzothiazole, (ii) an ester of a C6-C20 fatty acid derived from vegetable oil or a blend of such esters of C6-C20 fatty acids, (iii) a surfactant or blend of surfactants, (iv) optionally a further biocide, and (v) optionally a hydrocarbon solvent. The concentrated solution can be diluted with water and the diluted preparation can be used for the preservation of leather during the tanning process. The biocidal compositions according to the invention can be also applied to protect wood, paper, paperboard, cellulose pulp and cellulose products, preventing the growth of fungi on their surfaces or preventing the formation of slimes on materials, equipment and structures used in industrial processes.
摘要翻译： 本发明涉及TCMTB用于制备TCMTB乳液的浓缩溶液。 浓缩溶液包含（ⅰ）2-（氰硫基甲硫基） - 苯并噻唑，（ⅱ）衍生自植物油的C6-C20脂肪酸酯或C6-C20脂肪酸酯的混合物，（ⅲ）表面活性剂或 表面活性剂的混合物，（iv）任选的另外的杀生物剂，和（v）任选的烃溶剂。 浓缩溶液可用水稀释，稀释后的制剂可用于在鞣制过程中保存皮革。 根据本发明的杀生物组合物还可以用于保护木材，纸张，纸板，纤维素纸浆和纤维素产品，防止其表面上的真菌生长或防止在工业过程中使用的材料，设备和结构上形成泥土。
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公开(公告)号：US07407679B2
公开(公告)日：2008-08-05
申请号：US10493783
申请日：2001-10-25
IPC分类号： A21D4/00 , A23L3/3463
CPC分类号： A23L3/3526 , A21D15/00 , A23B4/14 , A23L2/44 , A23L3/3544
摘要： A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.
摘要翻译： 根据这种新型用途的阳离子防腐剂和制剂的新用途。 衍生自月桂酸和精氨酸的阳离子防腐剂，特别是精氨酸一盐酸盐的月桂酰胺的乙酯（以下称为LAE）可用于防止微生物的生长。 LAE和相关化合物特别适用于保存所有易腐食品。 组合物任选地包含辅助成分和赋形剂。
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