利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

6 条记录 (耗时 0.009 秒)

    MEAT TREATMENT
    1.
    发明申请
    MEAT TREATMENT 审中-公开

    公开(公告)号：WO2019054857A8

    公开(公告)日：2019-03-21

    申请号：PCT/NL2018/050590

    申请日：2018-09-11

    申请人： PURAC BIOCHEM B.V.

    发明人： KUMAR, Saurabh ,  VERHEEZEN, Jacobus Johannes Adriana Maria ,  PRITAWARDANI, Prita

    IPC分类号： A23B4/12 ,  A23B4/20 ,  A23L3/3481 ,  A23L3/3562

    摘要： The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

    MEAT TREATMENT
    2.
    发明申请
    MEAT TREATMENT 审中-公开

    公开(公告)号：WO2019054859A1

    公开(公告)日：2019-03-21

    申请号：PCT/NL2018/050592

    申请日：2018-09-11

    申请人： PURAC BIOCHEM B.V.

    发明人： KUMAR, Saurabh ,  VERHEEZEN, Jacobus Johannes Adriana Maria ,  PRITAWARDANI, Prita

    IPC分类号： A23B4/12 ,  A23B4/20 ,  A23L3/3481

    摘要： The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

    PARTICULATE FOOD PRESERVATIVE COMPOSITION
    4.
    发明申请
    PARTICULATE FOOD PRESERVATIVE COMPOSITION 审中-公开

    公开(公告)号：WO2020108812A1

    公开(公告)日：2020-06-04

    申请号：PCT/EP2019/072390

    申请日：2019-08-21

    申请人： PURAC BIOCHEM B.V.

    发明人： KUSUMAWARDANI, Heny ,  VAN HARMELEN, Edwin ,  VERHEEZEN, Jacobus Johannes Adriana Maria

    IPC分类号： A23L3/358 ,  A23B4/02 ,  A23B4/023 ,  A23L27/40

    摘要： The present invention relates to a particulate food preservative composition comprising at least 60 wt.% of preservation granules having a diameter in the range of 150-1800 µm, wherein the preservation granules are compacted agglomerates of: a.particles containing at least 90 wt.% of the chloride salt and b.particles containing at least 70 wt.% of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt.% of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt.% of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt.% of the dry matter that is contained in the preservation granules. The preservative composition of the present invention can be used to preserve fresh foods, such as fish, meat and vegetables and is particularly effective against micro-organisms having a high salt tolerance (halotolerant), such as Listeria monocytogenes .

    COMPOSITION FOR THE PRESERVATION OF BREAD
    5.
    发明申请
    COMPOSITION FOR THE PRESERVATION OF BREAD 审中-公开

    公开(公告)号：WO2019108064A1

    公开(公告)日：2019-06-06

    申请号：PCT/NL2018/050804

    申请日：2018-11-30

    申请人： PURAC BIOCHEM B.V.

    发明人： VERHEEZEN, Jacobus Johannes Adriana Maria ,  SLIEKERS, Arne Olav ,  OLDS, Jabin Dean

    IPC分类号： A23L3/3508 ,  A21D15/00

    CPC分类号： A23L3/3508 ,  A21D15/00

    摘要： The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.