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1. 发明申请

US20050175747A1 Preservatives and protective systems 失效
标题翻译：防腐剂和防护系统
公开(公告)号：US20050175747A1
公开(公告)日：2005-08-11
申请号：US10513554
申请日：2002-05-08
申请人： Joan Seguer Bonaventura , Xavier Rocabayera Bonavila , Mariano Martinez Rubio
发明人： Joan Seguer Bonaventura , Xavier Rocabayera Bonavila , Mariano Martinez Rubio
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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