Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
1999-11-18
2002-03-26
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S330300, C426S335000, C426S590000, C426S597000
Reexamination Certificate
active
06361812
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to products, including preservative systems and compositions comprising such preservative systems (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices which incorporate the foregoing preservative system). The products comprise a constituent comprising one or more isothiocyanate compounds.
The present invention further relates to methods of preserving products comprising utilizing the foregoing preservative systems.
BACKGROUND OF THE INVENTION
Consumer products can provide a hospitable environment for rapid microbial growth. Such exposure can, and frequently does, result from inadvertent microbial inoculation of the product during manufacturing or packaging. Spoilage microorganisms, for example in food or beverage products, can then rapidly proliferate by feeding on nutrients provided by the product.
Preservatives, such as sorbates, benzoates, organic acids, and combinations thereof have been used in various products, particularly foods and beverages, to provide some degree of microbial inhibition. At levels effective to inhibit microbial growth, some of these preservatives can contribute off-flavors in the product, thus making the product undesirable for its intended purpose. For example, accepted usage levels for potassium sorbate is typically in the range of from about 200 ppm to about 3000 ppm. However, at the higher end of this accepted usage range, potassium sorbate can contribute to off-flavors in the foods or beverages.
Additionally, certain preservative systems are not effective in the presence of fortification components, including various vitamins and minerals. For example, calcium fortification in certain food or beverage products can render the preservative system inactive, thereby failing to inhibit microbial growth. Therefore, wherein nutrient fortification is desirable, expensive preservative components such as dimethyl dicarbonate (DMDC) must be utilized to inhibit microbial growth in the fortified product.
It has been disclosed that oil of mustard, which contains isothiocyanates, exhibits an antibacterial and antimycotic effect in oral therapies and on certain foods. See e.g., Sekiyama et al., U.S. Pat. No. 5,334,373, assigned to Nippon Sanso Corp., issued Aug. 2, 1994; and Madaus et al, U.S. Pat. No. 3,998,964, issued Dec. 21, 1976. However, it has been suggested that mustard oil can irritate the mucous membranes and may not be well tolerated by individuals ingesting the oil. See e.g., Madaus et al. Additionally, mustard oil can exhibit strong characteristic flavors which render the oil unfavorable for use in food or beverage products. Accordingly, mustard oil has not been widely known or widely utilized in the art for its antibacterial and antimycotic effect, particularly in products suitable for ingestion such as food and beverage products.
However, the present inventors have surprisingly discovered that one or more isothiocyanate compounds, optionally in combination with a sorbate and/or benzoate preservative, exhibits a strong antimicrobial effect without imparting off-flavors or offensive odors in the final product. In doing so, the present inventors have discovered a synergistic relationship between the relative effects of each of the preservative components when utilized in combination. Surprisingly, when utilized in combination, each of the preservative components are effective at levels low enough to maintain the organoleptic integrity of the final food or beverage product. The present inventors have further surprisingly discovered that such antimicrobial effect is maintained even in the presence of fortification nutrients such as calcium, thus overcoming the problems associated with currently fortified products. Accordingly, the preservative systems of the present invention are utilized at relatively low levels, provides maintenance of flavor and odor integrity, and are effective against microbial growth even in the presence of fortification nutrients.
SUMMARY OF THE INVENTION
The present invention relates to products comprising the following preservative system:
(a) a constituent comprising one or more isothiocyanate compounds; and
(b) a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof.
The present invention further relates to methods of preserving a product comprising incorporating the foregoing preservative system into the product.
The present invention further relates to beverage products comprising:
(a) a constituent comprising one or more isothiocyanate compounds; and
(b) a beverage member selected from the group consisting of water, fruit juice, tea solids, milk solids, fruit flavors, botanical flavors, and mixtures thereof.
The present invention further relates to methods of preserving a beverage product comprising incorporating one or more isothiocyanate compounds into the beverage product.
In accordance with the present invention, the products may be preservative systems suitable for incorporation into various compositions requiring an antimicrobial effect. Additionally, the products may be compositions exhibiting an antimicrobial effect including, for example, food products, beverage products (including, e.g., ready-to-drink products and concentrates), health care products (including, e.g., oral care products), personal care products, herbicidal products, and containment devices.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to products providing an antimicrobial effect as well as methods of their use.
Publications and patents are referred to throughout this disclosure. All references cited herein are hereby incorporated by reference.
All percentages, ratios, and proportions used herein are by weight unless otherwise specified.
In the description of the invention various embodiments and/or individual features are disclosed. As will be apparent to the ordinarily skilled practitioner all combinations of such embodiments and features are possible and can result in preferred executions of the invention.
The products herein may comprise, consist essentially of, or consist of any of the elements as described herein.
Definition and Usage of Terms
The following is a list of definitions for terms used herein:
As used herein, “alkenyl” is an unsaturated hydrocarbon straight, branched, or cyclic chain radical. Preferably, the alkenyl is a straight or branched chain radical, most preferably straight. Alkenyls have at least one olefinic double bond. Unless otherwise specified, alkenyls have from 2 to about 15 carbon atoms (C
2
-C
15
); preferably from 2 to about 10 carbon atoms (C
2
-C
10
); more preferably from 2 to about 8 carbon atoms (C
2
-C
8
), even more preferably from about 2 to about 6 carbon atoms (C
2
-C
6
), and most preferably from about 2 to about 4 carbon atoms (C
2
-C
4
). Non-limiting examples of alkenyls include vinyl, allyl, and butenyl (e.g., 3-butenyl). Alkenyls may be substituted or unsubstituted.
As used herein, “alkoxy” is an oxygen radical having an alkyl, alkenyl, or alkynyl, preferably an alkyl or alkenyl, and most preferably an alkyl substituent. Examples of alkoxy radicals include —O-alkyl and —O-alkenyl. An alkoxy radical may be substituted or unsubstituted.
As used herein, “alkyl” is a saturated hydrocarbon straight, branched, or cyclic chain radical. Preferably, the alkyl is a straight or branched chain radical, most preferably straight. Unless otherwise specified, alkyls have from 1 to about 15 carbon atoms (C
1
-C
15
); preferably from 1 to about 10 carbon atoms (C
1
-C
10
); more preferably from 1 to about 6 carbon atoms (C
1
-C
6
); and most preferably from 1 to about 4 carbon atoms (C
1
-C
4
). Preferred alkyls include, for example, methyl, ethyl, propyl, iso-propyl, and butyl. Alkyls may be substituted or unsubstituted.
As used herein, “alkylaryl” is an alkyl radical substituted with an aryl group or an aryl radical substituted with an alkyl group. Preferred alkylaryl groups include benzyl, phenylethyl, and phenylpropyl. Arylalkyls
Bunger John Robert
Bunke Paul Ralph
Ekanayake Athula
Clark Karen F.
McDow-Dunham Kelly L.
Pratt Helen
Roof Carl J.
The Procter & Gamble Co.
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