Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
2008-07-08
2008-07-08
Pratt, Helen F (Department: 1794)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S331000, C426S332000, C426S334000, C426S532000
Reexamination Certificate
active
10834685
ABSTRACT:
Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).
REFERENCES:
patent: 2383907 (1945-08-01), Beechem et al.
patent: 2860993 (1958-11-01), Maher
patent: 3743519 (1973-07-01), Haas
Vasavada, Carpenter, Cornforth and Ghorpade, “Sodium Levulinate and Sodium Lactate Effects on Microbial Growth and Stability of Fresh Pork and Turkey Sausages”, Journal of Muscle Foods, May 2003, vol. 14, pp. 119-129.
Carpenter Charles
Cornforth Daren
Ghorpade Viswas M.
Vasavada Mihir Narendra
Corn-Chem International
Hovey & Williams, LLP
Pratt Helen F
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