Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
2006-07-11
2006-07-11
Cano, Milton I. (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S330000, C426S330100, C426S330200, C426S330300, C426S330500, C426S303000, C426S302000, C426S310000, C426S334000, C426S331000
Reexamination Certificate
active
07074447
ABSTRACT:
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 asBacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.
REFERENCES:
patent: 3825560 (1974-07-01), Saito et al.
patent: 6423354 (2002-07-01), Monte
patent: 2001/0046538 (2001-11-01), Bunger et al.
Bonaventura Joan Seguer
Roca Sergi Figueras
Urgell Beltran Joan Bta.
Cano Milton I.
Laboratories Miret, S.A.
Pearse Adepeju O.
Schweitzer Cornman Gross & Bondell LLP
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