Natamycin and chemical preservatives in foods and method of maki

Details Natamycin and chemical preservatives in foods and method of maki Natamycin and chemical preservatives in foods and method of maki

1998-11-02

2000-12-05

Pratt, Helen

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Biocidal or disinfecting chemical agent

426 42, 4263303, 426477, 426580, 426589, 426590, 426603, 426654, A23L 33463, A23L 334

Patent

active

061563625

ABSTRACT:
A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.

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Giese, J., "Antimicrobials: Assuring Food Safety", Food Technology 48 (6), pps 102-110 (Jun. 1994).
Morris et al., "Pimarcin--What Is It?", Culture Dairy Products Journal, vol. 13, pps 22-23 (Aug. 1987).
The Merck Index, Tenth Edition, published by Merck & Co., entry No. 6278, p 922 (1983).

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