CA1064314A - Process for the prevention of putrefaction in foods - Google Patents
Process for the prevention of putrefaction in foodsInfo
- Publication number
- CA1064314A CA1064314A CA243,623A CA243623A CA1064314A CA 1064314 A CA1064314 A CA 1064314A CA 243623 A CA243623 A CA 243623A CA 1064314 A CA1064314 A CA 1064314A
- Authority
- CA
- Canada
- Prior art keywords
- maltose
- glycine
- sucrose
- foods
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 10
- 230000002265 prevention Effects 0.000 title claims abstract description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 81
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 47
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 47
- 239000004471 Glycine Substances 0.000 claims abstract description 41
- 229930006000 Sucrose Natural products 0.000 claims description 40
- 239000005720 sucrose Substances 0.000 claims description 40
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 37
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 23
- 238000010348 incorporation Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 230000000845 anti-microbial effect Effects 0.000 description 9
- 239000006071 cream Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 235000015110 jellies Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 244000276331 Citrus maxima Species 0.000 description 6
- 235000001759 Citrus maxima Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 5
- 235000011950 custard Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 244000290333 Vanilla fragrans Species 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 125000000185 sucrose group Chemical group 0.000 description 3
- 241000194108 Bacillus licheniformis Species 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000007670 carcinogenicity Effects 0.000 description 2
- 231100000260 carcinogenicity Toxicity 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002070 germicidal effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010016275 Fear Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/18—Preservation of milk or milk preparations by addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP816275A JPS51125724A (en) | 1975-01-18 | 1975-01-18 | A method for preveting food debasement |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1064314A true CA1064314A (en) | 1979-10-16 |
Family
ID=11685624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA243,623A Expired CA1064314A (en) | 1975-01-18 | 1976-01-15 | Process for the prevention of putrefaction in foods |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS51125724A (enrdf_load_html_response) |
| CA (1) | CA1064314A (enrdf_load_html_response) |
| DE (1) | DE2601698C2 (enrdf_load_html_response) |
| FR (1) | FR2297575A1 (enrdf_load_html_response) |
| GB (1) | GB1510942A (enrdf_load_html_response) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59154945A (ja) * | 1983-02-21 | 1984-09-04 | Nippon Oil & Fats Co Ltd | 乳化食品 |
| JPS63109734A (ja) * | 1986-10-27 | 1988-05-14 | Q P Corp | カスタ−ドクリ−ム |
| EP1629724A1 (en) | 2004-08-27 | 2006-03-01 | PURAC Biochem BV | The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks |
| GB201510942D0 (en) † | 2015-06-22 | 2015-08-05 | Givaudan Sa | Improvements in or relating to organic compounds |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE831055C (de) * | 1949-10-08 | 1952-02-11 | Margarete Goerbig Geb Hildebra | Verfahren zur Konservierung von Fruechten |
| US2711976A (en) * | 1953-03-27 | 1955-06-28 | American Baking Inst | Method of preserving cream-custard type food products and the resulting composition |
| DE1567221A1 (de) * | 1965-06-01 | 1970-04-16 | Berlin Chemie Veb | Systemische Fungizide |
| FR2091700A5 (en) * | 1970-05-25 | 1972-01-14 | Kyowa Hakko Kogyo Kk | Stabilizer for foodstuffs and drinks - contg basic amino acids and a - oxygen-absorbing substance |
| JPS5227701B2 (enrdf_load_html_response) * | 1971-10-29 | 1977-07-21 | ||
| JPS4892555A (enrdf_load_html_response) * | 1972-03-14 | 1973-11-30 | ||
| JPS5042057A (enrdf_load_html_response) * | 1973-08-18 | 1975-04-16 |
-
1975
- 1975-01-18 JP JP816275A patent/JPS51125724A/ja active Granted
-
1976
- 1976-01-15 CA CA243,623A patent/CA1064314A/en not_active Expired
- 1976-01-16 FR FR7601103A patent/FR2297575A1/fr active Granted
- 1976-01-16 GB GB1835/76A patent/GB1510942A/en not_active Expired
- 1976-01-19 DE DE2601698A patent/DE2601698C2/de not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2297575A1 (fr) | 1976-08-13 |
| GB1510942A (en) | 1978-05-17 |
| DE2601698C2 (de) | 1984-09-20 |
| DE2601698A1 (de) | 1976-07-22 |
| JPS552270B2 (enrdf_load_html_response) | 1980-01-19 |
| FR2297575B1 (enrdf_load_html_response) | 1981-10-23 |
| JPS51125724A (en) | 1976-11-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Keller | Sodium carboxymethylcellulose (CMC) | |
| JP4536002B2 (ja) | 組成物における水分の変動を抑制する方法とその用途 | |
| US20100040734A1 (en) | Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation | |
| US3955010A (en) | Emulsified oil dressings | |
| US4001435A (en) | Process for preparing foods and drinks | |
| WO1998016124A1 (en) | Foods and animal feeds including antimycotic agent comprising a propionibacteria metabolite | |
| CA1064314A (en) | Process for the prevention of putrefaction in foods | |
| US3728132A (en) | Process for the production of foods and drinks | |
| US2474227A (en) | Making carbohydrate foods resistant to microorganisms | |
| BE1010449A3 (fr) | Procede de preparation d'une composition polydipersee de saccharides, composition polydispersee de saccharides, produit alimentaire, pharmaceutique et/ou cosmetique comprenant ladite composition polydispersee. | |
| JPH09154533A (ja) | 機能性栄養成分を含有するエキスの製造方法とそのエキスを用いた飴菓子の製造方法 | |
| CA1141226A (en) | Low cariogenic food products | |
| KR101950095B1 (ko) | 건조 과일 슬라이스의 제조방법 | |
| US4298620A (en) | Tear grass fermentation product, and process | |
| CN101999431A (zh) | 一种可微波高水分蛋糕的制作方法及采用该方法得到的蛋糕 | |
| JP2005013227A (ja) | 加工品の品質保持方法 | |
| JPH0515413B2 (enrdf_load_html_response) | ||
| US2772168A (en) | Fermentable carbohydrate food products | |
| KR20000063528A (ko) | 저분자 키토산을 함유한 주류 및 음료 | |
| KR20020028732A (ko) | 무화과를 이용한 기능성 무화과 건과 제조 생산 | |
| JPS6037965A (ja) | 食品用保存剤 | |
| CN1061827C (zh) | 稠酒冰淇淋 | |
| KR940003990B1 (ko) | 포도추출액을 사용한 식품보존제 및 식품 보존방법 | |
| US20240196943A1 (en) | Method and system for processing seed kernels in food applications | |
| EP1048222A2 (en) | Royal jelly composition with low calorific value |