EP2012600A1 - Preservative - Google Patents

Preservative

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Publication number
EP2012600A1
EP2012600A1 EP07724142A EP07724142A EP2012600A1 EP 2012600 A1 EP2012600 A1 EP 2012600A1 EP 07724142 A EP07724142 A EP 07724142A EP 07724142 A EP07724142 A EP 07724142A EP 2012600 A1 EP2012600 A1 EP 2012600A1
Authority
EP
European Patent Office
Prior art keywords
salts
tricarboxylic acids
drinks
series
acid
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.)
Withdrawn
Application number
EP07724142A
Other languages
German (de)
French (fr)
Inventor
Martin Kugler
Edwin Ritzer
Manfred Hoffmann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lanxess Deutschland GmbH
Original Assignee
Lanxess Deutschland GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lanxess Deutschland GmbH filed Critical Lanxess Deutschland GmbH
Publication of EP2012600A1 publication Critical patent/EP2012600A1/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds

Definitions

  • the present application relates to the use of mixtures of dimethyl dicarbonate (DMDC) and organic acids from the series of dicarboxylic acids and tricarboxylic acids for the sterilization and preservation of beverages.
  • DMDC dimethyl dicarbonate
  • organic acids from the series of dicarboxylic acids and tricarboxylic acids for the sterilization and preservation of beverages.
  • DMDC dimethyl dicarbonate
  • the use of dimethyl dicarbonate (DMDC), also known as cold disinfection has become increasingly important for many difficult-to-preserve products.
  • DMDC dimethyl dicarbonate
  • non-carbonated, still soft drinks, fruit juice and / or tea based drinks and certain flavored beverages may experience problems using known preservation methods, such as e.g. Symptoms of resistance in the use of salts of sorbic and benzoic acid, taste impairment at high dosages and restriction of the permissible dosage by national legislation.
  • the present invention is therefore the use of mixtures containing dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts for the sterilization and preservation of beverages.
  • the salts of the di- and tricarboxylic acids are preferably the alkali metal salts and alkaline earth metal salts.
  • the di- and tricarboxylic acids and salts thereof to be used according to the invention are preferably citric acid, sodium citrate, potassium citrate, calcium citrate; Malic acid, sodium malate, potassium malate, calcium malate; Tartaric acid, sodium tartrate, potassium tartrate, calcium tartrate, adipic acid, sodium adipate, potassium adipate; Succinic acid, sodium succinate, potassium succinate; Fumaric acid, sodium fumarate, potassium fumarate.
  • the mixtures to be used according to the invention preferably comprise dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts in a synergistically effective amount.
  • the mixtures contain 20 to 1000 ppm of dimethyl dicarbonate and 100 to 30,000 ppm of at least one organic acid from the series of di- and tricarboxylic acid and salts thereof, more preferably 50 to 250 ppm of dimethyl dicarbonate and 500 to 10,000 ppm of at least one organic acid from the series of di- and tricarboxylic acids and their salts.
  • beverages are preferably understood as meaning soft drinks such as non-alcoholized, flavored soft drinks such as sodas, fruit-containing soft drinks, tea (so-called ready-to-drink tea beverages), mixed drinks of a tea / fruit juice-containing soft drink, but also corresponding concentrates Wine cool and dealcoholized wines.
  • soft drinks such as non-alcoholized, flavored soft drinks such as sodas, fruit-containing soft drinks, tea (so-called ready-to-drink tea beverages), mixed drinks of a tea / fruit juice-containing soft drink, but also corresponding concentrates Wine cool and dealcoholized wines.
  • the mixture to be used according to the invention is primarily used in still drinks of the abovementioned types, but also slightly carbonated drinks and also carbonated drinks can advantageously be sterilized with these mixtures.
  • the mixture to be used according to the invention is used in so-called silent, ie non-carbonated tea and tea / mixed drinks.
  • a beverage containing fruit components was mixed with various concentrations of citric acid and then inoculated with conidia of the fungus Paecilomyces variotii. Subsequently, the inoculated beverage samples were treated with various concentrations of DMDC and incubated at 27 ° C. for two weeks. In the subsequent evaluation, it was seen that neither 250 ppm DMDC nor 30,000 ppm citric acid alone was sufficient to suppress the growth of Paecilomyces variotii, whereas 200 ppm DMDC and 3000 ppm citric acid were sufficient in the combination to prevent fungal growth (see Table 1).
  • QB concentration of substance B in the concentration of A / B that inhibits microbial growth
  • SI 1 means additivity SI> 1 means antagonism
  • SI ⁇ 1 means synergism

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Plant Pathology (AREA)
  • Dentistry (AREA)
  • Pest Control & Pesticides (AREA)
  • Agronomy & Crop Science (AREA)
  • Environmental Sciences (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Mixture of dimethyl dicarbonate and at least one organic acid from the series of the di- and tricarboxylic acids and their salts are outstandingly suitable for the sterilization and preservation of beverages.

Description

Konservierungsmittelpreservative
Die vorliegende Anmeldung betrifft die Verwendung von Mischungen aus Dimethyldicarbonat (DMDC) und organischen Säuren aus der Reihe der Dicarbonsäuren und Tricarbonsäuren zur Entkeimung und Konservierung von Getränken.The present application relates to the use of mixtures of dimethyl dicarbonate (DMDC) and organic acids from the series of dicarboxylic acids and tricarboxylic acids for the sterilization and preservation of beverages.
Erfrischungsgetränke auf Fruchtsaftbasis, Fertigteegetränke, viele andere Erfrischungsgetränke eigener Art, Weincooler, aber auch entalkoholisierte Weine und sonstige Weine müssen in der Regel vor Befall/Verderb durch Bakterien, Hefen und Schimmelpilze geschützt werden. Es sind viele Methoden bekannt, wie zum Beispiel aseptische Füllung, Heißabfüllung, Tunnel- pasteurisierung, Anwendung persistenter Konservierungsmittel, um nur die wichtigsten zu nennen. Die auch als Kaltentkeimung bekannte Anwendung von Dimethyldicarbonat (DMDC) hat für viele schwierig zu konservierenden Produkte eine immer größere Bedeutung gewonnen. Allerdings wird der Fachmann häufig mit schwierigen Problemfällen konfrontiert. Insbesondere bei nicht- carbonisierten, stillen Erfrischungsgetränken, Getränken auf Fruchtsaft- und/oder Teebasis sowie bei bestimmten aromatisierten Getränken können bei Verwendung von bekannten Konservierungsmethoden Probleme auftreten, wie z.B. Resistenzerscheinungen beim Einsatz von Salzen der Sorbin- und Benzoesäure, Geschmacksbeeinträchtigung bei hohen Dosierungen sowie Einschränkung der zulässigen Dosierung durch nationale Gesetzgebung.Soft drinks based on fruit juice, ready-made drinks, many other soft drinks of their own kind, wine coolers, but also dealcoholized wines and other wines generally have to be protected against infestation / spoilage by bacteria, yeasts and molds. There are many known methods, such as aseptic filling, hot filling, tunnel pasteurization, persistent preservatives, to name but a few. The use of dimethyl dicarbonate (DMDC), also known as cold disinfection, has become increasingly important for many difficult-to-preserve products. However, the expert is often confronted with difficult problem cases. In particular, non-carbonated, still soft drinks, fruit juice and / or tea based drinks and certain flavored beverages may experience problems using known preservation methods, such as e.g. Symptoms of resistance in the use of salts of sorbic and benzoic acid, taste impairment at high dosages and restriction of the permissible dosage by national legislation.
Auch hat die besondere Verwendung von Mehrweggebinden aus Kunststoff, insbesondere die Einführung der PET-Flasche, die ja bekannterweise für die Konservierung mittels Pasteurisierung in der Standardausführung nicht verwendet werden kann, den Bedarf an effizienten Konservierungsmethoden ohne Hitzebehandlung drastisch erhöht.Also, the particular use of reusable plastic containers, in particular the introduction of the PET bottle, which, as is well known, can not be used for standard pasteurization preservation, has dramatically increased the need for efficient preservation methods without heat treatment.
Aus der Fachliteratur ist bekannt, dass die Wirkung des Getränkekonservierungsmittels DMDC auf Hefen und Bakterien in alkoholhaltigen Getränken durch Schwefeldioxid synergistisch verstärkt wird (vgl. J. Enol.Vitic. 39:4:279-282 (1988).It is known from the literature that the effect of the beverage preservative DMDC on yeasts and bacteria in alcoholic beverages is synergistically enhanced by sulfur dioxide (see J. Enol., 39: 4: 279-282 (1988).
Bekannt ist ferner, dass die Wirksamkeit von DMDC in einer Kombination mit Ascorbinsäure und den Konservierungsmittel Kaliumsorbat synergistsich verstärkt werden kann (vgl. EP-A 0 804 093).It is also known that the efficacy of DMDC in combination with ascorbic acid and the preservative potassium sorbate can be synergistically enhanced (cf EP-A 0 804 093).
Die bekannten Konservierungsmittel auf Basis von DMDC sind jedoch verbesserungsbedürftig da sie gegen Sporen bestimmter Keime nicht ausreichend wirksam sind.However, the known preservatives based on DMDC are in need of improvement because they are not sufficiently effective against spores of certain germs.
Völlig überraschend wurde nun gefunden, dass Mischungen von Dimethyldicarbonat mit als Säuerungsmittel gebräuchlichen organischen Säuren aus der Reihe der Di- und Tricarbonsäuren sowie deren Salze, bestens zur Entkeimung und Konservierung von Getränken geeignet sind. In vielen Fällen kann dabei durch den Zusatz der organischen Säuren die Wirkung von DMDC synergistisch verstärkt werden, d.h. die Wirkung der Mischung ist stärker als die Wirkung der einzelnen Komponenten, wobei die betreffenden Säuren selbst keine antimikrobielle Wirkung besitzen.It has now been found, completely surprisingly, that mixtures of dimethyl dicarbonate with organic acids from the series of di- and tricarboxylic acids and their salts which are customary as acidulants are highly suitable for sterilizing and preserving beverages. In In many cases, the effect of DMDC can be synergistically enhanced by the addition of the organic acids, ie the effect of the mixture is stronger than the effect of the individual components, the acids in question themselves have no antimicrobial effect.
Gegenstand der vorliegenden Erfindung ist daher die Verwendung von Mischungen enthaltend Dimethyldicarbonat und mindestens eine organische Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze zur Entkeimung und Konservierung von Getränken.The present invention is therefore the use of mixtures containing dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts for the sterilization and preservation of beverages.
Bevorzugt handelt es sich bei den Salzen der Di- und Tricarbonsäuren um die Alkali- und Erdalkalisalze.The salts of the di- and tricarboxylic acids are preferably the alkali metal salts and alkaline earth metal salts.
Bei den erfindungsgemäß zu verwendenden Di- und Tricarbonsäuren und deren Salzen handelt es sich vorzugsweise um Citronensäure, Natrium-Citrat, Kalium-Citrat, Calcium-Citrat; Äpfelsäure, Natrium-Malat, Kalium-Malat, Calcium-Malat; Weinsäure, Natrium-Tartrat, Kalium-Tartrat, Calcium-Tartrat, Adipinsäure, Natrium-Adipat, Kalium-Adipat; Bernsteinsäure, Natrium- Succinat, Kalium-Succinat; Fumarsäure, Natrium-Fumarat, Kalium-Fumarat.The di- and tricarboxylic acids and salts thereof to be used according to the invention are preferably citric acid, sodium citrate, potassium citrate, calcium citrate; Malic acid, sodium malate, potassium malate, calcium malate; Tartaric acid, sodium tartrate, potassium tartrate, calcium tartrate, adipic acid, sodium adipate, potassium adipate; Succinic acid, sodium succinate, potassium succinate; Fumaric acid, sodium fumarate, potassium fumarate.
Die erfindungsgemäß zu verwendenden Mischungen enthalten vorzugsweise Dimethyldicarbonat und mindestens eine organische Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze in einer synergistisch wirksamen Menge.The mixtures to be used according to the invention preferably comprise dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts in a synergistically effective amount.
Insbesondere enthalten die Mischungen 20 bis 1000 ppm an Dimethyldicarbonat und 100 bis 30 000 ppm an mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäure und deren Salze, besonders bevorzugt 50 bis 250 ppm an Dimethyldicarbonat und 500 bis 10 000 ppm an mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze.In particular, the mixtures contain 20 to 1000 ppm of dimethyl dicarbonate and 100 to 30,000 ppm of at least one organic acid from the series of di- and tricarboxylic acid and salts thereof, more preferably 50 to 250 ppm of dimethyl dicarbonate and 500 to 10,000 ppm of at least one organic acid from the series of di- and tricarboxylic acids and their salts.
Unter Getränken werden im Sinne der vorliegenden Erfindung vorzugsweise Erfrischungsgetränke wie nicht-alkoholisierte, aromatisierte Erfrischungsgetränke verstanden wie Limonaden, frucht- safthaltige Erfrischungsgetränke, Tee (so genannte ready-to-drink Teegetränke), Mischgetränke eines Tee/fruchtsafthaltigen Erfrischungsgetränkes, aber auch entsprechende Konzentrate sowie Weincooler und entalkoholisierte Weine.For the purposes of the present invention, beverages are preferably understood as meaning soft drinks such as non-alcoholized, flavored soft drinks such as sodas, fruit-containing soft drinks, tea (so-called ready-to-drink tea beverages), mixed drinks of a tea / fruit juice-containing soft drink, but also corresponding concentrates Wine cool and dealcoholized wines.
Auch Weine im Sinne diverser nationaler Gesetzgebungen können, soweit die Gesetzgebung das erlaubt, mit der erfindungsgemäß zu verwendenden Mischung bei stark reduziertem SO2-Gehalt zuverlässig konserviert werden. Vorrangig wird die erfindungsgemäß zu verwendende Mischung in stillen Getränken der oben genannten Arten eingesetzt aber auch leicht-carbonisierte Getränke sowie auch carbonisierte Getränke können vorteilhaft mit diesen Mischungen entkeimt werden. Bevorzugt wird die erfindungsgemäß zu verwendende Mischung in so genannten stillen, d.h. nichtcarbonisierten Tee- und Tee/Mischgetränken eingesetzt.Even wines in the sense of various national legislations can, as far as the legislation allows, with the mixture according to the invention to be reliably preserved at greatly reduced SO 2 content. The mixture to be used according to the invention is primarily used in still drinks of the abovementioned types, but also slightly carbonated drinks and also carbonated drinks can advantageously be sterilized with these mixtures. Preferably, the mixture to be used according to the invention is used in so-called silent, ie non-carbonated tea and tea / mixed drinks.
Die Herstellung der Getränke erfolgt nach üblichen Verfahren. So wird bei der erfindungsgemäßenThe production of the drinks is carried out by conventional methods. Thus, in the inventive
Verwendung im allgemeinen eine Mischung aus Dimethyldicarbonat und mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze in das zu konservierende Getränk eingearbeitet. Es ist auch möglich, die einzelnen Bestandteile derUse generally a mixture of dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts incorporated into the drink to be preserved. It is also possible to use the individual components of the
Mischung gesondert zu dem Getränk zuzugeben. Bevorzugt vermischt man dazu zunächst dasAdd mixture separately to the beverage. Preferably, this is done by first mixing this
Getränk oder dessen Bestandteile mit mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze und versetzt anschließend mittels einer geeigneten Dosiervorrichtung, insbesondere Dosieranlagen wie LEWA DA9 oder entsprechender Burdomat-Beverage or its constituents with at least one organic acid from the series of the di- and tricarboxylic acids and their salts and then added by means of a suitable metering device, in particular dosing systems such as LEWA DA9 or corresponding Burdomat
Typen, mit Dimethyldicarbonat. Types, with dimethyl dicarbonate.
Beispielexample
Ein Fruchtkomponenten enthaltendes Getränk wurde mit verschiedenen Konzentrationen Citronensäure versetzt und anschließend mit Konidien des Pilzes Paecilomyces variotii beimpft. In der Folge wurden die inokulierten Getränkeproben mit verschiedenen DMDC-Konzentrationen behandelt und für zwei Wochen bei 270C inkubiert. Bei der anschließenden Auswertung wurde ersichtlich, dass weder 250 ppm DMDC noch 30000 ppm Citronensäure allein ausreichten, um das Wachstum von Paecilomyces variotii zu unterdrücken, während in der Kombination schon 200 ppm DMDC und 3000 ppm Citronensäure genügten, um Pilzwachstum zu verhindern (vgl. Tabelle 1).A beverage containing fruit components was mixed with various concentrations of citric acid and then inoculated with conidia of the fungus Paecilomyces variotii. Subsequently, the inoculated beverage samples were treated with various concentrations of DMDC and incubated at 27 ° C. for two weeks. In the subsequent evaluation, it was seen that neither 250 ppm DMDC nor 30,000 ppm citric acid alone was sufficient to suppress the growth of Paecilomyces variotii, whereas 200 ppm DMDC and 3000 ppm citric acid were sufficient in the combination to prevent fungal growth (see Table 1).
Tabelle 1Table 1
Nach der von KuIl et al. (F.C.Kull, P.C. Eismann, H.D.Sylvestrowicz, R.L.Mayer, Applied Microbiology 9, 538 bis 541,1961) beschriebenen Methode wurde der Synergismus ermittelt. Dabei gelten folgende Beziehungen:According to the KuIl et al. (F. C. Kull, P. C. Eismann, H.D. Sylvestrowicz, R. L. Mayer, Applied Microbiology 9, 538-541, 1961) the synergism was determined. The following relationships apply:
QA/ Qa + QB/ Qb = SIQA / Qa + QB / Qb = SI
Qa = Konzentration von Substanz A, welche die MHK darstelltQa = concentration of substance A, which represents the MIC
Qb = Konzentration von Substanz B, welche die MHK darstelltQb = concentration of substance B, which represents the MIC
QA = Konzentration von Substanz A in der Konzentration von A/B, die das Mikrobenwachstum unterbindetQA = Concentration of substance A at the concentration of A / B that inhibits microbial growth
QB = Konzentration von Substanz B in der Konzentration von A/B, die das Mikroben Wachstum unterbindetQB = concentration of substance B in the concentration of A / B that inhibits microbial growth
SI = Synergistischer IndexSI = synergistic index
SI = 1 bedeutet Additivität SI > 1 bedeutet AntagonismusSI = 1 means additivity SI> 1 means antagonism
SI < 1 bedeutet SynergismusSI <1 means synergism
Für Kombination DMDC/Citronsäure errechnet sich folgender synergistsischer Index: SI= 3000/30000 + 200/250 = 0.9 For combination DMDC / citronic acid the following synergistic index is calculated: SI = 3000/30000 + 200/250 = 0.9

Claims

Patentansprüche claims
1. Verwendung einer Mischung enthaltend Dimethyldicarbonat und mindestens eine organische Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salzen zur Entkeimung und Konservierung von Getränken.1. Use of a mixture containing dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts for the sterilization and preservation of beverages.
2. Verwendung gemäß Anspruch 1, dadurch gekennzeichnet, dass es sich bei den Salzen der Di- und Tricarbonsäuren um deren Alkali- und Erdalkalisalze handelt.2. Use according to claim 1, characterized in that it is the salts of di- and tricarboxylic acids their alkali and alkaline earth metal salts.
3. Verwendung gemäß wenigstens einem der Ansprüche 1 und 2, dadurch gekennzeichnet, dass es sich bei den Di- und Tricarbonsäuren und deren Salzen um Citronensäure, Natrium-Citrat, Kalium-Citrat, Calcium-Citrat; Äpfelsäure, Natrium-Malat, Kalium-Malat, Calcium-Malat; Weinsäure, Natrium-Tartrat, Kalium-Tartrat, Calcium-Tartrat,3. Use according to at least one of claims 1 and 2, characterized in that it is in the di- and tricarboxylic acids and their salts to citric acid, sodium citrate, potassium citrate, calcium citrate; Malic acid, sodium malate, potassium malate, calcium malate; Tartaric acid, sodium tartrate, potassium tartrate, calcium tartrate,
Adipinsäure, Natrium-Adipat, Kalium-Adipat; Bernsteinsäure, Natrium- Succinat, Kalium- Succinat handelt.Adipic acid, sodium adipate, potassium adipate; Succinic acid, sodium succinate, potassium succinate.
4. Verwendung gemäß wenigstens einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Mischung synergistische Mengen and Dimethyldicarbonat und mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salzen enthält.4. Use according to at least one of claims 1 to 3, characterized in that the mixture contains synergistic amounts of dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts.
5. Verwendung gemäß wenigstens einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass die Mischung 20 bis 1000 ppm an Dimethyldicarbonat und 100 bis 30 000 ppm an mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salzen enthält.5. Use according to at least one of claims 1 to 4, characterized in that the mixture contains 20 to 1000 ppm of dimethyl dicarbonate and 100 to 30 000 ppm of at least one organic acid from the series of di- and tricarboxylic acids and their salts.
6. Verwendung gemäß wenigstens einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, dass als Getränke Fruchtsäfte oder Fruchtsaft-haltige Getränke, carbonisierte Erfrischungsgetränke, stille, nicht-carbonsierte Erfrischungsgetränke, alkoholhaltige Mixgetränke, Tee oder Tee/Fruchtsaftmischungen entkeimt und konserviert werden.6. Use according to at least one of claims 1 to 5, characterized in that as drinks fruit juices or fruit juice-containing drinks, carbonated soft drinks, silent, non-carbonated soft drinks, alcoholic mixed drinks, tea or tea / fruit juice mixtures are sterilized and preserved.
7. Verfahren zur Entkeimung und Konservierung von Getränken, dadurch gekennzeichnet, dass Dimethyldicarbonat und mindestens eine organische Säure aus der Reihe der Di- und7. A process for the sterilization and preservation of beverages, characterized in that dimethyl dicarbonate and at least one organic acid from the series of di- and
Tricarbonsäuren und deren Salze in die zu konservierenden Getränke eingearbeitet werden.Tricarboxylic acids and their salts are incorporated into the drinks to be preserved.
8. Die nach dem Verfahren gemäß Anspruch 7 hergestellten Getränke.8. The beverages prepared by the method according to claim 7.
9. Getränke enthaltend 20 bis 1000 ppm an Dimethyldicarbonat und 100 bis 30 000 ppm an mindestens einer organischen Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze. 9. drinks containing 20 to 1000 ppm of dimethyl dicarbonate and 100 to 30 000 ppm of at least one organic acid from the series of di- and tricarboxylic acids and their salts.
0. Konservierungsmittel zum Entkeimen von Getränken enthaltend Dimethyldicarbonat und mindestens eine organische Säure aus der Reihe der Di- und Tricarbonsäuren und deren Salze. 0. Preservative for sterilizing beverages containing dimethyl dicarbonate and at least one organic acid from the series of di- and tricarboxylic acids and their salts.
EP07724142A 2006-04-22 2007-04-11 Preservative Withdrawn EP2012600A1 (en)

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JP2009534328A (en) 2009-09-24
UA93712C2 (en) 2011-03-10
CA2649544A1 (en) 2007-11-01
ZA200808932B (en) 2010-01-27
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IL194504A0 (en) 2009-08-03
CN101426384B (en) 2013-08-07
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US20100021599A1 (en) 2010-01-28
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