GB1473037A - Process for the preservation of a foodstuff - Google Patents

Abstract

1473037 Preservation LIOT SA 1 July 1975 [2 July 1974] 27718/75 Heading A2D A process for preparing a preserved foodstuff concentrate comprises the following steps which may be carried out in any order or simultaneously (a) concentrating a foodstuff in the form of a solution, suspension or emulsion by ultra filtration at a temperature not exceeding 50‹C; (b) optionally adding at least one ingestible inorganic or vegetable product capable of increasing the osmotic pressure of the solution, suspension or emulsion and if not already present, (c) adding at least one anti-microbial agent in an amount such -that at the viscosity and osmotic pressure of the final product, the rate of destruction of microorganisms is greater than their growth. The foodstuff is suitably concentrated by ultrafiltration using a gauge pressure of 0.2 to 10 bars, the ultra-filtration membrane having a cut-off zone below the molecular weight of the antimicrobial agent such that the membrane retains the anti-microbial agent in the concentrate. The inorganic or vegetable product may be sodium chloride, sodium benzoate, sucrose, fructose or glucose. The anti-microbial agent is preferably lysozyme, conalbumin, ovomucoid, avidin, riboflavin, a protein which inhibits the action of trypsin and dymotrypsin a protein which inhibits the action of fungal protease, a protein of which the molecule is combined with riboflavin, a protein of which the molecule is combined with vitamin B 6 , a lachrymal secretion, shark sperm or tamys extract or a mixture thereof. The process may be carried out wholly or partly in the absence of air or in the presence of an inert gas and the final product may be hermetically sealed in a container. The treatment of egg products is exemplified.