GB2598968A - A composition and method for food preservation - Google Patents

A composition and method for food preservation Download PDF

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Publication number
GB2598968A
GB2598968A GB2014976.1A GB202014976A GB2598968A GB 2598968 A GB2598968 A GB 2598968A GB 202014976 A GB202014976 A GB 202014976A GB 2598968 A GB2598968 A GB 2598968A
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Prior art keywords
food
composition
sodium
preservation composition
food preservation
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GB202014976D0 (en
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John Schneeberger Steven
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • 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
    • 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
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/022—Acetic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/042—Lactic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1582—Chlorine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/161—Magnesium

Abstract

A food preservation composition comprises food-grade non-sodium slats and food-grade organic acids. The non-sodium salts may be one or more of magnesium, calcium, copper and zinc salts, preferably magnesium chloride. The organic acid may be acetic, ascorbic, citric, fumaric, gluconic, lactic, malic, propionic and/or tartaric acid, and/or may be present in metal salt form. The organic acid is preferably selected from sodium lactate, sodium acetate, sodium diacetate, potassium acetate and potassium lactate. The composition may include masking agents and/or preservatives. The composition may be in dry powder form, for application to food ingredients before processing. The composition may be provided in liquid form as an acidic aqueous solution for application to processed foodstuffs. Preferably the composition is applied both before and after processing. The liquid form may also be applied to food processing equipment and/or packaging. The composition may be used in a method which includes a step of subjecting the food to ultraviolet irradiation, e.g. in a UV tunnel having conveyor rollers which rotate the food whilst conveying it past or through the UV source.

Description

Title: A composition and method for food preservation.
Technical field of the invention
This invention relates to the preservation of processed food products.
Background to the invention
It is a well-known problem that microbes including, bacteria, yeasts and mould spoil large quantities of processed food products. Most microbes which spoil food products are non-pathogenic however, some microbes are pathogenic or can cause food poisoning, which also poses a health risk. It is estimated that up to 30% of all food is lost due to spoilage.
Antimicrobial compounds and compositions of antimicrobial compounds have been used for about a hundred years to preserve food products. A number of these compounds such as sorbates, benzoates, sulphites and nitrites continue to be active in a person's gastrointestinal tract, which can cause damage to the persons naturally occurring intestinal microbes or microbiome. A healthy intestinal microbiome is important for effective nutrient absorption and general health of the individual.
Conventional food preservative systems, containing sorbate, benzoate and organic acids additives for microbiological inhibition can disrupt the microbiome as they maintain some, if not all of their preservative function after passing through the 25 stomach.
As an alternative to preservatives, it is also known that illumination of surfaces or products with UV-C can be used as a method of control of bacteria, yeast, moulds and viruses.
There is a need for processed foods additives e antimicrobial effect, to extend the sheif life and simultaneously increasing the safety of the consumer when digesting preserved food products.
It is an object of the invention to improve the efficiency of food preservation and provide a microbiologically stable and safe composition with extended shelf life while at the same time possessing excellent taste, texture and visual characteristics.
It is also an object of the invention to provide a composition for food preservation, which composition enhances the effectiveness of the preservative compounds and which preservative compounds are broken down in the acidic environment of the stomach thus rendering it safe to consume and harmless to the "microbiome".
It is a further object of the invention to provide different compositions to be used at different stages of food processing and packaging, each having a specific function, and when used in combination more effectively protect processed food products and extends shelf life.
It is a further object of the invention to provide a method of food processing using different compositions for food preservation to be used at different stages of food processing and packaging, each having a specific function, and when used in combination more effectively protect processed food products and extends shelf life.
It is a further object of the invention to provide for a new method for food preservation by means of continuous UV-C light illumination. This method of irradiation may be used with a method of food processing using different compositions for food preservation to be used at different stages of food processing and packaging, to further improve the effectiveness of food preservation.
Summary of the invention
The present invention is directed to a novel preservative composition for food preservation and novel combinations of food preservative compositions with extended shelf life and enhanced consumer safety, and to a method of preparing processed food compositions using continuous UV-C irradiation.
According to one aspect of the invention, there is provided a first food preservation composition, for mixing with raw unprocessed food ingredients, which composition includes: one of more acceptable food additive non-sodium salts; and one or more acceptable food additive organic acids.
The first food preservation composition may further include one or more 15 acceptable food additive masking agents, and one Or more acceptable food preservatives.
The first food preservative composition may be in the form of a liquid or preferably a dry powder.
An acceptable food additive will be understood to be food additives that have been assigned an Acceptable Daily Intake (ADI) or determined, on the basis of other criteria, to be safe by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), or similar organisation.
The organic acid food additive may be selected from any one or more of: acetic acid in the form of sodium acetate, potassium acetate or sodium diacetate; ascorbic acid; citric acid; fumaric acid; gluconic acid; sodium or potassium lactic acid; malic acid; propionic acid and tartaric acid. The preferred organic acid food additives may preferably be selected from sodium lactate, sodium acetate, sodium diacetate, potassium acetate and potassium lactate. The preferred weight percentages of the organic acid food additives may be sodium lactate (10 to 30%), preferably between 20 and 25%, sodium acetate (10 to 30%), preferably between 20 and 25%, sodium diacetate (5 to 20%), potassium acetate (5 to 20%) and potassium lactate (5 to 20%).
The anti-microbial mechanism of organic acids results from the crossing of the lipid cell wall of the microbe, where the higher pH causes the acid to dissociate to release a proton, which in turns lower the pH inside the microbe, which impedes various metabolic pathways, including DNA or RNA replication. The microbial cell uses energy to counteract the mechanism, eventually depleting it energy sources and killing the microbe. The acid anions also impede other cell critical metabolic pathways. The low pH caused by the organic acids appears to cause an anti-microbial effect with magnesium salts, in addition to the water activity lowering effect of the magnesium salt.
The non-sodium salt food additive may be selected from any one or more of divalent cation salts, magnesium, calcium, copper, zinc and other acceptable salts. The preferred non-sodium salt is magnesium salt, more preferably magnesium chloride (Magnesium chloride hexahydrate) (MgC12.6H20), preferably in the weight percentage range of 10 to 50%. The inventor found that the magnesium chloride is both a flavour enhancer and a microbe stress enhancer. Magnesium chloride has anti-microbial properties and enhances the antimicrobial properties and effectiveness of the food preservation composition and from a taste point of view is a "salt" replacement for sodium which preserves the saltiness of a food product. The inventor also found that magnesium chloride improves colour of food products such as in emulsion sausages and loaves.
A flavour enhancer also known as a masking agent will be understood to be a flavour ingredient that have little or no taste or smell on its own but enhances or modifies the flavour of a food product.
The masking agent food additive may preferably be selected from any one or more of: aspartame, sodium cyclamate, sucralose, potassium chloride, potassium lactate, potassium acetate and magnesium chloride or any combination thereof, but preferably sucralose.
The preferred anion for the non-sodium salt food additive may be chlorine.
The preservative food additive may preferably be selected from any one or more of the microbiome friendly: Ethyl Lauroyl Arginate (E243); e-poly lysine; Nisin (E234); Natamycin (E235) and the like. The preferred preservative food additive is Ethyl Lauroyl Arginate (E243).
The typical dose required for the first composition is about 0.5 -1.5% of the novel powdered formulation.
According to another aspect of the invention, there is provided a second food preservation composition, preferably in a liquid form, for topical application to processed food ingredients, which composition includes: any one or more of the ingredients listed in the first composition and/ or glycerin, glacial acetic acid, tartaric acid, citric acid and water, which pH is preferably between 4.0 and 6.4.
Typically, the weight percentage of the water is between 50 and 80%, glycerine between 2 and 20%, and the glacial acetic acid between 1 and 10%. The glycerine aids with the formation of a suspension.
The second food preservation composition may preferably be applied, in use, if the above mentioned first food preservation composition was applied to raw unprocessed food, as described above. The second food preservation composition may preferably be sprayed, misted or dosed onto the food product before packaging, parts of the processing machine or cutting blades, or into the packaging before vacuum packing or vacuum sealing.
The pH of the second composition must be between 3.5 and 4.8, preferably about 4.
The typical dose required for the second composition is about 1.25 -5m1 per kg, preferably 2.5ml per kg.
The invention also extends to the use of the above first and/ or second compositions to preserve food products.
The invention also extends to a method of preserving food products, which method includes the steps of: treating raw food ingredients with the first composition; and processing the food ingredients.
The method of preserving food products may preferably include the further step of subjecting the processed food ingredients to an ultraviolet irradiation (UVC) step.
The method may further include treating the processed food with the second composition as described earlier before or during packaging of a food product. In the case of including the UVC irradiation step, the second composition is added after the UVC step.
The inventor found that the measured effectiveness of the combination of the two compositions together with the UVC irradiation is more than the effectiveness of the sum of the effectiveness of the individual compositions and UVC irradiation.
Unwanted microbial proliferation in food leads first to visual and organoleptic deterioration, later to spoilage by decay. This is why the shelf life of a product does not necessarily equate to its freshness, and cannot be determined by assessing the time to spoilage alone. It is equally important to consider the gradual deterioration in looks, smell, texture and taste that occurs long before spoilage. The inventor surprisingly found that the Magnesium Chloride act both as antimicrobial and flavour and colour enhancer. MgC12 does not affect bacterial viability at near neutral pHs, it was found to strongly compromise culturability and redox activity when cell suspensions were exposed to the salt at acidic pH. The principle was confirmed with a number of gram-negative and gram-positive species. The magnesium salt's antimicrobial effect was dramatically increased by the acidity to a level that was antimicrobial in the presence of anionic bases such as phosphate, lactate, or acetate. The shelf life test results show a drastic increase compared to the control food preservation compositions.
The UVC step comprises a conveyer and tunnel combination designed to ensure 360-degree illumination of food products, said conveyer including rotating rollers causing the food product to rotate at the same time the product moves through the tunnel thereby causing complete illumination of the food product by UVC and happens at time same time as the conveyor is moving forward.
Detailed description of the invention
The invention is now described by way of examples with reference to the accompanying tables and graphs.
Example 1
This example describes a first food preservation composition, in powder form, for inclusion with raw unprocessed batter of emulsion products such as Viennas, Russians, Frankfurters and Polonies. 0.5 Weight percent (%) of this composition is added to the raw food material.
The first food composition (SLS-E2) includes (Table 1): E2 % Sodium Lactate (Powder) 22.45 Sodium Acetate 22.45 Sodium Diacetate 13.41 MgC L2 40.00 N isin 0.50 Ethyl La uroyl Arginate 1.20 100.00 A second food composition (SLS-R) is used with the first composition of which a 10% water dilution is applied topically to the exterior of a packaged product.
The second composition includes (Table 2): R % Water 36.9 Water (Full Dilution) Glycerine 25.0 Acetic Acid (Conc) 4.0 Sodium Diacetate 25.0 MgCL2 3.0 Carboxymethylcellulose (Stabiliser) 1.0 Nisin (50%) 4.0 Ethyl Lauroyl Arginate (58%) 0.6 100.0 The inventor found that when the above packaged foods are externally treated with Listeria monocytogenes L.m. (NCTC 11994) contamination (100 jil of 2 x 10 cfutml = 2,000,000 cfu's) that no L.m. was detected which is more than log6 reduction when compared to if not treated. The inventor also found that the inclusion of the first food composition during production decreases internal contamination and using the two composition together further reduces both internal and external L.m. contamination.
The data shown in Table 3 illustrates the detection of Listeria monocytogenes following inoculation with Listeria monocytogenes (NCTC 11994) contamination (100 RI of 2 x 101'7 cfu/ml = 2,000,000 cfu's) on the inside of the ears and on the clips of Polony. Sites examined were external and internal.
The compositions remove L.m. from the exterior of the polony. The compositions prevent L.m. contamination from migrating to the inside of the polony and protects the interior of the polony from possible in-migration of L.m. from external contamination.
In this study, examination of control, non-contaminated Polony show that in the absence of contamination with Listeria monocytogenes, contamination of the interior is highly unlikely to take place, regardless of the treatment (P=0.014*).
When Polony is contaminated either externally (by physical application of Listeria monocytogenes inside the ear or on the clips) or internally (by in-migration through the ear or through damaged casing at the site of the clip), the data indicate that the persistence of contamination to the lth or 45th day depends on whether the Polony was treated with SLS-E2and SLS-R or not.
External inoculation with Listeria monocytogenes requires physical application of the bacteria inside the ear or on the clips. The probability of samples (with/without SLS-E2) inoculated with Listeria monocytogenes that can remain contaminated is P0.54. That is: contamination will occur if there is no SLS-E2.
In the case of Listeria monocytogenes detected internally, the bacteria were detected in 50% of samples that did not receive treatment (SLS-E2 and/or SLS-R). If SLS-R is not used, then interior contamination in the presence of SLS-E2 will be detected at Days 1 and 45 (Positive for Enrichment, Negative for Enumeration -can be assumed that the count is below the Limit of Quantification of <10cfu/g). This indicates that the prevention of internal contamination is best achieved when both SLS-E2 and SLS-R are used.
When Polony containing SLS-E2 is contaminated externally with Listeria monocytogenes and is treated with SLS-R, Listeria monocytogenes is not detected externally or internally on Days land 45.
Without SLS-E2 there is an increased proportion of internal contamination.
Logistic Regression models corroborate that both SLS-R and SLS-E2 reduce the probability of infection detection (P<0.006)* Table 3: Percentage (%) of samples contaminated with Listeria monocytogenes (100 pl of 2 x 107 cfu/ml) either externally (ears and clips) or internally via in-migration through the ear or through casing injury at the clip site. Treatment (none, water at 90°C and water at 90°C + SLSR) with/without the internal addition of SLS-E2 is investigated on the detection of Listeria monocytogenes in Enrichment media. Sample size n=50.
r v; ,:. , , .: ' * si --V tt a o Day 1 Day 45 Type of treatrnent: None SLS-R g Water @ None SLS-R @ Water @ 90°C 90°C 90°C 90°C L. m contamination: No SLSE2 Ext. Pt tkm 100 100 Int. Detection 100 100 SLSE2 Present Ext Detection..
Int Detection 100 0 50 50 100 No L. m contamination No SLSE2 Int D.etection 0 0 0 SLSE2 Present ExU3eecon 0 0 0 0 0 0 The test results are given below in Table 4: Control SLS- LM TX Site Site of Type Day 1 Day 45 Comments #: E2 of Test: of (Y/N) Cont. Ext/Int Test 1 SLS- No None None Ext R ND ND Listeria monocytogenes Not Detected on the Exterior of Polony. E2 LM
2 SLS - No None None Ext R ND ND E2 LM 11 No No None None Int N ND ND No SLS-E2. Listeria monocytogenes Not Detected on the Interior of Polony.
SLS- LM E2
12 No No None None Int N ND ND No SLS-E2. Listeria monocytogenes Not Detected on the Interior of Polony.
SLS- LM E2
SLS- No Hot None Ext R ND ND Treated with Hot Water. Listeria monocytogenes Not Detected on the Exterior of Polony.
E2 LM H20 6 SLS- No Hot None Ext R ND ND E2 LM H20 No No Hot None No SLS-E2. Treated SLS- LM Int R ND ND E2 H20 with Hot Water. Listeria m Not No No None Hot Detected on the 16 SLS- LM Int R ND ND H20 Interior of Polony. E2
SLS- No None Listeria 9 E2 LM SLS R Ext R ND ND monocytogenes SLS- No None Not Detected on E2 LM SLS R Ext R ND ND the Exterior of Polony.
No No None 19 SLS- LM SLS R Int R ND ND No SLS-E2. Listeria monocytogenes Not Detected on E2 No No None SLS- LM SLS R Int R ND ND the Interior of E2 Polony.
Control SLS- LM TX Site Site of Type Day 1 Day 45 Comments #: E2 of Test: of (Y/N) Cont. Ext/Int Test 3 SLS- Lm None Ext Int R Detected <10 (N), ND (R) Ext. contaminated with Lm, int study: "R" study performed on Dl. "R" & "N" studies performed on D45. Listeria m Detected on the Interior of Polony. E2
4 SLS- Lm None Ext Int R Detected >10% E2 cfur25g 04), Detected (R) 13 No Lm None Ext Ext R Detected >1.0A6 NO SLS-E2 in the Polony, ext contamination. "R" study performed on Dl. "R" & "N" studies performed on D45. Listeria m Detected on the Exterior of Polony.
SLS- cfu125g (N), Detected E2 (Ft) 14 No Lm None Ext Ext R Detected >10A6 SLS- c N), E2 Detected (R) 7 SLS- Lm Hot Ext Int R ND n4 Ext. contamination with Lm, int study: "R" study performed on Dl.
E2 H20 cfu/25g, (N), Detected (R) 8 LS-SE2 Lm Hot Ext Int R Detected 1 x 10A1 "R" & "N" studies performed on D45. Listeria m Detected on the Interior of Polony in three samples.
H20 * (N), Detected (R) 17 No Lm Hot Ext Int R Detected 1 x 10A NO SLS-E2 in the Polony, ext contamination, int study. "R" study performed on Dl. "R" & "N" studies performed on D45. Listeria m Detected on the nterier of Polony.
SLS- H20 t. c ull5g (Nis E2 Detected (R) 18 No Lm Hot Ext Int R Detected 5 x 101'3 SLS- H20 f. c u125g (N), E2 Detected (R)
Example 2
This example describes a first food preservation composition, in powder or liquid form, for injection into whole muscle meats and bacon, inclusion in the block of extended hams. 0.5 Weight percent (%) of this composition is added to the raw food material.
The first food composition (SLS Pro) includes (Table 5): Pro % Sodium Lactate (Powder) 22.042 Sodium Acetate 22.042 Sodium Diacetate 14.167 MgCL2 40.000 Sucralose (Masking Agent) 0.050 Nisin 0.500 ELA 1.200 100.000 A second food composition (SLS-V) is used with the first composition and 0.5% (5m1 for lkg of product) of the second composition is applied topically, external application, on cooked and fresh products. The second composition can be misted on before bulk packing or dosed into a pouch before vacuum sealing.
The second composition, SLS-V includes (Table 6): V % Water 67.66 Glycerine 4.28 Acetic Acid 2.00 Sodium Diacetate 20.00 MgCL2 5.00 Carboxymethylcellulose (Stabiliser) 0.15 Sucralose (Masking Agent) 0.02 Natamycin 0.10 Nisin 0.20 EL 0.60 100.00 The above compositions were tested by analysing the Total Plate Count (TPC), Lactic Acid Bacilli (LAB), and Yeast counts: results are shown below in Table 7 and 8 and Graphs I_ to 3.
Table 7
The darkened blocks indicated out of specification shelf life results. Start
SLS Pro + V (2m1) SLS Pro Control Yeast Yeast Day
TIC Yeast
LAB
(Anerobic)
TPC
LAB
(Anerobic)
LAB
(Anerobic)
TPC
Days 1 Days 7 Days 14 Days 21 Days 28 Days 35 1 900 1 300 200 59 000 13 600 Days 42 Days 49 340 000 620 000 Graph 1 Graph 2 Log(LAB (An erobic)) 7;03.3 5*13>-,1:2454 9-;23.22331:24.37 2233 2 3 203 223 fi2 3:3:2 7,00 6,S0 5,00 5,50 5,00 4,50 4,00 3,50 st 3,00 1 CC 0,00 4 --4---(0341401 LAB (Asw: °Bic) --4--SLS Pm LAB (Anembic) -0-sL5 p-fo-3-V (2011)1.48 (Anesobic) * 4: *** LAB limit 0 7 14 71 28 35 42 49 Days Graph 3
Table 8
Start: 14-Aug-19 Control SLS E SLS E + V Day Date Log(TPC) Log(LAB Lag(Yeast Log(TPC) Log(LAB Lag(Yeast Log(TPC) Log(LAB Log(Yeast (Anerobi) (Anerobi) (Anerobi) c)) c)) c)) Days 1 15-Aug-19 2,00000 1,00000 0,00000 1,77815 0,00000 0,00000 0,00000 0,00000 0,00000 Days 7 21-Aug-19 3,27875 2,36173 1,90309 3,11394 2,34242 1,47712 1,84510 1,47712 0,00000 Days 14 28-Aug-19 4,49969 3,54407 2,62325 4,16435 3,46687 2,04139 2,00000 1,60206 0,00000 Days 21 04-Sep-19 5,30320 4,62118 3,33244 4,95904 4,19590 2,34242 3,28780 2,85733 0,00000 Days 28 11-Sep-19 6,49969 5,49415 3,70757 5,61278 4,73239 2,92942 4,00860 3,24055 0,00000 Days 35 18-Sep-19 7,32428 6,47129 4,37840 6,31387 5,49831 3,20412 4,77085 4,13354 1,60206 Days 42 25-Sep-19 5,53148 5,06070 1,69897 Days 49 02-Oct-19 5,79239 5,21219 1,69897 The first food preservation composition can be in liquid form, for injection and used at 0.5% to 1.5% on meat weight and is set out in Table 9. Log
Yeast. If " i* i
cLae. $ .4,... .....,.. 0 A.:L9
Table 9 Pro %
Water 29.50 Glycerine 20.00 Sodium Lactate (Powder) 11.11 Sodium Acetate 11.11 Sodium Diacetate 6.64 Carboxymethylcellulose (Stabiliser) 0.50 MgCL2 20.00 Nisin (50%) 0.25 Natamycin (50%) 0.50 ELA (90%) 0.40 100.00
Example 3
This example describes a first food preservation composition, in powder form, for inclusion into ground ingredients of fresh minced products such as sausages, mince, burger patties and the like. 0.5 Weight percent (%) of this composition is added to the raw food material.
The first food composition (SLS W) includes (Table 10): W % Sodium Lactate (Powder) 29.98 Sodium Acetate 29.98 Sodium Diacetate 17.91 MgCL2 20.00 Sucralose (Masking Agent) 0.02 Nisin (50%) 0.50 Natamycin (50%) 0.40 ELA (58%) 1.20 100.00
Example 4
This example describes a food preservation composition, in powder form, for external application to raw meat products to be dried, such as biltong. 0.5 Weight percent (%) of this composition is added to the raw food material.
The first food composition (Bi!tong M Plus/Dried Meat) includes (Table 11): Dried Meat % Sodium Lactate (Powder) 25.87 Sodium Acetate 25.87 Sodium Diacetate 15.45 MgC L2 10.00 Sucralose (Masking Agent) 0.10 Beef Flavour 14.91 Free Flow Agent 3.00 Natamycin 0.30 ELA 4.50 100.00
Example 5
This example describes a food preservation composition, in powder form, similar to Example 4 and includes natural anti-oxidants, for external application to raw meat products to be dried, such as biltong and dried sausages such as droewors. 0.86 Weight percent (%) of this composition is added to the raw food material.
The first food composition (Biltong MA/Dried Meat -Anti-oxidants) includes (Table 12): Dried Meat (Anti-oxidant) % Sodium Lactate (Powder) 18.27 Sodium Acetate 18.27 Sodium Diacetate 11.10 MgC L2 5.50 Natamycin (50%) 0.17 ELA (90%) 1.65 Sodium Tri Poly Phosphate 32.97 Ascorbic Acid 5.50 Rosemary Extract Powder 3.30 Mixed Tocopherols 3.30 100.00
Example 6
This example describes a food preservation composition, in powder form, to be included in the ingredients of vegetable spreads (hummus, babaganoush), salads, ready to eat meals, sushi rice and the like. 0,5 Weight percent (%) of this composition is added to the raw food material.
The first food composition (Deli) includes (Table 14): Deli % Sodium Lactate 28.32 Sodium Acetate 28.32 Sodium Diacetate 16.92 MgCL2 20.00 Sucralose (Masking Agent) 0.04 Free Flow Agent 2.00 Nisin 0.20 ELA 4.00 100.00
Example 7
This example describes a food preservation composition, in powder form, to be included in avocado purees and avocado products. 3 Weight percent (%) of this composition is added to the raw food material.
The first food composition (513 Avo Puree) includes (Table 15): Avo Puree % Wheat Fibre 36.09 Xanthan 3.33 Salt 3.33 Deheated Mustard Powder 30.00 Tartaric Acid 1.67 Ascorbic Acid 16.67 Citric Acid 8.33 Natamycin (50%) 0.04 Nisin 0.03 ELA 0.50 100.00
Examples
This example describes a food preservation composition, in powder form, to be included in avocado purees and avocado products, typically for export. 1,5 Weight percent (%) of this composition is added to the raw food material.
The first food composition MS Avo (Export)) includes (Table 16): Export Avo Puree % Dextrose 37.01 Sucralose (Masking Agent) 0.17 Xanthan 1.67 Salt 39.99 Tartaric Acid 3.33 Ascorbic Acid 13.33 Citric Acid 3.33 Natamycin 0.04 Nisin 0.13 ELA 1.00 100.00
Example 9
This example describes a food preservation composition, in powder form, to be included in in starch-based beverages (maize, oats, sorghum and the like). 0,5 Weight percent (%) of this composition is added to the raw food material.
The first food composition includes (Table 17): Beverage (Starch) % Dextrose 91.15 Free Flow Agent 2.00 Sucralose (Masking Agent) 0.25 MgC L2 5.00 Natamycin 0.40 Nisin 0.40 ELA 0.80 100.00
Example 10
This example describes a second food preservation composition, in liquid form, similar as the second composition of Example 2, but with double the strength. 0,25 Weight percent (%) of this composition is added to the processed food material.
S
The food composition (Vx2) includes (Table 18): Vx2 % Water 66.14 Glycerine 5.00 Acetic Acid (Glacial) 2.00 Sodium Diacetate 20.00 MgCL2 5.00 Carboxymethylcellulose (Stabiliser) 0.15 Sucralose (Masking Agent) 0.02 Natamycin 0.10 Nisin 0.40 ELA 1.20 100.00
Example 11
This example describes a food preservation composition, in liquid form with a pH of 4,5.
0,5 Weight percent (%) at of this composition is externally added to fresh chicken and fish.
The food composition MS Cr) includes (Table 19): CF % Water 43.670 Glycerine 17.100 MgCL2 10.000 Carboxymethylcellulose (Stabiliser) 0.400 Sucralose (Masking Agent) 0.030 Nisin 0.400 Natamycin 0.200 ELA 1.200 Tartaric 8.000 Citric 4.000 Sodium Lactate 5.000 Sodium Acetate 6.000 Sodium Hydroxide 43.670 100.000
Example 12
This example describes a food preservation composition, in powder form. 0,5 Weight percent (%) at of this composition is included with the ingredients of dried fruit pastes.
The food composition (SLS Dried Fruit) includes (Table 20): Dried Fruit % Guar Gum (40- 60#) 72.00 MgCL2 13.50 Natamycin 1.50 ELA 13.00 100.00 Food composition, as used herein, means a composition suitable for consumption by humans, including a filling, dip, sauce, spread, topping, dressing, meat or the like, whereby the same is meant to include oil-in-water emulsions, water-in-oil emulsions, multiple emulsions and pastes. Microbiologically stable (i.e., spoilage free) means no outgrowth of spoilage bacteria, yeast and/or mould and no flavour loss attributable to microorganism activity for at least about one (1) month, and preferably, for at least one-and-a-half (1.5) months before opening and when kept at 5°C and at a pH of less than 5.5, and preferably, less than 5.0. Microbiologically safe (for products kept at about 5°C) means preventing the outgrowth of pathogens and/or achieving and maintaining at least a 2 log die off of pathogens.
It shall be understood that the examples are provided for illustrating the invention further and to assist a person skilled in the art with understanding the invention and are not meant to be construed as unduly limiting the reasonable scope of the invention.

Claims (27)

  1. Claims 1. A food preservation composition, for mixing with raw unprocessed food ingredients, which composition includes: one of more acceptable food additive non-sodium salts; and one or more acceptable food additive organic acids.
  2. 2. The food preservation composition as claimed in Claim 1, which further includes one or more acceptable food additive masking agents, and one or more acceptable food preservatives.
  3. 3. The food preservation composition as claimed in Claim 1 or Claim 2, which is in the form of a powder.
  4. 4. The food preservation composition as claimed in any one of the previous claims, wherein the organic acid food additive is selected from any one or more of: acetic acid in the form of sodium acetate, potassium acetate or sodium diacetate; ascorbic acid; citric acid; fumaric acid; gluconic acid; sodium or potassium lactic acid; malic acid; propionic acid and tartaric acid.
  5. 5. The food preservation composition as claimed in Claim 4, wherein the organic acid food additives are selected from sodium lactate, sodium acetate, sodium diacetate, potassium acetate and potassium lactate.
  6. 6. The food preservation composition as claimed in Claim 5, wherein the weight percentages of sodium lactate is selected to 10 to 30%, sodium acetate is 10 to 30%, sodium diacetate is 5 to 20%, potassium acetate is 5 to 20% and potassium lactate is S to 20%.
  7. 7. The food preservation composition as claimed in Claim 5, wherein the weight percentages of sodium lactate are 20 to 25% or sodium acetate is 20 to 25%, sodium.
  8. 8. The food preservation composition as claimed in any one of the previous claims, wherein the non-sodium salt food additive is selected from any one or more of divalent cation salts, magnesium, calcium, copper and zinc.
  9. 9. The food preservation composition as claimed in Claim 8, wherein the non-sodium salt is magnesium salt.
  10. 10. The food preservation composition as claimed in Claim 9, wherein the non-sodium salt is magnesium chloride.
  11. 11. The food preservation composition as claimed in Claim 10, wherein the magnesium chloride in the form of Magnesium chloride hexahydrate is in the weight percentage range of 10 to 50%.
  12. 12. The food preservation composition as claimed in any one of claims 2 to 11, wherein the masking agent food additive is selected from any one or more of: aspartame, sodium cyclamate, sucralose, or any combination thereof.
  13. 13. The food preservation composition as claimed in any one of claims 2 to 12, wherein the preservative food additive is selected from any one or more of the microbiome friendly: Ethyl Lauroyl Arginate Ester (E243); e-poly lysine; Nisin (E234); Natamycin (E235) and the like.
  14. 14. The food preservation composition as claimed in Claim 13, wherein the preservative food additive is Ethyl Lauroyl Arginate Ester (E243).
  15. 15. The food preservation composition as claimed in any one of claims 1 to 14, which is used in a dose of 0.5-1.5%.
  16. 16. A food preservation composition, for topical application to processed food ingredients, which composition includes: any one or more of the ingredients listed in the composition as claimed in any one of claims 1 to 15 and/ or glycerin, glacial acetic acid, tartaric acid, citric acid and water, which pH is between 4.0 and 6.4.
  17. 17. The food preservation composition as claimed in Claim 16, wherein the composition is in a liquid form.
  18. 18. The food preservation composition as claimed in Claim 16 or Claim 17, wherein the weight percentage of the water is between 50 and 80%, glycerine between 2 and 20%, and the glacial acetic acid between land 10%.
  19. 19. The food preservation composition as claimed in any one of claims 16 to 18, wherein the pH of the composition is between 3.5 and 4.8.
  20. 20. The food preservation composition as claimed in Claim 19, wherein the pH is 4.
  21. 21. Use of the food preservation composition as claimed in any one of claims 1 to 14 and/ or the food preservation composition as claimed in any one of claims 16 to 20 to preserve food products, wherein the food preservation composition as claimed in any one of claims 1 to 14, is used in a dose of 0.5 -1.5% and wherein the food preservation composition as claimed in any one of claims 16 to 20 is used in a dose of 1.25 -5m1 per kg.
  22. 22. A method of preserving food products, which method includes the steps of: treating raw food ingredients with the food preservation composition as claimed in any one of claims 1 to 14; and processing the food ingredients.
  23. 23. A method of preserving food products, which method includes the steps of: processing food ingredients; and treating the processed food with the food preservation composition as claimed in any one of claims 16 to 20.
  24. 24. A method of preserving food products, which method includes the steps of combining, in sequence, the steps of Claim 22 and Claim 23.
  25. 25. A method of preserving food products as claimed in Claim 23 or Claim 24 wherein the food preservation composition as claimed in any one of claims 16 to 20 is sprayed, misted or dosed onto the food product before packaging, parts of the processing machine or cutting blades, or into the packaging before vacuum packing or vacuum sealing.
  26. 26. A method of preserving food products as claimed in any one of claims 22 to 25, which method includes the further step of subjecting the processed food ingredients to an ultraviolet irradiation (UVC) step.
  27. 27. A method of preserving food products as claimed in claimed in Claim 26, wherein the UVC step comprises a conveyer and tunnel combination designed to ensure 360-degree illumination of food products, said conveyer including rotating rollers causing the food product to rotate at the same time the product moves through the tunnel thereby causing complete illumination of the food product by UVC and happens at time same time as the conveyor is moving forward.
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4416909A (en) * 1982-05-10 1983-11-22 Aversano Ralph W Meat preservation method
EP1010368A1 (en) * 1998-12-16 2000-06-21 Perform Plus N.V. Composition for preserving vegetables and fruit
GB2365749A (en) * 2000-06-16 2002-02-27 Barfoots Of Botley Ltd Packaging UV-irradiated food
GB2388764A (en) * 2002-05-07 2003-11-26 Paul Bernard David Newman Treatment of vegetable foodstuffs with UV radiation
US20050123670A1 (en) * 2003-12-08 2005-06-09 Vasquez Ramon E. Stable sodium-free or low-sodium aqueous solution of agreeable saltiness taste
WO2007045566A1 (en) * 2005-10-21 2007-04-26 Symrise Gmbh & Co. Kg Mixtures having a salty taste

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4416909A (en) * 1982-05-10 1983-11-22 Aversano Ralph W Meat preservation method
EP1010368A1 (en) * 1998-12-16 2000-06-21 Perform Plus N.V. Composition for preserving vegetables and fruit
GB2365749A (en) * 2000-06-16 2002-02-27 Barfoots Of Botley Ltd Packaging UV-irradiated food
GB2388764A (en) * 2002-05-07 2003-11-26 Paul Bernard David Newman Treatment of vegetable foodstuffs with UV radiation
US20050123670A1 (en) * 2003-12-08 2005-06-09 Vasquez Ramon E. Stable sodium-free or low-sodium aqueous solution of agreeable saltiness taste
WO2007045566A1 (en) * 2005-10-21 2007-04-26 Symrise Gmbh & Co. Kg Mixtures having a salty taste

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