GB473318A - An improved method for preserving a perishable food product and a wrapping material for use in such method - Google Patents

Abstract

Perishable foodstuffs from which moisture is given off, such as bread and other baking products, are preserved by enclosing in paper or other wrapping material in which is incorporated a chemical compound that liberates germicidal gas in the presence of the moisture. The chemical compound may be one which slowly liberates free chlorine, especially in contact with damp air, such as sodium, potassium and calcium hypochlorites and chloramine-T and other organic compounds of the same type such as dichloramine-T. The wrapping material may be impregnated with a solution and the solvent allowed to evaporate or otherwise removed, e.g. paper is impregnated with a solution containing 0,5 or one per cent by weight of dichloramine-T in carbon tetrachloride or other organic solvent. Aqueous solutions containing less than 5 per cent of chloramine-T do not impart satisfactory germicidal power to unwaxed paper for wrapping bread but lower concentrations can be used when common salt is added to the solution, e.g. a solution containing down to 0,5 per cent of chloramine-T and 10 per cent of common salt may be used. If the wrapping material is waxed the chemical compound may be incorporated in the wax used, e.g. 3-5 per cent of dichloramine-T may be added to paraffin used for waxing. Where more than one wrapping is employed the impregnated material is arranged next to the foodstuff.