JPS5535023A - Method of using powdery acetic acid preparation making food preservable - Google Patents

Method of using powdery acetic acid preparation making food preservable

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Publication number
JPS5535023A
JPS5535023A JP10798278A JP10798278A JPS5535023A JP S5535023 A JPS5535023 A JP S5535023A JP 10798278 A JP10798278 A JP 10798278A JP 10798278 A JP10798278 A JP 10798278A JP S5535023 A JPS5535023 A JP S5535023A
Authority
JP
Japan
Prior art keywords
acetic acid
food
acid preparation
preservable
powdery
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.)
Pending
Application number
JP10798278A
Other languages
Japanese (ja)
Inventor
Tanetoshi Yamaguchi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP10798278A priority Critical patent/JPS5535023A/en
Publication of JPS5535023A publication Critical patent/JPS5535023A/en
Pending legal-status Critical Current

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  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

PURPOSE: A small amount of powdery acetic acid preparation consisting of acetic acid and sodium acetate is added to food, thus making the food preservable without adverse effect on taste.
CONSTITUTION: A powdery acetic acid preparation consisting of about 40% of acetic acid and about 60% of sodium acetate is added to food in such a small amount that the addition affects no taste of the food, thus making the food preservable. Said preparation is effective to keep the pH of the food at 4.2W4.8, preferably 4.3W4.5 in which the propagation of microorganisms is inhibited. Namely, the preparation has the strong buffering function of keeping a pH at 4.3W4.5 and the addition in a small amount does not affect the taste and preserves the food.
COPYRIGHT: (C)1980,JPO&Japio
JP10798278A 1978-09-02 1978-09-02 Method of using powdery acetic acid preparation making food preservable Pending JPS5535023A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10798278A JPS5535023A (en) 1978-09-02 1978-09-02 Method of using powdery acetic acid preparation making food preservable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10798278A JPS5535023A (en) 1978-09-02 1978-09-02 Method of using powdery acetic acid preparation making food preservable

Publications (1)

Publication Number Publication Date
JPS5535023A true JPS5535023A (en) 1980-03-11

Family

ID=14472975

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10798278A Pending JPS5535023A (en) 1978-09-02 1978-09-02 Method of using powdery acetic acid preparation making food preservable

Country Status (1)

Country Link
JP (1) JPS5535023A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0880894A1 (en) * 1997-05-27 1998-12-02 Naohiko Sato Selective bactericide against food-borne pathogenic bacteria

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0880894A1 (en) * 1997-05-27 1998-12-02 Naohiko Sato Selective bactericide against food-borne pathogenic bacteria

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