PH12015502668A1 - A shelf life improver composition for food product and a method for improving the shelf life of food product - Google Patents
A shelf life improver composition for food product and a method for improving the shelf life of food productInfo
- Publication number
- PH12015502668A1 PH12015502668A1 PH12015502668A PH12015502668A PH12015502668A1 PH 12015502668 A1 PH12015502668 A1 PH 12015502668A1 PH 12015502668 A PH12015502668 A PH 12015502668A PH 12015502668 A PH12015502668 A PH 12015502668A PH 12015502668 A1 PH12015502668 A1 PH 12015502668A1
- Authority
- PH
- Philippines
- Prior art keywords
- food product
- shelf life
- improving
- food
- salts
- Prior art date
Links
Classifications
-
- 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
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
-
- 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
- A23L3/34635—Antibiotics
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present application provides a food-keeping-quality improver characterized by including: at least one bacteriostatic substance selected from the group consisting of acetates, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, amino acids, and nisin; and inulin. The keeping-quality improver enables the keeping quality of food to be improved, while limiting change in the colour and taste of the food to a minimum.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013114375 | 2013-05-30 | ||
PCT/JP2014/063837 WO2014192693A1 (en) | 2013-05-30 | 2014-05-26 | Food-keeping-quality improver, and method for improving food keeping quality |
Publications (2)
Publication Number | Publication Date |
---|---|
PH12015502668A1 true PH12015502668A1 (en) | 2016-03-07 |
PH12015502668B1 PH12015502668B1 (en) | 2016-03-07 |
Family
ID=51988724
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PH12015502668A PH12015502668B1 (en) | 2013-05-30 | 2015-11-27 | A shelf life improver composition for food product and a method thereof |
Country Status (8)
Country | Link |
---|---|
JP (1) | JP6496661B2 (en) |
KR (1) | KR20160015257A (en) |
CN (1) | CN105307508A (en) |
HK (1) | HK1218497A1 (en) |
MY (1) | MY178841A (en) |
PH (1) | PH12015502668B1 (en) |
TW (1) | TWI653942B (en) |
WO (1) | WO2014192693A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6528227B2 (en) * | 2013-05-31 | 2019-06-12 | 奥野製薬工業株式会社 | Food retention improver |
CN105746904A (en) * | 2016-02-22 | 2016-07-13 | 湖南晶天科技实业有限公司 | Propionic acid acetate and additive |
Family Cites Families (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3257181B2 (en) | 1993-08-30 | 2002-02-18 | チッソ株式会社 | Food preservatives |
JP3962475B2 (en) | 1998-02-03 | 2007-08-22 | 博衛 小川 | Anti-degeneration agent for food |
WO2001056408A1 (en) * | 2000-01-31 | 2001-08-09 | Asama Chemical Co., Ltd. | Process for producing foods having good keeping qualities and food keeping agents |
JP3693889B2 (en) | 2000-06-07 | 2005-09-14 | 日本甜菜製糖株式会社 | Bacteriostatic composition for food |
JP3906099B2 (en) | 2001-02-28 | 2007-04-18 | エーザイ・アール・アンド・ディー・マネジメント株式会社 | seasoning |
JP4476553B2 (en) * | 2003-02-13 | 2010-06-09 | 伊那食品工業株式会社 | Anti-caries |
US20060024412A1 (en) * | 2004-02-23 | 2006-02-02 | Kraft Foods Holdings, Inc. | Shelf-stable acidified food compositions and methods for their preparation |
CN101026969A (en) * | 2004-09-23 | 2007-08-29 | 帝斯曼知识产权资产管理有限公司 | Antimicrobial composition |
JP2007209268A (en) * | 2006-02-10 | 2007-08-23 | Fuji Nihon Seito Kk | Taste improving product for all the food comprising beverage, frozen confectionery, dessert, confectionery, daily dish and other processed product |
WO2007108233A1 (en) * | 2006-03-20 | 2007-09-27 | Eisai Food & Chemical Co., Ltd. | Shelflife-improving agent for food |
JP2008079525A (en) * | 2006-09-27 | 2008-04-10 | Ina Food Ind Co Ltd | Edible film |
JP5046228B2 (en) * | 2007-05-28 | 2012-10-10 | 独立行政法人農業・食品産業技術総合研究機構 | Manufacturing method of antibacterial preservative |
EP2103226A1 (en) * | 2008-03-18 | 2009-09-23 | Friesland Brands B.V. | Long-life probiotic food product |
JP2011045350A (en) * | 2009-08-28 | 2011-03-10 | Shoji Sawada | Method for producing powder containing natural inulin |
MX2012009996A (en) * | 2010-03-01 | 2012-10-01 | Kraft Foods Global Brands Llc | Shelf-stable, savory, filled food products and methods. |
JP2012010657A (en) | 2010-07-02 | 2012-01-19 | Sanei Gen Ffi Inc | Food preservative and method for preserving food |
JP5793367B2 (en) * | 2011-08-09 | 2015-10-14 | オリエンタル酵母工業株式会社 | Bacteriostatic agent for sugar beet |
CN102524910A (en) * | 2012-01-10 | 2012-07-04 | 中国科学院烟台海岸带研究所 | Edible food fresh-keeping coating and preparation method thereof |
-
2014
- 2014-05-26 JP JP2015519847A patent/JP6496661B2/en active Active
- 2014-05-26 WO PCT/JP2014/063837 patent/WO2014192693A1/en active Application Filing
- 2014-05-26 CN CN201480030712.6A patent/CN105307508A/en active Pending
- 2014-05-26 MY MYPI2015704360A patent/MY178841A/en unknown
- 2014-05-26 KR KR1020157035460A patent/KR20160015257A/en not_active Application Discontinuation
- 2014-05-28 TW TW103118545A patent/TWI653942B/en not_active IP Right Cessation
-
2015
- 2015-11-27 PH PH12015502668A patent/PH12015502668B1/en unknown
-
2016
- 2016-06-08 HK HK16106563.6A patent/HK1218497A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
WO2014192693A1 (en) | 2014-12-04 |
MY178841A (en) | 2020-10-20 |
CN105307508A (en) | 2016-02-03 |
JPWO2014192693A1 (en) | 2017-02-23 |
HK1218497A1 (en) | 2017-03-10 |
PH12015502668B1 (en) | 2016-03-07 |
JP6496661B2 (en) | 2019-04-03 |
TWI653942B (en) | 2019-03-21 |
TW201505569A (en) | 2015-02-16 |
KR20160015257A (en) | 2016-02-12 |
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