PL443217A1 - Antimicrobial cheese coating and method of preparing antimicrobial cheese coating - Google Patents
Antimicrobial cheese coating and method of preparing antimicrobial cheese coatingInfo
- Publication number
- PL443217A1 PL443217A1 PL443217A PL44321722A PL443217A1 PL 443217 A1 PL443217 A1 PL 443217A1 PL 443217 A PL443217 A PL 443217A PL 44321722 A PL44321722 A PL 44321722A PL 443217 A1 PL443217 A1 PL 443217A1
- Authority
- PL
- Poland
- Prior art keywords
- acid
- amount
- antimicrobial
- cheese coating
- preparing
- Prior art date
Links
- 230000000845 anti-microbial effect Effects 0.000 title abstract 4
- 235000013351 cheese Nutrition 0.000 title abstract 4
- 239000011248 coating agent Substances 0.000 title abstract 4
- 238000000576 coating method Methods 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 3
- 229930195729 fatty acid Natural products 0.000 abstract 3
- 239000000194 fatty acid Substances 0.000 abstract 3
- 125000004494 ethyl ester group Chemical group 0.000 abstract 2
- 150000004665 fatty acids Chemical class 0.000 abstract 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 abstract 2
- XSXIVVZCUAHUJO-HZJYTTRNSA-N (11Z,14Z)-icosadienoic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCCCC(O)=O XSXIVVZCUAHUJO-HZJYTTRNSA-N 0.000 abstract 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 abstract 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 abstract 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 abstract 1
- XSXIVVZCUAHUJO-UHFFFAOYSA-N Homo-gamma-linoleic acid Natural products CCCCCC=CCC=CCCCCCCCCCC(O)=O XSXIVVZCUAHUJO-UHFFFAOYSA-N 0.000 abstract 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000005642 Oleic acid Substances 0.000 abstract 1
- 235000021314 Palmitic acid Nutrition 0.000 abstract 1
- 235000021355 Stearic acid Nutrition 0.000 abstract 1
- 239000004599 antimicrobial Substances 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 abstract 1
- OYHQOLUKZRVURQ-AVQMFFATSA-N linoelaidic acid Chemical compound CCCCC\C=C\C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-AVQMFFATSA-N 0.000 abstract 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract 1
- ZMKDEQUXYDZSNN-UHFFFAOYSA-N linolelaidic acid Natural products CCCCCCCCC=CCC=CCCCCC(O)=O ZMKDEQUXYDZSNN-UHFFFAOYSA-N 0.000 abstract 1
- 239000003595 mist Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 abstract 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 abstract 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- 239000008117 stearic acid Substances 0.000 abstract 1
- DTOSIQBPPRVQHS-UHFFFAOYSA-N α-Linolenic acid Chemical compound CCC=CCC=CCC=CCCCCCCCC(O)=O DTOSIQBPPRVQHS-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Przedmiotem zgłoszenia jest otoczka na ser o działaniu przeciwdrobnoustrojowym zawierająca estry etylowe kwasów tłuszczowych, która ma postać mgiełki wytworzonej z impregnatu mieszaniny estrów etylowych kwasów tłuszczowych składającej się z kwasu palmitynowego w ilości 6,52%, kwasu stearynowego w ilości 4,33%, kwasu oleinowego trans-9 w ilości 17,75% kwasu elaidynowego cis-9 w ilości 0,72%, kwasu linolelaidynowego w ilości 16,66%, kwasu a-linolenowego w ilości 50,22%, kwasu cis-11,14-eikozadienowego w ilości 3,8%. Przedmiotem zgłoszenia jest także sposób przygotowywania otoczki na ser o działaniu przeciwdrobnoustrojowym, zawierającej estry etylowe kwasów tłuszczowych.The subject of the application is a cheese coating with antimicrobial activity containing ethyl esters of fatty acids, which is in the form of a mist made from the impregnation of a mixture of ethyl esters of fatty acids consisting of palmitic acid in the amount of 6.52%, stearic acid in the amount of 4.33%, oleic acid trans-9 in an amount of 17.75%, cis-9 elaidic acid in an amount of 0.72%, linolelaidic acid in an amount of 16.66%, a-linolenic acid in an amount of 50.22%, cis-11,14-eicosadienoic acid in quantity 3.8%. The subject of the application is also a method of preparing an antimicrobial cheese coating containing fatty acid ethyl esters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL443217A PL443217A1 (en) | 2022-12-21 | 2022-12-21 | Antimicrobial cheese coating and method of preparing antimicrobial cheese coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL443217A PL443217A1 (en) | 2022-12-21 | 2022-12-21 | Antimicrobial cheese coating and method of preparing antimicrobial cheese coating |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL443217A1 true PL443217A1 (en) | 2024-06-24 |
Family
ID=91618221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL443217A PL443217A1 (en) | 2022-12-21 | 2022-12-21 | Antimicrobial cheese coating and method of preparing antimicrobial cheese coating |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL443217A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL27474B1 (en) * | 1937-01-05 | 1938-11-30 | A way to prevent mildewing of products, especially food products. | |
| GB605625A (en) * | 1943-09-17 | 1948-07-28 | Grindstedvaerket As | Agents for treating the surface of cheese |
| PL352679A1 (en) * | 1999-07-21 | 2003-09-08 | Fromageries Bel | Cheese coating composition |
| US20080102170A1 (en) * | 2006-10-30 | 2008-05-01 | Lidi Polimeri S.R.L. | Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses |
-
2022
- 2022-12-21 PL PL443217A patent/PL443217A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL27474B1 (en) * | 1937-01-05 | 1938-11-30 | A way to prevent mildewing of products, especially food products. | |
| GB605625A (en) * | 1943-09-17 | 1948-07-28 | Grindstedvaerket As | Agents for treating the surface of cheese |
| PL352679A1 (en) * | 1999-07-21 | 2003-09-08 | Fromageries Bel | Cheese coating composition |
| US20080102170A1 (en) * | 2006-10-30 | 2008-05-01 | Lidi Polimeri S.R.L. | Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses |
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