WO2003106333A1 - Systeme de piegeage d'oxygene - Google Patents

Systeme de piegeage d'oxygene Download PDF

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Publication number
WO2003106333A1
WO2003106333A1 PCT/US2003/019029 US0319029W WO03106333A1 WO 2003106333 A1 WO2003106333 A1 WO 2003106333A1 US 0319029 W US0319029 W US 0319029W WO 03106333 A1 WO03106333 A1 WO 03106333A1
Authority
WO
WIPO (PCT)
Prior art keywords
oxygen scavenging
composition
scavenging composition
oxygen
glucose
Prior art date
Application number
PCT/US2003/019029
Other languages
English (en)
Inventor
Mark W. Cater
Donald A. Grindstaff
Original Assignee
Nutricepts, Inc.
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 Nutricepts, Inc. filed Critical Nutricepts, Inc.
Priority to US10/518,292 priority Critical patent/US20050221029A1/en
Priority to JP2004513172A priority patent/JP2005529736A/ja
Priority to EP03737142A priority patent/EP1551756A1/fr
Publication of WO2003106333A1 publication Critical patent/WO2003106333A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0065—Oxidoreductases (1.) acting on hydrogen peroxide as acceptor (1.11)
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • 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
    • A23L3/3571—Microorganisms; Enzymes
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/0091—Complexes with metal-heteroatom-bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0006—Oxidoreductases (1.) acting on CH-OH groups as donors (1.1)
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B65D81/268—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being enclosed in a small pack, e.g. bag, included in the package
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K2201/00—Specific properties of additives
    • C08K2201/012—Additives improving oxygen scavenging properties
    • 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
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/13—Hollow or container type article [e.g., tube, vase, etc.]

Definitions

  • the present invention relates generally to oxygen scavenging (i.e., targeting and reduction/elimination) for oxygen sensitive products, more particularly to a composition, system, and attendant methodology for removing oxygen from stored oxygen sensitive products such as food, pharmaceuticals, etc.
  • packaging materials are not impervious to oxygen penetration (i.e., package ingress: over time, oxygen leaks through the packaging material, and into the package) .
  • BHA ( 1, 1-dimethylethyl) -4-methoxy phenol
  • BHT 2, 6-di-tert-butyl-para-cresol
  • BHA is regarded as moderately toxic by ingestion, and even though BHT is considered to have low toxicity, the use in foods of either of these compounds is limited. While these compounds have contributed greatly to the food industry by reducing the amount of food that must be discarded, some consumers prefer foods without them.
  • the binding/scavenging of oxygen has typically been accomplished with iron oxide, more particularly, iron oxide packaged within gas permeable bags or sachets.
  • Drawbacks associated with such approach have included, but are not limited to, careful sealed storage of the sealed package so as to prevent activation upon exposure to oxygen, the expense of such system, and the fact that iron oxide creates heat as it binds oxygen, a less than desirable outcome .
  • a further, widely practiced means of binding oxygen is the use of the enzyme glucose oxidase, in combination with a suitable glucose source, if necessary. Used alone, glucose oxidase creates or generates peroxide (i.e., hydrogen peroxide is a reaction product) . Peroxide may have detrimental effects on the product in the package and its presence may limit the further binding of oxygen by the glucose oxidase .
  • the addition of an appropriate amount of catalase enzyme has been used to break down the peroxide.
  • the subject oxygen scavenging system is generally directed to the elimination of oxygen from packaged oxygen sensitive products where moisture is present of may become present.
  • An oxygen scavenging composition of the subject invention includes an enzyme system (e.g., an oxidoreductase enzyme) , a suitable energy source for the enzyme system, and a buffer.
  • the composition which enhances the shelf-life of a packaged product, is suitable for direct application to the product of the packaged product with no consumer detectable change in product character.
  • the composition binds oxygen when exposed to moisture, thereby reducing the level of oxygen in a closed (e.g., sealed) space such as a food package or the like.
  • the system of the subject invention contemplates the scavenging composition in combination with a discrete water permeable "housing" within which the composition is contained, or as an integral element or component of a perishable storage container or the like. More specific features and advantages will become apparent with reference to the DETAILED DESCRIPTION OF THE INVENTION, and appended claims.
  • the oxygen scavenging system of the subject invention includes a composition comprising an enzyme system (e.g., an oxidoreductase enzyme) , a suitable energy source or substrate for the enzyme system, and a buffer, the composition scavenging or binding oxygen when exposed to moisture, thereby reducing the level of oxygen in a closed (e.g., sealed) space such as a food package or the like.
  • the enzyme system includes an oxidoreductase enzyme, more particularly a dry glucose oxidase
  • the energy source comprises a reducing sugar, more particularly, a glucose source.
  • the composition of the subject invention preferably further includes an effective amount of catalase.
  • the composition includes glucose oxidase in an amount of between 1 and 100 activity units (U) per gram, catalase in an amount of between 1 and 300 activity units (U) per gram, a glucose source in an amount of between about 20 and 99 percent by weight, and a buffer in an amount of between about 1 and 80 percent by weight.
  • the glucose source is dextrose, with the buffer preferably comprising sodium bicarbonate.
  • an oxygen scavenging system is disclosed wherein the system includes a water permeable enclosure (e.g., a bag, sachet, laminated sheet, or other three dimensional form) for housing or containing the subject composition.
  • a water permeable enclosure e.g., a bag, sachet, laminated sheet, or other three dimensional form
  • the composition of the subject invention may be formed into solid or semi-solid three dimensional forms in addition to being directly introduced in powder form to, or with, packaged oxygen sensitive products .
  • Oxidoreductases are enzymes which catalyze oxidation or reduction reactions (i.e., reactions in which hydrogen or oxygen atoms or electrons are transferred between molecules) .
  • This extensive class includes the dehydrogenases (hydride transfer) , oxidases (electron transfer to molecular oxygen) , oxygenases (oxygen transfer from molecular oxygen) and peroxidases (electron transfer to peroxide).
  • dehydrogenases hydrogen transfer
  • oxidases electrooxidases
  • oxygenases oxygen transfer from molecular oxygen
  • peroxidases electrooxidases
  • Hexose oxidase which also functions as an effective oxygen scavenger and is less specific than glucose oxidase, is an enzyme which in the presence of oxygen is capable of oxidizing D-glucose, and several other reducing sugars (i.e., substrates) including, but not limited to maltose, lactose and cellobiose, to their corresponding lactones, with subsequent hydrolysis to the respective aldobionic acids (e.g., in the case of D-glucose, gluconic acid) .
  • hexose oxidase differs from another oxidoreductases (e.g., glucose oxidase) which can only convert D-glucose in that this enzyme can utilize a broader range of sugar substrates.
  • another oxidoreductases e.g., glucose oxidase
  • oxygen oxidoreductases such as glucose oxidase and hexose oxidase, to generate hydrogen peroxide, which has an antimicrobial effect, has been utilized to improve the storage stability of certain food products including cheese, butter and fruit juice as it is disclosed in JP-B-73/016612.
  • oxidoreductases may be potentially useful as oxygen scavengers or antioxidants in food products.
  • hydrogen peroxide is characteristically a reaction product thereof (i.e., most metabolism in the presence of atmospheric oxygen leads to the production of hydrogen peroxide) .
  • catalytically decompose hydrogen peroxide and thus eliminate the toxic bactericidal effects thereof, to form water and molecular oxygen, utilizing the enzyme catalase which is derived from the same fungal fermentations as glucose oxidase, as follows:
  • oxygen oxidase and catalase may be used together when net hydrogen peroxide production is to be avoided, and thus inhibition of the oxygen scavenging process by the peroxide
  • enzyme activity As to enzymatic activity, it is widely known that the amount of enzyme present or used in a process is difficult to determine in absolute terms (i.e., mass), as there is an inherent variability in purity, with arguable more relevant parameters being the activity of the enzyme preparation and any contaminating enzymes.
  • a widely known unit of enzyme activity i.e., an "activity unit,” U) , adopted in 1964 by the International Union of Biochemistry (International Union of Biochemistry. Enzyme Nomencla ture : Recommenda tions 1964 of the In terna tional Union of Biochemistry . Amsterdam: Elsevier, 1965.), is the amount of enzyme activity which will catalyze the transformation of 1 micromole of the substrate per minute under standard conditions.
  • this represents about 10EE-6 to lOEE-11 kilograms for pure enzymes, and about 10EE-4 to 10EE-7 for industrial enzyme preparations.
  • non-standard activity units are used, such as Soxhet, Anson and Kilo Novo units, which are based on physical changes such as lowering viscosity and supposedly better understood by industry.
  • Suitable energy sources or substrates for the composition of the subject invention include carbohydrates (i.e., saccharides) , more particularly reducing sugars (i.e., those capable of reducing a mild oxidizing agent, such as Fehling's reagent) .
  • carbohydrates i.e., saccharides
  • reducing sugars i.e., those capable of reducing a mild oxidizing agent, such as Fehling's reagent
  • RCOH aldehyde
  • RCOR ketone
  • saccharides form rings that involve the aldehyde or ketone group.
  • Saccharides may be generally classified as mono-, di-, oligo-, or poly- saccharides, the fundamental feature being the ability to be either decomposed by hydrolysis, as is the case with the di- and polysaccharides, or not be decomposed by hydrolysis, as is the case with monosaccharides .
  • Another feature of saccharides, more particularly monosaccharides, is that because of their hydroxyl groups (-OH), rings can be joined together, as by intermolecular dehydration, to form disaccharides (e.g., a union of ⁇ -D-glucose molecules forms maltose) .
  • the disaccharides may be further dehydrated to join more rings together and form polysaccharides (e.g., starting again with ⁇ -D-glucose, starch and glycogen may be formed therewith, while starting with ⁇ -D- glucose, cellulose may be formed: the enzymes that hydrolyze ⁇ linkages in cellulose are different from those that hydrolyze ⁇ linkages).
  • disaccharides reduce half as quickly and half as much as an equal weight of other similar monosaccharides (e.g., maltose/glucose).
  • Preferable reducing sugars for inclusion in the subject composition include, but are not limited to the monosaccharides glucose, galactose, fructose, xylose, arabinose, mannose, rhamnose; the disaccharides maltose, isomaltose, lactose, cellobiose; and, starches (i.e., polysaccharides) such as amylose and amylopectin.
  • composition of the subject invention in addition to the composition of the subject invention being placed directly into a package either in contact with, or separate from, the packaged product, bags, sachets, or other forms containing the composition of the subject invention can be produced and placed within packages of any moist product where it will consume oxygen within or entering the package. After the package is sealed and moisture contacts the composition of the subject invention, the oxygen level within the package will decrease and will be maintained at a very low level.
  • the quantity of the composition required in a package to achieve and maintain a very low level of oxygen is a function of the amount of oxygen present in the package when it is sealed, in addition to the quantity of oxygen expected to penetrate the package during the life of the package.
  • the composition may be placed in a variety of containers such as bags, sachets, laminated sheets, and numerous three dimensional forms.
  • the container or enclosure for the composition of the subject invention needs to be water permeable.
  • the composition of the subject invention may also be compressed or otherwise formed into a solid or semi-solid three dimensional shape for direct placement into packages.
  • the oxygen scavenging system of the subject invention contemplates various mechanisms by which the composition effectively "shares" a head or similar space with the packaged product, the critical consideration is that the composition of the subject invention be placed within or be otherwise integrated so as to be within the package such that it is exposed to moisture .
  • composition namely, one comprising glucose oxidase, dextrose, catalase and a buffering agent (e.g., sodium bicarbonate), for every mole of dextrose and oxygen acted on by glucose oxidase, one mole of both laconic acid and hydrogen peroxide are produced.
  • Catalase acts on the hydrogen peroxide to produce one mole of water and one half mole of oxygen.
  • the buffering or pH neutralizing agent dampens or counteract the pH reduction caused by formation of the acid. The elimination or mitigation of acid inhibition of the enzymatic process is especially advantageous for thorough oxygen scavenging.
  • the molar ratio between the glucose and buffering agent can vary between from about 0.5 to 1 and 10 to 1, but preferably is 2 to 1.
  • test composition of the subject invention is characterized as follows :
  • composition of the subject invention was placed in direct contact with several of the items previously listed and placed in heat sealed poly bags. The following results are provided:

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Packages (AREA)

Abstract

L'invention concerne un système de piégeage d'oxygène considérant une composition, un système et une méthodologie en découlant, destinés à éliminer sensiblement l'oxygène élémentaire de produits emballés sensibles à l'oxygène. La composition ou l'agent de piégeage comprend une enzyme oxydoréductase, une source d'énergie adaptée ou un substrat pour l'enzyme et un tampon. La composition lie l'oxygène lorsqu'elle est en présence d'humidité, ce qui réduit le taux d'oxygène dans un espace clos (par exemple, hermétique) tel qu'un emballage alimentaire ou analogue. La composition comprend, plus particulièrement et de préférence, une glucose oxydase dans une quantité comprise entre 1 et 100 unités d'activité (U) par gramme, une catalase dans une quantité comprise entre 1 et 300 unités d'activité (U) par gramme, du dextrose dans une quantité comprise entre 20 et 99 pour cent en poids environ, et du bicarbonate de sodium dans une quantité comprise entre 1 et 80 pour cent en poids environ.
PCT/US2003/019029 2002-06-17 2003-06-17 Systeme de piegeage d'oxygene WO2003106333A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US10/518,292 US20050221029A1 (en) 2002-06-17 2003-06-17 Oxygen scavenging system
JP2004513172A JP2005529736A (ja) 2002-06-17 2003-06-17 酸素捕捉システム
EP03737142A EP1551756A1 (fr) 2002-06-17 2003-06-17 Systeme de piegeage d'oxygene

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US38924602P 2002-06-17 2002-06-17
US60/389,246 2002-06-17

Publications (1)

Publication Number Publication Date
WO2003106333A1 true WO2003106333A1 (fr) 2003-12-24

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ID=29736617

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Application Number Title Priority Date Filing Date
PCT/US2003/019029 WO2003106333A1 (fr) 2002-06-17 2003-06-17 Systeme de piegeage d'oxygene

Country Status (4)

Country Link
US (1) US20050221029A1 (fr)
EP (1) EP1551756A1 (fr)
JP (1) JP2005529736A (fr)
WO (1) WO2003106333A1 (fr)

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US20100285191A1 (en) * 2005-01-21 2010-11-11 Paper-Pak Industries Absorbent food pad and method of using same
WO2019193511A1 (fr) * 2018-04-04 2019-10-10 Alma Mater Studiorum - Università di Bologna Matériau pour emballage avec barrière à l'oxygène
EP3447137B1 (fr) 2016-02-16 2020-08-26 Kinry Food Ingredients Co., Ltd. Préparation d'enzyme liquide et son procédé de préparation
US11134707B2 (en) 2015-05-22 2021-10-05 Agency For Science, Technology And Research Nanostructured iron/carbon for scavenging oxygen
US11185080B2 (en) 2014-04-30 2021-11-30 Matoke Holdings Limited Antimicrobial compositions
US11730168B2 (en) 2017-10-16 2023-08-22 Matoke Holdings Limited Antimicrobial superabsorbent compositions

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EP2424379A2 (fr) * 2009-04-28 2012-03-07 DSM IP Assets B.V. Procédé pour améliorer un produit à base de haricots
US9187779B2 (en) 2011-02-22 2015-11-17 The Nitrate Elimination Co., Inc. Systems and methods for enzymatic oxygen removal
JP6450988B2 (ja) * 2014-04-03 2019-01-16 アサマ化成株式会社 非加熱食品用保存剤の使用及び非加熱食品の製造方法
US20180228189A1 (en) 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
US11033039B2 (en) 2017-04-26 2021-06-15 Allied Blending LP Methods for treating a divided cheese product and compositions thereof
US10624361B1 (en) 2019-09-20 2020-04-21 Allied Blending LP Methods for treating a divided cheese product and compositions thereof

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