WO2011091486A1 - Composition and application process for organic liquid antifungal - Google Patents

Composition and application process for organic liquid antifungal Download PDF

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Publication number
WO2011091486A1
WO2011091486A1 PCT/BR2010/000035 BR2010000035W WO2011091486A1 WO 2011091486 A1 WO2011091486 A1 WO 2011091486A1 BR 2010000035 W BR2010000035 W BR 2010000035W WO 2011091486 A1 WO2011091486 A1 WO 2011091486A1
Authority
WO
WIPO (PCT)
Prior art keywords
organic
composition
products
antifungal composition
antifungal
Prior art date
Application number
PCT/BR2010/000035
Other languages
French (fr)
Inventor
Maria Silvia Martins De Souza
Original Assignee
Pman Serviços Representações Comércio E Indústria Ltda.
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 Pman Serviços Representações Comércio E Indústria Ltda. filed Critical Pman Serviços Representações Comércio E Indústria Ltda.
Priority to PCT/BR2010/000035 priority Critical patent/WO2011091486A1/en
Priority to BRPI1001246A priority patent/BRPI1001246A2/en
Publication of WO2011091486A1 publication Critical patent/WO2011091486A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition

Definitions

  • the invention relates to a composition used in organic bakery industry for increasing shelf life.
  • composition also known as antifungal or organic mold inhibitor, is intended to reduce the incidence of mold on organic bakery products.
  • the organic product either in natura or processed, is the one obtained in an organic production system, or originating from a sustainable extraction process and not damaging to local ecosystem.
  • Organic agricultural and cattle raising manufacturing systems are the ones in which specific techniques are adopted, considering the optimization of use of natural and socioeconomic resources available, by using, whenever possible, cultural, biological and mechanical methods, as opposed to synthetic materials use.
  • organic products there is also the elimination of use of genetically modified organisms and ionizing radiations, along with environment protection, at any phase of the manufacturing process, processing, storage, distribution and commercialization.
  • the purpose of an organic manufacturing system is offering healthy products, free from intentional contaminants.
  • IFOAM The standards established by IFOAM and published in Basic Standards for Organic Production and Processing, are private, considering that IFOAM is a NGO. However, due to its international acceptance by the organic movement, IFOAM standards work as a basis for the work of a number of certifying entities worldwide.
  • organic products must be certified by an officially recognized body, following criteria established in certifying bodies regulations.
  • the products in the bakery industry are usually susceptible of mold contamination, which is the most frequent determining factor for the end of their shelf life.
  • microorganisms usually affecting breads and pastry products there are: Aspergillus sp, Cladosporium sp, and Penicillum sp.
  • Obtaining a longer shelf life means great cost reduction for manufacturers, however, as to organic products, that must be done in such a way as not to harm consumers' health, by complying with certifying bodies requirements for organic products, such as IBD - Instituto Biodinamico, the main certifying body in Brazil.
  • a longer shelf life may be obtained by using antifungals formulated only with inputs approved for organic products and considered GRAS (Generally Recognized As Safe) by the FDA (US Food and Drug Administration) .
  • the antifungal in the present invention is liquid, to be applied on bakery products surface, however, it does not contain inappropriate inputs for organic breads. It comprises products approved by IBD, and does not change food flavor or appearance. Application is made by spraying the surface, either with a manual sprayer, aerosol, or with a machine as EPA - Automatic Spraying Belt, manufactured and marketed by NAMP Industria e Comercio de Revestimento e Maquinas Ltda. Containing nozzles in several positions and making the product form a very thin mist; the machine mentioned allows covering the whole breads surface .
  • the organic antifungal object of the application has an alcoholic base, and has the following composition, in their proportions :
  • propolis horseradish extract, garlic oil, bitter oranges oil, or a combination thereof.
  • carboxylic acids whose use is approved by IBD, such as lactic, citric, malic, tartaric, alginic, ascorbic acids, vinegar, or a mixture thereof.
  • carboxylic acids whose use is approved by IBD, such as lactic, citric, malic, tartaric, alginic, ascorbic acids, vinegar, or a mixture thereof.
  • a natural flavor is used, approved for organic products.
  • flavors must come from a natural source, and may not be produced with the use of synthetic solvents or any artificial preservative.
  • the manufacturing process comprises weighing the alcoholic solvent and put it in a stainless steel container provided with a shaker. Acidulant and natural active dissolution follows, under thorough shaking and light heating, if needed. At last the natural flavor is added.
  • the antifungal object of this invention was especially developed to make precision applications possible by means of spray, aerosols, application guns, as well as modular pulverization systems, which make automatic pulverization guns performance easier, by pulverizing the surface desired in a uniform and precise way.
  • the product application may be performed at a rate of 100 g/minute on 400-g breads, with 1 to 3 g per bread.
  • Working conditions would be: average discharge of 0.4 gallons/minute at 2.75 BAR, with spraying made by 6 8XP05 nozzles and 1 orange 110X1 nozzle.
  • the present invention When compared to existing products in the market, the present invention has the advantage of being possible to be used on organic breads and cakes. Additionally, its cost is accessible, as its manufacturing process is not complex. It acts even when 1 to 4 g are applied over a 500-g bread, thanks to its concentration and viscosity. As it is possible to automate the application, less time and employees are spent to perform this operation . After application, a thin and invisible layer forms on products surface, protecting them and increasing their durability, thereby reducing losses and increasing profitability for manufacturers of breads, cakes, pies and the like.

Abstract

The invention relates to an alcoholic composition used in organic bakery industry, applied on the surfaces of products by spraying, composed of compounds authorized for use in organic products and having as a result reduced contamination of products by fungi, increasing their shelf life, without changing their flavor, texture and appearance.

Description

"COMPOSITION AND APPLICATION PROCESS FOR ORGANIC LIQUID ANTIFUNGAL"
The invention relates to a composition used in organic bakery industry for increasing shelf life.
This composition, also known as antifungal or organic mold inhibitor, is intended to reduce the incidence of mold on organic bakery products.
The organic product, either in natura or processed, is the one obtained in an organic production system, or originating from a sustainable extraction process and not damaging to local ecosystem.
Organic agricultural and cattle raising manufacturing systems are the ones in which specific techniques are adopted, considering the optimization of use of natural and socioeconomic resources available, by using, whenever possible, cultural, biological and mechanical methods, as opposed to synthetic materials use. In organic products there is also the elimination of use of genetically modified organisms and ionizing radiations, along with environment protection, at any phase of the manufacturing process, processing, storage, distribution and commercialization. The purpose of an organic manufacturing system is offering healthy products, free from intentional contaminants.
Organic agriculture is the result of a movement in which several currents establish different handling forms for the soil/plant system and for animals breeding. In the seventies, there was the need of a forum to perform the task of harmonizing concepts, and establishing basic standards, keeping the movement diversity. Thus, in 1972, the International Federation of the Organic Agriculture Movement (IFOAM) was founded, a nongovernmental organization which currently comprises 770 organizations, including certifying bodies, processors, distributors and researchers in 107 countries.
The standards established by IFOAM and published in Basic Standards for Organic Production and Processing, are private, considering that IFOAM is a NGO. However, due to its international acceptance by the organic movement, IFOAM standards work as a basis for the work of a number of certifying entities worldwide.
To be commercialized, organic products must be certified by an officially recognized body, following criteria established in certifying bodies regulations.
The products in the bakery industry are usually susceptible of mold contamination, which is the most frequent determining factor for the end of their shelf life. Among microorganisms usually affecting breads and pastry products, there are: Aspergillus sp, Cladosporium sp, and Penicillum sp.
Obtaining a longer shelf life means great cost reduction for manufacturers, however, as to organic products, that must be done in such a way as not to harm consumers' health, by complying with certifying bodies requirements for organic products, such as IBD - Instituto Biodinamico, the main certifying body in Brazil. A longer shelf life may be obtained by using antifungals formulated only with inputs approved for organic products and considered GRAS (Generally Recognized As Safe) by the FDA (US Food and Drug Administration) .
There are currently several antifungals used in the bakery industry, but they in general use inputs whose use is forbidden for organic products.
The antifungal in the present invention is liquid, to be applied on bakery products surface, however, it does not contain inappropriate inputs for organic breads. It comprises products approved by IBD, and does not change food flavor or appearance. Application is made by spraying the surface, either with a manual sprayer, aerosol, or with a machine as EPA - Automatic Spraying Belt, manufactured and marketed by NAMP Industria e Comercio de Revestimento e Maquinas Ltda. Containing nozzles in several positions and making the product form a very thin mist; the machine mentioned allows covering the whole breads surface .
Product description
The organic antifungal object of the application has an alcoholic base, and has the following composition, in their proportions :
• organic alcohol based solvent - 20 to 90%
• natural actives - 0.001 to 18.0%
• acidulants - 0 to 30%
• natural flavor - 0.001 to 2.5%
Among natural actives that may be used there are: propolis, horseradish extract, garlic oil, bitter oranges oil, or a combination thereof.
Among acidulants that may be used, there are carboxylic acids whose use is approved by IBD, such as lactic, citric, malic, tartaric, alginic, ascorbic acids, vinegar, or a mixture thereof. To mask unpleasant flavors of some components, a natural flavor is used, approved for organic products. For use in organic products, flavors must come from a natural source, and may not be produced with the use of synthetic solvents or any artificial preservative.
The manufacturing process comprises weighing the alcoholic solvent and put it in a stainless steel container provided with a shaker. Acidulant and natural active dissolution follows, under thorough shaking and light heating, if needed. At last the natural flavor is added.
The antifungal object of this invention was especially developed to make precision applications possible by means of spray, aerosols, application guns, as well as modular pulverization systems, which make automatic pulverization guns performance easier, by pulverizing the surface desired in a uniform and precise way. As an example, the product application may be performed at a rate of 100 g/minute on 400-g breads, with 1 to 3 g per bread. Working conditions would be: average discharge of 0.4 gallons/minute at 2.75 BAR, with spraying made by 6 8XP05 nozzles and 1 orange 110X1 nozzle.
When compared to existing products in the market, the present invention has the advantage of being possible to be used on organic breads and cakes. Additionally, its cost is accessible, as its manufacturing process is not complex. It acts even when 1 to 4 g are applied over a 500-g bread, thanks to its concentration and viscosity. As it is possible to automate the application, less time and employees are spent to perform this operation . After application, a thin and invisible layer forms on products surface, protecting them and increasing their durability, thereby reducing losses and increasing profitability for manufacturers of breads, cakes, pies and the like.
Every component in the product has its use authorized by IBD, and does not cause harm to consumer's health or to the environment, neither interferes with the flavor, appearance and texture of the bakery product.

Claims

1. "ORGANIC ANTIFUNGAL COMPOSITION", characterized in that it is composed of organic, alcohol based solvent, natural active, acidulant authorized for organic products and flavor.
2. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the percentage of organic, alcohol based solvent in the composition ranges from 20% to 90%.
3. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the percentage of natural active in the composition ranges from 0.001% to 18.0%.
4. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the percentage of natural flavor in the composition ranges from 0.001% to 2.5%.
5. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the percentage of acidulant in the composition ranges from 0 to 30%.
6. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the natural active is propolis, horseradish extract, garlic oil, bitter oranges oil, or a combination thereof.
7. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the acidulant is a carboxylic acids whose use is approved for organic products, i.e., lactic, citric, malic, tartaric, alginic, ascorbic acids, vinegar, or a mixture thereof.
8. "ORGANIC ANTIFUNGAL COMPOSITION", as claimed in Claim 1, characterized in that the flavor is approved for use in organic products.
9. "ORGANIC ANTIFUNGAL COMPOSITION" , as claimed in Claim 1, characterized in that the antifungal is a clear alcoholic liquid that can be applied by spraying, providing increased product shelf life, when compared to another sample manufactured without the use of preservatives.
10 . "APPLICATION PROCESS " for an organic liquid antifungal product, characterized in that it uses, as application means, manual sprays, sprays, aerosols, guns, modular pulverization systems, as well as any other type of automated or manual application, which allows obtaining a mist of very small droplets falling on the surface of baked products, without causing changes in appearance, texture or flavor.
PCT/BR2010/000035 2010-02-01 2010-02-01 Composition and application process for organic liquid antifungal WO2011091486A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/BR2010/000035 WO2011091486A1 (en) 2010-02-01 2010-02-01 Composition and application process for organic liquid antifungal
BRPI1001246A BRPI1001246A2 (en) 2010-02-01 2010-02-01 composition and application process of organic liquid antifungal

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/BR2010/000035 WO2011091486A1 (en) 2010-02-01 2010-02-01 Composition and application process for organic liquid antifungal

Publications (1)

Publication Number Publication Date
WO2011091486A1 true WO2011091486A1 (en) 2011-08-04

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Country Status (2)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3853998A (en) * 1970-07-24 1974-12-10 Barrera R Tortilla and process using methyl, ethyl, butyl, and propyl esters of para-hydroxybenzoic acid
JPH0616514B2 (en) * 1985-05-17 1994-03-02 株式会社日立製作所 Method with pellet
JPH06133748A (en) * 1992-10-23 1994-05-17 Oaks:Kk Antifungal agent
JPH08317782A (en) * 1995-05-23 1996-12-03 Pokka Corp Antimicrobial agent
JP2000273377A (en) * 1999-03-25 2000-10-03 Minolta Co Ltd Recording liquid for ink jet
WO2006116364A2 (en) * 2005-04-25 2006-11-02 Novozymes North America, Inc. Preparation of an edible product from dough

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3853998A (en) * 1970-07-24 1974-12-10 Barrera R Tortilla and process using methyl, ethyl, butyl, and propyl esters of para-hydroxybenzoic acid
JPH0616514B2 (en) * 1985-05-17 1994-03-02 株式会社日立製作所 Method with pellet
JPH06133748A (en) * 1992-10-23 1994-05-17 Oaks:Kk Antifungal agent
JPH08317782A (en) * 1995-05-23 1996-12-03 Pokka Corp Antimicrobial agent
JP2000273377A (en) * 1999-03-25 2000-10-03 Minolta Co Ltd Recording liquid for ink jet
WO2006116364A2 (en) * 2005-04-25 2006-11-02 Novozymes North America, Inc. Preparation of an edible product from dough

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"R0117592 - SC CT DE CERCETARE SI PRELUCRA", R0117592 - SC CT DE CERCETARE SI PRELUCRA, 30 May 2002 (2002-05-30) *
BULL. FAC. BIORESOURCES, MIE UNIV., vol. 33, 2006, pages 1 - 7 *
FOOD CONTROL, vol. 19, no. 12, 2008, pages 1130 - 1138 *
JOURNAL OF CEREAL SCIENCE, vol. 45, 2007, pages 309 - 318 *
JOURNAL OF FOOD PROTECTION, vol. 61, no. 1, 1998, pages 123 - 125 *

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