Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
US10327463B2 · kind B2 · utility
1Cited by
8References
16Claims
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Key dates
| Filing date | Oct 19, 2017 |
| Grant date | Jun 25, 2019 |
| Priority date | — |
| Expiry date | Oct 19, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23K30/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.