# US 12,213,493 B2 · Method for preserving fresh food

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- Number: US 12,213,493 B2
- Document ID: US12213493B2
- Status: Granted
- Kind: B2
- Application number: 17/636,230
- Filed: 2021-10-15
- Published: 2023-12-28
- Granted: 2025-02-04
- Earliest claimed: 2020-10-16
- Assignees: Benjamit Amit Singh
- Applicants: Benjamin Amit Singh
- Inventors: Benjamin Amit Singh
- Web page: https://patentgrep.com/patent/US12213493B2

## CPC

- A23B 7/157: Inorganic compounds
- A23B 2/75: with doubly-bound oxygen
- A23B 2/754: containing carboxyl groups
- A23B 2/771: Organic compounds containing hetero rings
- A23B 7/154: Organic compounds; Microorganisms; Enzymes
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES

## Abstract

The present invention relates to a new process for preserving fresh food, in particular fresh produce, by applying an alkaline solution and subsequently an acidic solution onto the fresh food.

## Claims

### Claim 1

A method for preserving fresh food comprising the following steps:
(a) providing an aqueous solution (1), wherein the aqueous solution (1) is an alkaline solution with a pH value≥12.0;
(b) providing an aqueous solution (2), comprising 0.5% to 25% w/w ascorbate and/or isoascorbate ions;
(c) applying the aqueous solution (1) on fresh food; and
(d) in a subsequent step applying the aqueous solution (2) on said fresh food.

### Claim 2 (depends on 1)

The method of claim 1, wherein the aqueous solution (1) comprises at least one hydroxide.

### Claim 3 (depends on 1)

The method of claim 1, wherein the aqueous solution (1) comprises at least one hydroxide selected from the group consisting of calcium hydroxide, sodium hydroxide and potassium hydroxide.

### Claim 4 (depends on 1)

The method of claim 1, wherein the aqueous solution (1) comprises at least one hydroxide with a concentration of 0.01% to 5% w/w.

### Claim 5 (depends on 1)

The method of claim 1, wherein the aqueous solution (1) additionally comprises 0.1% to 10% w/w ascorbate or isoascorbate ions.

### Claim 6 (depends on 2)

The method of claim 2, wherein the aqueous solution (1) additionally comprises 0.1% to 10% w/w ascorbate or isoascorbate ions.

### Claim 7 (depends on 1)

The method of claim 1, wherein the aqueous solution (2) has a pH value that does not exceed 8.

### Claim 8 (depends on 1)

The method of claim 1, wherein the aqueous solution (2) has a pH value in a range of 3.0 to 5.0.

### Claim 9 (depends on 6)

The method of claim 6, wherein the aqueous solution (2) has a pH value in a range of 3.0 to 5.0.

### Claim 10 (depends on 1)

The method of claim 1, wherein the temperatures of the aqueous solution (1) and of the aqueous solution (2) do not exceed 30° C.

### Claim 11 (depends on 1)

The method of claim 1, wherein at least one of the aqueous solution (1) and the aqueous solution (2) further comprises at least one excipient approved for use in food.

### Claim 12 (depends on 1)

The method of claim 1, wherein at least one of aqueous solution (1) and aqueous solution (2) is applied for at least 5 seconds.

### Claim 13 (depends on 1)

The method of claim 1, wherein a time between application of the aqueous solution (1) and of the aqueous solution (2) does not exceed 1 hour.

### Claim 14 (depends on 1)

The method of claim 1, wherein at least one of aqueous solution (1) and aqueous solution (2) is applied to the fresh food by at least one of spraying, sprinkling, dousing, dipping and immersing.

### Claim 15 (depends on 1)

The method of claim 1, further comprising step (e):
(e) at least one selected from the group consisting of drying, sieving, centrifuging, air-blowing, draining, packaging and confectioning said fresh food.

### Claim 16 (depends on 1)

The method of claim 1, wherein no additional washing or neutralization step is applied between the steps (c) and (d).

### Claim 17 (depends on 1)

The method of claim 1, wherein presence of a chelating agent is excluded.

### Claim 18 (depends on 1)

The method of preserving fresh food according to claim 1, wherein the fresh food is cut product selected from the group consisting of fresh fruits, fresh vegetables and fresh herbs.