Use of ergothioneine as a preservative in foods and beverages
OwnerRobert B. Beelman, Marvin S. Hausmaninventors
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Abstract
The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention, the powerful antioxidant ergothioneine was found to be very stable over time in and to have no deleterious effects on taste or consistency of food and beverages even when stored, over a period of several years. In a preferred embodiment, ergothioneine may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.
Claims38
A method of preserving food, beverages or medicines comprising:
- adding to said food, beverage, or medicine an effective amount of ergothioneine.
The method of claim 18 wherein said natural source is filamentous fungi.
The method of claim 18 wherein said natural source is mushrooms.
The method of claim 18 wherein said natural source is the mycelium of filamentous fungi.
A preservative composition for food, beverages, or medicines comprising:
- L-ergothioneine and a carrier.
A method of preserving and nutritionally enhancing foodstuffs such as food, beverages and the like comprising:
- adding to said foodstuffs an effective amount of L-ergothioneine.
A method for preserving wine comprising:
- adding to said wine in the bottling process a preservative composition comprising L-ergothioneine.
A method of enhancing the nutritional benefit of a food or beverage comprising:
- combining said food or beverage with the antioxidant ergothioneine wherein the ergothioneine does not have a deleterious effect on taste or storage of said food or beverage.
Dependencies are inferred from the claim text.