Method for inhibiting yeast activity
AssigneePurac Biochem B.V.
InventorsEelco Anthonius Johannes Heintz, Saurabh Kumar
Life of this patent
Estimating the term…
Abstract
The combination of EGCG and a derivative of a basic amino acid has been found to be an effective anti-yeast agent in acidic food. The present invention relates to a method for controlling or preventing the growth of yeast in acidic food (i.e. with a pH between 2 and 6) including adding to the food a) epigallocatechin gallate (EGCG) and b) a derivative of a basic amino acid, and/or a salt thereof, as an anti-yeast agent. The present invention further relates to a composition for addition to food and to an acidic food including the composition, which includes a) epigallocatechin gallate and b) both lauric arginate and polylysine.
Claims14
A method for controlling or preventing the growth of yeast in a food having a pH between 2 and 6 comprising adding to said food a combination of a) epigallocatechin gallate (EGCG) and b) a derivative of a basic amino acid selected from the group consisting of a polymer of a basic amino acid and an ester of a basic amino acid alpha-amide, and/or a salt thereof, as an anti-yeast agent.
A composition for addition to a food comprising a) epigallocatechin gallate and b) both lauric arginate and polylysine.
A food having a pH between 2 and 6 comprising a) epigallocatechin gallate and b) both lauric arginate and polylysine.
Dependencies are inferred from the claim text.