Foodstuff preservation
AssigneeThomas J. Lipton
InventorsMichael Charles Cirigliano, Michele Alice Buchanan
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Abstract
A natural microbiocidal and/or microbiostatic combination of Natamycin and Nisin is disclosed which synergistically inhibits or destroys bacteria, yeast and mold in foodstuffs.
Claims26
A foodstuff having a pH of about 2.0 to 7.0 and containing Natamycin in combination with Nisin in an amount sufficient to inhibit outgrowth of yeast or mold and bacteria wherein the Natamycin in said Nisin/Natamycin combination is present in an amount of 1.5 times or more of the maximum solubility of said combination in the foodstuff.
A foodstuff having a pH of about 2.0 to 7.0 and containing a sufficient amount of Natamycin in combination with Nisin to prevent microbial spoilage, wherein the Natamycin is present in an amount of at least about 20 to 500 ppm and said Nisin is present in an amount of about 1 to 50 ppm based on the water content of the foodstuff.
Dependencies are inferred from the claim text.