Foodstuff preservation
AssigneeLipton, division of Conopco, Inc.
InventorsMichael Charles Cirigliano, Michele Alice Buchanan
Life of this patent
Estimating the term…
Abstract
A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.
Claims20
A foodstuff containing homogeneously incorporated therein as the sole antibiotic antimicrobial agent a sufficient amount of Natamycin to prevent microbial spoilage, said foodstuff having a pH of about 2.0 to 7.0.
A method of improving the microbial stability of foodstuffs to prevent microbial growth, in the foodstuff for a period of at least about 6 to 16 weeks which comprises homogeneously admixing about 10 to about 500 ppm of Natamycin based on the water content of the foodstuff into the foodstuff said Natamycin being the sole antibiotic antimicrobial agent in said foodstuff.
A method of destroying and/or inhibiting the outgrowth of mold or yeast in a foodstuff comprising homogeneously admixing about 10 to about 500 ppm based on the water content of the foodstuff of Natamycin into the foodstuff said Natamycin being the sole antibiotic antimicrobial agent in the foodstuff.
Dependencies are inferred from the claim text.