Concentrated sanitizing compositions for cleaning food and food contact surfaces
OwnerJohn A. Lopesinventor
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Abstract
The invention teaches the preparation of concentrated sanitizing and cleaning preparation. The preparation has dual use for cleaning and sanitizing food surfaces as well as food contact and non-food contact surfaces. The composition of the invention shows rapid microbicidal properties against representative gram positive and gram-negative bacteria. The invention uses GRAS, food additive ingredients and/or ingredients that are approved by the USFDA for use on food.
Claims14
A cleaning and sanitizing composition having microbicidal and cleaning properties for use on both food and food-contacting surfaces, comprising:
- (a) a mixture of at least lactic acid, phosporic acid and citric acid in a respective gram percentage ratio of 40:10:10 to 25:10:5;
- (b) at least one surface active agent;
- (c) at least one sequestering agent, and wherein the ingredients are generally regarded as safe and/or allowed by the US FDA for use on food, the composition being at a pH of pH 5.0 or below.
A cleaning and sanitizing composition having microbicidal and cleaning properties for use on both food and food-containing surfaces comprising:
- (a) a mixture of acidifying agents comprising a mixture of at least lactic acid, phosphoric acid and citric acid in a respective gram percentage ratio of 40:10:10 to 25:10:5;
- the acidifying agents being generally regarded as safe and/or are allowed by the US FDA for use on food;
- (b) at least one surface active agent present in an amount between 0.001% to 20% w/w, the surface active agent being a compound generally regarded as safe and/or allowed by the US FDA for use on food;
- (c) at least one sequestering agent, the sequestering agent being a compound generally regarded as safe and/or are allowed by the US FDA for use on food;
- and
- (d) at least one solubilizing agent, the solubilizing agent being a compound generally regarded as safe and/or are allowed by the US FDA for use on food the composition being at a pH of 5.0 or below.
Dependencies are inferred from the claim text.