Antimicrobial composition
AssigneeDsm IP Assets B.V.
InventorsNicole Liliane Dutreux, Ben Rudolf De Haan, Jacobus Stark
Life of this patent
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Abstract
The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form.
Claims24
A process to preserve a water-containing food product comprising at least about 82% moisture content, the process comprising the step of applying natamycin and nisin in or on the product, wherein:
- (a) if natamycin and nisin are applied in the product, then
- (ia) natamycin is present in the product in an amount of 1 to 10 ppm natamycin based on the water content of the product, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iia) nisin is present in the product in an amount of 0.25 to 20 ppm, and wherein
- (b) if natamycin and nisin are applied on the product, then
- (ib) natamycin is present on the product in an amount of 0.01 to 7 ppm natamycin, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iib) nisin is present on the product in an amount of 0.0001 to 1 ppm.
A water-containing food product comprising at least about 82% moisture content and further comprising natamycin and nisin, wherein:
- (a) if natamycin and nisin are in the product, then
- (ia) natamycin is present in the product in an amount of 1 to 10 ppm natamycin based on the water content of the product, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iia) nisin is present in the product in an amount of 0.25 to 20 ppm, or
- (b) if natamycin and nisin are present at a surface of the product, then
- (ib) natamycin is present at the surface of the product in an amount of 0.01 to 7 ppm natamycin, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iib) nisin is present at the surface of the product in an amount of 0.0001 to 1 ppm.
A process to preserve a water-containing food product comprising at least about 82% moisture content, the process comprising the step of applying natamycin and nisin in or on the product, wherein:
- (a) if natamycin and nisin are applied in the product, then
- (ia) natamycin is present in the product in an amount of 1 to 10 ppm natamycin based on the water content of the product, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iia) nisin is present in the product in an amount of 0.25 to 20 ppm, and wherein
- (b) if natamycin and nisin are applied on the product, then
- (ib) natamycin is present on the product in an amount of 0.01 to 7 ppm natamycin, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iib) nisin is present on the product in an amount of 0.0001 to 1 ppm;
- wherein the product produced by step (a) or (b) prevents growth of:
- (c) yeast and/or fungi for up to 6 weeks at temperatures ranging from 4 to 7° C.;
- and/or
- (d) yeast and/or bacteria for up to 3 months at temperatures ranging from 6 to 10° C.
A water-containing food product comprising at least about 82% moisture content and further comprising natamycin and nisin, wherein:
- (a) if natamycin and nisin are in the product, then
- (ia) natamycin is present in the product in an amount of 1 to 10 ppm natamycin based on the water content of the product, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iia) nisin is present in the product in an amount of 0.25 to 20 ppm, or
- (b) if natamycin and nisin are present at a surface of the product, then
- (ib) natamycin is present at the surface of the product in an amount of 0.01 to 7 ppm natamycin, wherein at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in solid form and the natamycin has an average particle diameter of at least 10 micrometers, and
- (iib) nisin is present at the surface of the product in an amount of 0.0001 to 1 ppm;
- wherein the product comprising natamycin and nisin prevents growth of:
- (c) yeast and/or fungi for up to 6 weeks at temperatures ranging from 4 to 7° C.;
- and/or
- (d) yeast and/or bacteria for up to 3 months at temperatures ranging from 6 to 10° C.
Dependencies are inferred from the claim text.