CA1074615A - Preservation process - Google Patents
Preservation processInfo
- Publication number
- CA1074615A CA1074615A CA276,976A CA276976A CA1074615A CA 1074615 A CA1074615 A CA 1074615A CA 276976 A CA276976 A CA 276976A CA 1074615 A CA1074615 A CA 1074615A
- Authority
- CA
- Canada
- Prior art keywords
- acid
- bread
- salt
- propionate
- dipropionate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/801—Pediatric
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid proprionate salt.
Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid proprionate salt.
Description
46~L~
The present invention relates to a method of inhibiting the growth of harmful micro-organisms, for ingtance, bacteria and fungi in foodstuffs and other organic material susceptible thereto.
Microbiological deterioration of bread and bread products is well known, The wastage of bread due to moulds and bacterial organisms has been considerable. ~his is basically due to the speed of production, rapid cooling and the tendency to produce softer bread which gives rise to marginally higher moisture content in the bread. Additionally, moisture retention is enhanced by the current trends in the packaging of sliced wrapped bread. This in turn renders the bread susceptible to attack by moulds and bacteria.
~ Various nethodshave hitherto been used to inhibit the growth of harmful micro-or~ani~ms. The primary consideration for the desired additive being that it attacks the micro-organism responsible without being toxic to human being~. Examples of additives used hitherto with varying degrees of success include the acetates and diacetates of sodium. Propionates of sodium and calcium have also been claimed and described in British Patent Specification Serial No. 488,560 (~ard Baking Company). Since the principal active constituent i9 believed to be the acid component, the u~e of~fully neutralised salts results in the need for adding a larger amount of the salt than should be necessary based on the acid content of the salt. It has now been found that by using the acid salts, the desired level of inhibition activity can be achieved using a relatively smaller proportion of the acid salt.
~ccordingly, the present invention is a method of inhibiting the growth of harmful micro-organisms in foodstuff .
- nor~-tO~
susceptible thereto comprising incorporating therein ~ acid propionate salt in an amount of between 0.01 and 1.~o by the dry weight of the foodstuff.
~ ccording to a preferred embodiment, the pre~ent invention is a method of inhibiting rope formation and mould growth in bread compri~ing incorporating therein an acid propionake ~alt in an amount of between 0.01 and 0.4~
by the dry weight of the flour. The method of the present invention is particularly suitable for inhibiting rope for~ation and mould growth in enzyme leavened or chemically aerated bread.
Other food~tuffs that mag be treated according to the presant invention include products such as cake~, pastry mixes, biscuits, flour, starches, precooked foods such aQ
sausages and meat pies and baby foods.
The acid propionate salts according to the present invention are the acid salts of propionic acid and at least one cation selected from am~onium, sodium, pota3sium9 calcium and ma~nesium such that the ratio of acid to the cation in the ~alt i3 in the range of 2:1 to 4:1 on a chemical equivalent basis. Preferred acid salt~ are sodium dipropionate, ammonium dipropionate, pota~ium dipropionate, calcium tetrapropionate and magnesium tetrapropionate.
The acid propionates are suitably prepared by adding a full propionate salt to propionic acid and water. For e~ample a 7 ~ solution of 30dium acid propionate may bs prepared by adding sodium propionate ko propionic acid in water.
~lternatively a ~olution may be prepared by the addition of solutions of sodium hydro~ide or carbonate to propionic acid. For example 95 pts. of a 4 ~ w/w aqueou~ 301ution of sodiu~ hydroxide ~as added to 148 pts. of stirred, cooled .. ..
propionic acid to yield 243 pt~ of a 70% solution of sodiu~ dipropionate.
~ he acid propionate salts are preferably added in an amount of between 0.01 and 0.4% by the dry weight of the foodstuff treated, but not 90 as to contravene any legal re~trictions on the use of preservative~ in foodstuffs.
The acid propionate salt may be added as a solid or a~ an aqueous solution to the ingredients before, during or after the mi~ing of the ingredients depending upon the foodstuff being treated. Furthermore, if the inhibitor is to be incorporated in the processing of bread, it is preferably added to the water used in making dough from flour rather than to the solid components of the bread mi~ in the bread making process.
~he acid propionate salts are more water soluble than the corresponding neutral propionates. Thi~ enables solutions to be prepared and used which are sufficiently concentrated to provide significant economic advantage over the solid neutral propionate salt or aqueous solutions of the neutral propionate salt. Solubilities of the calcium and sodium acid and neutral propionates in water are given below:
~olubility at 20C sodium propionate 99.5g/109g water sodium dipropionate 233g/100g water solubility at 25C calcium propionate 39 ~100g ~ater calcium tetrapropionate ~8g/100g water ~he invention is further illustrated with reference to th0 following ~xamples.
~am~les 1-~
U~ing a Chorl0ywood Breadmaking Process (C.B.P.) bread ~ recipe, doughs were made up containing 6, 9 and 12 oz of 4~5 70~o sodium dipropionate solution per sack of flour. In all cases, the mould inhibitors were added to the doughing water. ~hree dough pieces, moulded to the 4 piece shape, were produced from each dough and proved for a constant time of 47 min prior to baking. ~he average proof height, oven height, oven spring and loaf volume were determined. A
small scale or~anoleptic test was carried out using a panel of 10 persons who were asked to rate loaves from the various treatments for odour on a scale from not evident = 0 to extremely evident = 5. ~he mould-free shelf life of the various breads was determined by cutting the loaves into five thick slices and exposing each cut surface to the atmosphere for 5 min to allow natural contamination with moulds to occur prior to wrapping. The number of mouldy cut surfaces was determined twice daily during storage at 27C (80F) and an approximate mould-free shelf life estimated.
The results from this test are given in Table 1.
By way of comparison with the above Examples 1-3, tests (a), (b) and (c) were carried out using bread with no inhibitor and with calcium propionate as inhibitor. ~he results are shown in Table 2.
~746~5 a) G) ,, '~ ,", ~, o ~ N 0 4 O ~ O U~
A 0 ~ ~ ~ ~ A 0 ~U
p a) 0h P~ h ~ P~ h ~D bD
R ~ h~
~0 0 ~
0 h ~ 0 h O
h O ~ ~ h ~i R h O,1 (`J ~; ~ ~ O O
0 ~1 ~ ~~D O ~ ~ ~/ O
o ~ ~ 0 ~ ~ ~o ~ ~ co bD qD
R ~ O R ~ O
o hp C~ "~ o p~
U~
~l l ~ o ~ o ~ u~ o o 0 ~ o r- ~ I aR~
:~,s U ~ ~ P.
o ~ ~ ~ O `~
C~U~ O h o . 1~ rl O ~ O O t~ O
h ~ `-- OCn o~ ~ o o ,~
1~ 0 * *
C~ 0 0 0 0 ~
N ~ o 0 e~ O
O ~ O * ~, '1 ~ ~'I ~ h R
0 ~ oP' o 0 o o O q~ O h h h h h o u P~
R ~ ~ ~ A R 0 0 0 ~il O o o ~,~ El 0 0 0~d O +' G~
0 . . . S~
* E-l ~
.
,I N
)7~6~5 At all levels the inhibitors caused under-proof in tha fi~ed proof time employed but the oven spring was increased over that of the untreated control. Lo&f volume was reduced as the amount of inhibitor present increased. The reduction in volume using 14 oz/
sack of calcium propionate was similar to that when 12 oz/sack of sodium dip~opionate was u3ed.
~ ..Additional experiments were carried out in a commercial bakery on three different occasions to compare the mould-free shelf life of sliced and bagged standard bread containing 7 ~ sodium di-:
propionate solution. In each experiment the sodium dipropionate _ solution was part of the liquor used to make up the dough.
Additional yeast was added to overcome any effects on loaf volume, i.e. 8 oz/sack for 7-9 oz/sack levels of both inhibitors and 12 o~/
sack for 12-14 oz/sack levels of both inhibitors.
In each experiment, 22 sliced and bagged loaves per treatment were held in an incubator at 27C (80F) and examined at intervals for the numbers of loaves mouldy both on the outside and cut surfaces. Loaf volume mea~urements were carried out on four loave~ per treatment. In the initial experiments, organoleptic test3 were also csrried out using a panel of 30 persons who were asked to rate the odour present in the various breads on a scale from not evident = 0 to e~tremely evident = 5. The results from these te~ts are summsrised in Table 3.
~gain by way of compari~on, E~amples 4 - 9 were repeated but adding solid calcium propionate to the dry ingredients instead of the sodium ~ diPropionate solution being added to the dough making liquor. The results are ~hown in Tsble 4.
~1~74~L5 I . .. .. _ ô
o ~ ~ 8 ~
~ ~ o ~ I .
~ ~ _ ,1 ~ a~ ~ N ~ , ~ O N N ~ N ~O
~1 ~ ~ ~ O ~ ~ ~ ~ ~
~ _ _ ~ _ ~
o~ ,~ ô ~ 00 0 ~ O
~;i ~t O O ~I O t~ l O O 11~ 0 N O
OOC~lol~o C'~IOt~O~O
~ ~ O O O O ~ O OO O O C~l O
_ _. _ I
~0 I
~ ~ ~ ~i r~ ~ N Ir~ O t-- N
~1 I ~ ~ . ~ . ~ ~
g~,.O U~ ~ 0,a) U~
h ,1 :~
. ~ ~ _ _ y O
oo= ~ ,- ~
O ~ O O ~ O ~ O ~ O ~ O ~ O O ~
O~ N N N M o ~1 h h a~ ,0 E~ 1~ . . . . . . 1~
~ O ~ ~ ~ 0 o~, h ~, h ~ ~, ~" O
L .~ .0 ~_ 1 ~ ~ ~ ~ ~.
*
.
.. ' " ' ,.
~7~6~5 ~ ~
The specific volume of the breads did not vary greatly in any of the tests, indicating that the additional yeast in the recipe3 was successful in maintaining volume. It is also clear from the da-ta shown in ~ables 1 and 2 that the use of acid propionates results in an improved oven spring in comparison with the full neutral salts.
The organoleptic panel was unable to detect any significant difference in odour between calcium propionate and 7 ~0 sodium di-propionate when used at similar levels in bread, It would appear that these two materials have a very similar odour threshold.
The results from the storage tests suggest that at similar concentrations the 7 ~ sodium dipropionate formulation is more effective than solid calcium propionate in extending mould-free sh~lf life,
The present invention relates to a method of inhibiting the growth of harmful micro-organisms, for ingtance, bacteria and fungi in foodstuffs and other organic material susceptible thereto.
Microbiological deterioration of bread and bread products is well known, The wastage of bread due to moulds and bacterial organisms has been considerable. ~his is basically due to the speed of production, rapid cooling and the tendency to produce softer bread which gives rise to marginally higher moisture content in the bread. Additionally, moisture retention is enhanced by the current trends in the packaging of sliced wrapped bread. This in turn renders the bread susceptible to attack by moulds and bacteria.
~ Various nethodshave hitherto been used to inhibit the growth of harmful micro-or~ani~ms. The primary consideration for the desired additive being that it attacks the micro-organism responsible without being toxic to human being~. Examples of additives used hitherto with varying degrees of success include the acetates and diacetates of sodium. Propionates of sodium and calcium have also been claimed and described in British Patent Specification Serial No. 488,560 (~ard Baking Company). Since the principal active constituent i9 believed to be the acid component, the u~e of~fully neutralised salts results in the need for adding a larger amount of the salt than should be necessary based on the acid content of the salt. It has now been found that by using the acid salts, the desired level of inhibition activity can be achieved using a relatively smaller proportion of the acid salt.
~ccordingly, the present invention is a method of inhibiting the growth of harmful micro-organisms in foodstuff .
- nor~-tO~
susceptible thereto comprising incorporating therein ~ acid propionate salt in an amount of between 0.01 and 1.~o by the dry weight of the foodstuff.
~ ccording to a preferred embodiment, the pre~ent invention is a method of inhibiting rope formation and mould growth in bread compri~ing incorporating therein an acid propionake ~alt in an amount of between 0.01 and 0.4~
by the dry weight of the flour. The method of the present invention is particularly suitable for inhibiting rope for~ation and mould growth in enzyme leavened or chemically aerated bread.
Other food~tuffs that mag be treated according to the presant invention include products such as cake~, pastry mixes, biscuits, flour, starches, precooked foods such aQ
sausages and meat pies and baby foods.
The acid propionate salts according to the present invention are the acid salts of propionic acid and at least one cation selected from am~onium, sodium, pota3sium9 calcium and ma~nesium such that the ratio of acid to the cation in the ~alt i3 in the range of 2:1 to 4:1 on a chemical equivalent basis. Preferred acid salt~ are sodium dipropionate, ammonium dipropionate, pota~ium dipropionate, calcium tetrapropionate and magnesium tetrapropionate.
The acid propionates are suitably prepared by adding a full propionate salt to propionic acid and water. For e~ample a 7 ~ solution of 30dium acid propionate may bs prepared by adding sodium propionate ko propionic acid in water.
~lternatively a ~olution may be prepared by the addition of solutions of sodium hydro~ide or carbonate to propionic acid. For example 95 pts. of a 4 ~ w/w aqueou~ 301ution of sodiu~ hydroxide ~as added to 148 pts. of stirred, cooled .. ..
propionic acid to yield 243 pt~ of a 70% solution of sodiu~ dipropionate.
~ he acid propionate salts are preferably added in an amount of between 0.01 and 0.4% by the dry weight of the foodstuff treated, but not 90 as to contravene any legal re~trictions on the use of preservative~ in foodstuffs.
The acid propionate salt may be added as a solid or a~ an aqueous solution to the ingredients before, during or after the mi~ing of the ingredients depending upon the foodstuff being treated. Furthermore, if the inhibitor is to be incorporated in the processing of bread, it is preferably added to the water used in making dough from flour rather than to the solid components of the bread mi~ in the bread making process.
~he acid propionate salts are more water soluble than the corresponding neutral propionates. Thi~ enables solutions to be prepared and used which are sufficiently concentrated to provide significant economic advantage over the solid neutral propionate salt or aqueous solutions of the neutral propionate salt. Solubilities of the calcium and sodium acid and neutral propionates in water are given below:
~olubility at 20C sodium propionate 99.5g/109g water sodium dipropionate 233g/100g water solubility at 25C calcium propionate 39 ~100g ~ater calcium tetrapropionate ~8g/100g water ~he invention is further illustrated with reference to th0 following ~xamples.
~am~les 1-~
U~ing a Chorl0ywood Breadmaking Process (C.B.P.) bread ~ recipe, doughs were made up containing 6, 9 and 12 oz of 4~5 70~o sodium dipropionate solution per sack of flour. In all cases, the mould inhibitors were added to the doughing water. ~hree dough pieces, moulded to the 4 piece shape, were produced from each dough and proved for a constant time of 47 min prior to baking. ~he average proof height, oven height, oven spring and loaf volume were determined. A
small scale or~anoleptic test was carried out using a panel of 10 persons who were asked to rate loaves from the various treatments for odour on a scale from not evident = 0 to extremely evident = 5. ~he mould-free shelf life of the various breads was determined by cutting the loaves into five thick slices and exposing each cut surface to the atmosphere for 5 min to allow natural contamination with moulds to occur prior to wrapping. The number of mouldy cut surfaces was determined twice daily during storage at 27C (80F) and an approximate mould-free shelf life estimated.
The results from this test are given in Table 1.
By way of comparison with the above Examples 1-3, tests (a), (b) and (c) were carried out using bread with no inhibitor and with calcium propionate as inhibitor. ~he results are shown in Table 2.
~746~5 a) G) ,, '~ ,", ~, o ~ N 0 4 O ~ O U~
A 0 ~ ~ ~ ~ A 0 ~U
p a) 0h P~ h ~ P~ h ~D bD
R ~ h~
~0 0 ~
0 h ~ 0 h O
h O ~ ~ h ~i R h O,1 (`J ~; ~ ~ O O
0 ~1 ~ ~~D O ~ ~ ~/ O
o ~ ~ 0 ~ ~ ~o ~ ~ co bD qD
R ~ O R ~ O
o hp C~ "~ o p~
U~
~l l ~ o ~ o ~ u~ o o 0 ~ o r- ~ I aR~
:~,s U ~ ~ P.
o ~ ~ ~ O `~
C~U~ O h o . 1~ rl O ~ O O t~ O
h ~ `-- OCn o~ ~ o o ,~
1~ 0 * *
C~ 0 0 0 0 ~
N ~ o 0 e~ O
O ~ O * ~, '1 ~ ~'I ~ h R
0 ~ oP' o 0 o o O q~ O h h h h h o u P~
R ~ ~ ~ A R 0 0 0 ~il O o o ~,~ El 0 0 0~d O +' G~
0 . . . S~
* E-l ~
.
,I N
)7~6~5 At all levels the inhibitors caused under-proof in tha fi~ed proof time employed but the oven spring was increased over that of the untreated control. Lo&f volume was reduced as the amount of inhibitor present increased. The reduction in volume using 14 oz/
sack of calcium propionate was similar to that when 12 oz/sack of sodium dip~opionate was u3ed.
~ ..Additional experiments were carried out in a commercial bakery on three different occasions to compare the mould-free shelf life of sliced and bagged standard bread containing 7 ~ sodium di-:
propionate solution. In each experiment the sodium dipropionate _ solution was part of the liquor used to make up the dough.
Additional yeast was added to overcome any effects on loaf volume, i.e. 8 oz/sack for 7-9 oz/sack levels of both inhibitors and 12 o~/
sack for 12-14 oz/sack levels of both inhibitors.
In each experiment, 22 sliced and bagged loaves per treatment were held in an incubator at 27C (80F) and examined at intervals for the numbers of loaves mouldy both on the outside and cut surfaces. Loaf volume mea~urements were carried out on four loave~ per treatment. In the initial experiments, organoleptic test3 were also csrried out using a panel of 30 persons who were asked to rate the odour present in the various breads on a scale from not evident = 0 to e~tremely evident = 5. The results from these te~ts are summsrised in Table 3.
~gain by way of compari~on, E~amples 4 - 9 were repeated but adding solid calcium propionate to the dry ingredients instead of the sodium ~ diPropionate solution being added to the dough making liquor. The results are ~hown in Tsble 4.
~1~74~L5 I . .. .. _ ô
o ~ ~ 8 ~
~ ~ o ~ I .
~ ~ _ ,1 ~ a~ ~ N ~ , ~ O N N ~ N ~O
~1 ~ ~ ~ O ~ ~ ~ ~ ~
~ _ _ ~ _ ~
o~ ,~ ô ~ 00 0 ~ O
~;i ~t O O ~I O t~ l O O 11~ 0 N O
OOC~lol~o C'~IOt~O~O
~ ~ O O O O ~ O OO O O C~l O
_ _. _ I
~0 I
~ ~ ~ ~i r~ ~ N Ir~ O t-- N
~1 I ~ ~ . ~ . ~ ~
g~,.O U~ ~ 0,a) U~
h ,1 :~
. ~ ~ _ _ y O
oo= ~ ,- ~
O ~ O O ~ O ~ O ~ O ~ O ~ O O ~
O~ N N N M o ~1 h h a~ ,0 E~ 1~ . . . . . . 1~
~ O ~ ~ ~ 0 o~, h ~, h ~ ~, ~" O
L .~ .0 ~_ 1 ~ ~ ~ ~ ~.
*
.
.. ' " ' ,.
~7~6~5 ~ ~
The specific volume of the breads did not vary greatly in any of the tests, indicating that the additional yeast in the recipe3 was successful in maintaining volume. It is also clear from the da-ta shown in ~ables 1 and 2 that the use of acid propionates results in an improved oven spring in comparison with the full neutral salts.
The organoleptic panel was unable to detect any significant difference in odour between calcium propionate and 7 ~0 sodium di-propionate when used at similar levels in bread, It would appear that these two materials have a very similar odour threshold.
The results from the storage tests suggest that at similar concentrations the 7 ~ sodium dipropionate formulation is more effective than solid calcium propionate in extending mould-free sh~lf life,
Claims (8)
1. A method of inhibiting the growth of harmful micro-organisms in foodstuffs susceptible thereto comprising incorporating therein a non-toxic acid propionate salt in an amount of between 0.01 and 1.0% by the dry weight of the said foodstuff.
2. A method according to claim 1 comprising inhibiting rope formation and mould growth in bread incorporating in the bread an acid propionate salt in an amount of between 0.01 and 0.4% by the dry weight of the flour.
3. A method according to claim 2 wherein the bread is an enzyme leavened or chemically aerated bread.
4. A method according to claim 1 wherein the foodstuff is selected from cakes, pastry mixes, biscuits, flours, starches, sausages, meat pies and baby foods.
5. A method according to claim 1 wherein the acid propionate salt is a salt of propionic acid and at least one cation selected from ammonium, sodium, potassium, calcium and magnesium such that the ratio of the acid to the cation in the salt is in the range of 2:1 to 4:1 on a chemical equivalent basis.
6. A method according to claim 1 wherein the acid propionate salt is selected from sodium dipropionate, ammonium dipropionate, potassium dipropionate, calcium tetra propionate and magnesium tetra propionate.
7. A method according to claim 1 wherein the acid propionate salt is added as an aqueous solution.
8. A process according to claim 2 wherein the acid propionate salt is added to the water used in the making of dough from flour in the bread making process.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2063976A GB1515425A (en) | 1976-05-19 | 1976-05-19 | Preservation process |
| GB4960876 | 1976-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1074615A true CA1074615A (en) | 1980-04-01 |
Family
ID=26254794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA276,976A Expired CA1074615A (en) | 1976-05-19 | 1977-04-26 | Preservation process |
Country Status (16)
| Country | Link |
|---|---|
| US (2) | US4112122A (en) |
| AT (1) | AT361283B (en) |
| AU (1) | AU505651B2 (en) |
| CA (1) | CA1074615A (en) |
| DE (2) | DE2760072A1 (en) |
| DK (1) | DK161554C (en) |
| ES (1) | ES458921A1 (en) |
| FI (1) | FI61791C (en) |
| FR (1) | FR2351608A1 (en) |
| IE (1) | IE44924B1 (en) |
| IT (1) | IT1074329B (en) |
| NL (1) | NL7705131A (en) |
| NO (1) | NO771729L (en) |
| NZ (1) | NZ183962A (en) |
| PT (1) | PT66572B (en) |
| SE (1) | SE7705721L (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5432642A (en) * | 1977-08-13 | 1979-03-10 | Karupisu Shiyokuhin Kougiyou K | Improving of confectionery making properties of wheat flour |
| US4448707A (en) * | 1981-04-21 | 1984-05-15 | Fenn & Company | Material for drying cut plants and apparatus for facilitating such drying |
| US4401624A (en) * | 1982-03-08 | 1983-08-30 | Atwater Charles B | Buffered solutions which have a reduced corrosive nature |
| EP0099716A1 (en) * | 1982-07-16 | 1984-02-01 | BP Chemicals Limited | Production of moulded protein products |
| DE112080T1 (en) * | 1982-12-11 | 1985-03-28 | Bp Chemicals Ltd., London | MIXED ANIMAL FOOD. |
| FI834309A (en) * | 1983-11-24 | 1985-05-25 | Pharmaconsult Oy | SALTBLANDNING. |
| US4769245A (en) * | 1986-11-04 | 1988-09-06 | Campbell Taggart, Inc. | Packaging process for baked goods |
| US6613366B1 (en) | 1990-02-16 | 2003-09-02 | The Harvest Festival Ltd. | Enzyme-rich sprouted food products with limited pH drop and methods of making same |
| CA2033853A1 (en) * | 1990-04-24 | 1991-10-25 | Donald P. Boudreaux | Method for extending the shelf life of processed meats |
| US6139890A (en) * | 1998-07-21 | 2000-10-31 | Bio-Tek Industries, Inc. | Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables |
| DE102005063109A1 (en) * | 2005-12-30 | 2007-07-05 | Basf Ag | Propionic acid-containing composition in solid and pure form, useful e.g. as silage auxiliary agent, preservative, acidifier, dietary supplement or fodder, comprises a metal compound |
| JP5655075B2 (en) * | 2009-08-06 | 2015-01-14 | アニトックス コーポレーション | Preservatives for water and feed |
| BR102015028881B1 (en) * | 2015-11-18 | 2022-06-21 | Alberto Samaia Neto | Composition of extruded feed with fiber inclusion |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2236867A (en) * | 1937-04-17 | 1941-04-01 | Herbert H Bunzell | Bread improver |
| US2154449A (en) * | 1938-06-15 | 1939-04-18 | Ward Baking Co | Process for inhibition of mold |
| US3057731A (en) * | 1958-03-27 | 1962-10-09 | Skanska Attikfabriken Ab | Preparation of bakery products |
| US3008986A (en) * | 1959-05-26 | 1961-11-14 | Du Pont | Odor-controlled sodium propionate-sodium dipropionate composition |
| US3485638A (en) * | 1966-06-21 | 1969-12-23 | Atlas Chem Ind | Process for retarding mold growth in bread |
| FR1587601A (en) * | 1968-04-29 | 1970-03-27 | ||
| US3899594A (en) * | 1971-09-13 | 1975-08-12 | Dirigo Corp | Food preservation |
| GB1505388A (en) * | 1975-11-27 | 1978-03-30 | Bp Chem Int Ltd | Acid salt solutions |
-
1977
- 1977-04-25 IE IE827/77A patent/IE44924B1/en unknown
- 1977-04-26 CA CA276,976A patent/CA1074615A/en not_active Expired
- 1977-04-28 NZ NZ183962A patent/NZ183962A/en unknown
- 1977-05-02 AU AU24786/77A patent/AU505651B2/en not_active Expired
- 1977-05-04 US US05/793,745 patent/US4112122A/en not_active Ceased
- 1977-05-10 NL NL7705131A patent/NL7705131A/en not_active Application Discontinuation
- 1977-05-11 DK DK206177A patent/DK161554C/en not_active IP Right Cessation
- 1977-05-16 SE SE7705721A patent/SE7705721L/en unknown
- 1977-05-16 NO NO771729A patent/NO771729L/en unknown
- 1977-05-17 IT IT23691/77A patent/IT1074329B/en active
- 1977-05-17 FR FR7715022A patent/FR2351608A1/en active Granted
- 1977-05-18 PT PT66572A patent/PT66572B/en unknown
- 1977-05-18 ES ES458921A patent/ES458921A1/en not_active Expired
- 1977-05-18 AT AT358977A patent/AT361283B/en not_active IP Right Cessation
- 1977-05-19 FI FI771599A patent/FI61791C/en not_active IP Right Cessation
- 1977-05-20 DE DE19772760072 patent/DE2760072A1/de active Pending
- 1977-05-20 DE DE2722919A patent/DE2722919C2/en not_active Expired
-
1985
- 1985-03-29 US US06/717,483 patent/USRE32416E/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| DE2760072A1 (en) | 1982-09-16 |
| DE2722919A1 (en) | 1977-12-01 |
| DK161554C (en) | 1992-01-13 |
| NL7705131A (en) | 1977-11-22 |
| FI61791C (en) | 1982-10-11 |
| ES458921A1 (en) | 1978-02-16 |
| IT1074329B (en) | 1985-04-20 |
| FR2351608A1 (en) | 1977-12-16 |
| FR2351608B1 (en) | 1984-10-12 |
| IE44924B1 (en) | 1982-05-19 |
| AU2478677A (en) | 1978-11-09 |
| FI61791B (en) | 1982-06-30 |
| FI771599A (en) | 1977-11-20 |
| DK161554B (en) | 1991-07-22 |
| SE7705721L (en) | 1977-11-20 |
| IE44924L (en) | 1977-11-19 |
| AU505651B2 (en) | 1979-11-29 |
| PT66572A (en) | 1977-06-01 |
| NO771729L (en) | 1977-11-21 |
| DE2722919C2 (en) | 1983-10-06 |
| US4112122A (en) | 1978-09-05 |
| DK206177A (en) | 1977-11-20 |
| NZ183962A (en) | 1980-08-26 |
| USRE32416E (en) | 1987-05-12 |
| ATA358977A (en) | 1980-07-15 |
| AT361283B (en) | 1981-02-25 |
| PT66572B (en) | 1978-10-18 |
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