BRPI0419108A - sistemas preservativos para prolongar o prazo de validade de intermediários alimentares mediante controle microbiano e enzimático em atmosfera não modificada - Google Patents

sistemas preservativos para prolongar o prazo de validade de intermediários alimentares mediante controle microbiano e enzimático em atmosfera não modificada

Info

Publication number
BRPI0419108A
BRPI0419108A BRPI0419108-0A BRPI0419108A BRPI0419108A BR PI0419108 A BRPI0419108 A BR PI0419108A BR PI0419108 A BRPI0419108 A BR PI0419108A BR PI0419108 A BRPI0419108 A BR PI0419108A
Authority
BR
Brazil
Prior art keywords
shelf life
microbial
extend
food
intermediates
Prior art date
Application number
BRPI0419108-0A
Other languages
English (en)
Inventor
Gregg J Moder
Polam V Reddy
Soumya Roy
Jean L Weber
Lauren Shimek
Liza Levin
Original Assignee
Gen Mills Marketing Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Gen Mills Marketing Inc filed Critical Gen Mills Marketing Inc
Publication of BRPI0419108A publication Critical patent/BRPI0419108A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)

Abstract

SISTEMAS PRESERVATIVOS PARA PROLONGAR O PRAZO DE VALIDADE DE INTERMEDIáRIOS ALIMENTARES MEDIANTE CONTROLE MICROBIANO E ENZIMáTICO EM ATMOSFERA NãO MODIFICADA Sistema de preservação para prolongar o prazo de validade de um intermediário alimentar farináceo com uma atividade de água maior que 0,75, o sistema preservativo compreendendo um agente quelante, pelo menos um ácido antimicrobiano e um agente redutor. O método de preparação e prolongamento do prazo de validade de intermediários alimentares farináceos e intermediários farináceos com um longo prazo de validade também são descritas.
BRPI0419108-0A 2004-10-06 2004-10-06 sistemas preservativos para prolongar o prazo de validade de intermediários alimentares mediante controle microbiano e enzimático em atmosfera não modificada BRPI0419108A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2004/032799 WO2006041469A1 (en) 2004-10-06 2004-10-06 Preservative systems for extending shelf life of food intermediates through microbial and enzymatic control in n0n-modified atmosphere

Publications (1)

Publication Number Publication Date
BRPI0419108A true BRPI0419108A (pt) 2007-12-11

Family

ID=36148616

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0419108-0A BRPI0419108A (pt) 2004-10-06 2004-10-06 sistemas preservativos para prolongar o prazo de validade de intermediários alimentares mediante controle microbiano e enzimático em atmosfera não modificada

Country Status (6)

Country Link
US (1) US20080069928A1 (pt)
EP (1) EP1814396A4 (pt)
AR (1) AR049576A1 (pt)
BR (1) BRPI0419108A (pt)
CA (1) CA2580823A1 (pt)
WO (1) WO2006041469A1 (pt)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100521949C (zh) * 2007-05-28 2009-08-05 山西省农业科学院农产品综合利用研究所 一种抗氧化杂粮营养配方面粉
US8628812B2 (en) * 2008-12-30 2014-01-14 Pepsico, Inc. Preservative system for acidic beverages based on sequestrants
CN102439058B (zh) 2009-03-06 2015-07-29 生物高聚物技术有限公司 含有蛋白的泡沫材料,它们的制造与用途
EP2403888B1 (en) 2009-03-06 2021-05-12 Evertree Protein-containing emulsions and adhesives, and manufacture and use thereof
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
CA2801262C (en) 2010-06-07 2021-02-09 Biopolymer Technologies, Ltd. Protein-containing adhesives, and manufacture and use thereof
EP3181577A1 (en) 2011-09-09 2017-06-21 Evertree Protein-containing adhesives, and manufacture and use thereof
US20130065012A1 (en) 2011-09-09 2013-03-14 Anthony A. Parker Protein-containing adhesives, and manufacture and use thereof
EP2880116B1 (en) 2012-07-30 2020-02-05 Evertree Protein adhesives containing an anhydride, carboxylic acid, and/or carboxylate salt compound and their use
WO2016141164A1 (en) * 2015-03-04 2016-09-09 Jcr Technologies Llc Eggless, heat stable mayonnaise-type dressing
US11647760B2 (en) 2015-03-04 2023-05-16 Texas Tech University System Emulsion for improving meat
EP4068973A1 (en) * 2019-12-06 2022-10-12 Intercontinental Great Brands LLC High-acid baked good and method of making baked good
CN116916755A (zh) * 2021-01-21 2023-10-20 Jp实验室公司 用于延长食品的贮藏期限的材料和方法
EP4280882A4 (en) 2021-01-21 2024-12-18 Jp Laboratories, Inc. Materials and methods for extending shelf-life of foods
WO2022180445A1 (en) * 2021-02-24 2022-09-01 University Of Kelaniya A method for improving the shelf life of food products using coconut paring residue extract (cpre)
WO2022186071A1 (ja) * 2021-03-02 2022-09-09 キッコーマン株式会社 甘味料の製造方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51130553A (en) * 1975-05-08 1976-11-12 Riken Vitamin Oil Co Ltd Method of improving quality of devil*s tongue
US4372982A (en) * 1980-01-31 1983-02-08 The Pillsbury Company Refrigerated shelf stable dough
US4659576A (en) * 1982-08-03 1987-04-21 Campbell Soup Company Shelf or refrigerator stable raw alimentary paste
US5175010A (en) * 1991-08-05 1992-12-29 Dca Food Industries, Inc. Bread crumb manufacture
WO1999001038A1 (en) * 1997-07-02 1999-01-14 Davisco Foods International, Inc. Preservation of baked goods
JPH11178498A (ja) * 1997-12-24 1999-07-06 Torigoe Flour Milling Co Ltd パン用保存剤
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
US20030003214A1 (en) * 2001-05-14 2003-01-02 Kraklow Harry K. Complete dough shelf stable at room temperature

Also Published As

Publication number Publication date
AR049576A1 (es) 2006-08-16
US20080069928A1 (en) 2008-03-20
EP1814396A4 (en) 2009-07-01
WO2006041469A1 (en) 2006-04-20
CA2580823A1 (en) 2006-04-20
EP1814396A1 (en) 2007-08-08

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE AS 6A E 7A ANUIDADES.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2158 DE 15/05/2012.