Antimicrobial combinations of sorbate, natamycin and dialkyl dicarbonate for use in food products

Abstract

An antimicrobial composition comprising a sorbate preservative, natamycin and a dialkyl dicarbonate, each in an amount below the taste threshold, but the composition is effective against food spoilage microorganisms Effective. These antimicrobial compositions are useful in the treatment of beverages, particularly thin fruit juice beverages, calcium-fortified beverages, beverages containing tea solids, and beverages containing milk solids and protein, and other acidified, highly water-active foods and beverages. Beverages, such as cheese, sausage, ready-to-spread icing, salad dressing, mayonnaise, etc., which are susceptible to food spoilage microorganisms such as yeasts including Zygomyces.

Description

[0001] technical scope [0002] The present application relates to antimicrobial compositions for beverages susceptible to food spoilage microorganisms, in particular thin juice beverages, calcium fortified beverages, beverages containing tea solids and beverages containing milk solids and protein, and Other food, etc. More precisely, the present application relates to synergistic antimicrobial compositions formulated with sub-optimal amounts of existing preservatives so as not to impart off-flavors to food products. Background of the invention [0003] The art of diluting juice drinks is well known. One ingredient that is required in order for thin juice beverages not to be refrigerated (eg, at room temperature) is an antimicrobial preservative. When thin fruit juice beverages are exposed to food spoilage microorganisms, thin fruit juice beverages can provide an environment for rapid growth of microorganisms. This exposure ...

AI Technical Summary

Problems solved by technology

These thin juice drinks also require expensive refrigerated t