Antimicrobial compositions and methods of use
A composition and halogen compound technology, applied in the directions of botanical equipment and methods, drug combinations, topical antibacterial agents, etc., can solve the problems of ineffectiveness of antiviral compounds and neuraminidase inhibitors, and virus resistance.
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[0225] C. Preparation of food
[0226] Certain compositions of the invention described herein can also be used in the food processing and preparation industry to prevent and treat food contamination caused by bacteria, fungi and toxins growing in food. Thus, the compositions are useful for reducing or inhibiting the growth of microorganisms or eliminating the deleterious consequences of microbial contamination of food. To carry out these applications, the emulsion composition is used in a form acceptable to the food industry, such as additives, preservatives or flavorings.
[0227] The term "food industry acceptable" refers to a composition that does not substantially produce adverse or allergic reactions when administered orally by humans or animals. As referred to herein, "acceptable in a food industry medium" includes any and all solvents, dispersing substances, any and all spices and herbs and extracts thereof. Preservatives and flavorings are incompatible with the emuls...
Embodiment 1
[0250] Method of making emulsion
[0251] The emulsion is prepared by mixing organic solvent, oil and surfactant, then heating the resulting mixture to 37-90° C. for up to 1 hour to obtain an oily phase. Then use reciprocating syringe or Silverson high shear mixer to prepare. Add the water phase to the oil phase and mix for 1-30 minutes, preferably 5 minutes. If the emulsion contains volatile components, these components should be added together with the aqueous phase.
[0252] In a specific embodiment, the emulsion is prepared by mixing tributyl phosphate, soybean oil, and a surfactant (e.g., TRITON X-100) and then heating the resulting mixture to 86° C. for 1 hour to obtain an oily phase . The emulsion is prepared by injecting water into the oil phase in a volume / volume ratio of one part oil to four parts water. Emulsions can be produced manually, using a reciprocating syringe, or batchwise, or using a continuous flow machine. Methods for preparing these emulsions are w...
Embodiment 2
[0260] Properties of an Exemplary Bacteria-Inactivated Emulsion of the Invention in the Form of Liposomes Emulsified in Droplets
[0261] A kind of bacterial inactivation emulsion of the present invention is defined as X 8 W 60 PC, a lipid-containing oil-in-water emulsion mixed with BCTP. Specifically, one, a lipid-containing oil-in-water emulsion (referred to here as GMO / CPC lipid emulsion or "W 80 8P"), containing glyceryl monooleate (GMO) as the primary lipid, and cetylpyridinium chloride (CPC) and BCTP as the positive charge preparation agent mixed in a 1:1 (volume to volume) ratio U.S. Patent No. 5,547,677, incorporated herein by reference in its entirety, describes GMO / CPC lipid emulsions and other related lipid emulsions that can be combined with BCTP to produce the bacteria-inactivated oil-in-water emulsions of the present invention.
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