Process for eliminating/reducing compounds with a musty taste/odour in materials that are to come into contact with foodstuffs and in foods or drinks

A food contact, compound technology, applied in the field of compounds to be in contact with food and in food or beverages to eliminate/reduce musty taste/odor, can solve the problem of food testing without any FDA rules, etc.

Inactive Publication Date: 2006-11-15
电离卫生产品芯片中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, there are no FDA rules for testing food following gamma or e-beam irradiation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085]To illustrate the efficacy and advantages of the present invention, various assays were performed. The corks used had dimensions 44 x 24 mm and they showed all the obvious signs of the presence of a "yellow stain". It has been demonstrated that there is a link between "yellow stain" and the presence of TCA in cork stoppers (results of the Quercus Project).

[0086] The batch of 10 corks to be processed - the various types selected see below - was cut in half vertically along its length, thereby producing two batches of 10 half corks each stuffed. One of these batches was gamma-irradiated in an irradiator with a cobalt-60 source at the radiation doses under the conditions listed in Table 1, and the other half of each batch was kept in plastic bags pre-wrapped in aluminum foil A subsequent comparative analysis was performed to determine the presence of TCA according to the method described above. The treated corks were then also analyzed using the method described above...

Embodiment 2

[0091] Table 2 relates to a new set of assays carried out in the same manner as above, but in this case using a batch consisting of 5 complete corks. In this case, references W1, W2 and W3 denote corks treated with different radiation doses (90, 100 and 110 kGy), all from the same batch of contaminated commercial corks designated W4.

[0092] Analysis date

cross reference

Test

applied radiation

Shot (kGy)

DCA

2, 4, 6-

TCA

2, 3, 4, 6

-TeCA

PCA

(ng / g)

(ng / g)

(ng / g)

(ng / g)

20030609

W1

90

----

14.4

----

----

20030609

W2

100

----

2.9

----

----

20030609

W3

110

-----

6.0

----

----

20030609

W4

N.T.

-----

137.2

----

----

[0093] N.T. - not processed

[0094] Considering the 10 ppt detection limit stated in the literature, it can be ...

Embodiment 3

[0096] Four batches of 44 x 24mm corks—125 corks / batch—were loaded in time in an atmosphere containing sulfur dioxide (SO 2 ) in an aluminum foil bag in an atmosphere similar in all respects to existing industrial processes. The four batches of corks were packed into appropriately quartered 40 x 40 x 40 cm cardboard boxes.

[0097] The batches were preanalyzed by soaking three samples of 25 corks from each batch in a solution of 11% ethanol / 89% water for 24 hours in 1 liter glass bottles. Table 3 describes the four batches used, and the initial amount of 2,4,6-TCA calculated from the arithmetic mean of the results from the three batches analyzed

[0098] the batch

[0099] A 40 x 40 x 40 cm cardboard box containing four batches was gamma irradiated at an intensity of 100 kGy. After the assay, the four batches were analyzed by taking two samples consisting of 25 corks and processing as described above. Table 4 shows the arithmetic mean of the amount of 2,4,6-TCA fo...

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PUM

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Abstract

The present invention relates to a method for eliminating/reducing compounds that have a musty taste/odour in materials that are to come into contact with foodstuffs and in foods or drinks, based on the reduction/elimination of TCA (2, 4, 6-trichloranisole) in materials that are to come into contact with foodstuffs and in foods or drinks, in particular cork stoppers. The present invention also relates to the products treated with this method. The method of the invention is based on the irradiation with gamma rays of the abovementioned products with an intensity and duration (radiation dose) that causes the molecular degradation of the TCA molecule, thus eliminating or reducing this compound to a level below the detection limit for consumers.

Description

technical field [0001] The present invention relates to the reduction / elimination of TCA (2,4,6-trichloroanisole) in materials intended to come into contact with food and in food or beverages Methods for eliminating / reducing musty taste / odour compounds in cork stoppers. The invention also relates to the products treated by this method. [0002] The method of the present invention is based on irradiating the above-mentioned products with gamma rays, the intensity and duration of the radiation (irradiation dose) causing molecular degradation of the TCA molecule, thereby reducing the amount of said compound below the detection limit of the consumer. [0003] manual Contents of the invention [0004] The present invention relates to a method of reducing / eliminating the main compound that imparts a musty taste / smell to certain food products, especially wine, sometimes referred to as "cork taint" in the case of cork stoppers, the method also Can be used ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B27K7/00A23L3/26A23L5/20B65B55/08B65B55/16B67B1/03C12H1/16
CPCA23L3/263B27K5/0055B27K7/00B27K2240/10B65B55/16B67B1/03C12H1/165A23L5/20
Inventor L·M·达科斯塔卡布拉尔埃吉尔C·R·佩雷拉
Owner 电离卫生产品芯片中心有限公司
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