Particulate composition comprising a diacetate component, disodium diphosphate, and a salt of another organic acid

Abstract

The present invention relates to a particulate composition comprising, calculated by dry matter weight, a) 25 to 85% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; b) 6 to 40% by weight of a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; and c) 5 to 30% by weight of disodium diphosphate, wherein components a), b), and c) together constitute at least 80% by weight of the dry matter contained in the particulate composition. The particulate composition of the present invention can be suitably applied as a food preservative, for example, in meat products.

Description

[Technical Field]

[0001] Technical field of the invention The present invention relates to a particulate composition comprising: Salts of organic acids selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; and · Disodium diphosphate.

[0002] The particulate composition of the present invention may be suitably applied as a food preservative, for example in meat products. [Background technology]

[0003] Background of the Invention Meat preservation is a significant challenge because contaminated meat carries potential health threats such as Listeria, Salmonella, and E. coli. These well-known pathogenic bacteria can grow in unprotected meat and can lead to a variety of deadly medical conditions.

[0004] In addition to ensuring safe consumption for individual consumers, meat preservation and protection are critical components of the global food supply chain, which faces the challenge of feeding a world population projected to rise from the current 7 billion to 9 billion by the late 2030s. Overall, more than one-third of all food produced today ends up in the "loss" or "waste" category, costing the global economy approximately $940 billion annually and contributing 8-10% of global greenhouse gas emissions. Because meat is among the food waste categories with the highest economic and environmental impacts globally, meat preservation and protection are of concern to society at large.

[0005] Organic acids provide highly beneficial antimicrobial functions that are widely used by meat processors. These organic acids are generally applied in the form of their sodium, potassium, or calcium salts. Examples of such organic acid salts include sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, and sodium diacetate.

[0006] US Patent Application Publication No. 2013 / 0171314 describes an antimicrobial preservative composition for foodstuffs comprising: 18.5-26.0 wt% potassium lactate; 18.5 to 26.0 wt. % potassium acetate; and 10.0 to 17.0 wt. % sodium diacetate.

[0007] U.S. Patent Application Publication No. 2005 / 0058751 describes a process for treating meat, including treating the meat with a first solution having a pH greater than 6.0 and then treating the meat with a second solution having a pH less than 5.6. Paragraphs

[0038] -

[0039] describe a lower pH acidic solution containing sodium hydrogen pyrophosphate (SAPP) and diacetate.

[0008] US Patent Application Publication No. 2003 / 0091706 relates to a method for treating meat products to inhibit the growth and germination of Clostridium perfringens. In paragraphs

[0041] to

[0046] , a preservative composition (IONAL plus) having the following composition is described: Sodium citrate 75-85% by weight Sodium diacetate 5-15% by weight Citric acid 5-15% by weight Sodium hydrogen pyrophosphate 1-2% by weight

[0009] Chinese Patent No. 104970084 relates to a meat preservative comprising: 6 to 11 parts by weight of calcium propionate, 5 to 9 parts by weight of lactic acid, 3.2 to 7 parts by weight of sodium lactate, 9 to 15 parts by weight of a natural bactericidal bacteriostat; 2 to 4 parts by weight of sodium diacetate, 8 to 12 parts by weight of sucrose ester, 6 to 8 parts by weight of sorbic acid, 10 to 13 parts by weight of natural spirit extract, 2 to 5 parts by weight of sodium pyrophosphate, 7 to 9 parts by weight of glycerin monostearate, 0.5 to 2 parts by weight of starch, 0.2 to 0.6 parts by weight of lysozyme.

[0010] Belgian Patent No. 1020863 describes a food preservative composition for increasing the shelf life of meat, fish or seafood products, the composition having bactericidal activity and comprising a water-soluble mixture of lactate and acetate or alkaline diacetate.

[0011] Belgian Patent No. 1020864 describes a composition having antibacterial, water-retaining and texture-modifying activity, which is finely emulsified and increases the shelf life of cooked meat or fish products, the composition comprising a mixture of lactate, acetate and vegetable fibre and / or starch in powder form. Summary of the Invention [Means for solving the problem]

[0012] Summary of the Invention The inventors have unexpectedly discovered that preservative compositions with superior properties are obtained when salts of the following acids are combined in a carefully balanced mixture: (i) a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; (ii) a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; and (iii) Disodium diphosphate.

[0013] The particulate composition according to the invention comprises, calculated by weight of dry matter: a) 25 to 85% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; b) 6 to 40 wt. % of a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; c) 5 to 30% by weight of disodium diphosphate; Components a), b) and c) together constitute at least 80% by weight of the dry matter contained in the particulate composition.

[0014] While the inventors do not wish to be bound by theory, it is believed that the combined effects of the diacetate component and disodium diphosphate enhance the overall preservative activity of the particulate composition. Additionally, the particulate composition of the present invention favorably affects important organoleptic properties of meat products.

[0015] Another aspect of the present invention relates to a method for preserving a food product, the method comprising (i) mixing one or more food ingredients with a particulate composition of the present invention and / or (ii) applying a particulate composition of the present invention to a surface of the food product.

[0016] The present invention also provides a process for preparing a particulate composition of the present invention, comprising mixing together the following powders: a first powder containing at least 50% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; a second powder containing at least 50% by weight of a diacetate salt component selected from sodium diacetate, potassium diacetate, and combinations thereof; A third powder containing at least 50% by weight of disodium diphosphate. DETAILED DESCRIPTION OF THE INVENTION

[0017] Detailed Description of the Invention A first aspect of the present invention provides a particulate composition comprising, calculated by weight of dry matter: a) 25 to 85% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; b) 6 to 40 wt. % of a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; c) 5 to 30% by weight of disodium diphosphate; Components a), b) and c) together relate to a particulate composition, which constitute at least 80% by weight of the dry matter contained in the particulate composition.

[0018] Concentrations expressed by weight of dry matter mentioned herein refer to the amount of dry ingredient present in the composition as a percentage of the total amount of dry matter contained in the same composition.

[0019] Whenever a salt is referred to, both the anhydrous and hydrated forms of the salt are included, unless otherwise specified.

[0020] As used herein, the term "disodium diphosphate" is synonymous with sodium hydrogen pyrophosphate (SAPP).

[0021] Together, components a), b) and c) preferably constitute at least 85% by weight of the dry matter contained in the particulate composition, more preferably at least 90% by weight, most preferably at least 92% by weight.

[0022] In addition to components a), b) and c), the particulate composition may suitably contain other ingredients such as anti-caking agents, bacteriocins and acids.

[0023] Preferably, the particle composition comprises 40-82 wt. % (calculated by dry matter weight), more preferably 50-81 wt. % and most preferably 60-80 wt. % of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof. More preferably, the salt of an organic acid used in the aforementioned concentrations is selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, and combinations thereof.

[0024] The diacetate component selected from sodium diacetate, potassium diacetate, and a combination thereof is preferably contained in the particle composition at a concentration calculated by the weight of dry matter of 8 to 35 wt %, more preferably 10 to 25 wt %. More preferably, the diacetate used at the aforementioned concentration is sodium diacetate.

[0025] Disodium diphosphate is preferably contained in the particle composition at a concentration calculated by the weight of dry matter of 6 to 25% by weight, more preferably 7 to 20% by weight.

[0026] According to one preferred embodiment, the particle composition comprises 25-85% by weight, calculated by dry matter weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, and combinations thereof. Even more preferably, the particle composition comprises 50-85% by weight, calculated by dry matter weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, and combinations thereof. Even more preferably, the particle composition comprises 50-85% by weight, calculated by dry matter weight, of sodium acetate. In a particularly preferred embodiment, the particle composition comprises the following, calculated by dry matter weight: a) 55-80% by weight of sodium acetate; b) 7 to 30% by weight of sodium diacetate; c) 5-25% by weight of disodium diphosphate.

[0027] In another preferred embodiment, the particle composition comprises 20-60% by weight, calculated by dry matter weight, of an acetate selected from sodium acetate, potassium acetate, and a combination thereof; and 15-55% by weight of a lactate selected from sodium lactate, potassium lactate, and a combination thereof. More preferably, the particle composition comprises 20-60% by weight, calculated by dry matter weight, of sodium acetate and 15-55% by weight, calculated by dry matter weight. In a particularly preferred embodiment, the particle composition comprises the following, calculated by dry matter weight: a) 25-50% by weight of sodium acetate; b) 25-50% by weight of sodium lactate; c) 10-40% by weight of sodium diacetate; d) 5-25% by weight of disodium diphosphate.

[0028] The particle composition according to the invention may suitably be prepared in the form of a powder blend. Preferably, the particle composition is a blend of at least three powders comprising: a first powder containing at least 50% by weight, more preferably at least 80% by weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; a second powder containing at least 50% by weight, more preferably at least 80% by weight, of a diacetate salt component selected from sodium diacetate, potassium diacetate, and combinations thereof; A third powder containing at least 50% by weight, more preferably at least 80% by weight, of disodium diphosphate.

[0029] Preferably, the first powder contains at least 50% by weight, more preferably at least 80% by weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, and combinations thereof. Even more preferably, the first powder contains at least 50% by weight, more preferably at least 80% by weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, and combinations thereof. Most preferably, the first powder contains at least 50% by weight, more preferably at least 80% by weight, of sodium acetate.

[0030] Preferably, the second powder contains at least 50% by weight, more preferably at least 80% by weight sodium diacetate.

[0031] The particulate composition of the present invention preferably has a volume weighted mean particle size (D[4,3]) in the range of 100 to 500 micrometers, more preferably in the range of 140 to 350 micrometers.

[0032] Preferably, at least 90% by volume of the particles in the particle composition have a diameter D(v,0.9) of less than 800 micrometers, more preferably less than 600 micrometers.

[0033] Preferably, no more than 10% by volume of the particles in the particle composition have a diameter (Dv, 0.1) of less than 20 micrometers, more preferably less than 30 micrometers.

[0034] The span of the particle composition [(Dv,0.9-Dv,0.1) / Dv,0.5] is preferably less than 3.0, and moreover, the span of certain compositions is in the range of 1.8 to 2.5.

[0035] The particle size distribution of the particle composition may suitably be determined by laser diffraction using a Malvern particle size analyzer.

[0036] The water content of the particulate composition preferably does not exceed 15% by weight, more preferably does not exceed 12% by weight, where water includes free water and water of hydration.

[0037] Certain compositions of the present invention typically act as mild acidulants. Thus, in a preferred embodiment, dissolution of 1 gram of particulate composition in 1 liter of distilled water at 20° C. produces a solution having a pH in the range of 5.0 to 6.3, preferably in the range of 5.2 to 6.0, and most preferably in the range of 5.4 to 5.9.

[0038] Another aspect of the present invention relates to a method for preserving a food product, the method comprising (i) mixing one or more food ingredients with a particulate composition according to any one of the preceding claims and / or (ii) applying a particulate composition according to any one of the preceding claims to the surface of the food product.

[0039] Preferably, the method of the present invention for preserving a food product comprises mixing 1000 parts by weight of one or more other ingredients with 1 to 20 parts by weight, more preferably 3 to 10 parts by weight, and most preferably 4 to 8 parts by weight of the particulate composition.

[0040] The method of the present invention can be used to preserve a variety of food products, such as meat products, seafood products, bakery products, refrigerated processed foods, sauces, dressings and aqueous fillings, etc. According to a particularly preferred embodiment, the food product preserved by the method of the present invention is a meat product.

[0041] Yet another aspect of the present invention relates to a process for preparing a particulate composition according to the present invention, comprising mixing together the following powders: a first powder containing at least 50% by weight, preferably at least 80% by weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; a second powder containing at least 50% by weight, preferably at least 80% by weight, of a diacetate salt component selected from sodium diacetate, potassium diacetate, and combinations thereof; A third powder containing at least 50% by weight, preferably at least 80% by weight, of disodium diphosphate.

[0042] Preferably, the first powder contains at least 50% by weight, more preferably at least 80% by weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, and combinations thereof. Even more preferably, the first powder contains at least 50% by weight, more preferably at least 80% by weight, of a salt of an organic acid selected from sodium acetate, potassium acetate, and combinations thereof. Most preferably, the first powder contains at least 50% by weight, more preferably at least 80% by weight, of sodium acetate.

[0043] Preferably, the second powder contains at least 50% by weight, more preferably at least 80% by weight sodium diacetate.

[0044] In a preferred embodiment of the process of the present invention, the first, second, and third powders each have a volume weighted mean particle size (D[4,3]] in the range of 40 to 600 micrometers, more preferably in the range of 50 to 550 micrometers.

[0045] The present invention is further illustrated by the following non-limiting examples. [Example]

[0046] Example Example 1 A preservative powder according to the present invention was prepared by blending powders according to the recipe shown in Table 1.

[0047] [Table 1]

[0048] The particle size distribution of the powder mixtures, determined by laser diffraction (Malvern), is shown in Table 2.

[0049] [Table 2]

[0050] Example 2 Ham was prepared according to the recipe shown in Table 3.

[0051] [Table 3]

[0052] The raw materials were processed into an emulsion using a Robot Coupe RV 10 bowl cutter. The emulsion was packed into vacuum-sealed bags and cooked in a water bath set at 85°C for 1 hour and 30 minutes. The cooked emulsion was rapidly cooled in ice water and held at 4°C for 56 days, during which time the pH of the ham was monitored. The results are shown in Table 4.

[0053] [Table 4]

[0054] The hams were evaluated by a panel of expert judges. The judges scored the sensory attributes salty, sweet, sour, bitter, and meaty on a scale of 0 to 10 (scores increasing with attribute intensity). The judges were also asked to score each ham's quality on a scale of 0 to 10 (0 = unacceptable, 10 = excellent). The results of the judges' evaluations are summarized in Table 5.

[0055] [Table 5]

[0056] The ham was tested for microbial stability as follows:

[0057] Each ham was shredded into small pieces and inoculated with 10% by weight of shredded commercial ham. The mixture was thoroughly blended in a sterile food processor, then divided into 20g portions and placed in lateral filter bags, which were vacuum-sealed for microbial testing. A small amount of the mixed blend was vacuum-packed into a stomacher bag for pH measurement. The vacuum-sealed packaged samples were divided into two sets and incubated at 4°C and 10°C, respectively.

[0058] One pack from each set (4°C and 10°C) was randomly removed for microbial determination every 7 days after inoculation. 20 grams of vacuum-packed sample was combined with peptone saline in a 1:1 ratio and mixed thoroughly. The mixture was serially diluted and checked for total viable aerobic count (TVAC) by spiral plating on TSA. The agar plates were incubated at 30°C for 48 hours. Microbial counts were expressed as log10 of cfu / g during storage time at the specified temperature.

[0059] The results of the microbial tests are summarized in Table 6, using the log6 total viable aerobic microbial count (TVAC) as the standard limit for spoilage (TTL is the time to reach log6.0).

[0060] [Table 6]

[0061] Example 3 A preservative powder according to the present invention is prepared by blending powders according to the recipe shown in Table 7.

[0062] [Table 7]

Claims

1. 1. A particulate composition comprising, calculated by weight of dry matter: a) 25 to 85% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; b) 6 to 40% by weight of a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; c) 5-30% by weight of disodium diphosphate; A particulate composition wherein components a), b) and c) together constitute at least 80% by weight of the dry matter contained in said particulate composition.

2. 10. The particulate composition of claim 1, wherein the composition comprises 25-85% by weight, calculated by weight of dry matter, of a salt of an organic acid selected from sodium acetate, potassium acetate, and combinations thereof.

3. 3. The particulate composition of claim 2, wherein the composition comprises 50-85% by weight, calculated by weight of dry matter, of a salt of an organic acid selected from sodium acetate, potassium acetate, and combinations thereof.

4. 4. The particulate composition of claim 3, wherein the composition comprises, calculated by weight of dry matter: a) 55 to 80% by weight of sodium acetate; b) 7 to 30% by weight of sodium diacetate; c) 5-25% by weight of disodium diphosphate.

5. 3. The particle composition of claim 2, wherein the composition comprises 20-60% by weight of sodium acetate and 15-55% by weight of sodium lactate, calculated by weight of dry matter.

6. 6. The particulate composition of claim 5, wherein the composition comprises, calculated by dry weight: a) 25-50% by weight of sodium acetate; b) 25-50% by weight of sodium lactate; c) 10-40% by weight of sodium diacetate; d) 5-25% by weight of disodium diphosphate.

7. The particle composition of any one of claims 1 to 6, wherein the composition comprises 6 to 20% by weight of disodium diphosphate.

8. The particle composition according to any one of claims 1 to 7, wherein the particle composition is a blend of at least three powders comprising: a first powder containing at least 50% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; a second powder containing at least 50% by weight of a diacetate salt component selected from sodium diacetate, potassium diacetate, and combinations thereof; A third powder containing at least 50% by weight of disodium diphosphate.

9. 9. The particle composition of claim 1, wherein the particle composition has a volume-weighted mean particle size (D[4,3]) in the range of 100 to 500 micrometers.

10. The particle composition according to any one of claims 1 to 9, wherein the particle composition has a moisture content of 15% by weight or less.

11. 11. A method for preserving foodstuffs, comprising: (i) mixing one or more food ingredients with a particulate composition according to any one of claims 1 to 10; and / or (ii) A method comprising applying a particulate composition according to any one of claims 1 to 10 to the surface of a food product.

12. The method of claim 11, wherein the method comprises mixing 1000 parts by weight of one or more other ingredients with 1 to 20 parts by weight of the particulate composition.

13. 13. The method of claim 11 or 12, wherein the food product is a meat product.

14. A process for preparing a particulate composition according to any one of claims 1 to 10, comprising mixing together the following powders: a first powder containing at least 50% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; a second powder containing at least 50% by weight of a diacetate salt component selected from sodium diacetate, potassium diacetate, and combinations thereof; A third powder containing at least 50% by weight of disodium diphosphate.

15. 15. The process of claim 14, wherein each of the first, second, and third powders has a volume weighted mean particle size in the range of 40 to 600 micrometers.

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