High-efficacy natural preservatives
The method of producing preservative salts from carboxylic acids through mixed consortium fermentation addresses the inefficacy of natural preservatives, achieving high efficacy and maintaining organoleptic properties with a high bio-based carbon content.
WO2024211260A9PCT designated stage expired Publication Date: 2025-01-23BIOVERITAS LLC
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Patent Information
- Application Number
- PCT/US2024/022596
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-01-11
- Filing Date
- 2024-04-02
- Publication Date
- 2025-01-23
AI Technical Summary
Technical Problem
Current natural preservatives derived from fermentation are less efficacious than petroleum-based alternatives, requiring higher dosages and affecting the organoleptic properties of food products.
Method used
A method for producing high-efficacy natural preservative salts from carboxylic acids obtained through mixed consortium fermentation, involving acid recovery by distillation or freeze crystallization and neutralization with a base to form soluble salts.
Benefits of technology
The resulting preservative salts demonstrate enhanced efficacy, allowing for lower dosages while maintaining or improving the organoleptic properties of food products, and are characterized by a high bio-based carbon content.
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Smart Images
Figure US2024022596_23012025_PF_FP_ABST
Abstract
A method for producing a preservative salt includes feeding a biodegradable feedstock to a mixed consortium of microorganisms or microbiomes to produce a fermentation effluent comprising a carboxylic acid mixture; recovering the carboxylic acid mixture from the fermentation effluent; separating an acetic acid and propionic acid fraction from the carboxylic acid mixture; and reacting the acetic acid and the propionic acid fraction with a base to produce the preservative salt comprising an acetic acid and propionic acid salt. The carboxylic acids have greater than 80% bio-based carbon content.
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