http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2021104516-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a75ebabf765ff19582038ac56a0bbbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ec28d31bc3b77717760da4a98313505 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3b4fc0e4e803a1a19ed6c8ed81b66def http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_77ff2d141cf7272dfbdc914cf4da7ea3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6703e5874dacd3e7d61102724285a34f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2212fdf4e3d3c775731781c006fa33d1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ce4f33df678caf86cd5cc2bc92a1b39f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 |
| filingDate | 2021-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b25a126e3dcc7861b86bad21ed9e3064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1cf57af802c6c867af51f1fd0534c8e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf4fbbe1653efb36a85363c555dcd3a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6d8bf5a339f49bbbbb65e049ccc04e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bb36c7902be1bd8cddeec1436469afc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b38ee2b5d2c2426fa104933227146e3 |
| publicationDate | 2022-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2021104516-A4 |
| titleOfInvention | A powdered food preservative composition and method of preparation |
| abstract | A POWDERED FOOD PRESERVATIVE COMPOSITION AND METHOD OF nPREPARATION nThe present disclosure relates to a powdered food preservative composition (100) and n5 method (200) of preparing the same. In an aspect, the present invention aims to solve the nside effects that occurred due to the use of other synthetic food preservatives, resulting in nincreased shelf-life of the food products. In an aspect, the powdered food preservative ncomposition comprises a sodium acetate (102) to act as a neutralizing agent for basic or nalkaline foods, a sucrose ester of fatty acids (104) to act as a food emulsifier, a dextrin n10 (106) for enhancing the crispiness, a benzoic acid (108) for inhibiting the growth of mold, nyeast, and other bacteria, and a diamine oxidase (DAO) (110) for degrading biogenic namines. The invention further discloses a method (200) for preparation wherein a mixture is nobtained (202) by heating sodium acetate, sucrose esters, dextrin, benzoic acid, and diamine noxidase. Then the mixture is cooled (204) to reach within a certain temperature range. n15 Thereafter the mixture is grinded (206) to obtain a solidified product. n(FIG. 1 will be the reference figure) n20 n25 n- 12-nrage i 01 1 n200 nobtaining the mixture by heating the sodium acetate, nsucrose esters, dextrin. benzoic acid, and diamine oxidase n(DAO) ncooling the mixture while stining until the product ntemperature reaches 10 to 40°C 204 nending the mixture for obtaining the solidified product n206 nFIG.1 Flow diagram of a method for preparation of powdered food preservative ncomposition n1 |
| priorityDate | 2021-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.