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publicationDate 2007-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-PI0507035-A
titleOfInvention natamycin-treated baked goods and the process thereof
abstract NATAMYCIN TREASED BAKING PROCESS AND THE SAME PROCESS The present invention relates to an extended shelf life unfermented yeast bakery product and a process for extending the shelf life of intermediate and high moisture bakery products. The fine bakery product comprises an intermediate or high moisture bakery product that has a <sym> water activity. Its surface is then deposited with an effective amount of natamycin, which is sufficient to keep the product free of mold when packaged for a shelf life of 2 weeks or more at room temperature. In the process the outer surface of a bakery product is sprayed with natamycin to deposit an effective amount into natamycin shortly thereafter, after which the powdered product is packaged in a protective envelope.
priorityDate 2004-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Total number of triples: 28.