| abstract |
(57) [Summary] [Problem] To provide a preservative for foods which does not impair the taste and color of food and has an excellent antiseptic effect. SOLUTION: Free conjugated linoleic acid and other organic acids (salts); fatty acid esters of polyhydric alcohols; amino acids; peptides and proteins having antibacterial properties; disaccharides, sugar alcohols, sugars and sugar acids And at least one compound selected from the group consisting of polysaccharides composed of amino sugars, partially decomposed products thereof, spices, essential oils, plant components; alcohols; and calcined calcium. |