http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA04010976-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8357c79568c61ef7fd3548ab06e0b728 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3499 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3499 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 |
| filingDate | 2002-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1f88b3d3eb30451e0f3575e7ddf79b9 |
| publicationDate | 2005-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA04010976-A |
| titleOfInvention | NEW PRESERVERS AND PROTECTIVE SYSTEMS. |
| abstract | This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods for preparing them and their application in food microbiological protection; Due to its composition, food products are likely to act as a culture medium for microorganisms, and this constitutes a possible risk to human health; in this way, food products require good protection against microbiological contamination; The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars; the most preferred cationic preservative is the ethyl ester of arginine monohydrochloride lauramide (LAE); As a result of this invention, some anionic hydrocolloids are capable of absorbing LAE and precipitating together through increasing their lipophilic properties; these new solid compounds can be isolated by filtration and, surprisingly, retain the microbiological inhibitory activity of LAE; the solid compounds contain approximately stoichiometric amounts of LAE and the anionic hydrocolloid; the preferred solid compound is LAE / xanthan gum; solid compounds are stable and can be stored under normal conditions of temperature and humidity for prolonged periods; The invention relates to the method of preserving food products using the new solid compounds and the food products obtained as a result of the application of the method. |
| priorityDate | 2002-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.