| abstract |
A liquid preservative solution and method for extending the shelf life of tortillas and like products made from corn flour or wheat flour is proposed. The preservative solution contains propionic acid, phosphoric acid and a substance for inhibiting the growth of yeast or bacteria. In a preferred embodiment the yeast and bacteria inhibiting substance is benzoic acid. The preservative solution is antimicrobial in nature, and delays spoiling by retarding or preventing the growth of mold, bacteria, and yeast. The preservative solution has a fresh slightly sweet after-taste. |