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Preservative

A technology of dicarboxylic acid and tricarboxylic acid, which can be used in biocides, animal repellents, plant growth regulators, etc., and can solve problems such as insufficient activity

Inactive Publication Date: 2009-05-06
LANXESS DEUTDCHLAND GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, many known preservatives based on DMDC need improvement because they are not active enough against spores of certain microorganisms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example

[0018] A beverage containing fruit components was mixed with different concentrates of citric acid and subsequently inoculated with conidia of the fungus Paecilomyces mutans. Subsequently, these inoculated beverage samples were treated with different DMDC concentrates and incubated at 27°C for two weeks. In subsequent evaluations, it became clear that 250 ppm of DMDC alone and 30,000 ppm of citric acid alone were insufficient to prevent the growth of Paecilomyces villiformis, while in combination, as little as 200 ppm of DMDC and 3000 ppm of citric acid was sufficient to prevent fungal growth (see Table 1).

[0019] Table 1

[0020] MHC [ppm] DMDC (pure active compound) >250 Citric acid (pure acidulant) >30000 DMDC / citric acid combination 200 / 3000

[0021] The synergy was determined according to the method of Kull et al. (F.C. Kull, P.C. Eismann, H.D. Sylvestrowicz, R.L. Mayer, Applied Microbiology 9, 538 to 541, 1961). In this approach, ...

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PUM

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Abstract

Mixture of dimethyl dicarbonate and at least one organic acid from the series of the di- and tricarboxylic acids and their salts are outstandingly suitable for the sterilization and preservation of beverages.

Description

technical field [0001] The present application relates to the use of a mixture of dimethyl dicarbonate (DMDC) and various organic acids of dicarboxylic acid and tricarboxylic acid series for sterilization and preservation of beverages. Background technique [0002] Juice-based soft drinks, instant tea drinks, many other characteristic types of soft drinks, wine cold drinks, and also a variety of de-alcoholized wines and other wines, in general must be protected against attack by bacteria, yeasts and moulds. contamination / corruption. Many methods are known, such as aseptic packaging, thermal packaging, pasteurization tunnels, use of persistent preservatives, just to mention the most important ones. The known use of dimethyl dicarbonate (DMDC) as a cold sterilant has also been gaining increasing importance for many difficult-to-keep products. However, one of ordinary skill in the art often encounters difficult situations. In particular, in the case of non-carbonated, flat r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/44A23L3/3409A23L3/3463C12H1/00
CPCA23L3/3517A23L2/44C12H1/14A23F3/163A01N37/36
Inventor 马丁·库格勒埃德温·里茨尔曼弗雷德·霍夫曼
Owner LANXESS DEUTDCHLAND GMBH
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