초록 ▼

Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating

Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces balii.

대표청구항 ▼

[ What is claimed is:] [1.] In a dilute juice beverage product which comprises:(1) from about 0.2 to about 5% of a beverage emulsion;(2) from 0.1 to about 40% fruit juice;(a) natamycin;(b) dialkyl dicarbonate; and(c) a sorbate preservative;wherein the level of each of said natamycin, dialkyl dicarbo

[ What is claimed is:] [1.] In a dilute juice beverage product which comprises:(1) from about 0.2 to about 5% of a beverage emulsion;(2) from 0.1 to about 40% fruit juice;(a) natamycin;(b) dialkyl dicarbonate; and(c) a sorbate preservative;wherein the level of each of said natamycin, dialkyl dicarbonate and sorbate preservative are below the taste threshold but sufficient such that the combination is effective against food spoilage microorganisms.