WO2013025606A3 - Natural mold inhibitor for bakery products and method of using same - Google Patents

Natural mold inhibitor for bakery products and method of using same Download PDF

Info

Publication number
WO2013025606A3
WO2013025606A3 PCT/US2012/050574 US2012050574W WO2013025606A3 WO 2013025606 A3 WO2013025606 A3 WO 2013025606A3 US 2012050574 W US2012050574 W US 2012050574W WO 2013025606 A3 WO2013025606 A3 WO 2013025606A3
Authority
WO
WIPO (PCT)
Prior art keywords
same
bakery products
disclosed
mold inhibitor
natural
Prior art date
Application number
PCT/US2012/050574
Other languages
French (fr)
Other versions
WO2013025606A2 (en
Inventor
Paul BRIGHT
Craig BAUMER
William MCKEOWN
Clifford Jackson
Original Assignee
"Ab Mauri Food Inc."
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by "Ab Mauri Food Inc." filed Critical "Ab Mauri Food Inc."
Publication of WO2013025606A2 publication Critical patent/WO2013025606A2/en
Publication of WO2013025606A3 publication Critical patent/WO2013025606A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups

Abstract

Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.
PCT/US2012/050574 2011-08-15 2012-08-13 Natural mold inhibitor and methods of using same WO2013025606A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161523686P 2011-08-15 2011-08-15
US61/523,686 2011-08-15

Publications (2)

Publication Number Publication Date
WO2013025606A2 WO2013025606A2 (en) 2013-02-21
WO2013025606A3 true WO2013025606A3 (en) 2013-07-11

Family

ID=47003197

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2012/050574 WO2013025606A2 (en) 2011-08-15 2012-08-13 Natural mold inhibitor and methods of using same

Country Status (3)

Country Link
US (1) US20130045299A1 (en)
AR (1) AR087560A1 (en)
WO (1) WO2013025606A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6344745B1 (en) * 1998-11-25 2002-02-05 Medrad, Inc. Tapered birdcage resonator for improved homogeneity in MRI
US20160000097A1 (en) * 2014-07-02 2016-01-07 Kraft Foods Group Brands Llc Enhanced Mold Resistant Products at Refrigerated Conditions and Methods of Forming Thereof
MX2017009108A (en) * 2015-01-16 2017-11-23 Novozymes As Method to improve sliceability of baked goods.
MX2021013006A (en) * 2019-04-25 2021-12-10 Venkata Satya Sarveswara Sairam Kuchimanchi An organic anti-mold bakery additive.
CN115024506B (en) * 2022-07-04 2023-07-11 云南省烟草农业科学研究院 Method for treating moldy cigar tobacco leaves produced in fermentation

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4241095A (en) * 1978-12-04 1980-12-23 Nakano Vinegar Co., Ltd. Method for preventing soy sauce from putrefaction
US5260082A (en) * 1992-09-16 1993-11-09 Kraft General Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for producing thereof
GB2289676A (en) * 1994-05-23 1995-11-29 Ensuiko Sugar Refining Freshness retaining agent for food comprising ferulic acid
GB2339134A (en) * 1998-06-19 2000-01-19 Allied Bakeries Baking compositions comprising glucono delta lactone
US20050191371A1 (en) * 2004-02-12 2005-09-01 Rizo Andres M. Medical composition
US20110045146A1 (en) * 2009-08-20 2011-02-24 Moira Deneen Canty Gluten free and/or dairy free cookie dough
US20110098256A1 (en) * 2009-10-22 2011-04-28 Hines Dixie J Method for making and using a topical dermatological solution
WO2011063473A1 (en) * 2009-11-27 2011-06-03 Serrol Ingredients Pty Limited Emulsifier composition

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4241095A (en) * 1978-12-04 1980-12-23 Nakano Vinegar Co., Ltd. Method for preventing soy sauce from putrefaction
US5260082A (en) * 1992-09-16 1993-11-09 Kraft General Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for producing thereof
GB2289676A (en) * 1994-05-23 1995-11-29 Ensuiko Sugar Refining Freshness retaining agent for food comprising ferulic acid
GB2339134A (en) * 1998-06-19 2000-01-19 Allied Bakeries Baking compositions comprising glucono delta lactone
US20050191371A1 (en) * 2004-02-12 2005-09-01 Rizo Andres M. Medical composition
US20110045146A1 (en) * 2009-08-20 2011-02-24 Moira Deneen Canty Gluten free and/or dairy free cookie dough
US20110098256A1 (en) * 2009-10-22 2011-04-28 Hines Dixie J Method for making and using a topical dermatological solution
WO2011063473A1 (en) * 2009-11-27 2011-06-03 Serrol Ingredients Pty Limited Emulsifier composition

Also Published As

Publication number Publication date
US20130045299A1 (en) 2013-02-21
WO2013025606A2 (en) 2013-02-21
AR087560A1 (en) 2014-04-03

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