MXPA99011980A - Additive for improving the storage life of and/or stabilising microbially perishable products - Google Patents

Abstract

The invention relates to a method for improving the storage life of and/or stabilising microbially perishable products by adding additives, and to a corresponding additive.

Description

Additive for Improvement and / or Stabilization for Preserve the Quality of Microbiologically Perishable Products The present invention relates to a method and an additive and its use for the improvement and / or stabilization to preserve the quality of microbiologically perishable products by the addition of additives.

Foods and food products processed industrially, cosmetics, pharmaceuticals and other products susceptible to perishable by microbes, should be stored for a period of time not too short to take them to the consumer in a non-perishable state after transport and distribution in the usual routes. In addition, the consumer still expects that the product purchased is not perishable immediately after it has been purchased, but is stored for a few days or weeks, depending on the type of product.

If left untreated, most food and food products would perish within a few days because the fungi and / or bacteria REF .: 32392 could grow without any difficulty, at least prevented by cooling, in an ideal substrate for them. . Typical examples include mold contamination of bread, e.g. ex. , Aspergillus niger, of meat products (eg, sausages) by enterobacteria or lactobacilli, chicken contamination by Salmonellae and many more. Because fungi include yeasts or their spores, Gram-positive and Gram-negative bacteria are present in each location, except where a sterile environment has been created by particular costly measures, which can not be applied industrially for economic reasons, should be taken against appropriate measures.

Therefore, conventionally, foods and food products, cosmetics, pharmaceuticals, paints, papers and pulps and other perishable products are stored using condoms, which appear in the Codex Alimentarius list of the Food and Agriculture Organization (FAO / WHO Food Standard Program) in Division 3, Food Additives, 3.73, Preservatives, as "synthetic preservatives" and are widely used in the form of chemical monosubstances and other combinations.

From the prior art, a wide variety of additives have been known to preserve perishable products.

These include, for example, additives based on flavoring agents, alcohols, organic acids, aldehydes, phenolics and essential oils. Such compositions are described, for example, in US Patent Specification 4,446,161, US 49 27 651, WO 94/14 414, GB 172993 and DE-OS 3138277 and in E. Lück (Che ische Lebensmittelkonservierung, page 1977, 1986, Springer-Verlag).

The condoms that appear on the aforementioned list are bacteriostatic and / or fungistically active and substantially improve the preservation of quality. However, they are rejected by many consumers because their effects on consumer health are not known, and adverse effects can not be excluded, especially for repeated consumption over an extended period of time. Another disadvantage is that all known methods to date are based on changes in pH or aw values.

A particular disadvantage of these condoms is that, as a rule, they are added to the product in high concentrations. In this way, relatively large amounts of these substances also reach the human body when the food is ingested. This results in responses in the form of allergic diseases, which are currently frequently established at a high incidence.

An alternative for the preservation by the addition of synthetic preservatives is the thermal inactivation of germs, p. ex. , by pasteurization. Pasteurization is a heat treatment at 70 to 80 ° C with an exposure time of 30 to 120 minutes.

Pasteurization substantially improves the preservation of the quality of the products treated in this way, but it is technically complicated and it consumes a lot of energy. In addition, the viability of spores is often not eliminated or only very incompletely. Also, for thermally sensitive products, pasteurization can not be used, or leads to a significant loss in quality, because the "degree of freshness" of the pasteurized product will be reduced, at least through the second heat treatment (up to 85 ° C), which is often necessary. In addition, they are frequently only the valuable components of the food, cosmetic or pharmaceutical products, p. ex. , vitamins, amino acids and many pharmaceutically active ingredients, which are thermolabile, thus avoiding a heat treatment under the usual pasteurization conditions.

Another possibility for the improvement of the preservation of quality, is to place the product susceptible to perishable in a package saturated with air under nitrogen or C02, or to supply it in vacuum packaging, as is done, for example, with grain coffee. However, these processes are expensive and tedious and in this way, for many food products can not be used.

Therefore, it has been the object of the present invention to provide an additive for the improvement of the preservation of the quality and / or stabilization of microbiologically perishable products by the addition of additives, which lack the drawbacks mentioned in the prior art.

This objective is achieved through additives that are a mixture that contains a) polyphenol and b) at least one GRAS flavor alcohol; c) benzyl alcohol and d) at least one other GRAS flavoring alcohol; The ratio of the mixture of components a) to b) or c) to d) is from 1: 1 to 1: 10,000 or from 10,000: 1 to 1: 1, preferably from 1: 1 to 1: 1000 or from 1000: 1 to 1: 1 More preferably, the ratio of the mixture is from 1: 1 to 1: 100 or from 100: 1 to 1: 1.

In the following, substances that could be preferably used according to the invention are further described in more detail: Like the polyphenol (components a), its possible derivatives, salts, acids, esters, oxidases, free and etherified, natural could also be used. Examples of the compounds used include pyrocatechol, resorcinol, hydroquinone, phloroglucinol, pyrogallol, hexahydroxybenzene, usnic acid, acyl polyphenols, lignins, atocyanidins, flavones, catechols, tannins, gallic acid derivatives, carnosol, carnosolic acid, 2-5. dihydroxyphenylcarboxylic acid and 2,5-dihydroxyphenylalkanecarboxylic acid, derivatives, salts, esters, amides, caffeic acid, esters, amides, galotanine, tannic acids, pyrogallol, gallotanic acids, flavonoids: flavone, flavonol, isoflavone, gosipectin, myricetin, robinetin, apigenin, morin , taxifolin, eriodictol, naringin, rutin, hesperidin, troxerutin, chrysin, tangeritin, luteolin, epigallocatechol, gallate, quercetin, fisetin, caemferol, galangin, rotenoids, aurones, flavonols, flavoniodols, extracts, p. ex. , of Camelia, Primula.

According to the invention, the mentioned polyphenols are used in combination with GRAS flavor alcohols. GRAS flavoring alcohols have been recognized by the FDA as commercially safe for use in foods (G.R.A.S. = generally recognized as safe in foods). This distinguishes the alcohols according to the invention, especially from those employed in US 4,446, 161.

The GRAS flavoring alcohols mentioned are those alcohols mentioned in the FEMA / FDA GRAS Flavor Substances List GRAS 3-15 No. 2001-3815 (according to 1997). This list contains the natural and synthetic flavoring agents approved by the American Public Health Authority, FDA, for use in food (regulation FDA 21 CFR 172.515 (Substances and Adjuvants Synthetic Flavors) and regulation FDA 21 CFR 182.20 (Substances and Natural Flavoring Adjuvants) ).

According to the invention, component a) could be used with one or more GRAS flavoring alcohols (components b)). According to the invention, the use of one or two GRAS flavor alcohols is preferred. The use of two GRAS flavor alcohols is particularly preferred.

In detail, the following GRAS flavor alcohols could be used, for example (components a), c), d)): benzyl alcohol, acetoin (acetylmethylcarbinol), ethyl alcohol (ethanol), propyl alcohol (1-propanol), isopropyl alcohol propyl (2-propanol, isopropanol), propylene glycol, glycerol, n-butyl alcohol (n-propyl carbinol), isobutyl alcohol (2-methyl-1-propanol), hexyl alcohol (hexanol), L-menthol, alcohol octyl (n-octanol), chinyl alcohol (3-phenyl-2-propen-l-ol), a-methylbenzyl alcohol (l-phenylethanol), heptylic alcohol (heptanol), n-amyl alcohol (1-pentanol), isoamyl alcohol (3-methyl-l-butanol), anisic alcohol (4-methoxybenzyl alcohol, p-anisic alcohol), citronellol, n-decyl alcohol ( n-decanol), geraniol, ß -? - hexenol (3-hexenol), lauryl alcohol (dodecanol), linalool, nerolidol, nonadieneol (2,6-nonadien-l-ol), nonyl alcohol (nonanol-1), rodinol , terpineol, borneol, clineol (eucalyptol), anisole, cumyl alcohol (cuminol), 10-undecen-l-ol, 1-hexadecanol.

The GRAS flavoring alcohols that are particularly preferred include benzyl alcohol. Thus, a particularly preferred combination contains polyphenol (component a)) and benzyl alcohol (component b)). This mixture could optionally also contain GRAS flavor alcohols.

According to the invention, it is also possible to use GRAS flavor alcohols (component d)) instead of polyphenol, e.g. ex. , benzyl alcohol could be used (component c)) in admixture with other GRAS flavor alcohols (component d)).

The ratio of the mixture of polyphenol (component a)) or benzyl alcohol (component c)) to the flavoring alcohols GRAS (components b) and d)) is preferably from 1: 1 to 1: 10,000 or from 10,000 to 1: 1, more preferably from 1: 1 to 1: 1000 or from 1000: 1 to 1: 1, even more preferably from 1: 1 to 1: 100 or from 100: 1 to 1: 1.

However, several alcohols can also be used in components a), b), c) and d). These are preferably monohydric or polyhydric alcohols containing from 2 to 10 carbon atoms, preferably from 2 to 7 carbon atoms.

Preferably, the polyphenols and alcohols are used in such amounts that the ratio of the alcohol to polyphenol mixture is from 1: 1 to 1: 1000, or from polyphenol to alcohols is from 1: 1 to 1: 1000, especially from 1 : 1 to 1: 100 or from 100: 1 to 1: 1.

The components of the additive according to the invention mentioned in the following, are flavoring agents recognized by the FEMA / FDA GRAS Flavor Substances List as' GRAS (generally recognized as safe in food) 3-15 No. 2001-3815 (according to 1997).

Furthermore, in the additive according to the invention, the acids and / or their physiologically acceptable salts can be used. Preferably, the organic acids and / or their salts are used. These are preferably compounds containing from 1 to 15 carbon atoms, preferably from 2 to 10 carbon atoms.

In detail, the following acids could be used, for example (component e)): Preferred are, for example, acetic acid, cholorylic acid, adipic acid, formic acid, malic acid (1-hydroxy-succinic acid), capronic acid, hydrocinnamic acid (3-phenyl-1-propionic acid), pelargonic acid (nonanoic acid), lactic acid (2-hydroxypropionic acid), phenoxyacetic acid (glycolic acid and phenyl ether) ), phenylacetic acid (toluenic acid), valeric acid (pentanoic acid), iso-valeric acid (3-methyl-butyric acid), cinnamic acid (3-phenylpropenoic acid), citric acid, mandelic acid (hydroxyphenylacetic acid), Tartaric acid (2,3-dihydroxybutanediic acid, 2,3-dihydroxysuccinic acid), fumaric acid, lactic acid, In addition, the following compounds could be used as component f) in the additive according to the invention: As phenols, there could be used, for example, thymol, methyleugenol, acetyleugenol, safrole, eugenol, isoeugenol, anethole, phenol, methylchavicol (estragole, 3,4-methoxyphenyl-1-propene), carvacrol, -bisabolol, fornesol, anisole (methoxybenzene). ), propeni lguaetol (5-propenyl-2-ethoxyphenol).

As acetates (component g)), there could be used, for example, iso-amyl acetate (3-methyl-l-butyl acetate), benzyl acetate, benzylphenyl acetate, n-butyl acetate, cinnamyl acetate, ( 3-phenylpropenylacetate), citronellyl acetate, ethyl acetate (acetic ester), eugenol acetate (acetyleugenol), geranyl acetate, hexyl acetate (hexanyl ethanoate), hydrocinamyl acetate (3-phenylpropyl acetate), linalyl acetate, octyl acetate, phenyl ethyl acetate, terpinyl acetate, triacetin (glyceryl triacetate), potassium acetate, sodium acetate, sodium diacetate, calcium acetate.

As an ester (component h)), for example, allicin could be used.

As terpenes (component i)), for example, camphor, limonene, β-caryophyllene could be used.

Acetals (component j)) which may be used include, for example, acetal, acetaldehyde dibutyl acetal, acetaldehyde dipropyl acetal, acetaldehyde phenethyl propyl acetal, cinnamic aldehyde ethylene glycol acetal, decanal dimethyl acetal, heptanal dimethyl acetal, heptanal glyceryl acetal, benzaldehyde propylene acetal glycol.

The aldehydes (component k)) could also be used, for example, acetaldehyde, anisic aldehyde, benzaldehyde, isobutyl aldehyde (methyl-1-propanal), citral, citronellal, n-capraldehyde (n-decanal), ethylvaniline, furfurol , heliotropin (piperonal), heptyl aldehyde (heptanal), hexyl aldehyde (hexanal), 2-hexenal (ß-propylacrolein), hydrocinnamic aldehyde (3-phenyl-1-propanal), lauryl aldehyde (dodecanal), nonyl aldehyde (n- nonanal), octyl aldehyde (n-octanal), phenylacetaldehyde (l-oxo-2-phenylethane), propionaldehyde (propanal), vanillin, cinnamic aldehyde (3-phenylpropenal), perilaldehyde, cuminaldehyde.

Preferably, according to the invention, the solubilizers (component 1)) are also present as a component in the additive. That is, the additives used according to the invention are flavoring agents, in principle. Most of the flavoring agents included in the GRAS FEMA list are not soluble in water, that is, they are hydrophobic. If they are used in foodstuffs that contain predominantly lipids, they can be used directly without a solvent due to their lipophilic character. However, the proportion of lipophilic foods is relatively low. To be able to exhibit their activity in most food or hydrophilic, cosmetic or pharmaceutical food products, they are preferably used in connection with a water-soluble solubilizer, preferably glycerol, propylene glycol, water, edible oils or fats.

According to the invention, the following essential oils and / or alcoholic or glycolic extracts or extracts obtained by high pressure methods of C02 (component m)) of the plants may also be used: oils or extracts that have a high content of alcohols: lemon balm, coriander, cardamom, eucalyptus; b) oils or extracts that have a high content of aldehydes: Eucalyptus citriodora, cinnamon, lemon, green lemon, lemon balm, citronella, lime, orange; c) oils or extracts that have a high content of phenols: oregano, thyme, rosemary, orange, clove, fennel, camphor, mandarin, anise, cascarillo, tarragon and pepper; d) oils or extracts that have a high content of acetates: lavender; e) oils or extracts that have a high content of esters: mustard, onion, garlic; f) oils or extracts that have a high content of terpenes: pepper, bitter orange, caraway, dill, lemon, mint, nutmeg, apple.

The ratio of the mixture of components a) or c) ab), d), e), f), g), h), j), k), 1), m) could be 1: 1 to 1 respectively : 10,000 or from 10,000: 1 to 1: 1, preferably from 1: 1 to 1: 1000 or from 1000: 1 to 1: 1.

The described additives are preferably used for the improvement and stabilization of the preservation of the quality of the following groups of food products: Breads, pastries, improvers, confectionery powders, powders for white goods, beverages, dietetic food products, essences, butchery products, fish and fish products, potatoes and products based on potatoes, spices, flours and meats, margarine, fruits and Vegetables and products based on fruits and vegetables, preserved in pickle, starch products, sweeteners, soups, pasta foods, meat and meat products, milk, milk and cheese products, chicken and poultry products, oils, fats and products that They contain oils and fats.

The additives according to the invention are effective, in particular, against molds, yeasts and bacteria (Gram positive and Gram negative). They are excellently effective, in particular, against pathogens (Enterobacteriaceae, for example, E. coli, Salmonella, Enterococci, for example, Staphylococci, Streptococci) and also against agents that cause the food to be perishable, such as lactic acid bacteria, for example. example, Lactobacillus vulgaris, molds, for example, Aspergillus niger, yeasts, for example, Emdomyces tibuliger. Also, the additives according to the invention have a reducing effect against viruses and microbial toxins, such as aflatoxins, enterotoxins.

The additives are preferably added to the microbiologically perishable product in amounts of 1 ppm to 10% by weight, preferably 1 ppm to 1.0% by weight. Particularly preferred amounts are from 0.001% by weight to 0.5% by weight. Especially preferred amounts are 0.002% by weight to 0.25% by weight.

According to the invention, it is surprising that the effect of the additives according to the invention can be observed when concentrations are used are as low as mentioned. This is the most surprising, because the food products treated with the additives according to the invention have a preservation quality significantly higher than the perishable products treated with conventional condoms.

It is also surprising that the described advantages are observed even during microbial exposure times of less than 24 h, especially less than 60 minutes, preferably from 1 to 60 minutes, more preferably from 5 to 15 minutes.

Surprisingly, the additives according to the invention do not result in any disadvantage in the taste, smell or color of the food product treated. A particular advantage over the prior art is that no changes in the pH or aw value are observed, for example, the activity of the additives employed is surprisingly independent of the pH and aw values. It is also surprising that the additives can be used without regard to the moisture content, fats, proteins and carbohydrates. Finally, the combinations according to the invention are insensitive to temperature variations within a range of -30 ° C to 200 ° C, that is, they are resistant to cold and heat.

In addition to the described additives, the surfaces of the products and / or their environment, especially the ambient air and / or the surfaces of the equipment or other materials immediately or in direct contact with the products, could be treated with one or more processing aids. containing at least two flavoring agents before, during or after completing the process for the processing, processing or packaging of the products, ie, in addition to using the additives, an external treatment with the processing aids according to to the invention.

The flavoring agents contained in the processing aids are exclusively natural or synthetic flavoring agents (but identical when they occur naturally) that have been recognized as safe according to FEMA (GRAS - generally recognized as safe). The list mentioned in the FEMA / FDA GRAS Flavor Substances Lists GRAS 3-15 .No. 2001-3815 (conforming to 1997) which includes natural and synthetic flavoring agents approved by the American Public Health Authority, FDA, for use in food (regulation FDA 21 CFR 172.515 (flavoring substances and synthetic adjuvants) and FDA regulation 21 CFR 182.20 (flavoring substances and natural adjuvants)). Flavoring agents that meet these FDA standards could be used "quantum satis", for example, they could be contained in foods up to the maximum concentration where they do not cause any adverse effect on the smell and taste of the foods to which they are added. add. Flavoring agents listed according to FEMA are largely identical with the substances contained in the corresponding European standard COE.

In addition, flavoring agents classified as "NAT4" according to Article V of European Community Directive Flavors (June 22, 1988) could also be used according to the invention, with the condition that they are considered safe according to the list of FEMA GRAS mentioned above. NAT4 substances are substances that are not declared as "synthetic, but identical with substances that occur naturally" under certain circumstances, p. ex. , if these substances are used in connection with and as a component of a natural or synthetic flavoring agent (but identical with one that occurs naturally).

A particular advantage of processing aids is the fact that they could be added to foods without indecision in a "quantum satis" concentration range due to their components that are listed in the FEMA GRAS list and have been recognized as safe by the authority US public health agency, which is perhaps the most critical public health authority of all.

Another particular advantage is that processing aids do not affect the odor and taste of the treated products.

The processing aids according to the invention are used, for example, in the form of lubricants, emulsifiers and cleaning agents, sprayable media, sprayable media, gas phase active agents, heat transfer media and cutting media. The processing aids could also be used as additives for the mentioned agents.

It is essential that processing aids not be added or mixed with food products. Instead of this, only the surfaces or cuts of the food products are treated with the processing aids. This could be done by directly treating the surfaces or cuts of the food products with the processing aids. However, it is also possible to add the processing aids to the surfaces of the equipment, production machines, packaging means, transportation means, packaging materials and ambient air.

It is surprising that the microbial activity of processing aids can already be observed when low concentrations are used. When applied to food products, only 0.01 to 5 g / kg, preferably 0.05 to 2 g / kg, more preferably 0.05 to 1 g / kg of feed is used. When used for ambient air, only 0.001 to 10 g / cm3 of air is used. For the surfaces of the equipment, even as low as 0.000001 to 0.1 g / cm3 the surface area is used.

If these concentrations adhere to, the amounts detected in the food products are only about 0.001% by weight. In contrast, according to prior art, 0.1 to 3% by weight of the condom will be present in the food products as a rule. It is surprising that, notwithstanding these extremely low concentrations, an increase in storage life of this 50% can be achieved according to the invention compared to conventionally preserved foods.

It is to be particularly highlighted and astonishing that as low as 0.001% by weight of the processing aids that are indirectly applied to the food, it is sufficient to achieve a stabilization or improvement of the quality preservation while the quality of the product is increased This effect is the most surprising due to the duration of the microbial action of the flavoring agents used according to the invention is less than 24 hours, preferably less than 12 hours. It is particularly preferred to select such processing aids and concentrations that the duration of the microbial action is less than 1 hour, preferably less than 15 minutes.

In contrast, conventional condoms are supposed to be active in the food product as much as possible, that is, for weeks and months. Notwithstanding the very short duration of action of the processing aids used according to the invention (exposure time), the preservation quality or storage life is significantly increased compared to food products treated with conventional preservatives or preservation methods according to prior art. Accordingly, according to the invention, when the additives described above and the processing aid are combined, it is possible, surprisingly, to work with amounts sufficiently low that required when using condoms that have been used in the prior art.

The processing aid which could be used according to the invention includes the flavoring agents selected from the group consisting of alcohols, aldehydes, phenols, acetals, acids, esters, terpenes, acetals and their physiologically acceptable salts, essential oils and plant extracts.

Preferred embodiments of processing aids according to the invention include one or more flavoring agents selected from the group consisting of one or more of the following groups: I. Alcohols Acetoin (acetylmethylcarbinol), 'ethyl alcohol (ethanol), propyl alcohol (1-propanol), iso-propyl alcohol (2-propanol, isopropanol), propylene glycol, glycerol, benzyl alcohol, n-butyl alcohol (n-propyl carbinol) , iso-butyl alcohol (2-methyl-1-propanol), hexyl alcohol (hexanol), L-menthol, octyl alcohol (n-octanol), cinnamyl alcohol (3-phenyl-2-propen-1-ol), alcohol a-methylbenzyl (l-phenylethanol), heptylic alcohol (heptanol), n-amyl alcohol (1-pentanol), iso-amyl alcohol (3-methyl-l-butanol), anisic alcohol (4-methoxybenzyl alcohol, p-anisic alcohol), citronellol, n-decyl alcohol (n-decanol), geraniol, ß -? - hexenol (3-hexenol), lauryl alcohol (dodecanol), linalool, nerolidol, nonadieneol (2 , 6-nonadien-l-ol), nonyl alcohol (nonanol-1), rodinol, terpineol, borneol, clineol (eucalyptol), anisole, cumyl alcohol (cuminol), 10-undecen-l-ol, 1-hexadecanol.

II. Aldehydes Acetaldehyde, anisic aldehyde, benzaldehyde, isobutyl aldehyde (methyl-1-propanal), citral, citronellal, n-capraldehyde (n-decanal), ethylvaniline, furfurol, heliotropin (piperonal), heptylic aldehyde (heptanal), hexyl aldehyde (hexanal), 2-hexenal (ß-propylacrolein), hydrocinnamic aldehyde (3-phenyl-1-propanal), lauryl aldehyde (dodecanal), nonyl aldehyde (n-nonanal), octyl aldehyde (n- octanal), phenylacetaldehyde (l-oxo-2-phenylethane), propionaldehyde (propanal), vanillin, cinnamic aldehyde (3-phenylpropenal), perilaldehyde, cuminaldehyde.

III. Phenols, thymol, methyleugenol, acetyleugenol, safrole, eugenol, isoeugenol, anethole, phenol, methochavicol (estragole, 3,4-methoxyphenyl-1-propene), carvacrol, -bisabolol, fornesol, anisole (methoxybenzene), propenylguaetol (5-propenyl) -2-ethoxyphenol).

IV. Acetates Iso-amyl acetate (3-methyl-l-butyl acetate), benzyl acetate, benzylphenyl acetate, n-butyl acetate, cinnamyl acetate, (3-phenylpropenylacetate), citronellyl acetate, ethyl acetate (acetic ester), eugenol acetate (acetyleugenol), geranyl acetate, hexyl acetate (hexanyl ethanoate), hydrocinamyl acetate (3-phenylpropyl acetate), linalyl acetate, octyl acetate, phenyl ethyl acetate, terpinyl acetate, triacetin (glyceryl triacetate), po'tasi acetate, sodium acetate, sodium diacetate, calcium acetate.

V. Acids v / o their physiologically acceptable salts Acetic acid, aconitic acid, adipic acid, formic acid, malic acid (1-hydroxy-succinic acid), capronic acid, hydrocinnamic acid (3-phenyl-1-propionic acid), pelargonic acid (nonanoic acid), lactic acid (acid) 2-hydroxypropionic acid), phenoxyacetic acid (glycolic acid and phenyl ether), phenylacetic acid (a-toluenic acid), valeric acid (pentanoic acid), iso-valeric acid (3-methyl-butyric acid), cinnamic acid ( 3-phenylpropenoic acid), citric acid, mandelic acid (hydroxyphenylacetic acid), tartaric acid (2,3-dihydroxybutanediic acid, 2,3-dihydroxysuccinic acid), fumaric acid, tannic acid, SAW. Esters Allicin VII. Terpenes Camphor, limonene, ß-caryophyllene VIII. Acétales Acetal, acetaldehyde dibutyl acetal, acetaldehyde dipropyl acetal, acetaldehyde phenethyl propyl acetal, cinnamic aldehyde ethylene glycol acetal, decanal dimethyl acetal, heptanal dimethyl acetal, heptanal glyceryl acetal, benzaldehyde propylene glycol acetal.

IX. Polyphenol X. Essential oils and / or alcoholic or slicic extracts obtained by high pressure methods of C0? of the plants listed below a) oils or extracts that have a high content of alcohols: lemon balm, coriander, cardamom, eucalyptus; b) oils or extracts that have a high content of aldehydes: Eucalyptus citriodora, cinnamon, lemon, green lemon, lemon balm, citronella, lime, orange; c) oils or extracts that have a high content of phenols: oregano, thyme, rosemary, orange, clove, fennel, camphor, mandarin, anise, cascarillo, tarragon and pepper; d) oils or extracts that have a high content of acetates: lavender; e) oils or extracts that have a high content of esters: mustard, onion, garlic; f) oils or extracts that have a high content of terpenes: pepper, bitter orange, caraway, dill, lemon, mint, nutmeg, apple.

If the processing aids contain only one of the aforementioned flavoring agents, isopropanol and ethanol are not used. Surprisingly, it has been shown that a combination of at least two of the flavoring agents set forth above have a significantly greater effect than a simple substance.

Most of the flavoring agents included in the FEMA GRAS list are not soluble in water, that is, they are hydrophobic. If they are used in food products that contain predominantly lipids, they can be used directly without a solvent due to their lipophilic nature. However, the proportion of lipophilic foods is relatively low. To be able to exhibit their activity in most food or hydrophilic, cosmetic or pharmaceutical food products, they are preferably used in connection with a water-soluble solubilizer. To meet the requirement of this invention, they are used to provide the physiologically safe processing aids, only those solubilizing flavoring agents, which are approved for use in foods, e.g. ex. , alcohols.

The processing aids are used pure and / or O in water-soluble dilutions with water and / or solvent acceptable for food (eg, alcohols) and / or in lipid-soluble solutions (liposoluble) with vegetable oils (fat).

For example, in the processing aids, water-soluble alcohols, preferably in concentrations of 0.1 to 99% by weight, based on the processing aid, in connection with other flavoring agents, could easily be used. The. Processing aids could contain more than 50% benzyl alcohol. Preferably, they contain less than 50% by weight of ethanol, isopropanol and benzyl alcohol, or a mixture of these substances. It is particularly preferred for the proportion of the mentioned alcohols to be less than 30% by weight, especially less than 20% by weight. If the processing aids are used, which contain benzyl alcohol and at least one other flavoring agent, the proportion of benzyl alcohol could also be greater than 50% by weight.

Surprisingly, processing aids containing, for example, only 20% by weight of ethanol or isopropanol in connection with flavoring aldehydes and phenols in concentrations in the range per one thousand, have very potent fungicidal and bacterial activities; still processing aids containing 1% by weight of the water-soluble alcohols mentioned in connection with less than 3% of the flavoring aldehyde and phenol have a microbial activity of 70 to 100%.

From the foregoing, it can be seen that the processing aids according to the invention have surprising microbial effects on the production environment or the production process.

The use of processing aids for production in foods and food products, cosmetics, pharmaceuticals, paints, papers and / or pulps is preferred.

In the particularly preferred embodiments, the processing aids are used for the improvement and stabilization of the preservation of the quality of the food products selected from the following group: Breads, pastries, improvers, confectionery powders, powders for white goods, beverages, dietetic food products, essences, butchery products, fish and fish products, potatoes and products based on potatoes, spices, flours and meats, margarine, fruits and Vegetables and products based on fruits and vegetables, preserved in pickle, starch products, sweeteners, soups, pasta foods, meat and meat products, milk, milk and cheese products, chicken and poultry products, oils, fats and products that They contain oils and fats.

The processing assistant exposes his activity in the environment of the perishable product, for example, a food or food product, that is, in the parts of the machine that put in contact the product to be worked or processed, or in the air. Due to the direct contact with the surface of the perishable product, they expose their activity, as well as, expose their activity on the surface -O, when they are introduced into the product, within the product itself.

Therefore, a particular advantage of the processing aid described, is that it is a reliable decontaminant, otherwise, its effectiveness against Gram-positive or Gram-negative bacteria, yeasts including fungi and also viruses, has been provided, while on the other hand , is not dangerous for the consumer of the food, because it is absolutely safe for him and has no further microbicidal technological effect on the food, due to its microbicidal activity in relation to the production environment that is free of contaminating microorganisms by the measures of according to the invention.

The processing aid to be used according to the invention could be a lubricant that at the same time serves for the lubrication, decontamination of the lubricated parts and in this way indirectly to preserve the stabilization of the quality of the products that they put in contact This parts.

In addition, according to the invention, the processing aid could be an emulsifier, release or cleaning agent. Such agents serve to emulsify and / or cleanse and thus also to decontaminate surfaces, objects, machines, devices, equipment, surfaces or cutting devices, transportation devices and the like. In addition, they could be used for the decontamination and cleaning of food, raw materials, cosmetics, pharmaceuticals, paints, paper, pulp, livestock, chicken, fish and waste.

The processing aid to be used according to the invention could also be an atomizing medium. Such spray medium allows finely distributing the decontaminating agents in all parts of the machine, transportation devices, cutting devices, work surfaces etc., and could at the same time have the result that the packaged foods immediately after the cutting process and / or packaging division process, are stored in a climate that has decontaminating properties and / or stabilization of quality preservation due to the trapped atomizing agent. Furthermore, the sprayable or sprayable forms are very cheap because of the necessary quantities which are comparably lower.

Spraying agents also serve to atomize around the production (environment, cooling system, air supply, fresh air) at hygienically weak points (for example, cooling lines), which reduces the number of germs without causing harm to the people who work there.

The processing aids may also be used to atomize the surfaces or cuts of food, to eliminate or reduce the agents that cause contamination present in food.

In addition, these spray agents could be used in transportation medium, storage and cooling rooms and the like.

In another embodiment, the processing aid is a gas phase active agent that serves for decontamination and / or active deodorization in the gas phase within more or less closed systems, such as packaging, waste systems, container systems, transportation rooms or storage or similar. The packaged product contained, transported or stored in the container and the air and the respective environment benefit from the activity of the gas phase agent.

In addition, the processing aid has proven to be a good means of heat transfer. "Heat transfer medium" means cooling medium, heating that can be used as decontaminating additives in circulation systems of cooling systems, heating of liquids. They are added to aqueous or oily systems to prevent the growth of microorganisms in liquids to prevent contamination, for example, when cooling systems are spilled.

In another embodiment, the processing aid is a cutting means for cutting knives and / or cutting devices of all types and for all perishable products that are to be cut to avoid contamination of the cutting surfaces.

In the food industry, contaminants due to Gram-negative or Gram-positive pathogens, molds, yeasts and other possible agents that cause contamination are frequently observed on the cutting surface of food, which could reduce the shelf life of the products. of cutting, and thus substantially in part, and in this way cause harm in terms of health and economy. Pollutants are imported by raw materials, waste products / raw materials, workers, parts of machines or operating processes or by air.

Therefore, conventionally, either the cut foods or foods to be cut are pasteurized or technically treated to decontaminate them and thereby confer a longer storage life, or condoms are added. However, as mentioned above, a heat treatment is not always possible or permissible and could lead to a reduction in the quality of the product.

An accessory measure to improve the preservation of food quality is the cleaning or even disinfection of the environment using chemical disinfectants, this treatment is subject to bioside regulation. These substances are more or less toxic and should not be transferred into food products. However, chemical disinfection is a discontinuous measure that can be carried out, in practice, only at certain production times for the parts of the machine and in the environment, after which if required it is rinsed with water to remove any substance residual. Therefore, direct permanent removal of the agents causing the contamination can not be ensured.

Therefore, in the prior art, it has been tried to optimize the hygiene of the machine through better cleaning or through facilities for the production or maintenance of clean air or low in germs or free of germs. However, experience has shown that this would not cause an increase in the preservation of the quality of cut food products, or is no longer economically reasonable, or can not be safely performed in practice.

An example of the sliced bread industry shows that cutting or slicing breads such as whole dough, whole flour, white, rye bread and wheat or bread to toast followed by packaging, substantially reduces bread storage life sliced compared to the bread not sliced. Depending on the type of bread, it is between 2 and 5 days. Subsequent heat treatment (pasteurization in ovens or microwave ovens at a core temperature of 60 to 90 ° C), which is widely realized in reality, normally extends the shelf life of bread to 4 to about 20 days if used Normal vapor permeable polyethylene bags. Other plastic sheets, for example, of polypropylene, which are substantially more expensive, however, can * achieve a longer shelf life due to their lower vapor permeability. Packaging with polyester plastic materials and an introduced atmosphere containing nitrogen results in an even longer storage life. Nevertheless, all these measures are very expensive, or can be applied only to expensive special products and markets, and in part lead to significant quality losses of the cut bread, for example, through the condensed formation in the bread bag, bread consistencies too soft or premature drying. None of these measures affect the current causes of contamination by the cutting process, which introduces or distributes the potential causative agents of contamination, present in the environment as well as in the product or in the machine, in the food product via the device. Cut, for example, cutting knives.

As cutting aids, either mineral compositions, which are not allowed in many countries, or vegetable cutting oils which are often inherently contaminated, ie, bacterially charged, are usually employed. See for example, G. Schuster: Investigations on mold contamination of sliced bread, Backer & Konditor 27 (11), p. 345-347; G. Spicher: Die Quellen der direkten Kontamination of Sprouts mit Schimmelpilzen; Das Schneidol ais Faktor der Schimmelkontamination; Getreide, Mehl und Brot 32 (4), p 91-94.

Therefore, there is an urgent need for a cutting means that allows a decontamination of the parts of the machine that contact the food product during the cutting process and thereby cause a preservation of the improved quality of the cut product; this need is satisfied by the cutting means according to the invention.

The cutting medium can be used in any industrial cutting performed and the cut product can be subjected to contamination of bacteria or fungi or to contamination by viruses. This applies, for example, to pulps and papers, but particularly to food and food products.

In a preferred embodiment, the processing aid according to the invention is useful for cutting or slicing bread, pasta, fish and fish products, potatoes and products based on potatoes, fruits and vegetables and products based on fruits and vegetables, sweeteners, starch products, pasta foods, meat and meat products, cheese products, chicken and poultry products If the processing aid is a cutting or slicing means (for example, for slicing bread), it could be provided with a usual vegetable oil / fat / wax base with the addition of microbicidal processing aids based on flavoring agents. . According to the invention, the cutting means (for example, for use in the meat products industry) could preferably consist exclusively of one or more flavoring agents.

Natural emulsifiers, for example, lecithins, could also be added to vegetable oils, waxes and fats in a concentration of 1 to 25% by weight, according to the prior art. Exemplary emulsifiers are lecithins, monoglycerides of citric acid, diacetyltartaric acid, N-acetylphosphatidyl ethanolamine, phosphatidyl inositol, phosphatidyl serine, phosphatide acids, phosphatidyl choline. However, if the cutting medium according to the invention is provided as an aqueous-based emulsion, vegetable oils, vegetable fats and vegetable waxes with unsaturated and saturated C 16 -C 18 fatty acids are used which also have a viscosity of about 10 mPa -s (20 * C) to approximately 500 mPa-s (20 * C).

The cutting medium, which is composed, for example, of the fatty acids or oils or emulsifiers mentioned above, can be used as a cutting emulsion (milk) after mixing with water in a ratio of 1: 1 to 1:40.

In practice, the cutting means is applied to at least the parts of the machine that contact the product to be cut to decontaminate them. According to previous experience, the media are properly used in dosages of 1-20 g / kg of food, the dosage depends on the cutting device used and the type of product to be cut.

The cutting means are commonly applied to the cutting devices, for example, in bread slicing, they are atomized on circular knife slicing machines by means of which the bread is subsequently sliced. According to the invention, the parts of the cutting devices, for example, circular knives, band slicers (rotating band saws), electric or mechanical blades or cutting devices, electric or mechanical saws or sawing devices, saws or electric or mechanical chain devices, are moistened in such a way that the cutting means can exhibit its decontamination or microbicidal activity on the respective machine part and also on the surface generated by cutting or slicing.

The beneficial effect of the cutting medium to be used according to the invention is manifested by a prolonged storage life of the cut product, for example, sliced bread. Primarily, it is based on the fact that the cutting medium penetrates the surface of the cut product and also decontaminates the mass of the cut food product, ie through flavoring agents contained in the cut oil.

In addition, the flavoring agents described herein have microbicidal activity in the vapor phase, because most of the flavoring agents are readily volatilized. Therefore, they are active in the vicinity of the food product, i.e., inside the package of the food product when it has been packaged after the cutting process, for example, in a plastic sheet package.

This process of decontamination of the cut product after the current cutting process can be improved by a moderate subsequent heat treatment of the cut product.

In the following, the invention will be described by means of Examples: Bacteriological test methods for additives - Test of quantitative suspension I (germ carrier test) - Test of quantitative suspension II (suspension test) -Test of quantitative suspension III (agar diffusion test) Microorganisms: aerobic microorganisms (total of germs counted), Enterobacteriaceae, Enterococci, Lactobacilli, yeasts, molds. These methods are able to determine the effects of the additives as a function of the dosage and the duration of the action using the different microorganisms in different nutrient media Quantitative suspension test I- germ carrier test The suspension depends on the germ that is going to be treated: Ringer solution Tryptone soya broth Enterococcus broth from chromoculture Beer must broth Carrier of the germ: 5 X 5 cm cotton cloth or filter subjected to autoclave Nutrient agar: total aerobics < of the plate count (casein peptone glucose yeast extract agar) Cropping cultivation < Enterococcus faecallis Enterococcus faecium Streptococcus bovis Selective nutrient medium OGYE (yeast-glucose-oxytetracycline extract) Microorganisms-molds Aspergillus niger Saccharomyces Roasting of Deoxycholate lactose Microorganisms Lactose-positive - Escherichia coli Lactose slightly positive - Enterobacter (cloacae) Lactose slightly positive - Klebsiella (pneumoniae) Lactose-negative - Salmonella (typhimurium and enteritidis Lactose-negative - Shigella (flexneri) Lactose-negative - Proteus (mirabilis) Lactose-negative - Lactose-negative Pseudomonas - Enterococcus (faecal'is) AGAR-MRS (Lactobacillus Lactobacillus vulgaris Baird-Parker agar (with egg yolk-tellurite emulsion) Microorganisms Staphylococcus aureus Staphylococcus epidermidis Micrococcus (Enterococcus faecium) Bacillus subtilis Yeast: Endomyces tibulinger Cereus Mossel selective agar (with egg yolk emulsion) Microorganisms Bacillus cereus Bacillus subtilis Escherichia coli Pseudomonas aeruginosa Proteus mirabilis Staphylococcus aureus Deoxycholate agar lactose Microorganisms Lactose-positive - Escherichia coli Lactose slightly positive - Enterobacter (cloacae) Lactose slightly positive - Klebsiella (pneumoniae) Lactose-negative - Salmonella (typhimurium and enteritidis) Lactose-negative - Shigella (flexneri) Lactose-negative - Proteus (mirabilis) Lactose- negative - Pseudomonas (Enterococcus faecalis) Roast TGE (roast of casein-glucose-meat peptone extract) Microorganisms Staphylococcus aureus Streptococcus agalactiae Enterococcus faecalis Escherichia coli Salmonella typhimurium Pseudomonas aeruginosa Bacillus cereus Suspension test - carrier test of the quantitative germ Others: means of special nutrients and differentiations for: Clostridia, Listeria and others Contamination of germ carriers Contamination of the germ carriers is carried out after being placed on a sterilized glass plate by pouring the suspension of the test germ (= lOVml) onto them.

After 1-10 min of storage, the germ carriers are distributed on a glass plate covered with sterilized filter paper, and dried in an incubator at 36'C ± l'C.

Proof Containers of contaminated and dried germs are placed on sterilized glass plates and rinsed with (gr.% / Formulation) each; they are stored for 1 h and placed for the designated germ agar, respectively, and incubated in the incubator at the prescribed temperature.

After the recommended incubation time, the germ carriers are diluted in a dilution of 9 folds (depending on the test germ) of 101 to 108, and introduced into the agar designated respectively by a plaque mold method.

Calculation All have up to 200 colonies as determined using the heavy arithmetic mean: ? c xd n- x 1 + n2 x 0.1 C = number of units that form colonies per ml / g ? c = sum of the colonies of all the Petri dishes used for the calculation nx = number of petri dishes of the next lower dilution stage used for the calculation. { n? = 2 x 2 Petri dishes) n2 = number of Petri dishes of the next higher dilution stage used for the calculation d = factor of the dilution stage evaluated lower, the dilution stage in relation to n1.

Quantitative suspension test II - suspension test a) Inoculate the suspension of the test germ with the desired test germ, that is, 106 / ml, expose for 1-60 min. Place the desired formulation to be tested in the suspension tubes of the designated germ (different percentages). Wait for the end of the exposure times and pour or inoculate on the appropriate agar plates depending on the germ. b) Treat the suspension of the test germ with the desired formulation to be treated (see a) before inoculating the test germs (see a). Wait for the end of the exposure times and then inoculate with the respective test germs, and inoculate or pour into the appropriate agar plates depending on the germ.

Quantitative suspension test III - agar diffusion test The mold nutrient agar plates containing, for example, 104 microorganisms / ml.

A sterilized filter paper (10 mm) is rinsed with the formulation to be treated and placed on the nutrient agar plate.

After incubation (time / temperature depending on the germ), the formation of a halo inhibition reads as a positive response.

Formulation Examples Bacteriological Effectiveness It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is the conventional one for the manufacture of the objects to which it refers.

Having described the invention as above, the content of the following is claimed as property.

Claims (15)

1. An additive for the improvement and / or stabilization to preserve the quality of microbiologically perishable products, characterized in that it contains (i) a mixture of a) polyphenol and b) benzyl alcohol and optionally other GRAS flavoring alcohols (generally recognized as safe); or ii) a mixture of c) benzyl alcohol and d) at least one other GRAS flavoring alcohol; the ratio of the mixture of components a) ab) or c) to d) is from 1: 1 to 1: 10,000 or from 10,000: 1 to 1: 1, wherein the GRAS flavor alcohols are selected from acetoin, ethanol, 1- propanol, 2-propanol, propylene glycol, glycerol, n-butyl alcohol, 2-methyl-1-propanol, hexanol, L-menthol, octyl alcohol, ethyl alcohol, l-phenylethanol, heptanol, 1-pentanol, 3-methyl -l-butanol, 4-methoxybenzyl alcohol, citronellol, n-decanol, geraniol, 3-hexenol, dodecanol, linalool, nerolidol, nonadieneol, nonyl alcohol, rodinol, terpineol, borneol, clineol, anisole, cumyl alcohol, 10-undecen- l-ol, 1-hexadecanol.

2. The additive according to claim 1, characterized in that the mixtures (i) and (ii) contain at least one other monohydric or polyhydric alcohol containing from 2 to 10 carbon atoms, preferably from 2 to 7 carbon atoms.

3. The additive according to any of claims 1 or 2, characterized in that the additive contains at least one organic acid and / d at least one of its physiologically acceptable salts containing from 1 to 15 carbon atoms, preferably from 2 to 10 atoms of carbon.

4. The additive according to any of claims 1 to 3, characterized in that the additive contains phenols, acetates, esters, terpenes, acetals and / or essential oils such as components e) to k)

5. The additive according to any of claims 1 to 4, characterized in that the additive contains a solubilizer, especially glycerol, propylene glycol, water, edible oils or fats, as the components 1).

6. The additive according to any of claims 1 to 5, characterized in that the ratio of the components a) ab) or c) to d) is from 1: 1 to 1: 1000 or from 1000: 1 to 1: 1, preferably 1 : 1 to 1: 100 o. from 100: 1 to 1: 1.

7. The additive according to claim 2, characterized in that the ratio of the mixture of components a), b), c) and / or d) to the other alcohols is respectively 1: 1 to 1: 10,000 or 10,000: 1 to 1: 1, preferably from 1: 1 to 1: 1000 or from 1000: 1 to 1: 1.

8. The additive according to any of claims 1 to 7, characterized in that the mixing ratio of components a) or c) to components e), f), g), h), i), j), k), 1) is respectively from 1: 1 to 1: 10,000 or from 10,000: 1 to 1: 1, preferably from 1: 1 to 1: 1000 or from 1000: 1 to 1: 1

9. A method for the improvement and / or stabilization of the preservation of the quality of microbiologically perishable products, characterized in that a mixture as defined in any of claims 1 to 8, is added to the perishable microbiological product.

10. The method according to claim 9, characterized in that the additive is added to the microbiologically perishable product in amounts of 1 ppm to 10% by weight.

11. The additive according to any of claims 9 or 10, characterized in that the additive is added to the microbiologically perishable product in amounts of 0.001% by weight to 0.5% by weight.

12. The additive according to any of claims 8 to 11, characterized in that the additive is added to the perishable microbiologically product in amounts of 0.002% by weight to 0.25% by weight.

13. The method according to any of claims 8 to 12, characterized in that the surfaces of the products and / or their environment, especially the ambient air and / or the surfaces of the equipment or other materials immediately or in direct contact with the products, are they treat with one or more processing aids that preferably contain at least two microbicidally active flavoring agents before, after or during the process for processing or packaging the products.

14. The method according to claim 13, characterized in that the processing aid is used in amounts of 0.01 to 5 g / kg, preferably 0.05 to 2 g / kg, of feed, or when used for ambient air, in quantities of 0.001 to 10 g / m3 of air, or for equipment surfaces, in quantities of 0.000001 g to 0.1 g / cm2 of surface area.

15. The use of the additive according to any of claims 1 to 8, characterized in that it is used for the improvement and / or stabilization of the preservation of the quality of microbiologically perishable products, especially food products and cosmetics. SRY OF THE INVENTION An additive for the improvement and / or stabilization to preserve the quality of microbiologically perishable products, which contains (i) a mixture of a) polyphenol and b) benzyl alcohol and optionally other GRAS flavoring alcohols (generally recognized as safe); or ii) a mixture of benzyl alcohol and d) at least one other GRAS flavoring alcohol; the ratio of the mixture of components a) ab) or c) to d) is from 1: 1 to 1: 10,000 or from 10,000: 1 to 1: 1, wherein the GRAS flavor alcohols are selected from acetoin, ethanol, 1- propanol, 2-propanol, propylene glycol, glycerol, n-butyl alcohol, 2-methyl-1-propanol, hexanol, L-menthol, octyl alcohol, cinnamyl alcohol, l-phenylethanol, heptanol, 1-pentanol, 3-methyl- l-butanol, 4-methoxybenzyl alcohol, citronellol, n-decanol, geraniol, 3-hexenol, dodecanol, linalool, nerolidol, nonadieneol, nonyl alcohol, rodinol, terpineol, borneol, clineol, anisole, cumyl alcohol, 10-undecen-l -ol, 1-hexadecanol.