METHOD FOR PRODUCING A PRESERVATIVE FOR FOOD PRODUCTS

Abstract: Method for producing a stabilizing, preserving and delaying product for foodstuff. It comprises the production by dissolution of salts of sodium, potassium, magnesium, lithium or of organic bases, and others of fatty acids of vegetable, animal or synthesis origin in hydroalcoholic solutions, at temperatures appropriate according to the melting point of the fatty acid used, so that solid products are obtained with a percentage of ethanol, varying between 30 % and 90 %, susceptible of producing an evaporation of its alcoholic contents till it substantially consumes out, with an average composition of pure ethanol of 87 %; salt of sodium, potassium, magnesium, lithium or of organic (alkaline) bases such as trietanolamine, etc. in an amount of 7.8 % and 4.4 % of water, the evaporation being delayed by addition of fatty alcohols which form a crystalline network.

Description: The aim of this invention is to obtain a product in solid state at room temperature that gives off ethanol vapour in an open recipient. This means that when it is placed in a sealed recipient and mixed with the air inside it reaches a concentration capable of inhibiting the growth of fungi, bacteria and mould. The preservation systems and proceses at present used or that have been used in the past for the preservation of food are the following. Washing, filtering and centrifuging. From the earliest times until the present day we have been using common salt, smoke, vinegar, oil, honey, dressing, sulphurous acid, borax, creosote, boric acid, sorbic acid, formic acid, salicylic acid, the salts of some of said acids authorized by different authorities, benzoic acid, formaldehyde, hydrogen peroxide, p-chlorobenzoic acid, p-hydroxybenzoic acid esters, propionic acid, dehydroacetic acid, diethyl pyrocarbonate and the list of additives allowed by different authorities. Pasteurization (HTST and LTH methods), tyndallization, sterilization (ethylene oxide in autoclave), high temperature (100ºC) drying, low temperatures (refrigeration, slow freezing and fast freezing) UHT systems for milk, gases such as ozone, nitrogen protoxide and nitrogen, irradiation of the food in which we find UV rays, β rays, δ rays, radappertization, radicidation and raduration. ES-A-2004602 refers to a process by which a solid product with a contents of 40% to 90% of ethanol is obtained, being the ethanol contained able to be vaporized, to be put in hermetic bags. The creation of oxidizing or reducing atmospheres in order to obtain sterile atmospheres, will imply the use of reactives, that after reacting will produce the gases already mentioned, and leave as subproducts chemical residues, of a toxic nature in some cases and less toxic in others, but that would always be inadmissible for human consumption. Ethanol is an alcohol that combines optimum conditions. The procedure already known of uses a silica as a vehicle. As compared with this the procedure now being described obtains the ethanol from a vehicle that is made up of a fatty acid salt, whose advantage compared with silica is that this can be manufactured and obtained in any part of the world at very similiar economical prices. The procedure used for obtaining a solid product at normal temperature but fusible at temperatures under 100ºC with an ethyl alcohol content which usually will not be under 75% in weight, particularly of a 87.8% in weight, is undertaken according to the following process: This comprises the obtaining by dissolution of salts of sodium, potassium, magnesium, lithium or from organic bases such as triethanolamine, and others from fatty acids of vegetable origin, animal origin or synthetic in hydroalcoholic solutions, at suitable temperatures according to the melting point of the fatty acid used, in such a way as to be able to obtain solid products with a percentage of ethanol that before its evaporation varies between 30% and 90%, permitting the later evaporation of their alcoholic content that extends practically to its elimination, with an average composition of pure ethanol of 87%; 7.8% sodium, potassium, magnesium, lithium or organic base (alkaline) salts such as triethanolamine and 4.4% water. In order to be able to delay evaporation at will, quantities between 1% and 15% of fatty alcohols will be added to tha mass previously obtained, using fatty alcohols selected from: cetyl alcohol, lauryl alcohol, myristyl alcohol, palmityl alcohol, stearyl alcohol, isooleyl alcohol, lynoleyl alcohol and cerotyl alcohol giving rise to the formation of a crystalline mesh of said fatty alcohols to regulate the evaporation speed of the alcohol contained in their formulation, according to the nature, weight and volume of the food to be conserved, in this way enabling a food preserving, stabilizing and inhibiting agent to be obtained, that is suitable for each kind of food. The product obtained by the aforementioned procedure does not affect the composition of the food, since the solid product that is the subject of this invention is packed in sackets, preferably made of hermetically sealed plastic film, to be placed inside the container with the food, after perforating the sacket and then proceeding to close and/or shrink wrap the final package in which the food is packed for its distribution and marketing, that becomes saturated with weak quantities of ethanol vapour, preserving the food until the pack is opened for consumption, when the tiny quantities of ethanol given off quickly disappear. The dose for use varies from 0.35% to 1.4% of the food product to be preserved, in acordance with the value of its water activity.

Claims: A method for producing a stabilizing preserving and delaying product for foodstuff, of that which comprise the obtaining by dissolution of salts of sodium, potassium, magnesium, lithium, or from organic bases such as triethanolamine, and others of fatty acids of vegetable origin, animal origin or synthetic in hydroalcoholic solutions, at suitable temperatures according to the melting point of the fatty acid used, in such a way as to obtain solid products with a percentage of ethanol that before evaporation varies between 30% and 90%, which can produce evaporation of its alcohol content that goes practically as far as its elimination, with an average composition of pure ethanol of 87%; 7.8% sodium, potassium, magnesium, lithium or organic base (alkaline) salts such as triethanolamine and 4.4% water, characterized in that the delay in the evaporation is obtained by adding quantities between 1% and 15% of fatty alcohols to the mass previously obtained, using fatty alcohols selected from cetyl alcohol, lauryl alcohol, myristyl alcohol, palmityl alcohol, stearyl alcohol, isooleyl alcohol, lynoleyl alcohol, cerotyl alcohol, giving rise to the formation of a crystalline mesh of said fatty alcohols in order to regulate the evaporation speed of the alcohol contained in their formulation, according to the nature, weight and volume of the food to be conserved.

Inventors: NOVEJARQUE CONDE JOSE ANTONIO, NOVEJARQUE CONDE, JOSE, ANTONIO, NOVEJARQUE CONDE, José, Antonio
Applicants: NOVESOL S L, NOVESOL, S.L.
Application year: 1991
Main classification: A23L3
IPC codes: A23L3