A colloidal dispersion is disclosed comprising poly alpha-1,3-glucan or poly alpha-1,3-1,6-glucan and a solvent. The colloidal dispersion has utility in various applications, including food, oil field, pharmaceutical, personal care and specialty industries.

A colloidal dispersion is disclosed comprising poly alpha-1,3-glucan or poly alpha-1,3-1,6-glucan and a solvent. The colloidal dispersion has utility in various applications, including food, oil field, pharmaceutical, personal care and specialty industries.

The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract.

The meat treatment composition exhibits excellent shelf stability in that the nitrite content of the composition remains constant for a prolonged period of time.

The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract.

The meat treatment composition exhibits excellent shelf stability in that the nitrite content of the composition remains constant for a prolonged period of time.

A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

The primary objective of the present invention is to provide a stable formulation for a food grade sanitizer with an extended shelf-life. In certain embodiments, this solution is an effective oxidizing biocide that has additional uses in a wide variety of industries including industrial, medical, military, and household applications in addition to food manufacturing and sanitation. The use of peroxylactic acid is limited or non-existent at this point in the food manufacturing industry.

The primary objective of the present invention is to provide a stable formulation for a food grade sanitizer with an extended shelf-life. In certain embodiments, this solution is an effective oxidizing biocide that has additional uses in a wide variety of industries including industrial, medical, military, and household applications in addition to food manufacturing and sanitation. The use of peroxylactic acid is limited or non-existent at this point in the food manufacturing industry.

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.