There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

The present invention provides a particulate product comprising lactate-coated particles, wherein the product contains at least 10 wt. % of lactate-coated particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt. % of one or more C.sub.1-2 alkane carboxylates, said one or more C.sub.1-2 alkane carboxylates being selected from anhydrous and hydrated metal salts of C.sub.1-2 alkane carboxylic acid, the metal of said metal salts being a cation of a metal selected from sodium, potassium, calcium and combinations thereof; comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 80 wt. % of sodium lactate; containing the one or more C.sub.1-2 alkane carboxylates and sodium lactate in a weight ratio of 1:2 to 2:1; and having a particle size in the range of 40 to 1,500 μm.

The particulate product comprising lactate coated particles in the form of C.sub.1-2 alkane carboxylate particles coated with sodium lactate offers several advantages over dry blends of these organic acid salts.

The invention also relates to the use of the particulate product of the present invention in foodstuffs or beverages.

The present invention provides a particulate product comprising lactate-coated particles, wherein the product contains at least 10 wt. % of lactate-coated particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt. % of one or more C.sub.1-2 alkane carboxylates, said one or more C.sub.1-2 alkane carboxylates being selected from anhydrous and hydrated metal salts of C.sub.1-2 alkane carboxylic acid, the metal of said metal salts being a cation of a metal selected from sodium, potassium, calcium and combinations thereof; comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 80 wt. % of sodium lactate; containing the one or more C.sub.1-2 alkane carboxylates and sodium lactate in a weight ratio of 1:2 to 2:1; and having a particle size in the range of 40 to 1,500 μm.

The particulate product comprising lactate coated particles in the form of C.sub.1-2 alkane carboxylate particles coated with sodium lactate offers several advantages over dry blends of these organic acid salts.

The invention also relates to the use of the particulate product of the present invention in foodstuffs or beverages.

A clove essential oil Pickering emulsion-based coating preservative, and a preparation method and use thereof. Preparing a 20 mg/ml zein solution with ethanol and a zein powder, preparing a 0.4 mg/ml to 6 mg/ml sodium caseinate solution with ultrapure water and sodium caseinate, and conducting magnetic stirring overnight; adding the zein solution dropwise into the sodium caseinate solution, and conducting magnetic stirring; conducting evaporation on the ethanol in the zein solution, and replacing evaporated ethanol with the ultrapure water; adding a clove essential oil, and conducting high-speed homogenization for 3 min to obtain a clove essential oil Pickering emulsion; and preparing a 1.5% w/v to 2% w/v chitosan solution with 1% v/v acetic acid and chitosan, adding the clove essential oil Pickering emulsion to the chitosan solution, conducting high-speed homogenization for 3 min, and conducting ultrasonic defoaming for 30 min to obtain the clove essential oil Pickering emulsion-based coating preservative.

A clove essential oil Pickering emulsion-based coating preservative, and a preparation method and use thereof. Preparing a 20 mg/ml zein solution with ethanol and a zein powder, preparing a 0.4 mg/ml to 6 mg/ml sodium caseinate solution with ultrapure water and sodium caseinate, and conducting magnetic stirring overnight; adding the zein solution dropwise into the sodium caseinate solution, and conducting magnetic stirring; conducting evaporation on the ethanol in the zein solution, and replacing evaporated ethanol with the ultrapure water; adding a clove essential oil, and conducting high-speed homogenization for 3 min to obtain a clove essential oil Pickering emulsion; and preparing a 1.5% w/v to 2% w/v chitosan solution with 1% v/v acetic acid and chitosan, adding the clove essential oil Pickering emulsion to the chitosan solution, conducting high-speed homogenization for 3 min, and conducting ultrasonic defoaming for 30 min to obtain the clove essential oil Pickering emulsion-based coating preservative.

Compositions with a C5 to C22 fatty acid and an optional cationic amino/ester, cationic amino/amide, or salts thereof are disclosed along with methods of using such compositions to prevent corrosion or reduce microorganisms on surfaces over a broad pH range.

A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.