The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.05 and 5% w/w acid equivalent of nitrite; between 0.5 and 5% w/w acid equivalent of ascorbate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.

This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.

The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

A functional water containing a polyfunctional amine and/or a salt thereof as a functional component, wherein the total content of water, the polyfunctional amine, and the salt of the polyfunctional amine is 95% by weight or more. The polyfunctional amine is at least a specific polyamine, a polymer having a structural unit derived from a specific cyclic amine, or a polymer having a structural unit derived from a specific unsaturated amine. The total content of the polyfunctional amine and/or salt thereof is preferably 0.0001 to 10000 ppm by weight. The functional water has functions including freshness-keeping for foods, aging of foods, antisepsis, deodorization, adjustment of plant growth, life extension for cut flowers, flowering control for cut flowers, pest control, pest repellence, improvement of bowel movement, reduction of fecal odor, reduction of blood pressure, increase of body temperature, improvement of the intraoral environment, prevention of halitosis, and prevention of body odor.

A functional water containing a polyfunctional amine and/or a salt thereof as a functional component, wherein the total content of water, the polyfunctional amine, and the salt of the polyfunctional amine is 95% by weight or more. The polyfunctional amine is at least a specific polyamine, a polymer having a structural unit derived from a specific cyclic amine, or a polymer having a structural unit derived from a specific unsaturated amine. The total content of the polyfunctional amine and/or salt thereof is preferably 0.0001 to 10000 ppm by weight. The functional water has functions including freshness-keeping for foods, aging of foods, antisepsis, deodorization, adjustment of plant growth, life extension for cut flowers, flowering control for cut flowers, pest control, pest repellence, improvement of bowel movement, reduction of fecal odor, reduction of blood pressure, increase of body temperature, improvement of the intraoral environment, prevention of halitosis, and prevention of body odor.

Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

According to one embodiment, a method for removing antimicrobial material from a composition includes providing a container that contains a plurality of carbon elements such as granules, rocks and sheets. The carbon elements are submerged with a liquid and a composition that includes an antimicrobial material is deposited in the container. The carbon elements are configured to remove the antimicrobial material from the composition. The level of the liquid in the container is monitored and controlled to maintain a submerged condition of the carbon elements.

According to one embodiment, a method for removing antimicrobial material from a composition includes providing a container that contains a plurality of carbon elements such as granules, rocks and sheets. The carbon elements are submerged with a liquid and a composition that includes an antimicrobial material is deposited in the container. The carbon elements are configured to remove the antimicrobial material from the composition. The level of the liquid in the container is monitored and controlled to maintain a submerged condition of the carbon elements.

The invention relates to a mixture of natamycin and mycosamine and to the use of these mixtures for the degermation and subsequent preservation of foods and drinks, and also to a method for incorporating the mixtures according to the invention into the foods and drinks.

The invention relates to a mixture of natamycin and mycosamine and to the use of these mixtures for the degermation and subsequent preservation of foods and drinks, and also to a method for incorporating the mixtures according to the invention into the foods and drinks.

Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any pre-harvest plant protection program for fruit, cutflowers and vegetables (fruit and vegetables are selected from cereals, e.g. wheat, barley, rye, oats, rice, sorghum and the like; beets, e.g. sugar beet and fodder beet; pome and stone fruit and berries, e.g. apples, pears, plums, peaches, almonds, cherries, strawberries, raspberries and blackber leguminous plants, e.g. beans, lentils, peas, soy beans; oleaginous plants, e.g. rape, mustard, poppy, olive, sunflower, coconut, castor-oil plant, cocoa, ground-nuts; cucurbitaceae, e.g. pumpkins, gherkins, melons, cucumbers, squashes; fibrous plants, e.g. cotton, flax, hemp, jute; citrus fruit, e.g. orange, lemon, grapefruit, mandarin; tropical fruit, e.g. papaya, passion fruit, mango, carambola, pineapple, banana; vegetables, e.g. spinach, lettuce, asparagus, brassicaceae such as cabbages and turnips, carrots, onions, tomatoes, potatoes, hot and sweet peppers; laurel-like plants, e.g. avocado, cinnamon, camphor tree; or plants such as maize, tobacco, nuts, coffee, sugar-cane, tea, grapevines, hops, rubber plants, as well as ornamental plants, e.g. cutflowers, roses, gerbera and flower bulbs, shrubs, deciduous trees and evergreen trees such as conifers) is to prevent the development of diseases that might impair the final quality of the fruit, cutflowers and vegetables and to obtain adequate production yields. The system for post-harvest application of plant protection products on fruit, cutflowers and vegetables during packing aims to safeguard the health of the fruit and vegetables during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find