PARTICULATE FOOD PRESERVATIVE COMPOSITION

Abstract

The present invention relates to a particulate food preservative composition comprising at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 μm, wherein the preservation granules are compacted agglomerates of: a. particles containing at least 90 wt. % of the chloride salt and b. particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules.

The preservative composition of the present invention can be used to preserve fresh foods, such as fish, meat and vegetables and is particularly effective against micro-organisms having a high salt tolerance (halotolerant), such as Listeria monocytogenes.

Claims

1. A particulate food preservative composition comprising at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 μm as determined by laser diffraction, wherein the preservation granules are compacted agglomerates of: (a) particles comprising at least 90 wt. % of chloride salt; and (b) particles comprising at least 70 wt. % of alkali metal salt of organic acid, the preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) 25-65 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is comprised in the preservation granules.

2. The food preservative composition according to claim 1, wherein the preservation granules comprise 20-75 wt. % sodium chloride.

3. The food preservative composition according to claim 1, wherein the preservation granules comprise at least 28 wt. % of the alkali metal salt of an organic acid.

4. The food preservative composition according to claim 1, wherein the alkali metal salt of an organic acid, is an alkali metal salt of acetic acid.

5. The food preservative composition according to claim 1, wherein the particles comprising the chloride salt and the particles comprising the alkali metal salt of organic acid are not bonded within the preservation granules by binding agent.

6. The food preservative composition according to claim 1, wherein the preservation granules consist of the particles containing the chloride salt and the particles comprising the alkali metal salt of organic acid.

7. The food preservative composition according to claim 1, wherein the particles comprising at least 90 wt. % of the chloride salt have a volume weighted mean diameter in the range of 30-400 μm as determined by laser diffraction and the particles comprising at least 70 wt. % of the alkali metal salt of organic acid have a volume weighted mean diameter in the range of 30-400 μm as determined by laser diffraction.

8. A process of preserving a fresh food, comprising coating the fresh food with the particulate food preservative composition according to claim 1 or immersing the fresh food in a bed of the particulate food preservative composition according to claim 1.

9. A method of preparing a preservative granulate comprising: (a) providing a powder blend comprising: (i) at least 20 wt. % of chloride salt powder having a volume weighted mean diameter in the range of 30-400 μm as determined by laser diffraction, and comprising at least 80 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) 25-65 wt % of an organic acid salt powder, the organic acid salt powder having a volume weighted mean diameter in the range of 30-400 μm as determined by laser diffraction, and comprising at least 80 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is comprised in the powder blend; (b) compacting the powder blend.

10. The method according to claim 9, wherein the compacted powder blend is subjected to a size reduction step.

11. The method according to claim 10, wherein, following size reduction, the compacted powder blend is sieved using a sieve having pore size of 1000-2400 μm to remove coarse particles.

12. The method according to claim 10, wherein, following size reduction, the compacted powder blend is sieved using a sieve having pore size of 100-500 μm to remove small particles.

13. The method according to claim 11, wherein, after size reduction and sieving, the volume weighted mean diameter of the compacted powder blend is at least twice the volume weighted mean diameter of the chloride salt powder and/or the organic acid salt powder, the respective mean diameters being determined by laser diffraction.

14. The method according to claim 11, wherein, after size reduction and sieving, the volume weighted mean diameter of the compacted powder blend is 200-1000 μm as determined by laser diffraction.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0038] A first aspect of the invention relates to a particulate food preservative composition comprising at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 μm as determined by laser diffraction, wherein the preservation granules are compacted agglomerates of:

[0039] a. particles containing at least 90 wt. % of the chloride salt and

[0040] b. particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules.

[0041] The term “granule” as used herein, refers to a multi-particle entity that has been prepared by adhering primary powder particles to form an agglomerate. The preservation granules of the present invention are agglomerates of (i) particles that largely consist of chloride salt and (ii) particles that largely consist of alkali metal salt of an organic acid.

[0042] Granulation refers to the process of agglomerating particles by creating bonds between them. Bonds can be formed by compression or by using a binding agent (e.g. wet granulation).

[0043] Unless indicated otherwise, the term “salt” as used herein encompasses both anhydrous and hydrated versions of the salt.

[0044] The term “acetate” as used herein, unless indicated otherwise, also encompasses diacetates (e.g. sodium diacetate and potassium diacetate).

[0045] The particle size (diameter) distribution of the particulate food preservative composition, of the preservation granules and of other particulate materials used in the preparation of the preservation granules can suitably be determined by means of Laser diffraction (Malvern Mastersizer 3000).

[0046] The food preservative composition of the present invention typically has an aerated density of 0.5-1.0 g/ml, more preferably of 0.55-0.95 g/ml and most preferably of 0.6-0.9 g/ml. The aerated density of the composition can be determined by density measurements with a Hosokawa Micron Powder Characteristics Tester (PT-N model).

[0047] The water content of the food preservative composition typically is less than 15 wt. %, more preferably less than 12 wt. %, and most preferably less than 10 wt. %. Here the water content includes water that is contained in hydrated salts.

[0048] Besides the preservation granules, the preservative composition may contain other particulate ingredients, such as seasoning, sugar, anti-caking agent or curing aids.

[0049] In granulation processes particles are bonded together into granulates, wherein the bonds are formed by compression or by using a binding agent. It was unexpectedly found that the preservation granules of the present invention can be prepared by simple compaction, i.e. without the use of any binding agents. Accordingly, in a particularly preferred embodiment, the particles containing the chloride salt and the particles containing the alkali metal salt of organic acid are not bonded within the preservation granules by binding agent.

[0050] In accordance with another highly preferred embodiment, the preservation granules consist of (a) particles containing the chloride salt and (b) particles containing the alkali metal salt of organic acid.

[0051] The preservative composition preferably contains at least 80 wt. % by weight of the preservation granules. More preferably, the preservation granules constitute at least 90 wt. %, most preferably at least 95 wt. % of the preservative composition.

[0052] The preservation granules in the preservative composition typically have a volume weighted mean diameter (D[4,3]) in the range of 300-1500 μm, more preferably in the range of 400-1200 μm and most preferably in the range of 500-1000 μm.

[0053] The particles containing at least 90 wt. % of the chloride salt that are contained within the preservation granules preferably have a volume weighted mean diameter in the range of 30-400 μm, more preferably in the range of 50-350 μm, most preferably of 80-300 μm, as determined by laser diffraction.

[0054] The particles containing at least 70 wt. % of the alkali metal salt of organic acid that are contained within the preservation granules preferably have a volume weighted mean diameter in the range of 30-400 μm, more preferably of 50-350 μm, most preferably of 80-300 μm, as determined by laser diffraction.

[0055] The preservation granules in the preservative composition preferably contain 25-75 wt. %, more preferably 30-72 wt. % and most preferably 35-70 wt. % of the chloride salt.

[0056] The preservation granules preferably contain 25-75 wt. %, more preferably 30-72 wt. % and most preferably 35-70 wt. % of chloride salt selected from sodium chloride, potassium chloride and combinations thereof.

[0057] The preservation granules in the preservative composition preferably contain 20-75 wt. % sodium chloride, more preferably 30-72 wt. % sodium chloride and most preferably 35-70 wt. % sodium chloride.

[0058] Preferably, the preservation granules contain 25-70 wt. % of the alkali metal salt of an organic acid, more preferably 27-68 wt. % of the alkali metal salt of an organic acid and most preferably 28-65 wt. % of the alkali metal salt of an organic acid.

[0059] According to a preferred embodiment, the combination of the chloride salt and the alkali metal salt of an organic acid constitutes at least 90 wt. % of the dry matter that is contained in the preservation granules.

[0060] In accordance with a particularly preferred embodiment, the combination of sodium chloride and sodium acetate constitutes at least 80 wt. %, more preferably at least 90 wt. % of the dry matter that is contained in the preservation granules.

[0061] The alkali metal salt of an organic acid that is employed in accordance with the present invention preferably is an alkali metal salt of acetic acid.

[0062] The alkali metal salt of an organic acid preferably is selected from a sodium salt, a potassium salt and combinations thereof. Most preferably, the alkali metal salt of an organic acid is a sodium salt.

[0063] Another aspect of the invention relates to a process of preserving a fresh food by coating the fresh food with the particulate food preservative composition according to the present invention or by immersing the fresh food in a bed of the particulate food preservative composition according to the invention

[0064] Examples of fresh foods that may be preserved by the present process include fish, meat and vegetables. Most preferably, the fresh food is fish.

[0065] In a preferred embodiment of the present invention, the fresh food remains in intimate contact with the particulate food preservative composition for at least 4 hours, more preferably for at least 8 hours and most preferably for 10-84 hours.

[0066] A further aspect of the invention relates to the use of the particulate food preservative composition of the present invention for the preservation of a fresh food, especially a fresh food selected from fish, meat and vegetables, most preferably fresh food in the form of fish.

[0067] Yet another aspect of the invention relates to a method of preparing a preservative granulate comprising the steps of:

[0068] providing a powder blend comprising: [0069] (i) at least 20 wt. % of chloride salt powder having a volume weighted mean diameter in the range of 30-400 μm as determined by laser diffraction, and containing at least 80 wt. %, preferably at least 90 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and [0070] (ii) at least 20 wt. % of an organic acid salt powder, said organic acid salt powder having a volume weighted mean diameter in the range of 30-400 μm as determined by laser diffraction, and containing at least 80 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof;

[0071] the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the powder blend;

[0072] compacting said powder blend.

[0073] The chloride salt powder that is employed in the powder blend, preferably has a volume weighted mean diameter in the range of 50-350 μm, more preferably in the range of 80-300 μm, as determined by laser diffraction.

[0074] Preferably, the chloride salt powder contains at least 80 wt. % of chloride salt selected from sodium chloride, potassium chloride and combinations thereof. More preferably, the chloride salt powder contains at least 90 wt. % of chloride salt selected from sodium chloride, potassium chloride and combinations thereof. Most preferably, the chloride salt powder contains at least 90 wt. % of sodium chloride.

[0075] The organic acid salt powder used in the preparation of the powder blend, preferably has a volume weighted mean diameter in the range of 50-350 μm, more preferably of 80-300 μm, as determined by laser diffraction.

[0076] The organic acid salt powder preferably contains at least 80 wt. % of an alkali metal salt of acetic acid. More preferably, the organic acid powder contains at least 80 wt. % of sodium acetate.

[0077] The powder blend preferably comprises 20-70 wt. %, more preferably 30-68 wt. % and most preferably 35-70 wt. % of the chloride salt powder.

[0078] The organic acid salt powder preferably is contained in the powder blend in a concentration of 25-80 wt. %, more preferably of 28-70 wt. % and most preferably of 30-65 wt. %.

[0079] In a particularly preferred embodiment of the present method, the compacting is performed by means of roller compaction. In roller compaction a powder is compacted between two counter rotating rolls.

[0080] Compacting of the powder blend is typically performed at a compaction force of 8-64 kN/cm.

[0081] More preferably, compacting is performed at a compaction force of 10-54 kN/cm, most preferably at a compaction force of 12-44 kN/cm.

[0082] In yet another preferred embodiment, the compacted powder blend is subject to a size reduction step, e.g. by grinding or milling the compacted powder blend. Following size reduction, the compacted powder blend is preferably sieved to remove coarse particles. To achieve this preferably a sieve having a pore size of 1000-2400 μm, more preferably of 1100-2000 μm and most preferably 1200-1800 μm, is used.

[0083] Following size reduction, the compacted powder blend is advantageously sieved to remove fine particles. This may suitably be achieved by using a sieve having pore size of 100-500 μm, more preferably of 150-450 μm and most preferably of 180-400 μm.

[0084] The volume weighted mean diameter of the compacted powder blend after size reduction and sieving preferably is in the range of 300-1500 μm, more preferably in the range of 400-1200 μm and most preferably in the range of 500-1000 μm, as determined by laser diffraction.

[0085] In the present method the volume weighted mean diameter of the compacted powder blend after size reduction and sieving typically is at least twice the volume weighted mean diameter of the chloride salt powder and/or the organic acid salt powder, the respective mean diameters being determined by laser diffraction.

[0086] The organic acid salt powder that is applied in the present method preferably has an aerated density of 0.25-0.60 g/ml, more preferably of 0.3-0.5 g/ml.

[0087] The chloride salt powder employed in the method preferably has an aerated density of 1.1-1.6 g/ml, more preferably 1.2-1.5 g/ml.

[0088] The aerated density of the compacted powder blend after size reduction and sieving preferably lies in the range of 0.5-1 g/ml, more preferably in the range of 0.6-0.9 g/ml.

[0089] According to a particularly preferred embodiment, the present method produces preservation granules as described herein before.

[0090] The invention is further illustrated by the following non-limiting examples.

EXAMPLES

Example 1

[0091] Food preservative compositions according to the present invention, in the form of compacted granulates, were prepared on pilot scale (10-20 kg/h) from powder mixes having the compositions shown in Table 1.

TABLE-US-00001 TABLE 1 Wt. % 1 2 Sodium chloride 50 67 Verdad ® Powder N6 .sup.1 50 33 .sup.1 ex Corbion Purac, from white distilled vinegar (moisture content 9-15%, free acidity 5-7%)

[0092] The powders mixes were prepared in a plough mixer at 110 rpm for 3 minutes (RH m30%). Next, the powder mixes were compacted at compacting force of 12 kN/cm using a roller compactor (ex. Alexanderwerk, type WP-75) equipped with a 1600 μm flat screen and a grinder. Coarse material and fines were removed from the ground, compacted granulate by sieving, using a bottom cut of 300 μm and a top cut of 1400 μm.

[0093] The food preservative compositions so obtained were analyzed. The results of the analyses are shown in Table 2.

TABLE-US-00002 TABLE 2 Wt. % 1 2 Sodium chloride 44 51 Sodium acetate 49 40 Acetate .sup.1 37 31 Water  8  9 .sup.1 Including acetic acid

[0094] The particle size distributions and the aerated densities of the granulates and of the powder used in their preparation are listed in Table 3.

TABLE-US-00003 TABLE 3 D[4,3] Aerated density Sodium chloride 160 1.25 Verdad ® Powder N6 220 0.35 Granulate 1 635 0.78 Granulate 2 650 0.74

[0095] The granulates 1 and 2, when used in salting fish, are more effective against Listeria monocytogenes than an equal amount of ordinary salt.

Example 2

[0096] Tests were conducted to determine the compactability of different blends of chloride salt and alkali metal salt of organic acid. The compositions of the tested powder blends are shown in

[0097] Table 4.

TABLE-US-00004 TABLE 4 Wt. % 1 2 3 4 NaCl 50 MgCl.sub.2 50 KCl 50 40 Verdad ® Powder N6 50 50 40 Purasal ® Powder S100 .sup.1 20 Verdad ® Powder N30 .sup.2 50 .sup.1 ex Corbion Purac (sodium lactate min. 98.5% (w/w), water content max. 1.0% (w.w)) .sup.2 ex Corbion Purac (powder from fermented product, containing sodium salts of a.o. propionic acid, lactic acid and acetic acid)

[0098] To determine whether these powder blends could be compacted to form a granulate as described in Example 1, one gram of each powder was placed in an aluminium mould. The mould was centrally placed on top of a die set to be pressed underneath a flat faced top bolster. Each powder was pressed under 5 tons pressure for 30 s. After releasing the pressure, the mould was taken off and compacted material was separated from remaining loose powder. Each of these components was weighed in precision balance. The results are shown in Table 5.

TABLE-US-00005 TABLE 5 Wt. % 1 2 3 4 Compacted material 80 90 70 80 Loose powder 20 10 30 20

[0099] These results indicate that all the powder blends tested can suitably be compacted by roller compaction.