NATAMYCIN FOR THE PRESERVATION OF A BAKED PRODUCT

• Main Author: DE HAAN, Ben Rudolf
• Format: Patent
• Language: English
• Published: 29.07.2021
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; BAKERY PRODUCTS; BAKING; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES; EDIBLE DOUGHS; FISHING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; FORESTRY; HUMAN NECESSITIES; HUNTING; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS; PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

This invention relates to a process for improving the shelf life of a baked product by applying natamycin on the outer surface.