NATAMYCIN FOR THE PRESERVATION OF A BAKED PRODUCT

• Main Author: DE HAAN, Ben Rudolf
• Format: Patent
• Language: English; French
• Published: 15.08.2019
• 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. La présente invention concerne un procédé pour améliorer la durée de conservation d'un produit cuit en appliquant de la natamycine sur la surface extérieure.