Methods of preservation

Abstract

This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N α —(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N α -lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N α —(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.

1 . A method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N α -lauroyl-L-arginine ethyl ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% an acyl monoglyceride, wherein said first and second components are added to the food product as a solution, dispersion, aerosol, or solid before, during and/or after the manufacture of the food product at a concentration of from about 20 ppm to about 2% by weight. 
     
     
         2 . (canceled) 
     
     
         3 . (canceled) 
     
     
         4 . The method of preservation of  claim 1  wherein the acyl monoglyceride is glycerol monolaurate. 
     
     
         5 . The method of preservation of  claim 1  wherein the anionic counterion is selected from group consisting of a halide, hydrogen sulfate, C1-C3 carboxylate, C1-C6 hydroxycarboxylate, glycerophosphate, C2-C4 di- or tri-carboxylate, mono, and di phosphate, mono- and di-phosphonate, mono- and d-phosphinate, phenolate and polyphenolate. 
     
     
         6 . The method of preservation of  claim 1 , wherein the anionic counterion is selected from the group consisting of chloride and bromide. 
     
     
         7 . The method of preservation of  claim 1 , wherein the anionic counterion is selected from the group consisting of formate, acetate, and propionate. 
     
     
         8 . The method of preservation of  claim 1  wherein the anionic counterion is selected from the group consisting of lactate, malate, tartrate, citrate, and gluconate. 
     
     
         9 . The method of preservation of  claim 1 , wherein the anionic counterion is selected from the group consisting of succinate and malonate. 
     
     
         10 . A method of preservation of a food product comprising 1) a first component comprising from 500 ppm to 5% by weight of a biocidal salt of N α -lauroyl-L-arginine ethyl ester cationic molecule with an anionic counterion, and optionally 2) a second component comprising from 10 ppm to 1% by weight of an acyl monoglyceride, and further comprising the step of adding the first component and optionally the second component to the food product packaging material as a solution, dispersion or solid, during the manufacture of the food product packaging material at a concentration of from about 510 ppm to about 6% by weight, based on the weight of the packaging material. 
     
     
         11 . (canceled) 
     
     
         12 . (canceled) 
     
     
         13 . The method of preservation of  claim 10  wherein the acyl monoglyceride is glycerol monolaurate. 
     
     
         14 . The method of preservation of  claim 10  wherein the anionic counterion is selected from group consisting of a halide, hydrogen sulfate, C1-C3 carboxylate, C1-C6 hydroxycarboxylate, glycerophosphate, C2-C4 di- or tri-carboxylate, mono, and di phosphate, mono- and di-phosphonate, mono- and d-phosphinate, phenolate and polyphenolate. 
     
     
         15 . The method of preservation of  claim 10 , wherein the anionic counterion is selected from the group consisting of chloride and bromide 
     
     
         16 . The method of preservation of  claim 10 , wherein the counterion is selected from the group consisting of formate, acetate, and propionate. 
     
     
         17 . The method of preservation of  claim 10 , wherein the anionic counterion is selected from the group consisting of lactate, malate, tartrate, citrate, and gluconate. 
     
     
         18 . The method of preservation of  claim 10 , wherein the anionic counterion is selected from the group consisting of succinate and malonate. 
     
     
         19 . The method of preservation of  claim 1  wherein the food product comprises fish, crustaceans, fish substitutes, crustacean substitutes, meat, meat substitutes, poultry products, vegetables, greens, sauces, emulsions, beverages, juices, wines, beers, dairy products, egg-based products, jam, jelly, bakery products, confectionary products, pre-cooked meals, and ready-to-serve meal products. 
     
     
         20 . The method of preservation of  claim 10 , wherein the packaging material is selected from the group comprising polyolefins and polyolefin copolymers, polyester, polyacrylate, and polyamide, metallocene-type polyethylene, polylactic acid, bioplastics based on starch, cellulose and polyester, polyethylene, polypropylene, poly(ethylene-vinyl acetate), polystyrene, polyvinyl chloride, polyvinylidene chloride, ionomers, polyethylene terphthalates, polyvinyl acetate, polycarbonate, polyamides, polyvinyl alcohols, cellulose and modified cellulose including chitosan, polyethylene copolymers, polypropylene copolymers, poly(ethylene-vinyl acetate) copolymers, polystyrene copolymers, polyvinyl chloride copolymers, polyvinylidene chloride copolymers, ionomers, polyethylene terphthalate copolymers, polyvinyl acetate copolymers, polycarbonate copolymers, polyamides copolymers, polyvinyl alcohol copolymers, and cellulose and modified cellulose copolymers including chitosan. 
     
     
         21 . The method of preservation of  claim 10  wherein the food product comprises fish, crustaceans, fish substitutes, crustacean substitutes, meat, meat substitutes, poultry products, vegetables, greens, sauces, emulsions, beverages, juices, wines, beers, dairy products, egg-based products, jam, jelly, bakery products, confectionary products, pre-cooked meals, and ready-to-serve meal products.