refers to the patent for the invention of additive formulations for bacteriostatic and fungistatic control and inhibition of browning in fresh pasta, such as pastries, lasagna, cannelloni, ravioli, capeletti, pierogui and pasta, has the purpose of preventing deterioration and increasing the shelf life of the aforementioned masses, aiming at inhibiting the growth of fungi, yeasts and bacteria, browning by microbiological effect and complementarily avoiding deterioration and browning by enzymatic effect, through synergistic mix in the solid final form mixed in the flour or liquid mixed with the mass in the presence of water, with combinations of sorbic acid, propionic acid, calcium carbonate, calcium phosphates and silicon oxide and bringing advantages of an increase in quality and improved performance of fresh pasta with greater economic gain.
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