Protective and preservative systems.

摘要

"Systems protectors and preservatives.This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, methods of preparing them and their application in food microbiological protection.Due to its composition, food products are susceptible to act as a vehicle of culture for microorganisms, and this constitutes a potential risk to human health.In this way, the food products require good protection against microbiological contamination.The present invention relates to the interaction between cationic preservatives derived from condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectin,Xanthan gum, carrageninas, gum acacia, or u00e1gares. The most preferred cationic preservative is the ethyl ester of lauramida of monoidrocloreto arginine (LAE).As a result of this reaction, some anionic hydrocolloids are able to absorb Lae and precipitate together by highlighting their lipophilic properties.These new solid compounds can be isolated by filtration and surprisingly, retain the microbiological inhibitory activity of Lae.The solid compounds contains approximately quantities estequiomu00e9tricas Lae and the anionic hydrocolloid. The solid compound favorite is xanthan gum / Lae.The solid compounds are stable and can be stored under normal conditions of temperature and humidity for long periods of time.The invention relates to the method of preserving food products using the new solid compounds and food products obtained as a result of the application of the method i.