The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of propionate with vanillin and/or cinnamate. Vanillin and propionate are both known for their anti mould action. However the dosages that are needed of the separate ingredients are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin and propionate. Moreover, the present invention, using a combination of vanillin, propionate and cinnamate accomplishes complete inactivation of all moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of propionate with vanillin and/or cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages.
本发明涉及一种能够防止
碳酸饮料和非
碳酸饮料中的细菌、酵母菌和霉菌腐败变质的
防腐剂系统。根据本发明,这一目标可通过由
丙酸酯与
香兰素和/或
肉桂酸酯组合而成的
防腐剂系统来实现。
香兰素和
丙酸酯的防霉作用都是众所周知的。然而,对于大多数应用来说,这两种单独成分所需的剂量太高。本发明者发现,低浓度
肉桂酸钾与
香兰素和
丙酸盐结合使用,对抑制霉菌有积极作用。此外,本发明结合使用
香兰素、
丙酸盐和
肉桂酸盐,可以在感官可控的
水平上完全灭活所有霉菌。因此,本发明提供了一种由
丙酸盐与
香兰素和/或
肉桂酸盐组合而成的防腐系统,以及这种防腐系统在食品,特别是
碳酸和非
碳酸饮料中的应用。