Institute of Gas Technology

Corn-chem International

Daren Cornforth

Mark J Khinkis

Robert E Hanson

Charles E Carpenter

Joseph Rabovitser

Viswas Ghorpade

William Cummings

Mihir Narendra Vasavada

Sandeep Ahuja

Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).

Alkali and alkaline earth metal levulinates as antimicrobial agents

A process and apparatus for cooking non-cured food products in which the non-cured food products are heated in an atmosphere comprising less than about 0.5 vppmd of NO , producing a cooked food product having substantially no pink discoloration on its outer surface.

Cooking process

Growing community of inventors

Providence, UT, United States of America

Daren Cornforth