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The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Patent No.:

US 10327463 B1

PDFFull Text
Date of Patent:
Jun. 25, 2019

Filed:

Oct. 19, 2017

Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems

Applicant:

Kerry Luxembourg S.à.r.l., Luxembourg, LU;

Inventors:

Vivien Sheehan, Roscoe, IL (US);

Yiqing Cheng, Luxembourg, LU;

Renetta Cooper, Elkhorn, WI (US);

Eileen O'Shea, Luxembourg, LU;

Jennifer Klatt, Luxembourg, LU;

Beth Jones, Rochester, MN (US);

Amara Venkata Sunil Perumalla, Janesville, WI (US);

Assignee:

Kerry Luxembourg S.à.r.l., Luxembourg, LU;

Attorney:

Sughrue Mion, PLLC

Primary Examiner:

Jeffrey E Russel

Int. Cl.
CPC ...
A23B 4/12 (2006.01); A23B 4/20 (2006.01); A23L 3/3571 (2006.01); A01N 37/46 (2006.01); A01N 43/90 (2006.01); A01N 63/02 (2006.01); A23B 4/24 (2006.01); A23B 7/155 (2006.01); A23L 2/44 (2006.01); A23L 3/3508 (2006.01); A23L 3/358 (2006.01); A23B 4/22 (2006.01); A23L 3/3463 (2006.01); A23K 20/105 (2016.01); A23K 20/147 (2016.01); A23K 20/195 (2016.01); A23K 30/00 (2016.01);
U.S. Cl.
CPC ...
A23L 3/3571 (2013.01); A01N 37/46 (2013.01); A01N 43/90 (2013.01); A01N 63/02 (2013.01); A23B 4/12 (2013.01); A23B 4/20 (2013.01); A23B 4/22 (2013.01); A23B 4/24 (2013.01); A23B 7/155 (2013.01); A23K 20/105 (2016.05); A23K 20/147 (2016.05); A23K 20/195 (2016.05); A23L 2/44 (2013.01); A23L 3/34635 (2013.01); A23L 3/358 (2013.01); A23L 3/3508 (2013.01); A23K 30/00 (2016.05);
Abstract

A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

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