Abstract: Disclosed is a method of treatment of surfaces to prevent or treat their contamination with Coronavirus, characterized in that a cationic surfactant of the following formula (1) where: X? is Br?, Cl?, or HSO4?, a counter ion derived from an organic or inorganic acids, or an anion on the basis of a phenolic compound; R1 is a linear alkyl chain from a saturated fatty acid or hydroxy acid from 8 to 14 atoms of carbon bonded to the ?-amino acid group through an amidic bond, R2 is a linear or branched alkyl chain from 1 to 18 carbon atoms or an aromatic group, R3 is and n can be from 0 to 4, is applied to the surface. Particularly preferred is the use of the cationic surfactant of formula (2) designated as LAE®, which is the ethyl ester of the lauramide of the arginine monohydrochloride.

Abstract: It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C4-C12)polycarboxylic acid wherein at least one carboxylic group of the (C4-C12)polycarboxylic acid is in the acid form, and at least one carboxylic group of the (C4-C12)polycarboxylic acid is in the salt form, and (ii) a film-forming agent; wherein the weight ratio between (i) and (ii) is from 20:80 to 40:60. It also relates to processes for the preparation of these food-grade coated particles, to their use as food additives, as well as to foodstuffs comprising them.

Abstract: It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C4-C12)polycarboxylic acid wherein at least one carboxylic group of the (C4-C12)poly-carboxylic acid is in the acid form, and at least one carboxylic group of the (C4-C12)polycarboxylic acid is in the salt form, and (ii) a film-forming agent; wherein the weight ratio between (i) and (ii) is from 20:80 to 40:60. It also relates to processes for the preparation of these food-grade coated particles, to their use as food additives, as well as to foodstuffs comprising them.

Abstract: Preservative systems on the basis of cationic surfactants are known i n the art, a typical example of such cationic surfactants is the ethyl ester of the lauramide of arginine monohydrochloride (LAE) (2). Besides the chloride form the corresponding bromide and sulphate salts are known. It was found that other salts of the cationic surfactants display excellent properties, such as the salts of lactic acid, glutamic acid and acetic acid. It was further found that the combination of the cationic surfactants with at least one salt of an organic or inorganic acid displayed an excellent preservative action. A further preservative system with favourable properties was the combination of the cationic surfactants with at least one ester compound, amide or enzyme inhibitor. Also the combination of the cationic surfactant with a further cationic molecule such as ethyl arginate, glucosamine or chitosan led to an effective preservative system.

Abstract: It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above.

Abstract: Preservative systems on the basis of cationic surfactants are known i n the art, a typical example of such cationic surfactants is the ethyl ester of the lauramide of arginine monohydrochloride (LAE) (2). Besides the chloride form the corresponding bromide and sulphate salts are known. It was found that other salts of the cationic surfactants display excellent properties, such as the salts of lactic acid, glutamic acid and acetic acid. It was further found that the combination of the cationic surfactants with at least one salt of an organic or inorganic acid displayed an excellent preservative action. A further preservative system with favourable properties was the combination of the cationic surfactants with at least one ester compound, amide or enzyme inhibitor. Also the combination of the cationic surfactant with a further cationic molecule such as ethyl arginate, glucosamine or chitosan led to an effective preservative system.