Abstract: This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.

Abstract: The invention relates to the combined use of glycine and/or glycine derivative and lactate and/or (di)acetate salts, as antibacterial agent against Listeria bacteria in food and drink products.

Abstract: The invention relates to the use of glycine and/or (earth)alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols as antibacterial agent against the gram-negative bacterial patogens Escherichia Coli, Enterobacter Sakazakii, Salmonella, and Campylobacter in foods and/or drinks with the proviso that in addition to said glycine and/or glycine derivative no hetero-saccharide containing macromolecule is used, nor 1,5 D-anhydrofructose is used as antibacterial agent in said foods and drinks. Preferably glycine and/or or (earth)alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols are used as sole antibacterial agent in foods and/or drinks.

Abstract: The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia Coli, Salmonella, and Campylobacter. Preferably glycine and/or its derivatives is used as sole antibacterial agent in fresh meat.

Abstract: The invention relates to a composition for inactivating yeasts or molds in a soft drink comprising calcium ions, characterized in that the composition further comprises a yeast and/or mold inactivation agent selected from a naturally occurring sugar mono fatty acid ester or glycerol mono fatty acid ester, a naturally occurring aliphatic or aromatic organic acid having at least 8 carbon atoms or lactylate ester thereof, or aliphatic or aromatic aldehyde, chitosan, chitin, adipic acid, caproic acid, benzethonium chloride and benzethonium chloride-containing compounds, said composition having a total yeast count <1 cfu/mL. The composition may further contain a preservative.

Abstract: This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.