ADDITIVE PRESERVING FRESHNESS OF VEGETABLE ORIGIN FOOD PRODUCTS Russian patent published in 2011 - IPC A23L3/34 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The additive contains citric acid or its salt or ascorbic acid as well as the product of a vegetable origin component interaction with a preliminarily prepared solution of water, propylene glycol and glycerine. The ratio of propylene glycol to glycerine is 3:1 -1:10. The component of vegetable origin used is propylene glycol or water-propylene glycol (with water content up to 50 wt %) extract of a plant raw material chosen from a group including linden flowers, ribwort leaves, sea-buckthorn berries, oat husk, rice husk, burdock roots, grapes and grape kernels.

EFFECT: additive has the ability to preserve freshness of vegetable products due to improvement of its antibacterial, scent preserving and moisture-holding properties.

7 tbl