FIELD: food industry.
SUBSTANCE: method of preserving food products involves the introduction at any stage of the process of a food additive containing mono[(2-dimethylamino) ethyl] carboxylic acid esters of the general formula [(Me)2 N - (Et)] - O-R where Me is methyl, Et is ethyl and R is a carboxylic acid selected from the group: fumaric, succinic, maleic, a-ketoglutaric, oxalic, D- or L-apple, pyruvic. The food additive is introduced as an aqueous solution with the concentration of 0.01 to 1.0 wt %, or in the crystalline form in the amount of 0.01-100.0 g/kg or g/l of a food product.
EFFECT: method for preservation of food products inhibits the development of microflora and microfauna and significantly prolongs the shelf life of food products.
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