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Patent Number:
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WO/2008/110531
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Inventors:
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WISLER, Peter; Slettevej 3, DK-2870 Dyssegaard (DK).
SEROVSKI, Tania (**).
ELLIS, Michael John; 46 Keppel Bay Drive 07-129, Caribbean At Keppel Bay 098635 (SG).
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Applicant:
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DANISCO A/S [DK/DK]; Langebrogade 1, DK-1001 Copenhagen K (DK) (All Except US).
WISLER, Peter [AU/DK]; Slettevej 3, DK-2870 Dyssegaard (DK) (US Only).
SEROVSKI, Tania (**) (US Only).
ELLIS, Michael John [AU/SG]; 46 Keppel Bay Drive 07-129, Caribbean At Keppel Bay 098635 (SG) (US Only).
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Publication Date:
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18/09/2008
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Application Number:
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PCT/EP2008/052819
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Filed:
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10/03/2008
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The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto th e surfaces of said shaped baked product, said spray being provided from sprayers located in at least two directions so as to deposit natamycin in an amount from 0.5 to 10 &mgr;g per cm2 of surface area, and removing sprayed natamycin solvent from said surfaces. According to an embodiment of the invention, the solvent is removed by means selected from heat, blowing, micro waves and any combination thereof. The present invention further relates to the use of the heat in a hot baked bakery product for the removal of natamycin solvent sprayed onto the surfaces of said bakery product.
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