Packaged food and drinks last longer if the growth and spread of bacteria within them are slowed, says inventor Paul Simmons from Florida. He has prepared a viscous preservative made from vegetable cellulose, soy lecithin and potassium sorbate, laced with a touch of beeswax (US 2003/0138532).
When mixed with air, the combination forms an emulsion that can be added to liquid or soft food. The potassium sorbate keeps the pH above 7, which discourages bacterial growth, while the viscosity of the emulsion physically prevents the bacteria from spreading. It has a neutral taste and does not spoil the flavour.…
