Studies on quality preservation of sterilized retort drinks during storage. Part I. Effects of sucrose fatty acid esters on spoilage of canned coffee caused by thermophilic spore forming bacteria.

Abstract

The effects of food emulsifiers on the spoilage of canned milk coffee inoculated with spores of three species of thermophilic spore forming bacteria, Clostridium thermoaceticum, Bacillus stearothermophilus and Clostridium thermosaccharolyticum, were studied. (1) Under commercial sterilizing condition (F121.degree. C = 20 to 30), addition of 500 ppm of P-1670, sucrose monopalmitate, or S-1670, sucrose monostearate, inhibited microbial spoilage of canned milk coffee markedly. (2) Anti-spoilage effects of P-1670 showed twice as much as S-1670. (3) Polyoxyethylene sorbitan monopalmitate, polyglycerin monopalmitate and glycerin monopalmitate had no anti-spoilage effect.