Abstract
The invention provides a method of treating a food, beverage or cosmetic to inhibit microbial or cellular growth, comprising subjecting the substance to low frequency ultrasound under elevated gas pressure at between 10 and 100 bar, more typically 20 and 500 bar.
Original language | English |
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Patent number | WO2015/052506 A1 |
IPC | A23L 3/30 ,A23L 1/015,A23L 1/025 |
Priority date | 9/10/13 |
Filing date | 7/10/14 |
Publication status | Published - 16 Apr 2015 |