Application of health-improving organic acids as food colorants, preservatives, antioxidants, taste improvers, gelation agents

10 september 2019, 10:51
Патенты получены
Стадия разработки (НИР)
A Russian University (Novosibirsk) has developed formulations and production methods for food products using organic acids as food additives. Application of the offered organic acids improves organoleptic parameters and biological value of food products; it can provide them with special functionality, thus expanding the product range.
The authors seek partners for industrial implementation of the results and for further research.


Most of the currently applied food additives are used not for meeting the consumers’ needs, but for the manufacturers’ needs: for example, phosphates in meat and fish products lock in moisture, providing the necessary consistency and volume; in bakery production, phosphates act as thickening and stabilizing agents.  Meanwhile, overabundance of phosphates shifts the balance of calcium and phosphor in the body, which may cause anxiety, insomnia and indigestion.  Sodium nitrate in alimentary products may produce nitrosamines that provoke oncological diseases.  Nitrosamines are formed in products containing Е 250 when they are heated, e.g. in fried bacon. Many researchers believe that such products cause colorectal cancer and other cancers.  Overabundance of sodium nitrate may be lethal. Besides of toxicity, sodium nitrate may provoke allergy for meat products, it is not permissible for people with hypertension.

Application of food additives made of organic humus acids, namely humic, fulvic, hymatomelanic acids, allows meeting the needs of both manufacturers and consumers.

The complex of fulvic and humic acids contains the following substances: peptides, natural polysaccharides, vitamins, over 20 aminoacids, minerals, hormones, sterols, fatty acids, ketones and polyphenols with subgroups, flavones, catechins, flavins, tannins, isoflavones, tocopherols, quinones and others – totally over 70 useful substances. Humus acids have anti-exudate, antipyretic, analgetic, antidiabetic, antibacterial, antimutagenic, antiviral and  antioxidant effects, they are not cancerogenic, they improve the kidney action and have a positive effect over the reproductive system. 

The University research team developed laboratory samples of bread, sausages, hematogen, sprats, with introduction of humus acids.  The tests conducted by the University certified test laboratory, confirmed that the alimentary products containing humus acids meet the existing quality standards by their organoleptic, chemical and bacteriological parameters. The safety of humus acids and absence of lethal dose is proved by multiple animal experiments conducted in many research organisations.  In Russia and other countries, humus acids are allowed as biologically active additives. 

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Инновационные аспекты

  • The offered complex of organic acids is capable of replacing preservatives, phosphates, taste improvers and colorants.
  • Humic, fulvic and hymatomelanic acids provide a beneficial effectn over the human health.
  • After heating, humus acids do not lose their beneficial properties.   
Ключевые слова
Технология пищевых продуктов и напитков, Пищевые добавки / ингредиенты, Пищевые продукты