15/06/12

Entia Biosciences has announced that it has received a patent from the Nation of Canada covering the use of Ergothioneine as a preservative in foods and beverages.

The new patent has also been filed with the United States Patent Office and the European Union. The food and beverage preservation patent is the first of the Company's many patent applications to issue and was invented by Marvin Hausman, and Robert Beelman.

Ergothioneine (Ergo) is an amino acid that is made in few organisms, notably filamentous fungi (mushrooms). Ergo is an electron donor that has been shown to neutralize free radicals and the oxidation processes that lead to cell death and the introduction of harmful toxins and chemicals to foods and beverages.

The patent claims include but are not limited to a method of preserving a food, beverage or medicine with L-Ergothioneine (Ergo), where Ergo replaces an antioxidant composition, antimicrobial composition, and/or sulfur dioxide preservatives.

The use claims apply to preservation of canned, frozen, dried, or fresh fruits, vegetables, red and white wine, beer, baked goods, fruit juices, butter, meats, pet foods, cosmetics, medicines, and even the preservation of petroleum and rubber products.

Ergo may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.

Entia Biosciences CEO Marvin S Hausman said this important patent opens a significant new market opportunity for the company and its customers.

"Entia intends to partner with forward looking food and beverage companies wanting to differentiate their products with proprietary solutions to improve human health," Hausman added.