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    • 专利摘要:
    Composition and method for elimination of food allergens on surfaces. Detergent composition for removing food allergens of a protein nature from surfaces, in particular those that may be in contact with food in the food industry, where the composition comprises anionic and non-ionic surfactants, a hydroxylated compound selected from the group consisting of alcohol, glycol, glycol ether and any combination of the above, a metal ion sequestering agent, one or more enzymes, at least one of them being a protease, a pH regulating agent, a source of calcium and a dissolution medium. As well as a method for removing at least one food allergen of a protein nature from a surface that comprises applying a dilute solution of said detergent composition. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2811080A1
    申请号:ES201930787
    申请日:2019-09-10
    公开日:2021-03-10
    发明作者:Martinez Antonio Moran；Ruiz Francisco Rios；Catalan Antonio Alberola；Zamora Joaquín Melendez；Andreu María Amparo Burdeos
    申请人:Spb Global Corp S L；
    IPC主号:
    专利说明:

    [0002] COMPOSITION AND METHOD FOR ELIMINATION OF FOOD ALLERGENS IN
    [0004] TECHNICAL SECTOR
    [0006] The present invention falls within the sector of detergent compositions. In particular, a suitable composition is described for removing food allergens of a protein nature such as, for example, gluten or milk proteins, from a surface that may be in contact with food, for example, the surface of equipment used in industry. food.
    [0008] BACKGROUND OF THE INVENTION
    [0010] Society continually demands efforts from the food industry to be able to deal with allergen risk management in a practical way, so as to achieve the common goal of maximums in terms of food safety and consumer protection. .
    [0012] Despite having made significant efforts in the application of allergen risk management practices, which has led to the reduction of involuntary exposure to allergens in allergy sufferers, these practices have also led to the dissemination of preventive labeling (EPA) .
    [0014] Preventive allergen labeling is a voluntary tool to indicate the possible presence of a certain allergen, the intention of which is to inform the consumer and avoid a possible risk. However, the excessive use of EPA, as a preventive measure, has achieved the opposite effect, providing greater insecurity and confusion in the consumer and, consequently, a greater impoverishment of their diet by limiting their shopping basket, generating frustration and defeating the purpose of this measure.
    [0016] Food allergens are harmless to most consumers, but people with an intolerance or allergy to various foods can react to different amounts of allergenic substances. These amounts can vary considerably depending on the tolerance level of the individual, his state of health and his medication. Some very sensitive consumers may react adversely to very small amounts.
    [0018] Changes in the legislation on food labeling (Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of October 25, 2011, on food information provided to consumers), are leading to significant improvements. However, there is still a long way to go in labeling the possible presence of allergens, at very low levels, due to cross contamination of food along the food chain.
    [0020] The need to manage the potential risks of allergens in a food production environment is universally accepted by all links in the food chain. Food industries have a responsibility to have a food safety management system in place to comply with legal requirements. One of the most important aspects is the thorough cleaning of the facilities that involves the use of cleaning products and protocols that guarantee the complete elimination of allergens from the facilities.
    [0022] In the market reviews carried out, the commercialization of any specific product for the elimination of allergenic substances on surfaces in contact with food products has not been detected. On the other hand, in the bibliographic review carried out, several studies focused on the elimination of allergenic substances have been detected. In particular, in the study by Lin Li et al. ("Experimental investigation of egg ovalbumin scaling on heated stainless steel surface and scale-removal compared with that of whey protein", Lin Li et al., Colloids and Surfaces B: Biointerfaces, Vol. 107 (1), July 2013, p. 198-204) the authors have shown that OVA (ovalbumin) fouls more intensely than WPC (concentrated serum protein) in similar time spans. OVA scale is much more difficult to remove with alkaline solutions than WPC scale. The cleaning mechanisms between the OVA and WPC inlays seemed rather different, so the rationale developed for WPC may not be adequate to explain the cleaning behavior of OVA. Cleaning of OVA scale appears to depend primarily on the dissolution process. There was no optimal cleaning rate for OVA scale in the NaOH concentration range (up to 2% by weight, which is quite high for cleaning food industry equipment) tested and cleaning efficiency was improved by increasing the NaOH concentration. That is, the higher the NaOH concentration, the higher the cleaning rate. On the contrary, it is well known that in the case of WPC, the fouling has the highest cleaning rate at around 0.5% by weight of NaOH, in the similar temperature range of the cleaning fluid.
    [0024] On the other hand, in the work of Tomoaki Hagiwara et al. (“Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning”, Tomoaki Hagiwara et al., Food Control, Vol. 53, July 2015 , p. 35-40) indicates that pretreatment with citric acid reduced the adhesion of egg white to a stainless steel surface. This reduction was also achieved with pretreatment with nitric acid containing citric acid. Reducing the pretreatment time from 120 min to 15 min also succeeded in suppressing the adhesion of the egg white protein. Nitric acid pretreatment containing citric acid showed a greater ability to remove adhering proteins during the cleaning process, especially at elevated temperatures. These results demonstrate that pretreatment with nitric acid containing citric acid could be an excellent option for efficient cleaning of food manufacturing equipment contaminated with egg products.
    [0026] In the study by Martin Roder et al. ("Allergen sanitation in the food industry: A systematic industrial scale approach to reduce hazelnut cross-contamination of cookies", Martin Roder et al., Journal of Food Protection, 73 (9), 2010, p. 1671-9) was investigated the extension and subsequent remediation of hazelnut cross-contamination (HNCC) from biscuits on an industrial scale. Similarly, a product switch from hazelnut ingredient biscuits to hazelnut-free biscuits was made on standard equipment in the food industry. Additional hot water cleaning decreased HNCC, regardless of processing device, to levels equal to or less than 1 mg of hazelnut protein per kg. The need for rinsing with hot water to remove allergens is checked again.
    [0028] Finally, according to X. Wang et al. ("Evaluation of Cleaning Procedures for Allergen Control in a Food Industry Environment", X. Wang, et al., Journal of Food Science, 75 (9), Nov 2010, p.
    [0029] 149-55), a procedure for gliadin removal is established. This information indicates that it is necessary to apply detergent compositions comprising NaOCl or NaOH, or sanitizer solutions to reduce the concentration or removal of gliadin from food industry equipment surfaces. Rinsing with water at a temperature between 40 ° C and 50 ° C is not sufficient.
    [0031] DESCRIPTION OF THE INVENTION
    [0033] An object of the present invention is a detergent composition for the elimination of allergens of a protein nature on a surface. Also part of the invention is a cleaning method that allows the elimination of food allergens from surfaces, in particular those that may be in contact with food in food industry facilities, where this cleaning method comprises using the detergent composition described. in this patent application, or a cleaning solution that is a dilution in water of this detergent composition.
    [0035] In a first aspect, the present patent application refers to a composition, also called "detergent" or "detergent composition" in this document, for cleaning and eliminating food allergens on a surface, characterized in that it comprises, in percentage by weight with respect to the total weight of the composition, including the two limits of each of the specified ranges:
    [0036] - between 1% and 15%, preferably between 2% and 10%, of at least one anionic surfactant;
    [0037] - between 1% and 10%, preferably between 4% and 10%, of at least one non-ionic surfactant;
    [0038] - between 1% and 35%, preferably between 9% and 24%, of a hydroxy compound selected from the group consisting of
    [0039] • between 0% and 10%, preferably between 2% and 6%, of alcohol;
    [0040] • between 0% and 15%, preferably between 5% and 10%, of glycol;
    [0041] • between 0% and 10%, preferably between 2% and 8%, of glycol ether; and • any combination of the above;
    [0042] - between 0.5% and 5%, preferably between 0.5% and 2.5%, of at least one metal ion sequestering agent;
    [0043] - between 0.05% and 2.5% of one or more enzymes, where at least one enzyme is a protease;
    [0044] - between 2% and 15%, preferably between 3% and 10%, of at least one pH regulating agent;
    [0045] - between 0.05% and 1%, preferably between 0.05% and 0.5%, of at least one source of calcium;
    [0046] - between 16.5% and 94.4%, preferably between 40.5% and 81.4% and, more preferably between 45.0% and 75%, of a dissolution medium, preferably water; the sum of these components being less than or equal to 100% of the total weight of the detergent composition.
    [0048] When the sum of the components specified in the preceding paragraph is less than 100% of the total weight of the detergent composition, the composition of the invention may comprise other optional additives, in particular, one or more additives common in the technical field of the invention. . On the other hand, when the sum of the specified components is equal to 100% of the total weight of the detergent composition, the composition of the invention consists of the components specified in the previous paragraph.
    [0050] The detergent composition for the removal of allergens on a surface described in this document can be formed by components of both natural or biological origin and of chemical origin.
    [0052] As dissolution medium, any solvent or mixture of solvents that allows dissolution of the different ingredients of the composition can be used. Preferably, this dissolution medium is water.
    [0054] The detergent composition described herein preferably comprises between 0.05% and 2.5% of a protease, a percentage expressed by weight with respect to the total weight of the composition. These enzymes are hydrolases that act mainly on the peptide bonds of proteins. Depending on whether the peptide bond is terminal or not, we can classify proteases into exopeptidases (aminopeptidases or carboxypeptidases) and endopeptidases. This type of enzyme can also be classified according to: the catalyzed reaction, the catalytic mechanism, or its sequence and structure. If the classification is done based on the order of the catalytic residues of the peptide chain and the sequences that flank them, the protease enzymes can be classified into: serine proteinases, cysteine proteinases, aspartyl proteinases, metallo proteinases and threonine proteinases.
    [0056] The origin of proteases can be of plant or animal origin, or they can be produced by microorganisms. In the present invention, the origin of the proteases can be any of those mentioned above, as well as the obtained by chemical engineering or chemical modification. Likewise, to obtain the detergent composition described in this patent application, commercial proteases can be used, such as, for example, Savinase®, Blaze® Evity, Medley®, Alcalase®, Esperase®, Everlase, Liquanase, Bio- Protease, Maxatase, Maxapem, Purafect®, Properase®, Purastar®, Effectenz ™ or Optimase®.
    [0058] The incorporation of between 0.05% and 1% of a source of calcium in the detergent composition of the present invention makes it possible to stabilize the protease enzymes, avoiding the loss of their globular structure and, therefore, their active center. Calcium chloride, calcium formate, calcium oxide, calcium hydroxide, or a combination of the above can be used as the source of calcium. Preferably, the composition comprises calcium chloride for its easy incorporation, its high dissociation constant and its low influence on the pH of the detergent.
    [0060] In particularly preferred embodiments of the present invention, specific ingredients, in particular the anionic surfactants and sequestering agents mentioned as preferred herein, are selected so that they adversely affect the enzymes as little as possible.
    [0062] In a preferred composition, the protease is a subtilisin. This protease is stable at pH greater than 7, and is commercially available as Savinase®, Blaze® Evity, Medley®, Alcalase®, Bio-Protease or Optimase® from the companies Novozymes, Biocon and Du Pont.
    [0064] In particular, the use of protease from genetically modified Bacillus clausi is preferred as described in ("Protease and amylase enzymes for biofilm removal and degradation of extracellular polymeric substances (EPS) produced by Pseudomonas fluorescens bacteria", I. Phyllis Molobela et al. ., African Journal of Microbiology Research, Vol. 4 (14), July 18, 2010, pages 1515-1524), since the greater efficacy of this protease than that from Bacillus spp .
    [0066] The detergent composition described herein comprises a combination of at least one anionic surfactant and at least one nonionic surfactant. These compounds, with wetting and detergent action, help dissolve and detach the allergenic agent from the surface to be treated. Advantageously, the anionic surfactants comprised in the composition of the present invention have additionally hydrotope function to stabilize the components of the composition in the dissolution medium, preferably water.
    [0068] In preferred embodiments of the present invention, the anionic surfactants are selected from the group consisting of alkylsulfonates, α-olefin sulfonates, alkyl sulfates, alkyl ester sulfates, alkyl benzene sulfonates, sulfosuccinates, alkylcarboxylates, carboxylic acid esters, derivatives of polyoxyethylene carboxylic acids, and any combination of the above. In particular embodiments, the composition (also called "detergent composition" herein) comprises at least one foaming anionic surfactant, preferably an α-olefin sufonate.
    [0070] On the other hand, preferred nonionic surfactants can be selected from the group consisting of polyoxyethylene fatty alcohols, polyoxyethylene fatty acids, ethylene oxide derivatives, propylene oxide derivatives, polyoxyethylene fatty amines, polyoxyethylene fatty amides, amine oxides, alkyl glycosides, biosurfactants, hexitol and hexitol anhydride esters, and any combination of the foregoing.
    [0072] Bio-surfactants are surfactants produced biologically, usually by bacteria. These surfactants comprise a series of compounds whose structure can be simple -such as rhamnolipids, made up of mono and disaccharides linked by glycosidic bonds to hydroxylated fatty acids-, or complex, such as emulsan, a complex polymeric biotensuctant that contains monomeric units of linked heteropolysaccharides. to lipids.
    [0074] The nonionic surfactants selected for this composition are: an amine oxide, a polyoxyethylene fatty alcohol and a combination of the above. The combination of these surfactants is preferred, in particular those specified in the following paragraphs, since this combination allows to obtain an optimal level of detergency and foaming.
    [0076] Amine oxides are excellent suds boosters as they can increase suds over a wide pH range and can additionally act as hydrotropes and mild surfactants. The amine oxide is preferably a coco dimethylamine N-oxide, even more preferably dimethyl lauramine N-oxide or N, N-dimethyldecylamine N-oxide.
    [0078] Polyoxyethylenated fatty alcohols are versatile nonionic surfactants produced by addition of ethylene oxide to fatty alcohols in the presence of suitable catalysts. Its wetting, detergent, emulsifying and foaming properties are given by the combination of the fatty chain provided by the fatty alcohol and the number of ethylene oxide molecules. They can be more or less soluble in the detergent composition, and in some cases they may need a hydrotope component that increases the cloud point of the detergent composition for its complete solubilization. Among the fatty alcohols selected, those with a synthetic chain of C9_C17i preferably C9_C13 alcohols are preferred, with a ratio of ethylene oxide moles between 7 and 10, preferably 9 moles of ethylene oxide.
    [0080] Especially in order to use the detergent composition of the invention to eliminate food allergens of a protein nature from a surface, the use of fatty alcohols with a chain between C9-C13 is particularly advantageous, since they have greater wetting properties and, in addition, have greater detergent efficiency on hard surfaces, i.e. non-textile food industry surfaces, than when using longer chain fatty alcohols. The inventors have also found a better foam holding effect on vertical surfaces when polyoxyethylene fatty alcohol is obtained from C9-C13 chain fatty alcohols.
    [0082] Additionally, the composition described in this patent application comprises a hydroxy compound selected from the group consisting of alcohol, glycol, glycol ether, and any combination of the foregoing. The hydrotropic function of alcohols makes it possible to increase the solubility and miscibility of organic salts in water, homogenizing the active ingredients in solution. Preferably, the alcohols have the formula R3-OH, where R3 is a C1-C3 alkyl chain, since these compounds have a hydrotropic and viscosity-reducing function of the composition. Among the preferred alcohols are ethanol and 2-propanol.
    [0084] On the other hand, the glycols and glycol ethers of the detergent composition of the present invention fulfill a double function: stabilization of the enzymes in the aqueous solution; and a wetting and dissolving function that aids in the wetting and protein denaturation of the allergen and the dissolution of organic components. Preferred glycols and glycol ethers can be selected from the following: butyl glycol, ethylene glycol, ethyl glycol, propylene glycol, triethylene glycol, butyldiglycol, byethylene glycol, glycerol, dipropylene glycol n-propyl ether, dipropylene glycol n-butyl ether-n-glycol, propylene glycol n-butyl ether-n-propylene glycol, propylene glycol n-glycol ether, propyl ether, propylene glycol methyl ether. Among those mentioned, propylene glycol and butyldiglycol are preferred. The weight ratio between alcohol, glycol and glycol ether is preferably in the ratio 1: 3: 2.
    [0086] The detergent composition described in this patent application comprises at least one metal ion sequestering agent, that is, a compound capable of forming soluble complexes with metal ions, especially with calcium and magnesium ions. This improves the detergent properties of surfactants and prevents the precipitation of insoluble metal salts, especially calcium and magnesium. A preferred range in the composition is between 0.5% and 2.5% by weight relative to the total weight of the detergent composition.
    [0088] Some of the sequestering agents that can be used in the composition described in this application can be aminopolycarboxylates such as EDTA (ethylenediaminetetraacetic acid), MGDA (methylglycine diacetic acid), GLDA (n, n-dicarboxymethyl glutamic acid), iminodisuccinic acid, DTPA (acid diethylenetriamine pentacetic), its sodium salts or any mixture of the above; phosphonates such as AEPN (2-aminoethylphosphonic acid), HEDP (1-hydroxyethylidene-1,1-diphosphonic acid), ATMP (aminotris (methylenephosphonic acid)), EDTMP (ethylenediamine tetra (methylenephosphonic acid), DTPMP (diethylenetriaminepenta (methylene) phosphonic acid) , PBTC (phosphobutane-tricarboxylic acid), TDTMP (tetramethylenediaminetetra (methylenephosphonic acid)), HDTMP (hexamethylenediaminetetra (methylenephosphonic acid)), their salts or any mixture of the above.
    [0090] In preferred embodiments of the present invention, the sequestering agent is selected from the group consisting of the sodium salts of EDTA, MGDA, GLDA, iminodisuccinic acid, and any combination of the foregoing.
    [0092] Additionally, the detergent composition described in this patent application comprises at least one pH regulating agent. This compound may be acidic in character, preferably selected from the group consisting of citric acid, phosphoric acid, acetic acid, lactic acid, malic acid, formic acid, and tartaric acid. The pH regulating agent can also be alkaline or basic in character, preferably selected from the group consisting of sodium hydroxide, potassium hydroxide, and alkanolamines (eg, monoethanolamine). In preferred embodiments, a combination of monoethanolamine and citric acid, thus leading to the formation of monoethanolamine citrate.
    [0094] A preferred range of the pH regulating agent in the present composition is between 3% and 10% by weight with respect to the total weight of the detergent composition, so that the pH of the detergent composition is preferably between 7.0 and 9.5.
    [0096] Preferably, all the detergent compositions described can be diluted in water, preferably this dissolution water is at a temperature between 5 ° C and 60 ° C, more preferably between 20 ° C and 40 ° C. A concentration or dose of detergent in this diluted solution (also called "cleaning solution" in this patent application) is between 0.5% and 20% by volume of the detergent composition with respect to the total volume of the diluted solution, preferably between 2% and 6%, and more preferably between 1% and 3% by volume of the detergent composition relative to the total volume of the diluted solution.
    [0098] In preferred embodiments, the cleaning solution can be obtained by dilution as indicated in the previous paragraph, in particular at 3% v / v, of the detergent composition in water at a temperature between 15 and 30 ° C, where the detergent preferably has the following composition, amounts expressed by weight with respect to the total weight of the composition:
    [0099] - between 2% and 10% of α-olefin sulphonate;
    [0100] - between 4% and 10% of a combination of amine oxide and polyoxyethylene fatty alcohol, where the fatty alcohol has a C9-C13 chain;
    [0101] - between 9% and 24% of a hydroxy compound selected from the group consisting of
    [0102] • between 2% and 6% of alcohol selected from ethanol and 2-propanol, • between 5% and 10% of propylene glycol, and
    [0103] • between 2% and 8% of butyldiglycol, where the alcohol ratio:
    [0104] propylene glycol: butyldiglycol is preferably 1: 3: 2;
    [0105] - between 0.5% and 2.5%, of at least one metal ion sequestering agent selected from the sodium salts of EDTA, MGDA, GLDA, iminodisuccinic acid and any combination of the above;
    [0106] - between 0.05% and 2.5% of subtilisin;
    [0107] - between 3% and 10% of pH regulating agent;
    [0108] - between 0.05% and 0.5% calcium chloride; Y
    [0109] - between 40.5% and 81.4% water;
    [0110] the sum of these components being less than or equal to 100% of the total weight of the detergent composition.
    [0112] The present invention also relates to the use of the detergent composition described herein, preferably diluted in water as indicated in the preceding paragraphs, for the removal of food allergens of a protein nature from a surface, in particular from a surface of kitchen facilities. the food industry. In particular embodiments of the present invention, the food allergen of a protein nature is gluten or milk protein.
    [0114] The detergent composition described in this document can be prepared, preferably, following the following procedure:
    [0115] i) mixing an enzyme, preferably protease, with a source of calcium, preferably calcium chloride, and keeping this premix under stirring;
    [0116] ii) on the other hand, add the following components to a deionized water solution, preferably at a temperature between 15 and 30 ° C:
    [0117] to. A hydroxy compound selected from the group consisting of alcohol, glycol, glycol ether, and a combination of the above, preferably is added sequentially:
    [0118] i. glycol,
    [0119] ii. glycol ether, and
    [0120] iii. alcohol;
    [0121] b. non-ionic surfactants,
    [0122] c. anionic surfactants,
    [0123] d. hijacking agent,
    [0124] and. pH regulating agent, preferably monoethanolamine and citric acid to form monoethanolamine citrate, until reaching a pH between 7.0 and 9.5,
    [0125] F. premix with the enzyme obtained in step i).
    [0127] The addition of the components of step ii) takes place while keeping the mixture under stirring and, preferably, spacing the addition of each of the components a period of 2 minutes.
    [0128] A further object of this invention refers to a method for eliminating food allergens on a surface, in particular a surface that may be in contact with food in a food industry installation, characterized in that the method comprises:
    [0129] a) rinsing a surface with water at a temperature between 5 ° C and 60 ° C, preferably between 40 ° C and 55 ° C;
    [0130] b) applying the cleaning solution described in this patent application, preferably by foaming, spraying, spraying or immersion, and keeping the solution in contact with the surface for a period of between 1 min and 60 min, preferably between 5 min and 20 min, and more preferably between 5 min and 15 min; and c) rinsing the surface with potable water at a temperature between 5 ° C and 60 ° C, preferably between 15 ° C and 30 ° C.
    [0132] The specific combination of the composition of the cleaning solution, together with the specific conditions of the cleaning procedure described in this patent application, result in a cleaning method that allows the elimination of food allergens of a protein nature, in particular gluten or protein. of milk, of a surface.
    [0134] Although the use of hot water in the rinse of step c) may favor the elimination of allergens, with the method described here it is not necessary to reach this temperature since the method is effective when this final rinse is carried out at a temperature between 15 ° C and 30 ° C.
    [0136] The cleaning solution can be obtained at the time of application, by diluting the detergent composition as described in this document in water at a temperature between 5 ° C and 60 ° C, preferably between 20 ° C and 40 ° C, or A cleaning solution can be used already diluted to the desired concentration or dose.
    [0138] In particular embodiments, this cleaning solution can comprise, all amounts are expressed in weight relative to the total weight of the cleaning solution:
    [0139] - between 0.05% and 0.3% of anionic surfactant;
    [0140] - between 0.1% and 0.3% of non-ionic surfactant;
    [0141] - between 0.06% and 0.18% of an alcohol:
    [0142] - between 0.15% and 0.3% of a glycol;
    [0143] - between 0.06% and 0.24% of a glycol ether;
    [0144] - between 0.0154% and 0.15% of sequestering agent;
    [0145] - between 0.0015% and 0.075% of one or more enzymes, where at least one of them is a protease;
    [0146] - between 0.09% and 0.3% of a pH regulating agent;
    [0147] - between 0.0015% and 0.015% of calcium source;
    [0148] - between 90.0% and 99.5%, preferably between 98.14% and 99.47%, of a dissolution medium, preferably water and in particular tap water, at a temperature between 20 and 250C;
    [0149] the sum of these components being less than or equal to 100% of the total weight of the cleaning solution.
    [0151] In this cleaning solution, the specific compounds mentioned above are considered preferred when describing the detergent composition of the invention.
    [0153] BRIEF DESCRIPTION OF THE FIGURES
    [0155] Figure 1a: The appearance of a gluten-soiled surface is shown in test 1, after drying of the fouling solution.
    [0157] Figure 1b: The appearance of a gluten-soiled surface is shown in test 1, during the contact time with the cleaning solution foam.
    [0159] Figure 1c: The appearance of the surface of test 1 is shown, after applying the cleaning method to eliminate allergens of a protein nature of the present invention, as described in example 1.
    [0161] Figure 2a: The appearance of various surfaces soiled with milk protein is shown in Example 2, after drying of the fouling solution. In particular, a soiling solution (A) composed of yogurt: flour: water (1: 1: 1) was applied to the surfaces of the photographs included in the upper part; while the surfaces of the lower part show surfaces treated with a fouling solution (B) composed of yogurt: flour: water (1: 1: 2).
    [0163] Figure 2b: The appearance of the surface soiled with the mixture (A) is shown, after applying the cleaning method to eliminate allergens of a protein nature of the present invention, as described in example 2.
    [0165] Figure 2c: The appearance of the surface soiled with the mixture (B) is shown, after applying the cleaning method to eliminate allergens of a protein nature of the present invention, as described in example 2.
    [0167] Figure 3: Results of positive test on milk protein residues.
    [0169] EXAMPLES
    [0171] Example 1: Test method developed to verify the effectiveness of the detergent composition against gluten residues
    [0173] 1.1. Process of soiling of surfaces with gluten
    [0175] A fouling solution was prepared by mixing 33% wheat flour in drinking water. Subsequently, 30 ml of this fouling solution were applied to each surface to be tested (AISI 304 stainless steel), the solution was allowed to drain for 5 seconds and dried in an oven at 40 ° C for 30 min (fig. 1a).
    [0177] 1.2. Cleaning process
    [0179] A surface, previously soiled with gluten, was rinsed as described in section 1.1 (see above), making 4 passes of hot water at 45 ° C. Subsequently, the cleaning solution of the invention was applied to the stainless steel surface in the form of a foam (8 passes). After the last pass, it was allowed to stand for a period of 15 min (Fig. 1b). Finally, the treated surface was rinsed by applying (30 passes) water at a temperature between 20 and 25 ° C at a distance of 15 cm (fig. 1c). During the treatment with the cleaning solution, the stainless steel plate was kept horizontal, to favor contact between the solution and the surface to be treated.
    [0181] This test was carried out with a cleaning solution obtained by dilution, at 3% v / v in tap water at a temperature between 15 and 30 ° C, of a detergent composition that had the following composition, all amounts expressed by weight With respect to total weight of detergent:
    [0182] - 2.2% α-olefin sulfonate,
    [0183] - 3.2% amine oxide,
    [0184] - 2.6% polyoxyethylene fatty alcohol,
    [0185] - 2.4% ethanol,
    [0186] - 7.2% propylene glycol,
    [0187] - 4.8% butyldiglycol,
    [0188] - 0.78% iminodisuccinic acid,
    [0189] - 0.06% subtilisin,
    [0190] - 2.5% monoethanolamine,
    [0191] - 3% citric acid,
    [0192] - 0.1% calcium chloride, and
    [0193] - 71.16% water.
    [0195] The control blank for this test is a surface subjected to the same soiling process as the test surface and the same cleaning process, but without the use of detergent, that is, water was applied instead of applying the cleaning solution foam. . The result on the control or blank surface must be positive for gluten. In this way, it is ensured that the effectiveness of the cleaning process is mainly due to the effect of the detergent used and not only to the cleaning process.
    [0197] 1.3. Gluten residue sampling and checking
    [0199] After the cleaning process described in the previous section, the surface was sampled with the RIDA QUICK Gliadin gluten control swab (strip) (r-biopham). The detection limit of the immunochromatographic test is 1 pg gluten / 100cm2 of surface. The result is expressed as the absence (-) / presence (+) of gluten.
    [0201] To minimize environmental cross-contamination that could interfere with the results, the preparation and the surface fouling process was carried out in a room separate from the room where they were cleaned. In addition, the final cleaning with alcohol of the test surfaces as a stage prior to the execution of another test, was also carried out in a separate room. The previous cleaning with hot water and detergent was carried out in the same room in which the cleaning protocol to be tested was executed.
    [0202] 1.4. Results:
    [0207] These results show that the surfaces treated with a cleaning solution, applying the method described in this patent application, are able to eliminate the remains of gluten from the treated surfaces.
    [0209] Example 2: Test method developed to verify the effectiveness of the detergent composition against milk protein residues on surfaces
    [0211] The development of a test method was carried out to evaluate the effectiveness of a cleaning process for the removal of milk protein residue from surfaces. To do this, a soiling solution and a method for soiling surfaces with milk protein residues were defined, the sampling and analysis method of the surfaces was selected to verify the presence / absence of milk protein on the surfaces.
    [0213] The test to verify the effectiveness of removing milk protein residues from surfaces of the detergent compositions of the present invention was based on the evaluation by comparison with a similar cleaning process, but without the use of chemical agent (blank).
    [0215] The surfaces on which the effectiveness of the detergent compositions against the removal of milk protein were tested were made of AISI 304 stainless steel, and each had an area of 10 x 10 cm2.
    [0216] 2.1. Process of soiling surfaces with milk protein
    [0218] In the beginning, the fouling solution was composed, in addition to milk with starter culture (yogurt), also with flour to improve its adherence to the surface and thus guarantee that traces of milk protein remain on the surface after rinsing with water. Various concentrations of flour were tested, as well as different drying times from 30 min to 2 hours. Concluding that 1 hour of drying was enough to ensure adequate adhesion of the protein.
    [0220] In order to ensure that the residue consisted exclusively of milk protein residues, it was decided to check whether it was possible to improve the adhesion of the fouling solution, instead of adding flour, improving the drying process of the fouling solution on the surface. That is why different temperatures and drying times were tested. In this way, it was concluded that at 50 ° C and for one hour of drying it was enough to obtain surfaces that after cleaning with water gave positive in the presence of milk protein.
    [0222] The fouling method developed to carry out this test is defined below:
    [0224]
    [0227]
    [0228]
    [0231] 2.2. Cleaning process
    [0233] The cleaning method that has been carried out to carry out this test is defined below:
    [0235]
    [0238] The cleaning solution used for cleaning the surface is the same as the one used in Example 1 (see above).
    [0240] 2.3. Sampling and checking of residue:
    [0242] For the determination of the presence or absence of milk protein residues on the surface, a rapid detection kit for commercial milk protein residues from r-biopharm (bioavid) was selected. Specifically, the test for the qualitative determination of the presence of milk (lateral Flow milk). It is a rapid test (10 min) with a detection limit of 1 ppm for casein and p-lactoglobulin. Figure 3 shows a positive test result for lactic protein residues.
    [0244] One of the main allergens in milk is casein, which is not specific to cow's milk but is also a component of sheep and goat milk. Plactoglobulin is a whey protein that is heat labile.
    [0245] The sampling method consists of sampling the surface (about 10 cm2) with a swab previously moistened with a PBS Tween solution. The swab is placed in a container with 1 ml of PBS Tween. Add 0.2 ml of the previous solution to the reaction vial, adding 7 drops of the reagent. Wait 5 minutes and then insert the test strip from the kit. After 3 minutes, the result can be read. If only a pink line appears, the test is valid and negative (-) in the presence of milk protein (<1ppm). On the other hand, if two pink lines appear, the test is valid and the result is positive in the presence of milk protein residues (> 1ppm).
    [0247] 2.4. Results
    [0252] These results show that the surfaces treated with the cleaning solution, applying the method described in this patent application, are able to eliminate the traces of milk protein from the treated surfaces.
    权利要求:
    Claims (15)
    [1]
    1. - A detergent composition comprising, in percentage by weight with respect to the total weight of the composition:
    - between 1% and 15% of at least one anionic surfactant;
    - between 1% and 10% of at least one non-ionic surfactant;
    - between 1% and 35% of a hydroxy compound selected from the group consisting of
    • between 0% and 10% alcohol;
    • between 0% and 15% glycol;
    • between 0% and 10% glycol ether; Y
    • any combination of the above;
    - between 0.5% and 5% of at least one metal ion sequestering agent;
    - between 0.05% and 2.5% of one or more enzymes, where at least one enzyme is a protease;
    - between 2% and 15% of at least one pH regulating agent;
    - between 0.05% and 1% of at least one source of calcium; Y
    - between 16.5% and 94.4% of a dissolution medium;
    the sum of these components being less than or equal to 100% of the total weight of the detergent composition.
    [2]
    2. - The detergent composition according to claim 1, wherein the dissolution medium is water.
    [3]
    3. - The detergent composition according to any one of claims 1 to 2, wherein the protease is a subtilisin.
    [4]
    4. - The detergent composition according to any one of claims 1 to 3, wherein the anionic surfactant is selected from the group consisting of alkylsulfonate, α-olefin sulfonate, alkylsulfate, alkyl ester sulfate, alkyl benzene sulfonate, sulfosuccinate, alkylcarboxylate, ester of carboxylic acid, polyoxyethylene carboxylic acid derivative and any combination of the above.
    [5]
    5. - The detergent composition according to any one of claims 1 to 4, wherein the non-ionic surfactant is selected from the group consisting of polyoxyethylene fatty alcohol, polyoxyethylene fatty acid, ethylene oxide derivative, propylene oxide derivative, polyoxyethylene fatty amine, polyoxyethylene fatty amide, amine oxide, alkyl glucoside, biotensuctant, hexitol and hexitol anhydride ester, and any combination of the foregoing.
    [6]
    6. - The detergent composition according to any one of claims 1 to 5, wherein the anionic surfactant is an α-olefin sulfonate; and the nonionic surfactant is a combination of an amine oxide and a polyoxyethylene fatty alcohol.
    [7]
    7. - The detergent composition according to any one of claims 5 to 6, wherein the amine oxide is a coconut N-oxide dimethylamine; and the polyoxyethylene fatty alcohol is a Cg-C17 alcohol with a mole ratio of ethylene oxide between 7 and 10.
    [8]
    8. - The detergent composition according to any one of claims 1 to 7, where the alcohol has the formula R3-OH, where R3 is a C1-C3 alkyl chain.
    [9]
    9. - The detergent composition according to any one of claims 1 to 8, where the weight ratio between alcohol: glycol: glycol ether is 1: 3: 2.
    [10]
    10. - The detergent composition according to any one of claims 1 to 9, wherein the sequestering agent is a sodium salt of an aminopolycarboxylate selected from the group consisting of ethylenediaminetetraacetic acid, methylglycine diacetic acid, n, ndicarboxymethyl glutamic acid, iminodisuccinic acid and a combination of the above.
    [11]
    11. - A cleaning solution comprising between 0.5% and 20% by volume of the detergent composition described in any one of claims 1 to 10, with respect to the total volume of the cleaning solution, and water.
    [12]
    12. - Use of the detergent composition described in any one of claims 1 to 10, or cleaning solution described in claim 11, to remove food allergens of a protein nature from a surface.
    [13]
    13. - A method to eliminate at least one food allergen of a protein nature from a surface, characterized in that the method comprises:
    a) rinsing a surface with water at a temperature between 5 ° C and 60 ° C;
    b) applying the cleaning solution described in claim 11 and keeping this solution in contact with the surface for a period of between 1 min and 60 min; Y
    c) rinse the surface with potable water at a temperature between 5 ° C and 60 ° C.
    [14]
    14. - The method according to claim 13, wherein the cleaning solution is applied by a technique selected from the group consisting of foaming, spraying, spraying and dipping.
    [15]
    15. - A method according to any one of claims 13 to 14, wherein the method comprises:
    a) rinsing a surface with water at a temperature between 40 ° C and 55 ° C;
    b) applying the cleaning solution described in claim 11 and keeping the solution in contact with the surface for a period of between 5 min and 20 min; and c) rinsing the surface with potable water at a temperature between 15 ° C and 30 ° C.
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    同族专利:
    公开号 | 公开日
    ES2811080B2|2021-12-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CA2049097A1|1990-08-15|1992-02-16|Thomas Weber|Anionic-rich, high ph liquid detergent compositions containing subtilisin mutants|
    WO2001007575A2|1999-07-22|2001-02-01|The Procter & Gamble Company|Subtilisin protease variants having amino acid deletions and substitutions in defined epitope regions|
    ES2663433A1|2016-10-11|2018-04-12|Suavizantes Y Plastificantes Bituminosos, S.L.|COMPOSITION AND METHOD TO CONTROL AND ELIMINATE THE FORMATION OF BIOFILMS IN SURFACES |
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