Abstract
In order to prevent the putrefaction of boiled milled rice keeping in commercial electronic jars at various temperatures, the inhibitory activity of glycerol monocaprylate with sucrose fatty acid ester and potassium pyrophosphate, all of which are approved as the food additives, has been tested against the bacteria isolated from the putrefied rice. As a result, it was found that this composition exhibits more effective inhibition of bacterial growth than that of glycerol monocaprylate alone, and also good detergency to remove the bacteria on surfaces of the inside container in an electronic jar.
In addition, it was also verified that the composition is to be sufficient for bacteriostatic activity from the results obtained by practically using electronic jars.
