Abstract: Certain embodiments of the presently described technology provide methods for providing an atomized food preservation solution to food stored in a refrigerator. The methods include dissolving a soluble food preservative in water to form a food preservation solution and delivering the food preservation solution to an atomizer which atomizes the food preservation solution to distribute the solution to food stored in the refrigerator. Also, described are embodiments of a food preservation solute dispenser for use in the methods. The food preservation solute dispenser is adapted for placement along an atomizer fluid supply path at a location where fluid will flow over the food preservation solute dispenser. The food preservation solute dispenser provides a food preservative to be dissolved in water along the fluid supply path as fluid flows over the food preservation solute dispenser.

Abstract: The present invention provides a non-naturally occurring animal feed and attractant that mimics the shape of a naturally occurring object, such as a food source, and has a size and shape that is easier to hold than traditional feeds. The invention provides a non-naturally occurring animal feed having a more durable, chemical-free water resistant seal that is safer and more environmentally sustainable. The invention provides a non-naturally occurring animal feed having a combination of minerals, vitamins, and other ingredients designed to promote deer healthiness and antler growth. Furthermore, the present invention provides methods and processes for manufacturing embodiments of the inventive non-naturally occurring feed.

Abstract: A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: (A) a mixture of water and calcined shell powder, (B) a non-spore bearing plant, (C) a spore bearing plant, and (D) salt.

Abstract: A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish; wherein the stabiliser composition comprises an aqueous solution of: cellulose gum ?5-25% modified starch 16-50% thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and wherein the impregnated substrate is coated with an aqueous coating comprising 0.

Abstract: The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce.

Abstract: A method and composition for osmotically dewatering a freshly cut fruit product and optionally infusing the fruit product to improve or alter the sensory characteristic of the fruit, particularly when the fruit is a pome fruit variety, such as an apple or pear. The dewatering composition can be used by the consumer or food service person to prepare ready to eat fresh-cut fruit slices that exhibit improved or unexpected sensory characteristics comprising a mixture of xylitol, dextrose, natural or organic flavoring agent and optionally, citric acid, ascorbic acid, or enzyme, and optionally infusing the fresh-cut fruit by treating the fruit with the dewatering composition directly applied to the cut surface, or by dipping the cut surface into the composition.

Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain about 0.1 to 10% added rice bran oil. The rice bran oil ingredient can be incorporated into the dough and/or topically applied. The rice bran oil provides the processing advantages of oil addition during processing with low or now transfatty acids but with extended shelf stability. The finished fortified cereal products are not only organoleptically desirable but almost indistinguishable from their counterparts containing hydrogenated fats.

Abstract: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.

Abstract: The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of freezing or cooling. The referred to process further allows keeping the natural characteristics of the processed food, such as flavor and texture. The process for preserving different foods of the present invention comprises the steps: a. Packing food in a package; b. Heating the food/package system keeping the food in contact with the atmospheric air external to the package; c. Changing the gaseous composition inside the package containing food; d. Closing/sealing the package containing food; e. Thermal treatment of the closed/sealed package containing food; and can be used for several types of foods comprising, among them, fish, seafood, poultry, meat, pork, cold cuts, pastes, pasta, cereals, vegetables, fruits, dairy products, ready food, desserts or mixtures thereof.

Abstract: The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce.

Abstract: The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto the surfaces of said shaped baked product, said spray being provided from sprayers located in at least two directions so as to deposit natamycin in an amount from 0.5 to 10 ?g per cm2 of surface area, and removing sprayed natamycin solvent from said surfaces. According to an embodiment of the invention, the solvent is removed by means selected from heat, blowing, micro waves and any combination thereof. The present invention further relates to the use of the heat in a hot baked bakery product for the removal of natamycin solvent sprayed onto the surfaces of said bakery product.

Abstract: A shelf stable intermediate moisture baked food product having moisture retention and migration control and methods of manufacture is provided. In one embodiment, the shelf life extending moisture control system for an intermediate moisture developed food composition has a humectant blend, a hydrocolloid blend, and a hydrophobic blend. Another embodiment provides developed food composition having a water activity (AW) range of about 0.5 to 0.75. A method to manufacture a food composition can first develop a humectant/hydrocolloid matrix, then coating it with a hydrophobic oil/emulsifier blend. This hydrophobic surface coating on an already formed matrix creates a desired moisture barrier, while the humectants/hydrocolloids inhibit moisture migration.

Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.

Abstract: A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propane polyol containing solution for a period of time sufficient to allow the propane polyol to coat and penetrate into the ingredients and form propane polyol coated and impregnated aquatic animal food. The impregnated aquatic animal food can then be removed from the propane polyol containing solution and cooled. The propane polyol impregnated animal food remains pliable when cooled to a temperature of ?15° C.

Abstract: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.

Abstract: The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving the same exist, including cooling, vacuum packaging, and the use of synthetic stabilizers, there is a need for improved methods of preserving nuts and seeds, as well as products comprising the same. According to this invention antioxidant extracts of plants from the Labiatae family, such as rosemary, sage, balm, oregano, summer savory, mint and thyme, which are natural antioxidants, are used for stabilisation nuts and/or seeds, as well as products comprising the same.

Abstract: The process and apparatus of the present invention is directed to an auger system that continuously sanitizes transported food products prior to processing and consumption. The auger system is designed to increase and enhance the surface and sub-surface area exposure of a transported food product to a liquid and/or gaseous sanitizing material. The auger system includes specialized flights and attachments for the agitation and/or turning of the transported food product to affect the sanitizing process by exposing a substantial portion of the surface of the transported food product to the liquid and/or gaseous sanitizing material.

Abstract: In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, especially certain bromine-based microbiocides. Described are the particular microbiocides used and the substantial advantages of using such materials, in some cases as concentrated solutions and in other cases as dilute solutions.

Abstract: A process for preparation of food snack comprising steps of soaking raw cereals in water, boiling, freeze drying followed by addition of dry ingredients. A process for preparation of vegetable preparation comprising steps of boiling of vegetable/cereal followed by freeze drying and addition of dry ingredients. A process for preservation of vegetables comprising steps of soaking, blanching/boiling and freeze drying followed by application of a layer. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. The ingredients are freeze, dried wherever required.

Abstract: It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto.

Abstract: An environmentally friendly process for treating crops, especially sweet potatoes, to prevent or at least inhibit deterioration of the edible plant matter, involves contacting the plant matter with an aqueous composition including phosphonic acid, also known as phosphorous acid, together with at least one of citric acid, phosphoric acid and sulfuric acid, preferably at least phosphoric acid, sufficient to lower the treating water to a pH of less than 4, and also containing at least one of the metals or metal ions of silver, copper and zinc in an amount of 1 to 1,000 ppm. The composition may optionally also contain hydrogen peroxide.

Abstract: [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterification reaction and satisfying the following requirements (A) to (D): (A) iodine value: 15 to 29; B) amount of trans fatty acids in the constituent fatty acids: 16 to 29% by mass; (C) amount of lauric acid in the constituent fatty acids: 13 to 28% by mass; and (D) total amount of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids: less than 10% by mass.

Abstract: The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said composition is an aqueous dispersion comprised of: (a) a hydrophobic component comprising at least one member of the following group consisting of natural wax, or vegetable oil; (b) an alkali agent; (c) water, wherein components (a) and (b) are derived from natural biological sources. The invention also relates to a method for application of the composition.

Abstract: Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the alkali metal salts of phosphorous acid in combination with Imazalil.

Abstract: The present invention provides an apparatus and a method for storing foodstuff comprising: a container for accommodating water and the foodstuff; at least one electrode unit having a negative electrode within the container and a positive electrode therewithin facing the negative electrode; and a power supplier for supplying electric power to the electrode unit, thereby inducing electrolysis between the negative electrode and the positive electrode set apart from each other so as to generate oxidants, and removing bacilli of decaying foodstuff by the oxidants, and thus, maintaining the freshness of foodstuff for a long time without freezing or refrigeration.

Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.

Abstract: Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.

Abstract: An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.

Abstract: The invention relates to the use of silicon in food.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: The invention is generally related to methods and compositions for improving sensory and shelf life characteristics of raw meat products. More specifically, the invention relates to meat marinade compositions comprising a plant extract product comprising at least one bioflavonoid compound, and optionally, an organic acid suitable for use on a meat product, methods of making such meat marinade compositions, and methods of treating raw meat products with same.

Abstract: The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and (b) heat treating the food material to form the finished food product, wherein due to application of the thiol agent in alkaline solution, the finished food product comprises reduced level of acrylamide compared to a product which has not been treated with the acrylamide reduction agent in alkaline solution before heating. In addition, the present invention provides a food production produced by the method of the present invention.

Abstract: The combination of N?-long chain alkyl of di basic amino acid alkyl ester acid salt biocides with liquid smoke compositions results in the extension of cidal activity not normally found in the preservation of foods treated solely with the amino acid biocides of this invention.

Abstract: The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart dough, fritter dough and the like), preservation of foods, etc.

Abstract: Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.

Abstract: The present invention includes compositions and methods for the treatment of plants against pathogens, elimination of insects and to increase the shelf-life of fruits and vegetables that includes coating the plant with undiluted aloe vera gel.

Abstract: Disclosed is a composition of matter comprising a defined dispersion of lactoferria immobilized on a naturally occuring substrate via the N-terminus region of the lactoferrin. Compositions comprising immobilized lactoferrin (Im-LF) are used in a method for reducing the microbial contamination of a composition subject to microbial contamination, which is also disclosed, and which encompasses a method for reducing the microbial contamination of a foodstuff, such as a meat product. Foodstuffs treated by the method are disclosed, including meat products. A method of inhibiting the growth and/or adhesion of a microbial species on a food-contacting surface f a material for food packaging or food handling with Im-LF is also disclosed. Food containers and food-handling implements so treated are also disclosed, as are antimicrobial cleansers, polishes, paints, sprays, soaps, or detergents containing Im-LF for applying to an inanimate surface.

Abstract: The aqueous dispersion comprises, with reference to 100 parts of water, from 1 to 150 parts of a polymer the monomeric units of which are selected from the group consisting of ethylene, vinyl and acrylic esters of saturated fatty acids having from 2 to 16 carbon atoms, vinyl versatate, and maleic and formic acid esters of saturated alcohols having from 4 to 8 carbon atoms, and from 0.01 to 5 parts of an ion-exchange zeolite containing silver and/or copper ions. The dispersion is intended for the treatment of rinded cheeses so as to form a coating film containing the above-indicated polymer and zeolite.

Abstract: Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method involves contacting animal or poultry carcasses or seafood or parts thereof at least once with at least one of the following: (i) a polysulfated polysaccharide, (ii) carboxymethyl cellulose, or (iii) guanidine or arginine, optionally together with sodium chloride and at least one non-ionic surfactant, or (iv) mixtures thereof, in an amount effective to detach microorganisms (e.g., bacteria) from, or inhibit microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof.

Abstract: The present invention relates to the use of aqueous copolymer poly(vinyl ester) dispersions which comprise cellulose ethers in an amount up to a maximum of 0.45% by weight in food-coating compositions, and also food-coating compositions which comprise these aqueous copolymer poly(vinyl ester) dispersions, and their use in the coating of food, especially in the production of hard cheese.

Abstract: An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting finish preparation. Upon finish preparation as by finish frying in hot oil, the potato products exhibit substantially reduced crumb generation. The improved process is particularly useful when parfrying and/or finish frying the potato products in a liquid or substantially non-hydrogenated oil, such as a zero grams Trans Fat (ZGTF) oil, with dramatically reduced crumb generation upon finish fry preparation while retaining a substantially optimized balance of sensory characteristics.

Abstract: A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product. Specifically, adding conjugated linoleic acid to the pet food product includes the steps of adding conjugated linoleic acid to a pet food meal pre-mix, extruding the conjugated linoleic acid containing premix to form the pet food product, cutting the pet food product to size, and drying the pet food product. The method can further include the step of coating the dried, cut to size pet food product with conjugated linoleic acid.

Abstract: Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

Abstract: The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.

Abstract: The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at least one component of the flavonoid biosynthetic pathway in a suitable medium. The composition of the present invention may additionally comprise one or more plant growth regulators of the cytokinin type, one or more antioxidants, a membrane stabilizing agent, a surfactant, or any combination thereof. The composition may be applied to produce as a spray, drench, dip, or a vapour and at either the pre-harvest stage or post-harvest stage.

Abstract: In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, especially certain bromine-based microbiocides. Described are the particular microbiocides used and the substantial advantages of using such materials, in some cases as concentrated solutions and in other cases as dilute solutions.

Abstract: A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhibiting amount of active bromine resulting from the addition to the medium of (i) at least one 1,3-dibromo-5,5-dialkylhydantoin in which one of the alkyl groups is a methyl group and the other alkyl group contains in the range of 1 to about 4 carbon atoms or (ii) a solution thereof, or (iii) both of (i) and (ii). Such contacting inhibits contamination of the carcasses by microorganisms, even at least some bacteria that are resistant to antibiotics or antibacterials. Also described are improvements in a poultry chill tank containing an aqueous medium and a plurality of poultry carcasses in contact with the medium.

Abstract: A method of isolating, purifying and recrystallizing substantially pure lutein, preferably from saponified marigold oleoresin in its pure free form, apart from chemical impurities and other carotenoids. Lutein may be used as an analytical standard or in cancer prevention trials and as a safe and effective color additive for human food.

Abstract: A method of isolating, purifying and recrystallizing substantially pure lutein, preferably from saponified marigold oleoresin in its pure free form, apart from chemical impurities and other carotenoids. Lutein may be used as an analytical standard or in cancer prevention trials and as a safe and effective color additive for human food.

Abstract: A method of isolating, purifying and recrystallizing substantially pure lutein, preferably from saponified marigold oleoresin in its pure free form, apart from chemical impurities and other carotenoids. Lutein may be used as an analytical standard or in cancer prevention trials and as a safe and effective color additive for human food.