Abstract: The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated product a preparation called an LP system comprising a mixture of the enzyme lactoperoxidase, a thiocyanate and an oxygen donor. The depositing may in particular be carried out by pulverizing or immersion in a bath. The treatment according to the invention preserves the product against most of the pathogenic or saprophytic germs susceptible of developing on these products, in particular bacteria of the genus Listeria, and in the absence of decomposition of the product and with no risk for the consumer.

Abstract: Preharvest peaches, postharvest apples and postharvest grapes are coated with Bacillus subtilis B-3 to inhibit growth of brown rot, gray mold rot and bitter rot.

Abstract: Alfalfa, grass and other hay crops are sprayed with a coating agent such as a terpene to prevent leaf-shedding during drying or harvesting.

Abstract: L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.Other non-toxic indoles such as L-proline have identical properties in specifically blocking the formation of heterocyclic amino type mutagens and carcinogens, as do mixtures of L-tryptophan and L-proline.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat ceral. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: A feed additive for ruminants, which comprises cores containing an acid salt of a basic amino acid, and a first coating layer and a second coating layer coated sequentially on the surface of each core, wherein said first coating layer contains at least one first coating agent selected from the group consisting of a neutral or weakly acidic organic substance, a substantially neutral fine powder of inorganic substance, a non-ionic hydrophilic polymer substance and an anionic hydrophilic polymer substance and being physiologically acceptable to the ruminants, and the second coating layer contains as a second coating agent a polymer soluble or swellable in water in an acidic region of a pH of at most 5.5.

Abstract: A process and sulfite-free solution for use in preserving fresh-peeled vegetable and fruits, as well as fresh leafy vegetables. Fresh peeled potatoes, other peeled vegetables and fresh peeled fruits are preserved by a first dipping process or spraying employing a mixture of the commerical preservative SPORIX (tm) and citric acid. After trimming, the peeled vegetables are subjected to a second exposure to the same solution; and thereafter, the peeled vegetables are packaged and refrigerated for up to 12 days without suffering discoloration or putrificatiohn. Leafy vegetables, after a similar but shorter treatment, are storable for up to 9 days before consumption.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by meltspinning techniques and comprise an active agent and a wall material.

Abstract: A spray apparatus for the treatment of a harvested crop, the apparatus including a high voltage electrostatic spray head, a sprayhood surrounding the sprayhead and having an aperture opposite the sprayhead and insulating means to suspend the sprayhood with the aperture adjacent a region of a conveying path to establish and maintain the sprayhood covering said region of said conveying path, the sprayhood having on the outside an insulating cover and inside the cover an extensive insulated electrode extending around and above said aperture, the electrode being energizable in operation to a potential similar to that applied to the sprayhead, whereby the support means and electrode together permit the application of an electrostatically charged spray from the sprayhead in a controlled manner throughout said region of the conveying path under the sprayhood to a quantity of crop conveyed past on the conveying path in a regular manner.

Abstract: The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.

Abstract: A method of extending the shelf life and of enhancing the keeping quality of fruits which comprises contacting said fruits with amines selected from the group consisting of naturally occurring monoamines, diamines, polyamines related amino acids and their non-toxic salts; esters of naturally occurring related amino acids; naturally occurring precursors of monoamines, diamines, polyamines and their non-toxic salts; naturally occurring metabolites of monoamines, diamines, polyamines and their non-toxic salts; and synthetic analogues of the naturally occurring monoamines, diamines, polyamines and their non-toxic salts.

Abstract: An improved coating for sticky fruits and a process for preparing such coated fruits are disclosed.More particularly, the coating of the invention comprises a vegetable wax, a vegetable oil, a wetting agent and a protein.The process of the invention comprises the steps of:(a) coating the fruit with a composition comprising a wetting agent and a suspension of a vegetable wax in a vegetable oil,(b) adding to the fruit a composition comprising a protein,(c) removing excess mixture from the fruit, and(d) drying the fruit.

Abstract: Fish fillets, particularly those from high fat fish, can be storage stabilized and yield stabilized by means of a composition containing an alkali metal tripolyphosphate hydrated with lemon juice solids, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Abstract: A feed additive for ruminants, which comprises core containing a carbamate of a basic amino acid and coated with a polymer coating agent soluble or swellable in water in an acidic region of a pH of at most 5.

Abstract: A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively prevents the discoloration of vegetables such as potatoes. Citric acid and cysteine, combined in the ratio of about 1 part cysteine to about 25 to 30 parts citric acid, may effectively prevent the blackening of potatoes when applied in solutions of about 0.5 to 0.7 percent by weight in water. A water solution of cysteine and citric acid in which the citric acid does not exceed 1 percent by weight, and the cysteine does not exceed 0.05 percent by weight of the solution, effectively prevents such blackening. Citric acid/cysteine compositions are rendered even more effective in the presence of very low concentrations of ascorbic acid; for example, about 0.1 percent to about 0.3 percent by weight in the water solution.

Abstract: A method for protecting whole citrus fruit or vegetables from chilling injury comprises the step of treating the skin of the fruit or vegetable with a medium containing squalene or a squalene-derivative.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat cereal. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: Pigment compositions useful for supplementing marine animal feeds comprise comminuted Haematococcus cells treated to degradation of carotenoids, typically by coating or by combination with an anti-oxidant. Encysted Haematococcus cells are ground at cryogenic temperatures, typically by combining the cells with liquid nitrogen in a suitable impact mill. The resulting powder has an average particle size below about 5 .mu.m. Usually, the Haematococcus will be grown in large-scale culture ponds under controlled conditions.

Abstract: The present invention relates to a liquid, shelf-stable ready-to-use baker's wash for coating bakery products such as rolls, bread and pie crusts. The wash can be applied either before or after baking to provide a shine to the bakery product. The present invention also relates to a preservative composition which may be used in the inventive bakery wash or otherwise to control both fungal and bacterial growth. The preservative composition contains a mixture of methyl-and propylparabens, wherein the ratio of the percent by weight of the methylparaben to that of the propylparaben is at least 1.25 to 1.

Abstract: A method of preserving agricultural products or materials such as hay and silage is disclosed. The method comprises the utilization of a composition for coating the material in order to form a water-repellent protective coating thereon. Preferably the coating includes a preserving agent, having substantial antimicrobial activity. Further, in some instances the coating may include an adhesive forming constituent enabling outer layers of material to become tightly bound in the stack, bale or pile of material being treated. When the latter adhesive compositions are utilized, the treated material tends to retain its physical integrity, against loose portions becoming detached therefrom. Also disclosed are preferred compositions for achieving the methods of treatment, and also preferred methods for preparing certain of the preferred compositions.

Abstract: Freshly harvested pineapple intended for sale in the fresh fruit market is treated with effective amounts of a nonionic or anionic surfactant-containing solution to inhibit internal browning. The fresh condition of the fruit is maintained for an increased period of time and the shelf life of the fruit is extended.

Abstract: The invention relates to a composition for the treatment of fruits and vegetables by thermal fogging. The composition comprises from 2% to 25% by weight of at least one active protective and/or preserving substance, in solution or in dispersion in an aqueous medium containing a mixture of at least two emulsifiers having each an HLB value of 3 to 20, this mixture having an average HLB value of 8 to 15, and the active substance, when it is solid and does not give a true solution in said medium, being in the form of particles smaller than 1 micron.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots, in one embodiment, to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and (c) placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition. In another embodiment, the process includes subjecting the carrots to a vacuum, breaking the vacuum in the presence of water and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: A system for applying a coating of wax and fungicide to the surface of fruit applies the coating in two stages. The first stage sprays onto the fruit a mixture of both wax and fungicide, while a second stage sprays onto the fruit wax alone. The fungicide is thereby concentrated immediately adjacent the fruit, where it is most effective in controlling fruit decay, and the wax is at its full concentration at the outside of the coating, where it can provide an optimum surface shine.

Abstract: A dehydrated food which is obtained by cooking a food material selected from among, for example, flesh or fish meat, vegetables, fruits, nuts and dough for fried bun or fried cake in erythritol instead of an edible oil employed in a conventioal frying process; and thus has a surface formed by the erythritol. This dehydrated food has a crispy texture and a prolonged shelf life. Further it is low-caloric compared with conventional food products fried in an oil and thus preferable from the viewpoint of maintaining the health.

Abstract: A method of treating an edible tissue to improve its shelf life which comprises contacting the tissue with a liquid treating agent comprising an inert carrier, preferably an ester of alginic acid, and a food grade organic acid, preferably acetic acid. In a particular method according to the invention the tissue is treated with a second agent comprising alginic acid to form a material capable of encapsulating the tissue.

Abstract: Composition for feeding ruminants, containing a water-soluble biologically active substance which is stable in a medium whose pH is greater than or equal to 5 and which permits the release of the active substance in a medium whose pH is less than 3.5, comprising:a core containing the active substance, which has optionally undergone a surface treatment,a first coating layer consisting of a film-forming substance sensitive to pH variations, optionally in combination with an inorganic filler, anda second coating layer consisting of a hydrophobic substance, optionally in combination with an inorganic filler.

Abstract: A method of spraying grapes, comprising traversing harvested grapes from a harvester into a bin, and spraying a series of pulses of preservative liquid over the harvested grapes before they enter the bin, and adjusting either the "OFF" time or the "ON" time of the pulses so that the spray quantity is matched to the harvesting rate.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: A detergent composition harmless to human body and animals. More particularly, the present invention discloses a detergent composition comprising form 15 to 30 weight percent of sodium chloride, form 10 to 35 weight percent of organic alcohol, from 8 to 25 weight percent of coconut oil and the balance essentially water. The detergent composition of the present invention is effective in removing pollutants such as residual toxicity, bacteria and fungi from the surface of foods such as vegetables and fruit. The detergent composition of the present invention is also effective in inhibiting the growth of bacteria and fungi.

Abstract: The invention is a preservative coating for solid animal feed supplement and a method for its application. The solid feed supplement is produced as a viscous liquid that gels into a hard solid after it has been poured into molds which are usually the cartons for the final supplement packages. The preservative coating is a digestible film former which, optionally, contains an effective amount of mold inhibitor.

Abstract: A process for sterilizing spices, in particular whole spices, by heat treatment in a sealed container at a temperature above 100.degree. C. and coating with an edible material. This provides profound sterilization without loss of aroma and taste.

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Abstract: A fish product comprising a fillet of fish coated with an edible oil sufficiently to provide surface penetration to the extent to prevent excretion of the juices and exclusion of air and further coated with an adhering layer of crumbs such as bread or cracker crumbs. The thus treated fillet can be cooked immediately for consumption or deep frozen for future use.

Abstract: L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.

Abstract: A process for preparing preserve of radish which comprises cleanly washing the raw material, dressing the raw material, shape-retaining by plasticization, heat treating for deodorization, impregnating with sugar solution in progressive stages, and preserve of radish prepared according to the above process.

Abstract: A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: A method for treating postharvest stone fruit to prevent or inhibit brown rot of stone fruit with effective amounts of any of the following active ingredients in a carrier is disclosed: Bacillus subtilis B-3; Bacillus subtilis B-3 in combination with 2,6-dichloro-4-nitroaniline; Bacillus subtilis B-3 in combination with water based wax; and, Bacillus subtilis B-3 in combination with paraffin and mineral oil base.

Abstract: The reddish pericarp color of whole fresh lychee fruit is preserved by applying a composition of a food acid, an edible reducing agent, and a carbohydrate thickener to the pericarp surfaces, and thereafter storing the coated fruit at a low temperature. After initial coating, the lychee fruit is preferably frozen and then recoated before storage in frozen condition.

Abstract: A method for preservation of fish consists in that the original product is salt-cured and held, whereupon the fish is given a protective coating of a polymer composition containing polyvinyl alcohol, a mixture of poly-hydroxyethyleneglycol ethers of monoethanolamides of synthetic fatty acids of the C.sub.10 -C.sub.16 fraction, sorbic acid, glycerol and water, the mass percentage content of the components of said polymer composition being as follows:______________________________________ polyvinyl alcohol 0.1 to 25.0 mixture of polyhydroxyethyleneglycol 0.00024 to 0.06 ethers of monoethanolamides of synthetic fatty acids of the C.sub.10 -C.sub.16 fraction sorbic acid 0.01 to 4.0 glycerol 10 to 15 water to make up 100, ______________________________________whereupon the thus-obtained coated fish is treated with an aqueous modifying solution of the following mass percentage composition: ______________________________________ modifier 1 to 25 water to make up 100.

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Abstract: Material for drying cut plants includes a drying agent providing a basic pH of at least 11 and becoming at least partially insoluble at a pH no greater than approximately 13.4. Such agent saponifies the wax on the stems as the plant dries and as the pH of the drying agent accordingly increases. Such agent is selected from a group consisting of the carbonates, phosphates and silicates, and a combination of the hydroxides, carbonates and bicarbonates, of at least one of sodium and potassium. The drying agent may have a concentration of about 3 to 6 pounds per ton of dried cut plants. The material also includes a mold inhibiting agent having properties of remaining inactive until the occurrence in the plant of conditions inducing molding and of then reacting with the moisture to inhibit mold formation. Such agent may be selected from a group consisting of acids and acid salts of at least one of propionic, acetic, sorbic, carboxylic and other fatty acids.

Abstract: A method for treating foodstuffs with alkaline metal salts of stearic acid by coating and/or by inclusion within the food product is disclosed. The food may be coated by immersion or spraying of a stearate dispersed in a carrier fluid onto the food. The total amount of stearate in the food product should be between 2% and 8% by weight. On heating, the stearate forms a substantially continuous film over and within the food, which retains the original texture of the coated food in the presence of moisture.

Abstract: Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Abstract: An extruded foodstuff having a moisture resistant composition consisting essentially of alkaline metal salts of stearic acid is disclosed. The extruded food product has a total amount of stearate which should be between 2% and 8% by weight. On heating, the stearate forms a substantially continuous film matrix within the food, which retards the absorption of moisture and retains the original texture of the coated food in the presence of moisture.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry onto the surface of said bakery product. The glaze composition may further comprise edible acid, a relatively low level of preservative and may optionally include a sugar.

Abstract: Drying agents for cut plants provide a basic pH in a solution between approximately 12.4 and 13.2 when the drying is to be provided primarily on the stems of the cut plants. The drying agents include a first material which provides a pH of at least 12.4 in the solution. The first drying agent may constitute an alkaline metasilicate such as sodium metasilicate. The drying agents may also include a second material such as an alkaline carbonate. Sodium or potassium carbonate are preferable. The second drying agent constitutes a buffer to limit the pH in the solution to a value of approximately 13.2.The metasilicate is in the form of a colloid of silicon dioxide and this colloid tends to act primarily on the waxes on the stems to saponify the waxes on the surfaces of the stems. The drying agents form a chemical complex which serves as a protective coating to prevent water from entering into the stems of the plants.

Abstract: A drying agent for cut plants provides a basic pH of at least 11 in a solution and has properties of becoming at least partially insoluble at a pH no greater than approximately 13.4 in the solution. A mold-inhibiting agent is mixed with the drying agent and is provided with properties of remaining inactive until the occurrence of conditions inducing molding of the plant. The mold-inhibiting agent has properties of reacting with moisture under such conditions inducing molding to inhibit such molding.A waterproofing agent is mixed with the drying and mold-inhibiting agents and is provided with properties, at the pH of the drying agent in the solution, for providing for a passage of moisture from the plants while preventing drops or droplets of water from being reabsorbed on the plants. The waterproofing agent may be sodium methyl siliconate.A surface active agent may also be included.