Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Abstract: A method of preventing wound-induced browning in lettuce by applying a short thermal stress induced by immersing the lettuce in water at approximately 40.degree. C. to approximately 60.degree. C. for approximately 360 seconds or less. Alternatively, forced-air heating could be used if the air was at a relative humidity of near 100% to prevent water loss. After heat-shocking the lettuce, the lettuce can be vacuum cooled to effectively cool and dry the lettuce. The heat-shock effect is so persistent that lettuce will not show any browning even after being held for approximately 15 days in the air at 5.degree. C. This treatment could eliminate the need to store fresh-cut lettuce in low oxygen, and or high carbon dioxide modified atmospheres to prevent browning during marketing. It would also allow the use of vacuum cooling to cool the processed lettuce. It would also prevent browning of cored, whole heads of lettuce.

Abstract: Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C.sub.2 -C.sub.4 peroxycarboxylic acids and one or more C.sub.8 -C.sub.12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.

Abstract: An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lychee fruit with hydrochloric acid; (iv) drying the liquid on the fruit.

Abstract: The present invention provides a chemical product having magnesium oxide, magnesium hydroxide or both and being applied as a preservative for animal or animal parts containing fats, proteins or both. The animal or animal part are meat, meat by-product, blood, blood products and animal feed. The preservative may also be combined with an anti-oxidant (such as Vitamin E, i.e. Tocopheryl Acetate), sodium hydroxide, potassium hydroxide, calcium hydroxide, calcium oxide or sodium bicarbonate. The preservative is used as a neutralizer of acids in degradation reactions of proteins and as a neutralizer of acids in degradation reactions of fats. The method of application of the preservative for neutralizing acids during degradation reactions of proteins and for neutralizing acids during degradation reactions of fats is also presented. By stabilizing pH of acidic media, degradation reactions of fats and proteins are slowed.

Abstract: The oil content of bran can be stabilized by the addition of a stabilizing agent to grain prior to, during or after milling of the grain, particularly rice. The treatment improves the yield of edible oil attainable when the oil is extracted from the milled bran.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.

Abstract: The apparatus and method of the present invention is directed to storing and/or preserving fruits and vegetables by introducing an antimicrobial agent and/or additional molecular oxygen into an oxygen-containing gas stream that is circulated through a bed of the fruits and/or vegetables. The antimicrobial agent can be introduced by any number of devices, including for example an atomizer or a humidifier.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically. Optionally selected "hurdles" or stepwise antimicrobial controls are also employed.

Abstract: Described is a method of sanitizing animal carcasses using an antimicrobial composition. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A fumigant which is effective for the control of postharvest disease in agricultural commodities utilizes carbon supports impregnated with natural volatiles to provide controlled release of the volatiles in storage containers and facilities. Activated carbon is an effective carbon support, while essential oils and benzaldehyde are useful natural volatiles.

Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.

Abstract: Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali or while injecting the meat with the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali.

Abstract: The shelf life of a meat product derived from an animal selected from the group consisting of ruminant mammals, swine and fish is extended by feeding to the animal a diet of feed comprising a substituted 1,2-dihydroquinoline compound, the diet being continued for a period of time, and the feed comprising the substituted 1,2-dihydroquinoline compound in an amount, sufficient to increase the shelf life of the meat product.

Abstract: The invention relates to a process for preserving liquid and pasty feedstuffs made from potatoes, food residues, spent grains, brewer's yeast, distiller's spent mash and similar constituents, which comprises adding an aqueous potassium sorbate solution and an aqueous solution of a physiologically harmless acid, to the feedstuff using intensive mixers, and the feedstuffs preserved in this manner.

Abstract: A method of cleaning and preparing a quantity of produce for sale that includes the steps of placing the produce on a conveyor and rotating it so as to expose all sides thereof, spraying the produce with a mixture of water and ozone so as to cover the produce and so as to loosen dirt and mold, and kill bacteria, placing the produce on a rotating brush bed so as to brush the produce and remove the loosened dirt and mold, spraying the produce with a further mixture of water and ozone so as to clean, rinse and disinfect the produce, removing excess water from the produce, applying food grade wax to the produce, and drying the produce.

Abstract: A method for preparing a food supplement. The food supplement consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30.degree. C. to about 45.degree. C.; and then agitating the meat. The agitating step can comprise mixing and tumbling of the meat. The final meat product can be produced by stuffing the meat into a mold and then cooking.

Abstract: A method of reducing an equilibrium relative humidity level in an edible product comprising:applying a solution, incorporating a first humectant in a liquid form to the product whereby at least a part of the first humectant is absorbed into the edible product;applying a second humectant in a solid form to the product so as the second humectant absorbs residual moisture and is itself absorbed into the product; andwherein both the first and second humectants are effective in reducing the equilibrium relative humidity of the product to a predetermined level.

Abstract: This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour in the flour producing process and causes speck formation, a tyrosinase inhibitor is added prior to a roller milling step, preferably in a conditioning step. Examples of the tyrosinase inhibitor include kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, p-aminosalicylic acid, ferulic acid, thiamine, peptides and combinations thereof. In particular, kojic acid and cysteine are preferable as a tyrosinase inhibitor. The wheat flour thus obtained is usable, for example, in making fresh noodles, dried noodles and tenobe somen in a secondarily processed product.

Abstract: The invention is a process for preventing microbial growth in aqueous streams by applying a C.sub.2 -C.sub.12 percarboxylic acid or mixture of such acids to the aqueous stream and to an automated dispensing system for the percarboxylic acids based on a correlation between oxidation-reduction-potential and anti-microbial levels of the aqueous stream. Generally, the process of the invention is applicable to aqueous streams used in any number of applications such as the application of streams for the transport of food products, e.g. fruits or vegetables, into the processing environment and through the various steps of processing.

Abstract: The invention is a process for preventing microbial growth in aqueous streams by applying a C.sub.2 -C.sub.12 percarboxylic acid such as, for example, peracetic, perpropionic, perbutyric, peroctanoic, perglycolic, perlactic, percitric; and the like to the aqueous stream. Generally, the process of the invention is applicable to aqueous streams used in any number of applications such as the application of streams for the transport of food products, e.g. fruits or vegetables, into the processing environment and through the various steps of processing.

Abstract: Food products are preserved or stabilized against deterioration of organoleptic properties during storage by contacting the food products with an aqueous solution of a stabilizing composition containing at least one stabilizing acid and a protein-polysaccharide complex composition including at least one water-soluble polysaccharide and at least one substantially water-insoluble protein. Methods of preparation of the stabilizing composition and numerous methods of use of the protein-polysaccharide complex composition in the preservation of a variety of perishable seafood or other food products are also provided.

Abstract: A method of disinfection of foodstuff involving the use of hydrogen peroxide in combination with anti-microbial agents selected from the group consisting of benzoic acid, and phosphoric acid, at low concentration, to substantially reduce the microbial count in food-related application.

Abstract: A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in a calcium enriched solution for an extended period of time, i.e. from about 2 to about 6 weeks.

Abstract: Wheat-based products of improved brightness such as noodles, pastas, doughs and vital wheat gluten are provided which include a source of Zn.sup.+2 ion, most preferably zinc chloride, and/or a source of Al.sup.+3 ion, most preferably aluminum sulfate. The Zn.sup.+2 and/or Al.sup.+3 source is added to the starting ingredients and serves to give bright products less prone to show browning off-color. Zn.sup.+2 and/or Al.sup.+3 ion also permits preparation of aqueous gluten dispersions without the need for contaminating acids or bases.

Abstract: Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

Abstract: The invention provides biodegradable, thermoplastic compositions made of the reaction product of soybean protein and a carbohydrate filler, a reducing agent, a plasticizer, water, and optional additives as desired. The composition has a high degree of flowability for processing by extrusion and injection molding into solid articles that are biodegradable with a high degree of tensile strength and water resistance.

Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.

Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.

Abstract: A method and system of decontaminating the surface of food products including seeds, grains, nuts, spices, fruits and dried and dehydrated food with hydrogen peroxide vapor is provided.

Abstract: A new enzymatic rate method is disclosed for the analysis of Vitamin C using ascorbate oxidase. Total Vitamin C can be measured in a single analysis, in a procedure amenable to automation. Any dehydroascorbic acid (DHAA) in the sample is reduced to ascorbic acid. Then a coupling agent such as o-phenylenediamine (OPDA) is added to the sample, and any nonspecific reactions with, or spectrometric interferences from, other components of the sample are measured, to be blanked out from the final measurement. Then ascorbate oxidase is added, oxidizing ascorbic acid to DHAA; the DHAA then reacts with the OPDA already present from the prior step, and the quinoxaline derivative product may be measured spectrometrically, e.g., by absorbance at 350 nm.

Abstract: The invention is a process for preventing microbial growth in aqueous streams by applying peracetic acid to the aqueous stream. Generally, the process of the invention is applicable to aqueous streams used in any number of applications such as the application of streams for the transport of fruits or vegetables into the processing environment and through the various steps of processing.

Abstract: Highly palatable, shelf-stable, moist, pasta-type extruded food products are provided which can be formulated as a human food (e.g., a confection) or as a pet food. The extruded products of the invention include a substantially completely gelatinized matrix including therein from about 35-70% by weight starch, dry basis, together with quantities of protein and sugar. The extruded products should have a moisture content of from about 15-30% by weight, and a water activity of from about 0.6-0.9. The products are made by forming a mixture of ingredients followed by preconditioning, extrusion and drying and/or cooling to achieve the final desired moisture.

Abstract: Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.

Abstract: Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change.This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.

Abstract: A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid to maintain the solution at an acid pH and enough water to dilute the solution to an appropriate concentration of fatty acids. Animal carcasses to be treated are baptized in the solution for ten to thirty minutes, removed and rinsed. Animal carcasses may also be treated by spraying the solution on the carcasses to be treated. When the solution is to be sprayed on a carcass, a thickener such as a polysaccharide is added to the solution such that the spray solution sticks or holds onto the treated carcass.

Abstract: The present invention provides a composition for absorbing ethylene and other unsaturated compounds. The composition comprises electron-deficient dienes or trienes incorporated in an ethylene-permeable substrate. In a preferred form the composition comprises tetrazine dicarboxyoctyl ester in an ethylene-permeable, hydrophobic polymeric substrate. In a preferred form the composition is cast as a thin film suitable for wrapping and/or packaging. The present invention also provides a method of retarding the ripening or senescence of fruit and other plant material comprising confining the fruit or plant material in an ambient atmosphere subject to the ethylene-absorbing action of a composition comprising an electron-deficient diene or triene incorporated in an ethylene-permeable substrate.

Abstract: A cleaning composition for cleaning the surfaces of edible fresh fruits and vegetables. The composition comprises water and a preservative, and preferably also a co-solvent with a dielectric constant less than that of water, a surfactant, a flavorant, and a buffering agent to maintain the composition's pH within the range of 2 to 9. The invention further comprises a fibrous wiper impregnated with the cleaning composition for wiping the fresh produce, and a dispenser for storing the impregnated fibrous wiper.

Abstract: Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Abstract: A method for preserving a harvested crop product contained in a storage enclosure. The method involves introducing carbon dioxide and ammonia gases into the storage enclosure to form an ammonium carbonate salt on the moist surfaces of the crop product. The ammonium carbonate salt exhibits pesticidal activity, and is effective for inhibiting fungus growth and preventing spoilage of the crop product.

Abstract: A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid to maintain the solution at an acid pH and enough water to dilute the solution to an appropriate concentration of fatty acids. Animal carcasses to be treated are baptized in the solution for ten to thirty minutes, removed and rinsed. Animal carcasses may also be treated by spraying the solution on the carcasses to be treated. When the solution is to be sprayed on a carcass, a thickener such as a polysaccharide is added to the solution such that the spray solution sticks or holds onto the treated carcass.

Abstract: Processes for sanitizing materials, especially psyllium, using superheated steam maintained at a relatively constant low level of superheat. These processes are very effective for sanitizing materials, and can produce commercially sterile materials. Furthermore, these processes can be used to produce highly pure, commercially sterile psyllium having substantially intact cell structure.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale.

Abstract: The present invention relates to stabilizing unmilled or partially milled brown rice by contact thereof with ethanol vapors. The present invention also encompasses products of said stabilizing including, stabilized unmilled or partially milled brown rice, and partially stabilized flour produced by grinding of said stabilized unmilled or partially milled brown rice.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale.

Abstract: Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.