Abstract: Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.
Type:
Grant
Filed:
June 13, 1990
Date of Patent:
October 22, 1991
Assignee:
Enzytech, Inc.
Inventors:
Arthur J. McEvily, Radha Iyengar, Akiva Gross
Abstract: Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.
Abstract: A process for preparing microspheres using very cold temperatures to freeze polymer-biologically active agent mixtures into polymeric microspheres with very high retention of biological activity and material. Polymer is dissolved in a solvent together with an active agent that can be either dissolved in the solvent or dispersed in the solvent in the form of microparticles. The polymer/active agent mixture is atomized into a vessel containing a liquid non-solvent, alone or frozen and overlayed with a liquified gas, at a temperature below the freezing point of the polymer/active agent solution. The cold liquified gas or liquid immediately freezes the polymer droplets. As the droplets and non-solvent for the polymer is warmed, the solvent in the droplets thaws and is extracted into the non-solvent, resulting in hardened microspheres.
Type:
Grant
Filed:
May 1, 1989
Date of Patent:
May 28, 1991
Assignee:
Enzytech, Inc.
Inventors:
Wayne R. Gombotz, Michael S. Healy, Larry R. Brown
Abstract: A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.