Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.
Type:
Grant
Filed:
November 3, 1999
Date of Patent:
May 15, 2001
Assignee:
Lipton, Division of Conopco, Inc.
Inventors:
Hubertus Leonardus Lelieveld, Alexandru Volanschi
Abstract: Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread.
Type:
Grant
Filed:
October 13, 1998
Date of Patent:
April 17, 2001
Assignee:
Lipton, a division of Conopco
Inventors:
Janos Bodor, Jan Kuiper, Adrianus Marinus Ledeboer, Marinus Theodorus Pleijsier, Jan Cornelis De Smit, Yvon Maria Ijsseldijk, Robert Vreeker
Abstract: The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.
Abstract: The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.
Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.
Type:
Grant
Filed:
April 23, 1999
Date of Patent:
January 9, 2001
Assignee:
Lipton, Division of Conopco, Inc.
Inventors:
Podutoori Ravinder Reddy, Thomas John Wajda, Jr., Michael Charles Cirigliano, Andreas Markus Keller
Abstract: For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.
Abstract: An amphiphilic enzyme is immobilized by preparing an emulsion containing a continuous hydrophobic phase and a dispersed aqueous phase containing the enzyme and a carrier for the enzyme, and removing water from the dispersed phase until this phase turns into solid enzyme coated particles. The enzyme is preferably a lipase, and the immobilized lipase can be used for reactions catalyzed by lipase such as interesterification of mono-, di- or triglycerides, de-acidification of a triglyceride oil, or removal of phospholipids from a triglyceride oil when the lipase is a phospholipase. The aqueous phase may contain a fermentation liquid, an edible triglyceride oil may be the hydrophobic phase, and carriers include sugars, starch, dextran, water soluble cellulose derivatives and fermentation residues. A substance to be processed such as triglycerides, diglycerides, monoglycerides, glycerol, phospholipids or fatty acids may be in the hydrophobic phase.
Type:
Grant
Filed:
December 29, 1997
Date of Patent:
December 19, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Martin Roger Grote, Johan Paul Geurtsen, Karel Petrus Van Putte
Abstract: Dry fractionation process where a fat soluble derivative of a high molecular weight polymer, preferably an ester of a polysaccharide is used as crystal habit modifier.
Type:
Grant
Filed:
February 4, 1998
Date of Patent:
December 19, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Petrus Henricus van Dam, Johan Jan Eshuis, Wim Hogervorst, Sylvia Noomen
Abstract: A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.
Type:
Grant
Filed:
November 2, 1998
Date of Patent:
December 5, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Michael Charles Cirigliano, Raymond Thomas McKenna, Andreas Markus Keller
Abstract: Process for refining a triglyceride oil comprising stripping a triglyceride oil with an inert gas, characterized in that the refining process further comprises the preceding exposure of the triglyceride oil to an aqueous solution of ascorbic acid. Hydroperoxides are destroyed at a temperature <120.degree. C. and within one hour.
Type:
Grant
Filed:
March 2, 1998
Date of Patent:
November 14, 2000
Assignee:
Lipton, Inc.
Inventors:
Arend Zwanenburg, Marcho Stefanov Kouumdjiev, Jose Anibal Trujillo-Quijano
Abstract: A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.
Type:
Grant
Filed:
October 30, 1998
Date of Patent:
November 14, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Michael Charles Cirigliano, Michele Alice Buchanan
Abstract: A pourable, edible, low- or zero-fat emulsion comprising a continuous non-gelled aqueous phase and a dispersed phase of gel particles, wherein the gel particles occupy from 20 to 70% of the volume of the aqueous phase and the gel particles comprise hard particles of biopolymer gel and/or soft particles of biopolymer gel.
Type:
Grant
Filed:
July 1, 1998
Date of Patent:
October 24, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Jadwiga Malgorzata Bialek, Malcolm Glyn Jones, Ian Timothy Norton
Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.
Type:
Grant
Filed:
December 20, 1996
Date of Patent:
September 19, 2000
Assignee:
Thomas J. Lipton Co., division of Conopco, Inc.
Inventors:
Michael Charles Cirigliano, Mauro Dominick Mordini, Paul John Rothenberg, Raymond Thomas McKenna