By Organic Color Remover Patents (Class 426/257)
  • Patent number: 9920146
    Abstract: Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.
    Type: Grant
    Filed: May 21, 2015
    Date of Patent: March 20, 2018
    Assignee: ISP Investments LLC
    Inventors: Krishnamurthy Nacharaju, Giovanni Nicola Onnembo, Mustafa Rehmanji, Andrew Mola, Bala Balasanmugam, Joycelyn Yapchulay
  • Patent number: 7851002
    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.
    Type: Grant
    Filed: March 29, 2010
    Date of Patent: December 14, 2010
    Assignee: Mantrose-Haeuser Company, Inc.
    Inventors: Ihab M. Hekal, Chao Chen, Xiaoling Dong
  • Publication number: 20080268113
    Abstract: An activated carbon composition which is less apt to cause dusting, has satisfactory handleability, and is excellent in decoloration performance, etc. The composition is characterized by comprising activated carbon and cellulose which have been coated with chitosan. Preferably, the composition is one obtained by precipitating chitosan from a chitosan solution in the presence of activated carbon and cellulose to thereby coat the activated carbon and cellulose with the chitosan. The composition is further characterized by containing the cellulose and the chitosan in amounts of 1 to 30 pts.wt. and 0.1 to 15 pts.wt., respectively, per 100 pts.wt. of the activated carbon.
    Type: Application
    Filed: May 26, 2004
    Publication date: October 30, 2008
    Inventors: Toshio Kadowaki, Takao Nakahara
  • Patent number: 6797303
    Abstract: Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin.
    Type: Grant
    Filed: September 4, 2001
    Date of Patent: September 28, 2004
    Assignee: Lycored Natural Products Industries Ltd.
    Inventors: Morris Zelkha, Tanya Sedlov
  • Patent number: 6120820
    Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.
    Type: Grant
    Filed: February 22, 1999
    Date of Patent: September 19, 2000
    Assignee: Land O'Lakes, Inc.
    Inventors: Ernest P. Brody, Richard Janita, John T. Perry, Jr.
  • Patent number: 5620726
    Abstract: A process for coloring olives, using an aqueous erythrosine solution as the colorant.
    Type: Grant
    Filed: November 20, 1995
    Date of Patent: April 15, 1997
    Inventor: Pietro Casamassima
  • Patent number: 5085880
    Abstract: Preparation of bleached and dried vegetable pulps, wherein the bleaching by means of hydrogen peroxide is carried out simultaneously by the vaporization of the water of the pulp by means of a dry gaseous atmosphere circulating in contact with said pulp.
    Type: Grant
    Filed: September 21, 1990
    Date of Patent: February 4, 1992
    Assignee: Atochem
    Inventor: Michel Devic
  • Patent number: 5004570
    Abstract: The present invention contemplates a method for treating oils having undesirable color impurities and an oil bleaching composition suitable for use in this method. The method comprises contacting the oil with the oil bleaching composition for a time period sufficient to reduce the amount of color impurities of the oil. The oil bleaching composition includes a neutral bleaching clay and a chelating polycarboxylic acid. The spent bleaching composition resists spontaneous combustion.
    Type: Grant
    Filed: December 5, 1988
    Date of Patent: April 2, 1991
    Assignee: Oil-Dri Corporation of America
    Inventors: David D. Brooks, Shirley A. Brophy, George R. Goss
  • Patent number: 4594250
    Abstract: Fruit, vegetable and meat products and their derivatives are exposed in liquid and/or gaseous form to a polyether-based polymer to extract ingredients therefrom. The products and derivatives may be for human consumption or may be in the effluent of a food-processing plant. A preferred embodiment is the treatment of grape juice and wine derived from labruscan grapes to extract unwanted color and flavor components.
    Type: Grant
    Filed: September 20, 1984
    Date of Patent: June 10, 1986
    Assignee: Canadian Patents and Development Limited
    Inventor: Friedrich K. Lautenschlaeger
  • Patent number: 4431677
    Abstract: The invention relates to a process for producing a pineapple core bulking agent comprising coarsely grinding or slicing pineapple core to obtain particles or slices of 1/4 inch or less, water-washing to remove soluble carbohydrates, contacting with alcohol to remove colors and flavor constituents, removing water and alcohol, and finally milling to the consistency of flour. The pineapple core bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar to prepare a food product with at least a one-third reduction in calories, more preferably from 50% to 75% or higher. The pineapple core bulking agent has a high water binding capacity of from 10 to 30 grams of water per 1 gram of pineapple core bulking agent.
    Type: Grant
    Filed: March 8, 1982
    Date of Patent: February 14, 1984
    Assignee: General Foods Corporation
    Inventors: Robert E. Altomare, Robert J. Beale, Adolph S. Clausi, William R. Romig
  • Patent number: 4363820
    Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.
    Type: Grant
    Filed: February 19, 1982
    Date of Patent: December 14, 1982
    Inventor: John H. Ernster
  • Patent number: 4169159
    Abstract: A method of removing orange-brown color causing constituents from yellow pea flour in the manufacture of a high protein pea flour wherein the flour is heat treated including the steps of extracting the flour with a solvent comprising a C1, C2 or C3 monohydric alcohol at a temperature above C. and not more than 30% water by volume to increase the extraction power to remove the brown color causing constituents and then removing the residual solvent from the flour.
    Type: Grant
    Filed: July 20, 1977
    Date of Patent: September 25, 1979
    Assignee: The Griffith Laboratories, Limited
    Inventor: Frederick W. Comer
  • Patent number: 4156024
    Abstract: Raw tea tannins which are cold-water insoluble are catalytically oxidized to improve their solubility. The oxidized tannins may then be employed in tea beverage products which are more convenient and desirable.
    Type: Grant
    Filed: June 30, 1977
    Date of Patent: May 22, 1979
    Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.
    Inventor: Saeed A. Husaini
  • Patent number: 3985903
    Abstract: Fish meat as raw material suitable for the manufacture of fish meat powder retaining fresh meat activity is obtained by subjecting low fat fish meat to a bleaching using an aqueous solution of a fatty acid ester of sugar alcohol or sucrose or a mixture thereof in the presence of dissolved calcium or magnesium ions. The pH of the bleaching solution is adjusted to approximately the isoelectric point of the particular fish meat protein being processed.
    Type: Grant
    Filed: June 28, 1974
    Date of Patent: October 12, 1976
    Assignee: Mitsubishi Corporation
    Inventor: Yoshisuke Hasegawa