By Heavy Metal Compound Or Peroxide Patents (Class 426/261)
  • Patent number: 9426989
    Abstract: Multifunctional organic peroxides are used as microbiological inactivators and/or for degrading nucleic acids. These include at least one carbon atom and at least two organic peroxide groups. The inactivator is ideally a hydroperoxide. The invention is particularly useful during preparation of viral vaccines.
    Type: Grant
    Filed: May 6, 2011
    Date of Patent: August 30, 2016
    Assignee: NOVARTIS AG
    Inventors: Jens Peter Gregersen, Thomas Grundemann
  • Patent number: 7531346
    Abstract: The yeast cell wall fraction comprising cell residues obtained by removing internal soluble components from enzyme-treated yeast, or cell residues obtained by treating the cell residues with acid solution and removing the acid solution-soluble components. By decolorizing the residues with a decolorizing agent, the decolorized yeast cell wall fractions to which excellent physical properties are added, are obtained without impairing the excellent properties of the yeast cell wall fractions before the decolorization. The decolorized yeast cell wall fractions of the present invention have a white color and retain the merit of the yeast cell wall fractions before the decolorization for the use as a coating agent. Further, excellent properties such as the mechanical properties of the yeast cell wall fractions being enhanced and the yeast odor being decreased, are added to the decolorized yeast cell wall fractions.
    Type: Grant
    Filed: August 21, 2003
    Date of Patent: May 12, 2009
    Assignees: Kirin Beer Kabushiki Kaisha, Asahi Kasei Chemicals Corporation
    Inventors: Takahiro Eguchi, Tomohiko Nakamura, Syunichi Gomi, Rika Matsumoto
  • Patent number: 7470444
    Abstract: An improved composition for bleaching and washing animal tissue is disclosed. More particularly, organic acids and surfactants are employed along with hydrogen peroxide to achieve higher washing and bleaching efficiency on tripe and other animal tissue. This higher efficiency also results in higher overall yields of the bleached product.
    Type: Grant
    Filed: April 28, 2006
    Date of Patent: December 30, 2008
    Assignee: DeLaval, Inc.
    Inventors: Michael D. McKinzie, Alan R. Monken
  • Publication number: 20080175964
    Abstract: Disclosed is a process for preparing bleached soy fiber suitable for human consumption. The soy fiber is extremely white and has a very high percentage of total dietary fiber with a low concentration of non-fiber components, such as starch, fat, protein and lignin.
    Type: Application
    Filed: January 18, 2007
    Publication date: July 24, 2008
    Applicant: SunOpta Inc.
    Inventors: Kumar Padmanabhan, Loren W. Larson
  • Patent number: 6403133
    Abstract: A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level.
    Type: Grant
    Filed: June 20, 2000
    Date of Patent: June 11, 2002
    Assignee: Nestec S.A.
    Inventors: David L. Barfuss, David Klug, Suzanne Stempien
  • Patent number: 6348226
    Abstract: A tripe bleaching composition facilitating the economical processing of tripe comprising: Peracid precursor 7.5-14% by wt. Hydrogen Peroxide 9.0-46% by wt. Water balance. The peracid precursor may be at least one member selected from the group consisting of tartaric, malic, maleic and acetic acid, with tartaric or malic acid being particularly preferred.
    Type: Grant
    Filed: July 9, 1998
    Date of Patent: February 19, 2002
    Inventors: Terry L. McAninch, Frederick W. Holzhauer
  • Patent number: 5480788
    Abstract: A variety of plant materials adopted for processing into, e.g., low-calorie vegetable fibers and dietary flours, are bleached by (1) soaking a plant material having a moisture content of up to 50% at a temperature ranging from 20.degree. to 100.degree. C. with an aqueous solution containing an alkaline agent and more than 100 g/l of hydrogen peroxide, and having a pH of at least 8.5, such that the aqueous solution is completely absorbed by the plant material without establishing any liquid phase; (2) heating the soaked plant material at a temperature ranging from 40.degree. to 100.degree. C. for a period of time sufficient to effect the bleaching, and washing the bleached plant material with water and drying it.
    Type: Grant
    Filed: July 19, 1994
    Date of Patent: January 2, 1996
    Assignee: Elf Atochem S.A.
    Inventor: Michel Devic
  • Patent number: 5094866
    Abstract: Extracted vegetable pulps are bleached to a high degree of whiteness, thus rendering them more attractive as food supplements, by (a) treating such pulp in an acid medium at a pH of up to 2.5 and for a period of time of at least 10 minutes, (b) next washing the pulp thus treated to an efficiency of at least 80%, and (c) then reacting the washed pulp with an aqueous alkaline solution of hydrogen peroxide, in the presence of an H.sub.2 O.sub.2 stabilizer.
    Type: Grant
    Filed: June 5, 1990
    Date of Patent: March 10, 1992
    Assignee: Atochem
    Inventor: Michel Devic
  • Patent number: 5069919
    Abstract: A high yield process is provided for treating lignocellulose food fiber to sanitize and bleach the fiber. The process is not only a high yield process but produces better or equivalent bleaching than alternative processes and further does not produce a waste disposal problem. The process also has the advantage of requiring very little energy compared to alternative processes.
    Type: Grant
    Filed: October 22, 1990
    Date of Patent: December 3, 1991
    Assignee: FMC Corporation
    Inventor: A. Thomas Weibel
  • Patent number: 4855152
    Abstract: Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms.
    Type: Grant
    Filed: October 29, 1987
    Date of Patent: August 8, 1989
    Assignee: Kao Corporation
    Inventors: Akira Nakano, Masaki Nomura
  • Patent number: 4774096
    Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.
    Type: Grant
    Filed: July 23, 1986
    Date of Patent: September 27, 1988
    Assignee: Woodstone Foods (1987) Limited
    Inventors: Gary B. Nickel, George D. Richardson
  • Patent number: 4376130
    Abstract: Whole cardamon seeds, either green or sun-dried, are subjected to ozonolysis to bleach the seed pods to an off-white color.
    Type: Grant
    Filed: April 29, 1981
    Date of Patent: March 8, 1983
    Inventors: Alexander Astrack, Charles G. Schoenfeld
  • Patent number: 4301181
    Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of tuna and subjected to plastic flow at temperatures of about 70.degree. C. to about 90.degree. C. and hen decolored and dewatered to form a restructured product which after retort cooking, has the chewy texture, aroma, color and flavor of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.
    Type: Grant
    Filed: June 18, 1980
    Date of Patent: November 17, 1981
    Assignee: Ralston Purina Company
    Inventors: Frank J. Simon, William C. Reinke, Hong-Ming Soo, Mary Kienstra, Stanley H. Richert
  • Patent number: 4301182
    Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish and delicately extruded through an orifice at room temperature, the minced meat is then heat set or cooked and decolored and dewatered to form a restructured product which, after retort cooking, has the chewy texture, aroma and flavor and color of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.
    Type: Grant
    Filed: June 18, 1980
    Date of Patent: November 17, 1981
    Assignee: Ralston Purina Company
    Inventors: Frank J. Simon, William C. Reinke, Stanley H. Richert
  • Patent number: 4301180
    Abstract: Red or dark meat portions of whole fish are injected into light meat fillets or loins of fish to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish, setting or cooking, decoloring and micro cutting the minced meat and pumping or injecting the minced meat into fillet or loin portions of fish up to about 108% to about 150% of the original weight of the loin portion. The loin portions injected with minced meat may then be cooked to form a product that has chewy texture, aroma and flavor of loins or fillet portions of fish.
    Type: Grant
    Filed: June 18, 1980
    Date of Patent: November 17, 1981
    Assignee: Ralston Purina Company
    Inventors: Frank J. Simon, William C. Reinke, Hong-Ming Soo, Christie L. Lanning, Stanley H. Richert
  • Patent number: 4180592
    Abstract: Blood, red blood derivatives or blood-containing materials such as liver are decolorized for use in food or animal food products by oxidants such as hydrogen peroxide or calcium or sodium peroxide. Excess peroxide can be removed and a desirable color achieved by adding further blood, blood derivative or meaty material. Reaction with the peroxide can be facilitated by a pH reversal process in which the pH is raised or lowered by at least 2 units and then restored. Heat or a combination of heat and pH reversal can also be employed. Flavors and other additions added to the blood or other material before decolorization are locked in the resulting product. The decolorized material can be canned as a mince-like product or mixed with other foodstuffs.
    Type: Grant
    Filed: August 1, 1977
    Date of Patent: December 25, 1979
    Assignee: Mars Limited
    Inventors: Keith Buckley, Alan Vernon, Philip J. Lowe
  • Patent number: 4136204
    Abstract: A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8.0. The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.
    Type: Grant
    Filed: November 3, 1977
    Date of Patent: January 23, 1979
    Assignee: Interox Chemicals Limited
    Inventors: Allan R. Hughes, Joseph E. McCrudden, Barry J. R. Mayes
  • Patent number: 4060644
    Abstract: A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide containing a polyphosphate at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8.0. The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.
    Type: Grant
    Filed: May 11, 1976
    Date of Patent: November 29, 1977
    Assignee: Interox Chemicals Limited
    Inventor: John Edwin Braid