Preserving Or Modifying Color By Use Of Diverse Additive Patents (Class 426/262)
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Patent number: 7718207Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions.Type: GrantFiled: November 30, 2005Date of Patent: May 18, 2010Assignee: Case Tech GmbHInventors: Anton Krallmann, Kai Warkentin
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Publication number: 20100028504Abstract: An apparatus for producing a pre-selected design on an outer surface of a pre-selected piece of fruit by a natural ripening process. The apparatus includes at least one sticker having a predetermined design. The at least one sticker is engageable with and attachable to such outer surface of such pre-selected fruit prior to such pre-selected fruit ripening. The at least one sticker prevents an area covered thereby from changing color as such pre-selected fruit ripens and a remaining outer surface thereof does change color.Type: ApplicationFiled: August 1, 2008Publication date: February 4, 2010Inventor: James K. Perry
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Publication number: 20100003383Abstract: Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a temperature and for a time effective to provide the desired intensity caramel color. A base is injected into the closed reaction vessel during heating to control the caramelization reaction.Type: ApplicationFiled: June 19, 2009Publication date: January 7, 2010Applicant: D. D. WILLIAMSON & CO., INC.Inventors: Owen Parker, Gregory Kreder
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Publication number: 20090175985Abstract: The invention relates to the use of silicon in food.Type: ApplicationFiled: July 27, 2006Publication date: July 9, 2009Inventor: Leigh Trevor Canham
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Publication number: 20090074918Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.Type: ApplicationFiled: September 18, 2008Publication date: March 19, 2009Inventors: E. Allen Foegeding, Bongkosh Vardhanabhuti, Paige Luck
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Patent number: 7501138Abstract: The present invention relates to a liquid food or drink containing a lipid-soluble vitamin, which comprises a pigment selected from the group consisting of riboflavin or a derivative thereof or a salt of the same, a carotenoid pigment, a cochineal extract pigment and a safflower pigment, or an emulsion, and an antioxidant; a method of stabilizing a lipid-soluble vitamin, which comprises adding the aforementioned pigment or emulsion and the antioxidant to a solution or a liquid food or drink containing a lipid-soluble vitamin; and a composition consisting of the aforementioned pigment or emulsion, and the antioxidant.Type: GrantFiled: April 10, 2003Date of Patent: March 10, 2009Assignee: Kyowa Hakko Food Specialities Co., Ltd.Inventors: Yuichiro Nakano, Takahiro Hara
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Publication number: 20080206411Abstract: The present invention provides a foodstuff comprising: (a) a first food material layer; (b) a colour migration barrier layer; (c) a second food material layer, wherein the colour migration barrier layer is disposed between the first food material layer and the second food material layer and is an edible liquid oil composition comprising: (i) an oil component; and (ii) a fat, emulsifier, wax or mixture thereof having a melting point of greater than 55° C.; wherein the oil component (i) has a solid fat content (N-value) at 20° C. of less than 20.Type: ApplicationFiled: July 3, 2006Publication date: August 28, 2008Applicant: Danisco A/SInventor: Jens Mogens Nielsen
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Publication number: 20080199572Abstract: The present invention provides dark opal basil leaves or an extract thereof, containing anthocyanin dye derived from the dark opal basil, in concentrated form. The process of the present invention comprises steps of (1) adding salt to dark opal basil leaves, (2) dehydrating the dark opal basil leaves obtained in step (1), and (3) immersing the dark opal basil leaves obtained in step (2) in an organic acid solution. In step (2), the dark opal basil leaves to be dehydrated are physically treated to such an extent that the cells thereof are broken or not broken.Type: ApplicationFiled: April 9, 2008Publication date: August 21, 2008Applicant: Mishima Foods Co., Ltd.Inventors: Jun MOTOYAMA, Kenji Baba
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Publication number: 20080175956Abstract: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.Type: ApplicationFiled: January 23, 2007Publication date: July 24, 2008Inventor: Dhyaneshwar Bhujanga Rao Chawan
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Patent number: 7282229Abstract: An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.Type: GrantFiled: January 17, 2003Date of Patent: October 16, 2007Assignee: Red Arrow Products Co. LLCInventors: Gary L. Underwood, Jeffrey J. Rozum
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Patent number: 7279189Abstract: A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH greater than 5.5. A highly stable blue colorant solution is created when the weight ratio of the aluminum sulfate and sodium bicarbonate is approximately 2:1. The blue colorant solution can be modified to create a natural green colorant solution by the addition of a natural yellow colorant and additional sodium bicarbonate.Type: GrantFiled: July 2, 2004Date of Patent: October 9, 2007Assignee: Colormaker, Inc.Inventor: Gabriel J. Lauro
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Patent number: 7195792Abstract: A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes and heated by microwave or convection oven to induce browning.Type: GrantFiled: February 21, 2003Date of Patent: March 27, 2007Assignee: Genencor International, Inc.Inventors: Matthew G. Boston, Gregory M. Whited
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Patent number: 7144593Abstract: A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the Brassicaceae plant. This colorant can be prepared by treating an adsorption-treated Brassicaceae plant colorant extract by at least one method selected from among adsorption, ion exchange, acid treatment, and membrane separation to thereby give an aroma component concentration of 100 ppm or less in case where the color value E10%1 cm is 80.Type: GrantFiled: April 27, 2001Date of Patent: December 5, 2006Assignee: San-Ei Gen F.F.I., IncInventors: Chiyoki Yukawa, Takahito Ichi, Yasushi Shibahara, Kuniyuki Shinbo
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Patent number: 7128939Abstract: The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting the pretreatment agent with the fish food.Type: GrantFiled: October 25, 2004Date of Patent: October 31, 2006Assignee: Ajinomoto Co., Inc.Inventors: Manabu Watanabe, Masata Mitsuiki
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Patent number: 7122215Abstract: Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous environment, provide at least two sequential changes in the food product. Such changes can include changes in color or other visual appearance characteristics, flavor, and the like, as well as combinations thereof. In another embodiment, the composite particles are included in a powdered beverage mix wherein the powdered beverage mix itself provide the initial sequential change followed, by an appropriate delay, the second sequential change; further sequential changes can be provided, if desired, by providing additional layers with the appropriate optical and/or organoleptic ingredients therein.Type: GrantFiled: December 2, 2003Date of Patent: October 17, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Charles R. Frey
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Patent number: 7090879Abstract: Disclosed are nutritional formulas, including reconstitutable powders, comprising carbohydrate, protein and a lipid component containing a polyunsaturated fatty acid; and from about 0.25 to about 10 ppm, by weight of the total oil content of the infant formula, of a combination of lutein, lycopene, and beta-carotene with preferred weight ratios of the lutein to beta-carotene of from about 0.0196:1 to about 59:1, the lycopene to beta-carotene of from about 0.00805:1 to about 114:1, and the lutein to lycopene of from about 0.0117:1 to about 108:1. Also disclosed are methods of providing nutrition using the disclosed formulas. The nutritional formulas provide improved product stability and color characteristics.Type: GrantFiled: March 18, 2004Date of Patent: August 15, 2006Assignee: Abbott LaboratoriesInventors: Daniel S. Albrecht, Nancy Auestad, Jeffrey M. Boff, Amy Mackey
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Patent number: 6991747Abstract: A new chromotropic compound, compositions containing such a compound and methods of using such compound, such as in a test method for identifying the presence of free radicals, are disclosed.Type: GrantFiled: March 11, 2003Date of Patent: January 31, 2006Assignee: Procter & Gamble CompanyInventors: Giuseppina Chiaradonna, Francesca Cicogna, Giovanni Ingrosso, Emanuela Franchi, Calogero Pinzino, Valerio Del Duca, Stefano Scialla
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Patent number: 6911223Abstract: An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a desired predetermined time.Type: GrantFiled: December 23, 2002Date of Patent: June 28, 2005Assignee: Stokely-Van Camp, Inc.Inventors: Michael J. Morello, Susan L. Franz
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Patent number: 6899907Abstract: A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an “L” value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.Type: GrantFiled: September 18, 2000Date of Patent: May 31, 2005Assignee: General Mills, Inc.Inventors: Adelmo Monsalve-Gonzalez, Lloyd E. Metzger, Aruna Prakash, Mayur Subhash Valanju, John G. Roufs
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Patent number: 6884446Abstract: An article that indirectly browns and/or flavors foodstuffs, a method of indirectly browning and/or flavoring foodstuffs, and a browned and/or flavored foodstuff provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as a plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.Type: GrantFiled: July 27, 2000Date of Patent: April 26, 2005Assignee: Red Arrow Products Co., LLCInventors: Gary L. Underwood, Jeffrey J. Rozum
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Patent number: 6881430Abstract: A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.Type: GrantFiled: July 26, 2002Date of Patent: April 19, 2005Assignee: Chr. Hansen A/SInventors: Klaus Køhler, Martin Kensø, Claus Søndergaard, Bjørn Madsen, Søren Jan Jacobsen
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Patent number: 6875457Abstract: The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish.Type: GrantFiled: April 11, 2000Date of Patent: April 5, 2005Inventor: Kenichi Hiraoka
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Patent number: 6855355Abstract: A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate. The potato pieces can be formed potato pieces produced by, for example, extruding a potato mixture in which is incorporated the food grade color. Alternatively, the potato pieces can be immersed in a batter solution containing the food grade color. The potato pieces can also be provided with flavoring characteristics by adding flavoring agents to the potato mixture or the batter solution.Type: GrantFiled: March 18, 2002Date of Patent: February 15, 2005Assignee: H. J. Heinz CompanyInventors: Susan Farnsworth, Dwane B. Benson, Craig Doan, Joseph DeStephano
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Publication number: 20040265442Abstract: The present invention relates to a methods of inhibiting postharvest disease or desiccation in a fruit or vegetable, either by treating a fruit or vegetable with a hypersensitive response elicitor protein or polypeptide under conditions effective to inhibit postharvest disease or desiccation, or by providing a transgenic plant or plant seed transformed with a DNA molecule encoding a hypersensitive response elicitor polypeptide or protein and growing the transgenic plant or transgenic plant produced from the transgenic plant seed under conditions effective to inhibit a postharvest disease or desiccation in a fruit or vegetable harvested from the transgenic plant. Also disclosed are DNA constructs and expression systems, host cells, and transgenic plants containing the DNA construct.Type: ApplicationFiled: May 17, 2004Publication date: December 30, 2004Inventors: Zhong-Min Wei, Dewen Qiu, Dean Remick
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Patent number: 6833144Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.Type: GrantFiled: July 12, 2002Date of Patent: December 21, 2004Assignee: Lipton, division of Conopco, Inc.Inventors: Christopher William Goodsall, Timothy Graham Jones, Joseph Kipsiele Mitei, Andrew David Parry, Richard Safford, Ambalavanar Thiru
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Patent number: 6811801Abstract: In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.Type: GrantFiled: December 12, 2001Date of Patent: November 2, 2004Assignee: Abbott LaboratoriesInventors: Minhthy Le Nguyen, Bruce B. Blidner, Kent L. Cipollo
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Patent number: 6787172Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.Type: GrantFiled: January 24, 2002Date of Patent: September 7, 2004Assignee: Tropicana Products, Inc.Inventors: Richard N. McArdle, Stephen A. Letourneau
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Patent number: 6777012Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.Type: GrantFiled: June 5, 2001Date of Patent: August 17, 2004Inventors: Blane E. Olson, Douglas B. Brinsmade
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Patent number: 6709688Abstract: This invention relates to a new pigment in feed for salmonides, a new feed comprising this pigment and use of this pigment. The pigment comprises a diester of astaxanthin prepared with an omega-3 fatty acid and/or a short chain carboxylic acid. By this invention a pigment for feed to salmonides that is more stable and biologically more effective than free astaxanthin and commercially available astaxanthin product, is provided.Type: GrantFiled: February 4, 2002Date of Patent: March 23, 2004Assignee: Norsk Hydro ASAInventors: Harald Breivik, Lola Irene Sanna, Berit Annie Aanesen
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Publication number: 20040047955Abstract: A breading for foods that has color-enhanced, visual and textural characteristics that make a food attractive and/or appealing, in particular to children. Also, a color-enhanced composite food product, including a color-enhanced breading and at least one meat component wherein the meat component and color-enhanced breading are combined without substantial intermixing.Type: ApplicationFiled: April 3, 2003Publication date: March 11, 2004Inventors: Thomas A. Arrendale, Chester L. Crum
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Publication number: 20040022906Abstract: The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce.Type: ApplicationFiled: August 1, 2003Publication date: February 5, 2004Inventor: Robert J. Petcavich
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Publication number: 20030215550Abstract: The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required, in addition of an antioxidant. The anti-fading agent of the invention can advantageously inhibit fading in colors (including fading in colors by light irradiation and heat treatment) of natural pigments such as anthocyanin-based pigments, flavonoid-based pigments, carotenoid-based pigments and the like, and is useful for colored beverage and food products, pharmaceutical drugs, cosmetics and the like with which the fading in colors may be a problem.Type: ApplicationFiled: April 10, 2003Publication date: November 20, 2003Applicant: SAN-EI GEN F.F.I., INCInventors: Yutaka Higashimura, Kazuhiro Emura, Noriko Kuze, Junko Shirai, Takatoshi Koda
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Publication number: 20030207002Abstract: The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.Type: ApplicationFiled: April 16, 2003Publication date: November 6, 2003Inventors: Frederick M. Merritt, Myron D. Nicholson, Paul E. DuCharme
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Patent number: 6630186Abstract: The present invention provides a cochineal pigment-containing beverage comprising nigerooligosaccharide and an anti-fading method for a cochineal pigment-containing beverage comprising adding thereto nigerooligosaccharide.Type: GrantFiled: April 6, 2001Date of Patent: October 7, 2003Assignee: Otsuka Pharmaceutical Co., Ltd.Inventors: Akihisa Takaichi, Toshihiko Okamoto, Tomoo Yamada, Ryuichi Hatai, Takashi Sato
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Publication number: 20030141247Abstract: The invention provides processes for treating commercial grade preservatives to remove the off-flavor and/or off-odor from the preservatives. The processes involve preparing a solution by dissolving the preservative in a suitable solvent, such as water or methanol or mixtures thereof. The preservative solution is then passed through a filter to separate and remove organic acid impurities from the preservative. The undesirable tastes and odors, principally caused by the organic acid impurities, are retained in the filter while the preservative passes through the filter. In one embodiment, the filter is a bed of anion exchange resin that reacts with and removes the organic acid impurities. In another embodiment, the filter contains a metal cation that converts the organic acid impurities into insoluble salts which remain in the filter. The solvent can be removed by evaporation after the preservative solution is passed through the filter.Type: ApplicationFiled: January 31, 2003Publication date: July 31, 2003Inventors: Dale F. Kuhn, Bruce E. Plashko
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Publication number: 20030144355Abstract: The present invention relates to a method for stabilising vegetable, marine and single cell oils/oil concentrates as well as pigments like astaxanthin and canthaxanthin with regard to oxidation. It also relates to a feed for salmonids, and a method for optimising the effect of the pigment in feed for salmonids. Furthermore, the invention relates to a health care product and a composition for prophylaxis or therapeutical treatment. Essential features by the invention are treatment by or presence of amines/amides.Type: ApplicationFiled: November 7, 2002Publication date: July 31, 2003Inventors: Harald Breivik, Lola Irene Sanna, Berit Annie Aanesen
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Publication number: 20030118703Abstract: In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.Type: ApplicationFiled: December 12, 2001Publication date: June 26, 2003Inventors: Minhthy Le Nguyen, Bruce B. Blidner, Kent L. Cipollo
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Patent number: 6572906Abstract: The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required, in addition of an antioxidant. The anti-fading agent of the invention can advantageously inhibit fading in colors (including fading in colors by light irradiation and heat treatment) of natural pigments such as anthocyanin-based pigments, flavonoid-based pigments, carotenoid-based pigments and the like, and is useful for colored beverage and food products, pharmaceutical drugs, cosmetics and the like with which the fading in colors may be a problem.Type: GrantFiled: June 16, 2000Date of Patent: June 3, 2003Assignee: San-Ei Gen F.F.I., Inc.Inventors: Yutaka Higashimura, Kazuhiro Emura, Noriko Kuze, Junko Shirai, Takatoshi Koda
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Publication number: 20030082281Abstract: A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.Type: ApplicationFiled: July 26, 2002Publication date: May 1, 2003Inventors: Klaus Kohler, Martin Kenso, Claus Sondergaard, Bjorn Madsen, Soren Jan Jacobsen
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Patent number: 6509044Abstract: A process for preparing an aqueous composition for the preparation of optically clear products, especially beverages, having enhanced stability in syrup and bioavailability for human or animal healthcare. The compositions include an oil soluble ingredient and a primary and a secondary surfactant which match the fatty acid profile of the oil soluble ingredient and follow specific ratios of oil soluble ingredient to emulsifier and specific ratios of primary to cosurfactant.Type: GrantFiled: April 2, 2001Date of Patent: January 21, 2003Assignee: SmithKline Beecham p.l.c.Inventors: Maarten Van Den Braak, Andrew Symonds, Michael Anthony Ford
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Publication number: 20030003201Abstract: The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and can be added with safety to products taken by mouth, such as foods, pharmaceutical products, etc. The invention relates to a cochineal color substantially free of proteins of molecular weight not less than 6000. The invention also relates to a process for producing a cochineal color which comprises subjecting a cochineal extract solution to proteolysis and then to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment, extraction treatment and membrane treatment.Type: ApplicationFiled: May 17, 2001Publication date: January 2, 2003Inventors: Takahito Ichi, Takatoshi Koda, Chiyoki Yukawa, Makoto Sakata, Hiroyuki Sato
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Patent number: 6500476Abstract: Preservative compositions using GRAS (generally recognized as safe) ingredients are incorporated into a commercially viable three-stage preservation process for mushrooms. The process includes contacting the mushrooms with a high pH solution for microbial reduction; a neutralizing step to return the pH of the mushrooms to their about physiological pH; and an anti-browning step that incorporates suitable antioxidants and ancillary compounds to maintain the color of the finished product. Specifically disclosed is a method for preserving fresh mushrooms comprising the steps of exposing the mushrooms to a aqueous anti-microbial solution with a pH of 10.5-11.5; treating the mushrooms with a pH neutralizing buffer consisting of an organic acid and a salt of an organic acid and then subjecting the mushrooms to a combination of an anti-browning agent, a source of calcium and a chelating agent.Type: GrantFiled: June 29, 2001Date of Patent: December 31, 2002Assignee: EPL Technologies, Inc.Inventors: Stefan T. Martin, Howard S. Kravitz, William R. Romig
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Patent number: 6482450Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidise gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavour and colour.Type: GrantFiled: February 7, 2000Date of Patent: November 19, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Christopher William Goodsall, Timothy Graham Jones, Joseph Kipsiele Mitei, Andrew David Parry, Richard Safford, Ambalavanar Thiru
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Publication number: 20020127312Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.Type: ApplicationFiled: January 24, 2002Publication date: September 12, 2002Inventors: Richard N. McArdle, Stephen A. Letourneau
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Patent number: 6391372Abstract: Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Methods for preparing low ammonia content caramel color solutions involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.Type: GrantFiled: October 27, 2000Date of Patent: May 21, 2002Assignee: General Mills, Inc.Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
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Patent number: 6383541Abstract: The present invention provides a method for the disinfection of seafood. The inventive method includes the steps of (a) preparing a concentrated aqueous solution of a chlorine dioxide liberating compound having a concentration of from about 0.2% to about 25% by weight of the chlorine dioxide liberating compound and having an amount of an acid sufficient to adjust the pH to from about 1.0 to about 5.0; (b) diluting the concentrated aqueous solution to provide a dilute, acidified solution having a concentration of from about 0.00017% to about 0.17% by weight of the chlorine dioxide liberating compound; and (c)contacting the dilute, acidified solution with seafood to disinfect the seafood. Preferably, the chlorine dioxide liberating compound is an alkali metal chlorites, with sodium chlorite and potassium chlorite being particularly preferred. The acid may be any acid generally regarded as safe, as that term is used in the Code of Federal Register, 21 CFR 170.35 and 21 CFR 170.30.Type: GrantFiled: October 29, 1999Date of Patent: May 7, 2002Assignee: Bio-Cide International, Inc.Inventors: Bobby C. Danner, Paul Reeves, Neeraj Khanna
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Patent number: 6379693Abstract: The present invention is related to a method of producing a trivalent chromium complex compound by heating a trivalent chromium compound and lactoferrin together. The trivalent chromium complex compound can be added into milk to obtain trivalent chromium milk products. Both the complex compound and the milk products of the present invention can be served to diabetics for effectively reducing the concentration of blood sugar.Type: GrantFiled: August 2, 2000Date of Patent: April 30, 2002Assignee: Ling-Jui Cheng ChiangInventors: Frank Chia Hung Mao, Ling-Hui Cheng Chiang
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Patent number: 6365212Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.Type: GrantFiled: April 3, 2000Date of Patent: April 2, 2002Assignee: Tropicana Products, Inc.Inventors: Richard N. McArdle, Stephen A. Letourneau
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Publication number: 20020031578Abstract: The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.Type: ApplicationFiled: June 19, 2001Publication date: March 14, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Johannes Mattheus Cornelissen, Peter Van Den Enden, Cornelis Willem Van Oosten
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Publication number: 20020013256Abstract: The nonenzymatic glycation and crosslinking of proteins is a part of the aging process with the glycation endproducts and crosslinking of long-lived proteins increasing with age. This process is increased at elevated concentrations of reducing sugars in the blood and in the intracellular environment such as occurs with diabetes. The structural and functional integrity of the affected molecules become perturbed by these modifications and can result in severe consequences. The compounds of the present invention can be used to inhibit this process of nonenzymatic glycation and therefore to inhibit some of the ill effects caused by diabetes or by aging. The compounds are also useful for preventing premature aging, spoilage of proteins in food and can prevent discoloration of teeth.Type: ApplicationFiled: March 8, 2001Publication date: January 31, 2002Inventors: Samuel Rahbar, Iraj Lalezari