Additive Is Or Contains Organic Compound Of Known Structure Patents (Class 426/268)
  • Patent number: 10092024
    Abstract: An active package having LTA zeolites exchanged with palladium is described. This solution is capable to improve the quality of the gaseous atmosphere within the package itself, with particular reference to the presence of ethylene. This solution provides improved performance when the package is accidentally exposed to hydrocarbon vapors and provides benefits in terms of reliability in the ethylene control.
    Type: Grant
    Filed: January 27, 2016
    Date of Patent: October 9, 2018
    Assignee: SAES GETTERS S.P.A.
    Inventors: Alessandra Colombo, Paolo Vacca, Miriam Riva
  • Patent number: 9730394
    Abstract: A method and system for controlling harvesting of mushrooms from a bed during a mushroom graze harvest operation account for both mushroom separation and stagger, thereby providing for automatic and proper selection of which mushrooms in the bed are to be harvested in a given shift.
    Type: Grant
    Filed: April 17, 2015
    Date of Patent: August 15, 2017
    Assignee: Vineland Research and Innovations Centre Inc.
    Inventors: John Van De Vegte, Michael Lawson, John Renfrew, Koshy Mathew
  • Patent number: 9247792
    Abstract: Embodiments of the present invention provide a method for fabricating jewelry that has an organic component. The organic material may comprise fruit, vegetables, leaves, stalks, flower petals, or any other suitable organic materials or combination thereof.
    Type: Grant
    Filed: January 17, 2013
    Date of Patent: February 2, 2016
    Inventor: Mary N. Smith
  • Patent number: 9128213
    Abstract: In one embodiment, there is provided a portable device. The portable device includes: an image pick-up means for taking an image of an observation object or a vicinity of the observation object so as to obtain a taken image; a display means for displaying the taken image; a first acquiring means for acquiring an observation result obtained by observing the observation object in the taken image, when the image pick-up means takes the image of the observation object or the vicinity of the observation object; a second acquiring means for acquiring state representation information that represents a present state of the observation object in accordance with the observation result; and a display control means for displaying the state representation information and the observation object in the display means.
    Type: Grant
    Filed: February 15, 2012
    Date of Patent: September 8, 2015
    Assignee: CASIO COMPUTER CO., LTD.
    Inventors: Norihito Hanafusa, Yukinori Ido
  • Patent number: 9066883
    Abstract: The invention describes methods and agents for improving cosmetic appearance, for promoting, improving or restoring health of cells and tissues, preferably skin, and more preferably, for restoring aged or damaged skin to a healthy appearance. In some embodiments, the invention relates to compositions of cells, eggs, cell extracts, egg extracts, and extract components such as purified nucleic acids, polypeptides, lipids, carbohydrates or other natural products.
    Type: Grant
    Filed: June 4, 2013
    Date of Patent: June 30, 2015
    Assignee: Regenics AS
    Inventors: Runhild Gammelsaeter, Jan Remmereit
  • Publication number: 20140356498
    Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
    Type: Application
    Filed: August 20, 2014
    Publication date: December 4, 2014
    Inventor: Jeffrey Ian Dodd
  • Publication number: 20140356487
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Applicant: NESTEC S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140356497
    Abstract: There is described a composition useful for the prevention, mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate, and derivatives thereof, the remainder comprising an enzyme inhibitor composition.
    Type: Application
    Filed: November 30, 2012
    Publication date: December 4, 2014
    Inventor: Jeffrey Ian Dodd
  • Publication number: 20140342054
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an either thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave over.
    Type: Application
    Filed: August 17, 2012
    Publication date: November 20, 2014
    Applicant: Nestec S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140335245
    Abstract: The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.
    Type: Application
    Filed: June 20, 2014
    Publication date: November 13, 2014
    Inventors: Russell Lanzrath, Wigberto Nunez Maisonet
  • Publication number: 20140308400
    Abstract: The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition metal. Embodiments of the invention further relate to a method for coloring a surface of a food product when heated for example in a microwave oven, and a composition comprising the compound and the transition metal ions.
    Type: Application
    Filed: August 17, 2012
    Publication date: October 16, 2014
    Applicant: NESTEC S.A.
    Inventors: Karlheinz Bortlik, Martin Michel, Sandrine Cavin
  • Publication number: 20140227408
    Abstract: The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components.
    Type: Application
    Filed: July 4, 2012
    Publication date: August 14, 2014
    Applicant: RED MEAT AS
    Inventors: Erik Slinde, Bjorg Egelandsdal
  • Publication number: 20140099413
    Abstract: Process for the stabilizing of alcoholic drinks and precursors and derivatives thereof, consisting in adding thereto a solution containing polyglutamate and/or polyaspartate. The stabilization obtained is not only against tartrate precipitation, but also for colour stability and against oxidation. Such process basically provides the use of a composition containing polyglutamate, polyaspartate or a mixture of the two substances.
    Type: Application
    Filed: March 29, 2012
    Publication date: April 10, 2014
    Inventor: Giovanni Triulzi
  • Publication number: 20130317098
    Abstract: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.
    Type: Application
    Filed: November 10, 2011
    Publication date: November 28, 2013
    Inventor: Christian Schaefer
  • Publication number: 20130251858
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Application
    Filed: May 20, 2013
    Publication date: September 26, 2013
    Applicant: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Publication number: 20130115345
    Abstract: This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.
    Type: Application
    Filed: June 8, 2011
    Publication date: May 9, 2013
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Takeshi Miuchi, Masayuki Nishino
  • Publication number: 20130064939
    Abstract: Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided.
    Type: Application
    Filed: April 3, 2012
    Publication date: March 14, 2013
    Applicant: CASETECH GMBH
    Inventors: HEINRICH HENZE-WETHKAMP, ANTON KRALLMANN
  • Publication number: 20130022712
    Abstract: A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.
    Type: Application
    Filed: July 11, 2012
    Publication date: January 24, 2013
    Applicant: TROPICANA PRODUCTS, INC.
    Inventors: Glenn Roy, Dorota Gawkowski, Fari Talebi, Kristi-Ann Boles, Dalit Brand-Levine
  • Publication number: 20120301583
    Abstract: The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.
    Type: Application
    Filed: March 16, 2011
    Publication date: November 29, 2012
    Applicant: J-OIL MILLS, INC.
    Inventors: Yuji Nakada, Shoji Matsumoto, Naoko Inaba, Masayoshi Sakaino, Ko Kimura, Hiroshi Shiramasa
  • Publication number: 20120294995
    Abstract: Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100.
    Type: Application
    Filed: December 22, 2010
    Publication date: November 22, 2012
    Applicant: ITO EN, LTD
    Inventors: Toyo Imbe, Keisuke Numata, Yu Kanda, Kinya Kodera
  • Publication number: 20120231128
    Abstract: A fruit or vegetable, such as a pome or root vegetable, may be at least partially infiltrated with an additive to help prevent discoloration of the fruit or vegetable. In some examples, the additive helps the fruit or vegetable retain its natural color upon being exposed to air. In some examples, the additive includes gluconic acid. By maintaining the color of the fruit or vegetable, the shelf life and salability of the fruit or vegetable may be increased as compared to an untreated fruit or vegetable.
    Type: Application
    Filed: March 7, 2012
    Publication date: September 13, 2012
    Applicant: MICHAEL FOODS, INC.
    Inventors: Richard Schlomer Meyer, Jonathan A. Merkle
  • Patent number: 8202563
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Grant
    Filed: July 17, 2008
    Date of Patent: June 19, 2012
    Assignee: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20120128841
    Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
    Type: Application
    Filed: June 1, 2010
    Publication date: May 24, 2012
    Applicant: NATURAL BIOTECHNOLOGY SPRL
    Inventor: Jeff Dodd
  • Patent number: 8158019
    Abstract: The invention relates to an oxygen scavenger/indicator which contains at least one substance with combined scavenger and indicator function for oxygen, which can absorb oxygen under the effect of moisture in basic conditions, and also to at least one basically reacting compound. The indicator effect is effected by a change in at least one physical property of the substance with combined scavenger and indicator function for oxygen, the change being triggered by the effect of moisture.
    Type: Grant
    Filed: November 17, 2006
    Date of Patent: April 17, 2012
    Assignee: Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
    Inventors: Horst-Christian Langowski, Thomas Wanner
  • Patent number: 8097736
    Abstract: The present invention is directed to a method for the manufacture of stable lactide particles, more specifically lactide particles which are stable enough to be stored and transported at room temperature and have a quality high enough for use as starting material for polylactic acid. The lactide particles are obtained via a flaking process, comprising the contacting of a continuous flow of molten lactide with a surface on which the lactide solidifies and subsequently is removed from said surface.
    Type: Grant
    Filed: November 28, 2007
    Date of Patent: January 17, 2012
    Assignee: Purac Biochem B.V.
    Inventor: Sicco De Vos
  • Publication number: 20110045137
    Abstract: The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener; and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which is stabilized by the method.
    Type: Application
    Filed: April 27, 2009
    Publication date: February 24, 2011
    Inventors: Kenshi Yoshida, Ikuo Sawatani, Hiroto Chaen, Shigeharu Fukuda, Toshio Miyake
  • 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: 20100233330
    Abstract: The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted flavour precursors which react on heating to generate the flavours.
    Type: Application
    Filed: June 2, 2008
    Publication date: September 16, 2010
    Applicant: NESTEC S.A.
    Inventor: Yvette Fleury Rey
  • Publication number: 20100203200
    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: Application
    Filed: March 29, 2010
    Publication date: August 12, 2010
    Inventors: Ihab M. Hekal, Chao Chen, Xiaoling Dong
  • Publication number: 20100151084
    Abstract: A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.
    Type: Application
    Filed: December 15, 2008
    Publication date: June 17, 2010
    Applicant: PEPSICO, INC.
    Inventors: Glenn ROY, Stephen LETOURNEAU, Cathy CULVER
  • Publication number: 20100016347
    Abstract: The present invention is directed to inhibitors of tyrosinase, pharmaceutical compositions comprising such tyrosinase inhibitors, and methods of making and using the same. Specifically, included in the present invention are compositions of matter comprised of at least one 2,4-dihydroxybenzene analog, which inhibit the activity of tyrosinase and which inhibit the overproduction of melanin.
    Type: Application
    Filed: July 21, 2009
    Publication date: January 21, 2010
    Applicant: Unigen Pharmaceuticals, Inc.
    Inventors: Sandip K. Nandy, Jiyun Liu, Alexandre Mikhailovitch Nesterov, Carmen Hertel, Abeysinghe A. Padmapriya
  • Publication number: 20090238934
    Abstract: The present invention relates to a process, a treatment solution and the product resulting from the process, which extends the shelf life of edible plant structures. The exposed edible plant structure is treated by applying a treatment solution to a comprising at least one antioxidant, at least one mineral salt, at least one organic acid and water; in a manner which impregnates the treatment solution into the exposed edible plant structure. This produces a treated edible plant structure having an extended shelf life. Preferably, the treated edible plant structure is thereafter sealed within a container containing a negligible amount of oxygen. The process of the present invention results in a treated edible plant structure which can be stored for relatively long periods of time, in comparison with untreated edible plant structures, without substantially deteriorating.
    Type: Application
    Filed: March 5, 2009
    Publication date: September 24, 2009
    Inventors: Rodney Lingham, Robert Greig
  • Publication number: 20090226579
    Abstract: The method of preserving meat products comprising the steps of soaking the meat product with a chilled soaking solution comprising of potable water, sodium bicarbonate, citric acid, and sodium chloride. Next extract the meat product from the chilled soaking solution and draining the chilled soaking solution from the meat product. Then place the meat product inside a polyethylene bag and removing all the air content from the polyethylene bag and filling said polyethylene bag with pure O2 or high O2 content gas. The above process not only sterilizes the meat product thus preventing the formation of harmful bacteria and preventing decay, but will also help the meat product retain its original flavor and fresh appearance even after refrigeration.
    Type: Application
    Filed: March 7, 2008
    Publication date: September 10, 2009
    Applicant: Tuna Processors, Inc.
    Inventor: Ernie Balbutin Calamian
  • Publication number: 20090136434
    Abstract: Seven new and one known metabolites of tibolone were obtained by incubation of tibolone with various fungi. Their structures were elucidated by means of a homo and heteronuclear 2D NMR and by HREI-MS techniques. The relative stereochemistry was deduced by 2D NOESY experiment. These metabolites of tibolone were strong inhibitors of tyrosine enzyme and thus useful in producing skin lightning and preserving fruits and vegetables.
    Type: Application
    Filed: November 23, 2007
    Publication date: May 28, 2009
    Applicant: HEJ Research Institute
    Inventors: Attaur Rahman, Muhammad Iqbal Choudhary, Syed Adnan Ali Shah, Mahmud Tareq Hassan Khan
  • Publication number: 20090098260
    Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
    Type: Application
    Filed: December 19, 2008
    Publication date: April 16, 2009
    Inventors: Maria Dolores Martines-Serna Villagran, David John Beverly, Leonard Williamson
  • Patent number: 7501138
    Abstract: 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: Grant
    Filed: April 10, 2003
    Date of Patent: March 10, 2009
    Assignee: Kyowa Hakko Food Specialities Co., Ltd.
    Inventors: Yuichiro Nakano, Takahiro Hara
  • Patent number: 7427419
    Abstract: A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous erythrosine solution; (v) washing olives; (vi) pasteurizing the olives.
    Type: Grant
    Filed: April 20, 2005
    Date of Patent: September 23, 2008
    Assignees: La Bella Di Cerignola S.C.A.R.L., Vitalconserve S.R.L.
    Inventor: Francesco Cirillo
  • Publication number: 20080085346
    Abstract: A treatment system and method for preserving fresh produce is disclosed. The method includes providing fresh produce to be preserved, washing the fresh produce in an aqueous solution of hydrogen peroxide having a pH greater than about 9.0, and washing the fresh produce in a mixture of a anti-microbial agent and an acid activator. The system includes tanks containing the wash solutions and conveyor system to transfer fresh produce to and from the tanks.
    Type: Application
    Filed: October 9, 2007
    Publication date: April 10, 2008
    Applicant: BROAD RUN HOLDINGS, INC.
    Inventors: Howard Kravitz, Shane Hartman
  • Publication number: 20080044529
    Abstract: Effective utilization of vegetable called Ipomoea aquatica that although exhibiting high nutritional value and excellent antioxidant capability and ensuring huge supply capacity, is poor in distribution preservability and is notable in discoloration and quality degeneration attributed to processing, thereby disenabling merchandization of relevant processed food. There is provided a method of cultivating Ipomoea aquatica, characterized in that Ipomoea aquatica having been broadly classified as per flower color and leaf width is minutely classified as per whole leaf shape, leaf configuration appearing within a radius of equal to or less than 5.0 cm from leaf base and configurational difference among leaves from the same stem, and that an appropriate one is selected from among the resultant classes and cultivated. By virtue of this method, the distribution enduring period in fresh condition can be prolonged, and the discoloration by heating can be suppressed.
    Type: Application
    Filed: January 14, 2005
    Publication date: February 21, 2008
    Inventor: Shigenobu Yamashita
  • Patent number: 7214399
    Abstract: The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.
    Type: Grant
    Filed: June 24, 2004
    Date of Patent: May 8, 2007
    Assignee: Nestec S.A.
    Inventors: Markus Froehlich, Ernst Isler-Sieber, Walter Penaloza Izurieta
  • Patent number: 7195792
    Abstract: 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: Grant
    Filed: February 21, 2003
    Date of Patent: March 27, 2007
    Assignee: Genencor International, Inc.
    Inventors: Matthew G. Boston, Gregory M. Whited
  • Patent number: 7074907
    Abstract: The compound of the present invention is a component originated from a natural material, camu camu (Myrciaria dubia), has strong antioxidative activity and stable whitening effect, and is represented by the formula (1).
    Type: Grant
    Filed: December 24, 2003
    Date of Patent: July 11, 2006
    Assignee: Nichirei Biosciences Inc.
    Inventors: Kenichi Nagamine, Miki Hayashi, Kaori Yamasaki
  • Patent number: 7048956
    Abstract: Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH.
    Type: Grant
    Filed: March 5, 2002
    Date of Patent: May 23, 2006
    Assignee: The Penn State Research Foundation
    Inventors: Robert B. Beelman, Ali Demirci
  • Patent number: 6911223
    Abstract: 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: Grant
    Filed: December 23, 2002
    Date of Patent: June 28, 2005
    Assignee: Stokely-Van Camp, Inc.
    Inventors: Michael J. Morello, Susan L. Franz
  • Publication number: 20040131734
    Abstract: A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed vegetables such as carrots, resides in coating the fruit or vegetable with an aqueous solution of trehalose or of trehalose combined with one or more other sugars.
    Type: Application
    Filed: January 3, 2003
    Publication date: July 8, 2004
    Inventor: Robert J. Petcavich
  • Publication number: 20040121053
    Abstract: A pulp or mashed fruit or vegetable food product containing at least one sulfated polysaccharide to inhibit enzymatic browning and method of preparing the same.
    Type: Application
    Filed: December 23, 2002
    Publication date: June 24, 2004
    Inventor: Amr Shaheed
  • Patent number: 6709688
    Abstract: 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: Grant
    Filed: February 4, 2002
    Date of Patent: March 23, 2004
    Assignee: Norsk Hydro ASA
    Inventors: Harald Breivik, Lola Irene Sanna, Berit Annie Aanesen
  • Patent number: 6703059
    Abstract: A process for producing burgundy colored olives including the steps of darkening the color of the olives (21); neutralizing the pH of the olives (23); while neutralized, soaking of the olives in an aqueous solution of Red Dye No. 3 at ambient temperatures for at least 12 hours (25); and packing the olives in an acidic brine solution for storage (27). In another aspect, the process includes flavoring the packing solution with a mother brine recovered from an olive fermentation process (29).
    Type: Grant
    Filed: April 19, 2002
    Date of Patent: March 9, 2004
    Assignee: Musco Olive Products, Inc.
    Inventors: Abdulkadir Yussuf Sigal, Samson Te Hsia, Benjamin James Hall, Debra Dianne Abram, Julia Ann Scearce
  • Patent number: 6682764
    Abstract: A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the vegetable; prior to irradiation, positioning a shielding material adjacent to the vegetable in a location such that, during irradiation, adjacent portions of the vegetable are shielded from microwave radiation; and irradiating the vegetable with microwave radiation to cook and brown the same.
    Type: Grant
    Filed: November 16, 1999
    Date of Patent: January 27, 2004
    Assignee: Commonwealth Scientific and Industrial Research Organization
    Inventors: Stephen Morris, Barbara Stephens
  • Patent number: RE39147
    Abstract: Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.
    Type: Grant
    Filed: July 5, 2001
    Date of Patent: June 27, 2006
    Assignee: The Penn State Research Foundation
    Inventors: Robert B. Beelman, Eric M. Duncan