Preserving Patents (Class 426/310)
  • Patent number: 10292946
    Abstract: This disclosure provides generally for antimicrobial compositions and methods of use comprising an anthocyanin, an anthocyanidin or metabolites thereof. Methods for promoting healing of a wound using these compositions are also disclosed. These compositions have broad spectrum antimicrobial activity and are safe for human and animal uses. Further, these compositions are safe for medical uses and industrial uses as antiseptic preparations to reduce or prevent microbial growth.
    Type: Grant
    Filed: December 15, 2017
    Date of Patent: May 21, 2019
    Inventor: Lanny Leo Johnson
  • Patent number: 9445608
    Abstract: The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.
    Type: Grant
    Filed: March 31, 2011
    Date of Patent: September 20, 2016
    Assignee: Caravan Ingredients Inc.
    Inventors: Jesse Stinson, GuoHua Feng
  • Publication number: 20150110927
    Abstract: Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.
    Type: Application
    Filed: December 13, 2012
    Publication date: April 23, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Beata Bartkowska, Hangsheng Li, Chunbo Ran, Desheng Xu
  • Publication number: 20150079248
    Abstract: The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.
    Type: Application
    Filed: March 24, 2013
    Publication date: March 19, 2015
    Inventors: Amos Nussinovitch, Tal Marmur, Yonatan Elkind
  • Patent number: 8974844
    Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
    Type: Grant
    Filed: August 29, 2011
    Date of Patent: March 10, 2015
    Assignee: Del Monte Foods, Inc.
    Inventors: Karim Nafisi-Movaghar, Loren L. Druz
  • Patent number: 8962297
    Abstract: The present invention relates to isolated Clostridium perfringens bacteriophage lytic enzymes from baccteriophages CP26F and CP39O, and uses in controlling Clostridium perfringens.
    Type: Grant
    Filed: September 1, 2010
    Date of Patent: February 24, 2015
    Assignee: The United States of America, as represented by the Secretary of Agriculture
    Inventors: Bruce S. Seal, Gregory R. Siragusa, Ibn Mustafa A. Simmons, Johnna K. Garrish, David M. Donovan
  • Publication number: 20150037476
    Abstract: Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods involve the application of a photosynthetic pigment and/or membrane stabilizing chemical (e.g. glycine betaine) to produce which is identified as in need of such delay. Application may be prior to harvest, at or during harvest or post-harvest.
    Type: Application
    Filed: October 17, 2014
    Publication date: February 5, 2015
    Inventors: Amit DHINGRA, Scott SCHAEFFER
  • Publication number: 20150024099
    Abstract: Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. After a foodstuff is brought into contact with overheated steam having a temperature of 250° C. to 620° C., calcium oxide-containing powders are added to and mixed with it. The foodstuff may come into contact with overheated steam simultaneously with addition and mixing of the calcium oxide-containing powders. The time of contact of the foodstuff with overheated steam is preferably 20 seconds to 0.5 second. The calcium oxide-containing powders are preferably natural calcium oxide powders obtained by firing shells, coral, the nacreous layer, eggshells, or bones of animals, fishes or birds.
    Type: Application
    Filed: March 11, 2013
    Publication date: January 22, 2015
    Inventors: Hisaharu OKI, Chokichi SATO, Yukio MURATA
  • Publication number: 20150017223
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: September 29, 2014
    Publication date: January 15, 2015
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20140370172
    Abstract: An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.
    Type: Application
    Filed: August 28, 2014
    Publication date: December 18, 2014
    Inventors: Gary M. Nolen, Joe Rheingans, Kelly Manne Beers
  • Publication number: 20140363541
    Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.
    Type: Application
    Filed: August 18, 2014
    Publication date: December 11, 2014
    Inventors: Ricky L. Falkenberg, Harold L. Archibald, Danford Wilkinson, Lisa Trexler
  • Publication number: 20140308402
    Abstract: Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution.
    Type: Application
    Filed: October 5, 2012
    Publication date: October 16, 2014
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Patent number: 8808774
    Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.
    Type: Grant
    Filed: June 17, 2006
    Date of Patent: August 19, 2014
    Assignee: Scientific Food Solutions, LLC
    Inventors: Ricky L. Falkenberg, Harold L. Archibald, Danford Wilkinson, Lisa L. Trexler
  • Publication number: 20140205722
    Abstract: The invention relates to a composition of solid lipid nanoparticles taking the form of a nano-coating for natural fresh foodstuffs, such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables which are coated by means of fluidization, immersion or spraying. According to the invention, the composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and film-forming materials in an aqueous dispersion or solution. The inclusion of a submicronic lipophilic system in aqueous dispersion allows the application of the composition to be easily controlled since it is a fluid system with low viscosity, which is advantageous in that it can be applied easily and uniformly and provides improved coating properties, such as sheen, mechanical strength and gas permeability inter alia.
    Type: Application
    Filed: March 30, 2012
    Publication date: July 24, 2014
    Applicant: UNIVERSIDAD NACIONAL AUTONOMA DE MEXICO
    Inventors: David Quintanar Guerrero, Maria de la Luz Zambrano Zaragoza, Alfredo Alvarez Cardenas, Edmundo Mercado Silva
  • Publication number: 20140199449
    Abstract: Methods for extending the shelf life of processed cucurbita pepo plants are provided herein. A method may include sanitizing an exocarp of the C. pepo vegetable, cutting the whole C. pepo vegetable into fragments, allowing the fragments to excrete a protective coating so as to cover each of the fragments with the protective coating, packaging the fragments in an airtight manner, and chilling the packaged fragments to approximately at or below 34° F.
    Type: Application
    Filed: January 14, 2014
    Publication date: July 17, 2014
    Inventor: Andy Hernandez
  • Patent number: 8722123
    Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.
    Type: Grant
    Filed: February 1, 2012
    Date of Patent: May 13, 2014
    Assignee: University of Georgia Research Foundation, Inc.
    Inventors: Michael P. Doyle, Tong Zhao
  • Patent number: 8715759
    Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.
    Type: Grant
    Filed: March 1, 2012
    Date of Patent: May 6, 2014
    Assignee: Birko Corporation
    Inventor: LaWayne Larson
  • Patent number: 8691307
    Abstract: The present invention relates to a method of coating fruit or vegetables, comprising the application of a composition comprising one or more abietic acid ester(s) or mixtures thereof, in combination with one or more terpene(s).
    Type: Grant
    Filed: February 13, 2008
    Date of Patent: April 8, 2014
    Assignee: Xeda International
    Inventor: Alberto Sardo
  • Publication number: 20140093625
    Abstract: An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.
    Type: Application
    Filed: October 2, 2013
    Publication date: April 3, 2014
    Inventors: Alec A. BECK, Allicen MAIER
  • Patent number: 8685476
    Abstract: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.
    Type: Grant
    Filed: May 28, 2010
    Date of Patent: April 1, 2014
    Inventor: Mark L. Folkman
  • Publication number: 20140030392
    Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.
    Type: Application
    Filed: October 7, 2013
    Publication date: January 30, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. TOPPS
  • Publication number: 20140023762
    Abstract: The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form.
    Type: Application
    Filed: September 24, 2013
    Publication date: January 23, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Nicole Liliane DUTREUX, Ben Rudolf DE HAAN, Jacobus STARK
  • Publication number: 20140010933
    Abstract: Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line.
    Type: Application
    Filed: June 24, 2013
    Publication date: January 9, 2014
    Applicant: Stemilt Growers LLC
    Inventor: Kyle Mathison
  • Patent number: 8603556
    Abstract: The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.
    Type: Grant
    Filed: December 30, 2009
    Date of Patent: December 10, 2013
    Assignee: NESTEC S.A.
    Inventor: Dan K. Dixon
  • Publication number: 20130280391
    Abstract: Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.
    Type: Application
    Filed: March 15, 2013
    Publication date: October 24, 2013
    Applicant: BRIGHAM YOUNG UNIVERSITY
    Inventor: Paul B. Savage
  • Publication number: 20130216657
    Abstract: Food packaging materials are provided. In some embodiments, foam sprayable material is provided.
    Type: Application
    Filed: February 21, 2012
    Publication date: August 22, 2013
    Applicant: Empire Technology Development LLC
    Inventor: Takahisa Kusuura
  • Patent number: 8445045
    Abstract: A pineapple coating application device may include a frame, and a pineapple roller conveyor carried by the frame and having laterally extending conveyor brushes to advance pineapples along a longitudinal path of travel. Adjacent ones of the laterally extending conveyor brushes may rotatably capture the pineapples therebetween. The pineapple coating application device may include a pineapple coating dispenser, and a laterally extending applicator brush positioned above the pineapple roller conveyor to cooperate with the laterally extending conveyor brushes to apply a coating to the pineapples from the pineapple coating dispenser as the pineapples are rotated and advanced along the longitudinal path of travel.
    Type: Grant
    Filed: April 20, 2011
    Date of Patent: May 21, 2013
    Assignee: John Bean Technologies Corporation
    Inventor: Robert R. Goetz
  • Publication number: 20130122164
    Abstract: The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity.
    Type: Application
    Filed: August 3, 2011
    Publication date: May 16, 2013
    Applicant: Hill's Pet Nutrition, Inc.
    Inventors: Luis J. Montelongo, Brent K. Pope, Sarah B. Martinez
  • Patent number: 8404288
    Abstract: The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.
    Type: Grant
    Filed: July 26, 2010
    Date of Patent: March 26, 2013
    Assignee: Sunny Delight Beverage Company
    Inventors: Marta Campbell, Robert Joseph Sarama
  • Publication number: 20120315356
    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: Application
    Filed: June 18, 2012
    Publication date: December 13, 2012
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20120251675
    Abstract: The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated with said coating composition.
    Type: Application
    Filed: December 13, 2010
    Publication date: October 4, 2012
    Applicant: BASF SE
    Inventors: Christian Sowa, Marcus Annawald, Lenin Ovando
  • Publication number: 20120237641
    Abstract: An improved pet food product, such as a dog biscuit or other treat, is provided. The pet food product is formed with a coating which includes a polyphosphate as a sequestering agent in an amount of between about 0.5 and 3.0 percent weight as compared to the overall weight of the food product and a non-ionic antimicrobial agent containing from between 10 and 40 percent weight of fat with the remainder being a carrier. The antimicrobial agent is present in an amount between about 0.15 and 2.0 percent weight as compared to the overall weight of the food product.
    Type: Application
    Filed: March 14, 2012
    Publication date: September 20, 2012
    Inventors: Tiandong Jia, Melinda Fernyhough Culver, Marta Draper
  • Patent number: 8206766
    Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, includes adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.
    Type: Grant
    Filed: March 20, 2006
    Date of Patent: June 26, 2012
    Inventors: Ying Zhang, Xiaoqin Wu, Yu Zhang, Genyi Zhang, Dingding Luo, Yi Dong
  • Publication number: 20120148716
    Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.
    Type: Application
    Filed: February 1, 2012
    Publication date: June 14, 2012
    Applicant: University of Georgia Research Foundation
    Inventors: Michael P. Doyle, Tong Zhao
  • Patent number: 8178146
    Abstract: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.
    Type: Grant
    Filed: May 6, 2004
    Date of Patent: May 15, 2012
    Assignee: Graceland Fruit, Inc.
    Inventors: Nirmal K. Sinha, Meena Sinha
  • Patent number: 8119178
    Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.
    Type: Grant
    Filed: January 18, 2011
    Date of Patent: February 21, 2012
    Assignee: Natureseal, Inc.
    Inventors: Perry D. Lidster, William Duncan, Miriam O'Donovan, Cheong Kit Leung
  • Patent number: 8092851
    Abstract: A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the treatment is used, the raw product is cleaned in a conventional manner. The treatment composition is intended to clean, deodorize, and disinfect the raw food product. The present invention removes slime and odor from fresh fish in preparation for cooking, and further, disinfects the fish and other food product to be cooked in the event that harmful bacteria or other microbes reside on the raw fish, such as harmful microorganisms which may be a residue of polluted water from which the fish was taken, or may have originated from filthy food preparation facilities.
    Type: Grant
    Filed: September 24, 2007
    Date of Patent: January 10, 2012
    Inventor: Mohamed Alam
  • Publication number: 20110293801
    Abstract: There is provided a method of treating plant parts comprising forming a coating on the surface of said plant parts by applying a layer of a coating composition to said surface of said plant parts, wherein said coating composition comprises (a) one or more wax, and (b) one or more cyclopropene compound.
    Type: Application
    Filed: May 17, 2011
    Publication date: December 1, 2011
    Inventors: Deirdre Margaret Holcroft, Walter Sergio Pinto Pereira
  • Publication number: 20110281002
    Abstract: Disclosed are antimicrobial compositions for treating poultry, meat, and other surfaces to substantially eliminate bacteria and microorganism harmful to humans. The compositions include a combination of an aliphatic heteroaryl salt, trichloromelamine, and at least two ammonium salts comprising an aliphatic benzylalkyl ammonium salt, dialiphatic dialkyl ammonium salt, or a tetraalkyl ammonium salt.
    Type: Application
    Filed: April 3, 2009
    Publication date: November 17, 2011
    Inventors: Steve R. Burwell, Fred Busch
  • Publication number: 20110274799
    Abstract: A mold inhibiting emulsion including: an aqueous phase that includes water; a non-aqueous phase that may optionally include an oil; at least one emulsifier; and at least one mold inhibitor. Also provided is a method of inhibiting mold growth on edible baked products (e.g., bread) that involves applying the mold inhibiting emulsion of the present invention to the exterior surfaces of unbaked dough from which the edible baked product is prepared. The mold inhibiting emulsion may be applied to contact surfaces of a vessel in which dough is baked, and then to upper portions of the dough after it has been placed into the treated vessel. An apparatus for treating the exterior surfaces of unbaked dough with spray applied liquids, is further provided. The apparatus includes first and second spray stations each including a primary spray assembly and a secondary spray assembly activated if the primary spray assembly fails.
    Type: Application
    Filed: May 6, 2011
    Publication date: November 10, 2011
    Inventors: Robert O. Wilhelm, JR., Ada Lacayo, Cathlene Colley, James Galicic, Michael Hewitt, Don Huber
  • Publication number: 20110268849
    Abstract: The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.
    Type: Application
    Filed: December 30, 2009
    Publication date: November 3, 2011
    Inventor: Dan K. Dixon
  • Publication number: 20110236544
    Abstract: Certain embodiments of the presently described technology provide methods for providing an atomized food preservation solution to food stored in a refrigerator. The methods include dissolving a soluble food preservative in water to form a food preservation solution and delivering the food preservation solution to an atomizer which atomizes the food preservation solution to distribute the solution to food stored in the refrigerator. Also, described are embodiments of a food preservation solute dispenser for use in the methods. The food preservation solute dispenser is adapted for placement along an atomizer fluid supply path at a location where fluid will flow over the food preservation solute dispenser. The food preservation solute dispenser provides a food preservative to be dissolved in water along the fluid supply path as fluid flows over the food preservation solute dispenser.
    Type: Application
    Filed: December 8, 2010
    Publication date: September 29, 2011
    Applicant: WHIRLPOOL CORPORATION
    Inventors: ANDERSON BORTOLETTO, RAMEET SINGH GREWAL, JOHN M. KNIGHT, GUOLIAN WU
  • Publication number: 20110206809
    Abstract: The present invention provides a non-naturally occurring animal feed and attractant that mimics the shape of a naturally occurring object, such as a food source, and has a size and shape that is easier to hold than traditional feeds. The invention provides a non-naturally occurring animal feed having a more durable, chemical-free water resistant seal that is safer and more environmentally sustainable. The invention provides a non-naturally occurring animal feed having a combination of minerals, vitamins, and other ingredients designed to promote deer healthiness and antler growth. Furthermore, the present invention provides methods and processes for manufacturing embodiments of the inventive non-naturally occurring feed.
    Type: Application
    Filed: February 22, 2010
    Publication date: August 25, 2011
    Inventor: Jeff Tate
  • Publication number: 20110200722
    Abstract: A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: (A) a mixture of water and calcined shell powder, (B) a non-spore bearing plant, (C) a spore bearing plant, and (D) salt.
    Type: Application
    Filed: February 18, 2010
    Publication date: August 18, 2011
    Inventor: Seiei Kohara
  • Publication number: 20110177210
    Abstract: A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish; wherein the stabiliser composition comprises an aqueous solution of: cellulose gum ?5-25% modified starch 16-50% thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and wherein the impregnated substrate is coated with an aqueous coating comprising 0.
    Type: Application
    Filed: April 21, 2010
    Publication date: July 21, 2011
    Applicant: CRISP SENSATION HOLDING S.A.
    Inventor: Keith Graham Pickford
  • Patent number: 7981454
    Abstract: 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: Grant
    Filed: November 7, 2007
    Date of Patent: July 19, 2011
    Assignee: BASF Corporation
    Inventor: Robert J. Petcavich
  • Publication number: 20110151078
    Abstract: A method and composition for osmotically dewatering a freshly cut fruit product and optionally infusing the fruit product to improve or alter the sensory characteristic of the fruit, particularly when the fruit is a pome fruit variety, such as an apple or pear. The dewatering composition can be used by the consumer or food service person to prepare ready to eat fresh-cut fruit slices that exhibit improved or unexpected sensory characteristics comprising a mixture of xylitol, dextrose, natural or organic flavoring agent and optionally, citric acid, ascorbic acid, or enzyme, and optionally infusing the fresh-cut fruit by treating the fruit with the dewatering composition directly applied to the cut surface, or by dipping the cut surface into the composition.
    Type: Application
    Filed: December 23, 2009
    Publication date: June 23, 2011
    Inventor: Richard R. Dibbert
  • Patent number: 7959961
    Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain about 0.1 to 10% added rice bran oil. The rice bran oil ingredient can be incorporated into the dough and/or topically applied. The rice bran oil provides the processing advantages of oil addition during processing with low or now transfatty acids but with extended shelf stability. The finished fortified cereal products are not only organoleptically desirable but almost indistinguishable from their counterparts containing hydrogenated fats.
    Type: Grant
    Filed: February 3, 2006
    Date of Patent: June 14, 2011
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Xia Liu, Monica Decastro
  • Publication number: 20110135788
    Abstract: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.
    Type: Application
    Filed: May 28, 2010
    Publication date: June 9, 2011
    Inventor: MARK L. FOLKMAN
  • Publication number: 20110123693
    Abstract: The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of freezing or cooling. The referred to process further allows keeping the natural characteristics of the processed food, such as flavor and texture. The process for preserving different foods of the present invention comprises the steps: a. Packing food in a package; b. Heating the food/package system keeping the food in contact with the atmospheric air external to the package; c. Changing the gaseous composition inside the package containing food; d. Closing/sealing the package containing food; e. Thermal treatment of the closed/sealed package containing food; and can be used for several types of foods comprising, among them, fish, seafood, poultry, meat, pork, cold cuts, pastes, pasta, cereals, vegetables, fruits, dairy products, ready food, desserts or mixtures thereof.
    Type: Application
    Filed: February 10, 2009
    Publication date: May 26, 2011
    Inventor: Juan Carlos Berisso Egana