Abstract: The present invention relates to a method for preventing acrylamide formation in heat-treated food stuffs, in particular in the case of a food processing that involves a frying step and/or a cooking step, which method comprises blocking conversion of glycerol into acrylamide.

Abstract: An antibacterial, biodegradable extracting container has a filtering surface formed from a water-permeable woven or knitted fabric formed from fibers comprising, as a principal component, an antibacterial, biodegradable polylactate polymer, and having a thickness of 1 to 100 dtex, wherein, preferably, the filtering surface is formed from the woven fabric having a cover factor K of 1600 to 6400, determined in accordance the following equation: K=(N×(A)1/2/T)+(M×(B)1/2/S) wherein, N=warp density (yarns/10 cm), M=weft density (yarns/10 cm), A=thickness (dtex) of the warp yarns, B=thickness (dtex) of the weft yarns, T=specific gravity of the warp yarns and S=specific gravity of the weft yarns.

Abstract: The invention concerns a fog treatment method using a liquid composition for treating fruits and vegetables, characterised in that it consists in producing a fog treatment mist consisting of droplets having a temperature ranging between 200 and 280° C. and driven at a linear speed ranging between 110 and 140 m/s. More precisely, said method consists in forming said fog treatment mist in the outlet of the cylindrical channel by injecting, at the intake of said channel, said composition into a hot air jet sprayed at high speed into said channel intake, the hot air jet temperature before injection being between 550 and 750° C. and said hot air jet linear speed, before injection, ranging between 160 and 400 m/s. One particular preferred embodiment consists in using a treatment composition based on eugenol and/or isoeugenol.

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.

Abstract: This invention relates to a method for preparing chlorogenic acid from potatoes and the use of chlorogenic acid to prevent or inhibit browning reactions in potatoes after cooking, in particular dehydrated potato flakes.

Abstract: A method of preserving a food product, a food processing apparatus, and a preserved food product are disclosed and wherein the method includes subjecting a food product to be preserved to ultra high hydrostatic pressure in the presence of a liquid treatment; the food processing apparatus includes a conveyor assembly for moving a food product along a path of travel; a spraying assembly for dispensing a liquid treatment and which is oriented in spraying relation relative to the conveyor assembly; a packaging station positioned downstream of the conveyor; and a hydrostatic pressure application assembly positioned downstream of the packaging station; and a food product is disclosed and which has been subjected to ultra high hydrostatic pressure while simultaneously exposed to a liquid treatment.

Abstract: Disclosed is a method for reducing the microbial contamination in products, such as a case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The food products are treated with a defined dispersion of lactoferrin immobilized on a naturally occurring substrate via the N-terminus region of the lactoferrin. Also disclosed are case-ready food products, including ready-to-eat food products, prepared in accordance with such a method.

Abstract: The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing liquor for a suitable period of time followed by separating the liquor and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water; therefore, separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.

Abstract: The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items, silage, brewers' spent grains, pomace, food wastes, brewers' yeast, distillation residues and other wastes from the food industry or for leather treatment. These substances exhibit a considerably extended shelf life after addition of, or treatment with, one of the calcium double salts.

Abstract: The present invention relates generally to the sterilization and disinfection of agricultural and botanical products such as botanical powders. More particularly, the present invention is directed towards the use of HBS technology whereby contaminated agricultural products are contacted, at ambient pressure, with an oxidant such as nascent oxygen or hydroxyl radicals thus resulting in the oxidization and destruction of the contaminating microorganisms.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in. a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed solution of its frozen product and increase the efficiency in the use of the iron-containing protein useful for enrichment of iron in a food or drink, production of iron preparations.

Abstract: An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating, and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated from each other within the apparatus to treat the food product on a continual basis, as opposed to a batch-by-batch basis.

Abstract: The present invention is a dip for preserving fish. It includes the following ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C, vitamin E7, carnosic acid, rosamarinic acid, citric acid and honey and salt. The dip may be provided in a liquid, for example, water, and used as a bath.

Abstract: The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

Abstract: Baby-food compositions comprising about 5% to about 25% egg-yolk solids and an acidulant in an acceptable, shelf-stable, baby-food preparation is disclosed. The acidulant can be an acid, a cultured food substance containing lactic acid or a fruit or vegetable component which contributes acidity to the composition or a combination thereof. Also disclosed are methods for preparing and using the compositions.

Abstract: Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.

Abstract: A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.

Abstract: A process for preserving fruit is disclosed which comprises covering the fruit with a mixture of apple cider, water, white sugar, brown sugar, and cornstarch, with optional flavoring or coloring agents such as vanilla extract or cinnamon.

Abstract: The present invention relates to a method for stabilizing vegetable and animal oils 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. Essential feature by the invention are treatment by or presence of urea.

Abstract: A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.

Abstract: A method for providing an acidulant effect in a food. A food is prepared including alkali metal bisulfate in an amount effective to act as an acidulant. Moisture is added in an amount effective to dissolve the alkali metal bisulfate. In a preferred embodiment, a leavened baked good is prepared including a baking carbonate, and alkali metal bisulfate in an amount effective to react with the baking carbonate to release carbon dioxide to leaven the baked good. A food composition includes alkali metal bisulfate in an amount effective to act as an acidulant in the food, and moisture in an amount effective to dissolve the alkali metal bisulfate.

Abstract: A composition for disinfecting an animal product comprising an electro-chemically activated, anion-containing aqueous solution. A plant for treating an animal product including a water reservoir (12), a salt feed device (16) for creating an aqueous salt solution, an electrolysis device (18) to produce anolyte and catolyte solutions, an anion mixing tank (28), and a treatment container (30) to apply the solution to an animal product.

Abstract: The presently disclosed disinfection process for use in the processing of foodstuffs is designed as an intervention step in poultry processing to allow for continuous on-line processing of poultry carcasses that may have accidentally become contaminated during the evisceration process. Such on-line processing is designed to replace the need for off-line manual washing and cleaning of the contaminated carcasses. By eliminating such off-line manual washing, food safety will be enhanced due to the elimination of the physical handling of carcasses and the cross-contamination that may result from such physical handling. An additional benefit is that the production process will also be able to run with a reduced number of interruptions, which will result in a more efficient production process.

Abstract: A method for preserving vegetables comprising the steps:

Abstract: A process of preserving food which includes adding serine, especially L-serine, to food. According to the present invention, provided is a convenient process of preserving food for a long term by adding serine to food, in particular by performing a heat treatment after the addition of serine to food. Since serine is one kind of amino acids, it does not deteriorate quality of food itself and can preserve food safely.

Abstract: A food and beverage preservative formulated to reduce growth of microbial contaminants such as bacteria and spores that cause food and beverage spoilage including a vegetable cellulose fiber and an emulsifier having a pH of at least about 7.0 and a method of manufacturing the food and beverage preservative.

Abstract: Preservative compositions which include vegetable cellulose fiber such that the composition has a pH of at least about 6.6 are provided. Methods for manufacturing such preservative compositions are also provided.

Abstract: Baby-food compositions containing about 5% to about 25% egg-yolk solids and an acidulant in an acceptable, shelf-stable, baby-food preparation is set forth. The acidulant can be an acid, a cultured food substance containing lactic acid or a fruit or vegetable component which contributes acidity to the composition or a combination thereof. Also described are methods for preparing and using the compositions.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.

Abstract: Disclosed are a method for inhibiting trimethylamine formation per se from raw fishery products by incorporating trehalose and/or maltitol, an agent having trehalose and/or maltitol as effective ingredients to inhibit trimethylamine formation per se from raw fishery products, and an edible fishery product with satisfactory flavor and taste obtained by using the method or the agent.

Abstract: Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when:used, can act as a crystal seeding agent during-the formation of the filling.

Abstract: A method for increasing the rate of thermal inactivation of a pathogen in a nutriment by contacting the nutriment with an acidulant. A method for extending case shelf-life of a nutriment by contacting the nutriment with an acidulant. The acidulant can be: (a) an acidic, or low pH, solution of sparingly-soluble Group IIA complexes (“AGIIS”); (b) a highly acidic metalated mixture of inorganic acid (“HAMMIA”); (c) a highly acidic metalated organic acid (“HAMO”); (d) a mixture of the above; or (e) an adduct of each of the above. The nutriment can be an animal product, a plant product, a beverage, or a mixture thereof.

Abstract: The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products contain a constituent comprising an isothiocyanate compound. The products may further contain a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products by incorporating the foregoing preservative systems into such products.

Abstract: Processing apparatus and method for fish, poultry and meat products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments to promote low contamination during transfer of product between processing stations in preparation for encapsulation within a controlled environment confined within a barrier of composite sheet material that controls the transfer of selected gases therethrough.

Abstract: The present invention provides both a process and apparatus for treating tubers in storage with chlorpropham (CIPC) dust or the dust of any other similar organic compound. The process includes the steps of forming minute particles of solid CIPC particles from a larger block or chunks of solid CIPC, and inducting the particles into an airstream which transports the particles to a tuber storage shed. For a preferred embodiment of the invention, the blocks or chunks of solid CIPC are fed into a hammer mill or like apparatus, which pulverizes the solid CIPC. Insufficiently fine particles are returned to the mill for further pulverization. Fine powder consisting of particles, each of which has a major dimension of less than about 5 micrometers, is transported by the ducted airstream from the separator to a storage shed containing a pile of tubers. The powder filters through the pile and coats exposed surfaces of the exposed tubers.

Abstract: The object of the present invention is to provide a radiation preventing agent and food and drink using the same, that have a function of giving protection against radiation and have no harmful side effects. The present invention provides a radiation protecting agent which comprises, as an active ingredient, a mixture of cyclic and/or straight chain poly lactic acids having a condensation degree of 3 to 19.

Abstract: The present invention provides systems and methods that expose high concentrations of a pathogen eliminating gas, such as ozone (O3) gas, to an agricultural commodity. A covered gas chamber, having an entrance location, an exit location, and a conveyor system therebetween, is used to receive an agricultural commodity and to expose the commodity to high concentrations of the ozone gas within the chamber. The gas is supplied to the chamber by one or more ozone generators that are coupled to one or more inlet ports of the chamber. The ozone concentration within the chamber is measured and selectively controlled. The entrance and exit locations include brushes that provide an ozone barrier at each location. The agricultural commodity is received by the conveyor system, enters the chamber, is exposed to the high concentrations of ozone gas, and exits the chamber. The exposed commodity is then delivered to a storage bay, where ozone off gas from the ozone barrier of the gas chamber is delivered.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.

Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.

Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.

Abstract: The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of cuminaldehyde, geraniol, vanillin, borneol, menthol, anethole, terpineol, limonene and different glycosides contained in the essences of mustard and jasmine, a surface-active selected among the different families accepted as emulsifying food additives and an oligosaccharide selected among the mono-oligosaccharides, fructo-oligosaccharides, phyco-oligosaccharides proceeding from algae extracts or vegetable tissue. The composition that has just been described is applied to fruit and vegetables in a diluted bath or in solid form incorporated into the waxes that are usually used in post-harvest treatments.

Abstract: A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of extracting juice from the flowers, flowering plant parts, fruits or vegetables, filtering the juice, disintegrating the parts from which the juice is extracted, extracting an enzyme or enzymes from the parts using a solvent without the denaturing the enzymes, removing the parts and mixing the remaining ingredients with the extracted juice.

Abstract: Disclosed is an anti-deterioration agent for food flavors which comprises at least one coumarin derivative represented by formula (I): wherein R1 represents a hydrogen atom, a hydroxyl group or a methoxy group, and R2 represents a hydrogen atom or a hydroxyl group, provided that R1 and R2 do not represent a hydrogen atom simultaneously.

Abstract: Medicinal compositions for treating, ameliorating or preventing diseases with sensitivity to 3,6-anhydrogalactopyranose represented by formula (1): foods, drinks, cosmetics, etc. containing as the active ingredient at least one member selected from the group consisting of the above-mentioned compound, its aldehyde, its hydrate and 2-O-methylated derivatives thereof and soluble sugar compounds containing the above compound. This compound also shows, for example, an apoptosis-inducing activity, a carcinostatic activity and inhibitory activities on the production of active oxygen, lipid peroxide radicals and NO, which makes it useful also as the active ingredient of antioxidants and preservatives.

Abstract: Reducing the microbial contamination of a composition by treating with lactoferrin.

Abstract: Basic food cleaning compositions using food compatible ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided with specific non-substantive perfume. Liquid and solid powder formulations diluted with water also containing non-substantive perfume are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. With the preferred processes, the food can be consumed without rinsing.

Abstract: An ingestible composition to prolong the useful life of an enteral feeding tube and a system of an enteral feeding tube and the composition is provided. The complete enteral feeding solution contains an edible antimicrobial agent which is 0.05% to 1.0% by weight alkyl paraben, the alkyl group having 1-10 carbon atoms. Methyl, ethyl, or propyl paraben are particularly preferred.