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

Abstract: A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.

Abstract: Food-compositions that are high in unsaturated fats and lipids which renders them prone to a short shelf life due to the development of rancid taste and off-color from the exposure to ultraviolet light are protected therefrom through the addition of an effective amount of tricalcium phosphate. The UV blocking agent can also be incorporated in the clear plastic packaging, glass and film wrap thereby shielding the food therein from the ultraviolet light in this manner.

Abstract: A fresh vegetable product having long shelf life is made from fresh vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention. The chemical mixture may include sodium acid pyrophosphate, calcium chloride, citric acid, potassium sorbate and, optionally, L-ascorbic acid. If the fresh vegetables are susceptible to discoloration upon exposure to air, e.g., peeled potatoes, the chemical mixture also includes sodium bisulfite in relatively small amounts. The contact of vegetables with air is minimized and preferably prevented during the process of the invention. The resulting fresh vegetable product has low sulfite content and is suitable for immediate consumption or further processing (such as cooking) without additional preparation.

Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.

Abstract: Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.

Abstract: This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning.

Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.

Abstract: The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a temperature of about 195.degree. F. and then storing for about 24-72 hours at refrigeration temperatures to make pickles. The brine includes a preservative such as sodium benzoate. The brine is drained from the pickles. The pickles are packaged in a container free of brine or other liquid media at refrigeration temperatures.

Abstract: Apple slices are introduced into a preservative solution comprising about 8%-20% of a sweetening agent, about 0.1%-0.6% of an edible acid, and about 0.015%-0.025% of sulfur dioxide. The fruit pieces are then placed under a vacuum and then, after the vacuum is released, maintained in the preservative solution for a sufficient time to allow the fruit pieces to absorb the preservative solution into the tissue thereof. Thereafter, the treated fruit pieces may then be stored in a refrigerated environment for periods up to three months or more without significant deterioration in appearance, texture and taste and without any increase in bacteria count over their near sterile condition after undergoing the above process.

Abstract: A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles that are connected to a superheated steam duct and a liquid smoke duct.

Abstract: A natural microbiocidal and/or microbiostatic combination of Natamycin and Nisin is disclosed which synergistically inhibits or destroys bacteria, yeast and mold in foodstuffs.

Abstract: A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.

Abstract: A composition to be applied in the preservation of edible sea products exposed to melanization is disclosed; said composition being composed of potassium or sodium bisulfite, organic acids acceptable from the alimentary point of view, such as citric acid or tartaric acid and acid salts of the same, ascorbic acid or its salts and L-cysteine or N-acetyl-cysteine as an enzymatic inhibitor, antioxidant, sequestrate.

Abstract: A striped and/or speckled dentifrice stable to color bleeding, wherein at least one dentifrice component contains a colorant entrained in a high density polyethylene matrix having a melting point range as measured by DSC is between about 110.degree. C. and about 145.degree. C., whereby on storage substantially no visually observable colorant bleeding is present in any other dentifrice component.

Abstract: A process for enhancing the consistency of a macerated fruit or vegetable product by macerating a fruit or vegetable material to almost completely disrupt cellular material therein; adding calcium chloride to the fruit or vegetable material in an amount sufficient to increase consistency after subsequent heat treatment of the material; and heat treating the calcium chloride containing fruit or vegetable material for a sufficient time and at a sufficient temperature to inactivate pectin or other carbohydrate polymer degrading enzymes therein to form a macerated fruit or vegetable product with enhanced consistency. For optimum results, the calcium chloride is added to the macerated material within 1 minute after maceration and the heat treating is conducted within 1 minute after the addition of the calcium chloride.

Abstract: A drink preservative for sterilizing drinks containing:a) K-sorbate and/or Na-benzoate;b) ascorbic acid; andc) dimethyl dicarbonate;a method for sterilizing and preserving drinks by incorporating the drink preservative into drinks; and drinks preserved with the drink preservative.

Abstract: The invention relates to the use of an organic acids containing fraction obtained from vinasses and molasses for preserving forage, stimulating microbial growth and activity, and enhancing forage utilization. The fraction may be used as such, or mixed with forage, or used together with a microbe that resists the acidity of the fraction and produces acid.

Abstract: The invention relates to treatment of aqueous streams and aqueous systems with ozone. The aqueous stream comprises a closed loop system providing transport from a production locus to a processing locus for a variety of products. The aqueous stream can contain a challenge soil load and a microbial load. A treatment zone is defined through which the aqueous stream passes. The treatment zone is contacted with a sufficient concentration of ozone to substantially reduce the microbial population and to substantially reduce the number of microorganisms that can generate slime on the interior of the system. An amount of ozone is added to the aqueous stream in the treatment zone such that once the microbial populations are reduced to a safe level, the ozone concentration is also reduced to a level substantially safe for contact with operating personnel and product. Typically, such concentration is less than one part by weight of ozone per million parts by weight of aqueous system, preferably less than 0.

Abstract: The invention relates to novel mold growth inhibiting products for various foodstuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound selected from the group consisting of azodicarbonamide or potassium bromate, a second compound selected from the group consisting of benzoic acid, sodium benzoate, calcium benzoate, potassium benzoate, paraben, acetic acid, lactic acid, fumaric acid, citric acid, potassium sorbate, sodium sorbate, calcium sorbate, sorbic acid, calcium propionate, potassium propionate, sodium propionate, propionic acid or mixtures thereof. In a second embodiment of the invention, a third compound is added which lowers the decomposition temperature of the azodicarbonamide. In a fifth embodiment of the invention, the mold growth inhibiting product is prepared by placing a layer of azodicarbonamide on a substrate means and then covering said layer with a gas permeable separator means.

Abstract: A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, and water in which the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 1.00 to about 1.

Abstract: A process for the treatment of fruits or vegetables after harvesting by heating to a temperature of 40.degree. to 60.degree. C. a treatment composition including, in an aqueous vehicle, a terpenic compound, and then bringing the fruits or vegetables into contact with the composition at such temperature for a period of less than or equal to 10 minutes.

Abstract: The present invention is directed to a herb product comprising a comminuted herb admixed with water, a water activity controlling substance in sufficient amounts for the herb product to have a water activity less than 0.90 and an effective amount of an edible agent, said effective amount of an edible agent being an anti-oxidizing effective amount of an edible anti-oxidant or an anti-discoloring effective amount of an edible salt or mixture thereof, said herb product being present in a substantially oxygen-free atmosphere. In addition, the present invention is directed to a method of making the herb product and to food compositions containing same.

Abstract: A deodorizer comprises a hydrophilic solvent extract of fruit-bodies of champignon mushroom or powder of the extract as an effective component. The extract of champignon mushroom used as an effective component can be prepared by a method which comprises the step of immersing the mushroom in a hydrophilic solvent at a temperature ranging from 60.degree. to 1000.degree. C. for 15 minutes to 2 hours to perform extraction. The extract can further be treated to obtain the effective components in the form of powder.

Abstract: Growth of organisms of the post-harvest disease causing fungi Botrytis cinerea and Alternaria brassicicola is inhibited by applying to vegetables of the Brassica family, particularly cabbage, isolates of bacteria of species Pseudomonas fluorescens, Serratia liquefaciens, Serratia plymuthica, Bacillus subtilis, Bacillus pumilis and Bacillus polymyxa.

Abstract: The present invention relates to compositions and methods for inhibiting the aging of amino-containing amino acid, peptides, proteins and biomolecules. Accordingly, a composition is disclosed which comprises an agent or compound capable of reacting with the glycosyl-amino moiety of the early glycosylation product (also known as the Amadori product or the Heyns product) formed by the reaction of glucose, or other reactive sugars, with an amino-containing peptide, protein or biomolecule, thus stabilizing this early glycosylation product, and preventing its further reaction to form open-chain, carbonyl-containing advanced glycosylation end products. Suitable agents may contain a reactive aldehyde group. A preferred agent is acetaldehyde. The method comprises contacting the target biomolecule with the composition. Both industrial and therapeutic applications for the invention are envisioned, as food spoilage and animal protein aging can be treated.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter culture. The prepared product line has desirable organoleptic qualities and can be stored at refrigerated temperatures typical of commercial retail stores (30.degree.-56.degree. F.) as well as the home refrigeration system. The products have been proven to be pathologically safe when exposed to extended periods of temperature abuse.

Abstract: Fresh comminuted onions may be stored in container in refrigerated conditions at approximately 4 degrees Celsius for relatively long periods of time without decomposition to the onions which are prepared by mixing the comminuted onions with certain ingredients comprising, in addition to the onions, from 0.4% to 0.8% by weight of citric acid; from 0.26% to 0.53% sodium erythorbate; from 0.05 to 0.25% xanthan gum; from 0.05% to 0.1% potassium sorbate; and from 0.01% to 0.05% maltol. The prepared mixture is put into sealed containers and stored in refrigerated conditions. The containers can be opened and closed repeatedly with the remaining prepared onion mixture in the containers substantially retaining it texture, consistency, and freshness for up to 26 weeks.

Abstract: A method of reducing an equilibrium relative humidity level in an edible product comprising:applying a solution, incorporating a first humectant in a liquid form to the product whereby at least a part of the first humectant is absorbed into the edible product;applying a second humectant in a solid form to the product so as the second humectant absorbs residual moisture and is itself absorbed into the product; andwherein both the first and second humectants are effective in reducing the equilibrium relative humidity of the product to a predetermined level.

Abstract: Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.

Abstract: A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.

Abstract: A method for storing atmosphere sensitive product includes providing an atmosphere surrounding the product which contains at least about 5% heptafluoropropane, preferably at least about 20% heptafluoropropane. The stored products include food, pharmaceutical and chemical products, and mechanical and electrical equipment. In a particular aspect, the method includes storing the product in a closed container and providing in the headspace of the container an atmosphere containing heptafluoropropane.

Abstract: Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: A method of disinfection of foodstuff involving the use of hydrogen peroxide in combination with anti-microbial agents selected from the group consisting of benzoic acid, and phosphoric acid, at low concentration, to substantially reduce the microbial count in food-related application.

Abstract: Therapeutic treatment as well as prophylactic measures are provided by topical application of compositions containing an aryl 2-acetoxyethanoic acid to eradicate or prevent the development of axillary foul odor, foot malodor and other body odors, e.g. scalp, and skin, nail and follicular infections caused by microorganisms. The compositions are antimicrobial against several organisms that infect the skin and are specifically effective against P. acnes. The compositions are therapeutically effective against folliculitis and perifolliculitis and are useful for other skin lesions, nail and mucosal infections such as impetigo, seborrheic dermatitis, erythrasma and trichomycosis axillaris, associated with or caused by microorganisms. The therapeutic effect of the composition may be synergized or amplified by incorporating a cosmetic or dermatologic agent into the formulation for topical treatment of cosmetic and dermatologic indications.

Abstract: A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.

Abstract: The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.

Abstract: Firmness of processed canned vegetables has been markedly improved by subjecting the vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: This invention relates to a process for preserving leafy produce. The process comprises exposing the produce to be treated for a period of time to a dilute aqueous solution of a preservative composition. The preservative composition comprises sodium or calcium hypochlorite, a chloride salt and water.

Abstract: The use of glycine anhydride dimethylol, also known as 1,4-bis(hydroxymethyl)-2,5-piperazinedione, comprising the formula ##STR1## to kill microorganisms present in or on a host substance and to preserve products susceptible to contamination by a variety of microorganisms is disclosed.

Abstract: The invention relates to a sprout inhibitor for potatoes which, as the main component, contains rape oil methylester and/or specific long-chain alcohols, eventually in mixture with the medium- and/or long-chain alcohols known for said purpose, and/or ethereal oil and/or the known chemical sprout-inhibitor agents, or to the use of rape oil methylester alone or the use of C.sub.18 to >C.sub.36 -alcohols such as Espum EGA 162 (now Dehysan) alone, or in a mixture with rape oil methylester and/or other known sprout-inhibiting agents.

Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film.(with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: An antimicrobial composition comprising a Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a molecular weight effective for preventing weeping of the material when in contact with a water-bearing matrix.

Abstract: Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

Abstract: A process for treating a solid food product having water soluble and water insoluble volatiles soluble in alcohol and ether. The process includes cutting the product into pieces, placing the product pieces in a volume of water containing an anti-oxidant, and drawing a vacuum on the product pieces in the water to pull air out of the cells of the product pieces. The vacuum is released to cause water, and the anti-oxidant to enter the cells of the product pieces. The product pieces are then heated to dry the pieces and to drive off a mixture of water vapor or steam and the water soluble and water insoluble volatiles. The mixture is directed through an adsorbent to remove the water soluble and water insoluble volatiles from the mixture by an adsorption. Steam is passed through the adsorbent to remove the water soluble volatiles from the adsorbent. Ethyl alcohol is passed through the adsorbent to remove the alcohol soluble, water insoluble volatiles from the adsorbent.

Abstract: The process of preserving a quantity of diced vegetables which combines a given quantity of the vegetables with a preselected amount of water (including ice) and acid such as citric acid. The amount of acid is equal to approximately five percent of the amount of water by weight. The vegetables, water and acid are thoroughly mixed together producing a slurry. This slurry is located within a mixing chamber with a vacuum being drawn on that mixing chamber to between twenty five and twenty nine inches of mercury. The mixing chamber is moved to achieve an intermixing between the ingredients for a preestablished period of time generally in the range of ten minutes to forty five minutes. The ingredients are then removed from the mixing chamber with the liquid removed from the vegetables then placed within containers for shipment and refrigerated.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.