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.

Abstract: The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.

Abstract: Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.

Abstract: Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.

Abstract: A method and system of decontaminating the surface of food products including seeds, grains, nuts, spices, fruits and dried and dehydrated food with hydrogen peroxide vapor is provided.

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.

Abstract: A method for reducing plant water loss by closing stomatal openings and reducing the transpiration rate. In particular, a water loss reducing composition made of an osmo-adjusting solute such as sorbitol or xylitol is applied to plants. The solution is applied to the root zone by drenching regularly or prior to water deficiency, and preferably includes between about 0.5 and about 25 weight percent of the water loss reducing and conditioning agent.

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

Abstract: A novel process is described for controlling sprouting in tubers and improving their processing qualities using naturally occurring compounds. Tuber sprouting and/or melanization which occurs during processing, such as cooking or frying, may be controlled by exposure of the tubers to an effective amount of a jasmonate. Further, by varying the amount of jasmonate applied to the tubers, either sprout inhibition or improvement of processed color quality or both, may be preferentially selected.

Abstract: The present invention relates to a material for the purification of fluids. More particularly, the present invention relates to a material for flocculating and separating organic substances or surface active agents contained in waste water.

Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.

Abstract: Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by contacting the airborne fraction of suspended powdered cellulose particles with a finely divided spray of a dilute aqueous solution of low viscosity cellulose gum and mixing to uniformity.

Abstract: Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex the chlorogenic acid present on the surface of the potato strips with the calcium ions and to also complex the ferrous iron which is present on the surface of the potato strips to prevent oxidation and subsequent discoloration. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Calcium acetate preferably is employed.

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 stabilize the rice bran before wet milling and microfiltration.

Abstract: In a process for manufacturing a humectant with a chemical structure similar to that of natural moisture regulators, residual molasses from sugar beet molasses are treated and the organic acids contained, in particular L-2-pyrrolidone-5-carboxlyic acid and lactic acid, are obtained and then neutralized and concentrated to form a humectant.

Abstract: The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit.

Abstract: A method for inhibiting the formation of white blush on processed carrots, comprising processing tile carrots for consumption and exposing the processed carrots to a solution of citric acid and L-cysteine hydrochloride, in weight percentage ratios ranging from about 71 parts citric acid to about 29 parts L-cysteine hydrochloride to about 90 parts citric acid to about 10 parts L-cysteine hydrochloride, and the remainder water until the citric acid and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 0.7 to at least about 1.7 weight percent of the solution, the exposing including contacting the processed carrots with the solution for a time sufficient such that the contacting inhibits the formation of white blush on the processed carrots when the processed carrots are exposed to an atmosphere that would result in the formation of white blush on the processed carrots in the absence of the contacting.

Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.

Abstract: The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is employed as a color stabilizer and effectively prevents decoloring of the compositions, even upon prolonged periods of storage. The syrup and beverage formulations may optionally contain a glassy sodium polyphosphate, vitamin B6, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, flavoring agents, sweeteners, acidic agents, etc.

Abstract: The present invention provides a composition for absorbing ethylene and other unsaturated compounds. The composition comprises electron-deficient dienes or trienes incorporated in an ethylene-permeable substrate. In a preferred form the composition comprises tetrazine dicarboxyoctyl ester in an ethylene-permeable, hydrophobic polymeric substrate. In a preferred form the composition is cast as a thin film suitable for wrapping and/or packaging. The present invention also provides a method of retarding the ripening or senescence of fruit and other plant material comprising confining the fruit or plant material in an ambient atmosphere subject to the ethylene-absorbing action of a composition comprising an electron-deficient diene or triene incorporated in an ethylene-permeable substrate.

Abstract: A process for preparing fruits or vegetables and the fruits or vegetables prepared by the process. In particular, the vegetables may be diced tomatoes. The process comprises continuously exposing the diced fruits or vegetables to a calcium chloride solution comprising fruit or vegetable juice. The fruits or vegetables are exposed to the solution for a predetermined period of time. Calcium chloride solution is continuously recovered, measured and compared to a predetermined value or programmable controller microprocessor set-point. Any necessary adjustments are made to maintain the concentration within the accepted range of a predetermined value. The adjusted solution continuously feeds a nozzle bathing the diced fruits or vegetables.

Abstract: Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.

Abstract: A cleaning composition for cleaning the surfaces of edible fresh fruits and vegetables. The composition comprises water and a preservative, and preferably also a co-solvent with a dielectric constant less than that of water, a surfactant, a flavorant, and a buffering agent to maintain the composition's pH within the range of 2 to 9. The invention further comprises a fibrous wiper impregnated with the cleaning composition for wiping the fresh produce, and a dispenser for storing the impregnated fibrous wiper.

Abstract: A method for processing common varieties of leafy vegetables to extend its storage life. The leafy vegetables are selected, cut, trimmed and conveyed to a processing area. During processing, the leafy vegetable leaves are torn rather than cut from the vegetable stems. Once cored, the leafy vegetables are washed in chlorinated water, dried and then chilled prior to final distribution.

Abstract: A preservative for plants is described whose active ingredient(s) are the compounds selected from the group consisting of olefin compounds and salts and esters thereof, N-(2-chloro-4-pyridyl)ureas, dipicolinic acid and derivatives and salts thereof, epoxy compounds and salts and esters thereof, and SH-reagents. The preservative is usable for keeping the freshness of plants, in particular fruits, vegetables and cut flowers, and cut flowers for a long period of time.

Abstract: A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a total content of water in the substrate at about 20 to 60 wt % and inactivate microorganisms, lectins, enzymes, trypsin inhibitors, and hemagglutinins, while increasing protein and starch digestibility and palatability, admixing the cooked substrate with an ingredient selected from the group consisting of fats or oils, sweeteners, humectant agents, salts, edible acids, flavorings and preservatives, cooking under conditions effective to pasteurize the admixture and produce a flowable food product having a total water content of about 20 to 45 wt % while preventing the protein from further denaturing, and cooling and forming the food product into a desired shape. An edible, shelf-stable legume and/or cereal food product is prepared by the method described above. The product has a water activity (A.sub.w) of 0.65 to 0.

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: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90.degree.-100.degree. F. (32.degree.-44.degree. C.) for a times efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

Abstract: A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.

Abstract: This invention aims at providing an auxiliary material having a high preservative effect, whereby the deterioration due to oxidation and putrefaction caused by molds (i.e., the most serious problems relating to the qualities of foods) can be effectively prevented without using any chemically synthetic substances such as preservatives or antioxidants. Thus the gist of the present invention resides in a preservative auxiliary material obtained by treating white sweet potato (Simon) with a synergist followed by drying.

Abstract: Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food, cosmetic or pharmaceutical. Ascorbic acid and a phospholipid may be incorporated in combination with the coenzyme Q to provide synergistic protection from oxidation.

Abstract: A method for the treatment of a plant with L(+) adenosine to improve the quality of the parts at the extremities of the plant, such as fruit, vegetables (including root vegetables) and leaves. The method includes applying L(+) adenosine to the plant or part of the plant prior to harvest of the fruit or vegetable. Increases in mineral pulses in the terminal parts of the plant produce the increase in quality.

Abstract: A method for sanitizing food products that utilizes ozone containing bubbles. The food product is immersed in a liquid bath that has a plurality of ozone containing bubbles streaming therethrough. Enough ozone containing bubbles are provided such that a continuous stream of bubbles are always present within the liquid bath. The ozone containing bubbles are typically an ozone air mixture and can be introduced into the liquid bath directly as a bubble gas stream or can be mixed with the liquid of the liquid bath prior to their introduction into the bath itself. When the food product is immersed in the bath containing the ozone containing bubbles, the ozone in the bubbles contacts the surfaces of the food product and has a sanitizing effect thereon.

Abstract: A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.

Abstract: The invention relates to a process for the complex processing and preservation of alimentary plants, mainly seasonal alimentary plants. The process according to the invention comprises--depending on the type of the plant--purifying and, if desired, crushing the plant, digesting it, adjusting it to other alcohol content of 15 to 45% by volume by adding ethanol before or after separation of the solid part, letting it stand for at least 3 weeks, then separating the solid and liquid phases, storing the liquid phase for an optional time, if desired absorbing carbon dioxide or in inert gas in the material to be fed in, then after pre-heating the liquid to a temperature between 50.degree. and 100.degree. C., distilling the alcohol from it by flash distillation under a pressure of 6.4-26.6 kPa, at a temperature of 40.degree. to 80.degree. C.

Abstract: A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in fructose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.

Abstract: The present invention relates to compositions and methods for inhibiting nonenzymatic cross-linking (protein aging). Accordingly, a composition is disclosed which comprises; an agent capable of inhibiting the formation of advanced glycosylation endproducts of target proteins by reacting with the carbonyl moiety of the early glycosylation product of such target proteins formed by their initial glycosylation. Suitable agents contain an active nitrogen-containing group, such as a hydrazine group. Particular agents comprise aminoguanidine derivatives. The method comprises contacting the target protein 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 dissolving a sparingly water-soluble flavonoid in an aqueous medium by use of one or more kinds of quercetin-3-0-glycosides, which is applicable to the case of using the sparingly water-soluble flavonoid as an antifading agent for colored drinks.

Abstract: Novel methods of improving freezing tolerance of organic materials through the use of antifreeze polypeptides is provided. These polypeptides increase the storage life of foodstuffs and biologics, as well as protect plant products, such as during growth. The antifreeze polypeptides, or their fusion proteins, may be produced chemically or by recombinant DNA techniques, and then purified for a variety of uses.

Abstract: The invention relates to a brine for conserving cucumbers in bulk which is low in sodium chloride and optionally sodium-free. The brine according to the invention is an aqueous solution containing per liter of the solution: at least 0.02 kg sodium or calcium chloride and 0.02-0.12 kg acetic or lactic acid or a non-toxic salt thereof. The taste, crispness and color of a product processed from cucumbers stored in this brine in containers equipped with stirring means for an extended period are equal to that of fresh packed cucumbers even in tropical climates and the brine can be reused after addition of make-up ingredients.

Abstract: A preservative for plants is described whose active ingredient(s) are the compounds selected from the group consisting of olefin compounds and salts and esters thereof, N-(2-chloro-4-pyridyl)ureas, dipicolinic acid and derivatives and salts thereof, epoxy compounds and salts and esters thereof, and SH-reagents. The preservative is usable for keeping the freshness of plants, in particular fruits, vegetables and cut flowers, and cut flowers for a long period of time.

Abstract: A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite material may contain less than 0.02% propionic acid such that there is insufficient propionic acid per se to inhibit microbial growth. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.

Abstract: A method of inhibiting discoloration of produce, such as peeled raw potatoes, apples and the like, utilizing the steps of immersing the produce in an aqueous solution containing an anion such as phosphate, pyrophosphate, sulfate or chloride. The aqueous solution is maintained at a pH of less than 2 and the produce is immersed in the aqueous solution for a sufficient time to arrest the phenolase coloration. Produce is then removed from the aqueous solution and rinsed to remove the aqueous solution from the surface of the produce.

Abstract: Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at least a portion of the carcass, such as the ham portion of a hog, is slit in order to form a pocket therewithin. In the preferred embodiment, the pocket is formed generally between the primary hind leg muscles of a hog and generally along its femur. Then, a quantity of solid carbon dioxide is inserted into the pocket area formed by the slit, preferably while the carcass is within a meat cooler environment. During the relatively short time that the solid carbon dioxide is fully sublimed, the temperature within the inside and throughout the area treated is reduced. This procedure is accomplished rapidly enough so that the onset of pale, soft and exudative characteristics is substantially prevented.

Abstract: An improved method for de-toxifying aflatoxin contaminated foodstuffs is provided by pre-treating the contaminated foodstuff with a wetting agent prior to exposure to the de-toxicant. An aqueous solution of detergent or soap is a suitable wetting agent which can be applied to the foodstuff by spraying or immersion. Ammonia gas is the preferred de-toxicant. Once the wetting agent has been applied, the de-toxification reaction is exothermic so that little or no heat need be added to reach the elevated temperatures that facilitate rapid de-toxification. The process runs at atmospheric pressure in low cost vessels and may be accomplished in times of an hour or less without external heat sources.

Abstract: Raisins are treated by blanching, followed by fructose infusion, tempering and drying, all at elevated temperatures, to increase the fructose:dextrose weight ratio in the raisins to a level exceeding 1.5:1, without substantially increasing the total sugar content. The resulting raisins retain moisture and their natural raisin flavor in storage, even when combined with relatively dry, moisture absorptive food materials such as dry cereals, cakes and breads, and powdered baking mixes.

Abstract: Cyanide reactive reducing sugars, such as xylose, ribose, arabinose, glyceraldehyde and erythrose, are added to a food, drug or other oral composition to detoxify cyanide. The cyanide reacive reducing sugar is added in an amount in excess of about 1 weight percent. The cyanide reactive reducing sugar may be mixed into the composition or may be applied as a coating on a solid composition. The cyanide reactive reducing sugar is one of the edible components of the gum.

Abstract: The invention relates to a brine for conserving cucumber in bulk which is low in sodium chloride. The brine according to the invention is an aqueous solution containing per liter of the solution; at least 0.02 kg sodium chloride, 0,02-0.12 kg acetic or lactic acid or a non-toxic salt thereof, and at least 0.1 g calcium chloride. The taste, crispness and color of a product processed from cucumbers stored in this brine in containers equipped with stirring means for an extended period are equal to that of fresh packed cucumbers even in tropical climates and the brine can be reused after addition of make-up ingredients.

Abstract: In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on their upper and lower faces which register with corresponding openings in vertically adjacent boxes to permit a vertical movement of an air-ethylene mixture through the stack. A plastic cap or lid is disposed on top of the stack of boxes and is provided with a blower for drawing air vertically through the stack from the bottom thereof. An air-conditioning unit and an ethylene containing bottle may be disposed in a unit on which a pallet supporting the stack of boxes rests. Effluent air or a mixture of air and ethylene is fed back to the air-conditioning unit via a conduit on the outside of the wrapped stack of boxes.

Abstract: The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphere packages.