Treatment Of Food Material By Addition Of Material Other Than Water, Air, Carbon Dioxide, Nitrogen Or Inert Gases, Or Mixtures Thereof Patents (Class 426/442)
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Publication number: 20110129510Abstract: The invention relates to a fibrous surface structure containing active ingredients with an adjustable active ingredient release profile, comprising a fibrous, polymeric, soluble and/or degradable active ingredient substrate and at least one active ingredient that is associated with the substrate and can be released by the fibrous surface structure; to formulations containing active ingredients, comprising such fibrous surface structures; to the use of fibrous surface structures containing active ingredients according to the invention for producing formulations containing active ingredients; and to a method for producing fibrous surface structures according to the invention.Type: ApplicationFiled: August 7, 2009Publication date: June 2, 2011Applicant: BASF SEInventors: Burghard Liebmann, Evgueni Klimov
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Publication number: 20110129574Abstract: Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable member in the expanded state comprising a cross-section that is larger than the maximum diameter of the tool in the collapsed position. A cavity may be created without substantially affecting the natural visual appearance of the fruit or vegetable. Fillers and filling methods are disclosed.Type: ApplicationFiled: November 29, 2010Publication date: June 2, 2011Inventors: Chandrashekhar P. Pathak, Nivedita C. Pathak
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Publication number: 20110123670Abstract: The invention relates to a comestible product comprising one or more zones, wherein galactose is the primary sweetener in at least one zone of the comestible product, and whereby the present of galactose stimulates a mouth-watering effect for at least part of the time that the comestible is in the mouth. A method of improving the mouth-watering effect of a comestible comprising incorporating galactose into the comestible is also described, as is a method of preparing the comestible comprising the incorporation of galactose. Also considered is the use of the comestible in the treatment of xerostomia.Type: ApplicationFiled: October 17, 2008Publication date: May 26, 2011Inventors: Kerry Louise Tanner, Andre Busolin, Stephanie Menanteau, Yannick Benoit, Ousmane Moustafa, Jean-Michel Lieven, Patrice Demeulemeester, Nathalie Montaigne, Sylvie Lagache
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Publication number: 20110117262Abstract: Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof and a sterol and/or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and/or an ester thereof with a sterol and/or a sterol ester as a taste-improving agent for foods and drinks.Type: ApplicationFiled: March 16, 2009Publication date: May 19, 2011Inventors: Tomokazu Ino, Hidenori Fujiara, Yuzo Yamada, Hiroshi Shiramasa
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Publication number: 20110111108Abstract: A method of assisting a subject to swallow an object such as a solid pharmaceutical dosage form comprises providing on the object an at least partial surface covering comprising a lubricating edible gel composition.Type: ApplicationFiled: February 6, 2009Publication date: May 12, 2011Inventors: Duncan Craig, David J. Wright, Giovanna Mencarelli, Madeleine Rogerson
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Publication number: 20110104354Abstract: The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.Type: ApplicationFiled: April 15, 2009Publication date: May 5, 2011Applicant: DSM IP ASSETS B.V.Inventors: Arjen Sein, Jose Mastenbroek, Ronald Metselaar, Pieter Lykle Buwalda, Christiaan Van Rooijen, Karin Anna Visser
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Publication number: 20110104361Abstract: The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.Type: ApplicationFiled: June 23, 2009Publication date: May 5, 2011Applicant: OGAWA & CO., LTD.Inventors: Toshio Miyazawa, Tsuyoshi Yamaguchi, Katsuyuki Matsumoto, Shuichi Muranishi
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Publication number: 20110104333Abstract: The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising -a reduced amount of MSG, IMP and GMP, -food derived acids and sugars and -macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.Type: ApplicationFiled: March 8, 2006Publication date: May 5, 2011Applicant: NESTEC S.A.Inventors: Wen Sze Lien, Zhu Gao, Yong Fu Wang, Beatrice Diono, Yan Xi Jin, Nadji Rekhif, Chistopher Brimelow
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Publication number: 20110097449Abstract: A seasoning for food that provides taste enhancement and flavor potentiation is disclosed. The seasoning can be used for reducing dietary sodium intake. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.Type: ApplicationFiled: October 21, 2010Publication date: April 28, 2011Applicant: ConAgra Foods RDM, Inc.Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clint Johnson
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Publication number: 20110098365Abstract: A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomising said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.Type: ApplicationFiled: May 1, 2009Publication date: April 28, 2011Inventors: Stephen John Minter, Sarah Maude
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Publication number: 20110091619Abstract: The invention provides a method and an apparatus for producing frozen products using a liquid cooling freezing method, enabling the number of times for replenishing a freezing solvent to be reduced and completely preventing alcoholic odor from occurring. The apparatus 1 for producing frozen products according to the invention includes, in a freezing chamber 2, a freezing tank 3 having a freezing solvent 30 stored therein for immersing therein products and freezing them, gas jetting units 4 for jetting a gas having a temperature of 0° C. or below against the products frozen in the freezing tank 3 to remove the freezing solvent adhering to the products, and a transferring device 5 for transferring the products to be frozen in the freezing chamber 2 in a manner that the products to be frozen are immersed in the freezing solvent 30 in the freezing tank 3 and then lifted from the freezing tank 3 and further the freezing solvent adhering to the products is removed by the gas jetting units 4.Type: ApplicationFiled: August 11, 2008Publication date: April 21, 2011Inventor: Yoshio Yamada
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Publication number: 20110086134Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: June 15, 2009Publication date: April 14, 2011Inventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
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Publication number: 20110086138Abstract: Disclosed are bitter alkaloid-containing consumables comprising bitter blockers for a reduced alkaloid-derived bitterness and methods of forming said consumables.Type: ApplicationFiled: May 19, 2009Publication date: April 14, 2011Inventors: Zhonghua Jia, Kimberley Gray, Rajesh Venkata Potineni
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Patent number: 7923051Abstract: Method for the manufacturing of a soy protein-based preparation comprising hydration of soy proteins and thickener agent in two different recipients which are combined and homogenized with subsequent acidification, and soy protein-based preparations obtained by said method, and use of said preparations to be introduced in acidic products.Type: GrantFiled: May 9, 2005Date of Patent: April 12, 2011Assignee: Compagnie Gervais DanoneInventors: Rupert Geiger, Mickael Labbe
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Publication number: 20110076364Abstract: The invention relates to a single- or multilayered tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein a composition is applied to the internal surface of the food casing, which composition comprises at least one binder that is suitable for foods and at least one functional substance which can be transferred to the food.Type: ApplicationFiled: September 29, 2010Publication date: March 31, 2011Applicant: CASETECH GMBHInventors: Christian Auf der Heide, Anton Krallmann, Heinrich Henze-Wethkamp
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Publication number: 20110076382Abstract: The present invention relates to a plant protein preparation, preferably from lupine protein, and a method for producing the same. The protein preparation consists of an aqueous mixture with a water content >75% by weight and a solid material mass, which contains over 70% by weight of plant proteins, wherein a proportion of the plant proteins are denatured. The preparation has excellent techno-functional properties, is easy to process and displays large-scale stability to fat oxidation. It can be used as an ingredient for producing foodstuffs and as a substitute for commercial plant and animal protein preparations.Type: ApplicationFiled: January 22, 2008Publication date: March 31, 2011Applicant: Fraunhofer-Gesellschaft zur Forderung der angewandten Forschung e.V.Inventors: Klaus Müller, Peter Eisner, Michael Schott, Jürgen Bez, Stefanie Bader, Katrin Hasenkopf, Michael Frankl
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Publication number: 20110076378Abstract: An apparatus and method of flash freezing an energy beverage liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired and then reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.Type: ApplicationFiled: September 17, 2010Publication date: March 31, 2011Inventors: Curt D. Jones, Robert Lynn
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Patent number: 7915198Abstract: The present invention includes an aqueous solution, comprising boric acid and non-colloidal silicic acid. This solution can also comprise a water absorbing additive. The solution contains bioavailable non-colloidal silicic acid, and the solution is stable for more than one year. The invention also describes a method for the preparation of a solution in which one or more silicon and boron compounds are hydrolysed in an acidic solution containing one or more dissolved water absorbing additives.Type: GrantFiled: May 28, 2003Date of Patent: March 29, 2011Assignee: Sabalo, N.V.Inventor: Willem Adrianus Kros
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Publication number: 20110070172Abstract: The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.Type: ApplicationFiled: May 18, 2010Publication date: March 24, 2011Inventors: F. Raymond SALEMME, Daniel Long, Roy Kyle Palmer, Francis Xavier Brennan, Dennis Sprous
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Publication number: 20110064856Abstract: A process for obtaining a crab meat substitute from shark—prionace glauca—meat wherein a product is obtained having quality, taste, odor, color and appearance similar to crab meat. It can use blue shark meat as raw material, which is a widely distributed shark around the world without restrictions. The raw material is freshly stored and shredded. It has a larger volume in the manufacturing process. It can be commercialized both preserved and frozen. The quality and final taste is almost identical to that of crab meat.Type: ApplicationFiled: September 14, 2009Publication date: March 17, 2011Inventor: Sergio Antonio Pérez Salinas
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Publication number: 20110065810Abstract: The invention is directed to the use of alternan as a texturizing agent, particularly as a fat or oil replacer in foodstuffs or cosmetic preparations, a homogeneous composition comprising alternan and water, the use of the homogenous composition as a texturizing agent in foodstuffs or cosmetic preparations, and foodstuffs and cosmetic preparations comprising alternan as a texturizing agent or a homogeneous composition comprising alternan.Type: ApplicationFiled: March 6, 2009Publication date: March 17, 2011Applicant: Bayer CropScience AGInventors: Claus Frohberg, Jens Pilling
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Publication number: 20110064846Abstract: Methods for reducing the concentration of reactive carbonyl species, for example, in thermally processed foods, including beverages, are provided herein.Type: ApplicationFiled: November 17, 2010Publication date: March 17, 2011Inventors: Chi-Tang HO, Chih-Yu LO, Di TAN, Yu WANG, Slavik DUSHENKOV
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Publication number: 20110052763Abstract: The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.Type: ApplicationFiled: February 24, 2009Publication date: March 3, 2011Inventors: Zohar Nir, Dov Hartal, Ehud Zach
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Publication number: 20110052760Abstract: A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5 to 20% by weight added fat, wherein said fat comprises at least 5 to 35% by weight pinolenic acid.Type: ApplicationFiled: October 22, 2008Publication date: March 3, 2011Applicant: LIPID NUTRITION B.V.Inventors: Ellen Maria Elizabeth Mulder, Miriam Aldegonda Josephina Van Wanroij, Jeroen Monster, Ulrike Schmid
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Publication number: 20110045147Abstract: The invention provides an encapsulate comprising a protein-based encapsulation matrix that envelops one or more oil droplets containing at least 3 wt. % of polyunsaturated fatty acids (PUFAs) by weight of oil; said encapsulate having a mass weighted average diameter in the range of 0.5-5000 ?m, wherein the protein-based encapsulation matrix contains at least 10 wt. % of a protein that has been cross-linked by means disulfide cross-links, said protein-based matrix further being characterized in that: i. less than 75 wt. %, preferably less than 40 wt. % of the protein contained in the protein-based matrix can be dissolved when 75 mg of the encapsulate is dispersed in 50 ml distilled water having a temperature of 5° C. at any pH within the range of 3.0-7.0; ii. the weight percentage of the protein that can be dissolved is at least a factor 1.3 higher when in the procedure under i) the distilled water is replaced by an aqueous solution of 2 wt. % dithiothreitol (DTT).Type: ApplicationFiled: December 1, 2008Publication date: February 24, 2011Inventors: Aart Cornelis Alting, Theodorus Arnoldus Gerardus Floris, Fanny Chantal Jacqueline Weinbreck, Jeroen Grandia, Freddie Van De Velde
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Publication number: 20110045130Abstract: The present invention relates to a process to produce the tripeptide IPP and/or the tripeptide VPP which comprises using a protein as starting material, whereby the protein is subjected to a fermentation step using a suitable lactic acid bacterium or a Bifidobacterium and to an enzyme incubation step using a proline-specific endoprotease or a proline specific oligopeptidase.Type: ApplicationFiled: November 19, 2008Publication date: February 24, 2011Inventors: Luppo Edens, Lucas Cyril Gerard Van Der Heyden
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Publication number: 20110045127Abstract: The specification provides methods of obtaining a genetically modified plant which has increased production potential compared to a control plant, the method comprising the steps of i) obtaining a plurality of plants at least one of which comprises in its genome a heterologous polynucleotide, ii) identifying from the plurality of plants a plant which has increased production potential relative to the control plant and comprises the heterologous polynucleotide, and iii) selecting the genetically modified plant, wherein the polynucleotide comprises a transcriptional control sequence operably linked to a nucleic acid sequence which encodes an agent that modifies endogenous starch phosphorylation and/or starch degradation in the plant. In some embodiments, the plant has increased endogenous glycosylase or increased digestibility compared to a control plant.Type: ApplicationFiled: November 27, 2008Publication date: February 24, 2011Applicants: Commonwealth Scientific and Industrial Research Orginisation, Grains Research and Development CorporationInventors: Jean-Philippe Francois Michel Ral, Zhongyi Li, Matthew Kennedy Morell
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Publication number: 20110045125Abstract: A dressing composition comprising a fat phase, said fat phase comprising from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a process for preparing the dressing composition and the use of the dressing composition for a nutritional benefit.Type: ApplicationFiled: October 28, 2008Publication date: February 24, 2011Applicant: LIPID NUTRITION B.V.Inventors: Ellen Maria Elizabeth Mulder, Miriam Aldegonda Josephina Van Wanroij, Ulrike Schmid
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Publication number: 20110045138Abstract: Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.Type: ApplicationFiled: March 13, 2009Publication date: February 24, 2011Applicant: Givaudan SAInventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
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Publication number: 20110046235Abstract: The present invention relates to uses of decarboxylated phenolic acid derived from chlorogenic acid of coffee as well as products comprising decarboxylated phenolic acid derived from chlorogenic acid of coffee, especially a coffee extract, and methods of producing such products. Coffee comprises chlorogenic acids, according to the invention these chlorogenic acids can be transformed into decarboxylated phenolic acids. The resulting decarboxylated phenolic acids have antioxidant and/or anti-inflammatory properties and can be used as ingredients in food and beverage products and to treat certain health conditions.Type: ApplicationFiled: March 12, 2009Publication date: February 24, 2011Applicant: NESTEC S.A.Inventors: Rachid Bel-Rhlid, Karin Kraehenbuehl, Christophe Cavin, Thomas Wolfgang Raab, Nicolas Page
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Publication number: 20110039003Abstract: The present invention is directed to a safe and inexpensive antioxidative composition being able to produce from relatively inexpensive raw material originated from natural resources, the antioxidative composition being excellent in effective antioxidation for a raw material for feed and food. This antioxidative composition comprises a distillate obtained from a production process of a vegetable oil, an oil-soluble-electron donor component and a viscosity reducing agent having a liquid oil derived form a plant.Type: ApplicationFiled: July 31, 2009Publication date: February 17, 2011Applicant: KEMIN JAPAN KKInventors: Naohiro Gotoh, Shun Wada, Atsushi Tsunoda, Hai Meng Tan
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Publication number: 20110038987Abstract: The invention relates to a composition for the enrichment of food and/or beverage and to a method of preparing such composition. The composition comprises additive loaded beta-casein micelles which are of a diameter of about 100 nm or less. These nano-sized beta-casein assemblies are formed at pH values which are preferably one or more pH units above or below the pI of the protein (pI=5.3). More preferably the beta-casein nano-assemblies are formed at a pH range between about 6.0 and about 8, or between about 2.0 and about 4.2. The invention provides vehicles for delivery of additives via transparent beverages and other foods and drinks and/or acidic foods and drinks and/or non fat foods and drinks.Type: ApplicationFiled: February 11, 2009Publication date: February 17, 2011Inventors: Dganit Danino, Yoav D. Livney, Ory Ramon, Irina Portnoy, Uri Cogan
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Publication number: 20110027413Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.Type: ApplicationFiled: August 7, 2008Publication date: February 3, 2011Inventors: Zhonghua Jia, Xiaogen Yang
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Publication number: 20110020514Abstract: A pneumatic seasoning system and method utilizing a rotating drum for seasoning, a funnel-fed pneumatic eductor, line splitters, and a plurality of specially-designed swirl-inducing nozzle spools for inducing a broad and even seasoning plume. In a preferred embodiment, a pneumatic seasoning system transports seasoning from a seasoning hopper to food items within a rotating drum using a combination of an eductor and four in-line vacuum generators, which vacuum generators operate on compressed air. Each vacuum generator comprises a distributing nozzle roughly shaped like a collared spool, wherein compressed air is supplied to the annular region defined between the spool and its collar, and said compressed air exits through swirl ports distributed about the circumference of the spool exit. Each swirl port preferably has a pitch angle of 15° and a yaw angle of 15°.Type: ApplicationFiled: October 1, 2010Publication date: January 27, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wayne GARRISON, Ross D. SAMUELS, Glynn R. BARTLETT
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Publication number: 20110020518Abstract: The present invention relates to the use of alkylpyridines of formula (I) wherein R represents a C6 to C10 alkyl or alkenyl group as taste-conferring or enhancing ingredients to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.Type: ApplicationFiled: March 23, 2009Publication date: January 27, 2011Inventors: Estelle Delort, Eric Frerot, Alain Jaquier, Mark Rubin, Alain Velluz, Robert Wagner
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Publication number: 20110020424Abstract: The invention provides oleocanthal analogs and methods of using oleocanthals in various formulations including, food additives; pharmaceuticals; cosmetics; animal repellants; and discovery tools for mammalian irritation receptor genes, gene products, alleles, splice variants, alternate transcripts and the like.Type: ApplicationFiled: April 25, 2007Publication date: January 27, 2011Inventors: Catherine Peyrot Des Gachons, Jeffrey B. Sperry, Bruce Bryant, Paul A.S. Breslin, Amos B. Smith, III, Gary K. Beauchamp
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Publication number: 20110020517Abstract: The present invention relates to the use of an alkylpyridine of formula (I) wherein R represents a cyclic alkyl or alkenyl group as taste-conferring or enhancing ingredient to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.Type: ApplicationFiled: March 23, 2009Publication date: January 27, 2011Inventor: Mark Rubin
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Publication number: 20110014345Abstract: The invention relates to the use of alternan as a thickening agent, in particular for foodstuffs, a thickening agent composition comprising alternan and at least one other thickening agent, a foodstuff comprising the thickening agent composition, and a method of increasing the viscosity of foodstuffs.Type: ApplicationFiled: March 6, 2009Publication date: January 20, 2011Applicant: BAYER CROPSCIENCE AGInventor: Jens Pilling
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Publication number: 20100331349Abstract: The use of ?-aminobutyric acid or a physiologically acceptable salt of ?-aminobutyric acid to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance is described. The food, beverage or oral care preparations or oral pharmaceutical preparations comprising at least one unpleasantly tasting substance and ?-aminobutyric acid are also described.Type: ApplicationFiled: March 29, 2005Publication date: December 30, 2010Inventors: Jakob Ley, Gunter Kindel, Gerhard Krammer, Thomas Hofmann, Nina Rotzoll
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Publication number: 20100311786Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by sweeteners such as stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A, and artificial sweeteners such as aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate.Type: ApplicationFiled: July 28, 2008Publication date: December 9, 2010Inventors: Ioana Maria Ungureanu, Nicole Erna Irene Brune, Jay Patrick Slack, Kimberley Gray, Christopher Todd Simons, Jenny Ellen Evans Pennimpede
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Patent number: 7842322Abstract: The reduction of agglomeration amongst granular food particles by combining one or more granular foods with one or more novel flow agents that do not adversely impact the granular food or, alternatively, a food product produced therefrom. The invention facilitates the transport, storage, and processing of granular foods.Type: GrantFiled: January 14, 2003Date of Patent: November 30, 2010Assignee: Mars, IncorporatedInventors: Douglas M. Manning, Justin E. Comes
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Publication number: 20100297236Abstract: The invention is directed to a hybrid inducible release vehicle, to a method for preparing such a vehicle, and to the use thereof. The hybrid inducible release vehicle of the invention comprises a gel, which gel comprises a cross-linked carbohydrate and/or protein polymer and an inorganic carrier, and at least one active ingredient bound to said inorganic carrier, wherein the release of the active ingredient is triggered by contact of the vehicle with an external stimulus.Type: ApplicationFiled: September 15, 2008Publication date: November 25, 2010Inventors: Theodoor Maximiliaan Slaghek, Johannes Wilhelmus Wilhelmus Timmermans, Lawrence Fabian Batenburg, Renz Jeroen Van Ee
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Publication number: 20100291006Abstract: The invention relates to preservatives and antimicrobial agents including extracts derived from sugar cane.Type: ApplicationFiled: October 3, 2008Publication date: November 18, 2010Applicant: HORIZON SCIENCE PTY LTDInventors: David Kannar, Barry James Kitchen
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Publication number: 20100291275Abstract: A method of providing a flavour or a fragrance to a composition, which includes adding to the composition a compound of the formula I in which R1 and R3 are independently selected from at least one of H, C1-C10 straight chain alkyl or branched chain alkyl, and R2 and R4 are independently selected from at least one of C1-C10 straight chain alkyl or branched chain alkyl. Flavored and fragranced products including a compound of the Formula I are also provided.Type: ApplicationFiled: March 15, 2007Publication date: November 18, 2010Inventors: Stefan Michael Furrer, Peter Schieberle, Andrea Burdack-Freitag
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Patent number: 7833557Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.Type: GrantFiled: November 14, 2006Date of Patent: November 16, 2010Assignee: Meiji Seika Kaisha, Ltd.Inventors: Munehiko Kuwa, Soichiro Kuwa, Kiyoshi Yamano
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Patent number: 7833768Abstract: The invention relates to Citrobacter phytases derived from Citrobacter amalonaticus, Citrobacter gillenii, and related phytases. The phytases belong to the acid histidine phosphatase family, are acid-stable, and expectedly of a high specific activity. The invention also relates to the corresponding DNA, the recombinant and wild-type production of the phytases, as well as the use thereof, in particular in animal feed.Type: GrantFiled: October 4, 2005Date of Patent: November 16, 2010Assignee: Novozymes A/SInventors: Monica Takamiya Wik, Carsten Sjoholm
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Publication number: 20100285189Abstract: The present invention relates to new filtering and/or flocculating aids for the purification of liquid foods comprising an adsorbing agent and a spacer, wherein the spacer particles are intrinsically hydrophobic or hydrophobised, and the adsorbing agent particles are intrinsically hydrophobic or hydrophobised and are associated to the spacer particles forming a composite therewith, as well as to a method for their preparation, a process for removing impurities from liquid foods, the use of the improved filtering and/or flocculating aids, a filter cake and precoat used for the purification of liquid foods, as well as a liquid food comprising said filtering and/or flocculating aids.Type: ApplicationFiled: May 27, 2008Publication date: November 11, 2010Inventors: Joachim Schoelkopf, Patrick A.C. Gane, Armelle Wenk
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Publication number: 20100272871Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.Type: ApplicationFiled: April 28, 2010Publication date: October 28, 2010Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSASInventors: Ya-Jane Wang, Sarah Purcell
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Publication number: 20100215823Abstract: A frozen minced-fish base that includes, as an additive for inhibiting off-notes, a compound according to formula (I) or formula (II): wherein X designates a linear or branched, saturated or unsaturated C1-C5 hydrocarbon radical or a group of formula wherein Y designates a linear or branched, saturated or unsaturated C1-C6 hydrocarbon radical, and R represents a hydrogen atom, a methyl group, an acetyl group or an ethoxycarbonyl group.Type: ApplicationFiled: May 29, 2008Publication date: August 26, 2010Inventor: Won Byong Yoon
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Publication number: 20100203210Abstract: A tomato sweet infusion process involves heating sliced tomato sections in a bath of high fructose corn syrup, water, citric acid and ascorbic acid. The tomato sections in the bath are subjected to cycles of negative pressure and atmospheric pressure and then spread on a drying tray. The tomato sections are dehydrated to a moisture content of between twelve and twenty percent, preferably between fourteen percent and eighteen percent.Type: ApplicationFiled: February 9, 2009Publication date: August 12, 2010Applicant: VSP PRODUCTS, INC.Inventors: Cesar Corona, Tim McGill, Robert Benech