Of Plant Or Plant Derived Material Patents (Class 426/49)
  • Patent number: 10308965
    Abstract: The present invention provides biological oils and methods and uses thereof. The biological oils are preferably produced by heterotrophic fermentation of one or more microorganisms using cellulose-containing feedstock as a main source of carbon. The present invention also provides methods of producing lipid-based biofuels and food, nutritional, and pharmaceutical products using the biological oils.
    Type: Grant
    Filed: August 16, 2016
    Date of Patent: June 4, 2019
    Assignee: DSM IP Assets B.V.
    Inventors: James Casey Lippmeier, Joseph W. Pfeifer, III, Jon Milton Hansen, III, Kirk E. Apt, William Robert Barclay, Paul Warren Behrens, David Christian Martin
  • Patent number: 10111922
    Abstract: The present invention provides a preparation method of tea water comprising the following steps of: inactivating enzymes of raw tea leaves and juicing the tea leaves to obtain a tea juice; and removing ions of the tea juice obtained from the previous step to obtain tea water. In addition, the present invention provides tea water obtained by removing ions from a tea juice of raw tea leaves of which enzymes are inactivated. Skin-stimulating components are reduced in the tea water.
    Type: Grant
    Filed: September 29, 2014
    Date of Patent: October 30, 2018
    Assignee: AMOREPACIFIC CORPORATION
    Inventors: Chan S. Rha, Yu J. Oh, Jin O. Chung, Se J. Yoo, Sang J. Lee
  • Patent number: 10087467
    Abstract: The invention relates to a method for the production of squalene from microalgae belonging to the family of Thraustochytriales sp., preferably at concentrations of between 2 and 12 g per 100 g of dry biomass. The method is characterized in that it comprises steps consisting in: culturing microalgae belonging to the family of Thraustochytriales sp. at a temperature of between 25 and 35° C., preferably between 28 and 32° C., and more preferably of the order of 30° C.; and adding between 1 and 1000 ?g of vitamin B12 per liter of culture medium to said culture medium.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: October 2, 2018
    Assignee: Roquette Frares
    Inventors: Bernard Pora, Yun Qian, Bernard Caulier, Serge Comini, Philippe Looten, Laurent Segueilha
  • Patent number: 9796958
    Abstract: We describe the production and use of an extract obtained from Musa spp., preferably from bananas, in the promotion of growth of Gram-positive bacteria such as lactic acid bacteria. The extract is also useful for growth enhancement of environmentally-stressed Gram negative bacteria. Fermented foods containing such extracts are also described.
    Type: Grant
    Filed: November 7, 2006
    Date of Patent: October 24, 2017
    Assignee: Plant Bioscience Limited
    Inventors: Primrose Pamela Elaine Freestone, Richard David Haigh, Mark Lyte
  • Patent number: 9668499
    Abstract: The present invention is directed to isolated microorganisms as well as strains and mutants thereof, biomasses, microbial oils, compositions, and cultures; methods of producing the microbial oils, biomasses, and mutants; and methods of using the isolated microorganisms, biomasses, and microbial oils.
    Type: Grant
    Filed: May 12, 2015
    Date of Patent: June 6, 2017
    Assignee: DSM IP Assets B.V.
    Inventors: Kirk E. Apt, Paul Warren Behrens, Jon Milton Hansen, Joseph W. Pfeifer, III, Tracey Lynn Stahl, Ross Zirkle
  • Patent number: 9636361
    Abstract: The present invention is directed to a method and a composition for producing and using a plant-based biocidal solution. The plant-based biocidal solution contains a bioactive material and a plant-based substance formed from the cellular material of a plant. The plant-based substance is capable of binding to the bioactive material. In some embodiments, the bioactive material is hydrogen peroxide. The hydrogen peroxide can be added exogenously or generated endogenously. In accordance with further embodiments, the plant-based biocidal solution can be applied to a target, thereby impairing the target. In some embodiments, the target can be a pathogen. In accordance with another embodiment, the plant-based substance of the plant-based biocidal solution can form a microscopic cluster, a complex, or an aggregate for providing sufficient bioactive material to overcome the defense mechanism of the target.
    Type: Grant
    Filed: March 21, 2014
    Date of Patent: May 2, 2017
    Assignee: LIVELEAF, INC.
    Inventors: Alexander L Huang, Gin Wu
  • Patent number: 9615594
    Abstract: Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: April 11, 2017
    Assignee: OURHOME Co., LTD.
    Inventors: Cha-Hak Koo, Seung Woo Lee, Seung Ho Jang, Dong Yun Lee
  • Patent number: 9476074
    Abstract: The invention relates to a novel strain of Schizochytrium sp. that can produce large quantities of squalene, the methods for the production of lipid compounds of interest using said strain and the products and compositions prepared with said strain.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: October 25, 2016
    Assignee: ROQUETTE FRERES
    Inventors: Bernard Pora, Jie Zhou, Sophie Defretin, Xavier Vandewalle
  • Patent number: 9453231
    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.
    Type: Grant
    Filed: October 21, 2011
    Date of Patent: September 27, 2016
    Assignee: Chr. Hansen A/S
    Inventors: Annette Kibenich, Kim Ib Soerensen, Eric Johansen
  • Patent number: 9453172
    Abstract: The present invention provides biological oils and methods and uses thereof. The biological oils are preferably produced by heterotrophic fermentation of one or more microorganisms using cellulose-containing feedstock as a main source of carbon. The present invention also provides methods of producing lipid-based biofuels and food, nutritional, and pharmaceutical products using the biological oils.
    Type: Grant
    Filed: February 21, 2012
    Date of Patent: September 27, 2016
    Assignee: DSM IP Assets B.V.
    Inventors: James Casey Lippmeier, Joseph W. Pfeifer, III, Jon Milton Hansen, Kirk E. Apt, William Robert Barclay, Paul Warren Behrens, David Christian Martin
  • Patent number: 9441257
    Abstract: A method for producing fermented edible plants alone or a mixture of edible plants and edible animals including the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.
    Type: Grant
    Filed: May 6, 2009
    Date of Patent: September 13, 2016
    Assignee: PHARVIS R&D KOREA CO., LTD.
    Inventors: Joo Chae Choi, Jun Han Choi, Seung Han Choi
  • Patent number: 9439849
    Abstract: Provided is a composition for preventing or alleviating skin wrinkles containing honeybush (Cyclopia intermedia) extract, a fraction thereof, or a fermented honeybush as an active ingredient. More particularly, the honeybush extract or fermented honeybush of the claimed subject matter can reduce the length and depth of skin wrinkles caused by UV irradiation and reduce the thickness of the epidermal layer, in addition to suppress collagen tissue breakdown reactions, indicating it is excellent in alleviating skin wrinkles, so that it can be effectively used as an active ingredient of a composition for preventing or alleviating skin wrinkles.
    Type: Grant
    Filed: July 11, 2012
    Date of Patent: September 13, 2016
    Assignee: KOREA INSTITUTE OF ORIENTAL MEDICINE
    Inventors: Sungwook Chae, Hwa-Jung Choi, Jae-Hyoung Song, Goya Choi, Mi Young Lee
  • Patent number: 9340808
    Abstract: Provision of a composition stably comprising a high concentration of sulfur amino acid derived from a plant belonging to the genus Allium. A method for producing a sulfur amino acid-comprising composition comprising: heating a plant belonging to the genus Allium; treating the plant belonging to the genus Allium thus heated with a ?-glutamyl bond cleaving enzyme; and subjecting the resulting enzyme-treated product to ion exchange chromatography.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: May 17, 2016
    Assignee: NISSHIN PHARMA INC.
    Inventors: Masataka Harata, Yuto Inagawa
  • Patent number: 9113649
    Abstract: The present invention relates to amidase enzymes and a feed or food additive comprising the amidase enzyme capable of degrading ochratoxin.
    Type: Grant
    Filed: September 6, 2011
    Date of Patent: August 25, 2015
    Assignee: DuPont Nutrition Biosciences ApS
    Inventors: Shukun Yu, Charlotte Horsmans Poulsen, Soren Dalsgaard, Huaming Wang, Igor Nikolaev
  • Patent number: 9078455
    Abstract: Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material comprising active endogenous enzymes, thereby to form a mixture; and subjecting the mixture to an enzyme deactivation step thereby to prevent fermentation of the substantially unfermented tea material in the mixture.
    Type: Grant
    Filed: March 9, 2011
    Date of Patent: July 14, 2015
    Assignee: Conopco, Inc.
    Inventors: David George Sharp, Alistair David Smith
  • Publication number: 20150132435
    Abstract: The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
    Type: Application
    Filed: January 7, 2015
    Publication date: May 14, 2015
    Applicant: A-FERM SYSTEMS, LLC
    Inventor: William A. Scott
  • Publication number: 20150110922
    Abstract: The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
    Type: Application
    Filed: October 18, 2013
    Publication date: April 23, 2015
    Applicant: FERMENTING SOLUTIONS INTERNATIONAL, LLC
    Inventor: William A. Scott
  • Publication number: 20150044748
    Abstract: The invention relates to a method and to a system for processing plant remains, in particular shells of seeds and nuts, even more in particular shells of cocoa beans, shells of grain seeds, and rice remains. The method comprises the following steps: (i) providing plant remains having a shell portion of at least 20 wt %; and (ii) at least partially hydrolyzing constituents of the plant remains, in particular at least partially hydrolyzing and/or fermenting a carbohydrate, a fat, and/or a protein. A liquid phase having dissolved constituents and a solid phase can subsequently be separated. The solid portion can be used as dietary fiber and the liquid phase can be used as feed for a biogas plant.
    Type: Application
    Filed: February 4, 2013
    Publication date: February 12, 2015
    Inventor: Tobias Lohmüller
  • Patent number: 8859023
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: May 10, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Publication number: 20140234921
    Abstract: The present invention relates to novel polypeptides, or fragments of polypeptides, genes encoding them and means for producing said polypeptides. In detail the invention relates to polypeptides having esterase, suberinase and/or cutinase activity at low pH. This invention relates also to compositions containing the polypeptides and methods of using the polypeptides.
    Type: Application
    Filed: April 11, 2012
    Publication date: August 21, 2014
    Applicant: TEKNOLOGIAN TUTKIMUSKESKUS VTT
    Inventors: Antti Nyyssola, Hanna Kontkanen, Mari Hakkinen, Ville Pihlajaniemi, Markku Saloheimo, Johanna Buchert, Tiina Nakari-Setala
  • Patent number: 8802170
    Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: August 12, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Patent number: 8784856
    Abstract: Particular aspects provide methods for converting glucosinolate in a glucosinolate-containing plant material to glucosinolate breakdown products (GBPs), comprising: providing an amount of processed glucosinolate-containing plant material, the processed material being depleted of oil and glucosinolate converting enzyme activity by virtue of said processing; providing an amount of glucosinolate converting enzyme activity; mixing the processed material with the amount enzyme activity; hydrating the mixture; and incubating the hydrated mixture, wherein the glucosinolates are enzymatically converted to GBPs. Preferably, the processed plant material comprises a oilseed-derived seedmeal material (e.g., meadowfoam seedmeal) from which the oil has been removed by the processing (e.g., solvent extraction and/or heat treatment). In particular embodiments, the glucosinolate converting enzyme activity comprises at least one of a myrosinase activity and a nitrile-forming activity.
    Type: Grant
    Filed: July 21, 2008
    Date of Patent: July 22, 2014
    Assignee: The State of Oregon Acting by and Through the State Boad of Higher Education on Behalf of Oregon State University
    Inventors: Jan F. Stevens, Stephen Machado, Ralph Reed, Michael S. Martinez
  • Patent number: 8759064
    Abstract: The invention relates to recombinant expression of variant forms of C1 CBH1a and homologs thereof, having improved thermostability, low-pH tolerance, specific activity and other desirable properties. Also provided are methods for producing ethanol and other valuable organic compounds by combining cellobiohydrolase variants with cellulosic materials.
    Type: Grant
    Filed: May 13, 2011
    Date of Patent: June 24, 2014
    Assignee: Codexis, Inc.
    Inventors: Vesna Mitchell, Grzegorz Wojciechowski, Oscar Alvizo
  • Patent number: 8728556
    Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.
    Type: Grant
    Filed: November 30, 2009
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier
  • Publication number: 20140127357
    Abstract: The present invention provides a method of manufacturing artichoke tea comprising the steps of separating leaf stems, drying the leaf stems at low temperature and performing fermentation, forced-ripening and sugar-preserving processes on the leaf stems of the artichoke. The present invention utilizes the separation to remove the leaves from the leaf stems of the artichoke such that the origin of the taste of bitterness is removed along with the leaves. The leaf stems of the artichoke further undergo drying and fermentation processes such that the water is removed therefrom while preserving the nutrients of the artichoke therein. The forced-ripening and the sugar-preserving processes are further applied to the leaf stems to facilitate the transformation and preservation of the fruitafit-inulin thereof in order to produce a taste of sweetness. The manufactured artichoke tea of the present invention produces no bitterness taste while having nutrients thereof being preserved with enhanced sweet flavor.
    Type: Application
    Filed: November 7, 2012
    Publication date: May 8, 2014
    Applicant: TAIWAN TIAN JIAN BIOTECHNOLOGY CO. LTD.
    Inventor: Kuo-Hsin Liao
  • Patent number: 8685481
    Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.
    Type: Grant
    Filed: December 19, 2008
    Date of Patent: April 1, 2014
    Assignee: Conopco, Inc.
    Inventors: Sander Dubbelman, Nikolaos Mavroudis, Leandro Oliehoek, Peter Ravestein
  • Publication number: 20140079846
    Abstract: Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of: a) providing fresh tea material comprising catechins and active endogenous enzymes, wherein the fresh tea material comprises leaf material and stem material; b) optionally withering the fresh tea material; c) separating the leaf material from the stem material whilst the fresh tea material comprises active endogenous enzymes, to provide tea material rich in leaf; d) inactivating the endogenous enzymes in the tea material rich in leaf to substantially prevent fermentation of the tea material rich in leaf; and e) drying the tea material rich in leaf to yield the green leaf tea product.
    Type: Application
    Filed: May 14, 2012
    Publication date: March 20, 2014
    Inventor: Francois-Xavier Henri Pierre
  • Patent number: 8641910
    Abstract: Systems and processes for converting bulky lignocellulosic biomass to high density biomass products, including biofuels, are described. The systems and processes relate to treating freshly harvested plant materials, generally at or in close proximity to sites where the plant materials are harvested, to effect saccharification, alcoholic fermentation, or simultaneous saccharification and fermentation, thereby providing a liquefied biomass. The liquefied biomass is extracted to provide liquid extracts comprising biomass-derived water and water soluble biomass saccharification and fermentation products, including fermentable sugars and alcohols. The liquid biomass extracts can be transported via pipeline to other locations for fermentation, further saccharification, and/or purification to provide biofuel. Alternatively, the liquefied biomass can be used to prepare a biomass slurry that can be transported via pipeline.
    Type: Grant
    Filed: February 3, 2009
    Date of Patent: February 4, 2014
    Assignee: Syngenta Participations AG
    Inventor: Gary Wietgrefe
  • Patent number: 8637101
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: January 28, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
  • Patent number: 8613964
    Abstract: A method and composition for making food products for benefiting health, including: inoculating dryland taro poi with fermented wetland taro poi; fermenting the inoculated dryland taro poi; dehydrating the fermented dryland taro poi; rehydrating the dehydrated dryland taro poi; pasteurizing the rehydrated dryland taro poi; reinoculating the pasteurized dryland taro poi with a poi starter culture; and adding nutrients to the reinoculated dryland taro poi. The poi starter culture includes a probiotic organism having a concentration of at least 2000 cfu/g. The nutrients added to the dryland taro poi include one or more selected from the group consisting of: xylose and inulin. The dryland taro poi and the wetland taro poi are in an amount in a ratio of 40:1 by weight, dryland to wetland.
    Type: Grant
    Filed: July 13, 2009
    Date of Patent: December 24, 2013
    Assignee: Taro Dream Holdings, LLC
    Inventors: Pamela Day, Piikalama Boiser
  • Patent number: 8541379
    Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: September 24, 2013
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takashi Miyaki, Naohiro Miyamura, Megumi Kaneko, Yusuke Amino, Reiko Yasuda, Yuzuru Eto, Takaho Tajima
  • Patent number: 8507246
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: January 18, 2012
    Date of Patent: August 13, 2013
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Patent number: 8486468
    Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: July 16, 2013
    Assignee: Chr. Hansen A/S
    Inventors: Geppel Asger, Børge Windel Kringelum, Ken Flemming Hansen, Stig Lykke Iversen, Claus Maxel Henriksen
  • Patent number: 8449933
    Abstract: Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.
    Type: Grant
    Filed: June 30, 2004
    Date of Patent: May 28, 2013
    Assignee: The Procter & Gamble Company
    Inventors: Athula Ekanayake, Jeffrey John Kester, Jianjun Justin Li
  • Patent number: 8414940
    Abstract: A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.
    Type: Grant
    Filed: October 6, 2003
    Date of Patent: April 9, 2013
    Assignee: Urth Tech, LLC
    Inventor: Aziz Chafic Awad
  • Patent number: 8409647
    Abstract: The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average microgel diameter of at least 18 nm, more preferably at least 45 nm, and most preferably at least 70 nm. It has now been discovered that microgels having an average microgel diameter of less than about 18 nm do not adequately reduce chill haze of a protein containing liquid. In particular, while microgels having an average microgel diameter of less than about 18 nm cause the coagulation of haze-forming components, these components remain suspended in liquid and continue to cause haze despite allowing the liquid to settle for long periods of time.
    Type: Grant
    Filed: August 12, 2008
    Date of Patent: April 2, 2013
    Assignee: E. I. du Pont de Nemours and Company
    Inventors: Robert Harvey Moffett, Jeffrey Allen Odle, Rafael Januario Calabrese
  • Patent number: 8367141
    Abstract: Provided is an instant black tea, which includes the non-polymer catechins at high concentration, is further reduced in bitterness and astringency, and is excellent in the appearance of its infusion. The instant black tea includes a beverage material containing black tea leaves and a dried green tea extract and sealed in a tea bag. A mass ratio of the non-polymer catechins/tannin in the beverage material is from 0.65 to 0.95.
    Type: Grant
    Filed: December 20, 2010
    Date of Patent: February 5, 2013
    Assignee: KAO Corporation
    Inventor: Youichi Suzuki
  • Publication number: 20120301577
    Abstract: A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.
    Type: Application
    Filed: April 16, 2010
    Publication date: November 29, 2012
    Inventors: Robert Ty Baublits, Jason Thomas Sawyer
  • Patent number: 8252948
    Abstract: The present invention relates to fat composition, more specifically relates to 60% to 99.9% by weight of diglyceride containing 0.1 to 89.9% by weight of conjugated linoleic acid; 0.001% to 0.2% by weight of banaba extracts fermented by microorganism such as Bacillus sp. or Aspergillus sp.; and the balance being monoglyceride, triglyceride or a mixture thereof. The fat composition of the present invention comprises fermented banaba extracts as an antioxidant, and the fat composition excels in oxidation stability and keeping stability, therefore the fat composition of the present invention may be widely used as cooking oil.
    Type: Grant
    Filed: April 1, 2009
    Date of Patent: August 28, 2012
    Assignee: Ilshin Wells Co., Ltd.
    Inventors: Dong-Hun Yoon, Moon-Won Lee
  • Patent number: 8182849
    Abstract: The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of Lactobacillus ONRIC b0239 (FERM BP-10064) and Lactobacillus ONRIC b0240 (FERM BP-10065), and a tea beverage comprising at least one species of lactic acid bacteria selected from the group consisting of Lactobacillus ONRIC b0239 (FERM BP-10064) and Lactobacillus ONRIC b0240 (FERM BP-10065).
    Type: Grant
    Filed: February 22, 2006
    Date of Patent: May 22, 2012
    Assignee: Otsuka Pharmaceutical Co., Ltd.
    Inventors: Rieko Endo, Po Sheng Wu, Satoko Yamahira, Masamichi Toba, Hiroshi Okamatsu
  • Patent number: 8173409
    Abstract: The present invention is directed to novel acid proteases and more specifically to NSP24 family proteases and NSP25 family proteases including biologically active fragments thereof and to nucleic acid molecules encoding said proteases. Also provided are vectors and host cells including nucleic acid sequences coding for the proteases, methods for producing the proteases, enzyme compositions and methods employing said proteases.
    Type: Grant
    Filed: October 20, 2009
    Date of Patent: May 8, 2012
    Assignee: Danisco US Inc.
    Inventors: Kathleen A. Clarkson, Nigel Dunn-Coleman, Suzanne E. Lantz, Craig E. Pilgrim, Piet Van Solingen, Michael Ward
  • Publication number: 20120108673
    Abstract: The present invention provides for a process for isolation of carotenoids crystals comprising drying a plant part to obtain a meal and extracting the meal with alcohol at a temperature in the range of about 50° C. to 75° C. to obtain oleoresin. The oleoresin is enriched with alcohol at a temperature in the range of about 25° C. ° C. to 50° C. and hydrolyzed with alcoholic alkali at a temperature in the range of about 70° C. to 80° C. to obtain reaction mixture. The carotenoids crystals are precipitated from the reaction mixture by adding hot water followed by filtering, washing and drying the carotenoids crystals.
    Type: Application
    Filed: April 26, 2010
    Publication date: May 3, 2012
    Applicant: KATRA PHYTOCHEM INDIA PRIVATE LIMITED
    Inventors: Swaminathan Sethuraman, Priya Madavalappil Kunhiraman
  • Publication number: 20120100255
    Abstract: The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.
    Type: Application
    Filed: June 25, 2010
    Publication date: April 26, 2012
    Inventors: Richard Splivallo, Christophe Maier
  • Patent number: 8124396
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: December 7, 2007
    Date of Patent: February 28, 2012
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
  • Patent number: 8119172
    Abstract: A microorganism for the biological inactivation or detoxification of mycotoxins, in particular ochratoxins, which is selected from bacteria and/or yeasts, which cleaves the phenylalanine group of the mycotoxins, in particular ochratoxins, as well as a method for biologically inactivating or detoxifying mycotoxins, in particular ochratoxins, in food products and animal feeds by the aid of a microorganism, and the use of the microorganism(s).
    Type: Grant
    Filed: May 28, 2008
    Date of Patent: February 21, 2012
    Assignee: Erber Aktiengesellschaft
    Inventors: Gerd Schatzmayr, Dian Heidler, Elisabeth Fuchs, Eva-Maria Binder
  • Publication number: 20120003356
    Abstract: A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.
    Type: Application
    Filed: June 30, 2010
    Publication date: January 5, 2012
    Inventors: Athula Ekanayake, Paul Ralph Bunke
  • Patent number: 8080274
    Abstract: Novel grain products are disclosed. Modified de-oiled distillers dried grains that include stillage obtained from anaerobic digestion of the oil cake are provided. In various embodiments, the modified de-oiled distillers dried grains may be the stillage from anaerobic digestion of the oil cake only, may also include the ordinary DDGs obtained from fermentation of the endosperm portion of the grain, or may include stillage obtained from further anaerobic digestion of the ordinary DDGs.
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: December 20, 2011
    Assignee: Archer Daniels Midland Company
    Inventors: Thomas P. Binder, Thomas V. Gottemoller
  • Patent number: 8075932
    Abstract: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.
    Type: Grant
    Filed: February 29, 2008
    Date of Patent: December 13, 2011
    Inventors: Hiroshi Araki, Sato Araki, Yuri Araki
  • Patent number: 8071350
    Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.
    Type: Grant
    Filed: April 7, 2010
    Date of Patent: December 6, 2011
    Assignee: Verenium Corporation
    Inventors: Kevin A. Gray, Nahla Aboushadi, James B. Garrett
  • Patent number: 7955814
    Abstract: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.
    Type: Grant
    Filed: February 6, 2007
    Date of Patent: June 7, 2011
    Assignee: Danisco A/S
    Inventors: Arno De Kreij, Susan Mampusti Madrid, Jørn Dalgaard Mikkelsen, Jørn Borch Søe, Mark Turner, Jonathan Goodwins