Bleach Per Se Or Composition Containing Same Patents (Class 426/539)
  • Publication number: 20140303264
    Abstract: The present invention is directed to a process comprising: (i) extracting ?50% by weight of all carrageenan from a carrageenan-containing seaweed material to obtain a cellulose-containing seaweed residue; and (ii) purifying the cellulose-containing seaweed residue by at least one of hydrolysis or bleaching. The present invention is also directed to the cellulose obtained from the process, as well as products containing the cellulose-containing seaweed material.
    Type: Application
    Filed: August 31, 2012
    Publication date: October 9, 2014
    Applicant: FMC CORPORATION
    Inventors: Zheng Tan, Michael Sestrick, William Matakas, Aaron Chip Venables
  • Publication number: 20130239953
    Abstract: This invention refers to a method for reducing the color of any intermediate of a process for obtaining sugar, and sugar and a process for the production of low color sugar. This invention also refers to the use of components and combinations thereof for reducing the color of sugar and/or any intermediate of a process for obtaining sugar.
    Type: Application
    Filed: August 12, 2011
    Publication date: September 19, 2013
    Inventor: José Raimundo Filho
  • Publication number: 20130216676
    Abstract: A deoxidizing agent for edible oils, comprising carbonate group-containing magnesium hydroxide particles represented by the following formula (1) and having a BET specific surface area of 80 to 400 m2/g or baked particles thereof, and a method of regenerating an used edible oil by using the deoxidizing agent. Mg(OH)2-x(CO3)0.5x.mH2O??(1) (x satisfies 0.02?x?0.7 and m satisfies 0?m?1.) The above deoxidizing agent has excellent deoxidizing capability.
    Type: Application
    Filed: October 5, 2011
    Publication date: August 22, 2013
    Inventor: Tomoko Tachifuji
  • Publication number: 20120288919
    Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
    Type: Application
    Filed: July 27, 2012
    Publication date: November 15, 2012
    Applicant: DSM IP ASSETS B.V.,TE
    Inventors: Johanna Henrica Gerdina Maria MUTSAERS, Thibaut José Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
  • Publication number: 20120201928
    Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.
    Type: Application
    Filed: March 21, 2011
    Publication date: August 9, 2012
    Applicant: Danisco A/S
    Inventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
  • Publication number: 20100323078
    Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
    Type: Application
    Filed: November 26, 2008
    Publication date: December 23, 2010
    Applicant: NESTEC S.A.
    Inventors: Alexander A. Sher, Winnie Octavia, Leticia Maria Michel, James Tuot
  • Publication number: 20090258106
    Abstract: A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, thereby producing a germ-depleted first milled corn; milling the germ-depleted first milled corn in a second mill, producing a second milled corn; separating the second milled corn into a first starch/protein portion that comprises starch and protein and a first fiber portion that comprises fiber, starch, and protein; milling the first fiber portion in a third mill, which produces a milled fiber material that comprises fiber, starch, and protein; separating at least some of the starch and protein in the milled fiber material from the fiber therein, producing a second fiber portion that comprises fiber and starch and a second starch/protein portion that comprises starch and protein; and contacting the second fiber portion with at least one enzyme to convert at least some of the st
    Type: Application
    Filed: July 14, 2006
    Publication date: October 15, 2009
    Inventors: Robert Jansen, David Sass, Gordon Walker, Eric Lutz
  • Publication number: 20090175989
    Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
    Type: Application
    Filed: January 13, 2005
    Publication date: July 9, 2009
    Inventors: Johanna Henrica Gerdina Maria Mutsaers, Thibaut Jose Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
  • Patent number: 7470444
    Abstract: An improved composition for bleaching and washing animal tissue is disclosed. More particularly, organic acids and surfactants are employed along with hydrogen peroxide to achieve higher washing and bleaching efficiency on tripe and other animal tissue. This higher efficiency also results in higher overall yields of the bleached product.
    Type: Grant
    Filed: April 28, 2006
    Date of Patent: December 30, 2008
    Assignee: DeLaval, Inc.
    Inventors: Michael D. McKinzie, Alan R. Monken
  • Patent number: 7182972
    Abstract: This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract.
    Type: Grant
    Filed: December 23, 2003
    Date of Patent: February 27, 2007
    Assignee: Quercegen Pharma, LLC
    Inventors: Mitsunori Ono, Keizo Koya, Noriaki Tatsuta, Naoto Yamaguchi, Lan Bo Chen
  • Patent number: 7078570
    Abstract: The present invention relates to substituted cyclohexenes, to their use as well as to their preparation method. These compounds have powerful long lasting natural fruity grapefruit notes with minty and fresh green tonalities.
    Type: Grant
    Filed: December 3, 2001
    Date of Patent: July 18, 2006
    Assignee: Givaudan SA
    Inventor: Andreas Goeke
  • Patent number: 6458406
    Abstract: This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also included is a method of preparing such a water-soluble bean-based extract.
    Type: Grant
    Filed: January 21, 2000
    Date of Patent: October 1, 2002
    Inventors: Mitsunori Ono, Keizo Koya, Noriaki Tatsuta, Naoto Yamaguchi, Lan Bo Chen
  • Patent number: 6348226
    Abstract: A tripe bleaching composition facilitating the economical processing of tripe comprising: Peracid precursor 7.5-14% by wt. Hydrogen Peroxide 9.0-46% by wt. Water balance. The peracid precursor may be at least one member selected from the group consisting of tartaric, malic, maleic and acetic acid, with tartaric or malic acid being particularly preferred.
    Type: Grant
    Filed: July 9, 1998
    Date of Patent: February 19, 2002
    Inventors: Terry L. McAninch, Frederick W. Holzhauer
  • Patent number: 6042863
    Abstract: A method and apparatus for removing the skins or hulls from seeds, including those of legumes, grains, drupes, silques, and achenes involves wetting the seeds with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the seed meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical action is used to dislodge the blistered skins from the seed meats.
    Type: Grant
    Filed: May 4, 1998
    Date of Patent: March 28, 2000
    Assignee: AnKel, Inc.
    Inventors: Dewey P. George, Ronald James Rigge, Delbert L. Williams, Ronald E. Kaiser, Lewis M. Carter, Jr.
  • Patent number: 5972374
    Abstract: A new chewing gum with teeth whitener for helping whiten and brighten teeth while helping freshen the breath. The inventive device includes an elongate gum member having a central bore extending along its longitudinal axis. Extending through the central bore to substantially fill the central bore is a whitening gel which includes a whitening agent for whitening teeth while chewing the gum. The elongate gum member is divided along its length into a plurality of separable chewing portions such that each chewing portion includes portion of the gum member and a portion of the whitening gel member.
    Type: Grant
    Filed: April 2, 1998
    Date of Patent: October 26, 1999
    Inventor: Thomas Theisen
  • Patent number: 5834427
    Abstract: The present invention relates to a purified casein phosphopeptide(CPP) having a novel amino acid sequence and a purified casein including same wherein the 25th Arg from N-terminal in a conventional CPP is replaced by Cys, rendering the CPPs to forming a dimer by disulfide bond. In the corresponding DNA sequence, cytosine is replaced by thymine to cause the amino acid replacement from Arginine(Arg) to Cysteine(Cys). The CPP or the casein containing same has an improved ability of solubilizing minerals and absorbing thereof in animals. The CPP or the beta-casein H containing same can be added to foodstuffs, beverages, medication, cosmetics, feed in an effective amount of enhancing a mineral absorption in animals. An oral composition comprising the beta-casein H or the inventive CPP and a pharmaceutically acceptable carrier can reduce or relieve a dentinal hypersensitivity.
    Type: Grant
    Filed: March 25, 1996
    Date of Patent: November 10, 1998
    Assignee: Sang Kee Han
    Inventors: Sang Kee Han, Yoo Cheol Shin
  • Patent number: 5599571
    Abstract: This invention relates to a process for preserving leafy produce. The process comprises exposing the produce to be treated for a period of time to a dilute aqueous solution of a preservative composition. The preservative composition comprises sodium or calcium hypochlorite, a chloride salt and water.
    Type: Grant
    Filed: May 6, 1992
    Date of Patent: February 4, 1997
    Inventor: Joe J. Estrada
  • Patent number: 5391389
    Abstract: A product and process of removing the skins from nuts involves wetting the nut kernels with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the nut meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical brushing is used to dislodge the blistered skins from the nut meats.
    Type: Grant
    Filed: March 23, 1993
    Date of Patent: February 21, 1995
    Inventors: Dewey P. George, Ronald J. Rigge, Delbert L. Williams
  • Patent number: 5292410
    Abstract: A method for improving the digestibility or crop residues and feed grains for livestock is disclosed in which such crop residues and grains are treated with an aqueous solution of chlorites at a pH at or above 9, except for sorghum grain which is buffered so that the solution has a pH between 6.5 and 7.0. The treated grains are satisfactory feed for ruminant animals, improved by about 50% in digestibility and are non-toxic.
    Type: Grant
    Filed: July 7, 1992
    Date of Patent: March 8, 1994
    Inventor: Charles T. Sweeney
  • Patent number: 5275833
    Abstract: High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors. The fibrous material is immersed in an aqueous dispersion of chlorine for a period of time with a concentration of chlorine that is effective for removing substantially all of the coloration from the material with a minimal effect on the fiber matrix, for example three to thirty minutes with one part fiber to five parts water and about 13,500 to 62,400 ppm chlorine. Advantageously the thus bleached material is then water rinsed and immersed in a 4-50% aqueous solution of peroxide at a temperature of about room temperature to boiling for up to about 15 minutes or until the fiber flavor and chlorine backnotes are rendered blander.
    Type: Grant
    Filed: January 24, 1992
    Date of Patent: January 4, 1994
    Inventor: Edward D. Schmidt
  • Patent number: 4948596
    Abstract: A process for purifying polydextrose to remove contaminants remaining from manufacturing sufficient to provide an organoleptically-acceptable polydextrose ingredient for foodstuffs which includes intimately contacting an aqueous solution of polydextrose having a concentration of from about 10% to about 50% with a polar organic solvent in a ratio of polydextgrose solvent of from about 5-15 of polydextrose to about 45-75 by weight of solvent. Furthermore, the mixture is allowed to equilibrate to form a substantially contaminant-containing fraction and a substantially polydextrose-containing fraction, followed by separating the fractions for use of the polydextrose-containing fraction. The present invention further includes compositions of foodstuffs including the purified polydextrose.
    Type: Grant
    Filed: November 22, 1988
    Date of Patent: August 14, 1990
    Assignee: Warner-Lambert Company
    Inventors: Frank J. Bunick, Shiuh J. Luo
  • Patent number: 4307120
    Abstract: A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.
    Type: Grant
    Filed: November 26, 1979
    Date of Patent: December 22, 1981
    Inventors: Conrado A. Escudero, Carl P. Schaffner
  • Patent number: 4307121
    Abstract: A process is provided for the processing of certain organic agricultural foodstuff by-products normally having little commercial value to produce a cellulosic product suitable for human consumption or use in various products. The process of the present invention is characterized by subjecting a variety of certain agricultural by-products having little commercial value, such as, for example, soy bean hulls, to a series of separate steps utilizing certain chemical treating to effect a solubilizing and removal of the non-cellulosic components of the by-product agricultural material to produce residue solids which consist essentially of cellulose. The cellulose residue solids are subjected to specified purification procedures and thereafter dried to produce a short, fine fibered cellulose which may be processed to a fine powdered state suitable for use as a component part in a wide variety of edible or otherwise useable products by humans, an example of such a product being a low calorie bread.
    Type: Grant
    Filed: November 26, 1979
    Date of Patent: December 22, 1981
    Inventor: Jerome B. Thompson
  • Patent number: 4283287
    Abstract: A flowable, non-caking aqueous slurry of sodium chlorate and sodium chloride having a weight ratio of sodium chloride to sodium chlorate between about 0.55 and 0.65, and, more preferably, about 0.59, is described. The slurry contains a solid phase essentially entirely of sodium chloride. The slurries contain from about 28 to about 33% by weight sodium chlorate, from about 15 to about 21% by weight sodium chloride, and from about 45 to about 58% by weight water.The slurries are produced by forming an initial aqueous solution of sodium chlorate and sodium chloride containing from about 28 to about 50% by weight sodium chlorate and from about 0 to about 14% by weight sodium chloride and subsequently adding sufficient sodium chloride to obtain a slurry containing from about 28 to about 33% by weight sodium chlorate, from about 15 to about 21% by weight sodium chloride, and from about 45 to about 58% by weight water.
    Type: Grant
    Filed: December 13, 1979
    Date of Patent: August 11, 1981
    Assignee: Hooker Chemicals & Plastics Corp.
    Inventors: Theodore H. Dexter, Willard A. Fuller
  • Patent number: 4255277
    Abstract: A stable and non-separating catalyst paste comprising a diacyl peroxide; a minor proportion of water; a finely divided calcium carbonate in an amount sufficient to prevent the composition from physically separating into its components; the remainder, if any, being a chemically inert plasticizer.
    Type: Grant
    Filed: January 29, 1979
    Date of Patent: March 10, 1981
    Assignee: General Electric Company
    Inventor: Robert W. Smearing
  • Patent number: 4167422
    Abstract: Organic pigment lakes are prepared by adsorption of a high molecular weight or polymeric dye onto suitable substratum or extender therefor. The properties of the resultant polymeric lakes approach those of true pigments, and said lakes exhibit maximized dye loading capacities and are exceptionally free of bleed. Thus, the applicability of lake colors is extended in the various food systems and their use is also permitted as industrial pigments.
    Type: Grant
    Filed: August 30, 1974
    Date of Patent: September 11, 1979
    Assignee: Dynapol
    Inventors: Nicolo Bellanca, Thomas E. Furia