Abstract: Described herein are pet food compositions comprising a Camellia extract obtained from the tissue of a tea which is greater than about 40% oxidized; and a fiber component, wherein the Camellia extract and the fiber component are present in an amount effective to provide, after about 24 hours post-ingestion, a fecal hydrogen sulfide concentration of less than 450 mg/L, and a colonic lumen pH of less than 5.0. Methods of making and using these pet food compositions are also described.

Abstract: Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, neutraceutical and cosmetic industry.

Abstract: The present invention is related to methods of making crustacean oil compositions. In particular, the crustacean oil compositions are krill oil compositions. In some embodiments, the krill oil compositions are concentrated in phospholipids. These concentrated phospholipid krill oil compositions have a sufficient flowability to permit successful encapsulation at phospholipid concentrations that is currently unattainable in the art. Such phospholipid krill oil compositions are capable of encapsulation even though they may have a phospholipid concentration ranging between approximately 60%-99% and a viscosity ranging between 100,000-3,000,000 cP. Such concentrated phospholipid krill oil compositions may be created using a small molecule organic solvent/water extraction mixture and/or sub-critical or super-critical fluid extraction at low temperatures followed by a drying process to remove water and organic solvent (e.g., for example, ethanol).

Abstract: The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may also have reduced trimethyl amine and/or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 or supercritical dimethyl ether, and/or ethanol as solvents, krill oil, inter alia, is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material.

Abstract: The present invention is related to methods of making crustacean oil compositions. In particular, the crustacean oil compositions are krill oil compositions. In some embodiments, the krill oil compositions are concentrated in phospholipids. These concentrated phospholipid krill oil compositions have a sufficient flowability to permit successful encapsulation at phospholipid concentrations that is currently unattainable in the art. Such phospholipid krill oil compositions are capable of encapsulation even though they may have a phospholipid concentration ranging between approximately 60%-99% and a viscosity ranging between 100,000-3,000,000 cP. Such concentrated phospholipid krill oil compositions may be created using a small molecule organic solvent/water extraction mixture and/or sub-critical or super-critical fluid extraction at low temperatures followed by a drying process to remove water and organic solvent (e.g., for example, ethanol).

Abstract: Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, neutraceutical and cosmetic industry.

Abstract: The present invention contemplates the creation of a low fluoride oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 and ethanol as solvents, inter alia krill oil is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material. The products have low fluoride content. The manufacturing costs in the extraction process are relatively low.

Abstract: Disclosed herein are pet chews which include a chewable substrate with a palatable coating and methods for making them. The methods include contacting a chewable substrate with a palatable coating composition and drying the coated pet chew or pet food. The coating provides strong binding power, good adhesiveness, and improved palatability and imparts a unique aesthetic to the pet chew product.

Abstract: The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus Bacillus. Preferably, crushed bacterial cells of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus thuringiensis, or Bacillus mycoides are used.

Abstract: Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, nutraceutical and cosmetic industry.

Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.

Abstract: The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus Bacillus. Preferably, crushed bacterial cells of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus thuringiensis, or Bacillus mycoides are used.

Abstract: Methods and apparatus for producing a particulate proteinaceous product are disclosed. Raw animal matter comminuted. Hydrolysing enzymes are added to preheated food-grade oil and added to the ground matter. The resulting suspension is preheated to hydrolysis temperature. Controlled hydrolysis of proteins in the suspension achieves a predetermined partial hydrolysis of the proteins to form a hydrolysate/oil suspension. At the desired level of hydrolysis the enzymes are heat-inactivated. Non-digestible solids are removed from the suspension and the suspension is pasteurized and partially dehydrated to concentrate the hydrolysate. Some of the oil is removed to form the product. The method and apparatus exhibit substantial resistance to equipment clogging.

Abstract: A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product.

Abstract: The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped.

Abstract: The present invention provides a method of processing animal skin, comprising the steps of: 1) providing dry animal skin containing 7-38 wt % water; 2) rehydrating and softening the said dry animal skin, and obtaining softened wet skin; 3) mixing the said softened wet skin with water, and grinding the mixture to a slurry; 4) obtaining a solid product through a crosslink of collagen proteins in the said slurry; wherein, rehydrating the said dry animal skin is performed through soaking the dry animal skin in 0-55° C. water till the animal skin contains 40-50 wt % water; and softening the said dry animal skin comprises a step of heating the rehydrated dry animal skin.

Abstract: Example embodiments provide an apparatus that is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium composed of enzymes, preservatives, inedible egg and or a waste fluid that may include other protein sources with or without fat. The ground proteins are digested with the enzyme in recirculated digest tanks. Fat can be collected from the tank by addition of acid and separation of fat from water with a centrifuge. Alternatively the ground protein and enzyme can be fermented and gas collected from the digest tank in a pressure tank with a compressor. The protein solubles are emulsified, separated from water, and extruded before drying. Either fat or gas can be used to fuel a dryer. Example embodiments provide a highly digestable paletable food stuff from protein waste which is usable for pet, livestock, or an aquaculture diet.

Abstract: Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from species within Decopada Ihfrorders Anotnum (i.e., King Crab and the like) and Brachyura Swimming Crabs and the like) that has been treated with an agent to promote gelation without cooking the meat.

Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.

Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract: Semi-dry or dry sausage, and method of preparing semi-dry or dry sausage, including removing moisture from cooked and diced or sliced meat using hot oil. The semi-dry or dry sausage may be prepared by mixing raw ground meat and seasoning, extruding the seasoned ground meat, cooking the extruded meat, dicing or slicing the extruded meat, and immersing the cooked diced or sliced meat in oil at a time and temperature sufficient to remove moisture from the cooked meat to form a semi-dry or dry sausage. The time and temperature can be selected to achieve a desired moisture to protein ratio in the sausage.

Abstract: By using phospholipase C and/or phospholipase D when producing a processed meat product, water content released while the processed meat product is stored can be suppressed without adversely affecting the texture, such as the hardness and flexibility, of the processed meat product.

Abstract: Disclosed herein is a process for making a dried meat snack and the product produced by said process.

Abstract: Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil Method for the preparation fermented dry or semi-dried meat products, with direct incorporation of olive oil. The said method includes the following phases: (a) mixing of the meat with cultures, sugars, preservatives and auxiliary salts, (b) admixture of olive oil and fat, (c) mixing until the desirable meat-fat grain is achieved, (d) stuffing of the meat paste in casings, (e) fermenting of the product in a chamber with relative humidity 95-80% and temperature of 25-20° C., (f) dehydration in a chamber 10 with relative humidity 80-75% and temperature 12-17° C. For the partial fermenting process products, the stages (e) and (f) are modified as follows: (e?) fermenting of the product in a chamber with relative humidity 75-60% and temperature of 25-30° C. for 24-30 hours, (f?) heating of the product up to core temperature of 55° C.

Abstract: The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pate and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.

Abstract: Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms.

Abstract: The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producing a meat based food product.

Abstract: 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.

Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.

Abstract: The present invention provides methods for producing a fermented sausage, such as a semi-dry or dry fermented sausage. The methods include adding to a sausage batter a processed mustard, where the processed mustard may include characteristics chosen from a total phenolic content of at least 21 mg FAE/gram processed mustard, an antioxidant capacity of at least 900 micromol/100 grams processed mustard, no detectable myrosinase activity, and a combination thereof. The present invention also provides fermented sausage, such as a dry fermented sausage, that includes vegetable protein. The vegetable protein may be at a level of at least 0.01% (wt/wt).

Abstract: The invention relates to a process for the automatable production of raw sausage by mincing and mixing parts or pieces of meat and adding starter cultures, spices or similar materials. According to the invention, the parts or pieces of meat are supplied as feed stock to the mincing and mixing space (14) over a transport system, especially a multi-piston/cylinder system (1, 2), which can be operated separately from the mincer on the drive side, as a function of the capacity of the mincer (5) or mincers (5) in such a manner, that damming up as well as an increase in temperature and, with that, damage to the feed stock, is avoided. A drying container (6), which takes up exchangeable adsorbents in order to take up water or water vapor from the material treated, is coupled to the mincing and mixing space.

Abstract: The apparatus of the present invention is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium composed of enzymes, preservatives, and inedible egg. The ground proteins are digested with the enzyme in recirculated digest tanks. Fat can be collected from the tank by addition of acid and separation of fat from water with a centrifuge. Alternatively the ground protein and enzyme can be fermented and gas collected from the digest tank in a pressure tank with a compressor. The protein solubles are emulsified, separated from water, and extruded before drying. Either fat or gas can be used to fuel a dryer. The dried proteins are then milled in a hammer mill and screened for uniform size.

Abstract: Methods and apparatus for producing a particulate proteinaceous product are disclosed. Raw animal matter comminuted. Hydrolysing enzymes are added to preheated food-grade oil and added to the ground matter. The resulting suspension is preheated to hydrolysis temperature. Controlled hydrolysis of proteins in the suspension achieves a predetermined partial hydrolysis of the proteins to form a hydrolysate/oil suspension. At the desired level of hydrolysis the enzymes are heat-inactivated. Non-digestible solids are removed from the suspension and the suspension is pasteurized and partially dehydrated to concentrate the hydrolysate. Some of the oil is removed to form the product. The method and apparatus exhibit substantial resistance to equipment clogging.

Abstract: By using transglutaminase, collagen, and calcium chloride or magnesium chloride as the active ingredients, raw food materials such as meat pieces can be sufficiently adhesion-molded.

Abstract: A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: Low-ingredient meat products, which contain a reduced amount of salt, phosphate and/or meat, generally have poor texture and water-binding properties. The texture and water binding of such a product may be significantly improved with tyrosinase, which is a protein cross-linking enzyme. The invention is directed to a method of preparing a low-ingredient meat product by adding tyrosinase, and to a low-ingredient meat product modified by tyrosinase.

Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

Abstract: The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of production of non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Abstract: By using 2,4-bis[[4-(2-ethylhexyloxy)-2-hydroxy]phenyl]-6-(4-methoxyphenyl)-1,3,5-triazine, the photostability of dibenzoylmethane derivatives is substantially improved and, indirectly, stabilisation of cinnamic acid esters is also effected, by which means there are made possible photostable cosmetic compositions for protection against UV radiation which have a high sun protection factor and a high absorbance in both the UVA and UVB range.

Abstract: A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.

Abstract: The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of production of non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Abstract: A biodegradable putty-like material which can be molded under pressure into containers to hold seedlings or young plants. The putty like material contains defatted rice bran and water which are kneaded and heated together to create the putty like material for agricultural use.

Abstract: The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for use in food products, as well as between 10 and 2000 g, in relation to fresh weight, of a vegetable product with a nature nitrate content of between 100 and 500 mg/kg.

Abstract: A processing method used for separating bone and oil from marine byproducts in the preparation of an endproduct. The byproducts are ground and then warmed to a relatively low temperature of approximately 70 deg.C. or less. The warmed material is passed to a refiner to separate the bone from the meat portions. The meat portion is transferred to a digestion tank where the endogenous enzymes perform a first stage digestion. Exogenous enzymes may be added and further digestion may take place for increased liquefaction of the meat portion. The exogenous enzymes can survive temperatures higher than the 60-65 deg.C. range so the liquified material can be heated during the further digestion to increase hydrolysis and pasteurize the product. Oil may be removed from the product by centrifuge following completion of either digesting step. Evaporation of the product may be used to increase the percentage of solid material. Alternatively, the oil may be removed after digestion without mechanically deboning the byproducts.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and heat-sterilized foods, or processed ground meat foods, an improvement in the water binding capacity, suppression of the meat shrinkage upon grilling, and an improvement in the texture is shown.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition.