For Use With Meat, Poultry Or Seafood Patents (Class 426/652)
  • Patent number: 9936714
    Abstract: Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described.
    Type: Grant
    Filed: August 20, 2014
    Date of Patent: April 10, 2018
    Assignee: ISOAGE TECHNOLOGIES LLC
    Inventors: Richard Hull, Mo Toledo, Romeo Toledo
  • Publication number: 20150079269
    Abstract: Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described.
    Type: Application
    Filed: August 20, 2014
    Publication date: March 19, 2015
    Inventors: Richard HULL, Mo TOLEDO, Romeo TOLEDO
  • Patent number: 8932661
    Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.
    Type: Grant
    Filed: March 23, 2009
    Date of Patent: January 13, 2015
    Assignee: Nippon Suisan Kaisha, Ltd.
    Inventors: Masashi Shimono, Kiminori Sugiyama
  • Patent number: 8840944
    Abstract: A method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria includes contacting the food or drink product with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.
    Type: Grant
    Filed: February 22, 2010
    Date of Patent: September 23, 2014
    Assignee: Purac Biochem BV
    Inventors: Diana Visser, Dirk Alexander Knikker
  • Publication number: 20140255590
    Abstract: The present invention provides a food additive composition that comprises a natural replacement for sodium phosphate. The natural replacement for sodium phosphate may be one or more natural sources of polysaccharides and/or starches (e.g., trehalose or plant-derived fibers). In one embodiment, the natural replacement for sodium phosphate is a combination of a first natural source of polysaccharides or starches and a second natural source of polysaccharides and/or starches, and includes a component for adjusting the pH (e.g., sodium carbonate), and optionally, a dry flavor masking agent such as a dry source of acetic acid (e.g., vinegar powder).
    Type: Application
    Filed: March 8, 2013
    Publication date: September 11, 2014
    Applicant: Van Hees, Inc.
    Inventors: Michael D. Carson, Deanna L. Hofing
  • Publication number: 20140227408
    Abstract: The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components.
    Type: Application
    Filed: July 4, 2012
    Publication date: August 14, 2014
    Applicant: RED MEAT AS
    Inventors: Erik Slinde, Bjorg Egelandsdal
  • Patent number: 8628812
    Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
    Type: Grant
    Filed: December 17, 2009
    Date of Patent: January 14, 2014
    Assignee: PepsiCo, Inc.
    Inventor: Richard T. Smith
  • Patent number: 8586123
    Abstract: The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavor which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.
    Type: Grant
    Filed: June 2, 2008
    Date of Patent: November 19, 2013
    Assignee: Conopco, Inc.
    Inventors: Amir Maximiliaan Batenburg, Robert Jan Van Der Velden
  • Publication number: 20130287911
    Abstract: This invention refers to a re-activant of the colour of tuna formed by mixing various components and water, designed to recover the natural colour of packed tuna. It likewise includes the procedure by which the product is obtained, which is composed of a powder mixture to be mixed with water in a proportion of 4 Kg. of mixture for every 50 litres of water, using proportional measures to obtain different amounts, being characterised by the fact that the composition of the powder mixture includes a mixture of various plant extracts.
    Type: Application
    Filed: December 30, 2011
    Publication date: October 31, 2013
    Applicant: Trivaris, S.L.
    Inventor: Ángel Samper Villaescusa
  • 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: 8470383
    Abstract: A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.
    Type: Grant
    Filed: December 31, 2010
    Date of Patent: June 25, 2013
    Assignees: American Air Liquide, Inc., Air Liquide Industrial U.S. L.P.
    Inventors: Vasuhi Rasanayagam, David C. Braithwaite
  • Publication number: 20130129906
    Abstract: Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania tricuspidata leaf extract and 20-60 wt % of a Cudrania tricuspidata fruit extract, can improve taste and chewiness of meat by tenderizing the meat, lower cholesterol, improve storage property of the meat and cure hangover and protect the liver when the meat is eaten with liquor.
    Type: Application
    Filed: November 16, 2012
    Publication date: May 23, 2013
    Applicant: DASO FOOD CO., LTD.
    Inventor: DASO FOOD CO., LTD.
  • Patent number: 8409653
    Abstract: It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of a food. A salty taste enhancer obtained by adding a glutamic acid-containing dipeptide, specifically Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu, or Trp-Glu, to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.
    Type: Grant
    Filed: March 11, 2009
    Date of Patent: April 2, 2013
    Assignee: Nippon Suisan Kaisha, Ltd.
    Inventors: Masashi Shimono, Kiminori Sugiyama
  • Publication number: 20130064953
    Abstract: The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC) in at least partly colloidal form; with a proportion of CMC of between 5 and 18%, relating to the dry matter; with two qualities of CMC of different degrees of substitution (DS).
    Type: Application
    Filed: May 21, 2010
    Publication date: March 14, 2013
    Inventors: Georg Bache, Ralf Ungerer
  • 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: 8318274
    Abstract: The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages.
    Type: Grant
    Filed: November 21, 2006
    Date of Patent: November 27, 2012
    Assignee: Kalle GmbH
    Inventors: Klaus-Dieter Hammer, Herbert Gord, Jens Foegler, Michael Seelgen
  • Publication number: 20120276257
    Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.
    Type: Application
    Filed: December 3, 2010
    Publication date: November 1, 2012
    Applicant: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Alireza Haji Begli, Waldemar Tschilingiri, Sonja Willius
  • Patent number: 8293298
    Abstract: Method and device for treating meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are mounted on product holders and conveyed an additive-adding device that treats the meat products with an additive. Thereafter, the meat products are further conveyed to a massaging device that massages the meat products.
    Type: Grant
    Filed: October 7, 2009
    Date of Patent: October 23, 2012
    Assignee: Marel Stork Poultry Processing B.V.
    Inventors: Maurice Eduardus Theodorus Van Esbroeck, Henricus Franciscus Jacobus Maria Van Der Eerden, Adrianus Josephes Van Den Nieuwelaar
  • Publication number: 20120201950
    Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Application
    Filed: April 18, 2012
    Publication date: August 9, 2012
    Applicant: Triad Resource Technologies, LLC
    Inventor: Mo Mui Toledo
  • Publication number: 20120202889
    Abstract: The present invention relates to a method for reducing the relative ratio of 3-hydroxy-3?,4?-didehydro- ?, ?-caroten-4-one (HDCO) to astaxanthin in a composition containing astaxanthin and HDCO by contacting the composition with an acidic medium having a pH of 3 or less and/or a basic medium having a pH of 9 or greater, and also relates to a method for producing an astaxanthin-containing composition which includes reducing the relative ratio of HDCO by the above method. By means of the method of the present invention, the relative ratio of HDCO, the biological function of which is not known, in an astaxanthin-containing composition can be easily reduced.
    Type: Application
    Filed: August 11, 2010
    Publication date: August 9, 2012
    Applicant: KANEKA CORPORATION
    Inventors: Hiroaki Inoue, Noriyuki Kizaki, Hirokazu Nanba
  • Patent number: 8187652
    Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.
    Type: Grant
    Filed: January 19, 2009
    Date of Patent: May 29, 2012
    Assignee: Ecolab USA Inc.
    Inventors: Victor F. Man, Joshua P. Magnuson
  • Patent number: 8182858
    Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Grant
    Filed: September 6, 2006
    Date of Patent: May 22, 2012
    Assignee: Triad Resource Technologies, LLC
    Inventor: Mo Mui Toledo
  • Patent number: 8128976
    Abstract: The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.
    Type: Grant
    Filed: December 8, 2009
    Date of Patent: March 6, 2012
    Assignee: Ecolab USA Inc.
    Inventors: Victor F. Man, Joshua P. Magnuson, John D. Hilgren
  • Patent number: 8043650
    Abstract: Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2–C4 peroxycarboxylic acid and a C8–C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2–C4 peroxycarboxylic acids and one or more C8–C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.
    Type: Grant
    Filed: February 20, 2003
    Date of Patent: October 25, 2011
    Assignee: Ecolab Inc.
    Inventors: Timothy A. Gutzmann, Brian J. Anderson, Pamela J. Reed, Bruce R. Cords, Lawrence A. Grab, Edward H. Richardson
  • Patent number: 8030351
    Abstract: Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.
    Type: Grant
    Filed: August 20, 2007
    Date of Patent: October 4, 2011
    Assignee: Ecolab, Inc.
    Inventors: Timothy A. Gutzmann, Brian J. Anderson, Pamela J. Reed, Bruce R. Cords, Lawrence A. Grab, Edward H. Richardson
  • Publication number: 20110206807
    Abstract: This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.
    Type: Application
    Filed: February 23, 2011
    Publication date: August 25, 2011
    Applicant: GRIFFITH LABORATORIES INTERNATIONAL, INC.
    Inventors: Aaron R. Graham, Michael T. Bunczek, Donald B. Bernacchi, Louis E. Windecker, JR.
  • Publication number: 20110171333
    Abstract: The present invention relates to Morinda citrifolia based formulations, which may be utilized as an organic antioxidant and antimicrobial agent to improve meat quality while avoiding exogenous food additives or packaging procedures. Moreover, the present invention relates to Morinda citrifolia based formulations, which may be utilized to promote enhancement in taste and appearance of meat products and improve color stability and increase shelf life of various meat products. Further the present invention relates to use of extracts or parts from the Morinda citrifolia plant in the manufacture of a formulations which may be utilized to promote enhancement in taste and appearance of meat products and improve color stability and increase shelf life of various meat products.
    Type: Application
    Filed: November 12, 2010
    Publication date: July 14, 2011
    Inventors: Bryant Wadsworth, Richard Godbee, W. Nathan Tapp, Janeal W.S. Yancey, Jason K. Apple
  • Publication number: 20110097475
    Abstract: Use of vinegar or an equivalent of it as a substitute for all or part of the salt in a composition.
    Type: Application
    Filed: November 15, 2007
    Publication date: April 28, 2011
    Applicant: "R" SANTE
    Inventor: Hubert Ramy
  • Publication number: 20110086146
    Abstract: A method and composition for reducing microbes during a meat processing operation are provided. The composition includes an acid blend that is a blend of (a) an organic acid selected from the group consisting of lactic acid, acetic acid, and mixtures thereof, and (b) a second material selected from the group consisting of alkali metal salts of an inorganic acids, mineral acids, and mixtures thereof.
    Type: Application
    Filed: March 8, 2010
    Publication date: April 14, 2011
    Applicant: JONES-HAMILTON CO.
    Inventor: Carl J. Knueven
  • Publication number: 20110070347
    Abstract: The invention relates to a gluten-free composition that acts as an agent for blocking interfibrillar spaces in meat tissue and to a method for forming a ‘cover’ which, during cooking, provides an increase in the vapour pressure inside the fillet or piece of meat and, consequently, in the temperature inside same, thereby reducing both cooking time and meat juice loss, which increases the mass yield, juiciness and flavour characteristic of meat at the end of the cooking process. In addition, the invention relates to methods for treating meat with said composition prior to cooking.
    Type: Application
    Filed: January 31, 2008
    Publication date: March 24, 2011
    Inventors: Nohora Esperanza Guarin Torres, Gustavo Bastoospina
  • Publication number: 20110052772
    Abstract: A foodstuff treatment composition, particularly for the treatment of meat, meat products, fish and seafood products, the composition comprising a combination of sodium lactate and/or potassium lactate and at least one sodium and/or potassium phosphate salt, and the composition is in the form of a powder, granules, a slurry or a paste.
    Type: Application
    Filed: August 2, 2010
    Publication date: March 3, 2011
    Applicant: Chemische Fabrik Budenheim KG
    Inventor: Rainer SCHNEE
  • Patent number: 7887870
    Abstract: This invention relates to a restructured meat product, comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.
    Type: Grant
    Filed: August 16, 2004
    Date of Patent: February 15, 2011
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Eduardo Godinez
  • Patent number: 7862843
    Abstract: A method for treating biological tissue, particularly meats for human consumption, so as to sanitize the tissue, is described. The method inactivates microorganisms and pathogenic prions (proteins) in the tissue.
    Type: Grant
    Filed: January 7, 2005
    Date of Patent: January 4, 2011
    Assignee: UrthTech, LLC
    Inventor: Aziz C. Awad
  • Publication number: 20100316780
    Abstract: A composition is provided for use with a food product. The composition includes an acidic solution adapted to permeate the food product, and an oil mixed with the acidic solution, wherein the oil is adapted to form a coating along at least a portion of an outer surface of the food product after being applied to the food product.
    Type: Application
    Filed: June 12, 2009
    Publication date: December 16, 2010
    Inventors: Leon Corbin, George E. Hudspeth, JR., John B. Holman
  • Publication number: 20100272881
    Abstract: A highly alkaline pyrophosphate composition which allows meat processors to reduce total sodium while maintaining the desired properties of moisture retention, higher yield, and flavor protection. Moreover, the composition of the present invention dissolves well, thus avoiding the solubility problems associated with highly alkaline pyrophosphates.
    Type: Application
    Filed: April 27, 2009
    Publication date: October 28, 2010
    Inventor: Eugene Brotsky
  • Publication number: 20100239707
    Abstract: The present methods and compounds relate to increasing meat tenderness by inducing post-mortem breakdown in muscle tissue. This is achieved by the use of beta-blockers in the pre-mortem period, which results in higher calpastatin levels, and reduced hyperplasia. This is also achieved by the use of agents immediately before slaughter that induce apoptosis in muscle tissue. This is further achieved by administering agents that induce muscle fiber fission.
    Type: Application
    Filed: October 9, 2008
    Publication date: September 23, 2010
    Inventors: David Goldberg, Keith E. Belk, Phillip D. Bass, Hyungchul Han, Joseph D. Tatum, Gary L. Mason
  • Publication number: 20100227004
    Abstract: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.
    Type: Application
    Filed: March 17, 2010
    Publication date: September 9, 2010
    Applicant: Alcide Corporation
    Inventors: C. Cayce Warf, JR., Nahed M. Kotrola
  • Patent number: 7763297
    Abstract: A non-toxic environmentally friendly aqueous disinfectant is disclosed for specific use as prevention against contamination by potentially pathogenic bacteria, fungi and virus. The aqueous disinfectant is formulated by electrolytically generating silver ions in water in combination with a citric acid. The aqueous disinfectant has many potential uses including bacteria, fungus and viral treatment, water treatment, medical treatment as well as for preserving consumable and non-consumable products.
    Type: Grant
    Filed: September 4, 2008
    Date of Patent: July 27, 2010
    Assignee: Pure Bioscience
    Inventor: Andrew B. Arata
  • Patent number: 7763717
    Abstract: A process and system for recovering protein and lipid from food animal byproducts, and the products thereof, involves homogenizing animal byproducts with water to form a homogenate, solubilizing the homogenate by adjusting the pH of the homogenate to form a first pH adjusted composition, separating the first pH adjusted composition forming a light fraction containing lipids (oil), a medium fraction containing protein in solution, and a heavy fraction containing fat-free impurities, separation by first centrifugation, adjusting the pH of the medium fraction to about the isoelectric point of the proteins thereby precipitating the medium fraction forming a second pH adjusted composition, and separating the second pH adjusted composition forming a light fraction containing water and a heavy fraction containing precipitated proteins. The water may then be recycled and used in the homogenization of further byproducts.
    Type: Grant
    Filed: March 7, 2006
    Date of Patent: July 27, 2010
    Assignee: West Virginia University Research Corp. of West Virginia University
    Inventor: Jacek Jaczynski
  • Patent number: 7758907
    Abstract: The present invention relates to the field of the production of smoke for agro-food usage and has for its object a process characterized in that it comprises essentially the steps consisting in introducing organic material to be pyrolyzed into a reactor comprising essentially a substantially hermetically sealed heatable chamber containing at least one rotatable endless screw heated by the Joule effect receiving said material, heating said organic material to a temperature comprised between 200° C. and 800° C., preferably between 300° C. and 400° C., so as to cause the pyrolysis during its movement, under the influence of the rotation of said at least one screw and to extract the consumed material and the smoke products from said chamber.
    Type: Grant
    Filed: January 28, 2004
    Date of Patent: July 20, 2010
    Assignee: Nactis
    Inventors: Pierre Holzschuh, Georg Buch, Jean-Jacques Weiland
  • Patent number: 7682640
    Abstract: A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.
    Type: Grant
    Filed: January 13, 2005
    Date of Patent: March 23, 2010
    Inventor: Dirk Meininghaus
  • Patent number: 7641932
    Abstract: Production of a phosphate mixture for brines used in the food industry, which comprises a) 60 to 85 weight % of a clear soluble potassiumtripolyphosphate (KTPP) with a P2O5 content of 46.0 weight % to 47.0 weight % and a K2O/P2O5 mole ratio of 1.7 to 1.78, b) 15 to 39 weight % sodiumpolyphosphate, c) 1 to 5 weigth % MxH3-xPO4, with M=Na, K and x=1,2,3 and/or MxH4-xP2O7, in which M=Na and x=2,3,4 and when M=K then x=4; wherein the phosphate mixture has a pH value of 8 to 10 and exhibits a turbidity in water and brines of <5 TE/F.
    Type: Grant
    Filed: October 21, 2005
    Date of Patent: January 5, 2010
    Assignee: B.K. Giulini GmbH
    Inventors: Richard Tänzler, Bernd Krug, Frank Neumann, Peter Braun, Ulrike Fischer-Nägele
  • Publication number: 20090269445
    Abstract: The present invention relates to microcapsules obtained by a coacervation process. The microcapsules encapsulate a heat-treated animal fat and surprisingly increase the mouthfeel properties and juiciness of food product such as meat, dog-food and animal feeds.
    Type: Application
    Filed: June 5, 2007
    Publication date: October 29, 2009
    Inventors: Patricia Borgstedt, Gregory Dardelle, Sebastien Gouin, Howard Munt, Laetitia Nicolas, Anandaraman Subramaniam, Ki Um
  • Publication number: 20090220652
    Abstract: Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an enhanced meat product by combining a meat product with the reduced viscosity brine product.
    Type: Application
    Filed: March 15, 2007
    Publication date: September 3, 2009
    Applicant: Cargill Incorporated
    Inventors: Matthew A. Gardner, Alexander Patist
  • Patent number: 7507429
    Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.
    Type: Grant
    Filed: January 9, 2004
    Date of Patent: March 24, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson
  • Patent number: 7504123
    Abstract: The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.
    Type: Grant
    Filed: January 9, 2004
    Date of Patent: March 17, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson, John D. Hilgren
  • Patent number: 7504124
    Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.
    Type: Grant
    Filed: January 4, 2005
    Date of Patent: March 17, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson
  • Patent number: 7498051
    Abstract: The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.
    Type: Grant
    Filed: January 4, 2005
    Date of Patent: March 3, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson, John D. Hilgren
  • Patent number: 7494684
    Abstract: The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable alkali metal lactate powder, and foodstuffs comprising said stable alkali metal lactate powder. In the method according to the invention, a concentrate that contains alkali metal lactate is processed, with cooling, in a mixer/extruder to form a powder of the alkali metal lactate. According to the invention the alkali metal lactates in powder form are stable for at least 48 hours.
    Type: Grant
    Filed: October 8, 2002
    Date of Patent: February 24, 2009
    Assignee: Purac Biochem B.V.
    Inventors: Eloy E Urbano Cruz, Peter Paul Jansen, Bert Theo De Vegt
  • Publication number: 20080305213
    Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.
    Type: Application
    Filed: May 13, 2008
    Publication date: December 11, 2008
    Applicant: KERRY GROUP SERVICES INTERNATIONAL, LTD.
    Inventors: Ann HUSGEN, Ken BAUMAN, Lacey MCKLEM, Petri PAPINAHO, Beth JONES