Stabilizing Or Preserving Agent Or Emulsifier Other Than Organophosphatide Patents (Class 426/654)
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Publication number: 20130052313Abstract: A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.Type: ApplicationFiled: August 23, 2011Publication date: February 28, 2013Applicant: PEPSICO, INC.Inventors: Sola Lamikanra, Jung H. Han, Jun Yang
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Publication number: 20130052304Abstract: An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30% polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts. The composition also includes 0.01-1% sodium phosphate and disoldium phosphate in liquid form egg replacer.Type: ApplicationFiled: August 22, 2011Publication date: February 28, 2013Inventor: Weili Li
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Patent number: 8383185Abstract: Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.Type: GrantFiled: November 10, 2004Date of Patent: February 26, 2013Assignee: Conopco, Inc.Inventors: Robertus Martinus M Diks, Ian Stewart Galloway, Michel Mellema, Helena Kristina Persson
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Patent number: 8361533Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.Type: GrantFiled: July 13, 2010Date of Patent: January 29, 2013Assignee: Palsgaard A/SInventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
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Publication number: 20120328767Abstract: Chemical treatment systems and devices structured and adapted to provide chemical vapor of a sprout-inhibiting chemical to tubers stored in boxes in box storage facilities.Type: ApplicationFiled: June 22, 2012Publication date: December 27, 2012Applicant: 1,4 GROUP, INC.Inventors: John M. Forsythe, Henry John Duncan, Curtis Lee Eames
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Publication number: 20120329884Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: ApplicationFiled: June 22, 2012Publication date: December 27, 2012Applicant: PureCircle Sdn BhdInventor: Avetik MARKOSYAN
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Publication number: 20120322750Abstract: Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: (a) one emulsifying polymer or a mixture of two, three or more emulsifying polymers, (b) one saponin or a mixture of two, three or more saponins, (c) one partially or fully water-miscible, preferably liquid, solvent or a mixture of partially or fully water-miscible, preferably liquid, solvents, preferably selected from the group consisting of ethanol, propylene glycol (1,2-propanediol), glycerin, triacetin (glycerin triacetate), diacetin (glycerin diacetate) and triethyl citrate, and (d) water. The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent.Type: ApplicationFiled: January 24, 2011Publication date: December 20, 2012Applicant: SYMRISE AGInventors: Dirk Schrader, Thomas Riess, Cornelia Homner, Christopher Sabater-Lüntzel
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Patent number: 8323673Abstract: A concentrated quaternary ammonium compound (QAC) solution comprising a QAC with a concentration greater than about 10% by weight and at least one solubility enhancing agent, such as an alcohol, is disclosed. A diluted QAC solution is useful on food products to prevent microbial growth on the food from a broad spectrum of foodborne microbial contamination. Also disclosed is a method of contacting food products with the dilute QAC for an application time of at least 0.1 second. Foods that can be treated by this method are meat and meat products, seafood, vegetables, fruit, dairy products, pet foods and snacks, and any other food that can be 10 treated and still retain its appearance and texture. One of the treatment methods is spraying and misting the QAC solutions on the food products for an application time of at least 0.1 second to prevent broad spectrum foodborne microbial contamination.Type: GrantFiled: November 4, 2011Date of Patent: December 4, 2012Assignee: University of ArkansasInventors: Cesar Compadre, Philip Breen, Hamid Salari, E. Kim Fifer, Danny L. Lattin, Michael Slavik, Yanbin Li, Timothy O'Brien, Amy L. Waldroup, Thomas F. Berg
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Publication number: 20120276275Abstract: A silica-containing composition is disclosed. The composition comprises a compound having the following formula: (SiO2)x(OH)yMzOaF.B: wherein M is at least one of the following: boron, magnesium, aluminum, calcium, titanium, vanadium, manganese, iron, cobalt, nickel, copper, zinc, zirconium, molybdenum, palladium, silver, cadmium, tin, platinum, gold, and bismuth; wherein F optionally exists and comprises at least one of the following: a functionalized organosilane, a sulfur-containing organosilane, an amine-containing organosilane, and an alkyl-containing organosilane at a surface area coverage of about 0.01 to about 100%. The molar ratio of y/x is equal to about 0.01 to about 0.5, the molar ratio of x/z is equal to about 0.5 to about 300, and the molar ratio of a/z is dependent on the nature of the metal oxide. B comprises a hygroscopic solid and preferably comprises at least one alkaline earth oxide, lanthanide oxide, or combinations thereof.Type: ApplicationFiled: October 7, 2011Publication date: November 1, 2012Inventors: Nicholas S. Ergang, Ian Saratovsky, Hung-Ting Chen
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Patent number: 8293300Abstract: An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.Type: GrantFiled: January 31, 2006Date of Patent: October 23, 2012Assignee: Pepsico, Inc.Inventors: Yuanzhen Zhong, Peter Given, Colin Ringleib, Nick Feuerstein
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Patent number: 8293315Abstract: Disclosed is a process for the preparation of active substance concentrates, which is distinguished in that an active-substance-containing starting material, (i) (a) is either brought into contact with a PIT emulsion and the mixtures are heated to a temperature above the phase inversion temperature of the PIT emulsion, where they are held for a sufficient period of time, or (b) is brought into contact with an aqueous mixture of lipids and emulsifiers, which mixture is suitable for the formation of PIT emulsions, and the mixture is heated with strong shearing to a temperature above the phase inversion temperature with in-situ formation of a PIT emulsion, where the mixture is held for a sufficient period of time, (ii) the mixtures are cooled and filtered and, if appropriate, (iii) subjected to ultrafiltration and/or (iv) a further solvent extraction.Type: GrantFiled: November 14, 2008Date of Patent: October 23, 2012Assignee: Cognis IP Management GmbHInventors: Carsten Beverungen, Albrecht Weiss, Eike Ulf Mahnke, Bernhard Gutsche
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Publication number: 20120264608Abstract: Provided is a method for increasing the solubility of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, without using large amounts of additives. This is a method for improving aqueous solubility, which comprises coating the surface of the particle of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, with microparticles of a calcium compound such as calcium phosphate or calcium carbonate.Type: ApplicationFiled: September 10, 2010Publication date: October 18, 2012Applicant: Kabushiki Kaisha SangiInventors: Shuji Sakuma, Keiichiro Kikukawa, Ryosuke Miyasaka
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Publication number: 20120258230Abstract: The invention relates generally to gum-protein conjugates, as an alternative to substances such as propylene glycol alginate [PGA], wherein the conjugate both thickens and emulsifies. Exemplary uses include use in food emulsions, cosmetics, and industrial applications. For example, one aspect of the present invention relates to gum-protein conjugates capable of acting as both thickeners and emulsifiers and methods of making the same. Certain embodiments of the conjugation processes use guar gum in its milled, powdered form or as obtained from guar splits as the viscous substrate and conjugates the guar gum with a protein that is either endogenous or exogenous. Another embodiment of the present invention uses exogenous protein, or protein that is not part of guar seeds, as the conjugating protein. In this embodiment, guar gum is conjugated with protein having a globular and flexible structure, to produce a conjugate that both thickens and emulsifies.Type: ApplicationFiled: April 9, 2012Publication date: October 11, 2012Applicant: TIC GUMS, INC.Inventor: Marceliano B. Nieto
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Publication number: 20120244231Abstract: The present invention relates to a potassium chloride composition comprising an iron complex of tartaric acid, characterized in that at least 5% by weight of the tartaric acid is mesotartaric acid and that a 10% by weight aqueous solution of said potassium chloride composition has a pH value of between 6 and 11. The present invention furthermore relates to a process to prepare such a potassium chloride composition and to the use of such a potassium chloride composition.Type: ApplicationFiled: November 29, 2010Publication date: September 27, 2012Inventors: Shanfeng Jiang, Hendrikus Wilhelmus Bakkenes, Roberto Aloysius Geradrdus Maria Bergevoet, Johannes Albertus Maria Meijer, Maria Steensma
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Publication number: 20120244134Abstract: The present invention provides a process for preparing an aqueous dispersion containing a high concentration of nano/submicron, hydrophobic, functional compounds. The process is carried out by using a complex stabilizer having an HLB value of about 10 to about 17, comprising lecithin and at least one non-phospholipid selected from polysorbate, sucrose ester, and polyglycerol fatty acid ester; selecting a specific weight ratio of the hydrophobic functional compounds and the stabilizer; and using homogenization technique, media milling technique, and/or centrifugal technique. The aqueous dispersion containing a high concentration of nano/submicron, hydrophobic, functional compound produced by the process of the invention has stable dispersibility and improved bioavailability, and can be applied to the fields of foods and pharmaceuticals.Type: ApplicationFiled: July 19, 2011Publication date: September 27, 2012Inventors: Ru-Yin CHEN, Chung-Jen CHEN, Yi-Jie TSAI, Jia-Jiu WU, Chih-Ping HUANG, Chung-Liang CHU
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Publication number: 20120238489Abstract: Disclosed is a method for improving the functional properties of a sample, which comprises at least one component that can be modified upon absorbing ultraviolet light, the method including using pulsed light with an emission spectrum of 190-1100 nm and a high content of ultraviolet light to modify the component. The method makes it possible to obtain samples with improved functional properties (hydration, glass transition, solubility, water retention capacity, oil retention capacity, thickening, dispersing, emulsifying, foaming or gelling properties, film formation properties, bulking agent properties, surface properties (wettability, adhesion, etc.)) which are used in the food industry, the cosmetics industry, the pharmaceutical industry, the biomedical industry, the biotechnological industry, the chemical industry and in other industries.Type: ApplicationFiled: March 18, 2010Publication date: September 20, 2012Inventors: Juan Carlos Arboleya Payo, Maria Luz Artíguez Bárcena, Estibaliz Fernández Pinto, Iñigo Martínez De Marañón Ibabe
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Publication number: 20120231122Abstract: Provided herein are emulsifier and non-digestible carbohydrate mixtures for sugar free/non-cariogenic encapsulation applications. A multi-component matrix that provides superior performance including emulsification, viscosity, and processability for spray drying is utilized. The resulting microcapsules with high loading showed high oil retention, low surface oil, and good oxidation resistance.Type: ApplicationFiled: March 11, 2011Publication date: September 13, 2012Inventor: Irene Tran
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Patent number: 8257774Abstract: The present invention relates to a mycotoxin adsorbent, as well as to the process for the preparation of said adsorbent. The adsorbent of the invention is based on the combination of an organic silicate with an amorphous structure and dodecylamine, that is to say, a primary amine having an apolar, linear, aliphatic long-chain of twelve carbon atoms. The invention also relates to the use of said adsorbent in feeds for the adsorption of mycotoxins, especially for the adsorption of mycotoxins such as aflatoxins, zearalenone, ochratoxin A or fumonisin B1. Furthermore, the invention relates, on the one hand, to a feed additive comprising said adsorbent and, on the other hand, to the feeds comprising said additive.Type: GrantFiled: June 25, 2010Date of Patent: September 4, 2012Assignee: Adiveter, S.L.Inventors: Silvia Maria Salado Font, Marie Helene Guynot de Boismenu, Francisco Medina Cabello, Isabel Salla Cabau, Jesus Eduardo Sueiras Romero
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Publication number: 20120213906Abstract: The invention provides methods for preparing processed cheese and processed cheese products having reduced sodium content, while retaining desirable organoleptic characteristics, processability, food safety attributes and functional characteristics normally associated with processed cheese or processed cheese products having normal sodium content, and the processed cheeses and processed cheese products so produced.Type: ApplicationFiled: February 22, 2012Publication date: August 23, 2012Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Paul Andreas Deuritz, David Campbell Wemyss Reid, Alexandra Kay Legg
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Patent number: 8241690Abstract: Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.Type: GrantFiled: November 13, 2009Date of Patent: August 14, 2012Assignee: Kraft Foods Global Brands LLCInventors: Mary Regina Koertner, Vickie Jane Lewandowski, David Webb Mehnert
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Patent number: 8221820Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.Type: GrantFiled: November 27, 2006Date of Patent: July 17, 2012Assignee: Palsgaard A/SInventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
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Publication number: 20120164276Abstract: Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents “watering out” of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal “watering out” in extended use.Type: ApplicationFiled: December 22, 2010Publication date: June 28, 2012Applicant: Conopco, Inc., d/b/a UNILEVERInventor: Richard Keith Frye
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Patent number: 8206766Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, includes adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.Type: GrantFiled: March 20, 2006Date of Patent: June 26, 2012Inventors: Ying Zhang, Xiaoqin Wu, Yu Zhang, Genyi Zhang, Dingding Luo, Yi Dong
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Publication number: 20120149782Abstract: Compositions containing modified gum acacia, less than 40% oil and carotenoids, where the gum acacia has been subjected to a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours. These compositions allow preparation of emulsions having a very high color intensity and color stability and useful for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions.Type: ApplicationFiled: December 15, 2011Publication date: June 14, 2012Applicant: DSM ASSETS B.VInventors: Andrea HITZFELD, Bruno H. Leuenberger, Olivia Vidoni
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Publication number: 20120128841Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.Type: ApplicationFiled: June 1, 2010Publication date: May 24, 2012Applicant: NATURAL BIOTECHNOLOGY SPRLInventor: Jeff Dodd
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Publication number: 20120121766Abstract: There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally pre-dipped vegetables with an enzyme inhibitor.Type: ApplicationFiled: June 1, 2010Publication date: May 17, 2012Applicant: NATURAL BIOTECHNOLOGY SPRLInventor: Jeff Dodd
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Publication number: 20120115964Abstract: This invention relates to a composition comprising at least about 0.2% w/w xanthan gum and at least about 6% w/w of a swellable particulate, and to uses thereof.Type: ApplicationFiled: April 20, 2010Publication date: May 10, 2012Applicant: THE UNIVERSITY OF NOTTINGHAMInventors: Timothy John Foster, John Richard Mitchell, Mitaben Dhirajlal Lad
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Patent number: 8163320Abstract: A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per liter of a low amylose starch is shown.Type: GrantFiled: July 11, 2007Date of Patent: April 24, 2012Assignee: Nestec S.A.Inventors: Marcel Braun, Olivier Guy Philippe Robin, Marc Thierry Frauchiger, Reinhard Behringer, Fred Neumann
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Patent number: 8163314Abstract: The invention provides a flavor-retention agent which is harmless to the environment and the human body and exhibits excellent ability to prevent deterioration of flavors. The flavor-retention agent contains an active ingredient which is obtained by subjecting a raw material such as leaves and/or tubers of a potato plant to extraction and Method for Using Same.Type: GrantFiled: October 7, 2009Date of Patent: April 24, 2012Assignee: Takasago International CorporationInventors: Tadahiro Hiramoto, Kenji Saiki, Kazumasa Sakamoto, Satoshi Masumura, Toru Shimizu, Tomoya Yamashita, Fumihiro Yanaka, Toshinori Saima
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Publication number: 20120095111Abstract: The present invention relates to the use of a branched addition copolymer as a dispersant in a gaseous, liquid or solid formulation in a range of applications and branched addition copolymers suitable for same wherein the copolymer is obtainable by an addition polymerisation process, wherein said copolymer comprises: at least two chains which are covalently linked by a bridge other than at their ends; and wherein the at least two chains comprise at least one ethyleneically monounsaturated monomer, and wherein the bridge comprises at least one ethyleneically polyunsaturated monomer; and wherein the polymer comprises a residue of a chain transfer agent and wherein the mole ratio of polyunsaturated monomer(s) to monounsaturated monomer(s) is in a range of from 1:100 to 1:4; and wherein the branched copolymer dispersant contains anchoring, solubilising or stabilising moieties and wherein the resulting copolymer comprises at least 10% styrenic monomer, brancher or chain transfer agent.Type: ApplicationFiled: June 22, 2010Publication date: April 19, 2012Applicant: UNILEVER PLCInventors: Paul Hugh Findlay, Brodyck James Lachian Royles, Roselyne Marie Andree Baudry, Neil John Simpson, Sharon Todd, Steven Paul Rannard
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Patent number: 8153180Abstract: A process for making stable and uniformly dispersed oil-in-water beverage emulsions is provided. The process comprises combining an oil mixture and an aqueous mixture to form a beverage pre-emulsion; in-line mixing of the beverage pre-emulsion; and homogenizing of the beverage pre-emulsion to form a stable and uniformly dispersed beverage emulsion.Type: GrantFiled: September 6, 2005Date of Patent: April 10, 2012Assignees: PepsiCo, Inc., E.I. Du Pont De Nemours And CompanyInventors: Richard K. Grenville, Eric G. Sumner, Babatunde Aremu, Todd A. Katz, Kathleen Da Cunha
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Publication number: 20120071567Abstract: A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.Type: ApplicationFiled: November 21, 2011Publication date: March 22, 2012Inventors: Brian Crowley, Christopher Najmeddine
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Publication number: 20120071563Abstract: The present invention relates to a stabilizer comprising starch that comprises at least one ester group corresponding to the formula (I) wherein M+ is an alkali metal, M2+ is an alkaline earth metal, R is an alkylene radical and R? is an alkyl or alkenyl group having 5 to 18 carbon atoms and less than 0.1% by weight of free alkyldicarboxylic acid compounds or alkenyldicarboxylic acid compounds or mixtures thereof, based on the total weight of the starch, a method for the production thereof, and also to the use thereof for increasing the stability of a substance that is to be stabilized.Type: ApplicationFiled: August 5, 2011Publication date: March 22, 2012Applicant: BASF SEInventor: Christian Köpsel
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Publication number: 20120053241Abstract: The present invention relates to an aqueous nanoemulsion composition comprising conjugated linoleic acid. More particularly, the present invention relates to an aqueous nanoemulsion composition comprising 5 to 50 wt % of conjugated linoleic acid, 0.01 to 5 wt % of lecithin, 0.01 to 5 wt % of ethanol as a dissolution aid, 1 to 15 wt % of coemulsifier, 10 to 40 wt % of glycerine and the balance of water.Type: ApplicationFiled: February 19, 2010Publication date: March 1, 2012Applicants: Hwail Pharmaceutical Co., Ltd.Inventors: Hyo Gyoung Yu, Hong Geun Ji, Hye Kyeong Woo, Soo Dong Kim
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Publication number: 20120045542Abstract: The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze.Type: ApplicationFiled: May 17, 2010Publication date: February 23, 2012Applicant: DSM IP ASSETS B.V.Inventor: Peter Philip Lankhorst
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Publication number: 20120045555Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, sodium chloride, magnesium chloride, potassium bicarbonate and malic acid.Type: ApplicationFiled: August 20, 2010Publication date: February 23, 2012Applicant: JPS FOODS, LLCInventor: John Ricks
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Publication number: 20120045564Abstract: It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice.Type: ApplicationFiled: August 16, 2011Publication date: February 23, 2012Applicant: Matsutani Chemical Industry Co., Ltd.Inventors: Makoto Tachibe, Yoshiaki Maeda, Shozo Sugano
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Patent number: 8119178Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.Type: GrantFiled: January 18, 2011Date of Patent: February 21, 2012Assignee: Natureseal, Inc.Inventors: Perry D. Lidster, William Duncan, Miriam O'Donovan, Cheong Kit Leung
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Publication number: 20120039956Abstract: The present invention includes compositions and drying methods for preserving sensitive bioactive materials, such as peptides, proteins, hormones, nucleic acids, antibodies, drugs vaccines, yeast, bacteria (probiotic or otherwise), viruses and/or cell suspensions, in storage. The compositions include a carbohydrates component and a glass enhancer component, wherein the carbohydrate component includes a mixture of di-, oligo- and polysaccharides and the glass enhancer includes ions of organic acid and protein hydrolysates. The composition is prepared by dispersing all the solid components in a solution and then snap-frozen to form small beads, strings or droplets. The preferred drying method of the frozen beads, strings or droplets is initiated by a short purging and structure stabilizing step of the frozen particles under a vacuum pressure of less than <2000 mTORR followed by a primary drying step under vacuum pressure of more than >2000 mTORR and at a desired temperature.Type: ApplicationFiled: August 12, 2011Publication date: February 16, 2012Inventors: MOTI HAREL, QIONG TANG
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Publication number: 20120034337Abstract: The invention relates to oil-comprising protein particles, oil-free protein particles, and a method for preparation thereof. The invention is also concerned with the use of such protein particles for increasing the protein content of a food product, for replacing fat in a food product, and for controlled release of protein in the gastrointestinal tract.Type: ApplicationFiled: December 29, 2009Publication date: February 9, 2012Applicant: FRIESLAND BRANDS B.V.Inventors: Paul Venema, Leonard Martin Cornelia Sagis, Tieneke Willemijn Booij, Rindert Jakob De Vries, Erik Van Der Linden
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Patent number: 8110241Abstract: An instant coffee powder has dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.Type: GrantFiled: April 27, 2010Date of Patent: February 7, 2012Assignee: Kraft Foods Global Brands LLCInventors: Bary Lyn Zeller, Stefano Ceriali, Alan Gundle
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Patent number: 8097736Abstract: The present invention is directed to a method for the manufacture of stable lactide particles, more specifically lactide particles which are stable enough to be stored and transported at room temperature and have a quality high enough for use as starting material for polylactic acid. The lactide particles are obtained via a flaking process, comprising the contacting of a continuous flow of molten lactide with a surface on which the lactide solidifies and subsequently is removed from said surface.Type: GrantFiled: November 28, 2007Date of Patent: January 17, 2012Assignee: Purac Biochem B.V.Inventor: Sicco De Vos
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Patent number: 8097262Abstract: An enteral nutrient gel that is excellent at maintaining its solid matter (gel) form in the stomach, does not readily disintegrate or dissolve with a change in pH, is stable in its physical properties even during long-term storage, and can be passed through a feeding tube. The enteral nutrient gel contains agar, alginic acid and/or a salt thereof, soybean protein or a hydrolysate thereof, calcium, magnesium, dextrin, and, optionally, an oligosaccharide, a disaccharide and/or a monosaccharide. A solid composition containing 8 to 30 wt % protein, 2 to 25 wt % fats, and 40 to 70 wt % dextrin is used in preparing the enteral nutrient gel.Type: GrantFiled: August 31, 2007Date of Patent: January 17, 2012Assignee: En Otsuka Pharmaceutical Co., Ltd.Inventors: Minoru Kuribayashi, Yasunori Kogami
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Publication number: 20110318406Abstract: A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.Type: ApplicationFiled: June 23, 2011Publication date: December 29, 2011Inventors: Crispin G. S. Eley, Donald F. Hodgson
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Publication number: 20110288182Abstract: The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.Type: ApplicationFiled: May 18, 2011Publication date: November 24, 2011Inventors: Gary Ervin, Erin Ervin
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Publication number: 20110281018Abstract: A mycotoxin binder is disclosed characterized by 45% or more humic acid, maximum solubility of 20% at pH between 1.5 and 7.0, and an in vitro mycotoxin binding efficiency of at least 80% and preferably 90% with adsorption of at least 85% at pH 3.0 and desorption less than 10% at pH 6.8.Type: ApplicationFiled: May 17, 2011Publication date: November 17, 2011Applicant: KEMIN INDUSTRIES, INC.Inventors: Elke Schoeters, Zheng Li, Stefaan M.O. Van Dyck, Ye Lao
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Publication number: 20110281732Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.Type: ApplicationFiled: December 2, 2009Publication date: November 17, 2011Inventors: Andrew Mola, Mustafa Rehmanji, Mika Jan Unting
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Publication number: 20110269671Abstract: The present invention relates to a nisin derivative comprising amino acid substitutions in the peptide sequence encoding the hinge region of the protein, wherein the derivative exhibits an increased anti-microbial activity.Type: ApplicationFiled: May 8, 2009Publication date: November 3, 2011Applicant: UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORKInventors: Paul Cotter, Colin Hill, Desmond Field
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Publication number: 20110262620Abstract: Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.Type: ApplicationFiled: May 1, 2009Publication date: October 27, 2011Inventors: Cesar C. Elejalde, Bharat Jani, Koichi Enomoto, Deborah Levenson, Joycelyn May, Mary K. Robinson, Kristen Schmitz, Aditi Shetty, Simone O'Neill, William John Hirt, Dorothy Euan
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Patent number: 8034394Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.Type: GrantFiled: November 30, 2007Date of Patent: October 11, 2011Inventors: Michael Laurence Murphy, Timothea Miriam Murphy, Lorcan Michael Murphy