Abstract: This invention relates to a method and apparatus for applying volatile substances, particularly microbicidal substances, to materials such as foods, pharmaceutical products and ingredients thereof for the purpose of achieving at least partial microbial decontamination and/or shelf-life extension. The volatile substance, which is preferably carbonic acid, acetic acid, hydrogen peroxide and mixtures thereof, are entrained in a carrier gas and preferably applied to the material at an over-pressure of up to 3 bar (2250 mm Hg) above atmospheric pressure.

Abstract: A microwave cookable or reheatable food material including a substrate foodstuff impregnated with a stabilizer composition adapted to increase in viscosity when irradiated in a microwave oven, and a method of stabilising a microwave cookable or reheatable food material including the step of impregnating the product with the stabilizer composition.

Abstract: To provide a water-dispersible carotenoid pigment preparation which can be added to various aqueous compositions with retaining dispersion stability excellent in a wide temperature range, particularly even in a low temperature range, a carotenoid-containing aqueous composition comprising a carotenoid pigment with retaining its dispersion stability in a wide temperature range, and a method of stabilizing a dispersion state of a carotenoid pigment in an aqueous composition in a wide temperature range, a dispersion state of the carotenoid pigment in the aqueous composition is stabilized by adding the carotenoid pigment, the dispersion stability containing the soybean extract fiber as an effective ingredient, and optionally tomato juice to the aqueous composition, and the water-dispersible carotenoid pigment preparation is prepared by blending the carotenoid pigment, and the dispersion stability containing the soybean extract fiber as an effective ingredient.

Abstract: The present invention is directed to an elemental liquid nutritional product useful for providing nutrition to a patient having a malabsorption condition by enterally feeding to the patient a nutritionally effective amount of the liquid nutritional products of the present invention. One nutritional product of the present invention includes a protein system in which at least 65 w/w % of said proteins have a molecular weight of less than 5,000 daltons. The proteins system includes soy protein hydrolysate, and partially hydrolyzed caseinate. The preferred products further include a structured lipid formed from marine oil and medium chain triglyceride oil. Palatability of elemental nutritional products has been improved by keeping caloric density in a range from 0.60 kcal/ml to about 1.05 kcal/ml and incorporating sufficient amounts of selected palatability enhancers.

Abstract: A formulation for making a yeast-raised baked good having an extended shelf life is provided. The ingredients that contribute to the shelf life extension of the product are hard and soft wheat flours, dextrose, soybean oil, nonfat dry milk or milk replacement, fermented flavor, a gum blend, vital wheat gluten, distilled monoglycerides, an enzyme blend, konjac flour, and methylcellulose.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared.

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.

Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. Fortifying complexes are made of a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Abstract: A method of manufacturing a jerky-type pet treat using 70% meat content. The turkey meat is mixed with turkey liver in a ratio of 2.5 to 1.0 by weight. The meat mix is ground and treated with an anti-oxidant. This mix is then emulsified. Potato starch, dry molasses, salt and potassium sorbate are mixed to form a dry mix. The meat mix and the dry mix are fed independently into a extruder at independent rates. The meat mix and the dry mix are mixed together inside the extruder forming a complete mix. The complete mix is cooked within the extruder by using mechanical energy and steam injection forming an extrudate. The extrudate is forced through a slit-shaped die onto a conveyor belt. The conveyor belt carries the complete mix through a dryer to dry the complete mix forming the finished product.

Abstract: A sterilized, gelled emulsion product which contains protein, lipid, carbohydrate and a binder. The binder is made up of chitosan or a mixture of chitosan and a polyphosphate. The emulsion product is less susceptible to cook out of fats and starch during sterilization and has a firm, relatively elastic texture. The sterilized, gelled emulsion product may be provided in the form of a chunks-in-liquid pet food.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins-and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: There is provided a method for retarding bacterial growth in foods by adding plant extracts. Also provided is a bacterial growth inhibitor for foods containing a plant extract. A method for isolating nitrate-resistant bacteria with nitrate reductase activity by growing nitrate-resistant bacterial and nitrate rich media is also provided. Also provided is a method of measurement by utilizing nitrate-resistant bacteria with high nitrate reductase activity.

Abstract: A process for the production of a free flowing and instantly dispersible and/or soluble granular food product, which comprises preparing a mix of an oil or fats and powdery carbohydrates and/or protein rich materials in an extruder, plasticizing the mix in the extruder and forming the mix into granules by extruding the plasticized mix in strands and cutting the strands.

Abstract: A flaked fish food wherein fresh (raw) fish, vitamins, starches and preservatives are disclosed. The fresh (raw) fish replace fishmeal which has heretofore been used. The fresh (raw) fish when heated gels (binds) the ingredients together in an appealing and substantially water insoluble manner. The fresh (raw) fish may be salmon, halibut, black cod, Pacific cod, herring, rockfish, shrimp and krill (or any other kind of raw fish). A method for making the flaked fish food is also disclosed which includes the steps of grinding the raw fish in a grinder, mixing a vitamin and a preservative in cold water and mixing the ground fish with the cold water, vitamin and preservative mixture, pumping the mixture to a grinder/emulsifier, and heating and drying the mixture.

Abstract: The present invention is directed to an elemental liquid nutritional product useful for providing nutrition to a patient having a malabsorption condition by enterally feeding to the patient a nutritionally effective amount of the liquid nutritional products of the present invention. One nutritional product of the present invention includes a protein system in which at least 65 w/w % of said proteins have a molecular weight of less than 5,000 daltons. The proteins system includes soy protein hydrolysate, and partially hydrolyzed caseinate. The preferred products further include a structured lipid formed from marine oil and medium chain triglyceride oil. Palatability of elemental nutritional products has been improved by keeping caloric density in a range from 0.60 kcal/ml to about 1.05 kcal/ml and incorporating sufficient amounts of selected palatability enhancers.

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products contain a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc.

Abstract: Active-substance concentrate that is a free-flowing powder with a content of active substance amounting to 85 to 98 wt.-%, 3 to 7 wt.-% hydrophobic silicon-dioxide variant and maximally 0.5 wt.-% water is prepared by a suspension being produced from the aqueous active-substance solution and the hydrophobic silicon-dioxide variant and by this suspension subsequently being spray-dried. The active-substance concentrate may be employed as a feed supplement in premixes and mixed feeds.

Abstract: Fresh produce is preserved by coating the exterior surface of the produce with a coating composition comprising an aqueous solution of from about 1 to about 20 percent by weight of substantially hydrolyzed cold water insoluble polyvinyl alcohol, about 0.1 to about 10 percent by weight of low molecular weight cold water soluble starch, and about 0.03 to about 5 percent by weight of surfactant. Optional constituents include antimicrobials and plasticizers. The coating composition is effective to control respiratory exchange, i.e., the passage of gases, particularly oxygen, ethylene and carbon dioxide, into and out of the produce, thereby to control maturation and ripening of the produce.

Abstract: The stabilizer is able to stabilize both fat/oil and water in food and to operate in a temperature range that encompasses both the freezer and the oven. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is used to make a variety of foodstuffs.

Abstract: A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.

Abstract: A low fat peanut butter product having a water activity level of less than 0.80, which can be obtained without heating. A humectant can be used in an amount sufficient to provide a predetermined water activity level. Shelf stability is thereby obtained without discoloration or the formation of off flavors.

Abstract: A natural peanut butter blend gravitationally stabilized with chitosan to prevent separation of the oil and proteinaceous phases. The blend is prepared by adding chitosan and a fatty acid, preferably stearic acid, to the oil phase, blending the oil and proteinaceous phases, and then adding water until the blend noticeably thickens.

Abstract: A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.

Abstract: Antimicrobial combinations containing a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Abstract: A method for production of fish feed containing fish products and standard feed components and fish feed products. Ammonium-, sodium- or potassium diformates, comprising formic acid or mixtures thereof are included in the fish products prior to their further processing and mixing with the other feed components. The final fish feed contains preferably 0.3-2.5 weight % formates based on the total feed.

Abstract: The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a particulate anti-caking material at least partially encapsulated with an encapsulating agent, and a direct action anti-mycotic material coated on particles of the encapsulated anti-caking material. The present invention is also directed to food material compositions including the food ingredient composition.

Abstract: Novel antimicrobial products and methods of making and using the same are shown, whereby the products can be used in the same or greater percentages as conventional microbial growth inhibitors without imparting an off-flavor, taste, color or odor to the products in which they are used. The antimicrobial products are formed by reacting azodicarbonamide or an ammonia gas with a compound selected from the group consisting of benzoic acid, sodium benzoate, calcium benzoate, potassium benzoate, acetic acid, sodium diacetate, paraben, niacin, calcium acetate, calcium diacetate, citric acid, lactic acid, fumaric acid, sorbic acid, sodium sorbate, calcium sorbate, potassium sorbate, propionic acid, sodium propionate, calcium propionate, potassium propionate and mixtures thereof. In one embodiment, the product is prepared by placing a layer of azodicarbonamide on a substrate and covering the layer with a gas permeable separator.

Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

Abstract: A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.

Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Abstract: A process for producing cellulose pulp and a filtrate of cellulose pulp that functions as a preservative for digestible food products that are intended for human and animal consumption. In the emulsification process wax paper, water, preservative potassium sorbate and the surfactant hydroxylated lecithin are heated and blended. The cellulose pulp is filtered through a filter having openings of about 2 micrometers. The cellulose pulp acts as a preservative when used with food products such as dietary fiber, a caking agent used in the dairy industry to prevent caking and clumping of graded cheese, dry seasoning and spiced soups. The cellulose pulp can also be used to improves the flowability of products which enhances their performance in packaging. The filtrate can be used as a water base for food products and acts to preserve the food product. Also fresh fruits and vegetables can be washed with the filtrate which increases the time that they can be stored without refrigeration.

Abstract: A beverage composed essentially of orange juice from concentrate and tomato juice from concentrate in approximately equal portions, 60 to 1200 milligrams of ascorbic acid added to the mixture together with a food additive preservative substance comprising about 0.025% sodium benzoate and about 0.025% potassium sorbate.

Abstract: The invention relates to stable, liquid suspensions containing a dipeptide sweetener in water as well as an agent which keeps the suspension liquid, the dipeptide sweetener being a sweetening salt of an aspartic acid-based dipeptide sweetener and a derivative of a sweetening acid, and the agent used to keep the suspension liquid a component chosen from the group of water-soluble, modified or non-modified polysaccharides or proteins, lipids, sulphonates and phosph(on)ates with surfactant properties at a pH of 3.5 or lower. The invention also relates to a process for the preparation of such suspensions, the sweetening salt, prepared in situ or otherwise, and the other component being mixed thoroughly and intensively.

Abstract: The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiotics, botanicals, and mixtures thereof, and the natural cheese may be Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, and mixtures thereof.

Abstract: An emulsifying system for elemental diet compositions is provided that comprises a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture thereof; a lipid source; a carbohydrate source; and an emulsifying system comprising an ocentyl succinic anhydride modified starch and an acetylated monoglyceride emulsifier. The composition may be prepared as a powder or liquid nutritional composition for formulas prepared for infant, pediatric and adult populations in need of an elemental diet. The invention provides a commercially acceptable product in terms of desired stability and physical characteristics and is particularly useful for hypoallergenic infant formula preparations.

Abstract: A protective coating for food or agricultural products made of 5-85% dried ydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface of the product, or at least one compound substantially similar thereto, for example, sitosterol, stigmasterol or milk.

Abstract: The oil content of bran can be stabilized by the addition of a stabilizing agent to grain prior to, during or after milling of the grain, particularly rice. The treatment improves the yield of edible oil attainable when the oil is extracted from the milled bran.

Abstract: A method for disinfecting a meat carcass by spray application of an aqueous solution containing from about 0.05-0.12% of a metal chlorite and a sufficient quantity of an acid having a pK.sub.a of from about 2.0-4.4 to adjust the pH of the aqueous solution to about 2.2-4.5 and to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35% by weight of the aqueous solution, the molar ratio of the acid to metal chlorite being at least equal to the first pK.sub.a of the acid multiplied by the grams/liter concentration of metal chlorite in the aqueous solution. In one embodiment, the meat carcass is poultry.

Abstract: A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a milk fat with skimmed milk to obtain a milk base, subjecting the milk base to evaporation to obtain a concentrated milk base, homogenizing the concentrated milk base, cooling the homogenized milk base, adding a stabilizing salt and sucrose in dry form, and in one embodiment, a flavorant agent is added also to the cooled milk base and then the composition is heated to sterilize it, the sterilized composition is homogenized and then is filled in a package, and in another embodiment, a flavorant composition is added aseptically to the sterilized composition before homogenizing.

Abstract: A pH adjustor for drinks comprising a potassium salt as an active ingredient wherein said potassium salt comprises an effective amount for adjusting pH of at least two members selected from the group consisting of potassium carbonate, dipotassium hydrogenphosphate and potassium hydroxide, whereby the pH adjustor is capable of suppressing the deterioration of aroma and/or taste due to lowering of pH by retort sterilization.

Abstract: Compositions and processes are disclosed for treating fresh-cut apple pieces by dipping cut apple pieces in an aqueous solution containing GRAS (Generally Recognized As Safe) substances that protect the cut apple pieces from deterioration due to increased enzymatic activity, oxidative reactions, water migration and microbial effects during the extended shelf life of the fresh-cut apples pieces. The composition consists principally of L-cysteine, sorbitol and calcium chloride. A chelator such as sodium hexametaphosphate can be added to enhance the affiance of the agent. A synergistic effect is observed when apple pieces are packaged in a film that will equilibrate to oxygen and carbon dioxide levels in the range of 0.5-5.0% and 7.0-37.0%, respectively.

Abstract: The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming stability. This food foaming agent composition is characterized in that (1) the taste of the product is not deteriorated regardless of excellent foaming property and excellent foaming stability because it contains a glycerin fatty acid ester as an emulsifier but does not contain a sorbitan fatty acid ester, a propylene glycol fatty acid ester and a sucrose fatty acid ester. More specifically, the food foaming agent composition is characterized in that (2) a glycerin saturated fatty acid monoester and a polyglycerin saturated fatty acid ester are used as the glycerin fatty acid ester in a weight ratio within the range from 1:0.

Abstract: A composition to prevent dehydration, supply energy and prevent cramps which contains electrolytes, carbohydrates and quinine and/or quinine salts and a method of preventing cramping caused by strenuous bodily activity. Palatability of the composition is improved by the effective use of carbohydrate, pH adjustment, flavoring and carbonation.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.

Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically. Optionally selected "hurdles" or stepwise antimicrobial controls are also employed.

Abstract: The present invention relates to a liquid, shelf stable ready to use baker's wash for coating bakery products such as rolls, breads and pie crusts. The wash can be applied either before or after baking to provide a shine to the bakery product. The composition is packaged in an anaerobic environment, such as an aerosol spray. The product provides a convenient way of dispensing the product in use, while maintaining the antimicrobial stability of the product over its useful life. This result is achieved using a preservative composition which contains a mixture of methylparaben and propylparaben, wherein the ratio by weight of the materials is at least about 1.25:1. The composition comprises at least one non-egg white protein, such as a caseinate, at least one anti-precipitive agent, at least one viscosity control stabilizer, the preservative composition described above, and water.

Abstract: A process for producing an emulsifier which comprises hydrolysis of water-soluble hemicellulose with purified rhamnogalacturonase, and emulsified compositions prepared using the emulsifier.

Abstract: Oil-in-water dispersions of .beta.-carotene and other carotenoids that are stable against oxidation, even in the presence of polyphosphates, especially sodium hexametaphosphate. These oil-in-water dispersions are typically prepared by contacting a water-dispersible beadlet comprising at least about 5% colloidal carotenoid with the water phase to form droplets of the carotenoid that are in intimate contact with sufficient oil phase such that the carotenoid is stable against oxidation, even in the absence of an effective antioxidant such as ascorbic acid. The oil-in-water carotenoid dispersions of the present invention are especially useful in dilute juice beverages for providing vitamin A fortification and color, as well as other oil/water food and beverage products where vitamin A fortification and/or color are desired.