Поиск патентов

Настройки

Глубина выборки

Укажите год

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Ключевые слова. Может быть несколько по одной на строку

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка

Автор

Ведите корректный номера.

Владелец

Ведите корректный номера.

Классы IPC

Ведите корректный номера.

Классы CPC

Ведите корректный номера.

Начиная с года

Укажите год

Заканчивая годом

Укажите год

Применить Всего найдено 27919. Отображено 100.

02-02-2012 дата публикации

Refrigerator

Номер: US20120025104A1

Автор: Deulre MIN, Eunyoung Park, Myungryul Lee, Seunghwan OH

Принадлежит: LG ELECTRONICS INC

A refrigerator is disclosed. The refrigerator includes a case comprising at least one storage compartment for low temperature storage, a lighting source arranged in the storage compartment, to generate a sanitation wavelength, a location control part configured to control a location of the lighting source, and a control part configured to control operation of the location control part.

Подробнее

Номер записи: 1

02-02-2012 дата публикации

Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk

Номер: US20120027888A1

Автор: Kakuhei Isawa

Принадлежит: Meji Co Ltd

Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt.

Подробнее

Номер записи: 2

02-02-2012 дата публикации

Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products

Номер: US20120027896A1

Автор: Eric J. Holst, John W. Summerfield, Nathan R. Smit

Принадлежит: Hormel Foods Corp

A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treated fresh meat product. The low to no oxygen packaging contains the treated fresh meat product, wherein the treated fresh meat product has a fresh meat color before cooking and a uniform, uncured cooked color after cooking to done.

Подробнее

Номер записи: 3

09-02-2012 дата публикации

apparatus, system and method for preventing biological contamination to materials during storage using pulsed electrical energy

Номер: US20120034131A1

Автор: Alexander Goldberg, Ariel Sverdlik, Boris Rubinsky, Michael Belkin

Принадлежит: Ramot at Tel Aviv University Ltd, Yissum Research Development Co of Hebrew University of Jerusalem

A container having a main storage space for holding a matter, having an inlet/outlet opening and fitted with a PEF system. The PEF system comprises two or more electrodes disposed within said container and contacting the matter; and electric pulse source connected to the two or more electrodes and adapted to pass pulsed electric energy through the matter. The PEF system being activated to deliver a treatment protocol to the matter.

Подробнее

Номер записи: 4

16-02-2012 дата публикации

Storage container with sensor device and regrigerator having the same

Номер: US20120036875A1

Автор: Hak Gyun Bae, Kwon Chul Yun, Seok Gin Kang, Young Gwi Park

Принадлежит: SAMSUNG ELECTRONICS CO LTD

A storage container with a sensor device and a refrigerator having the same. A pair of electrode terminals is exposed from the lower surface of a sensor plate installed on the inner surface of the bottom of the storage container, thereby improving reliability in measurement.

Подробнее

Номер записи: 5

23-02-2012 дата публикации

Apparatus for thawing or cooling food products

Номер: US20120042789A1

Автор: Albert Högnason, Johann Jonasson

Принадлежит: 3X Technology

An apparatus for thawing or cooling food products includes a tank adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the spiral shaped blade is mounted to a rotation axis which operates rotational movement of the spiral shaped bladed and thus the conveying of the food products from the first end towards the second end. A temperature controlling system is provided and adapted to control the temperature of the liquid by arranging multiple heat supplying units along the tank for injecting heating or cooling agents into the liquid so as to provide a substantial temperature distribution into the thawing liquid during the thawing or cooling of the food products.

Подробнее

Номер записи: 6

01-03-2012 дата публикации

Process of Extracting Isothiocyanates

Номер: US20120052175A1

Автор: Athula Ekanayake, Jerry Hopkins, Michael Eisenmenger, Scott Alan Vandiest

Принадлежит: Procter and Gamble Co

A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

Подробнее

Номер записи: 7

22-03-2012 дата публикации

Active plastic material in oil

Номер: US20120070880A1

Автор: Elisabeth Sjoberg

Принадлежит: Individual

A method is provided of prolonging the shelf life of probiotic lactic-acid producing bacteria formulated in oil, by using a specific moisture absorbing technology.

Подробнее

Номер записи: 8

29-03-2012 дата публикации

Medium chain peroxycarboxylic acid compositions

Номер: US20120077877A1

Автор: Joshua P. Magnuson, Steven E. Lentsch, Victor F. Man

Принадлежит: ECOLAB USA INC

The present invention relates to compositions including medium chain peroxycarboxylic acid, methods for making these compositions, and methods for reducing the population of a microorganism. The compositions can include advantageously high levels of the medium chain peroxycarboxylic acid, can be readily made, and/or can exhibit reduced odor.

Подробнее

Номер записи: 9

10-05-2012 дата публикации

Aerated food products and methods of making same

Номер: US20120114798A1

Автор: Jeremy Zobrist

Принадлежит: Individual

A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.

Подробнее

Номер записи: 10

10-05-2012 дата публикации

Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning

Номер: US20120114811A1

Автор: Kathleen Abigail Lappe

Принадлежит: Individual

A citrus paper application sheet treated with natural preservatives for application to exposed or cut surfaces of fruit to prevent oxidation and browning. The sheet is designed to adhere and conform to the shape of the exposed portion of the fruit once dampened and dry retaining the conformed shape. The sheet is further designed to enable it to be dispensed in selected lengths and widths or particular dimensions depending upon the fruit application further enabling the sheets to be moistened and sculpted to a desirable shape to conform to that of the exposed fruit.

Подробнее

Номер записи: 11

17-05-2012 дата публикации

Method and apparatus for the elimination of bacteria from food

Номер: US20120118759A1

Автор: Lex Camany

Принадлежит: Individual

The present invention discloses a system and a method to eliminate E. Coli bacteria from various food products. When DC current is applied to any pathogen that is gram negative, it overrides the internal governing electrostatic charge that controls and causes the hydrophilic nature of E. Coli to be activated and rushes in water instantaneously. This results in E. Coli blowing itself up. This is E. Coli 's “Achilles heel”. Testing has shown when E. Coli is exposed to as little as 30 volts for approximately 30 seconds, 99.9% of ALL E. Coli were killed. 100% kill using 60 volts has been achieved through this invention.

Подробнее

Номер записи: 12

14-06-2012 дата публикации

Lactobacillus acidophilus nucleic acid sequences encoding cell surface protein homologues and uses therefore

Номер: US20120149590A1

Автор: B. Logan Buck, Eric Altermann, Todd R. Klaenhammer, W. Michael Russell

Принадлежит: North Carolina State University

Cell wall, cell surface and secreted protein nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, cell wall, cell surface and secreted fusion proteins, antigenic peptides, and anti-cell wall, cell surface and secreted antibodies are encompassed. The invention also provides recombinant expression vectors containing a nucleic acid molecule of the invention and host cells into which the expression vectors have been introduced. Methods for producing the polypeptides of the invention and methods for their use are further disclosed.

Подробнее

Номер записи: 13

21-06-2012 дата публикации

Plasma Generation of CO for Modified Atmosphere Packaging

Номер: US20120156340A1

Автор: Meenakshi Sundaram, Vasuhi Rasanayagam

Принадлежит: American Air Liquide Inc

A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO 2 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh appearance of meat or seafood is maintained for a longer time by storing them in a container with the MAP gas.

Подробнее

Номер записи: 14

05-07-2012 дата публикации

Method and system for treating food items with an additive and liquid nitrogen

Номер: US20120171344A1

Автор: David C. Braithwaite, Vasuhi Rasanayagam

Принадлежит: Air Liquide Industrial US LP, American Air Liquide Inc

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.

Подробнее

Номер записи: 15

26-07-2012 дата публикации

Use of non-ionic surfactants to increase oxygen scavenger activity of functionalized polyolefin films

Номер: US20120187345A1

Автор: Edoardo Menozzi, Enrico GALFRÉ

Принадлежит: BASF SE

An oxygen-scavenging composition comprising (I) an oxidizable metal component, (II) an electrolyte component, (III) a non-electrolytic, acidifying component, and (IV) a non ionic surfactant component, preferably selected from the group consisting of alkyl polyethylene glycol ethers, polyethylene glycols, polypropylene glycols, polypropylene glycol polyethylene glycol block copolymers and polyethylene polyethylene glycol block copolymers.

Подробнее

Номер записи: 16

30-08-2012 дата публикации

Anti-oxidant Composition

Номер: US20120219689A1

Автор: Lars Mansson

Принадлежит: Danisco AS

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum

Подробнее

Номер записи: 17

13-09-2012 дата публикации

Apparatus and method for thawing a product

Номер: US20120231139A1

Автор: Gerald P. Tippmann, Vincent P. Tippmann, Jr.

Принадлежит: VINCENT P TIPPMANN SR - FAMILY PARTNERSHIP LLP

A method and apparatus for thawing a commodity includes a plurality of boxes arranged in two rows with a cover for sealing the space between the two rows. A plenum is formed between the two rows of boxes with the plurality of boxes being positioned side-by-side. At least one air handler is provided for pulling air within a predetermined temperature range through ventilation holes in the boxes and along a length of the space formed between the two rows and discharging the air therefrom for thawing the commodity while not raising the temperature of the commodity above a mandated safe zone for longer than a predetermined time. In addition, the air may be forced along the length of the space formed between the two rows of boxes and through ventilation holes in the boxes and/or through spacers positioned underneath adjacent boxes for evenly thawing a commodity positioned in the boxes.

Подробнее

Номер записи: 18

04-10-2012 дата публикации

Antimicrobial constructs

Номер: US20120251592A1

Автор: Jennifer A. Neff, Joseph Mcguire, Pranav R. Joshi

Принадлежит: ALLVIVO VASCULAR Inc, Oregon State University

The invention is based on the recognition that known antimicrobial compounds, such as nisin or other lantibiotics, can be made to form a long lasting antimicrobial surface coating by linking the peptide with a block polymer, such as PLURONIC® F108 or an end group activated polymer (EGAP) in a manner to form a flexible tether and/or entrap the peptide. The entrapped peptide provides antimicrobial action by early release from entrapment while the tethered peptide provides longer lasting antimicrobial protection. Antimicrobial gels and foams may be prepared using the antimicrobial peptide containing block copolymers.

Подробнее

Номер записи: 19

25-10-2012 дата публикации

Composition, use, and preservation method

Номер: US20120269739A1

Автор: Geraldine Lerebour, Maria Dalko, Sylvie Cupferman

Принадлежит: LOreal SA

The invention relates to a cosmetic, pharmaceutical, dermatological, nutraceutical or oral cosmetic composition having, as main preserving system, a mild preserving system formed from compounds with a broad antimicrobial spectrum, which have only one pKa, the said pKa being greater than or equal to 10, the said mild preserving system being present in a content strictly greater than or equal to 1% by weight relative to the weight of the said composition. The invention also relates to the use, in a cosmetic, dermatological or pharmaceutical composition, of at least one compound of formula (I), as a preserving agent:

Подробнее

Номер записи: 20

25-10-2012 дата публикации

Chlorella extract-containing product and method for improving the storage stability of the same

Номер: US20120269949A1

Автор: Yoko Kondo, Yoshio Nakajima

Принадлежит: SUN CHLORELLA CORP

A chlorella extract-containing product of excellent safety and storage stability is provided without using a benzoate, which is a common preservative. A chlorella extract-containing product containing a capsicum extract at 0.020-1.63% by weight on a dry weight basis relative to a chlorella extract in an aqueous liquid for drinking having the chlorella extract as an principal ingredient. This chlorella extract-containing product is to be used as a chlorella-containing beverage or a chlorella-containing food additive. A method for improving the storage stability of a chlorella extract-containing product, comprising adding a capsicum extract to a chlorella extract at 0.020-1.63% by weight on a dry weight basis in an aqueous liquid for drinking having the chlorella extract as an principal ingredient.

Подробнее

Номер записи: 21

22-11-2012 дата публикации

Modular chiller system and method for retrofit

Номер: US20120291466A1

Автор: Flavian Iovanel

Принадлежит: Flavian Iovanel

A Modular Chiller System integrated into a single Standalone Rack Assembly having vertically positioned air intakes, heat exchanger, and an air deflector is disclosed. The orientation of the components in the Standalone Rack Assembly allows for maximum heat exchange from a rack of hot food items positioned coextensively to the Chiller System. Hot air from the food rack is received through the air intakes into the heat exchanger where chilled air is recirculated outward through said frame assembly. The Chiller System is portable and can be retrofitted to existing walk-in cooler configurations.

Подробнее

Номер записи: 22

20-12-2012 дата публикации

Use of an ensiling agent for the treatment of unchopped beets

Номер: US20120322120A1

Автор: Andreas Von Felde

Принадлежит: KWS SAAT SE and Co KGaA

The invention relates to the use of an ensiling agent for the treatment of unchopped beets. In addition, the invention relates to methods for sugar and ethanol production from sugar beets. By using the ensiling agent, sugar degradation can be significantly reduced in sugar beets during storage.

Подробнее

Номер записи: 23

27-12-2012 дата публикации

Synergetic composition comprising flavouring substances and organic acids and use thereof

Номер: US20120329874A1

Автор: Andrea Piva, Maurizio Tedeschi

Принадлежит: Vetagro SpA

The present invention relates to a composition comprising a synergetic mixture of flavourings or flavouring substances and organic acids. Moreover, the present invention relates to the use of said composition as a preservative for animal foodstuffs and additives intended preferably for monogastric animals.

Подробнее

Номер записи: 24

03-01-2013 дата публикации

Bioactive Acid Agrichemical Compositions and Use Thereof

Номер: US20130004587A1

Автор: Joseph J. Crudden

Принадлежит: Sciessent LLC

Bioactive agrichemical concentrates and compositions having improved bioactivity comprising combinations of acid solutions and conventional bioactive agrichemical actives or formulations.

Подробнее

Номер записи: 25

17-01-2013 дата публикации

Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals

Номер: US20130017305A1

Автор: Gregory James Caton

Принадлежит: Intellectual Concepts LLC

Compositions and methods for preparing food and/or beverage preservatives or stabilizers are disclosed. To prepare such a preservative composition, an ingestible anti-corrosion agent, such as an ingestible agent including a lower alkyl carboxylic acid moiety, is combined with a suitable food grade polymer. The anti-corrosion agent and polymer are admixed in a particular order to maximize the preservative properties thereof.

Подробнее

Номер записи: 26

24-01-2013 дата публикации

High water activity carbon containing oxygen absorber

Номер: US20130022812A1

Автор: John W. Crump, Thomas H. Powers

Принадлежит: Multisorb Technologies Inc

The invention provides an oxygen absorbing article comprising carbon, iron, refined wood pulp, and water. In another embodiment the invention provides an oxygen absorbing article comprising a base sheet, a cover sheet secured to said base sheet to define a closed space there between, a first layer of oxygen absorbing materials in integral layer form in said closed space, wherein the oxygen absorbing materials comprises carbon, iron, refined wood pulp, and water.

Подробнее

Номер записи: 27

21-02-2013 дата публикации

Natural Mold Inhibitor and Methods of Using Same

Номер: US20130045299A1

Автор: Clifford Jackson, Craig Baumer, Paul Bright, William McKeown

Принадлежит: Clifford Jackson, Craig Baumer, Paul Bright, William McKeown

Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.

Подробнее

Номер записи: 28

28-03-2013 дата публикации

Eco anti-mold fresh-keeping chip

Номер: US20130078478A1

Автор: Wei-Yin Chang

Принадлежит: Individual

An eco anti-mold fresh-keeping chip, a graph layer is formed on a base material after printed and a lustering film polyester layer is pasted on the graph layer by a manufacturing machine to construct a chip body, the chip body is put inside the fumigation trough with natural anti-mold fresh keeping anti-oxidation material, the chip body absorbs the natural anti-mold fresh-keeping anti-oxidation material to form an eco anti-mold fresh-keeping chip after the fumigation and permeation procedure in chamber, the main component of the natural anti-mold fresh-keeping anti-oxidation material is consisted of Allyl isothiocyanate and eucalyptol (juniper pythoncidere).

Подробнее

Номер записи: 29

25-04-2013 дата публикации

METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD

Номер: US20130101712A1

Автор: Himata Katsuichi, KIMURA Shuichi, Tomita Amy

Принадлежит:

The present invention provides a method for reducing a level of acrylamide in a processed food by using an ingredient which is highly safe and effective in suppressing acrylamide formation. 1. A method for reducing a level of acrylamide in a processed food , the method comprising:adding a dihydroquercetin to a carbohydrate-comprising processed food ingredient, orallowing the dihydroquercetin to permeate the carbohydrate-comprising processed food ingredient prior to or during a heat-treating process.2. The method of claim 1 , wherein the dihydroquercetin is a plant extract comprising a dihydroquercetin.3. The method of claim 1 , wherein a temperature of the heat-treating process is 120° C. or higher.4. The method of claim 1 , wherein the processed food comprises a carbohydrate and an asparagine or a peptide comprising asparagine as a constituent amino acid.5. The method of claim 1 , wherein the carbohydrate-comprising processed food ingredient is heat-treated in cooking liquids claim 1 , into which the dihydroquercetin has been added.6. A production method for producing a processed food with a reduced level of acrylamide claim 1 , the production method comprising:adding a dihydroquercetin to a carbohydrate-comprising processed food ingredient, orallowing the dihydroquercetin to permeate the carbohydrate-comprising processed food ingredient prior to or during a heat-treating process.7. The production method of claim 6 , wherein the dihydroquercetin is a plant extract comprising a dihydroquercetin.8. The production method of claim 6 , wherein a temperature of the heat-treating process is 120° C. or higher.9. The production method of claim 6 , wherein the processed food comprises a carbohydrate and an asparagine or a peptide comprising asparagine as a constituent amino acid.10. The production method of claim 6 , wherein the carbohydrate-comprising processed food ingredient is heat-treated in cooking liquids claim 6 , into which the dihydroquercetin has been added.11. An ...

Подробнее

Номер записи: 30

02-05-2013 дата публикации

Portable cooling unit for field-level cooling of product

Номер: US20130104585A1

Автор: Frederic R. Weeth, Michael J. Azzopardi

Принадлежит: Frederic R. Weeth, Michael J. Azzopardi

A portable cooling unit is disclosed for vacuum cooling products such as product at a worksite such as a field where the produce is harvested. When cooling product, the portable cooling unit includes a retort, at least one shuttle coupled to the retort and a condensation assembly. The condensation assembly includes primary and secondary refrigerant load subassemblies. Each of these components may be disassembled from each other into modular units which may be easily transported to and from the worksite.

Подробнее

Номер записи: 31

02-05-2013 дата публикации

Compositions for visualization of cleaning efficacy and product coverage

Номер: US20130108555A1

Автор: Jeffrey Lee Kornacki, Robert Yale Lary, JR.

Принадлежит: Individual

The invention relates to cleaning and food processing aide applications whereby unique compositions of GRAS or food additives were developed to assess the effectiveness of cleaning procedures at various stages of the processes and to assess the delivery and adherence of food processing aides. Employing such solutions to clean and/or sanitize processing equipment provides a method to evaluate and enhance the effectiveness of procedures used to remove the respective fluorescent detergents, sanitizers or organic residues from equipment or niches and reduce contamination. Similar compositions were developed for assessing processing aide food surface coverage, contact time and adherence. In addition, unique compositions were invented that increase processing aide coverage and adherence. Quantification of the presence or absence of the fluorescent GRAS or food additive compositions produces results for validation, monitoring and/or verification of food safety intervention procedures/processes.

Подробнее

Номер записи: 32

02-05-2013 дата публикации

Method and Equipment for Producing Oxidation-Sensitive Liquids Implementing the Injection of Hydrogen Immediately Prior to Pasteurization

Номер: US20130108751A1

Автор: Campo Philippe, Ibarra Dominique

Принадлежит:

The invention relates to a method for producing a liquid or semi-liquid product that is sensitive to oxidation, for example beverages, wherein the production method includes a step of deoxygenating an intermediate medium involved in the production of either the liquid or the semi-liquid, and a heating step, for example pasteurization, after the deoxygenation step, characterized in that the method involves injecting a hydrogenated gaseous mixture into the liquid or semi-liquid between the deoxygenation step and the heating step. 17-. (canceled)8. A process for producing an oxidation-sensitive liquid or semi-liquid product , which production process comprises a step of deoxygenation of an intermediate medium that occurs in the manufacturing of the liquid or semi-liquid itself , and which comprises a heating step , for example a pasteurization , subsequent to the deoxygenation step , wherein , between the deoxygenation step and the heating step , a hydrogen-containing gas mix is injected into the liquid or semi-liquid.9. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the hydrogen-containing gas mix is pure hydrogen.10. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the hydrogen-containing gas mix is a mixture of nitrogen and hydrogen claim 8 , the hydrogen content of which is between 1% and 100% claim 8 , preferably between 50% and 100%.11. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the deoxygenation step is carried out by placing under complete or partial vacuum.12. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the deoxygenation step is carried out by injection of an inert gas or of a gas mixture comprising a reducing gas such as hydrogen.13. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the injection ...

Подробнее

Номер записи: 33

16-05-2013 дата публикации

Composition and method for treating fresh produce

Номер: US20130122165A1

Автор: John Powell Ricks

Принадлежит: JPS FOODS LLC

A chemical composition and method for cleaning and increasing crispness of fresh produce includes an aqueous solution containing sodium chloride, citric acid, ascorbic acid and D-alpha-tocopheryl acetate. Fresh, produce is soaked in the aqueous solution for a period of time to increase crispness of the fresh produce, to kill bacteria on the fresh, produce and to cause the fresh produce to resist recontamination or cross-contamination from bacteria.

Подробнее

Номер записи: 34

23-05-2013 дата публикации

1-MONOPROPIONINE COMPOUND AND ITS ISOMER 3-MONOPROPIONINE AS PRESERVING AGENTS FOR ANIMAL FEED, GRAINS AND ANIMAL-ORIGIN MEALS

Номер: US20130131168A1

Автор: de Lima Portilho Paulo Roberto

Принадлежит:

An application method of 1-monopropionine compound and its isoform 3-monopropionine being used as preserving agents in animal feeds, corns, grains, and other food materials. The monopropionine compounds are obtained by esterification reaction of propionic acid and glycerol. The product is a translucent viscous liquid composition comprising monopropionine compounds and other components, such as free acid, or certain salt forms of propionate. The generated composition can be further distilled in glycerol. The final product can take a liquid form or a powder form. 1-monopropionine compound and its isoform 3-monopropionine function as preserving agent at a low effective dosage of about 0.05 to 1% (by weight), and preferably 0.1 to 0.3% (by weight). A preferable application condition of this method is to preserve animal feeds and corns under a low (about 2% to 12%) moisture condition. 1. A method for using a composition of 1-monopropionine compound and its isoform 3-monopropionine as preserving agent comprising:generating a composition comprising 1-monopropionine compound and its isoform 3-monopropionine by an esterification reaction with propionic acid and glycerol;preparing generated composition as preserving agent with a dosage of said monopropionine compounds as 0.05 to 1% (by weight) of a material to be preserved; andmixing said monopropionine-comprising composition at said dosage with said to be preserved material in a traditional mixer.2. The method for using a composition of 1-monopropionine compound and its isoform 3-monopropionine as preserving agent of claim 1 , wherein said esterification reaction is performed at the temperature of 280° C. claim 1 , and under vacuum.3. The method for using a composition of 1-monopropionine compound and its isoform 3-monopropionine as preserving agent of claim 1 , wherein said generated composition is a translucent viscous liquid with a low melting point of 8° C.4. The method for using a composition of 1-monopropionine ...

Подробнее

Номер записи: 35

13-06-2013 дата публикации

Seal Capable of Generating Molecular Hydrogen and Suitable for Closing a Container and for Scavenging Oxygen

Номер: US20130146600A1

Автор: Alain Dessaint, Hilde Krikor, Luc Verheyen

Принадлежит: La Seda de Barcelona SA

The seal ( 1 ) is adapted to be heat bonded to a container for closing an opening of the container. Said seal ( 1 ) is a laminate comprising a metallic layer ( 10 ), a liner ( 12 ) that is permeable to water vapour and to 5 molecular hydrogen, and that can be heat bonded to a container, and at least an active layer ( 11 ), that is positioned between the metallic layer ( 10 ) and the liner ( 12 ), and that is capable of chemically reacting with water and generating molecular hydrogen.

Подробнее

Номер записи: 36

20-06-2013 дата публикации

MACHINE FOR PRODUCTS SUCH AS ICE CREAMS, GRANITA OR FROZEN BEVERAGES

Номер: US20130152620A1

Автор: Ugolini Marco Corrado

Принадлежит: UGOLINI SPA

A machine for producing and dispensing products such as ice cream, frozen beverages or granita comprises a transparent product container which is provided with a tap for dispensing the product and which contains an evaporator of a refrigerating circuit or cooling the product in the container and a mixer element for stirring the product. The machine comprises means for diffusing a thin stream of moving air over the outer walls of the container. These air diffusion means may comprise a fan which emits an air flow inside a diffuser element which is arranged above the container and which defines a mouth around the top of the container and blows downwards the thin stream of air onto the outer walls of the container. The diffuser element may be advantageously formed in the lid the container. 1. Machine for producing and dispensing product products such as ice cream , frozen beverages or granita , comprising a visible container for containing the product , which is provided with a tap for dispensing the product and which contains an evaporator of a refrigerating circuit for cooling the product in the container and a mixer element for stirring the product , wherein the machine further comprises means for diffusing moving air over outer walls of the container , the means having a diffuser element which defines at least one mouth around a top part of the container and which blows a layer of air over the outer walls of the container.2. Machine according to claim 1 , wherein the air diffusion means comprise a fan claim 1 , wherein the fan is configured for emitting an air flow inside the diffuser element arranged above the container.3. Machine according to claim 1 , wherein the diffuser element is formed by a lid configured for closing the top part of the container and which defines internally a chamber for diffusion of the moving air claim 1 , wherein the lid has a bottom edge which is spaced from side wall of the container so as to define peripherally the at least one mouth ...

Подробнее

Номер записи: 37

20-06-2013 дата публикации

Cellulose-based food casing having a fungicidal finish and a method for protecting cellulose-based food casings from mold infestation

Номер: US20130156896A1

Автор: Anton Krallmann, Heinrich Henze-Wethkamp

Принадлежит: CaseTech GmbH and Co KG

The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation.

Подробнее

Номер записи: 38

27-06-2013 дата публикации

ANTIFREEZE PROTEIN

Номер: US20130165626A1

Автор: Arai Naoki, Fukuoka Joichi, Kawahara Hidehisa, Kegasa Hideaki, Tomono Jun, Yokota Shinichi

Принадлежит:

An objective of the present invention is to provide an antifreeze protein which is capable of being efficiently produced on an industrial level at low cost and which is safe and has an excellent antifreezing activity for use on a practical level. Also, an objective of the present invention is to provide a polypeptide that corresponds to the active part of the antifreeze protein; a composition, a food, a biological sample protectant and a cosmetic containing the antifreeze protein or the polypeptide; and an antibody that specifically reacts with the antifreeze protein or the polypeptide. The antifreeze protein according to the present invention is characterized in being derived from a plant and having a specific amino acid sequence or being a plant seed protein. 2. The antifreeze protein according to claim 1 , wherein the plant belongs to a family selected from the group consisting of family Brassicaceae claim 1 , family Apiaceae claim 1 , family Liliaceae and family Asteraceae claim 1 , or the plant is an allied species thereof or an improved species thereof.3. The antifreeze protein according to claim 2 , wherein the plant belonging to family Brassicaceae is selected from the group consisting of Chinese cabbage claim 2 , Japanese radish claim 2 , broccoli claim 2 , bok choy claim 2 , komatsuna claim 2 , turnip claim 2 , shirona claim 2 , nozawana claim 2 , hiroshimana claim 2 , potherb mustard and mustard claim 2 , an allied species thereof or an improved species thereof.4Raphanus sativus. The antifreeze protein according to claim 3 , wherein the plant belonging to family Brassicaceae is Japanese radish () claim 3 , an allied species thereof or an improved species thereof.5. The antifreeze protein according to claim 3 , wherein the plant belonging to family Brassicaceae is a Japanese radish sprout.6. The antifreeze protein according to claim 1 , contained in a fraction precipitated under an acetone concentration of 30 vol % in an acetone fractionation.7. An ...

Подробнее

Номер записи: 39

25-07-2013 дата публикации

Method and system for treating packaged products

Номер: US20130189156A1

Автор: Kevin M. Keener, Paul A. Klockow

Принадлежит: PURDUE RESEARCH FOUNDATION

A system and method for decontamination of product is described. An object to be treated, which may be a food product or a medical device, is placed in a substantially closed dielectric container with a working gas. The container is placed in an apparatus capable of producing a controlled electrical discharge so as to create reactive ion species within the package. The object to be treated may be exposed either the immediate products of the electrical discharge or the long lasting reactive ion species, or both, so as to treat the object to reduce or eliminate specific contaminants, which may be biological pathogens or the cause of product spoilage, or inorganic contaminants. The reactive ion species may result from an atmospheric non-equilibrium plasma (ANEP) formed by the apparatus and the treatment may be performed without significantly increasing the bulk temperature of the object being treated.

Подробнее

Номер записи: 40

08-08-2013 дата публикации

COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR

Номер: US20130203849A1

Автор: BEN YEHUDA Nimrod

Принадлежит:

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed. 1. (canceled)2Escherichia coliStaphylococcus aureusPseudomonas aeruginosaEnterococcus hiraeCandida albicansAspergillus nigerPenecillium. A method for protecting edible matter from decay , comprising contacting edible matter or a substrate therefor with a composition comprising performic acid for a time and in an amount and/or at a concentration sufficient to protect said edible matter from said decay , wherein the composition is such that at a concentration of 20 ppm performic acid and a contact time of one minute at room temperature , the composition achieves a 10000-fold (4 log) reduction in the cfu of a pathogen grown on a designed growth medium , wherein the pathogen is at least one of the pathogens in the group consisting of (ATCC 8739) , (ATCC 6538) , (ATCC 9027) , (ATCC 10541) , (ATCC 10231) , (ATCC 16404) and w.t. (wild type).35-. (canceled)6. The method of wherein with a one-minute contact time the composition meets or exceeds at least one of the following Standards: BS EN 1276:1997 claim 2 , BS EN 1650:1998 claim 2 , BS EN 13697:2001 claim 2 , BS EN 1276:2009.7. (canceled)8Listeria monocytogenesE. coliStaphylococcus aureusPseudomonas aeruginosaEnterococcus hirae. The method of claim 6 , wherein the composition possesses bactericidal activity within one minute at 20° C. under dirty conditions of 3.0 g/l bovine albumin for at least one of the reference strains (ATCC 19115) claim 6 , (ATCC 8739) claim 6 , (ATCC 6538) claim 6 , (ATCC 9027) and (ATCC 10541).9. (canceled)10. The method of wherein the composition exceeds at least one of Standard BS EN 1650:1998 and BS EN 13697:2001.11Candida albicans, Aspergillus brasiliensisAspergillus nigerPenecilium. The method of claim 10 , wherein the composition possesses fungicidal activity within one minute at 20° C. under dirty ...

Подробнее

Номер записи: 41

15-08-2013 дата публикации

BIOLOGICAL DEGRADATION OF OCHRATOXIN A INTO OCHRATOXIN ALPHA

Номер: US20130209609A1

Автор: Costantini Antonella, De Las Rivas González Del Ray Blanca, Doria Francesca, Garcia Moruno Emilia, Muñoz Moreno María Rosario, Reverón Poján Inés María, Rodríguez López Héctor

Принадлежит:

The invention relates to the use of a microorganism of the genus for the biological degradation of ochratoxin A, in which the microorganism is preferably or . In addition, the invention relates to a method for the production of ochratoxin α using said microorganism. 123.-. (canceled)24Brevibacterium. A use of a microorganism belonging to the genus for the biological degradation of ochratoxin A.25Brevibacterium casei, Brevibacterium linens, Brevibacterium iodininumBrevibacterium epidermidis.. The use of the microorganism according to claim 24 , wherein the microorganism is or26. The use of a microorganism according to claim 24 , wherein the biological degradation of ochratoxin A takes place in claim 24 , at least claim 24 , one food product intended for human use or for animal use.27. The use according to claim 26 , wherein the food product is a cereal or a spice.28. Use of at least one biologically active molecule produced by the microorganism as described in claim 24 , for the biological degradation of ochratoxin A.29. The use according to claim 28 , wherein the biologically active molecule is a protein.30. The use according to claim 29 , wherein the protein degrades ochratoxin A in claim 29 , at least claim 29 , ochratoxin α.31. The use of a composition claim 24 , comprising the microorganism as described in claim 24 , for the biological degradation of ochratoxin A.32. The use of a composition comprising the biologically active molecule claim 28 , as described in claim 28 , for the biological degradation of ochratoxin A.33Brevibacterium. The use of a composition comprising a microorganism belonging to the genus for the biological degradation of ochratoxin A and the biologically active molecule produced by the microorganism as described in for the biological degradation of ochratoxin A.34. The use according to claim 24 , for the production of ochratoxin α that proceeds from the biological degradation ochratoxin A.35. A method for the biological degradation of ...

Подробнее

Номер записи: 42

15-08-2013 дата публикации

Brewed Beverages and Methods for Producing Same

Номер: US20130209627A1

Автор: Charles D. MacPherson

Принадлежит: Individual

Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Подробнее

Номер записи: 43

22-08-2013 дата публикации

CONTROLLING HEAT INDUCED FOAM GENERATION OF FOODSTUFF

Номер: US20130216664A1

Автор: Elliot Teresa, Neddersen John P.

Принадлежит: DANISCO A/S

The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid. 121.-. (canceled)22. A composition to control a degree of heat induced foam generation in a foodstuff system when the foodstuff system is heated , wherein the composition comprises a polyglycerol polyricinoleic acid.231. The composition of claim , wherein the polyglycerol polyricinoleic acid comprises one or more of the polyglycerol polyricinoleic acids selected from a group consisting of diglycerol , triglycerol , tetraglycerol , pentaglycerol , hexaglycerol , heptaglycerol , octaglycerol , nonaglycerol or decaglycerol.241. The composition of claim , wherein the polyglycerol polyricinoleic acid comprises at least one of the following characteristics:i) an acid value of less than or equal to 2.0 mg KOH;ii) an alkaline value of about 2.5 to about 4.0 m/100 g;iii) a saponification value of about 175.0 to about 185.0 mgKOH;iv) an hydroxyl value of about 80.0 to about 100.0 mgKOH;v) a peroxide value of less than or equal to 3.0 me/kg;{'sub': '2', 'vi) an iodine value of about 72 to about 100 gl; and'}vii) a refractive index of about 1,4630 to about 1,4665.253. The composition of claim , wherein the polyglycerol polyricinoleic acid comprises more than one of the characteristics i) to vii).263. The composition of claim , wherein the polyglycerol polyricinoleic acid comprises all of the characteristics i) to vii).271. The composition of claim , wherein the composition comprises at least 10% polyglycerol polyricinoleic acid.281. The composition of claim , wherein the composition comprises at least 20% polyglycerol polyricinoleic acid.291. The composition of claim , wherein the composition comprises at least 30% polyglycerol polyricinoleic acid.301. The composition of claim , wherein the composition comprises at least 40% polyglycerol ...

Подробнее

Номер записи: 44

29-08-2013 дата публикации

Organic Produce Wash System

Номер: US20130220384A1

Автор: Anthony Joseph Terranova

Принадлежит: Anterra Group Inc

The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.

Подробнее

Номер записи: 45

12-09-2013 дата публикации

METHOD OF SCAVENGING OXYGEN AND ABSORBING OXYGEN

Номер: US20130236616A1

Автор: Beckenhauer Thomas William

Принадлежит:

Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to carbon double and or triple bonds. The compositions may be prepared by reacting an unsaturated fatty acid with a hydroxide resulting in a salt of the unsaturated fatty acid. Water soluble compositions are dissolved in aqueous solutions for the purpose of absorbing oxygen from the aqueous solutions and or their containers. Water insoluble compositions are protected from moisture due to their water repellent character and this characteristic is used advantageously in order to absorb oxygen from containers that may contain moisture where it is desired that the compositions remain relatively unaffected by moisture, intact and remain where they are placed. 1. A method of absorbing oxygen from an oxygen-containing aqueous solution and or its container comprising contacting the oxygen-containing aqueous solution and or its container with an aqueous solution of the compositions useful as oxygen absorbers that comprise water soluble salts wherein the anion of the salts contains one or more carbon to carbon double bonds and or one or more carbon to carbon triple bonds.2. The method of wherein the anion of the water soluble salts may be derived from the collection that includes but is not limited to all unsaturated fatty acids.3. The method of wherein the cation of the water soluble salts includes claim 1 , but is not limited to all alkali metals and the ammonium ion (NHOH).4. The method of wherein the cation forms a water soluble salt when combined with the anion of .5. The method of wherein any alkali metal hydroxide or ammonium hydroxide is reacted with any unsaturated fatty acid to form a water soluble salt and then dissolved into an aqueous solution for the propose of absorbing oxygen from the aforementioned aqueous solution and or its container.6. The method of wherein the ...

Подробнее

Номер записи: 46

19-09-2013 дата публикации

COMPOSITION, METHOD OF APPLICATION AND USE OF A NATURAL ADDITIVE FROM SOAPBARK TREE EXTRACTS TO IMPROVE THE QUALITY OF MEAT PRODUCTS

Номер: US20130240791A1

Автор: ALARCON CAMACHO John Gabriel, FELLENBERG PLAZA Maria Angelica, SAINZ LOBO Javier Ignacio

Принадлежит:

A method for making an antioxidant composition that is useful for the preservation of foodstuffs. The antioxidant composition contains soapbark tree polyphenols, and is obtained as a permeate from an extract of Molina. The extract contains quantities of saponin, polyphenol, and polysaccharide. The permeate removes saponins, to provide a composition having enriched quantities of polyphenols and polysaccharides, and a reduced quantity of saponin in comparison to the quantity of saponin in the extract. 116-. (canceled)17. A method for making a soapbark tree permeate rich in polyphenols , useful as an antioxidant composition , comprising the steps of:extracting saponins, polyphenols and polysaccharides from soapbark tree to form a soapbark tree extract:forming a soapbark tree permeate by removing saponins from the soapbark tree extract, the soapbark free permeate being rich in polyphenols.18. The method according to further including the step of purifying the soapbark tree permeate.19. The method according to wherein the soapbark tree permeate has an enriched quantity of polyphenols claim 17 , in comparison to the quantity of polyphenol in the soapbark tree extract and a reduced quantity of saponin in comparison to the quantity of saponin in the soapbark tree extract.20. The method according to claim 19 , wherein the soapbark tree permeate comprises phenols at 1.4-5.4% by weight claim 19 , polysaccharides at 3.5-15.8% by weight claim 19 , and a reduced quantity of saponin claim 19 , relative to the soapbark tree extract.21. The method according to claim 20 , wherein the soapbark tree permeate is in a liquid form comprising a concentration of solids of 35 to 45% and liquid in the amount of 55 to 65%.22Quillaja saponariaQuillaja saponaria. A method for making an antioxidant composition comprising soapbark tree polyphenols claim 20 , the antioxidant composition claim 20 , obtained claim 20 , as a permeate from an extract of Molina claim 20 , wherein the extract of Molina ...

Подробнее

Номер записи: 47

26-09-2013 дата публикации

DEVICES AND METHODS FOR INSTANTLY FREEZING FOOD PRODUCTS

Номер: US20130247595A1

Автор: Jossem Adam A.

Принадлежит: Chefn Corporation

A device for quickly freezing food product incorporates a pan and a base. The pan is adapted to receive the food product to be frozen, and has a bottom portion and a wall portion surrounding the bottom portion. The bottom portion of the pan has an upper surface and an opposing lower surface. The base is positioned under the bottom portion and the wall portion of the pan. The wall portion of the base is coupled to the wall portion of the pan such that the pan and the base form a unitary body. A cavity exists between the bottom portion of the base and the lower surface of the bottom portion of the pan. A plurality of fins project outwardly from lower surface of the bottom portion of the pan into the cavity. 1. A device for quickly freezing a food product , the device comprising:a pan adapted to receive the food product to be frozen, the pan having a bottom portion and a wall portion surrounding the bottom portion, the bottom portion having an upper surface and an opposing lower surface;a base positioned under the pan, the base having a bottom portion and a wall portion, the wall portion of the base being coupled to the wall portion of the pan, a cavity existing between the bottom portion of the base and the lower surface of the bottom portion of the pan; anda heat sink positioned within the cavity to assist in freezing the food product.2. The device of wherein the heat sink comprises a plurality of fins to draw heat away from the food product and dissipate the heat into a surrounding fluid.3. The device of claim 2 , further comprising:a liquid in the cavity, the liquid contacting at least one of the fins of the heat sink, the liquid having a freezing temperature lower than a freezing point of water.4. The device of wherein the bottom portion of the pan is at least substantially flat.5. The device of wherein the bottom portion of the pan intersects the wall portion of the pan at an angle.6. The device of wherein the base is sealingly coupled to the pan.7. The device of ...

Подробнее

Номер записи: 48

26-09-2013 дата публикации

Method of Reducing Microbes on Food

Номер: US20130251819A1

Автор: Knueven Carl J., Taylor Robert S.

Принадлежит: JONES-HAMILTON CO.

An antimicrobial composition useful for microbial reduction on food includes an oxidizer and an acid component. The oxidizer includes hydrogen peroxide and/or peroxyacetic acid. The acid component includes one or more inorganic acids or their salts. For example, the acid component may be selected from sodium acid sulfate, sulfuric acid, hydrochloric acid, phosphoric acid, sulfamic acid, nitric acid, hydrofluoric acid, or combinations thereof. In certain embodiments, the antimicrobial composition additionally includes one or more surfactants. A method of reducing microbes on food includes applying to the food the above-described antimicrobial composition. 1. A method of reducing microbes on food comprising applying to the food an antimicrobial composition comprising an oxidizer and an acid component , the oxidizer comprising hydrogen peroxide and/or peroxyacetic acid , and the acid component comprising one or more inorganic acids or their salts.2. The method of wherein the antimicrobial composition is applied to meat during processing of the meat.3. The method of wherein the meat is poultry.4. The method of wherein the antimicrobial composition is applied to vegetables during processing of the vegetables.5. The method of wherein the vegetables are leafy greens.6. The method of wherein the antimicrobial composition is applied to fruits during processing of the fruits.7. The method of wherein the antimicrobial composition is included in an aqueous solution applied to the food during processing.8. The method of wherein the oxidizer is hydrogen peroxide included in an amount within a range of from about 10 ppm to about 2500 ppm of the solution.9. The method of wherein the acid component is included in an amount sufficient to achieve a pH level of the solution within a range of from about pH 1 to about pH 9.10. The method of wherein the antimicrobial composition additionally comprises one or more surfactants.11. A method of reducing microbes on food comprising applying to ...

Подробнее

Номер записи: 49

03-10-2013 дата публикации

APPARATUS AND METHOD FOR STERILIZING AND PRESERVING FRESH PRODUCTS

Номер: US20130259989A1

Автор: NAKAMURA Shoichi

Принадлежит:

An apparatus and a method for sterilizing and preserving fresh products are provided by making the ozone gas and the carbon dioxide in a state of the gas mist to be in contact with the fresh product to sterilize and to keep freshness of the fresh product. It includes a gas supplying means for supplying ozone gas, carbon dioxide, or mixed gas of them, a liquid supplying means for supplying liquid, a gas mist generating means for generating gas mist which is obtained by smashing and dissolving the gas supplied from the gas supplying means and the liquid supplied from the liquid supplying means a fresh food packing bag for accommodating a fresh food inside thereof and for forming a space for enclosing, inside thereof, the gas mist supplied from the gas mist generating means and a degassing means for withdrawing the gas mist from the fresh food packing bag wherein the ozone gas and the carbon dioxide gas are in the state of gas mist to be in contact with the fresh product to sterilize and to keep freshness of the fresh product 1. An apparatus for sterilizing and preserving fresh products comprising:a gas supplying means for supplying ozone gas, carbon dioxide, or mixed gas of them (herein after referred to as “gas”);a liquid supplying means for supplying liquid;a gas mist generating means for generating mist (herein after referred to as “gas mist”) which is obtained by smashing and dissolving the gas and the liquid supplied from the supplying means and the liquid supplying means;a fresh food packing bag for accommodating a fresh food inside thereof and for forming a space for enclosing, inside thereof, the gas mist supplied from the gas mist generating means; anda degassing means for withdrawing the gas mist from the fresh food packing bag;wherein the ozone gas and the carbon dioxide in a state of the gas mist being made to be in contact with the fresh product to sterilize and to keep freshness of the fresh product.2. The apparatus according to claim 1 , further ...

Подробнее

Номер записи: 50

03-10-2013 дата публикации

METHOD FOR INHIBITING YEAST ACTIVITY

Номер: US20130259999A1

Автор: HEINTZ Eelco Anthonius Johannes, Kumar Saurabh

Принадлежит: PURAC BIOCHEM B.V.

The combination of EGCG and a derivative of a basic amino acid has been found to be an effective anti-yeast agent in acidic food. The present invention relates to a method for controlling or preventing the growth of yeast in acidic food (i.e. with a pH between 2 and 6) including adding to the food a) epigallocatechin gallate (EGCG) and b) a derivative of a basic amino acid, and/or a salt thereof, as an anti-yeast agent. The present invention further relates to a composition for addition to food and to an acidic food including the composition, which includes a) epigallocatechin gallate and b) both lauric arginate and polylysine. 1. A method for controlling or preventing the growth of yeast in a food having a pH between 2 and 6 comprising adding to said food a combination of a) epigallocatechin gallate (EGCG) and b) a derivative of a basic amino acid selected from the group consisting of a polymer of a basic amino acid and an ester of a basic amino acid alpha-amide , and/or a salt thereof , as an anti-yeast agent.2. The method according to wherein epigallocatechin gallate is added to the food as a green tea extract.3. The method according to claim 1 , wherein the polymer of a basic amino acid is polylysine.4. The method according to wherein the polylysine is ε-polylysine.5. The method according to claim 1 , wherein the ester of a basic amino acid alpha-amide is lauric arginate.6. The method according to claim 1 , wherein epigallocatechin gallate is added to the food in a concentration between 0.0001 wt. % and 2 wt. %.7. The method according to claim 1 , wherein the derivative of a basic amino acid is added to the food in a concentration between 0.00001 wt. % and 1 wt. %.8. The method according to claim 1 , wherein the food has a pH between 3 and 5.9. The method according to claim 1 , wherein the food is a beverage.10Candida albicans, Saccharomyces cerevisiaeZygosaccharomyces bailii.. The method according to claim 1 , wherein the yeast is and/or11. A composition for ...

Подробнее

Номер записи: 51

10-10-2013 дата публикации

Device for subjecting products to a gas flow, for example, for a dry freeze process

Номер: US20130263467A1

Автор: Maarten Mooij

Принадлежит: Mooij Agro BV

A device for a supplying a gas flow to products, for example for a dry or freeze procedure, comprising a top and bottom grid, which are located parallel at a certain distance above each other, which top and bottom grid are both provided with a large amount of passage openings for the gas flow and in which, during operating, the to the gas flow subject products can be arranged on the upper grid, as well as flow generating means for generating and for providing the gas flow through the top and bottom grid towards the products. According to the invention the distance between the top and bottom grid is at least substantially equal to the diameter of the balls such that the balls are only able to be arranged in a single layer between the grids.

Подробнее

Номер записи: 52

10-10-2013 дата публикации

Oscillating flow freezer

Номер: US20130263615A1

Автор: Michael D. Newman, Stephen A. Mccormick

Принадлежит: Linde GmbH

A freezer for a product includes a housing having a sidewall defining a chamber in the housing, and an inlet and an outlet in communication with the chamber; and a pair of pistons operatively associated with the housing and in communication with the chamber, the pair of pistons operable out of phase with each other for oscillating a gas flow within the chamber. A method is also provided for reducing a temperature of a product in a freezer.

Подробнее

Номер записи: 53

10-10-2013 дата публикации

Method, device, and system for preserving of nutritional value at food materials in a course

Номер: US20130266705A1

Автор: Carolina Sundberg

Принадлежит: Individual

The present invention relates to a method, means and packaging system to preserve nutritious values of food included in a food dish. The invention is characterized in that the food ingredients are placed in a tempered storing container forming part of a storing system including a container (A) with a lid part (B), whereby the lid part has a chamber (C) for receiving of a phase exchangeable medium, and which chamber (C) is restricted of an inner covering part (E) which is sealed and attached to the lid part (B) by a joining means (F) at the same time forming a seal between the storing container and lid part, that the phase exchangeable medium is cools/heated during a phase exchange to a solid/liquid state and is placed on the storing container to cool/keeping warm/heating the food.

Подробнее

Номер записи: 54

10-10-2013 дата публикации

Packaging Inserts With Myoglobin Blooming Agents, Packages and Methods of Packaging

Номер: US20130266755A1

Автор: Dan G. Siegel, Douglas Mark Latreille, Matthew LeRoy Mengel

Принадлежит: Curwood Inc

Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

Подробнее

Номер записи: 55

17-10-2013 дата публикации

Apparatus and methods for producing beverages

Номер: US20130269377A1

Автор: Claudio Bertone

Принадлежит: Bertone Holdings Inc

An apparatus for producing beverages. The apparatus comprises a dispensing system, a mixing unit, and a control unit comprising a user interface, which interact to prepare a particular beverage when requested by a user. When the control unit receives user input requesting the particular beverage via the user interface, it causes the dispensing system to dispense various ingredients (e.g., fragmented ice, water, flavoring ingredients, milk product) that are mixed by the mixing unit in order to prepare the particular beverage, which is served in a cup. In various embodiments, the apparatus may produce frozen beverages that include fragmented ice (e.g., shaved or crushed ice) as one of their ingredients, such as slush beverages and smoothie beverages, and/or hot beverages that include heated water as one of their ingredients, such as coffee and flavored coffee beverages (e.g., French Vanilla, Mocha, etc.).

Подробнее

Номер записи: 56

17-10-2013 дата публикации

MACHINE FOR PROCESSING AND KEEPING ICE CREAM, SLUSH DRINKS AND SIMILAR PRODUCTS

Номер: US20130269381A1

Автор: COCCHI Andrea, LAZZARINI Roberto

Принадлежит: ALI S.p.A. - CARPIGIANI GROUP

A machine for processing and keeping ice cream, slush drinks and similar products, comprises a display counter comprising, a plurality of visible mixing and freezing cylinders for processing basic products and keeping ice cream, and a cooling circuit which allows the temperature of the basic products and of the ice cream to be adjusted; the cooling circuit is equipped with a first refrigerating circuit and a second heating circuit having respective offtake branches dedicated to each of the mixing and freezing cylinders and designed to maintain the temperature for processing the basic product at the same temperature for keeping the ice cream. 1. A machine for processing and keeping ice cream , slush drinks and similar products , comprisinga display counter comprising, a plurality of visible mixing and freezing cylinders for processing basic products and keeping ice cream; each mixing and freezing cylinder being equipped with an access opening which allows introducing the basic products to be processed to obtain the ice cream, and extracting the ice cream once its processing is complete; and a cooling circuit for adjusting the temperature of the basic products and of the ice cream during the processing of the basic products and the keeping of the ice cream, respectively, in the respective mixing and freezing cylinder; the machine being characterized in that the cooling circuit comprises a first refrigerating circuit and a second heating circuit; the first refrigerating circuit comprising respective offtake branches for each mixing and freezing cylinder and the second heating circuit comprising respective offtake branches for each mixing and freezing cylinder; a control unit being capable of alternately activating the offtake branches of each mixing and freezing cylinder and maintaining the temperature for processing the basic product at the same temperature for keeping the ice cream.2. A machine according to claim 1 , wherein the cooling circuit comprises at least one ...

Подробнее

Номер записи: 57

24-10-2013 дата публикации

BEVERAGE COOLING AND CLEANING SYSTEMS

Номер: US20130276469A1

Автор: DRYZUN Nathan

Принадлежит: CUB PTY LTD

A primary beverage cooling circuit for refrigerating a fluid used in a secondary beverage cooling circuit that cools beverage in a beverage conduit by pumping the fluid through a heat exchange conduit adjacent the beverage conduit to transfer heat therebetween, the primary beverage cooling circuit comprising 2. A primary beverage cooling circuit according to claim 1 , wherein the heat exchanger is locatable in a tank. containing a volume of the fluid.3. A primary beverage cooling circuit according to claim 1 , wherein the cooling device is a condenser including a variable speed fan.4. A primary beverage cooling circuit according to claim 3 , wherein the variable speed fan is controlled by the controller.5. A primary beverage cooling circuit according to claim 1 , wherein the controller controls one or more of the compressor claim 1 , cooling device and valve to maintain a temperature of the fluid and/or refrigerant about a set-point temperature.6. A primary beverage cooling circuit according to claim 5 , wherein the temperature is maintained within a temperature range of between ±(1)° of the set-point temperature.7. A primary beverage cooling circuit according to claim 6 , wherein the set-point temperature of the fluid is approximately −2.5°.8. A primary beverage cooling circuit according to claim 1 , wherein the controller controls operation of the compressor claim 1 , condenser fan and expansion valve by:basing controller operation on a single measurement from the sensors; orby adjusting control of the compressor, condenser fan and expansion valve at the end of consecutive time intervals; orby trending historical measurement data and affecting control to trend towards substantially steady-state operation of the compressor, condenser fan and/or expansion valve.9. A primary beverage cooling circuit according to claim 1 , including a temperature sensor positioned at any one or more of the following: in a tank containing a volume of the fluid claim 1 , between the ...

Подробнее

Номер записи: 58

24-10-2013 дата публикации

Method for manufacturing ozone ice and apparatus for manufacturing ozone ice

Номер: US20130277202A1

Автор: Hajime Kuwabara, Junichi Okuyama, Kazuo Uematsu, Kouichiro Wazumi, Nobuhiko Kubota, Takahiro Matsuo, Yasunori Hamano, Yuka Yoshida

Принадлежит: IHI Corp

A method for manufacturing ozone ice that is improved for its storage stability is provided. In the method, ice 11 including oxygen gas g 2 as gas bubbles b is produced and the produced ice 11 is irradiated with ultraviolet radiation, then the oxygen gas g 2 in the ice 11 is ozonized to manufacture ozone ice 1.

Подробнее

Номер записи: 59

24-10-2013 дата публикации

Anti-microbial wash compositions including ceragenin compounds and methods of use for treating non-meat food products

Номер: US20130280391A1

Автор: Paul B. Savage

Принадлежит: BRIGHAM YOUNG UNIVERSITY

Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.

Подробнее

Номер записи: 60

24-10-2013 дата публикации

Metal-Complexing Aroma Compounds For Use In Aroma Stabilization

Номер: US20130280401A1

Автор: Andreas Degenhardt, Gerhard Krammer, Michael Backes

Принадлежит: SYMRISE AG

The present invention relates to the use of one or more compounds of the formulae and/or pharmaceutically acceptable salts thereof for inhibiting the oxidation of fatty acids and/or triacylglycerols; and/or the rancidification of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols; and/or chemical and/or sensory changes of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols, caused by the action of the oxygen of the air. Corresponding mixtures and orally consumable preparations and methods are also described.

Подробнее

Номер записи: 61

31-10-2013 дата публикации

Products and methods to prevent infections

Номер: US20130287780A1

Автор: Kirsten Bisgaard-Frantzen

Принадлежит: Multimerics ApS

The present invention relates to products and methods for preventing, ameliorating and/or treating infections and other diseases. In one aspect, the products of the present invention relates to compositions comprising germ free colostrum. In another aspect, the products of the present invention relates to compositions comprising synthetically multimerised immunoglobulins. In a third aspect, the products of the present invention relates to compositions comprising germ free colostrum enriched with synthetically multimerised immunoglobulins. The invention also relates to use of said compostions as a pharmaceutical e.g. for prophylactic or ameliorating treatment of infections and other diseases. In addition the invention comprises methods for production of said compositions.

Подробнее

Номер записи: 62

31-10-2013 дата публикации

Method for producing bioactive agent, bioactive agent produced thereby, cosmetic, freshness-maintaining agent, growth promotion agent, soil conditioning agent, and pharmaceutical stock solution

Номер: US20130287864A1

Автор: Shinji Makino

Принадлежит: I B E Co Ltd

The object of the invention is to provide a bioactive agent in which the bioactive effectiveness of ferric iron salt and/or ferric ferrous iron salt contained therein is stabilized, making long term preservation possible, so that the bioactive agent can be useful as an original solution for medical use, as a soil conditioner, or the like. An iron-magnesium mixture solution is provided in the invention, wherein the iron-magnesium mixture solution is produced by mixing an aqueous solution containing a ferric iron salt and/or a ferric ferrous iron salt in a concentration of not less than 0.5 mol/L as iron in the ferric iron salt and/or the ferric ferrous iron salt, and an aqueous solution containing a magnesium salt in a concentration of not less than 0.2 mol/L as magnesium in the magnesium salt.

Подробнее

Номер записи: 63

31-10-2013 дата публикации

Microbicidal composition

Номер: US20130287918A1

Автор: Brett Wesley THOMPSON, Jana Theresa FISCHER

Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

The present invention provides a composition comprising (a) allyl isothiocyanate; and (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof and optionally further comprising (c) green tea [ Camellia sinensis ] extract.

Подробнее

Номер записи: 64

31-10-2013 дата публикации

USE OF A COMPOSITION COMPRISING AN ANTIMICROBIAL PEPTIDE AS A FOOD PRESERVATIVEUSE OF A COMPOSITION COMPRISING AN ANTIMICROBIAL PEPTIDE AS A FOOD PRESERVATIVE

Номер: US20130288953A1

Автор: Carreira Alexandra Manuela Lourenço, De Seixas Boavida Ferreira Ricardo Manuel, Valadas Da Silva Monteiro Sara Alexandra

Принадлежит: CONSUMO EM VERDE-BIOTENOLOGIA DAS PLANTAS S.A. (PT/PT)

The inventors provide the use of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof to prevent or inhibit spoilage of a foodstuff by a microorganism. Also provided is a method of preventing or inhibiting spoilage of a foodstuff by a microorganism comprising administering to a foodstuff in need thereof an effective amount of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof. 19-. (canceled)10. A method of preventing or inhibiting spoilage of a foodstuff by a microorganism comprising administering to a foodstuff a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof.111. The method according to claim wherein the microorganism is a bacterium or a fungus.122PseudomonasBacillus. The method according to claim wherein the bacterium is a food-spoiling species from the or genera.132Alternaria, Aspergillus, Fusarium, Botrytis, Colletotrichum, Saccharomyces, KluyveromycesZygosaccharomyces.. The method according to claim wherein the fungus is a food-spoiling species from one of the following genera: and141. The method according to claim wherein the foodstuff is derived from , provides , or is , a fruit , a nut , a vegetable , a seed , a sugar , a dairy product , a liquid or paste food , meat , fish or bread.151. The method according to claim wherein the foodstuff is a strawberry.166Botrytis cinereaColletotrichum acutatumBotrytis cinerea.. The method according to claim wherein the microorganism is or , preferably171. The method according to claim wherein said composition further comprises a chelating agent.181. The method according to claim wherein an effective amount of said composition is administered. The invention relates to the field of antimicrobial agents that target microorganisms that spoil food.Food preservation is the process of treating food to prevent or inhibit food spoilage caused by endogenous chemical/enzymatic degradation ...

Подробнее

Номер записи: 65

31-10-2013 дата публикации

Methods Of Preservation

Номер: US20130289111A1

Автор: Sawyer Anthony J., Stockel Richard F.

Принадлежит:

This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N-(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N-(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. A method of preservation of a food product comprising , packaging said food product with a packaging material comprising a polymeric material and a biocidal salt of N-(C8-C14) alkanoyl di-basic amino acid alkyl (C1-C4) ester cationic molecule with an anionic counterion in an amount of from 100 ppm to 5% by weight of said composition , said packaging material is in contact with said food product.11. (canceled)12. The method of wherein said biocidal salt is selected from the group consisting of a salt of N-lauroyl-L-arginine ethyl ester claim 10 , a salt of N-cocoyl-L-arginine ethyl ester claim 10 , and a salt of N-lauroyl-L-lysine ethyl ester.13. The method of claim 10 , wherein said packaging material further includes a glycerol monoalkanoate ester having from 6 to 14 carbon atoms.14. The method of wherein said anionic counterion is selected from group consisting of a halide claim 10 , sulfate claim 10 , C1-C3 carboxylate claim 10 , C1-C6 hydroxycarboxylate claim 10 , glycerophosphate claim 10 , C2-C4 di- ...

Подробнее

Номер записи: 66

07-11-2013 дата публикации

Sugar-free naturally preserved stevia supplement

Номер: US20130295230A1

Автор: Nyangenya Maniga

Принадлежит: Nutraceutical Corp

A stevia supplement that is preserved with natural ingredients (e.g., natural vinegar, polyene macrolide, such as natamycin, and/or citric acid) optionally having a balanced smell and/or flavor profile is provided.

Подробнее

Номер записи: 67

14-11-2013 дата публикации

POLYPHENOL INCREASING AGENT FOR HARVESTED TEA LEAVES, RESIN PELLET, HARVESTED TEA LEAF STORAGE SHEET AND MANUFACTURING METHOD THEREFOR

Номер: US20130299746A1

Автор: Kanno Minoru

Принадлежит:

A polyphenol increasing agent for plant leaves, a polyphenol and amino acid increasing agent for plant leaves, a resin pellet, a plant leaf storage sheet, and a method for manufacturing a plant leaf storage sheet which can improve the storability of the plant leaves such as leafy vegetables and tea leaves are provided. A polyphenol increasing agent for plant leaves includes proanthocyanidins and trehalose. The polyphenol increasing agent for plant leaves preferably includes proanthocyanidins and trehalose at a weight ratio of 1:15 to 1:60. A plant leaf storage sheet includes the polyphenol increasing agent for plant leaves. 1. A polyphenol increasing agent for harvested tea leaves , comprising proanthocyanidins and trehalose.2. A polyphenol and amino acid increasing agent for harvested tea leaves , comprising proanthocyanidins and trehalose.3. The polyphenol increasing agent for harvested tea leaves according to claim 1 , comprising the proanthocyanidins and the trehalose at a weight ratio of 1:15 to 1:60.4. A harvested tea leaf storage sheet claim 1 , wherein it is produced by processing a resin pellet comprising the polyphenol increasing agent for harvested tea leaves according to into a sheet.5. A resin pellet for manufacturing the harvested tea leaf storage sheet according to claim 4 , comprising a polyphenol increasing agent for harvested tea leaves comprising proanthocyanidins and trehalose.6. A method for manufacturing a harvested tea leaf storage sheet claim 5 , comprising steps of melting the resin pellet according to at 150 to 200° C. and subsequently processing it into a sheet of 20 to 50 μm thick.7. The polyphenol and amino acid increasing agent for harvested tea leaves according to claim 2 , comprising the proanthocyanidins and the trehalose at a weight ratio of 1:15 to 1:60.8. A harvested tea leaf storage sheet claim 2 , wherein it is produced by processing a resin pellet comprising the polyphenol and amino acid increasing agent for harvested tea ...

Подробнее

Номер записи: 68

14-11-2013 дата публикации

Antimicrobial Compositions and related methods of use

Номер: US20130302480A1

Автор: Gary A. Strobel, Niranjan Ramanlal GANDHI, Victoria Palmer Skebba

Принадлежит: Jeneil Biosurfactant Co LLC

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and, applications.

Подробнее

Номер записи: 69

14-11-2013 дата публикации

System and Method for Treating Food Products to Reduce Pathogens and Other Contaminants

Номер: US20130302490A1

Автор: James Justin D.

Принадлежит:

A system and method for treating a food product to reduce the level of pathogens and/or enhance the food product generally comprises a conveying mechanism having a conveyor apparatus to convey raw food product placed in product compartments, a modular treatment unit that receives the product in the compartments, a treating apparatus that directs treated air to the food product and a controller for controlling the operation of the system. The system also has an input apparatus for placing the food product in the compartments, a by-pass apparatus for diverting untreated food product and a mechanism for discharging treated food products for further processing and/or packaging. The small product compartments provide for more efficient and effective treatment of food products, the system is substantially self-cleaning and the modular treatment units allow the user to easily and less expensively upgrade or modify the system for different food products and treatment processes. 1. A system for treating a food product , comprising:a conveying mechanism having an elongated tube and a conveyor apparatus, said tube defining a tube section, said conveyor apparatus moveably disposed through an interior of said tube section;a product compartment conveyed by said conveyor apparatus through said interior of said tube section from a first end to a second end of said tube section;means associated with said conveying mechanism for placing said food product into said product compartment prior to said product compartment entering said first end of said tube section;a treating apparatus structured and arranged to discharge treated air to said tube section while said product compartment is in said tube section;an input manifold attached to or integral with said tube section, said input manifold in fluid flow communication with said treating apparatus to receive said treated air from said treating apparatus and direct said treated air into said product compartment;a plurality of input ...

Подробнее

Номер записи: 70

21-11-2013 дата публикации

Anti-Fungal Composition

Номер: US20130309379A1

Автор: van RIJN Ferdinand Theodorus Jozef, Wildeboer Willem Johannes

Принадлежит: DSM IP ASSETS B.V.

The present invention relates to an improved anti-fungal composition, to a process for preparing it and to its use as a preservative. 1. A natamycin comprising a release rate that decreases by from 1 to 45 percent after at least 9 days , when contacted on a carrier with an agar surface of 0.6 cm diameter and a carrier loading of from 5 to 40 μg of natamycin.2. A natamycin exhibiting a release rate ranging from 6 to 10 percent of the initial carrier loading after at least 9 days , when tested on a carrier with an agar surface of 0.6 cm diameter , and a carrier loading of from 5 to 40 μg of natamycin.3. The natamycin according to claim 1 , further comprising a release rate ranging from 0.1 to 2.0 μg per 24 hours over the first 24 hours claim 1 , when contacted on a carrier with an agar surface of 0.6 cm diameter claim 1 , and a carrier loading of 40 μg of natamycin.4. The natamycin according to claim 1 , further comprising a release rate ranging from 0.1 to 1.0 μg per 24 hours over the first 24 hours claim 1 , when contacted on a carrier with an agar surface of 0.6 cm diameter claim 1 , and a carrier loading of 10 μg of natamycin.5. The natamycin according to claim 1 , wherein a water-miscible solvent is present with the natamycin.6. The natamycin according to claim 1 , wherein said natamycin is incorporated into a food coating.7. An antifungal composition comprising natamycin according to .8. The antifungal composition according to claim 7 , wherein said antifungal composition further comprises at least another antimicrobial agent selected from the group consisting of a weak acid preservative claim 7 , sulphur dioxide claim 7 , sulphite claim 7 , nitrate claim 7 , nitrite claim 7 , dimethyl dicarbonate claim 7 , biphenyl claim 7 , diphenyl claim 7 , orthophenylphenol claim 7 , thiabendazole claim 7 , an inorganic acid claim 7 , an imidazole claim 7 , a bacteriocin claim 7 , any antifungal compound known in the art capable of being used as a preservative for food ...

Подробнее

Номер записи: 71

21-11-2013 дата публикации

ANTIFUNGAL FLAVOURING INGREDIENTS AND COMPOSITIONS

Номер: US20130310452A1

Автор: Barra Jérôme, Komitopoulou Evangelia, Troccaz Myriam, VIVIEN CASTIONI Nathalie

Принадлежит: FIRMENICH SA

The present invention relates to the use of flavouring ingredients and compositions as antifungal agents. The invention also relates to a method for preserving food products and beverages comprising adding said flavouring ingredients or compositions to the food product or beverage. 17-. (canceled)7. A method for preserving a food product or a beverage comprising adding at least one flavouring ingredient selected from 3 ,4-dimethylphenol , 2-methylhexanoic acid and (+)-(3S ,3AS ,6R ,7AR)-perhydro-3 ,6-dimethyl-benzo[B]furan-2-one or a flavouring composition comprising at least one of such flavouring ingredients to the food product or to the beverage.8Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Pichia membranaefaciens, Candida crusei and Dekkera bruxellensis and mould strains Byssochlamys nivea, Byssochlamys fulva, Neosartorya fischeri, Penicillium crusotsum, Penicillium digitatum, Penicillium roquefortifusarium oxysporum. A method according to claim 7 , wherein the flavouring composition further comprises at least one flavouring ingredient capable claim 7 , at a concentration of 1000 ppm or less claim 7 , of inhibiting the growth of two or more strains selected from yeast strains and in a growth medium consisting of a 105 g/L sucrose solution with an initial inoculum of 10-10cfu/mL of such yeast or mould strain claim 7 , so that the average optical density of the growth medium claim 7 , as measured at 380 nm for yeast strains and at 500 nm for mould strains claim 7 , is maintained below 0.2 after 21 days of culture at 21° C. or 25° C. under aerobic conditions.9. A method according to claim 8 , wherein said further flavouring ingredients is selected from salicylic acid claim 8 , carvacrol claim 8 , dihydro eugenol claim 8 , farnesol claim 8 , a mixture of 2-tert-butyl-4-methoxyphenol and 3-tert-butyl-4-methoxyphenol claim 8 , thymol claim 8 , 7-methyl-3-octen-2-one claim 8 , 5-methyl-2-phenyl-2-hexenal claim 8 , 3-methoxy-5-methylphenol claim 8 , maniguette ...

Подробнее

Номер записи: 72

28-11-2013 дата публикации

ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS

Номер: US20130316055A1

Автор: Holt Jason

Принадлежит:

Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments. 1. An acidic viscous liquid composition comprising an aqueous solvent , a food grade acid , and a food grade thickener having a pH from about 2 to about 6 pH units , wherein the composition has a viscosity from about 50 centipoise to about 10 ,000 centipoise.2. The acidic viscous liquid composition of having no more than about 1 weight percent nutritional carbohydrates.3. The acidic viscous liquid composition of being substantially free of any flavoring or flavor enhancers.4. The acidic viscous liquid composition of having a pH from about 2.6 to about 5 pH units.5. The acidic viscous liquid composition of comprising from about 0.05 weight percent to about 6 weight percent food acid.6. The acidic viscous liquid composition of comprising from about 0.05 weight percent to about 6 weight percent thickener.7. The acidic viscous liquid composition of having a viscosity from about 200 centipoise to about 6000 centipoise.8. The acidic viscous liquid composition of wherein the food grade acid comprises citric acid claim 1 , acetic acid or combinations hereof.9. The acidic viscous liquid composition of wherein the food grade acid comprises malic acid claim 1 , tartaric acid claim 1 , adipic acid claim 1 , fumaric acid claim 1 , succinic acid claim 1 , ascorbic acid claim 1 , lactic acid claim 1 , isoascorbic acid claim 1 , adipic acid claim 1 , sulfuric claim 1 , phosphoric claim 1 , hydrochloric claim 1 , and mixtures thereof.10. The acidic viscous liquid composition ...

Подробнее

Номер записи: 73

05-12-2013 дата публикации

Mixed Beverage Maker

Номер: US20130319034A1

Автор: Kounlavong Phetsouvanh, Veeravagu Asoka

Принадлежит: Sunbeam Products, Inc.

A mixed beverage maker having an ice-shaving unit combined with a mixing unit. The mixed beverage maker further includes a concentrate container holder in fluid communication with a reservoir. The ice-shaving unit, mixing unit, concentrate container holder and reservoir are operable connect to a controller, which can be programmed to selective control the operational cycles of each of the units, a pumping cycle, a ice shaving cycle, and a mixing cycle. The controller includes at least one preprogrammed routine to control the operational parameters of the a pumping cycle, a ice shaving cycle, and a mixing cycle to make the mixed drink. 2. A mixed beverage maker as set forth in claim 1 , further comprising a mixing container removably positionable on the mixing unit claim 1 , the mixing container including a first open end and a second end having a mixing element.3. A mixed beverage maker as set forth in claim 2 , wherein the mixing unit includes a drive motor selectively mechanically connectable to the mixing element in the mixing container.4. A mixed beverage maker as set forth in claim 2 , wherein the mixing unit includes a drive motor selectively magnetically connectable to the mixing element in the mixing container.5. A mixed beverage maker as set forth in claim 2 , where the fluid reservoir includes a pump.7. A mixed beverage maker as set forth in claim 6 , wherein the concentrate container is a sealed container including a drink concentrate.8. A mixed beverage maker as set forth in claim 6 , wherein the chamber includes an open end and a opposing base surface claim 6 , the base surface having a lower hollow piercing member extending there through claim 6 , at least a portion of the lower piercing member forming an output nozzle.9. A mixed beverage maker as set forth in claim 6 , wherein the movable lid includes a hollow piercing member having an end in fluid communication the fluid reservoir.10. A mixed beverage maker as set forth in claim 6 , the ice shaving ...

Подробнее

Номер записи: 74

05-12-2013 дата публикации

WATER ACTIVITY REDUCING AGENT, FOOD PRODUCT INCLUDING THE AGENT, AND WATER ACTIVITY REDUCING METHOD

Номер: US20130323390A1

Автор: Kawamura Takashi, Matsui Takeki, Yamada Ichiro, Yamada Yasumasa

Принадлежит:

Provided are a water activity reducing agent including two or more carbohydrates selected from the group consisting of sorbitol (A), glucose (B), xylitol (C), erythritol (D), and glycerin (E), a food product including the water activity reducing agent, and a method for reducing the water activity of a food product using the water activity reducing agent. 1. A water activity reducing agent comprising two or more carbohydrates selected from the group consisting of sorbitol (A) , glucose (B) , xylitol (C) , erythritol (D) , and glycerin (E) ,composition of the agent and contents [A] to [E] of the respective carbohydrates satisfying a requirement [1], [2], [3], or [4];[1] the agent including (A) and/or (B) and (C) and the content [C] being 50 to 75% by weight;[2] the agent including (A) and/or (B) and (D) and the content [D] being 20 to 33.3% by weight;[3] the agent including (A) and/or (B), (C), and (D), the sum of the content [A] and the content [B] being 20 to 80% by weight, and the content [D] being more than 0% by weight and 25% by weight or less; and[4] the agent including two or more carbohydrates selected from (A) to (D) and (E), the sum of the content [A] and the content [B] being 80% by weight or less, the content [C] being 75% by weight or less, the content [D] being 33.3% by weight or less, and the content [E] being more than 0% by weight and 25% by weight or less.2. A food product comprising the water activity reducing agent according to .3. The food product according to having a water content of more than 25% by weight.4. The food product according to having a water content of 12 to 25% by weight and a water activity of less than 0.60 and including the water activity reducing agent in an amount of 10 to 70% by weight.5. The food product according to claim 4 , wherein the water activity reducing agent includes sorbitol (A) claim 4 , xylitol (B) claim 4 , and erythritol (C).6. A water-containing chocolate comprising:a water phase component; andan oil phase ...

Подробнее

Номер записи: 75

05-12-2013 дата публикации

NEW ANTIFUNGAL COMPOSITIONS

Номер: US20130324403A1

Автор: De Rijk Angelique, Stark Jacobus

Принадлежит: DSM IP ASSETS B.V.

The present invention relates to new antifungal compositions and their use in the treatment of agricultural products. 115.-. (canceled)16. A composition comprising natamycin and at least one antifungal compound from the family of triazole fungicides selected from the group consisting of amisulbrom , azaconazole , bitertanol , bromuconazole , cyproconazole , diclobutrazol , difenoconazole , diniconazole , diniconazole-M , epoxiconazole , etaconazole , fenbuconazole , fluotrimazole , fluquinconazole , flusilazole , flutriafol , furconazole , furconazole-cis , hexaconazole , huanjunzuo , imibenconazole , ipconazole , metconazole , myclobutanil , penconazole , propiconazole , prothioconazole , quinconazole , simeconazole , tebuconazole , tetraconazole , triazbutil , triticonazole , uniconazole and uniconazole-P.17. A composition according to claim 16 , wherein the composition further comprises at least one additional compound selected from the group consisting of a sticking agent claim 16 , a carrier claim 16 , a colouring agent claim 16 , a protective colloid claim 16 , an adhesive claim 16 , a herbicide claim 16 , a fertilizer claim 16 , a thickening agent claim 16 , a sequestering agent claim 16 , a thixotropic agent claim 16 , a surfactant claim 16 , a further antimicrobial compound claim 16 , a detergent claim 16 , a preservative claim 16 , a spreading agent claim 16 , a filler claim 16 , a spray oil claim 16 , a flow additive claim 16 , a mineral substance claim 16 , a solvent claim 16 , a dispersant claim 16 , an emulsifier claim 16 , a wetting agent claim 16 , a stabiliser claim 16 , an antifoaming agent claim 16 , a buffering agent claim 16 , an UV-absorber and an antioxidant.18. A composition according to claim 16 , wherein the amount of natamycin is in a range from 0.005 g/l to about 100 g/l and the amount of the at least one antifungal compound from the family of triazole fungicides is in a range from about 0.0001 g/l to about 2000 g/l.19. A kit comprising ...

Подробнее

Номер записи: 76

05-12-2013 дата публикации

NEW ANTIFUNGAL COMPOSITIONS

Номер: US20130324488A1

Автор: De Rijk Angelique, Stark Jacobus

Принадлежит: DSM IP ASSETS B.V.

The present invention relates to new antifungal compositions and their use in the treatment of agricultural products. 115.-. (canceled)16. A composition comprising natamycin and at least one antifungal compound from the family of pyrazole fungicides selected from the group consisting of bixafen , fenpyrazamine , fluxapyroxad , furametpyr , isopyrazam , penflufen , penthiopyrad , rabenzazole and sedaxane.17. A composition according to claim 16 , wherein the composition further comprises at least one additional compound selected from the group consisting of a sticking agent claim 16 , a carrier claim 16 , a colouring agent claim 16 , a protective colloid claim 16 , an adhesive claim 16 , a herbicide claim 16 , a fertilizer claim 16 , a thickening agent claim 16 , a sequestering agent claim 16 , a thixotropic agent claim 16 , a surfactant claim 16 , a further antimicrobial compound claim 16 , a detergent claim 16 , a preservative claim 16 , a spreading agent claim 16 , a filler claim 16 , a spray oil claim 16 , a flow additive claim 16 , a mineral substance claim 16 , a solvent claim 16 , a dispersant claim 16 , an emulsifier claim 16 , a wetting agent claim 16 , a stabiliser claim 16 , an antifoaming agent claim 16 , a buffering agent claim 16 , an UV-absorber and an antioxidant.18. A composition according to claim 16 , wherein the amount of natamycin is in a range from 0.005 g/l to about 100 g/l and the amount of the at least one antifungal compound from the family of pyrazole fungicides is in a range from about 0.0001 g/l to about 2000 g/l.19. A kit comprising natamycin and at least one antifungal compound from the family of pyrazole fungicides selected from the group consisting of bixafen claim 16 , fenpyrazamine claim 16 , fluxapyroxad claim 16 , furametpyr claim 16 , isopyrazam claim 16 , penflufen claim 16 , penthiopyrad claim 16 , rabenzazole and sedaxane.20. A method for protecting a product against fungi by treating the product with natamycin and at least one ...

Подробнее

Номер записи: 77

05-12-2013 дата публикации

NEW ANTIFUNGAL COMPOSITIONS

Номер: US20130324489A1

Автор: De Rijk Angelique, Stark Jacobus

Принадлежит: DSM IP ASSETS B.V.

The present invention relates to new antifungal compositions and their use in the treatment of agricultural products. 115.-. (canceled)16. A composition comprising natamycin and at least one antifungal compound from the family of dicarboximide fungicides selected from the group consisting of famoxadone , fluoroimide , chlozolinate , dichlozoline , iprodione , isovaledione , myclozolin , procymidone and vinclozolin.17. A composition according to claim 16 , wherein the composition further comprises at least one additional compound selected from the group consisting of a sticking agent claim 16 , a carrier claim 16 , a colouring agent claim 16 , a protective colloid claim 16 , an adhesive claim 16 , a herbicide claim 16 , a fertilizer claim 16 , a thickening agent claim 16 , a sequestering agent claim 16 , a thixotropic agent claim 16 , a surfactant claim 16 , a further antimicrobial compound claim 16 , a detergent claim 16 , a preservative claim 16 , a spreading agent claim 16 , a filler claim 16 , a spray oil claim 16 , a flow additive claim 16 , a mineral substance claim 16 , a solvent claim 16 , a dispersant claim 16 , an emulsifier claim 16 , a wetting agent claim 16 , a stabiliser claim 16 , an antifoaming agent claim 16 , a buffering agent claim 16 , an UV-absorber and an antioxidant.18. A composition according to claim 16 , wherein the amount of natamycin is in a range from 0.005 g/l to about 100 g/l and the amount of the at least one antifungal compound from the family of dicarboximide fungicides is in a range from about 0.0001 g/l to about 2000 g/l.19. A kit comprising natamycin and at least one antifungal compound from the family of dicarboximide fungicides selected from the group consisting of famoxadone claim 16 , fluoroimide claim 16 , chlozolinate claim 16 , dichlozoline claim 16 , iprodione claim 16 , isovaledione claim 16 , myclozolin claim 16 , procymidone and vinclozolin.20. A method for protecting a product against fungi by treating the product with ...

Подробнее

Номер записи: 78

12-12-2013 дата публикации

Method of storing produce and producing a beverage

Номер: US20130330445A1

Автор: Adrian Spiers

Принадлежит: Individual

A method of storing harvesting produce in a storage solution and a packaged beverage produced utilizing the method are disclosed. The harvest produce may be whole fruit or diced root vegetables. The storage solution is characterized in that a neutral water potential is established when the harvested produce is immersed in the solution. The packaged beverage is characterised in that the container provides both first and second releasable seals that permit the solution to be drunk and the harvested produce to be eaten.

Подробнее

Номер записи: 79

19-12-2013 дата публикации

METHOD AND APPARATUS FOR THAWING A FROZEN ITEM

Номер: US20130337134A1

Автор: Edsell Joseph P., Frazer Jeremy R.

Принадлежит:

The present disclosure provides a method and apparatus for thawing a frozen item. The apparatus is capable of suspending or retaining a frozen item (typically a frozen food) in a liquid such that the frozen item remains submerged, thus allowing for the transfer of heat from the liquid to substantially the entire surface area of the frozen item, thereby accelerating the thawing process and ensuring an even thaw. This allows the user to monitor and/or conserve use of the liquid by using a desired amount (typically just enough to fully submerge the frozen item so that the liquid surrounds substantially the entire surface area of the frozen item and/or so that the liquid can circulate above and below the submerged frozen item). Moreover, because the frozen item remains submerged, the user does not have to rotate, flip or otherwise tend to the frozen item to ensure an even thaw. 1. An apparatus for thawing a frozen item , the apparatus comprising:a frame member generally defining a shape of a thawing portion of the apparatus;a retention member coupled to the frame member to provide the thawing portion of the apparatus, the thawing portion operable to retain the frozen item in a liquid and operable to allow the liquid to pass through the retention member; andone or more anchor members coupled to at least one of the frame member and the retention member, the one or more anchor members operable to secure the apparatus to a surface of a container containing the liquid.2. The apparatus as set forth in claim 1 , further comprising one or more connectors claim 1 , each connector operable to couple one of the one or more anchor members to at least one of the frame member and the retention member.3. The apparatus as set forth in claim 1 , wherein the apparatus is operable to retain the frozen item in the liquid such that the liquid surrounds substantially the entire surface area of the frozen item.4. The apparatus as set forth in claim 1 , wherein the frame member includes at ...

Подробнее

Номер записи: 80

26-12-2013 дата публикации

Device for the Treatment of a Product By A Pulsed Electric Field

Номер: US20130341193A1

Автор: Gandi Florent, Schrive Luc

Принадлежит: Commissariat A L'Energie Atomique Et Aux Energies Alternatives

The invention relates to a device () for the treatment by a pulsed electric field of a product intended to circulate through this device, comprising first and second electrodes () forming parallel plates between which a treatment zone (), is defined, and also comprising a pulse generator () electrically connected to at least said first electrode () so as to be able to apply a pulsed electric field in the treatment zone (), the device also comprising a product inlet conduit () into the treatment zone and a product outlet conduit (). 19-. (canceled)10146222422630. Device () for the treatment by a pulsed electric field of a product intended to circulate through this device , this device comprising first and second electrodes ( , ) forming parallel plates between which a treatment zone () is defined , and also comprising a pulse generator () electrically connected to at least said first electrode () so as to be able to apply a pulsed electric field in the treatment zone () through which said product will flow , the pulsed electric field having a direction approximately orthogonal to a principal product flow direction (A) between the two electrodes , said device also comprising a product inlet conduit () into said treatment zone and a product outlet conduit () through which the product exits from the treatment zone ,{'b': 4', '22', '26', '30, 'characterised in that said first electrode () is electrically connected to the pulse generator () through either the inlet conduit or the outlet conduit (, ), arranged in contact with this first electrode.'}11162630. Treatment device () according to claim 10 , characterised in that said second electrode () is in contact with the other product inlet or outlet conduit ( claim 10 , ) claim 10 , this conduit being used to apply a potential with a lower absolute value than the potential for said first electrode claim 10 , to said second electrode.121263046. Treatment device () according to claim 10 , characterised in that said product ...

Подробнее

Номер записи: 81

26-12-2013 дата публикации

High-resolution imaging system

Номер: US20130342755A1

Автор: Christian Chomont, Francoise Cau, Michel Pealat, Vincent Duriaud

Принадлежит: Sagem Defense Securite SA

The invention relates to a high-resolution imaging system for recording images of the same scene, that are sampled in a complementary manner. To this end, an image filter ( 2 ) is arranged in an intermediate focusing plane (P 1 ), and a matrix ( 3 ) of microlenses is arranged at a distance from the image filter, with each microlens that is associated with an opening (O 2 ) of the image filter. An image detection matrix ( 9 ) is then optically conjugated with the microlens matrix. The system also comprises a device for moving an intermediate image in relation to the image filter ( 2 ). Such an imaging system is especially suitable for recording high-resolution infrared images.

Подробнее

Номер записи: 82

26-12-2013 дата публикации

Food Treatment Method

Номер: US20130344210A1

Автор: Knueven Carl J.

Принадлежит: JONES-HAMILTON CO.

A food treatment method involves applying alkali metal bisulfate to an outer surface of a food, by an application process beginning with the alkali metal bisulfate in a solution and ending with the alkali metal bisulfate at least partially crystallized when it contacts the food surface. In certain embodiments, the application process causes at least partial evaporation of solvent from the solution. For example, the application process may include forming droplets of the solution, and/or propelling the solution with a gas having a relative humidity not greater than 60% or a temperature of at least 20° C. In certain embodiments, the beginning solution is an aqueous solution including the alkali metal bisulfate at a concentration within a range from 30% to 80%. 1. A food treatment method which comprises applying alkali metal bisulfate to an outer surface of a food , by an application process beginning with the alkali metal bisulfate in a solution and ending with the alkali metal bisulfate at least partially crystallized when it contacts the food surface.2. The method of wherein the application process causes at least partial evaporation of solvent from the solution.3. The method of wherein the application process includes forming droplets of the solution.4. The method of which includes controlling the droplet size so that the droplets are large enough to avoid significant loss of droplets to the environment during the application process claim 3 , and the droplets are small enough to allow enough evaporation for the alkali metal bisulfate to at least partially crystallize5. The method of wherein the application process includes spraying the solution.6. The method of wherein the beginning solution is an aqueous solution including the alkali metal bisulfate at a percent concentration by mass within a range from 30% to 80%.7. The method of wherein the alkali metal bisulfate concentration is within a range from 40% to 60%.8. The method of wherein the application process ...

Подробнее

Номер записи: 83

26-12-2013 дата публикации

MALIC ACID-ENRICHED PLANT EXTRACT

Номер: US20130345309A1

Автор: Lu Wenchao, Shi Jingang

Принадлежит: EPC (Beijing) Natural Products Co., Ltd.

Malic acid-enriched plant extracts useful as food additives are described. 1. A malic acid-enriched plant extract , comprising a plant extract having an increased malic acid content relative to the malic acid content that occurs naturally in the native plant at a specified time.2. The malic acid-enriched plant extract according to claim 1 ,wherein the malic acid-enriched extract has a malic acid content of ≧20 wt. % based on the total weight of the extract.3. The malic acid-enriched plant extract according to claim 1 ,wherein the malic acid-enriched extract has a malic acid content of about 20 to about 25 wt. % based on the total weight of the extract.4. The malic acid-enriched plant extract according to claim 1 , wherein the plant material is selected from the plants of Rosaceae.5Crataegus, Cotoneaster, Fragaria, Malus, Pyrus, Rosa, Pyracantha, Sorbus, Rubus, Prunus. The malic acid-enriched plant extract according to claim 1 , wherein the plant material is selected from the plants of or mixtures thereof.6. The malic acid-enriched plant extract according to claim 1 , wherein the plant extract is free of toxic substance(s) and organic solvent(s).7. A process for preparing the malic acid-enriched plant extract claim 1 , comprising the steps of:1) mixing a plant material with water, optionally with stirring, to form a mixture;2) filtering the mixture and washing the filter cake with water;3) performing the steps of 1)-2) at least once,4) combining the filtrates of the filtration processes and optionally treating the combined filtrate with pectinase for a period of time from about 5 minutes to about 24 hours over a temperature range of from about 0° C. to about 70° C.; and5) purifying the resultant mixture, to provide a malic acid-enriched plant extract material.8. The process of claim 7 , wherein purifying comprises adsorption.9. The process of claim 8 , wherein adsorption is with activated carbon claim 8 , silica gel claim 8 , alumina claim 8 , molecular sieves claim ...

Подробнее

Номер записи: 84

02-01-2014 дата публикации

NANOIRON-BASED OXYGEN SCAVENGERS

Номер: US20140004232A1

Автор: Dominiak Anna, Foltynowicz Zenon, Kozak Wojciech, Kublicka Katarzyna, Muc Karol, Stoinska Joanna, Urbanska Marta

Принадлежит: UNIWERSYTET EKONOMICZNY W POZNANIU

The subject of the invention are new forms of nanoiron or zero-valent iron doped with boron, prepared with the method based on the invention, with the ability to fix oxygen in any environment, even an anhydrous one. In the second aspect, the subject of the invention is the method of oxygen scavenging both in a packaging containing water, as well as in an anhydrous environment. In the third aspect, the subject of the invention are nanocomposites containing nanoiron prepared according to the invention, characterised by the ability to fix oxygen in an environment containing water, as well as in an anhydrous environment. In the fourth aspect, the subject of the invention are iron oxygen scavengers in packaging, based on nanoiron or zero-valent iron doped with boron, prepared with the method based on the invention, with the ability to fix oxygen in an environment containing water, as well as in an anhydrous environment. 110-. (canceled)11. The polymer nanocomposite is characterised in that it contains a polymer and nanoiron or boron doped zero-valent iron wherein the boron content is between 0.01 and 10%.1314-. (canceled)1511. The polymer nanocomposite according to any of the claims from is characterised in that it contains a polymer selected from the group: silicone rubbers , polysiloxanes , modified cellulose acetate butyrate , polyamide , polyvinyl alcohol , poly(ethylene terephthalate) , cellulose derivatives , modified starch and biodegradable polymers or mixtures of these polymers , preferably silicone rubbers or it contains a biodegradable polymer firom the group: polylactic acid , polyhydroxybutyrate , polyoxymethylene or mixtures of these polymers.16. (canceled)17. The polymer nanocomposite according to is characterised in that it contains nanoiron or boron doped zero-valent iron dispersed in polymer matrixe in the amount between 1 and 50% weight ratio relative to the polymer claim 11 , preferably in the amount between 1 and 20%.18. (canceled)19. The method of ...

Подробнее

Номер записи: 85

02-01-2014 дата публикации

Methods and devices for treating food

Номер: US20140004235A1

Автор: Claudio Tonon, Katiusa Da Ros, Luigino Granziera

Принадлежит: Ironox SpA

Methods for treating food are provided. Such methods may include the steps of: a step a) for preparing a closed chamber destined to receive the food to be treated inside it, cold generating devices which include a refrigerator circuit provided with at least one evaporator, heat generating devices which include ventilation elements able to generate a circulation of air affecting the chamber, the evaporator and the heat generating devices being associated with the chamber; and at least one step b) for thermically treating the food inside the chamber supplying and/or removing heat in a controlled manner so as to keep the air temperature of the chamber within a predefined value range ΔT1. Devices for carrying out such methods are also provided.

Подробнее

Номер записи: 86

09-01-2014 дата публикации

Process for Obtaining A Film that Comprises the Incorporation of Natural Antimicrobial Agents in a Polymeric Structure

Номер: US20140008836A1

Автор: Abel Guarda, Alberto RAMIREZ, Maria Jose Galotto, Ximena Valenzuela

Принадлежит: Universidad de Santiago de Chile

A process for obtaining a film that comprises the incorporation of natural antimicrobial agents in a polymeric structure for the development of packages designed to increase the shelf life of chilled or refrigerated meat, preferably fresh chilled salmon; said process comprises the following steps: a) mixing a first extrusion of the antimicrobial active agent with low density polyethylene powder to obtain a pellet; b) a second extrusion to obtain a film incorporating the pellet obtained in step (a) in a proportion of 10% polyethylene pellets; c) conduct a three-layer coextrusion to develop the film into which the antimicrobial agent is incorporated, wherein the antimicrobial active agent is incorporated into the film layer which is in direct contact with salmon, where the binder, the middle and the outer structure of the film, provide the requirements for the film structure, without the incorporation of the active agent.

Подробнее

Номер записи: 87

09-01-2014 дата публикации

USE OF PROPYLENE GLYCOL TO CONTROL THE DEGREE OF HEAT-INDUCED FOAM GENERATION A FOOD SYSTEM

Номер: US20140010931A1

Автор: Alexander Jesse, Neddersen John

Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

Use of a composition to control the degree of heat-induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises a fatty acid ester of propylene glycol. 1. Use of a composition to control the degree of heat-induced foam generation in a foodstuff system when said foodstuff system is heated , wherein the composition comprises a fatty acid ester of propylene glycol.2. A use according to claim 1 , wherein the fatty acid ester of propylene glycol is a propylene glycol mono ester.3. A use according to claim 2 , wherein the fatty acid ester of propylene glycol is a propylene glycol mono ester claim 2 , wherein the fatty acid chain of the mono ester has from 6 to 24 carbon atoms.4. A use according to claim 3 , wherein the fatty acid ester of propylene glycol is a propylene glycol mono ester claim 3 , wherein the fatty acid chain of the mono ester has from 10 to 18 carbon atoms.5. A use according to claim 4 , wherein the fatty acid ester of propylene glycol is propylene glycol monostearate.6. A use according to any one of the preceding claims claim 4 , wherein the fatty acid ester of propylene glycol makes up at least 40% by weight of the composition.7. A use according to claim 6 , wherein the fatty acid ester of propylene glycol makes up at least 50% by weight of the composition.8. A use according to claim 7 , wherein the composition consists essentially of the fatty acid ester of propylene glycol.9. A use according to any one of to claim 7 , wherein the composition further comprises polyglycerol polyricinoleic acid or a mono-diglyceride.10. A use according to any one of to claim 7 , wherein the composition further comprises polyglycerol polyricinoleic acid.11. A use according to claim 10 , wherein the propylene glycol fatty acid ester and polyglycerol polyricinoleic acid are present in the composition at a ratio of from 30:1 to 1:1.12. A use according to any one of the preceding claims claim 10 , wherein the ...

Подробнее

Номер записи: 88

16-01-2014 дата публикации

NOVEL ENDOLYSIN

Номер: US20140017224A1

Автор: Branco Dos Santos Silvio Roberto, Kluskens Leonardus Dorothea, Lavigne Rob, Rodrigues Azeredo Joana Cecilia Valente, Walmagh Maarten

Принадлежит:

The present invention relates to a polypeptide with endolysin activity comprising an amino acid sequence according to SEQ ID No. 1 and fragments or derivatives thereof, or fusion proteins derived thereof. Moreover, the present invention relates to nucleic acid molecules encoding said polypeptide or fusion protein, vectors comprising said nucleic acid molecules and host cells comprising either said nucleic acid molecules or said vectors. In addition, the present invention relates to said polypeptide, fragment, derivative or fusion protein for use as a medicament, in particular for the treatment or prevention of Gram-negative bacterial infections, as diagnostic means, as cosmetic substance or as sanitizing agent. The present invention also relates to the use of said polypeptide, fragment, derivative or fusion protein for the treatment or prevention of Gram-negative bacterial contamination of foodstuff, of food processing equipment, of food processing plants, of surfaces coming into contact with foodstuff, of medical devices, of surfaces in hospitals and surgeries. Furthermore, the present invention relates to a pharmaceutical composition comprising said polypeptide, fragment, derivative or fusion protein. 1. A polypeptide having endolysin activity comprising an amino acid sequence according to SEQ ID NO: 1 or a fragment or derivative thereof.2. The polypeptide according to claim 1 , wherein the fragment comprises an amino acid sequence according to SEQ ID NO: 3 and/or 5.3. The polypeptide according to claim 1 , wherein the derivative has a deletion claim 1 , addition claim 1 , insertion and/or substitution in the amino acid sequence according to SEQ ID NO: 1 claim 1 , 3 claim 1 , and/or 5.4. The polypeptide according to claim 1 , wherein the polypeptide is fused at the N- or C-terminus to a peptide stretch having membrane or LPS disrupting activity.5. The polypeptide according to comprising additionally a tag claim 1 , preferably a His6-tag.6. The polypeptide ...

Подробнее

Номер записи: 89

16-01-2014 дата публикации

Bio-based Fiber Gums (BFGs) and Processes for Producing BFGs

Номер: US20140017376A1

Автор: Hanah Kyle A., Hicks Kevin B., Johnston David, Shukla Triveni P., Yadav Madhav P.

Принадлежит: The United States of America, as represented by the Secretary of Agriculture

Processes for the preparation of bio-based fiber gums and products produced by these processes and some of their uses. 1. A process for the preparation of bio-based fiber gums comprising:(a) mixing agricultural materials with a heated alkaline solution at temperatures in the range of about 75° to about 150° C. to form a slurry;(b) separating out the insoluble components from said slurry to yield a solution having a pH of about 9 to about 14 wherein said solution contains about 0.1 to about 10 wt % solids wherein said solids are alkaline soluble fractions;and one of the following:(c) evaporating said solution to about 16 to about 23 wt % solids and drying to a powder;(d) adjusting the pH of said solution to a pH of about 2 to about 12, evaporating said solution to about 16 to about 23 wt % solids and drying to a powder;(e) evaporating said solution to about 16 to about 23 wt % solids, adjusting the pH of said solution to a pH of about 2 to about 12 and drying to a powder;(f) evaporating said solution to about 16 to about 23 wt % solids and precipitating out said soluble components with about two to about five volumes of solvent to form a precipitate and a supernatant, and separately drying said precipitate and said supernatant;(g) evaporating said solution to about 16 to about 23 wt % solids, adjusting the pH of said solution to a pH of about 2 to about 12 and precipitating out said soluble components with one to five volumes of organic solvent to form a precipitate and a supernatant, and separately drying said precipitate and said supernatant;(h) adjusting the pH of said solution to a pH of about 2 to about 12, evaporating said solution to about 16 to about 23 wt % solids and precipitating out said soluble components with about one to five volumes of organic solvent to form a precipitate and a supernatant, and separately drying said precipitate and said supernatant; or(i) adjusting the pH of said solution to a pH of about 2 to about 5 to precipitate Hemicellulose A ...

Подробнее

Номер записи: 90

16-01-2014 дата публикации

Shelf-stable food products and methods of making same

Номер: US20140017383A1

Автор: Benoit Fuhrmann, François Colomban, Françoise Pratbernou, Jean-Francois Ba, Jean-Marc Philippe

Принадлежит: Gervais Danone SA

The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same.

Подробнее

Номер записи: 91

23-01-2014 дата публикации

Antimicrobial Composition

Номер: US20140023762A1

Автор: Ben Rudolf De Haan, Jacobus Stark, Nicole Liliane Dutreux

Принадлежит: DSM IP ASSETS BV

The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form.

Подробнее

Номер записи: 92

23-01-2014 дата публикации

Stabilization of dicarbonate diesters with protonic acids

Номер: US20140024850A1

Автор: Erasmus Vogl, Johannes Kaulen, Steffen Kahlert

Принадлежит: LANXESS DEUTSCHLAND GMBH

By using protonic acids, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and protonic acids are outstandingly suitable for preserving foods.

Подробнее

Номер записи: 93

30-01-2014 дата публикации

COMPOSITION AND METHOD FOR ORAL DELIVERY OF COBRA VENOM

Номер: US20140030354A1

Автор: Reid Paul F.

Принадлежит:

A composition of sterile cobra venom and a method for its oral administration to provide significant analgesic effects to a human and/or animal are disclosed. Such cobra venom compositions comprise a sterilized solution preserved by the addition of one or more suitable food-grade preservatives. The venom composition may be conveniently administered orally by means of a metered spray device. 1. An analgesic composition comprising a sterile cobra venom solution admixed with a food-grade preservative in a metered pump configured to deliver the composition as an oral spray or jet.2. The analgesic composition according to claim 1 , wherein the sterile cobra venom solution has been sterilized by filtration through a filter having a pore size of about 0.45 μm or less.3. The analgesic composition according to claim 1 , wherein the sterile cobra venom has been sterilized by prolonged low-heat treatment or by pasteurization.4. The analgesic composition according to claim 1 , wherein the sterile cobra venom solution has a final homeopathic formulation of 3X.5. The analgesic composition according to claim 4 , wherein the protein concentration of the sterile cobra venom solution is from about 0.035 mg/ml to about 0.35 mg/ml.6. The analgesic composition according to claim 1 , wherein the sterile cobra venom solution has a final homeopathic formulation of 4X.7. The analgesic composition according to claim 6 , wherein the protein concentration of the sterile cobra venom solution is from about 0.0035 mg/ml to about 0.035 mg/ml.8. The analgesic composition according to claim 1 , wherein the sterile cobra venom solution has a final homeopathic formulation of 5X.9. The analgesic composition according to claim 8 , wherein the protein concentration of the sterile cobra venom solution is from about 0.00035 mg/ml to about 0.0035 mg/ml.10. A method for the alleviating pain in a human and/or animal subject claim 8 , the method comprising orally administering a composition comprising a ...

Подробнее

Номер записи: 94

30-01-2014 дата публикации

Atmosphere Control Around Respiring Biological Materials

Номер: US20140030391A1

Автор: Angel Reyes, Raymond Clarke

Принадлежит: Apio Inc

Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time. The gas-permeable membrane can preferably take the form of either a “curtain” or “cartridge” and the R ratio of the membrane may be optimized by adjusting the differential pressure across the membrane.

Подробнее

Номер записи: 95

27-02-2014 дата публикации

SYSTEM AND METHOD OF CHILLING A FOOD PRODUCT PROXIMATE TO AND IN A FOOD PROCESSING DEVICE

Номер: US20140053697A1

Автор: Gasteyer, Hunek Balazs, III Theodore Hall, Lang Gary Dee, McCarty Steven Michael, Shah Paul Cyrus, Squires Bruce Michael

Принадлежит:

A system and method for chilling a food product in or proximate to a food processing device adapted to dice, slice, shred, chop, or cut the food product is disclosed. The disclosed system and method involves a two or three stage application of a liquid cryogen or carbon dioxide snow to cool the food product. The cooling stages include a first stage of cryogen application upstream of the entrance of the food processing device, a second stage of cryogen application or delivery into one or more zones within the food processing device, and a third stage of cryogen application to the region proximate to and downstream of the exit to the food processing device. 1. A method for hot dicing a food product in a dicer comprising the steps of:applying cryogen or carbon dioxide snow to an upstream conveyor just before the food product is placed on the upstream conveyor, the upstream conveyor disposed upstream of the dicer and adapted to transport the food product into the dicer;applying additional cryogen or carbon dioxide snow directly to the food product disposed on the upstream conveyor;dicing the food product within the dicer; andapplying yet additional cryogen or carbon dioxide snow to the diced food product after exiting the dicer.2. The method of further comprising the step of applying cryogen or carbon dioxide snow within the dicer to cool the food product in the dicer.3. The method of wherein the dicer includes one or more sets of cutting knives and further comprising the step of applying cryogen or carbon dioxide snow proximate the cutting knives to cool the food product as it is being diced.4. The method of wherein the dicer includes an exit chute and wherein the step of applying cryogen or carbon dioxide snow further comprises applying cryogen or carbon dioxide snow to the diced food product in or proximate to the exit chute.5. The method of wherein the dicer includes a press belt and further comprising the step of applying cryogen or carbon dioxide snow to the food ...

Подробнее

Номер записи: 96

06-03-2014 дата публикации

SYSTEM AND METHOD OF CHILLING A FOOD PRODUCT PROXIMATE TO AND IN A FOOD PROCESSING DEVICE

Номер: US20140060272A1

Автор: Gasteyer, Hunek Balazs, III Theodore Hall, Lang Gary Dee, McCarty Steven Michael, Shah Paul Cyrus, Squires Bruce Michael

Принадлежит:

A system and method for chilling a food product in or proximate to a food processing device adapted to dice, slice, shred, chop, or cut the food product is disclosed. The disclosed system and method involves a two or three stage application of a liquid cryogen or carbon dioxide snow to cool the food product. The cooling stages include a first stage of cryogen application upstream of the entrance of the food processing device, a second stage of cryogen application or delivery into one or more zones within the food processing device, and a third stage of cryogen application to the region proximate to and downstream of the exit to the food processing device. 1. A method for hot dicing a food product in a dicer comprising the steps of:applying cryogen or carbon dioxide snow to an upstream conveyor just before the food product is placed on the upstream conveyor, the upstream conveyor disposed upstream of the dicer and adapted to transport the food product into the dicer;applying additional cryogen or carbon dioxide snow directly to the food product disposed on the upstream conveyor,dicing the food product within the dicer; andapplying yet additional cryogen or carbon dioxide snow to the diced food product after exiting the dicer.2. The method of further comprising the step of applying cryogen or carbon dioxide snow within the dicer to cool the food product in the dicer.3. The method of wherein the dicer includes one or more sets of cutting knives and further comprising the step of applying cryogen or carbon dioxide snow proximate the cutting knives to cool the food product as it is being diced.4. The method of wherein the dicer includes an exit chute and wherein the step of applying cryogen or carbon dioxide snow further comprises applying cryogen or carbon dioxide snow to the diced food product in or proximate to the exit chute.5. The method of wherein the dicer includes a press belt and further comprising the step of applying cryogen or carbon dioxide snow to the food ...

Подробнее

Номер записи: 97

06-03-2014 дата публикации

Systems and methods for storing and transporting perishable foods

Номер: US20140065274A1

Автор: Laurence D. Bell

Принадлежит: Global Fresh Foods

Disclosed are methods for producing and maintaining a very low level of oxygen in a sealed container for maintaining a foodstuff. In one aspect, the method comprises (1) a first oxygen reduction step wherein the oxygen content in said container is reduced to no more than 20,000 ppm; (2) maintaining the foodstuff in the container such that the oxygen content in the foodstuff and the gaseous environment approaches equilibrium; and (3) a second oxygen reduction step wherein the oxygen content in said container is reduced to no more than 2000 ppm. Systems useful in the methods disclosed herein.

Подробнее

Номер записи: 98

13-03-2014 дата публикации

APPARATUS AND METHOD FOR FLUIDIZED BED TREATMENT OF MATERIALS

Номер: US20140069124A1

Автор: Chang Kin Hung Jeffrey, Lai Justin Sum Ming

Принадлежит:

Apparatus and method for treatment of a particulate material employs a conveyor belt for supporting the particulate material for transport and a source of gas for delivery through the conveyor belt to fluidize the particulate material. A gas distribution system is used for controlling the gas flow to create regions of greater and lesser fluidization. This approach avoids the use of mechanical agitation of the conveyor belt which improves efficiency and reliability. The apparatus and method fmd particular application in the handling of particulate foodstuffs in bulk when treatment such as freezing, heating, or blanching of individual food particles is required. 1. Apparatus for treatment of a particulate material comprising:a supporting surface for the particulate material for transport;a gas source for delivery of a gas through the supporting surface the particulate material; anda gas distribution system to fluidize the particulate material on the supporting surface for the particulate material to create regions of greater and lesser fluidization.2. Apparatus as claimed in in which the supporting surface for the particulate material is adapted to transport the particulate material in a flow having a substantially constant depth.3. Apparatus as claimed in in which the supporting surface for the particulate material for transport comprises a perforated conveyor belt.4. Apparatus as claimed in claim 1 , in which the gas source comprises at least one fan unit.5. Apparatus as claimed in claim 1 , in which the gas is cooled air for freezing the particulate material.6. Apparatus as claimed in claim 1 , in which the gas is steam for blanching the particulate material.7. Apparatus as claimed in in which the gas distribution system to deliver delivers a gas flow upwardly through the supporting surface for the particulate material claim 1 , the gas flow being distributed in zones of concentrated and dispersed gas flow to create the regions of greater and lesser fluidization ...

Подробнее

Номер записи: 99

27-03-2014 дата публикации

DEVICE FOR DIRECTLY REFRIGERATING THE SKEWER OF KEBAB MEAT ON THE ROTARY SPIT AFTER THE LATTER HAS STOPPED TURNING

Номер: US20140083131A1

Автор: Abad Isabelle, Costa-Solar Jacques

Принадлежит:

Device for refrigerating the skewer of kebab meat directly on the rotary spit, after the latter has stopped turning, and for limiting the exposure of the skewer of meat to the ambient air, to insects and to dust. The invention relates to a device that allows the skewer of meat to be kept in position on the rotary spit by diffusing coldness released by the layer of eutectic gel contained in the jacket and frozen to −° C. It consists of a set of éléments that form the kebab cover comprising, according to embodiment 1, a layer made up of a multitude of pockets containing eutectic gel () inserted in a jacket () positioned around a disc () and resting on the upper part of the skewer of meat. The jacket will therefore adopt a cylindrical shape hugging the skewer and will be closed at the top and the bottom by laces (). The jacket will be held vertically by magnetized male/female plastic fasteners (). Advantageously, according to embodiment 2, it consists of a layer made up of a multitude of pockets containing eutectic gel () and of a thermal reflector (), which are inserted in a jacket () that has slits () in its upper part, fitting into the crenulations of a disc (), the latter on its surface having holes or slots () and being held at the desired height by a square tube (), that forms an integral part of the disc, that is fixed over the spit skewer of the rotary spit using a screw or a knob (). The jacket () will therefore adopt a cylindrical shape hugging the skewer, and will be closed at the top and the bottom by fastening clips (), while still allowing air to circulate within the device. The device according to the invention is particularly intended for refrigerating foodstuffs that are sensitive to variations in température, specifically skewers of kebab meat, protecting the meat that is exposed when the rotary spit stops turning. 1. Device for the refrigeration of kebab meat while it is still on the rotary spit , once the latter has stopped turning comprising a set ...

Подробнее

Номер записи: 100