ПИЩЕВОЙ ПРОДУКТ, ИМЕЮЩИЙ ПОВЫШЕННОЕ СОДЕРЖАНИЕ ПОЛИФЕНОЛОВ КАКАО, СПОСОБ ЕГО ПРОИЗВОДСТВА И ДИЕТИЧЕСКАЯ ДОБАВКА

Изобретение относится к пищевой промышленности и касается производства пищевых продуктов, имеющих сохраненное или повышенное содержание полифенолов какао, и способа их производства. Способ сохранения полифенолов при переработке одного или более ингредиентов какао, содержащих полифенолы какао, включающий процианидины какао, в продукт содержит по крайней мере один углеводный ингредиент и/или по крайней мере один молочный ингредиент, а также полифенолсодержащий какао-ингредиент, выбранный из группы, состоящей из тертого какао, частично обезжиренных твердых веществ какао, полностью обезжиренных твердых веществ какао, какао-экстракта, синтетического процианидина какао или их смесей. В данном способе предусмотрены стадии предварительной обработки по крайней мере одного углеводного ингредиента, и/или по крайней мере одного углеводного ингредиента, и/или по крайней мере одного молочного ингредиента с одним или более предварительно обработанными ингредиентами. Ингредиенты выбраны из группы, состоящей ...

BACTERICIDE FOR FOODS AND FOOD PROCESSING MACHINES OR UTENSILS

Bactericide for foods and food processing machines or utensils

Previous techniques of sterilising foods and food processing machines or utensils suffer from a variety of disadvantages, such as causing a deterioration in the flavor or quality of the food. Such problems are now overcome by use of a bactericide comprising as active ingredients ethyl alcohol, and an organic acid or its salt and/or an inorganic acid or its salt. A food or a food processing machine or utensil can be sterilised by dissolving this bactericide in water, and contacting the resulting aqueous solution with the food or the food processing machine or utensil.

PROCEDURE FOR THE EXTRACTION OF POLYPHENOLI ANTIOXIDANTIEN FROM PUR-IN-CONTAINING PLANTS

PROCEDURE FOR THE TREATMENT OF FRUITS AND VEGETABLES BY DIPPING AND DEVICE FOR IT

BROAD SPECTRUM OF PREVENTION AND DISTANCE OF MIKROBIELLER CONTAMINATION OF FOOD BY QUATERNÄRE AMMONIUM COMPONENT

MIKROBIZIDE FORMULATION THE ESSENTIAL OILS OR THEIR DERIVATIVES CONTAINS

MULTILEVEL EDIBLE MOISTURE BARRIER FOR FOOD

PHENYLINDANE, PROCEDURE FOR THE PRODUCTION AND YOUR USE

Aqueous disinfectant/sterilizing agent for foods

Compositions for controlling microorganisms, comprising primary and secondary esters of polyglycerol in an effective ratio

Meat product packaging

HIGH MOISTURE FOOD PRESERVATION WITH 1,2-PROPANEDIOL

PROCESS FOR THE TREATMENT OF A FOODSTUFF

COMPOSITIONS FOR CONTROLLING MICROORGANISMS, COMPRISING PRIMARY AND SECONDARY ESTERS OF POLYGLYCEROL IN AN EFFECTIVE RATIO

The invention relates to compositions for controlling microorganisms, comprising primary and secondary esters of polyglycerol in an effective ratio of from 8:1 to 25:1.

FRESHNESS-KEEPING DEVICE

Two sheets of film element (4) are used to sandwich an adsorbing body (2) vertically to bond the two film elements (4) to the upper and lower surfaces of the adsorbing body (2). Skirt sections (4A) extending sidewise from the adsorbing body (2) are formed at the outer edge sides of respective film elements (4) to form vaporizing openings (8) between respective skirt sections (4A). A freshness preserving liquid impregnated in the adsorbing body (2) is gradually vaporized from the respective side surfaces (2A) of the adsorbing body (2) to the outside via the vaporizing openings (8), whereby it is possible to prevent the adsorbing body (2) of the freshness preserving gadget (1) from directly touching foods and preserve the freshness of foods constantly over an extended period.

COMPOSITIONS AND METHODS FOR INHIBITING BROWNING IN FOODS

Compositions which can prevent oxidation darkening of foods and beverages an d methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are de- scribed.

Verfahren zur Konservierung von flüssigen Nahrungsmitteln

Procédé de conservation de produits alimentaires à haute teneur en humidité

Procédé de fabrication d'un produit alimentaire composé de pomme de terre cuite et déshydratée

ПОДДЕРЖИВАЮЩЕЕ СВЕЖЕСТЬ УСТРОЙСТВО

Адсорбент (2) охвачен двумя пленками (4) с верхней и нижней сторон; две пленки (4) соединены с верхней и нижней поверхностями адсорбента (2). Юбочный участок (4А), продолжающийся в боковом направлении адсорбента (2), образован в наружной периферии каждой из пленок (4), а между юбочными участками (4А) образованы отверстия (8) диспергирования. Поддерживающая свежесть жидкость, импрегнированная в адсорбенте (2), постепенно распространяется наружу от каждого бокового участка (2А) адсорбента (2) через отверстие (8) диспергирования, при этом предотвращен непосредственный контакт адсорбента (2) в поддерживающем свежесть устройстве (1) с пищевым продуктом, и свежесть пищевого продукта может стабильно поддерживаться в течение длительного времени. Международная заявка была опубликована вместе с отчетом о международном поиске.

Process of sugar production and use of antibiotic type polyester of ionophore

ПОДДЕРЖИВАЮЩЕЕ СВЕЖЕСТЬ УСТРОЙСТВО

... 1. Устройство для поддержания свежести пищевого продукта или другого материала, подлежащего хранению, содержащее адсорбент, пропитанный летучей поддерживающей свежесть жидкостью, и пленочное покрытие, выполненное из материала с низкой проницаемостью для паров поддерживающей свежесть жидкости и имеющее размеры, превышающие размеры адсорбента, чтобы покрыть адсорбент снаружи, при этом покрытие имеет юбочный участок, продолжающийся в боковом направлении адсорбента, и в юбочном участке образовано отверстие, позволяющее постепенное распространение поддерживающей свежесть жидкости наружу из адсорбента. 2. Устройство по п.1, в котором в пленочном покрытии, протяженность L юбочного участка, продолжающегося в боковом направлении адсорбента, превышает толщину T адсорбента (L>T). 3. Устройство по п.1, в котором покрытие содержит одну или две пленки, выполненные из материала, имеющего низкую проницаемость, причем каждая имеет размеры, превышающие размеры адсорбента, и имеет наружную периферию в виде ...

Environmentally friendly preservative and preservation method used for food

Biological source food preservative material composition, biological source food preservative and preparation method thereof

LIQUID BACTERICIDAL PRODUCT CONTAINING ETHANOL AND Of an ORGANIC ACID OR MINERAL OR a SALT OF THIS ACID, AND PROCEEDED OF STERILIZATION WITH THIS PRODUCT

Food compositions containing of sugar and the aqueous liquids

A method for protecting from oxidation and rancidity potato mashed potatoes dehydrated

Préparations éthanoliques pour la conservation d'aliments

L'invention concerne des préparations éthanoliques pour la conservation d'aliments, douées d'une activité antiseptique améliorée, notamment contre les levures. Les préparations éthanoliques contiennent une polylysine, de préférence la epsilon-polylysine, ajoutée à de l'éthanol anhydre ou à de l'éthanol aqueux ayant une concentration en éthanol de 30 % en poids ou davantage, la polylysine pouvant, dans ce dernier cas, être sous forme d'un sel organique ou minéral. Applications à l'industrie alimentaire.

PRODUIT BACTERICIDE LIQUIDE A BASE D'ETHANOL ET D'UN ACIDE ORGANIQUE OU MINERAL OU D'UN SEL DE CET ACIDE, ET PROCEDE DE STERILISATION AVEC CE PRODUIT

PRODUIT BACTERICIDE LIQUIDE POUR ALIMENTS ET MACHINES OU USTENSILES POUR LE TRAITEMENT ET LA TRANSFORMATION D'ALIMENTS. CE BACTERICIDE COMPREND COMME INGREDIENTS ACTIFS UNE ASSOCIATION D'ETHANOL AVEC UN ACIDE ORGANIQUE OU UN SEL DE CET ACIDE ETOU UN ACIDE MINERAL OU UN SEL DE CET ACIDE. IL PERMET UNE EXCELLENTE STERILISATION A DES CONCENTRATIONS BEAUCOUP PLUS FAIBLES QU'AVEC LES CONSTITUANTS DU MELANGE EMPLOYES SEPAREMENT, EVITANT AINSI LES ALTERATIONS DU GOUT ET DE L'ODEUR DES ALIMENTS TRAITES.

A broiled dish of sliced rice cake room temperature possible long-term preservation processed way

본 발명은 상온에서 장기 보존이 가능한 떡볶이 떡의 가공방법에 관한 것이며 떡볶이 떡에 미생물 증식을 억제시켜서 6개월 이상 장기 보존하고 조리시에는 떡볶이 떡의 제조 초기상태와 같이 쫀득하고 말랑한 식감을 유지할 수 있도록 함에 목적이 있다. 본 발명은 통상적인 제조공정을 수행하면서 떡볶이 떡의 냉각공정을 종료한 다음 습도85% 온도10℃에서 5시간을 1차 건조하고, 1차 건조된 떡볶이 떡은 습도85% 온도25℃에서 5시간을 2차 건조시켜서 떡볶이 떡은 PH는 3.8~4가 되고, 수분함량은 37~40%가 되게 한 건조공정을 추가한 것이다. 상기와 같은 본 발명은 2차례의 건조공정을 통하여 떡볶이 떡에 산도(PH 3.8~4)와 수분함량(37~40%)을 유지시키면 6개월 이상 장기 보존할 수 있고, 장기 보존된 떡볶이 떡은 조리하게 되면 떡볶이 떡의 제조 초기와 같이 쫀득하고 말랑한 식감을 유지할 수 있는 이점이 있다. The present invention relates to a processing method of tteokbokki rice cake that can be stored for a long time at room temperature, and to inhibit microbial growth in tteokbokki rice cake for 6 months or longer, and when cooked to maintain a crisp and soft texture as the initial state of manufacturing tteokbokki rice cake The purpose is to. The present invention finishes the cooling process of the tteokbokki rice cake while performing a conventional manufacturing process and then primarily dried for 5 hours at a humidity of 85% temperature 10 ℃, the first dried tteokbokki rice cake at a humidity 85% temperature 25 ℃ 5 hours After drying the tteokbokki tteokbokki the pH is 3.8 ~ 4, the moisture content is 37 ~ 40% to add a drying process. The present invention as described above can be preserved for more than six months if the acidity (PH 3.8 ~ 4) and water content (37 ~ 40%) in the Tteokbokki rice cake through two drying processes, the long-term preserved tteokbokki rice cake is When cooked, there is an advantage of maintaining a crisp and soft texture as in the early stage of manufacturing tteokbokki.

Functional emulsion composition for surface coating of rice cake and process for producing the same

SKIN PREPARATION COMPOSITION FOR EXTERNAL USE

A preparation composition for external use on the skin which contains a diol compound represented by the general formula (I), (II), (III), or (IV) or a derivative of the compound. (In the formula (II), R represents benzyl or phenyl.) © KIPO & WIPO 2007 ...

항균 조성물

... 조성물은 푸니카 추출물 및 라미아세아에 추출물을 포함하고, 대부분의 휘발성 오일 성분은 라미아세아에 추출물로부터 제거된다. 신선/미가공 및 가공 육류, 어류 또는 가금류(이들로 제한되지는 않음)를 포함하는 식품 및 조성물을 적용하는 방법이 또한 제공된다.

METHOD FOR PRESERVING FOOD PRODUCTS BY INACTIVATING MICROORGANISMS IN FOOD BY INTRODUCING EDIBLE PHENOLIC COMPOUND IN FOOD AND SUBJECTING HIGH PRESSURE CONDITIONS

PURPOSE: A method of enhancing the shelf life stability and quality of food without impairing the food matrix and/or nutrient content by inactivating microorganisms in a food product by introducing an edible phenolic compound in the food product and then subjecting high pressure conditions is provided. The method inactivates undesirable microorganisms in the food product and is synergistically greater than any additive effect that can be expected from the individual treatments. CONSTITUTION: The food treatment method for inactivating microorganisms capable of being present in food contains: treating food with a composition containing an edible phenolic compound; and applying the pressure of more than 300MPa to the treated food. The composition additionally contains lantibiotics selected from the group consisting of nisin, subtilin Pep5, epidermin, gallidermin, cinnamycin, duramycin, ancovenin and a mixture thereof. The edible phenolic compound is alkyl-substituted hydroquinone or tert-butylhydroquinone ...

Multilayer edible moisture barrier for food products.

CINNAMYL PHENOLS USEFUL AS ANTIMICROBIAL AGENTS

Compositions including reduced malto-oligosaccharide preserving agents, and methods for preserving a material

Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

Use of polyether ionophore antibiotics to control bacterial growth in sugar production

PCT No. PCT/FR93/01089 Sec. 371 Date May 5, 1995 Sec. 102(e) Date May 5, 1995 PCT Filed Nov. 4, 1993 PCT Pub. No. WO94/10862 PCT Pub. Date May 26, 1994Method for producing sugar, characterized in that a polyether ionophore antibiotic is used to suppress gram positive bacteria growth during the process.

Antiodor, antimicrobial and preservative compositions and methods of using same

Therapeutic treatment as well as prophylactic measures are provided by topical application of compositions containing an aryl 2-acetoxyethanoic acid to eradicate or prevent the development of axillary foul odor, foot malodor and other body odors, e.g. scalp, and skin, nail and follicular infections caused by microorganisms. The compositions are antimicrobial against several organisms that infect the skin and are specifically effective against P. acnes. The compositions are therapeutically effective against folliculitis and perifolliculitis and are useful for other skin lesions, nail and mucosal infections such as impetigo, seborrheic dermatitis, erythrasma and trichomycosis axillaris, associated with or caused by microorganisms. The therapeutic effect of the composition may be synergized or amplified by incorporating a cosmetic or dermatologic agent into the formulation for topical treatment of cosmetic and dermatologic indications. The compositions are also useful as preservatives in food ...

Deterioration preventive agent

A deterioration preventive agent, a food-deterioration preventive agent, a deterioration preventive agent for fragrance-containing products, and a deterioration preventive agent for perfumes such as flavors and fragrances, each of which contains a sterol as the active ingredient are disclosed. The deterioration preventive agent of the present invention provides excellent quality retention effects on foods and fragrance-containing products and also is gentle to the environment and people.

Functional Nutritious Rice and Production Method Thereof

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

COMPOSITIONS INCLUDING REDUCED MALTO-OLIGNOSACCHARIDE PRESERVING AGENTS

Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

AEROSOL COMPOSITION FOR FOOD AND SPRAY FOR FOOD

PROBLEM TO BE SOLVED: To obtain an aerosol composition for food to be sprayed and applied to machines to be used for mass production and mass treatment of the food in a cooked rice business world and a meat business world so as to obtain improvements in the workability of the industrial production and the storable duration of the food. SOLUTION: The aerosol composition for food is obtained by mixing with liquid edible oil and fat 0.5-15 pts.mass of a polyglyceryl fatty acid ester and/or lecithin, 5-300 pts.mass of ethyl alcohol and 0.005-10 pts.mass of an antibacterial substance. COPYRIGHT: (C)2005,JPO&NCIPI ...

ANTISEPTIC BACTERICIDE, AND COSMETIC, MEDICINE AND FOOD COMPOUNDED THEREWITH

PROBLEM TO BE SOLVED: To obtain an antiseptic bactericide improved in the antibacterial power of 1,2-octanediol by compounding 1,2-octanediol with tea tree oil, and provide cosmetics, medicines and foods compounded with the antiseptic bactericide. SOLUTION: The antiseptic bactericide contains a 5-10C alkanediol and the tea tree oil as active components. The cosmetics, medicines and foods are compounded with the antiseptic bactericide. The 1,2-alkanediol is preferably 1,2-hexanediol or 1,2-octanediol, especially preferably 1,2-octanediol. COPYRIGHT: (C)2005,JPO&NCIPI ...

СПОСОБ ОБРАБОТКИ ПИЩЕВОГО ПРОДУКТА И ОБРАБОТАННЫЙ ПИЩЕВОЙ ПРОДУКТ

Изобретение относится к пищевой промышленности. Способ обработки пищевого продукта предусматривает обработку продукта содержащим нанофибрилированный полисахарид раствором, по меньшей мере, на одной стадии. При этом срок хранения пищевого продукта увеличивается. Изобретение позволяет увеличить срок хранения продукта, снизить деградацию пищевого продукта при хранении, не используя агрессивные химические вещества. 2 н. и 24 з.п. ф-лы, 2 пр.

Preservative compounds,compositions and methods of making and using the same

BROAD SPECTRUM PREVENTION AND DISTANCE OF MIKROBIELLER FOOD IMPURITIES BY QUARTÄRE AMMONIUM CONNECTIONS

FRESHNESS OF RETAINING ARTICLES

VERFAHREN ZUR HERSTELLUNG EINES FUTTERMITTELS

PROCEDURE AND DEVICE FOR PACKING IN A CHANGED ATMOSPHERE OF FOOD IN PARTICULAR BAKING GOODS AND FRUITS

Procedure for the preservation of liquid food

PROCEDURE FOR THE TREATMENT OF A FOOD

Multilayer edible moisture barrier for food products

Methods for using water-stabilized organosilanes

Method for treating a food product and a treated food product

MULTILAYER EDIBLE MOISTURE BARRIER FOR FOOD PRODUCTS

An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.

SOYBEAN-BASED FIBROUS FOOD MATERIAL HAVING IMPROVED PRESERVABILITY AND TEXTURE

LIQUID BACTERICIDE FOR FOODS AND FOOD PROCESSING MACHINES OR UTENSILS, AND BACTERICIDAL METHOD USING SAID BACTERICIDE

The invention is an effective and safe liquid bactericide for foods and food processing machines, which comprises as active ingredients ethyl alcohol, an organic acid or its salt and/or an inorganic acid or its salt. The sterilization is carried out by dissolving the active ingredients in water and contacting the food or food processing machine to be sterilised with the result-ing aqueous solution.

STABILISATION OF FATS AND OILS

COMPOSITIONS INCLUDING REDUCED MALTO-OLIGOSACCHARIDE PRESERVING AGENTS, AND METHODS FOR PRESERVING A MATERIAL

... ▓▓▓Disclosed is a composition that includes a material that is susceptible to ▓degradation and a preserving agent in an amount effective to preserve the ▓material comprising one or more reduced malto-oligosaccharide species. The ▓preserving agent can include a single reduced malto-oligosaccharide species or ▓a plurality of such species. Further disclosed is a method of preserving a ▓material. The method generally includes contacting the material with a ▓preserving agent containing a preserving effective amount of one or more ▓reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and ▓the like containing the chemically reactive material(s) and a preserving ▓effective amount of one or more reduced malto-oligosaccharide species may be ▓prepared.▓ ...

METHOD FOR REDUCING CONTAMINATIVE LIVE BACTERIA IN XANTHAN GUM

A method for reducing the number of contaminative live bacteria in xanthan gum which comprises the step of washing a mixture of 100 parts by weight of water-containing isopropanol having an isopropanol concentration of 50 to 100% b y weight and 1 to 100 parts by weight of the xanthan gum under heating conditions.

METHOD, COMPOSITION AND DEVICE FOR THE TREATMENT OF RAW MATERIALS, PRODUCTS AND PRODUCTION MEANS, IN PARTICULAR IN THE FOODSTUFF INDUSTRY

... 2118696 9304595 PCTABS00020 A mixture of hydrogen peroxide and glycerol has been found to be a particularly effective composition as a preserving additive for raw materials, in particular foodstuffs. An organic acid, such as valeric acid, can be added to the mixture as stabiliser. By atomising the mixture, in combination with gentle shaking of the product to be treated in a device provided with means suitable for this purpose, an efficient treatment is effected with relatively low consumption of the preserving mixture. The shelf life of the products treated can be further increased by drying the surface thereof using sterile air.

METHOD, COMPOSITION AND DEVICE FOR THE TREATMENT OF RAW MATERIALS, PRODUCTS AND PRODUCTION MEANS, IN PARTICULAR IN THE FOODSTUFF INDUSTRY

A mixture of hydrogen peroxide and glycerol has been found to be a particularly effective composition as a preserving additive for raw materials, in particular foodstuffs. An organic acid, such as valeri c acid, can be added to the mixture as stabiliser. By atomising the mixture, in combination with gentle shaking of the product to be treated in, a device provided with means suitable for this purpose, an efficient treatment is effected with relatively low consumption of the preserving mixture. The shelf life of the products treated can be further increased by drying the surface thereof using sterile air.

METHODS FOR PRESERVATION OF FOOD PRODUCTS

Normal temperature refreshing oat dough and processing method thereof

Sesame paste and preparation method thereof

A food emulsified water retaining agent and its preparation method and application

本发明涉及食品技术领域，公开了一种食品乳化保水剂及其制备方法和应用。本发明所述食品乳化保水剂包括玉米油、甘油、磷脂和酪蛋白酸钠。本发明选择玉米油、甘油、磷脂和酪蛋白酸钠四种适宜原料制备成一种乳化保水效果优于现有保水产品的全新食品乳化保水剂，尤其适合于面制品的保水中，改善了速冻食品在生产加工、运输、储存、中转和销售过程中的失水问题。

Preparation method and application of bacteriostatic agent containing bovine to essential oil and resveratrol

Preparation method of high-stability soybean phospholipid oral liquid

The invention discloses a preparation method of high-stability soybean phospholipid oral liquid, which comprises the following steps: embedding soybean phospholipid, homogenizing at high pressure to prepare embedded soybean phospholipid particles, and compounding with an antioxidant and a sweetening agent to prepare an oral liquid product. Through the embedding process, the shelf life of the prepared soybean phospholipid oral liquid is obviously prolonged. Through 6-month investigation of an acceleration test (37 +/-2 DEG C, relative humidity 75 +/-5%), the product is good in stability, the content of symbolic components is stable, and the taste of the product is not obviously changed. The method is simple in process, simple and convenient to operate and high in feasibility, can improve the stability of the soybean phospholipid as an oral liquid product, and has a wide application prospect.

PROCESS OF PROTECTION OF ACTIVE INGREDIENTS USING GLYCEROL

Inhibitors of oxidation, peroxidation and polymerization

Polyethers Use of the ionophore antibiotics in industrial processes for producing extraction or sugar-containing products

Method for producing sugar, characterized in that a ionophoretic polyether antibiotic is used to control or suppress Gram positive bacteria during the process.

GERMICIDAL USE OF 2,3,3?TRI?IODOALLYLALCOHOL

PROCESS FOR PRODUCING PURE TERTBUTYLATED HYDROXYANISOLES

Sterilisation of liq. compsns. esp. foodstuff or cosmetics

DETERIORATION PREVENTIVE AGENT

A deterioration preventive agent, a food-deterioration preventive agent, a deterioration preventive agent for fragrance-containing products, and a deterioration preventive agent for perfumes such as flavors and fragrances, each of which contains a sterol as the active ingredient are disclosed. The deterioration preventive agent of the present invention provides excellent quality retention effects on foods and fragrance-containing products and also is gentle to the environment and people. © KIPO & WIPO 2007 ...

METHOD OF PRESERVING FOOD PRODUCTS WITH HIGH HUMIDITY [...]

Produtos alimentìcios que têm teor melhorado de polifenol de cacau e processos para a produção dos mesmos

PROCEDURE TO INCORPORATE ANTIOXIDANTS TO NUTRITIONAL VEGETAL MATERIALS AND THE NUTRITIONAL VEGETAL MATERIALS CONTAIN THAT IT

PROCEDURE OF STERILIZATION OF PACKING MATERIAL FOR THE ASEPTIC PACKAGING OF FRUIT JUICES AND CAME

NOVEL USE OF SUBSTITUTED CHROMAN-6-OLS

The present invention is directed towards the use of substituted chroman-6- ols of formula (I) wherein R1 and R2 are independently from each other H or C1-11-alkyl or (CH2)n─OH with n being an integer from 1 to 4, or R1 and R2 represent together a keto group, 10 A is CHR3 or C(=O), and wherein R3, R4 and R6 are independently from each other H or C1-4-alkyl, and wherein R5 is H or OH or C1-4-alkyl or C1-4-alkoxy, as antioxidants, especially in feed such as pet food and feed ingredients such as fish meal, insect meal and poultry meal, as well as PUFA-containing oil such as marine oil, microbial oil, fungal oil, algal oil and PUFA-containing plant oil. The present invention is further directed towards feed ingredients and feed for insects, aquatic and terrestrial animals comprising such substituted chroman-6-ols of formula (I).

METHOD FOR AND DEVICE FOR CONTROL OF MICROBES IN FOOD MATERIALS BY MEANS OF VACUUM AND RESONANT ULTRASOUND TREATMENT

Provided is a method of controlling microbes in food materials, with which it is possible to efficiently control pathogenic microbes that cause food poisoning and bacterial groups that cause deterioration in the quality of food materials such as chicken meat. Specifically provided is a method of controlling microbes in food materials, comprising a step in which food materials that have been immersed in a bactericidal solution are repeatedly subjected to negative pressure and atmospheric pressure, and/or a step in which food materials are subjected to resonant ultrasound treatment.

SALTED INTERMEDIATE-MOISTURE FOOD PRODUCT PRESERVED AT ROOM TEMPERATURE

The invention concerns a salted intermediate-moisture food product. The invention relates to a packaged food product designed to be preserved for at least four months at room temperature. It comprises a salted intermediate-moisture food product, formed by mixing and cooking a base pastry consisting of flour, eggs, fats and water, and a sealed package with moisture-proof properties. The base pastry composition contains at least 5 % of polyols, the sealed package is formed with a film oxygen permeable at room temperature less than 12 cm3/m2.d, and the sealed package contains an oxygen-absorbing material. The polyols comprise include glycerol and sorbitol, in an amount of more than 6 %. The base pastry may be cooked when the product is being conditioned prior to packaging. The invention is applicable to marketing salted shelf-stable intermediate-moisture food products.

METHOD FOR EXTRACTING PHENOLIC COMPOUNDS FROM OLIVE FRUIT WATER AND PREPARATION OF AN EXTRACT TITRATED WITH OLIVE AND GRAPE POLYPHENOLS

The present invention relates to a method for extracting phenolic compounds with low molecular weights from olive fruit water; the invention also relates to compositions enriched with phenolic compounds including at least 40% of dry matter, said dry matter consisting of at least 30% hydroxytyrosol; the invention also relates to a method for drying said compositions by spraying using grape polyphenol extracts as a drying medium as well as to powders titrated with phenolic compounds of olives and grapes obtained after drying.

Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

THYMOHYDROQUINONE BASED SYSTEM FOR HUMAN AND PET FOOD AND RELATED METHODS

The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.

Microbiocidal formulation comprising essentials oils or their derivatives

The present invention deals with a microbiocidal aqueous formulation comprising: (i) an effective amount of at least one essential oil component, or derivatives thereof, said derivatives thereof obtained by exposure to light or by oxidation, or mixtures thereof; and (ii) at least one additional stabilizer selected from the group consisting of ethanol in an amount of from 10% to about 50%, an emulsifier, an antioxidant, or an encapsulating agent. The invention is further directed to a method for inhibiting microbial development using said microbiocidal aqueous formulation.

PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY

The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

METHOD AND APPARATUS FOR IMMERSION TREATMENT OF FRUITS AND VEGETABLES

METHOD OF SUSTAINING AROMA AND USE THEREOF

The first object of the present invention is to provide a method for preparing an aroma-retaining material, which enables to increase the adsorbed aroma amount, retain the aroma for a long period of time, and impart stability. The second object of the present invention is to provide an aroma-retaining material, which can retain aroma for a long period of time and has satisfactory stability. The third object of the present invention is to provide a composition comprising the aroma-retaining material. The forth object of the present invention is to provide an aroma-retaining agent, which enables to stabilize an aromatic substance. The fifth object of the present invention is to provide a retained-releasing bactericide comprising the aroma-retaining material. The present invention solves the above objects by providing a method for retaining an aroma in such a manner of mixing an aromatic substance and a cyclic tetrasaccharide or the mixture of cyclic tetrasaccharide and its saccharide derivative ...

ANTIMICROBIAL AGENT

PROBLEM TO BE SOLVED: To obtain an antimicrobial agent exhibiting excellent antimicrobial activities against a wide range of microbes and safe to a human body. SOLUTION: This antimicrobial agent comprises a glycerol derivative represented by formula (1) (wherein, R is benzyl group or phenyl group). COPYRIGHT: (C)2005,JPO&NCIPI ...

FOOD FUNGICIDE

PROBLEM TO BE SOLVED: To provide a food fungicide having excellent mildew-proof effect for processed food from a powder material, such as bread and cake, by adding it when producing food, and enabling food production without spoiling the flavor and appearance of food. SOLUTION: This food fungicide contains a W/O type emulsified product containing edible oil and fat, ethanol, and an emulsifier. The emulsified product contains ethanol at a ratio of preferably 1-50 mass%. When producing bread, for instance, the food fungicide is added so as to bring the ethanol ratio to 0.5-5.0 pts.mass based on 100 pts.mass of wheat flour. COPYRIGHT: (C)2011,JPO&INPIT ...

MILDEW-PROOF STORAGE OF FOODSTUFF USING SEALING BAG

PURPOSE: To enable ready handling and long term storage without growth of mildew by attaching a flat cylinder-shaped valve unit equipped with a lami-zipper and capable of opening and closing to a sealing bag made of a low air-permeation synthetic resin film. CONSTITUTION: A valve unit 1 is composed of a flat cylinder-shaped body made of a synthetic resin film the inner surface of which has a property capable of mutual blocking and has a structure capable of opening and closing by a lami-zipper 2 and the upper end 6 and the lower end 5 thereof are open. As the body 3 of a sealing bag, a pair of polyethylene film in which one side is coated with polyvinylidene chloride are used and the polyethylene films are placed on top of the other (polyvinylidene chloride coated surface is towards the outside). The flat cylinder-shaped sealing bag is inserted into a desired position of the upper part of the sealing bag and heat sealing is carried out between the inner surfaces of the upper side of the ...

Metal-Complexing Aroma Compounds For Use In Aroma Stabilization

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.

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

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 ...

Methods Of Preservation

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- ...

ANTIMICROBIAL ANTIBACTERIAL AND SPORE GERMINATION INHIBITING ACTIVITY FROM AN AVOCADO EXTRACT ENRICHED IN BIOACTIVE COMPOUNDS

The present disclosure relates to extracts from sp. (avocado) enriched in bioactive compounds which can be used as antimicrobial, antibacterial or spore germination inhibiting agents, the process for obtaining the extracts, acetogenins and isolated molecules and methods for using the extracts enriched in bioactive compounds for providing antimicrobial, antibacterial or spore germination inhibiting effect. 117-. (canceled)22. The method of claim 18 , wherein the product is a food product.23. The method of claim 22 , wherein the food product is selected from the group consisting of fish claim 22 , crustaceans claim 22 , fish substitutes claim 22 , crustacean substitutes claim 22 , meat claim 22 , meat substitutes claim 22 , poultry products claim 22 , vegetables claim 22 , greens claim 22 , sauces claim 22 , emulsions claim 22 , beverages claim 22 , juices claim 22 , wines claim 22 , beers claim 22 , dairy products claim 22 , egg-based products claim 22 , jams claim 22 , jellies claim 22 , grain-based products claim 22 , baked goods claim 22 , confectionary products claim 22 , and combinations thereof.24. The method of claim 22 , wherein the food product is a refrigerated food product.25. The method of claim 18 , wherein the product is a personal care product.26. The method of claim 25 , wherein the personal care product is selected from the group consisting of creams claim 25 , gels claim 25 , powders claim 25 , lotions claim 25 , sunscreens claim 25 , lipstick claim 25 , body wash claim 25 , herbal extracts claim 25 , formulations that support the growth of bacteria claim 25 , and combinations thereof.27. The method of claim 18 , wherein the product is a surface to be treated.28. The method of claim 27 , wherein the surface to be treated is selected from the group consisting of counter tops claim 27 , doors claim 27 , windows claim 27 , handles claim 27 , surgical equipment claim 27 , medical tools claim 27 , contact surfaces that can contaminate humans or animals ...

PERFORMIC ACID ON-SITE GENERATOR AND FORMULATOR

Methods of generating performic acid by contacting aqueous oxidizing agent and aqueous formic acid source in liquid phase are disclosed. A system and apparatus for the in situ production of the performic acid chemistries is further disclosed. In particular, a continuous flow reactor is provided to generate performic acid at variable rates. Methods of employing the oxidizing biocide for various disinfection applications are also disclosed. 1. An adjustable biocide generator system for on-site performic acid forming composition generation comprising:an apparatus comprising at least one inlet, a length of pipe, a heating device, and an outlet for dosing a performic acid forming composition from said length of pipe;wherein said inlet(s) are in fluid connection with said length of pipe and supply reagents to produce said performic acid forming composition in said length of pipe;wherein said reagents comprise a formic acid source and an oxidizing agent; andwherein said length of pipe is in fluid connection with said outlet to dispense said performic acid forming composition.2. The system according to claim 1 , wherein said performic acid forming composition is anindividual or mixed performic acid forming composition according to a user-or system-inputted selection, and wherein the mixed performic acid forming composition comprises performic acid and an additional C1-C22 percarboxylic acid.3. The system according to claim 1 , wherein the formic acid source is formic acid claim 1 , and wherein said oxidizing agent is 1-50% w/v hydrogen peroxide.4. The system according to claim 1 , wherein the reagents do not include a chelating agent claim 1 ,stabilizing agent and/or chemical catalyst.5. The system according to claim 1 , wherein the reagents further comprise a corrosion inhibitor and/or an additional biocide selected from the group consisting of gluteraldehyde claim 1 , THPS claim 1 , a quaternary amine claim 1 , and TTPC.6. The system according to claim 1 , further ...

ANTIMICROBIAL COMPOSITIONS AND USES THEREOF

The present invention relates to an antimicrobial composition having activity against Gram-positive and Gram-negative bacteria. The composition is a) a composition comprising at least two organic acids selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid; b) a composition comprising at least two bacteriocin selected from the group consisting of pediocin, Nisin and reuterin; c) a composition comprising pediocin and at least two organic acids selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid; or d) a composition comprising reuterin and at least one organic acid selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid. The present invention also relates to the use of said compositions for sanitizing and/or disinfecting surfaces and method thereof. 1. An antimicrobial composition which is:a composition comprising pediocin, lactic acid and citric acid, wherein the pediocin, the citric acid and the lactic acid are present in synergistic amounts;a composition comprising reuterin, lactic acid and citric acid, wherein the reuterin, the citric acid and the lactic acid are present in synergistic amounts; ora composition comprising pediocin and reuterin, wherein the pediocin and the reuterin are present in synergistic amounts.210-. (canceled)11. The antimicrobial composition of claim 1 , wherein the antimicrobial composition has an antimicrobial activity against Gram-positive and Gram-negative bacteria.12Enterococcus faecium, Staphylococcus aureus, Listeria monocytogenesCorynebacterium, StreptococcusStreptococcus agalactiae, StreptococcusClostridium difficile.. The antimicrobial composition of claim 11 , wherein the Gram-positive bacteria is Scott 3 claim 11 , M3 claim 11 , sp claim 11 , or13Aeromonas, Escherichia coli, Escheria coli, Pseudomonas fluorescens, Serratia marcescens, SalmonellaPseudomonas aeroginosa, Pseudomonas euroginosa, Erwinia, Yersinia ...

ANTIOXIDANT EXTRACT FROM BROWN MACROALGAE AND METHOD FOR OBTAINING SAME

The invention relates to a method for obtaining antioxidant extracts from macroalgae using ultrasound-assisted continuous aqueous extraction. The process can be performed using fresh alga or dry alga, after resuspending same in water. A suspension of alga in water is prepared with a solid concentration of between 10 and 30%. The mixture is fed to an ultrasonic disruption system. The extract is filtered and lyophilized, obtaining total polyphenol concentrations of 62.4 mg eq. of phloroglucinol/g of lyophilisate with and 44 mg eq. of phloroglucinol/g of lyophilisate with The extract can be used as an ingredient in cosmetic and food formulations. 1. A composition comprising an aqueous antioxidant extract of at least one species of brown macroalgae , a lyophilized derivative of said aqueous antioxidant extract , or a mixture thereof , wherein:{'sup': '3', 'said aqueous antioxidant extract being obtained by extraction of tissue from at least one species of brown macroalgae, wherein said tissue has been subjected to a cell disruption process by continuously applying ultrasound with a power density of between 3 and 13 W/cm;'} a) a carbohydrate content between 33 and 156 mg of glucose/g of extract once lyophilized;', 'b) a fucoidan content, said fucoidans expressed as total sulfates after digesting the sample, between 44 and 118 mg of sulfates/g once lyophilized;', 'c) a phlorotannin content, said phlorotannins expressed as phloroglucinol, between 12 and 62.4 mg equivalents of phloroglucinol/g once lyophilized; and', 'd) an alginate content between 10 and 55 mg equivalents of glucuronic acid/g once lyophilized., 'said aqueous antioxidant extract having2. A composition according to claim 1 , wherein said composition has a maximum absorbance in the ultraviolet region between 260-280 nm.3. A composition according to claim 1 , wherein said composition has an inhibitory capacity of DPPH radical with an ECvalue of 17.7 to 23.7 mg of extract/ml.4Bifurcaria bifurcata, Ascophyllum ...

PREPARATION OF A DRY BIOMASS EXTRACT RICH IN POLYPHENOLS

The present invention concerns a process for preparing a polyphenol-rich extract of dry plant biomass, in particular parts of vines, the extract obtained and its use for antifungal applications, in particular for the prevention and treatment of fungal infections on fruits and plants after harvest, but also for applications related to its antibacterial and antioxidant properties. 1. Process for preparing a polyphenol-rich extract of dry plant biomass comprising (a) a step of extracting the dry biomass by bringing it into contact with an aqueous solvent and (b) a step of recovering the polyphenol-enriched aqueous phase , wherein in the extraction step (a) , the plant biomass/aqueous solvent mixture is treated simultaneously or sequentially by(i) electromagnetic waves with frequencies ranging from 915 MHz to 28 GHz, and(ii) stirring of the mixture, and/or(iii) pressure of 5,000 to 95,000 Pa (50 to 950 mbar).2. Process according to claim 1 , wherein the aqueous solvent is water or an ethanol/water mixture comprising from 10 to 70 vol. % ethanol.3. Process according to claim 2 , wherein the aqueous solvent is an ethanol/water mixture comprising from 30 to 50% ethanol.4. Process according to wherein the mass ratio of dry plant biomass to aqueous solvent is from 1/5 to 1/30.5. Process according to claim 4 , wherein the mass ratio of dry plant biomass to aqueous solvent is from 1/10 to 1/20.6. Process according to claim 1 , wherein the frequency of the electromagnetic waves ranges from 915 MHz to 2.45 GHz.7. Process according to wherein the power of the electromagnetic waves ranges from 300 W to 100 kW.8. Process according to claim 7 , wherein the power of the electromagnetic waves ranges from 1 to 75 kW.9. Process according to claim 1 , wherein the extraction step (a) further comprises an ultrasonic treatment (iv) whose frequency ranges from 25 kHz to 1 MHz.10. Process according to claim 9 , wherein the ultrasonic power ranges from 200 to 4000 W.11Vitis. Process according ...

ICE CREAM CONTAINING POLYUNSATURATED FATTY ACIDS

This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA. 1. Ice cream which contains a polyphenol-containing water phase which contains 2 to 100 mass % of polyphenols with respect to a total amount of DHA and EPA that is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA , and contains 0.01 to 2 mass % of DHA and EPA in total , and in which the occurrence of abnormal flavors during low-temperature storage is suppressed.2. The ice cream according to claim 1 , wherein the polyphenols are derived from one or more selected from among tea polyphenols claim 1 , apple polyphenols claim 1 , and grape polyphenols.3. The ice cream according to claim 1 , wherein the ice cream contains 3 mass % or more of milk solids.4. A method of producing the ice cream according to claim 1 , comprising using a polyphenol-containing water phase that is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA so that the polyphenols are contained in an amount of 2 to 100 mass % with respect to a total amount of DHA and EPA as one raw material.5. An oil or fat composition containing polyunsaturated fatty acids for ice cream claim 1 , in which a water phase containing 3 to 70 mass % of polyphenols is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA and the occurrence of abnormal flavors is suppressed during low-temperature storage.6. A method of suppressing the occurrence of abnormal flavors in ice cream containing 0.01 to 2 mass % of DHA and EPA in total during low-temperature storage claim 1 , comprising ...

AN ANTIMICROBIAL MIXTURE

Suggested is a synergistic antimicrobial mixture comprising p-thymol and alpha-bisabolol, which is particular useful for fighting and 1. An antimicrobial mixture , comprising(a) 4-Isopropyl-3-methylphenol,(b) bisabolol, and optionally(c) at least one further antimicrobial agent different from components (a) and (b).3. The mixture of claim 1 , wherein said further antimicrobial agent is selected from the group consisting of 4-hydroxy acetophenone claim 1 , at least one 1 claim 1 ,2-alkanediol with 5 to 12 carbon atoms claim 1 , and mixtures thereof.4. The mixture of claim 1 , wherein components (a) and (b) are present in a weight ratio from about 10:90 to about 90:10.6. A personal care composition comprising a working amount of the mixture of .7. A detergent composition comprising a working amount of the mixture of .8. A food composition comprising a working amount of the mixture of .9. The personal care composition of claim 6 , containing the mixture in amounts of about 0.01 to about 10% b.w.—calculated on the total composition.10. A method for preserving a personal care composition claim 1 , a detergent composition or a food composition claim 1 , comprising adding a working amount of the mixture of .11. A method for fighting micro-organisms claim 1 , comprising adding a working amount of the mixture of to a personal care claim 1 , detergent or food composition.12S. aureus, S. epidermidis. The method of claim 11 , wherein said micro-organisms are selected from the group consisting of claim 11 , and mixtures thereof.13. A method for fighting unwanted body odour claim 1 , comprising topically administering a working amount of the mixture of to human skin.14. A preservative claim 1 , comprising the mixture of .15. A deodorant claim 1 , comprising the mixture of .16. The detergent composition of claim 7 , containing the mixture in amounts of about 0.01 to about 10% b.w.—calculated on the total composition.17. The food composition of claim 8 , containing the mixture in ...

Novel formulations of pyrimethanil, and their use in treatment of crops

Solutions and emulsions of pyrimethanil and essential oils, and their use in fungicidal treatment of crops.

ANTIMICROBIAL MIXTURE CONTAINING 4-(3-ETHOXY-4-HYDROXYPHENYL)BUTAN-2-ONE AND AN ALCOHOL COMPOUND, AND COSMETIC COMPOSITION CONTAINING SAME

The invention relates to an antimicrobial mixture containing 4-(3-ethoxy-4-hydroxyphenyl)butan-2-one and an alcohol compound chosen from hydroxyacetophenone, 5-chloro-2-(2,4-dichlorophenoxy)phenol, sorbitan caprylate, the combination of 80% to 90% by weight, relative to the total weight of said combination, of xylityl sesquicaprylate and from 10% to 20% by weight of anhydroxylitol, 4-chloro-3,5-dimethylphenol, and glyceryl caprylate, and also to a cosmetic, pharmaceutical or nutritional composition containing such a mixture. 1. An antimicrobial mixture comprising:one or more 4-(3-ethoxy-4-hydroxyphenyl)butan-2-one, salt thereof with an organic or inorganic acid or base, solvate thereof and mixture thereof; and hydroxyacetophenone and salts thereof with an organic or inorganic base, and solvates thereof;', '5-chloro-2-(2,4-dichlorophenoxy)phenol and salts thereof with an organic or inorganic base, and solvates thereof;', 'sorbitan caprylate, and its optical isomers, and solvates thereof;', 'the combination of 80% to 90% by weight, relative to the total weight of said combination, of xylityl sesquicaprylate and its optical isomers, and solvates thereof and from 10% to 20% by weight of anhydroxylitol and its optical isomers, and solvates thereof;', '4-chloro-3,5-dimethylphenol and salts thereof with an organic or inorganic base, and solvates thereof; and', 'glyceryl caprylate and its optical isomers, and solvates thereof., 'one or more alcohol compounds chosen from2. The mixture as claimed in claim 1 , wherein the alcohol compound is hydroxyacetophenone claim 1 , salt thereof with an organic or inorganic base claim 1 , solvate thereof and mixture thereof.3. The mixture as claimed in claim 1 , which has a 4-(3-ethoxy-4-hydroxyphenyl)butan-2-one/hydroxyacetophenone weight ratio ranging from 0.08 to 0.5.4. The mixture as claimed in claim 1 , wherein the alcohol compound is 5-chloro-2-(2 claim 1 ,4-dichlorophenoxy)phenol claim 1 , salt thereof with an organic or inorganic ...

AGENT FOR SUPPRESSING MICROBIAL GROWTH, METHOD FOR PREVENTING MICROBIAL CONTAMINATION, AND BEVERAGE

The present invention aims to provide a growth inhibitor for microorganisms, a method of preventing contamination by microorganisms, and, a beverage, each of which utilizes as an active ingredient a thermally stable substance having antibacterial action against various microorganisms. The present invention relates to a growth inhibitor for microorganisms containing isoxanthohumol as an active ingredient, a method of preventing contamination by microorganisms using the same, and a beverage containing the same. 1. A growth inhibitor for microorganisms comprisingisoxanthohumol as an active ingredient.2. The growth inhibitor for microorganisms according to claim 1 ,which is for beverage use.3. The growth inhibitor for microorganisms according to claim 1 ,{'i': Alicyclobacillus', 'Bacillus', 'Clostridium', 'Staphylococcus., 'wherein the microorganisms comprise at least one bacterium selected from the group consisting of a bacterium of the genus , a bacterium of the genus , a bacterium of the genus , and a bacterium of the genus'}4. The growth inhibitor for microorganisms according to claim 1 ,{'i': Alicyclobacillus acidoterrestris, Bacillus cereus, Clostridium perfringens, Clostridium difficile', 'Staphylococcus aureus., 'wherein the microorganisms comprise at least one species selected from the group consisting of , and'}5. A method of preventing contamination of a beverage by microorganisms claim 1 , comprisingadding isoxanthohumol to a concentration of 25 mass ppm or more.6. The method of preventing contamination by microorganisms according to claim 5 ,wherein isoxanthohumol is added to a concentration of 50 mass ppm or more.7. The method of preventing contamination by microorganisms according to claim 5 ,further comprising adjusting a pH of the beverage to 4.6 or lower.8. The method of preventing contamination by microorganisms according to claim 5 ,{'i': Alicyclobacillus', 'Bacillus', 'Clostridium', 'Staphylococcus., 'wherein the microorganisms comprise at least one ...

Fermentate Compositions and Methods of Making and Using the Same

The present inventors disclose new fermentate compositions that display antimicrobial activity against a variety of microorganisms in foods. The fermentate compositions may not only be active at acidic pHs, but also retain antimicrobial activity at elevated pHs including neutral pHs. In addition to new fermentate compositions, the present invention also relates to improved methods for making such fermentate compositions and using unpurified fermentate compositions to effectively preserve food products. 1. A food product comprising a fermentate , wherein the fermentate comprises reuterin (β-hydroxypropionaldehyde).2. The food product of claim 1 , wherein the reuterin is at a purity between about 0.1% and about 40% in the fermentate.3Lactobacillus reuteri. The food product of claim 1 , wherein the fermentate is a fermentate.4. The food product of claim 1 , wherein the food product has a pH between about 3 and about 8.5. The food product of claim 1 , wherein the food product has a water activity greater than 0.6.6. The food product of claim 1 , wherein the food product is selected from the group consisting of culinary items claim 1 , bakery items claim 1 , cereals claim 1 , pasta claim 1 , meats claim 1 , dairy items claim 1 , rice claim 1 , fish claim 1 , nuts claim 1 , beverages claim 1 , confections claim 1 , syrups claim 1 , pet food claim 1 , fruits claim 1 , and vegetables.7. The food product of claim 1 , wherein the fermentate comprises at least one metabolite selected from the group consisting of 1 claim 1 ,3 propanediol (1 claim 1 ,3 PPD) (aka trimethylene glycol (TMG)) and β-hydroxypropionic acid (β-HPA) claim 1 , and comprises at least one metabolite selected from the group consisting of ethanol claim 1 , lactate claim 1 , and lactic acid.8. A method for inhibiting the growth of a contaminating microorganism on a food product comprising:making or obtaining a fermentate comprising reuterin (β-hydroxypropionaldehyde) at a purity between about 0.1% and 40%; ...

Stabilization of pyrocarbonic acid diesters by finely divided solids

Finely divided solids are highly suitable for use as stabilizers for pyrocarbonic acid diesters, it being possible to use the mixtures obtained in this manner for preserving industrial materials and foodstuff.

Vegetable and Fruit Wash Formulation and Uses Thereof

The present invention relates to an environment-friendly, safe and non toxic vegetable and fruit wash composition and its use. The vegetable and fruit wash composition of the present invention ensures removal of dirt, microorganisms, pesticides and/or insecticides from the surfaces of fruits and vegetables. The present composition is also effective in preventing early fruit ripening, crown-rot disease and fruit blackening thus contributes towards extending the life of the fruits/vegetables. 1. A vegetable and fruit wash composition consisting of 25-30% of a nonionic surfactant , 30-65% of an amphoteric surfactant and 5-15% of glycolipid , wherein the nonionic surfactant comprises alkyl glucoside or alkyl polyglucosides alcohol; the amphoteric surfactant comprises Betaines or Sultaines or mixtures thereof and the glycolipid comprises sophorolipid or rhamnolipid or mixtures thereof.2. The vegetable and fruit wash composition as claimed in claim 1 , wherein the alkyl glucoside or alkyl polyglucosides are selected from C-Calcohol or mixtures thereof.3. The vegetable and fruit wash composition as claimed in wherein the alkyl glucoside or alkyl polyglucosides are selected from preferably C-Calcohol or mixtures thereof.4. The vegetable and fruit wash composition as claimed in wherein the alkyl glucoside or alkyl polyglucosides are selected from more preferably C-Calcohol surfactant or mixtures thereof.5. The vegetable and fruit wash composition as claimed in claim 1 , wherein the composition naturally degrades by 81% in 28 days.6. The vegetable and fruit wash composition as claimed in claim 1 , wherein 1-3% of the composition in water is effective in removing dirt claim 1 , wax residues claim 1 , insecticides/pesticides residues and microorganisms from the surface of vegetables and fruits.7. The vegetable and fruit wash composition as claimed in claim 1 , wherein 1-3% aqueous solution of the composition is effective in removing more than 90% of insecticides/pesticides ...

Composition

There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent. 1. A preservative composition for sterilizing beverages and/or sauces , said preservative composition comprising a preservative effective amount of one or more of:an antioxidant;an acidulant;an antimicrobial agent;a clarifying agent; anda firming agent.2. A preservative composition according to wherein the preservative composition comprises at least two agents selected from the group consisting of an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent.34.-. (canceled)5. A preservative composition according to wherein the preservative composition comprises an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent.6. A preservative composition according to wherein the antioxidant is ascorbic acid claim 1 , erythorbic acid claim 1 , or a salt thereof.7. A preservative composition according to wherein the ascorbic acid is present as calcium ascorbate.8. (canceled)9. A preservative composition according to wherein the acidulant is an acidified salt.1011.-. (canceled)12. A preservative composition according to wherein the acidulant includes a natural organic acid.1314.-. (canceled)15. A preservative composition according to wherein the antimicrobial agents is sorbic acid (2 claim 1 ,4-hexadienoic acid) claim 1 , or a salt thereof.1617.-. (canceled)18. A preservative composition according to wherein the clarifying agent is an organic chelating acid.19. A preservative composition according to wherein the organic chelating acid is tannic acid claim 18 , or a derivative thereof.2021.-. (canceled)22. A preservative composition according to wherein the firming agent comprises a source of calcium ions.2325.-. (canceled)26. A ...

COMPOSITIONS FOR CONTROLLED RELEASE OF VOLATILE COMPOUNDS

It is provided a composition for controlled-release of volatile compounds comprising at least one poly(ethylene glycol) (PEG) polymer and one or more volatile compounds, the composition used for preserving food when incorporated in a food packaging. The volatile compounds are antimicrobial compounds such as allyl isothiocyanate (AITC), diacetyl, cinnamaldehyde, thymol, carvacrol and a combination thereof. The composition can comprise a blend of two or more PEG polymers of different molecular weights and/or a mixture of poly(lactic acid) (PLA) and poly(ethylene oxide) (PEO). 1. A composition for controlled-release of volatile compounds to preserve food , comprising:at least one polyethylene glycol (PEG) polymer and at least one antimicrobial volatile compound.2. (canceled)3. The composition of claim 1 , further comprising polylactic acid (PLA).4. The composition of claim 1 , further comprising a blend of two or more PEG polymers of different molecular weights.5. The composition of claim 4 , wherein the two or more PEG polymers have a molecular mass from about 100 Da to about 50 claim 4 ,000 Da.6. The composition of claim 5 , wherein the two or more PEG polymers comprise PEG400 and PEG10K in a ratio by weight of PEG400 and PEG10K from about 1:4 to about 4:1.7. (canceled)8. (canceled)9. The composition of claim 1 , wherein the at least one volatile compound comprise about 0.01% (w/w) to about 50% (w/w).10. The composition of claim 9 , wherein the at least one volatile compound comprise about 0.05% (w/w) to about 5% (w/w) of.11. The composition of claim 9 , wherein the at least one volatile compound comprises about 20% (w/w) to about 50% (w/w).12. The composition of claim 9 , wherein the at least one volatile compound comprises about 30% (w/w) to about 35% (w/w).13. The composition of claim 1 , wherein the antimicrobial compound is selected from the group consisting of allyl isothiocyanate (AITC) claim 1 , diacetyl claim 1 , cinnamaldehyde claim 1 , thymol claim 1 , or ...

Antimicrobial Compositions for Modulation of Fruit and Vegetable Tissue Necrosis

Disclosed are embodiments of a composition including propanoic acid, a C4 acid salt, and a component selected from a C2-C5 acid ester and a C2-C8 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.

AGENT FOR SUPPRESSING HEAT-RESISTANT ACIDOPHILIC BACTERIA, METHOD FOR PREVENTING CONTAMINATION WITH HEAT-RESISTANT ACIDOPHILIC BACTERIA, AND BEVERAGE

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

Process fo Reducing Oil and Fat Content in Cooked Food with Pea Protein

A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced. 1. A process for reducing absorption of fat and/or oil into uncooked food using an aqueous pea protein solution during cooking of the food with said fat and/or oil , wherein the aqueous pea protein solution is prepared by bringing a solution of a pea protein powder to a pH that is away from its isoelectric pH , the process comprises the steps of:(a) adding to a surface of said uncooked food between 0.03% and 15% by weight of the aqueous pea protein solution, thereby forming a pea protein-added uncooked food, and(b) frying said pea protein-added uncooked food in an oil and/or fat whereby the protein blocks a percentage of fat from transferring to the cooked food and a percentage of moisture from transferring from the food during said cooking, wherein the percentage of fat blocked from transferring to the cooked food is between 30% and 50% as compared to fat blocked from transferring to food cooked without the protein solution.2. The process of claim 1 , wherein said food is taken from the group consisting of fish claim 1 , shell fish claim 1 , and shrimp.3. The process of wherein said food is taken from the group consisting of turkey claim 1 , duck claim 1 , goose claim 1 , game bird claim 1 , and chicken.4. The process of wherein said food is meat taken from the group consisting of ham claim 1 , beef claim 1 , lamb claim 1 , pork claim 1 , veal claim 1 , buffalo claim 1 , and venison.5. The process of wherein said food is taken from the group consisting of a sausage composition and a hot dog composition.6. The process of wherein said food is a vegetable.7. The process of wherein said vegetable is potato or onion.8. The process of wherein the source of pea protein is yellow pea.9. The process of wherein the source of pea protein is ...

Phenolics Extraction And Use

Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics. 1. (canceled)2. A food product coated with a composition comprising isolated fumaric acid and isolated phenolics , wherein the isolated phenolics comprise proanthocyanidins (PACs) and wherein the ratio of fumaric acid to PACs is between about 4000:1 and about 10:1.3. The food product of claim 2 , wherein the food product is a fruit claim 2 , vegetable claim 2 , legume claim 2 , yogurt claim 2 , or chewing gum.4. The food product of claim 2 , wherein the food product is a dried fruit.5. The food product of claim 4 , wherein the food product is a dried cranberry.6. The food product of claim 2 , wherein the composition has a fumaric acid to PACs ratio between about 4000:1 and about 100:1.7. The food product of claim 2 , wherein the composition has a fumaric acid to PACs ratio between about 3571:1 and about 121:1.8. The food product of claim 2 , wherein the composition has a fumaric acid to PACs ratio between about 50:1 and about 10:1.9. The food product of claim 2 , wherein the composition has a fumaric acid to PACs ratio of about 14:1.10. The food product of claim 2 , wherein the composition has a fumaric acid to PACs ratio of about 135:1.11. The food product of claim 2 , wherein the composition has a fumaric acid to PACs ratio of about 238:1.12. A food product infused with a composition comprising isolated fumaric acid and isolated phenolics claim 2 , wherein the isolated phenolics comprise proanthocyanidins (PACs) and wherein the ratio of fumaric acid to PACs is between about 4000:1 and about 10:1.13. The food product of claim 12 , wherein the food product is a fruit claim 12 , vegetable claim 12 , legume claim 12 , yogurt claim 12 , or chewing gum.14. The food product of claim 12 , wherein the food product is a dried fruit.15. The food product of claim 14 , wherein the food product is a dried cranberry.16. The food product of claim 12 , wherein the composition ...

METHOD FOR PRODUCING FLAVONOID INCLUSION COMPOUND

A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like. 134-. (canceled)35. A flavonoid inclusion compound-containing composition comprising a flavonoid inclusion compound and a rhamnose , wherein a molar ratio of a flavonoid in the flavonoid inclusion compound and the rhamnose (rhamnose/flavonoid) is from 0.8 to 1.2 , wherein the flavonoid inclusion compound comprises isoquercitrin included by γ-cyclodextrin , wherein a molar ratio of the isoquercitrin and the γ-cyclodextrin (γ-cyclodextrin/isoquercitrin) is from 0.9 to 1.8 , and wherein a solubility of the isoquercitrin in water is 2% or more.36. A flavonoid inclusion compound-containing composition comprising a flavonoid inclusion compound and a rhamnose , wherein a molar ratio of a flavonoid in the flavonoid inclusion compound and the rhamnose (rhamnose/flavonoid) is from 0.8 to 1.2 , wherein the flavonoid inclusion compound comprises isoquercitrin included by γ-cyclodextrin , wherein a molar ratio of the isoquercitrin and the γ-cyclodextrin (γ-cyclodextrin/isoquercitrin) is from 0.9 to 4.0 , and wherein a solubility of the isoquercitrin in water is 2.5% or more.37. The flavonoid inclusion compound according to or , wherein a molar ratio of the isoquercitrin and the γ-cyclodextrin (γ-cyclodextrin/isoquercitrin) is from 1.0 to 1.8.38. A flavonoid inclusion compound-containing composition comprising a flavonoid inclusion compound and a rhamnose ...

ANTIMICROBIAL MIXTURES COMPRISING AT LEAST ONE HYDROXYPHENONE DERIVATIVE

Suggested is a synergistic antimicrobial mixture comprising a hydroxyacetophenone and one additional antimicrobial agent. The mixture is particular useful for fighting 4. The mixture of claim 1 , wherein said first and said second antimicrobial agents are present in a weight ratio from about 1:99 to about 99:1.6. A personal care composition comprising a working amount of the mixture of .7. A detergent composition comprising a working amount of the mixture of .8. A food composition comprising a working amount of the mixture of .9. The personal care composition of claim 4 , containing the mixture in an amount of about 0.01 to about 10% b.w.—calculated on the total composition.10. A method for preserving a personal care composition claim 1 , a detergent composition or a food composition claim 1 , comprising adding a working amount of the mixture of .11. A method for fighting micro-organisms claim 1 , comprising adding a working amount of the mixture of to a personal care claim 1 , detergent or food composition.12. A method for fighting unwanted body odour claim 1 , comprising topical administration of a working amount of the mixture of to human skin.1314-. (canceled)15. The detergent composition of claim 5 , containing the mixture in an amount of about 0.01 to about 10% b.w.—calculated on the total composition.16. The food composition of claim 6 , containing the mixture in an amount of about 0.01 to about 10% b.w.—calculated on the total composition. The present invention belongs to the area of antimicrobial agents for personal care, detergent and nutrition products and refers to new antimicrobial agents and their use in various areas of consumer products.In the cosmetics and pharmaceutical and in the foodstuffs industry there is a constant need for agents having antimicrobial properties, in particular for the preservation of products which are otherwise perishable (such as e.g. cosmetics, pharmaceutical products or foodstuffs), but also for direct cosmetic or ...

ANTIMICROBIAL COMPOSITION COMPRISING CITRAL, HEXANAL AND LINALOOL AS ACTIVE INGREDIENTS AND APPLICATION IN PACKAGING MINIMALLY PROCESSED FRUITS OR VEGETABLES

It is provided an antimicrobial combination for the preservation of foodstuff, comprising citral, hexanal, and linalool as the only active ingredients having antimicrobial activity, and optionally other components and/or excipients devoid of any antimicrobial activity, an active packaging material for the preservation of foodstuff comprising the mentioned antimicrobial combination, as well as an active package comprising the active packaging material. The packaging material is useful for the preservation of foodstuff, particularly of minimally processed fruits or vegetables. Also, it is provided a process for producing the packaging material. 1. An antimicrobial combination for the preservation of foodstuff , comprising citral , hexanal , and linalool as the only active ingredients having antimicrobial activity , and optionally other components and/or excipients devoid of any antimicrobial activity.2. The antimicrobial combination according to claim 1 , wherein the amount of each one of citral claim 1 , hexanal and linalool is from 1 to 90 wt. % claim 1 , particularly from 15 to 75 wt. % claim 1 , more particularly from 25 to 60 wt. % claim 1 , with respect to the total amount of citral claim 1 , hexanal claim 1 , and linalool.3. The antimicrobial combination according to consisting of citral claim 1 , hexanal claim 1 , and linalool.4. The antimicrobial combination according to claim 3 , wherein the amount of citral is 33.3 wt % claim 3 , the amount of hexanal is 33.3 wt. % and the amount of linalool is 33.3 wt. % claim 3 , with respect to the total amount of the three active agents.5. An active formulation for foodstuff packaging comprising a polymeric matrix and a safe and effective amount of the antimicrobial combination as defined in .6. The active formulation according to claim 5 , which is either{'claim-ref': [{'@idref': 'CLM-00001', 'claims 1'}, {'@idref': 'CLM-00004', '4'}], 'a) to be processed by injection or extrusion techniques, wherein the amount of the ...

Antimicrobial Compositions And Uses Thereof

The present invention relates to an antimicrobial composition having activity against Gram-positive and Gram-negative bacteria. The composition is a) a composition comprising at least two organic acids selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid; b) a composition comprising at least two bacteriocin selected from the group consisting of pediocin, Nisin and reuterin; c) a composition comprising pediocin and at least two organic acids selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid; or d) a composition comprising reuterin and at least one organic acid selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid. The present invention also relates to the use of said compositions for sanitizing and/or disinfecting surfaces and method thereof. 1. An antimicrobial composition which is:a composition comprising reuterin,-lactic acid and citric acid, wherein the reuterin, the citric acid and the lactic acid are present in synergistic amounts; ora composition comprising pediocin and reuterin, wherein the pediocin and the reuterin are present in synergistic amounts.2. The antimicrobial composition of claim 1 , wherein the antimicrobial composition has an antimicrobial activity against Gram-positive and Gram-negative bacteria.3Enterococcus faecium, Staphylococcus aureus, Listeria monocytogenesCorynebacterium, StreptococcusStreptococcus agalactiae, StreptococcusClostridium difficile.. The antimicrobial composition of claim 2 , wherein the Gram-positive bacteria is Scott 3 claim 2 , M3 claim 2 , sp claim 2 , or4Aeromonas, Escherichia coliEscheria coli, Pseudomonas fluorescens, Serratia marcescens, SalmonellaPseudomonas aeroginosa, Pseudomonas euroginosa, Erwinia, Yersinia enterocoliticaAeromonas Hydrophila.. The antimicrobial composition of claim 2 , wherein the Gram-negative bacteria is O157:H7 claim 2 , sp claim 2 , or5. The antimicrobial composition of ...

LIQUID NISIN COMPOSITIONS

The present invention relates to liquid nisin compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid nisin compositions as well as their use as a preservative in food products. 1. An aqueous suspension of nisin having a pH of 2 to 12 and comprising 0.2 to 5% (w/w) xanthan gum.2. The suspension according to claim 1 , comprising 0.01 to 5% (w/w) nisin.3. The suspension according to claim 1 , further comprising at least one compound selected from the group consisting of an additional antimicrobial compound claim 1 , a surfactant claim 1 , a pH adjusting agent claim 1 , an anti-foaming agent and a cryoprotectant.4. A method of preparing the suspension according to claim 1 , the method comprising the steps of:adding nisin and xanthan gum, either separately or as a powder composition, to an aqueous solution,mixing to obtain a suspension comprising 0.2 to 5% (w/w) xanthan gum, and if necessary, adjusting the pH of the suspension to 2 to 12.5. A powder composition for use in the method according to comprising nisin and xanthan gum.6. A treatment liquid for treatment of a food claim 1 , feed or agricultural product comprising the aqueous suspension according to .7. A preservative for a food claim 1 , feed or agricultural product comprising the suspension according to .8. A method for preserving a food claim 1 , feed or agricultural product claim 1 , wherein the suspension according to is applied to the food claim 1 , feed or agricultural product.9. The method of claim 8 , wherein the suspension is applied to the food claim 8 , feed or agricultural product by spraying claim 8 , dipping claim 8 , immersion or brushing.10. A method for producing a solid nisin composition comprising the step of subjecting the suspension according to to a drying step claim 1 , lyophilisation step claim 1 , crystallisation step or precipitation step.11. A food claim 1 , feed or agricultural product comprising the suspension according ...

PALM PHENOLICS AND FLAVONOIDS AS POTENT BIOLOGICAL AND CHEMICAL ANTIOXIDANTS FOR APPLICATIONS IN FOODS AND EDIBLE OILS

This invention relates to the use of palm phenolics as natural antioxidants and food preservatives. In particular, the present invention relates to antioxidant compounds derived from a plant material, wherein the said antioxidant compounds are phenolics comprising but not confined to phenolic acids and flavonoids extracted from by-products of palm oil mill. 1. A method of preparing an oil based emulsion by making water soluble palm phenolics and flavonoids from an aqueous by-product of palm oil mill effluent (POME) oil soluble , said method comprising:dissolving a predetermined quantity of an aqueous by-product obtained from POME in a mixture of ethanol and water to obtain a solution;adding a surface active agent to the obtained solution;homogenizing the solution;adding the solution to a predetermined quantity of a refined oil to obtain a mixture;stirring the mixture; andstoring the mixture at a predetermined temperature for a predetermined time period.2. The method according to claim 1 , wherein the mixture of ethanol and water is prepared by dissolving 12.5 ml of ethanol in 6 ml of water.3. The method according to claim 1 , wherein the surface active agent is selected from the group consisting of lecithin claim 1 , tween 80 or propylene glycol.4. The method according to claim 1 , wherein the refined oil is refined palm olein.5. The method according to claim 1 , wherein the predetermined quantity of refined oil is 55 g.6. The method according to claim 1 , wherein the predetermined temperature is 70° C.7. The method according to claim 1 , wherein the predetermined time period is 5 weeks. This invention relates to the use of palm phenolics and flavonoids as natural antioxidants and food preservatives. It is also directed to a process for preparing an emulsion of palm phenolics which includes, but not confined to, phenolic acids and flavonoids in non-ionic substances which have both hydrophilic and lipophilic properties for use in food products and edible oils. ...

Chlorine Dioxide Gas Releasing Package Label Insert for Enhancing Microbial Safety of Food

Disclosed herein are chlorine dioxide releasing package label/inserts to be used inside a package or in an outer plastic bag containing several individual packages, the package label/insert containing (a) at least one layer of pectin and citric acid, (b) at least one layer of gelatin and sodium chlorite, (c) optionally at least one barrier layer containing gelatin (without sodium chlorite) between the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite, and (d) an adhesive joining said layers, wherein the package label/insert has alternating layers of the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite. Also disclosed are methods of killing microorganisms on an item using the package label/insert described herein. 1. A chlorine dioxide releasing package label/insert to be used inside a package or in an outer plastic bag containing several individual packages , said package label/insert comprising (a) at least one layer of pectin and citric acid , (b) at least one layer of gelatin and sodium chlorite , (c) optionally at least one barrier layer (for controlling the release of gaseous chlorine) comprising gelatin between said at least one layer of pectin and citric acid and said at least one layer of gelatin and sodium chlorite , and (d) an adhesive joining said layers , wherein said package label/insert has alternating layers of said at least one layer of pectin and citric acid and said at least one layer of gelatin and sodium chlorite.2. The package label/insert according to claim 1 , wherein said adhesive is a gelatin glue solution applied to the surface of said layers.3. The package label/insert according to claim 1 , wherein said package label/insert does not contain any barrier layers.4. The package label/insert according to claim 1 , wherein said package label/insert does contain at least one barrier layer.5. The package label/insert according to claim 1 , ...

LIPASE INHIBITORS TO PREVENT RANCIDITY IN EXPRESSED HUMAN MILK DURING STORAGE

Methods and apparatus for improving expressed human milk (EHM0 shelf-life as well as maintaining or improving EHM taste and smell comprising the utilization of specific lipase inhibitors and antibodies. 1. An expressed human milk (EHM) storage container comprising one or more lipase inhibitors or lipase-specific antibodies immobilized to the surface.2. The storage container of wherein the lipase inhibitor or lipase-specific antibody does not inhibit or interfere with bile salt-dependent lipase (BSDL).3. The storage container of wherein the lipase inhibitor or lipase-specific antibody is directed towards lipoprotein lipase (LPL).4. The storage container of wherein the one or more lipase inhibitors and/or one or more lipase-specific antibodies are selected from the group consisting of: GSK264220A claim 1 , Orlistat claim 1 , RHC 80267 claim 1 , Xen 445 claim 1 , ab137821 (Abcam) claim 1 , and MAb 5D2.5. A device for improving shelf-life and/or maintaining and/or improving taste and/or smell in expressed human milk (EHM) comprising surface having one or more lipase inhibitors and/or one or more lipase-specific antibodies immobilized to the surface.6. The device of wherein the lipase inhibitor or lipase-specific antibody does not inhibit or interfere with bile salt-dependent lipase (BSDL).7. The device of wherein the lipase inhibitor or lipase-specific antibody is directed towards lipoprotein lipase (LPL).8. The device of wherein the one or more lipase inhibitors and/or one or more lipase-specific antibodies are selected from the group consisting of: GSK264220A claim 5 , Orlistat claim 5 , RHC 80267 claim 5 , Xen 445 claim 5 , ab137821 (Abcam) claim 5 , and MAb 5D2.9. The device of wherein the device is part of a mechanical breast pump.10. The device of wherein the device is a filter.11. A method for improving shelf-life and/or maintaining and/or improving taste and/or smell in expressed human milk (EHM) comprising exposing EHM to one or more lipase inhibitors and/or ...

COATING FOR FRUIT

Disclosed is to composition for coating fruit and a method for coating fruit, by applying post-harvest to said fruit a coating composition containing a linear homopolymer or copolymer of vinyl alcohol and a polyol spacing agent. The post-harvest fruit exhibits enhanced gloss when coated with the composition compared to a fruit item which is not coated with the composition and/or slower weight loss compared to a fruit which is not coated with the composition. 116-. (canceled)18: The composition according to claim 17 , wherein the vinyl alcohol polymer is a polyvinyl alcohol homopolymer claim 17 , an ethylene vinyl alcohol copolymer or a combination thereof.19: The composition according to claim 17 , wherein the vinyl alcohol polymer is a polyvinyl alcohol homopolymer.20: The composition according to claim 17 , wherein said homopolymer and/or copolymer of vinyl alcohol has/have a hydrolysis degree between 85 and 100% claim 17 , such as between 95 and 99.9% claim 17 , such as between 97 and 99.5% or between 85 and 98% or between 88 and 98%.21: The composition according to claim 17 , whereinthe polyvinyl alcohol homopolymer has a viscosity lower than 11.5 and a hydrolysis degree of between 95 and 100%; and/or whereinthe ethylene vinyl alcohol copolymer has a viscosity lower than 30 and a hydrolysis degree of between 95 and 100%.22: The composition according to claim 17 , wherein said spacing agent is present in the composition in an amount between 0.1 to 0.5% by weight based on the weight of the polymers within the composition.23: The composition according to claim 17 , wherein said spacing agent is a polyol selected from the group of glycerol claim 17 , sorbitol claim 17 , propylene glycol claim 17 , polyethylene glycol or mixtures thereof claim 17 , preferably glycerol.24: The composition according to claim 17 , wherein said polymer of vinyl alcohol constitutes at least 50% by weight based on the total weight of the dispersed polymeric substances claim 17 , preferably ...

STABLE SOLID COMPOSITION BASED ON AN AROMATIC COMPOUND AND USES THEREOF

Disclosed is a water-dispersible and stable solid composition including: at least one aromatic alcohol, at least one emulsifying agent and/or an oil; at least one texturing agent; and at least one effervescent acid-base pair. Also disclosed are methods for use of the composition, particular as a phytosanitary product.

Phenolics Extraction And Use

Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics are provided. In particular, methods and compositions are described relating to concentrated phenolics obtained from cranberry feedstock extracts combined with fumaric acid as beverage additives. Additionally, methods for obtaining phenolics from feedstocks using resin absorbtion and elution are described. 162-. (canceled)63. A composition comprising isolated fumaric acid and isolated phenolics , wherein the isolated phenolics comprises proanthocyanidins (PACs) and wherein the ratio of fumaric acid to PACs is between about 4000:1 and about 50:1.64. The composition of claim 63 , wherein the ratio is about 50:1.65. The composition of claim 63 , wherein the ratio is about 60:1.66. The composition of claim 63 , wherein the ratio is about 70:1.67. The composition of claim 63 , wherein the ratio is about 80:1.68. The composition of claim 63 , wherein the ratio is about 90:1.69. The composition of claim 63 , wherein the ratio is about 100:1.70. The composition of claim 63 , wherein the isolated phenolics are obtained by:(i) obtaining a liquid feedstock comprising cranberry juice;(ii) contacting the feedstock with a resin that binds phenolics, and that does not substantially bind to sugar and organic acids, for a time and under conditions sufficient for phenolics in the feedstock to bind to the resin, wherein the resin is an aliphatic ester resin;(iii) contacting the resin with a wash solution, wherein the wash solution does not substantially reduce the amount of phenolics bound to the resin;(iv) contacting the resin with an elution solution comprising a solvent, wherein the elution solution substantially decreases the amount of phenolics bound to the resin; and(v) collecting the elution solution.71. The composition of claim 63 , wherein the composition is a powdered composition.72. The composition of claim 63 , wherein the composition is a liquid composition.73. A ...

THIXOTROPIC ANTIMICROBIAL COMPOSITION

A thixotropic antimicrobial composition includes a thixotropic agent and an antimicrobial agent. The thixotropic antimicrobial composition may be used to treat various food products or surfaces. Some thixotropic antimicrobial compositions may include peroxyacetic acid as an antimicrobial agent and/or xanthan gum or guar gum as a thixotropic agent. A treated article may include the thixotropic antimicrobial composition on at least one surface thereof. 1. A thixotropic antimicrobial composition comprising:an antimicrobial agent; anda thixotropic agent.2. The thixotropic antimicrobial composition of claim 1 , wherein the antimicrobial agent is at least one selected from the group consisting of cetylpyridinium chloride claim 1 , peroxyacetic acid claim 1 , citric acid claim 1 , hydrochloric acid claim 1 , sodium chlorite claim 1 , and lactic acid.3. The thixotropic antimicrobial composition of claim 1 , wherein the antimicrobial agent is peroxyacetic acid.4. The thixotropic antimicrobial composition of claim 1 , wherein the thixotropic agent is at least one selected from the group consisting of guar gum claim 1 , xanthan gum claim 1 , pectin claim 1 , arrowroot claim 1 , cornstarch claim 1 , potato starch claim 1 , sago claim 1 , tapioca claim 1 , collagen claim 1 , gelatin claim 1 , agar claim 1 , a polyacrylate salt claim 1 , an epoxy resin claim 1 , and sodium pyrophosphate.5. The thixotropic antimicrobial composition of claim 1 , wherein the thixotropic agent is xanthan gum and/or guar gum.6. The thixotropic antimicrobial composition of claim 1 , wherein the thixotropic agent is present in an amount of 0.1 mass % to 1.5 mass % based on a total weight of the thixotropic antimicrobial composition.7. The thixotropic antimicrobial composition of claim 5 , wherein the thixotropic agent is present in an amount of 0.1 mass % to 1.5 mass % based on a total weight of the thixotropic antimicrobial composition.8. The thixotropic antimicrobial composition of claim 7 , wherein ...

Polymeric antioxidants

A method of preparing a phenolic polymer comprising: a) protecting at least one hydroxyl group of a substituted or unsubstituted phenol represented by Structural Formula (XXIX), wherein: R 11 , R 12 , R 13 , R 14 and R 15 are independently —H, —OH, —NH, —SH, a substituted or unsubstituted alkyl or aryl group, a substituted or unsubstituted alkoxycarbonyl or aryloxycarbonyl group, a substituted or unsubstituted alkoxy group or a saturated or unsaturated carboxylic acid group; or R 11 , R 12 , R 13 , R 14 or R 15 , in conjunction with an adjacent R 11 , R 12 , R 13 , R 14 or R 15 , forms a substituted or unsubstituted alkylene dioxy group; provided that at least one of R 11 , R 12 , R 13 , R 14 or R 15 is a tert-butyl group 1 -ethenyl- 2 -carboxylic acid or ester thereof, a substituted or unsubstituted alkylene dioxy group or a substituted or unsubstituted n-alkoxycarbonyl group, at least one of R 11 , R 12 , R 13 , R 14 or R 15 is a hydroxyl group, and at least one of R 11 , R 12 , R 13 , R 14 and R 15 is —H; with a protecting group, wherein thereby obtaining one or more protected hydroxyl groups; and b) polymerizing the substituted or unsubstituted phenol, thereby obtaining the phenolic polymer.

果実のコーティング

本発明は、果実をコーティングするための組成物に関する。本発明はまた、収穫後の果実にコーティング組成物を塗布することを含む、果実をコーティングする方法に関する。本発明はまた、前記方法に従ってコーティングされた果実品目に関する。本発明はまた、前記組成物でコーティングされていない果実品目と比較して前記組成物でコーティングされた場合に光沢が向上し、及び／又は前記組成物でコーティングされていない果実品目と比較して重量減少が遅い、収穫後の果実品目の調製のためのコーティング組成物の使用に関する。【選択図】なし

Composition for Retarding Aging of Rice Cake Containing Cashew Powder

The present invention relates to a composition for retarding the aging of a rice cake in order to lengthen the expiration date and preservation period, and a novel functional rice cake which has excellent antioxidative properties and retards the aging and, more specifically to a composition for retarding the aging of a rice cake which contains cashew powder, and a functional rice cake containing the composition.

一种食品用复配防腐剂

本发明公开了一种食品用复配防腐剂，由下列重量百分比的成分组成：山梨酸钾1~8%、脱氢乙酸钠0.5~4%、乳酸链球菌素0.05~0.4%、乙酸钠0~20%、乙二胺四乙酸二钠0~0.75%、乳酸0.1~30%、蔗糖脂肪酸脂0.1~15%、聚氧乙烯山梨醇酐单硬脂肪酸脂0~10%，余量为水。该食品用复配防腐剂成本低、保鲜效果好、可有效延长食品保质期及货架期，使用该复配防腐剂的产品在保质期内未或甚少出现胀气、化水等微生物大量增殖现象。

用于制备防霉片的浸泡液、防霉片及其制备方法

本发明涉及一种用于制备防霉片的浸泡液、防霉片及其制备方法。该用于制备防霉片的浸泡液由A液和B液组成；所述A液由以下重量百分比的组分组成：葡萄糖氧化酶0.1‑3％、葡萄糖2‑10％、乙醇34‑65％、水30‑55％；所述B液由以下重量百分比的组分组成：香精0.05‑5％、乙醇95‑99.95％。本发明的防霉片的制备方法简单，所得防霉片具有良好的抑菌防霉效果，用于食品中不会使食品出现苦味，所用试剂完全无毒，长期使用不会影响身体健康，可与被保鲜食品直接接触。

Method of sugar production

FIELD: food industry. SUBSTANCE: method involves extraction of vegetable raw, juice treatment, its concentrating and syrup preparing followed by sugar crystallization in syrup. Bactericidal substance (polyester ionophore antibiotic) is added before and after treatment and to syrup also at amount 0.5-3 g/1 m 3 medium. Monensin, narasin, salinomycin, lasalocid, maduramycin or semduramycin were used as polyester ionophore antibiotic. EFFECT: improved method of sugar production. 5 cl, 2 tbl 9050г Сс ПЧ Го РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (51) МПК ВИ "” 2 105 065 ' 13) Сл С 13 0 1/00 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 95112809/13, 04.11.1993 (30) Приоритет: 06.11.1992 ЕК 92/13389 (46) Дата публикации: 20.02.1998 (56) Ссылки: СВ, патент, 1370389, кл. С 130 1/00, 1974. (86) Заявка РСТ: ЕК 9301089 (04.11.93) (71) Заявитель: Юнион Насьональ Де Групеман Де Дистиллатер Д'Алколь (Ю.Н.Г.Д.А.) (ЕК) (72) Изобретатель: Мишель Де Миниак[ ЕК] (73) Патентообладатель: Юнион Насьональ Де Групеман Де Дистиллатер Д’'Алколь (Ю.Н.Г.Д.А.) (ЕК) (54) СПОСОБ ПРОИЗВОДСТВА САХАРА (57) Реферат: Использование: изобретение относится к сахарной промышленности. Сущность: способ производства сахара предусматривает экстракцию растительного сырья, очистку сока, его концентрирование до получения сиропа и кристаллизацию сахара в сиропе. Перед очисткой, после нее, а также в сироп перед кристаллизацией ВВОДЯТ бактерицидное вещество, в качестве которого используют антибиотик полиэфирный ионофор. Количество последнего составляет от 0,5 до 3 г на 1 куб. м. среды. Из полиэфирных ионофоров используют моненсин, наразин, салиномицин, лазалоцид, мадурамицин или семдурамицин. 4 з.п. Фф-лы, 2 табл. 2105065 С1 КО 9050г Сс ПЧ Го КУЗЗАМ АСЕМСУ ГОК РАТЕМТ$ АМО ТКАОЕМАКК$ (19) 12) АВЗТКАСТ ОЕ 1МУЕМТОМ ВИ "” 2 105 065 ' (51) 1пЕ. С1.6 13) Сл С 13 0 1/00 (21), (22) АррИсаНоп: 95112809/13, 04.11.1993 (30) Рнощу: 06.11.1992 ЕВ 92/13389 (46) Рае ог рибИсаНоп: 20.02. ...

Soaking fluid for preparing anti-mold chip, anti-mold chip and preparation method of anti-mold chip

本发明涉及一种用于制备防霉片的浸泡液、防霉片及其制备方法。该用于制备防霉片的浸泡液由A液和B液组成；所述A液由以下重量百分比的组分组成：葡萄糖氧化酶0.1‑3％、葡萄糖2‑10％、乙醇34‑65％、水30‑55％；所述B液由以下重量百分比的组分组成：香精0.05‑5％、乙醇95‑99.95％。本发明的防霉片的制备方法简单，所得防霉片具有良好的抑菌防霉效果，用于食品中不会使食品出现苦味，所用试剂完全无毒，长期使用不会影响身体健康，可与被保鲜食品直接接触。

method for manufacturing the capsicum paste using maize and siberian chrysan-themum

구절초와 옥수수를 첨가하여 전통 발효식품인 고추장을 제조함으로써 고추장의 섭취시에 고추장에 부족하기 쉬운 영양분 및 약리효과를 증진시킴과 더불어 고추장의 풍미를 향상시킬 수 있도록 하기 위한 구절초와 옥수수를 이용한 고추장의 제조방법이 개시된다. 본 발명은 엿기름에 물을 부어 체에 거른 엿기름 추출액을 고추장 전체중량의 13~18중량%, 수확한 옥수수를 말려 가루 낸 옥수수가루를 고추장 전체중량의 13~18중량%를 고르게 혼합한 옥수수 가루 혼합물을 25℃~40℃의 온도에서 1~2일간 숙성하는 사전숙성단계; 사전 숙성이 종료된 옥수수 가루 혼합물에 구절초를 20분~40분 증숙하여 2~3일 말린 다음 분쇄한 구절초 가루를 고추장 전체중량의 11~15중량%, 식염을 고추장 전체 중량의 13~18중량%, 고춧가루를 고추장 전체중량의 40~50중량%를 고르게 혼합하여 고추장을 제조하는 고추장제조단계; 및 제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 고추장 숙성단계를 포함하는 것이다. By adding gujeolcho and corn to make kochujang, a traditional fermented food, it enhances the nutrients and pharmacological effects that are likely to be lacking in kochujang, and improves the flavor of kochujang. A manufacturing method is disclosed. The present invention is a corn flour mixture of 13 to 18% by weight of the total weight of red pepper paste, 13 to 18% by weight of the total weight of red pepper paste evenly mixed with the malt extract, sifted through the malt and sifted malt extract. Pre-aging step of aging for 1-2 days at a temperature of 25 ℃ ~ 40 ℃; Gujeolcho is steamed for 20 ~ 40 minutes in the corn flour mixture after pre-aging and dried for 2 ~ 3 days, and then crushed Gujeolcho powder is 11 ~ 15% by weight of Kochujang, and 13 ~ 18% by weight of Kochujang. , Red pepper paste manufacturing evenly mixed 40-50% by weight of the total weight of red pepper paste red pepper paste manufacturing step; And it is to include the red pepper paste ripening step of ripening for 2-5 months in the warehouse of -1 ℃ ~ 20 ℃ prepared kochujang.

Highly crystalline alpha-1,3-glucan

Disclosed herein are compositions comprising insoluble alpha-glucan particles having a high degree of crystallinity and small particle size. For example, the alpha-glucan particles can have a degree of crystallinity of at least about 0.65, and/or an average size of less than a micron. At least 50% of the glycosidic linkages of the insoluble alpha-glucan in the disclosed particles are alpha-1,3 glycosidic linkages. Further disclosed are methods of producing insoluble alpha-glucan particles, as well as their use in various applications and products.

A kind of semi-dried noodle and preparation method thereof of potato zheganmian

本发明公开了一种马铃薯热干面的半干面及其制备方法，包括以下步骤：取马铃薯全粉，高筋粉，燕麦粉，大麦粉过筛后混合，随后加入低聚异麦芽糖、食用盐、食用碱和水，进行和面；后经醒面、压面，随后对辊压成型马铃薯热干面进行蒸汽熟化，再经冷却、微波干燥、紫外杀菌处理后，充入臭氧气体进行密封包装。本发明提高了马铃薯全粉占原料重量的比重，半干面复水后保持了鲜面原有口感；燕麦粉、大麦粉及低聚异麦芽糖的加入提升了热干面营养品质，可满足更多消费人群多元化消费需求；柿单宁的加入结合紫外杀菌和臭氧包装，有效延长了半干面产品的贮藏保质期。此半干热干面加工工艺机械化程度高，适合于标准化生产，产品品质稳定，保质期长，食用方便。

Natural compound antiseptic emulsifying preservative

本发明涉及食品保鲜剂，具体涉及一种天然复配防腐乳化保鲜剂，由以下组分组成：酸度调节剂、肉桂提取物、肉桂酸、甘草提取物、乳化剂、麦芽糖淀粉酶和麦芽糊精；本发明其防腐成分为天然成分，有效取代传统合成防腐剂，同时有效进一步延长对面包制品的保鲜防腐期限。

Highly crystalline alpha-1, 3-glucans

本文公开了包含具有高结晶度程度和小粒度的不溶性α‑葡聚糖颗粒的组合物。例如，这些α‑葡聚糖颗粒可以具有至少约0.65的结晶度程度、和/或小于一微米的平均尺寸。本公开的颗粒中该不溶性α‑葡聚糖的至少50％的糖苷键是α‑1,3糖苷键。进一步公开了生产不溶性α‑葡聚糖颗粒的方法，以及其在各种应用和产品中的用途。

Method for Improving Preservation of Processed Foods

가공육류, 식품반찬 등의 가공식품본래의 풍미에 실질적인 영향을 미치지 않고, 부패와 변질에 관여하는 미생물의 증식을 억제하고, 보존성을 향상시킬 수 있는 가공식품의 보존성 향상방법에 관한 것이다. The present invention relates to a method for improving the preservation of processed foods that can suppress the growth of microorganisms involved in decay and deterioration and improve the preservation without substantially affecting the flavor of processed foods such as processed meat and food side dishes. 적어도 젖산염과 아세트산염을 이용하는 가공식품의 보존성 향상방법으로서, 젖산염을 0.5중량% 이상 2.5중량% 미만, 바람직하게는 1.8∼2.2중량% 함유시키고, 아세트산염은 가공식품의 pH에 따라 다음의 식(I), 바람직하게는 다음의 식(II)으로 주어지는 량을 함유시킨다. 가공식품은 그 pH가 5.0∼7.0인 것이 바람직하다. 또한, 필요에 따라 젖산염과 아세트산염 이외에 글리신 및/또는 중합인산염과 아디핀산을 함유시킬 수도 있다. As a method for improving the preservation of processed foods using at least lactate and acetate, the lactate is contained at least 0.5% by weight and less than 2.5% by weight, preferably 1.8-2.2% by weight. I), Preferably it contains the quantity given by following formula (II). It is preferable that the pH of a processed food is 5.0-7.0. If necessary, glycine and / or polyphosphate and adipic acid may be contained in addition to lactate and acetate. --- (I) --- (I) --- (II) --- (II) 젖산염, 아세트산염, 가공식품 Lactate, Acetate, Processed Food

Natural antioxidant compound for protecting fish oil and use method thereof

本发明公开了一种保护鱼油的天然复合抗氧化剂，该复合抗氧化剂包括质量比为1:1:1的二氢杨梅素、茶多酚和维生素C；或者质量比为2:3:2的二氢杨梅素、迷迭香和维生素C；或者质量比为2:3:2的茶多酚、迷迭香和维生素C。本发明还公开了一种保护鱼油的天然复合抗氧化剂的使用方法，本发明采用二氢杨梅素、茶多酚与迷迭香三种天然抗氧化剂的复配技术提高抗氧化剂的抗氧化性能，从而提高抗氧化效果。

Food fermenter

The present invention relates to a food fermenter and more particularly, to a food fermenter capable of removing completely moisture by configuring a dehydration function in an apparatus for producing fermented foods such as yogurt, cheese, and fermented soybeans. To attain the aforementioned purpose, the food fermenter of the present invention comprises: a fermentation container having an inner space and having a container shape having an open top; a filter container provided in the inner space of the fermentation container and having a container shape to accommodate a fermentation material inside and having an engagement protrusion such that an upper portion is engaged to a top surface of the fermentation container and having a net shape formed in main walls and a bottom so that a liquid flows out; a rotary cover for covering the fermentation container and the top of the filter container wherein the filter container and the rotary cover are combined by means of a combining means such that if a user rotates the rotary cover, the filter container rotates along with the cover within the fermentation container. As described above, as a user rotates the filter container in the middle of a fermentation process, moisture is discharged outside the filter container at a relatively higher speed due to a centrifugal force and therefore, the present invention shows an effect of reducing the fermentation time. In addition, upon completion of the fermentation process, byproducts formed in the filter container inside the fermentation container are separated and removed in advance and therefore, the byproducts do not fall off while the filter container is moved and accordingly, sanitation and cleanness can be ensured and user convenience can be improved.

natamycin microemulsion and preparation method thereof

本发明公开了一种纳他霉素微乳液的制备方法，包括如下步骤：1)将纳他霉素加入水中，调节pH为7～13，搅拌使其均匀分布或溶解于水中；2)将含酪蛋白物质加入水中，搅拌均匀分布后，调节pH至10～13；3)将经上述两步骤处理后的物质混合，于30～85℃下，搅拌形成澄清溶液；4)降温至0～30℃下，搅拌条件下用柠檬酸溶液调节体系的pH至6～8后，继续搅拌20～40min，获得纳他霉素微乳液。本发明还公开了该方法制备的纳他霉素微乳液。本发明由于先形成碱性的含酪蛋白溶液，使酪蛋白呈充分展开状态，在酪蛋白恢复球状结构的过程中，将纳他霉素有效包埋在酪蛋白中，得到了具有良好稳定性的纳他霉素微乳液，较好地解决了纳他霉素不溶性问题和活性在碱性溶液中减低的问题。

How to improve shelf life of processed foods

Composite coating fresh keeping agent containing hawthorn leaf flavone and preparation method and application thereof

本发明涉及一种具有抗氧化、抑菌特性的含山楂叶黄酮的复合涂膜保鲜剂及其制备方法与应用，属于生鲜农产品保鲜技术领域，该复合保鲜剂是由以下重量份原料组成：山楂叶黄酮0.5-1.5份，羧甲基壳聚糖10-30份，甘油30-40份，氯化钙5-10份，聚乙二醇10-20份，吐温-20？0.3-0.5份，水1000份。本发明提供的复合保鲜剂各组分协同作用，提高复合保鲜剂涂膜的吸湿性、均一性，增强成膜的完整性，风干后不开裂，使涂膜不仅具有良好的阻气、阻湿性能，同时具有优良的抗氧化、抗菌效果，保鲜效果明显；本发明各组分绿色环保，水溶性好，易清洗，无毒副残留，具有广阔的市场前景。

Edible coating composition for anti-retrogradation of rice cake

본 발명은 찰옥수수 전분, 검류, 및 글리세린을 유효성분으로 포함하는 떡 코팅용 가식성 필름 조성물 및 상기 가식성 필름 조성물로 코팅되어 노화가 억제된 떡의 제조방법 등에 관한 것으로서, 구체적으로 상기 조성물은 떡 제조 공정 중 마지막 단계인 포장 이전에 떡의 표면에 코팅되어 시간에 흐름에 따라 손실되는 떡의 수분을 점착시켜, 떡이 수요자에 소비될 때까지 부드러운 식감을 갖도록 하여 궁극적으로 떡의 노화 속도를 지연시켜 품질 및 상품가치를 향상시키는 효과가 있는바, 본 발명에 따른 떡 코팅용 가식성 필름 및 가식성 필름으로 코팅하여 노화가 억제된 떡 산업의 활성화에 기여할 것으로 기대된다. The present invention relates to an edible film composition for coating rice cakes containing waxy corn starch, gums, and glycerin as active ingredients, and a method for producing rice cakes coated with the edible film composition to suppress aging, and specifically, the composition It is coated on the surface of the rice cake before packaging, the last step in the rice cake manufacturing process, and adheres the moisture of the rice cake that is lost over time, so that the rice cake has a soft texture until it is consumed by the consumer, ultimately speeding up the aging rate of the rice cake. It is expected to contribute to the revitalization of the rice cake industry in which aging is suppressed by coating with the edible film for rice cake coating and the edible film according to the present invention by delaying it to improve quality and product value.

Method for production of grape seed extract having natural antioxidant function

PURPOSE: A process of preparing the titled grape seed extract by subjecting waste grape seed powder to pretreatment such as boiling treatment and heat treatment with ultrahigh frequency waves to increase solubility of natural antioxidant components to a solvent is provided, thereby effectively producing proanthocyanidin having antioxidant components. CONSTITUTION: Grape seeds are heated with hot air at 60deg.C and ground to a size of about 60 mesh, followed by boiling with two times of purified water for 3 hr. The boiled grape seed powder is heated with ultrahigh frequency waves of 2,450MHz and extracted with spirits in an extractor with a reflux cooler in the first stage, followed by extracting with spirits in the second stage. All the extracts are washed with the same weight of hexane to remove fat, filtered under reduced pressure until the extracts attain 25 Brix or more and freeze-dried after removing the extraction solvent.

APPLICATION OF CATIONIC SURFACTANTS AS SPORICID AGENTS

1. Применение катионного сурфактанта, полученного посредством конденсации жирных кислот и этерифицированных двухосновных аминокислот, формулы (1): ! ! где X- представляет собой Br-, Cl- или H2SO4 -, противоион, полученный из органической или неорганической кислоты, или анион на основе фенольного соединения; ! R1 - неразветвленная алкильная цепь насыщенной жирной кислоты или гидроксикислоты, содержащая от 8 до 14 атомов углерода и связанная с радикалом α-аминокислоты амидной связью; ! R2 - линейная или разветвленная алкильная цепь, содержащая от 1 до 18 атомов углерода, или ароматическая группа; ! R3 представляет собой ! ! или ! ! где n - от 0 до 4, ! для спорицидной обработки. ! 2. Применение по п.1, отличающееся тем, что катионный сурфактант формулы (1) является этиловым эфиром лаурамида аргинина монохлорида (LAE) формулы (2): ! ! 3. Применение по п.1 или 2, отличающееся тем, что обработка является обработкой против спор, происходящих от бактерий. ! 4. Применение по п.1 или 2, отличающееся тем, что обработка является обработкой против спор, происходящих от грибов. ! 5. Применение по п.3, отличающееся тем, что готовят раствор катионного сурфактанта в растворителе, который представляет собой воду, пропиленгликоль, этанол, глицерин или смесь этих жидкостей. ! 6. Применение по п.4, отличающееся тем, что готовят раствор катионного сурфактанта в растворителе, который представляет собой воду, пропиленгликоль, этанол, глицерин или смесь этих жидкостей. ! 7. Применение по п.5, отличающееся тем, что раствор содержит дополнительный компонент, такой как консерванты, антиоксиданты, сурфактанты, загустители, ингибиторы ферментов, органические и неорганич РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2011 102 291 (13) A (51) МПК A01N 37/46 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011102291/13, 30.06.2009 (71) Заявитель(и): ЛАБОРАТОРИОС МИРЕТ, С.А. (ES) Приоритет(ы): (30) Конвенционный приоритет: 02.07.2008 EP 08382025.8 03.09 ...

Thixotropic antimicrobial composition

FIELD: biotechnology. SUBSTANCE: group of inventions relates to biotechnology. A thixotropic antimicrobial composition is proposed, including a thixotropic agent and an antimicrobial agent, a method for sanitizing food or equipment surfaces during the collection and processing of food, including their contact with a thixotropic antimicrobial composition, and the use of a thixotropic antimicrobial composition for sanitizing food or equipment surfaces used during the collection and processing of food. EFFECT: inventions provide an increase in the adhesion and contact time of the antimicrobial agent with the surface of the processed food product, improving the food safety of the target product for a long time. 15 cl, 7 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 763 533 C1 (51) МПК A23B 4/20 (2006.01) A23L 3/3463 (2006.01) A61K 47/12 (2006.01) A61K 47/36 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23B 4/20 (2021.02); A23L 3/3463 (2021.02); A61K 47/12 (2021.02); A61K 47/36 (2021.02) (21)(22) Заявка: 2020130263, 15.02.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 30.12.2021 16.02.2018 US 62/710,422 (56) Список документов, цитированных в отчете о поиске: US 2002/0119743 A1, 29.08.2002. RU 2133570 C1, 27.07.1999. RU2470627 C2, 27.12.2012. RU 2162870 C2, 10.02.2001. (45) Опубликовано: 30.12.2021 Бюл. № 1 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 16.09.2020 (86) Заявка PCT: 2 7 6 3 5 3 3 R U (87) Публикация заявки PCT: WO 2019/161291 (22.08.2019) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ТИКСОТРОПНАЯ АНТИМИКРОБНАЯ КОМПОЗИЦИЯ (57) Реферат: Группа изобретений относится к санитарной обработки пищевого продукта или биотехнологии. Предложены тиксотропная поверхности оборудования, использованной во антимикробная композиция, включающая время сбора и обработки пищевого продукта. ...

Natural beverage clouding agent and preparation method thereof

一种天然饮料浑浊剂，其由乳化水相：阿拉伯胶12~20wt%；皂树皮提取物0.1~1wt%；黄原胶0.1~0.5wt%；磷脂0.7~1.2wt%；柠檬酸、乳酸、苹果酸中的一种或多种复配的呈酸味剂2.5~4wt%；以及乳化油相：椰子油、大豆油、菜籽油中的一种或多种复配的植物油10~20wt%；维生素E或迷迭香提取物中的一种或两种复配的抗氧化剂0.02~0.1wt%；以及乙醇4~6wt%，以及余量为蒸馏水形成的，水包油（O/W）的乳化混合均一体系。该浑浊剂中没有防腐剂、增重剂和各种化工合成或修饰原料。该技术制备的饮料浑浊剂天然安全、稳定性好、呈浊度高、适应性广和高抗酒精性。

Food preservative and process for preparing thereof

PURPOSE: A method for manufacturing a food preservative by using a deoxidizer and granulated alcohol is provided to maintain original tastes, flavors and freshness of foods for a long time. CONSTITUTION: The preservative is manufactured by the following steps of: (i) getting an oxygen absorber by mixing 70wt% of 90mesh iron and 30wt% of aqueous solution of brine and calcium chloride; (ii) preparing granular alcohol by making 60wt% of porous zeolite adsorb 40wt% of aqueous solution of brine and ethyl alcohol and by letting 20wt% of polyvinyl alcohol(P.V.A. P-17) be absorbed on the surface of 80wt% of the granular alcohol; and (iii) filling the oxygen absorber and the granulated alcohol, in a ratio of 5:5, in an air permeable packing material and sealing the packing material with foods in a food container.

Static fluid disinfecting systems and related methods

Static fluid disinfecting system and related methods. Implementations of a method of disinfecting a fluid include statically contacting a fluid included in in a container with an open-celled foam where the open-celled foam is coated with a quaternary organosilane coating produced from a quaternary ammonium organosilane reagent where the fluid contains one or more microorganisms.

Quinoa fresh-wet noodles and processing method thereof

本发明公开了一种藜麦鲜湿面及其加工方法。该藜麦鲜湿面是由重量百分比为5-15%白藜麦全粉、85-95%高筋小麦粉，以及添加量为白藜麦全粉和高筋小麦粉重量之和的1-3%的食盐、3-10%的食用酒精、0.1-2%的丙二醇、1-3%的山梨糖醇、0.1-0.3%的海藻酸钠、26-32%的无菌水的原料制备而成。藜麦鲜湿面的制作方法包括以下步骤：1）和面；2）熟化；3）压片：将熟化后的面团进行压片，最终得到厚度为0.6-1.0mm的面带；4）切条；5）脱水和杀菌；6）包装。所制备的藜麦鲜湿面色泽光亮，表面光滑，柔韧，有藜麦原有的清香气味，食用酒精、丙二醇、山梨糖醇联合保鲜可使藜麦鲜湿面的保质期延长至室温下2个月，且工艺简易。

Process for making fermented product improving quality of food

A process for preparing fermented product comprises: (a) fermenting separately propionic acid bacteria (I) and lactic acid bacteria (II) in the medium contg. 10% skim milk; (b) inoculating individually the medium contg. 10% skim milk, yeast extrac (N source), glucose (C source), and minerals with the obtd. fermented broth of (I) of (II); (c) fermenting them at 23-40 deg.C for 2 days or more. The (I) is propionibacterium freudenreichii KFCC 31225 or propionibacterium shermanii KFCC 35463, lactobacillus casei KFCC 21200, lacto bacillus brevis KFCC 35464 or streptococcus theomophilus KFCC 11600. The obtd. fermented product is useful for extension of storage period of food.

Method for production of a soft bakery product which can be stored at room temperature

FIELD: food industry. SUBSTANCE: invention relates to a method for production of a soft bakery product with moisture content of at least 11 %, which can be stored at room temperature for at least two months while maintaining softness substantially without changes, which includes the following steps: providing a semi-product of flour-based yeast-based flour; baking the semi-product in the oven to produce a bakery product with moisture content of 10 to 35 wt % of the total weight of said bakery product; Injection of water or water-alcohol solution into the product in an amount sufficient to increase moisture content in said bakery product by at least 10 %. Said water-alcohol solution is a solution of ethyl alcohol in water with content of ethyl alcohol from 0.1 to 35 wt % of total weight of solution and weight ratio of water-alcohol solution, which is injected into a bakery product, to a bakery product ranges from 1:5 to 1:40. Invention relates to use of ethyl alcohol solution in water with content of ethyl alcohol from 0.1 to 35 wt % of total weight of solution as ingredient for addition by injection into soft bakery product, stored at room temperature, to maintain its softness virtually unchanged during the entire storage life. Moisture content in said bakery product ranges from 10 to 35 wt % of the total weight of said bakery product. EFFECT: disclosed is a method for production of a soft bakery product which can be stored at room temperature. 17 cl, 1 dwg, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 733 139 C2 (51) МПК A21D 13/00 (2006.01) A21D 17/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A21D 13/00 (2020.05); A21D 17/00 (2020.05) (21)(22) Заявка: 2017102379, 25.01.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): Барилла Г. и Р. Фрателли С.п.А. (IT) 29.09.2020 01.02.2016 IT 102016000010062 (43) Дата публикации заявки: 25.07.2018 Бюл. № 21 (56) ...

A kind of leaf cake and its batch production method for producing

本发明公开了一种叶儿粑，它包括70~80份皮坯和20~30份馅料；它还公开了加工方法。本发明的有益效果是：控制油脂向各方向渗透流失；可增强产品的韧性和弹性，降低产品的冻裂率，对抑制淀粉的老化回生有良好效果；利于定型和速冻稳定性维持。

Use of cationic surfactants as sporicidal agents

由脂肪酸和酯化二碱价氨基酸例如来源于月桂酸和精氨酸缩合得到的阳离子表面活性剂，特别是精氨酸单盐酸盐的月桂酰胺的乙酯(LAE)，可用于处理感染了孢子的物体。孢子可来源于细菌或真菌。

Formation method of shallow junction by trench gate structure

본 발명은 마스크 공정을 수반하지 않으며, 이온주입 에너지를 조절하지 않고도 게이트 전극 양단에 인접한 접합층 부분만을 얕게 형성할 수 있는 함몰게이트 구조를 이용한 얕은 접합 형성 방법에 관한 것으로, 반도체 기판을 선택 식각하여 트렌치를 형성하고, 상기 트렌치의 측벽으로부터 떨어진 상기 트렌치의 중앙부에 게이트 절연막 및 게이트 전극을 형성하고, 상기 게이트 전극 양단 및 상기 트렌치 측벽에 접한 상기 반도체 기판 내에 저농도 소오스 및 드레인을 형성하기 위한 이온주입을 실시하고, 상기 게이트 전극 측벽과 상기 트렌치의 측벽간에 절연막 스페이서를 형성한 후, 고농도 소오스 및 드레인을 형성하기 위하여 상기 게이트 전극 및 상기 절연막 스페이서를 이온주입 마스크로 이온주입을 실시하는 단계를 포함하여 이루어진다. The present invention relates to a shallow junction formation method using a recessed gate structure, which does not involve a mask process and can form only a portion of a junction layer adjacent to both ends of a gate electrode without controlling ion implantation energy. Forming a trench, forming a gate insulating film and a gate electrode in a central portion of the trench away from the sidewalls of the trench, and implanting ions to form low concentration sources and drains in both ends of the gate electrode and in the semiconductor substrate in contact with the trench sidewalls. And forming an insulating film spacer between the gate electrode sidewall and the sidewall of the trench, and ion implanting the gate electrode and the insulating film spacer with an ion implantation mask to form a high concentration source and drain. .

Dried orange peel and passion fruit sauce and preparation method thereof

本发明提供一种陈皮百香果酱及其制作方法，该陈皮百香果酱由以下重量份数计的原料组成：20‑30份陈皮，60‑70份百香果、10‑20份蜂蜜、0.5‑1份酸味剂、0.2‑0.5份柠檬酸、5‑10份白砂糖、0.3‑0.5份山梨酸钾、3‑5份食用盐、10‑15份去离子水。通过预处理、果皮处理、陈皮处理、混合、熬煮、装罐等五个步骤制得的陈皮百香果酱。该百香果果酱充分利用百香果果肉和果皮，将果皮通过水煮至透明变软后，能去除果皮的苦涩，且方便进一步加工。同时，将陈皮浸泡后去除苦涩的薄膜共同熬煮，陈皮的甘香更加浓郁，并且果酱中混合有粒状的陈皮，口感更加独特。

Mono-esters of cinnamic acid or its derivatives and vitamin C, process for their preparation and their use as antioxidants in cosmetic, pharmaceutical or food compositions.

FUNGICIDE BACTERICIDE AND / OR ANTIOXIDANT TREATMENT OF FOODSTUFFS BY APPLICATION OF FORMULATIONS COMPRISING ESSENTIAL OIL AND DIALKYLENE GLYCOL

La présente invention concerne le traitement fongicide, bactéricide et/ou antioxydant des denrées alimentaires, au moyen de formulations d'huile essentielle dans un dialkylène glycol. The present invention relates to the fungicidal, bactericidal and / or antioxidant treatment of foodstuffs by means of essential oil formulations in a dialkylene glycol.

ANTI -MINMINATION TREATMENT PROCESS FOR BULBS AND / OR TUBERS

Mono-esters of cinnamic acid or its derivatives and vitamin C, their process of preparation and their use as antioxidants in cosmetic, pharmaceutical or food compositions.

Mono-esters d'acide cinnamique ou de ses dérivés et de vitamine C, répondant à la formule générale suivante: (CF DESSIN DANS BOPI) dans laquelle: R1 , R2 et R3 , identiques ou différents, représentent un atome d'hydrogène, un radical hydroxy, alkoxy, fluoroalkoxy ou alkylcarbonyloxy, et R4 représente un atome d'hydrogène ou -COR5 , R5 représentant un radical alkyle en C1 -C2 0 ou le radical de formule: (CF DESSIN DANS BOPI) Ces mono-esters d'acide cinnamique ou de ses dérivés et de vitamine C, trouvent une application en tant que substances anti-oxydantes dans des compositions cosmétiques ou pharmaceutiques, et permettent par ailleurs de conférer des propiiétés protectrices à l'égard de l'oxydation des constituants lipidiques de la peau. Monoesters of cinnamic acid or its derivatives and of vitamin C, corresponding to the following general formula: (CF DRAWING IN BOPI) in which: R1, R2 and R3, identical or different, represent a hydrogen atom, a hydroxy, alkoxy, fluoroalkoxy or alkylcarbonyloxy radical, and R4 represents a hydrogen atom or -COR5, R5 representing an alkyl radical in C1 -C2 0 or the radical of formula: (CF DRAWING IN BOPI) These acid mono-esters cinnamic or its derivatives and vitamin C, find an application as antioxidant substances in cosmetic or pharmaceutical compositions, and moreover make it possible to confer protective properties with regard to the oxidation of the lipid constituents of the skin .

FUNGICIDE BACTERICIDE AND / OR ANTIOXIDANT TREATMENT OF FOODSTUFFS BY APPLICATION OF FORMULATIONS COMPRISING ESSENTIAL OIL AND DIALKYLENE GLYCOL

Method and apparatus for pasteurization of milk and other substances

Process for the production of a soft bakery product storable at room temperature

A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged, comprising the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

Composition for preserving and/or improving the quality of meat products

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:(a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1;(b) between 0.04 and 2.5% (w/w) of anthocyanidin;wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.The invention also relates to a method for the preparation of the aforementioned composition, the method comprisingproviding a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof;providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof;providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin;mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

Polymeric antioxidants

One group of polymers comprise repeat units of Structural Formula (I) and/or (II) where: R is -H or a substituted or unsubstituted alkyl, acyl or aryl group; Rings A and B are substituted with at least one tert-butyl group, 1-ethenyl-2-carboxylic acid group or ester thereof, substituted or unsubstituted alkylenedioxy group, or substituted or unsubstituted n-alkoxycarbonyl group and optionally additional functional groups; Ring B is additionally substituted with at least one -H; n is equal to or greater than 2; and p is equal to or greater than 0. The polymer typically includes at least two substituted benzene repeat units that are directly connected by C-C or C-O-C bonds between benzene rings. Alternatively, each repeat unit of the polymer is an antioxidant. The invention also includes methods of making and using these and related polymers, particularly as antioxidants.

Systems and methods for fish tissue preservation

The present disclosure describes systems, devices, compositions, and methods for tissue storage, transportation, and/or preservation.

Process for the production of a soft bakery product storable at room temperature

A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

Salad sauce containing live lactobacillus rhamnosus and preparation method thereof

本发明公开了一种含有鼠李糖乳杆菌活菌的沙拉酱及其制备方法；包括如下步骤：将鼠李糖乳杆菌、大豆油和大豆磷脂剪切混合均匀，制得鼠李糖乳杆菌活菌油；然后该活菌油先后与预先准备好的水相、油相和酸液等物料混合并依次进行三步真空乳化处理，进而制得含有鼠李糖乳杆菌的沙拉酱。本发明制得的沙拉酱，在刚制备的沙拉酱中的鼠李糖乳杆菌活菌数高于1×10 8 CFU/g，经过六个月的常温保存或一年的冷藏保存，沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级，可确保沙拉酱在保存期内的鼠李糖乳杆菌活菌数高于1×10 7 CFU/g。

A kind of preparation method of peony crisp chip

本发明公开了一种牡丹花脆片的制备方法，包括以下步骤：将新鲜牡丹花瓣浸泡在保鲜剂中4‑5个小时，取出后大火蒸制20‑30分钟；将蒸制过的牡丹花瓣在20‑25℃环境中放置10‑12小时后，在90‑95℃的高脂牛奶中浸泡10‑15分钟，微波真空干燥得到含水量为20%‑30%的牡丹花片；在牡丹花片表面均匀覆盖混合熟粉后，进行变温压差膨化，冷却至室温，得到含水量为8%‑12%的牡丹花脆片。采用本发明方法制备的牡丹花脆片食用方便，是适宜人们休闲即食的牡丹花食品，产品香脆可口，并最大限度的保留了牡丹花的营养成分、形状和颜色。

Preservation of flavours

1310512 Preservation of flavours IMPERIAL CHEMICAL INDUSTRIES Ltd 17 June 1970 [25 June 1969] 32070/69 Heading A2D A oil- or fat-free protein containing food or flavouring material which is also free of a dehydrated alkyl metal phosphate or ascorbic acid or the sodium salt thereof, is preserved by the addition thereto of a 4-alkoxy 2, 6-di tert alkyl phenol. The preferred additive is 4 methoxy 2,6-di tert butyl phenol.

A kind of fruit and vegetable crisp chip and preparation method thereof containing probiotics

本发明提供了一种含益生菌的果蔬脆片及其制备方法，其组分按重量份数计算：新鲜果蔬70～80份、马铃薯淀粉10～11份，白糖0.04～0.05份，酸奶2.5～3.0份，豆浆15～20份。其加工方法包括如下步骤：果蔬原料经护色、防腐预处理后，置于马铃薯淀粉豆浆糊中涂抹均匀后于4～25℃晾干，将其置于酸奶中浸泡使酸奶覆盖均匀，真空冷冻干燥后即可获得成品。本发明能够保证冻干后的果蔬脆片产品外观良好，口感酸甜酥脆，最大程度上避免了果蔬营养价值的流失，相比于同类型益生菌产品保藏期延长，储藏于4℃可保持28天。

Use of polyether ionophoric antibiotics in industrial extraction or production of sweet products.

Anti-microbial agent comprising xanthohumol and the use thereof in food products

The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.

Storage method of mulberry leaves for young silkworms

本发明公开一种幼蚕用桑叶的贮存方法，包括如下步骤：a）早上7‑9时在露水干后采叶；b）用0.5%的乳酸钙溶液浸泡采摘桑叶5‑8min；c）将桑叶取出后用湿布擦拭表面，然后整理桑叶，将叶柄朝上、叶尖超小依次叠放，不可堆叠太厚，一次叠放叶片数小于6片，紧密排列，并将叶柄端插入储水的塑料薄膜中；d）盖上润纱帐后，再用塑料薄膜围遮；e)置于真空室内冷藏。本发明提供的一种幼蚕用桑叶的贮存方法，可明显提高幼蚕桑叶保鲜时间（可保持5‑8天以上），方法简单，成本低廉，颇具实用性。

The processing method of papaya pickle

本发明属于腌制食品领域，具体涉及一种木瓜酱菜的加工方法，包括1）精选已经割过浆的优质木瓜、2）刨皮切丝、3）木瓜丝晒干、4）腌制发酵和5）灭菌包装的步骤，选用优质番木瓜作为原料，经刨皮切丝，晒干后加入大蒜、豆豉、罗汉果浸泡液、大豆酿造酱油、20º‑30º的米酒或高粱酒于密封的陶瓷罐或有色玻璃瓶浸泡，水封，日晒，定期检查是否变质，如果无变质，再加入30º‑40º的米酒或高粱酒，再次日晒，称量、巴氏灭菌、密封包装，按生产批次做产品出厂检验，通过上述的加工方法精制而成的木瓜酱菜，具有色泽橙黄透明、肉厚、脆嫩、香味浓郁、食用方便、保质期长的特点，还具有营养丰富、爽口开胃、增进食欲的特点。

A kind of sesame paste and preparation method as hotpot condiment sauce

本发明属于食品加工技术领域，提供了一种作为火锅蘸料的芝麻酱及制备方法，所述作为火锅蘸料的芝麻酱包括如下重量份数的组分：黑芝麻30‑45份、玉米粉11‑17份、椰奶2‑8份、蜂蜜5‑10份、柚子皮粉1‑3份、西瓜汁2‑5份、中草药混合粉10‑13份、茄红素粉2‑13份和苹果汁13‑23份。本发明的芝麻酱，作为吃火锅时的蘸酱，在增加火锅香味的同时，达到降火的目的，同时促进进食欲望。

A kind of low sugar health preserving type seed watermelon compound nectar and preparation method thereof

本发明公开了一种低糖养生型籽瓜复合果酱及其制作方法，其中果酱由以下重量份的原料制成：籽瓜50‑80份、人生果40‑60份、苹果20‑30份、低聚异麦芽糖10‑15份、聚葡萄糖4‑8份、甜菊糖1‑5份、柠檬酸5‑10份、酸奶5‑10份、果胶1‑1.5份、聚耐氨酸0.1‑1.0份、食品添加剂0.1‑1.0份、营养添加剂9‑15份。将籽瓜、人生果、苹果结合制成复合型果酱，使得其营养更加全面丰富，拓展了籽瓜、人生果深加工技术；含有多种中草药成分，经常食用能养血安神、清肝利胆、益气健脾；采用低聚异麦芽糖、聚葡萄糖和甜菊糖等纤维类的糖分，使果酱甜而不腻，适于肥胖者和糖尿病患者食用；聚耐氨酸与水果中的果醋发生协同作用，加强了聚耐氨酸的抑菌性，有效延长了复合果酱的保鲜周期；果酱的制作方法操作简单、方便，成本低廉。

Preservative method

A method for producing a microbiologically stable and safe food composition is described The method includes the step of mixing a food composition comprising an anionic polymer with a saturated preservative having an overall positive charge, whereby the saturated preservative is added in the last mixing step, in order to produce a food composition free of spoilage and pathogens.

MICROBIAL GROWTH CONTROL WITH NISINE / LYSOZYME FORMULATIONS.

SE DESCRIBE UN METODO DE INHIBICION DEL DESARROLLO MICROBIANO, CON METODO QUE COMPRENDE LA ADICION DE UNA COMBINACION SINERGETICAMENTE EFICAZ DE NISIN Y LYSOZYMA A UN MEDIO AMBIENTE EN EL QUE SE HA DE INHIBIR EL DESARROLLO MICROBIANO. A METHOD OF INHIBITION OF MICROBIAL DEVELOPMENT IS DESCRIBED, WITH A METHOD THAT INCLUDES THE ADDITION OF A SYNERGETICALLY EFFECTIVE COMBINATION OF NISIN AND LYSOZYMA TO A ENVIRONMENT IN WHICH MICROBIAL DEVELOPMENT IS TO BE INHIBITED.

Patent RU2017102379A3

“ВУ? 2017102379`” АЗ Дата публикации: 28.04.2020 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2017102379/10(004164) 25.01.2017 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 192016000010062 01.02.2016 | Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СПОСОБ ПОЛУЧЕНИЯ МЯГКОГО ХЛЕБОБУЛОЧНОГО ИЗДЕЛИЯ, КОТОРОЕ МОЖНО ХРАНИТЬ ПРИ КОМНАТНОЙ ТЕМПЕРАТУРЕ Заявитель: Барилла Г. и Р. Фрателли С.п.А., ГТ 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А21) 13/00 (2006.01) А21) 17/00 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А2 1 13/00; А21Ф 17/00 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): СТРО, О\ИРТ, Езрасепеё, боозе, К-РТОМ, РабеагсВ, РиБМе4, ОРТО 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* ...

Thixotropic antimicrobial composition

A thixotropic antimicrobial composition includes a thixotropic agent and an antimicrobial agent. The thixotropic antimicrobial composition may be used to treat various food products or surfaces. Some thixotropic antimicrobial compositions may include peroxyacetic acid as an antimicrobial agent and/or xanthan gum or guar gum as a thixotropic agent. A treated article may include the thixotropic antimicrobial composition on at least one surface thereof.

A kind of poor peppery sour soup of flavor and its processing method

本发明属于食品加工技术领域，公开了一种风味糟辣酸汤及其加工方法，将辣椒去蒂洗净、晾干；破碎(剁椒)：再将辣椒加工成块状；调味：加入食盐、米酒、冰糖、生姜、香蒜及甜酒酿混合均匀；将混合均匀的块状辣椒于蒸锅中大火蒸10‑15min，取出冷却放置至室温；密封发酵：将块状辣椒放置于发酵坛中在25℃左右发酵30～50d；磨浆:将发酵成熟的辣椒进行磨浆均质；风味糟辣酸汤由剁椒和辅料组成；所述辅料由生姜末、香蒜末、食盐、甜酒酿、冰糖和米酒组成。本发明所制得的糟辣酸汤与传统方法所制得的糟辣酸汤相比香味浓郁、酸辣可口、口感温润，可用于炒菜及火锅的烹饪，密封保藏可放置半年以上。

Secondary metabolite of endophytic fungi nigrospora ginkgo and bacteriostatic application thereof

本发明公开了一种银杏内生真菌球黑孢菌次级代谢产物。所述代谢产物为9α‑羟基二氢脱氧卷线孢菌素。9α‑羟基二氢脱氧卷线孢菌素除对青枯菌有抑制作用外，还对常见的典型革兰氏阴性食源性致病菌大肠杆菌、典型的革兰氏阳性食源性致病菌金黄色葡萄球菌和枯草芽孢杆菌具有很好的抑制作用，其作用与抗生素硫酸链霉素效果相当，在农业生防和食品防腐方面具有重要的应用。

Flavor-quality modifier for food, manufacturing method thereof and food processed by same

Ion sequestering active packaging materials

The invention described herein provides a modified material is a packaging material in which, at least one side, the product contact side, has been modified to sequester ions in order to prevent the ions from being available to promote degradative reactions in biological or chemical products such as food, beverages, pharmaceuticals, neutraceuticals, cosmetics, paints and chemicals. The invention described herein also includes methods of making the packaging materials and methods of using the packaging materials for preserving the integrity of biological and chemical compounds.

USE OF IONOPHORES POLYETHER ANTIBIOTICS FOR CONTROLLING BACTERIAL GROWTH IN SUGAR EXTRACTION

Method for preparing food-grade nano emulsion coated with photosensitizer

本发明的一种制备包覆光敏剂的食品级纳米乳液的方法属于食品添加剂的技术领域，包覆光敏剂的食品级纳米乳液的制备方法，是将光敏剂溶于中链甘油三酯中，乳化剂溶于去离子水中，两相混合后利用高速剪切‑高压均质技术制备成品乳液。本发明通过油相溶解光敏剂制备得纳米乳液，改善了部分光敏剂溶解性差，稳定性低的缺点。本发明使用高速剪切‑高压均质技术，技术方法可操作性高，可扩展性高，重现性高，是最适合工业应用的方法。本发明所涉及的原料均为食品级别，安全可食用，制备的纳米乳液可广泛应用于功能性食品或食品包装材料的开发。