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Peptides and methods for producing them

Patent Number: 8445426
Publication Date: 2013-05-21
Inventors: ; ; ; ; ;

The present invention relates to the fields of life sciences and food, feed or pharmaceutical industry. Specifically, the invention relates to novel peptides, pilus structures, polynucleotides as well as vectors, host cells, products and pharmaceutical compositions comprising the polynucleotides, peptides or pilus structures. The invention also relates to gene clusters and antibodies. Furthermore, the present invention relates to methods for producing the peptides or pilus structures or ...

Process for preparing low-calorie, low-fat snack nuts

Patent Number: 8445054
Publication Date: 2013-05-21
Inventors: ;

The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using ...

Concentrate derived from a milk product enriched in naturally occuring sialyllactose and a process for preparation thereof

Patent Number: 8445053
Publication Date: 2013-05-21
Inventor:

A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional ...

Process for producing lactose-free milk

Patent Number: 8445052
Publication Date: 2013-05-21
Inventors: ;

The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:

- a) Ultrafiltration of original milk to obtain a first permeate and a first retentate;
- b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate;
- c) Mixing said first retentate ...

Thiol-containing fragrance and flavor materials

Patent Number: 8445051
Publication Date: 2013-05-21
Inventors: ; ;

One aspect of the present invention provides a compound represented by formula (I),

wherein, R₁is hydrogen or an acetyl group and R₂is a C_1-3straight chain or branched alkyl group. Another aspect of the present invention provides flavor or fragrance compositions comprising at least one compound of formula ...

Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance

Patent Number: 8445050
Publication Date: 2013-05-21
Inventors: ; ; ; ; ;

One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A₂₈₀) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A_280/560of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of ...

Roasting apparatus and packaging system for providing a cooked food product having a long shelf life

Patent Number: 8445049
Publication Date: 2013-05-21
Inventor:

A system and method of packaging a food product which provides a long shelf life, wherein the food product is cooked on rollers heated to 500° to 550° F. degrees in an oven heated to 750° to 800° F. for less than ten minutes and then enters a blast chiller at about 5° F. After cooling the product to 40° F. the product is placed in a cook-in bag, seasonings are added and the bag is vacuum-sealed and stored in a cooler at about 40° F. or lower. The seasonings are irradiated prior to ...

Process of manufacturing rapid reconstitution root vegetable products

Patent Number: 8445048
Publication Date: 2013-05-21
Inventors: ;

The invention relates to a method for producing vegetable products from blanched vegetables, comprising:

- par frying the blanched vegetables at a par frying temperature and
- next applying heat and humidity for drying the vegetables.
...

Apparatus for preparing a beverage from a capsule

Patent Number: 8445047
Publication Date: 2013-05-21
Inventor:

A method for preparing a beverage through a capsule inserted in a beverage machine; the capsule comprising an enclosure containing one or more beverage ingredients, wherein a brewing fluid is introduced in the enclosure to brew the said one or more beverage ingredients, wherein a brewed liquid is filtered by a filtering wall and delivered from the capsule, wherein the filtering wall extends from substantially the bottom of the enclosure and said filtering wall is associated to an overflow ...

Method for packaging crabmeat

Patent Number: 8445046
Publication Date: 2013-05-21
Inventor:

A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible ...

Pineapple coating application device with applicator and conveyor brushes and related methods

Patent Number: 8445045
Publication Date: 2013-05-21
Inventor:

A pineapple coating application device may include a frame, and a pineapple roller conveyor carried by the frame and having laterally extending conveyor brushes to advance pineapples along a longitudinal path of travel. Adjacent ones of the laterally extending conveyor brushes may rotatably capture the pineapples therebetween. The pineapple coating application device may include a pineapple coating dispenser, and a laterally extending applicator brush positioned above the pineapple roller ...

Food thickening agent, method for producing food thickening agent

Patent Number: 8445044
Publication Date: 2013-05-21
Inventor:

The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for ...

Multi-temperature and multi-texture frozen food microwave heating tray

Patent Number: 8445043
Publication Date: 2013-05-21
Inventors: ; ;

A multi-temperature and multi-texture frozen food microwave heating tray includes a first integral compartment defined by at least one sidewall and an upwardly convex bottom, and a second integral compartment defined by at least one sidewall and a bottom and comprising a microwave energy access modulating structure for one of the first and second ...

Xanthan gum production from sugarcane fluids

Patent Number: 8445042
Publication Date: 2013-05-21
Inventors: ;

Disclosed herein is a method of making xanthan gum by inoculating sugarcane fluid with a bacterium that can synthesize xanthan gum, such as a bacterium of the genus Xanthomonas. ...

Dehydrated castor oil as an animal feed supplement

Patent Number: 8445041
Publication Date: 2013-05-21
Inventor:

The present invention relates to a method for improving the fat firmness and meat quality of a meat animal and/or altering the ratio of saturated fatty acids to unsaturated fatty acids in meat by administering to a meat animal (e.g., pig) a composition comprising an amount of dehydrated castor oil that is effective to improve the quality indices of the animal's ...

Iodized salt and a process for its preparation

Patent Number: 8440252
Publication Date: 2013-05-14
Inventor:

The invention discloses a novel iodizing agent containing latent elemental iodine and preparation of iodized salt therefrom. The iodizing agent comprises a mixture of iodide and iodate in solution form in 5:1 molar ratio. The said iodizing agent may be prepared cost-effectively through the reaction of pure iodine crystals with a suitable alkali. Iodized salt prepared therefrom is stable in the pH range of 7.0-8.0 whereas it releases the latent elemental iodine under acidic conditions such ...

Doughs containing dehydrated potato products

Patent Number: 8440251
Publication Date: 2013-05-14
Inventors: ;

Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free ...

Fat crystallization accelerator

Patent Number: 8440250
Publication Date: 2013-05-14
Inventors: ;

Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, ...

Reduced sugar citrus juice beverage

Patent Number: 8440248
Publication Date: 2013-05-14
Inventors: ; ;

Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant ...

Method of flavoring teas using wood, and flavored teas prepared thereby

Patent Number: 8440247
Publication Date: 2013-05-14
Inventors: ;

The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared ...

Beverage packed in container

Patent Number: 8440246
Publication Date: 2013-05-14
Inventor:

By containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested, minerals indispensable to the living body are fortified, and the storage stability of a beverage is improved. A packaged beverage containing: (A) from 0.05 to 0.5% by mass of non-polymer catechins; (B) from 0.0012 to 0.12% by mass of calcium; (C) from 0.00012 to 0.006% by mass of magnesium; (D) from 0.000048 to 0.0024% by mass of zinc; (E) from 0.00004 to 0.002% by mass of ...

Methods for making nutritional compositions comprising curcuminoids

Patent Number: 8440245
Publication Date: 2013-05-14
Inventors: ;

Disclosed are nutritional compositions and methods for preparing the compositions, comprising fat, protein, and carbohydrate, including a combination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin, which combination is solubilized in a polar oil having an HLB value of from about 0.7 to about 14 wherein the weight ratio of the bisdemethoxycurcumin to the curcumin is from about 1:1 to about 1:7 and the weight ratio of the bisdemethoxycurcumin to the demethoxycurcumin is from about ...

Concentrate of an instant chocolate drink and uses for same

Patent Number: 8440244
Publication Date: 2013-05-14
Inventors: ; ; ;

The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said ...

OM vitamin formula

Patent Number: 8440243
Publication Date: 2013-05-14
Inventor:

A composition comprising various vitamins to make a multi-vitamin. The vitamins identified in multi-vitamin include vitamin B-1, vitamin B-2, niacinamide, vitamin B-6, vitamin B-12, pantothenic acid, folic acid, beta carotene, iron, biotin, choline, vitamin A, vitamin E and vitamin C. The multi-vitamin soothe pain, depression, weakness and insomnia and works best with variety of food and less dairy products. Lead combined with calcium effects are severe than lead effects only; it elevates ...

Shortening particle compositions and dough products made therefrom

Patent Number: 8435592
Publication Date: 2013-05-07
Inventors: ; ;

The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty ...

Milk fat substitute and production method therefor

Patent Number: 8435591
Publication Date: 2013-05-07
Inventor:

The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted milk, milk formulas, cheeses and other ...

Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption

Patent Number: 8435590
Publication Date: 2013-05-07
Inventors: ; ; ;

A carbohydrate blend is provided, including at least fructose and glucose. Some or all of the glucose may be provided by glucooligosaccharides having a structure containing up to ten degrees of saccharide polymerization. An aqueous solution having 6% by weight of the carbohydrate blend has a measured osmolality of 230-300 mOsm/kg. Further, the measured osmolality of the carbohydrate solution is substantially stable during storage for up to six months. Also, a rehydration/sports beverage ...

No evaporation process to produce gum based fruit snacks

Patent Number: 8435589
Publication Date: 2013-05-07
Inventors: ; ; ;

The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual ...

High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith

Patent Number: 8435588
Publication Date: 2013-05-07
Inventors: ;

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as an anti-inflammatory agent. ...

High-potency sweetener composition with long-chain primary aliphatic saturated alcohol and compositions sweetened therewith

Patent Number: 8435587
Publication Date: 2013-05-07
Inventors: ;

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a ...

Use of alkoxylated flavones to intensify the sensory impression of alcohol

Patent Number: 8435586
Publication Date: 2013-05-07
Inventors: ; ;

The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I:

wherein R¹to R¹⁰each independently of one another represent H, methoxy or ethoxy and

at least one of the radicals R¹to R¹⁰represents methoxy or ethoxy to intensify the sensory impression of alcohol.

...

Process for reducing the microbial count in a chocolate mass

Patent Number: 8435585
Publication Date: 2013-05-07
Inventor:

The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an ...

Assembly for presenting and preparing a puffed composition

Patent Number: 8435584
Publication Date: 2013-05-07
Inventor:

The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the ...

French fry production method with reduced crumb generation

Patent Number: 8435583
Publication Date: 2013-05-07
Inventors: ; ;

An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting ...

Beverage preservative system containing Pimaricin-Povidone complex

Patent Number: 8435582
Publication Date: 2013-05-07
Inventor:

The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 ...

Food and beverage emulsifiers

Patent Number: 8435581
Publication Date: 2013-05-07
Inventors: ; ;

An emulsifier having a primary emulsifying component of gum Arabic or modified starch and a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has similar physical characteristics as conventional emulsifiers, with increased emulsifying capacity. Emulsifiers, such as gum Arabic or modified starch, conventionally used in food products can be easily replaced with the emulsifier to lower the cost of ...

Method and apparatus for peeling produce in batch or continuous flow

Patent Number: 8435580
Publication Date: 2013-05-07
Inventors: ; ; ;

A continuous flow/batch peeling device and method of using the device comprising a tub comprising a treatment zone and holding a replaceable quantity of an electrically conductive fluid and at least one produce immersed in the fluid, a belt comprised of a nonconductive material and comprising at least one divider that exposes produce to the treatment zone, and at least one variable power supply connected to at least one set of electrodes that are fixed to a wall of the treatment zone and in ...

Infused roasted seeds and methods of making thereof

Patent Number: 8435579
Publication Date: 2013-05-07
Inventors: ; ; ; ; ;

Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other ...

Methods and systems to prepare yeasted dough products

Patent Number: 8435578
Publication Date: 2013-05-07
Inventor:

Methods and systems to prepare yeasted dough products, such as breads, include inhibiting yeast activity prior to a first rise, conducting the first rise over an extended rise time, inhibiting yeast activity between the first rise and a second rise, and conducting the second rise over an accelerated second rise time. Inhibiting of yeast activity may include maintaining one or more of a liquid ingredient and a dough at a relatively cool temperature. The first rise may include maintaining the ...

Alpha-amylases

Patent Number: 8435577
Publication Date: 2013-05-07
Inventors: ;

The present invention relates to alpha-amylases, nucleic acids encoding the alpha-amylases, methods of producing the alpha-amylases, and methods of using the ...

Increasing the concentration of terpene compounds in liquids

Patent Number: 8431178
Publication Date: 2013-04-30
Inventors: ;

A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar flavor compounds. The compositions include terpene compounds, which are useful flavoring agents, and the disclosed methods and compositions allow a suitable level of terpenes for flavoring purposes while providing haze- and cloud-free final beverages that do not form an undesirable separate oil ...

Shortenings and methods of making and using thereof

Patent Number: 8431177
Publication Date: 2013-04-30
Inventors: ;

Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans ...

Liquid chromatographic fraction of enzymatically polymerized flavonoid as an antioxidant

Patent Number: 8431176
Publication Date: 2013-04-30
Inventors: ; ;

Disclosed is a separated fraction of a reaction product of an enzymatically catalyzed polymerization of a flavonoid. The separated fraction is highly resistant to oxidation and is useful in numerous applications such as an antioxidant in food products and medical ...

Method for preparing a beverage or food liquid and system using brewing centrifugal force

Patent Number: 8431175
Publication Date: 2013-04-30
Inventors: ; ;

A capsule, device, system and method for preparing a liquid food or beverage. The capsule comprises an enclosure containing one or more extractable or infusible ingredients and configured and dimensioned to have a perimeter and be radially symmetrical about a central axis to facilitate rotation; and an opening arrangement that allows liquid food to leave the capsule after passing through the ingredient(s), wherein the opening arrangement is configured and positioned near or upon the ...

Method to separate lipids from cheese whey

Patent Number: 8431174
Publication Date: 2013-04-30
Inventor:

Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the ...

Processed tomatoes, dry tomatoes and method of producing the same

Patent Number: 8431173
Publication Date: 2013-04-30
Inventor:

Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes. Specifically disclosed are: a processed tomato wherein a portion of a cuticular layer, together with or without a portion of an epidermal tissue, has been removed; a dry tomato produced by drying the processed tomato; a method of producing a processed tomato comprising removing a portion of a ...

Production of cookies having large particulates using ultrasonic wirecutting

Patent Number: 8431172
Publication Date: 2013-04-30
Inventors: ; ;

A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform ...

Partially neutralized acid coated food-grade particles

Patent Number: 8431171
Publication Date: 2013-04-30
Inventors: ; ;

The present invention relates to coated food-grade particles, preferably coated food-grade acids and/or their salts, wherein the particles are coated food-grade cores with coating comprising partially neutralized polycarboxylic acid. The invention further relates to a method for manufacturing said coated food-grade particles and to the use hereof in food applications. The invention also encompasses the use of specific partially neutralized polycarboxylic acids, in particular sodium and/or ...