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Bacterial polyhydroxylic fatty acids
New Patents Process for the aseptic packaging of beverages in plastics containers, which eliminates the need to use fluids such as H20 2 to sterilize the containers. Containers are formed by a blowmoulding process during which they reach a temperature that is high enough to sterilize the interior of the container. Immediately after formation, containers are filled with sterile beverages.
Optical sensor to detect liquids in pipelines
polyhydroxylic fatty acids are also described, together with a DNA fragment that codes for a PhaE and a PhaC component of the polyhydroxylic fatty acid synthase from Thiocapsa pfennigii, and the corresponding polyhydroxylic fatty acid synthase.
texture for soft-tissue fish products. The texture of products prepared from firmer fish species may also be improved by this method. Fresh or frozen fish fillets, steaks or fish pieces are pretreated with phosphates or similar salts and powdered binding materials, such as whey proteins, high-protein dairy derivatives, known proteins, starches Bio-fungicides and gelatinous or carbohydrate hydroBreinholt, J., Ohmann, A., Rassing, B.R., colloid-type binding materials. Fish Jensen, G.W. and Moiler, I. (Novo Nordisk A/S, products are then subjected to directDK-2880 Bagsvaerd,Denmark) PCT International contact heat treatment on a surface at PatentApplicationWO 96/16014 A1 145-400°C.
Klein, J. (Lang Apparatebau GmbH, 83313 Methods for preparing novel biologiSiegsdoff, Germany) German Federal Republic cally active compounds; a fungicidal PatentApplicationDE44 24 206 A1 [in German] composition that contains these novel An apparatus for the detection of liq- compounds as active ingredients; and uids (especially beer or milk) in pipe- a method of controlling fungi at a lolines is based on a transparent window cation that is or is liable to be infested. A fitted into the tank wall, and equipped pure culture of the fungus Hypomyces with a monochromatic light source and aurantius A03892 (CBS No. 654•93) a pair of detectors. The inside of the and a mutant of this strain are considpipeline opposite the transparent window ered as suitable producers of these is equipped with an optical grating with compounds• properties selected to be appropriate for the wavelength used. The light signal from the light source interacts with the Protein-enzyme preservative system optical grating, which directs it onto one Johansen, C. (Novo Nordisk A/S, DK-2880 of the sensors• The presence of a liquid in Bagsvaerd, Denmark) PCT International Patent the pipeline influences the light signal, ApplicationWO 96/06532 A1 and produces a characteristic response A protein-based compound with bacfrom the detectors. tericidal, bacteriostatic, fungicidal and/ or fungistatic properties, which can be used in detergents and other cleaning Image-analysis system materials, and also in the preservation Westcott, C.T.and Hamey,L.G.C.(Arnott'sBiscuits of foods, beverages, food ingredients Ltd, Sydney,New SouthWales2000,Australia)PCT InternationalPatentApplicationWO 96/18975 A1 and enzyme compositions. The compound consists of a protein or peptide A data recognition system for determin- that is capable of killing microbial cells ing the state of a substance, such as a (e.g. protamine or protamine sulphate), bakery product, based on its colour. A combined with a cell-wall-degrading pixel image of the substance is formed enzyme and/or an oxidoreductase [e.g. using a camera and projected into a endoglycosidase type II, a lyosozyme, three-dimensional colour space using a a chitinase, peroxidase enzyme sysneural network. The projection is com- tem (EC 1.11•1.7) or laccase enzyme pared with a second projection taken (EC 1.1 0.3.2)]. with the substance in another position. The state of the substance is determined using a second neural network• ~ Meat and seafood
Control led -temperature self-tenderization Polster,L.S.(Polster,Alexandria,VA 22307, USA) United StatesPatentUS5 494 687 Meat is tenderized in the absence of a tenderizing agent by immersing it in a liquid bath and maintaining the bath at a controlled temperature within the range that hastens enzymatic tenderizing of the meat.
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Starches and sugars
Spheroidal crystalline sugar Battist, G.E., Myers, G.L. and Fuisz, R.C. (Fuisz Technologies Ltd, Chantilly, VA, USA) United StatesPatentUS5 518 551 Method of manufacture of a crystalline spheroidal sugar product that has a unique shape and size and possesses a high degree of uniformity. Amorphous sugar is transformed to crystalline sugar by hydration•
Electric field extraction from sugar beet Kupchik, M.P. and Danilenko, N.V. (Firm Regul Ltd, Kharkov310166, Ukraine)PCT International PatentApplicationWO 96/09412 A1
A method for extracting sugar from sugar beet. Beet chips are heated using a super-high-frequency electric field at Frozen fish with improved firmness 45-70°C, and are then sent to an electric diffusion unit where sugar is ex• Food la~,~,.o,ec.no.o~7 hlt h Morasch, A.K. (Morasch, 3606 SE 151st Court, tracted at 70-80°C in a direct-current WA 986S4-5305, USA)United States Bacterial polyhydroxylic fatty acids Vancouver, electric field (with a field intensity of PatentUS5 523 102 2 12V/cm). The diffusion juice recovSteinbLichel,A., Liebergesell,M., Valentin,H. and Pries, A. iMonsanto Co., St Louis, MO 63167, A method to produce a significantly ered is filtered and evaporated to obtain USA/ 8uck-WerkeGmbH & Co.)PCTInternational firmer and more desirable end-product the finished product. PatentApplicationWO 96/'08566A2 [in German] A process for producing polyhydroxylic fatty acids is described, together with the recombinant bacterial strains used for carrying out the process. Substrates for producing conventional and new
96
The patents section is compiled from information provided by IFIS (International Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB (tel. +44-1734-883895, fax: +44-1734-885065).
Trends in Food Science & Technology March 1997 [Vol. 8]
Optical sensor to detect liquids in pipelines
polyhydroxylic fatty acids are also described, together with a DNA fragment that codes for a PhaE and a PhaC component of the polyhydroxylic fatty acid synthase from Thiocapsa pfennigii, and the corresponding polyhydroxylic fatty acid synthase.
texture for soft-tissue fish products. The texture of products prepared from firmer fish species may also be improved by this method. Fresh or frozen fish fillets, steaks or fish pieces are pretreated with phosphates or similar salts and powdered binding materials, such as whey proteins, high-protein dairy derivatives, known proteins, starches Bio-fungicides and gelatinous or carbohydrate hydroBreinholt, J., Ohmann, A., Rassing, B.R., colloid-type binding materials. Fish Jensen, G.W. and Moiler, I. (Novo Nordisk A/S, products are then subjected to directDK-2880 Bagsvaerd,Denmark) PCT International contact heat treatment on a surface at PatentApplicationWO 96/16014 A1 145-400°C.
Klein, J. (Lang Apparatebau GmbH, 83313 Methods for preparing novel biologiSiegsdoff, Germany) German Federal Republic cally active compounds; a fungicidal PatentApplicationDE44 24 206 A1 [in German] composition that contains these novel An apparatus for the detection of liq- compounds as active ingredients; and uids (especially beer or milk) in pipe- a method of controlling fungi at a lolines is based on a transparent window cation that is or is liable to be infested. A fitted into the tank wall, and equipped pure culture of the fungus Hypomyces with a monochromatic light source and aurantius A03892 (CBS No. 654•93) a pair of detectors. The inside of the and a mutant of this strain are considpipeline opposite the transparent window ered as suitable producers of these is equipped with an optical grating with compounds• properties selected to be appropriate for the wavelength used. The light signal from the light source interacts with the Protein-enzyme preservative system optical grating, which directs it onto one Johansen, C. (Novo Nordisk A/S, DK-2880 of the sensors• The presence of a liquid in Bagsvaerd, Denmark) PCT International Patent the pipeline influences the light signal, ApplicationWO 96/06532 A1 and produces a characteristic response A protein-based compound with bacfrom the detectors. tericidal, bacteriostatic, fungicidal and/ or fungistatic properties, which can be used in detergents and other cleaning Image-analysis system materials, and also in the preservation Westcott, C.T.and Hamey,L.G.C.(Arnott'sBiscuits of foods, beverages, food ingredients Ltd, Sydney,New SouthWales2000,Australia)PCT InternationalPatentApplicationWO 96/18975 A1 and enzyme compositions. The compound consists of a protein or peptide A data recognition system for determin- that is capable of killing microbial cells ing the state of a substance, such as a (e.g. protamine or protamine sulphate), bakery product, based on its colour. A combined with a cell-wall-degrading pixel image of the substance is formed enzyme and/or an oxidoreductase [e.g. using a camera and projected into a endoglycosidase type II, a lyosozyme, three-dimensional colour space using a a chitinase, peroxidase enzyme sysneural network. The projection is com- tem (EC 1.11•1.7) or laccase enzyme pared with a second projection taken (EC 1.1 0.3.2)]. with the substance in another position. The state of the substance is determined using a second neural network• ~ Meat and seafood
Control led -temperature self-tenderization Polster,L.S.(Polster,Alexandria,VA 22307, USA) United StatesPatentUS5 494 687 Meat is tenderized in the absence of a tenderizing agent by immersing it in a liquid bath and maintaining the bath at a controlled temperature within the range that hastens enzymatic tenderizing of the meat.
~ ~
Starches and sugars
Spheroidal crystalline sugar Battist, G.E., Myers, G.L. and Fuisz, R.C. (Fuisz Technologies Ltd, Chantilly, VA, USA) United StatesPatentUS5 518 551 Method of manufacture of a crystalline spheroidal sugar product that has a unique shape and size and possesses a high degree of uniformity. Amorphous sugar is transformed to crystalline sugar by hydration•
Electric field extraction from sugar beet Kupchik, M.P. and Danilenko, N.V. (Firm Regul Ltd, Kharkov310166, Ukraine)PCT International PatentApplicationWO 96/09412 A1
A method for extracting sugar from sugar beet. Beet chips are heated using a super-high-frequency electric field at Frozen fish with improved firmness 45-70°C, and are then sent to an electric diffusion unit where sugar is ex• Food la~,~,.o,ec.no.o~7 hlt h Morasch, A.K. (Morasch, 3606 SE 151st Court, tracted at 70-80°C in a direct-current WA 986S4-5305, USA)United States Bacterial polyhydroxylic fatty acids Vancouver, electric field (with a field intensity of PatentUS5 523 102 2 12V/cm). The diffusion juice recovSteinbLichel,A., Liebergesell,M., Valentin,H. and Pries, A. iMonsanto Co., St Louis, MO 63167, A method to produce a significantly ered is filtered and evaporated to obtain USA/ 8uck-WerkeGmbH & Co.)PCTInternational firmer and more desirable end-product the finished product. PatentApplicationWO 96/'08566A2 [in German] A process for producing polyhydroxylic fatty acids is described, together with the recombinant bacterial strains used for carrying out the process. Substrates for producing conventional and new
96
The patents section is compiled from information provided by IFIS (International Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB (tel. +44-1734-883895, fax: +44-1734-885065).
Trends in Food Science & Technology March 1997 [Vol. 8]