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Multiple sweetener composition
New Patents ~
~
_____~ ~
This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in Food Science & Technology.
agents
for treating
Raspberry
A method for the manufacture of raspberry ketone [4-(4’.hydroxyphenyl)butan2-one] for use as a flavouring in foods. The ketone is produced by bioconversion of 4-(4’.hydroxyphenyl)butan-2-01 by a source of alcohol dehydrogenase activity.
Use of sulphur-free food component the range 0.5-20%.
Neotrehalose oligosaccharide Aga, H., Shibuya, (KK Hayashibara Okayama, Japan) 099
Studer, H. Swiss Patent
natural lignin at a concentration
as a in
non-reducing T., Sugimoto, T. and Miyake, T. Seibutsu Kagaku Kenkyujo, United States Patent US 5 523
legume-based
Heyland. S., Ho Wood, R.D. (Soci& Vevey, Switzerland) [in French]
Dac Thang, des Produits Swiss Patent
flavouring Hose, H. and Nestle SA, 1800 CH 686 481 A5
A process for the extraction of cy,z-casobiotic5 (the natural antibiotic peptides casein-a,,-1 65-203 and casein+66from
cow’s
Science
milk.
These
concentration
c+-caso-
as preservatives involves precipi-
by cation exchange by reverse-phase
and purification high-pressure Synthesis of considered.
liquid these
Amphiphilic
ester emulsifiers
chromatography. peptides is
& Technology
February
water,
which
45772 Patent
Ester-based amphiphilic compounds of a specified structure with two or more hydrophilic groups and two or more hydrophobic groups that are suitable for use as emulsifiers in the food industry.
Multiple
sweetener
composition
Mitchell, CR. and Mann, M.A. (California Natural Products, Lathrop, CA, USA) Unlted States Patent US5510123 Food
sweetener
compositions
containing
aspartame and sugar acids. Novel uses of these compositions include in carbonated beverages, so that they no longer exhibit tame. such
the lingering Compositions as polyuronic
aftertaste of asparinclude a sugar acid, acid, in an amount
sufficient to eradicate taste of aspartame
the undesired afterwithout contributing
to the
viscosity
or pulp
volume.
Akahoshi, Honsha, Application
Cyclic hydroxylamines engers) are useful
1997
[Vol.
81
(free-radical scavas pharmaceutical
applied
to water
fermented
milk drinks
methods
for
the
Ca-enriched which
efficient
manufac-
fermented remain stable
milk during
long storage periods. In the first method, high-methoxyl pectin, Ca and syrup are added simultaneously to lactic-acid-bacteria-fermented acidified milk; the mixture is then homogenized. In the second method, the fermented acidified
milk
is initially
homogenized,
and then syrup, block-wise-type highmethoxyl pectin and Ca are added simultaneously. Use of block-wise-type high-methoxyl pectin with a high titre prevents an increase in the viscosity of the fermented milk products due to gelation, despite the high level of reactivity
between
Ca
and
high-methoxyl
pectin
Engineering/packaging Redox/magnetic-field sterilization
food
Rubow, U. and Carnfeldt, T.B. (Rubow, Aalborg, Denmark) PCT International Application WO 96/16555 Al
be I-56010 Patent
be
R., Irie, M. and Kuma, Y. (KK Yakult European Patent Tokyo, Japan) EP 0 709 033 Al
ture of products,
Food
scavengers
Paolini, M. and Pedulli, G.F. (Paolini, Pappiana, Italy) PCT International Application WO 96/l 5110 Al
may
for use in the beverage industry. This process is based on catalytic reduction with carrier-bound noble metal catalysts in the presence of H,.
Ca-enriched also
H. and CmbH, Federal Al [in
A process for the elimination of residues of chlorine and of chlorine/oxygen compounds (present following disinfection or oxidative treatments) from
Two
Free-radical
A process for the manufacture of a flavouring that involves: fermentation of cooked legume seeds with Bacillus sub[i/is or Bacillus natto; preparation of a mixture containing the fermented legume seeds, a reducing sugar and water;
in Food
preservatives
biotics may be used in foods. The process
dechlorination
Becker, A., Koch, V., Sell, M., Schindler, Neuenfeldt, C. (Solvay Umweltchemie 30173 Hanover, Germany) German Republic Patent Application DE 44 31 975 German]
Zucht, H.V., Forssmann, W.C., Raida, M. and Adermann, K. (Forssmann, 30175 Hanover, Germany) German Federal Republic Patent Application DE 44 44 753 Al [In German]
203)
be
the re-
Kwetkat, K. and Ruback, W. (Htils AG, Marl, Germany) German Federal Republic Application DE 44 45 133 Al [in German]
A method for the manufacture of a novel non-reducing oligosaccharide with a neotrehalose structure, which has applications in foods, beverages, cosmetics and pharmaceuticals. The oligosaccharide has appropriate viscosity, good stability, reduced sweetness, and low fermentability and susceptibility to crystallization. The method involves an aqueous solution containing neotrehalose being exposed to a saccharide-transferring enzyme.
Fermented
Milk-derived
tation,
additive
Gordon, O., Wiedmer, H. and (Gordon, 1143 Apples, Switzerland) CH 686 274 A5 [in German]
Trends
drying
flavour
Dumont, B., Hugueny, P. and Belin, J.M. (BFA Labotatoires SA, France) French Patent Application FR 2 724 666 Al [in French]
Lignin
and
and can
Beverages Water
heating the mixture; action product.
diseases,
useful as diagnostic markers, additives for foods and cosmetic products.
(vegetables,
meat,
disinfected/sterilized
grounded mined
and interval
conditioned pressure. tential
sprayed with
water
Misting and can
that
etc.)
that
is
electrically
for
a mist
DK-9000 Patent
is to
a predeterformed
is under
water has a redox be either oxidizing
from
high poor
~
_____~ ~
This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in Food Science & Technology.
agents
for treating
Raspberry
A method for the manufacture of raspberry ketone [4-(4’.hydroxyphenyl)butan2-one] for use as a flavouring in foods. The ketone is produced by bioconversion of 4-(4’.hydroxyphenyl)butan-2-01 by a source of alcohol dehydrogenase activity.
Use of sulphur-free food component the range 0.5-20%.
Neotrehalose oligosaccharide Aga, H., Shibuya, (KK Hayashibara Okayama, Japan) 099
Studer, H. Swiss Patent
natural lignin at a concentration
as a in
non-reducing T., Sugimoto, T. and Miyake, T. Seibutsu Kagaku Kenkyujo, United States Patent US 5 523
legume-based
Heyland. S., Ho Wood, R.D. (Soci& Vevey, Switzerland) [in French]
Dac Thang, des Produits Swiss Patent
flavouring Hose, H. and Nestle SA, 1800 CH 686 481 A5
A process for the extraction of cy,z-casobiotic5 (the natural antibiotic peptides casein-a,,-1 65-203 and casein+66from
cow’s
Science
milk.
These
concentration
c+-caso-
as preservatives involves precipi-
by cation exchange by reverse-phase
and purification high-pressure Synthesis of considered.
liquid these
Amphiphilic
ester emulsifiers
chromatography. peptides is
& Technology
February
water,
which
45772 Patent
Ester-based amphiphilic compounds of a specified structure with two or more hydrophilic groups and two or more hydrophobic groups that are suitable for use as emulsifiers in the food industry.
Multiple
sweetener
composition
Mitchell, CR. and Mann, M.A. (California Natural Products, Lathrop, CA, USA) Unlted States Patent US5510123 Food
sweetener
compositions
containing
aspartame and sugar acids. Novel uses of these compositions include in carbonated beverages, so that they no longer exhibit tame. such
the lingering Compositions as polyuronic
aftertaste of asparinclude a sugar acid, acid, in an amount
sufficient to eradicate taste of aspartame
the undesired afterwithout contributing
to the
viscosity
or pulp
volume.
Akahoshi, Honsha, Application
Cyclic hydroxylamines engers) are useful
1997
[Vol.
81
(free-radical scavas pharmaceutical
applied
to water
fermented
milk drinks
methods
for
the
Ca-enriched which
efficient
manufac-
fermented remain stable
milk during
long storage periods. In the first method, high-methoxyl pectin, Ca and syrup are added simultaneously to lactic-acid-bacteria-fermented acidified milk; the mixture is then homogenized. In the second method, the fermented acidified
milk
is initially
homogenized,
and then syrup, block-wise-type highmethoxyl pectin and Ca are added simultaneously. Use of block-wise-type high-methoxyl pectin with a high titre prevents an increase in the viscosity of the fermented milk products due to gelation, despite the high level of reactivity
between
Ca
and
high-methoxyl
pectin
Engineering/packaging Redox/magnetic-field sterilization
food
Rubow, U. and Carnfeldt, T.B. (Rubow, Aalborg, Denmark) PCT International Application WO 96/16555 Al
be I-56010 Patent
be
R., Irie, M. and Kuma, Y. (KK Yakult European Patent Tokyo, Japan) EP 0 709 033 Al
ture of products,
Food
scavengers
Paolini, M. and Pedulli, G.F. (Paolini, Pappiana, Italy) PCT International Application WO 96/l 5110 Al
may
for use in the beverage industry. This process is based on catalytic reduction with carrier-bound noble metal catalysts in the presence of H,.
Ca-enriched also
H. and CmbH, Federal Al [in
A process for the elimination of residues of chlorine and of chlorine/oxygen compounds (present following disinfection or oxidative treatments) from
Two
Free-radical
A process for the manufacture of a flavouring that involves: fermentation of cooked legume seeds with Bacillus sub[i/is or Bacillus natto; preparation of a mixture containing the fermented legume seeds, a reducing sugar and water;
in Food
preservatives
biotics may be used in foods. The process
dechlorination
Becker, A., Koch, V., Sell, M., Schindler, Neuenfeldt, C. (Solvay Umweltchemie 30173 Hanover, Germany) German Republic Patent Application DE 44 31 975 German]
Zucht, H.V., Forssmann, W.C., Raida, M. and Adermann, K. (Forssmann, 30175 Hanover, Germany) German Federal Republic Patent Application DE 44 44 753 Al [In German]
203)
be
the re-
Kwetkat, K. and Ruback, W. (Htils AG, Marl, Germany) German Federal Republic Application DE 44 45 133 Al [in German]
A method for the manufacture of a novel non-reducing oligosaccharide with a neotrehalose structure, which has applications in foods, beverages, cosmetics and pharmaceuticals. The oligosaccharide has appropriate viscosity, good stability, reduced sweetness, and low fermentability and susceptibility to crystallization. The method involves an aqueous solution containing neotrehalose being exposed to a saccharide-transferring enzyme.
Fermented
Milk-derived
tation,
additive
Gordon, O., Wiedmer, H. and (Gordon, 1143 Apples, Switzerland) CH 686 274 A5 [in German]
Trends
drying
flavour
Dumont, B., Hugueny, P. and Belin, J.M. (BFA Labotatoires SA, France) French Patent Application FR 2 724 666 Al [in French]
Lignin
and
and can
Beverages Water
heating the mixture; action product.
diseases,
useful as diagnostic markers, additives for foods and cosmetic products.
(vegetables,
meat,
disinfected/sterilized
grounded mined
and interval
conditioned pressure. tential
sprayed with
water
Misting and can
that
etc.)
that
is
electrically
for
a mist
DK-9000 Patent
is to
a predeterformed
is under
water has a redox be either oxidizing
from
high poor