- Email: [email protected]
Sucrose-like desoxysugar-sweetener mixture
New Patents with a fat substitute for reduced-fat products. Homogenization of all of the aqueous protein component in this type of product is an improvement over homogenization of only a portion of this component.
-
Engineering/packaging
Fibre optic browning assessment for feedback control during cooking Dausch, M., Fey, D., Krieg, G., Koukolitschek, K. and Maier, W. (Krieg, 76227 Karlsruhe, Germany) German Federal Republic Patent Application DE 44 16 762 Al [in German]
A process for the control of browning of foods during cooking in fully automatic or semi-automatic equipment is based on illuminating the food at a range of wavelengths by means of a fibre optic system, measurement of the spectrum of the reflected light with the aid of a fibre optic system, and computerized assessment of the degree of browning by comparison of the spectra of the incident and reflected light.
Process for roasting food slurries Avera, F.L. (PBFB Licensing Corp., Burnsville, MN, USA) United States Patent US 5 436 023
A method for roasting food slurries, for example those containing nuts or coffee beans. A slurry (i.e. raw food particles in a fluid medium) is roasted by highfriction grinding, with frictional forces that are sufficient to raise the slurry to a roasting temperature.
Reusable closure for carbonated beverages Yost, K.J. (Yost, Eaton, OH 45310, States Patent US 5 452 818
USA) United
A one-piece closure for resealing and re-pressurizing an opened beverage container. The closure is reusable and is useful for standard tab-top fizzy drink containers. The closure has a body portion with an annular skirt and flange. The flange provides an airtight seal with the sides of the beverage container.
-
Fruit, vegetables& nuts
A method for the production of tomatobased products with improved flavour characteristics by a modified hot-break process; the products are sweeter, more fruity and less sour in flavour than those produced by conventional hot-break procedures. Tomatoes are blanched (>85”C) for a short period of time to inactivate surface enzymes (primarily pectic enzymes), without destroying enzymes located in the interior of the pericarp. The tomatoes are then cooled (~43°C) and macerated in the presence of alkali and food-grade alcohol to produce a tomato slurry with a pH of 4.7-5.1 and a temperature of <35”C. The tomato slurry is acidified to the normal pH for tomato, processed by conventional hot-break procedures during which the slurry is heated to inactivate any remaining enzymes, pumped through a pulper and finisher, and then concentrated to attain the desired level of tomato solids.
Natural suppression of sprouting in stored potatoes using jasmonates Lulai, E.C., Orr, P.H. and Glynn, M.T. (Secretary of Agriculture, Washington, DC, USA) United States Patent US 5 436 226
A method for controlling sprouting in potato tubers and/or melanization, which occurs during processing (e.g. cooking and frying), involves exposing tubers to a jasmonate (salt of jasmonic acid, 1&2P-3-oxo-2-[cis-2-pentenyl]cyclopentaneacetic acid, a naturally occurring plant growth regulator). Different amounts of jasmonate are required in order to achieve the two different types of control.
them. The particles are visually spheroidal and have an average size of -0.1-l
00 pm.
MCC
constitutes
60-99%
(w/w) of the total solids of the coated particles. A process for manufacturing the composition involves forming an intimate mixture consisting essentially of MCC and glucomannan in an aqueous medium under controlled agitation, drying the resulting flocculate, and recovering particles.
-
Starchesand sugars
Non-fried pregelatinized starch-based snacks Addesso, K., Dzurenko, T.E., Moisey, M.J., Levine, H., Slade, L., Manns, J.M., Fazzolare, R.D., levolella, 1. and Wang, M.Y. (Nabisco Inc., Parsippany, NJ, USA) United States Patent US 5 429 834
A method for the manufacture of chiplike snacks, such as potato chips and corn chips, with a low oil content, a blistered appearance and a crisp texture. The snacks are prepared from a pregelatinized waxy starch, which enables cohesive, continuously machinable doughs to be produced from starchy materials or ingredients that contain starch with either no gluten or a low gluten content. The pregelatinized waxy starch is mixed with a portion of one or more starchy materials and a portion of water that is needed to form a machinable dough. Mixing results in uniform hydration of the waxy starch and avoids tearing the dough sheet during machining. The moisture content of the dough sheets is reduced from 225% (w/w) by heating in air, preferably in a gas oven, to obtain chip-like snacks.
Low-fat foods Microcrystalline cellulose and glucomannan aggregates
Sucrose-like desoxysugar-sweetener mixture
McCinley, E.J. and Tuason, DC., Jr (FMC Corp., Philadelphia, PA, USA) United States Patent US 5 462 761
Lotz, A. and Bohshar, M. (Hoechst AG, 65929 Frankfurt, Germany) German Federal Republic Patent Application DE 44 16 429 Al [in German]
Compositions that comprise dry, waterdispersible particles of microcrystalline cellulose (MCC) co-processed with a glucomannan. The compositions are useful as bulking agents and fat substitutes, and may have a lipophilic and/or hydrophilic material absorbed onto
Method of manufacture of a sweetener preparation with improved sucrose-like flavour, which can be used to improve the aroma of foods. The preparation comprises one or more synthetic sweeteners and one or more desoxysugars, especially rhamnose or fucose.
Process for producing tomato products with improved flavour Chiang, C.H., Melachouris, N., Palag, A.N. and Wedral, E.R. (Nestec SA, Vevey, Switzerland) United States Patent US 5 436 022
242
Trends in Food Science & Technology July 1996 [Vol. 71
-
Engineering/packaging
Fibre optic browning assessment for feedback control during cooking Dausch, M., Fey, D., Krieg, G., Koukolitschek, K. and Maier, W. (Krieg, 76227 Karlsruhe, Germany) German Federal Republic Patent Application DE 44 16 762 Al [in German]
A process for the control of browning of foods during cooking in fully automatic or semi-automatic equipment is based on illuminating the food at a range of wavelengths by means of a fibre optic system, measurement of the spectrum of the reflected light with the aid of a fibre optic system, and computerized assessment of the degree of browning by comparison of the spectra of the incident and reflected light.
Process for roasting food slurries Avera, F.L. (PBFB Licensing Corp., Burnsville, MN, USA) United States Patent US 5 436 023
A method for roasting food slurries, for example those containing nuts or coffee beans. A slurry (i.e. raw food particles in a fluid medium) is roasted by highfriction grinding, with frictional forces that are sufficient to raise the slurry to a roasting temperature.
Reusable closure for carbonated beverages Yost, K.J. (Yost, Eaton, OH 45310, States Patent US 5 452 818
USA) United
A one-piece closure for resealing and re-pressurizing an opened beverage container. The closure is reusable and is useful for standard tab-top fizzy drink containers. The closure has a body portion with an annular skirt and flange. The flange provides an airtight seal with the sides of the beverage container.
-
Fruit, vegetables& nuts
A method for the production of tomatobased products with improved flavour characteristics by a modified hot-break process; the products are sweeter, more fruity and less sour in flavour than those produced by conventional hot-break procedures. Tomatoes are blanched (>85”C) for a short period of time to inactivate surface enzymes (primarily pectic enzymes), without destroying enzymes located in the interior of the pericarp. The tomatoes are then cooled (~43°C) and macerated in the presence of alkali and food-grade alcohol to produce a tomato slurry with a pH of 4.7-5.1 and a temperature of <35”C. The tomato slurry is acidified to the normal pH for tomato, processed by conventional hot-break procedures during which the slurry is heated to inactivate any remaining enzymes, pumped through a pulper and finisher, and then concentrated to attain the desired level of tomato solids.
Natural suppression of sprouting in stored potatoes using jasmonates Lulai, E.C., Orr, P.H. and Glynn, M.T. (Secretary of Agriculture, Washington, DC, USA) United States Patent US 5 436 226
A method for controlling sprouting in potato tubers and/or melanization, which occurs during processing (e.g. cooking and frying), involves exposing tubers to a jasmonate (salt of jasmonic acid, 1&2P-3-oxo-2-[cis-2-pentenyl]cyclopentaneacetic acid, a naturally occurring plant growth regulator). Different amounts of jasmonate are required in order to achieve the two different types of control.
them. The particles are visually spheroidal and have an average size of -0.1-l
00 pm.
MCC
constitutes
60-99%
(w/w) of the total solids of the coated particles. A process for manufacturing the composition involves forming an intimate mixture consisting essentially of MCC and glucomannan in an aqueous medium under controlled agitation, drying the resulting flocculate, and recovering particles.
-
Starchesand sugars
Non-fried pregelatinized starch-based snacks Addesso, K., Dzurenko, T.E., Moisey, M.J., Levine, H., Slade, L., Manns, J.M., Fazzolare, R.D., levolella, 1. and Wang, M.Y. (Nabisco Inc., Parsippany, NJ, USA) United States Patent US 5 429 834
A method for the manufacture of chiplike snacks, such as potato chips and corn chips, with a low oil content, a blistered appearance and a crisp texture. The snacks are prepared from a pregelatinized waxy starch, which enables cohesive, continuously machinable doughs to be produced from starchy materials or ingredients that contain starch with either no gluten or a low gluten content. The pregelatinized waxy starch is mixed with a portion of one or more starchy materials and a portion of water that is needed to form a machinable dough. Mixing results in uniform hydration of the waxy starch and avoids tearing the dough sheet during machining. The moisture content of the dough sheets is reduced from 225% (w/w) by heating in air, preferably in a gas oven, to obtain chip-like snacks.
Low-fat foods Microcrystalline cellulose and glucomannan aggregates
Sucrose-like desoxysugar-sweetener mixture
McCinley, E.J. and Tuason, DC., Jr (FMC Corp., Philadelphia, PA, USA) United States Patent US 5 462 761
Lotz, A. and Bohshar, M. (Hoechst AG, 65929 Frankfurt, Germany) German Federal Republic Patent Application DE 44 16 429 Al [in German]
Compositions that comprise dry, waterdispersible particles of microcrystalline cellulose (MCC) co-processed with a glucomannan. The compositions are useful as bulking agents and fat substitutes, and may have a lipophilic and/or hydrophilic material absorbed onto
Method of manufacture of a sweetener preparation with improved sucrose-like flavour, which can be used to improve the aroma of foods. The preparation comprises one or more synthetic sweeteners and one or more desoxysugars, especially rhamnose or fucose.
Process for producing tomato products with improved flavour Chiang, C.H., Melachouris, N., Palag, A.N. and Wedral, E.R. (Nestec SA, Vevey, Switzerland) United States Patent US 5 436 022
242
Trends in Food Science & Technology July 1996 [Vol. 71