- Email: [email protected]
5455343 Polysaccharide, its applications, its production by fermentation and the pseudomonas strain which produces it
PATENT ABSTRACTS
A syrup of natural carob sugars having 55-75% sucrose, 7-15% fructose, 7-16% glucose, 0.5-3% other sugars, 4-14% cyclitois and 0.5-2% organic and inorganic impurities. Sugars are extracted from carob pulp and the juice thus obtained is subjected to chromatographic separation to separate the sugars from the non-sugars. The product obtained may be used in applications similar to those of other sugars.
599
5455343 POLYSACCHARIDE, ITS APPLICATIONS, ITS PRODUCTION BY FERMENTATION AND THE PSEUDOMONAS STRAIN WHICH PRODUCES IT Fontaine Thierry; Fournet Bernard; Planard Marie Franc La Barre De Semilly, FRANCE assigned to Elf Sanofi
5451413 YEAST DERIVATIVE METHOD TO IMPROVE QUALITY
AND BREAD
Fok Jacob J; Hille Jan D R; Van Der Veen Beren Delft, NETHERLANDS assigned to Gist-Brocades B V The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a reducing agent and/or enzyme preparations having amylase, hemicellulase, oxido reductase and/or protease activities.
This polysaccharide consists of repeating units which are composed of a backbone, comprising 2 radicals of D-mannose, 2 of D-glucose, 1 of D-galactose, 1 of D-glucuronic acid, 1 of D-xylose, 1 of L-lyxose and 1 of L-fucose, on which pyruvic acid groups may be grafted and of which certain of the saccharide hydroxyl groups are esterified as acetate. It can be employed as a viscosity agent for thickening and gelling.
5456164 KIMCHI FERMENTATION OR COOL STORAGE SYSTEM USING A THERMOELECTRIC MODULE Bang Joong Cheol Taegu, REPUBLIC OF KOREA assigned to Donghwan Ind Corp
5455051 PROCESS FOR PREPARING A BLUE CHEESE FLAVORANT Groesbeck Cheryl; Kwon Steven S; Vadehra Dharam V Shelton, CT, UNITED STATES assigned to Nestec SA A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the cheese.
A Kimchi fermentation or cool storage apparatus comprises a chamber for either fermenting or coolly storing Kimchi, the chamber being formed of a hollow barrel with opened upper end; a cover for either entering or enclosing the chamber; a thermoelectric module for heating or cooling the chamber, the thermoelectric module being mounted on the outside of the bottom wall of the chamber; a power supplying section for supplying electric power with the thermoelectric module; a temperature sensing section for sensing the interior temperature of the chamber; and, a microprocessor for receiving the temperature signal from the temperature sensing section, for controlling the power supplying
A syrup of natural carob sugars having 55-75% sucrose, 7-15% fructose, 7-16% glucose, 0.5-3% other sugars, 4-14% cyclitois and 0.5-2% organic and inorganic impurities. Sugars are extracted from carob pulp and the juice thus obtained is subjected to chromatographic separation to separate the sugars from the non-sugars. The product obtained may be used in applications similar to those of other sugars.
599
5455343 POLYSACCHARIDE, ITS APPLICATIONS, ITS PRODUCTION BY FERMENTATION AND THE PSEUDOMONAS STRAIN WHICH PRODUCES IT Fontaine Thierry; Fournet Bernard; Planard Marie Franc La Barre De Semilly, FRANCE assigned to Elf Sanofi
5451413 YEAST DERIVATIVE METHOD TO IMPROVE QUALITY
AND BREAD
Fok Jacob J; Hille Jan D R; Van Der Veen Beren Delft, NETHERLANDS assigned to Gist-Brocades B V The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a reducing agent and/or enzyme preparations having amylase, hemicellulase, oxido reductase and/or protease activities.
This polysaccharide consists of repeating units which are composed of a backbone, comprising 2 radicals of D-mannose, 2 of D-glucose, 1 of D-galactose, 1 of D-glucuronic acid, 1 of D-xylose, 1 of L-lyxose and 1 of L-fucose, on which pyruvic acid groups may be grafted and of which certain of the saccharide hydroxyl groups are esterified as acetate. It can be employed as a viscosity agent for thickening and gelling.
5456164 KIMCHI FERMENTATION OR COOL STORAGE SYSTEM USING A THERMOELECTRIC MODULE Bang Joong Cheol Taegu, REPUBLIC OF KOREA assigned to Donghwan Ind Corp
5455051 PROCESS FOR PREPARING A BLUE CHEESE FLAVORANT Groesbeck Cheryl; Kwon Steven S; Vadehra Dharam V Shelton, CT, UNITED STATES assigned to Nestec SA A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the cheese.
A Kimchi fermentation or cool storage apparatus comprises a chamber for either fermenting or coolly storing Kimchi, the chamber being formed of a hollow barrel with opened upper end; a cover for either entering or enclosing the chamber; a thermoelectric module for heating or cooling the chamber, the thermoelectric module being mounted on the outside of the bottom wall of the chamber; a power supplying section for supplying electric power with the thermoelectric module; a temperature sensing section for sensing the interior temperature of the chamber; and, a microprocessor for receiving the temperature signal from the temperature sensing section, for controlling the power supplying