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Aerobic propagation of brewing yeast
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 &en 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.
Additives Rice-bran
oil antioxidant
C.L., Taylor, J.B., Richer, T.M., Wilhelm, Chrysam. M.M., Otterburn, M. and Leveille, C.A. (Nabisco Inc., Parsippany, NJ, USA) United States Patent US 5 552 167
Use of rice-bran oil as an antioxidant in high-linolenic edible oils (e.g. soy and rapeseed oils). Such stabilized oils may be useful as spray oils for crackers, nuts, chips and other snack foods. The oils are stabilized by the addition of -2-5% (w/w) rice-bran oil that is processed to retain unsaponifiable matter; physically refined rice-bran oil may also be used.
Oils containing arachidonic for infant formulae
acid
Kyle, D.J. (Martek Brosciences Corp., Columbra, MD 21045, USA) PCT International Patent Application WO 96121037 Al
Processes for the production of arachidonic-acid-containing oils, which preferably are substantially free of eicosapentaenoic acid. Uses for compositions containing oils with very high amounts of arachidonic acid in triacylglycerol form are also covered. In a preferred embodiment, Mortierella alpine is cultivated using conditions that yield a triacylglycerol oil that contains high levels of arachidonic acid. The biomass is harvested, and the oil extracted, recovered and used as an additive for infant formulae.
Flavour compound Nakatsu, T., Green, C.B., Reitz, C.A. and Kang, R.K.L. (Tdkdsago InternatIonal Corp., Tokyo, Japan / Takasago Institute for Interdisciplinary Science Inc.) United States Patent US 5 545 424
A flavour compound, 441 -menthoxymethyl)-2-phenyl-I ,3-dioxofdne, dnd its derivatives, for use in flavourings.
walls and at least one water-soluble colour source. The colour source is selected to give the desired colour, and must be acceptable for food use if the colorant is to be utilized in foods.
New form of vanillin Brossette, J., Boulhol, R., Foumet, F. and Merand, IF. (Rhone Poulenc Chtmie, France) French Patent Application FR 2 731 426 Al [in French]
Method of manufacture of a new form of vanillin or ethylvanillin for use as a flavouring in foods. The new product comprises plate-like particles with 50% of the particles in the size range of 250-l
000 km.
New form of maltitol Caboche, 1.1. (Roquette Freres SA, France) French Patent Application FR 2 732 343 Al [in French]
A new crystalline maltitol preparation that has high purity, a porous structure and a low bulk density, which make it useful as a sweetener in foods.
Antimicrobial
Ahlnas, T., Muller, A., Malmqvist, SO., Lofgren, T. and Qllikainen, T.I. (Kemira Chemicals Oy, FIN-00180, Helsinki, Finland) PCT International Patent Application WO 96/24248 Al
An antimicrobial composition that contains -5O-99.8% (w/w) of unsubstituted or substituted C,-C, monocarboxylic acid and -0.2230% (w/w) of the ester of unsubstituted or substituted benzoic acid. The composition may contain a carrier in particle form in which the antimicrobial component has been absorbed. The combination of the carboxylic acid and the ester of benzoic acid gives better results than those obtained when using, for example, benzoic acid.
Cationic Water-insoluble
colouring
agent
composition
surfactants
Hobson. J.C. and Greenshields, R.N. (CPC International Inc., Englewood Cliffs, NJ, USA) United States Patent US 5 545 557
lnfante Martrnez-Pardo, M.R., Contijoch-Mestres, A. and Erra-Serrebasa, P. (Laboratorios Miret SA, E-OR228 Barcelona, Spain) PCT International Patent Application WO 96/21642 Al [in Spanish]
Method of manufacture of a waterinsoluble colorant, which comprises glucan-containing yeast cell ghosts that contain a proportion of intact yeast cell
Process for the synthesis of surfactant compounds of the cationic type from natural dibasic amino acids (and any of their homologues), which have been
Trends in Food Science & Technology June 1997 IVol. 81
modified to form products for specific applications, such as antimicrobial agents. The process comprises esterification of an amino acid and condensation of a fatty acid chloride with an esterified amino acid derivative. The final product is free of impurities and can be produced at reduced costs because of the use of more economical raw materials.
Beverages Aerobic yeast
propagation
of brewing
Boulton, CA. and Quain, D.E. Burton-on-Trent, UK DE14 2WB) Application CB 2 298 651 A
(Bass plc, UK Patent
A method for propagating brewers’ yeast in substantially aerobic conditions for supply to brewery fermentation vessels. The yeast produced in this manner gives a more vigorous and consistent first fermentation, thus reducing the number of poor initial fermentations. Propagation occurs preferably at a relatively high temperature, using a feedstock with an excess of sugar.
Cold-shock grape treatment more concentrated wines
for
Coumy, D., Couasnon, M. and Seze, 0. (Carboxyque Frarrt&e, France) French Patent Application FR 2 731 228 Al [in French]
A method for making red wine that is designed to maximize the extraction of flavour compounds, pigments and tannins into the wine. The method is based on a preliminary maceration treatment that involves the application of a cold shock that is sufficient to freeze the grape skins, and cooling the grape mash by -1 O-l 5°C.
Dairy Somatic cell removal microfiltration
by
Lesqueren, J.C. and Canteri, C. (Fromagerie de I’Ermitage Societe Cooperative Agricole, France) French Patent Application FR 2 731 587 Al [in French]
A process for the elimination of somatic cells from foods or other biological media, which is especially suitable for the processing of milk for cheesemaking. The process is based on tangential microfiltration using membranes with a cutoff of >lO km, preferably 1 O-50 Frn.
207
Additives Rice-bran
oil antioxidant
C.L., Taylor, J.B., Richer, T.M., Wilhelm, Chrysam. M.M., Otterburn, M. and Leveille, C.A. (Nabisco Inc., Parsippany, NJ, USA) United States Patent US 5 552 167
Use of rice-bran oil as an antioxidant in high-linolenic edible oils (e.g. soy and rapeseed oils). Such stabilized oils may be useful as spray oils for crackers, nuts, chips and other snack foods. The oils are stabilized by the addition of -2-5% (w/w) rice-bran oil that is processed to retain unsaponifiable matter; physically refined rice-bran oil may also be used.
Oils containing arachidonic for infant formulae
acid
Kyle, D.J. (Martek Brosciences Corp., Columbra, MD 21045, USA) PCT International Patent Application WO 96121037 Al
Processes for the production of arachidonic-acid-containing oils, which preferably are substantially free of eicosapentaenoic acid. Uses for compositions containing oils with very high amounts of arachidonic acid in triacylglycerol form are also covered. In a preferred embodiment, Mortierella alpine is cultivated using conditions that yield a triacylglycerol oil that contains high levels of arachidonic acid. The biomass is harvested, and the oil extracted, recovered and used as an additive for infant formulae.
Flavour compound Nakatsu, T., Green, C.B., Reitz, C.A. and Kang, R.K.L. (Tdkdsago InternatIonal Corp., Tokyo, Japan / Takasago Institute for Interdisciplinary Science Inc.) United States Patent US 5 545 424
A flavour compound, 441 -menthoxymethyl)-2-phenyl-I ,3-dioxofdne, dnd its derivatives, for use in flavourings.
walls and at least one water-soluble colour source. The colour source is selected to give the desired colour, and must be acceptable for food use if the colorant is to be utilized in foods.
New form of vanillin Brossette, J., Boulhol, R., Foumet, F. and Merand, IF. (Rhone Poulenc Chtmie, France) French Patent Application FR 2 731 426 Al [in French]
Method of manufacture of a new form of vanillin or ethylvanillin for use as a flavouring in foods. The new product comprises plate-like particles with 50% of the particles in the size range of 250-l
000 km.
New form of maltitol Caboche, 1.1. (Roquette Freres SA, France) French Patent Application FR 2 732 343 Al [in French]
A new crystalline maltitol preparation that has high purity, a porous structure and a low bulk density, which make it useful as a sweetener in foods.
Antimicrobial
Ahlnas, T., Muller, A., Malmqvist, SO., Lofgren, T. and Qllikainen, T.I. (Kemira Chemicals Oy, FIN-00180, Helsinki, Finland) PCT International Patent Application WO 96/24248 Al
An antimicrobial composition that contains -5O-99.8% (w/w) of unsubstituted or substituted C,-C, monocarboxylic acid and -0.2230% (w/w) of the ester of unsubstituted or substituted benzoic acid. The composition may contain a carrier in particle form in which the antimicrobial component has been absorbed. The combination of the carboxylic acid and the ester of benzoic acid gives better results than those obtained when using, for example, benzoic acid.
Cationic Water-insoluble
colouring
agent
composition
surfactants
Hobson. J.C. and Greenshields, R.N. (CPC International Inc., Englewood Cliffs, NJ, USA) United States Patent US 5 545 557
lnfante Martrnez-Pardo, M.R., Contijoch-Mestres, A. and Erra-Serrebasa, P. (Laboratorios Miret SA, E-OR228 Barcelona, Spain) PCT International Patent Application WO 96/21642 Al [in Spanish]
Method of manufacture of a waterinsoluble colorant, which comprises glucan-containing yeast cell ghosts that contain a proportion of intact yeast cell
Process for the synthesis of surfactant compounds of the cationic type from natural dibasic amino acids (and any of their homologues), which have been
Trends in Food Science & Technology June 1997 IVol. 81
modified to form products for specific applications, such as antimicrobial agents. The process comprises esterification of an amino acid and condensation of a fatty acid chloride with an esterified amino acid derivative. The final product is free of impurities and can be produced at reduced costs because of the use of more economical raw materials.
Beverages Aerobic yeast
propagation
of brewing
Boulton, CA. and Quain, D.E. Burton-on-Trent, UK DE14 2WB) Application CB 2 298 651 A
(Bass plc, UK Patent
A method for propagating brewers’ yeast in substantially aerobic conditions for supply to brewery fermentation vessels. The yeast produced in this manner gives a more vigorous and consistent first fermentation, thus reducing the number of poor initial fermentations. Propagation occurs preferably at a relatively high temperature, using a feedstock with an excess of sugar.
Cold-shock grape treatment more concentrated wines
for
Coumy, D., Couasnon, M. and Seze, 0. (Carboxyque Frarrt&e, France) French Patent Application FR 2 731 228 Al [in French]
A method for making red wine that is designed to maximize the extraction of flavour compounds, pigments and tannins into the wine. The method is based on a preliminary maceration treatment that involves the application of a cold shock that is sufficient to freeze the grape skins, and cooling the grape mash by -1 O-l 5°C.
Dairy Somatic cell removal microfiltration
by
Lesqueren, J.C. and Canteri, C. (Fromagerie de I’Ermitage Societe Cooperative Agricole, France) French Patent Application FR 2 731 587 Al [in French]
A process for the elimination of somatic cells from foods or other biological media, which is especially suitable for the processing of milk for cheesemaking. The process is based on tangential microfiltration using membranes with a cutoff of >lO km, preferably 1 O-50 Frn.
207