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Aseptic packaging in newly formed plastics
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.
of 11-28% (w/w) and total fat and fatmimetic contents to simulate the taste, body, appearance, mouthfeel and organoFatty/milky/nutty flavorant leptic properties of conventional dairy Brunke, EJ. and Schmaus, G. (Dragoco creamers. It is substantially lower in total Gerberding & Co. AG, 37603 Holzminden, fat, saturated fat and calorie content than Germany) German Federal Republic Patent conventional creamers and does not exApplication DE44 32 401 A1 [in German] ceed their cholesterol content. The lightNor-c~-trans-bergamotenone can be made ener consists of skim milk that has -8.5% from natural or synthetic bergamotene milk solids (2-12%, w/w) and 'B' g butor bergamotol; it has a fatty, milky or terfat (w/w), plus additional milk solids nut-like aroma, and can be used in food (2-12%, w/w) and a natural fat subflavourings and in perfumes. stitute (0.3-10%, w/w). The butterfat content 'B' of the milk and the volume 'V' are related as follows: V × B<_50. As Flavour encapsulation in leucaena preferred, the formulation includes a gum fat substitute made from whey protein Go]dner, W.R. (Bush BoakeAlien Inc., Montvale, (2%, w/w) and a milk solids preparation (3.5%, w/w). The lightener, which can NJ, USA)UnitedStatesPatentUS5 508 059 be packaged conventionally or aseptiFlavour emulsions that can be used in cally, may contain stabilizers and/or the preparation of beverages. These emulsifiers. Flavourings may be added to emulsions are prepared by the encap- the lightener, which can produce instant sulation of a flavouring agent with flavoured beverages by the addition of leucaena gum. the product to conventionally brewed beverages.
....
Additives
Starch-encapsulated flavours Subramaniam, A. (Firmenich SA, Geneva, Switzerland)UnitedStatesPatentUS5 506 353 A particulate flavour composition to confer, enhance or modify the flavour of foods. The composition comprises a flavour oil fixed in a Iow-cariogenic matrix of hydrogenated starch hydrolysate and a maltodextrin with a dextrose equivalent of <20. Encapsulation of the flavour oil is achieved by forming a homogeneous mixture of the flavour oil with: -40-85% (w/w) of a particulate polyol of hydrogenated starch hydrolysate; -10-30% (w/w) of a maltodextrin with a dextrose equivalent of <20; and an emulsifier and water. The resultant mixture is then spray dried to form a particulate product of -0.15-0.85g/cc bulk-free density.
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ua~ry
Low-fat coffee lightener Pordy, W.T. (Pordy,New York, NY 10021, USA) PCT International Patent Application WO 96/15679 A1 A liquid coffee lightener (whitener) that has a total solids content within the range
Condensed milk by reverse osmosis
by standard thermal processes such as ultrahigh-temperature pasteurization. The method incorporates various electric field treatment zones with cooling units between them to ensure that the temperature remains at a level at which microorganisms are killed, but at which changes in flavour, appearance, odour and functionality of the food are within acceptable ranges.
Curing/marinading film Meier, H.J., Landry,G. and Caissie,R. (Transform Pack Inc., Dieppe, New Brunswick E1A 5E8, Canada) PCT International Patent Application WO 96/14760A1 A method for extending the shelf life of fresh foods, including meat, poultry, seafood, vegetables and fruit. A sheet composed of a film with a layer of adhesive and a curing or marinading agent, attached by the adhesive to the film, is wrapped around the food and sealed so that the curing or marinading agent is in contact with the food. The package is kept at a temperature of -O°C until the food has become cured or marinaded.
Microwave susceptor packaging Hamblin, G. (Pak Pacific Corp. Pry Ltd, Heidelberg West, Victoria 3081, Australia) PCT InternationalPatentApplicationWO 96/15958A1
A packaging material that when Murashov, V.V. and Maslov, A.M. (Nauchno- wrapped round a food product causes proizvodstvennoe Ob"edinenie Maslodel'noi i the outside surface of the food product Syrodel'noi Promyshlennosti 'Uglich', Russia) to crisp and/or brown in a microwave USSRPatentSU 1 837 412 [in Russianl oven. It comprises a corrugated sheet of Raw milk is condensed by reverse os- a susceptor material (e.g. metallized polymosis, each membrane module being ester) that may or may not have a paper adjusted to the DM content of the milk or cardboard backing sheet attached. in the module. The pressure differential between processing and product osmotic pressures is maintained at Microwave juice pasteurization 2.5-3.5 MPa. The method is said to im- Nikdel, S., Burgener,P.E.and Gri]lo,A.C. (Florida prove product quality and processing Department of Citrus, Lake Alfred, FL, USA) efficiency and reduce costs. United StatesPatentUS 5 514 389
~Engineering/packaging Low-temperature electric field preservation method Bushnell, A.H., Clark, R.W., Dunn, J.E. and Lloyd, S.W. (PurePulseTechnologies,San Diego, CA, USA)UnitedStatesPatentUS 5 514 391 A method and the apparatus for extending the shelf life of fluid foods (e.g. dairy products, fruit juices, liquid egg products) by reducing microorganism levels. Foods prepared by this method are of higher quality than foods prepared
Trends in Food Science & Technology March 1997 [Vol. 8]
A microwave system for pasteurizing citrus juices without causing a detectable loss in flavour. Juice is continuously passed through a series of microwave chambers; the sequential flow permits a gradual increase in juice temperature that is sufficient to pasteurize
the juice.
Aseptic packaging in newly formed plastics Kitahora, N. and Aoyagi, O. (Coca-Co/a Co., Atlanta,GA 30313, USAIPCT InternationalPatent ApplicationWO 96/18541 A1 95
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.
~ ~
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]
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.
of 11-28% (w/w) and total fat and fatmimetic contents to simulate the taste, body, appearance, mouthfeel and organoFatty/milky/nutty flavorant leptic properties of conventional dairy Brunke, EJ. and Schmaus, G. (Dragoco creamers. It is substantially lower in total Gerberding & Co. AG, 37603 Holzminden, fat, saturated fat and calorie content than Germany) German Federal Republic Patent conventional creamers and does not exApplication DE44 32 401 A1 [in German] ceed their cholesterol content. The lightNor-c~-trans-bergamotenone can be made ener consists of skim milk that has -8.5% from natural or synthetic bergamotene milk solids (2-12%, w/w) and 'B' g butor bergamotol; it has a fatty, milky or terfat (w/w), plus additional milk solids nut-like aroma, and can be used in food (2-12%, w/w) and a natural fat subflavourings and in perfumes. stitute (0.3-10%, w/w). The butterfat content 'B' of the milk and the volume 'V' are related as follows: V × B<_50. As Flavour encapsulation in leucaena preferred, the formulation includes a gum fat substitute made from whey protein Go]dner, W.R. (Bush BoakeAlien Inc., Montvale, (2%, w/w) and a milk solids preparation (3.5%, w/w). The lightener, which can NJ, USA)UnitedStatesPatentUS5 508 059 be packaged conventionally or aseptiFlavour emulsions that can be used in cally, may contain stabilizers and/or the preparation of beverages. These emulsifiers. Flavourings may be added to emulsions are prepared by the encap- the lightener, which can produce instant sulation of a flavouring agent with flavoured beverages by the addition of leucaena gum. the product to conventionally brewed beverages.
....
Additives
Starch-encapsulated flavours Subramaniam, A. (Firmenich SA, Geneva, Switzerland)UnitedStatesPatentUS5 506 353 A particulate flavour composition to confer, enhance or modify the flavour of foods. The composition comprises a flavour oil fixed in a Iow-cariogenic matrix of hydrogenated starch hydrolysate and a maltodextrin with a dextrose equivalent of <20. Encapsulation of the flavour oil is achieved by forming a homogeneous mixture of the flavour oil with: -40-85% (w/w) of a particulate polyol of hydrogenated starch hydrolysate; -10-30% (w/w) of a maltodextrin with a dextrose equivalent of <20; and an emulsifier and water. The resultant mixture is then spray dried to form a particulate product of -0.15-0.85g/cc bulk-free density.
.
.
.
.
.
.
.
.
.
.
.
......
;.
ua~ry
Low-fat coffee lightener Pordy, W.T. (Pordy,New York, NY 10021, USA) PCT International Patent Application WO 96/15679 A1 A liquid coffee lightener (whitener) that has a total solids content within the range
Condensed milk by reverse osmosis
by standard thermal processes such as ultrahigh-temperature pasteurization. The method incorporates various electric field treatment zones with cooling units between them to ensure that the temperature remains at a level at which microorganisms are killed, but at which changes in flavour, appearance, odour and functionality of the food are within acceptable ranges.
Curing/marinading film Meier, H.J., Landry,G. and Caissie,R. (Transform Pack Inc., Dieppe, New Brunswick E1A 5E8, Canada) PCT International Patent Application WO 96/14760A1 A method for extending the shelf life of fresh foods, including meat, poultry, seafood, vegetables and fruit. A sheet composed of a film with a layer of adhesive and a curing or marinading agent, attached by the adhesive to the film, is wrapped around the food and sealed so that the curing or marinading agent is in contact with the food. The package is kept at a temperature of -O°C until the food has become cured or marinaded.
Microwave susceptor packaging Hamblin, G. (Pak Pacific Corp. Pry Ltd, Heidelberg West, Victoria 3081, Australia) PCT InternationalPatentApplicationWO 96/15958A1
A packaging material that when Murashov, V.V. and Maslov, A.M. (Nauchno- wrapped round a food product causes proizvodstvennoe Ob"edinenie Maslodel'noi i the outside surface of the food product Syrodel'noi Promyshlennosti 'Uglich', Russia) to crisp and/or brown in a microwave USSRPatentSU 1 837 412 [in Russianl oven. It comprises a corrugated sheet of Raw milk is condensed by reverse os- a susceptor material (e.g. metallized polymosis, each membrane module being ester) that may or may not have a paper adjusted to the DM content of the milk or cardboard backing sheet attached. in the module. The pressure differential between processing and product osmotic pressures is maintained at Microwave juice pasteurization 2.5-3.5 MPa. The method is said to im- Nikdel, S., Burgener,P.E.and Gri]lo,A.C. (Florida prove product quality and processing Department of Citrus, Lake Alfred, FL, USA) efficiency and reduce costs. United StatesPatentUS 5 514 389
~Engineering/packaging Low-temperature electric field preservation method Bushnell, A.H., Clark, R.W., Dunn, J.E. and Lloyd, S.W. (PurePulseTechnologies,San Diego, CA, USA)UnitedStatesPatentUS 5 514 391 A method and the apparatus for extending the shelf life of fluid foods (e.g. dairy products, fruit juices, liquid egg products) by reducing microorganism levels. Foods prepared by this method are of higher quality than foods prepared
Trends in Food Science & Technology March 1997 [Vol. 8]
A microwave system for pasteurizing citrus juices without causing a detectable loss in flavour. Juice is continuously passed through a series of microwave chambers; the sequential flow permits a gradual increase in juice temperature that is sufficient to pasteurize
the juice.
Aseptic packaging in newly formed plastics Kitahora, N. and Aoyagi, O. (Coca-Co/a Co., Atlanta,GA 30313, USAIPCT InternationalPatent ApplicationWO 96/18541 A1 95
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.
~ ~
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]