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Biodegradable packaging
Biodegradable
packaging
Fruit, vegetables & nuts
Voigt, H.D., Kakuschke, R. and Schaffer, J. (Buna Sow Leune Olefinverbund CmbH, 06258 Schkopau, Germany) German Federal Republic Patent Application DE 195 16 361 Al [in German]
A biodegradable packaging material that is suitable for the packaging of biologically active foods; degradation of the packaging material does not occur within the shelf life of the food. It is especially suitable for the manufacture of packs for yoghurt, other dairy products or yeast. The packaging material is aroma-tight, has a high barrier activity against water vapour and air, and has adequate resistance to mechanical stress during transport and storage. It comprises a thermoplastics laminate film, constituents of which include starch esters, modified starch esters, plasticizer-containing starch esters or polyhydroxybutyric acid. The inner (food contact) layer of the laminate has a considerably lower biodegradation rate than the outer layer.
Surface sterilization steam
by superheated
Jouglard, B. (Societe de Developpement Agro-Alimentairel French Patent FR 2 735 748 Al [in French]
lndustriel Application
A process for the aseptic packaging of fresh foods, especially fruit and vegetables, is based on: sterilization of the food with superheated steam, weighing of the sterilized products, transfer into sterile flexible or rigid packs, evacuation of the packs, injection of steam and selected gases, and sealing. Equipment for the implementation of this process is also described.
Food biotechnology Yeasts with modified patterns
fermentation
Dequin, S. and Barre, P. (Institut National Recherche Agronomique, France) French Application FR 2 735 145 Al [in French]
de la Patent
& Technology
August
spray
Sardo, A. (Xeda International Bompeixi French Patent Application Al [in French]
SA, France / FR 2 733 393
An antifungal treatment for fruit and vegetables is based on the following constituents (w/w): 1 O-50% antifungal terpenes; O-20% C-C, alcohols; non-ionic emulsifier with a hydrophile/lipophile balance of >12; 5-50% water; and 5-50% polyol. This mixture is applied to fruit or vegetables by using a thermospray process, with a spray temperature of l OO-200°C as it leaves the spray head.
low-fat foods Non-digestible p-carotene
fat containing
Fortier, N.E. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent US 5 532 009
Non-absorbable, non-digestible fat compositions that are fortified with a watersoluble carotenoid-cyclodextrin complex. These compositions are useful as fat substitutes in food and pharmaceutical compositions. The carotenoid is readily bioavailable and resists partitioning into the fat or fat-like phase.
Reduced-fat Silver, United
spread
R.S. (Nabisco States Patent
Inc., Parsippany, US 5 532 020
NJ, USA)
Method of manufacture of a reducedfat, margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous and a dispersed liquid oil phase. The emulsion contains -45-65% liquid vegetable oil, 15-20% calcium gluconate, l&-28% water and 0.2-l .2% hydrophilic emulsifier.
low-fat
Strains of Saccharomyces spp. for use in the manufacture of alcoholic beverages have a modified alcoholic fermentation pattern, in which the formation of glycerol and ethanol differs from that in normal strains. These yeasts contain one or more fragments of the gene G/WI, which codes for an NADH-dependent glycerol3-phosphate dehydrogenase; this fragment is modified to modulate the formation of glycerol and ethanol during alcoholic fermentation of a sugar-rich medium. Vectors and sequences for the preparation of these yeast strains are also described.
Trends in Food Science
Antifungal
cheese
Miller, M.K., Surber, K.J., Mehnert, D., Wrezel, P., Crawford, S.I. and Meibach, R.L. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 532 018
Method of manufacture of a low-fat natural cheese from skim milk or skimmilk cheese. In one embodiment, a gelforming fat substitute is added to skim milk to provide a cheese substrate. The
gel-forming fat substitute may be gelled in situ or pre-gelled. The cheese substrate is subjected to a cheesemaking process to produce a cheese curd. The curd is then cured to give a low-fat skim-milk cheese. The skim-milk cheese is comminuted and heated to a temperature of 60-82°C for sufficient time to provide a homogeneous cheese mass, which is then packaged to provide a low-fat natural cheese.
Stable, low-calorie dressings
Miller, M.S. and Surber, Northfield, IL, USA) United 5 532 019
KJ. (Kraft Foods, States Patent US
A process for manufacturing stable, lowcalorie emulsion-type dressings in which the triacylglycerol oil is replaced wholly or partially with an edible (wholly or partially non-digestible) low-calorie polyol fatty acid polyester. A pre-emulsion containing the polyol fatty acid polyester, that is, sucrose fatty acid polyester, is prepared in a thickened gum solution. The pre-emulsion is combined with the remaining ingredients. Stable mayonnaisetype products can be prepared that contain 40-60% (w/w) polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing -12-50% (w/w) polyol fatty acid polyesters can be prepared. Mayonnaise-type products can be used as a base for pourable salad dressings containing -12-50% (w/w) polyol fatty acid polyesters.
Novel foods Residual
cyclodextrin
removal
Hedges, A., Wen Shieh and Ammeraal, (American Maize-Products Co., Hammond, USA) United States Patent US 5 532 005
R. IN,
A process for treating food systems (e.g. eggs, dairy products, meat, fruit juices, coffee and tea) that contain residual cyclodextrin. Residual cyclodextrins are present in food systems that have been subjected to a process that uses cyclodextrins to remove unwanted components or where cyclodextrin has been separated from the system. The process involves the hydrolysis of the residual cyclodextrin using cyclomaltodextrin glucanotransferase and amylase, and is carried out at a temperature of 40-80°C and a pH of 4-6 for 1-48 h
The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, [tel. +44-l 734883895; fax: +44-l 734-885065).
1997 (Vol. 81
emulsified
IFIS (International UK RG2 9BB
281
packaging
Fruit, vegetables & nuts
Voigt, H.D., Kakuschke, R. and Schaffer, J. (Buna Sow Leune Olefinverbund CmbH, 06258 Schkopau, Germany) German Federal Republic Patent Application DE 195 16 361 Al [in German]
A biodegradable packaging material that is suitable for the packaging of biologically active foods; degradation of the packaging material does not occur within the shelf life of the food. It is especially suitable for the manufacture of packs for yoghurt, other dairy products or yeast. The packaging material is aroma-tight, has a high barrier activity against water vapour and air, and has adequate resistance to mechanical stress during transport and storage. It comprises a thermoplastics laminate film, constituents of which include starch esters, modified starch esters, plasticizer-containing starch esters or polyhydroxybutyric acid. The inner (food contact) layer of the laminate has a considerably lower biodegradation rate than the outer layer.
Surface sterilization steam
by superheated
Jouglard, B. (Societe de Developpement Agro-Alimentairel French Patent FR 2 735 748 Al [in French]
lndustriel Application
A process for the aseptic packaging of fresh foods, especially fruit and vegetables, is based on: sterilization of the food with superheated steam, weighing of the sterilized products, transfer into sterile flexible or rigid packs, evacuation of the packs, injection of steam and selected gases, and sealing. Equipment for the implementation of this process is also described.
Food biotechnology Yeasts with modified patterns
fermentation
Dequin, S. and Barre, P. (Institut National Recherche Agronomique, France) French Application FR 2 735 145 Al [in French]
de la Patent
& Technology
August
spray
Sardo, A. (Xeda International Bompeixi French Patent Application Al [in French]
SA, France / FR 2 733 393
An antifungal treatment for fruit and vegetables is based on the following constituents (w/w): 1 O-50% antifungal terpenes; O-20% C-C, alcohols; non-ionic emulsifier with a hydrophile/lipophile balance of >12; 5-50% water; and 5-50% polyol. This mixture is applied to fruit or vegetables by using a thermospray process, with a spray temperature of l OO-200°C as it leaves the spray head.
low-fat foods Non-digestible p-carotene
fat containing
Fortier, N.E. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent US 5 532 009
Non-absorbable, non-digestible fat compositions that are fortified with a watersoluble carotenoid-cyclodextrin complex. These compositions are useful as fat substitutes in food and pharmaceutical compositions. The carotenoid is readily bioavailable and resists partitioning into the fat or fat-like phase.
Reduced-fat Silver, United
spread
R.S. (Nabisco States Patent
Inc., Parsippany, US 5 532 020
NJ, USA)
Method of manufacture of a reducedfat, margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous and a dispersed liquid oil phase. The emulsion contains -45-65% liquid vegetable oil, 15-20% calcium gluconate, l&-28% water and 0.2-l .2% hydrophilic emulsifier.
low-fat
Strains of Saccharomyces spp. for use in the manufacture of alcoholic beverages have a modified alcoholic fermentation pattern, in which the formation of glycerol and ethanol differs from that in normal strains. These yeasts contain one or more fragments of the gene G/WI, which codes for an NADH-dependent glycerol3-phosphate dehydrogenase; this fragment is modified to modulate the formation of glycerol and ethanol during alcoholic fermentation of a sugar-rich medium. Vectors and sequences for the preparation of these yeast strains are also described.
Trends in Food Science
Antifungal
cheese
Miller, M.K., Surber, K.J., Mehnert, D., Wrezel, P., Crawford, S.I. and Meibach, R.L. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 532 018
Method of manufacture of a low-fat natural cheese from skim milk or skimmilk cheese. In one embodiment, a gelforming fat substitute is added to skim milk to provide a cheese substrate. The
gel-forming fat substitute may be gelled in situ or pre-gelled. The cheese substrate is subjected to a cheesemaking process to produce a cheese curd. The curd is then cured to give a low-fat skim-milk cheese. The skim-milk cheese is comminuted and heated to a temperature of 60-82°C for sufficient time to provide a homogeneous cheese mass, which is then packaged to provide a low-fat natural cheese.
Stable, low-calorie dressings
Miller, M.S. and Surber, Northfield, IL, USA) United 5 532 019
KJ. (Kraft Foods, States Patent US
A process for manufacturing stable, lowcalorie emulsion-type dressings in which the triacylglycerol oil is replaced wholly or partially with an edible (wholly or partially non-digestible) low-calorie polyol fatty acid polyester. A pre-emulsion containing the polyol fatty acid polyester, that is, sucrose fatty acid polyester, is prepared in a thickened gum solution. The pre-emulsion is combined with the remaining ingredients. Stable mayonnaisetype products can be prepared that contain 40-60% (w/w) polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing -12-50% (w/w) polyol fatty acid polyesters can be prepared. Mayonnaise-type products can be used as a base for pourable salad dressings containing -12-50% (w/w) polyol fatty acid polyesters.
Novel foods Residual
cyclodextrin
removal
Hedges, A., Wen Shieh and Ammeraal, (American Maize-Products Co., Hammond, USA) United States Patent US 5 532 005
R. IN,
A process for treating food systems (e.g. eggs, dairy products, meat, fruit juices, coffee and tea) that contain residual cyclodextrin. Residual cyclodextrins are present in food systems that have been subjected to a process that uses cyclodextrins to remove unwanted components or where cyclodextrin has been separated from the system. The process involves the hydrolysis of the residual cyclodextrin using cyclomaltodextrin glucanotransferase and amylase, and is carried out at a temperature of 40-80°C and a pH of 4-6 for 1-48 h
The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, [tel. +44-l 734883895; fax: +44-l 734-885065).
1997 (Vol. 81
emulsified
IFIS (International UK RG2 9BB
281