- Email: [email protected]
Coffee aroma recovery beverage
Dairy
Beverages Enzymatic clarification of tea extracts Agbo, F. and Northfield, it, 5 445 836
Calcium-fortified
Spradlin, J.E. (Krait Foods Inc., USA) United States Patent US
-Engineering/packaging High-pressure sterilizer Finnah, I. (PVT Prozess- und Verpackungsfechnik GmbH, 48683 Ahaus, Germany) German Federal Republic Patent Application DE 44 06 028 Al [in German]
Coffee aroma recovery Sakano, T. and Yamamura, K. (Ajinomoto General Foods Inc., 2-8, Higashi-Shinagawa 2-chome, Shinagawa-ku, Tokyo 140, Japan) PCT Infernational Patent Application WO 95/l 1595 Al
A high-pressure system for the destruction of bacteria and spores in pumpable foods, etc., without the aid of packs or liquid chambers. The system, which operates almost continuously, is based on equipment with a main piston and a compression piston to generate the pressure required for sterilization.
A method for preparing aromatized coffee or a coffee-flavoured food. The method comprises the following steps: contacting a gas containing coffee aroma with a crystalline aluminosilicate of an alkali metal or an alkaline earth metal with a pore diameter of 3-lO A; optionally chilling the resulting treated coffee-aroma-containing gas using a scraped-wall heat exchanger cooled by a refrigerant, thereby condensing the gas; absorbing the resulting coffeearoma-containing gas or its condensate into an absorbent selected from a group consisting of vegetable oils, coffee extracts, propylene glycol and mixtures of these, thereby removing the coffee aroma; and adding the coffee-aromacontaining absorbent to coffee or a coffee-flavoured food.
Drink container with self-contained pop-up straw Lee, C.N. (tee, Los Angeles, CA 90014, International Patent Application WO Al
Chewing gum with prolonged flavour intensity
Braided, triple-die extruded foods
Joe H. Song and Broderiek, K.B. (Wm Wrigley Jr Co., Chicago, It, USA) United States Patent US 5415880
April
Rivlin, R. (C. Schrader, 73127 Hashmona’im, Israel) PCT International Patent Application WO 95112319Al
A method and the equipment for the manufacture of a braided bakery product. Dough is extruded through a head that has three or more relatively moveable die members, each containing an orifice, to produce an extruded dough strip. The die members move relative to
A fruit-flavoured chewing gum that has enhanced long-term flavour intensity yet maintains the initial flavour burst. The fruit flavour is enhanced by including in the chewing gum a sufficient quantity of a restrainer with a solubility parameter within f 2.0 [J/m3]1’2 X 1O-3 of that of the fruit flavouring. The flavouring is attracted to, and/or attaches to, the water-insoluble restrainer, providing a controlled, yet highly efficient release of flavour during chewing.
& Technology
USA) PCT 95/l 1166
A beverage container with a sloping upper wall and a self-contained popup straw assembly. The straw assembly consists of telescopic inner and outer tubes and a mechanism that pushes the tubes against the sloping container wall, causing the straw assembly to centre itself and pop up when the container is opened.
Confectionery
in Food Science
State OH,
A process for preparing calcium-fortified yoghurt. As the calcium source can be added to the yoghurt precipitation taking place, the process involves minimal deviation from normal yoghurt manufacturing methods.
An enzymatic clarification process for the manufacture of a tea extract (preferably a concentrate that can be diluted to form a ready-to-drink beverage), which forms little or no haze during refrigerated storage. Tea extract is mixed with tannase and oxidase; insoluble solids are then removed from the extract mixture.
Trends
yoghurt
Hansen, P.M.T. and Fligner, K. (Ohio University Research Foundation, Columbus, USA) United States Patent US 5 449 523
each other the extruded interwoven the braided
during extrusion, causing strips to interweave. The strips are baked, producing bakery product.
food biotechnology Ambient-temperature protein gelation by transglutaminase Yamamoto, Y. (Nihon PCT International 95123524
Tetra Pak KK, Tokyo, Japan) Patent Application WO
A process for the manufacture of a protein gel. Because heating is not required to denature the protein, the energy consumption of this process is decreased and hence production costs are also reduced. A protein-containing solution is heat sterilized and then, after cooling, transglutaminase is added. Following a mixing step, the solution is aseptically packaged in a food container and left to stand at ambient temperature for up to one week, during which time the enzyme denatures the protein to form a gel.
Novel foods Currant seed oil PUFA supplement Ponroy, Y. (Instituf de Recherche Biologique, France) French Patent Application FR 2 714 573 Al [in French]
A food supplement rich in di-, tri- or tetraunsaturated fatty acids of the n-3 or n-6 series that is intended especially for pregnant or lactating women. The supplement is based on seed oils of Ribes spp., especially blackcurrant, redcurrant, whitecurrant or gooseberry seed oils.
Oils and fats Single-cell docosahexaenoic acid from dinoflagellates Kyle, D.J., Reeb, S.E. and Sicotfe, V.J. (Marfek Corp., Columbia, MD, USA) United States Patent us 5 407 957
A process for the production of a singlecell edible oil containing docosahexaenoic acid (an o-3 polyunsaturated fatty acid found in fish oil), and uses for the oil. In the process, marine dinoflagellates are cultivated in fermenters and induced to produce the oil, which is subsequently recovered by extraction with solvents.
The patents section is compiled from information provided by lflS (Internatkonal Food Inform&in Service), Lane End House, Shinfield, Reading, UK RGZ 93B (tel. +44-l 734-883895; fax: t44-1754&X%5).
1996
[Vol. 71
143
Beverages Enzymatic clarification of tea extracts Agbo, F. and Northfield, it, 5 445 836
Calcium-fortified
Spradlin, J.E. (Krait Foods Inc., USA) United States Patent US
-Engineering/packaging High-pressure sterilizer Finnah, I. (PVT Prozess- und Verpackungsfechnik GmbH, 48683 Ahaus, Germany) German Federal Republic Patent Application DE 44 06 028 Al [in German]
Coffee aroma recovery Sakano, T. and Yamamura, K. (Ajinomoto General Foods Inc., 2-8, Higashi-Shinagawa 2-chome, Shinagawa-ku, Tokyo 140, Japan) PCT Infernational Patent Application WO 95/l 1595 Al
A high-pressure system for the destruction of bacteria and spores in pumpable foods, etc., without the aid of packs or liquid chambers. The system, which operates almost continuously, is based on equipment with a main piston and a compression piston to generate the pressure required for sterilization.
A method for preparing aromatized coffee or a coffee-flavoured food. The method comprises the following steps: contacting a gas containing coffee aroma with a crystalline aluminosilicate of an alkali metal or an alkaline earth metal with a pore diameter of 3-lO A; optionally chilling the resulting treated coffee-aroma-containing gas using a scraped-wall heat exchanger cooled by a refrigerant, thereby condensing the gas; absorbing the resulting coffeearoma-containing gas or its condensate into an absorbent selected from a group consisting of vegetable oils, coffee extracts, propylene glycol and mixtures of these, thereby removing the coffee aroma; and adding the coffee-aromacontaining absorbent to coffee or a coffee-flavoured food.
Drink container with self-contained pop-up straw Lee, C.N. (tee, Los Angeles, CA 90014, International Patent Application WO Al
Chewing gum with prolonged flavour intensity
Braided, triple-die extruded foods
Joe H. Song and Broderiek, K.B. (Wm Wrigley Jr Co., Chicago, It, USA) United States Patent US 5415880
April
Rivlin, R. (C. Schrader, 73127 Hashmona’im, Israel) PCT International Patent Application WO 95112319Al
A method and the equipment for the manufacture of a braided bakery product. Dough is extruded through a head that has three or more relatively moveable die members, each containing an orifice, to produce an extruded dough strip. The die members move relative to
A fruit-flavoured chewing gum that has enhanced long-term flavour intensity yet maintains the initial flavour burst. The fruit flavour is enhanced by including in the chewing gum a sufficient quantity of a restrainer with a solubility parameter within f 2.0 [J/m3]1’2 X 1O-3 of that of the fruit flavouring. The flavouring is attracted to, and/or attaches to, the water-insoluble restrainer, providing a controlled, yet highly efficient release of flavour during chewing.
& Technology
USA) PCT 95/l 1166
A beverage container with a sloping upper wall and a self-contained popup straw assembly. The straw assembly consists of telescopic inner and outer tubes and a mechanism that pushes the tubes against the sloping container wall, causing the straw assembly to centre itself and pop up when the container is opened.
Confectionery
in Food Science
State OH,
A process for preparing calcium-fortified yoghurt. As the calcium source can be added to the yoghurt precipitation taking place, the process involves minimal deviation from normal yoghurt manufacturing methods.
An enzymatic clarification process for the manufacture of a tea extract (preferably a concentrate that can be diluted to form a ready-to-drink beverage), which forms little or no haze during refrigerated storage. Tea extract is mixed with tannase and oxidase; insoluble solids are then removed from the extract mixture.
Trends
yoghurt
Hansen, P.M.T. and Fligner, K. (Ohio University Research Foundation, Columbus, USA) United States Patent US 5 449 523
each other the extruded interwoven the braided
during extrusion, causing strips to interweave. The strips are baked, producing bakery product.
food biotechnology Ambient-temperature protein gelation by transglutaminase Yamamoto, Y. (Nihon PCT International 95123524
Tetra Pak KK, Tokyo, Japan) Patent Application WO
A process for the manufacture of a protein gel. Because heating is not required to denature the protein, the energy consumption of this process is decreased and hence production costs are also reduced. A protein-containing solution is heat sterilized and then, after cooling, transglutaminase is added. Following a mixing step, the solution is aseptically packaged in a food container and left to stand at ambient temperature for up to one week, during which time the enzyme denatures the protein to form a gel.
Novel foods Currant seed oil PUFA supplement Ponroy, Y. (Instituf de Recherche Biologique, France) French Patent Application FR 2 714 573 Al [in French]
A food supplement rich in di-, tri- or tetraunsaturated fatty acids of the n-3 or n-6 series that is intended especially for pregnant or lactating women. The supplement is based on seed oils of Ribes spp., especially blackcurrant, redcurrant, whitecurrant or gooseberry seed oils.
Oils and fats Single-cell docosahexaenoic acid from dinoflagellates Kyle, D.J., Reeb, S.E. and Sicotfe, V.J. (Marfek Corp., Columbia, MD, USA) United States Patent us 5 407 957
A process for the production of a singlecell edible oil containing docosahexaenoic acid (an o-3 polyunsaturated fatty acid found in fish oil), and uses for the oil. In the process, marine dinoflagellates are cultivated in fermenters and induced to produce the oil, which is subsequently recovered by extraction with solvents.
The patents section is compiled from information provided by lflS (Internatkonal Food Inform&in Service), Lane End House, Shinfield, Reading, UK RGZ 93B (tel. +44-l 734-883895; fax: t44-1754&X%5).
1996
[Vol. 71
143