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Enzymatic membrane cleaning
New Patents for
selectively
duce
breeding
non-diabetogenic
cows
to
pro-
milk
is
also
disclosed.
Engineering/packaging Multichamber
position. The straw unit of the cover comprises a straw of elastomeric material and a second straw of rigid material, designed so that the elastomeric straw is held between the channel in the cap and the rigid straw in the cover without the use of fastening elements.
Dry-peeled
pack for EM-heated
foods Frankische Hartpapierwaren (Frankische Hartpaprerwaren CmbH, 91284 Neuhaus. Germany) German Federal Republic Patent Apphcation DE 195 00 500 Al Im German]
A container two able
or
for more
for
foods,
etc.,
chambers, holding
comprises
miscible
Brevibacterium
linens
Bouvier. I. and Buchet, C. (Systtimes Bio lndustnes SA, France) French Patent Application FR 2 731 012 Al [in French]
Strains
materials.
Each chamber is independently sealed with a removable closure. Individual chambers may be made at least partially from a substance that may be heated by means of electromagnetic energy; this permits selective heating of the contents of individual chambers.
1415,
of
Brevibacterium
l-1416,
I-1417
membrane
cleaning
Krack, R. and Manners, H. (Henkel-Ecolab GmbH & Co. oHG, 40589 Dusseldoti, Germany) German Federal Republic Patent Application DE 195 03 060 Al [in German]
A process for the cleaning of membrane filters for beer filtration is based on: treatment of the filters with an enzyme solution containing P-glucanases, xylanases and celiulases; cleaning with an acid aqueous cleaning solution; and cleaning with a peroxide-containing alkaline cleaning agent.
Beverage container drinking straw Bang, H. Lin Taiwan) United
with
integral
(Shing Hong lndustnal Co. States Patent US 5 518 142
Ltd.
A beverage container with a rotatable cover and an automatically extendable drinking straw. The container has an open-ended section, which is closed by a removable cap; a straw is inserted through a channel on the cap. A rotatable cover is fitted on the cap. Rotational movement of the cover relative to the cap is possible between one position that allows the straw to extend through a channel in the cover and a channel in the cap, and a second position that folds the straw and closes the gap between the rotational cover and the cap on the container. A groove on the cap of the container interacts with a raised spot on the inner edge of the cover, which indicates whether the cover is rotated to the first or second
126
l-1418)
(I-
Fruit, vegetables & nuts snacks
Gimmler. N.. Levine, H., Slade, L., Faridi, and Sauer. R.M., Jr (Nabisco Inc., Parslppany, USA) United Stales Patent US 5 523 106
H.A. NJ,
Manufacture of a shelf-stable snack food produced from fruit or vegetable juices or juice concentrates. Juice or juice concentrate is mixed with a starch hydrolysis product and pregelatinized starch to form a dough. Vacuum drying of the dough produces a shelf-stable product with a cellular or crumb-like structure. Heating the dough causes expansion owing to evaporation of water, and produces a substance with a cracker or cookie-like appearance and texture. The dough is heated at a temperature greater than its glass transition temperature (-3O”C), but below a temperature at which substantial destruction of nutrients, colour or flavour compounds of the juice or juice concentrate occurs. Dough may be divided into smaller pieces before, during or after expansion.
Salad washing Beaumont, Application
L. (Soleco, Frdnce) French FR 2 725 590 Al [in French]
A method and the equipment for industrial dry peeling of potatoes, etc. The cutting process gives a finished product that has an oval-cylindrical shape.
suit-
able for use in cheesemaking that are capable of forming methanethiol and are free from pigmentation.
Fruit juice/starch-based Enzymatic
linens and
potatoes
Aasman, J.R. (Aasman, Dronten, The Netherlands) The Netherlands Patent Application NL 94 00 765 [in Dutch]
Food biotechnology
are suit-
which
flow of gas bubbles, which carry small particles to the water surface where they are removed. A screen prevents the salad from rising to the water surface.
Patent
A flotation process for the washing of prepared salads is based on conveying the salad underwater across an upward
low-fat foods Supercritical fluids as fat-free coating carriers Sauer, R.M , Jr. Menjivar, (Nabisco Inc., Parsippany, Patent US 5 520 942
).A. and Burns, B.A. NJ, USA) United States
The use of supercritical fluid or highpressure gas as a spray medium or carrier for coating foods with food additives or food enhancers in place of oil-based or fat-based carriers or solvents. Reduced-fat, low-fat and fat-free products may be produced by applying additives such as flavourings, colourings, moisture barriers, vitamins, minerals, aroma compounds or fragrances using supercritical fluid as a fat or oil replacement. The application of additives or enhancers to products such as baked goods, snacks and nuts after baking and cooking substantially reduces their loss owing to heat decomposition or volatilization.
Meat and seafood Surface sausage coating Mange, M. (Soussana SA, France) French Application FR 2 730 132 Al [in French]
Patent
A process for the application of a powdery surface coating to dry sausages at the end of the drying/ripening process is based on the treatment of the sausages with a suspension of coating powder in a water-volatile solvent mixture. This coating mix may be applied by dipping or by hot or cold spraying.
The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, (tel. +44-l 734-883895; fax: +44-l 734-885065).
Trends in Food Science
& Technology
IFIS (International UK RG2 9BB
April 1997 [Vol. 81
selectively
duce
breeding
non-diabetogenic
cows
to
pro-
milk
is
also
disclosed.
Engineering/packaging Multichamber
position. The straw unit of the cover comprises a straw of elastomeric material and a second straw of rigid material, designed so that the elastomeric straw is held between the channel in the cap and the rigid straw in the cover without the use of fastening elements.
Dry-peeled
pack for EM-heated
foods Frankische Hartpapierwaren (Frankische Hartpaprerwaren CmbH, 91284 Neuhaus. Germany) German Federal Republic Patent Apphcation DE 195 00 500 Al Im German]
A container two able
or
for more
for
foods,
etc.,
chambers, holding
comprises
miscible
Brevibacterium
linens
Bouvier. I. and Buchet, C. (Systtimes Bio lndustnes SA, France) French Patent Application FR 2 731 012 Al [in French]
Strains
materials.
Each chamber is independently sealed with a removable closure. Individual chambers may be made at least partially from a substance that may be heated by means of electromagnetic energy; this permits selective heating of the contents of individual chambers.
1415,
of
Brevibacterium
l-1416,
I-1417
membrane
cleaning
Krack, R. and Manners, H. (Henkel-Ecolab GmbH & Co. oHG, 40589 Dusseldoti, Germany) German Federal Republic Patent Application DE 195 03 060 Al [in German]
A process for the cleaning of membrane filters for beer filtration is based on: treatment of the filters with an enzyme solution containing P-glucanases, xylanases and celiulases; cleaning with an acid aqueous cleaning solution; and cleaning with a peroxide-containing alkaline cleaning agent.
Beverage container drinking straw Bang, H. Lin Taiwan) United
with
integral
(Shing Hong lndustnal Co. States Patent US 5 518 142
Ltd.
A beverage container with a rotatable cover and an automatically extendable drinking straw. The container has an open-ended section, which is closed by a removable cap; a straw is inserted through a channel on the cap. A rotatable cover is fitted on the cap. Rotational movement of the cover relative to the cap is possible between one position that allows the straw to extend through a channel in the cover and a channel in the cap, and a second position that folds the straw and closes the gap between the rotational cover and the cap on the container. A groove on the cap of the container interacts with a raised spot on the inner edge of the cover, which indicates whether the cover is rotated to the first or second
126
l-1418)
(I-
Fruit, vegetables & nuts snacks
Gimmler. N.. Levine, H., Slade, L., Faridi, and Sauer. R.M., Jr (Nabisco Inc., Parslppany, USA) United Stales Patent US 5 523 106
H.A. NJ,
Manufacture of a shelf-stable snack food produced from fruit or vegetable juices or juice concentrates. Juice or juice concentrate is mixed with a starch hydrolysis product and pregelatinized starch to form a dough. Vacuum drying of the dough produces a shelf-stable product with a cellular or crumb-like structure. Heating the dough causes expansion owing to evaporation of water, and produces a substance with a cracker or cookie-like appearance and texture. The dough is heated at a temperature greater than its glass transition temperature (-3O”C), but below a temperature at which substantial destruction of nutrients, colour or flavour compounds of the juice or juice concentrate occurs. Dough may be divided into smaller pieces before, during or after expansion.
Salad washing Beaumont, Application
L. (Soleco, Frdnce) French FR 2 725 590 Al [in French]
A method and the equipment for industrial dry peeling of potatoes, etc. The cutting process gives a finished product that has an oval-cylindrical shape.
suit-
able for use in cheesemaking that are capable of forming methanethiol and are free from pigmentation.
Fruit juice/starch-based Enzymatic
linens and
potatoes
Aasman, J.R. (Aasman, Dronten, The Netherlands) The Netherlands Patent Application NL 94 00 765 [in Dutch]
Food biotechnology
are suit-
which
flow of gas bubbles, which carry small particles to the water surface where they are removed. A screen prevents the salad from rising to the water surface.
Patent
A flotation process for the washing of prepared salads is based on conveying the salad underwater across an upward
low-fat foods Supercritical fluids as fat-free coating carriers Sauer, R.M , Jr. Menjivar, (Nabisco Inc., Parsippany, Patent US 5 520 942
).A. and Burns, B.A. NJ, USA) United States
The use of supercritical fluid or highpressure gas as a spray medium or carrier for coating foods with food additives or food enhancers in place of oil-based or fat-based carriers or solvents. Reduced-fat, low-fat and fat-free products may be produced by applying additives such as flavourings, colourings, moisture barriers, vitamins, minerals, aroma compounds or fragrances using supercritical fluid as a fat or oil replacement. The application of additives or enhancers to products such as baked goods, snacks and nuts after baking and cooking substantially reduces their loss owing to heat decomposition or volatilization.
Meat and seafood Surface sausage coating Mange, M. (Soussana SA, France) French Application FR 2 730 132 Al [in French]
Patent
A process for the application of a powdery surface coating to dry sausages at the end of the drying/ripening process is based on the treatment of the sausages with a suspension of coating powder in a water-volatile solvent mixture. This coating mix may be applied by dipping or by hot or cold spraying.
The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, (tel. +44-l 734-883895; fax: +44-l 734-885065).
Trends in Food Science
& Technology
IFIS (International UK RG2 9BB
April 1997 [Vol. 81