Gelled beverages

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This section features recent applications worldwide for paten~ in areasrelevantto food science and technofogyl Each entry givesa concise summary of the patent application, I along with details of where and by whom it has been filed. Owing to the large number / of patent applications each mon~, selected patentsonly are featured in each issue o[

l Trendsin Food .Science& Technology.

formable pack; the gel breaks down to a liquid phase under a combination of Salt compositions suction being applied to the pack contents and pressure being applied to the 14en-SikKoh, Kawashima,Y. and Hashimoto,T. (1-12-1 Zeze, Ohtsu 520, Japan) United States exterior of the pack. PatentUS5 562 943

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A method for producing botanical- or fruit-flavoured beverage powders that are fortified with iron and zinc, and have improved colour and flavour attributes. The beverage powders can also contain iodine, niacin, folic acid and vitamins A, B, C and E.

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Confectionery

Non-cariogenic leucrose-containing chewing gum

Muhammad, J.R., Yatka, R.J., Meyers, M.A., Richey, L.C. and Record, D.W. (Win Wrigley Jr Co., Chicago, IL 60611, USA) PCT International Trunnet, M. and Roussel, E.M. (France) French PatentApplicationWO 97/10722 A1 PatentApplicationFR2 738 116 A1 [in French] A method for the manufacture of nonA method for the manufacture of a bev- cariogenic chewing gums that contain erage comprises: the preparation of an leucrose. The product comprises: 5-95% infusion of flowers in boiling water; gum base, 0.1-10% flavouring agent and the addition of sugar, dried grapes and leucrose, the leucrose being part or all of citrus fruit; the maceration of the mix the bulk sweetener in the gum. Alternafor 20-30days; filtration; holding for tively, the leucrose can be co-dried with ~Sweeks; and filling into vats, in which other sweeteners or co-evaporated with Bakery products the liquid is held in the absence of air a plasticizing syrup to produce unique Par-baked bases for 2 months. sweetening ingredients and syrups for the gum. The leucrose may be provided McKee, P. (TurboChef Inc., Dallas, TX, USA) in the form of a rolling compound on United StatesPatentUS5 620 731 Pectins for foam stabilization the gum, or used to form a hard coating A method of par-baking that is suitable Wubben, M.A. and Doderer, A. (Heineken for a coated pellet gum. for use with foods that have a flat surface Technical Services BV, Amsterdam, The onto which a topping will later be added Netherlands) NetherlandsPatentApplication NL before the final cooking stage. A topping 94 01 273 [in Dutch] -- . . . . . Dairy substitute that has a thermal insulation A method for obtaining pectins and Ice cream containing antifreeze value that is equivalent to that of the intheir application for the foam stabiliztended topping is placed on top of the ation of drinks with a foam head (e.g. prolein food before par-baking. After baking, the beer, especially pils). The pectin does Clemmings, ].F., Zoerb, H.F., Rosenwald, D.R. topping substitute is removed from the not have an adverse effect on beer and Huang,V.T. (PillsburyCo., Minneapolis,MN, par-baked foods. flavour. Preferably, the pectins are ob- USA)UnitedStatesPatentUS 5 620 732 tained from hop cones or stalks. A method of ice-cream manufacture that does not require a hardening step . . . . . . . . . Beverages before storage. The method involves Wine sediment treatment preparing the mixture of ingredients, inCoffee aroma emulsion Ba[azs, O. (Balazs, 14-1016 Budapest, Hungary) cluding water, and adding an antifreeze Chmiel, O., Traitler,H., Watzke, H. and Westfall, PCT International Patent Application WO protein to the mixture. S.A. (Nestec SA, Vevey, Switzerland) United 97/12028 A1 [in German] StatesPatent5 576 044 A continuous process that uses cation- Cheese with naturally decorated rind An aroma-containing emulsion for use in exchange resins for the simultaneous soluble coffee powders. The emulsion treatment of wine sediments to produce Pitault,G. and Gaulier,J.P.(Social6Anonymedes contains hydrolysed coffee oil and a cof- tartaric acid and fodder yeast. The Fermiers Reunis SAFR, France) French Patent Application FR2 738 114 A1 [in French] fee aroma preparation, and is mixed with process involves an aqueous suspencoffee powders to produce a soluble cof- sion derived from a natural, untreated Cheese that has a natural, dried or fee product. Upon the addition of water, wine sediment being passed through a surface-ripened rind can have a nonan oil-in-water emulsion is formed, pro- column that contains a fluidized or continuous design applied to its surface viding a burst of coffee aroma. quasi-fluidized cation exchanger. Tar- by the development of a ripening microtaric acid and fodder yeast are then flora over selected parts of the surface. extracted from the resultant suspension. A salt composition that prevents the excess intake of NaCI and achieves a balanced mineral intake. The salt composition is also intended for use in seasonings for foods. The composition comprises (w/w): 30-75% table salt; and 25-70% sylvinite (mixed with 5-60 parts, w/w, of a citrate).

Flower-infused beverages

Gelled beverages

-.---Engineering/packaging

Chatillon, A. (Chatillon, France) French Patent Application FR2 738 459 A1 [in French]

Fortified drink mixes

A beverage (alcoholic or not) is gelled in its pack by the addition of a gelling agent. ]t is packaged in a flexible, de-

Henry, W.J., Jr, XiaobingXi, Favre,M.L.H.L. and Mehansho, H. (Procter& GambleCo., Cincinnati, Ono, T. (Ono FoodsIndustrialCo. Ltd, Okayama, OH 45202, USA) PCT International Patent Japan) PCT InternationalPatentApplication WO ApplicationWO 97/15201 A1 97/13417 A1 [in Japanese)

Trends in Food Science & Technology December 1997 [Vol. 8]

Far-IR, low-pressure drying

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