Gentle gripper

The pumping action can be applied once (e.g. for preserves) or repeatedly (e.g. for salted foods), the duration of each vacuum po!se being .Y~50%of the duration of the entire process (1-10 h).

NanefiltrMion f o r salt solutlon Sanderson,W.B., Brady, A.P., Whitehead, G.F., Oldham, IJ. and Brockwell, LP. (Murray Goulbum Co.opera6ve Co. Ltd, Brunswick, Victmia 3056,Australia)FCT InternationalPatent Applical~l WO94/23586(A1) The recovery and reuse of salt solutions obtained from salt-containing effluents are achieved by the (optional) removal of fine particles from the effluent and passing it through a membrane nanofiltration system, to separate the salt solution from zhe food residues. The salt solution is concentrated in an evaporator, the temperature is adjusted to 15-25°C, and further salt is added to the solution to achieve saturation. The temperature of the saturated salt solution is adjusted as required and this solution is applied to food products intended for salting. The equipment required for this process is also described.

C.ende~ x . r

Low-fat foods the fat is n~aced by a polverized cm.dlan gel.

eart~anyck,f ~

pmut Uutt~

Rndan,B.J.,Ya~, M.L., Miller, AM., LombanJo, Novel foock S.P., Moroz, R.IC, Deffenl~ugh,L.B., Mehn~ D.W., Feluso,I. and V,~mm~hy, e.G. (Kr~ GeneralFonds~., Oak ~'ook, ~L, USA)Un~d Momo, J.R. ~ , A ICnowles C~p., S~l~sPaint US5 366 754 Sumfo~ CT, US~ L~uxl ~um Pmlt US The manufacture of low-fat, high-mob- 5366750 tern peanut butter. The peanut contains 0-50% peanut meal (con- The m a ~ t c t e m ~ a thermostabJe fond raining <1% groundnut oil) and 0-50% filling wi|h a very low warn' aclivi~y. The of either peanut paste (containing filling, which is also thixoqrepic Or she~r a sweet or savoury 50% groundnut oil) or partially defat- thinning, ~ ted peanut paste (containing 12-30% flavour to foods, such as co, extmd~ groundnut oil). The peanut meal and or co-laminated products of peanut paste am present in the compo- textuns. The filling includes an edible sition at a level sufficient to provide hydrophilic liquid phase in which a stabil~ng network of ~ so~ace -10-24% of peanut protein. The composition optionally includes 0-10% of area cellulose perdcles are dispersed and reactivatecL ^ solid phase admixa protein source (either whey protein isolate, peanut protein isolate or whey turn can be added as a fine powder. protein concenlrate), and contains 23-40% moisture. A humectant and emulsifier system is also included in the composition, and comprises sorbitol, lecithin, glycerol, sodium stearuyl lactylate, xanthan gum and (optionally) polyphosphate. The system is present at a level sufficient to provide a water activity of approximately <0.91. The composition also contains 1-25% vegetable oil, preferably groundnut oil.

Lammertink, F.GJ., Atzema, LJ. and W0rsten, Low-fat microwaveable French M.L.E. (Mako MachinesVof / Tre-FraTechniek f r m Vof, ~ , The Netherlands) Netherlands R~tch, A. (Ritch, ~ , Alberta, Canada PatentApplicationNL 93 00 620 A [in Dutch] T5R5S5)UK PatentApp~ica~onGB 2 277 861 A A gripper unit for the handling of easily crushed items, such as fruit and veg- Micmwaveable French fries are preetables, for processing or packaging is pared by dipping potato strips in a hot based on the application of fluid press- aqueous starch solution, to form a ure through one Or more flexible walls starch layer on the surface. Subsequent frying is followed by freezing. A box of a gripper assembly. for the microwave cooking of these fries incorporates susceptor panels on m Fruit, vegetables & nuts which the fries are suitably arranged for microwave exposure. Indicia on the box ve~.taUe crop snad,s give instructions on the cooking method. Donicog, D. and Gayler, P. (Do.icott, WeybddEe,UK KTI5 2JY)UK PatentApplication Curdbn ~,1 rat ~lacement GB2 279860A Okura, Y., Tawada,T. and Nakao, Y. (Takeda A method for th~ manufacture of veg- Chemical Indusffies L~, Japan) United States etable crisps. The method includes the PatentUS5 360 624 following steps: finely slicing a vegetable matrix; drying the slices at an el- Emulsion-type, low-calorie foods with evated temperature until the constituent desirable mouthfeel, appearance and cells become denatured; cooking the taste properties, in which part or all of dried vegetable slices in a refined cooking oil at 90-100°C for 5-20 s; allowing the cooked slices to cool; and, opThe ~ sectio, is corn tionally, beat curing the slices at an Food ~ ~ , elevated temperature for an extended ~ . +44-I 7 " . ~ e ~ 5 i fax: + period.

gale n~emwavemm~q~mr K2mw, S.L a~d ~C,~ey, M~. (C~nd Mms Inc.,M~ne~Ix~lis, MN, US~ Unimdi

~

US5362504 An edible microwave susceptor c o m ~ sition suitable for coating food products

to producerap~, ~

sot-

face heating end/or browning on exposure to microwave radiation. The composition is prepared from 8--97% (w/w) edible oil, 1-90% microwave-abso~ ing emulsifier, 0.1-30% supplemental

microwave-d~ ionrganicm~-dal, alcohol, and possibly 2--25% thickener.

- , , , , - - , Starches and susars Tl,~,u~ d sra,u~r,Urch Eul, W. and Sue~, H.U. (DeEussaAG, Frankf~t am Main, ~ ) Un~ed ~ Patent US 5 362 868

A granular starch thinning p~ocess, which results in a product with improved properti~, has a shorter reaction time and uses a lower temperature than conventional procedures. An aqueous slurry of granular starch is thinned immediately before or during gelatinization by exposure to peracids (e.g. peroxomonosulphuric, performic, peracetic or perpropionic acids) in the absence of metal catalysis.

i

Trends in Food Science & Technology July 1995 IVol. 61

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