Increased anthocyanin production for redder apples

peanms by centrifuging the ground - - - , , - - - , Meat and seafood peanms until a supematam oil layer is formed. The ground peanuts am then separated from the supematant oil layer. The resulting peanut paste may Gie~chner, K. and Philippos,S.G. (Unive~r~lt then be reground. Mal~dex~in and I~a~,ia, M. (Syndicat~ S u d ~ Gu~,,-~,c~ Hohenheim,7OOO~ , Germany)German modified food starch am added to the Ex~iew ~ ~ s Co~e~ ~ Su~es, FederalRepublicPatentApl~icationDE 42 33 ApplicalionFR2 6% 077 peanut paste, either before or a ~ r the Frame)F~nch~ 985AI [in German] At [in Fmnchl optional regrinding. Salt, butler flavourA process for the preservation of ing an0~or peanut flavoudng may also A process for the prevemion of postvegetables that requires the addition of be ao~led~o and blended with the sep- ma~.em blackening of austacea is only very small amounts of water, and aratecl peanuts, either before or after basndon d~3pingrimed,fresh~,caught yields products with excellent retention re~nding. crustacea in an aqueous solution conof aroma and nutrients. The process raining a sugar alcohol and a salt of a comprises two immediately sequential sulphurous acid. The austacea am then phases, one having time and tempera- Choleslerol-freee~s packa~cl without rinsing, and frozen. ture conditions selected to fix and firm fls~h, P~J., Sn~der, O.P. and F~d, E.W. Residuesof the sugar alcobel or the sulthe tissue structure of the ~ l e , (CampbellSoupGo.,Camden,N~, USA)Uneed phurnos-acid salt do not exceed French the other having conditions selected to Sta~esPaem~US5 302405 tolerances. ensure sterili~/. A method for removing cholesterol and lipids from eggs. An anionic chelating Gel for low-fat commimted me~ agent, which forms a complex with Diced tomato trealment the lipopmtein fraction of egg yolk, is Hinner~rdt,L.C.andEichetberger,E.C.Nan Den added to dilute egg yolk to form a pre- Jenkins,R.K.andWild, I.L (Rhone-PoulencInc., BerghFoodsCo., Lisle, IL, USA)UnitedStates cipitate. The solid, complex-containing Monmou~ lunc~on, N/, US~ Unend S~ams PatentUS5 332589 PaeemUS5 294457 precipitate is separated from the aqueA process for preparing fruits or veg- ous fraction. Lipids and cholesterol are A fat ~ for low-fat comminetables, particularly diced tomatoes. then separaledfrom the precipitated lipo- utecl meat products. The mimetic conThe process comprises continuously protein-containing complexes. The egg sists of a thenno-irreversible gel cornexposing the diced tomatoes to a cal- product, which is eseen~liy free of chol- posi~on p ~ d from a ~luble dietcium chloride solution for a prede- esterol, comprises the prutein.containing ary fibre; the fibre is derived from the termined period. The calcium chlor- complex and liquid e88 white. hydrolysis of a cereal and a hydroide solution is continuously recovered, colloid, weL"rably caraseenen or a measured and compared with a preblend of xanthan gum and locust bean determined value or programmable Meat and fish gum. controller microprocessor set point. Any necessaW adjustments are made to protein-fat emubion for salt beef maintain the concentration within the Yavorskii,M.I, L ~ , Novel foods LE., Fob,o~qa~, LV. accepted range. The adjusted solution and ~ e r s h ~ , T.V. (UIo-alm~i Nauchnocontinuously feeds a nozzle bathing the isdedovalel'skii Institut pMYa~mtaSn~i MoEx:hnoi ~ soy.breedmeat Pmml~hlennosU')USSR I 792 619 diced products. lin ~ ) Oasch,M. and Oasch,H. ~ma Krau~ GmhH, A method for I~meducing a protein-fat Ma~bu~ Gem~r~) Geman Fede~ Incre~ ~.emer,m~ modue~o. emulsion from a fat component includRepublic PalemApplicalionDE 43 02 183 C! ~ redderatones ing animal fat, and a i~oleinacenus lin Gelm~l Ydcola, K,, Tanaka,T. and Ho~, Y. (Comlo substance (egg powder, dried milk or a Researd',Instit~e, Tokyo, lapan) United Sta~es mixture of sodium caseinate and egg A process for the manufacture of a PatentUS5 318788 powder) containing sodium caseinate. minced meat-like soy product. To imA method for the improvement of the So that the emulsion is suitable for the prove binding, consistency and flavour, peel pigmentation in anthocyanin- manufacture of salt beef products, the a special process with two swelling containing apples involves th~ lreat- fat component also contains vegetable periods is used, and additives are incorment of the trees prebarvest, or of the oil or a mixture of vegetable oil and porated. The composition comprises: harvested apples, with 5-aminolevulinic animal fat. The proteinaceous and fat water, 2-8%; ash, 3-10%; textured soy components are mixed in the ratio protein, 55-90% of the dw mass; fat, acid or its salt. I : 1-3, and sufficient water is added to 0.3-2%; non-assimilable carbohydrate, obtain an emulsion containing 30--40% 10-20%; assimilable carbohydrate, dry mass, which may be spray dried to 0.5-5%; and crude fibre and cellulose, -------,---, Low-fat foods increase shelf life. 2-7%.

- , ~ Fruit, vegetables & nuts Proce. for wet preserval~ of

Reduced-~at peanut butter Franklin, K,K. (Franklin, Boulder,CO 80304, USA)UnitedSla~esPatentUSS302409 ^ method for making reduced-fat peanut butter. Oil is removed from 8round Trendsin FoodScience& TechnologyMarch 1995 iVol. 6]

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