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Ingredient microcapsules
New Patents Dairy
This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in Food Science & Technology.
Additives New anthocyanin
colorants
Cheynier, V., Fulcrand, H., Sarni-Manchado, P., Ferreira Cameira dos Santos, P.J. and Moutonet, M. (Institut National de Recherche Agronomique, France) French Patent Application FR 2 734 572 Al [in French]
Anthocyanins with specified combinations of substituents on the flavylium structure are described, as is their method of manufacture, and their possible use as colorants for foods.
Ingredient
microcapsules
Roux, D., Degert, C. and Laversanne, SA, France) French Patent Application 658 Al [in French]
R. (Capsulis FR 2 735
Food additives are encapsulated in microcapsules comprising multiple concentric bilayers of at least one surfaceactive agent, separated by a polar liquid medium, generally water (the interstitial solvent). The additive may be included in the membrane or interstitial solvent fractions of the microcapsules. The method of preparation of the microcapsules, preferably from a mixture of two surfaceactive agents with different hydrophile/ lipophile balances, is described.
Continuous
production
Hirano, A., Yamahara, Kishimoto, S. (Ajinomoto United
States Patent
S., Kataoka, T. and Co. Inc., Tokyo, Japan)
US 5 532 015
A process for the rapid production of c-w-L-aspartyl-L-phenylalanine methyl ester (aspartame) with a controlled water content. Wet crystals of aspartame obtained by crystallization are subjected to a drying step to adjust the water content to ~5% (w/w). Crystals are subsequently exposed to a gas at a temperature of 20-80°C and a relative humidity of 20-90%, thus controlling the water content of the crystals.
Cereals Microbial
control
during
malting
Boivin, P. and Malanda, M.B. (Institut Francais des Boissons de la Brasserie Malterie, France) French Patent Application FR 2 733 121 Al [in French]
Creatine
supplement
Weiss, S. and Krommer, H. (SKW Trostberg AC, 83308 Trostberg, Germany) German Federal Republic Patent Application DE 195 26 236 Al [in German1
A process for the manufacture of creatine and creatine monohydrate for use as a food supplement, etc. Cyanamide is heated with sodium sarcosinate or potassium sarcosinate in water or a mixture of water with an organic solvent, at a temperature of 20-l 50°C and a pH of 7.0-14.0. Creatine or creatine hydrate is produced at yields of 60-90% (w/w) and at high purity.
Antifoaming
agents
Oftring, A., aus dem Kahmen, M., Ehle, B., Baur, R., Klingelhofer, P., Schneider, I., Ruland, A., Trapp, H. and Ott, C. (BASF AC, 67063 Ludwigshafen, Germany) German Federal Republic Patent Application DE 195 26 501 Al lin German1
280
A process that involves the use of selected strains of Geotrichum candidum to control the growth of contaminant microorganisms during the malting of wheat, barley, rice, sorghum, corn or buckwheat. This process may be used in the manufacture of malt for breweries, distilleries or other industries that use malt.
Low-NMDA Carnielo,
malted
M., Gendre,
24103 Patent
The conventional manufacture of yoghurt involves a series of energy-intensive temperature adjustment stages. This patent describes a continuous aseptic process in which the whole process shows a single temperature maximum, and the consistency of the yoghurt is improved by increasing the dry-mass concentration by evaporating the milk that is to be used for yoghurt manufacture. The milk is held at 90-95°C for several minutes, further heated to 120-I 40°C for a few seconds, then cooled and concentrated by depressurization evaporation. Yoghurt culture is then added. Energy is recovered and used for process heating and air heating.
Engineering/packaging Reversible for frozen
temperature foods
indicators
Toporenko, Y. and Berrebi, G. (Socrete Cool France) French Patent Applrcation FR 2 733 Al [in French]
Zimmermann,
SA, 589
A reversible temperature-abuse indicator for frozen foods, etc., which is also suitable for use in cold stores and display units that are used for frozen foods. The indicator is based on a transparent (plastics or glass) enclosure containing materials that solidify or melt at a specific temperature; messages or other indications within the transparent enclosure are visible when the material is in the liquid state but not when it is in the solid state. The indicator is armed on freezing; subsequent thawing alters the visual indication provided by the indicator.
Reversible for frozen
temperature foods
indicators
Toporenko, Y. and Berrebi, G. (Societe Cool France) French Patent Application FR 2 733 Al [in French]
barley
F. and
manufacture
Kiesner, C. and Hoffmann, W. (Kiesner. Kiel, Germany) German Federal Republic Application DE 196 15 044 Al [in German]
Mixed hydroxyethers that are suitable for use as antifoaming agents in the food industry. The agents are made from epoxides of unsaturated fatty acid esters, using polyglycol ethers as ringopening agents.
Rapid aspartame
yoghurt
SA, 590
D.
(Brasseries Kronenbourg SA, France) French Patent Application FR 2 734 278 Al [in French1
A process for the restriction of nitrosodimethylamine (NDMA) formation during the kilning of malt: the steeping water is acidified to a pH of 3.5-5.0 to reduce the concentration of a precursor of NDMA (dimethylamine) in the green malt.
A temperature-abuse indicator for frozen or refrigerated foods is based on a transparent glass or plastics capsule containing a coloured material that is solid at the specified storage temperature and liquid at higher temperatures. On melting, this coloured material soaks up a capillary material that is visible outside the indicator, giving a clearly visible temperature-abuse indication.
Trends in Food Science
& Technology
August
1997 [Vol. 81
This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in Food Science & Technology.
Additives New anthocyanin
colorants
Cheynier, V., Fulcrand, H., Sarni-Manchado, P., Ferreira Cameira dos Santos, P.J. and Moutonet, M. (Institut National de Recherche Agronomique, France) French Patent Application FR 2 734 572 Al [in French]
Anthocyanins with specified combinations of substituents on the flavylium structure are described, as is their method of manufacture, and their possible use as colorants for foods.
Ingredient
microcapsules
Roux, D., Degert, C. and Laversanne, SA, France) French Patent Application 658 Al [in French]
R. (Capsulis FR 2 735
Food additives are encapsulated in microcapsules comprising multiple concentric bilayers of at least one surfaceactive agent, separated by a polar liquid medium, generally water (the interstitial solvent). The additive may be included in the membrane or interstitial solvent fractions of the microcapsules. The method of preparation of the microcapsules, preferably from a mixture of two surfaceactive agents with different hydrophile/ lipophile balances, is described.
Continuous
production
Hirano, A., Yamahara, Kishimoto, S. (Ajinomoto United
States Patent
S., Kataoka, T. and Co. Inc., Tokyo, Japan)
US 5 532 015
A process for the rapid production of c-w-L-aspartyl-L-phenylalanine methyl ester (aspartame) with a controlled water content. Wet crystals of aspartame obtained by crystallization are subjected to a drying step to adjust the water content to ~5% (w/w). Crystals are subsequently exposed to a gas at a temperature of 20-80°C and a relative humidity of 20-90%, thus controlling the water content of the crystals.
Cereals Microbial
control
during
malting
Boivin, P. and Malanda, M.B. (Institut Francais des Boissons de la Brasserie Malterie, France) French Patent Application FR 2 733 121 Al [in French]
Creatine
supplement
Weiss, S. and Krommer, H. (SKW Trostberg AC, 83308 Trostberg, Germany) German Federal Republic Patent Application DE 195 26 236 Al [in German1
A process for the manufacture of creatine and creatine monohydrate for use as a food supplement, etc. Cyanamide is heated with sodium sarcosinate or potassium sarcosinate in water or a mixture of water with an organic solvent, at a temperature of 20-l 50°C and a pH of 7.0-14.0. Creatine or creatine hydrate is produced at yields of 60-90% (w/w) and at high purity.
Antifoaming
agents
Oftring, A., aus dem Kahmen, M., Ehle, B., Baur, R., Klingelhofer, P., Schneider, I., Ruland, A., Trapp, H. and Ott, C. (BASF AC, 67063 Ludwigshafen, Germany) German Federal Republic Patent Application DE 195 26 501 Al lin German1
280
A process that involves the use of selected strains of Geotrichum candidum to control the growth of contaminant microorganisms during the malting of wheat, barley, rice, sorghum, corn or buckwheat. This process may be used in the manufacture of malt for breweries, distilleries or other industries that use malt.
Low-NMDA Carnielo,
malted
M., Gendre,
24103 Patent
The conventional manufacture of yoghurt involves a series of energy-intensive temperature adjustment stages. This patent describes a continuous aseptic process in which the whole process shows a single temperature maximum, and the consistency of the yoghurt is improved by increasing the dry-mass concentration by evaporating the milk that is to be used for yoghurt manufacture. The milk is held at 90-95°C for several minutes, further heated to 120-I 40°C for a few seconds, then cooled and concentrated by depressurization evaporation. Yoghurt culture is then added. Energy is recovered and used for process heating and air heating.
Engineering/packaging Reversible for frozen
temperature foods
indicators
Toporenko, Y. and Berrebi, G. (Socrete Cool France) French Patent Applrcation FR 2 733 Al [in French]
Zimmermann,
SA, 589
A reversible temperature-abuse indicator for frozen foods, etc., which is also suitable for use in cold stores and display units that are used for frozen foods. The indicator is based on a transparent (plastics or glass) enclosure containing materials that solidify or melt at a specific temperature; messages or other indications within the transparent enclosure are visible when the material is in the liquid state but not when it is in the solid state. The indicator is armed on freezing; subsequent thawing alters the visual indication provided by the indicator.
Reversible for frozen
temperature foods
indicators
Toporenko, Y. and Berrebi, G. (Societe Cool France) French Patent Application FR 2 733 Al [in French]
barley
F. and
manufacture
Kiesner, C. and Hoffmann, W. (Kiesner. Kiel, Germany) German Federal Republic Application DE 196 15 044 Al [in German]
Mixed hydroxyethers that are suitable for use as antifoaming agents in the food industry. The agents are made from epoxides of unsaturated fatty acid esters, using polyglycol ethers as ringopening agents.
Rapid aspartame
yoghurt
SA, 590
D.
(Brasseries Kronenbourg SA, France) French Patent Application FR 2 734 278 Al [in French1
A process for the restriction of nitrosodimethylamine (NDMA) formation during the kilning of malt: the steeping water is acidified to a pH of 3.5-5.0 to reduce the concentration of a precursor of NDMA (dimethylamine) in the green malt.
A temperature-abuse indicator for frozen or refrigerated foods is based on a transparent glass or plastics capsule containing a coloured material that is solid at the specified storage temperature and liquid at higher temperatures. On melting, this coloured material soaks up a capillary material that is visible outside the indicator, giving a clearly visible temperature-abuse indication.
Trends in Food Science
& Technology
August
1997 [Vol. 81