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Microencapsulation process
New Patents contains at least 30% (v/v, of the total crystal aggregates) of crystal aggregates with a p’ or intermediate crystal form and a size of >lO km.
low-calorie, pie shells
Additives Improving
vitamin
D stability
Hill, I., Travis, B.D., Mahmoud, M.I., Brooks, J.R., Schenz, T.W. and Dewille, N.T. (Abbott Laboratories, IL, USA) United States Patent US 5 382 439
A method for improving the stability of vitamin D in liquid nutritional products (containing hydrolysed protein or free amino acids as a nitrogen source). Vitamin C is added to a nutritional liquid product at a concentration >300mg/l, such that the concentration of vitamin C is 2300mgIl throughout the shelf life of the product. Vitamin C should preferably be added following (although it can be added before) preliminary heat treatment of the product. Similarly, an emulsifier (a diacetyltartaric acid ester of monoacylglycerols and diacylglycerols) should preferably be added before preliminary heat treatment. Cystine is added following the completion of preliminary heat treatment.
Microencapsulation
process
landa, J., Bernacchi, D. and Frieders, S. (Griffith Laboratories Worldwide Inc., Alsip, IL, USA) United States Patent US 5 418 010
A microencapsulation process of potential interest to the food industry. Solid or liquid core material is dispersed in a protein slurry, heated to create a protein melt, and then denatured to encapsulate the core material.
Bakery products Extended shelf-life
bagels
Apicella, V., Cullen, A.]., Forneck, K.D. and Quinn, J.S. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 409 717
Method for the manufacture of bagels with extended shelf life (22 weeks) including processes and formulations. Processing steps include: dough preparation by mixing flour, water, yeast, salt and sugar and a freshness-promoting combination of starch-degrading enzyme, monoacylglycerols and monosaccharide; development of the dough at a suitable temperature and relative
humidity until CO, evolution and degradation of some starch in the flour to oligosaccharides take place; forming into bagel-shaped dough pieces; and boiling and baking the dough pieces. Ideally, the freshness-promoting composition should also include one or more additional ingredients from the following: a gum; an oil; wheat gluten (in addition to that already present in the flour); and at least one egg component. It is also suggested that the bagel be sprayed with an antimycotic solution following baking.
Room-temperature dough mix
shelf-stable
Kent, T., Kent, H., Harris, B. and Harris, M. (Day Day Inc., Austin, TX, USA) United States Patent US 5 409 720
A dough mix consisting of a moistingredient portion and a dry-ingredient portion can be mixed to produce a complete dough that requires no additional ingredients (including water or any other moisture). Both the moistingredient portion and the dry-ingredient portion are shelf-stable at room temperature (18-27°C). The moist-ingredient portion may include: sugar; shortening; all of the water or moisture required; egg solids; and flavourings, such as vanilla. Ideally, the moist-ingredient portion should have a water activity of 10.85 to provide the required shelf stability. The dry-ingredient portion may include: all of the flour required; leavening agents; egg solids; candy pieces; nuts; dried fruits; coconut; and other dry or moisture-free ingredients required. Both portions are packaged in substantially air- and water-impermeable containers of single-batch volume such that the package contents may be mixed together to produce the complete dough without measuring.
Special fat composition pastries
for puff
Okutomi, Y. and Tanaka, S. (Asahi Denka Kogyo KK, Tokyo, Japan) United States Patent US 5 409 723
A fat composition for a dough for puff pastries. The suggested fat composition
Trends in Food Science & Technology January 1996 [Vol. 71
low-trans,
strong
Sullivan, J. (Nabisco Inc., Parsippany, NJ, USA) United States Patent US 5 382 440
Process for the formulation of flaky pie shells that are able to maintain their structural integrity when filled with high-moisture fillings, and thus exhibit improved cohesiveness and mechanical strength during shipping, handling and storage. The pie shells contain fats bearing short C,-C, acid residues. Preferred formulations contain fats with either butyric acid or acetic and propionic acid residues, and residues of fatty acids derived from fully hydrogenated oils containing 275% stearic acid (e.g. hydrogenated soy oil or hydrogenated rapeseed oil). ,Fats used in the formulations are low in calories and low in palmitic acid and tram unsaturated acid residues.
Beverages Delignification fermentation
for faster
Koutinas, A., Iconomou, L. and Bardi, E. (University of Patras, Patras, Greece) PCT International Patent Application WO 95/04138
A method for the removal of lignin from cellulosic material. Lignin-free materials can be used as catalysts for alcohol (beer and wine) fermentations using glucose or molasses solutions as raw materials; such materials were shown to increase the rate of alcoholic fermentations and the final yield of alcohol. Lignin-free materials are also proposed for use in immobilized yeast fermentations. Biocatalysts produced by this method were shown to be suitable for the production of wine and beer at low temperatures (0-5°C) and yielded satisfactory fermentation times. Biocatalysts were also suitable for fermentations at normal temperatures with low fermentation times and a large number of batches. The biocatalyst that resulted from cell immobilization in lignin-free cellulosic materials proved to be suitable for wine and beer production in a continuous operation reactor - verified by the fact that reactor productivity was not reduced following 65days of continuous operation.
29
low-calorie, pie shells
Additives Improving
vitamin
D stability
Hill, I., Travis, B.D., Mahmoud, M.I., Brooks, J.R., Schenz, T.W. and Dewille, N.T. (Abbott Laboratories, IL, USA) United States Patent US 5 382 439
A method for improving the stability of vitamin D in liquid nutritional products (containing hydrolysed protein or free amino acids as a nitrogen source). Vitamin C is added to a nutritional liquid product at a concentration >300mg/l, such that the concentration of vitamin C is 2300mgIl throughout the shelf life of the product. Vitamin C should preferably be added following (although it can be added before) preliminary heat treatment of the product. Similarly, an emulsifier (a diacetyltartaric acid ester of monoacylglycerols and diacylglycerols) should preferably be added before preliminary heat treatment. Cystine is added following the completion of preliminary heat treatment.
Microencapsulation
process
landa, J., Bernacchi, D. and Frieders, S. (Griffith Laboratories Worldwide Inc., Alsip, IL, USA) United States Patent US 5 418 010
A microencapsulation process of potential interest to the food industry. Solid or liquid core material is dispersed in a protein slurry, heated to create a protein melt, and then denatured to encapsulate the core material.
Bakery products Extended shelf-life
bagels
Apicella, V., Cullen, A.]., Forneck, K.D. and Quinn, J.S. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 409 717
Method for the manufacture of bagels with extended shelf life (22 weeks) including processes and formulations. Processing steps include: dough preparation by mixing flour, water, yeast, salt and sugar and a freshness-promoting combination of starch-degrading enzyme, monoacylglycerols and monosaccharide; development of the dough at a suitable temperature and relative
humidity until CO, evolution and degradation of some starch in the flour to oligosaccharides take place; forming into bagel-shaped dough pieces; and boiling and baking the dough pieces. Ideally, the freshness-promoting composition should also include one or more additional ingredients from the following: a gum; an oil; wheat gluten (in addition to that already present in the flour); and at least one egg component. It is also suggested that the bagel be sprayed with an antimycotic solution following baking.
Room-temperature dough mix
shelf-stable
Kent, T., Kent, H., Harris, B. and Harris, M. (Day Day Inc., Austin, TX, USA) United States Patent US 5 409 720
A dough mix consisting of a moistingredient portion and a dry-ingredient portion can be mixed to produce a complete dough that requires no additional ingredients (including water or any other moisture). Both the moistingredient portion and the dry-ingredient portion are shelf-stable at room temperature (18-27°C). The moist-ingredient portion may include: sugar; shortening; all of the water or moisture required; egg solids; and flavourings, such as vanilla. Ideally, the moist-ingredient portion should have a water activity of 10.85 to provide the required shelf stability. The dry-ingredient portion may include: all of the flour required; leavening agents; egg solids; candy pieces; nuts; dried fruits; coconut; and other dry or moisture-free ingredients required. Both portions are packaged in substantially air- and water-impermeable containers of single-batch volume such that the package contents may be mixed together to produce the complete dough without measuring.
Special fat composition pastries
for puff
Okutomi, Y. and Tanaka, S. (Asahi Denka Kogyo KK, Tokyo, Japan) United States Patent US 5 409 723
A fat composition for a dough for puff pastries. The suggested fat composition
Trends in Food Science & Technology January 1996 [Vol. 71
low-trans,
strong
Sullivan, J. (Nabisco Inc., Parsippany, NJ, USA) United States Patent US 5 382 440
Process for the formulation of flaky pie shells that are able to maintain their structural integrity when filled with high-moisture fillings, and thus exhibit improved cohesiveness and mechanical strength during shipping, handling and storage. The pie shells contain fats bearing short C,-C, acid residues. Preferred formulations contain fats with either butyric acid or acetic and propionic acid residues, and residues of fatty acids derived from fully hydrogenated oils containing 275% stearic acid (e.g. hydrogenated soy oil or hydrogenated rapeseed oil). ,Fats used in the formulations are low in calories and low in palmitic acid and tram unsaturated acid residues.
Beverages Delignification fermentation
for faster
Koutinas, A., Iconomou, L. and Bardi, E. (University of Patras, Patras, Greece) PCT International Patent Application WO 95/04138
A method for the removal of lignin from cellulosic material. Lignin-free materials can be used as catalysts for alcohol (beer and wine) fermentations using glucose or molasses solutions as raw materials; such materials were shown to increase the rate of alcoholic fermentations and the final yield of alcohol. Lignin-free materials are also proposed for use in immobilized yeast fermentations. Biocatalysts produced by this method were shown to be suitable for the production of wine and beer at low temperatures (0-5°C) and yielded satisfactory fermentation times. Biocatalysts were also suitable for fermentations at normal temperatures with low fermentation times and a large number of batches. The biocatalyst that resulted from cell immobilization in lignin-free cellulosic materials proved to be suitable for wine and beer production in a continuous operation reactor - verified by the fact that reactor productivity was not reduced following 65days of continuous operation.
29