No-fat gellan gum spread

condensed

gas and

for

the

liquid,

No-fat gellan gum spread

which

lead to a zone with a limited volume; the condensed gas and the liquid make momentary contact in this zone.

Oxygen

Chdlupd, W.F. and Sanderson, Co., St Louis, MO, USA) United 5 534286 A fat-free garine-like

absorber

Ogawa, T. and Kume, T. (Sumitomo Chemical Co. Ltd, Osaka, Japan) European Patent Application EP0720821 A2 An O,-absorption packs, which cellent does sorber

is easy

O,-absorbing not alter iood comprises an

device to handle,

for

food has ex-

properties, flavour. The active C layer

The amount is 0.2-15%

O,-absorbing

of the active (w/w, based

Method

of

derived which

miehei,

production

clotting activity cheesemaking. obtained by

P.B. (Chr. Hansen Denmark) PCT WO 96/l 9582 Al for

aspartic

native proteinases; they produced using microbial that either glycosylate the minor

extent

pro-

from Rhizomucor have enhanced milkand can be The proteinases deglycosylation

or not

used can of

Bishay, Deerfield, 514

in be the

can also be host species enzyme to a

state, with water

the particles the sensory emulsion.

cream

have a mean particle of -0.1-4 brn, with number of particles

having

of >5 km.

in Food

Science

be correlated

& Technology

a substanwith a friedas an addi-

May

ior foods;

calcium sodium,

when and

meats. by cook(obtained meal or fats and A roux

colour.

brine J., Rafccas i Martinez, M., R., Minguell i Juncosa, C. and (Cemi Aliment SA, Bellpuig, Patent US 5 534 279

composition for use in the of brined meat products. of the composition into meat a meat product that is rich in

that are characteristic with a high sodium composition comprises: lactate, sucrose, acid and

of pasteurized

Lagares-Corominas, N. (Metalqurmra SA, tiirona, Spain) United States Patent US 5 537 916 Automatic ation and

equipment aseptic

products, such shoulder meat. in a continuous

for packaging

pieces station; pieces

and low in and aroma

of meat products content. The brine calcium citrate,

potassium chloride, potassium phosphate, sodium nitrite.

[Vol.

81

of

ham or operates consists of

outer pieces station;

surface of of meat is the meat

first

station includes: with a grid deck releasing the meat

mechanism and opening

for closing the it after sterilization,

heating mechanism the chamber. The cludes: a mechanism pieces from the first them

to the

a sealfor suppieces, a chamber and

a

for heating inside second station infor removing meat station and tranfer-

second

station,

a mecha-

nism for sequentially positioning packagings from a magazine to a position close to the second station, mechanisms for opening packagings and transferring the meat pieces mechanisms meat pieces

into the packagings, and for transferring packaged to the third station.

Novel foods PUFA-containing

bifidus

yoghurt

Akahoshi, R., Mizobuchi, T., Takahashi, Y. and Saita, T. (KK Yakult Honsha, Tokyo, Japan) PCT International Patent Application WO 96125050 Al [in Japanese] A

method

for

the

manufacture

of

yo-

ghurt that contains highly unsaturated fatty acids, such as docosahexaenoic acid or eicosapentaenoic acid. The yoghurt has good flavour properties, without having a fishy aroma, and is stable over a reasonable storage period. A sweetener (selected from palatinose, ose, maltitol, glucose,

palatinit, reducing

maltglucose

and trehalose) taining lactic

bacterium; the

highly

is added to yoghurt conacid bacteria and Sifidoa refined fish oil containing unsaturated fatty acids is then

added. The resulting aged into a hermetically with

O,-barrier

mixture sealed

is packcontainer

properties.

The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, (tel. +44-l 734-883895; fax: +44-l 734-885065).

1997

sterilizof meat

are then packaged by the second and finally, the packaged meat are vacuum sealed by the third

station. The able chamber porting and

ring

the

as pieces The equipment cycle and

the roux with a of which

and seafood

and potassium, but with the ilavour

calcium lactose, ascorbic

it has

properties

to product

-Meat

A brine manufacture Injection produces

particles, each of a carbohydrate shell. In a hydrated

cal in shape and distribution range ~2% of the total

Trends

of

packing

three stations. The pasteurized stripped sterilized by the first

III (Country States Patent

and the oil from to give a product the peak flavour

Boatella i Riera, Codony i Salcedo, C&es i Sellart, 1. Spain) Llnited States

form a macrocolloid properties of an oil-inThe particles are spheri-

a diameter

McMinn, W.A., TX, USA) United

from cereal flours, vegetable protein source materials) with oils under controlled conditions.

low-sodium

at all.

Imitation creams consisting of waterdispersible macrocolloids. The dispersible macrocolloids comprise non-agmacrocolloidal consists a protein

gum.

for fried food

used with raw vegetables The food powder is produced ing a starch and/or a protein

can

I.E. and Clark, D.R. (NutraSweet Co., IL, USA) United States Patent US 5 536

gregated of which core and

% gellan

manufacture food powder that is suitable

is produced, is extracted fried flavour,

Low-fat foods Carbohydrate-protein substitutes

0.1-l

coating

marand

spread comprises: 2-l 1% non-gelling salt, l-3% non-fat

as an interface coating enhanced adhesion

Microbial rennin with enhanced milk-clotting activity

teinases,

and

solids,

has a mouthfeel

tive or as a coating for a variety of foods. The food powder gives a fried flavour to foods without having to fry them. The product is especially suitable

Food biotechnology

Harboe, M.K. and Kristensen, A/S. DK-2970 Horsholm, International Patent Applicatron

milk

Method of tially oil-free food flavour

C maon the

agent).

-

The water, gelling

Seeds, W.R. and Flavor Inc., Dallas, US 5 536 520

an O,-absorbing layer that contains 15-80% (w/w) of a thermoplastic resin and 20-85% (w/w) oi an 0,.absorbing agent. terial

spread that body, texture,

spreadability. 81-95.9% starch, l-3%

low-fat flavour

and aband

G.R. (Monsanto States Patent US

Aseptic meats

IFIS (International UK RG2 9BB

177