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Pressurized CO2 for meat and poultry sterilization
New Patents designed to perform the described method comprises a device for applying the fluid coating to the food surface, a light source and an energizing device for the light source.
Controlled-atmosphere system for fruit transport and storage Radebold, R., Radebold, H. and Radebold, W. (Radebold, 14089 Berlin, Germany) German Federal Republic Patent Application DE 44 30 617 Al [in German]
A modular system for the generation of a controlled atmosphere for the storage or transport of fruit is suitable for use in any sealed, transportable and thermally insulated space, such as a standard container. The system includes a control computer, sensors, a heat pump for adjustment of the temperature, and an air-breathing fuel cell, which reduces both the 0, and ethylene concentrations and increases the CO, concentration in the container. The fuel cell may act as a partial or total power source for the heat pump.
Fatsand oils
with at least one hydroxyl group that is esterified with another fatty acid or organic radical, and (ii) at least 15% long-chain saturated fatty acid radicals. The molar ratio of(i) : (ii) is in the range 0.1 :7.9 to 3 :5.
Dual-emulsion margarine Miller, M.S., Buiiga, C.S. and Meibach, R.L. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 472 728
A method for the manufacture of an edible fat-containing margarine-type product. The product is a water-in-oil emulsion with discrete droplets of an oil-in-water emulsion dispersed within it. Separate methods for preparing the oil-in-water and water-in-oil emulsions at a temperature at which the oil is liquid are described. The water-in-oil emulsion is cooled to a temperature at which 25% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsion is then cooled by agitation so that the oil phase in the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.
Reduced-fat butter products Fackrell, R.N. and Griffeth, L.P. (Creamery Hollow USA Inc., Preston, ID, USA) United States Patent US 5 487 913
Method of manufacture of a reduced-fat butter. The fat content of this butter product may be low enough to allow its classification as ‘reduced fat’ or ‘light’. The product has the firmness of conventional butter and is spreadable at refrigeration temperature. Ingredients include: lecithin and/or stabilizer and milk, skim milk and dairy fats (to adjust the fat content of the product). Other optional ingredients function to adjust product texture, inhibit oxidation, extend shelf life, alter colour and enhance flavour.
Non-digestible passive oil loss control agent Corrigan, PJ. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent US 5 490 995
Solid non-digestible polyol polyesters that function as passive oil loss control agents for liquid non-digestible oils. Edible fat-containing products including non-digestible fats containing these solid polyol polyesters are less waxy owing to the lower level of solids required for passive oil loss control. Ester groups contain (i) fatty acid radicals
378
Heat-stable oil-in-water emulsion Campbell, L. and Trueck, H.U. (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 702 902 Al
Method of manufacture of a heat-stable oil-in-water emulsion. The emulsion has a pH of 3-8 and contains: 5-75% fat; 0.1-l 0% vinegar; O.l-5% diacetyl tartaric esters of mono- and diacylglycerols; and O.l-10% protein, salt and/or sugar, aroma compounds and water.
-Meat
and seafood
Pressurized CO, for meat and poultry sterilization Engler, S. and Palbiski, C. (Liquid Carbonic Inc., Scarborough, Canada) United States Patent US 5 458 901
A process to sterilize fresh meat and poultry; products are also tenderized as a side effect of the process. Bacteria are effectively killed by exposure to CO, gas under pressure in a pressure vessel followed by rapid depressurization. The
pressure vessel is preferably evacuated before the introduction of CO,.
Soyproducts Flexible, porous, soy sheets Akazaki, K. and Tatsubo, H. (Fuji Oil Co. Ltd, Osaka-fu 542, Japan) European Patent Application EP 0 668 023 Al
A process for the manufacture of a soy protein food that has a fine porous structure with considerable strength and flexibility, and a soft mouthfeel. A desired taste can be imparted to the soy protein food by boiling it in a suitable seasoning liquid. The process comprises moulding a raw soy protein material mixture into a sheet and irradiating it intermittently with microwaves.
-
Starchesand sugars
Non-crystallizing
syrup
Weiner, R. (Worlee Sweet E.H. Worlee & Co. GmbH, 22113 Hamburg, Germany) German Federal Republic Patent DE 44 11595 Cl [in German]
A non-crystallizing syrup contains: l-95% (w/w) non-hygroscopic and non-crystallization-inhibiting sugar alcohol; 30-95% polydextrose and/or maltitol syrup and/or sorbitol, the concentration of each of these constituents (where present) being >30%, and/or O.Ol-2% cellulose derivative; O-l 0% intensive sweetener; and 4.0-69.0% water. Normal additives may also be included. A method for the manufacture of this syrup is described based on mixing the ingredients and heating the mix in a sealed container at 75-95°C with stirring until all the ingredients have dissolved.
Pot-shaped long pasta noodles le Neindre, J.L.M.J. (France) French Application 2 718 925 Al [in French]
Patent
A process for the industrial manufacture of long pasta, in which the strands of pasta are formed into a curved shape, suitable for the form of the cooking utensil, before or during drying. A group of strands of the shaped pasta may be placed straight into cooking water in an appropriately shaped container.
Trends in Food Science & Technology November 1996 [Vol. 71
Controlled-atmosphere system for fruit transport and storage Radebold, R., Radebold, H. and Radebold, W. (Radebold, 14089 Berlin, Germany) German Federal Republic Patent Application DE 44 30 617 Al [in German]
A modular system for the generation of a controlled atmosphere for the storage or transport of fruit is suitable for use in any sealed, transportable and thermally insulated space, such as a standard container. The system includes a control computer, sensors, a heat pump for adjustment of the temperature, and an air-breathing fuel cell, which reduces both the 0, and ethylene concentrations and increases the CO, concentration in the container. The fuel cell may act as a partial or total power source for the heat pump.
Fatsand oils
with at least one hydroxyl group that is esterified with another fatty acid or organic radical, and (ii) at least 15% long-chain saturated fatty acid radicals. The molar ratio of(i) : (ii) is in the range 0.1 :7.9 to 3 :5.
Dual-emulsion margarine Miller, M.S., Buiiga, C.S. and Meibach, R.L. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 472 728
A method for the manufacture of an edible fat-containing margarine-type product. The product is a water-in-oil emulsion with discrete droplets of an oil-in-water emulsion dispersed within it. Separate methods for preparing the oil-in-water and water-in-oil emulsions at a temperature at which the oil is liquid are described. The water-in-oil emulsion is cooled to a temperature at which 25% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsion is then cooled by agitation so that the oil phase in the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.
Reduced-fat butter products Fackrell, R.N. and Griffeth, L.P. (Creamery Hollow USA Inc., Preston, ID, USA) United States Patent US 5 487 913
Method of manufacture of a reduced-fat butter. The fat content of this butter product may be low enough to allow its classification as ‘reduced fat’ or ‘light’. The product has the firmness of conventional butter and is spreadable at refrigeration temperature. Ingredients include: lecithin and/or stabilizer and milk, skim milk and dairy fats (to adjust the fat content of the product). Other optional ingredients function to adjust product texture, inhibit oxidation, extend shelf life, alter colour and enhance flavour.
Non-digestible passive oil loss control agent Corrigan, PJ. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent US 5 490 995
Solid non-digestible polyol polyesters that function as passive oil loss control agents for liquid non-digestible oils. Edible fat-containing products including non-digestible fats containing these solid polyol polyesters are less waxy owing to the lower level of solids required for passive oil loss control. Ester groups contain (i) fatty acid radicals
378
Heat-stable oil-in-water emulsion Campbell, L. and Trueck, H.U. (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 702 902 Al
Method of manufacture of a heat-stable oil-in-water emulsion. The emulsion has a pH of 3-8 and contains: 5-75% fat; 0.1-l 0% vinegar; O.l-5% diacetyl tartaric esters of mono- and diacylglycerols; and O.l-10% protein, salt and/or sugar, aroma compounds and water.
-Meat
and seafood
Pressurized CO, for meat and poultry sterilization Engler, S. and Palbiski, C. (Liquid Carbonic Inc., Scarborough, Canada) United States Patent US 5 458 901
A process to sterilize fresh meat and poultry; products are also tenderized as a side effect of the process. Bacteria are effectively killed by exposure to CO, gas under pressure in a pressure vessel followed by rapid depressurization. The
pressure vessel is preferably evacuated before the introduction of CO,.
Soyproducts Flexible, porous, soy sheets Akazaki, K. and Tatsubo, H. (Fuji Oil Co. Ltd, Osaka-fu 542, Japan) European Patent Application EP 0 668 023 Al
A process for the manufacture of a soy protein food that has a fine porous structure with considerable strength and flexibility, and a soft mouthfeel. A desired taste can be imparted to the soy protein food by boiling it in a suitable seasoning liquid. The process comprises moulding a raw soy protein material mixture into a sheet and irradiating it intermittently with microwaves.
-
Starchesand sugars
Non-crystallizing
syrup
Weiner, R. (Worlee Sweet E.H. Worlee & Co. GmbH, 22113 Hamburg, Germany) German Federal Republic Patent DE 44 11595 Cl [in German]
A non-crystallizing syrup contains: l-95% (w/w) non-hygroscopic and non-crystallization-inhibiting sugar alcohol; 30-95% polydextrose and/or maltitol syrup and/or sorbitol, the concentration of each of these constituents (where present) being >30%, and/or O.Ol-2% cellulose derivative; O-l 0% intensive sweetener; and 4.0-69.0% water. Normal additives may also be included. A method for the manufacture of this syrup is described based on mixing the ingredients and heating the mix in a sealed container at 75-95°C with stirring until all the ingredients have dissolved.
Pot-shaped long pasta noodles le Neindre, J.L.M.J. (France) French Application 2 718 925 Al [in French]
Patent
A process for the industrial manufacture of long pasta, in which the strands of pasta are formed into a curved shape, suitable for the form of the cooking utensil, before or during drying. A group of strands of the shaped pasta may be placed straight into cooking water in an appropriately shaped container.
Trends in Food Science & Technology November 1996 [Vol. 71