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Sterilization process
New Patents Dairy Heat-stable milk solids
gellan-encapsulated
Bell, V., Caut, T., Roiley, N. and Sanderson, C. (Monsanto Co., St Louis, MO 63167, USA) PCT International Patent Application WO 96/l 3177 Al
A heat-stable gel composition containing gellan gum, milk solids, a calcium salt and water. Preferably, the composition comprises: 0.15-0.5% gellan gum, 2.3-Y% milk solids, O.l-0.15% of a calcium salt, and water. The composition can optionally contain 0.01-0.1 “i of a sequestrant.
Engineering/packaging MAP aromatization
A process ior the aromatization of modified-atmosphere-packaged foods. Aroma compounds are dissolved in an acceptable gas under pressure, and the gas is then introduced into the package headspace during the modifiedatmosphere packaging process.
Inhibition of clostridia acid bacteria
with
lactic
~~~ayra-~~akinen, A. and Suon~alainen, T. (Valio Oy, SF-00370 Helsinki, Finland) European Patent Application EP 0 698 348 Al
Inhibition of the growth and activity of Ciostr;d;um by lacto~a~ji~us r~amnosus and its application in the food industry are described. Proposed uses include the prevention of butyric acid fermentation and use in cheesemaking.
equipment
Kravets, B.K. (Anton Weizddrfer Pr Co. CmbH, 85435 Erding, Germany) German Federal Republic Patent Application DE 44 33 744 Al [in German!
A process and the equipment for the preparation of a wide range of food emulsions and suspensions, including beverages, soups, sauces and dairy products. The process involves the application of a cavitation field to a combination of ingredients.
Sterilization
A probiotic composition that can be included in foods to increase their nutritional value. The composition comprises one or more probiotic microorganism (e.g. Biiidobacterium) and a carrier to transport microorganisms to the large bowel or other regions of the gastrointestinal tract once ingested. The carrier is a resistant starch (e.g. high-amylose starch), which acts as a growth or maintenance medium for microorganisms following digestion.
process
Andersson, B. and Villot, D. (Societe de5 Prod& N&Ii! SA, CH- I800 Vevey, Switzerland) European Patent Application EP 0 706 944 Al
Emulsi~ing
Wang (University of New South Wales, Kensington, NSW 2033, Australia / Burns, Philp & Co. Ltd / Burns Philp Research & Development Pty, Ltd / Mauri Laboratories Pty, Ltd / CSIRO / Arnott’s Biscuits ttd / Goodman Fielder Ingredients Ltd / Goodman Fielder Ltd) PCT International Patent Application WO 96108261 Al
process
Stauder, A. (Stauder, 74354 Besigheim, Germany) German Federal Republic Patent Application DE 44 32 228 Al [in German]
A process for the preservation of foods, in which the food is placed in a chamber and exposed to an electrical discharge in the gas in the chamber, induced by two or more electrodes attached to a highfrequency pulsed potential difference with a small pulse width and large amplitude.
Fruit, vegetables & nuts
that are treated, usually thermally, to increase shelf life before packaging. It is essential to know that following treatment and subsequent packaging the product is free from microorganisms. A method and device for testing a liquid or semi-liquid substance (particularly foods) for microbiological spoilage are described. In the method, spaced first and second electrodes are contacted with the substance in undiluted form, an electrical current is supplied between the electrodes, the voltage or current between the electrodes is monitored, and a signal is produced when the voltage exceeds, or the current fails below, a predetermined value indicative of contamination. A test device for carrying out this method comprises an insulating substrate, and first and second carbon electrodes formed on the substrate by screen process printing using a carbon ink. At least the end portions of the electrodes at one end of the test device should be accessible electrically for connection
to an electrical
by a severable
Tishei, M. (Analyst Patent Applicatron
preservation Ltd, Rehovot, Israeli EP 0 706 762 A2
European
A method for preserving fresh fruit and vegetables; upon thawing the treated product has the sensory properties of the corresponding fresh product. The method involves treating whole or cut pieces with microwaves at temperatures 245°C and subsequent freezing.
Hygiene/toxicology Conductimetric detection microbial contamination
of
Blundell, J.K. (Carnaudmetalbox plc, UK OX1 2 9BP) UK Patent Application 241
Wantage, CB 2 293
It is pa~iculariy important to be able to detect contamination in food products
apparatus
connection.
Low-fat foods Fat-mimetic
system
Tang, P.S. (Griffith Laboratories Worldwide Alsip, IL 60658, USA) PCT international Application WO 96/l 1587 Al A fat-mimetic
Microwave/freeze
test
electrical
system
is prepared
Inc., Patent
from
a
combination of starch, cellulose and protein, together with gum and flavouring as optional ingredients.
Novel foods Phenylalanine-free food base
dietetic
infant
Tesmer, E.. Vetter, M., Raffler, C. and Sch~veikhardt, F. (Milupa AG, 61381 Friedrich5do~, Germany) German Federal Republic Patent Application DE 44 42 668 Al [in German]
A phenylalanine-free base for infant foods contains all other essential amino acids, together with fats and/or carbohydrates and optionally minerals. A liquid premix of these ingredients is prepared, then spray dried. Lysine and cysteine are added after spray drying, because they may form undesirable reaction products during spray drying.
Food biotechnology Probiotic/prebiotic Brown, Conway,
30
compositions
I.L., McNaught, K.J., P.L., Evans, A.J., Topping,
Gamy, R.N., D.L. and Xin
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 734885065).
Trends
in Food
Science
R Technology
IFIS (lnternat~onal UK RG2 95B
January
1997
[Voi.
81
gellan-encapsulated
Bell, V., Caut, T., Roiley, N. and Sanderson, C. (Monsanto Co., St Louis, MO 63167, USA) PCT International Patent Application WO 96/l 3177 Al
A heat-stable gel composition containing gellan gum, milk solids, a calcium salt and water. Preferably, the composition comprises: 0.15-0.5% gellan gum, 2.3-Y% milk solids, O.l-0.15% of a calcium salt, and water. The composition can optionally contain 0.01-0.1 “i of a sequestrant.
Engineering/packaging MAP aromatization
A process ior the aromatization of modified-atmosphere-packaged foods. Aroma compounds are dissolved in an acceptable gas under pressure, and the gas is then introduced into the package headspace during the modifiedatmosphere packaging process.
Inhibition of clostridia acid bacteria
with
lactic
~~~ayra-~~akinen, A. and Suon~alainen, T. (Valio Oy, SF-00370 Helsinki, Finland) European Patent Application EP 0 698 348 Al
Inhibition of the growth and activity of Ciostr;d;um by lacto~a~ji~us r~amnosus and its application in the food industry are described. Proposed uses include the prevention of butyric acid fermentation and use in cheesemaking.
equipment
Kravets, B.K. (Anton Weizddrfer Pr Co. CmbH, 85435 Erding, Germany) German Federal Republic Patent Application DE 44 33 744 Al [in German!
A process and the equipment for the preparation of a wide range of food emulsions and suspensions, including beverages, soups, sauces and dairy products. The process involves the application of a cavitation field to a combination of ingredients.
Sterilization
A probiotic composition that can be included in foods to increase their nutritional value. The composition comprises one or more probiotic microorganism (e.g. Biiidobacterium) and a carrier to transport microorganisms to the large bowel or other regions of the gastrointestinal tract once ingested. The carrier is a resistant starch (e.g. high-amylose starch), which acts as a growth or maintenance medium for microorganisms following digestion.
process
Andersson, B. and Villot, D. (Societe de5 Prod& N&Ii! SA, CH- I800 Vevey, Switzerland) European Patent Application EP 0 706 944 Al
Emulsi~ing
Wang (University of New South Wales, Kensington, NSW 2033, Australia / Burns, Philp & Co. Ltd / Burns Philp Research & Development Pty, Ltd / Mauri Laboratories Pty, Ltd / CSIRO / Arnott’s Biscuits ttd / Goodman Fielder Ingredients Ltd / Goodman Fielder Ltd) PCT International Patent Application WO 96108261 Al
process
Stauder, A. (Stauder, 74354 Besigheim, Germany) German Federal Republic Patent Application DE 44 32 228 Al [in German]
A process for the preservation of foods, in which the food is placed in a chamber and exposed to an electrical discharge in the gas in the chamber, induced by two or more electrodes attached to a highfrequency pulsed potential difference with a small pulse width and large amplitude.
Fruit, vegetables & nuts
that are treated, usually thermally, to increase shelf life before packaging. It is essential to know that following treatment and subsequent packaging the product is free from microorganisms. A method and device for testing a liquid or semi-liquid substance (particularly foods) for microbiological spoilage are described. In the method, spaced first and second electrodes are contacted with the substance in undiluted form, an electrical current is supplied between the electrodes, the voltage or current between the electrodes is monitored, and a signal is produced when the voltage exceeds, or the current fails below, a predetermined value indicative of contamination. A test device for carrying out this method comprises an insulating substrate, and first and second carbon electrodes formed on the substrate by screen process printing using a carbon ink. At least the end portions of the electrodes at one end of the test device should be accessible electrically for connection
to an electrical
by a severable
Tishei, M. (Analyst Patent Applicatron
preservation Ltd, Rehovot, Israeli EP 0 706 762 A2
European
A method for preserving fresh fruit and vegetables; upon thawing the treated product has the sensory properties of the corresponding fresh product. The method involves treating whole or cut pieces with microwaves at temperatures 245°C and subsequent freezing.
Hygiene/toxicology Conductimetric detection microbial contamination
of
Blundell, J.K. (Carnaudmetalbox plc, UK OX1 2 9BP) UK Patent Application 241
Wantage, CB 2 293
It is pa~iculariy important to be able to detect contamination in food products
apparatus
connection.
Low-fat foods Fat-mimetic
system
Tang, P.S. (Griffith Laboratories Worldwide Alsip, IL 60658, USA) PCT international Application WO 96/l 1587 Al A fat-mimetic
Microwave/freeze
test
electrical
system
is prepared
Inc., Patent
from
a
combination of starch, cellulose and protein, together with gum and flavouring as optional ingredients.
Novel foods Phenylalanine-free food base
dietetic
infant
Tesmer, E.. Vetter, M., Raffler, C. and Sch~veikhardt, F. (Milupa AG, 61381 Friedrich5do~, Germany) German Federal Republic Patent Application DE 44 42 668 Al [in German]
A phenylalanine-free base for infant foods contains all other essential amino acids, together with fats and/or carbohydrates and optionally minerals. A liquid premix of these ingredients is prepared, then spray dried. Lysine and cysteine are added after spray drying, because they may form undesirable reaction products during spray drying.
Food biotechnology Probiotic/prebiotic Brown, Conway,
30
compositions
I.L., McNaught, K.J., P.L., Evans, A.J., Topping,
Gamy, R.N., D.L. and Xin
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 734885065).
Trends
in Food
Science
R Technology
IFIS (lnternat~onal UK RG2 95B
January
1997
[Voi.
81