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Sugar-beet juice purification process
m feeds, tobacco products, etc., is based on fumigation with ozone.
Controlled-atmosphere system
packaging
Schulte-Schulze-Bemdt, A. and Kooijman, (CarboTech-Anlagenbau GmbH, 45307 Germany) German Federal Republic Application DE 44 24 170 Cl [in German]
P.A.C. Essen, Patent
A process for the generation of a controlled atmosphere in a container for storage or transport of foods is based on the use of molecular sieve adsorption units to generate an N,-rich atmosphere from ambient air, and to reduce the CO, content of the atmosphere in the storage container.
Rapid freezing in liquid N, de Matos, L. and Carlos, J. (Ecoverde-Pesquisa, Producao e Comercializacao de Produtos de Origem Vegetal e Animal Ltd, P-2890 Alcochete, Portugal) European Patent Application EP 0 688 499 A2
A preservation process using liquid N, for fresh plant material (fruit and vegetable) and juices, which maintains their natural and original properties. The plant material may be of dietetic, medicinal or cosmetic importance. Plant material is preserved by rapid freezing by being immersed in liquid N, at approximately -200°C. Crystallization of intracellular water in very small crystals maintains the integrity of the cellular walls. Raw material can be treated with solutions of substances that enhance crystallization and bioavailability.
No-spill creamer package Reinhardt, Germany) Application
A. (Reinhardt, 98593 Hohleborn, German Federal Republic Patent DE 44 24 835 Al [in German]
Portion-sized packs of cream for coffee commonly spill cream on opening as a result of the pressure developed in the pack during opening. This patent describes a new design of closure for such packs that overcomes this problem.
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Fruit, vegetables& nuts
Instant dried legume puree
of dry legumes; screening the desired particle size; addition of an emulsifier; addition of water: extrusion cooking of the resulting mix; comminution and screening of the extrudate; and combination of the powdered legume product with additives and/or spices. comminution to achieve
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Meat and seafood
High-Bloom gelatin from fish skins Holzer, D. (Holzer, Miami Beach, FL 33140, USA) United States Patent US 5 484 888
Gelatin that has a high-Bloom or gel strength >300 is extracted from fish at high yields by pretreating collagen-rich fish skins with a limewater ICa(OH),l solution or suspension at a concentration of between 19 g and 1OOg of Ca(OH), per I of water per kg of tilapia fish skin for lo-60d (optimally 14-28d). A minimum concentration of at least 50g of Ca(OH), per I of water per kg of fish skin is required for fish with a higher percentage of fat in order to avoid putrefaction. For fish with easily extractable gelatin (e.g. Nile perch), the soaking time is in the range 3-l 0 d with a concentration of 15g Ca(OH), per I of water per kg. Bloom strength dramatically decreases at concentrations >lOO g Ca(OH), per I of water per kg of fish skin and/or treatment times >28d. Acid treatment followed by additional limewater treatment restores Bloom strength lost by excessively long initial limewater treatment.
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Starchesand sugars
is heated to 100°C, with its pH being maintained at 4.5. If full hydrolysis of inulin is desired, inulinase and/or invertase is added, the pH is adjusted to 3.5-5.5 and the temperature is adjusted to 30-65°C. Finally, enzymes are inactivated by heating at 70-l OO’C.
Refined sugar production direct from sugar cane Monclin, J.P. (International Food Processing Inc., Thibodaux, LA, USA) United States Patent US 5 468 300
Method of production of refined sugar from sugar cane without using conventional refining processes. The manufacturing process uses ultracentfifugation or ultrafiltration for clarification of extracted cane juice, followed by removal of compounds that cause adverse colour and viscosity properties using packed columns filled with suitable absorbents. The resulting liquor is evaporated and crystallized to produce refined cane sugar.
Sugar-beet juice purification process Kearney, M.M., Kochergin, V., Peterson, K.R. and Velasquez, L. (Amalgamated Sugar Company, Ogden, UT, USA) United States Patent US 5 466 294
A process for purifying raw juice from sugar beets. The process replaces traditional liming and carbonation purification methods with ion-exchange softening and chromatographic separation operations.
lnulin production and hydrolysis
P-limit dextrins from dull waxy starch
Heilscher, K. and Fiedler, B. (Heilscher, 15806 Dabendod, Germany) German Federal Republic Patent Application DE 44 26 662 Al [in German]
Ammeraal, R. and Friedman, R. (American Maize Technology Inc., Dimmitt, TX, USA) United States Patent US 5 482 560
A process for the manufacture of Jerusalem artichoke juices containing inulin, glucose and fructose; the mash is treated to liberate endogenous enzymes with inulinase activity, and by the addition of exogenous enzymes. The Jerusalem artichokes are pressed, and the mash is acidified to pH 4.5-5.5 with food-grade enzymes, and heated to 45-55°C; invertase may then be added. After holding for -2 h, the mash
P-limit dextrins manufactured from dull waxy starch have a unique size and structure compared with conventional P-limit dextrins. Because they are soluble and more stable in aqueous solutions than conventional g-limit dextrins, they are good carriers for flavouring oils and also good beverage-clouding agents. Their degree of polymerization is 15 000-20000 and their dextrose equivalent cl.
Pruvot, Y.C., Dath, J.M.J.D. and Baret, J.L. (Soufflet Alimentaire SA, France) French Patent Application FR 2 719 978 Al [in French]
A process for the manufacture of instant dried legume puree is based on: 308
Trends in Food Science & Technology September 1996 [Vol. 71
Controlled-atmosphere system
packaging
Schulte-Schulze-Bemdt, A. and Kooijman, (CarboTech-Anlagenbau GmbH, 45307 Germany) German Federal Republic Application DE 44 24 170 Cl [in German]
P.A.C. Essen, Patent
A process for the generation of a controlled atmosphere in a container for storage or transport of foods is based on the use of molecular sieve adsorption units to generate an N,-rich atmosphere from ambient air, and to reduce the CO, content of the atmosphere in the storage container.
Rapid freezing in liquid N, de Matos, L. and Carlos, J. (Ecoverde-Pesquisa, Producao e Comercializacao de Produtos de Origem Vegetal e Animal Ltd, P-2890 Alcochete, Portugal) European Patent Application EP 0 688 499 A2
A preservation process using liquid N, for fresh plant material (fruit and vegetable) and juices, which maintains their natural and original properties. The plant material may be of dietetic, medicinal or cosmetic importance. Plant material is preserved by rapid freezing by being immersed in liquid N, at approximately -200°C. Crystallization of intracellular water in very small crystals maintains the integrity of the cellular walls. Raw material can be treated with solutions of substances that enhance crystallization and bioavailability.
No-spill creamer package Reinhardt, Germany) Application
A. (Reinhardt, 98593 Hohleborn, German Federal Republic Patent DE 44 24 835 Al [in German]
Portion-sized packs of cream for coffee commonly spill cream on opening as a result of the pressure developed in the pack during opening. This patent describes a new design of closure for such packs that overcomes this problem.
-
Fruit, vegetables& nuts
Instant dried legume puree
of dry legumes; screening the desired particle size; addition of an emulsifier; addition of water: extrusion cooking of the resulting mix; comminution and screening of the extrudate; and combination of the powdered legume product with additives and/or spices. comminution to achieve
-
Meat and seafood
High-Bloom gelatin from fish skins Holzer, D. (Holzer, Miami Beach, FL 33140, USA) United States Patent US 5 484 888
Gelatin that has a high-Bloom or gel strength >300 is extracted from fish at high yields by pretreating collagen-rich fish skins with a limewater ICa(OH),l solution or suspension at a concentration of between 19 g and 1OOg of Ca(OH), per I of water per kg of tilapia fish skin for lo-60d (optimally 14-28d). A minimum concentration of at least 50g of Ca(OH), per I of water per kg of fish skin is required for fish with a higher percentage of fat in order to avoid putrefaction. For fish with easily extractable gelatin (e.g. Nile perch), the soaking time is in the range 3-l 0 d with a concentration of 15g Ca(OH), per I of water per kg. Bloom strength dramatically decreases at concentrations >lOO g Ca(OH), per I of water per kg of fish skin and/or treatment times >28d. Acid treatment followed by additional limewater treatment restores Bloom strength lost by excessively long initial limewater treatment.
-
Starchesand sugars
is heated to 100°C, with its pH being maintained at 4.5. If full hydrolysis of inulin is desired, inulinase and/or invertase is added, the pH is adjusted to 3.5-5.5 and the temperature is adjusted to 30-65°C. Finally, enzymes are inactivated by heating at 70-l OO’C.
Refined sugar production direct from sugar cane Monclin, J.P. (International Food Processing Inc., Thibodaux, LA, USA) United States Patent US 5 468 300
Method of production of refined sugar from sugar cane without using conventional refining processes. The manufacturing process uses ultracentfifugation or ultrafiltration for clarification of extracted cane juice, followed by removal of compounds that cause adverse colour and viscosity properties using packed columns filled with suitable absorbents. The resulting liquor is evaporated and crystallized to produce refined cane sugar.
Sugar-beet juice purification process Kearney, M.M., Kochergin, V., Peterson, K.R. and Velasquez, L. (Amalgamated Sugar Company, Ogden, UT, USA) United States Patent US 5 466 294
A process for purifying raw juice from sugar beets. The process replaces traditional liming and carbonation purification methods with ion-exchange softening and chromatographic separation operations.
lnulin production and hydrolysis
P-limit dextrins from dull waxy starch
Heilscher, K. and Fiedler, B. (Heilscher, 15806 Dabendod, Germany) German Federal Republic Patent Application DE 44 26 662 Al [in German]
Ammeraal, R. and Friedman, R. (American Maize Technology Inc., Dimmitt, TX, USA) United States Patent US 5 482 560
A process for the manufacture of Jerusalem artichoke juices containing inulin, glucose and fructose; the mash is treated to liberate endogenous enzymes with inulinase activity, and by the addition of exogenous enzymes. The Jerusalem artichokes are pressed, and the mash is acidified to pH 4.5-5.5 with food-grade enzymes, and heated to 45-55°C; invertase may then be added. After holding for -2 h, the mash
P-limit dextrins manufactured from dull waxy starch have a unique size and structure compared with conventional P-limit dextrins. Because they are soluble and more stable in aqueous solutions than conventional g-limit dextrins, they are good carriers for flavouring oils and also good beverage-clouding agents. Their degree of polymerization is 15 000-20000 and their dextrose equivalent cl.
Pruvot, Y.C., Dath, J.M.J.D. and Baret, J.L. (Soufflet Alimentaire SA, France) French Patent Application FR 2 719 978 Al [in French]
A process for the manufacture of instant dried legume puree is based on: 308
Trends in Food Science & Technology September 1996 [Vol. 71