- Email: [email protected]
Synthetic ester from a vegetable oil
Food biotechnology Deoxygenation enzyme
using lactase
Petersen, B.R. and Mathiasen, T.E. (Nova Nordisk A/S, DK-2880 Bagsvard, Denmark) PCT International Patent Application WO 96131133 Al
A method that uses a lactase for the deoxygenation of foods that have been derived partly or wholly from an extract of a plant material, such as a juice, soup or concentrate.
Genetically engineered microorganisms ferment to alcohol
pentoses
Picataggio, S.K.. Zhang, M., Eddy, C.K., K.A., Frnkelstein, M., Mohagheghi, A., MM and McMillan, I.D. (Mrdwest Institute, Kansas City, MO 64110, USA) Patent Application EP 0 737 742 A2
Deanda, Newman, Research European
This patent describes microorganisms that have been genetically engineered so that they are able to ferment pentose sugar, and fermentation processes that utilize them. Examples given include Zymomonas mobilis, which has been transformed with combinations of Escherichia coli genes for xylose isomerase, xylulokinase, transaldolase, transketolase, L-arabinose isomerase, Lribulokinase and L-ribulose 5-phosphate 4-epimerase. Z. mobilis promoters control the expression of the added genes. These novel microorganisms can be used to ferment pentoses and glucose, obtained by hydrolysis of hemicellulose and cellulose, to produce ethanol.
Fruit, vegetables & nuts H,O infusion
for easier peeling
Shi-Chiang Pao, Petracek, P.D. and Brown, G.E. (University of South Florida, Tampa, FL, USA) United States Patent US 5 560 951
A non-enzymatic water infusion, for to facilitate peeling. pressure or vacuum loosen citrus peel segments. Additional able domestic use described.
Long-life
Method of manufacture of a fresh herb product for culinary purposes, which retains its bright, fresh colour and can be stored for protracted periods. Leaves, flowers, bark, fruit or other aromatic parts of plants that are used for culinary purposes are mixed in the absence of 0, with a salt, a mixture of salts or an O,-scavenging agent at such a concentration or with the addition of solutes that control water activity (a,) to give a product with an a,+ of sO.90. The product can also be prepared in the presence of 0, with an oxygen-scavenging agent, with or without a salt or mixture of salts; the a, of this product is also maintained at 50.90. In both cases, the resultant product is stored in an O,-free or substantially O,-free atmosphere.
method, based on pretreating citrus fruit Water infusion by apparatus is used to from the underlying embodiments to enof the apparatus are
Novel foods cu-Glucosidase inhibitor starch digestion
to slow
Tsukada, M., Takeda, H., Maeda, N., Fukumori. Y.. Shromi, N., Onodera, S. and Fujisawa. T. (Hokuren Federation of Agricultural Cooperatives, Sapporo, Hokkaido, Japan) European Patent Application EP 0 738 475 Al
An a-glucosidase inhibitor, which is naturally present in the microvillus of the small intestine, delays the digestion of starch, starch-derived oligosaccharides and sucrose. This a-glucosidase inhibitor can be incorporated into foods, and is useful for the prophylaxis of obesity and diabetes mellitus. It mildly inhibits the action of qlucosidase as a digestive enzyme in the small intestine, suppresses the rapid increase in blood glucose level and suppresses insulin secretion at a lower level. The inhibitor consists of a nucleotide, nucleoside or base as the structural component of nucleic acid and more than one digestible carbohydrate selected from sucrose, starch and starchderived oligosaccharide.
Oils and fats Oil-in-water emulsion lysophospholipoproteins
containing
Okutomi, Y. and Shimada, T. (Asahi Denka KK, Arakawa-ku, Tokyo, Japan) European Appltcation EP 0 737 425 Al
Kogyo Patent
An oil-in-water-type emulsion comprises an emulsifying agent, a lysophospholipoprotein and another protein that has
MA-packaged
a higher molecular weight than the lysophospholipoprotein. The emulsion can be produced by two methods: by emulsifying a composition containing the emulsifying agent and the lysophospholipoprotein, homogenizing the emulsion and then adding the protein to the homogenate, or by emulsifying a composition containing the emulsifying agent and the lysophospholipoprotein by means of a membrane emulsifier and then adding the protein.
Synthetic
ester from a vegetable
oil
Lamsa, M. (Raision Tehtaat Oy AB, FIN-21200 Raisio, Finland) PCT International Patent Application WO 96107632 Al
A process for the manufacture of a thetic ester from a vegetable oil by stage transesterification; lubricants contain this synthetic ester are described.
syntwothat also
Starches and sugars Instant
rice noodles
Tian Seng Toh (Sock% des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 738 473 A2
A process for producing instant rice noodles comprises steaming rice to partially gelatinize the starch and form a pretreated rice flour, mixing the flour with hot water to obtain a dough, and extruding the dough to form the noodles. The noodles are steamed, blanched in hot water and then dried to a moisture content of <15%.
Instant mung bean or potato noodles
starch
Hwee Peng R. Lian and Tian Seng Toh (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 738 474 A2
A process for preparing instant glass noodles comprises preparing a dough from raw mung bean starch, raw potato starch, or a mixture of the two, adding hot water and mixing to partially pregelatinize the starch, then extruding the dough to form noodles. The noodles are steamed, blanched with hot water, chilled in chilled water to allow starch retrogradation, and dried to a moisture content of <15%
fresh herbs
Lewis, V.M. and Lewis, D.A. (Byron Agricultural Co. Pty Ltd, Rushcutters Bay, NWS 2011, Australia) PCT International WO 96/07334 Al
Patent
Application
Trends in Food Science
& Technology
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).
July 1997 [Vol. 81
IFIS (International UK RG2 9BB
249
using lactase
Petersen, B.R. and Mathiasen, T.E. (Nova Nordisk A/S, DK-2880 Bagsvard, Denmark) PCT International Patent Application WO 96131133 Al
A method that uses a lactase for the deoxygenation of foods that have been derived partly or wholly from an extract of a plant material, such as a juice, soup or concentrate.
Genetically engineered microorganisms ferment to alcohol
pentoses
Picataggio, S.K.. Zhang, M., Eddy, C.K., K.A., Frnkelstein, M., Mohagheghi, A., MM and McMillan, I.D. (Mrdwest Institute, Kansas City, MO 64110, USA) Patent Application EP 0 737 742 A2
Deanda, Newman, Research European
This patent describes microorganisms that have been genetically engineered so that they are able to ferment pentose sugar, and fermentation processes that utilize them. Examples given include Zymomonas mobilis, which has been transformed with combinations of Escherichia coli genes for xylose isomerase, xylulokinase, transaldolase, transketolase, L-arabinose isomerase, Lribulokinase and L-ribulose 5-phosphate 4-epimerase. Z. mobilis promoters control the expression of the added genes. These novel microorganisms can be used to ferment pentoses and glucose, obtained by hydrolysis of hemicellulose and cellulose, to produce ethanol.
Fruit, vegetables & nuts H,O infusion
for easier peeling
Shi-Chiang Pao, Petracek, P.D. and Brown, G.E. (University of South Florida, Tampa, FL, USA) United States Patent US 5 560 951
A non-enzymatic water infusion, for to facilitate peeling. pressure or vacuum loosen citrus peel segments. Additional able domestic use described.
Long-life
Method of manufacture of a fresh herb product for culinary purposes, which retains its bright, fresh colour and can be stored for protracted periods. Leaves, flowers, bark, fruit or other aromatic parts of plants that are used for culinary purposes are mixed in the absence of 0, with a salt, a mixture of salts or an O,-scavenging agent at such a concentration or with the addition of solutes that control water activity (a,) to give a product with an a,+ of sO.90. The product can also be prepared in the presence of 0, with an oxygen-scavenging agent, with or without a salt or mixture of salts; the a, of this product is also maintained at 50.90. In both cases, the resultant product is stored in an O,-free or substantially O,-free atmosphere.
method, based on pretreating citrus fruit Water infusion by apparatus is used to from the underlying embodiments to enof the apparatus are
Novel foods cu-Glucosidase inhibitor starch digestion
to slow
Tsukada, M., Takeda, H., Maeda, N., Fukumori. Y.. Shromi, N., Onodera, S. and Fujisawa. T. (Hokuren Federation of Agricultural Cooperatives, Sapporo, Hokkaido, Japan) European Patent Application EP 0 738 475 Al
An a-glucosidase inhibitor, which is naturally present in the microvillus of the small intestine, delays the digestion of starch, starch-derived oligosaccharides and sucrose. This a-glucosidase inhibitor can be incorporated into foods, and is useful for the prophylaxis of obesity and diabetes mellitus. It mildly inhibits the action of qlucosidase as a digestive enzyme in the small intestine, suppresses the rapid increase in blood glucose level and suppresses insulin secretion at a lower level. The inhibitor consists of a nucleotide, nucleoside or base as the structural component of nucleic acid and more than one digestible carbohydrate selected from sucrose, starch and starchderived oligosaccharide.
Oils and fats Oil-in-water emulsion lysophospholipoproteins
containing
Okutomi, Y. and Shimada, T. (Asahi Denka KK, Arakawa-ku, Tokyo, Japan) European Appltcation EP 0 737 425 Al
Kogyo Patent
An oil-in-water-type emulsion comprises an emulsifying agent, a lysophospholipoprotein and another protein that has
MA-packaged
a higher molecular weight than the lysophospholipoprotein. The emulsion can be produced by two methods: by emulsifying a composition containing the emulsifying agent and the lysophospholipoprotein, homogenizing the emulsion and then adding the protein to the homogenate, or by emulsifying a composition containing the emulsifying agent and the lysophospholipoprotein by means of a membrane emulsifier and then adding the protein.
Synthetic
ester from a vegetable
oil
Lamsa, M. (Raision Tehtaat Oy AB, FIN-21200 Raisio, Finland) PCT International Patent Application WO 96107632 Al
A process for the manufacture of a thetic ester from a vegetable oil by stage transesterification; lubricants contain this synthetic ester are described.
syntwothat also
Starches and sugars Instant
rice noodles
Tian Seng Toh (Sock% des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 738 473 A2
A process for producing instant rice noodles comprises steaming rice to partially gelatinize the starch and form a pretreated rice flour, mixing the flour with hot water to obtain a dough, and extruding the dough to form the noodles. The noodles are steamed, blanched in hot water and then dried to a moisture content of <15%.
Instant mung bean or potato noodles
starch
Hwee Peng R. Lian and Tian Seng Toh (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 738 474 A2
A process for preparing instant glass noodles comprises preparing a dough from raw mung bean starch, raw potato starch, or a mixture of the two, adding hot water and mixing to partially pregelatinize the starch, then extruding the dough to form noodles. The noodles are steamed, blanched with hot water, chilled in chilled water to allow starch retrogradation, and dried to a moisture content of <15%
fresh herbs
Lewis, V.M. and Lewis, D.A. (Byron Agricultural Co. Pty Ltd, Rushcutters Bay, NWS 2011, Australia) PCT International WO 96/07334 Al
Patent
Application
Trends in Food Science
& Technology
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).
July 1997 [Vol. 81
IFIS (International UK RG2 9BB
249