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System for safer seafood
New Patents A texturing agent derived from dairy products that is suitable for use in dairy products such as low-fat fromage frais and yoghurt. The texturing agent is manufactured by processing a mixture of whey proteins and casein in defined proportions and at specified pH and heating conditions to form a coprecipitate. This is then subjected to a strong shear process, concentrated and dried.
Frozen starter for yoghurt Mignot, 0. (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 688 864 Al [in French]
A method for the preparation of a frozen starter for direct inoculation into milk for yoghurt manufacture. The method is based on the culture of lactic acid bacteria in milk at 4044°C until a pH of 4.3-5.5 is reached, followed by direct freezing of the culture.
Chromatographic whey proteins
separation of
Outinen, M., Harju, M., Tossavainen, 0. and Antila, P. (Valio Oy, FIN-00100 Helsinki, Finland) PCT International Patent Application WO 95/ 19714
A process for fractionating whey and whey protein solutions into cx-lactalbumin and f3-lactoglobulin. The process comprises clarifying a batch of whey or whey protein solution, then passing the clarified solution through a chromatography column packed with polystyrene-based anion-exchange resin and recovering the fraction leaving the column. The anion-exchange column is washed with deionized water to recover the a-lactalbumin fraction; the P-lactoglobulin fraction is then recovered by elution with a weak aqueous NaCl solution. [See also next patent.]
Phase separation of whey proteins Stack, F.M., Hennessy, M., Mulvihill, D. and O’Kennedy, B.T. (Pascont Technologies Ltd, Cork, Ireland) PCT International Patent Application WO 95134216
A process for the fractionation of whey that enables various constituents, particularly a-lactalbumin and p-lactoglobulin, to be recovered in substantially pure form; lactose may also be recovered. The mineral content of raw whey is reduced so that the calcium content is 4 20 ppm. Lactose is crystal-
340
lized out of the selective removal flocculation. The tains substantially [See also previous
-
whey to enable the of a-lactalbumin by resulting liquor conpure p-lactoglobulin. patent.]
Fruit, vegetables& nuts
Zn, Cu solutions for greener vegetables LaBorde, L.F. and von Elbe, J.H. (Friday Canning Corp., New Richmond, WI, USA) United States Patent US 5 482 727
A method for preserving the colour of containerized green vegetables. Vegetables are blanched for an extended period and placed in a container with an aqueous solution of Zn or Cu ions, The container is then sealed and sterilized. Alternatively, vegetables may be held at an elevated temperature, blanched in a solution containing Zn or Cu ions, and packaged in an aqueous solution before sealing and sterilization.
Low-fat foods Ground legume reduces oil uptake during frying Saguy, LA., Weinberg, P. and Pintus, E. (Hebrew University, 91042 Jerusalem, Israel / Yissum Research Development Company) PCT International Patent Application WO 96/02149
Novel foods consisting of l-l 0% (w/w) ground legume (chick peas, lentils) and 0.2-l .5% GRAS (‘generally recognized as safe’) salt combined with conventional food mixtures. Frying of the food results in reduced oil uptake compared with uptake by conventional food products that do not contain added ground legume.
after being washed with sea water, and transported into pressurized treatment tanks containing gas or L-ascorbic acid. After exiting the tank, shellfish are conveyed to the irradiation chamber, where they are irradiated (under a CO* atmosphere) with machinegenerated electron beams. Following shellfish are transported irradiation, to an agitated continuous-flow depuration tank equipped with ultrasonification devices. Shellfish remain in the depuration tank until arrival in the port.
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Starchesand sugars
Fine-granulated and modified starches Malkki, Y., Myllymaki, 0. and Tuomela, R. (Exavena Oy, Lyokkiniemi 24, FIN-021 60, Espoo, Finland) PCT International Patent Application wo 95/32993
A method for preparing fine-granulated starch from oat or rice kernels. The fine-granulated starch obtained can be used in foods, biodegradable plastics and surface treatment agents. Kernels are ground and starch separated from the starch-containing fraction obtained The starch-containing by milling. fraction, or starch separated from it, is treated with a surface-active agent or lipolytic enzyme to disintegrate compound granules or aggregates of Disintegration of starch granules. compound granules is enhanced by alkaline conditions and by mixing the suspension. A fractionation process is also described, in which, in addition to starch, an oil fraction, an enriched fibre fraction and a surplus fraction (suitable for feeds) are obtained.
‘Sugary-2’ starch for firmer gels
-Meat
and seafood
System for safer seafood Robinson, W.L., Jr (US Harvest Technologies Corp., MD, USA) United States Patent US 5 482 726
A method to disinfest, decontaminate and extend the shelf life of shellfish. Trawled shellfish are placed on a computer-controlled conveyor belt,
Friedman, R., Hauber, R. and Katz, F. (American Maize Technology Inc., Dimmitt, TX, USA) United States Patent US 5 476 674
‘Sugary-2’ starch, which produces gels that set firmer and faster than conventional starch gels, including highamylose starches. Sugary-2 starch can be used as a replacement for highamylose starch and thin-thick chemically modified starch in foodstuffs.
Trends in Food Science & Technology October 1996 [Vol. 71
Frozen starter for yoghurt Mignot, 0. (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 688 864 Al [in French]
A method for the preparation of a frozen starter for direct inoculation into milk for yoghurt manufacture. The method is based on the culture of lactic acid bacteria in milk at 4044°C until a pH of 4.3-5.5 is reached, followed by direct freezing of the culture.
Chromatographic whey proteins
separation of
Outinen, M., Harju, M., Tossavainen, 0. and Antila, P. (Valio Oy, FIN-00100 Helsinki, Finland) PCT International Patent Application WO 95/ 19714
A process for fractionating whey and whey protein solutions into cx-lactalbumin and f3-lactoglobulin. The process comprises clarifying a batch of whey or whey protein solution, then passing the clarified solution through a chromatography column packed with polystyrene-based anion-exchange resin and recovering the fraction leaving the column. The anion-exchange column is washed with deionized water to recover the a-lactalbumin fraction; the P-lactoglobulin fraction is then recovered by elution with a weak aqueous NaCl solution. [See also next patent.]
Phase separation of whey proteins Stack, F.M., Hennessy, M., Mulvihill, D. and O’Kennedy, B.T. (Pascont Technologies Ltd, Cork, Ireland) PCT International Patent Application WO 95134216
A process for the fractionation of whey that enables various constituents, particularly a-lactalbumin and p-lactoglobulin, to be recovered in substantially pure form; lactose may also be recovered. The mineral content of raw whey is reduced so that the calcium content is 4 20 ppm. Lactose is crystal-
340
lized out of the selective removal flocculation. The tains substantially [See also previous
-
whey to enable the of a-lactalbumin by resulting liquor conpure p-lactoglobulin. patent.]
Fruit, vegetables& nuts
Zn, Cu solutions for greener vegetables LaBorde, L.F. and von Elbe, J.H. (Friday Canning Corp., New Richmond, WI, USA) United States Patent US 5 482 727
A method for preserving the colour of containerized green vegetables. Vegetables are blanched for an extended period and placed in a container with an aqueous solution of Zn or Cu ions, The container is then sealed and sterilized. Alternatively, vegetables may be held at an elevated temperature, blanched in a solution containing Zn or Cu ions, and packaged in an aqueous solution before sealing and sterilization.
Low-fat foods Ground legume reduces oil uptake during frying Saguy, LA., Weinberg, P. and Pintus, E. (Hebrew University, 91042 Jerusalem, Israel / Yissum Research Development Company) PCT International Patent Application WO 96/02149
Novel foods consisting of l-l 0% (w/w) ground legume (chick peas, lentils) and 0.2-l .5% GRAS (‘generally recognized as safe’) salt combined with conventional food mixtures. Frying of the food results in reduced oil uptake compared with uptake by conventional food products that do not contain added ground legume.
after being washed with sea water, and transported into pressurized treatment tanks containing gas or L-ascorbic acid. After exiting the tank, shellfish are conveyed to the irradiation chamber, where they are irradiated (under a CO* atmosphere) with machinegenerated electron beams. Following shellfish are transported irradiation, to an agitated continuous-flow depuration tank equipped with ultrasonification devices. Shellfish remain in the depuration tank until arrival in the port.
-
Starchesand sugars
Fine-granulated and modified starches Malkki, Y., Myllymaki, 0. and Tuomela, R. (Exavena Oy, Lyokkiniemi 24, FIN-021 60, Espoo, Finland) PCT International Patent Application wo 95/32993
A method for preparing fine-granulated starch from oat or rice kernels. The fine-granulated starch obtained can be used in foods, biodegradable plastics and surface treatment agents. Kernels are ground and starch separated from the starch-containing fraction obtained The starch-containing by milling. fraction, or starch separated from it, is treated with a surface-active agent or lipolytic enzyme to disintegrate compound granules or aggregates of Disintegration of starch granules. compound granules is enhanced by alkaline conditions and by mixing the suspension. A fractionation process is also described, in which, in addition to starch, an oil fraction, an enriched fibre fraction and a surplus fraction (suitable for feeds) are obtained.
‘Sugary-2’ starch for firmer gels
-Meat
and seafood
System for safer seafood Robinson, W.L., Jr (US Harvest Technologies Corp., MD, USA) United States Patent US 5 482 726
A method to disinfest, decontaminate and extend the shelf life of shellfish. Trawled shellfish are placed on a computer-controlled conveyor belt,
Friedman, R., Hauber, R. and Katz, F. (American Maize Technology Inc., Dimmitt, TX, USA) United States Patent US 5 476 674
‘Sugary-2’ starch, which produces gels that set firmer and faster than conventional starch gels, including highamylose starches. Sugary-2 starch can be used as a replacement for highamylose starch and thin-thick chemically modified starch in foodstuffs.
Trends in Food Science & Technology October 1996 [Vol. 71