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Water-dispersible carotenoid powder
New Patents • iiii
Basesare prepared by forming a portion of dough into a required shape; leavening this dough; coating at least the dough surfacewith an edible water harder (e.g. a mixture of a glazing agent such as Crystal Gum*and an emulsion stabilizer such as N-Creamer 46e); and finally baking the dough.
Additives
The composition includes substituted 1,2,4-triazoles capable of inhibiting the formation of advanced 81ycosylation Beverages end products of target proteins by react~.uka,t., Saeo,N., Uehara,~Ca~dTa/~uchi,p. inB with the carbonyl moiety of the {Kawasaki S~eel Co~p., Hyo~, ~pan) PCT eady 81ycosylationproduct of the target Non-bitter coffee/tea extracts Inte,mationaiPatentApplication~ 94/21766 proteins. The method involvescontacting Izumifani,M. and5awada,Y. (MccoffeeCo. Lid, (At) {inJapanese] the target protein with the composition. Tokyo,Japan)UnitedStatesPatentUS5 358725 Evidence is emerging that docosa^ method for extracting useful ingredihexaenoic acid (DHA) is essential for from dried plant material, such as mmmJ ents the healthy development of newborn o m ~ and ~ coffee, black tea, green tea and herbs, babies, and calls have been made to Wakabayashi,H., Sugihara,y., Ho6omi,A. and as concentrated liquids that retain the fortify infant formulae with DHA and Nakaya,F. (MilsubishiGas ChemicalCo. Inc., original aroma and flavonr but without arachidonic acid. This patent describes Tokyo,Japan)UnitedS~esParrotUS5 328894 the unpleasantbitter tannin taste. a procedure for the separation of high yields of DHA or an esterd~meoffrom a ^ food pre~rving agent, comprisin8 an marine microalga that involves the sep- oxygen absoPeentand an organlc com- Oak distHlate/extrdct for wines aration of a lipid pha:-e and the iso- pound of a given formula, can reraovo Bowen,D., ~mn'mg,)., ~ m , C andEIIL~on,A. lation of the DHA or an ester from this generated acetaldehyde, thereby pre- (Indopco inc./ QuestIntmmionalFlavors& Food phase following hydrolysis. The fatty servin8 food and delaying the onset of In~,dlentsCo.,OwinlpMills,MD, USA)United acid or fat[y acid ester mixture may be any disagreeableodour. ~les PatentUS5 356EAt co-dissolved with urea in a su~tab|e solA process for obtaining a distillate and vent, which is then evaporatecloff. The Natural red colorant an extract from oak wood, either or product is then e~acted in a solvent in Chemical both of which may be added to wine or which urea is negligibly soluble; this Ha~l, D. and Raveh,Y. ( ~ i m second solvent is finally evaporated off wo~ L~, eo Coxe0,e4t00 BeerSheva,[~,~) other t~-~eragesto improve properties. The process includes mixing oak wood to yield a DHA or ester product of high EuropaanPalenCA p p l ~ EPO608027A2 podty. A eolouring agent based on chromo- in paniculate form with water, alcohol or a mixture of both; enzymicaliy plast particles containing crystalline lydigesting the mixture at elevated temcopene (a red carotenoid found in tomatoes), and methods for its preparation. peratures; adding alcohol to the digestion mixture after the digestion is cornv~h~up,P.,/emen,N~. and Krae-,~,n, S. plete; refluxing the resulting mixture ~,t (DanochemoA/S, DK-2750Ballemp,Denmark) elevated temperatures undl the wood Pcr ~memaUonal Pa~ Application changes colour and the liquid phase no 94/19411(At) longer changes colour; separating the A water-dispersible carotenoid ~,,wder Bread-bau~maces resultin8 ~iquid phase from the wood; is prepared by milling a carotenoid in Boselli,T. and Rishi, 5. (BadllaG. • R. Fra~li and distillin 8 the liquid phase to obtain an aqueous medium in the presenceo( spa, 1-43100 Panna, Italy) EuropeanPatent a clear distillate and solid extract. a hydrocolloid, to f ~ . a suspension, /~ir.~ian EP0 614609A1 This suspension is heated eo a suf- Bread snacks are produced by a ficiently high teml~rature to cause at method that involves the hydrolysis of least paelia] m.~i~n8 of the carotenoid, gluten in bread dou8h, thus destroying and the mixture is cooled, finely div- dough elasticity. This dough is then Coaledmelt-remtantice coe~ec~on ided and dried. rolled into a sheet and worked into but. Perez-Ama, M. (Unilever NV, Weena 455, terfly, shell, ear and eher shapes in a NL-3OI3 AL R~terdam, TEe NeW,rids) pasta-mouldin8 device. EuropeanP~e'ntApplicationEP0 619949A1 ~rotc~na~n~ ~ U t o r
Bakeryproducts
Confectionery
Ulrich, P.C., Cerami, k. and Wagle, R. (e0ckefe~ Unive~ey/ A.",~onInc., New Yc4.-, Water battler to prevem so8~ NY,USA)Un."_~.dStatesPatemtUS5 318982 ,/an Z ~ D., While, S., Jackson,5. and ^ composition and a method for l~lm, P.(FonestefFoodsLid,~]~oeti,UK MK42 inhibiting non-enzymatic cro,~linking 9EL)UKl~lentApplicadoelGB2275171A (protein ageing). Both industrial and therapeutic applications are envisioned, Pizza bases with coating~ that prevent including use in the treabnent of food the movement of moisture from any spoilage and animal-protein ageing. lopping subsequentlyused on the base.
An ice confection consists of a core of usual edible ice components enveloped in a transparent, unbreakable coating With a point of fusion high enough to protect the core from thawing on ex. Ix)sum to finger contact during consumption. TEe coating comprisesgelatin hydrated in water at 70°C, which, along with glucose syrup, is added to sugar dissolw-~lin water at boiling point. The
Trendsin FoodScience& TechnologyJune1995 [Vot.61
Basesare prepared by forming a portion of dough into a required shape; leavening this dough; coating at least the dough surfacewith an edible water harder (e.g. a mixture of a glazing agent such as Crystal Gum*and an emulsion stabilizer such as N-Creamer 46e); and finally baking the dough.
Additives
The composition includes substituted 1,2,4-triazoles capable of inhibiting the formation of advanced 81ycosylation Beverages end products of target proteins by react~.uka,t., Saeo,N., Uehara,~Ca~dTa/~uchi,p. inB with the carbonyl moiety of the {Kawasaki S~eel Co~p., Hyo~, ~pan) PCT eady 81ycosylationproduct of the target Non-bitter coffee/tea extracts Inte,mationaiPatentApplication~ 94/21766 proteins. The method involvescontacting Izumifani,M. and5awada,Y. (MccoffeeCo. Lid, (At) {inJapanese] the target protein with the composition. Tokyo,Japan)UnitedStatesPatentUS5 358725 Evidence is emerging that docosa^ method for extracting useful ingredihexaenoic acid (DHA) is essential for from dried plant material, such as mmmJ ents the healthy development of newborn o m ~ and ~ coffee, black tea, green tea and herbs, babies, and calls have been made to Wakabayashi,H., Sugihara,y., Ho6omi,A. and as concentrated liquids that retain the fortify infant formulae with DHA and Nakaya,F. (MilsubishiGas ChemicalCo. Inc., original aroma and flavonr but without arachidonic acid. This patent describes Tokyo,Japan)UnitedS~esParrotUS5 328894 the unpleasantbitter tannin taste. a procedure for the separation of high yields of DHA or an esterd~meoffrom a ^ food pre~rving agent, comprisin8 an marine microalga that involves the sep- oxygen absoPeentand an organlc com- Oak distHlate/extrdct for wines aration of a lipid pha:-e and the iso- pound of a given formula, can reraovo Bowen,D., ~mn'mg,)., ~ m , C andEIIL~on,A. lation of the DHA or an ester from this generated acetaldehyde, thereby pre- (Indopco inc./ QuestIntmmionalFlavors& Food phase following hydrolysis. The fatty servin8 food and delaying the onset of In~,dlentsCo.,OwinlpMills,MD, USA)United acid or fat[y acid ester mixture may be any disagreeableodour. ~les PatentUS5 356EAt co-dissolved with urea in a su~tab|e solA process for obtaining a distillate and vent, which is then evaporatecloff. The Natural red colorant an extract from oak wood, either or product is then e~acted in a solvent in Chemical both of which may be added to wine or which urea is negligibly soluble; this Ha~l, D. and Raveh,Y. ( ~ i m second solvent is finally evaporated off wo~ L~, eo Coxe0,e4t00 BeerSheva,[~,~) other t~-~eragesto improve properties. The process includes mixing oak wood to yield a DHA or ester product of high EuropaanPalenCA p p l ~ EPO608027A2 podty. A eolouring agent based on chromo- in paniculate form with water, alcohol or a mixture of both; enzymicaliy plast particles containing crystalline lydigesting the mixture at elevated temcopene (a red carotenoid found in tomatoes), and methods for its preparation. peratures; adding alcohol to the digestion mixture after the digestion is cornv~h~up,P.,/emen,N~. and Krae-,~,n, S. plete; refluxing the resulting mixture ~,t (DanochemoA/S, DK-2750Ballemp,Denmark) elevated temperatures undl the wood Pcr ~memaUonal Pa~ Application changes colour and the liquid phase no 94/19411(At) longer changes colour; separating the A water-dispersible carotenoid ~,,wder Bread-bau~maces resultin8 ~iquid phase from the wood; is prepared by milling a carotenoid in Boselli,T. and Rishi, 5. (BadllaG. • R. Fra~li and distillin 8 the liquid phase to obtain an aqueous medium in the presenceo( spa, 1-43100 Panna, Italy) EuropeanPatent a clear distillate and solid extract. a hydrocolloid, to f ~ . a suspension, /~ir.~ian EP0 614609A1 This suspension is heated eo a suf- Bread snacks are produced by a ficiently high teml~rature to cause at method that involves the hydrolysis of least paelia] m.~i~n8 of the carotenoid, gluten in bread dou8h, thus destroying and the mixture is cooled, finely div- dough elasticity. This dough is then Coaledmelt-remtantice coe~ec~on ided and dried. rolled into a sheet and worked into but. Perez-Ama, M. (Unilever NV, Weena 455, terfly, shell, ear and eher shapes in a NL-3OI3 AL R~terdam, TEe NeW,rids) pasta-mouldin8 device. EuropeanP~e'ntApplicationEP0 619949A1 ~rotc~na~n~ ~ U t o r
Bakeryproducts
Confectionery
Ulrich, P.C., Cerami, k. and Wagle, R. (e0ckefe~ Unive~ey/ A.",~onInc., New Yc4.-, Water battler to prevem so8~ NY,USA)Un."_~.dStatesPatemtUS5 318982 ,/an Z ~ D., While, S., Jackson,5. and ^ composition and a method for l~lm, P.(FonestefFoodsLid,~]~oeti,UK MK42 inhibiting non-enzymatic cro,~linking 9EL)UKl~lentApplicadoelGB2275171A (protein ageing). Both industrial and therapeutic applications are envisioned, Pizza bases with coating~ that prevent including use in the treabnent of food the movement of moisture from any spoilage and animal-protein ageing. lopping subsequentlyused on the base.
An ice confection consists of a core of usual edible ice components enveloped in a transparent, unbreakable coating With a point of fusion high enough to protect the core from thawing on ex. Ix)sum to finger contact during consumption. TEe coating comprisesgelatin hydrated in water at 70°C, which, along with glucose syrup, is added to sugar dissolw-~lin water at boiling point. The
Trendsin FoodScience& TechnologyJune1995 [Vot.61