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Water-in-oil microemulsions
New Patents siloxane); thickening agents (e.g. guar gum, swelling starch, pectin, carob-seed meal, carboxymethylcellulose or arabic gum); 1.0-l 7.5% (preferably 2-l 6%) hydrophilic vegetable fibre (e.g. cellulose, hemicellulose, potato fibre or beet chips) powdered and premixed dry with the parting agent; non-fibrous fillers; and common additives.
-
Fruit, vegetables& nuts
Sugar/acid modification fruit before harvest
of ripening
Katayama, M.T., Fujii, S., Kimoto, H. and Kato, K. (Ministry of International Trade & Industry / Agency of Industrial Science & Technology, Tokyo, Japan) European Patent Application EP 0655 196A2
An agent and a method for increasing the sugar content and/or decreasing the acid content in fruit. The general formula of the agent (the main component of which is a fluorine-containing P-indolebutyric acid compound) is given and the functional groups listed. The fluorine-containing J3-indolebutyric acid compound is made to adhere onto unripe fruit on plants and plants bearing fruit; subsequent ripening produces fruit high in sugar and/or low in acid content.
-Meat
and seafood
Cold-set ‘fried’ batter Samson, AD., Bangs, W.E., Poust, D.M. and Haas, F.J., Jr (Campbell Soup Co., Camden, NJ 08103-1799, USA) UK Patent Application CB 2 283 654 A
A cold-temperature-activated batter used for coating fish portions cut from an uncooked, preformed, processed and frozen fish block, or for cooked foods that are chilled before coating. The batter is activated by the latent cold temperature (approximately -12 to 3°C) of the fish portions, causing it to gel or set and resulting in an even and uniform coating on each portion. After coating with the batter, the fish portions may also be coated with toasted breadcrumbs to form a bread-coating mixture; the bread-crumbs may also be flavoured with oils derived from frying battered and fried fish or chicken in vegetable oils, to impart savoury and fried-food flavours to the non-fried food. [See patent GB 2 283 656 A under ‘Oils and fats’.]
100
Hot-set ‘fried’ batter Samson, AD. and Bangs, W.E. (Campbell Soup Co., Camden, NJ 08103-1799, USA) UK Patent Application GB 2 283 655 A
A method for preparing a battered and breaded foodstuff, particularly chicken that has the taste, texture and appearance of a fried food without having been fried. The batters are applied after the chicken has been cooked but while it is still hot; the latent heat of the chicken causes the batter to fix onto its surface. In a preferred embodiment, the batter-coated chicken is further coated with a bread-crumb mixture before the batter is fixed. The bread-crumb mixture may also include flavoured vegetable oils derived from frying chicken, to impart savoury and fried-food flavour characteristics to the non-fried food. [See also previous patent.]
Novel foods Vegetable protein granules as meat substitutes McMindes, M.K. and Richert, S.H. (Protein Technologies International Inc., St Louis, MO, USA) United States Patent US 5 433 969
Method of manufacture of a protein granule with improved meat-like characteristics that is suitable for use as a meat extender. A vegetable protein isolate is hydrated to a weight ratio of approximately 1.5-6 : 1 parts water to isolate at a temperature of O-l 0°C. The hydrated isolate is then blended and held at the indicated temperature range until it forms a gel, which is then subdivided into individual granules.
Oils and fats
step 1, triacylglycerols are treated with a 1,3-specific lipase in the presence of 4-30% (w/w) total fat content diacylglycerols. Step 2 involves the reduction of the diacylglycerol concentration of the reaction mixture, for example by the removal of water, optionally after the addition of fatty acids.
Water-in-oil microemulsions Leser, M.E. (Unilever NV, NL-3000 DK Rotterdam, The Netherlands) European Patent Application EP 0 657 104 Al
A thermodynamically stable transparent edible water-in-oil microemulsion is composed of: up to 33% water; O.l-30% monoacylglycerol; oil; and O.l-30% of a diacylglycerol containing one strong polar hydrophilic group.
Vegetable oils with fried and savoury flavours Samson, A.D., Bangs, W.E., Poust, D.M. and Haas, F.J., Jr (Campbell Soup Co., Camden, NJ 08103-1799, USA) UK Patent Application CB 2 283 656 A
A method for imparting savoury and fried-food flavour characteristics to non-fried food. The method involves frying foods in vegetable oils and utilizing the used frying oils as additives in coated and breaded foodstuffs where it is desirable to have fried and savoury flavours without deep frying [for applications, see patents CB 2 283 654 A and GB 2 283 655 A above].
Soy products Soy protein with oriented structure and improved texture
1,3-specific enzyme interesterification of triacylglycerols
Morikawa, S., Saito, R. and Hirotsuka, M. (Fuji Oil Co. Ltd, Osaka-fu 542, Japan) European Patent Application EP 0 650 668 Al
Moore, S.R., Quinlan, P.T. and Peilow, AC. (Unilever plc, London, UK EC4P 4BQ) European Patent Application EP 0 652 289 Al
A process for the production of a novel soy-protein material that has a smooth mouthfeel such that it melts in the mouth when raw, and when heated has a mouthfeel similar to that of meat. The process involves the slow freezing of a solution of heat-treated soy protein in the presence of an alkaline metal to produce a soy-protein material in which the layers of its structure are oriented along non-cell ice crystals.
A process for the preparation of a triacylglycerol mixture with an approximately random distribution of fatty acid residues over snl, sn2 and sn3 acylglycerol positions. A triacylglycerol fat is enzymatically treated with the 1,3-specific lipase in the presence of water during a two-step process. During
Trends in Food Science & Technology March 1996 [Vol. 71
-
Fruit, vegetables& nuts
Sugar/acid modification fruit before harvest
of ripening
Katayama, M.T., Fujii, S., Kimoto, H. and Kato, K. (Ministry of International Trade & Industry / Agency of Industrial Science & Technology, Tokyo, Japan) European Patent Application EP 0655 196A2
An agent and a method for increasing the sugar content and/or decreasing the acid content in fruit. The general formula of the agent (the main component of which is a fluorine-containing P-indolebutyric acid compound) is given and the functional groups listed. The fluorine-containing J3-indolebutyric acid compound is made to adhere onto unripe fruit on plants and plants bearing fruit; subsequent ripening produces fruit high in sugar and/or low in acid content.
-Meat
and seafood
Cold-set ‘fried’ batter Samson, AD., Bangs, W.E., Poust, D.M. and Haas, F.J., Jr (Campbell Soup Co., Camden, NJ 08103-1799, USA) UK Patent Application CB 2 283 654 A
A cold-temperature-activated batter used for coating fish portions cut from an uncooked, preformed, processed and frozen fish block, or for cooked foods that are chilled before coating. The batter is activated by the latent cold temperature (approximately -12 to 3°C) of the fish portions, causing it to gel or set and resulting in an even and uniform coating on each portion. After coating with the batter, the fish portions may also be coated with toasted breadcrumbs to form a bread-coating mixture; the bread-crumbs may also be flavoured with oils derived from frying battered and fried fish or chicken in vegetable oils, to impart savoury and fried-food flavours to the non-fried food. [See patent GB 2 283 656 A under ‘Oils and fats’.]
100
Hot-set ‘fried’ batter Samson, AD. and Bangs, W.E. (Campbell Soup Co., Camden, NJ 08103-1799, USA) UK Patent Application GB 2 283 655 A
A method for preparing a battered and breaded foodstuff, particularly chicken that has the taste, texture and appearance of a fried food without having been fried. The batters are applied after the chicken has been cooked but while it is still hot; the latent heat of the chicken causes the batter to fix onto its surface. In a preferred embodiment, the batter-coated chicken is further coated with a bread-crumb mixture before the batter is fixed. The bread-crumb mixture may also include flavoured vegetable oils derived from frying chicken, to impart savoury and fried-food flavour characteristics to the non-fried food. [See also previous patent.]
Novel foods Vegetable protein granules as meat substitutes McMindes, M.K. and Richert, S.H. (Protein Technologies International Inc., St Louis, MO, USA) United States Patent US 5 433 969
Method of manufacture of a protein granule with improved meat-like characteristics that is suitable for use as a meat extender. A vegetable protein isolate is hydrated to a weight ratio of approximately 1.5-6 : 1 parts water to isolate at a temperature of O-l 0°C. The hydrated isolate is then blended and held at the indicated temperature range until it forms a gel, which is then subdivided into individual granules.
Oils and fats
step 1, triacylglycerols are treated with a 1,3-specific lipase in the presence of 4-30% (w/w) total fat content diacylglycerols. Step 2 involves the reduction of the diacylglycerol concentration of the reaction mixture, for example by the removal of water, optionally after the addition of fatty acids.
Water-in-oil microemulsions Leser, M.E. (Unilever NV, NL-3000 DK Rotterdam, The Netherlands) European Patent Application EP 0 657 104 Al
A thermodynamically stable transparent edible water-in-oil microemulsion is composed of: up to 33% water; O.l-30% monoacylglycerol; oil; and O.l-30% of a diacylglycerol containing one strong polar hydrophilic group.
Vegetable oils with fried and savoury flavours Samson, A.D., Bangs, W.E., Poust, D.M. and Haas, F.J., Jr (Campbell Soup Co., Camden, NJ 08103-1799, USA) UK Patent Application CB 2 283 656 A
A method for imparting savoury and fried-food flavour characteristics to non-fried food. The method involves frying foods in vegetable oils and utilizing the used frying oils as additives in coated and breaded foodstuffs where it is desirable to have fried and savoury flavours without deep frying [for applications, see patents CB 2 283 654 A and GB 2 283 655 A above].
Soy products Soy protein with oriented structure and improved texture
1,3-specific enzyme interesterification of triacylglycerols
Morikawa, S., Saito, R. and Hirotsuka, M. (Fuji Oil Co. Ltd, Osaka-fu 542, Japan) European Patent Application EP 0 650 668 Al
Moore, S.R., Quinlan, P.T. and Peilow, AC. (Unilever plc, London, UK EC4P 4BQ) European Patent Application EP 0 652 289 Al
A process for the production of a novel soy-protein material that has a smooth mouthfeel such that it melts in the mouth when raw, and when heated has a mouthfeel similar to that of meat. The process involves the slow freezing of a solution of heat-treated soy protein in the presence of an alkaline metal to produce a soy-protein material in which the layers of its structure are oriented along non-cell ice crystals.
A process for the preparation of a triacylglycerol mixture with an approximately random distribution of fatty acid residues over snl, sn2 and sn3 acylglycerol positions. A triacylglycerol fat is enzymatically treated with the 1,3-specific lipase in the presence of water during a two-step process. During
Trends in Food Science & Technology March 1996 [Vol. 71