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Waxy barley fat substitute for long shelf-life bread
New Patents This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in F&d Science & Technology.
Additives Stable tycopene
concentrates
Hartal, D.. Raveh, Y. and Wolf, A. (Makhteshim Chemical Works Ltd / Makhteshim Agan of North America Ltd, 84102 Beer-Sheva, Israel) PCT International Patent Application WO 96/l 3 178 Al A process
for the
preparation
of a stable
lycopene (a pink carotenoid pigment found in, for example, tomatoes) concentrate. The process involves size reduction of lycopene crystals in a liquid medium that does not dissolve lycopene.
Microbial
branched
polysaccharide
Favre, N., Lemoine, J. and Nesser, J.R. (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland] European Patent Application EP 0 699 689 Al
A new branched microbial polysaccharide that consists of a main chain with repeating side chains of lactose units, which may be substituted. The microorganism producing this polysaccharide and food compositions containing the polysaccharide and/or the microorganism itself are also described.
Clathrate
inclusion
8. (Nickel, 3124 Manitoba, Canada US 5 523 111
A process for the formation of clathrate inclusion complexes. The process involves: suspension in water of a suitable starting material such as acetylated starch; heating the suspension beyond the gelation point of the starting material; cooling the resultant hydrocolloid to just above the convolution temperature of the starting material; cooling the resultant hydrogel while adding a lipid (e.g. a triacylglycerol); and homogenization of the resultant product at a temperature below the melting point of the lipid for fats and at 45°C for oils,
Transglutaminase-based adhesive Yasuyuki,
food
S. and Takahrko, S. (Ajinomoto Co. Inc., Tokyo 104, Japan) European Patent Application EP 0 713 651 Al
A food bonding
Trends
additive surface
that can adhere to the of foods such as meat,
in Food Science
& Technology
Waxy barley fat substitute shelf-life bread
Continuous concentration determination by ultrasound Erassme, F. and Dietrich, Korschenbroich, Germany) Republic Patent Application German]
U.
(Erassme, 41352 German Federal DE 44 37 684 Al fin
A method for the continuous monitoring of the concentration of a fluid that changes in composition over time, especially fermenting wort in beer manufacture. The method is based on ultrasound and temperature sensors that are mounted on the exterior of the tank wall and linked to a data processing unit with a concentration display.
Ohlrogge, K., Hasler, C., Wind, J., Waldemann, R., Cegla, D. and Steffens, F.J. (GKSSForschungszentrum Geesthacht CmbH, 21502 Ceesthacht, Germany / Fisher-Rosemount CmbH & Co.? German Federal Republic Patent Application DE 44 39 715 Al [in German]
A method for the determination of dissolved gases in liquids (especially CO, in beverages) is based on passing the liquid over the retentate side of a membrane that is at least partially permeable to the gas under consideration, measurement of the volumetric flow of the gas to the permeate side, measurement of liquid temperature, and calculation of the gas concentration in the liquid on the basis of these data.
January
of ciguatoxin
in fish
Hokama, Y. (Asian Pacific Research Foundation, Honolulu, HI, USA) United States Patent US 5 525 525
An immunological technique suitable for the rapid detection toxin and other related low
1997 [Vol. 81
that is of ciguamolecular
for long
Alexander, D.J. (Alexander, Martin, ND USA) United States Patent US 5 510 136
58758,
A method of manufacture of bread that is essentially fat free, and has a longer shelf life and is healthier than conventional bread products. Shortenings and/or vegetable oils used in breadmaking are replaced by waxy barley flour prepared from waxy barley (which may be processed and hulled).
Beverages Calcium-enriched
30-min detection
S., Tomoko,
Bakery products
Analytical methods
Dissolved gas concentration determination
complexes
Nickel, C.B. and Berger, Assiniboine Avenue, Wrnnipeg, R3K 081) United States Patent
fish, shells, eggs and vegetables as a thin layer and exhibits strong adhesion in small amounts. The bonded food produced by the food adhesive has an excellent taste and flavour. The food adhesive contains a transglutaminase, a protein powder and finely divided silicon dioxide as active ingredients.
weight toxins in fish. The test utilizes the reaction between antibody-coated mixed latex beads and lipids in fish extracts. The presence of toxins is determined in -30 min by ascending chromatography, which separates the mixed beads. Toxin concentration is determined by reference to standard data. A kit that is suitable for performing the testing procedure is also described. The kit includes a biopsy tool, a testing container, a solvent supply and a support with a nylon membrane covering; the antibody-coated mixed beads are fixed on the membrane.
drink
Kaji, N., Mizusawa, S., Sahashi, M. and Tsuchida, T. (KK Yakult Honsha, Minato-ku, Tokyo, Japan) European Patent Application EP 0 715 812 A2
A method for producing a calciumenriched beverage, based on soy milk or milk, that has good taste and storage properties. The beverage is enriched by the addition of a sparingly soluble calcium compound. Colloidal microcrystalline cellulose and low-strength agar are also added to the beverage to stabilize the added calcium; levels included are such that a viscosity of 40 CP is not exceeded.
low HS-forming strain
brewing
Omura, F., Shibano, Y., Fukui, K. (Suntory Ltd, Osaka, Japan) Application EP 0 699 748 A2
yeast N. and Nakatani, European Patent
A recombinant yeast strain, belonging to the genus Saccharomyces, for use in brewing, which produces less hydrogen sulphide than the parental strain. The yeast has a constitutively expressed gene promoter and a structural gene encoding 0-acetylhomoserine sulphydrylase (MET25) under the control of the promoter.
29
Additives Stable tycopene
concentrates
Hartal, D.. Raveh, Y. and Wolf, A. (Makhteshim Chemical Works Ltd / Makhteshim Agan of North America Ltd, 84102 Beer-Sheva, Israel) PCT International Patent Application WO 96/l 3 178 Al A process
for the
preparation
of a stable
lycopene (a pink carotenoid pigment found in, for example, tomatoes) concentrate. The process involves size reduction of lycopene crystals in a liquid medium that does not dissolve lycopene.
Microbial
branched
polysaccharide
Favre, N., Lemoine, J. and Nesser, J.R. (Societe des Produits Nestle SA, CH-1800 Vevey, Switzerland] European Patent Application EP 0 699 689 Al
A new branched microbial polysaccharide that consists of a main chain with repeating side chains of lactose units, which may be substituted. The microorganism producing this polysaccharide and food compositions containing the polysaccharide and/or the microorganism itself are also described.
Clathrate
inclusion
8. (Nickel, 3124 Manitoba, Canada US 5 523 111
A process for the formation of clathrate inclusion complexes. The process involves: suspension in water of a suitable starting material such as acetylated starch; heating the suspension beyond the gelation point of the starting material; cooling the resultant hydrocolloid to just above the convolution temperature of the starting material; cooling the resultant hydrogel while adding a lipid (e.g. a triacylglycerol); and homogenization of the resultant product at a temperature below the melting point of the lipid for fats and at 45°C for oils,
Transglutaminase-based adhesive Yasuyuki,
food
S. and Takahrko, S. (Ajinomoto Co. Inc., Tokyo 104, Japan) European Patent Application EP 0 713 651 Al
A food bonding
Trends
additive surface
that can adhere to the of foods such as meat,
in Food Science
& Technology
Waxy barley fat substitute shelf-life bread
Continuous concentration determination by ultrasound Erassme, F. and Dietrich, Korschenbroich, Germany) Republic Patent Application German]
U.
(Erassme, 41352 German Federal DE 44 37 684 Al fin
A method for the continuous monitoring of the concentration of a fluid that changes in composition over time, especially fermenting wort in beer manufacture. The method is based on ultrasound and temperature sensors that are mounted on the exterior of the tank wall and linked to a data processing unit with a concentration display.
Ohlrogge, K., Hasler, C., Wind, J., Waldemann, R., Cegla, D. and Steffens, F.J. (GKSSForschungszentrum Geesthacht CmbH, 21502 Ceesthacht, Germany / Fisher-Rosemount CmbH & Co.? German Federal Republic Patent Application DE 44 39 715 Al [in German]
A method for the determination of dissolved gases in liquids (especially CO, in beverages) is based on passing the liquid over the retentate side of a membrane that is at least partially permeable to the gas under consideration, measurement of the volumetric flow of the gas to the permeate side, measurement of liquid temperature, and calculation of the gas concentration in the liquid on the basis of these data.
January
of ciguatoxin
in fish
Hokama, Y. (Asian Pacific Research Foundation, Honolulu, HI, USA) United States Patent US 5 525 525
An immunological technique suitable for the rapid detection toxin and other related low
1997 [Vol. 81
that is of ciguamolecular
for long
Alexander, D.J. (Alexander, Martin, ND USA) United States Patent US 5 510 136
58758,
A method of manufacture of bread that is essentially fat free, and has a longer shelf life and is healthier than conventional bread products. Shortenings and/or vegetable oils used in breadmaking are replaced by waxy barley flour prepared from waxy barley (which may be processed and hulled).
Beverages Calcium-enriched
30-min detection
S., Tomoko,
Bakery products
Analytical methods
Dissolved gas concentration determination
complexes
Nickel, C.B. and Berger, Assiniboine Avenue, Wrnnipeg, R3K 081) United States Patent
fish, shells, eggs and vegetables as a thin layer and exhibits strong adhesion in small amounts. The bonded food produced by the food adhesive has an excellent taste and flavour. The food adhesive contains a transglutaminase, a protein powder and finely divided silicon dioxide as active ingredients.
weight toxins in fish. The test utilizes the reaction between antibody-coated mixed latex beads and lipids in fish extracts. The presence of toxins is determined in -30 min by ascending chromatography, which separates the mixed beads. Toxin concentration is determined by reference to standard data. A kit that is suitable for performing the testing procedure is also described. The kit includes a biopsy tool, a testing container, a solvent supply and a support with a nylon membrane covering; the antibody-coated mixed beads are fixed on the membrane.
drink
Kaji, N., Mizusawa, S., Sahashi, M. and Tsuchida, T. (KK Yakult Honsha, Minato-ku, Tokyo, Japan) European Patent Application EP 0 715 812 A2
A method for producing a calciumenriched beverage, based on soy milk or milk, that has good taste and storage properties. The beverage is enriched by the addition of a sparingly soluble calcium compound. Colloidal microcrystalline cellulose and low-strength agar are also added to the beverage to stabilize the added calcium; levels included are such that a viscosity of 40 CP is not exceeded.
low HS-forming strain
brewing
Omura, F., Shibano, Y., Fukui, K. (Suntory Ltd, Osaka, Japan) Application EP 0 699 748 A2
yeast N. and Nakatani, European Patent
A recombinant yeast strain, belonging to the genus Saccharomyces, for use in brewing, which produces less hydrogen sulphide than the parental strain. The yeast has a constitutively expressed gene promoter and a structural gene encoding 0-acetylhomoserine sulphydrylase (MET25) under the control of the promoter.
29