Class / Patent application number | Description | Number of patent applications / Date published |
426253000 | REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC. | 15 |
20090175989 | Novel process for enzymatic bleaching of food products - The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention. | 07-09-2009 |
20090196966 | Natural Sweetener And Methods Of Manufacturing Thereof - A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener. | 08-06-2009 |
20100303975 | Honey Replacement Syrup - A composition comprising from about 55% d.s.b. to about 70% d.s.b fructose; and from about 9% d.s.b. to about 20% d.s.b. maltose. A method comprising mixing a first aqueous solution comprising from about 85% d.s.b. to about 95% d.s.b. fructose with a second aqueous solution comprising from about 35% d.s.b. to about 60% d.s.b maltose, to yield a third aqueous solution comprising from about 55% d.s.b. to about 70% d.s.b fructose and from about 9% d.s.b. to about 20% d.s.b. maltose. A method comprising adding 1 weight part of a composition comprising from about 55% d.s.b. to about 70% d.s.b fructose and from about 9% d.s.b. to about 20% d.s.b. maltose, to from about 0.1 weight parts to about 100 weight parts of a foodstuff. | 12-02-2010 |
20110274797 | PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES - A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. | 11-10-2011 |
20120121772 | PURIFYING CRUDE PUFA OILS - A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in particular infant formulas. A crude T6 PUFA (e.g. ARA)-containing oil is admixed with a crude T3 PUFA (e.g. DHA or EPA)-containing oil to produce a crude oil mixture (or blend). This mixture is then purified before addition to a foodstuff Alternatively, a crude T6 PUFA-containing oil is treated, and a crude T3 PUFA-containing oil is also treated, and the two purified oils are then blended prior to deodorising and then added to a foodstuff. The purifying includes acid and/or alkali treatment, bleaching, deodorization, filtering, polishing or cooling. The purifying removes trace metals, pigments, carbohydrates, proteins, sulphur, sterols, mono- or di-glycerides from the oils which renders them suitable for human consumption. | 05-17-2012 |
20140154375 | METHODS FOR REHYDRATING TRIPE - A method for processing tripe includes refining tripe with at least one bleaching agent and at least one alkaline material to improve tripe appearance, and contacting the treated tripe with an alkaline builder at a temperature of about 110° F. to 160° F. Tripe may be rinsed with cold water before packaging. The methods of processing tripe may provide tripe with enhanced appearance appealing to consumers, while increasing margin profits to meat packing plants due to higher tripe yield and lower operation cost. | 06-05-2014 |
426254000 | With preliminary noncolor removal treatment with acid, base or salt | 8 |
20100055261 | PROCESS FOR THE EXTRACTION OF LYCOPENE - The invention discloses a process for the extraction of lycopene from tomato by-products characterised in that said extraction is performed by means of a solvent mixture comprising two or more components, wherein one is apolar or moderately polar and has affinity for lycopene and at least one of the other solvents is polar. As example, a first solvent is an apolar solvent, a second solvent is a protic polar solvent, a third optional solvent is an aprotic polar solvent. In particular, said mixture has the following composition: hexane 10%-80%, ethanol 10%-60% and acetone 10%-60%. The use of multicomponent mixtures characterised by high extractive activity, fast extraction kinetics is one of the advantages of the present invention. | 03-04-2010 |
20100098818 | Production of Soluble Protein Solutions from Soy ("S701") - A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product. | 04-22-2010 |
20100189852 | Production of Soluble Soy Protein Product from Soy Protein Micellar Mass ("S500") - A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting soy protein source material to solubilize soy protein in the source material and to form an aqueous soy protein solution having a pH of about 5 to about 7, concentrating the aqueous soy protein solution to a concentration of about 50 to about 400 g/L to form a concentrated soy protein isolate, optionally diafiltering the concentrated soy protein solution, and drying the soy protein solution. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks. | 07-29-2010 |
20110038993 | Production of soluble protein solutions from soy ("S701" CIP) - A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product. | 02-17-2011 |
20120135117 | PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES - A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. | 05-31-2012 |
20120177791 | METHOD FOR MANUFACTURING REFINED FATS AND OILS - Provided is a method for manufacturing refined fats and oils, including: a treating fats and oils by bringing the fats and oils into contact with water vapor or inert gas; and subsequently performing thin-film evaporation of the fats and oils. | 07-12-2012 |
20130189408 | PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES - A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. | 07-25-2013 |
20140093626 | PRODUCTION OF PULSE PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("YP702") - A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution. | 04-03-2014 |
426257000 | By organic color remover | 1 |
20080268113 | Activated Carbon Composition and Method for Decolorizing Liquid by Using the Same - An activated carbon composition which is less apt to cause dusting, has satisfactory handleability, and is excellent in decoloration performance, etc. The composition is characterized by comprising activated carbon and cellulose which have been coated with chitosan. Preferably, the composition is one obtained by precipitating chitosan from a chitosan solution in the presence of activated carbon and cellulose to thereby coat the activated carbon and cellulose with the chitosan. The composition is further characterized by containing the cellulose and the chitosan in amounts of 1 to 30 pts.wt. and 0.1 to 15 pts.wt., respectively, per 100 pts.wt. of the activated carbon. | 10-30-2008 |