Class / Patent application number | Description | Number of patent applications / Date published |
426310000 | Preserving | 28 |
20080213441 | Reduction of Astringency in Polyphenol Compositions - Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system. | 09-04-2008 |
20080311257 | Use of Cocoa Butter in Culinary Preparations - The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart dough, fritter dough and the like), preservation of foods, etc. | 12-18-2008 |
20090011096 | Preservatives for food - The combination of N | 01-08-2009 |
20090136636 | PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH - The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough. | 05-28-2009 |
20090196967 | Application System With Recycle and Related Use of Antimicrobial Quaternary Ammonium Compound - An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride. | 08-06-2009 |
20100028508 | Apparatus for Freshly Storing Foodstuff and Method Thereof - The present invention provides an apparatus and a method for storing foodstuff comprising: a container for accommodating water and the foodstuff; at least one electrode unit having a negative electrode within the container and a positive electrode therewithin facing the negative electrode; and a power supplier for supplying electric power to the electrode unit, thereby inducing electrolysis between the negative electrode and the positive electrode set apart from each other so as to generate oxidants, and removing bacilli of decaying foodstuff by the oxidants, and thus, maintaining the freshness of foodstuff for a long time without freezing or refrigeration. | 02-04-2010 |
20100104710 | Process and Coating Composition for Extending the Shelf Life of Post Harvest Produce - The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce. | 04-29-2010 |
20100112161 | Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition - [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterification reaction and satisfying the following requirements (A) to (D): (A) iodine value: 15 to 29; B) amount of trans fatty acids in the constituent fatty acids: 16 to 29% by mass; (C) amount of lauric acid in the constituent fatty acids: 13 to 28% by mass; and (D) total amount of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids: less than 10% by mass. | 05-06-2010 |
20100119669 | ENVIRONMENTALLY COMPATIBLE PROCESSES COMPOSITIONS AND MATERIALS TREATED THEREBY - An environmentally friendly process for treating crops, especially sweet potatoes, to prevent or at least inhibit deterioration of the edible plant matter, involves contacting the plant matter with an aqueous composition including phosphonic acid, also known as phosphorous acid, together with at least one of citric acid, phosphoric acid and sulfuric acid, preferably at least phosphoric acid, sufficient to lower the treating water to a pH of less than 4, and also containing at least one of the metals or metal ions of silver, copper and zinc in an amount of 1 to 1,000 ppm. The composition may optionally also contain hydrogen peroxide. | 05-13-2010 |
20100196565 | Sanitizing of Transported Food Product by Spray Application of Sanitizing Material in an Auger System to Increase Surface Coverage of said Product by said Sanitizing Material during Transport - The process and apparatus of the present invention is directed to an auger system that continuously sanitizes transported food products prior to processing and consumption. The auger system is designed to increase and enhance the surface and sub-surface area exposure of a transported food product to a liquid and/or gaseous sanitizing material. The auger system includes specialized flights and attachments for the agitation and/or turning of the transported food product to affect the sanitizing process by exposing a substantial portion of the surface of the transported food product to the liquid and/or gaseous sanitizing material. | 08-05-2010 |
20110038995 | INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS - A shelf stable intermediate moisture baked food product having moisture retention and migration control and methods of manufacture is provided. In one embodiment, the shelf life extending moisture control system for an intermediate moisture developed food composition has a humectant blend, a hydrocolloid blend, and a hydrophobic blend. Another embodiment provides developed food composition having a water activity (A | 02-17-2011 |
20110123693 | FOOD PRESERVATION PROCESS - The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of freezing or cooling. The referred to process further allows keeping the natural characteristics of the processed food, such as flavor and texture. The process for preserving different foods of the present invention comprises the steps: a. Packing food in a package; b. Heating the food/package system keeping the food in contact with the atmospheric air external to the package; c. Changing the gaseous composition inside the package containing food; d. Closing/sealing the package containing food; e. Thermal treatment of the closed/sealed package containing food; and can be used for several types of foods comprising, among them, fish, seafood, poultry, meat, pork, cold cuts, pastes, pasta, cereals, vegetables, fruits, dairy products, ready food, desserts or mixtures thereof. | 05-26-2011 |
20110151078 | Method for osmotically dewatering a cut fruit - A method and composition for osmotically dewatering a freshly cut fruit product and optionally infusing the fruit product to improve or alter the sensory characteristic of the fruit, particularly when the fruit is a pome fruit variety, such as an apple or pear. The dewatering composition can be used by the consumer or food service person to prepare ready to eat fresh-cut fruit slices that exhibit improved or unexpected sensory characteristics comprising a mixture of xylitol, dextrose, natural or organic flavoring agent and optionally, citric acid, ascorbic acid, or enzyme, and optionally infusing the fresh-cut fruit by treating the fruit with the dewatering composition directly applied to the cut surface, or by dipping the cut surface into the composition. | 06-23-2011 |
20110200722 | Freshness-keeping liquid - A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: | 08-18-2011 |
20110236544 | ATOMIZATION OF FOOD PRESERVATION SOLUTIONS - Certain embodiments of the presently described technology provide methods for providing an atomized food preservation solution to food stored in a refrigerator. The methods include dissolving a soluble food preservative in water to form a food preservation solution and delivering the food preservation solution to an atomizer which atomizes the food preservation solution to distribute the solution to food stored in the refrigerator. Also, described are embodiments of a food preservation solute dispenser for use in the methods. The food preservation solute dispenser is adapted for placement along an atomizer fluid supply path at a location where fluid will flow over the food preservation solute dispenser. The food preservation solute dispenser provides a food preservative to be dissolved in water along the fluid supply path as fluid flows over the food preservation solute dispenser. Food preservatives that can be dissolved and atomized include anti-microbial agents, such as citrus essential oils, vitamins, minerals and anti-oxidants. | 09-29-2011 |
20110281002 | ANTIMICROBIAL SOLUTIONS AND PROCESS RELATED THERETO - Disclosed are antimicrobial compositions for treating poultry, meat, and other surfaces to substantially eliminate bacteria and microorganism harmful to humans. The compositions include a combination of an aliphatic heteroaryl salt, trichloromelamine, and at least two ammonium salts comprising an aliphatic benzylalkyl ammonium salt, dialiphatic dialkyl ammonium salt, or a tetraalkyl ammonium salt. | 11-17-2011 |
20110293801 | Waxy Coatings on Plant Parts - There is provided a method of treating plant parts comprising forming a coating on the surface of said plant parts by applying a layer of a coating composition to said surface of said plant parts, wherein said coating composition comprises
| 12-01-2011 |
20120148716 | Antimicrobial Composition and Use as Food Treatment - Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like. | 06-14-2012 |
20130122164 | Pet Food Compositions Having Antimicrobial Activity - The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity. | 05-16-2013 |
20130280391 | ANTI-MICROBIAL WASH COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND METHODS OF USE FOR TREATING NON-MEAT FOOD PRODUCTS - Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue. | 10-24-2013 |
20140010933 | Methods, Systems, and Devices for Improving Quality of Cherries Post-Harvest - Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line. | 01-09-2014 |
20140023762 | Antimicrobial Composition - The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form. | 01-23-2014 |
20140199449 | METHODS FOR EXTENDING THE SHELF LIFE OF PROCESSED CUCURBITA PEPO VEGETABLES - Methods for extending the shelf life of processed | 07-17-2014 |
20140370172 | Application System with Recycle and Related Use of Antimicrobial Quaternary Ammonium Compound - An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride. | 12-18-2014 |
20150024099 | METHOD FOR THE STERILIZATION AND PRESERVATION OF FOODSTUFFS - Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. | 01-22-2015 |
20150037476 | USE OF PHOTOSYNTHETIC PIGMENT STABILIZING AGENTS TO REGULATE RIPENING AND QUALITY IN FRUITS AND VEGETABLES - Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods involve the application of a photosynthetic pigment and/or membrane stabilizing chemical (e.g. glycine betaine) to produce which is identified as in need of such delay. Application may be prior to harvest, at or during harvest or post-harvest. | 02-05-2015 |
20160066598 | APPARATUS AND PROCESS FOR COATING EDIBLE RECEPTACLES - The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle. The invention also provides a process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of: providing an edible receptacle; at least partially coating the internal surface of the edible receptacle by spraying a fat-based coating onto the internal surface of the edible receptacle; and introducing a gas-dosing element into the edible receptacle, wherein the gas-dosing element has an external surface shape corresponding to the internal shape of the edible receptacle and wherein cooled gas is introduced into the edible receptacle through the gas-dosing element and wherein the gas dosing element does not come into contact with the fat-based coating. | 03-10-2016 |
20160143303 | Method for Preparing Deep-Frozen Vegetables Pieces - Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is <0° C. while an inner part of the vegetable piece has a temperature which is >0° C.; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air. | 05-26-2016 |