| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426323000 | Chemical agent is impregnated in or coated on nonedible material | 18 |
| 20080206414 | PRESERVATIVE METHOD - A method for producing a microbiologically stable and safe food composition is described The method includes the step of mixing a food composition comprising an anionic polymer with a saturated preservative having an overall positive charge, whereby the saturated preservative is added in the last mixing step, in order to produce a food composition free of spoilage and pathogens. | 08-28-2008 |
| 20080286427 | USE OF CATIONIC PRESERVATIVE IN FOOD PRODUCTS - This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients. Such auxiliary components and excipients can be thickening agents (e.g. xanthan gum, guar gum, modified starches), anti-foam agents (e.g. dimethylpolysiloxane, silicon dioxide), products to obtain the optimal pH value (e.g. phosphates, tartrates, citrates, lactates), colouring agents (e.g. curcumin, tartrazine, erythrosine), and aroma products. It is preferred, that the preservative composition comprises LAE in an amount of from 0.0001% to 1% by weight relative to the whole weight of the preservative composition. It is particularly preferred to use the inventive composition for the preservation of meat products, like for instance meat, poultry products, fish, crustaceans, vegetables, greens, emulsions, sauces, confectionery, bakery, pre-cooked meals, ready-to-serve meals, dairy products, egg-based products, jams, jellies, beverages, juices, wines and beers. | 11-20-2008 |
| 20090047398 | Meat product and method for making same - The present application is directed to a meat product, including a cut cut of meat and a seasoning and cure solution. The cut of meat having muscle fibers oriented in a substantially uniform direction. The cut of meat being sliced across the grain of the muscle fibers and the seasoning and cure solution being applied to the cut of meat. | 02-19-2009 |
| 20090148573 | AFFINITY OF HARDLY SOLUBLE OR INSOLUBLE SUBSTANCE SOLVENT BY WATER-SOLUBLE XYLAN - One object of the present invention is to provide a method of improving the affinity of a solvent for the surface of a hardly soluble or insoluble substances. Further object of the invention is providing a molded article comprising a hardly soluble or insoluble substances using the solution of a hardly soluble or insoluble substances. A method for improving affinity of a substance surface for a solvent, comprising: bringing the substance surface into contact with water-soluble xylan and the solvent, wherein the substance is hardly soluble or insoluble in the solvent in the absence of the water-soluble xylan. A solution comprising an added water-soluble xylan, a substance, and a solvent, wherein the substance is hardly soluble or insoluble in the solvent in the absence of the water-soluble xylan. A molded article comprising the added water-soluble xylan and the hardly soluble substance. | 06-11-2009 |
| 20100021598 | OZONATED LIQUID DISPENSING UNIT - A ozonated liquid dispensing unit is described. The unit produces and dispenses an ozonated liquid that may be used to clean and sanitize a variety of articles or used in conjunction with cleaning processes and other apparatus. The unit includes a liquid input port to receive liquid into the unit. The unit includes a first dielectric cell for producing ozone gas from ambient air and a second dielectric cell for producing ozone gas. The first dielectric cell is in supply communication with the second dielectric cell for supplying the second dielectric cell with a supply gas containing the ozone gas generated from the ambient air. The second dielectric cell produces ozone gas from the supply gas. An injector is in fluidic communication with the liquid input port. The injector in supply communication with the second dielectric cell for receiving the ozone gas from the second dielectric cell, and the injector mixes the ozone gas from the second dielectric cell with the liquid from the liquid input port to produce an ozonated liquid. A liquid output port discharges the ozonated liquid from the unit. A faucet or spray may be used to control the discharge of the ozonated liquid from the unit. | 01-28-2010 |
| 20110020511 | CONTAINERS AND METHODS FOR REDUCING OR ELIMINATING BACTERIA IN CONSUMABLE EGGS - Methods and containers suitable for reducing or eliminating bacteria such as | 01-27-2011 |
| 20110135796 | High solids adsorbent formulation and spry drying - An adsorbent composition prepared based on high solids formulation containing a clay, a binder precursor, optionally an adsorbent additive, a slurring agent and a process for preparing a shaped microspherical adsorbent product to be used in animal feed for reducing feed contamination and preventing bacteria growth and feed spoilage. | 06-09-2011 |
| 20110229614 | METHOD OF TREATING FISH MEAT - It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and forming landed fish and then freezing, in the course of the treatment and thawing can be largely reduced. This object is achieved by pre-drying molded fish meat, which has been prepared by disassembling landed fish and cutting them into various shapes, with a cold air so as to lightly dehydrate the surface part, dipping the fish meat in an aqueous solution of sodium chloride for a short period of time so that the fish meat surface turns into a gel to form a coating, vacuum-packaging it as such, further blowing a clean gas such as oxygen into the package to give a gas-containing package, then freezing it by the brine freezing method and storing in that state. Due to a series of the treating procedures as described above, the amount of the drip during thawing the fish meat is considerably reduced. | 09-22-2011 |
| 20110262603 | ANTIMICROBIAL PACKAGING SYSTEM - Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | 10-27-2011 |
| 20110274800 | ANTIMICROBIAL PERACID COMPOSITIONS WITH SELECTED CATALASE ENZYMES AND METHODS OF USE IN ASEPTIC PACKAGING - The present invention relates to specially selected catalase enzymes and their use in reducing hydrogen peroxide in applications, and particularly in aseptic packaging applications. | 11-10-2011 |
| 20120201939 | Methods for Preserving Fresh Produce - Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives. | 08-09-2012 |
| 20120231130 | ANTIMICROBIAL PACKAGING SYSTEM - Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | 09-13-2012 |
| 20120308698 | Meat Based Food Product Comprising Lactobionic Acid - The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic acid. | 12-06-2012 |
| 20130034638 | BIODEGRADABLE, BIOCOMPATIBLE AND NON-TOXIC MATERIAL, SHEETS CONSISTING OF SAID MATERIAL AND THE USE THEREOF IN FOOD, PHARMACEUTICAL, COSMETIC AND CLEANING PRODUCTS - A biodegradable, biocompatible and non-toxic material is disclosed, which may be used to isolate and/or to protect a product from the environment, wherein said material comprises a matrix composed by starch, glycerol and starch nano-crystals dispersed in said matrix. The material may be used in the form of foils, sheets, films, coatings, gels, etc, to isolate and/or to protect a product from the environment. The material may be used to isolate and or to protect food, pharmaceutical, cosmetic and cleaning products. | 02-07-2013 |
| 20150296817 | METHOD FOR ENHANCING THE PRODUCT QUALITY AND PRODUCT SAFETY OF MEAT OR FOODSTUFFS OF ANIMAL OR VEGETABLE ORIGIN - The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium. | 10-22-2015 |
| 20150351445 | ANTI-MICROBIAL COATED DEVICES AND METHODS FOR MAKING SAME - An anti-microbial coated device includes a device sized and configured for use in a microbe-contaminating environment. The device includes a substrate having a surface configured to be exposed in the microbe contaminating environment. A cold-sprayed anti-microbial coating is deposited on at least a portion of the surface of the substrate. The anti-microbial coating includes fused metal particles and having a thickness in a range from 100 nm to 1 mm. | 12-10-2015 |
| 20150366230 | COMPOSITIONS AND METHODS FOR PACKAGING PRODUCE - The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O | 12-24-2015 |
| 20160029651 | METHOD FOR STORING SUBSTANCES IN ORGANIC SOLIDS - The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids. | 02-04-2016 |
