Class / Patent application number | Description | Number of patent applications / Date published |
426532000 | With biocide or biostat | 36 |
20080213450 | Antimicrobials Useful for Beverages - A method for reducing the growth of organisms in beverages and food items intended for mammalian consumption utilizes food grade antimicrobials of a blend of an aqueous solution of sodium benzoate and an aqueous solution of potassium sorbate that can be added to beverages and food items which have a light taste or fragrance and to which antimicrobials with a strong taste or odor are not acceptable. | 09-04-2008 |
20080241329 | ANTIMICROBIAL COMPOSITION AND ITS USE IN READY-TO-DRINK BEVERAGES - An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is less that a taste threshold. | 10-02-2008 |
20080274251 | Shelf-stable Sweet Goods Dough - A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from common bakery ingredients in such a way that discoloration as a result of age is significantly reduced. In addition, the present sweet goods dough exhibits retention of fats and oils such that the dough mixture remains largely homogeneous for periods up to six months. The texture and manageability of the dough remains soft and pliable, and biological growth is all but excluded under ambient climates. The present sweet goods dough exhibits these effects while offering the consumer a delicious treat that may be stored for extended periods under non-refrigerated conditions. | 11-06-2008 |
20080317921 | Process for increasing the food safety of cooked meat products - The present invention pertains to a process for manufacturing a cooked meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular | 12-25-2008 |
20090061060 | PRODUCTION OF SODIUM DIFORMATE - The present invention relates to a process for producing a solid sodium diformate preparation having a formic acid content of at least 35% by weight based on the total weight of sodium diformate preparation, in which, at elevated temperature, an aqueous solution (E) is produced which comprises sodium formate and formic acid in a molar ratio of HCOOH:HCOONa of greater than 1.5:1 and which has a molar ratio of HCOOH:H | 03-05-2009 |
20100028517 | CHUNKY SALAD DRESSING - A substantially fat free pourable salad dressing with food particulates is described, such that the salad dressing has a flavor, aroma, color and appearance that is “just right”. The food particulates having an Approximate diameter of at least about 0.64 cm and up to about 1.27 cm, and comprise about 15% to about 45% of the system. The chunky salad dressing system, in addition to the food particulates, includes an aqueous solution comprising a mixture of at least about 0.20% acetic acid and at least about 0.10% inorganic acid, and has a pH of less than about 4.5. | 02-04-2010 |
20100151104 | Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl Dicarbonate - The present invention provides beverage preservative systems for use in beverages products, in particular high acid beverage products having a pH of 4.6 or less, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in an additive or synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives. | 06-17-2010 |
20100278991 | Methods for Improving Taste and Oral Care Compositions With Improved Taste - Provided herein are compositions and methods relating to oral care compositions with improved taste. One such method includes providing an oral care composition comprising a metal salt, a peroxide, an antimicrobial agent, a bad breath reduction agent, a surfactant, or a combination thereof and adding to the oral care composition a TRPV1 activator and/or vanitrope. | 11-04-2010 |
20120027905 | POLYENE ANTIFUNGAL COMPOSITIONS - The present invention relates to polyene antifungal compositions and methods for preparing them. In addition, the invention pertains to the use of the compositions to prevent products from fungal growth. | 02-02-2012 |
20120070557 | Isothiocyanate Preservatives and Methods of Their Use - A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature. | 03-22-2012 |
20120251699 | ANTIMICROBIAL DELIVERY SYSTEMS, METHODS OF MANUFACTURE, AND METHODS OF USE THEREOF - Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible. | 10-04-2012 |
20130034645 | FUNCTIONAL FOOD COMPOSITION AND ITS USE IN DIET FOOD - The present invention relates to a functional food composition, comprising: a thickening agent in an amount from 0.1 to 50% by weight, preferably 1 to 20% by weight; a raising and/or a bulk enhancing agent in an amount from 0.1 to 10% by weight, preferably 0.5 to 3% by weight; at least one edible oil in an amount from 0.1 to 20% by weight, preferably 2 to 10% by weight; at least one additive selected from the group consisting of flavor, surfactant, sweetener, preservative and coloring agent; and water in an amount from 20 to 90% by weight and the use of said functional food composition. | 02-07-2013 |
20130171314 | COMPOSITIONS AND METHODS FOR CONTROL OF LISTERIA MONOCYTOGENES - The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment, the invention includes an antimicrobial preservative composition for food products including potassium lactate, potassium acetate, and sodium diacetate. In an embodiment, the invention includes a food product including a meat; 1.5 to 1.8 parts of potassium lactate; 1.5 to 1.8 parts of potassium acetate; and 0.8 to 1.2 parts of sodium diacetate. In an embodiment, the invention includes a method of making a food product including adding an antimicrobial preservative composition to a composition comprising a meat, the antimicrobial preservative composition comprising potassium lactate, potassium acetate, and sodium diacetate. Other embodiments are also included herein. | 07-04-2013 |
20130236619 | ANTI-MICROBIAL FOOD PROCESSING COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND METHODS OF USE - Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a meat food product (e.g., a slaughtered meat carcass) 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. | 09-12-2013 |
20130259998 | FOODSTUFF PRESERVING COMPOSITION AND USE THEREOF - The invention relates to a foodstuff preservation composition comprising potassium acetate and alkali metal diacetate. The present invention further relates to a use of the foodstuff preservation composition for preventing growth of | 10-03-2013 |
20130259999 | METHOD FOR INHIBITING YEAST ACTIVITY - The combination of EGCG and a derivative of a basic amino acid has been found to be an effective anti-yeast agent in acidic food. The present invention relates to a method for controlling or preventing the growth of yeast in acidic food (i.e. with a pH between 2 and 6) including adding to the food a) epigallocatechin gallate (EGCG) and b) a derivative of a basic amino acid, and/or a salt thereof, as an anti-yeast agent. The present invention further relates to a composition for addition to food and to an acidic food including the composition, which includes a) epigallocatechin gallate and b) both lauric arginate and polylysine. | 10-03-2013 |
20130280398 | NON-COOKED NUTRITIONAL HONEY COMPOSITION - A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavour of natural honey. During the process, an additional flavour may be added, comprising of additives, natural flavour, artificial flavour and nature identical flavour for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey. | 10-24-2013 |
20130287918 | MICROBICIDAL COMPOSITION - The present invention provides a composition comprising (a) allyl isothiocyanate; and (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof and optionally further comprising (c) green tea [ | 10-31-2013 |
20130309379 | Anti-Fungal Composition - The present invention relates to an improved anti-fungal composition, to a process for preparing it and to its use as a preservative. | 11-21-2013 |
20130309380 | 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. | 11-21-2013 |
20130323387 | NEW ANTIFUNGAL COMPOSITIONS - The present invention relates to new antifungal compositions and their use in the treatment of agricultural products. | 12-05-2013 |
20140170283 | PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS - The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned. | 06-19-2014 |
20140302216 | ENDOLYSINS FOR CONTROLLING LISTERIA IN PASTA FILATA CHEESE AND RELATED FOOD PRODUCTS - The present invention relates to the use of | 10-09-2014 |
20140302217 | PRESERVATIVE COMBINATIONS COMPRISING PROPIONIC ACID AND VANILLIN AND/OR CINNAMIC ACID - The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of propionate with vanillin and/or cinnamate. Vanillin and propionate are both known for their anti mould action. However the dosages that are needed of the separate ingredients are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin and propionate. Moreover, the present invention, using a combination of vanillin, propionate and cinnamate accomplishes complete inactivation of all moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of propionate with vanillin and/or cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages. | 10-09-2014 |
20140302218 | PRESERVATIVE COMBINATIONS - The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of vanillin and cinnamate. Vanillin is known for its anti mould action. However the dosages that are needed of are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin. Moreover, the present invention, using a combination of vanillin cinnamate accomplishes complete inactivation of moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of vanillin and cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages. | 10-09-2014 |
20140335251 | ANTIFUNGAL FLAVORING COMPOSITIONS - The present invention relates to compositions having an antifungal effect as we food products and beverages comprising such compositions. The invention also relates to a method for preserving food products and beverages comprising adding the compositions of the invention to the food product or beverage. | 11-13-2014 |
20140377433 | DELIVERY CARRIER FOR ANTIMICROBIAL ESSENTIAL OILS - The present invention relates to a use of an emulsion comprising an antimicrobial essential oil, acacia gum and water for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil, and aqueous compositions comprising an emulsion of an antimicrobial essential oil, acacia gum and water. | 12-25-2014 |
20150050407 | MIXED LACTIC ACID BACTERIAL CULTURE FLUID COMPOSITION FOR DELAYED RIPENING OF KIMCHI AND METHOD FOR MAKING KIMCHI USING SAME - Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi. | 02-19-2015 |
20150335055 | BEVERAGE PRESERVATIVE SYSTEM BASED ON PIMARICIN AND HEADSPACE GAS - The present invention provides for the stabilization of the food grade antifungal agent, pimaricin, against the degradative effect of oxygen in a manner that does not compromise the activity of pimaricin toward fungi that are typically the cause of spoilage in high acid beverages. This invention relates to beverage preservative systems and beverage products comprising the preservative systems. In particular, this invention relates to beverage preservative systems having formulations suitable to meet consumer demand for healthy and environmentally friendly ingredients. | 11-26-2015 |
20150359253 | Phenolics Extraction And Use - Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics are provided. In particular, methods and compositions are described relating to concentrated phenolics obtained from cranberry feedstock extracts combined with fumaric acid as beverage additives. Additionally, methods for obtaining phenolics from feedstocks using resin absorbtion and elution are described. | 12-17-2015 |
20160000134 | COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN MEAT AND POULTRY - An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life and an improved flavor profile for food products such as meant and poultry. The antimicrobial composition comprises buffered vinegar, rosemary extract, and garlic extract. | 01-07-2016 |
20160007614 | BACILLUS SUBTILIS ISOLATE FROM CORN AND EXTRACTS THAT INHIBIT THE GROWTH OF UNDESIRABLE MICROORGANISMS IN FOOD PRODUCTS | 01-14-2016 |
20160057998 | ANTIMICROBIAL MIXTURES OF AN ESSENTIAL OIL DERIVED BACTERICIDE AND AN ESSENTIAL OIL DERIVED FUNGICIDE WHICH EXTEND THE SHELF-LIFE OF PERISHABLE AGRICULTURAL COMMODITIES - The disclosure provides an antimicrobial mixture of at least two volatile compounds derived from essential oils, at least one of which is a bactericide selected from cinnamaldehyde, diacetyl, and acetic acid with another being a fungicide selected from allyl isothiocyanate, hexanal, thymol, and 2-nonane. The antimicrobial mixture inhibits both bacterial and fungal pathogens that negatively impact the shelf-life of perishable agricultural commodities, and at concentrations sufficiently low to avoid phytotoxic effects to agricultural commodities held in closed shipping and storage systems. | 03-03-2016 |
20160106096 | METHOD AND COMPOSITION FOR INHIBITION OF MICROBIAL GROWTH IN AQUEOUS FOOD TRANSPORT AND PROCESS STREAMS - The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a composition of the invention to the stream. The compositions and methods can control microbial growth in aqueous streams used for transporting or processing food products. | 04-21-2016 |
20160165945 | FOOD ADDITIVE | 06-16-2016 |
20160198728 | COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN POULTRY | 07-14-2016 |