138results about "Food preservation" patented technology

The invention relates to a device (1) for preserving beverages, comprising a measuring device (3) which is suitable and intended for determining the flow rate of a liquid flowing through a beverage line (10); a pump device (4) which pumps a preservative, in particular dialkyl carbonates, into the beverage line (10); and at least two additional measuring devices (22, 24, 42, 44) which determine at least two additional characteristic measurement values (M2, M3, M4, M5) for the operation of the device (1), wherein the device (1) has a controller (14) for controlling the pump device (4). The invention is characterized in that the device has a storage device (15) which allows a repeated storage of at least the additional characteristic measurement values, and the controller (14) is suitable and intended for controlling the pump device on the basis of at least one of the stored measurement values.

Apparatus and associated methods relate to lyophilizing a solid phase composition (SPC). In an illustrative example, the SPC is received in a frozen state in a first packaging. The SPC may be, for example, transferred into a second packaging having a thermally conductive layer, mechanically distributed to a predetermined maximum thickness to form a block having at least one homogenous dimension, and provided with a heat source configured to communicate substantially all thermal energy to the SPC via the thermally conductive second layer. In some embodiments, the SPC may be maintained in the frozen state. For example, the lyophilized SPC may be transferred to a third packaging. Various embodiments may limit physical contacts with the SPC to the first packaging, the second packaging, and the third packaging. Various embodiments may advantageously maintain sanitation, retain nutrients of the SPC, and / or promote consistent results from the lyophilization process.

A home appliance is provided for substance processing using microwave. The home appliance comprises a temperature sensor, a microwave generator configured to generate microwave, and a controller coupled to the temperature sensor and the microwave generator. The controller is configured to control an operation of the microwave generator based on a measurement of the temperature sensor for processing the substance.

The present invention discloses an antioxidant composition for preventing oxidative deterioration of oils The composition includes an inert carrier, a pomegranate peel extract and optionally includes additive / s. The inert carrier is a wax wherein the wax is selected from the group consisting of carnauba wax, paraffin wax and beeswax. The additive is selected from one or more of soy lecithin, rosemary extract and the like. The antioxidant composition is cost effective, easily available, non-hazardous and prevents rancidity of oils. The antioxidant composition is in the form of pellets or granules.

The present invention provides a composition for modulating growth of microorganisms, comprising at least one additional organic acid and / or at least one salt thereof, and benzoic acid and / or at least one salt thereof, and use thereof.

According to embodiments, a modified freeze-drying apparatus and methods of use are provided herein for providing variable power heating for precise control of material temperatures during freeze-drying. The apparatus may provide a vacuum pump and variable current heater trays for receiving the material, freezing the material, creating a vacuum, progressively increasing the heater tray temperature without causing temperature cycling, deactivating the tray heater, repressurizing the apparatus, and removing the freeze-dried material.

A method for producing water-redispersible food preparations in dry form is proposed, comprising or consisting of the following steps: (a) providing an aqueous food preparation; (b) gently heating the preparation from step (a) to temperatures in the range of about 50 to about 100 °C for a period of about 1 to about 30 minutes; (c) gently drying the preparation from step (b) at temperatures in the range of about 50 to about 80 °C; (d) providing a water-impermeable lightweight packaging; (e) filling the dried preparation from step (c) into the plastic packaging from step (d); and (f) closing the filled packaging from step (e).

Lime-incorporated chitosan (LCh) beads are a non-toxic, environmentally friendly, and efficient preservative for food products, showcasing their superiority in microbial control, alcohol inhibition, color retention, and maintenance of physicochemical parameters. The all-natural LCh beads described here exhibit an on-par preservation performance with synthetic sodium benzoate at its maximum permissible limit in fruit juices. Additionally, the LCh beads offer the unique advantage of reusability, maintaining their preservation efficacy over multiple fruit juice preservation cycles, contributing to economic and environmental sustainability. The all-natural and biodegradable LCh beads exhibit comparable or superior preservation performance to synthetic preservatives like sodium benzoate at its maximum permissible limit in fruit juices. In light of the growing concerns about the harmful effects of synthetic preservatives, LCh beads present an eco-friendly and biocompatible solution, aligning with the increasing consumer demand for fresh and safe foods without chemically synthesized additives.

The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.

The present invention relates to a novel isolated strain of Leuconostoc mesenteroides and a use thereof. According to the present invention, in order to derive optimal conditions for preventing crustacean discoloration, the optimum treatment conditions of the novel Leuconostoc mesenteroides strain or a culture medium thereof, of the present invention, have been established using response surface methodology (RSM). Therefore, palatability and freshness are maintained so that productivity can be improved, and a high-nutrition marine product with maintained taste, nutrition, and texture can be provided.

A food preservative having antimicrobial and antioxidant activity and a method of fabrication. The food preservative includes an inner core including an extract of pomegranate peels and onion peels, and an outer coating of chia nano particles. The outer coating encapsulates the inner core.

Apparatus and methods for cooling or heating a liquid in a container. In certain embodiments, the apparatus comprises a first conduit, a second conduit and a pump in fluid communication with the first conduit and the second conduit. The apparatus can also comprise a thermal energy transfer mechanism, where the pump is configured to transfer the liquid from the container to the thermal energy transfer mechanism via the first conduit, the thermal energy transfer mechanism is configured to cool or heat the liquid, and the pump is configured to transfer the liquid from the thermal energy transfer mechanism to the container via the second conduit.

The present invention relates to a grain-fermented enzyme which has α-amylase activity, protease activity, gluten degradation activity and fibrinolytic enzyme activity by fermenting a grain with a Bacillus amyloliquefaciens strain; a method for producing the same; a food composition including the same; and a novel Bacillus amyloliquefaciens strain having a gluten degradation ability. According to the present invention, no food additive enzyme is added, and thus, there is the advantage of providing a grain-fermented enzyme having excellent taste and economic efficiency and a gluten degradation ability.

A packaged coffee product with oxygen dissolved therein along with milk and / or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and / or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

The present invention relates to means for cooling biological objects and their long-term storage, particularly methods for freezing food products. A method comprises generating by stages a sequence of EMF pulses of a rectangular shape with a frequency range from 0.1 Hz to 100 kHz and other desirable parameters using an EMF source. EMF pulses are controlled and adjusted depending on temperature and humidity in a handling space. A system comprises a frame, a control unit, and a power supply unit.

A method and formulation for improvement in at least the texture and shelf stability of starch-based foods is disclosed, such as but not limited to gummy candies, through the incorporation of polyphenols, wherein said polyphenols may include but are not limited to one or more of flavonoids, phenolic acids, lignans, stilbenes, and tannins. This method and formulation comprises the use of polyphenol molecules to improve and stabilize starch-based foods for extended periods of time without the use of artificial preservatives. The method and formulation including one or more polyphenols also allows utilization of specific beneficial qualities of the polyphenols including: flavor, aroma, color and the numerous associated health benefits. Thus, the method and formulation facilitates the production of various starch-based foods (e.g., chewy candies, mochi, breads, cakes, pastas, etc.) with unique and previously unattainable qualities that are advantageous for consumer-packaged foods.

Abstract:The invention relates to a method for stabilizing lemon juice, by means of which the lemon, after being disinfected, is cut up in order to extract the lemon juice, but not before the natural oils contained in the lemon rind are insulated from mixing with the lemon juice via a disposable cloth, the seeds thereof are also separated, the lemon juice subsequently being subjected to a predetermined time and temperature range, then cooled to predetermined temperatures in order to generate a thermal shock, followed by the addition thereto of stabilizers and antioxidants. Finally, the lemon juice is packaged.

The present invention refers to the area of 5-deoxyflavonoids and concerns new and effective antioxidants of natural origin. Said compounds can be added to cosmetic, detergent, agrochemical, beverage or food, and aqueous composition to substantially increase oxidative stability at very low concentrations.

An antimicrobial peptide having an amino acid sequence selected from SEQ ID NOs: 2-12 is provided. The antimicrobial peptide has antimicrobial activity against Gram-negative bacteria, Campylobacter jejuni, Escherichia coli, Salmonella enterica subsp. enterica serovar typhimurium, Salmonella enterica subsp. enterica serovar choleraesuis, Klebsiella pneumonica, and / or Enterobacter cloacae. A composition, pharmaceutical composition, food additive, cosmetic composition, or hygine product having an antimicrobial peptide including an amino acid sequence selected from SEQ ID NOs: 2-12 is also provided. A method of treating an infectious disease caused by bacteria including a step of administering a pharmaceutical composition having the antimicrobial peptide as an active ingredient is also provided.

The present invention relates to a method for preparing shiitake mushrooms with an increased vitamin D2 content, and more particularly to a method for preparing shiitake mushrooms with an increased vitamin D2 content including: (1) a first step of pre-aging shiitake mushrooms at room temperature or less; (2) a second step of aging the pre-aged shiitake mushrooms at room temperature; (3) a third step of chopping the aged shiitake mushrooms; (4) a fourth step of irradiating the chopped shiitake mushrooms with UV-B; (5) a fifth step of thermally treating the shiitake mushroom pieces irradiated with UV-B; and (6) a sixth step of crushing the thermally treated shiitake mushroom pieces. When shiitake mushrooms are prepared according to the method of the present invention, there are advantages that it is possible to increase the vitamin D2 content by 60 times or more relative to a conventional method, and prepare a finished product with low bacterial count and ensured safety even without using any organic solvent.

The disclosure provides apparatus for disinfection of optically dense fluid including a metal tube, a quartz tube surrounded by the metal tube, a UV lamp surrounded by the quartz tube and a chamber. The chamber is defined between the quartz tube and the metal tube and has an inlet and an outlet. A cleaning sleeve is positioned in the chamber and is movable along the quartz tube between a start position and a stop position. A valve arrangement transfers optically dense fluid to spaces behind and in front of the cleaning sleeve to move the cleaning sleeve between its start position and its stop position. Also disclosed is a mixer for mixing fluid and a method for disinfection of optically dense fluids.

Provided are a curcumin nanoparticle complex having a modified particle surface and a method for preparing same. A curcumin nanoparticle complex includes curcumin and phospholipids and has a particle size of less than 1000 nm. A first coating layer containing a cationic material and / or a second coating layer containing an anionic material can be further added.

A dispenser for stored product such as food products includes a generally hollow housing having a cavity configured to retain product; an outlet provided at a lower portion of the housing with a proximal portion adjacent the cavity and a distal portion spaced from the proximal portion; a gate disposed between the cavity and the distal portion or disposed at the distal portion; an actuator coupled to the gate to selectively position the gate between a closed position and an open position, wherein in the closed position product disposed within the cavity cannot move to the outlet and in the open position product falls by gravity from the cavity to the outlet; and optionally an environmental control unit to control an environmental control apparatus to modulate at least one of temperature, moisture content, or oxygen content within the dispenser or an agitator assisting movement of the product to the outlet.

A fluid composition having reduced susceptibility to at least one of oxidative spoilage and of microbial spoilage is provided, wherein the fluid composition consists of nanobubbles of gas, and each nanobubble in the fluid composition ranges in size from 1 nanometer to 500 nanometers to reduce the at least one of the oxidative spoilage and of the microbial spoilage. There is also provided a process for reducing a fluid composition susceptibility to at least one of oxidative spoilage and of microbial spoilage which consists of mixing nanobubbles of gas into the fluid composition, and each nanobubble in the fluid composition ranges in size from 1 nanometer to 500 nanometers for reducing the at least one of the oxidative spoilage and of the microbial spoilage.

A formulation for scavenging oxygen comprises: (A) an oxygen-scavenging copolymer; and (B) an oil, wherein said oil is selected from, for example, olive oil, macadamia oil, avocado oil, bataua oil, gevuina oil and / or an oil comprising at least 20% of a glycerol oleate.

A temperature exposure indicator includes a substrate, a first electrode and a second electrode on the substrate, the second electrode spaced apart from the first electrode, a temperature responsive material disposed between the first electrode and the second electrode, wherein the temperature responsive material comprises an insulating material and conductive particles, and an absorbent coupled to the temperature responsive material. In response to exposure to a temperature above a predetermined threshold temperature, at least a portion of the insulating material of the temperature responsive material is absorbed into the absorbent coupled to the temperature responsive material, changing an electrical property of the temperature responsive material.

Precipitated Silica and methods thereof The present disclosure relates to precipitated silicas characterized by a mean primary particle size of 80 nm to 140 nm, a BET surface area of less than 40 m2 / g and an oil absorption of 160 to 250 cc / 100g. The inventive silica is produced by a process comprises (a) dispersing colloidal seed particles ranging in primary particle size from 40-100 nm, preferably 50-80 nm, in water, (b) adding of an electrolyte in a concentration of 2.5-4.0 wt.-% based on the total mass of colloidal seed particles added in step (a) (c) heating the suspension to 65-100 °C, preferably 85-95 °C, (d) adding of acid and silicate while maintaining a pH of between 7.5-10, preferably 8-9, for a time of 60-180 minutes (d) adding of an electrolyte during the acid and silicate addition (c) 1.8-5.0% based on the starting water volume, (e) stopping the addition of silicate, (f) adding of acid until a pH of 3-6 is reached, (g) filtering, drying and optionally milling. The inventive precipitated silica is used in cosmetics, anti-caking free / flow, food, carrier applications, dentifrice and mouthwash.

The present invention relates to a device (1) for refining the taste of beverages (7) with an irradiation chamber (2), wherein the irradiation chamber (2) is configured to receive a beverage vessel (6), in particular a beverage glass or a beverage bottle, and at least one radiation source (9), the at least one radiation source (9) being arranged within the irradiation chamber (2) and is configured to emit a first radiation (10) with a wavelength out of a wavelength range between 270 nm and 450 nm, wherein the beverage vessel (6) is providable in the irradiation chamber (2) to be irradiated with the first radiation (10).