62results 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.

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.

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.

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.

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.

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 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.

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 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.

Spray-dried Compositions and Methods of Preparation Spray-dried compositions that may be used in food products, the methods of preparing the compositions and food products containing the compositions are described. The spray-dried composition contains 5 to 50 weight percent (wt. %) of a prebiotic, 10 to 65 wt.% of a probiotic, and 30 to 80 wt. % of a coating material. The prebiotic may be a polysaccharide, an oligosaccharide, a polyol, whey protein, and any combinations thereof. The probiotic may be Lacticaseibacillus, Lactobacillus, Lactiplantibacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Bifidobacterium, Enterococcus, Streptococcus, Pediococcus, Leuconostoc, Bacillus, Escherichia, Saccharomyces, and any combinations thereof. The coating material may be a synthetic polymer, a natural polymer, and any combinations thereof. The spray-dried compositions are prepared by providing at least one solution containing the composition components and spray drying the at least one solution.

The present invention provides for a composition comprising vinegar powder enriched with bioactive compounds encapsulated in α-CDs. Likewise, the invention refers to the method for obtaining the composition, starting from powdered foods or agri-food by-products and using vinegar itself as a solvent in combination with α-CDs and the application of ultrasound during the extraction of the bioactive compounds. The vinegar obtained after carrying out the extraction is filtered and then spray-dried, the α-CDs acting as an encapsulation matrix for the bioactive compounds. Finally, the present invention refers to the uses of said composition in the surface decontamination of foods and in the formulation of food products.

Some embodiments are directed to systems and methods for treating a viscous fluid. The viscous liquid may be a liquid sugar. The viscous fluid may have a viscosity of at least 50 cP. The system may include one or more mixers configured to receive the viscous fluid and to generate turbulent flow of the viscous fluid; and one or more UV chambers configured to receive the viscous fluid from the mixer and to expose the viscous fluid to a dose of UV light, the dose being at least 250 mJ / cm2. The system may deliver a total dose of UV light of about 500 mJ / cm2 such that bacteria and other contaminants are reduced or eliminated.

The present specification discloses a means capable of controlling the decrease of reduced coenzyme Q10 due to its oxidation during storage of a solid composition containing the reduced coenzyme Q10. One or more embodiments of the present invention relate to a method for storing a solid composition containing a reduced coenzyme Q10 Form II crystal, an emulsifier having an HLB of 6.0 or more, and an antioxidant, the method including storing the solid composition in a gas phase having a relative humidity of less than 50%. One or more embodiments of the present invention relate to a package including: a solid composition containing a reduced coenzyme Q10 Form II crystal, an emulsifier having an HLB of 6.0 or more, and an antioxidant; a gas phase having a relative humidity of less than 50%; and a container enclosing the solid composition and the gas phase.

The invention relates to a method of obtaining a microencapsulated natural preservative and antioxidant, comprising extract of walnut leaves and husk, the preservative obtained and its use for preserving foods containing fats Where the natural preservative is specifically a hydroalcoholic extract of walnut husk and / or walnut leaves, which is microencapsulated with a water-soluble polymer (WSP), such as maltodextrin or inulin, and where the microparticle comprises channeling agents, which are fat-soluble polymers (FSP), such as soy protein isolate or capsule. These microparticles have a controlled release action of the antioxidant and preservative extract, which allows a sustained action over time.

A system for optimizing a cleaning process of a food processing machine having at least one sensor and a computing device having at least one processor and a non-transitory computer-readable medium that is communicatively coupled to the food processing machine and a data store and computer-executable instructions stored thereon including executing instructions by the at least one processor to cause the computing device to perform actions including: receiving, by the computing device, data from the at least one sensor; processing, by the computing device, the data from the at least one sensor; and displaying, by the computing device, processed sensor data as a first metric relating to at least one cleaning step of a selected cleaning session of the food processing machine compared to an average first metric of the at least one cleaning step of a plurality of past cleaning sessions of the food processing machine.

A hygienic compression device having an impeller housing, an impeller, and a motor. The impeller housing having an axial inlet and radial outlet. The axial inlet receiving flash steam from a flash steam outlet of a flash vessel. The radial outlet suppling compressed flash steam to a heat treatment apparatus. The impeller is disposed in the impeller housing. The motor is configured to rotate the impeller. Flash steam enters the inlet and is radially accelerated and compressed in response to rotation of the impeller.

The present invention discloses an iron free oxygen scavenging composition. The iron free oxygen scavenging composition includes ascorbyl palmitate, natural antioxidant, activated carbon, adsorbed silica gel, molecular sieves 4A and water. The natural antioxidants include lycopene, ginger, orange and lemon powder. The ratio of ascorbyl palmitate to lycopene powder to other components (activated carbon, adsorbed silica gel with water activity between 0.47 to 0.60, molecular sieves 4A) in composition is maintained as 3.2: 1.1: 1.4. The iron free oxygen scavenger composition provides enhanced oxygen absorption capacity and simultaneous removal of oxygen, moisture and odor from the packages. The iron free oxygen scavenger composition is eco friendly and extends the shelf life of pharmaceutical, food and nutraceutical products.

The present invention relates to a UV-germicidal irradiation system for treatment of liquids, such as opaque liquids, wherein the UV-germicidal treatment system comprises a spiral-shaped tube creating a coiled fluidic pathway extending along a longitudinal axis and one or more light sources configured for illuminating the spiral-shaped tube. The present invention further relates to use of such system and a method of treating a liquid via this system.

The present invention is related to a method for preparing a storage-stable flavored composition, said method comprising:(a) providing a flavored composition comprising a synthetic and / or natural flavor as a flavoring agent; and (b) adding a lemon balm extract comprising rosmarinic acid to the flavored composition from step (a) to obtain a storage-stable, flavored composition, as well as the storage stable flavored compositions so obtained.

A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged, comprising the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

The object of the invention is the use of formulations of curcuminoids as a technological additive extending the shelf life of fermented dairy products, as agent with antimicrobial activity against pathogenic microorganisms and, at the same time, stimulating the growth of probiotic microorganisms in fermented dairy products, as an agent improving the organoleptic and taste properties of a fermented dairy product, a method of extending the shelf life of a fermented dairy product and a fermented dairy product with extended shelf life obtained by this method. The invention enables production of probiotic-nutraceutical dairy products with extended shelf life and edibility, comprising live probiotic strains of microorganisms and curcuminoids.

The present disclosure relates to a method for preparing a fermentation product, comprising: a decolorization step of preparing a decolorizing process liquid by decolorizing the process liquid comprising a fermentation product with an adsorbent; and a drying step of drying the decolorizing process liquid to obtain a fermentation product, wherein the decolorization step comprises: measuring the color value and purity of the process liquid; determining the color value of the decolorizing process liquid to be obtained; and determining the weight of the adsorbent to be used for decolorization based on the color value and purity of the process liquid and the color value of the decolorizing process liquid to be obtained.

A method and system are provided for drying of non-mammalian proteins. Protein is extracted and subjected in one single operation to a steam infusion treatment under high shear conditions and spray drying. In a further aspect, functionalized, dried, non-mammalian protein powder obtained by said method and showing high viscosity when redispersed in water, is provided.

A double-layer coated microparticle for protecting a bioactive substance is provided. The double-layer coated microparticle comprises a core, an inner layer and an outer layer, wherein the core is coated with the inner layer and the outer layer, the inner layer is between the core and the outer layer, the core comprises the bioactive substance, the inner layer comprises a hydrophobic antioxidant, and the outer layer comprises a solid fat. Also provided is a method for preparing the double-layer coated microparticle. The preparation method comprises contacting the core with an inner layer solution to form the inner layer on the core, whereby an inner-layer coated microparticle is obtained; and contacting the inner-layer coated microparticle with an outer layer solution to form the outer layer on the inner-layer coated microparticle.

According to one example of the present disclosure a fumigation apparatus comprises a mixing chamber having a first inlet and a second inlet. A gas regulator, pump or compressor directs a stream of non-flammable gas along a first channel from a non-flammable gas source through or past a heater to the first inlet of the mixing chamber and a chemical agent pump directs a stream of chemical fumigant agent along a second channel from a source of the chemical fumigant agent to a second inlet of the mixing chamber. A temperature sensor measures a temperature of a mixed stream of hot gas and chemical fumigant agent at an outlet of the apparatus. A controller controls the gas regulator, pump or compressor and / or the chemical agent pump based on the temperature measured by the temperature sensor, so as to maintain the stream of hot gas and chemical fumigant agent leaving the fumigation apparatus outlet at or above a predetermined temperature.

Novel fungal enzyme compositions, and more particularly, enzyme mixtures comprising a plurality of fungal enzymes (e.g., from Aspergillus and Candida) are provided. The disclosure further relates to dietary supplements, foods and beverages containing these enzyme mixtures, and methods of making and using the same.