712results about "Pre-baking dough/flour preservation" patented technology

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

An improved protein beverage / drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.

Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-4 peroxycarboxylic acid and a C.sub.8-12 peroxycarboxylic acid.

The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.

The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process.The object can be achieved by the bactericide (or the fungicide) comprising a polar solvent extract of leaves of eucalyptus plants and chitosan. The polar solvent is preferably chosen from the group consisting of lower alcohols and glycols.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and / or pasteurization process. The ultra-pasteurized and / or pasteurized infant formulas contain complete balanced quantities of nutrients.

Antimicrobial active compositions and substances comprising at least one, preferably two, unbranched (straight-chain) 1,2-alkanediols and preferably a further preservative and also to products containing such mixtures in an antimicrobially effective quantity. One example of an antimicrobial mixture comprises: (a) 1,2-hexanediol and 1,2-octanediol and also optionally 1,2-pentanediol and / or 1,2-decanediol and (b) one, two or more substances selected from the group consisting of potassium sorbate, parabens and iodopropynyl butylcarbamate (IPBC).

A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and / or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and / or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and / or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent.

A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and / or material to absorb fluids emanating from the packaged food. The absorbent media / material includes one or more bacterial inhibitors that may possess bacteriostatic and / or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and / or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and / or food safety.

The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Agency (EPA) such as a hard surface disinfectant and as a foliar spray or water treatment for the control of various diseases in garden row, field and tree crops, on hard surface areas such as equipment from infected fields or in hospitals, homes, etc. as well as against a wide range of human, plant and animal diseases. Additionally, the composition of the present invention is able to be used to coat and otherwise treat and disinfect food products such as but not limited to fish and shellfish, meat, milk, poultry, eggs and irrigated crops (both food and nonfood crops) as well as non food products as defined in the EPA exemption from tolerance for copper and copper products. The composition may include inerts such as surfactants, detergents and buffers to adjust the pH. The composition remains soluble in water and is useful efficacious against the spread of bacteria, viruses and fungi and other pathogens within a source of water such as a reservoir or pool. Alternatively, the composition may be in aerosolized, misted, vaporized, fogged, humidified forms to produce micronized particles which are able to remain in suspension in the air for long periods of time in order to act on air-borne fungal spores and / or pathogens.

A method for processing headed varieties of vegetables such as iceberg lettuce so as to remove all dirt, insects, and other debris from the vegetable and to allow shipping and transport of the vegetable while preserving the characteristics and versatility of the vegetable in a fresh form. The method comprises harvesting (10) the vegetable at or near maturity and then coring the vegetable (12). Latex is removed from cut surfaces (13) and a solubilized edible coating may be applied (14). A plurality of cored and separated leaves are made by separation of the leaves using a flow of water (15). The cored and separated leaves are then washed multiple times with each successive wash done using successively reduced water temperature (16). The plurality of separated leaves are maintained in a cool environment, preferably from 32 to 45 degrees F. The separated leaves are then packaged (22) in a permeable film or membrane sealed container allowing for the interchange of atmospheric gasses and gasses from the interior of the film or container, and stored (24) at a temperature which is equal to or less than the lowest temperature achieved in the preceding steps.

A pet treat includes an outer layer of meat and an inner layer of rawhide that is surrounded by the outer layer of meat. During a dehydration step that is performed for more than twenty-four hours, the rawhide is flavored by liquid seeped from the meat.

A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.

The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.

The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

Carbonated beverages can have a substantially reduced concentration of water soluble materials derived from biaxially oriented thermoformed beverage containers. Such containers can comprise a permeant barrier and an active trap for water soluble materials that can be removed from the thermoplastic by extraction into the carbonated beverage. The improved container material comprises a blow molded thermoplastic polyester web comprising a compatible modified cyclodextrin material having pendent moieties or substituents that render the cyclodextrin material compatible with the container thermoplastic. The cyclodextrin material, after it is added to the polymer material, acts as a barrier and to trap extractable materials as they permeate through the thermoplastic polyester. The cyclodextrin molecule has a large center cavity having properties that increase the likelihood that organic molecules will be absorbed and trapped in the center pore. The resulting polyester is substantially resistant to any extraction of soluble materials from the polyester material by the carbonated beverage.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and / or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.2 mcg of Biotin; from about 8 to about 36 mg of Vitamin C (Ascorbic Acid); from about 7 to about 48 mg of Choline; from about 4 to about 18 mg of Inositol; from about 60 to about 234 mg of Calcium; from about 30 to about 159 mg of Phosphorus; from about 6 to about 24 mg of Magnesium; from about 0.15 to about 5.4 mg of Iron; from about 0.5 to about 3 mg of Zinc; from about 5 to about 45 mcg of Manganese; from about 60 to about 270 mcg of Copper; from about 5 to about 75 mcg of Iodine; from about 20 to about 81 mg of Sodium; from about 80 to about 324 mg of Potassium; and from about 55 to about 195 mg of Chloride; wherein the total caloric content is from about 80 kilocalories to about 300 kilocalories per five fluid ounces.

An improved protein beverage / drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.