Food Science Patents for Sale or License

Oxygen Sensors and their Uses

Brief description Novel oxygen sensors for use in product packaging for storing products under oxygen-free conditions. Basic principle Our novel sensors are based upon a unique synthetic platform technology that enables specific manipulation of oxo-hydroxide materials modified with organic ligands. The sensors consist of redox metal-containing materials that change colour in response to changing oxygen or oxidative environment. These materials may be used as a film, powder, in suspension
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Thermostable cellulase and methods of use

A Clostridium thermocellum thermostable cellulase enzyme with both endocellulase activity and exocellulase activity that is able to degrade cellulose in the absence of scaffolding and other cellulosomic proteins is provided. The use of the enzyme to degrade cellulosic materials to soluble sugars is also provided.
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Thermostable cellulase and methods of use

A Dictyoglomus turgidum thermostable cellulase enzyme with both endocellulase activity and exocellulase activity that is able to degrade cellulose in the absence of scaffoldins and other cellulosomic proteins is provided. The use of the enzyme to degrade cellulosic materials to soluble sugars is also provided. Also described are nucleic acid constructs that encode and express the cellulase, and hosts transformed to contain the nucleic acid constructs.
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Attachable Condiment Applicators and Kit Therefor

A kit comprising various devices for supplying condiments thereto foodstuffs and stored therein a case is herein disclosed. The kit incorporates interchangeable brushes similar to a basting brush that threadably engages a squeezable condiment bottle containing catsup, mustard, barbecue sauce, glazes and the like. Unlike existing packaging, the condiments travel by squeeze pressure through a bottle opening, through a hollow handle, and subsequently onto bristles of an attached brush for applicati
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A container for separately storing two different contents, and mix right prior to usage

wo separately stored drinks in a single container/ can/ bottle. On can's opening it is only one drink. Pressing the can's side will release the second drink to create a fresh and authentic cocktail in less than 3 seconds anywhere and anytime, at home or outdoors. The product is fully functional. A few thousands cans were produced on a manual production line, and tested over time, with full success. Production can utilize current beverage manufacturing lines in which a dedicated machine is co
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Novel Food Product (Packaging)

Unique hand-held cup with two compartments that keeps pasta and sauce separated until just before microwave heating, resulting in the freshest possible taste and perfect al dente texture. Sauce is in the lid and pasta/rice/noodles is in the cup. The consumer pulls tab to break seal of lid to cup, turns lid ½ turn and sauce is released onto pasta, then microwaves the cup for 1 ½ minutes, discards lid, stirs and eats. Wide range of applications: snacks, entrees, desserts – hot and
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Intelligent Temperature Indicator Label and Method

Our Smart Labels or Time Temperature Indicators (TTI) are researched and designed for use in Cold Chain . The labels provide information regarding the Products Integrity. They monitor whether or not the products have been stored or maintained at the proper temperature and time limits. These smart labels will indicate unsafe storage temperatures and/or expiration dates of food, medical and pharmaceutical products which are no longer safe to be used. Benefi
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Intelligent Temperature Indicator Label and Method

Our Smart Labels or Time Temperature Indicators (TTI) are researched and designed for use in Cold Chain . The labels provide information regarding the Products Integrity. They monitor whether or not the products have been stored or maintained at the proper temperature and time limits. These smart labels will indicate unsafe storage temperatures and/or expiration dates of food, medical and pharmaceutical products which are no longer safe to be used. Benefi
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Edible Spoon

The Eco-spoon removes the need for non-biodegradable disposable plastic spoons.It is 100% natural, made entirely of corn. It is 100% biodegradable. And 100% edible. And 100% good for you and the environment. The recipe contains all-organic ingredients, namely: corn flour, whole wheat flour, baking powder, sugar, salt, eggs, separated milk, spices and herbs. This means that the spoon is not just Edible, but also Good for you. An Edible Spoon for dissociation into consumable predetermined cl
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Patent of food products packed in a can bottle

Much better security of products. Top market potential. Exclusive or non-exclusive license offer.
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A process for lycopene production by photosynthetic bacteria

Lycopene is a potent antioxidant, anti-inflammatory and anti cancer molecule. It is also helpful for treating a number of conditions like Coronary heart disease, stroke, reduce the risk of cervical, colon, esophageal, rectal, prostate, and stomach cancers, for treating oral submucous fibrosis, gingivitis, age-related macular degeneration, Lycopene also reduce or prevent the side effects, caused by antibiotics. There is great demand exist for lycopene to its beneficial effect. The present inventi
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Ethoid Compounds for use as Food Additives

Provided herein are food products, ingredients, beverages, and the like, comprising a peptide analog that contains one or more ethoid bonds, along with methods for preparing such peptide analogs, related compositions, and the ethoid peptide analogs themselves. The ethoid compounds described are useful as food ingredients, such as sweeteners, flavor enhancers and taste-modifying agents.
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Sustained Modulation of Temperature of Self Heating Chemical System

Exothermic reactions are used in self heating products, such as food, beverages, and clothing. Temperature peaks are important as heat can cause user injuries or increase pressures within the heating container to unsafe levels. Disclosed is a composition that modulates chemical reactions by control of the reaction initiation. Solid exothermic reactants, like calcium oxide and zeolite, are wetted with a combination of water and at least one surfactant, such as polyethylene glycol. The use of surf
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Methods for Isolating Agonists and Antagonists

The invention relates to improved methods for identifying molecules that modulate a taste response, e.g. suppress (antagonist) or enhance (agonist) taste receptor activity. The invention also relates to a pharmaceutical composition, a food stuff, precursor material or additive employed in the production of foodstuffs which comprises an antagonist or agonist identified according to a method of the invention and to a saliva co-factor component useful for the methods according to the invention.
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Block Copolymer Modified Vegetable Oil and Polymer Blends and Methods of Making Same

Embodiments of a polymer and vegetable oil based composition comprise a polylactide homopolymer, a vegetable oil dispersed inside the polylactide homopolymer, and a block copolymer configured to aid the dispersion of the vegetable oil inside the polylactide homopolymer.
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Chewing Gum Compositions

A chewing gum base which is cud-forming and chewable at mouth temperature contains a food acceptable tri-block copolymer having the form A-B-A or A-B-C and comprising a soft mid-block which constitutes at least 30 wt.% of the total polymer and hard end-blocks each having a glass transition temperature below 70 DEG C. The tri-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base.
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Isolation of quiescin-sulfhydryl oxidase from milk

Methods for isolating a highly purified QSOX enzyme from milk or whey are described. The enzyme may be used to generate intermolecular and intramolecular disulfide bridges and to facilitate oxidative protein folding.
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Compositions and Methods for Biofuel Crops

Using the natural variation of sweet and grain sorghum to uncover genes that are conserved in rice, sorghum, and sugarcane, but differently expressed in sweet versus grain sorghum by using a microarray platform and the syntenous alignment of rice and sorghum genomic regions containing these genes. Indeed, enzymes involved in carbohydrate accumulation and those that reduce lignocellulose can be identified. Interestingly, C4 photosynthesis is enhanced as well. Furthermore, genetic analysis has sho
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Use of Tea-derived, Theaflavin Enriched Extract to Increase Exercise Performance and Reduce Exercise Recovery Time

This invention provides various methods such as a method for enhancing athletic exercise performance of a subject by administering to the subject a composition comprising a physiologically acceptable carrier and an extract of tea, wherein the extract comprises at least 20% by weight of theaflavins and wherein the composition is administered in an amount effective to enhance the subject's athletic performance.
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Preparation and Use of Pouteria Lucuma Extract

A method of preparing Pouteria lucuma extract was developed which comprises extracting oil from the nut. The lucuma nut oil (LNO) was effective to induce cell migration, enhance tissue regeneration and enhance wound healing. The lucuma nut oil provides an agent that is useful for therapeutic or cosmetic maintenance of skin and scalp.
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Emulsion i.e. milk, homogenizing device, has number of homogenizing orifices operatively arranged between tubular inlet and tubular outlet for compressing raw emulsion under pressure and dependent on

The device (1) has a number of homogenizing orifices (6) operatively arranged between a tubular inlet (2) and a tubular outlet (3) for compressing raw emulsion i.e. raw milk, under pressure. The number of orifices is dependent on volume flow of raw emulsion in the inlet. A connection of the orifices between the inlet and the outlet is self-controlled. The orifices are distributed lengthwise in a cylinder wall (5) of a hollow cylinder (4). A piston (7) is axially displaced in the cylinder based o
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Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside

The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside- supplemented food product using the strain of the invention are also provided.
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Sn-2 Myristate-containing Edible Oil

A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition can advantageously include at least 1 % by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight linoleic acid, and further includes between 30% and 65% by weight oleic acid and between 15% and 40% by weight total saturated fatty acids. The r
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Prepared Foods Containing Triglyceride-recrystallized Non-esterified Phytosterols

A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof.
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Device for Measuring and Analysing the Colour of the Outer Ear and Ear Canal

The present invention concerns a device for measurement and analysis of the middle ear and ear channel colour. This device allows thus automatic patient middle ear colour measurement and intends to be auxiliary equipment for health professionals in the diagnosis of ear infections. The device is composed of a standard otoscope (1), modified to include two optical fiber (2a and 2b) : one for ear illumination and another which returns the reflected light. The electronic unit (3) can change linearly
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Method for Marking and Identifying Manufactured Articles, Substances and Organisms, and Uses Thereof

The present invention comprises a method for marking and identifying manufactured articles, substances and organisms (referred to below as "products"), based on the addition to the product to be marked of a known mixture of two or more isotropic profiles of a single chemical element that are enriched in different stable isotopes. Identification thereof may be performed by measuring the ratio of molar fractions between those isotropic profiles present in the product using mass spectrometry. The p
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In-line Sensor and System for Obtaining the Fat Content of Milk

The invention relates to an in-line sensor and a system for obtaining the fat content of milk, respectively: a hollow device similar to any pipe through which the milk can flow and provided with a light-transparent hole and a plate located at a short distance from, and parallel to said hole, such that milk always occupies all of the section extending from the hole to the plate; and a system capable of producing the corresponding excitation light in near infrared or the visible, below 1000 nm, an
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Method for the Preparation of Products Having a High Triterpene Content and Resulting Products

The invention can be used to: stabilise raw materials from the olive tree, in particular stoned olive pomace and exhausted pomace, maintaining the triterpene content thereof; and prepare a product from these products, having a greater concentration of triterpenes.
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Method for Reducing the Concentration of Ammonium in Excrement on Cattle Farms

The invention relates to solid particles having a size of less than 500 [mu]m and containing Mg and P in a molar ratio of between 75:1 and 1:1, which can be obtained using a method in which: (a) natural magnesite or natural dolomite is calcined at a temperature of between 600 DEG C and 1000 DEG C for the length of time required in order for the magnesium carbonate to decompose completely; (b) the product obtained in step (a) is reacted with phosphoric acid and, optionally, between 15 wt.-% and 5
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Improvement of strawberry flavour

Isolate Methylobacterium RAB-1, deposited under the deposition number DSM21961 at the deposit facility of DSMZ, and their derivatives and mutants, is claimed. Independent claims are included for: (1) an isolate Methylobacterium SAB-1, deposited under the deposition number DSM21962 at the deposit facility DSMZ, and their derivatives and mutants; (2) a preparation containing isolates, derivatives or mutants, where the isolates, derivatives or mutants exist in the form of live cells, dead cells and
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Method for Producing 2-O-Glyceryl-Alpha-D-Glucopyranoside

The present invention relates to a method for producing 2-O-glyceryl-alpha-D-glucopyranoside (alphaGG; FIG. 1) from a glucosyl donor and a glucosyl acceptor comprising the steps:-providing a sucrose phosphorylase (EC 2.4.1.7), incubating said sucrose phosphorylase with a mixture comprising a glucosyl donor and glycerol as glucosyl acceptor and isolating and/or purifying 2-O-glyceryl-alpha-D-glucopyranoside.
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Bifidobacterial Species

New bacterium GC61 belonging to the genus Bifidobacterium, probiotic compositions comprising said bacterium, particularly food products, and use of said bacterium in the treatment of diseases, such as gastrointestinal diseases.
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Cacao starter cultures and fermentation method

The present invention relates to a method for regulating fermentation of plant material comprising beans and/or pulp derived from fruit pods of the species Theobroma cacao, said method comprising adding to the plant material a composition comprising at least one strain of lactic acid bacteria and/or at least one strain of acetic acid bacteria.
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Process and Apparatus for Continuous Wet Granulation of Powder Material

An apparatus for wet granulating a powder material comprises:-a barrel having a granulation chamber and being provided with a first inlet (1) for receiving said powder material and for supplying it to said granulation chamber and with a second inlet (2) for receiving a granulating liquid and for supplying it to said granulation chamber, said granulation having an aperture (9) for discharge of granules from said barrel, and-a transporting means (S) for advancing said powder material toward the en
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Nutriment containing an arabinoxylo-oligosaccharide and a water soluble arabinoxylan

A feed or food product enriched with two distinct types of water extractable arabinoxylan molecules comprising (i) an arabinoxylo-oligosaccharide (AXOS) and (ii) a water soluble arabinoxylan (WS-AX), wherein such nutritional prebiotic supplements are shown to have a positive effect on bifidogenic bacteria and butyric acid production with an inhibitory effect on intestinal protein fermentation, for improving gastro-intestinal health. Preferably the food product comprises on a dry weight basis bet
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Nutriment Containing Arabinoxylan and Oligosaccharides

The present invention provides nutritional compositions, more particularly food supplement and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides an water-unextractable arabinoxylans.
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Aqueous Electrophoretic Deposition

From an environmental, safety and economic perspective water should be the solvent of choice for electrophoretic deposition under industrial circumstances. However, because of the electrolytic decomposition of water, the majority of EPD is carried out in non-aqueous solvents. Approaches of the art for aqueous deposition involve the separation of the reaction and deposition front by means of a membrane, the use of palladium electrodes to absorb the formed hydrogen, addition of chemicals to suppre
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(Arabino)xylan Oligosaccharide Preparation

The present invention relates to preparations comprising (arabino)xylan oligosaccharides with intermediate average degree of polymerisation, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylo-oligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content b
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New Endolysin Obpgplys

The present invention relates to a polypeptide with an amino acid sequence according to SEQ ID NO: 1 and fragments or derivatives thereof. The present invention further relates to fusion proteins comprising said polypeptide and an additional peptide stretch fused to said polypeptide at the N- or C-terminus. Moreover, the present invention relates to nucleic acid molecules encoding said polypeptide or fusion protein, vectors comprising said nucleic acid molecules and host cells comprising either
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Antimicrobial Agents

The present invention relates to endolysin variants comprising an endolysin to which a peptide stretch with membrane or LPS disrupting activity is fused. Moreover, the present invention relates to nucleic acid molecules encoding said modified endolysin variant, vectors comprising said nucleic acid molecules and host cells comprising either said nucleic acid molecules or said vectors. In addition, the present invention relates to a method for producing said endolysin variant. Further, the present
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ANXIOLYTIC COMPOSITION CONTAINING ALPHAs-CASEIN -DERIVED PEPTIDES

The invention relates to pharmaceutical compositions and food products containing peptides derived from the as1-casein in milk and having benzodiazepine-type activity and particularly, anxiolytic activity.
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Casein-Derived Peptides having Anxiolytic Activity

The invention relates to peptides and, in particular, heptapeptides derived from milk casein [alpha]s1 and having anxiolytic activity. The invention also relates to pharmaceutical and food compositions containing said peptides and to the preparation methods thereof.
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Nisin Derivatives and the Use Thereof

The present invention relates to a nisin derivative comprising amino acid substitutions in the peptide sequence encoding the hinge region of the protein, wherein the derivative exhibits an increased anti-microbial activity.
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Method for the Production of a Gum Base

A method for the preparation of a gum base or chewable entity comprises the step of treating a mixture comprising cereal protein, for example gluten, and water, optionally in combination with sugar, sugar substitute or other functional ingredient, at a hydrostatic pressure of at least 100 MPa for at least 2 mins. Generally, the mixture is pressure treated at an elevated pressure of at least 250C. The temperature, pressure and treatment time may be varied provided that the combination of the thre
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Probiotic Strains from Lactobacillus Salivarius and Antimicrobial Agents Obtained Therefrom

A strain of Lactobacillus salivarius isolated from resected and washed human gastrointestinal tract inhibits a broad range of Gram positive and Gram negative microorganisms and secretes a product having antimicrobial activity into a cell-free supernatant. The activity is produced only by growing cells and is destroyed by proteinase K and pronase E, the inhibitory properties of the strain and its secretory products being maintained in the presence of physiological concentrations of human bile and
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Heat-expanded Food Products

This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: -from about 20% to about 59% by weight of a milk protein or a source
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Lipid Encapsulation

The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.
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Production of Sea Urchin Roe

A method of producing edible sea urchin roe including the steps, selecting sea urchins having pre-gametogenic gonads, providing a receptacle for cultivation of the selected sea urchins, the receptacle containing seawater and being capable of being provided with (A) a selected temperature and (B) an illumination for a selected time period at a selected frequency, placing the selected sea urchins into the seawater, cultivating the sea urchins in the seawater for a period of time during which, the
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Processing of Dairy Ingredients By Ultra-sonication

The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonication alone at a frequency below 213 kHz. It further includes the use of heating dairy ingredients to a temperature above 65 DEG C followed by ultrasonication at a frequency below 213 kHz, or with simultaneous ultrasonication. This treatment is shown to increase
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Low Fat Food Containing Gas Bubbles

The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5[mu]m to 10 [mu]m in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also disc
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Low Fat Chocolate

The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.
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Transconjugants of Lactic Acid Bacteria

The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.
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Methods for Fermentation of Xylose and Hexose Sugars

Methods and systems for the isomerization and/or fermentation of xylose and hexose sugars are disclosed.
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Polymeric Materials for Active Food Packagings

The invention relates to polymeric materials with which implementing packagings for food products. These packagings retain an active principle able to prolong the shelf life of the contained product and to limit each type of deterioration and/or degradation. It further allows to subject the food product to less drastic and destructive treatments during the sterilization phase before the packaging. The active principle is confined in the polymeric material, immobilized with ionic bonds to a lamel
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Prodn. of max. colour and aroma in prepn. of malt prod. - by injecting acid, base or electrolyte soln. to control pH during extrusion of cereal grains

Prepn. of a malty prod. from cereal grains for beer prodn.; or for addn. to bread and baked goods, where the cereal is extruded in a single- or double-screw extruder under heat and pressure, formation of a max. amt. of colour and aroma substances is attained by controlling the pH of the continuously prepd. extrudate by injection of an acid, a base or an electrolyte soln..
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Half carcass conformation determn. - by image processing using chine as datum point

The examination of slaughtered animal (esp. pig) body halves uses image processing hardware and software to determine the outer contour, flat layer and meat/back fat ratio. The hardware is used to produce recordings of the body halves with the spines and all intervertebral layers. The chime is used at the starting fixed point for determining parameters for the stripping and classification. The chine and other vertebrae are determined by object analysis according to predefined contour and object
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Goods i.e. food, storage and transport monitoring device for use in transport container, has microcomputer carrying out evaluation with respect to conditions of goods, where results of microcomputer i

The device has a microcomputer (1) with a data storage (2) and humidity and temperature sensors (3, 4) for measuring of different storage and transport conditions of goods. A transmitting and receiving device is provided for near field communication with an antenna of a radio-frequency identification transponder, where the microcomputer and the transmitting and receiving device are arranged on an interconnect device. The microcomputer carries out an evaluation with respect to the conditions of t
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Producing a beverage with ethanol content, comprises processing malt to wort, fermenting the wort using maltose-negative yeast, supplying raw fruit next to the malt, and adding lactic acid and aroma o

The method comprises processing malt to a wort, fermenting the wort using maltose-negative yeast, supplying a raw fruit (1-50%) next to the malt (99-50%), where the raw fruit portion is dependent of the malt portion and the portion of raw fruit and malt together yields 100%, adding lactic acid during mixing, adding aroma or ascorbic acid to the fermented wort, filtering the fermented wort, carbonating the fermented wort, and pasteurizing the beverage. The malt contains barley malt (0-100%), rye
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Producing a beverage, comprises providing malt for producing a wort, processing the malt into the wort and fermenting the wort using a maltose-negative yeast

Producing a beverage having an ethanol content of less than 0.5 vol.%, comprises providing malt for producing a wort; processing the malt into the wort; and fermenting the wort using a maltose-negative yeast. An independent claim is included for the beverage having an ethanol content of less than 0.5 vol.%.
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New Yeast Strain for Ethanol Fermentaion Acceleration and Side Effect Elimination

Diacetyl, a four carbon diketone, as an off-flavour component costs the brewing industry millions of dollars annually through impeded productivity. In my research, effects of the ILV5 gene expression in the yeast on the diacetyl content in wine were studied. The yeast ilv5 gene was amplified and fused to yeast specific promoter, which was introduced into S. cerevisiae . The recombinant yeast showed 3-4 fold increase in the reductoisomerase activity compared with that in the strain TCY15 used
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Precision Particles for Controlled Release

BACKGROUND Current particle encapsulation technologies are often inadequate, producing a broad particle size distribution and having many complicated steps. The need for uniform particle production methods is great; uniformity allows for efficient and specific release profiles and a higher rate of utilization of all production materials. DESCRIPTION Precision Particle Fabrication (PPF) technology, owned by our company, produces uniform microparticles or microcapsules exhibiting a narro
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Onion preparation

Onion phenolics and flavonoids are types of phytochemicals, which are antioxidant chemicals that protect plants against bacteria, viruses and fungi. Phenolics and flavonoids, like other antioxidants, help prevent cancer by mopping up cell-damaging free radicals and inhibiting the production of reactive substances that could damage normal cells.In the research,water immersion extraction, was used to extract flavonoid compounds from onion. The content of total flavonoids in onions was determined b
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Edible Coating for Crispy Texture in Processed Food

University of California researchers have discovered that a sweet-corn extract can be used to modify the texture of processed foods to improve their crispiness. The extract may be applied as an edible coating or added directly to the food item prior to processing. After application of the extract, the item may be fried, toasted, dried, baked, and soaked while retaining the desired textural properties. This invention will be particularly useful in coating fried foods, where they remain crispie
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Steroid-saponins from Fenugreek Seeds

Highlights Fenugreek seed extract, containing steroid saponins, is a natural foaming agent. Reduces the interfacial surface tension between two immiscible liquids, stabilizes emulsions of oil in water and foams Outperformed other known emulsifying agents in stabilising oil-in-water emulsions Surfactants for the food industry, cosmetics, and pharmaceutical industry Our Innovation Two extraction techniques have been developed to obtain purified steroid saponins extract from fenugreek seeds.
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Temperature-stable Liquid Droplets

Highlights Capsules with liquid-containing core suited to variety of purposes encapsulate liquids such as coffee, wine, or juice within droplet core for taste sensations include pharmaceutical ingredients for use as medication Membrane withstands heat treatment in pasteurization, also withstands cooling treatments Thermostability has been proven Applications in baking, dairy products, option to texturize fish proteins, extracts and oils for novel products, and medical, and biotechnical uses O
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Novel emulsifier for food industry without organic solvents and detergents

Highlights Phospholipids influence the interfacial surface tension between water and oil so can be used by the food industry for emulsifying, dispersing, instantising and similar tasks Phospholipids can be substituted for egg yolk as emulsifier in “all natural” products – lower cost, do not cause allergies, may improve taste, do not introduce bacteria Can also be used in pharmaceuticals Our Innovation An enzyme, such as a phospholipase, is dissolved in an aqueous medium containing a
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Inhibition of Obesity-induced Lipotoxicity

Highlights Nutritional supplement reduces cellular damage caused by exposure to high levels of fat Lipotoxicity inhibition in obese people effective without requiring weight loss Proof of effectiveness was demonstrated using a combination of three antioxidant compounds, already approved for human consumption , that resulted in a synergistic protective effect in animal models Treatment to help reduce risk of lipid-induced toxicity, a result of obesity, in heart, pancreatic, and muscle cells
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Novel Glossmeter

Highlights Instrument measures properties of glossiness, suitable for flat and curved surfaces Computer gives a single number representing the gloss of flat or curved surface by using appropriate software and hardware analysis techniques Grades perishable foods, textiles, paper, metals, and more with proven stability and consistency Application—Industry, research and product development for polishing materials, waxy or glossy coatings, finished surfaces, glossy cosmetics Our Innovation New
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Lycopene/phospholipids Powders Preparation

The present invention is based on a novel method for encapsulating in liposomes substantially water immiscible carotenoids. Therefore, there are provided by the present invention formulations comprising liposomes loaded with an amount of at least one water immiscible carotenoid, pharmaceutical compositions comprising such a formulation, and a method for preparing the liposomes loaded with said carotenoid.
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Polynucleotide Molecule from Haematococcus Pluvialis for Biotechnological Production of Astaxanthin

Highlights Astaxanthin is a powerful antioxidant, 10 times more capable than other carotenoids Astaxanthin does not convert to vitamin A, circumventing fat solubility and toxicity Results in a safe food colorant, protecting against photooxidative damage Method enables the production of natural astaxanthin (100% 3S,3'S chirality) Our Innovation Provides a biotechnological method for production of (3S,3'S) astaxanthin or a food additive containing (3S,3'S) astaxanthin, using a host DNA seg
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Novel Textures for Liquid-based Food Products

Highlights Uses novel freeze-thawing processing technique to attain specific texture Answers continuing food industry need to provide desirable texture for food products manufactured from edible fluids Texturization method for dairy industry for yogurts, puddings, non-acid milk products, milk beverages and other fluids Our Innovation Simple procedure using milk and water-soluble polymers is passed through a controlled freeze-thawing cycle to obtain yogurt-like consistency, without the pres
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Enhanced Surface Area and Porosity in Alginate Gels

Highlights After electrification and freeze-drying, alginate gels produced moieties (cellular solids) that exhibit major increases in surface area and porosity. The process results in structural changes to the gel that can be exploited for both decorative purposes – the gel can be formed into edible, flower-shaped decorations for cakes – as well as pharmaceutical purposes. The resulting gels are able to hold larger volumes of active ingredients for the food, agriculture, or pharmaceutica
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Aspartame Crystals and Process for the Preparation Thereof

The invention provides a method of preparing new crystal forms of aspartame utilizing microemulsions comprising: (a) introducing aspartame into a microemulsion formed from an oil phase, an aqueous phase and at least one emulsifier, (b) destabilizing the microemulsion to effect recrystallization of aspartame; (c) separating solid phase crystals from the liquid phase in which they are contained; and (d) cleaning the crystals to remove traces of the oil phase and surfactant.
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Process for the Recovery of Ascorbic Acid

The invention provides an extraction process for the recovery of ascorbic id from an aqueous feed solution containing the acid at a concentration of less than 0.7 mol/kg.
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System and Method for Treating Biological Tissue Using Low Direct Current Electrical Treatment

Highlights Electrical pulse using DC current is of sufficiently short duration and low voltage to avoid significant temperature increase in the tissue and extracted material Results in delay, reduction or arrest of browning reaction and a minimizing of enzyme activity and microbial count Contracts tissue and decreases its weight, as compared to untreated tissue Our Innovation Provides processes, systems, and apparatus for electrical extraction of substances from biological matter, particul
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Texturizing Fruit Pulp and Other Ingredients

Highlights Process turns pasteurized and preserved fruit pulp into fresh or dry products with a variety of textures. Provides control of texture and nutritional value. Improves the appearance, physical properties and shelf life. Hydrocolloids used for texturization of the fruit mixture remain a small to negligible percentage of the final product Hydrocolloids with different functional properties are selected to suit manufacturing conditions and processes in order to tailor the texture Our In
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Novel Simple Organic Compounds for Treating Obesity

Highlights Novel small organic compounds derived from fatty acids , for treating obesity by regulating feeding and body weight Experiments in mice showed decreased food consumption and increased activity resulting in decrease in weight Improved cognitive function due to increased Norepinephrine levels There is a clear opportunity for an effective and well-tolerated anti-obesity drug. Our Innovation Novel derivatives of fatty acids injected into mice caused reduction in2-Arachidonoyl glyce
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Versatile Nanostructure As Solubilising Medium for a Variety of Industries

Highlights Stable, non-viscous and clear nanosized structures Capable of being diluted or dispersed in a water/polymer at room temperature and/or by subjecting the system to vibrations of up to 20,000 RAM Provides enhanced stability for sustained and controlled release Performs best with naturally occurring polymers or those that are amphiphilc synthetic of high molecular weight Our Innovation Development of structures having cubic-like nanosized symmetry Ternary systems comprised of water
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Nacon Electronic Fly Trap Using Tri-Phased Array

The pest control market in North America is 7 billion annually with controlling pest species of flies contributing around 1.5 billion in sales. I invented the first non-contaminating electronic fly trap for Johnson Wax in 1988, The Vector which is has been the standard for flying insect control around the world. I have invented the next generation electronic fly trap.We have just launched the product which is manufactured in China; we have sold some units to Mc Donald's, Disney, the Caribbean Is
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Method for producing Beta-Carotene on a Large Scale for use in the Medical, Food and Cosmetics Industry

Carotenoids are antioxidant micronutrients reported to protect against the adverse activity of free redicals. Among the carotenoids, Beta-carotene is the most recognized and widely known carotenoid. Flavobacterium multivorum ATCC 55238 is best known for zeaxanthin production, but it was culturally manipulated under the influence of salts such as urea and sodium carbonate to produce a high amount of Beta-carotene. The amount of Beta-carotene accumulated was the highest ever reported from bacteria
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A Colorimetric Sensor for Biogenic Diamines to be Molecularly Imprinted into Polymers

One of the more obvious problems with food safety is determining the degree of spoilage in foods, namely meat products. It has been established that the generation of biogenic diamines, cadaverine and histamine, by bacteria may be directly linked to the bacterial content of spoiled meat. Food poisoning is caused by ingesting toxins produced by the activity of food borne microorganisms. These toxins are often relatively heat stable and are capable of surviving the cooking process. Meat spoilage o
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A Colorimetric Sensor of Food Spoilage Based on a Molecularly Imprinted Polymer

Food poisoning is caused by ingesting toxins produced by the activity of food borne microorganisms. These toxins are often relatively heat stable and are capable of surviving the cooking process. Meat spoilage occurs as bacteria begin to grow unchecked at the time of slaughter. One of the markers of meat spoilage is the decarboxylation of free amino acids on and in the meat by enzymes released by spoilage microorganisms. Two of these products, putrescence and cadaverine, are particularly distinc
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Conversion of Soybean Hulls High-protein Food Additives

Soybeans can be consumed directly by humans and animals, or used as a source of oil for such products as cooking oil, soap, cosmetics, resins, plastics, inks, solvents and biodiesel. In the production of oil-based products, the soybeans are mechanically separated from their hulls. The hulls may then be mixed with animal feed to increase the fiber content, protein content and amino acid profile thereof. Dartmouth inventors have recently developed a method of using soybean hulls as a sou
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Manufacturing of Acridity-free Raw Flour from Araceae Tubers

Description A method of removing acridity from Araceae (taro) tubers without cooking has been developed. Acridity can cause irritation upon consumption if the taro is not properly prepared. The process involves the use of mechanical forces and soaking to remove acridity substances. A raw flour is produced which is suitable for a wide range of food applications. Applications Araceae flours have very small particle sizes thus they can make products which are easily digestible. These products in
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Quickmobilefood

Quickmobile food solve the problem of using expensive vehicle in providing mobile kithen . The problem of space in the previous invention had been solve by providing ample space in the kitchen and serving compartment.There is a plathform with step and canpoy which enable customer to stand and been protected by the canopy.All the appliances used in the kitchen does not need to be modify or configure before it can be use in quickmobilefood. The issue of heat generated in the kitchen compartment h
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A library containing more than 3000 new enzymes produced by 14 Fungi

Solution / invention summary : 14 fungi have been grown in various harsh conditions in order to produce a variety of enzymes. A high throughput platform is then used to isolate some 3000 new enzymes. A few of them are being tested by industrial partners. Advantages / benefits : The isolated enzymes are novel and can make enzyme economically viable in selected industrial processes. Potential applications : Enzymes can replace chemicals in industrial processes in industries such as Pulp &
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Botulism Strain Detection

Real Time Polymerase Chain Reaction Quadraplexed for Rapid Detection of Clostridium botulinum Toxin Types A, B, E, and F General Information The toxin produced by Clostridium botulinum (botulism) is one of the most potent toxins known. It is believed that only one gram, properly aerosolized and distributed, could kill an estimate 1.5 million people. Linked to food poisoning and sudden infant death syndrome (SIDS), this toxin, combined with its many means of contraction (ingestion, inhalati
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Sparkling Yogurt

Sparkling Yogurt® is a lightly carbonated yogurt with a unique, refreshing taste. The carbonation imparts a pleasant tingling sensation. In test marketing, customers purchased sparkling yogurt two times to one over regular yogurt. General Information Sparkling Yogurt® is lightly carbonated, spoonable yogurt with a unique, refreshing taste. The level of carbonation is lower than that of soft drinks, yielding a mild, yet stimulating tingle. Dissolving carbon dioxide creates a sparkle in the
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