This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in Food Science & Technology.
polymerization in the range l-3, for example HYSTARa5875 (Lonza Inc., NJ, USA).
Wollenweber, H.W. Kornfeck, K , Kaps, D.. Nellessen, B., Koster. R.. Drees, W. and Daute, P. (Henkel KCaA, 40589 Dusseldorf, Germanv) German Federal Republic Patent Application DE 195 03 062 Al [in German]
Alkoxylation products of lipids (with the ring structure nucleophilic agents) that are use as antifoaming agents media, including foods.
epoxidized opened by suitable for in aqueous
ishikawa, H., Suzukr, Y.. Sakai, A. and Ishizuka. 5. (Lotte Co. Ltd, Tokyo, Japan/Toyotama Perfumery Co. Ltd) United States Patent US 5 523 105
A method to improve the sensory properties of mint flavourings, which have applications in foods, drinks, cosmetics, toothpastes and drugs. Polygodial (a sesquiterpene) or a polygodial-containing plant extract is added to the flavouring, enhancing the coolness and increasing the duration of perception of the mint flavour and suppressing bitter flavours.
Bakery products Sugarless Wallin, United
C. (Bunge Foods Corp., Seattle, States Patent US 5 523 1Oi
The composition of a batter mixture used to manufacture sugar-free bakery products, such as cakes, doughnuts and muffins. The batter comprises the following: 15-25% (w/w) starch hydrolysate; IO-25% water; IO-20% oil or fat; 0.01-l% (w/w) high-potency artificial sweetener (e.g. aspartame); 15-25% protein source (e.g. flour, wheat gluten and/or modified corn starch combined); one or more leavening agents (e.g. sodium bicarbonate and sodium aluminium phosphate); and one or more emulsifiers. The emulsifiers help to form a homogeneous dough mixture, tenderize the baked product and aid in aerating the dough during mixing and homogenization. The starch hydrolysate contains predominantly polyhydroxy oligomers with a degree of
Trends in Food Science
oat flour cereal base
Hellweg, J.H., Larson, M.K. and D.J. (General Mills Inc.. Minneapolis, United States Patent US 5 523 109
Lewandowski, !MN, USAl
Manufacture of conditioned whole grain oat flour for use in ready-to-eat breakfast cereals (particularly puffed cereals). Whole oat groats are steamed and dry toasted for extended periods of time and milled. Conditioned oat flour has minimal peroxidase activity, and contains syringic and ferulic acids (detected by high-performance liquid chromatography) in a ratio of 22.5; this ratio is characteristic of a toasted flavour. The conditioned oat flour has a farinograph development time of 5-25 min, indicating partial gelatinization or precooking. Cooked cereal flavour is traditionally achieved using extended cooking times; however, the use of conditioned oat flour enables a more rapid production of cooked whole grain oatbased doughs with improved cooked cereal flavour, thereby increasing the production rate of dough. Conditioned oat flour can be used for the manufacture of puffed whole-grain ready-to-eat cereals with cooked cereal flavour using extruders with a short residence time.
Chewing gum containing fat replacer
Yatka, R.J., Bunczek, M.. Urnezis, P., Mazzone, P.. Mazurek, P., McGrew, G.N.. Song, J.H. and Wolf, F.R. (Wm Wrigley Jr Co., Chicago, IL 6061 l-4287, USA) PCT International Patent Applrcation WO 96/l 8309 Al
Improved chewing gums and and methods for their preparation. chewing gum contains salatrim, can be used in the base and/or a plasticizer, softener, compatibilizer emulsifier. Salatrim is added to type gum formulations, replacing or large quantity of other fats, emulsifiers.
bases, The which gum as and sucrosea small oils and
Chewing gum containing polyglycerol esters Bunczek, M.T., Mazzone, P., irrnezis, P.W., Greenberg M.J.. Yatka, R.J., Rrchey, L.C. and Chapdelaine, A.H. IWm Wriglev Jr Co., Chicago, IL 60611.4287, USA) PCT International Patent Application WO 96113986 41
Improved formulations and bases for chewing gums containing polyglycerol esters. Polyglycerol esters can be used in the chewing gum as a plasticizer, softener and emulsifier. In one embodiment, polyglycerol esters are added to sucrose-type gum formulations, replacing small or large amounts of other fats, oils and emulsifiers.
gum containing fully polyglycerol esters
Bunczek, M.T., tirnezis, P.W. and Mazzone, P. IWm Wriglev Jr Co., Chicago, IL 60611.4287, USAj PCT International Patent Apphcatron WO 96/l 3987 Al
Improved formulations and bases for chewing gums containing fully esterified polyglycerol esters. Fully esterified polyglycerol esters are used as a softener in the gums or bases.
Abed, S.A. and Muller, W. tirchtwer Pharma GmbH, 13467 Berlm, Germany) German Federal Republrc Patent Application DE 195 03 670 Al Jin German]
A dragee coating suspension for drugs, sugar confectionery, etc., is based on o-maltitol with small amounts of other ingredients. Dragees may be manufactured by first treating the centre to achieve a hydrophobic surface, then subjecting the centre to multiple emulsion spraying/drying cycles.
April 1997 lVol. 81
dragbe coating ‘Non-diabetogenic’
Ellrot, R.B. and Hill, J.P. (National Child Health Research Foundation, Auckland, New Zealand/ New Zealand Dairy Board) PCT International Patent Application WO 96114577 Al
Based on the theory that certain variants of f3-casein may induce type1 diabetes in susceptible individuals, an invention for the selection of nondiabetogenic milk-producing cows and for the recovery of their milk and processing into dairy products. A method