Fatty acid alkyl esters

Fatty acid alkyl esters

New Patents containers (e.g. S-IO I capacity) includes a dispensing mechanism enabling small amounts of the contents of the bottle or container to be ...

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New Patents containers (e.g. S-IO I capacity) includes a dispensing mechanism enabling small amounts of the contents of the bottle or container to be dispensed over a period of time without deterioration of the product quality.

Fruit, vegetables& nuts Air-circulation control of bulk-stored produce ripening Bianco, M. (Cool Care Consulting Inc., Deerfield Beach, FL, USA) United States Patent US 5 373 780

Apparatus for controlling the ripening of produce (fruit and vegetables). The apparatus includes a chamber with a ceiling, a floor and many walls. Within the chamber is a support and position structure for two rows of palletized produce, which positions the produce away from the walls to define a fluid circulation space; rows of produce are spaced to define an interstitial volume between them. A fluid-control mechanism exhausts fluid from the interstitial volume and introduces a controlled fluid into the fluid-circulation space to create a pressure differential, forcing the fluid to flow uniformly through the palletized product.

(fatty acid esters and/or fatty-acid-esterified oxyalkylene segments). The fat substitutes are obtained by alkoxylating a polyol such as glycerin with a monoepoxide such as propylene oxide and a polyepoxide-functionalized polyether glycol (either simultaneously or sequentially) and esterifying the resulting alkoxylated polyol with a fatty acid or its equivalent. Alternatively, the polyepoxide-functionalized polyether glycol could be condensed with a fatty acid partial ester of a polyol.

Low-fat

cheese

Jackson, L.K., Brown, D.M., Hong, Y-CA. and Standholm, J.J. (Krati General Foods Inc., Northfield, IL, USA) United States Patent US 5 374443

Method for the manufacture of a low-fat processed cheese, which is suggested to be particularly suitable for the manufacture of cheese slices. A mixture comprising skim-milk cheese, a lowviscosity bulking agent and an emulsifying salt is heated to a temperature in the range 79.4-115.9”C, and held at that temperature for 0.5-8 min to provide a homogeneous molten cheese mass, which is then packaged.

Meat and seafood Low-fat foods Heat-stable substitute

protein-based

Compositions of fat substitutes, adapted for use in foods, that are stable at temperatures at which foods are normally heated in preparation (i.e. 177”C), are in the form of water-insoluble microparticles, and are made from orally ingestible proteins. Processes for the use and manufacture of the microparticle compositions are also given.

esterified

alkoxylated

polyols

Ferenz, M.R. and Sekula, B.C. (Arco Chemical Technology LP, Eaglewood Cliffs, NJ, USA / CPC International Inc.) United States Patent US 5 374 446

Linked esterified alkoxylated polyol fat substitutes for preparing reducedcalorie foods. The fat substitutes comprise polyether-glycol-linking segments, polyol segments and fatty substituents

420

pathogen

exclusion

Bowling, R.A. and Clayton, R.P. (Monfort Inc., Greeley, CO, USA) United States Patent US 5 374 433

fat

Gibson, S.M., Strauss, G. and Wasserman, B.P. (Rutgers, The State University of New Jersey, New Brunswick, NI, USA) United States Patent US 5 374 441

Linked

Competitive

stored in a refrigerated between -1 “C and 7°C.

Cold-restructuring transglutaminase

environment

at

by

Moller, A.J., Nielsen, G.S. and Petersen, B.R. (Nova Nordisk A/S, DK-2880 Bagsvaerd, Denmark) PCT International Patent Application WO 95108274 Al

A method for the manufacture of restructured raw meat with improved cohesion and hardness, which can be sold as a refrigerated meat product. In the process, transglutaminase is added to the meat, together with phosphate (optional) and NaCI; the product is subsequently heat treated.

Oils and fats Alcohol/surfactant-prepared oil-in-water microemulsion Gaonkar, Northfield, 5376397

A.G. (Kraft General Foods Inc., IL, USA) United States Patent US

A microemulsion of oil and water includes: an oil that cannot be formed into a microemulsion in a matrix of water; an alcohol selected from ethanol, propylene glycol, glycerine, sugar, sugar alcohol or a mixture of these alcohols; a hydrophilic surfactant; a water-miscible alcohol-emulsifying agent; a water-immiscible alcoholemulsifying agent; and water.

Fatty acid alkyl esters A method for preserving a food product. It is suggested that meat products preserved in accordance with this method have a shelf life of up to 150days without surface discoloration or the generation of undesirable gaseous byproducts. The method comprises inoculating meat with an effective dose of euhygienic, non-pathogenic, non-spoilage bacteria to inhibit competitively the growth of undesired spoilage or pathogenic bacteria. Lactobacillus de/brueckii or Hafnia alvei are preferably used to inoculate the meat product. Bacteria present on the meat are first reduced to <5000/g by, for example, dehairing the animal and spraying the meat with an organic acid before inoculation with euhygienic bacteria. The meat product is then packaged and

Mittelbach, M. and Koncar, M. (Vogel & Noot lndustrieanlagenbau CmbH, A-8055 Graz, Austria) PCT International Patent Application WO 95/02661 A2 [in German\

A process for preparing a high yield of fatty acid alkyl esters, in particular by catalytic transesterification of triacylglycerols. An ester phase and a glycerine phase that contains fatty acids, fatty acid salts and/or other fatty acid compounds are produced from a reaction mixture that is transesterified, and the ester and glycerine phases are then separated. The fatty acids, fatty acid salts and/or other fatty acid compounds are separated from the glycerine phase, are esterified with an alcohol, and are added to another reaction mixture, which is transesterified again.

The patents section is compiled from information provided by Food Information Service), Lane End House, Shinfield, Reading, (tel. +44-l 734-883895; fax: +44-l 734-885065).

Trends

in Food Science

& Technology

IFIS (International UK RC2 VBB

December

1995

[Vol. 61