Matches 51 - 100 out of 145 < 1 2 3 >

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US20050158432 Method of and composition for inhibiting the growth of Clostridium perfringens in meat products  
Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in...
US20120231071 NATURAL PRODUCT INHIBITORS OF 3DG  
Compositions are disclosed which have as a component thereof an inhibitor of the enzymatic production of 3-deoxyglucosone (3DG) from fructoselysine and/or an inactivator of 3DG, and which are...
US20140199450 FRUIT SHELF-LIFE EXTENSION  
A method of maintaining freshly harvested fruit in a fresh condition includes treating freshly picked highly-hydrated fruit with a composition comprising a lower alkyl naphthalene at a rate of...
US20110028427 DIETARY FIBER AND METHOD FOR PREPARING DIETARY FIBER  
The invention relates to a soluble antioxidant dietary fiber obtained from pineapple and a method of processing pineapple pulp to provide a soluble antioxidant fiber.
US20130310302 PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS  
Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for...
US20070275139 Food compositions comprising renewably-based, biodegradable1,3-propanediol  
Disclosed herein are food compositions comprising 1,3-propanediol, wherein the 1,3-propanediol in said food composition has a bio-based carbon content of about 1% to 100%. In addition, it is...
US20050053702 Novel protective cultures and their use in the preservation of foodstuffs  
The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed which can only be conserved for a limited period of time,...
US20090297663 BREAD IMPROVER  
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt. % of a polysaccharide which is characterised by a...
US20130337124 MULTI-FUNCTIONAL FILTRATE MATERIALS FOR ADSORBING ETHYLENE GAS  
Compositions for adsorbing ethylene gas, methods for adsorbing ethylene gas and process for making these compositions are provided. A composite material may include at least one modified amorphous...
US20100136168 SUPPLEMENTED FRUIT OR VEGETABLE PRODUCT  
Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients....
US20140309294 ANTIOXIDANT COMPOSITION  
Suggested is an antioxidant composition, comprising (a) caffeic acid,(b) sinapinic acid and, optionally,(c) polyphenols, with the proviso that components (a) and (b) are present in a weight ratio...
US20100189853 Production of Soluble Soy Protein Product from Soy Protein Micellar Mass ("S200Ca")  
A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the...
US20050058751 Yield and shelf life for meats  
The invention is directed to a process for treating meat to achieve higher yield, without negatively affecting the appearance of the meat. The process comprises the steps of 1) treating the meat,...
US20050175746 Low flavor anti-microbials derived from smoke flavors  
The presently disclosed subject matter provides methods and compositions for anti-microbial treatment of food products. More particularly, the presently disclosed subject matter provides...
US20150225683 PREPARATION OF A POWDERED VINEGAR  
The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and...
US20140234503 Method and Composition  
There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about...
US20070212457 PROCESS FOR WASHING AND STERILISING FOOD PRODUCTS, PARTICULARLY VEGETABLES, AND RELEVANT APPARATUS  
The present invention relates to a process for washing and sterilising food products, particularly vegetables, characterised in that it comprises the following steps: (a) treatment of said food...
US20110117149 INORGANIC NANOTUBES  
Discloses are stabilized calcium pyrophosphate nanotubes, a process for making calcium pyrophosphate nanotubes comprising agitating at less than 2 OkHz an aqueous suspension of a calcium and a...
US20120237650 STABILIZATION OF DIESTERS OF DICARBONIC ACID  
By using phosphorus compounds, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and...
US20110288182 HEALTH CHARACTERISTIC DULCE DE LECHE CONFECTION COMPOSITIONS AND FLAVORED MILK  
The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile,...
US20050287259 Method of preventing flavor component from degradation  
The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein...
US20070218180 Chilled or Shelfstable Pasty Concentrated Composition  
The present invention concerns a chilled or shelfstable pasty concentrated composition comprising starch dispersed in an aqueous base and an oily or fatty base, the aqueous base containing at...
US20080187612 Delivery Systems  
There is provided drug delivery systems for bioactive substances. In particular, there is provided a chocolate product containing bioactive compounds as well as desirable flavours and deliverability.
US20050019458 Carnobacterium piscicola CB1, CB2, and CB3  
The compositions and methods of the present invention involve the use of certain bacteria and/or their fermentate products to treat foods, such as fresh and processed meat products.
US20110159158 REDUCED NON-FIBER CARBOHYDRATE PRESERVATIVE TREATMENT FOR PROCESSED FOODS  
The present invention is comprised of a process and multiple reduced non-fiber carbohydrate preservative treatment ingredients to control water activity (aw) in the processing of food components...
US20050175745 Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose  
A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding...
US20080286427 USE OF CATIONIC PRESERVATIVE IN FOOD PRODUCTS  
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the...
US20050266128 Novel method of preserving food products using pressure selective agents  
A product containing a food product and a bioactive culture, and a treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such...
US20140154356 Pet Food Palatability with Antimicrobial Properties Based On Organic Acids  
Pet food palatability enhancers based on organic acids and showing antimicrobial efficacy are described.
US20080138425 Method for the Preparation of a Stable Lactate Metal Salt in Powder Form and Stable Metal Lactate Salt  
The invention relates to a method for the preparation of a stable lactate metal salt in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable,...
US20090130266 METHOD FOR PRESERVING FLAVOR COMPONENT  
A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.
US20090104322 STABILIZATION OF DICARBONATE DIESTERS WITH PROTONIC ACIDS  
By using protonic acids, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and...
US20120009314 REDUCTION OF ACRYLAMIDE FORMATION  
The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.
US20100227025 COATED DRIED FRUIT AND METHODS  
Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described....
US20080124437 Food and beverage emulsifiers  
An emulsifier having a primary emulsifying component of gum Arabic or modified starch and a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has...
US20050042341 Natamycin dosage form, method for preparing same and use thereof  
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...
US20050170052 Water and feed preservative for animal uses  
Composition and methods for preservation of water, feed and major feed ingredients for animal uses. A composition comprising a terpene mixture, is disclosed. The composition can be a true solution...
US20050276889 Novel method of sanitizing food products and other target items  
Methods of cooling and sanitation of target items, particularly food products, food storage, and food transportation devices. A treating agent containing a sanitizing agent entrapped by or...
US20050037116 Synthetic solution for preserving fresh flowers, fruits, and vegetables without the use of refrigeration, and method of producing same  
A solution for preserving fresh flowers, fruits or vegetables without the use of refrigeration is produced by synthesizing certain decay-retarding molecular agents, such as certain enzymes,...
US20070042093 Compositions and methods for preserving cut apples  
This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium...
US20100055207 METHODS OF MAKING AND USING A LIQUID CONCENTRATE THICKENER  
A process for thickening a liquid food comprises admixing an effective amount of an aqueous concentrate thickener composition with a liquid food which is capable of being thickened by a...
US20130129869 COMPOSITIONS COMPRISING A SHELF-LIFE STABILITY COMPONENT  
Compositions that include a shelf-life stability component are provided. In some instances, the compositions are ingestible compositions which include the shelf-life stability component and an...
US20110064679 OXALOACETIC ACID AND SALTS OF OXALOACETIC ACID AS A FLAVOR, AN ACIDIZING AND A PRESERVATIVE AGENTS AND METHODS FOR PREPARING AND USING SAME  
Provided herein is a method for flavoring an ingestible composition with an organoleptically effective amount of the flavoring agent. The flavoring agent may be used in a wide variety of...
US20150257430 ANTIBROWNING COMPOSITIONS  
Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts...
US20100040734 Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation  
It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein...
US20120071563 STABILIZER  
The present invention relates to a stabilizer comprising starch that comprises at least one ester group corresponding to the formula (I) wherein M+ is an alkali metal, M2+ is an alkaline earth...
US20130183419 Enhancement of Potato Tuber Sprouting Inhibitors Using Various Combinations of Agents  
Compositions and methods for inhibiting the sprouting of potato tubers are provided. The compositions comprise combinations of i) α,β-unsaturated aliphatic aldehydes, and ketones,C3 to. C14...
US20110189338 MICROBIOCIDAL CONTROL IN THE PROCESSING OF MEAT-PRODUCING FOUR-LEGGED ANIMALS  
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least...
US20100021600 FLAVOR IMPROVING AGENT FOR FOOD AND BEVERAGE  
A flavor improving agent using material that has dietary history, i.e. material that has been eaten as food is provided, wherein the flavor improving agent suppresses peculiar smell of food and...
US20050255204 Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products  
The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective...
Matches 51 - 100 out of 145 < 1 2 3 >