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5490994 |
Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid
The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids,...
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5486369 |
Process for preparing shelf-stable, intermediate-moisture potatoes
Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused...
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5484616 |
Process for preparing shelf-stable, intermediate-moisture potatoes
Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused...
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5459121 |
Method of using sorbitol or xylitol for plant water loss reducing agent
A method for reducing plant water loss by closing stomatal openings and reducing the transpiration rate. In particular, a water loss reducing composition made of an osmo-adjusting solute such as...
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5439692 |
Process for infusing raisins with humectant
Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the...
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5436226 |
Natural suppression of sprouting in stored potatoes using jasmonates
A novel process is described for controlling sprouting in tubers and improving their processing qualities using naturally occurring compounds. Tuber sprouting and/or melanization which occurs...
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5397584 |
Process for preparing stabilized, partially-dehydrated aromatic plant products
A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.
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5397499 |
Alkali-ionization and oxidation inhibiting composition
The present invention relates to a material for the purification of fluids. More particularly, the present invention relates to a material for flocculating and separating organic substances or...
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5391384 |
Process for controlling after-cooking darkening in par-fried French fried potatoes
Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex...
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5391382 |
Low dust powdered cellulose
Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the...
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5376390 |
Stabilizing rice bran and rice bran products
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific...
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5369122 |
Process for manufacturing a humectant
In a process for manufacturing a humectant with a chemical structure similar to that of natural moisture regulators, residual molasses from sugar beet molasses are treated and the organic acids...
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5364643 |
Process for the infusion of dried fruits
The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum...
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5346712 |
Methods for inhibiting white blush on processed carrots
A method for inhibiting the formation of white blush on processed carrots, comprising processing tile carrots for consumption and exposing the processed carrots to a solution of citric acid and...
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5336510 |
Color-stable syrup and beverage compositions fortified with vitamin C, and methods of making such compositions
The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is...
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5334623 |
Absorbent material and uses thereof
The present invention provides a composition for absorbing ethylene and other unsaturated compounds. The composition comprises electron-deficient dienes or trienes incorporated in an...
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5332589 |
Tomato calcification process
A process for preparing fruits or vegetables and the fruits or vegetables prepared by the process. In particular, the vegetables may be diced tomatoes. The process comprises continuously exposing...
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5332587 |
Acid stabilized pasta
Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.
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5320772 |
Composition for cleaning fruits and vegetables
A cleaning composition for cleaning the surfaces of edible fresh fruits and vegetables. The composition comprises water and a preservative, and preferably also a co-solvent with a dielectric...
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5316778 |
Method for processing leafy vegetables for extended storage
A method for processing common varieties of leafy vegetables to extend its storage life. The leafy vegetables are selected, cut, trimmed and conveyed to a processing area. During processing, the...
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5298478 |
Preservative for plants comprising dipicolinic acid
A preservative for plants is described whose active ingredient(s) are the compounds selected from the group consisting of olefin compounds and salts and esters thereof, N-(2-chloro-4-pyridyl)ureas,...
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5296253 |
Intermediate moisture legume and cereal food product and method of producing
A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a...
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5286505 |
Method for infusing raisins with high levels of humectant
Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the...
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5260061 |
Propionibacteria metabolites inhibit spoilage yeast in foods
A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium...
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5258192 |
Preservative auxiliary material for food
This invention aims at providing an auxiliary material having a high preservative effect, whereby the deterioration due to oxidation and putrefaction caused by molds (i.e., the most serious...
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5258179 |
Protection of a food, cosmetic or pharmaceutical product against oxidation
Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food,...
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5234898 |
Method for the treatment of plant parts with L(+) adenosine to improve quality
A method for the treatment of a plant with L(+) adenosine to improve the quality of the parts at the extremities of the plant, such as fruit, vegetables (including root vegetables) and leaves. The...
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5227184 |
Method for sanitizing food products
A method for sanitizing food products that utilizes ozone containing bubbles. The food product is immersed in a liquid bath that has a plurality of ozone containing bubbles streaming therethrough....
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5208372 |
Calcium Citrate anticaking agent
A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium...
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5176929 |
Process for the complex processing and preservation of alimentary plants, particularly seasonal alimentary plants
The invention relates to a process for the complex processing and preservation of alimentary plants, mainly seasonal alimentary plants. The process according to the invention comprises--depending...
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5140048 |
Inhibitors of nonenzymatic cross-linking
The present invention relates to compositions and methods for inhibiting nonenzymatic cross-linking (protein aging). Accordingly, a composition is disclosed which comprises; an agent capable of...
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5122381 |
Composition and process for dissolving a sparingly water-soluble flavonoid
A process for dissolving a sparingly water-soluble flavonoid in an aqueous medium by use of one or more kinds of quercetin-3-0-glycosides, which is applicable to the case of using the sparingly...
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5118792 |
Ice crystal growth suppression polypeptides and method of making
Novel methods of improving freezing tolerance of organic materials through the use of antifreeze polypeptides is provided. These polypeptides increase the storage life of foodstuffs and biologics,...
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5112380 |
Preservative for plants comprising alkenylphosphonic acids and, optionally, dipicolinic acid
A preservative for plants is described whose active ingredient(s) are the compounds selected from the group consisting of olefin compounds and salts and esters thereof, N-(2-chloro-4-pyridyl)ureas,...
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5112639 |
Reusable brine for conserving cucumber
The invention relates to a brine for conserving cucumbers in bulk which is low in sodium chloride and optionally sodium-free. The brine according to the invention is an aqueous solution containing...
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5096718 |
Preserving foods using metabolites of propionibacteria other than propionic acid
A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast,...
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5087467 |
Method of inhibiting discoloration of produce
A method of inhibiting discoloration of produce, such as peeled raw potatoes, apples and the like, utilizing the steps of immersing the produce in an aqueous solution containing an anion such as...
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5085615 |
Reducing the development of pale, soft and exudative pork
Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products....
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5082679 |
Method for detoxifying foodstuffs
An improved method for de-toxifying aflatoxin contaminated foodstuffs is provided by pre-treating the contaminated foodstuff with a wetting agent prior to exposure to the de-toxicant. An aqueous...
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5073400 |
Softness and flavor retention in raisins
Raisins are treated by blanching, followed by fructose infusion, tempering and drying, all at elevated temperatures, to increase the fructose:dextrose weight ratio in the raisins to a level...
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5064659 |
Reactive sugars for protection against cyanide adulteration
Cyanide reactive reducing sugars, such as xylose, ribose, arabinose, glyceraldehyde and erythrose, are added to a food, drug or other oral composition to detoxify cyanide. The cyanide reacive...
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5028443 |
Method for controlling the ripening of fresh produce
In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of...
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4996062 |
Glucose oxidase food treatment and storage method
The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be...
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4980184 |
Method and agent for preservation of hay
The present invention relates to a method for the preservation of hay and other forages for animals and is characterized by distributing to the forages in finely dispersed form and in active...
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4961945 |
Food preservative
A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing...
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4957757 |
Method of extending shelf life and enhancing keeping quality of fruits
A method of extending the shelf life and of enhancing the keeping quality of fruits which comprises contacting said fruits with amines selected from the group consisting of naturally occurring...
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4957749 |
Process for removing oxygen in foodstuffs and drinks
The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the...
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4954358 |
Multiplication inhibitor for Bacillus cereus
The present invention provides a new inhibitor for Bacillus cereus which has been designated officially as a pathogen of food poisoning, which comprises a protamine or its salt as an essential...
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4952687 |
Fatty acid esters of sugars and sugar alcohols
The oxidative stability of esters of unsaturated fatty acids and polyols having from 4-8 hydroxyl groups, preferably of sugars or sugar alcohols, more preferably of sucrose, is improved if the...
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4948609 |
Fruit and vegetable dried food product
Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic...
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