Patents in Class 426/50

Matches 1 - 50 out of 80

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Match	Document	Document Title
1	7166312	Process for stabilizing proteins in an acidic environment with a high-ester pectin A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester...
2	7022683	Pharmacological compositions comprising pectins having high molecular weights and low degrees of methoxylation The inventions disclosed herein relate to compositions for the sustained release of pharmacological agents comprising pectins having a combination of both a high molecular weight and a low degree...
3	6555147	Methods for making popcorn kernels with improved flake production The present invention relates to methods for making enzyme-treated unpopped popcorn kernels, comprising: (a) contacting the popcorn kernels with an aqueous solution comprising an effective amount...
4	6506427	Method for obtaining natural super-cloud compositions A method of obtaining a natural super-cloud composition of citrus components, which method entails: (a) extracting with water at a temperature of about 60-100° C. at least one citrus constituent...
5	6468565	Onion extract rich in sulfurized cyclic amino acid and process for producing the same This invention relates to a cycloalliin-enriched onion extract produced by heating onions in the first place, crushing and squeezing them and subjecting the resulting onion juice to reheating or...
6	6465026	Process for the production of juices from fruits and vegetables The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a...
7	6428837	Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for...
8	6413560	Method for reducing syneresis The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, including the steps of: (a) providing an aqueous mass substantially free from pectin...
9	6368642	Composition comprising pectin methyl esterase and two substrates A composition suitable for use as a foodstuff or in the preparation of a foodstuff is described. The composition includes a pectin methyl esterase (PME); a first PME substrate; and a second PME...
10	6355284	Fruit juice clarification The present invention relates to clear fruit juices and to a process for the production thereof. A fast process is provided that comprises the combined use of pectin esterase and flotation.
11	6242014	Methods for using pectate lyases in baking The present invention relates to methods for preparing a dough, including incorporating into the dough an effective amount of one or more pectate lyases which improve one or more properties of the...
12	6221419	Pectin for stabilizing proteins Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (ΔCS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of...
13	6129937	Flavoring agent Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of...
14	6036981	Process for the improvement of gel formation or viscosity increase A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of...
15	6033900	Enzyme with rhamnogalacturonase activity Animal feed compositions and methods for treating one or more of soy, pea or rape-seed, or other material derived from Fabales or Cruciferaceae, with an enzyme having rhamnogalacturonase activity,...
16	6030648	Extracts/cloud stability A method of producing cloud stable extracts such as juices from plant material by using one or more enzymes that attack the hairy regions of pectin.
17	6004591	Freshly packed tomato sauce A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an...
18	6004590	Process for producing dehydrated vegetables A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching...
19	5989615	Enzyme infusion process for preparing whole peeled citrus fruit The removal of albedo in the preparation of a citrus fruit for consumption, in which a known aqueous solution of pectinase enzyme is used for its known albedo-removal function, but in the present...
20	5965177	Method for producing a clouding agent A method of producing a clouding agent from citrus membrane and/or peel for use in fruit juices and soft drink beverages comprising the sequential steps of mincing or chopping the citrus membrane...
21	5958474	Process for preparing food flavor precursors A process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme and a process for the preparation of a food flavor which includes...
22	5952023	Enzyme extraction process for tea An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted...
23	5939110	Pectinesterase in the treatment of fruit and vegetables The present invention discusses the use of pectinesterase to demethoxylate high-methoxylated pectins. The pectinesterase makes possible the preparation of food containing fruit or vegetables in a...
24	5925389	Extraction process of tea with enzymes A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase,...
25	5902616	Process for preparing a tomato sauce using a pectinase enzyme A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an...
26	5840353	Process for the preparation of a food product A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase...
27	5773056	High cocoa/chocolate liquor syrups with improved flow properties Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having...
28	5731018	Method for production of a fruit or vegetable juice concentrate Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed...
29	5645876	Dehydrated vegetables and method for their preparation Dehydrated vegetables are prepared by preparing the vegetables, holding them for a time and at a temperature to activate the endogenous pectinmethylesterase, blanching and drying.
30	5436022	Process for producing tomato products of improved flavor Tomato based products, such as tomato puree, tomato paste, tomato sauce, and the like, having improved flavor characteristics, are produced by the modified hot break process of this invention. In...
31	5432074	Formulation for treating silage containing β-1,4-xylanase and β-1,3-xylosidase but essentially free of β-1,4-glucanase and β-1,4-cellobiohydrolase, and one or more lactic acid-producing bacteria A formulation consisting essentially of -1,4-xylanase and -1,3-xylosidase, but essentially free of -1,4-glucanase and -1,4-cellobiohydrolase and on or more lactic acid-producing bacteria is...
32	5362503	Process for the production of dried fruits Dried fruits are treated by contacting and incubating them with a glycerol solution containing a carbohydrase enzyme in an amount of 0.05 to 0.5 parts enzyme by weight per 100 parts fruit at a...
33	5236833	Diacetyl production A fermented pectin-based substance containing diacetyl is prepared by fermenting an aqueous pectin slurry with a lactic acid-producing bacteria under aerobic conditions. Prior to fermentation, the...
34	5200217	Enzyme infusion process for preparing whole peeled citrus fruit A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a...
35	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...
36	5130237	Substrate conversion with an enzyme immobilized on an ultrafiltration membrane A process is disclosed for chemically converting a substrate into its reaction products and immediately thereafter physically separating the reaction products in a continuous operation. The process...
37	5120552	Enzymatic treatment of produce cell wall fragments A method for improving the desirable aesthetic appearance and quality of fruit and vegetable produce, which has been cut or peeled to expose an interior surface having cell wall fragments, that...
38	5112627	Stabilization process particularly for grape must The room-temperature stabilization process particularly for grape must, includes the steps of conveying a flow of grape must to be stabilized, which has preliminarily been subjected to a...
39	5100679	Method of making a modified proteinaceous product and composition thereof A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and...
40	5000967	Process for enzyme peeling of fresh citrus fruit An improved process for preparing individual fruit sections from fresh citrus fruit, with improved ease of peeling and sectioning and with reduced amounts of adhering albedo. The fresh citrus fruit...
41	4971811	Process for making concentrated fruit juice This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The...
42	4880644	Process for producing imitation marzipan A process for producing an imitation marzipan which comprises soaking dehulled, degerminated and cracked soy beans in hot water, cooling and dehydrating the soy beans, adding the soy beans with...
43	4873095	Extraction of soluble materials from whole citrus fruit A process for the extraction of soluble materials from whole citrus fruit including the skin, said process comprising the steps of: severing the whole fruit to form fruit slices including the...
44	4686187	Process for preparing pectin from plant tissues A process for preparing pectin, which is useful for foods and medicines or the like, by subjecting a plant tissue containing pectic substances to the action of a microorganism which belongs to the...
45	4626434	Fruit infusion using a syrup which has been subjected to enzyme treatment and concentrated A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the...
46	4452822	Extraction and intensification of anthocyanins from grape pomace and other material Extracting anthocyanin-containing pulp from a vegetable source with sulfur dioxide to form an extract, treating the extract with enzymes to reduce suspended solids, reducing the sulfur dioxide...
47	4371552	Prune juice production using cellulase The disintegration process for prune juice production is improved through cooking prunes until substantial disintegration has taken place followed by treatment with cellulase, e.g., the cellulase...
48	4335143	Dried albedo clouding agent and process therefor A process for producing a dried albedo clouding agent which does not impart off-flavors to the beverage is disclosed. The process involves heating albedo-containing material which is then ground...
49	4333955	Processed dried beans as instant food and their manufacturing method A method for producing instantly cookable dried beans which restore their boiled edible condition quickly after being immersed in a hot water. This method comprises a preliminary boiling step to...
50	4284651	Method of preparing citrus fruit sections with fresh fruit flavor and appearance A method of preparing citrus fruit sections with a fresh fruit flavor and appearance is disclosed. Thick albedo type grapefruit and oranges are cleaned and heated to a core temperature of about...

Matches 1 - 50 out of 80

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