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| Number | Title | Issue Date |
| 7427419 | Process for dyeing olives by use of erythrosine A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution... | 09/23/2008 |
| 7273630 | Process for cleaning and disinfecting food products A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the tr... | 09/25/2007 |
| 7214399 | Shelf stable vegetable composition and method of making The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient ... | 05/08/2007 |
| 7198811 | Compositions for the preservation of fruits and vegetables The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at lea... | 04/03/2007 |
| 7195792 | Browning agent A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown pota... | 03/27/2007 |
| 7169426 | Freezing vegetables The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a ... | 01/30/2007 |
| 7138152 | Process for extracting carotenoids from fruit and vegetable processing waste A process of extracting carotenoids from a source of fruit or vegetable processing waste including the steps of: admixing the source, a first organic solvent and a surfactant to form a slurry, whereby surface tension in tissue cell structure of the source is decreas... | 11/21/2006 |
| 7128939 | Pretreatment agent for a fish food The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbon... | 10/31/2006 |
| 7108874 | Process for treating fresh fish The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality. According to the present invention, living fish are kept alive in an aq... | 09/19/2006 |
| 7074907 | Compound, process for producing the same and use thereof The compound of the present invention is a component originated from a natural material, camu camu (Myrciaria dubia), has strong antioxidative activity and stable whitening effect, and is represented by the formula (1). The antioxidant, whitening agent, skin ... | 07/11/2006 |
| RE39147 | Preservative compositions and methods for mushrooms Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. A... | 06/27/2006 |
| 7048956 | Process for antimicrobial treatment of fresh produce, particularly mushrooms Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing un... | 05/23/2006 |
| 7001633 | Stabilization of cooked and fully hydrated potato compositions The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins fro... | 02/21/2006 |
| 6911223 | Beverages having L-ascorbic acid with stability of color and clarity An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a d... | 06/28/2005 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6709688 | Pigment This invention relates to a new pigment in feed for salmonides, a new feed comprising this pigment and use of this pigment. The pigment comprises a diester of astaxanthin prepared with an omega-3 fatty acid and/or a short chain carboxylic acid. By this invention a p... | 03/23/2004 |
| 6703059 | Process for producing burgundy-colored flavored olives and product made thereby A process for producing burgundy colored olives including the steps of darkening the color of the olives (21); neutralizing the pH of the olives (23); while neutralized, soaking of the olives in an aqueous solution of Red Dye No. 3 at ambient temperatures... | 03/09/2004 |
| 6682764 | Microwave browning of vegetables A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the vegetable; prior to irradiation, positioning a shielding mat... | 01/27/2004 |
| 6572906 | Method for inhibiting fading of a natural pigment using nigerooligosaccharide or maltooligosaccharide or panose with or without an antioxidant The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required... | 06/03/2003 |
| 6514549 | Color-altering food product Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of responsiveness to moisture are combined to provide selecti... | 02/04/2003 |
| 6329011 | Antimicrobial agent against acid-resistant and heat-resistant bacteria An antimicrobial agent with a high degree of safety is provided, which is derived from a natural product and can exhibit growth-inhibitory activity against acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris, which is resis... | 12/11/2001 |
| 6313319 | Method for purifying lactide and lactide for food additives A crude lactide in a solid state or in an at least partially molten state is brought into contact with ethanol to form a slurry mixture, and then a solid form this slurry mixture is separated to yield a purified lactide having a high purity. A crude lacti... | 11/06/2001 |
| 6303158 | Chromium as an animal feed supplement Chromium, preferably in the form of chromium propionate, is used as an animal feed supplement. The addition of chromium to a diet containing a balanced level of dietary energy results in an increase in animal growth performance relative to the level of di... | 10/16/2001 |
| 6287615 | Use of solubilized carotenoid preparations for coloring food preparations The use of solubilized carotenoid preparations is described for coloring foods, wherein solubilized carotenoid preparations are used which are produced by heating a suspension comprising from 1 to 40% by weight of one or more carotenoids, from 20 to 90% b... | 09/11/2001 |
| 6284297 | Method for color development of a crustacean and colored-developed crustaceans A method for color development of a crustacean in a fresh state, comprising the steps of: treating a crustacean such as a lobster or a crab, in which a shell thereof is left as it is or removed, with an alkaline aqueous solution having a pH value in a ran... | 09/04/2001 |
| 6261612 | Microwave brownable potato toppings The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon heating in either a microwave or conventional oven. The produ... | 07/17/2001 |
| 6251453 | Process for preparing fruit of the plant of Solanaceae capsicum A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such ... | 06/26/2001 |
| 6242040 | Functional sodium chloride compositions Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the onset of complications thereof in the brain, heart, kidney; ... | 06/05/2001 |
| 6224926 | Natural antibrowning and antioxidant compositions and methods for making the same The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present... | 05/01/2001 |
| 6221412 | Use of carotenoids as stabilizer of the color of riboflavin and riboflavin derivatives The use of carotenoids as stabilizer of the color of riboflavin and/or riboflavin derivatives is described.... | 04/24/2001 |
| 6210729 | Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing age... | 04/03/2001 |
| 6146671 | Method and protecting heat-or oxygen-labile compounds to preserve activity and bioavailability A method for protecting the activity and bioavailability of heat- and/or oxygen-labile compounds during processing, particularly processing by extrusion of a food product containing the heat- and/or oxygen-labile compounds. Beadlets are formed wherein the... | 11/14/2000 |
| 6139898 | Full moisture shelf stable rice product A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an ... | 10/31/2000 |
| 6139890 | Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables Methods and compositions for producing fruits or vegetables having an extended shelf life and/or a reduces level of bacterial contamination.... | 10/31/2000 |
| 6120821 | Method for preparing color changing food A food composition having the ability to change color when heated to a temperature above 160°, comprising (1) an edible substrate and (2) a color system of colored edible particles coated by a composition consisting essentially of (a) a distilled glyceri... | 09/19/2000 |
| 6120820 | Method of modifying the color of a dairy material A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at ... | 09/19/2000 |
| 6090421 | Sprayable browning composition The present invention relates to a browning composition which, when applied to a foodstuff, in particular meat or a meat product, imparts a browning effect to the surface of the substrate to which it is applied. More in particular, the present invention r... | 07/18/2000 |
| 6068869 | Method of producing a stabilized sugar cane juice product A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction ... | 05/30/2000 |
| 6033701 | Hydraulic pressure sterilization and preservation of foodstuff and feedstuff Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in g... | 03/07/2000 |
| 6004601 | High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least ab... | 12/21/1999 |
