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| Number | Title | Issue Date |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 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 pectin. Also described is a recombinant pectin methyl esterase. ... | 01/23/2007 |
| 7037539 | Nutritious strawberry fruit juice drink and method of making the same A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered ... | 05/02/2006 |
| 7026284 | Formative agent of protein complex The present invention proposes formative agent of protein complex, in which a polyphenol is useful component, and the agent is useful as gene complex, cell adhesion inhibitor or immune tolerogen. The polyphenol of forming the agent is selected from catechin group co... | 04/11/2006 |
| 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 of methoxylation. ... | 04/04/2006 |
| 7005287 | Process for the enzymatic modification of pectin A process for modifying a pectin comprising providing a host having PME activity and PG activity; transforming said host by silencing PG activity thereby to provide an increased PME to PG ratio; preparing a PME extract from the transformed host; using the PME extrac... | 02/28/2006 |
| 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 of one or more hull wall-degrading enzymes for a period of ... | 04/29/2003 |
| 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 comprising peel, core, cells, frit or juice or a combinatio... | 01/14/2003 |
| 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 alkali treatment.... | 10/22/2002 |
| 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 low amount of pectin degradation products in the juice and t... | 10/15/2002 |
| 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 producing the same. Enzymatically blocked-deesterified pectins... | 08/06/2002 |
| 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 depolymerizing enzymes, (b) adding an effective amount of... | 07/02/2002 |
| 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 substrate; wherein neither the first PME substrate nor the se... | 04/09/2002 |
| 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.... | 03/12/2002 |
| 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 dough or a baked product obtained from the dough. The pres... | 06/05/2001 |
| 6221419 | Pectin for stabilizing proteins Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (ƊCS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of calcium sensitive pectin (CSP) to the sum of CSP and non-calciu... | 04/24/2001 |
| 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 these sprouts is envisaged with at least one microorganism, ... | 10/10/2000 |
| 6083540 | 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 protein, a block-wise enzymatically de-esterified pectin and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase.... | 07/04/2000 |
| 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 enzymes, comprising one or more among galactanases, arabinan... | 03/14/2000 |
| 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, wherein the enzyme having rhamnogalacturonase activity cle... | 03/07/2000 |
| 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.... | 02/29/2000 |
| 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 and drying. The drying includes exposure to microwave radia... | 12/21/1999 |
| 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 enzyme deactivation heating step. In the process, diced tomat... | 12/21/1999 |
| 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 circumstances a vacuum is used to primarily draw the pectin... | 11/23/1999 |
| 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 and/or peel, forming a slurry of water and the minced or ch... | 10/12/1999 |
| 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 mixing the ingredients of the food flavor with from 1 to 5... | 09/28/1999 |
| 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 with water containing tannase and one or more cell wall diges... | 09/14/1999 |
| 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 more efficient way. Specifically, fruit and vegetable jams,... | 08/17/1999 |
| 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, pectinase, hemicellulase or VISCOZYME is employed. The resulting... | 07/20/1999 |
| 5919500 | Enzyme extraction process for tea An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is ... | 07/06/1999 |
| 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 enzyme deactivation heating step. In the process, diced tomat... | 05/11/1999 |
| 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 and preferably peroxidase are not inactivated; b) incubat... | 11/24/1998 |
| 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 a high concentration of the flavoring, in part due to the... | 06/30/1998 |
| 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 mash, stirring of the heated mash with aeration, pressing ... | 03/24/1998 |
| 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.... | 07/08/1997 |
| 5639494 | Pectinesterase in the treatment of fruit and vegetables A method to prepare a food containing a gel of a low-methoxylated pectin of at least one fruit or vegetable is disclosed. The method comprises adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate ... | 06/17/1997 |
| 5578335 | 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 low amount of pectin degradation products in the juice and t... | 11/26/1996 |
| 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 this modified process whole tomatoes are subjected to an in... | 07/25/1995 |
| 5432074 | Formulation for treating silage containing ଲ-1,4-xylanase and ଲ-1,3-xylosidase but essentially free of ଲ-1,4-glucanase and ଲ-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 disclosed. The formulation can be used in a silage composition to... | 07/11/1995 |
| 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 temperature of from 40° C. to 60° C. for a time sufficient s... | 11/08/1994 |
