Class 426/310 - Preserving

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes wherein the coating functions to maintain the
No. of patents: 207
Last issue date: 07/19/2011

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Number	Title	Issue Date
7981454	Process and coating composition for extending the shelf life of post harvest produce The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer ...	07/19/2011
7935375	Process and coating composition for extending the shelf life of post harvest produce The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer ...	05/03/2011
7851002	Methods for preserving fresh produce The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color ...	12/14/2010
7767240	Microbiological control in poultry processing In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, es...	08/03/2010
7375080	Immobilized lactoferrin (Im-LF) antimicrobial agents and uses thereof Disclosed is a composition of matter comprising a defined dispersion of lactoferria immobilized on a naturally occuring substrate via the N-terminus region of the lactoferrin. Compositions comprising immobilized lactoferrin (Im-LF) are used in a method for reducing ...	05/20/2008
7322369	Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method involves contacting animal or poultry carcasses or seafood or parts the...	01/29/2008
7319118	Food-coating composition, process for preparation thereof and use The present invention relates to the use of aqueous copolymer poly(vinyl ester) dispersions which comprise cellulose ethers in an amount up to a maximum of 0.45% by weight in food-coating compositions, and also food-coating compositions which comprise these aqueous ...	01/15/2008
7276260	Inhibition of in pet food products A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product. Specifically, adding conjugated linoleic acid to the pet food produ...	10/02/2007
7247330	Method for controlling microbial contamination of a vacuum-sealed food product Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. ...	07/24/2007
7228793	Carbonation system for enhancing the flavor of fruits and vegetables A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control th...	06/12/2007
7226610	Compositions and methods for the treatment and prevention of disease in plants Non-toxic, naturally derived and economical compositions for treating and preventing bacterial or fungal disease in plants, especially citrus canker, wherein such compositions include various combinations of d-limonene, wax and monohydric alcohol are provided. Metho...	06/05/2007
7220726	Antifungal pimaricin compositions and therapeutic methods employing same An antifungal composition suitable for parenteral administration to a mammal includes an amount of pimaricin or an antifungal derivative thereof that is effective to inhibit the growth of a fungal infection in a mammal; a pharmaceutically acceptable dipolar aprotic ...	05/22/2007
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
7211284	Process for coating cheese A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at l...	05/01/2007
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
7182966	Microbiological control in poultry processing In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, es...	02/27/2007
7172782	Microbiological control in poultry processing A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhibiting amount of active bromin...	02/06/2007
7169423	Coating composition for food products A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetab...	01/30/2007
7163708	Process for dry coating a food particle or encapsulating a frozen liquid particle A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A proces...	01/16/2007
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
7091194	Method for increasing the production of propionate in the gastrointestinal tract A method for selectively increasing the production of propionate in the gastro-intestinal tract of a mammal. The method includes the step of enterally administering to the mammal a nutritional composition which contains dextran. Increasing the propionate production ...	08/15/2006
7074447	Antimicrobial composition comprising potassium sorbate and LAE The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preserva...	07/11/2006
7074759	Treatment of case-ready food products with immobilized lactoferrin (Im-LF) and the products so produced Disclosed is a method for reducing the microbial contamination in products, such as case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The f...	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
7045643	Method for obtaining novel lutein-based formulations The present invention describes a method of preparation of formulations of microcrystalline lutein, particularly in the form of esters, which are resistant to oxidation and are soluble in hydrophilic and/or lipophilic media. For these formulations, the esters of lut...	05/16/2006
6991820	Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzy...	01/31/2006
6986910	Microbiological control in poultry processing A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhibiting amount of active bromin...	01/17/2006
6967189	Buffered lubricant for conveyor system A method of lubricating a moving surface is herein described wherein the lubricant composition contains a fatty acid, a neutralization agent, a pH buffer, and a carrier. Also described are compositions in both concentrate and dilute form. The compositions may also c...	11/22/2005
6911255	Clear barrier coating and coated film An oxygen barrier coating including polyvinyl alcohol and starch. The coating is applied to polymer film, and shows excellent oxygen barrier properties. ...	06/28/2005
6908636	Microbiological control in poultry processing In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, es...	06/21/2005
6869628	Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft p...	03/22/2005
6803066	Sanitizing food products Food products are sanitized by spraying an aqueous sanitizing liquid comprising up to 15 ppm ozone onto all exterior surfaces of the product from a plurality of directions while moving the food product laterally with respect to the sprays, wherein the velocity of ea...	10/12/2004
6797300	Composition for preserving fresh cut flowers, fresh fruits and vegetables without the use of refrigeration A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of extracting juice from the flowers, flowering plant parts, fruits or vegetab...	09/28/2004
6749875	Fruit and vegetable preservative Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant such as ascorbic acid, erythorbic acid or alpha lipoic acid. Juices are ...	06/15/2004
6713103	Protein free non-tacky egg wash substitute A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial preservatives, a vegetable gum, an alginate and an edible food grade aci...	03/30/2004
6699701	Method and device for sanitation using bacteriophages Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the steps of (1) storing the at least one bacteriophage in a cont...	03/02/2004
6630187	Fruit preservation system A process for preserving fruit is disclosed which comprises covering the fruit with a mixture of apple cider, water, white sugar, brown sugar, and cornstarch, with optional flavoring or coloring agents such as vanilla extract or cinnamon....	10/07/2003
6589580	Method and apparatus for application of surface treatment to food products A method and apparatus for applying a material to food products in a high speed packaging line at a controlled rate in compliance with applicable food-handling equipment standards, preferably in a liquid spray, without immersion, wherein the rate of appli...	07/08/2003
6500476	Preservation compositions and process for mushrooms Preservative compositions using GRAS (generally recognized as safe) ingredients are incorporated into a commercially viable three-stage preservation process for mushrooms. The process includes contacting the mushrooms with a high pH solution for microbial...	12/31/2002

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Class 426/310 - Preserving