Foodstuff containing a nutritional lipid composition
Author: Societe des Produits Nestle SA (Bracco U., Coiffier E.)
Patent Type: European Patent Application 0 937 408 Fr:fr Filing date: 20.8.93 See published patent document for Designated Contracting States. (saan: 510228)
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Abstract: The invention relates to foodstuffs whose fats have been partially replaced with a nutritional lipid composition. The composition is based on a combination of oils that is designed to provide a physiologically optimum balance between all the lipid groups that supply essential fatty acids. The composition contains specified quantities of saturated, monounsaturated and polyunsaturated fatty acids and a specified ratio of n-6 to n-3 fatty acids. Applications include salad dressings, mayonnaise, dairy products, ice cream and bakery products.
Chewing gum and gum bases with reduced adhesion to environmental surfaces
Author: Wm Wrigley Jr Co. (Bunczek M.T.)
Patent Type: United States Patent 5 945 143 En:en Filing date: 23.12.97 (saan: 510036)
Abstract: A chewing gum and gum base with reduced adhesion to environmental surfaces such as concrete, brick, wood and fabrics are described. The gum base includes an alkyl substituted polydimethylsiloxane.
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By GlobalDataRadio-frequency identification device and method of use
Author: Meat Processing Service Corp. Inc. (Lawler C.E., Parry R.L.)
Patent Type: United States Patent 5 964 656 En:en Filing date: 19.5.98 (saan: 511604)
Abstract: A system and RF identification device (RFID) are described for use in processing animal carcasses. Each shackle on an assembly line has a machine-readable RFID tag that includes a unique shackle number. After stunning, the animal is conveyed to a weighing station equipped with an RFID tag reader that weighs the animal and transmits these data to a computer database. The animal is bled and the carcass is moved to a rinsing station at which another RFID tag reader reads the shackle number. The system calculates the amount of rinsing solution required for that animal according to its weight. The RFID tag is completely enclosed in a novel protective resin moulding. RFID is more reliable than bar codes or vision systems in the hostile environment of meat-processing factories.
Method for improving the texture of tomato paste products
Author: Kraft Foods Inc. (Gallaher D.M., Gallaher K.L., Gallaher D.E.)
Patent Type: United States Patent 5 965 190 En:en Filing date: 31.3.95 (saan: 511616)
Abstract: A process is described for high-pressure homogenization of tomato-based products such as tomato ketchup or sauce. Homogenization is performed under conditions of high shear, increasing the viscosity without significantly affecting colour or texture. The starting material (tomato paste, puree, juice, or mixture of tomato solids) may be mixed with vinegar or a food-grade acid such as acetic acid if required. The product may have a reduced content of tomato solids but has similar viscosity and physical properties to those of tomato products with a significantly higher solids content.
Procedure for preserving peeled and chopped fruit in impermeable containers as well as containers and preservative products used therefore
Author: Quisqueya SL (Belloso O.M., Pifarre A.M., Caldero M.S.)
Patent Type: European Patent Application 0 937 406 En:en Priority data: (Spain) (24.2.98) Filing date: 19.2.99 See published patent document for Designated Contracting States. (saan: 510538)
Abstract: A method for extending the shelf-life of peeled and chopped fruit, especially apples, for up to 25 days is disclosed. The fruit is treated with a mixture of ascorbic acid (and/or derivative) as an antioxidant and a calcium salt as a firming agent, and is placed in a modified atmosphere in an impermeable container.
Cooked, acidified pasta
Author: Societe des Produits Nestle SA (Meyer P.P., Scoville E., Jaelminger G.)
Patent Type: European Patent Application 0 947 143 En:en Priority data: (European Patent Office) (29.3.98) Filing date: 6.10.98 See published patent document for Designated Contracting States. (saan: 511040)
Abstract: A full-moisture shelf-stable pasta is described that has a pH in the range 3.7-4.5. The cooked or precooked pasta has a dry matter content of 30-45%, and contains a food-grade acid and an oil. It is manufactured by preparing a pasta dough with 60-75% dry matter content, extruding the dough, and cutting the extruded pasta. This is portioned, blanched, cooled in water, dipped into acidified water, oiled, packaged, and pasteurized in the pack. The product is intended to be consumed after a very short reheating period, e.g. by pouring boiling water over it. It is said to have good sensory quality, and has a long shelf-life.
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