Meat color imaging system for palatability and yield prediction
Author: Colorado State University Research Foundation (Belk K.E., Tatum J.D., Smith G.C.)
Patent Type: PCT Patent Application WO 99/42823 En:en Priority data: (US) (20.2.98) Filing date: 18.2.99 See published patent document for Designated Contracting States. (saan: 508875)
Abstract: This patent application describes a video image analysis system for the prediction of meat palatability and yield. The colour values of lean and fat portions of a meat carcass or a cut are determined, and the data are analysed to give a rapid prediction of yield and palatability.
Reduced-fat chocolate
Author: Societe des Produits Nestle SA (Dubberke K.)
Patent Type: European Patent Application 0 941 667 En:en Priority data: (US) (12.3.98) Filing date: 1.3.99 See published patent document for Designated Contracting States. (saan: 509484)
Abstract: A process is described for manufacturing reduced-fat milk chocolate. The non-fat ingredients are prepared as a powdered premix. Up to 96% of the fat-containing ingredients are added to this premix. The mixture is refined on refining rollers, and a particle size of 25-35 microns is achieved. The rest of the fat-containing ingredients and the lecithin are added, and the mixture is conched and tempered by conventional processes. A reduced-fat milk chocolate is produced that contains less than 27% fat. The product is claimed to have similar or superior physical properties (texture, mouthfeel, viscosity, gloss, and handling ability) compared with conventional milk chocolate.
A new method for manufacturing popping candy
Author: Hleks Gida Sanayi ve Ticaret AS (Erden I.S.)
Patent Type: PCT Patent Application WO 99/38385 En:en Priority data: (Turkey) (2.2.98) Filing date: 5.11.98 See published patent document for Designated Contracting States. (saan: 507704)
Abstract: The invention relates to an economical method for treating hard candy with carbon dioxide gas to produce a product containing gas bubbles, which create a small popping effect in the mouth. The hot candy mass is mixed homogeneously with neutral carbon dioxide gas under high pressure and is solidified to entrap the gas bubbles in the candy. The mixing and cooling can be conducted in the one reactor before being discharged.
Environmentally friendly chewing-gum bases including polyhydroxyalkanoates
Author: Wm Wrigley Jr Co. (Li W., Orfan C.P., Liu J.-P., Foster J.W.)
Patent Type: PCT Patent Application WO 99/39588 En:en Filing date: 9.2.98 See published patent document for Designated Contracting States. (saan: 507772)
Abstract: If chewing gum is improperly disposed of it can create an environmental nuisance. This invention provides a chewing gum base that is environmentally friendly, in that it will degrade and is easily removed from indoor and outdoor surfaces. The base includes polyhydroxyalkanoates with side-chain lengths of between 4 and 30 carbon atoms. Various preferred embodiments are described. They include bases that do not contain non-biodegradable resins and rubbers; bases in which the polyhydroxyalkanoates are derived from natural materials, or genetically modified plants, and/or are derived from a fermentation process; and bases that include low-molecular-weight biodegradable resins.
Microwave popcorn fortified with calcium and method of preparation
Author: General Mills Inc. (Dickerson P.J., Glass B.E.)
Patent Type: PCT Patent Application WO 99/47005 En:en Priority data: (US) (16.3.98) Filing date: 8.2.99 See published patent document for Designated Contracting States. (saan: 509779)
Abstract: This patent application describes microwave-popcorn products characterized by calcium fortification. Microwave popcorn has become extremely popular, and the fortified product of the invention can supply at least 10% of the recommended daily intake of calcium (at least 360 mg) per 100 g unpopped corn. The invention also covers methods of manufacturing the product, which involve the addition of part of the salt and/or calcium components with the fat as a slurry, and addition of the balance in particulate form after the kernels and fat have been added to the bag.
Cereal products with inulin and methods of preparation
Author: General Mills Inc. (van Lengerich B., Larson M.K.)
Patent Type: PCT Patent Application WO 99/34688 En:en Priority data: (US) (12.1.98) Filing date: 12.1.99 See published patent document for Designated Contracting States. (saan: 507516)
Abstract: This patent application concerns high-fibre cereal products and methods for their production. Although high-fibre cereals are popular, they are often very dry, have short bowl-lives (after addition of milk), and produce highly frangible food pieces. There is increasing awareness of current consumer interest in the health benefits of soluble fibre; however, cereals high in soluble fibre tend to be gummy or slimy. This invention provides cooked cereal products fortified with between 3% and 10% inulin as a source of soluble fibre, and methods for their manufacture. The cereal products have desirable sensory and textural properties, and are said to be almost indistinguishable from similar unfortified products.
Promoting mobilization and catabolism of lipids
Author: Nutracorp Scientific Inc.(Shell W.E., Jarmel M.E.)
Patent Type: PCT Patent Application WO 99/34675 En:en Priority data: (US) (7.1.98) Filing date: 7.1.99 See published patent document for Designated Contracting States. (saan: 507508)
Abstract: Appetite suppressants have had limited success in weight control, and pharmaceutical agents are known to have undesirable side effects. This patent application addresses the need for an alternative weight-management agent. It relates to methods and compositions for mobilization and catabolism of lipids. Lipolytic agents, such as xanthins, indirect sympathomimetic amines and precursors for norepinephrine and histamine, are combined with energy-consuming substrates, such as amino acids. In addition, glucagon secretion is promoted by administration of mono- and disaccharides to further promote lipolysis.
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