Method and apparatus for producing
a dough disk

Author: Grieco L.
Patent Type: European Patent Application 0 904 696 En:en Priority data:
(Switzerland) (29.9.97) Filing date: 18.8.98 See published patent document for Designated
Contracting States. (saan: 494307)

Abstract: A process and
equipment are described for preparing a disc of pizza dough by centrifugal force. The
equipment is of simple design, and is inexpensive and easy to operate and maintain. It
incorporates two flat plates arranged coaxially. A preformed disc of dough is supplied to
the device. This disc has a diameter of a third to a half the final diameter of the pizza
base. Both the plates rotate to expand and flatten the dough.

Process for inhibiting enzymatic
browning and maintaining textural quality of fresh peeled potatoes

Author: EPL Technologies
Inc., US Secretary of Agriculture (Martin S.T., Sapers G.M., Miller R.L.)
Patent Type: European Patent Application 0 903 083 En:en Priority data:
(US) (22.9.97) Filing date: 21.9.98 See published patent document for Designated
Contracting States. (saan: 494019)

Abstract: A multi-stage
process is described for inhibition of enzymic browning in raw peeled potatoes. The
potatoes are dipped into a solution of organic acids heated to 46-65 C. This is followed
by treatment in a weakly basic solution with a reducing agent, and storage in
modified-atmosphere packaging. Sodium erythorbate may be used as the neutralizing and
reducing agent. An intermediate stage may be used in which the potato surface is
neutralized with a solution of sodium citrate. The process delays the onset of enzymic
browning, and limits the extent of browning once it has begun. It is claimed to cause
minimal hardening or separation of the surface tissue of the potato in the cooked product.
This hardening (case hardening) is often observed with conventional processes using low-pH
solutions, and sometimes produces ‘raw-like’ lumps when the potatoes are mashed.
The process offers an alternative to the use of sulfites for processing of fresh peeled

Fat free meat products

Author: Kraft Foods Inc.
(Gundlach L.C., Milkowski A.L., Nutt S.F., Paulos W.T.)
Patent Type: United States Patent 5 895 674 En:en Filing date: 24.6.97
(saan: 495382)

Abstract: There is a
growing demand for fat-free products. Some fat-free meat products are available but these
frequently do not have the same flavour as the traditional products. This patent describes
a method for preparing a fat-free ham. The meat is separated into muscle core meat, which
has a low fat content, and the residual trim cuts, which can be finely ground and treated,
e.g. centrifuged, to remove the fat. These meats can be combined together with a brine
solution and formed into the fat-free product.

Dairy starter culture delivery
system and use thereof

Author: Chr. Hansen A/S
(Hoier E., Elsborg K., Laulund E.)
Patent Type: PCT Patent Application WO 99/09838 En:en Priority data: (US)
(25.8.97) Filing date: 24.8.98 See published patent document for Designated Contracting
States. (saan: 495488)

Abstract: This patent
application concerns a safe and convenient system for delivery of dairy starter culture or
milk-clotting enzyme into a dairy process line. The starter is provided as a concentrate,
and is contained in a sealed enclosure, which has an outlet for connection to the process
line. The system reduces the risk of contamination during the introduction of the starter.
The starter can be combined with an aqueous medium to obtain an aqueous suspension.

Fat-based food products comprising

Author: Unilever NV,
Unilever plc (van Amerongen M.P., Lievense L.C.)
Patent Type: European Patent Application 0 898 896 En:en Priority data:
(European Patent Office) (22.8.97) Filing date: 31.7.98 See published patent document for
Designated Contracting States. (saan: 494957)

Abstract: This patent
application relates to fat-containing food products based on sterols. The sterols have a
blood-cholesterol-lowering effect when the food is consumed. The addition of sterols to
fat-based foods can cause problems with unwanted crystal formation. Sterol solubility can
be increased by esterification, but this can reduce the efficacy of the sterols at
lowering blood cholesterol levels and increase processing times and production costs. This
invention seeks to overcome these problems. The fat-based foods of the invention contain
an optimal ratio of free and esterified sterols; the fat comprises at least 1% of a sterol
composition, which comprises at least 40% esterified fatty acid esters. Examples of
suitable products for this application are yellow fat spreads, dressings, coffee creamers,
shortenings, cooking and frying oils, fillings and toppings, and ice cream.

Filled dough products comprising a
barrier layer

Author: SA Patrick Raulet
(Raulet P., Brivet I., Jean E.)
Patent Type: European Patent Application 0 896 798 Fr:fr Priority data:
(France) (29.7.97) Filing date: 29.7.98 See published patent document for Designated
Contracting States. (saan: 494493)

Abstract: The invention
relates to filled ready-to-cook dough products with an extended shelf-life, which can be
stored for at least 30 days at 12-14 C or else frozen. The term dough includes pastries,
bread doughs, pizza doughs, etc., and the term filling includes all kinds of products,
such as those based on cheese, meat, fish, fruit, and vegetables. Storage properties are
enhanced by encasing the filling in a coating comprising at least two layers. The first
layer provides a mechanical barrier and consists of a binder (flour and/or starch) and a
fat. The second layer provides a moisture barrier and consists of a fat or a mixture of
fats. The mechanical layer may be in the form of hemispherical shells, coated on the
inside with the moisture-barrier layer.

Immunity-enhancing lactic acid

Author: New Zealand Dairy
Board (Gill H.S., Smart J.B., Gopal P.K.)
Patent Type: PCT Patent Application WO 99/10476 En:en Priority data:
(Australia) (21.8.97 and 28.4.98) Filing date: 18.8.98 See published patent document for
Designated Contracting States. (saan: 495505)

Abstract: This patent
application relates to novel strains of lactic acid bacteria and their application in
enhancing immune response. At present, only a small number of lactic acid bacteria strains
with proven health benefits have been identified. This invention seeks to provide novel
strains that enhance immune response, including phagocyte function, when ingested. The
patent application covers Lactobacillus rhamnosus HN001 and HN067, Lactobacillus
acidophilus HN017 and Bifidobacterium lactis HN019. Foods containing these bacteria are
also claimed; they include cultured milks, yoghurts, cheese, milk beverages and milk

Details of reports from Leatherhead Food RA Click Here