Process for increasing the volume
of a baked product

Author: Gist-brocades BV
 (Mutsaers J.H.G.M., Van Eijk J.H.)
Patent Type: United States Patent  5 916 607  En:en Priority
data: (European Patent Office) (17.6.94)   Filing date: 27.5.97
  (saan: 500345)

Abstract: Bread improvers
can be used to enhance the quality of bread and dough products. These often contain fats
but this can be unattractive to consumers who prefer low-fat foods. This patent describes
a product that can be used to enhance the volume and favour of bakery goods. It contains
cyclodextrin glucanotransferase, which is added to the dry ingredients. This converts the
starch to form cyclodextrins in the dough. This product does not increase the stickiness
of the dough.


Colour-changing noodle

Author: Mamaa Makaroni KK
 (Fuse S., Fujikake Y., Shinozaki K.)
Patent Type: Japanese Patent Application  10-276694  Ja:en
  Filing date: 10.4.97 (saan: 499525)

Abstract: These noodles
change colour during boiling to indicate when they have been fully cooked.  This is
achieved by a combination of food colourings of different hues, one with strong heat
resistance and the other with weak heat resistance.


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

Author: EPL Technologies
Inc.  (Martin S.T., Sapers G.M., Miller R.L.)
Patent Type: United States Patent  5912 034  En:en
  Filing date: 22.9.97   (saan: 498841)

Abstract: When raw fruit
and vegetables are damaged, e.g. by cutting and peeling, an enzymic process occurs that
results in the product becoming brown. This can be minimized by using sulfide treatments,
but these can cause allergic reactions in some consumers. Other treatments exist, e.g.
organic acid dips, but these often cause hardening in the end product. This patent
describes an improved treatment for potatoes that overcomes these problems. The potatoes
are dipped in a heated acid solution, which contains citric acid and/or ascorbic acid, and
then into a neutralizing solution that contains sodium erythorbate. This acts as a
reducing and neutralizing agent. The treatment can be carried out in three stages: an acid
dip, followed by a neutralizing step, e.g. using sodium citrate, and a reducing step with

a solution that contains sodium erythorbate and erythorbic acid. Chelating agents may also
be added to the solutions. This treatment delays browning and produces an end product with
a good texture.


Long-term preservation of apple
slices and the like

Author: North Carolina
State University  (Carroll D.E.)
Patent Type: United States Patent  5 914 143  En:en
 Filing date: 1.6.93   (saan: 499896)

Abstract: Sliced apple is
difficult to refrigerate and store as it tends to discolour and loose its texture and may
develop off flavours. This patent describes a method of treating the slices so that they
can be stored for up to 3 months. The slices are placed in a solution that contains a
sweetener, an edible acid and sulfur dioxide. The solution containing the slices are then
placed in a vacuum, which removes some of the air from the slices. The vacuum is released
and the slices are left in the solution for up to 24 hours. They are then removed and
refrigerated. This treatment inhibits the growth of microorganisms and gives an apple
slice with a good taste, colour and texture.


Comestible products having extended
release of additives and method of making

Author: Leaf Inc.
 (Huzinec R.J., Kearns T.R., Schindeldecker T.L.)
Patent Type: United States Patent  5 912 030  En:en
  Filing date: 4.9.97   (saan: 498837)

Abstract: Additives, e.g.
sweeteners and flavourings, tend to be released from chewing gum, etc., soon after they
are chewed so that the flavour of the product diminishes quickly. This patent describes a
method for extending the flavour release and the shelf-life of chewing and bubble gum. The
additives are mixed with a carrier that contains a microcrystalline material, e.g.
microcrystalline cellulose, zeolites and carbon black. This is preferably capable of
absorbing both water- and oil-based solutions. The carrier can release different compounds
at different times. Other desirable materials, e.g. carboxymethylcellulose and whey, can
be mixed into the carrier. The additives can be flavourings, flavour enhancers, flavour
masking agents, sweeteners, vitamins, pharmaceuticals, minerals, colourings and acids.


Triglycerides rich in
polyunsaturated fatty acids

Author: Loders-Croklaan BV
 (Cain F.W., McNeill G.P., Moore S.R.)
Patent Type: United States Patent  5 908 654 En:en
  Priority data: (European Patent Office) (28.4.95)  Filing date: 29.4.96
  (saan: 498596)

Abstract: Novel fats with
good melting properties and stability are described. These fats, which have a high level
of dodecahexenoic acid (DHA), are said to have a beneficial effect on the health of the
consumer. They contain eicosapentenoic acid (EPA), which is said to reduce the risk of
coronary heart disease. They also contain C-18 saturated fatty acid residues. These reduce
the ability of the body to absorb the fat, which lowers the calorific value of the fat,
and lower the cholesterol levels of the consumer. They are produced using enzymes that
interesterify fish oil with a saturated fatty acid.


Method for controlling weight with
Hypericum perforatum and Garcinia cambogia

Author: Braswell A.G.,
Ahmed A.J.
Patent Type: United States Patent  5 911 992  En:en Filing
date: 12.6.97   (saan: 498834)

Abstract: Extract of the
plant Hypericum perforatum, which is commonly known as St John’s Wort, can be used to
treat a variety of complaints, e.g. depression and fatigue. It contains compounds that are
known to affect the levels of serotonin in the consumer, which have been linked with
control of body weight.  This patent describes a compound that can be used to control
the weight of the consumer. It contains Hypericum perforatum and preferably includes a
substance that affects the rate at which fat is used by the body, e.g. kola nut and
cayenne pepper, and/or a substance that inhibits the conversion of glucose to fat, e.g.
hydroxy citric acid, which occurs naturally in Garcinia cambogia.

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