New Patents

] This section features recent applications worldwide for patents in areas relevant to food science and technology. Each entry gives a concise summary of the patent application, along with details of where and by whom it has been filed. Owing to the large number of patent applications each month, selected patents only are featured in each issue of Trends in Food Science & Technology.

Additives

Tamarind extract

Zablocki, L. and Pecore, S. (NutraSweet Co., Deerfield, IL, USA) United States Patent US 5 474 791

Tamarind extract for use as a replace- ment for phosphoric acid, citric acid and other acids that are added to soft drinks. Beverages containing the extract have an improved shelf life, as a result of a higher pH, and also a flavour pro- file equivalent to or better than bever- ages sweetened with aspartame.

New aspartame derivative Nofre, C. and Tinti, J.M. (France) French Patent Application FR 2 719 591 Al [in French]

A process for the manufacture of a new sweetener for use in foods, etc., that comprises N-[N-(3,3-dimethylbutyl)- L-cu-aspartyll-L-hexahydroxyphenyl- alanine l-methyl ester. The process is based on the hydrogenation of a mix- ture of aspartame and 3,3-dimethyl- butyraldehyde in an aqueous/ethanolic solution at pH 4.5-5.0 in the presence of a palladium or platinum catalyst.

Easy-handling concentrated thickener system

Guillou, V., Knipper, M. and Morvan, M. (RhGne-Poulenc Chimie, France) French Patent Application FR 2 721 533 Al [in French]

A concentrated thickener system for foods, etc., comprises a thickening agent that is not viscous in a nonpolar medium, but develops a thickening action in an aqueous medium. This permits handling and use of the concentrate as a low- viscosity medium, which develops high viscosity only on dilution. The thickener concentrate contains: a surface-active agent that is soluble in a nonpolar medium; an organic acid salt that is in- soluble in the nonpolar medium; a polar medium at a concentration sufficient to solubilize l-80% of the organic acid salt; and an emulsifier.

Calcium-ascorbate-based salt substitutes Gregory, C. and Singh, H. (Gregory, Encino, CA 91316, USA) PCT International Patent Application WO 95/l 8546 Al

A salt substitute containing calcium ascorbate as the major component is characterized by an appealing salt-like flavour and has a pH of 4-5. The salt substitute also contains NaCI, sodium ascorbate, free ascorbic acid and KCI as minor constituents.

Analytical methods

Gas sensing system

Marsh, R.A., Starnes, R.K., Scarrott, J.W., Smith, R.E. and Turner, C.E. (Ranks Hovis McDougall plc, Windsor, UK SL4 3ST) UK Patent Application GB 2 289 944 A

A gas sensing system for measuring the concentration of gas emanating from a flowing medium (e.g. foods flowing along a pipe). The sensor may be used to detect gases in flowing foods such as preserves and alcoholic beverages, and is particularly intended for the detection of SO, in jams. The equip- ment comprises a gas-permeable mem- brane across a chamber housing a gas sensor. The sensor has predetermined operating ranges and is able to adjust the characteristics of the gas permeating this membrane (e.g. by gas purge or temperature control) such that the final gas characteristics are within the sensor range.

Bakery products

Yeasts for refrigerated doughs

Gysler, C., Hottinger, H. and Niederberger, P. (Nestec SA, Vevey, Switzerland) United States Patent US 5 480 798

Strains of Saccharomyces cerevisiae that are suitable for use in bread prod- ucts baked from refrigerated dough. The strains are substantially inactive at a re- frigeration temperature range of 3-10°C and recover their activity at 13-14°C.

More rapid production of ciabatta-type bread degli Angeli, A. (M.G. Braibanti spa, I-20122 Milan, Italy) European Patent Application EP 0 686 349 A2

A method for the industrial production of ciabatta-type bread, which includes the addition of a culture broth to the

dough mix; this shortens the time re- quired for maturing and leavening, making the process more economical. The method involves the following stages: kneading, during which a cul- ture broth that contains bacteria and yeast is added to the dough; maturing; degassing; division into sized pieces; leavening in a cabinet for 20-30min and stretching; and baking.

Beverages

Alcohol removal by reverse osmosis Leitner, H. and Sadler, R. (Bodegas y Vinedos Santa Ana SA, Cuaymallen, Mendoza, Argentina/ Fundacion Universidad National de Cuyo) European Patent Application EP 0 690 124 A2

A reverse osmosis process for the re- moval of alcohol from beverages that does not affect the sensory properties of the original beverage.

Confectionery

Proteinaceous chewing gum base

Cook, R.B. (Opta Food Ingredients Inc., Bedford, MA, USA) United States Patent US 5 482 722

A proteinaceous chewable base for use in confections, which reduces stickiness but retains elastic properties compared with traditional products. Applications include a biodegradable and non-stick chewing gum, and chewing gum bases containing prolamine.

Dairy

‘Probiotic’ cultured milk beverage

Kuma, Y., Setoyama, T., Maruyama, H. and Kawai, M. (Kabushiki Kaisha Yakult Honsha, Tokyo, Japan) United States Patent US 5 466 472

Method of manufacture of a cultured milk beverage containing >3 X 10” cells/ml of one or more types of lac- tic acid bacteria selected from Lacto- bacillus casei, L. acidophilus, L. helveti- cus and L. jugurti. The beverage also contains a mixture of a galactooligo- saccharide and a galactosyldisaccharide.

Engineering/packaging

Ozone fumigation process

Bundschuh, G. and Rilling, S. (Bundschuh, 13189 Berlin, Germany) German Federal Republic Patent Application DE 44 26 648 Al [in German1

A process for the preservation and/or sterilization of a wide range of foods,

Trends in Food Science & Technology September 1996 [Vol. 71 307