food additives

DerwentIndustry and

Technology PatentsProfiles

Food

Food Additives

© 2001 Derwent InformationISSN: 1463-4732

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TYPICAL DERWENT ABSTRACT

1999-264822/23 KNECHT FILTERWERKE GMBH DE-19746752-A1Annular filter insert for IC engine oil or fuel filter

Novelty: An annular filter insert has a sealing ring which, when the insert isfitted in a filter housing, is clamped between a carrier frame and the filter housingor a housing nozzle for seating tightly on an associated end disk.Use: Especially for an IC engine oil or fuel filter.

Advantage: The insert can be mass produced at low cost and the filter materialis reliably protected against damage since axial stresses are transmitted directlyby the sealing ring to the carrier frame.Detailed Description: An annular filter insert has a carrier frame (2) in theinterior clean space (4) within the insert, a filter material (3) surrounding thecarrier frame, an end disk (5) with an opening (6) communicating with the cleanspace at one or each end face of the filter material and a sealing ring projectinginto the or each end disk opening. The sealing ring (7) presses directly on the oreach carrier frame end face, can move axially in the associated end disk and,when the insert (1) is fitted in the filter housing (17), is axially clamped betweenthe carrier frame and the filter housing (17) or a housing nozzle (19) for seatingtightly on the associated end disk.Description of Drawing(s): The drawing shows a longitudinal cross-sectionalview of a filter insert.Filter insert 1Plastic carrier frame 2Filter material 3Clean space 4End disk 5End disk opening 6Sealing ring 7Filter housing 17Filter housing nozzle 19

Company Code: KNEC- Publication Date: 1999.04.29Drawing: 1/3 Pages: 5Inventors: WAIBEL HIPC: B01D 27/08; F01M 11/03Derwent Classes: J01 Q51Latest Priority: 1997.10.23 1997DE-1046752

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Key to Flagged Terms

1 . . . . . . Primary Accession Number Year2 . . . . . . Primary Accession Number3 . . . . . . Derwent Update4 . . . . . . Patent Assignee Name5 . . . . . . Patent Issuing Region6 . . . . . . Patent Number7 . . . . . . Patent Status8 . . . . . . Derwent Enhanced Title9 . . . . . . Image/Structure10 . . . . . Novelty (Mandatory field for all major countries)

This section describes the inventive step or steps which characterisethe invention, and provides a brief, succinct description of how theinvention claims to be a non-obvious improvement over the prior art.It is written to include details, figure references and values specificallyrelating to the invention’s novel features.This section may encapsulate the whole invention if it is possible tofully describe the ‘inventive step’ without further details.

11 . . . . . Use12 . . . . . Advantage13 . . . . . Detailed Description

This section is included when it is not possible to describe thecomplete ‘inventive-step’ in the NOVELTY section, and a moredetailed explanation of the scope and context of the invention isrequired.It is used to cover all the main independent claims of the patent,except those, which are more suitably covered in other fields (e.g.specific applications that are claimed are included in the USE section).

14 . . . . . Description of DrawingsThis section is used to provide a description of the drawing(s) includedas part of the abstract record, and includes a parts list which providesa description of the items shown in the selected drawing.

15 . . . . . Bibliographic Data

Country Coverage & Codes

Below are the 40 patent issuing authorities covered by Derwent, together withtheir associated two-character country codes.

Australia . . . . . . . . . . . . . . . . . .AUAustria . . . . . . . . . . . . . . . . . . . .ATBelgium . . . . . . . . . . . . . . . . . . .BEBrazil . . . . . . . . . . . . . . . . . . . . .BRCanada . . . . . . . . . . . . . . . . . . .CAChina . . . . . . . . . . . . . . . . . . . .CNCzechoslovakia . . . . . . . . . . . . . .CSCzech Republic . . . . . . . . . . . . . .CZDenmark . . . . . . . . . . . . . . . . . .DKEast Germany . . . . . . . . . . . . . .DDEuropean . . . . . . . . . . . . . . . . . .EPFinland . . . . . . . . . . . . . . . . . . . .FIFrance . . . . . . . . . . . . . . . . . . . .FRGermany . . . . . . . . . . . . . . . . . .DEHungary . . . . . . . . . . . . . . . . . .HUIreland . . . . . . . . . . . . . . . . . . . . .IEIsrael . . . . . . . . . . . . . . . . . . . . . .ILItaly . . . . . . . . . . . . . . . . . . . . . .ITJapan . . . . . . . . . . . . . . . . . . . . .JPLuxembourg . . . . . . . . . . . . . . . .LUMexico . . . . . . . . . . . . . . . . . . .MX

Netherlands . . . . . . . . . . . . . . . .NLNew Zealand . . . . . . . . . . . . . . .NZNorway . . . . . . . . . . . . . . . . . . .NOPCT (World) . . . . . . . . . . . . . . .WOPhilippines . . . . . . . . . . . . . . . . .PHPortugal . . . . . . . . . . . . . . . . . . .PTRomania . . . . . . . . . . . . . . . . . .RORussian Federation . . . . . . . . . . .RUSingapore . . . . . . . . . . . . . . . . .SGSlovakia . . . . . . . . . . . . . . . . . . .SKSouth Africa . . . . . . . . . . . . . . . .ZASouth Korea . . . . . . . . . . . . . . . .KRSoviet Union . . . . . . . . . . . . . . .SUSpain . . . . . . . . . . . . . . . . . . . . .ESSweden . . . . . . . . . . . . . . . . . . .SESwitzerland . . . . . . . . . . . . . . . .CHTaiwan . . . . . . . . . . . . . . . . . . .TWUnited Kingdom . . . . . . . . . . . . .GBUSA . . . . . . . . . . . . . . . . . . . . .USPlus:Research Disclosures . . . . . . . . . .RD

Patent Families

A document relating to an invention not already recorded on the Derwent databaseis designated as a “Basic”. Further documents relating to the same invention aredesignated as “Equivalent”.

The Basic document and its Equivalents form a patent family to which a uniqueDerwent Primary Accession Number, (PAN) is assigned.

The PAN is always shown in the printed abstracts and is one of the key referencepoints for patent records in Derwent’s World Patents Index on-line database.

For further information, please consult your local Sales Office.

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DerwentIndustry and


Technical ContentsFood

Food Additives Anti-oxidants including herbal and spice extracts. Anti-microbial and anti-fungalagents. Plant extracts with a preservation action. Sterilising agents. Picklingagents and additives to, e.g. maintain the vitamin content of pickled vegetables.Colour stabilisers. Preservative gases for sealed food packages or bulk storage offood. Oxygen scavengers.

Gel extracts and preparation, e.g. polysaccharides, carrageenan gum, agar,gelatine, pectin, xanthan gum, locust bean gum. Compositions to improve theheat resistance of gels and thickeners. Fermented vegetable oils. Jelly foods.

Colorant compositions and formulations. Dyes. Processes to extract naturalcolours, e.g. carotene. Coal tar dyes, e.g. Tartarzine.

Plant and animal flavouring extracts. Seasonings. Flavour enhances. Spices.

Emulsifier and stabilise compositions. Production of stable emulsions. Treatmentof emulsifiers to improve taste and flavour.

Synthetic resin and film coatings. Moisture barriers. Natural coatings, including,e.g. vegetable flakes, bread crumbs, batters. Coatings produced with a particularflavour, e.g. containing cheese.

Artificial and natural sweeteners, e.g. saccharine, aspartame, cyclamate and theirderivatives. Extraction of natural sweeteners from plants.

Sauce preparation. Meat or vegetable-based pastes. Roux, dressings and stocks.Soups.

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Coverage in Derwent Update: 200101

KIND LATEST PUB DATE LATEST SERIAL PATENTS KIND LATEST PUB DATE LATEST SERIAL PATENTS

Austria (AT)A 15 November 2000 200008002 5

Australia (AU)A 30 November 2000 200064068 1228

B 30 November 2000 727131 360

Belgium (BE)A3 3 October 2000 1012396 3

A6 3 October 2000 1012354 1

Brazil (BR)A 5 December 2000 200003359 472

Canada (CA)A1 18 November 2000 2322548 170

C 5 December 2000 2290910 194

Switzerland (CH)A5 15 November 2000 690606 4

China (CN)A 20 September 2000 1267186 128

Czech Republic (CZ)A3 15 November 2000 200000938 1

Denmark (DK)A 18 November 2000 200001556 7

European (EP)A1 29 November 2000 1055827 187

A2 29 November 2000 1056165 264

Spain (ES)A1 1 November 2000 2149717 21

Finland (FI)A 30 September 2000 9902664 15

B1 15 November 2000 106061 8

France (FR)A1 1 December 2000 2794198 132

A3 20 October 2000 2792350 1

Great Britain (GB)A 20 December 2000 2351216 155

B 20 December 2000 2349744 152

Ireland (IE)B 4 October 2000 81338 5

B3 4 October 2000 81333 5

Israel (IL)A 28 September 2000 122929 7

Japan (JP)A 7 November 2000 2000312045 3151

B1 20 November 2000 3110733 11

B2 11 December 2000 3117499 2966

W 12 December 2000 2000516800 357

Korea, Republic of (KR)A 6 March 2000 2000014348 1200

B1 2 August 1999 212872 47

Mexico (MX)A1 1 August 1999 9801482 21

A2 1 June 1999 9901753 1

B 29 October 1999 193896 329

Netherlands (NL)C2 20 September 2000 1012884 5

C6 8 June 2000 1010750 1

Norway (NO)A 13 November 2000 200004762 37

B1 11 December 2000 309120 50

New Zealand (NZ)A 27 October 2000 506770 7

Philippines (PH)A 8 May 1997 30406 2

Research Disclosure (RD)A 10 August 2000 436186 23

Romania (RO)B 29 September 2000 116021 5

B1 30 August 2000 115996 3

Russian Federation (RU)C1 10 August 2000 2154246 255

C2 10 August 2000 2154239 41

Sweden (SE)A 20 November 2000 9903822 14

C2 18 December 2000 514090 40

Singapore (SG)A1 18 July 2000 73984 1

Slovakia (SK)A3 9 October 2000 200000442 2

Taiwan (TW)A 1 June 2000 392420 15

United States Of America (US)A 12 December 2000 6161213 2563

E 21 November 2000 36966 12

Patent Co-operation Treaty (WO)A1 14 December 2000 200075987 1005

A2 14 December 2000 200074632 191

South Africa (ZA)A 28 June 2000 9906472 1

Germany (DE)A1 21 December 2000 10025298 493

C1 21 December 2000 19962668 39

C2 21 December 2000 19921935 123

E 23 November 2000 69800358 258

G 21 December 2000 59900016 79

U1 23 November 2000 20015587 182

COUNTRY COVERAGE

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Austria (AT)A 15 October 2000 9901608 4

Australia (AU)A 23 November 2000 200055045 146

B 9 November 2000 726576 8

Belgium (BE)A3 3 October 2000 1012368 4

A6 3 October 2000 1012385 2

A7 3 October 2000 1012391 2


Canada (CA)A1 5 November 2000 2317939 288

C 10 October 2000 2256266 2

China (CN)A 27 September 2000 1267964 318


Denmark (DK)A 1 October 2000 200000533 1

B 18 December 2000 173487 7

European (EP)A1 3 January 2001 1065884 2400

A2 3 January 2001 1065913 884

B1 3 January 2001 1048214 720

B2 3 January 2001 752083 40


B1 16 November 2000 2144373 110

T1 16 November 2000 2149732 1

T3 16 November 2000 2150304 14

Finland (FI)A 30 September 2000 200000677 5


A3 15 December 2000 2794708 13

Great Britain (GB)A 3 January 2001 2351640 250

B 3 January 2001 2350251 268

Hungary (HU)A2 28 April 2000 9802338 1

Ireland (IE)B 1 November 2000 81369 7

B3 6 September 2000 81288 1

Israel (IL)A 28 September 2000 121658 4

Japan (JP)A 5 December 2000 2000337597 3405

B1 18 December 2000 3117691 9

B2 25 December 2000 3121500 4389

X 17 October 2000 11540308 1


B1 2 August 1999 232236 1932

Luxembourg (LU)A 2 May 2000 90307 1

Mexico (MX)A1 1 August 1999 9801947 7

A2 1 August 1999 9710448 1

B 29 July 1999 192784 1


C6 22 August 2000 1014370 6


New Zealand (NZ)A 24 November 2000 504141 4

Philippines (PH)A 10 July 1997 30533 68


Romania (RO)B 30 October 2000 116122 26

B1 30 October 2000 116123 20

Russian Federation (RU)C1 20 September 2000 2156555 345

C2 20 September 2000 2156552 310


C2 20 November 2000 513897 3

Singapore (SG)A1 21 December 1999 69298 4

Slovakia (SK)A3 7 November 2000 200001137 164

B6 7 November 2000 281098 80

Taiwan (TW)A 1 June 2000 392369 34


B1 19 December 2000 5588800 3

B2 19 December 2000 4490209 1

E 19 December 2000 36994 5

H 3 October 2000 1889 1

Patent Co-operation Treaty (WO)A1 28 December 2000 200079854 1263

A2 28 December 2000 200079594 194

South Africa (ZA)A 27 September 2000 200000100 4

Germany (DE)A1 28 December 2000 10030220 738

C1 4 January 2001 19963057 106

C2 4 January 2001 10002458 175

E 30 November 2000 69900015 228

G 28 December 2000 59800349 50

U1 28 December 2000 20017399 435

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Austria (AT)A 15 October 2000 9902178 10

Australia (AU)A 14 December 2000 200066548 2131

B 14 December 2000 727637 654

Belgium (BE)A3 7 November 2000 1012452 1

A6 7 November 2000 1012481 6


Canada (CA)A1 2 December 2000 2322321 310

C 19 December 2000 2299702 476

Switzerland (CH)A5 30 November 2000 690663 20

China (CN)A 18 October 2000 1270754 1517

Czech Republic (CZ)A3 13 December 2000 200003455 417

B6 15 November 2000 287427 2

Denmark (DK)A 22 October 2000 9900539 1

B 2 January 2001 173496 6

European (EP)A1 10 January 2001 1067830 1087

A2 10 January 2001 1067820 418

B1 10 January 2001 985117 409

B2 10 January 2001 752244 12

Spain (ES)A1 16 December 2000 2151459 99

A6 16 November 2000 2150400 1

Finland (FI)A 15 November 2000 200002505 26

B1 29 December 2000 106289 50


A3 24 November 2000 2793819 6


B 10 January 2001 2350319 165

Hungary (HU)A1 28 November 2000 200001033 14

A2 28 November 2000 200003208 265

B 28 November 2000 200002208 82

T 28 November 2000 78139 1

Ireland (IE)B3 4 October 2000 81327 1

Israel (IL)A 6 December 2000 132627 216

Italy (IT)B 6 August 1998 1287479 9

Japan (JP)A 28 November 2000 2000328821 3504

B1 23 October 2000 3102641 15

B2 20 November 2000 3111464 3


B1 2 August 1999 212490 31

Mexico (MX)A1 1 October 1999 9907941 773

A2 1 March 1999 9807346 2

B 29 July 1999 192783 1


C6 29 August 2000 1015765 4


B1 18 December 2000 309170 48

New Zealand (NZ)A 24 November 2000 505620 20

Philippines (PH)A 9 September 1996 29889 1

Portugal (PT)A 30 November 2000 102452 6


Romania (RO)B 30 November 2000 116220 15

B1 30 November 2000 116232 36

Russian Federation (RU)C1 27 September 2000 2156972 428

C2 27 September 2000 2157058 296


C2 13 November 2000 513857 3

Singapore (SG)A1 24 October 2000 75927 5

Slovakia (SK)A3 11 December 2000 200001211 140

Taiwan (TW)A 1 June 2000 392385 17


B1 2 January 2001 6170082 1504

E 26 December 2000 37005 11

E1 2 January 2001 37008 3

H 7 November 2000 1923 1

Patent Co-operation Treaty (WO)A1 4 January 2001 200101699 1310

A2 4 January 2001 200101428 200

South Africa (ZA)A 27 December 2000 200004671 233

Germany (DE)A1 4 January 2001 10031328 769

C1 11 January 2001 10003949 77

C2 11 January 2001 19926580 65

E 7 December 2000 69900020 282

G 4 January 2001 59900019 67

T 4 January 2001 19982677 64

U1 7 December 2000 20016727 198

13



Austria (AT)A 15 December 2000 200008012 7

B 15 October 2000 407012 1

Australia (AU)A 14 December 2000 200043957 49

B 16 November 2000 726746 3

Belgium (BE)A3 5 December 2000 1012591 24

A4 5 December 2000 1012579 3

A5 5 December 2000 1012590 6

A6 5 December 2000 1012550 1

Brazil (BR)A 2 January 2001 200005229 260

Canada (CA)A1 16 December 2000 2323864 249

C 2 January 2001 2287017 447

E 28 November 2000 2098352 1

Switzerland (CH)A5 15 December 2000 690680 2

China (CN)A 25 October 2000 1271509 920


Denmark (DK)A 26 December 2000 200001612 5

B 8 January 2001 173502 6

European (EP)A1 27 December 2000 1063116 188

A2 20 December 2000 1061363 232

B1 10 January 2001 809061 1


Finland (FI)A 11 November 2000 200002261 67

B1 30 November 2000 106151 5

France (FR)A1 5 January 2001 2795829 188

A3 5 January 2001 2795610 7


B 27 December 2000 2350209 1

Hungary (HU)A1 30 October 2000 9900069 5

A2 28 November 2000 200002391 4

Israel (IL)A 21 November 2000 120883 2

Italy (IT)B 4 August 1998 1287279 1

Japan (JP)A 19 December 2000 2000354363 4045

B1 9 January 2001 3122658 8

B2 9 January 2001 3123500 1518

W 26 December 2000 2000517520 713

X 19 December 2000 11564185 70

Korea, Republic of (KR)A 15 April 2000 2000021184 2985

B1 1 September 1999 220219 8391

Mexico (MX)A 30 September 1999 193569 3

A1 1 September 1999 9802577 11

B 29 September 1999 193540 5


Norway (NO)A 11 December 2000 200005458 124

B1 2 January 2001 309250 30

New Zealand (NZ)A 22 December 2000 507299 225

Portugal (PT)A 30 November 2000 102453 3


Romania (RO)B 30 October 2000 116129 2

B1 30 October 2000 116056 1

Russian Federation (RU)C1 10 October 2000 2157481 170

C2 10 October 2000 2157599 142


C2 4 December 2000 513954 4

Singapore (SG)A1 21 November 2000 76650 9

Taiwan (TW)A 1 July 2000 396718 537


B1 9 January 2001 6173445 1982

E1 9 January 2001 37013 5

Patent Co-operation Treaty (WO)A1 11 January 2001 200103472 864

A2 11 January 2001 200102284 167

South Africa (ZA)A 27 December 2000 200002066 12

Germany (DE)A1 11 January 2001 10031666 563

C1 18 January 2001 19962563 89

C2 18 January 2001 19933726 60

E 14 December 2000 69900027 273

G 11 January 2001 59900024 102

U1 11 January 2001 20080019 292

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TABLE OF CONTENTS

Typical Derwent Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Technical Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Country Coverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Preservatives • Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Gels and Thickeners • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Colourants • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Flavourings • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Emulsifiers • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Coatings • Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Sweeteners • Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Sauces and Pastes • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Preservatives • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Gels and Thickeners • Equivalents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Colourants • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Flavourings • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Emulsifiers • Equivalents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Coatings • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Sweeteners • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

Sauces and Pastes • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Patentee Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Derwent Patent Copy Service Faxback Order Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

Delivery Options & Samples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103

Sample Request Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105

Products Available . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107

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PRESERVATIVESBASICS

2001-007866/02 WU H CN-1144042-AFresh-keeping coating material for fruit and vegetable

Novelty: The method for preparation of fresh-keeping coating material forfruits and vegetables is characterized by using water as solvent,hydroxybenzoates as preserving agent, sodium alginate, starch and sodiumoleate as film-forming material, making its preserving agent possessbroad-spectrum bacteriostatic and fungistatic function, and formingair-permeable pores on the coating film by means of distribution of starchmicroparticles, changing air permeability by regulating the blending quantity ofstarch so as to be adaptable to respiratory intensity of different fruits and

vegetables. Said fresh-keeping coating material is applicable to storage of severalfruits and vegetables, such as apple, pear, green pepper and watermelon, etc..

Company Code: WUHH/ Publication Date: 1997.03.05Drawing: 0/0Inventors: WU HIPC: A23B 7/16Derwent Classes: D13Latest Priority: 1995.08.30 1995CN-108788

2001-016767/03 UNIV SOUTH CHINA AGRIC CN-1267462-ABanana storing, transporting and preserving process

Novelty: The present invention aims at solving the problem in available bananaproduction, which results in relatively low grade banana product an less benefit.The present invention is one complete technological scheme for production,picking, storage and transportation at normal and low temperature, andpreservation of banana.

Company Code: UYSC- Publication Date: 2000.09.27Drawing: 0/0Inventors: WU ZIPC: A23B 7/157; A01N 43/24Derwent Classes: D13Latest Priority: 2000.03.22 2000CN-114144

2001-025544/04 MIAO P CN-1268300-AFresh-keeping agent before picking fruit, melon and vegetable

Novelty: An antistaling agent for fruits, melons and vegetables before theirpicking is composed of calcium chloride 225 gm, paclobutrazol 15 gm, salicylicacid 1.50 gm, 2.4-D 0.5 gm and spreader-sticker 8 gm. It can be sprayed onfruits 10 days before picking.

Company Code: MIAO/ Publication Date: 2000.10.04Drawing: 0/0Inventors: MIAO PIPC: A23B 7/153Derwent Classes: D13Latest Priority: 1999.03.26 1999CN-104764

2001-025545/04 MIAO P CN-1268301-AFresh-keeping agent after picking fruit, melon and vegetable

Novelty: An antistaling agent for fruits and vegetables after their picking iscomposed of iprodione 10 gm, calcium chloride 200 gm, 80% 2,4-D sodium salt1.5 gm, gibberellic acid 0.4 gm, potassium dihydrogenphosphate 30 gm, ethylbenzoate 40 gm and sucrose ester powder 120 gm. The above ingredients areblended with 15 kilogram water. The fruit after picking is immersed in thesolution for 1 min. and thenit is taken out, dried and packed.

Company Code: MIAO/ Publication Date: 2000.10.04Drawing: 0/0Inventors: MIAO PIPC: A23B 7/153Derwent Classes: D13Latest Priority: 1999.03.26 1999CN-104768

2001-025546/04 CAO S CN-1268302-ANew method for storing and fresh-keeping Chinese chestnut

Novelty: A new antistaling method for Chinese chestnut is disclosed. After thechestnut is cut off from the bud, it is immediately packed in sterilized carton andstored at temp. 0 to 37°C.

Company Code: CAOS/ Publication Date: 2000.10.04Drawing: 0/0

Inventors: CAO SIPC: A23B 7/159Derwent Classes: D13Latest Priority: 1999.03.29 1999CN-115302

UPDATE. 200101-200104 PRESERVATIVES BASICS

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2001-025557/04 QIU J CN-1268314-AIron-containing blood-supplementing preserved egg and its preparation

Novelty: An iron-enriched preserved egg for tonifying blood is prepared asfollows prepare soaking liquid from edible salt, caustic soda, green vitriol andcitrate according to a certain proportion, stand still for 12 hrs., filter to obtainclear liquid,and then soak egg for 10-15 days. The iron content in preserved eggis between 0. 004% to 0.008%. It is rich in nutrition, good in flavour, unique inprocessing technique, high in yield, etc.

Company Code: QIUJ/ Publication Date: 2000.10.04Drawing: 0/0Inventors: QIU JIPC: A23L 1/32; A23L 1/304Derwent Classes: D13Latest Priority: 1999.03.28 1999CN-104547

2001-017192/03 TOEPFER J DE-19915950-A1Standardized mineral mixture for preserving salads, vegetables, fruit and peeled potatoes comprises an aqueous solution withcalcium chloride and sodium bicarbonate as main components

Novelty: A standardized mineral mixture for preserving salads, vegetables, fruitor peeled potatoes in aqueous solution has its main components CaCl2 and

NaHCO3 in respectively amounts (by parts wt.) of (i) 0.7-1.3 and 4.2-7.8 forsalads; (ii) 1.9-3.1 and 0.35-0.65 for vegetables; (iii) 1.4-2.6 and 1.4-2.6 forfruit; and (iv) 1.8-3.7 and 0.7-1.3 for peeled potatoes.Use: The mixture is used in the preservation of salads, vegetables, fruit or peeledpotatoes.Advantage: A standardized composition is used to preserve a range of foodproducts.Description of Drawing(s): The drawing shows a plant for production ofpreserved potatoes.Potatoes 2Conveyor belt 3Spray 4Peeled potatoes 7Cutter 9Mineral mixture 14Packaging apparatus 17

Company Code: TOEP/ Publication Date: 2000.10.26Drawing: 1/1 Pages: 5Inventors: FUEST KIPC: A23B 7/157; A23B 7/10Additional Data: FUEST K (FUES/);Derwent Classes: D13Latest Priority: 1999.04.09 1999DE-1015950


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2001-017238/03 SEMMELROTH-CONSULTING GMBH DE-19917964-A1Process to treat fish flesh with preservative and tenderizing agents reduces the germ count in the flesh to extend the shelf life

Novelty: In an industrial process to prepare fish for conservation as food by theapplication primarily of external agents, the fish is first divided as required andde-skinned. The fish sections (10) are then treated by the application of theconservation agent by spraying from all sides. The flesh is then further treatedwith a conservation agent which is needle-injected. The needles have a numberof radial perforations which discharge in radial pattern at different depths withinthe flesh. If appropriate, the agents include a tenderizer.Use: Process to treat fish flesh with preservative and tenderizing agents.Advantage: The process reduces the germ count in the flesh to extend the shelflife.Description of Drawing(s): The drawing shows the spray application ofagent to the de-skinned flesh in six stages.Fish flesh 10Muscle ( 11Skin 12Injection assembly 20Injection needle 21

Company Code: SEMM- Publication Date: 2000.11.02Drawing: 1/3 Pages: 5Inventors: SEMELROT DIPC: A22C 25/00; A22C 25/17; A23B 4/02; 4/044; 4/28; A23L 1/325Derwent Classes: D12Latest Priority: 1999.04.21 1999DE-1017964

2001-026631/04 MITCHELL J L EP-1055371-A2Treatment of a perishable containerised meat or other food product prior to retail display, to minimise the amount of liquidexudate generated

Novelty: Treatment of a meat product to minimize liquid exudate whilesimultaneously allowing it to be positioned in a sealed container so as to minimizeunused volume.Use: The process is useful for maintaining the maximum freshness of a meatproduct during the time it is transported from slaughterhouse to retail outlet,affording it a maximum shelf-lifeAdvantage: Ozone may be used to facilitate tenderness in whole muscle meatand poultry cuts, and to reduce the inconsistency of tenderness between them.Alternatively, ozone may be used with nitrogen and carbon dioxide, forming achemically-stable cured meat colorDetailed Description: Perishable meat products within a sealed containerwere treated, by (a) chilling the product to 26-36°F, and (b) exposing it to achilled gas mixture to slow the respiration of muscle tissue. The gas mixturecomprises an inert gas and 15% or more carbon dioxide, and is introduced toand maintained about the product at a positive pressure for a selected residencetime to achieve penetration into the meat product. INDEPENDENT CLAIMS are

also included for a similar process which is adapted to reduce the liquid exudatefrom the product, where the gas mixture comprises 70-85% inert gas and15-30% carbon dioxide at 20-36°F and introduced at a positive pressure of 5-60millibars.

Company Code: MITC/ Publication Date: 2000.11.29Drawing: 0/0 Language: ENGPages: 11Inventors: MITCHELL J LIPC: A23B 4/16; A23B 5/10; 7/148; 7/152; A23L 3/3418; 3/3445Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LILT LU LV MC MK NL PT RO SE SI)Derwent Classes: D13Latest Priority: 1999.05.25 1999US-318161Local: 2000.05.25 2000EP-304441

2001-026819/04 KEMIRA CHEM OY FI-9900736-AProtective or preservative agent and its production and use

Abstract: None

Company Code: KEMH Publication Date: 2000.10.02Drawing: 0/0 Pages: 0Inventors: LOEFGREN T

IPC: A23K 3/03; A01N 33/02; 37/02Derwent Classes: D13Latest Priority: 1999.04.01 1999FI-000736


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2001-026952/04 LIVINGSTONE D GB-2350048-AContinuous flow centrifuge for preserving juices comprises units to transfer liquid to rotatory tube and to spin tube assemblyso that liquid in tube is subjected to high pressure depending on specified parameters

Novelty: Continuous flow centrifuge comprises a tube (7) assembly having unitsfor transferring liquid from a stationary pipe to rotating tube and vice-versa, andto the spin tube assembly. When the tube assembly is spun, liquid in the distalpart of tube is subjected to pressure having magnitude related to the liquiddensity, radius, and angular velocity. Some liquid remains at high pressure forspecific time in the tube assembly.Use: For preserving liquid foodstuff such as juices

Advantage: The centrifuge continuously pressurizes liquid substances. Thecentrifuge has a helical tube which permits a large length to be accommodatedat maximum radius in a compact centrifuge. Hence a significant dwell time isprovided for the liquid at high pressure.Detailed Description: Continuous flow centrifuge comprises a tube attachedto a supporting case (1), to form a rotatable mounted assembly. Ends of the tubeare on the axis of rotation but certain parts of the tube is distal to the axis. Unitsfor transferring liquid from a stationary pipe to a rotating tube and vice-versa, areprovided at either ends of the tube. Units are provided to spin the tube and caseassembly on its rotatable mountings. When the tube assembly is spun, liquid indistal part of tube is subjected to a pressure having a magnitude related to theliquid density, radius from center of rotation, and angular velocity. Certainamount of liquid remains at high pressure for a period of time determined byvelocity of flow and length of distal part of the tube.Description of Drawing(s): The figure shows an embodiment of thecontinuous centrifuge.Case 1Tube 7Turbulator 11

Company Code: LIVI/ Publication Date: 2000.11.22Drawing: 1/1 Pages: 5Inventors: LIVINGSTONE DIPC: A23L 3/015; A23L 2/42; B04B 5/00Derwent Classes: D14 P41Latest Priority: 1999.05.17 1999GB-011376

2001-019312/03 TAIYO KAGAKU KK JP-2000270858-ALysozyme sugar composite as antimicrobial agent for gram negative microbe, is isolated and purified from egg white liquidcontaining saccharides

Novelty: A lysozyme sugar composite (LSC) is isolated and purified from an eggwhite liquid containing at least one saccharide.Use: As antimicrobial agent in gram positive and negative microbes,pharmaceutical, cosmetics, foodstuff and feed field, and as storage lifeimprovement agent of foodstuffs such as boiled fish paste, custard cream,pickles, sausage, ham, cooked rice and egg processed goods. As quasi-drugs likemouth washing liquids and cosmetics like shampoo. Useful in livestock,preventing illness of aquatic animal feed additive, and animal drug. For inhibitingpathogenic microbe of dandruff and dental carries, and as rinse and dentifriceagent.Advantage: LSC effectively reinforce the antimicrobial activity opposing to thegram positive and negative microbes. The antimicrobial spectrum is effectively

enlarged by LSC. LSC effectively reduces the density of the conventionalanti-microbial compound. LSC as storage life improvement agent preventsdecomposition and disinfection of foodstuffs. LSC as livestock prevents theillness caused by aquatic animal feed additive or animal drug.

Company Code: TAIC Publication Date: 2000.10.03Drawing: 0/0 Pages: 6IPC: //A23K 1/165; C12N 9/36; A23L 1/30; A61K 7/00; 38/46; A61P31/04Derwent Classes: B04; D16; (D13; D21)Latest Priority: 1999.03.26 1999JP-082660

2001-004655/01 KOREA ATOMIC ENERGY RES INST KR-2000007782-ALong-term preservable high-quality low-salt sausage

Abstract: None

Company Code: KOAT- Publication Date: 2000.02.07Drawing: 0/0Inventors: LEE G H

IPC: A23B 4/01Derwent Classes: D13; (D12)Latest Priority: 1998.07.07 1998KR-027290


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2001-030152/04 CHUNG Y G KR-2000012407-ANatural preservative using the mixture of wormwood and silver

Abstract: None

Company Code: CHUN/ Publication Date: 2000.03.06Drawing: 1/6Inventors: HWANG H SIPC: A23L 3/34Additional Data: CHOI C G (CHOI/); HWANG H S (HWAN/); KANG H Y(KANG/);Derwent Classes: D13Latest Priority: 1999.12.03 1999KR-054667

2001-030176/04 AHN M G KR-2000012501-AMethod for long-term preservation of grain and its packing

Abstract: None

Company Code: AHNM/ Publication Date: 2000.03.06Drawing: 1/2Inventors: AHN M GIPC: A23B 9/24Derwent Classes: D13Latest Priority: 1999.12.08 1999KR-055969

2001-006143/01 CALGENE INC US-6133034-ANew recombinant DNA sequence encoding bacterial trehalose biosynthetic enzymes, particularly trehalose synthase ortrehalose phosphatase for providing cells osmotic, freeze, frost, chilling or chemical tolerance

Novelty: A purified recombinant construct comprising a DNA sequenceencoding the bacterial trehalose biosynthetic enzyme trehalose synthase (TS) ortrehalose phosphatase (TP), is new.Use: The trehalose biosynthetic enzyme imparts in a host cell, such as a plantcell, osmotic, freeze, frost, chilling or chemical tolerance, or protein and/or lipidprotective phenotypes associated with the presence of trehalose in otherorganisms. Trehalose may be used to preserve or stabilize foodstuffs,pharmaceuticals and cosmetics.Detailed Description: INDEPENDENT CLAIMS are also included for thefollowing:(1) a host cell comprising the recombinant construct;(2) a chimeric gene comprising (5' to 3'):

(a) a transcription and a translation initiation region functional in a plantcell;

(b) a DNA sequence encoding a trehalose biosynthetic enzyme which is abacterial TS or TP; and

(c) a translation termination region functional in a plant cell;(3) a plant cell comprising the chimeric gene of (2);(4) producing an increased amount of a trehalose biosynthetic enzyme in a

host cell incapable of producing the enzyme by:

(a) inserting into a host cell a DNA sequence encoding a bacterial TS or TP,operably linked to regulatory elements for directing the expression ofthe enzyme in the host cell; and

(b) growing the host cell under conditions to permit the expression of theenzyme;

(5) producing a host cell for increased trehalose production by:(a) inserting into the host cell a DNA sequence encoding a TS linked to a

regulatory element for directing its expression in the cell in the presenceof UDP-glucose and glucose-6-phosphate, and a second sequenceencoding a TP linked to a regulatory element for directing its expressionin the cell, where the DNA-encoded TP is available to the product of theTS in the presence of the UDP-glucose and glucose-6-phosphate; and

(b) growing the host cell under conditions that permit the expression of thesynthase and the phosphatase where trehalose is produced; and

(6) a host cell produced by the method of (5);

Company Code: CALJ Publication Date: 2000.10.17Drawing: 0/3 Pages: 29Inventors: KAASEN IIPC: C12N 5/04; C12N 15/31; 15/63; 15/82Derwent Classes: B04; D16; (D13; D21)Latest Priority: 1994.07.12 1994US-274121Earliest: Cont of 1992.05.27 1992US-893099


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2001-015759/02 KOSAN BIOSCIENCES INC WO-200063225-A2New erythromycin-like macrolides are used to control infection and to preserve materials e.g. food from microbial decay

Novelty: Erythromycin-like macrolides (I)-(III) are new.Use: (I)-(III) are used in pharmaceutical compositions to control infection and topreserve materials from microbial decay (claimed). They may be used topreserve food and other perishable commodities.Advantage: (I)-(III) can be used against strains which are resistant to prior arterythromycin derivatives.Detailed Description: Erythromycin-like macrolides of formulae (I)-(III) andtheir 10,11-anhydro forms, salts, stereoisomeric forms and their mixtures arenew.

Ra = H or OH;

Rb = H or halo;Rc = H or protecting group;Rd = CH3, 3-10C alkyl, substituted 1-10C alkyl or 2-10C alkenyl, 2-10Calkynyl, 4-14C aryl, 5-20C arylalkyl, 5-20C arylalkenyl, 5-20C arylalkynyl,5-20C amidoarylalkyl, 5-20C amidoarylalkenyl or 5-20C amidoarylalkynyl (alloptionally substituted);Re = H, protecting group or mono- or di-substituted aminocarbonyl;Rf = H or 1-10C alkyl, 1-10C alkenyl (sic), 1-10C alkynyl (sic), 4-14C aryl (sic)or 5-20C arylalkyl (all optionally substituted) or ORf may be replaced by H;one of Z' and Y' = H and the other is OH or protected OH or is amino, mono-or di-alkylamino, protected amino or aminoheterocycle; orZ'+Y' = O, NOH or derivatized oxime.

Company Code: KOSA- Publication Date: 2000.10.26Drawing: 0/6 Language: ENGPages: 67Inventors: CHU D T WIPC: C07H 17/08; A61K 31/70Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CHCN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN ISJP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MXNO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZVN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE ITKE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: B02; C02; D13Latest Priority: 2000.04.14 2000US-173805Earliest: 1999.04.16 1999US-129729Local: 2000.04.14 2000WOUS-09915Other: 1999.06.18 1999US-140175; 1999.12.17 1999US-172154;1999.12.17 1999US-172159; 1999.12.30 1999US-173804; 1999.12.301999US-173805

2001-016507/02 HUMAN GENOME SCI INC WO-200073323-A2Seven nucleic acid molecules encoding ADAM polypeptides containing a disintegrin and metalloprotease domain, useful inthe prevention, treatment and diagnosis of cancer, immune disorders, cardiovascular disorders and neurological diseases

Novelty: Seven nucleic acid molecules encoding members of the ADAMs(proteins which contain A Disintegrin And Metalloprotease domain) proteinfamily, are new.Use: The polynucleotides and polypeptides are useful for preventing, treating orameliorating a medical condition (claimed) in e.g. humans, mice, rabbits, goats,horses, cats, dogs, chickens or sheep.The polypeptides can also be used as a food additive or preservative to increaseor decrease storage capabilities. The polynucleotide are useful for chromosomeidentification. They are also useful as probes for diagnosing a disorder related tothe female reproductive system, particularly breast and/or ovary cancer. Theyare also useful in the gene therapy of breast and ovarian cancer.The nucleic acids, protein, antibodies, agonists and antagonists are useful in thediagnosis, treatment and prevention of:(a) cancer, particularly breast and ovarian cancer, and other cancers of the

adrenal gland, bone, bone marrow, breast, gastrointestinal tract, liver, lung,or urogenital;

(b) immune disorders such as Addison's disease, allergies, autoimmunehemolytic anemia, autoimmune thyroiditis, diabetes mellitus, Crohn'sdisease, multiple sclerosis, rheumatoid arthritis and ulcerative colitis;

(c) cardiovascular disorders such as myocardial ischemias;(d) wound healing;(e) neurological diseases such as cerebral anoxia and epilepsy; and(f) infectious diseases such as viral, bacterial, fungal and parasitic infections.Numerous examples of each type of disorder are given in the specification.

Detailed Description: Seven nucleic acid molecules encoding members of theADAMs (proteins which contain A Disintegrin And Metalloprotease domain)protein family, are new.Each nucleic acid molecule (S1) comprises a sequence selected from:(a) one of the 7 polynucleotide sequences (N1) defined in the specification, or

the cDNA sequence (C1) included in one of the ATCC Deposit Nos. definedin the specification;

(b) a polynucleotide encoding a biologically active polypeptide fragment orepitope of one of the 7 polypeptide sequences (P1) defined in thespecification, or a biologically active polypeptide fragment or epitopeencoded by C1; or

(c) a polynucleotide capable of hybridizing under stringent conditions to any ofthe polynucleotides of (a) or (b), where the polynucleotide does nothybridize under stringent conditions to a nucleic acid having a sequence ofonly A or T residues.

INDEPENDENT CLAIMS are also included for the following:(1) a recombinant vector comprising S1;(2) a host cell comprising the vector of (1);(3) a recombinant host cell comprising S1 operably linked to a heterologous

regulating element which controls gene expression;(4) a method of producing a polypeptide, comprising culturing the

recombinant host cell of (3);(5) an isolated polypeptide (P2), comprising an amino acid sequence at least

95% identical to a sequence selected from:


23

(a) a polypeptide sequence selected from P1 or from the sequence encodedby C1;

(b) a polypeptide fragment or epitope of a sequence selected from P1 orfrom the sequence encoded by C1; or

(c) a variant of a sequence selected from P1;(6) an isolated antibody that specifically binds to P2;(7) a recombinant host cell that expresses P2;(8) a method of making an isolated polypeptide, comprising culturing the

recombinant host cell of (7);(9) the polypeptide produced by the method of (8);(10) a method of preventing, treating or ameliorating a medical condition,

comprising administering P2 or S1;(11) a method of diagnosing a pathological condition or a susceptibility to a

pathological condition, comprising:(a) determining the presence or absence of a mutation in S1; and(b) diagnosing a pathological condition or a susceptibility to a pathological

condition based on the presence or absence of the mutation;(12) a method of diagnosing a pathological condition or a susceptibility to a

pathological condition, comprising:(a) determining the presence or amount of expression of P2 in a biological

sample; and(b) diagnosing a pathological condition or a susceptibility to a pathological

condition based on the presence or amount of expression of thepolypeptide;

(13) a method of identifying a binding partner to P2, comprising:

(a) contacting P2 with a binding partner; and(b) determining whether the binding partner affects an activity of the

polypeptide;(14) a method of screening for molecules which modify activities of P2,

comprising:(a) contacting the polypeptide with a compound suspected of having

agonist or antagonist activity; and(b) assaying for activity of the polypeptide.

Company Code: HUMA- Publication Date: 2000.12.07Drawing: 0/0 Language: ENGPages: 287Inventors: SHI YIPC: C07KDesignated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CHCN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN ISJP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MXNO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZVN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE ITKE LS LU MC MW MZ NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: B04; C03; D16; (D13; D22)Latest Priority: 2000.01.28 2000US-178717Earliest: 1999.05.27 1999US-136388Local: 2000.05.25 2000WOUS-14308Other: 1999.07.09 1999US-142930


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25

GELS AND THICKENERSBASICS

2001-007569/02 CONAGRA GROCERY PROD CO AU-200028856-AMultilayered and colored gel-based dessert products with reduced color migration have at least one layer containing naturaloil-soluble color that reduces migration into adjacent layers

Novelty: Multi-layered gel-based dessert products have at least one layercontaining a natural oil-soluble color that exhibits reduced migration into theadjacent layer(s)Use: The multilayered and colored gel-based dessert product is useful as apudding or yogurt.Advantage: The hydrophobic oil used does not migrate within the continuousaqueous phase, enabling the oil-soluble colorants to become entrapped in the oilmatrix without dispersing throughout the aqueous phase, thus not migratingfrom one layer to the otherDetailed Description: A multilayered gel-based dessert product comprises:(a) a first gel-based layer containing a first colorant, and(b) an adjacent second gel-based layer containing a second different colorant,

such that at least one of the colorants is a natural oil-soluble food color.

INDEPENDENT CLAIMS are also included for reducing color migration in asimilar product having a continuous aqueous phase and a dispersed colloidal oilphase, by introducing colorant (a) into the bottom of a transparent container toform a first layer, then introducing additional gel-based product containingcolorant (b) into the container to form a second layer upon the first.Optionally, the natural oil-soluble color is dispersed within the dispersed oilphase.

Company Code: CONA- Publication Date: 2000.10.26Drawing: 0/0 Pages: 14Inventors: MIKULA MIPC: A23L 1/27; A23L 1/187Derwent Classes: D13Latest Priority: 1999.04.21 1999US-296694Local: 2000.04.18 2000AU-028856

2001-025448/04 HUNT WESSON INC CA-2305943-A1Reduction of color migration in multi-layered, gel-based dessert product by forming gel-based dessert product layers, eachwith different colorant, in which at least one colorant is negatively charged caramel colorant

Novelty: Color migration in a multi-layered, gel-based dessert product isreduced by introducing a gel-based dessert product having a colorant into thebottom of a transparent container to form a bottom layer, and introducinganother gel-based product having a different colorant into the container to forma top layer. At least one of the colorants is a negatively charged caramel colorant.Use: The invention is used for reducing color migration in multi-layered,gel-based dessert products, e.g., pudding products, yogurt products, andnon-milk gel-based desert products.Advantage: The invention effectively reduces color migration in multi-layered,gel-based dessert products having caramel-colored layer(s).

Detailed Description: An INDEPENDENT CLAIM is also included for themulti-layered, gel-based dessert product.

Company Code: HUNT- Publication Date: 2000.10.21Drawing: 0/0 Language: ENGPages: 13Inventors: LAMMERT AIPC: A23L 1/187; A23C 9/123; 9/13; A23L 1/275Derwent Classes: D13Latest Priority: 1999.04.21 1999US-296706Local: 2000.04.18 2000CA-2305943

2001-025556/04 BAN Z CN-1268313-AAddition method of flax gum in ham sausage and its mixing ratio

Novelty: A method and its mix proportion of adding flax gum into ham sausageare as follows: Quantity; 0.8-1.2% of meat used, proportion of water used 1 :10-30. Method of addition flax gum is mixed with water according to a certainproportion in chopping machine, then mixed with meat in kneading machines,or the flax gum and water are directly added to meat in chopping machine. Incase that starch is added in the ham sausage, firstly the flax gum powder andstarch are mixed thoroughly, then mixed with water to form past, and then thepaste is added to meat as usual.

Company Code: BANZ/ Publication Date: 2000.10.04Drawing: 0/0Inventors: BAN ZIPC: A23L 1/317; A23L 1/0526Derwent Classes: D13Latest Priority: 2000.04.10 2000CN-105042

2001-001948/01 NIPPON SEISHI KK JP-2000281702-AThixotropy carboxymethyl cellulose alkali salt for thickener, dispersing agent, contains specific amount of carboxy methylgroup and specific viscosity and viscosity ratio at preset spindle revolution numbers

Novelty: The substitution degree of carboxymethyl group in the alkali salt, is 1or more. The viscosity ratio of the alkali salt aqueous solution is 0.6 or less atspindle revolution number 60 rpm and 6 rpm. The viscosity measured byBrookfield viscometer is 0.6 or less, at 25°C and spindle revolution number 30rpm.

Use: For thickener, dispersing agent, protective colloid, adhesive, muddy waterregulator for petroleum boring, caking additive for feed, printing paste, etc.Advantage: Thixotropic property of the alkali salt is enhanced.Detailed Description: An INDEPENDENT CLAIM is also included for themanufacture of thixotropy carboxymethyl cellulose alkali salt. A cellulose iscooled to 5°C or more and an alkali is added, in the presence of a

UPDATE. 200101-200104 GELS AND THICKENERS BASICS

26

water-containing organic solvent. An etherification agent is added to the mixture,to obtain the alkali salt.

Company Code: NISE- Publication Date: 2000.10.10Drawing: 0/0 Pages: 4

IPC: C08B 11/12; C08L 1/00Derwent Classes: A11; D14; G02; H01; (G03)Latest Priority: 1999.03.31 1999JP-091576

2001-019734/03 DAIICHI KOGYO SEIYAKU CO LTD JP-2000290301-AManufacture of low viscous sodium carboxymethylcellulose for foodstuffs, involves reacting sodium carboxymethylcellulosein solid phase state with hydrogen peroxide at specific pH, adding alkali during the reaction

Novelty: A sodium carboxymethylcellulose in solid phase state and hydrogenperoxide are reacted at a pH of 7 or less. Alkali is added during the reaction andreaction is continued maintaining the pH at 7 or more.Use: For manufacture of low viscous sodium carboxymethylcellulose, used assauce sizing agent for foodstuffs, foodstuff gel adjuvant pectin and xanthan gum.Advantage: The low viscosity sodium carboxymethylcellulose has highstrength, non-newton property. High industrial usage is offered.

Company Code: DAII Publication Date: 2000.10.17Drawing: 0/0 Pages: 4IPC: C08B 11/12Derwent Classes: A11Latest Priority: 1999.04.07 1999JP-099585

2001-004800/01 CHOI W Y KR-2000009587-AManufacture of seasoning of thick soypaste mixed with red peppers and seasoning of thick soypaste mixed with red peppers

Abstract: None

Company Code: CHOI/ Publication Date: 2000.02.15Drawing: 1/1Inventors: CHOI W YIPC: A23L 1/202Derwent Classes: D13Latest Priority: 1998.07.27 1998KR-030127

2001-014306/02 DAIRY IND RES INST RU-2153810-C1Method of preparing milk protein gel form

Novelty: Method involves preparing a mixture of milk protein, solvent andwater. Obtained mixture is dispersed, heated and milk protein is dissolved in themixture prepared. Then fat component in the ratio fat : protein dry matters =(1.0:3.0)-(1.0:3.5) is added to mixture and mixture is emulsified at 70-80 C toobtain homogeneous emulsion with value of active acidity 6.2-6.9. Obtainedemulsion is subjected for heat treatment at 80-95 C for 5-15 min. Gel form ofmilk protein has the following composition, %: milk protein (dry matters), 28-35;fat component, 8-10 and water, the balance.Use: Food industry.Advantage: Decreased viscosity of milk protein gel form, increased content ofdry matters, improved organoleptic properties, decreased loss and labor intensityof technological process. 3 ex

Company Code: DARY Publication Date: 2000.08.10Drawing: 0/1 Pages: 0Inventors: KHARITONOV D VIPC: A23J 1/20; A23C 23/00Additional Data: KHARITONOV V D (KHAR/); KHARITONOV D V(KHAR/); MINEEVA T I (MINE/); PETROVA S P (PETR/);GRONOSTAISKAYA N A (GRON/);Derwent Classes: D13Latest Priority: 1999.06.24 1999RU-113109

2001-014850/02 MONSANTO CO US-6139895-AAcidic edible liquid composition for e.g. acidic syrup and acidic beverages comprises a low acetylated xanthan gum

Novelty: An acidic edible liquid composition comprises a low acetylatedxanthan gum to sustain the initial viscosity of the composition for at least 4 weeksat 45° C or less.Use: As acidic syrup, acidic beverages, tartar sauce, relishes, bakery flavoremulsion, bakery fillings, salad dressing and flavor oil emulsion (all claimed);carbonated and non-carbonated beverages, alcoholic and non-alcoholic cordials,fruit drink syrup and fruit fillings.

Advantage: Initial viscosity of the composition does not decrease, more than15% over a eight month period or more than 5% over a four month period oftime at 21° C. Overall flavor and maximum sweetness is maintained over anextended time period.Detailed Description: An INDEPENDENT CLAIM is included for a method ofstabilizing an acidic edible liquid composition by adding a low acetylated xanthangum to the composition.


27

Company Code: MONS Publication Date: 2000.10.31Drawing: 0/0 Pages: 9Inventors: BOUSMAN W S

IPC: A23L 1/06; A23L 1/05; 1/39; 2/52Derwent Classes: D13Latest Priority: 1999.07.06 1999US-347259

2001-016040/02 MACQUARRIE R WO-200067582-A1An edible casing film formulation incorporating carrageenan with konjac and/or gellan gums, useful in forming bags and otherpackaging for the food industry

Novelty: Konjac and gellan gums or other non-thermoreversible gel-formingpolymers imparting excellent properties for edible films already containingcarrageenanUse: The film can readily be processed to form casings, bags or other packaginguseful in the food industryAdvantage: The composition overcomes the inherent thermoreversibility ofcarrageenan gel, and does not disintegrate from exposure to hot or boiling waterDetailed Description: A liquid composition for casting into an edible film,comprises a uniform mixture of (a) 2-35wt% carrageenan, (b) 5.35wt% gellangum or konjac gum, (c) 5-35wt% starch(es) and/or alginate(s), and (d) 8-35wt%water.INDEPENDENT CLAIMS are also included for an edible casing film prepared byforming and drying a film prepared from a liquid composition

Company Code: MACQ/ Publication Date: 2000.11.16Drawing: 0/0 Language: ENGPages: 18Inventors: TAYLOR PIPC: A22C 13/00Additional Data: SCHUPP K (SCHU/); TAYLOR P (TAYL/);Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CHCN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN ISJP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MXNO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZVN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE ITKE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: D12Latest Priority: 1999.05.07 1999CA-2271361Local: 2000.05.08 2000WOCA-00565


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29

COLOURANTSBASICS

2001-025448/04 HUNT WESSON INC CA-2305943-A1Reduction of color migration in multi-layered, gel-based dessert product by forming gel-based dessert product layers, eachwith different colorant, in which at least one colorant is negatively charged caramel colorant

Novelty: Color migration in a multi-layered, gel-based dessert product isreduced by introducing a gel-based dessert product having a colorant into thebottom of a transparent container to form a bottom layer, and introducinganother gel-based product having a different colorant into the container to forma top layer. At least one of the colorants is a negatively charged caramel colorant.Use: The invention is used for reducing color migration in multi-layered,gel-based dessert products, e.g., pudding products, yogurt products, andnon-milk gel-based desert products.Advantage: The invention effectively reduces color migration in multi-layered,gel-based dessert products having caramel-colored layer(s).

Detailed Description: An INDEPENDENT CLAIM is also included for themulti-layered, gel-based dessert product.

Company Code: HUNT- Publication Date: 2000.10.21Drawing: 0/0 Language: ENGPages: 13Inventors: LAMMERT AIPC: A23L 1/187; A23C 9/123; 9/13; A23L 1/275Derwent Classes: D13Latest Priority: 1999.04.21 1999US-296706Local: 2000.04.18 2000CA-2305943

2001-017297/03 BASF AG DE-19919751-A1Preparation of stable, aqueous dispersions of xanthophylls with a solvent and a protective colloid, useful as additives for food,pharmaceuticals and animal feeds

Novelty: Preparation of stable, aqueous dispersions of xanthophylls comprisesdissolving the xanthophyll in a water-miscible organic solvent (which is optionallymixed with water) at > 30 ° C, followed by mixing with a protective colloid.Use: The dispersions and powders are useful as coloring agents for foods,pharmaceuticals and animal feeds (claimed), and can e.g. be used to impart ayellow color to fish or egg yolk. Astaxanthine also has provitamin A activity.Advantage: Compositions produced in this way have high bioavailability andgood color. The use of casein avoids the need for emulsifiers. The techniqueproduces dispersions with almost the same viscosity profile as Newtonian fluids(allowing easier spray drying), and also avoids the formation of xanthophyllH-aggregates, which have lower bioavailability.Detailed Description: Preparation of stable, aqueous dispersions orwater-dispersible dry powders based on the xanthophylls astaxanthine, lutein andzeaxanthine comprises:

(1) dissolving one or more of the above xanthophylls in a water-miscibleorganic solvent or a mixture of water and such a solvent at > 30 ° C;

(2) mixing this solution with an aqueous dispersion of a protective colloid, sothat the solvent component is transferred to the aqueous phase and thehydrophobic phase of the xanthophyll becomes a nanodisperse phase; andoptionally

(3) converting this dispersion into a water-dispersible dry powder by separatingthe solvent and drying, optionally in the presence of a coating agent.

Company Code: BADI Publication Date: 2000.11.09Drawing: 0/0 Pages: 5Inventors: LUEDDECKE EIPC: A61K 31/07Derwent Classes: B05; D13Latest Priority: 1999.04.29 1999DE-1019751

2001-026819/04 KEMIRA CHEM OY FI-9900736-AProtective or preservative agent and its production and use

Abstract: None

Company Code: KEMH Publication Date: 2000.10.02Drawing: 0/0 Pages: 0Inventors: LOEFGREN T

IPC: A23K 3/03; A01N 33/02; 37/02Derwent Classes: D13Latest Priority: 1999.04.01 1999FI-000736

2001-014098/02 BELGORODVITAMINY STOCK CO RU-2152929-C1Purification of technical beta-carotene comprises dissolution in an organic solvent at increased temperature followed bymixing with desalting out agent and isolation of crystals

Novelty: Preparation of pharmacopoeia β-carotene, used pharmaceuticalpreparations, as food dyes and in veterinary science, comprises purification oftechnical β-carotene by dissolution in an organic solvent at increasedtemperature. This is followed by mixing the solution with a desalting out agent(sic) and isolation of the resulting crystals.Use: For preparing pharmacopoeia β-carotene for use in the pharmaceuticalindustry and other technology fields.Advantage: The method ensures that synthetic β-carotene of pharmacopoeiaquality is obtained in an improved yield of up to 94.5%.

Detailed Description: Preparation of pharmacopoeia β-carotene, usedpharmaceutical preparations, as food dyes and in veterinary science, comprisespurification of technical β-carotene by dissolution in an organic solvent atincreased temperature. This is followed by mixing the solution with a desaltingout agent (sic) and isolation of the resulting crystals. For the desalting out processthe organic solvent, which contains 0.5-5% of water, is heated to its boilingpoint. The solvent is mixed with a solution of β-carotene and the resultingmixture is kept without stirring until boiling has ceased and then is allowed to coolto the room temperature with stirring.

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Company Code: BELG= Publication Date: 2000.07.20Drawing: 0/0 Pages: 0Inventors: KIRSANOV A T

IPC: C07C 403/24Derwent Classes: B05; C03; D13; E15; (E24)Latest Priority: 1999.07.12 1999RU-115385

2001-022561/03 KATSERIKOVA N V RU-2154075-C1Method of preparing pigment additive from vegetable stock

Novelty: Dried greens of parsley are finely divided, then extracted undercounterflow conditions with 96 % ethyl alcohol at stock to extracting agent ratiofrom 1:2 to 1:4 for not longer than 40 min in the presence of MgCO3 or Mg ormixtures thereof (0.1...1.0)% based on amount of stock at 10-22 C. Extract isfiltered, collected into common container, solvent is distilled off and thickened attemperature of not higher than 40 C and residual pressure of not greater than1333 Pa for 1 hour and dried to dry matter content of 78-80%.Use: Food industry.Advantage: Increased value of additive and simpler technology for preparingthereof. 1 ex

Company Code: KATS/ Publication Date: 2000.08.10Drawing: 0/0 Pages: 0Inventors: MUSIN YU VIPC: C09B 61/00Additional Data: ILINA N G (ILIN/); MUSIN YU V (MUSI/); KAZANKOVAO A (KAZA/);Derwent Classes: D13; E24Latest Priority: 1998.12.03 1998RU-121967

31

FLAVOURINGSBASICS

2001-025472/04 LI X CN-1237373-AFlavouring ginger juice health-care soy-bean sauce — uses traditional sauce or animal protein sauce produced by enzymaticfermentation or hydrochloric acid hydrolysis, and adding fresh ginger or cold ginger oil

Abstract: Liquid flavouring material. Its key technique is characterized by usingtraditional sauce or animal protein sauce produced by adopting traditionalenzymatic fermentation or hydrochloric acid hydrolysis method as base material,and adding fresh ginger or cold ginger oil according to a certain proportion. Itsadvantage lies in that the health-care components of fresh ginger are organicallymixed into the sauce flavouring material, so that said invented sauce possessesthe double-function of flavouring and health-care.

Company Code: LIXX/ Publication Date: 1999.12.08Drawing: 0/0 Pages: 1Inventors: CHEN ZIPC: A23L 1/238Derwent Classes: D13Latest Priority: 1999.06.14 1999CN-109101

2001-016779/03 BAIHAI GUOFA MARINE ORGANISM IND CO LTD CN-1267480-ANutritious table salt containing algae iodine production

Novelty: Table salt contains organic iodine, trace elements and stabilizer, theorganic iodine is algae iodine essence and the trace elements are solublecompounds of K, Ca, Fe, Zn, Cu, Se, etc. During the addition, algae iodineessence, stabilizer and trace element compounds are first dissolved in water andthen sprayed to refined salt before drying and disinfection. The nutritiouscontains iodine and trace elements essential for human body and the iodine andtrace elements are easily to be absorbed by human body and less like to loseduring cooking.

Company Code: BAIH- Publication Date: 2000.09.27Drawing: 0/0Inventors: SU XIPC: A23L 1/237; A23L 1/304Derwent Classes: D13Latest Priority: 2000.03.09 2000CN-114416

2001-018097/03 QUAKER OATS CO EP-1053687-A2Production of a toast flavor in oat groats by the Maillard reaction, by increasing the solution mobility, solution concentrationand/or solution kinetics relative to the release of simple sugars to react with the amino acid content

Novelty: The use of whole oat groats and the Maillard reactions thought toprovide a toast flavor, especially the constraint on reaction kinetics presented bythe three-dimension morphology presented by the biological and cellularmake-up of a groat.Use: The process is useful for processing oat grain for conversion to a foodproduct or intermediate to provide a toast flavor without the off-flavors formedin lipid oxidationAdvantage: Groats can be dried relatively rapidly compared to conventionalprocesses, while still yielding as much or more desirable Maillard products in thegroatsDetailed Description: Oat groats having an initial water content areprocessed, by increasing the moisture content of groats to solubilize a sufficientamount of the simple sugars present, to yield a Maillard reaction product (MRP)of 34 ppb or more and an (MRP/LOP) x 100 value of 6.0 or more (where LOPis the lipid oxidation product). INDEPENDENT CLAIMS are also included for asimilar process, where thermal energy is provided to oat groats to activateMaillard reactions, and the temperature controlled within the groat so as not to

exceed a desired temperature; also for a process where green oat groats areprocessed by soaking at or below their gelatinization temperature to increasetheir moisture content.Description of Drawing(s): A block diagram is shown of an exemplaryconventional process treating oats before post-processing, and another showingthe exemplary and optional processes considered.

Company Code: QUAK Publication Date: 2000.11.22Drawing: 0/2 Language: ENGPages: 14Inventors: HIBBS A HIPC: A23L 1/10; A23L 1/164Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LILT LU LV MC MK NL PT RO SE SI)Derwent Classes: D13Latest Priority: 1999.05.19 1999US-135121Local: 2000.05.18 2000EP-304216

2001-009750/02 KRAFT FOODS INC EP-1053689-A2Production of an enzyme-modified cheese flavoring, using a starting material based on whey proteins, useful for formingflavorings having strong, intense or enhanced flavorings associated with any of a wide variety of cheeses

Novelty: Production of an enzyme-modified cheese flavoring that treats milk ora dairy liquid rather than a cheese curd or aged prepared cheeseUse: The process is useful for forming flavorings having strong, intense orenhanced flavorings associated with any of a wide variety of cheesesAdvantage: A shorter period of time is needed to produce the flavor, avoidingforming aggregates from the whey proteins

Detailed Description: A method for producing an enzyme-modified cheesecomprises:(a) contacting a dairy liquid containing whey proteins with a proteolytic

enzyme;(b) incubating the dairy reaction mixture formed at a temperature and for a

time sufficient to partially proteolyze the proteins;

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(c) pasteurizing this mixture;(d) contacting the product with a composition comprising a lipase and a cheese

culture, and incubating for a time and at a temperature such that a cheeseflavor develops; and

(e) treating the fermented mixture with heat to inactivate the culture, destroymicrobial contaminants, and inactivate the lipase.

Description of Drawing(s): A tricine SDS-PAGE of results is shown,comparing a sample containing dairy liquid which was protelyzed for 4 hours,dairy liquid with added butter proteolyzed for 4 hours, pasteurized dairy liquidproteolyzed for 63 hours, control comprising dairy liquid plus proteolyticenzyme, but without proteolysis, and molecular weight standards.

Company Code: KRFT Publication Date: 2000.11.22Drawing: 0/1 Language: ENGPages: 10Inventors: BROWN P HIPC: A23L 1/23; A23J 3/34Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LILT LU LV MC MK NL PT RO SE SI)Derwent Classes: D13; (D16)Latest Priority: 1999.05.19 1999US-314713Local: 2000.05.18 2000EP-304191

2001-011043/02 RYOBI KK JP-2000270736-AFlavoring method for fish processed food,

Novelty: Flavoring method for fish processed food comprises an un dried fishconsisting of a (raw or heated) fish, treated with a solid koji (malt) under aerobiccondition in presence of a salt to grow a filamentous fungi.Use: As fish processed food.Advantage: A special flavor is obtained from filamentous fungi in the processedfood. The fish processed food having raw ham-like eating texture is provided assupplementary food goods. The fish delicacy is excellent as a side dish of analcoholic drink.

Detailed Description: An INDEPENDENT CLAIM is also included formanufacturing fish processed food.

Company Code: RYOB Publication Date: 2000.10.03Drawing: 0/0 Pages: 9IPC: A01K 89/017Derwent Classes: D12; (D16) P14Latest Priority: 1999.03.25 1999JP-080745

2001-019395/03 SHOWA SANGYO CO JP-2000279126-AManufacturing a hydrolyzed protein substance for use as a seasoning for foodstuffs, involves partial hydrolysis of a proteinby a proteinase or acid and reducing to lower molecules using carboxypeptidase

Novelty: Manufacturing a hydrolyzed protein substance involves partialhydrolysis of a protein by a proteinase or an acid. The hydrolyzed protein isfurther reduced to lower molecules by releasing proline and hydroxy prolineusing carboxypeptidase. Simultaneously the bitterness of the partially hydrolyzedsubstance is reduced or eliminated.Use: The protein substance is used as a seasoning for upgrading foodstuffs.Advantage: The obtained protein hydrolysis substance has good flavor andmild (or no) bitterness (claimed).

Company Code: SHOS Publication Date: 2000.10.10Drawing: 0/0 Pages: 8IPC: A23L 1/227; C07K 1/12; C12P 13/24; 21/00; (C12P 13/24);(C12R 1:64); (C12P 21/00); (C12R 1:64)Derwent Classes: D13; (D16)Latest Priority: 1999.04.01 1999JP-094956

2001-019548/03 IKEDA SHOKKEN KK JP-2000287642-AImproving taste of sweetening agent containing stevia extract

Novelty: Improving the taste of a sweetening agent, comprising royal jelly,stevia extract, stevia treated with enzyme, extract of Momordicae grosvenori orextract of glycyrrhiza uralensis.Use: Useful for reducing the bitter taste of a sweetening agent.Detailed Description: An INDEPENDENT CLAIM is also included for thesweetening agent improved by the above method containing royal jelly, stevia

extract, stevia treated with enzyme, extract of Momordicae grosvenori or extractof glycyrrhiza uralensis.

Company Code: IKED- Publication Date: 2000.10.17Drawing: 0/0 Pages: 5IPC: A23L 1/22; A23L 1/076Derwent Classes: D13; (D16)Latest Priority: 1999.04.09 1999JP-102661


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2001-004800/01 CHOI W Y KR-2000009587-AManufacture of seasoning of thick soypaste mixed with red peppers and seasoning of thick soypaste mixed with red peppers

Abstract: None

Company Code: CHOI/ Publication Date: 2000.02.15Drawing: 1/1Inventors: CHOI W YIPC: A23L 1/202Derwent Classes: D13Latest Priority: 1998.07.27 1998KR-030127

2001-004319/01 CHEIL JEDANG CO KR-206347-B1RETORT BEEF FLAVOURING SAUCE

Abstract: None

Company Code: CHEI- Publication Date: 1999.07.01Drawing: 0/0Inventors: KIM J

IPC: A23L 1/22Derwent Classes: D13Latest Priority: 1991.12.31 1991KR-025899


Novelty: An acidic edible liquid composition comprises a low acetylatedxanthan gum to sustain the initial viscosity of the composition for at least 4 weeksat 45° C or less.Use: As acidic syrup, acidic beverages, tartar sauce, relishes, bakery flavoremulsion, bakery fillings, salad dressing and flavor oil emulsion (all claimed);carbonated and non-carbonated beverages, alcoholic and non-alcoholic cordials,fruit drink syrup and fruit fillings.Advantage: Initial viscosity of the composition does not decrease, more than15% over a eight month period or more than 5% over a four month period oftime at 21° C. Overall flavor and maximum sweetness is maintained over anextended time period.

Detailed Description: An INDEPENDENT CLAIM is included for a method ofstabilizing an acidic edible liquid composition by adding a low acetylated xanthangum to the composition.

Company Code: MONS Publication Date: 2000.10.31Drawing: 0/0 Pages: 9Inventors: BOUSMAN W SIPC: A23L 1/06; A23L 1/05; 1/39; 2/52Derwent Classes: D13Latest Priority: 1999.07.06 1999US-347259

2001-024527/03 UNITED SPECIALTY FLAVORS INC WO-200062624-A1Production of savory flavor base for soups and gravies, involves formation of cereal protein slurry by mixing salt, water andcereal protein, heating, adding enzyme, fermenting and separating protein hydrolysate

Novelty: A savory flavor base is produced by mixing salt, water and cerealprotein to obtain a cereal protein slurry. The slurry is heated for pasteurization.An enzyme is added to slurry and fermented until cereal protein is hydrolyzed.The enzyme is inactivated and filtered to separate protein hydrolysate from theinsoluble protein material. The protein hydrolysate is concentrated to form asavory flavor base.Use: For use in forming either a flavor enhancer or a savory flavor (claimed) forfood products such as soups, gravies, meat, snacks (such as snack crackers andchips), breakfast food and canned and frozen meat products.Advantage: The flavor base has different taste similar to hydrolyzed vegetableprotein. The base is safe and provides different flavor and flavor enhancerproducts. The savory flavor is less bitter, sweeter with a strong beef and chickenflavor. The flavor has less amount of salt and is economical as a raw material.The defatted wheat germ is occasionally a byproduct or it is considered as awaste product with little economical value. The yield of the flavor is high, henceis inexpensive. The demand of the flavor base material by the consumer ishealthier.

Detailed Description: Production of savory flavor base involves mixing salt(5-10 weight%) (wt.%), water and a cereal protein (10-20 wt.%) to obtain a cerealprotein slurry. The slurry is heated at sufficient temperature and time suitable forpasteurization. At least an enzyme is added to the cereal protein slurry andfermented for a period of time until the cereal protein is hydrolyzed. The enzymeis inactivated (to prevent further fermentation) and filtered to separate a proteinhydrolysate from the insoluble protein material. The protein hydrolysate isconcentrated to form a savory flavor base. INDEPENDENT CLAIMS are alsoincluded for the following:(a) a flavor base formed from the defatted wheat germ which has been

enzymatically hydrolyzed, the insoluble material is separated from a proteinhydrolysate to form the flavor base; and

(b) a method for using defatted wheat germ to form a savory flavor base,performed by forming a defatted wheat germ mixture comprising 10-20wt.%, fermenting the mixture by an enzyme for hydrolyzing the germ toform a protein hydrolysate. The protein hydrolysate is filtered to obtain aflavor base.


34

Company Code: UNSP- Publication Date: 2000.10.26Drawing: 0/0 Language: ENGPages: 33Inventors: CHIGURUPATI S RIPC: A23J 3/34; A23L 1/221

Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CHCN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN ISJP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MXNO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG UZ VNYU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT KELS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: D13; (D16)Latest Priority: 1999.04.20 1999US-295264Local: 2000.04.10 2000WOUS-09504

2001-031780/04 ZERBE H G WO-200067595-A1Soluble flavor wafer useful for imparting natural or synthetic flavors to foods, cosmetics or pharmaceuticals

Novelty: Use of disintegrating wafer-like films to impart flavors to foodstuffs isnew.Use: (I) are useful in imparting or enhancing flavors principally for the foodindustry.Advantage: (I) provides ease of use, containment of the flavor and a means ofprotecting susceptible substances from aqueous contamination.Detailed Description: Sheet-shaped flavored film (I) comprises one or morewater-soluble polymers, one or more surfactants, and one or more flavoringagents.

Company Code: ZERB/ Publication Date: 2000.11.16Drawing: 0/0 Language: ENGPages: 14Inventors: AL-KHALIL FIPC: A23L 1/22; A21D 13/00; A23L 1/231; A61K 7/16Additional Data: AL-KHALIL F (ALKH/);Designated States: N(CA JP MX PL) R(AT BE CH CY DE DK ES FI FRGB GR IE IT LU MC NL PT SE)Derwent Classes: A97; B07; D13; (A96; D21)Latest Priority: 1999.05.06 1999US-306262Local: 2000.05.04 2000WOIB-00711

35

EMULSIFIERSBASICS

2001-014127/02 CONSERVE FRUIT DRYING IND INST RU-2153263-C1Method of preparing emulsified sauce

Novelty: Emulsifying additive is dispersed at atmospheric pressure in mixture offormula components. The emulsifying additive is prepared by extraction ofbouncing-bet roots with liquid ammonia at pressure higher than atmosphericone. Extract is separated from groats without extractant elimination.Use: Food industry.Advantage: Higher sauce stability and reduced energy capacity. 3 cl

Company Code: CONS= Publication Date: 2000.07.27Drawing: 0/0 Pages: 0Inventors: GORENKOV EH SIPC: A23L 1/035; A23L 1/24; 1/39Derwent Classes: D13Latest Priority: 1999.04.12 1999RU-107581

2001-014310/02 CONSERVE FRUIT DRYING IND INST RU-2153814-C1Method of emulsion sauce production

Novelty: Method involves dispersing emulsifying addition in the mixture offormula components under atmospheric pressure. Addition is obtained byextraction of Manchurian aralia roots with liquid ammonia under pressure aboveatmosphere one and by separation of extract from grits being without extractantdistillation off.Use: Food industry.Advantage: High stability of sauce, decreased energy consumption. 3 cl


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37

COATINGSBASICS

2001-007866/02 WU H CN-1144042-AFresh-keeping coating material for fruit and vegetable

Novelty: The method for preparation of fresh-keeping coating material forfruits and vegetables is characterized by using water as solvent,hydroxybenzoates as preserving agent, sodium alginate, starch and sodiumoleate as film-forming material, making its preserving agent possessbroad-spectrum bacteriostatic and fungistatic function, and formingair-permeable pores on the coating film by means of distribution of starchmicroparticles, changing air permeability by regulating the blending quantity ofstarch so as to be adaptable to respiratory intensity of different fruits and

vegetables. Said fresh-keeping coating material is applicable to storage of severalfruits and vegetables, such as apple, pear, green pepper and watermelon, etc..

Company Code: WUHH/ Publication Date: 1997.03.05Drawing: 0/0Inventors: WU HIPC: A23B 7/16Derwent Classes: D13Latest Priority: 1995.08.30 1995CN-108788

2001-008611/02 AVENTIS CROPSCIENCE GMBH DE-19921681-A1Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, containsgenetically-modified potato starch with lower phosphate content than unmodified starch

Novelty: Panade mixture contains genetically-modified potato starch (GMPS),with a phosphate content less than 85% of that of starch from geneticallyunmodified potatoes.Use: The panade mixture is used for coating food, preferably meat, poultry, fish,vegetables, fruit, fungi and cheese (all claimed).Advantage: Although cooking in a microwave oven rather than a standardoven causes no difference in quality with many foods, pre-dried, frozen productstend to be soft, rather than crisp. Food coated with the present panade is crisper,tastes better, feels better in the mouth and has a pleasant smooth appearance.

Detailed Description: INDEPENDENT CLAIMS are also included for (a) theproduction of the panade mixture by mixing GMPS with suitable ingredients forthe mixture; (b) food containing the panade mixture; (c) the production of thisfood using this mixture.

Company Code: AVET Publication Date: 2000.11.16Drawing: 0/0 Pages: 10Inventors: LENSSINCK J BIPC: A23L 1/176; A23L 1/0522; A23P 1/08Derwent Classes: D13Latest Priority: 1999.05.12 1999DE-1021681

2001-009581/02 SOLLICH KG EP-1050217-A2Equipment coating confectionery with flowing mass on conveyor, includes run-off sheet with scrapers executing rectangularpath to move and return surplus coating mass from sheet

Novelty: A unit (17) assists return of excess coating mass (8) from the run-offsheet (9). This includes moving metal scraper blades (18). These extend generallytransversely towards the sheet, with a minimum clearance (22) from itUse: To return surplus coating mass for confectionery.Advantage: This mechanism is particularly suitable for thixotropic and/orfat-reduced coating masses. There is no adverse effect, where protective heatingof the run-off sheet is employed. Reciprocating intermittent action is preferred.If scraping is continuous, mechanical heating can add to the protective heatingemployed, with adverse effect on temperature control of the mass.Detailed Description: Preferred features: Clearance is about 5 mm from thesurface facing the run-off sheet. The blades are driven intermittently or

continuously to contact surplus coating mass reaching the sheet. Their path (21)is rectangular and their width exceeds the mean mass height on the run-off sheet.Rectangular motion assures separation from the mass during the back stroke.Scrapers are assembled in a pattern on longitudinal beams (19). They are drivenby pneumatic cylinders phased to describe the rectangular path. In a variant, adirect mechanical drive is employed. Only part of the sheet is scraped in this way.Scrapers extend at an angle of about 30° with respect to the run-off sheet.Description of Drawing(s): A longitudinal, schematic cross section of thecoating machine is presented.excess coating mass 8run-off sheet 9unit assisting return of excess coating mass 17moving metal scraper blades 18longitudinal beams 19rectangular path 21clearance 22

Company Code: SOLL- Publication Date: 2000.11.08Drawing: 1/10 Language: GERPages: 13Inventors: HEYDE HIPC: A23G 3/22Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LILT LU LV MC MK NL PT RO SE SI)Derwent Classes: D13Latest Priority: 1999.05.03 1999DE-1020071Local: 2000.04.27 2000EP-108888

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2001-009582/02 SOLLICH KG EP-1050218-A2Mesh conveyor for confectionery being coated with chocolate, is driven and supported by toothed wheels with thickenedshoulders, providing increased support to increase life by minimizing frictional wear and flexural fatigue

Novelty: Toothed wheels (4) on the drive shaft (3), have disc-like thickeningextending transversely with respect to the conveying direction (2). Thesethickened sections support conveyor mesh intersections (9).Use: A design for a mesh conveyor and its drive wheel, used in machinerycoating chocolate onto confectionery.Advantage: The production availability of this conveyor is increased beyondthat of prior art. The design supports not just the transverse wires of theconveyor, but also the intersection points. At least two-point support replacessingle-point support. Flexural stressing of the straight wire sections is minimized.By relieving or recessing the thickened sections locally to carry the intersections,the area of support is increased further. These supportive measures, translateinto reduced frictional wear, combined with reduced probability of fatiguebreakage. Life soars. Readers interested in this machine, may care to consult thecompanion disclosureEP1050217-A2

, describing the chocolate coating recycling system.Detailed Description: Preferred features: Thickened, disc-like sections areincluded on both side faces of the toothed wheels. The wheels have a groovedcentral region of reduced diameter. Alternatively, only one side of the wheelcarries a thickened section. The thickened section outer diameter is less than orequal to that of the root pitch circle diameter of the teeth. Mesh openings of theconveyor are transversely-elongated rectangles, the wire strands resemblingtransverse straight rods, between their intersections. Two wheels are used, oneon each side of the rod sections, each having one thickened section. Wheels areadjustable relative to one another, in the transverse sense. To support the mesh,there are recesses in the thickened sections.Description of Drawing(s): An end-on view of the wheel carrying the straightwire sections and intersections of the mesh is presented. Further views in thedisclosure, complete appreciation of the mesh- and drive wheel shapes.conveying direction 2drive shaft 3toothed wheels 4conveyor mesh intersection 9

Company Code: SOLL- Publication Date: 2000.11.08Drawing: 7/8 Language: GERPages: 10Inventors: HEYDE HIPC: A23G 7/00; A23G 3/22Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LILT LU LV MC MK NL PT RO SE SI)Derwent Classes: D13Latest Priority: 1999.05.03 1999DE-1020068Local: 2000.04.27 2000EP-108889

2001-018661/03 MARUYA SUISAN KK JP-3086216-B1A coating for dried fish consists of an additive of specified weight ratio blended in salt water, and mixing material useful fortreating fish

Novelty: The head and internal portion of dried fish are removed and washedin water. Skin of the fish is peeled and bone is removed. An additive of 1-5%weight ratio is blended in salt water. A mixing material is needed and used fortreating fish. Water is removed and the fish is dried.Use: For drying large sized frozen fish.Advantage: Facilitates simple and easy cooking by avoiding smoke and smell.Reduces organic refuse in the home. Enables efficient usage of edible oil, as thehead, skin and the internal organs are removed and the fish is treated with saltwater blended with additives.

Detailed Description: An INDEPENDENT CLAIM is also included for fishdrying method.

Company Code: MARU- Publication Date: 2000.09.11Drawing: 0/1 Pages: 4IPC: A23L 1/325; A23B 4/03Derwent Classes: D12; (D13)Latest Priority: 1999.06.01 1999JP-154345


39

2001-006388/01 COATING MACHINERY SYSTEMS INC US-6142095-AMachine for e.g. coating seeds, pharmaceutical products and breakfast cereals has perforated drum assembled from rigidscreen panels slid into rails of rotatable cylindrical frame

Novelty: A machine for coating a particulate material has spray nozzle(s)positioned within a perforated drum. The drum is assembled from rigid screen

panels slid into rails of a rotatable cylindrical frame. The opposite edges of eachpanel have a slip for sliding in one of the rails.Use: Coating seeds, pharmaceutical products, breakfast cereals, etc.Advantage: The drum is easy to exchange.Detailed Description: INDEPENDENT CLAIMS are included for thefollowing:(a) The above machine where the rails extend between end rings.(b) The above machine has interchangeable panels with different sizeperforations.Preferred Features: The drum has a circular or polygonal cross section. Thepanels and rail make a tongue and groove connection. Adjacent panels haveoverlapping edges. The panels slide longitudinally onto the frame.Description of Drawing(s): The drawing shows a coating machinehousing 12cylindrical drum 16nozzles 22air inlet and outlet plenums 26,27panel 40

Company Code: COAT- Publication Date: 2000.11.07Drawing: 2/12 Pages: 9Inventors: LONG R LIPC: A23C 3/26; B01F 9/02; B05C 7/04; 11/00; F26B 11/04Derwent Classes: B07; D13 P42; Q76Latest Priority: 1998.06.03 1998US-089911

2001-031648/04 APV LTD WO-200064269-A1Production of aerated confectionery coatings on confectionery items, involves supplying pressurized liquid confectionerymaterial having gas bubbles formed by injecting gas, to coating head

Novelty: Production of aerated confectionery coating involves supplying liquidconfectionery material (CM) to coating head (CH), maintaining CM insuper-atmospheric pressure up to CH vicinity and forming gas bubbles onpressurized CM by injecting gas prior to reaching CH. Rate of gas injected intoCM is controlled in response to density of CM supplied to CH. Excess of liquidCM after coating is recirculated.Use: For production of confectionery coatings containing gaseous bubbles(claimed) such as chocolate coating containing air bubbles. The confectionery

coatings are used to coat biscuits and confectionery items such as bars, cakes andsetting yoghurts.Advantage: The bubbles in the confectionery coatings are microscopic andcannot be readily detected by naked eye. The process of producing confectionerycoatings, employs smaller aerator and can be effectively optimized betweenproduct quality, capital cost of equipment and throughput. The process is tunedto recirculate a proportion of chocolate through the aerator, to producemaximum coating without blemishes on its surface.Detailed Description: INDEPENDENT CLAIMS are also included for thefollowing:(i) apparatus for producing aerated confectionery coating, which comprises

coating head, aerator (109) and at least two supply conduits (123, 125)which are in communication with an inlet to the coating head. The aeratoris connected to supply conduit(s) and injects gaseous bubbles into liquidconfectionery material carried by one of the supply conduits; and

(ii) aeration control system for controlling aeration of liquid which comprises,an aerator and density measuring device. The density measuring devicemeasures the density of aerated liquid in the liquid supply below the aerator.The aerator is responsive to the output of density measuring device toprovide a predetermined amount of aeration to the liquid.

Description of Drawing(s): The figure shows the flowchart of enrobingapparatus for producing aerated confectionery coatings.Reservoir 101Material 103Aerator 109De-aerating unit 113Coating head 115Supply conduits 123,125

Company Code: APVA- Publication Date: 2000.11.02Drawing: 13/13 Language: ENGPages: 40


40

Inventors: COULTHARD R DIPC: A23G 1/00; A23G 3/00; 3/22Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG US UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GHGM GR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)

Derwent Classes: D13Latest Priority: 1999.10.22 1999GB-024925Earliest: 1999.04.22 1999GB-009276Local: 2000.04.19 2000WOGB-01555Other: 1999.07.28 1999GB-017657; 1999.08.27 1999GB-020303

41

SWEETENERSBASICS

2001-008118/02 ZHEN W CN-1267657-AInositol producing process

Novelty: Glucose as material is produced into inositol through the process ofcomplexing with ethanol and boric acid in reactor, oxidation in reactor withsodium nitrite and glacial acetic acid, enclosed and opened treatment, hydrolysis,acidification and neutralization, filtering, concentration, crystallization,decontamination, decoloring, dewatering separation, stoving, crushing andother steps. The present invention is low in cost, and has high inositol yield, nopollution and other advantages.

Company Code: ZHEN/ Publication Date: 2000.09.27Drawing: 0/0Inventors: ZHEN WIPC: C07C 35/16; C07C 29/00Derwent Classes: D17; E15Latest Priority: 2000.03.09 2000CN-103407

2001-017980/03 ROQUETTE FRERES SA EP-1048637-A1Production of mannitol and sorbitol comprises continuous hydrogenation of a glucosone solution in two successive catalystzones

Novelty: Production of a mixture of mannitol and sorbitol comprises continuoushydrogenation of a glucosone solution with a solids content of at least 10 % in:(a) a first zone comprising at least one fixed bed of catalyst operating at atemperature of up to 80 °C; and (b) a second zone comprising at least one fixedbed of catalyst operating at a temperature of at least 80 °C.Use: None given.Advantage: The process yields a product with a mannitol/sorbitol ratio of atleast 3.5 and gives higher conversions and selectivities than prior art processes(compareWO8400778).

Company Code: ROQF Publication Date: 2000.11.02Drawing: 0/0 Language: FRNPages: 6Inventors: FLECHE GIPC: C07C 29/141; C07C 29/145Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LILT LU LV MC MK NL PT RO SE SI)Derwent Classes: D17; E17Latest Priority: 1999.04.27 1999FR-005308Local: 2000.04.21 2000EP-401126

2001-027415/04 SNOW BRAND MILK PROD CO LTD JP-2000270804-ABitterness removal agent for sweeteners like aspartame, stevia, has amino acid such as L-asparagine, DL, or L-methionine,L-tyrosine, L-serine, L-aspartic acid, L-glutamine, DL-or L-alanine, L-leucine or proline

Novelty: A sweetener with high sweetness containing ≥ 1 amino acid chosenfrom L-asparagine, DL-or L-methionine, L-tyrosine, L-serine, L-aspartic acid,L-glutamine, DL-or-L-alanine, L-Leucine and L-proline as an active ingredient,is new.Use: Sweeteners such as aspartame, stevia, liquorice, thaumatin, saccharin orsaccharin sodium are used in the foodstuff industry.

Advantage: Odor and unpleasant smells such as acrid taste are removed by theuse of bitterness removal agent.

Company Code: SNOW Publication Date: 2000.10.03Drawing: 0/0 Pages: 5IPC: A23L 1/22Derwent Classes: B05; D13Latest Priority: 1999.03.26 1999JP-083966

2001-019548/03 IKEDA SHOKKEN KK JP-2000287642-AImproving taste of sweetening agent containing stevia extract

Novelty: Improving the taste of a sweetening agent, comprising royal jelly,stevia extract, stevia treated with enzyme, extract of Momordicae grosvenori orextract of glycyrrhiza uralensis.Use: Useful for reducing the bitter taste of a sweetening agent.Detailed Description: An INDEPENDENT CLAIM is also included for thesweetening agent improved by the above method containing royal jelly, stevia

extract, stevia treated with enzyme, extract of Momordicae grosvenori or extractof glycyrrhiza uralensis.

Company Code: IKED- Publication Date: 2000.10.17Drawing: 0/0 Pages: 5IPC: A23L 1/22; A23L 1/076Derwent Classes: D13; (D16)Latest Priority: 1999.04.09 1999JP-102661

UPDATE. 200101-200104 SWEETENERS BASICS

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2001-024529/03 SAN-EI GEN FFI INC WO-200062628-A1Sucralose-containing composition for sweeteners, edible products, thermal stability enhancers and discoloration inhibitorscomprises sucralose and specific compound such as purine base, flavonoid or inorganic salt

Novelty: A sucralose-containing composition contains purine, pyrimidine,flavonoid, polyphenol, organophosphate, hydroxy acid, sulfur compound,lignan, carotenoid, tocopherol, saponin, organic acid, inorganic salt, amino acid,basic substance, polyol, porphyrin, chelating agent, melanoidin, reductone, oilyfat, phospholipid, butylhydroxyanisole, citrus, betaine, or gingerol, orizanoland/or ferulic acid.Use: For sweeteners, edible products such as food or drugs, hard candyproduction, sucralose thermal stability enhancers, sucralose discolorationinhibitors and sucralose sweetening enhancers (all claimed).Advantage: The composition provides sucralose in a stable form, havingsignificantly suppressed sweetness decrease and discoloration (browning orblackening), even when heated at high temperature under conditions of lowwater content and/or low pH.Detailed Description: A sucralose-containing composition contains a purinebase or a compound with a purine base structural component; or a pyrimidinebase or a compound with a pyrimidine base structural component; or a flavonoidand/or its glycoside; or a polyphenol; or an organophosphate compound; or ahydroxy acid and/or its salt; or a sulfur-containing compound; or a lignan; or acarotenoid and/or its glycoside; or a tocopherol; or a saponin; or an organic acidand/or its salt; or an inorganic salt; or an amino acid; or a basic substance; or apolyol compound; or a porphyrin compound; or a chelating agent; or amelanoidin; or a reductone; or an oily fat; or a phospholipid; or butylhydroxy

anisole and/or butylhydroxy toluene; or a citrus fruit juice; or betaine and/orisobetaine; or at least one from gingerol, orizanol and ferulic acid.An INDEPENDENT CLAIM is also included for a production method for thecomposition, comprising drying an aqueous solution containing sucralose and atleast one of the above constituents.

Company Code: SANE- Publication Date: 2000.10.26Drawing: 0/0 Language: JPNPages: 81Inventors: SATO AIPC: A23L 1/236Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG US UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GHGM GR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: D13; E13Latest Priority: 1999.11.15 1999JP-324710Earliest: 1999.04.16 1999JP-109262Local: 2000.04.17 2000WOJP-02496Other: 1999.04.16 1999JP-109263; 1999.07.15 1999JP-201684;1999.07.29 1999JP-215489

43

SAUCES AND PASTESBASICS

2001-025471/04 LIU Z CN-1237371-ABone paste spicy-hot sauce — comprises animal and poultry bone, diced meat, dry pepper, and fresh ginger

Abstract: Bone-paste spicy-hot sauce and its production method. It is ahigh-calcium flavouring material which is convenient for eating and is made upby using animal and poultry bone, diced meat, dry pepper and fresh ginger asraw material through a certain preparation process.

Company Code: LIUZ/ Publication Date: 1999.12.08Drawing: 0/0 Pages: 1Inventors: LIU ZIPC: A23L 1/221; A23L 1/312Derwent Classes: D13Latest Priority: 1999.02.14 1999CN-102603

2001-025472/04 LI X CN-1237373-AFlavouring ginger juice health-care soy-bean sauce — uses traditional sauce or animal protein sauce produced by enzymaticfermentation or hydrochloric acid hydrolysis, and adding fresh ginger or cold ginger oil

Abstract: Liquid flavouring material. Its key technique is characterized by usingtraditional sauce or animal protein sauce produced by adopting traditionalenzymatic fermentation or hydrochloric acid hydrolysis method as base material,and adding fresh ginger or cold ginger oil according to a certain proportion. Itsadvantage lies in that the health-care components of fresh ginger are organicallymixed into the sauce flavouring material, so that said invented sauce possessesthe double-function of flavouring and health-care.

Company Code: LIXX/ Publication Date: 1999.12.08Drawing: 0/0 Pages: 1Inventors: CHEN ZIPC: A23L 1/238Derwent Classes: D13Latest Priority: 1999.06.14 1999CN-109101

2001-025474/04 XU Y CN-1237378-AFresh lotus soup — is prepared by using lotus embryo juice, cane sugar, and water, and is canned at high temperature andpressure

Abstract: Fresh lotus soup and its preparation method. It uses fresh lotus seedas main raw material, uses the mixed liquor of lotus embryo juice, cane sugar andwater as soaking liquor, and adopts the process of canning and high-temp. andhigh-pressure sterilizing treatment so as to obtain the invented canned product.Its formula is simple, easy to prepare, and said product fully retains the sweetnessand water content of original fresh lotus fruit, so that it is a new-type pure naturalgreen health-care food.

Company Code: XUYY/ Publication Date: 1999.12.08Drawing: 0/0 Pages: 1Inventors: XU YIPC: A23L 2/02; A23L 2/38Derwent Classes: D13Latest Priority: 1999.04.14 1999CN-102668

2001-008624/02 LIPP C DE-19922117-A1Fat-reduced sausage, e.g. spread, contains a high fraction of potato, about equal amounts of meat and fat, seasonings andsauce

Novelty: Fat-reduced sausage with meat, fat, seasonings, sauce and potatocontains 40-70% potato and approximately equal amounts of meat and fat.Use: The products are fat-reduced sausages (claimed). They are especially usefulfor spreads.Advantage: Sausages with 5-10% potato are known but their fat content is toohigh. Increasing the amount of potato gives fat-reduced sausages that are rich invitamins and have a very high content of minerals and carbohydrates, withoutaffecting the flavor.

Company Code: LIPP/ Publication Date: 2000.11.16Drawing: 0/0 Pages: 2Inventors: LIPP CIPC: A23L 1/317; A23L 1/314Derwent Classes: D15Latest Priority: 1999.05.12 1999DE-1022117

2001-009092/02 EPPERS P DE-20015394-U1Solid sauce which is firm at room temperature for use eg in hollow spaces in meat, fish or pastry contains finely cut vegetablesincluding tomatoes or paprika

Novelty: A solid sauce contains vegetables.Use: Solid sauce especially suitable for insertion into a hollow space in food, egmeat, fish or pastry.

Advantage: The sauce is firm at room temperature and gives a different tasterange to the sauce described inDE19859860

UPDATE. 200101-200104 SAUCES AND PASTES BASICS

44

.

Company Code: EPPE/ Publication Date: 2000.10.26Drawing: 0/0 Pages: 6

IPC: A23L 1/39Derwent Classes: D13Latest Priority: 2000.09.04 2000DE-2015394

2001-018295/03 VEGA GARCIA M ES-2150383-A1Salad dressing composition comprises mixture of virgin olive oil, garlic and lemon juice

Novelty: Salad dressing composition comprises mixture of virgin olive oil, garlicand lemon juice.Use: For use in food processing industry and in production of semi-finished foodproducts, as salad dressing composition.Detailed Description: The composition consists of virgin olive oil, lemon juiceand garlic. The mixture of three components as listed combines their functionalproperties.

Company Code: GARC/ Publication Date: 2000.11.16Drawing: 0/0 Pages: 1IPC: A23L 1/24Derwent Classes: D13Latest Priority: 1998.11.19 1998ES-002427

2001-004849/01 LEE S J KR-2000010095-ASauce for rice rolled in dried laver and vinegared rice rolled in dried laver, and method for preparing the same

Abstract: None

Company Code: LEES/ Publication Date: 2000.02.15Drawing: 0/0Inventors: LEE S J


2001-030160/04 PARK M S KR-2000012426-AMethod for preparing odourless soy sauce

Abstract: None

Company Code: PARK/ Publication Date: 2000.03.06Drawing: 0/0Inventors: PARK M S


2001-030161/04 PARK M S KR-2000012427-AMethod for preparing odourless hot soy paste of red pepper

Abstract: None

Company Code: PARK/ Publication Date: 2000.03.06Drawing: 0/0Inventors: PARK M S


2001-030166/04 NAM C J KR-2000012456-AMethod for preparing the soup of a carp, snapping turtle, and Gallusgallus var.domesticus

Abstract: None

Company Code: NAMC/ Publication Date: 2000.03.06Drawing: 0/0Inventors: KIM J S

IPC: A23L 1/29Additional Data: KIM J S (KIMJ/); PARK H Y (PARK/);Derwent Classes: D13Latest Priority: 1999.12.06 1999KR-055188


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2001-030203/04 LEE G S KR-2000012666-AMethod for pretreatment of the raw materials of brewed soy sauce

Abstract: None

Company Code: LEEG/ Publication Date: 2000.03.06Drawing: 1/2Inventors: PARK D SIPC: A23L 1/238Additional Data: KIM H G (KIMH/); PARK D S (PARK/);Derwent Classes: D13Latest Priority: 1999.12.17 1999KR-058688

2001-030213/04 CHUNG B Y KR-2000012711-AMethod for preparing hot soy red pepper paste containing pumpkin seed

Abstract: None

Company Code: CHUN/ Publication Date: 2000.03.06Drawing: 0/0Inventors: OH M J

IPC: A23L 1/202; A23L 1/105Additional Data: OH M J (OHMJ/);Derwent Classes: D13Latest Priority: 1999.12.20 1999KR-059532

2001-030316/04 CHO Y S KR-2000013694-AKorean soy sauces and paste containing onion and method for preparing the same

Abstract: None

Company Code: CHOY/ Publication Date: 2000.03.06Drawing: 0/0Inventors: LEE S WIPC: A23L 1/202

Additional Data: KANG G S (KANG/); SUH G I I (SUHG/); LEE S W(LEES/); PARK S G (PARK/);Derwent Classes: D13Latest Priority: 1998.08.12 1998KR-032694

2001-030362/04 HOSUNG ENG JH KR-2000014158-ASauce for the boiled rice with assorted mixture

Abstract: None

Company Code: HOSU- Publication Date: 2000.03.06Drawing: 0/0Inventors: SUH C O


2001-030393/04 OAG BOCK FOODS CO LTD KR-2000014322-AMethod for manufacturing high-temperature decomposition crude solution of brewed soy sauce

Abstract: None

Company Code: OAGB- Publication Date: 2000.03.06Drawing: 1/1Inventors: CHAE Y JIPC: A23L 1/238Derwent Classes: D13Latest Priority: 1998.08.14 1998KR-033686


46

2001-004319/01 CHEIL JEDANG CO KR-206347-B1RETORT BEEF FLAVOURING SAUCE

Abstract: None

Company Code: CHEI- Publication Date: 1999.07.01Drawing: 0/0Inventors: KIM J


2001-004321/01 OTTOGI FOODS CO LTD KR-206521-B1DRESSING

Abstract: None

Company Code: OTTO- Publication Date: 1999.07.01Drawing: 0/0Inventors: CHA G


2001-013203/02 CHEIL JEDANG CO KR-208536-B1THE LOW-CALORIC DRESSING

Abstract: None

Company Code: CHEI- Publication Date: 1999.07.15Drawing: 0/0Inventors: KIM Y

IPC: A23D 9/00Derwent Classes: D13Latest Priority: 1991.07.26 1991KR-012952

2001-014127/02 CONSERVE FRUIT DRYING IND INST RU-2153263-C1Method of preparing emulsified sauce

Novelty: Emulsifying additive is dispersed at atmospheric pressure in mixture offormula components. The emulsifying additive is prepared by extraction ofbouncing-bet roots with liquid ammonia at pressure higher than atmosphericone. Extract is separated from groats without extractant elimination.Use: Food industry.Advantage: Higher sauce stability and reduced energy capacity. 3 cl


2001-014310/02 CONSERVE FRUIT DRYING IND INST RU-2153814-C1Method of emulsion sauce production

Novelty: Method involves dispersing emulsifying addition in the mixture offormula components under atmospheric pressure. Addition is obtained byextraction of Manchurian aralia roots with liquid ammonia under pressure aboveatmosphere one and by separation of extract from grits being without extractantdistillation off.Use: Food industry.Advantage: High stability of sauce, decreased energy consumption. 3 cl


2001-022561/03 KATSERIKOVA N V RU-2154075-C1Method of preparing pigment additive from vegetable stock

Novelty: Dried greens of parsley are finely divided, then extracted undercounterflow conditions with 96 % ethyl alcohol at stock to extracting agent ratiofrom 1:2 to 1:4 for not longer than 40 min in the presence of MgCO3 or Mg ormixtures thereof (0.1...1.0)% based on amount of stock at 10-22 C. Extract isfiltered, collected into common container, solvent is distilled off and thickened attemperature of not higher than 40 C and residual pressure of not greater than1333 Pa for 1 hour and dried to dry matter content of 78-80%.Use: Food industry.

Advantage: Increased value of additive and simpler technology for preparingthereof. 1 ex

Company Code: KATS/ Publication Date: 2000.08.10Drawing: 0/0 Pages: 0Inventors: MUSIN YU VIPC: C09B 61/00Additional Data: ILINA N G (ILIN/); MUSIN YU V (MUSI/); KAZANKOVAO A (KAZA/);


47

Derwent Classes: D13; E24 Latest Priority: 1998.12.03 1998RU-121967

2001-014130/02 UFA CHARODEIKA COSMETICS FIRM RU-2153267-C2Mustard

Novelty: Mustard additionally contains potassium sorbate, complete orincomplete batch from one or more oil extracts of dog rose, oat grains, viburnumfruits, camomile flowers, St.John'swort herb, and lucerne extract at the followingratio of components, mas.%: ground mustard, 20-35; vegetable oil, 6-15; sugar,7-12; salt, 1-3; 9-% distilled vinegar, 15-20; laurel leaf, 0.02-0.04; cloves,0.01-0.03; cinnamon, 0.01-0.03; horse radish (root) or garlic, 1-3; potassiumsorbate, 0.05-0.3; complete or incomplete batch from one or more componentsof oil extracts of dog rose, oat grains, viburnum fruits, camomile flowers,St.John'swort herb, lucerne extract, 0.5-5 total; water, the balance. Theproposed mustard possesses high biological activity and antiallergic properties,and ensures improvement of digestive process.

Use: Food industry.Advantage: Increased antioxidant protection, enrichment of food productswith fat-soluble vitamins, increased immunity; prolonged storage life. 2 ex

Company Code: UFCH= Publication Date: 2000.07.27Drawing: 0/0 Pages: 0Inventors: GAPECHKINA T GIPC: A23L 1/225Derwent Classes: D13Latest Priority: 1998.05.13 1998RU-109102


Novelty: An acidic edible liquid composition comprises a low acetylatedxanthan gum to sustain the initial viscosity of the composition for at least 4 weeksat 45° C or less.Use: As acidic syrup, acidic beverages, tartar sauce, relishes, bakery flavoremulsion, bakery fillings, salad dressing and flavor oil emulsion (all claimed);carbonated and non-carbonated beverages, alcoholic and non-alcoholic cordials,fruit drink syrup and fruit fillings.Advantage: Initial viscosity of the composition does not decrease, more than15% over a eight month period or more than 5% over a four month period oftime at 21° C. Overall flavor and maximum sweetness is maintained over anextended time period.

Detailed Description: An INDEPENDENT CLAIM is included for a method ofstabilizing an acidic edible liquid composition by adding a low acetylated xanthangum to the composition.

Company Code: MONS Publication Date: 2000.10.31Drawing: 0/0 Pages: 9Inventors: BOUSMAN W SIPC: A23L 1/06; A23L 1/05; 1/39; 2/52Derwent Classes: D13Latest Priority: 1999.07.06 1999US-347259

2001-014997/02 CAMPBELL SOUP CO US-6143349-AReliable breeding methods for distinct and stable cultivars of no-heat Jalapeno peppers lacking capsaicin, and uses in foodproducts containing them

Novelty: Production of a distinct and stable Jalapeno pepper fruit which isabsent in capsaicinoidsUse: The pepper fruit is useful in the production of an extra mild salsa or otherfood product associated with the hotness, spiciness, pungency and chillicharacteristics of capsaicinoids, e.g. fresh fruits, pickled fruits and saucesAdvantage: A food product is obtained having a uniform level of capsaicinoidswithout expensive and time-consuming taste testing or HPLC or LC analysisDetailed Description: A food product comprises at least a portion of aJalapeno pepper fruit, such that the fruit has :(a) a capsaicinoid content of less than 1 ppm.,(b) a dark green immature color,

(c) a saucer-shaped calyx,(d) a pendant fruit position,(e) a rounded base shape,(f) a blunt apex shape,(g) a thick flesh thickness,(h) an oblong shape,(i) a long pedicel shape,(j) a straight pedicel shape, and(k) a slender pedicel thickness.INDEPENDENT CLAIMS are also included for preparing a salsa, by dicing theJalapeno pepper fruit, and incorporating it into salsa.Description of Drawing(s): HPLC analyses are shown of fruits of wild-typeJalapeno, and of No-Heat Jalapeno Pepper cultivars H78-1R, HM1-Y andV10443.

Company Code: CAMQ Publication Date: 2000.11.07Drawing: 1/4 Pages: 11Inventors: AREVALOS DIPC: A01H 1/04; A23L 1/212Derwent Classes: D13 P13Latest Priority: 1999.05.21 1999US-316214Earliest: Div ex 1997.02.06 1997US-796843Related: Div ex US-5959186


48

2001-023828/03 KELLOGG INST W K US-6149961-AReduction of a fat content and caloric value of a prepared food product, e.g. cookie, brownie, popcorn, and ice cream,involves removing a portion of fat content and replacing with plasticized Shea nut extract

Novelty: Reduction of a fat content and caloric value of a prepared food productcomprises blending a plasticized Shea nut extract composed of (parts by weight)diluent fat (5-98) and Shea nut extract (2-95), and removing a predeterminedwt.% portion of a fat content and replacing with plasticized Shea nut extractequal to or less than that of the fat removed.Use: For use as a total or part substitute of the fat content of a food product,e.g. cookie, brownie (claimed), cereal products, margarines, spreads, dairyproducts (milk, ice cream, yogurt, fabricated cheese), snack foods (popcorn,chips) shortening or oils for deep fat frying, fabricated meat products (bologna orsausage), beverages, and salad dressings.Advantage: The invention reduces the actual fat content and caloric value ofthe prepared food product because the components are not fats, yet maintainsthe taste and manufacturability of a full fat product. It can be easily incorporated

into existing formulae with minimal or no loss of product quality and does notcause gastrointestinal implications of other currently available fat substitutes.Detailed Description: An INDEPENDENT CLAIM is also included for aprepared food product.

Company Code: KELL- Publication Date: 2000.11.21Drawing: 0/0 Pages: 7Inventors: GUTHRIE BIPC: A23D 9/007Derwent Classes: D13Latest Priority: 1998.11.20 1998US-197054Earliest: Provisional 1997.11.21 1997US-066326

2001-006894/01 GEM POLYMER CORP WO-200061439-A1Treatment of foodstuffs, e.g. meat or soup, involves contacting with a support material comprising an elastomeric polymerlayer(s)

Novelty: Foodstuffs are treated by contacting with a support material, heatingthe foodstuffs while maintaining contact with the support material, andseparating the foodstuffs from the support material. The support materialcomprises an elastomeric polymer layer(s) (9).Use: For treating foodstuffs, e.g. meat, vegetables, fruits, or soup.Advantage: The method simplifies the treatment process and minimizesexposure of foodstuffs to contamination, e.g. bacteria. It provides a supportmaterial, which is resistant to both cold and hot temperatures and isnon-adherent to the foodstuff.

Description of Drawing(s): The figure shows a cross-sectional view of thesupport material.Polyethylene layer 6Tie layer 7Polymer or polymer blend layer 8Elastomeric polymer layer 9

Company Code: GEMP- Publication Date: 2000.10.19Drawing: 3/3 Language: ENGPages: 30Inventors: GHERGHEL R DIPC: B65B 55/00; A23B 4/00Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GMGR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: A92; D13; (A14; A17; A23; A25) Q31Latest Priority: 2000.02.03 2000US-497130Earliest: 1999.04.12 1999US-289379Local: 2000.04.12 2000WOUS-09656Other: 1999.09.15 1999US-396416

2001-024527/03 UNITED SPECIALTY FLAVORS INC WO-200062624-A1Production of savory flavor base for soups and gravies, involves formation of cereal protein slurry by mixing salt, water andcereal protein, heating, adding enzyme, fermenting and separating protein hydrolysate

Novelty: A savory flavor base is produced by mixing salt, water and cerealprotein to obtain a cereal protein slurry. The slurry is heated for pasteurization.An enzyme is added to slurry and fermented until cereal protein is hydrolyzed.The enzyme is inactivated and filtered to separate protein hydrolysate from theinsoluble protein material. The protein hydrolysate is concentrated to form asavory flavor base.Use: For use in forming either a flavor enhancer or a savory flavor (claimed) forfood products such as soups, gravies, meat, snacks (such as snack crackers andchips), breakfast food and canned and frozen meat products.Advantage: The flavor base has different taste similar to hydrolyzed vegetableprotein. The base is safe and provides different flavor and flavor enhancerproducts. The savory flavor is less bitter, sweeter with a strong beef and chickenflavor. The flavor has less amount of salt and is economical as a raw material.

The defatted wheat germ is occasionally a byproduct or it is considered as awaste product with little economical value. The yield of the flavor is high, henceis inexpensive. The demand of the flavor base material by the consumer ishealthier.Detailed Description: Production of savory flavor base involves mixing salt(5-10 weight%) (wt.%), water and a cereal protein (10-20 wt.%) to obtain a cerealprotein slurry. The slurry is heated at sufficient temperature and time suitable forpasteurization. At least an enzyme is added to the cereal protein slurry andfermented for a period of time until the cereal protein is hydrolyzed. The enzymeis inactivated (to prevent further fermentation) and filtered to separate a proteinhydrolysate from the insoluble protein material. The protein hydrolysate isconcentrated to form a savory flavor base. INDEPENDENT CLAIMS are alsoincluded for the following:


49

(a) a flavor base formed from the defatted wheat germ which has beenenzymatically hydrolyzed, the insoluble material is separated from a proteinhydrolysate to form the flavor base; and

(b) a method for using defatted wheat germ to form a savory flavor base,performed by forming a defatted wheat germ mixture comprising 10-20wt.%, fermenting the mixture by an enzyme for hydrolyzing the germ toform a protein hydrolysate. The protein hydrolysate is filtered to obtain aflavor base.

Company Code: UNSP- Publication Date: 2000.10.26Drawing: 0/0 Language: ENGPages: 33

Inventors: CHIGURUPATI S RIPC: A23J 3/34; A23L 1/221Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CHCN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN ISJP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MXNO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG UZ VNYU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT KELS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: D13; (D16)Latest Priority: 1999.04.20 1999US-295264Local: 2000.04.10 2000WOUS-09504


50

51

PRESERVATIVESEQUIVALENTS

2000-558247/51 NATREON INC AU-200029994-AStabilized antioxidant formulation used in skin-care, pharmaceutical and nutritional compositions comprises antioxidantblend and ascorbic acid or its derivatives

Company Code: NATR- Publication Date: 2000.09.04Basic No: WO-200048551-A1IPC: A61K 6/00; A01N 25/00; 25/08; 43/08; A61K 7/00; 9/20;31/34; 47/00Derwent Classes: B03; D21; (B02; D13)

Latest Priority: 2000.02.15 2000US-503899Earliest: 1999.02.17 1999US-251917Local: 2000.02.16 2000AU-029994Related: Based on WO-200048551

2000-656082/63 DANISCO AS AU-200033152-ADerivatized anhydrofructose for use as anti-oxidant and/or emulsifier comprises a hydrophobic group that can be (in)directlylinked to carbon of an anhydrofructose moiety.

Company Code: DANI- Publication Date: 2000.10.09Basic No: WO-200056745-A1IPC: C07H 13/06; A23L 1/035; 3/3562; C09K 15/06; C12N 9/20;C12P 7/62

Derwent Classes: B03; D13; E13; (D16; D21)Latest Priority: 1999.03.19 1999GB-006458Local: 2000.03.16 2000AU-033152Related: Based on WO-200056745

1998-008448/01 UNIV MEXICO NACIONAL AUTONOMA AU-727509-BSelaginella lepidophylla trehalose-6-phosphate synthetase/phosphatase — useful for conferring thermo- and osmo-toleranceon plants and for producing trehalose as a preservative

Company Code: UYME- Publication Date: 2000.12.14Basic No: WO-9742327-A2IPC: C12N 15/54; A01H 5/00; C12N 9/10; 9/16; 15/82Derwent Classes: B04; C06; D16; (D13) P13

Latest Priority: 1996.05.08 1996MX-001719Local: 1997.05.06 1997AU-029135Related: Previous Publ. AU-9729135; Based on WO-9742327

1999-530509/45 PROCTER & GAMBLE CO BR-9909064-AComposition containing polyalkoxy copolymer used as a lipase enzyme inhibitor in various personal care products

Company Code: PROC Publication Date: 2000.12.05Basic No: GB-2335596-AInventors: NARIX EIPC: A61K 7/48; A23L 1/307; A61K 7/06; 31/765; C11B 9/00

Derwent Classes: A96; B05; D21; F07; (A25; A97; D13; D22; D25)Latest Priority: 1998.03.24 1998GB-006235Local: 1999.03.22 1999BR-009064Related: 1999.03.221999WOIB-00476; Based on WO-9948471

1996-362393/36 OTSUKA PHARM CO LTD CN-1145578-AStable preservation of powdered soft drink compsn. — comprises adding calcium oxide and particulate silicon di:oxide tocompsn. contg. carbohydrate and sour agent

Company Code: SAKA Publication Date: 1997.03.19Basic No: WO-9622704-A1IPC: A23L 2/44; A23L 2/39

Derwent Classes: D13Latest Priority: 1995.01.24 1995JP-028804Local: 1996.01.22 1996CN-190059

1995-382753/49 ROSSIGNOL J F CN-1145621-ABenzamide derivs. — used in ointments for treating lower abdominal affections e.g. parasitic, bacterial, fungal and viralinfections and as food preservatives

Company Code: ROSS/ Publication Date: 1997.03.19Basic No: WO-9528393-A1IPC: C07D 277/58; A61K 9/06; 9/20; 31/425Derwent Classes: A96; B03; C02; D13; E13

Latest Priority: 1995.02.06 1995US-383855Earliest: 1994.04.13 1994US-227033Local: 1995.04.11 1995CN-192524Other: 1994.09.08 1994US-301407

UPDATE. 200101-200104 PRESERVATIVES EQUIVALENTS

52

1999-562105/47 NOVO NORDISK AS EP-1062327-A1Variant vanadium-containing haloperoxidases useful in bleaching, microbial control or hard surface cleaning

Company Code: NOVO Publication Date: 2000.12.27Language: ENG Basic No: WO-9947651-A1Inventors: JOERGENSEN LIPC: C12N 9/08; (C09D 5:00); (C11D 3/386); (D06M 16:00)Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI NL PTSE)

Derwent Classes: B04; D16; F06; G02; (D13; D21; D25; F09)Latest Priority: 1998.03.18 1998DK-000374Local: 1999.03.16 1999EP-907343Related: 1999.03.161999WODK-00133; Based on WO-9947651

1999-530509/45 PROCTER & GAMBLE CO EP-1066025-A1Composition containing polyalkoxy copolymer used as a lipase enzyme inhibitor in various personal care products

Company Code: PROC Publication Date: 2001.01.10Language: ENG Basic No: GB-2335596-AInventors: NARINX EIPC: A61K 7/48; A23L 1/307; A61K 7/06; 31/765; C11B 9/00Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LUNL PT SE)

Derwent Classes: A96; B05; D21; F07; (A25; A97; D13; D22; D25)Latest Priority: 1998.03.24 1998GB-006235Local: 1999.03.22 1999EP-942578Related: 1999.03.221999WOIB-00476; Based on WO-9948471

1999-263898/22 THERAGEM INC EP-1066045-A1Mammalian hemoglobin-derived peptides

Company Code: THER- Publication Date: 2001.01.10Language: ENG Basic No: WO-9917786-A1Inventors: DUBNICK BIPC: A61K 31/74; A61K 35/14; 38/00; 38/16Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LTLU LV MC NL PT SE SI)

Derwent Classes: B04; C06; D16; (D13; D22)Latest Priority: 1997.10.08 1997US-061454Local: 1998.08.10 1998EP-939367Related: 1998.08.101998WOUS-16746; Based on WO-9917786

1993-382197/48 YAMAMOTO R JP-3113055-B2Prodn. of capsules of isothiocyanic acid ester for preserving food — comprises impregnating isothiocyanic acid ester in porousceramic base and fixing 2-cyanoacrylic acid ester to surface

Company Code: YAMA/ Publication Date: 2000.11.27Basic No: JP-5284954-A Pages: 6IPC: A23L 3/3535Additional Data: IKARI M (IKAR/);

Derwent Classes: D13; E16Latest Priority: 1992.04.09 1992JP-088871Related: Previous Publ. JP-5284954

1992-018417/03 SHAKLEE CORP JP-3113319-B2Antioxidant blend for foods and dietary supplements — comprising ascorbyl palmitate, tocopherol concentrate, and rosemaryextract

Company Code: SHAK- Publication Date: 2000.11.27Basic No: GB-2245812-A Pages: 6Inventors: HUDSON T JIPC: C09K 15/34; A23L 3/3436; 3/3472; 3/349; 3/3544; C09K15/06; 15/08; C11B 5/00

Derwent Classes: D13; E13Latest Priority: 1990.07.12 1990US-551403Local: 1991.07.11 1991JP-171179Related: Previous Publ. JP-4226588

1992-244220/30 KANEKA CORP JP-3116281-B2Maintaining freshness for foods and other freshness-requiring articles — comprises placing in container having ventilationsection which limits free gas flow, deaerating and filling it with freshness-maintaining gas

Company Code: KANF Publication Date: 2000.12.11Basic No: JP-4121176-A Pages: 9IPC: A23L 3/3445; A23B 4/00; 4/06; 4/16; 7/04; 7/148; A23L 3/36

Derwent Classes: D13Latest Priority: 1990.09.11 1990JP-241632Related: Previous Publ. JP-4121176


53

1994-002379/01 NIPPON OILS & FATS CO LTD JP-3116551-B2Antioxidant and antimicrobial additive for foods, cosmetics and medicine — contg. active ingredient of 2-methoxy stipandrone

Company Code: NIOF Publication Date: 2000.12.11Basic No: JP-5311166-A Pages: 8IPC: C09K 15/08; A01N 35/06; A23L 3/3499; C11B 5/00

Derwent Classes: B05; D13; E14; (D21)Latest Priority: 1992.04.30 1992JP-137950Related: Previous Publ. JP-5311166

1994-187873/23 SUMITOMO BAKELITE CO LTD JP-3117555-B2Package contg. sweet corn used for preserving sweet-corn — comprises bag made from porous synthetic resin film havingspecified pores area ratio

Company Code: SUMB Publication Date: 2000.12.18Basic No: JP-6125695-A Pages: 4IPC: A23B 7/148; A23B 7/00

Derwent Classes: D13 Q34Latest Priority: 1992.10.20 1992JP-281642Related: Previous Publ. JP-6125695

1993-198439/25 SOC PROD NESTLE SA JP-3118101-B2Water-soluble antioxidant used in food industry — obtd. from tea leaves by water extn. followed by liq. chromatographyfractionation

Company Code: NEST Publication Date: 2000.12.18Basic No: EP-547370-A2 Pages: 5Inventors: SO R SIPC: A23L 3/3472; C09K 15/34

Derwent Classes: D13Latest Priority: 1991.12.19 1991US-810202Local: 1992.12.17 1992JP-337555Related: Previous Publ. JP-5308940

1993-260778/33 KYODO NYUGYO KK JP-3118295-B2Meat quality improvement and freshness preservation — uses anti-oxidn. matter originated from fermented soybeans, byextn. with ethanol etc.

Company Code: KYOD Publication Date: 2000.12.18Basic No: JP-5176674-A Pages: 4IPC: A23B 4/20; A23K 1/00; 1/14; 1/16; A23L 1/31


1994-053204/07 SATO S JP-3118734-B2Additives soln. for boiling rice and improving preservability — obtd. by dissolving alginic acid in water at specified temp.,adding carrageenan, cooling and adding sodium hydrogen carbonate

Company Code: SATO/ Publication Date: 2000.12.18Basic No: JP-6007095-A Pages: 6IPC: A23L 1/10; A23L 3/3562; 3/358


1993-163568/20 MEIYU SANGYO KK JP-3120158-B2Preservation of boiled rice food — comprises adding citric acid to raw rice prior to boiling, useful for instant rice foods

Company Code: MEIY- Publication Date: 2000.12.25Basic No: JP-5095760-A Pages: 3IPC: A23L 1/10


1997-235587/21 ONO FOODS IND CO LTD JP-3121021-B2Sterilising and dewatering food to give long shelf-life — comprises spraying with ethanol under nitrogen atmos. then heatingwith IR-rays

Company Code: ONOF- Publication Date: 2000.12.25Basic No: WO-9713417-A1 Pages: 6Inventors: ONO TIPC: A23L 3/40

Derwent Classes: D13Latest Priority: 1995.10.12 1995JP-289175Local: 1996.10.11 1997JP-514918Related: 1996.10.111996WOJP-02953; Based on WO-9713417


54

1996-233321/24 MARUZEN SEIYAKU KK JP-3122583-B2Agent for improving preservative quality of foods — comprises yucca extract contg. steroid saponin and antibacterialsubstance e.g. aminoacid

Company Code: MARU- Publication Date: 2001.01.09Basic No: JP-8089224-A Pages: 7IPC: A23L 3/3544; A01N 45/00


1999-393086/33 LEE C KR-210203-B1Liquid pickled anchovy containing ume and preparatory method thereof

Company Code: LEEC/ Publication Date: 1999.07.15Basic No: KR-98035259-AInventors: LEE C

IPC: A23L 1/325; A23L 1/23Derwent Classes: D12Latest Priority: 1996.11.12 1996KR-053541

1999-227328/19 HAN S KR-215561-B1Method for preparing food preservative and utilizing method thereof

Company Code: HANS/ Publication Date: 1999.08.16Basic No: KR-98014948-AInventors: HAN S


1999-427139/36 CHEIL JEDANG CO KR-216338-B1Clear pickled shrimp

Company Code: CHEI- Publication Date: 1999.08.16Basic No: KR-98039671-AInventors: KONG W


1995-131114/17 MINNESOTA MINING & MFG CO MX-193776-BFood disinfectant compsns. for meat and poultry carcasses — comprising synergistic amounts of fatty acid mono:ester, acidor chelating agent, food grade surfactant and a vehicle

Company Code: MINN Publication Date: 1999.10.21Basic No: WO-9507616-A1Inventors: MUNSON J FIPC: A23B 4/027; A01N 37/002; 59/026; A23B 4/012

Derwent Classes: D12; E19Latest Priority: 1993.09.14 1993US-121283Local: 1994.09.01 1994MX-006721

1997-153961/14 NORSK HYDRO AS RU-2157070-C2Cooling and preservation of fish and fish prods. — comprises using cooling medium contg. formic acid or its salts andpreservative

Company Code: NHYD Publication Date: 2000.10.10Basic No: WO-9705783-A1IPC: A23B 4/08Derwent Classes: D13; E19

Latest Priority: 1995.08.07 1995NO-003082Local: 1996.08.07 1998RU-104116Related: 1996.08.071996WONO-00200; Based on WO-9705783

1997-212541/19 CUTLER EGG PROD INC US-6149963-AExtending shelf life of liq. egg prod. — by rapid heating and steam infusion in downflow heater, followed by rapid cooling byexpansion of prod, as well as pasteurisation

Company Code: CUTL- Publication Date: 2000.11.21Basic No: WO-9710718-A1Inventors: CUTLER JIPC: A23L 1/32

Additional Data: DEN HOLLANDER ENG BV (HOEN-);Derwent Classes: D13Latest Priority: 1995.09.21 1995NL-1001250Local: 1996.09.17 1996US-715094


55

1997-415358/38 GIST-BROCADES BV US-6150143-ARecovery of polyene antibiotic natamycin from fermentation broth — by disintegrating biomass and separating product,preferably by gravity gradient separation, giving pure product in high yield without using organic solvents

Company Code: KONN Publication Date: 2000.11.21Basic No: WO-9729207-A1Inventors: WEBBERS J J PIPC: C12P 17/11

Derwent Classes: B02; C02; D16; E13; (D13)Latest Priority: 1996.02.09 1996EP-200291Local: 1997.02.07 1997US-797503Related: Provisional 1996.02.091996US-011367

2000-423160/36 UNIV MICHIGAN STATE US-6150408-AAntioxidants for living tissue comprising anthocyanins, bioflavonoids and/or phenolic compounds isolated from cherries, areadded to foods or used as dietary supplements to ameliorate chronic disease

Company Code: UNMS Publication Date: 2000.11.21Basic No: WO-200033667-A2Inventors: STRASBURG G MIPC: A61K 31/216; A23L 3/3463; C07C 69/618

Derwent Classes: B05; D13; (B02)Latest Priority: 1999.06.10 1999US-329604Earliest: Provisional 1998.12.11 1998US-111945

2000-467412/41 PLANET POLYMER TECHNOLOGIES INC US-6165529-APreserving fresh produce by coating the exterior surface of the produce with a coating composition capable of controlling thetransmission of gases into and out of the produce during its maturation and ripening

Company Code: PLAN- Publication Date: 2000.12.26Basic No: EP-1020124-A2Inventors: YANG XIPC: A23B 7/153; A23B 7/16; A23L 3/34; 3/3454

Derwent Classes: A97; D13Latest Priority: 1999.12.14 1999US-461124Earliest: CIP of 1999.01.13 1999US-229374

1998-252708/23 SEIREN CO LTD US-6165982-AAntioxidant or tyrosinase-inhibiting compositions comprising sericin — useful as pharmaceuticals, cosmetics, discolourationinhibitors, food additives and quasi-drugs

Company Code: SEIR- Publication Date: 2000.12.26Basic No: EP-841065-A2Inventors: FUWA NIPC: A61K 38/00

Derwent Classes: B04; D13; (D21)Latest Priority: 1997.03.24 1997JP-069416Earliest: 1996.11.08 1996JP-296015Local: 1997.11.06 1997US-964100

1997-435088/40 YEDA RES & DEV CO LTD US-6172038-B1Peptide(s) having selective cytolytic activity — against pathogens and malignant cells, but no haemolytic activity, used fortreating infections and cancer

Company Code: YEDA Publication Date: 2001.01.09Basic No: WO-9731019-A2Inventors: OREN ZIPC: A61K 38/02; A61K 38/10; 38/16; C07K 7/08; 14/00

Derwent Classes: B04; C03; D13; (D22)Latest Priority: 1996.02.22 1996IL-117223Local: 1998.12.08 1998US-125605Related: 1997.02.201997WOIL-00066; Based on WO-9731019

2000-238016/21 JURAN METAL WORKS LTD ZA-9904716-APreserving the quality of lychee fruit, especially the pericarp color

Company Code: JURA- Publication Date: 2000.12.27Basic No: AU-9941146-A Pages: 10Inventors: MORAN IIPC: A23B

Additional Data: MORAN I (MORA/);Derwent Classes: D13Latest Priority: 1998.07.26 1998IL-125508Local: 1999.07.23 1999ZA-004716


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57

GELS AND THICKENERSEQUIVALENTS

2000-549225/50 NAT FOOD RES INST MIN AGRIC AU-200016832-AImproving gelling properties of proteins for making products in industries, comprises electron-beam irradiation to provide ahigher gelling temperature or gelation ratio without altering the texture and taste

Company Code: NORQ Publication Date: 2000.09.04Basic No: WO-200048472-A1IPC: A23J 3/00Additional Data: SAN-EI GEN FFI INC (SANE-); TADA M (TADA/);

Derwent Classes: B07; D13Latest Priority: 1999.02.19 1999JP-041594Local: 1999.12.09 2000AU-016832Related: Based on WO-200048472

2001-025448/04 CON-AGRA GROCERY PROD CO AU-200028901-AReduction of color migration in multi-layered, gel-based dessert product by forming gel-based dessert product layers, eachwith different colorant, in which at least one colorant is negatively charged caramel colorant

Company Code: CONA- Publication Date: 2000.11.02Basic No: CA-2305943-A1Inventors: MIKULA MIPC: A23L 1/27; A23L 1/275

Derwent Classes: D13Latest Priority: 1999.04.21 1999US-296706Local: 2000.04.19 2000AU-028901

2000-656082/63 DANISCO AS AU-200033152-ADerivatized anhydrofructose for use as anti-oxidant and/or emulsifier comprises a hydrophobic group that can be (in)directlylinked to carbon of an anhydrofructose moiety.

Company Code: DANI- Publication Date: 2000.10.09Basic No: WO-200056745-A1IPC: C07H 13/06; A23L 1/035; 3/3562; C09K 15/06; C12N 9/20;C12P 7/62

Derwent Classes: B03; D13; E13; (D16; D21)Latest Priority: 1999.03.19 1999GB-006458Local: 2000.03.16 2000AU-033152Related: Based on WO-200056745

2000-594500/56 NUTRASWEET CO AU-200039048-ACereal product comprises neotame, optionally with other sweeteners, either mixed with cereal or present as coating onsurface, optionally further comprising frosting and glazing agents, fat or oil and/or salt

Company Code: NUTR- Publication Date: 2000.10.09Basic No: WO-200056175-A1IPC: A23L 1/236; A23L 1/164; 1/18Derwent Classes: B05; D13; E14

Latest Priority: 1999.03.22 1999US-125617Local: 2000.03.22 2000AU-039048Related: Based on WO-200056175

2000-618951/59 NUTRASWEET CO AU-200039142-AEdible gel mix or edible gel comprises a gelling agent and neotame as a sweetener and to reduce the amount of food acid,salt, flavor additive, gelling agent and fat

Company Code: NUTR- Publication Date: 2000.10.09Basic No: WO-200056176-A1IPC: A23L 1/236; A23L 1/05Derwent Classes: B05; D13; E14


2001-016040/02 SCHUPP K CA-2271361-A1An edible casing film formulation incorporating carrageenan with konjac and/or gellan gums, useful in forming bags and otherpackaging for the food industry

Company Code: SCHU/ Publication Date: 2000.11.07Language: ENG Basic No: WO-200067582-A1Inventors: TAYLOR PIPC: A22C 13/00

Additional Data: MACQUARRIE R (MACQ/); TAYLOR P (TAYL/);Derwent Classes: D12Latest Priority: 1999.05.07 1999CA-2271361

UPDATE. 200101-200104 GELS AND THICKENERS EQUIVALENTS

58

2001-007569/02 HUNT WESSON INC CA-2305945-A1Multilayered and colored gel-based dessert products with reduced color migration have at least one layer containing naturaloil-soluble color that reduces migration into adjacent layers

Company Code: HUNT- Publication Date: 2000.10.21Language: ENG Basic No: AU-200028856-AInventors: LAMMERT AIPC: A23L 1/187; A23C 9/123; 9/13; A23L 1/275

Derwent Classes: D13Latest Priority: 1999.04.21 1999US-296694Local: 2000.04.18 2000CA-2305945

2000-526571/48 CERA RICA NODA CO LTD CN-1270770-ALow calorie royal jelly manufacturing method involves blending raw royal jelly with erythritol which contains soybeanoligosaccharide

Company Code: CERA- Publication Date: 2000.10.25Basic No: JP-3061616-B1IPC: A23L 1/076; A61K 35/64

Derwent Classes: D13Latest Priority: 1999.04.09 1999JP-102415Local: 2000.04.06 2000CN-106421

1996-117005/12 NOVO NORDISK AS EP-750641-B1Gelling or thickening aq. medium contg. phenolic polymer — pref. polysaccharide, by adding laccase in presence of oxygen,used e.g. in prodn. of absorbent hydrogels

Company Code: NOVO Publication Date: 2001.01.10Language: ENG Basic No: WO-9603440-A1Inventors: HELDT-HANSEN H PIPC: C08B 37/00; A61F 13/15; C12P 19/04Additional Data: ECIT: GB2261671; US4672034Designated States: R(AT DE DK ES FR GB IT NL PT SE)

Derwent Classes: A11; B07; C07; D16; F07; (A96; A97; D13; D17;D22) P32Latest Priority: 1994.07.26 1994DK-000882Local: 1995.07.26 1995EP-926378Related: 1995.07.261995WODK-00317; Based on WO-9603440

1996-077468/08 DOW CHEM CO EP-767811-B1Process for comminuting a water-soluble cellulose ether — comprises extruding a hydrated cellulose ether through a pluralityof orifices, and cutting the elongated extrudate to a desired length.

Company Code: DOWC Publication Date: 2000.12.27Language: ENG Basic No: WO-9600748-A1Inventors: SCHULZ G JIPC: C08J 3/12; (C08L 1:26)Additional Data: ECIT: 01Jnl.Ref.Jnl.Ref; DE1493255; JP62110739

Designated States: R(DE)Derwent Classes: A11; D13; G02; L02; (A31)Latest Priority: 1994.06.30 1994US-268402Local: 1995.06.22 1995EP-924680Related: 1995.06.221995WOUS-08004; Based on WO-9600748

1995-276294/37 PFEIFER & LANGEN EP-777422-B1Prepn. of stable, non-caking sugar-based gelling aid for making jelly — involves mixing granulated sugar with small amt. ofoil and then with finely ground pectin

Company Code: PFEI Publication Date: 2001.01.03Language: GER Basic No: DE-4424866-C1Inventors: BONGERS UIPC: A23L 1/0524; A23G 3/00; A23P 1/04; C13K 1/00Additional Data: ECIT: DE3516111; EP136460; EP52919; FR2669511;US4002771; US4686106

Designated States: R(AT BE CH DE DK ES FR GB GR IE IT LI LU NL SE)Derwent Classes: D13Latest Priority: 1994.07.14 1994DE-4424866Local: 1995.07.12 1995EP-943521Related: 1995.07.121995WOEP-02712; Based on WO-9602150

2000-295203/26 VELAZQUEZ BALBUENA F J ES-2142233-B1Producing jellied stuffing for table olives

Company Code: BALB/ Publication Date: 2000.11.16Basic No: ES-2142233-A1IPC: A23L 1/212

Derwent Classes: D13Latest Priority: 1997.06.27 1997ES-001421


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1995-000004/01 OTSUKI T JP-3109705-B2Prepn. of bean jam, esp. from adzuki and soybeans — by using high voltage negative electrons to beans and water

Company Code: OTSU/ Publication Date: 2000.11.20Basic No: AU-654638-B Pages: 6Inventors: OTSUKI TIPC: A23L 1/20

Derwent Classes: D13 X25Latest Priority: 1993.08.11 1993JP-199699Local: 1994.01.19 1994JP-004002Related: Previous Publ. JP-7099913

1998-340628/30 HOUSE SHOKUHIN KOGYO KK JP-3111167-B2Gel like food e.g. pudding for long term storage — comprises cream, gelatiniser, high molecular hydrophilic-lipophilicbalanced emulsifier and protein of predetermined quantity

Company Code: HOUF Publication Date: 2000.11.20Basic No: JP-10127244-A Pages: 4IPC: A23L 1/187; A23C 9/154; 13/14; A23L 1/05; 1/19; 1/272


1992-328938/40 POKKA CORP KK JP-3117738-B2Jellied food and drinks prodn. — by dissolving gellan gum in cation-free water, cooling and adding to calcium-contg. soln.with stirring

Company Code: POKK- Publication Date: 2000.12.18Basic No: JP-4237469-A Pages: 4IPC: A23L 1/06; A23L 1/24; 2/52


1991-109309/15 BIOSPHERICS INC JP-3120403-B2Synthesis of tagatose from galactose — by isomerisation of galactose and neutralisation of precipitate formed

Company Code: BIOS- Publication Date: 2000.12.25Basic No: US-5002612-A Pages: 10Inventors: WAJDA T JIPC: C13K 13/00; C07H 3/02; C13D 3/02Derwent Classes: B03; D17; E13; (D13; D21; D25)

Latest Priority: 1989.07.19 1989US-381892Local: 1991.01.07 1991JP-503539Related: 1991.01.071991WOUS-00064; Previous Publ. JP-5504256;Based on WO-9212263

1994-172742/21 AJINOMOTO KK JP-3122993-B2Compsn. contg. trans-glutaminase derived from fish liver — useful for prepn. of protein-gelled prod., esp. food prod.

Company Code: AJIN Publication Date: 2001.01.09Basic No: JP-6113844-A Pages: 15IPC: //A23J 3/00; 3/04; 3/16; //A23L 1/0562; //C12N 15/09; C12N9/10

Derwent Classes: D16; (D13)Latest Priority: 1992.08.19 1992JP-220296Local: 1992.12.15 1992JP-334224Related: Previous Publ. JP-6113844

1997-067242/07 SOC PROD NESTLE SA MX-9602645-A1Gel contg. polysaccharide and lactoserum proteins — with adequate viscosity and elasticity without heating, is useful in foodse.g. flans and puddings

Company Code: NEST Publication Date: 1999.10.01Basic No: EP-752211-A1Inventors: FERNANDES PIPC: A23L 1/0524

Derwent Classes: D13Latest Priority: 1995.07.07 1995EP-810451Local: 1996.07.05 1996MX-002645

1987-291652/41 MONSANTO CO NO-309102-B1New water soluble mutant forms of xanthan gum — partic. lacking acetate or pyruvate substitution, esp. useful in oil recoveryprocesses

Company Code: MONS Publication Date: 2000.12.11Basic No: WO-8705939-AInventors: VANDERSLICE R WIPC: C12P 19/06; C08B 37/00; C12P 1/04

Derwent Classes: A11; D16; H01; (A97; D13; D17)Latest Priority: 1987.03.23 1987US-029090Earliest: 1986.03.24 1986US-842945Local: 1992.05.06 1992NO-001787


60

Other: 1986.03.26 1986US-844435 Related: 1987.03.241987WOUS-00606; Div ex 1987.11.201987NO-004846; Previous Publ. NO-9201787

1997-448385/41 KRAFT FOODS INC US-6149962-AGel composition exhibiting exceptional gel strength, thermal stability and organoleptic properties — consisting of water andmixture of linear polymeric polysaccharide and insoluble material and having specified particle size

Company Code: KRFT Publication Date: 2000.11.21Basic No: WO-9731544-A1Inventors: MCARDLE R NIPC: A23L 1/05

Derwent Classes: A97; D13Latest Priority: 1997.02.27 1997US-807055Earliest: Provisional 1996.03.01 1996US-013218

1993-076428/09 FMC CORP US-6162906-AClarified konjak glucomannan compsn., with low nitrogen and turbidity — has rapid hydration and gel formation and is usefule.g. in oil drilling fluids and paints

Company Code: FMCC Publication Date: 2000.12.19Basic No: WO-9303047-A1Inventors: MOIRANO A L

IPC: C07H 1/00; C07H 1/06; 1/08Derwent Classes: D13; G02; H01; (D17)Latest Priority: 1991.08.08 1991US-742260

2000-001262/01 BASF AG US-6165971-AThickeners useful in surfactant-containing compositions, especially cosmetic compositions

Company Code: BADI Publication Date: 2000.12.26Basic No: EP-959066-A2Inventors: OPPENLAENDER KIPC: C11D 3/32

Derwent Classes: A96; B07; C07; D21; E19; G02; H08; (A23; A97;D13; D25)Latest Priority: 1998.05.20 1998DE-1022791Local: 1999.05.12 1999US-310123

1999-480921/41 NAGASE Y US-6167637-B1Dehydrating foods, e.g. bean jam, medicines, sludge, wastes, etc.

Company Code: NAGA/ Publication Date: 2001.01.02Basic No: EP-940163-A2Inventors: NAGASE HIPC: F26B 7/00Additional Data: HITACHI LTD (HITA);

Derwent Classes: B07; D13; J02 Q76Latest Priority: 1999.01.20 1999JP-011628Earliest: 1998.03.03 1998JP-049916Local: 1999.03.01 1999US-259055

2000-444138/39 LUBRIZOL CORP US-6172122-B1Stable emulsion for use in food, pharmaceuticals or personal products comprising metal overbased gelled composition

Company Code: LUBR Publication Date: 2001.01.09Basic No: EP-1010460-A2Inventors: SWEET W R

IPC: B01F 3/08; B01D 21/01; B01J 13/00; C08J 3/02; C09K 3/00Derwent Classes: A97; B07; D13; E19; (A96; D21)Latest Priority: 1998.12.17 1998US-213855

1994-065614/08 MURST ITAL MIN UNIV & SCI & TECNOLOGICA US-6172219-B1Auto-crosslinked gellan gum by internal esterification — used in alimentary articles, cosmetics, sanitary-surgical articles, inthe paper industry and in the preparation of resins, colourings and household goods

Company Code: MURS- Publication Date: 2001.01.09Basic No: WO-9403499-A1Inventors: CRESCENZI VIPC: A61F 5/14; A01N 43/04; A61K 31/715; C08B 37/00

Derwent Classes: A11; B07; C07; D13; F01; (A96; D21; D22; F09) P32;P34Latest Priority: 1992.07.30 1992IT-PD0142Local: 1997.11.25 1997US-978145Related: Cont of 1995.03.301995US-367318

2001-014850/02 PHARMACIA CORP WO-200101793-A1Acidic edible liquid composition for e.g. acidic syrup and acidic beverages comprises a low acetylated xanthan gum

Company Code: PHAA Publication Date: 2001.01.11 Language: ENG Basic No: US-6139895-A


61

Inventors: KING A HIPC: A23L 1/054Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GMGR IE IT KE LS LU MC MW MZ NL OA PT SD SE SL SZ TZ UG ZW)

Derwent Classes: D13Latest Priority: 1999.07.06 1999US-347259Local: 2000.06.29 2000WOUS-17764


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63

COLOURANTSEQUIVALENTS

2001-025448/04 CON-AGRA GROCERY PROD CO AU-200028901-AReduction of color migration in multi-layered, gel-based dessert product by forming gel-based dessert product layers, eachwith different colorant, in which at least one colorant is negatively charged caramel colorant

Company Code: CONA- Publication Date: 2000.11.02Basic No: CA-2305943-A1Inventors: MIKULA MIPC: A23L 1/27; A23L 1/275

Derwent Classes: D13Latest Priority: 1999.04.21 1999US-296706Local: 2000.04.19 2000AU-028901

2000-149292/14 HOFFMANN LA ROCHE & CO AG F KR-2000017087-ANew cyclic dienol ethers are used in synthesis of carotinoids, e.g. canthaxanthin, astaxanthin and 4,4'-diketo-carotinoidsuseful as dyes or pigments for food, and new intermediates from polyene-di(O,O-dialkylacetals)

Company Code: HOFF Publication Date: 2000.03.25Basic No: EP-978508-A2IPC: C07C 49/603Derwent Classes: D13; E15; (E13; E23; E24)

Latest Priority: 1999.06.28 1999EP-112340Earliest: 1998.08.05 1998EP-114684Local: 1999.08.04 1999KR-032003

2000-258592/23 BASF AG KR-2000017541-ACarotenoid composition useful as food, fodder, pharmaceutical or cosmetic additive for prevention of e.g. heart disease andcancer, comprises beta-carotene, lycopene and lutein

Company Code: BADI Publication Date: 2000.03.25Basic No: EP-981969-A1IPC: A61K 31/025

Derwent Classes: B05; D21; E15; (D13)Latest Priority: 1998.08.26 1998DE-1038636Local: 1999.08.26 1999KR-035529

1995-066449/09 UNIV CATHOLIC AMERICA KR-214430-B1New substantially pure crystalline lutein — obtained from marigold flower extracts, used as food colourant

Company Code: UYAM- Publication Date: 1999.08.02Basic No: US-5382714-AIPC: C07C 39/23

Derwent Classes: B05; D13; E24; J04; (E15)Latest Priority: 1994.03.17 1994US-210009Local: 1995.02.10 1995KR-002474

2001-017297/03 BASF AG WO-200066665-A1Preparation of stable, aqueous dispersions of xanthophylls with a solvent and a protective colloid, useful as additives for food,pharmaceuticals and animal feeds

Company Code: BADI Publication Date: 2000.11.09Language: GER Basic No: DE-19919751-A1Inventors: LUEDDECKE EIPC: C09B 61/00; A23L 1/275

Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG US UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GHGM GR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: B05; D13Latest Priority: 1999.04.29 1999DE-1019751Local: 2000.04.17 2000WOEP-03467

UPDATE. 200101-200104 COLOURANTS EQUIVALENTS

64

65

FLAVOURINGSEQUIVALENTS

2000-558242/51 FUJISAWA PHARM CO LTD AU-200024601-AMasking agent comprises gluconic acid salt e.g. masking taste or odors in foods, drinks and pharmaceuticals

Company Code: FUJI Publication Date: 2000.09.04Basic No: WO-200048475-A1IPC: A23L 1/015Derwent Classes: B07; D13; E17

Latest Priority: 1999.02.18 1999JP-040312Local: 2000.02.09 2000AU-024601Related: Based on WO-200048475

2001-009750/02 KRAFT FOODS INC AU-200035408-AProduction of an enzyme-modified cheese flavoring, using a starting material based on whey proteins, useful for formingflavorings having strong, intense or enhanced flavorings associated with any of a wide variety of cheeses

Company Code: KRFT Publication Date: 2000.11.23Basic No: EP-1053689-A2Inventors: BROWN P HIPC: A23C 19/032

Derwent Classes: D13; (D16)Latest Priority: 1999.05.19 1999US-314713Local: 2000.05.19 2000AU-035408

1996-309274/31 PROCTER & GAMBLE CO AU-726938-BFlavour, perfume, coolant or antimicrobial compsn. — comprises amino:alkyl silicone having specified amino:alkyl siloxanecontent, and opt. additives.

Company Code: PROC Publication Date: 2000.11.23Basic No: WO-9619194-A1Inventors: HUGHES I AIPC: A61K 7/46; A01N 25/04; 25/24; 25/30; A23L 1/226; A61K 7/30

Derwent Classes: A26; D13; (D21; D22; D25)Latest Priority: 1994.12.22 1994GB-025930Local: 1999.09.08 1999AU-047448Related: Div ex 1995.12.051996AU-044652; Previous Publ. AU-9947448

1998-586096/50 INRA INST NAT RECH AGRONOMIQUE AU-727471-BIntensification of cheese-based product flavour — by addition of keto-acid to preparation

Company Code: INRG Publication Date: 2000.12.14Basic No: FR-2762479-A1IPC: A23L 1/226; A23C 19/064; 19/09; A23L 1/23Derwent Classes: D13

Latest Priority: 1997.04.25 1997FR-005133Local: 1998.04.24 1998AU-075353Related: Previous Publ. AU-9875353; Based on WO-9848645

2000-023582/02 AJINOMOTO CO INC BR-9909969-AProduction of protein hydrolyzates, useful as seasoning sauces

Company Code: AJIN Publication Date: 2000.12.26Basic No: WO-9957302-A1Inventors: OKAMURA HIPC: C12P 21/06Derwent Classes: D16

Latest Priority: 1998.04.30 1998JP-121030Earliest: 1998.04.30 1998JP-121029Local: 1999.04.23 1999BR-009969Related: 1999.04.231999WOJP-02171; Based on WO-9957302

2001-009750/02 KRAFT FOODS INC CA-2308911-A1Production of an enzyme-modified cheese flavoring, using a starting material based on whey proteins, useful for formingflavorings having strong, intense or enhanced flavorings associated with any of a wide variety of cheeses

Company Code: KRFT Publication Date: 2000.11.19Language: ENG Basic No: EP-1053689-A2Inventors: HAN XIPC: A23L 1/23

Derwent Classes: D13; (D16)Latest Priority: 1999.05.19 1999US-314713Local: 2000.05.18 2000CA-2308911

UPDATE. 200101-200104 FLAVOURINGS EQUIVALENTS

66

2000-172467/16 BESTFOODS CZ-9903000-A3Stock cube production is carried out continuously by feeding ingredients into extruder, mixing, extrusion and dividing intoportions and uses less fat than usual

Company Code: BEST- Publication Date: 2000.12.13Basic No: DE-19838387-C1Inventors: KREMERS HIPC: A23L 1/40; A23P 1/12

Derwent Classes: D13Latest Priority: 1998.08.24 1998DE-1038387Local: 1999.08.23 1999CZ-003000

1999-590842/50 WARNER LAMBERT CO EP-1062274-A1Polyvinyl alcohol film forming compositions

Company Code: WARN Publication Date: 2000.12.27Language: ENG Basic No: WO-9946329-A1Inventors: SCOTT R AIPC: C08L 29/04; A61K 9/48; C09D 129/04; (C08L 5:00); 29:04;(C09D 105:00); 129:04Designated States: R(AT BE CH DE DK ES FR GB GR IE IT LI LU MCNL PT SE)

Derwent Classes: A14; B07; C07; D13; E24; G05; (A18; A32; A60;A96; A97; D21; E31; E32; E36; G02)Latest Priority: 1998.12.24 1998US-221139Earliest: 1998.03.11 1998FR-002983Local: 1999.02.24 1999EP-908413Related: 1999.02.241999WOUS-03996; Based on WO-9946329

1999-572205/48 PERNOD RICARD SA EP-1062357-A1Frambinone production by bioconversion of a medium containing frambinol glucoside

Company Code: PERN Publication Date: 2000.12.27Language: FRN Basic No: WO-9949069-A1Inventors: GIRARD PIPC: C12P 7/26Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI LU NLPT SE)

Derwent Classes: D16; E13; (D13; E14)Latest Priority: 1998.03.20 1998FR-003447Local: 1999.03.19 1999EP-909049Related: 1999.03.191999WOFR-00642; Based on WO-9949069

1999-571941/48 JOHNE M EP-1063900-A1Seasoning mixture, especially for eggs and egg products to promote degradation of cholesterol in human body

Company Code: JOHN/ Publication Date: 2001.01.03Language: GER Basic No: WO-9948385-A1Inventors: JOHNE FIPC: A23L 1/221; A23D 9/007; A23L 1/172; 1/36Designated States: R(DE FR GB)

Derwent Classes: D13; (D14)Latest Priority: 1998.03.24 1998DE-1013972Local: 1999.02.24 1999EP-915497Related: 1999.02.241999WODE-00583; Based on WO-9948385

1999-591035/50 AVENTIS RES & TECHNOLOGIES GMBH & CO KG EP-1063970-A1Preparation of delayed release microcapsules useful as carriers for pharmaceuticals, food additives, perfumes, flavorings,dyes, herbicides, fungicides, bactericides, pesticides and insecticides

Company Code: AVET Publication Date: 2001.01.03Language: GER Basic No: WO-9948479-A1Inventors: MAJERES AIPC: A61K 9/16Designated States: R(AT BE CH DE DK FR GB IT LI NL SE)

Derwent Classes: A96; B07; C07; D23; J04; (A11; A14; A23; A32;A60; A97; D13)Latest Priority: 1998.03.25 1998DE-1013010Local: 1999.03.12 1999EP-908958Related: 1999.03.121999WOEP-01625; Based on WO-9948479

1997-394907/37 CPC INT INC IL-121524-AProduction of liquid protein hydrolysate — useful as smoke aroma, especially in flavour compound containing separated fatwith full smoke flavour

Company Code: CORP Publication Date: 2000.12.06Basic No: DE-19632455-C1IPC: A23J 3/34

Derwent Classes: D13Latest Priority: 1996.08.12 1996DE-1032455Local: 1997.08.11 1997IL-121524


67

2000-567261/53 SODA AROMATIC CO LTD JP-2000342217-AAroma-flavour enhancer for foodstuffs, fodder, tobacco and fragrances contains at least one hydroxy-furanone compound

Company Code: SOSH Publication Date: 2000.12.12Basic No: JP-3068609-B1 Pages: 4IPC: //A61L 9/01; A23L 1/236; A23L 1/212; 2/00; 2/64; A24B 3/12;15/40

Derwent Classes: D23; E13; (D13; D18) P15; P34Latest Priority: 1999.06.07 1999JP-158915

1999-256601/22 CONDEA AUGUSTA SPA JP-3110722-B2Alkylpolyglucosides synthesis

Company Code: COND- Publication Date: 2000.11.20Basic No: EP-913403-A1 Pages: 7Inventors: PELLIZZON TIPC: C07H 15/04; B01J 31/02

Derwent Classes: D17; E13; (E14)Latest Priority: 1997.10.30 1997IT-MI2437Local: 1998.10.28 1998JP-307076Related: Previous Publ. JP-11209391

1993-313023/40 KAO CORP JP-3112551-B2Oil-in-water emulsion — comprising emulsifier, milk protein and mixed fatty acid tri:glyceride(s) for preparing whipped cream

Company Code: KAOS Publication Date: 2000.11.27Basic No: EP-563593-A1 Pages: 8Inventors: OHMURA HIPC: A23L 1/19; A23C 13/14; A23D 7/00


1997-239226/22 HOUSE SHOKUHIN KOGYO KK JP-3117068-B2Seasoning sauce preparation maintaining spicy flavour after heat pasteurisation — comprises heat pasteurising containercontaining deaerated seasoning sauce and spice

Company Code: HOUF Publication Date: 2000.12.11Basic No: JP-9075042-A Pages: 5IPC: A23L 1/39


1995-135862/18 KIKKOMAN CORP JP-3118122-B2Prepn. of sweet seasoning having rich flavour — by adding hydroxy-cinnamic acid ester hydrolysing enzyme during ripening

Company Code: KIKK Publication Date: 2000.12.18Basic No: JP-7059534-A Pages: 4IPC: A23L 1/23; A23L 1/22


1998-012244/02 HOUSE SHOKUHIN KOGYO KK JP-3118412-B2Oil type seasoning — comprises spores of lactic acid bacterium, especially for use as solid, powder, granule, paste or liquidfor curry or stew or seasoning oil

Company Code: HOUF Publication Date: 2000.12.18Basic No: JP-9275945-A Pages: 4IPC: A23L 1/40; A23L 1/221


1998-070628/07 HOUSE SHOKUHIN KOGYO KK JP-3118416-B2Preparation of curry flavoured food — comprises adding miso paste to curry food so that miso flavour is not obtained

Company Code: HOUF Publication Date: 2000.12.18Basic No: JP-9308466-A Pages: 3IPC: A23L 1/39; A23L 1/22; 1/36



68

1998-354995/31 HOUSE SHOKUHIN KOGYO KK JP-3118426-B2Seasoning sauce for cooking and frying of meat and vegetables — contains sugar, salt, liquid raw material and modifier starch



1994-053204/07 SATO S JP-3118734-B2Additives soln. for boiling rice and improving preservability — obtd. by dissolving alginic acid in water at specified temp.,adding carrageenan, cooling and adding sodium hydrogen carbonate

Company Code: SATO/ Publication Date: 2000.12.18Basic No: JP-6007095-A Pages: 6IPC: A23L 1/10; A23L 3/3562; 3/358


1994-079256/10 KAO CORP JP-3118778-B2Two=phase liq. seasoning for healthy food dressing — comprises water phase and oil phase contg. di:glyceride andsurfactants, the oil phase spreading well over the water phase surface.

Company Code: KAOS Publication Date: 2000.12.18Basic No: JP-6030727-A Pages: 6IPC: A23L 1/24


1994-021888/03 SB SHOKUHIN KK JP-3120820-B2Taste improvement agent for coffee, tea, beans, nuts and vegetables — contg. protamine (salt) for masking astringency andbitterness for food e.g. fruit

Company Code: SBSH- Publication Date: 2000.12.25Basic No: JP-5328935-A Pages: 9IPC: A23L 1/226; A23L 1/015


1998-178978/16 SOC PROD NESTLE SA JP-2000516645-WUse of 1-nonene-3-one as flavouring agent — for foods, e.g. dairy products or coffee extracts, cosmetics, pharmaceuticals,etc.

Company Code: NEST Publication Date: 2000.12.12Basic No: WO-9805220-A1 Pages: 27Inventors: FAY L BIPC: C11B 9/00; A23C 9/156; A23F 5/46; A23L 1/226; A61K 7/46

Derwent Classes: B07; D13; E19; (D21; D23)Latest Priority: 1996.08.02 1996EP-202184Local: 1997.07.22 1998JP-507346Related: 1997.07.221997WOEP-03964; Based on WO-9805220

2000-172467/16 BESTFOODS KR-2000017452-AStock cube production is carried out continuously by feeding ingredients into extruder, mixing, extrusion and dividing intoportions and uses less fat than usual

Company Code: BEST- Publication Date: 2000.03.25Basic No: DE-19838387-C1IPC: A23P 1/00

Derwent Classes: D13Latest Priority: 1998.08.24 1998DE-1038387Local: 1999.08.23 1999KR-034935

2000-050502/04 NONG SHIM CO LTD KR-215712-B1Method for preparing seasoning

Company Code: NONG- Publication Date: 1999.08.16Basic No: KR-98078759-AInventors: LEE J



69

2000-050503/04 NONG SHIM CO LTD KR-215713-B1Method for preparing yeast extract and seasoning containing the same

Company Code: NONG- Publication Date: 1999.08.16Basic No: KR-98078760-AInventors: KIM S


1999-312197/26 KRAFT FOODS INC MX-9808192-A1Easily dispersible and hydrated herb and spice blend additionally containing agglomerated maltodextrin

Company Code: KRFT Publication Date: 1999.10.01Basic No: US-5902626-AInventors: POOLE M AIPC: A23L 1/221

Derwent Classes: D13Latest Priority: 1997.10.07 1997US-946161Local: 1998.10.05 1998MX-008192

1999-246423/21 GIVAUDAN-ROURE INT SA US-6150145-AProduction of fatty acid degradation products by oxidative biochemical degradation of plant biomass containing unsaturatedfatty acids and enzymes in presence of additional unsaturated fatty acids

Company Code: GIVA Publication Date: 2000.11.21Basic No: EP-911414-A1Inventors: EHRET CIPC: C12P 7/24

Derwent Classes: D16; E17; (D13; D23)Latest Priority: 1997.10.23 1997EP-810790Local: 1998.10.23 1998US-177354

1996-162084/17 INRA INST NAT RECH AGRONOMIQUE US-6162637-AProdn. of vanillic acid or vanillin from ferulic acid — by fungal bio-conversion, useful as food flavour, yields can be increasedby optimised choice of microorganism and medium for each stage

Company Code: INRG Publication Date: 2000.12.19Basic No: FR-2724394-A1Inventors: LESAGE-MEESSEN LIPC: C12N 1/14; C12P 7/42Derwent Classes: D16; E14; (D13)

Latest Priority: 1994.09.13 1994FR-010889Local: 1998.12.18 1998US-216031Related: Div ex 1995.09.131995WOFR-01173; Div ex 1997.06.121997US-793899

1996-173035/18 HAYASHIBARA SEIBUTSU KAGAKU US-6165768-AIsolated DNA encoding enzyme for converting maltose to trehalose — used for prodn. of trehalose for use in food prods.,cosmetics and pharmaceuticals, partic. as sweetener

Company Code: HAYB Publication Date: 2000.12.26Basic No: EP-704531-A2Inventors: TSUSAKI KIPC: C12N 9/24; C07H 21/04; C12N 1/20; 15/00; C12P 19/12Derwent Classes: B03; D16; E13; (D13; D21)

Latest Priority: 1995.09.08 1995JP-255829Earliest: 1994.10.01 1994JP-260984Local: 1998.02.17 1998US-024429Related: Cont of 1995.09.291995US-537002; Cont of US-5773282

1996-427053/43 SASAKI M US-6168939-B1New endo:peptidase from Lactobacillus helveticus — used with proteolytic enzymes for the prodn. of prods. useful in foods,drinks, feeds, cosmetics and medicines

Company Code: SASA/ Publication Date: 2001.01.02Basic No: EP-733703-A2Inventors: TAN P S TIPC: C12N 9/50Additional Data: BOSMAN B (BOSM/); IWASAKI T (IWAS/); TAKAFUJIS (TAKA/); TAN P S T (TANP/);

Derwent Classes: B04; D16; (D13; D21)Latest Priority: 1995.08.30 1995JP-245307Earliest: 1995.03.07 1995JP-074650Local: 1996.03.06 1996US-611395


70


Company Code: PHAA Publication Date: 2001.01.11Language: ENG Basic No: US-6139895-AInventors: KING A HIPC: A23L 1/054

Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GMGR IE IT KE LS LU MC MW MZ NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: D13Latest Priority: 1999.07.06 1999US-347259Local: 2000.06.29 2000WOUS-17764

71

EMULSIFIERSEQUIVALENTS

2000-558240/51 SIMAC-VETRELLA SPA AU-200023145-ACold emulsified food producing device comprises a rotary scraping organ having a hollow shaft, and a pump for sending airsucked from the outside through a hollow shaft

Company Code: SIMA- Publication Date: 2000.09.04Basic No: WO-200048471-A1IPC: A23G 9/04; A23G 9/12; 9/20Derwent Classes: D13; (D14)

Latest Priority: 1999.02.18 1999IT-UD0033Local: 2000.02.15 2000AU-023145Related: Based on WO-200048471

1997-404739/38 QUEST INT BV AU-727070-BPreparation of mannoprotein from food grade yeast — useful as emulsifier in foods and beverages, and for stabilising beerfoam

Company Code: UNIL Publication Date: 2000.11.30Basic No: EP-790316-A2Inventors: VEENEMA M JIPC: A23J 1/18; C07K 14/39; C12C 5/02

Derwent Classes: D16Latest Priority: 1996.02.16 1996EP-200390Local: 1997.02.14 1997AU-014739Related: Previous Publ. AU-9714739

1997-044573/05 KAO CORP CN-1145368-AConcn of acidic phospholipid(s) — by treating plant lecithin with solvent contg lower alcohol, eliminating solvent to givephospholipid mixt., then treating with aq ethanol soln.

Company Code: KAOS Publication Date: 1997.03.19Basic No: EP-749693-A2IPC: C07F 9/10

Derwent Classes: B04; D13; E11; (D21)Latest Priority: 1995.06.19 1995JP-151260Local: 1996.06.19 1996CN-110929

1999-601201/51 AVENTIS RES & TECHNOLOGIES GMBH & CO KG EP-1066305-A2New sucrose N-alkyl-asparaginate derivatives useful as tensides, emulsifiers, stabilizers, softeners and solubilizers

Company Code: AVET Publication Date: 2001.01.10Language: GER Basic No: WO-9948901-A2Inventors: BRANDSTETTER TIPC: C07H 1/00Designated States: R(AT BE CH CY DE DK ES FR GB GR IE IT LI NLPT SE)

Derwent Classes: B07; C07; D25; E13; F09; G02; H03; J01; (D15;D16; D21; D22; F06)Latest Priority: 1998.03.23 1998DE-1012661Local: 1999.03.12 1999EP-915582Related: 1999.03.121999WOEP-01619; Based on WO-9948901

1999-552364/47 GVS GES ERWERB & VERW LANDWIRTSCHAFTLICH EP-1066388-A2New glycosyl transferase protein, useful for producing glycolipids

Company Code: GVSE- Publication Date: 2001.01.10Language: GER Basic No: DE-19819958-A1Inventors: ZAEHRINGER UIPC: C12N 15/54; C07H 15/06; 15/10; C12N 1/21; 9/10; 15/62;C12P 19/18; (C12N 9/10); (C12R 1:125); 1:445Additional Data: FORSCHUNGSZENTRUM BORSTEL ZENT MEDIZIN(BORS-);

Designated States: R(AT BE CH DE DK FR GB IE LI NL SE)Derwent Classes: A60; D16; E13; (D13; D25)Latest Priority: 1998.05.05 1998DE-1019958Earliest: 1998.03.25 1998DE-1013017Local: 1999.03.25 1999EP-924670Related: 1999.03.251999WODE-00857; Based on WO-9949052

2000-402731/35 TAIYO KAGAKU KK JP-2000342196-AEmulsifier viscosity reduction procedure used for foodstuffs, involves subjecting emulsifier contained in heat resistancecontainer to microwave irradiation

Company Code: TAIC Publication Date: 2000.12.12Basic No: JP-3047235-B1 Pages: 6IPC: //B01F 17/00; A23L 1/035; B01J 19/12

Derwent Classes: D13Latest Priority: 1999.06.07 1999JP-158863

UPDATE. 200101-200104 EMULSIFIERS EQUIVALENTS

72

1995-027231/04 NISSHIN OIL MILLS LTD JP-3109699-B2Lecithin drug for use as an emulsification, humidity keeping or lubrication agent — comprises powder or particles of lecithinand starch

Company Code: NISW Publication Date: 2000.11.20Basic No: JP-6311854-A Pages: 5IPC: //A23L 1/00; A23J 7/00; C07F 9/10

Derwent Classes: D13; E11Latest Priority: 1993.04.28 1993JP-123185Related: Previous Publ. JP-6311854

1993-330535/42 KAO CORP JP-3112552-B2Oil-in-water type emulsion for whipping cream — contains tri:glyceride contg. (un)satd. fatty acid residue(s), emulsifier, milkprotein and flavour improver

Company Code: KAOS Publication Date: 2000.11.27Basic No: JP-5236898-A Pages: 8IPC: A23L 1/19; A23C 13/14; A23D 7/00


1993-373544/47 KAO CORP JP-3112558-B2Oil-in-water type emulsified material for whipped cream — contains oil drops of oil and fat including plant fat and emulsifiedmaterial contg. drops including milk fat

Company Code: KAOS Publication Date: 2000.11.27Basic No: JP-5276887-A Pages: 6IPC: A23L 1/19; A23C 13/14


1993-330534/42 KAO CORP JP-3113042-B2Prepn. of oil-water type emulsion — comprises combining lipid-protein complex and bound prod. in quality-improvingemulsion

Company Code: KAOS Publication Date: 2000.11.27Basic No: JP-5236896-A Pages: 6IPC: A23L 1/19; A23C 11/00; A23D 9/02; A23G 9/02; B01J 13/00


1993-006230/01 MITSUBISHI KASEI CORP JP-3118861-B2Emulsifier compsn. for drinking — obtd. by melting and mixing cane sugar fatty acid ester contg. mono:glyceride chelate andhas good continuous storage, flavour and taste

Company Code: MITU Publication Date: 2000.12.18Basic No: JP-4335878-A Pages: 3IPC: A23L 2/44; A23L 1/035; 2/00


2000-220801/19 HAI TAI CONFECTIONERY CO LTD KR-216637-B1Edible bubble composition using food emulsifier

Company Code: HAIT- Publication Date: 1999.09.01Basic No: KR-99016176-AInventors: MOON H O

IPC: A23G 3/00Derwent Classes: D13Latest Priority: 1997.08.13 1997KR-038646

1996-087504/09 ROCHE VITAMINS INC US-6150086-AProdn. of compsn. comprising oleophilic substance encapsulated by polymer — by incorporating oleophilic substance intopolymer soln., and solidifying by mixing, useful e.g. to provide vitamin powders for cereals

Company Code: HOFF Publication Date: 2000.11.21Basic No: WO-9601103-A1Inventors: CHANG KIPC: C12Q 1/00; C07D 311/04; C07H 1/00Derwent Classes: A96; B07; (A97)

Latest Priority: 1999.11.12 1999US-438640Earliest: CIP of 1994.07.01 1994US-269720Related: Cont of 1995.05.241995US-439787; Div ex 1998.01.161998US-008251; Cont of US-5938990; Div ex US-6001554


73

1999-131921/11 SHISEIDO CO LTD US-6150425-AStable oil in water in oil multiphase emulsion — comprises clay mineral and emulsifier in outer phase and e.g. amphiphilicsubstance, surfactant, oil and water in inner phase

Company Code: SHIS Publication Date: 2000.11.21Basic No: WO-9903572-A1Inventors: SEKINE TIPC: A61K 9/113; B01F 3/08; 17/28; 17/54Derwent Classes: B07; D21; (D13)

Latest Priority: 1997.07.17 1997JP-208459Earliest: 1997.07.17 1997JP-208458Local: 1999.03.15 1999US-147821Related: 1998.07.151998WOJP-03187; Based on WO-9903572


74

75

COATINGSEQUIVALENTS

1998-032246/03 UNILEVER PLC AU-726756-BPreparing coated frozen confectionary product — comprises application of supercooled liquid to pre-frozen core, useful in,e.g. production of ice cream

Company Code: UNIL Publication Date: 2000.11.23Basic No: WO-9745022-A1IPC: A23G 9/24; A23G 9/00Derwent Classes: D13

Latest Priority: 1996.05.31 1996EP-303966Local: 1997.05.27 1997AU-031733Related: Previous Publ. AU-9731733; Based on WO-9745022

1996-209130/21 LODERS-CROKLAAN BV AU-726767-BFlexible compsns. for coating ice cream — based on sugar and a defined tri:glyceride compsn.

Company Code: UNIL Publication Date: 2000.11.23Basic No: WO-9610338-A2Inventors: VAN STRAALEN JIPC: A23G 9/02; A23D 9/00

Derwent Classes: D13Latest Priority: 1994.09.30 1994EP-202833Local: 1999.09.17 1999AU-048776Related: Div ex 1995.09.221995AU-036523; Previous Publ. AU-9948776

1999-610938/52 GENENCOR INT INC BR-9909359-ACoating for dosage forms, confectionery or food tablets, seeds, or granules and granule cores useful in e.g. cleaningcompositions

Company Code: GEMV Publication Date: 2000.12.12Basic No: WO-9951210-A1Inventors: GEBERT M SIPC: A61K 9/28; A23B 9/14; A23K 1/00; A23P 1/08; A61K 9/50;C11D 3/22; 3/386; 17/00; C12N 9/98

Derwent Classes: A96; B07; C07; D16; F06; G02; (D13; D25)Latest Priority: 1998.04.02 1998US-080424Local: 1999.04.02 1999BR-009359Related: 1999.04.021999WOUS-07298; Based on WO-9951210

2001-009582/02 SOLLICH KG DE-19920068-A1Mesh conveyor for confectionery being coated with chocolate, is driven and supported by toothed wheels with thickenedshoulders, providing increased support to increase life by minimizing frictional wear and flexural fatigue

Company Code: SOLL- Publication Date: 2000.11.09Basic No: EP-1050218-A2Inventors: HEYDE H

IPC: B65G 49/02; A23G 3/20Derwent Classes: D13Latest Priority: 1999.05.03 1999DE-1020068

2001-009581/02 SOLLICH KG DE-19920071-A1Equipment coating confectionery with flowing mass on conveyor, includes run-off sheet with scrapers executing rectangularpath to move and return surplus coating mass from sheet

Company Code: SOLL- Publication Date: 2000.11.16Basic No: EP-1050217-A2Inventors: HEYDE H

IPC: A23G 3/22; A21C 9/04; 9/08Derwent Classes: D13Latest Priority: 1999.05.03 1999DE-1020071

2000-136662/12 SHADE FOODS INC GB-2351647-AA low moisture stable food product including fruit, cheese, cookie material snack chip or seasoning, which is highlyshelf-stable and can be stored at room temperature for long periods

Company Code: SHAD- Publication Date: 2001.01.10Basic No: US-6017571-AInventors: NELSON A LIPC: A23L 1/025; A23C 19/086; A23L 1/212; 1/22; A23P 1/06

Derwent Classes: D13Latest Priority: 1999.07.07 1999US-349421Local: 1999.11.01 1999GB-025703

UPDATE. 200101-200104 COATINGS EQUIVALENTS

76

2001-018661/03 MARUYA SUISAN KK JP-2000342221-AA coating for dried fish consists of an additive of specified weight ratio blended in salt water, and mixing material useful fortreating fish

Company Code: MARU- Publication Date: 2000.12.12Basic No: JP-3086216-B1 Pages: 7IPC: A23L 1/325; A23B 4/03

Derwent Classes: D12; (D13)Latest Priority: 1999.06.01 1999JP-154345

1996-357207/36 MEIJI SEIKA KAISHA LTD JP-3119788-B2Chocolate coated ice cream and its prodn. — by coating cylindrical or spherical ice cream with e.g. chocolate flakes

Company Code: MEIJ Publication Date: 2000.12.25Basic No: JP-8168343-A Pages: 4IPC: A23G 9/24; A23G 9/02


1998-133080/13 OGAN SA JP-2000516523-WAutomatic coating drum for food or pharmaceutical products with improved hot air circulation — covers diverse materials byspray- or powder-coating techniques, opening product door automatically in lowest position on completion

Company Code: OGAN- Publication Date: 2000.12.12Basic No: FR-2751849-A1 Pages: 20Inventors: JUAN RIPC: B01J 2/00; A23P 1/08; A61J 3/06; A61K 9/00; B05B 13/02;B05C 3/08

Derwent Classes: B07; D13 P33; P42Latest Priority: 1996.08.01 1996FR-009988Local: 1997.07.10 1998JP-507658Related: 1997.07.101997WOFR-01268; Based on WO-9805434

1998-041875/04 BIFODAN AS KR-2000016331-AFormation of an enteric coating on an oral preparation — comprising a liquid mixture of alginic acid particles and a bindingagent which is approved for use in coating foodstuffs

Company Code: BIFO- Publication Date: 2000.03.25Basic No: WO-9746224-A1IPC: A61K 9/28; A61K 47/36Derwent Classes: B07; D13

Latest Priority: 1996.06.06 1996DK-000636Local: 1998.12.04 1998KR-709904Related: 1997.06.061997WODK-00252; Based on WO-9746224

2001-008611/02 AVENTIS CROPSCIENCE GMBH WO-200069287-A1Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, containsgenetically-modified potato starch with lower phosphate content than unmodified starch

Company Code: AVET Publication Date: 2000.11.23Language: ENG Basic No: DE-19921681-A1IPC: A23P 1/08; A23L 1/0522Designated States: N(AE AG AL AM AU AZ BA BB BG BR BY CA CNCR CU CZ DM DZ EE GD GE HR HU ID IL IN IS JP KG KP KR KZ LC LKLR LT LV MA MD MG MK MN MX NO NZ PL RO RU SG SI SK TJ TM TRTT UA UZ VN YU ZA) R(AT BE CH CY DE DK EA ES FI FR GB GH GMGR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)

Derwent Classes: D13Latest Priority: 1999.05.12 1999DE-1021681Local: 2000.04.19 2000WOEP-03534

1999-443583/37 SOC PROD NESTLE SA ZA-9902449-ACocoa butter substitutes comprise palm kernel oil blends, useful as edible food products

Company Code: NEST Publication Date: 2000.12.27Basic No: US-5932275-A Pages: 26Inventors: NALUR S CIPC: A23D A23G A23L

Derwent Classes: D13Latest Priority: 1998.03.31 1998US-050938Local: 1999.03.30 1999ZA-002449

77

SWEETENERSEQUIVALENTS

2000-611573/58 GEN MILLS INC AU-200026356-APreparation of pre-sweetened food products such as instant cereals, involves coating dried base pieces with pre-sweetenercomprising gelatin and nutritive carbohydrate sweeteners and reducing moisture content

Company Code: GENM Publication Date: 2000.10.09Basic No: WO-200056173-A1IPC: A23L 1/164; A23L 1/18; A23P 1/08Derwent Classes: D13


2000-571968/53 NUTRASWEET CO AU-200033632-APreparing an agglomerate of N-(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine 1-methyl ester and a carrier, usefulas a tabletop sweetener, in soft drinks and sweetener blends

Company Code: NUTR- Publication Date: 2000.09.04Basic No: WO-200049036-A1IPC: C07K 5/06; A23L 1/236Derwent Classes: A97; B05; D13; E14


2000-618951/59 NUTRASWEET CO AU-200039142-AEdible gel mix or edible gel comprises a gelling agent and neotame as a sweetener and to reduce the amount of food acid,salt, flavor additive, gelling agent and fat

Company Code: NUTR- Publication Date: 2000.10.09Basic No: WO-200056176-A1IPC: A23L 1/236; A23L 1/05Derwent Classes: B05; D13; E14


1998-506404/43 AJINOMOTO CO INC AU-727199-BSweetener composition with improved and balanced sweetness — comprises N-(N-(3,3-di:methyl-butyl)-L-aspartyl)-L-phenylalanine 1-methyl ester, aspartame and acesulfame-K

Company Code: AJIN Publication Date: 2000.12.07Basic No: WO-9839979-A1IPC: A23L 1/236; A23L 1/22; C07K 5/075Derwent Classes: B05; D13; E14

Latest Priority: 1997.03.10 1997JP-054583Earliest: 1997.03.10 1997JP-054582Local: 1997.10.01 1997AU-043980Related: Previous Publ. AU-9743980; Based on WO-9839979

2000-023037/02 AJINOMOTO CO INC BR-9909542-ANew aspartame derivatives useful as sweeteners

Company Code: AJIN Publication Date: 2000.12.26Basic No: WO-9952937-A1Inventors: NAKAMURA RIPC: C07K 5/075; A23L 1/236Derwent Classes: B05; D13; E14


2001-017980/03 ROQUETTE FRERES SA CA-2306330-A1Production of mannitol and sorbitol comprises continuous hydrogenation of a glucosone solution in two successive catalystzones

Company Code: ROQF Publication Date: 2000.10.27Language: FRN Basic No: EP-1048637-A1Inventors: FLECHE GIPC: C07C 31/26; C07C 29/141

Derwent Classes: D17; E17Latest Priority: 1999.04.27 1999FR-005308Local: 2000.04.20 2000CA-2306330

UPDATE. 200101-200104 SWEETENERS EQUIVALENTS

78

2000-534351/49 AJINOMOTO CO INC CN-1269421-AProduction of xylitol or D-xylulose from glucose for use as a sweetener in food, comprises culturing a microorganism, e.g.Acetobacter

Company Code: AJIN Publication Date: 2000.10.11Basic No: EP-1022341-A1IPC: C12P 7/18

Derwent Classes: B05; D16; E17; (B03; E13)Latest Priority: 1999.01.20 1999JP-012223Local: 2000.01.20 2000CN-104181

1999-120714/10 NUTRASWEET CO CN-1269777-APreparation of 3,3-di:methyl-butyraldehyde used as intermediate for sweetener — comprises isomerising vaporised 3,3-di:methyl-1,2-epoxy-butane in presence of silica gel

Company Code: NUTR- Publication Date: 2000.10.11Basic No: WO-9902478-A1IPC: C07C 45/58; C07C 47/02; C07D 301/03; 303/04

Derwent Classes: B05; D13; E17Latest Priority: 1997.07.11 1997US-893562Local: 1998.06.24 1998CN-808907

1999-244007/20 AJINOMOTO CO INC CN-1269781-APurifying methyl N-(3,3-dimethylbutyl)-alpha-L-aspartyl-l-phenylalaninate sweetener, by two-phase solvent extraction

Company Code: AJIN Publication Date: 2000.10.11Basic No: WO-9914186-A1IPC: C07C 237/12; C07C 231/24

Derwent Classes: B05; D13; E14Latest Priority: 1997.09.12 1997JP-247941Local: 1998.08.19 1998CN-808925

1999-418692/35 AJINOMOTO CO INC EP-1062878-A1New crystals comprise aspartame and N-(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine methyl ester

Company Code: AJIN Publication Date: 2000.12.27Language: ENG Basic No: WO-9930574-A1Inventors: NAGASHIMA KIPC: A23L 1/236Designated States: R(BE CH DE FR GB IT LI NL)

Derwent Classes: B05; D13; E14Latest Priority: 1997.12.15 1997JP-344777Local: 1998.12.07 1998EP-967073Related: 1998.12.071998WOJP-05532; Based on WO-9930574

1999-562046/47 XYROFIN OY EP-1064293-A1Crystallizing lactitol used as bulk sweetener

Company Code: XYRO- Publication Date: 2001.01.03Language: ENG Basic No: WO-9947532-A1Inventors: PEPPER TIPC: C07H 15/04Designated States: R(AT BE CH DE DK ES FI FR GB IT LI NL SE)

Derwent Classes: B04; D13; (D21)Latest Priority: 1998.03.18 1998FI-000600Local: 1999.03.17 1999EP-910395Related: 1999.03.171999WOFI-00206; Based on WO-9947532

1990-254036/33 SUOMEN XYROFIN OY FI-106265-B1Prodn. of xylitol from aq. xylose soln. — by fermenting with yeast strain and sepn. of xylitol-rich fraction by chromatography

Company Code: SUXY- Publication Date: 2000.12.29Basic No: WO-9008193-AInventors: TOEYRYLAE MIPC: C12P 7/18

Derwent Classes: D16; E17; (D17)Latest Priority: 1989.01.17 1989US-297791Local: 1991.07.11 1991FI-003376Related: 1990.01.151990WOFI-00015; Previous Publ. FI-9103376

2001-017980/03 ROQUETTE FRERES SA FR-2792935-A1Production of mannitol and sorbitol comprises continuous hydrogenation of a glucosone solution in two successive catalystzones

Company Code: ROQF Publication Date: 2000.11.03Basic No: EP-1048637-A1Inventors: FLECHE G

IPC: C07C 31/26; C07C 29/136Derwent Classes: D17; E17Latest Priority: 1999.04.27 1999FR-005308


79

1999-593012/51 ROQUETTE FRERES SA HU-200002450-A2Sweetener composition for confectionery, especially chewing gum

Company Code: ROQF Publication Date: 2000.11.28Basic No: EP-953295-A1Inventors: RIBADEAU-DUMAS GIPC: A23L 1/236; A23G 3/30

Derwent Classes: D13Latest Priority: 1998.04.29 1998FR-005390Local: 1999.04.26 2000HU-002450Related: 1999.04.261999WOFR-00979; Based on WO-9955173

2000-656118/63 NIKKEN CHEM CO LTD JP-2000342199-AMethod for storing or transporting an erythritol solution comprises maintaining the solution at a concentration of at least30% based on a solid component at 50 degreesC or higher without deposition

Company Code: NIKM Publication Date: 2000.12.12Basic No: WO-200057723-A1 Pages: 7IPC: A23L 1/09; C07C 29/74; 29/76; 31/24; C13K 13/00

Derwent Classes: D13; E17Latest Priority: 1999.03.30 1999JP-088184Local: 2000.03.28 2000JP-089685

1999-208048/18 SARAYA KK JP-3110005-B2Low calorie syrup comprising erythritol and glycoside(s) — useful for patients with restricted sugar intake e.g. diabetics

Company Code: SARA- Publication Date: 2000.11.20Basic No: JP-11046701-A Pages: 7IPC: A23L 1/09; A23L 1/236; 1/307; C07H 3/02

Derwent Classes: B04; D13Latest Priority: 1997.08.04 1997JP-209087Related: Previous Publ. JP-11046701

2000-501183/45 SODA AROMATIC CO LTD JP-3112457-B2Sweetness intensifier comprising 3-hydroxy-4,5-dialkyl-2-(5H)furanone derivative

Company Code: SOSH Publication Date: 2000.11.27Basic No: JP-2000175650-A Pages: 4IPC: //A21D 13/08; //C07D 307/60; A23L 1/22; A23L 1/236

Derwent Classes: B03; D13Latest Priority: 2000.03.01 2000JP-055359Related: Previous Publ. JP-2000175650

1992-227505/28 MCNEIL-PPC INC JP-3113026-B2Liq. sweetener concentrate with antimicrobial properties — comprises sucralose, preservative, buffer system and liq.

Company Code: MCNI Publication Date: 2000.11.27Basic No: EP-493919-A1 Pages: 7Inventors: MOHAMMED KIPC: A23L 1/236

Derwent Classes: B03; D13; E13Latest Priority: 1990.12.14 1990US-628287Local: 1991.12.11 1991JP-350407Related: Previous Publ. JP-4304864

1995-299573/39 ORGANO CORP JP-3117596-B2Prodn. of sugars used as low calorie sweetening — comprises sepg. soln. contg. mono:saccharide(s) and/or betaine,di:saccharide(s) and sugars comprising glycoside bound mono:saccharide molecules, etc.

Company Code: JAOR Publication Date: 2000.12.18Basic No: JP-7196705-A Pages: 7IPC: C07H 3/06; B01D 15/08; 61/02; C08B 37/00; C13F 1/00

Derwent Classes: B03; D17; E13; (D13)Latest Priority: 1993.12.29 1993JP-354059Related: Previous Publ. JP-7196705

1991-029305/04 WARNER-LAMBERT CO JP-3118781-B2Sweetener delivery system — comprising core of sweetener coating material, and outer coating of sweetener-hydrophilicpolymer

Company Code: WARN Publication Date: 2000.12.18Basic No: US-4981698-A Pages: 13Inventors: ORAMA A MIPC: A23G 3/30; A21D 2/08; A23G 3/00; A23L 1/22; A61K 7/16;A61P 1/02

Derwent Classes: A97; B07; D13; (B05)Latest Priority: 1989.12.18 1989US-452660Local: 1990.12.17 1990JP-417734Related: Previous Publ. JP-6014739


80

1991-109309/15 BIOSPHERICS INC JP-3120403-B2Synthesis of tagatose from galactose — by isomerisation of galactose and neutralisation of precipitate formed

Company Code: BIOS- Publication Date: 2000.12.25Basic No: US-5002612-A Pages: 10Inventors: WAJDA T JIPC: C13K 13/00; C07H 3/02; C13D 3/02Derwent Classes: B03; D17; E13; (D13; D21; D25)

Latest Priority: 1989.07.19 1989US-381892Local: 1991.01.07 1991JP-503539Related: 1991.01.071991WOUS-00064; Previous Publ. JP-5504256;Based on WO-9212263

1991-173232/24 ROQUETTE FRERES SA JP-3121610-B2Conc. sweetener esp. for chewing gum — contg. hydrogenated starch hydrolysate syrup and sugar alcohol, esp. xylitol

Company Code: ROQF Publication Date: 2001.01.09Basic No: EP-431995-A Pages: 15Inventors: SERPELLONI MIPC: A23L 1/236; A23G 3/30; A23L 1/09

Derwent Classes: D13Latest Priority: 1989.11.13 1989FR-014850Local: 1990.11.13 1990JP-306997Related: Previous Publ. JP-3206864

1998-130465/12 NOVO NORDISK BIOCHEM NORTH AMERICA JP-2000516709-WEnzymatic method for removing contaminants from resin — useful for, e.g. production of corn sweeteners and improvingproduction of protein containing liquids

Company Code: NOVO Publication Date: 2000.12.12Basic No: WO-9804344-A1 Pages: 18Inventors: SLADE JIPC: G01N 30/48; A23L 1/22; B01J 49/00; G01N 30/02; 30/88

Derwent Classes: A97; D16; (A35; D13)Latest Priority: 1996.07.30 1996US-022867Local: 1997.07.03 1998JP-508890Related: 1997.07.031997WOUS-12591; Based on WO-9804344

2000-108397/10 AJINOMOTO CO INC KR-2000011556-ANew microorganisms, useful for the production of D-xylulose or xylitol

Company Code: AJIN Publication Date: 2000.02.25Basic No: EP-974646-A1IPC: C12N 1/20; C12N 15/31Derwent Classes: B05; D16; E17; (D13)

Latest Priority: 1999.01.20 1999JP-012244Earliest: 1998.07.08 1998JP-193472Local: 1999.07.07 1999KR-027287Other: 1998.10.30 1998JP-310398

2000-118551/11 AJINOMOTO CO INC KR-2000012078-ANew proteins for production of xylitol, useful as food sweetener and for treatment of diabetes mellitus

Company Code: AJIN Publication Date: 2000.02.25Basic No: EP-976827-A1IPC: C12N 9/02

Derwent Classes: B04; D16; (D13)Latest Priority: 1998.07.30 1998JP-216047Local: 1999.07.29 1999KR-031067

1999-207803/18 CHEIL JEDANG CO KR-210958-B1New mutant strain of Trichosporonoides genus — useful for manufacturing erythritol

Company Code: CHEI- Publication Date: 1999.07.15Basic No: JP-11032754-AInventors: LEE J

IPC: C12N 1/16Derwent Classes: B05; D16; E17Latest Priority: 1997.03.29 1997KR-011342

1998-377297/32 NUTRINOVA NUTRITION SPECIALTIES & FOOD MX-9905794-A1Use of oligo:saccharide(s) — such as lacto-sucrose, oligo-fructose or trehalose, to increase sweetness and enhancing taste ofacesulfam-K/aspartame mixtures

Company Code: NUTR- Publication Date: 1999.10.01Basic No: WO-9827832-A2Inventors: WIEDMANN MIPC: A23L 1/00Derwent Classes: B05; D13; E19

Latest Priority: 1997.12.08 1997WOEP-06845Earliest: 1996.12.20 1996DE-1053354Local: 1999.06.18 1999MX-005794Other: 1997.07.28 1997DE-1032351


81

1995-031356/05 ROQUETTE FRERES SA MX-193615-BAerated sweets with good stability and texture — contg low amts. of crystalline mannitol and/or erythritol as sweetening filler

Company Code: ROQF Publication Date: 1999.10.06Basic No: EP-630573-A1Inventors: RIBADEAU-DUMAS GIPC: A23G 3/000

Derwent Classes: D13Latest Priority: 1993.06.24 1993FR-007697Local: 1994.06.23 1994MX-004782

1996-435547/44 ROQUETTE FRERES SA RO-116196-B1Porous honeycombed crystalline maltitol for use e.g. as sweetener and in food and pharmaceuticals — with excellent flowproperties and stability towards humidity, but rapid rate of dissolution in water

Company Code: ROQF Publication Date: 2000.11.30Basic No: EP-735042-A1Inventors: CABOCHE J JIPC: C07H 15/04Derwent Classes: B05; C03; D13; E17; (B07; C07; D16)

Latest Priority: 1995.06.06 1995US-470461Earliest: 1995.03.29 1995FR-003732Local: 1996.03.27 1996RO-002239Related: 1996.03.271996WOFR-00457; Based on WO-9630382

1996-288749/30 HOLLAND SWEETENER CO VOF RU-2155635-C2Crystallisation of alpha-L-aspartyl-L-phenylalanine methyl ester — from aq. solns., with avoidance of turbulence

Company Code: HOSW- Publication Date: 2000.09.10Basic No: EP-718306-A1IPC: B01J 8/00; A23L 1/236; B01J 19/02; C07K 1/107; 5/075

Derwent Classes: B05; D13; E14Latest Priority: 1994.12.22 1994EP-203726Local: 1995.12.21 1995RU-122456

1997-054617/06 HOLLAND SWEETENER CO VOF RU-2155771-C2Alpha-L-aspartyl-L-phenylalanine methyl ester crystallisation from aq. soln. — by conductive cooling, advantageouslyavoiding turbulence and improving dissolution time and electrostatic properties of crystalline prod.

Company Code: HOSW- Publication Date: 2000.09.10Basic No: EP-751146-A1IPC: C07K 5/075; A23L 1/236

Derwent Classes: B05; D13; E14Latest Priority: 1995.06.30 1995EP-201794Local: 1996.06.28 1996RU-112765

1999-405098/34 AJINOMOTO CO INC SK-200000858-A3Sweetener composition contains aspartame and acesulfame K

Company Code: AJIN Publication Date: 2000.11.07Basic No: WO-9932000-A1Inventors: SUZUKI YIPC: A23L 1/236

Derwent Classes: B05; D13Latest Priority: 1997.12.22 1997JP-352729Local: 1998.11.20 2000SK-000858Related: 1998.11.201998WOJP-05237

1999-430116/36 AJINOMOTO CO INC SK-200000859-A3Granular sweetener contains aspartame and acesulfame K

Company Code: AJIN Publication Date: 2000.11.07Basic No: WO-9931999-A1Inventors: SUZUKI YIPC: A23L 1/236

Derwent Classes: B05; D13; E14; (B03; E13)Latest Priority: 1997.12.22 1997JP-352728Local: 1998.11.20 2000SK-000859Related: 1998.11.201998WOJP-05236

1996-088700/10 HAYASHIBARA SEIBUTSU KAGAKU US-6150153-ANew thermo-stable enzyme for prepn. of trehalose — by hydrolysis of saccharide(s), esp. starch partial hydrolysate, obtd. byculturing Sulfolobus strain

Company Code: HAYB Publication Date: 2000.11.21Basic No: EP-688866-A1Inventors: IKEGAMI SIPC: C12N 1/20Derwent Classes: B03; D16; E13; (D13; D21)



82

1997-403966/38 METALLGESELLSCHAFT AG US-6150570-AProduction of crystalline D-sorbitol with high gamma-content — comprises evaporation of D-sorbitol solution and subsequentmelt crystallisation.

Company Code: METG Publication Date: 2000.11.21Basic No: DE-19629640-C1Inventors: WIESENBART JIPC: C07C 27/26

Derwent Classes: A41; B05; D13; E17Latest Priority: 1996.07.23 1996DE-1029640Local: 1999.04.19 1999US-230159Related: 1997.07.211997WOEP-03924; Based on WO-9803457

1996-173035/18 HAYASHIBARA SEIBUTSU KAGAKU US-6165768-AIsolated DNA encoding enzyme for converting maltose to trehalose — used for prodn. of trehalose for use in food prods.,cosmetics and pharmaceuticals, partic. as sweetener

Company Code: HAYB Publication Date: 2000.12.26Basic No: EP-704531-A2Inventors: TSUSAKI KIPC: C12N 9/24; C07H 21/04; C12N 1/20; 15/00; C12P 19/12Derwent Classes: B03; D16; E13; (D13; D21)


83

SAUCES AND PASTESEQUIVALENTS

2000-618855/59 LINDSTAM AB CHRISTER AU-200039909-AFoodstuff with low fat content, used as sauce and as additive in cooking, comprises proteins, carbohydrates andpolysaccharide stabilizer

Company Code: LIND- Publication Date: 2000.10.04Basic No: WO-200054600-A1IPC: A23C 9/13; A23L 1/24Derwent Classes: A97; D13

Latest Priority: 1999.03.18 1999SE-000979Local: 2000.03.07 2000AU-039909Related: Based on WO-200054600

1999-601400/51 UNILEVER NV BR-9909352-AAcidified butter like spread for breads, toasts

Company Code: UNIL Publication Date: 2000.12.12Basic No: WO-9951105-A1Inventors: WEMMENHOVEN BIPC: A23C 9/15; A23C 13/16; 15/16; A23D 7/015

Derwent Classes: D13Latest Priority: 1998.04.03 1998EP-201062Local: 1999.03.23 1999BR-009352Related: 1999.03.231999WOEP-01977; Based on WO-9951105

2000-023582/02 AJINOMOTO CO INC BR-9909969-AProduction of protein hydrolyzates, useful as seasoning sauces

Company Code: AJIN Publication Date: 2000.12.26Basic No: WO-9957302-A1Inventors: OKAMURA HIPC: C12P 21/06Derwent Classes: D16


1996-129039/13 UNILEVER PLC CA-2196582-CWater continuous edible spread devoid of undesirable off-taste — has low fat content and comprises oligo-fructose fibrousmaterial

Company Code: UNIL Publication Date: 2001.01.02Language: ENG Basic No: WO-9603888-A1Inventors: VERSCHUREN J JIPC: A23D 7/00; A23C 9/15; A23D 7/015; A23L 1/0528

Derwent Classes: D13Latest Priority: 1994.08.01 1994EP-202236Local: 1995.07.26 1995CA-2196582Related: 1995.07.261995WOEP-02979; Based on WO-9603888

1999-561666/47 UNILEVER PLC EP-1062245-A1Use of VHH antibodies in the production of e.g. food or personal care products

Company Code: UNIL Publication Date: 2000.12.27Language: ENG Basic No: WO-9946300-A1Inventors: VERRIPS T CIPC: C07K 16/00; A23L 1/30; 1/305; A61K 7/06; 7/32; 7/48;39/395; C07K 1/14; C11D 7/00Additional Data: UNILEVER NV (UNIL);

Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI NL PTSE)Derwent Classes: B04; C03; D16; (D13; D21)Latest Priority: 1999.02.16 1999EP-200439Earliest: 1998.03.12 1998EP-104479Local: 1999.03.12 1999EP-907632Related: 1999.03.121999WOEP-01678; Based on WO-9946300

1999-520481/44 DANISCO AS EP-1063895-A1Oil based delivery system for use in food products such as breads and low fat spreads

Company Code: DANI- Publication Date: 2001.01.03Language: ENG Basic No: GB-2335433-AInventors: SOE J BIPC: A23D 9/00; A21D 2/14; 8/04; A23D 7/015; A23L 1/24Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LUMC NL PT SE)

Derwent Classes: D13Latest Priority: 1998.03.20 1998GB-005945Local: 1999.03.08 1999EP-942574Related: 1999.03.081999WOIB-00467; Based on WO-9948377

UPDATE. 200101-200104 SAUCES AND PASTES EQUIVALENTS

84

1999-302897/25 KOREA ADV INST SCI & TECHNOLOGY EP-1063988-A1Hesperidin and hesperetin inhibit acyl CoA-cholesterol-o-acyltransferase activity in mammals and the accumulation ofmacrophage-lipid complex on the arterial endothelium

Company Code: KOAD Publication Date: 2001.01.03Language: ENG Basic No: WO-9921549-A1Inventors: CHOE S CIPC: A61K 31/35Designated States: R(DE FR GB IT)Derwent Classes: B02; D13

Latest Priority: 1998.04.14 1998KR-013283Earliest: 1997.10.28 1997KR-055578Local: 1998.10.20 1998EP-951777Other: 1998.03.28 1998KR-010888; 1998.04.08 1998KR-012411Related: 1998.10.201998WOKR-00324; Based on WO-9921549

1999-580337/49 GEN MILLS INC EP-1065936-A1Edible matrix with chewable texture for foods and beverages

Company Code: GENM Publication Date: 2001.01.10Language: ENG Basic No: WO-9948372-A1Inventors: VAN LENGERICH B HIPC: A21D 13/00Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LTLU LV MC NL PT RO SE SI)

Derwent Classes: B04; D13Latest Priority: 1999.01.20 1999US-233443Earliest: 1998.03.23 1998US-079060Local: 1999.03.23 1999EP-912231Other: 1998.10.09 1998US-103700; 1998.11.24 1998US-109696Related: 1999.03.231999WOUS-04267; Based on WO-9948372

1999-601400/51 UNILEVER NV EP-1065937-A1Acidified butter like spread for breads, toasts

Company Code: UNIL Publication Date: 2001.01.10Language: ENG Basic No: WO-9951105-A1Inventors: WEMMENHOVEN BIPC: A23C 9/15; A23C 13/16; 15/16; A23D 7/015Additional Data: UNILEVER PLC (UNIL);

Designated States: R(AT BE CH DE DK FI FR GB IE LI NL SE)Derwent Classes: D13Latest Priority: 1998.04.03 1998EP-201062Local: 1999.03.23 1999EP-914535Related: 1999.03.231999WOEP-01977; Based on WO-9951105

1999-580542/49 UNILEVER NV EP-1065938-A1Preparation of a butterlike spread from a concentrated vegetable fat cream

Company Code: UNIL Publication Date: 2001.01.10Language: ENG Basic No: WO-9949738-A1Inventors: VERMAAT KIPC: A23D 7/00; A23D 7/02Additional Data: UNILEVER PLC (UNIL);

Designated States: R(BE CH DE DK FR GB IE LI NL SE)Derwent Classes: D13Latest Priority: 1998.04.01 1998EP-201033Local: 1999.03.25 1999EP-919160Related: 1999.03.251999WOEP-02181; Based on WO-9949738

1999-601401/51 DU PONT DE NEMOURS & CO E I EP-1065940-A1Production of high-oil binding lupin protein compositions, for use in e.g. foodstuffs, drinks or animal feeds

Company Code: DUPO Publication Date: 2001.01.10Language: ENG Basic No: WO-9951106-A1Inventors: HOWARD J AIPC: A23J 3/14; A23G 9/02; A23K 1/16; A23L 2/66; A61K 7/06; 7/48Designated States: R(AL AT BE CH DE DK ES FI FR GB GR IE IT LI LTLU NL PT RO SE SI)

Derwent Classes: B04; C03; D13; G02; H07; (D21)Latest Priority: 1998.04.03 1998GB-007256Local: 1999.03.31 1999EP-914311Related: 1999.03.311999WOUS-07106; Based on WO-9951106

1999-540477/45 SPICE SCI OY EP-1065945-A1Making a homogenous fatty beta-sitosterol blend for use in food production - by heating beta-sitosterol with an oil, addingisothermal water on cooling and agitating

Company Code: SPIC- Publication Date: 2001.01.10Language: ENG Basic No: WO-9943218-A1Inventors: CHRISTIANSEN LIPC: A23L 1/30; A23L 1/29Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LUMC NL PT SE)

Derwent Classes: B01; D13Latest Priority: 1998.02.27 1998FI-000450Local: 1999.02.15 1999EP-903716Related: 1999.02.151999WOFI-00121; Based on WO-9943218


85

1999-571942/48 STUECKLER F EP-1065946-A1Composition for use as e.g. food supplement or skin care agent, has advantageous physiological effects especially regardingcardiovascular and rheumatic illnesses, also stimulates the immune system against cancer

Company Code: STUE/ Publication Date: 2001.01.10Language: GER Basic No: WO-9948386-A1Inventors: STUECKLER FIPC: A23L 1/30; A23L 1/302; A61K 31/355; 35/78Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI LU NLPT SE)

Derwent Classes: B05; D13; (B04; D21)Latest Priority: 1998.03.24 1998AT-000525Local: 1999.03.24 1999EP-909991Related: 1999.03.241999WOAT-00079; Based on WO-9948386

1995-200123/26 HOUSE FOODS CORP EP-680697-B1Processing device forming different types of food — with treatment units, and movable part including storage parts, to joindifferent components according to program unit

Company Code: HOUF Publication Date: 2001.01.10Language: ENG Basic No: WO-9513709-A1Inventors: KOBAYASHI HIPC: A23L 1/00; A47J 27/14; 37/00Designated States: R(DE FR GB NL SE)Derwent Classes: D14 P28

Latest Priority: 1993.11.18 1993JP-312617Earliest: 1993.11.18 1993JP-312614Local: 1994.11.18 1995EP-900916Other: 1993.11.18 1993JP-312615; 1993.11.18 1993JP-312616Related: 1994.11.181994WOJP-01950; Based on WO-9513709

1996-478446/48 LODERS-CROKLAAN BV EP-739592-B1Tri:glyceride compsns. with improved digestibility — for use in foods and parenteral nutrition compsns.

Company Code: UNIL Publication Date: 2001.01.10Language: ENG Basic No: EP-739592-A1Inventors: QUINLAN P TIPC: A23D 9/00; A23L 1/30; A61K 31/23; C11C 3/04

Designated States: R(AT BE CH DE DK ES FR GB GR IE IT LI NL PT SE)Derwent Classes: B05; D13Latest Priority: 1995.04.28 1995EP-302945Local: 1996.04.16 1996EP-201021

2000-516456/47 IKETA K JP-2000333648-AIngredient mixing apparatus for soup preparation, has small division chamber into which different ingredients are filled viaopenings formed on lower end of ingredient accommodation portion

Company Code: IKET/ Publication Date: 2000.12.05Basic No: JP-3053399-B1 Pages: 6IPC: A23L 1/39; B65B 3/00; B67C 3/02

Derwent Classes: D13 Q31; Q39Latest Priority: 1999.05.25 1999JP-145063

1995-287916/38 KIKKOMAN CORP JP-3109639-B2Low sodium content soy sauce prepn. — by applying DC voltage across anode and cathode having soy sauce betweenintermediate anion and cation exchange membranes

Company Code: KIKK Publication Date: 2000.11.20Basic No: JP-7184592-A Pages: 5IPC: A23L 1/238; B01D 61/44; C25B 7/00Additional Data: TOKUYAMA SODA KK (TOKU);


1998-045422/05 FUJI SEIYU KK JP-3116816-B2Prepn. of cooked starch food — by adding hemicellulose originating from beans

Company Code: FUKO Publication Date: 2000.12.11Basic No: JP-9289880-A Pages: 4IPC: A23L 1/39



86

1997-239226/22 HOUSE SHOKUHIN KOGYO KK JP-3117068-B2Seasoning sauce preparation maintaining spicy flavour after heat pasteurisation — comprises heat pasteurising containercontaining deaerated seasoning sauce and spice



1999-183793/16 HOUSE SHOKUHIN KOGYO KK JP-3117077-B2Bone extract production used as flavoring for Chinese and Western type soup — involves cleaning fresh cut bones of animals,birds and fish, baking and boiling under pressure to elute bone extract into boiling liquid

Company Code: HOUF Publication Date: 2000.12.11Basic No: JP-11032729-A Pages: 4IPC: A23L 1/312; A23L 1/22; 1/313; 1/39


1997-497282/46 HOUSE SHOKUHIN KOGYO KK JP-3118408-B2Preparation of fluid food — includes addition of viscous material which has viscosity lowered on heating



1998-012244/02 HOUSE SHOKUHIN KOGYO KK JP-3118412-B2Oil type seasoning — comprises spores of lactic acid bacterium, especially for use as solid, powder, granule, paste or liquidfor curry or stew or seasoning oil



1998-070628/07 HOUSE SHOKUHIN KOGYO KK JP-3118416-B2Preparation of curry flavoured food — comprises adding miso paste to curry food so that miso flavour is not obtained

Company Code: HOUF Publication Date: 2000.12.18Basic No: JP-9308466-A Pages: 3IPC: A23L 1/39; A23L 1/22; 1/36


1998-210372/19 HOUSE SHOKUHIN KOGYO KK JP-3118421-B2Roux type food processing method — involves heat cooking of hydrolysed stuff chosen from vegetable, fruit fragment object,dietary fibre and cellulose of predetermined weight percentage



1998-354995/31 HOUSE SHOKUHIN KOGYO KK JP-3118426-B2Seasoning sauce for cooking and frying of meat and vegetables — contains sugar, salt, liquid raw material and modifier starch




87

1994-079256/10 KAO CORP JP-3118778-B2Two=phase liq. seasoning for healthy food dressing — comprises water phase and oil phase contg. di:glyceride andsurfactants, the oil phase spreading well over the water phase surface.

Company Code: KAOS Publication Date: 2000.12.18Basic No: JP-6030727-A Pages: 6IPC: A23L 1/24


1992-354668/43 OTSUKA KAGAKU YAKUHIN KK JP-3120155-B2Treating soy-sauce obtd. from fermented and aged soy-sauce — by increasing temp., adding silica sol and increasing temp.

Company Code: SAKB Publication Date: 2000.12.25Basic No: JP-4258270-A Pages: 3IPC: A23L 1/238


1993-079416/10 AJINOMOTO KK JP-3122747-B2White sauce compsn. which can be frozen without affecting smoothness — comprises oligosaccharide(s) of specifiedsweetness and emulsified fat

Company Code: AJIN Publication Date: 2001.01.09Basic No: JP-5023146-A Pages: 4IPC: A23L 1/39


1992-133981/17 ARCO CHEM TECHNOLOGY INC JP-3122823-B2Esterified polyoxyalkylene block copolymers — useful as reduced calorie fat substitutes in food compsns., usable at elevatedtemps. e.g. baking

Company Code: ATLF Publication Date: 2001.01.09Basic No: EP-481717-A Pages: 14Inventors: COOPER C FIPC: A23L 1/307; A23D 9/007; C08G 65/321Additional Data: ARCO CHEM TECHNOLOGY LP (ATLF);

Derwent Classes: A25; D13; E17; (A97)Latest Priority: 1990.10.15 1990US-597908Local: 1991.10.15 1991JP-293799Related: Previous Publ. JP-4281760

1999-302896/25 KOREA RES INST BIOSCIENCE & BIOTECHNOLOG KR-2000017664-ANaringin and naringenin inhibit acyl CoA-cholesterol-o-acyltransferase activity and the accumulation of macrophage-lipidcomplex on the arterial endothelium

Company Code: KORE- Publication Date: 2000.03.25Basic No: WO-9921548-A1Inventors: LEE E SIPC: A23L 1/29

Derwent Classes: B02; D13Latest Priority: 1999.11.19 1999KR-051433Earliest: Div ex 1997.10.28 1997KR-055579

2000-339859/30 NONG SHIM CO LTD KR-2000020349-APreparation of concentrated beef extract used as raw material for Ramyun noodle soup involves extracting beef in hot water,separating solid residue which is hydrolyzed by enzymes and concentrating hydrolyte

Company Code: NONG- Publication Date: 2000.04.15Basic No: AU-9948808-AInventors: KIM J H


1998-453763/39 JANG W KR-209770-B1Conventional soysauce without the foul smell and method for preparing powdered soysauce thereby

Company Code: JANG/ Publication Date: 1999.07.15Basic No: KR-97061103-AInventors: LEE I

IPC: A23L 1/238; A23L 1/015; 1/211Derwent Classes: D13Latest Priority: 1997.06.13 1997KR-024582


88

1998-554052/47 NAT AGRIC COOP FEDERATION KR-210056-B1Complex condiment for bean sprout soup and preparatory method thereof

Company Code: NAAG- Publication Date: 1999.07.15Basic No: KR-97073383-AInventors: KWON H


1992-106233/14 CPC INT INC KR-217199-B1Low fat mayonnaise prod. — contg. water, egg white, microcrystalline cellulose, poly:dextrose and opt. edible oil

Company Code: CORP Publication Date: 1999.09.01Basic No: EP-477827-AIPC: A23L 1/24Derwent Classes: D13

Latest Priority: 1991.04.09 1991US-682829Earliest: 1990.09.25 1990US-587887Local: 1991.09.24 1991KR-016728

1998-311918/27 SOC PROD NESTLE SA NZ-334735-AFood product for making sauces for pasta and rice — containing visible pieces of meat and vegetables, held in a pebble shapeby a base of fat and ground ingredients

Company Code: NEST Publication Date: 2000.12.22Basic No: WO-9812934-A1Inventors: RUSTUEL PIPC: A23L 1/40; A23L 1/00; A23P 1/02; 1/10

Derwent Classes: D13Latest Priority: 1996.09.23 1996EP-202645Local: 1997.09.15 1997NZ-334735Related: 1997.09.151997WOEP-05171; Based on WO-9812934

1993-337760/43 CPC INT INC SK-281019-B6Prepn. of beef broth for extn. to form meat extract — by aq. extn. before development of rigor mortis, giving new taste, highercontent of 5-inosine mono:phosphate, and lower reducing sugar content

Company Code: CORP Publication Date: 2000.11.07Basic No: DE-4216078-C1Inventors: SEUSS IIPC: A23L 1/313; A23L 1/231

Derwent Classes: D13Latest Priority: 1992.05.15 1992DE-4216078Local: 1993.05.12 1993SK-000461Related: Previous Publ. SK-9300461

1997-448385/41 KRAFT FOODS INC US-6149962-AGel composition exhibiting exceptional gel strength, thermal stability and organoleptic properties — consisting of water andmixture of linear polymeric polysaccharide and insoluble material and having specified particle size

Company Code: KRFT Publication Date: 2000.11.21Basic No: WO-9731544-A1Inventors: MCARDLE R NIPC: A23L 1/05

Derwent Classes: A97; D13Latest Priority: 1997.02.27 1997US-807055Earliest: Provisional 1996.03.01 1996US-013218

1996-278485/29 HERCULES INC US-6165534-ALow- or non-fat margarine or butter spread having specific softening pt. — is prepd. by mixing carbohydrate-contg.,chemically-set gel and emulsion comprising water and fat acting as emulsifier

Company Code: HERC Publication Date: 2000.12.26Basic No: CA-2159882-AInventors: TIELEMAN A E

IPC: A23D 7/00Derwent Classes: D13Latest Priority: 1994.10.04 1994US-317819

1999-302896/25 KOREA ADV INST SCI & TECHNOLOGY US-6165984-ANaringin and naringenin inhibit acyl CoA-cholesterol-o-acyltransferase activity and the accumulation of macrophage-lipidcomplex on the arterial endothelium

Company Code: KOAD Publication Date: 2000.12.26Basic No: WO-9921548-A1Inventors: HYUN BIPC: A61K 31/70; A61K 31/35; 47/00

Derwent Classes: B02; D13Latest Priority: 1998.04.14 1998KR-013283Earliest: 1997.10.28 1997KR-055579Local: 1998.10.28 1998US-181393


89

Other: 1998.03.28 1998KR-010889; 1998.04.01 1998KR-011450;1998.04.08 1998KR-012411

2000-679634/66 LIPTON DIV CONOPCO INC US-6171624-B1Preparation of a sweet-tasting spreadable food product comprising a water-in-oil emulsion, a variegate composition, and agas

Company Code: LIPT- Publication Date: 2001.01.09Basic No: WO-200064268-A1Inventors: KELLER A M

IPC: A23D 7/04; A23L 1/06Derwent Classes: D13Latest Priority: 1999.04.23 1999US-298415

1999-553298/47 NESTEC SA US-6171634-B1Frozen creamy culinary product e.g. sauce and mousse

Company Code: NEST Publication Date: 2001.01.09Basic No: EP-948903-A1Inventors: MOREAU JIPC: A23L 1/39

Derwent Classes: D13Latest Priority: 1998.04.08 1998EP-201083Local: 1999.04.07 1999US-287420


Company Code: PHAA Publication Date: 2001.01.11Language: ENG Basic No: US-6139895-AInventors: KING A HIPC: A23L 1/054

Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CACH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU IDIL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MNMW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UAUG UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GMGR IE IT KE LS LU MC MW MZ NL OA PT SD SE SL SZ TZ UG ZW)Derwent Classes: D13Latest Priority: 1999.07.06 1999US-347259Local: 2000.06.29 2000WOUS-17764

2000-282376/24 BESTFOODS ZA-200001071-ASpoonable dressing composition for salad contains fatty acid-esterified propoxylated glycerin composition having 3-16oxypropylene units per unit of glycerin

Company Code: BEST- Publication Date: 2000.12.27Basic No: US-6039998-A Pages: 29Inventors: GOLDEN R AIPC: A23L

Derwent Classes: A97; D13; (A25)Latest Priority: 1999.03.04 1999US-262221Local: 2000.03.02 2000ZA-001071


90

91

PATENTEE INDEX

AAHN M G

Method for long-term preservation of grain and its packingKR2000012501-A . . . . . . . . . . . . . . . . . . . . . . .21

AJINOMOTO CO INCGranular sweetener contains aspartame and acesulfame K

SK200000859-A3. . . . . . . . . . . . . . . . . . . . . . . .81New aspartame derivatives useful as sweeteners

BR9909542-A . . . . . . . . . . . . . . . . . . . . . . . . . .77New crystals comprise aspartame and N-(N-(3,

3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine methylester

EP1062878-A1 . . . . . . . . . . . . . . . . . . . . . . . . .78New microorganisms, useful for the production of D-xylulose or

xylitolKR2000011556-A . . . . . . . . . . . . . . . . . . . . . . .80

New proteins for production of xylitol, useful as food sweetener andfor treatment of diabetes mellitus

KR2000012078-A . . . . . . . . . . . . . . . . . . . . . . .80Production of protein hydrolyzates, useful as seasoning sauces

BR9909969-A . . . . . . . . . . . . . . . . . . . . . . .65, 83Production of xylitol or D-xylulose from glucose for use as a sweetener

in food, comprises culturing a microorganism, e.g.Acetobacter

CN1269421-A. . . . . . . . . . . . . . . . . . . . . . . . . .78Purifying methyl N-(3,

3-dimethylbutyl)-alpha-L-aspartyl-l-phenylalaninatesweetener, by two-phase solvent extraction

CN1269781-A. . . . . . . . . . . . . . . . . . . . . . . . . .78Sweetener composition contains aspartame and acesulfame K

SK200000858-A3. . . . . . . . . . . . . . . . . . . . . . . .81Sweetener composition with improved and balanced sweetness

AU727199-B . . . . . . . . . . . . . . . . . . . . . . . . . .77

AJINOMOTO KKCompsn. contg. trans-glutaminase derived from fish liver

JP3122993-B2 . . . . . . . . . . . . . . . . . . . . . . . . .59White sauce compsn. which can be frozen without affecting

smoothnessJP3122747-B2 . . . . . . . . . . . . . . . . . . . . . . . . .87

AL-KHALIL FSoluble flavor wafer useful for imparting natural or synthetic flavors to

foods, cosmetics or pharmaceuticalsWO200067595-A1 . . . . . . . . . . . . . . . . . . . . . . .34

APV LTDProduction of aerated confectionery coatings on confectionery items,

involves supplying pressurized liquid confectionerymaterial having gas bubbles formed by injecting gas, tocoating head

WO200064269-A1 . . . . . . . . . . . . . . . . . . . . . . .39

ARCO CHEM TECHNOLOGY INCEsterified polyoxyalkylene block copolymers

JP3122823-B2 . . . . . . . . . . . . . . . . . . . . . . . . .87

ARCO CHEM TECHNOLOGY LPEsterified polyoxyalkylene block copolymers

JP3122823-B2 . . . . . . . . . . . . . . . . . . . . . . . . .87

AVENTIS CROPSCIENCE GMBHPanade mixture, used for coating food, preferably meat, poultry, fish,

vegetables, fruit, fungi and cheese, containsgenetically-modified potato starch with lower phosphatecontent than unmodified starch

DE19921681-A1 . . . . . . . . . . . . . . . . . . . . . . . .37WO200069287-A1 . . . . . . . . . . . . . . . . . . . . . . .76

AVENTIS RES & TECHNOLOGIES GMBH & CO KGNew sucrose N-alkyl-asparaginate derivatives useful as tensides,

emulsifiers, stabilizers, softeners and solubilizersEP1066305-A2 . . . . . . . . . . . . . . . . . . . . . . . . .71

Preparation of delayed release microcapsules useful as carriers forpharmaceuticals, food additives, perfumes, flavorings,dyes, herbicides, fungicides, bactericides, pesticides andinsecticides

EP1063970-A1 . . . . . . . . . . . . . . . . . . . . . . . . .66

BBAIHAI GUOFA MARINE ORGANISM IND CO LTD

Nutritious table salt containing algae iodine productionCN1267480-A . . . . . . . . . . . . . . . . . . . . . . . . .31

BAN ZAddition method of flax gum in ham sausage and its mixing ratio

CN1268313-A . . . . . . . . . . . . . . . . . . . . . . . . .25

BASF AGCarotenoid composition useful as food, fodder, pharmaceutical or

cosmetic additive for prevention of e.g. heart disease andcancer, comprises beta-carotene, lycopene and lutein

KR2000017541-A . . . . . . . . . . . . . . . . . . . . . . .63Preparation of stable, aqueous dispersions of xanthophylls with a

solvent and a protective colloid, useful as additives forfood, pharmaceuticals and animal feeds

DE19919751-A1 . . . . . . . . . . . . . . . . . . . . . . . .29WO200066665-A1 . . . . . . . . . . . . . . . . . . . . . . .63

Thickeners useful in surfactant-containing compositions, especiallycosmetic compositions

US6165971-A. . . . . . . . . . . . . . . . . . . . . . . . . .60

BELGORODVITAMINY STOCK COPurification of technical beta-carotene comprises dissolution in an

organic solvent at increased temperature followed bymixing with desalting out agent and isolation of crystals

RU2152929-C1 . . . . . . . . . . . . . . . . . . . . . . . . .29

BESTFOODSSpoonable dressing composition for salad contains fatty

acid-esterified propoxylated glycerin composition having3-16 oxypropylene units per unit of glycerin

ZA200001071-A . . . . . . . . . . . . . . . . . . . . . . . .89Stock cube production is carried out continuously by feeding

ingredients into extruder, mixing, extrusion and dividinginto portions and uses less fat than usual

CZ9903000-A3 . . . . . . . . . . . . . . . . . . . . . . . . .66KR2000017452-A . . . . . . . . . . . . . . . . . . . . . . .68

BIFODAN ASFormation of an enteric coating on an oral preparation

KR2000016331-A . . . . . . . . . . . . . . . . . . . . . . .76

BIOSPHERICS INCSynthesis of tagatose from galactose

JP3120403-B2 . . . . . . . . . . . . . . . . . . . . . .59, 80

PATENTEE INDEX

92

BOSMAN BNew endo:peptidase from Lactobacillus helveticus

US6168939-B1 . . . . . . . . . . . . . . . . . . . . . . . . .69

CCALGENE INC

New recombinant DNA sequence encoding bacterial trehalosebiosynthetic enzymes, particularly trehalose synthase ortrehalose phosphatase for providing cells osmotic, freeze,frost, chilling or chemical tolerance

US6133034-A . . . . . . . . . . . . . . . . . . . . . . . . . .21

CAMPBELL SOUP COReliable breeding methods for distinct and stable cultivars of no-heat

Jalapeno peppers lacking capsaicin, and uses in foodproducts containing them

US6143349-A . . . . . . . . . . . . . . . . . . . . . . . . . .47

CAO SNew method for storing and fresh-keeping Chinese chestnut

CN1268302-A. . . . . . . . . . . . . . . . . . . . . . . . . .17

CERA RICA NODA CO LTDLow calorie royal jelly manufacturing method involves blending raw

royal jelly with erythritol which contains soybeanoligosaccharide

CN1270770-A. . . . . . . . . . . . . . . . . . . . . . . . . .58

CHEIL JEDANG COClear pickled shrimp

KR216338-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .54New mutant strain of Trichosporonoides genus

KR210958-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .80RETORT BEEF FLAVOURING SAUCE

KR206347-B1 . . . . . . . . . . . . . . . . . . . . . . .33, 46THE LOW-CALORIC DRESSING

KR208536-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .46

CHO Y SKorean soy sauces and paste containing onion and method for

preparing the sameKR2000013694-A . . . . . . . . . . . . . . . . . . . . . . .45

CHOI C GNatural preservative using the mixture of wormwood and silver

KR2000012407-A . . . . . . . . . . . . . . . . . . . . . . .21

CHOI W YManufacture of seasoning of thick soypaste mixed with red peppers

and seasoning of thick soypaste mixed with red peppersKR2000009587-A . . . . . . . . . . . . . . . . . . . .26, 33

CHUNG B YMethod for preparing hot soy red pepper paste containing pumpkin

seedKR2000012711-A . . . . . . . . . . . . . . . . . . . . . . .45

CHUNG Y GNatural preservative using the mixture of wormwood and silver

KR2000012407-A . . . . . . . . . . . . . . . . . . . . . . .21

COATING MACHINERY SYSTEMS INCMachine for e.g. coating seeds, pharmaceutical products and

breakfast cereals has perforated drum assembled fromrigid screen panels slid into rails of rotatable cylindricalframe

US6142095-A . . . . . . . . . . . . . . . . . . . . . . . . . .39

CON-AGRA GROCERY PROD COReduction of color migration in multi-layered, gel-based dessert

product by forming gel-based dessert product layers, eachwith different colorant, in which at least one colorant isnegatively charged caramel colora..

AU200028901- . . . . . . . . . . . . . . . . . . . . . .57, 63

CONAGRA GROCERY PROD COMultilayered and colored gel-based dessert products with reduced

color migration have at least one layer containing naturaloil-soluble color that reduces migration into adjacent layers

AU200028856-A . . . . . . . . . . . . . . . . . . . . . . . .25

CONDEA AUGUSTA SPAAlkylpolyglucosides synthesis

JP3110722-B2 . . . . . . . . . . . . . . . . . . . . . . . . .67

CONSERVE FRUIT DRYING IND INSTMethod of emulsion sauce production

RU2153814-C1 . . . . . . . . . . . . . . . . . . . . . .35, 46Method of preparing emulsified sauce

RU2153263-C1 . . . . . . . . . . . . . . . . . . . . . .35, 46

CPC INT INCLow fat mayonnaise prod.

KR217199-B1. . . . . . . . . . . . . . . . . . . . . . . . . .88Prepn. of beef broth for extn. to form meat extract

SK281019-B6 . . . . . . . . . . . . . . . . . . . . . . . . . .88Production of liquid protein hydrolysate

IL121524-A . . . . . . . . . . . . . . . . . . . . . . . . . . .66

CUTLER EGG PROD INCExtending shelf life of liq. egg prod.

US6149963-A. . . . . . . . . . . . . . . . . . . . . . . . . .54

DDAIICHI KOGYO SEIYAKU CO LTD

Manufacture of low viscous sodium carboxymethylcellulose forfoodstuffs, involves reacting sodiumcarboxymethylcellulose in solid phase state with hydrogenperoxide at specific pH, adding alkali during the react..

JP2000290301 . . . . . . . . . . . . . . . . . . . . . . . . .26

DAIRY IND RES INSTMethod of preparing milk protein gel form

RU2153810-C1 . . . . . . . . . . . . . . . . . . . . . . . . .26

DANISCO ASDerivatized anhydrofructose for use as anti-oxidant and/or emulsifier

comprises a hydrophobic group that can be (in)directlylinked to carbon of an anhydrofructose moiety.

AU200033152-A . . . . . . . . . . . . . . . . . . . . .51, 57Oil based delivery system for use in food products such as breads and

low fat spreadsEP1063895-A1 . . . . . . . . . . . . . . . . . . . . . . . . .83

DEN HOLLANDER ENG BVExtending shelf life of liq. egg prod.

US6149963-A. . . . . . . . . . . . . . . . . . . . . . . . . .54

DOW CHEM COProcess for comminuting a water-soluble cellulose ether

EP767811-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .58

DU PONT DE NEMOURS & CO E IProduction of high-oil binding lupin protein compositions, for use in

e.g. foodstuffs, drinks or animal feedsEP1065940-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84

EEPPERS P

Solid sauce which is firm at room temperature for use eg in hollowspaces in meat, fish or pastry contains finely cut vegetablesincluding tomatoes or paprika

DE20015394-U1 . . . . . . . . . . . . . . . . . . . . . . . .43

PATENTEE INDEX

93

FFMC CORP

Clarified konjak glucomannan compsn., with low nitrogen andturbidity

US6162906-A . . . . . . . . . . . . . . . . . . . . . . . . . .60

FORSCHUNGSZENTRUM BORSTEL ZENT MEDIZINNew glycosyl transferase protein, useful for producing glycolipids

EP1066388-A2 . . . . . . . . . . . . . . . . . . . . . . . . .71

FUEST KStandardized mineral mixture for preserving salads, vegetables, fruit

and peeled potatoes comprises an aqueous solution withcalcium chloride and sodium bicarbonate as maincomponents

DE19915950-A1 . . . . . . . . . . . . . . . . . . . . . . . .18

FUJI SEIYU KKPrepn. of cooked starch food

JP3116816-B2 . . . . . . . . . . . . . . . . . . . . . . . . .85

FUJISAWA PHARM CO LTDMasking agent comprises gluconic acid salt e.g. masking taste or

odors in foods, drinks and pharmaceuticalsAU200024601-A . . . . . . . . . . . . . . . . . . . . . . . .65

GGEM POLYMER CORP

Treatment of foodstuffs, e.g. meat or soup, involves contacting witha support material comprising an elastomeric polymerlayer(s)

WO200061439-A1 . . . . . . . . . . . . . . . . . . . . . . .48

GEN MILLS INCEdible matrix with chewable texture for foods and beverages

EP1065936-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84Preparation of pre-sweetened food products such as instant cereals,

involves coating dried base pieces with pre-sweetenercomprising gelatin and nutritive carbohydrate sweetenersand reducing moisture content

AU200026356-A . . . . . . . . . . . . . . . . . . . . . . . .77

GENENCOR INT INCCoating for dosage forms, confectionery or food tablets, seeds, or

granules and granule cores useful in e.g. cleaningcompositions

BR9909359-A . . . . . . . . . . . . . . . . . . . . . . . . . .75

GIST-BROCADES BVRecovery of polyene antibiotic natamycin from fermentation broth

US6150143-A . . . . . . . . . . . . . . . . . . . . . . . . . .55

GIVAUDAN-ROURE INT SAProduction of fatty acid degradation products by oxidative

biochemical degradation of plant biomass containingunsaturated fatty acids and enzymes in presence ofadditional unsaturated fatty acids

US6150145-A . . . . . . . . . . . . . . . . . . . . . . . . . .69

GRONOSTAISKAYA N AMethod of preparing milk protein gel form

RU2153810-C1 . . . . . . . . . . . . . . . . . . . . . . . . .26

GVS GES ERWERB & VERW LANDWIRTSCHAFTLICHNew glycosyl transferase protein, useful for producing glycolipids

EP1066388-A2 . . . . . . . . . . . . . . . . . . . . . . . . .71

HHAI TAI CONFECTIONERY CO LTD

Edible bubble composition using food emulsifierKR216637-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .72

HAN SMethod for preparing food preservative and utilizing method thereof

KR215561-B1. . . . . . . . . . . . . . . . . . . . . . . . . .54

HAYASHIBARA SEIBUTSU KAGAKUIsolated DNA encoding enzyme for converting maltose to trehalose

US6165768-A. . . . . . . . . . . . . . . . . . . . . . .69, 82New thermo-stable enzyme for prepn. of trehalose

US6150153-A. . . . . . . . . . . . . . . . . . . . . . . . . .81

HERCULES INCLow- or non-fat margarine or butter spread having specific softening

pt.US6165534-A. . . . . . . . . . . . . . . . . . . . . . . . . .88

HITACHI LTDDehydrating foods, e.g. bean jam, medicines, sludge, wastes, etc.

US6167637-B1 . . . . . . . . . . . . . . . . . . . . . . . . .60

HOFFMANN LA ROCHE & CO AG FNew cyclic dienol ethers are used in synthesis of carotinoids, e.g.

canthaxanthin, astaxanthin and 4,4'-diketo-carotinoidsuseful as dyes or pigments for food, and new intermediatesfrom polyene-di(O,O-dialkylace..

KR2000017087. . . . . . . . . . . . . . . . . . . . . . . . .63

HOLLAND SWEETENER CO VOFAlpha-L-aspartyl-L-phenylalanine methyl ester crystallisation from aq.

soln.RU2155771-C2 . . . . . . . . . . . . . . . . . . . . . . . . .81

Crystallisation of alpha-L-aspartyl-L-phenylalanine methyl esterRU2155635-C2 . . . . . . . . . . . . . . . . . . . . . . . . .81

HOSUNG ENG JHSauce for the boiled rice with assorted mixture

KR2000014158-A . . . . . . . . . . . . . . . . . . . . . . .45

HOUSE FOODS CORPProcessing device forming different types of food

EP680697-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .85

HOUSE SHOKUHIN KOGYO KKBone extract production used as flavoring for Chinese and Western

type soupJP3117077-B2 . . . . . . . . . . . . . . . . . . . . . . . . .86

Gel like food e.g. pudding for long term storageJP3111167-B2 . . . . . . . . . . . . . . . . . . . . . . . . .59

Oil type seasoningJP3118412-B2 . . . . . . . . . . . . . . . . . . . . . .67, 86

Preparation of curry flavoured foodJP3118416-B2 . . . . . . . . . . . . . . . . . . . . . .67, 86

Preparation of fluid foodJP3118408-B2 . . . . . . . . . . . . . . . . . . . . . . . . .86

Roux type food processing methodJP3118421-B2 . . . . . . . . . . . . . . . . . . . . . . . . .86

Seasoning sauce for cooking and frying of meat and vegetablesJP3118426-B2 . . . . . . . . . . . . . . . . . . . . . .68, 86

Seasoning sauce preparation maintaining spicy flavour after heatpasteurisation

JP3117068-B2 . . . . . . . . . . . . . . . . . . . . . .67, 86

HUMAN GENOME SCI INCSeven nucleic acid molecules encoding ADAM polypeptides

containing a disintegrin and metalloprotease domain,useful in the prevention, treatment and diagnosis ofcancer, immune disorders, cardiovascular disorders andne..

WO200073323- . . . . . . . . . . . . . . . . . . . . . . . .22

HUNT WESSON INCMultilayered and colored gel-based dessert products with reduced

color migration have at least one layer containing naturaloil-soluble color that reduces migration into adjacent layers

CA2305945-A1 . . . . . . . . . . . . . . . . . . . . . . . . .58

PATENTEE INDEX

94

Reduction of color migration in multi-layered, gel-based dessertproduct by forming gel-based dessert product layers, eachwith different colorant, in which at least one colorant isnegatively charged caramel colorant

CA2305943-A1 . . . . . . . . . . . . . . . . . . . . . .25, 29

HWANG H SNatural preservative using the mixture of wormwood and silver

KR2000012407-A . . . . . . . . . . . . . . . . . . . . . . .21

IIKARI M

Prodn. of capsules of isothiocyanic acid ester for preserving foodJP3113055-B2 . . . . . . . . . . . . . . . . . . . . . . . . .52

IKEDA SHOKKEN KKImproving taste of sweetening agent containing stevia extract

JP2000287642-A . . . . . . . . . . . . . . . . . . . . .32, 41

IKETA KIngredient mixing apparatus for soup preparation, has small division

chamber into which different ingredients are filled viaopenings formed on lower end of ingredientaccommodation portion

JP2000333648-A . . . . . . . . . . . . . . . . . . . . . . . .85

ILINA N GMethod of preparing pigment additive from vegetable stock

RU2154075-C1 . . . . . . . . . . . . . . . . . . . . . .30, 46

INRA INST NAT RECH AGRONOMIQUEIntensification of cheese-based product flavour

AU727471-B . . . . . . . . . . . . . . . . . . . . . . . . . .65Prodn. of vanillic acid or vanillin from ferulic acid

US6162637-A . . . . . . . . . . . . . . . . . . . . . . . . . .69

IWASAKI TNew endo:peptidase from Lactobacillus helveticus

US6168939-B1 . . . . . . . . . . . . . . . . . . . . . . . . .69

JJANG W

Conventional soysauce without the foul smell and method forpreparing powdered soysauce thereby

KR209770-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .87

JOHNE MSeasoning mixture, especially for eggs and egg products to promote

degradation of cholesterol in human bodyEP1063900-A1 . . . . . . . . . . . . . . . . . . . . . . . . .66

JURAN METAL WORKS LTDPreserving the quality of lychee fruit, especially the pericarp color

ZA9904716-A . . . . . . . . . . . . . . . . . . . . . . . . . .55

KKANEKA CORP

Maintaining freshness for foods and other freshness-requiring articlesJP3116281-B2 . . . . . . . . . . . . . . . . . . . . . . . . .52

KANG G SKorean soy sauces and paste containing onion and method for


KANG H YNatural preservative using the mixture of wormwood and silver

KR2000012407-A . . . . . . . . . . . . . . . . . . . . . . .21

KAO CORPConcn of acidic phospholipid(s)

CN1145368-A . . . . . . . . . . . . . . . . . . . . . . . . .71Oil-in-water emulsion

JP3112551-B2 . . . . . . . . . . . . . . . . . . . . . . . . .67Oil-in-water type emulsified material for whipped cream

JP3112558-B2 . . . . . . . . . . . . . . . . . . . . . . . . .72Oil-in-water type emulsion for whipping cream

JP3112552-B2 . . . . . . . . . . . . . . . . . . . . . . . . .72Prepn. of oil-water type emulsion

JP3113042-B2 . . . . . . . . . . . . . . . . . . . . . . . . .72Two=phase liq. seasoning for healthy food dressing

JP3118778-B2 . . . . . . . . . . . . . . . . . . . . . .68, 87

KATSERIKOVA N VMethod of preparing pigment additive from vegetable stock

RU2154075-C1 . . . . . . . . . . . . . . . . . . . . . .30, 46

KAZANKOVA O AMethod of preparing pigment additive from vegetable stock

RU2154075-C1 . . . . . . . . . . . . . . . . . . . . . .30, 46

KELLOGG INST W KReduction of a fat content and caloric value of a prepared food

product, e.g. cookie, brownie, popcorn, and ice cream,involves removing a portion of fat content and replacingwith plasticized Shea nut extract

US6149961-A. . . . . . . . . . . . . . . . . . . . . . . . . .48

KEMIRA CHEM OYProtective or preservative agent and its production and use

FI9900736-A . . . . . . . . . . . . . . . . . . . . . . .19, 29

KHARITONOV D VMethod of preparing milk protein gel form

RU2153810-C1 . . . . . . . . . . . . . . . . . . . . . . . . .26

KHARITONOV V DMethod of preparing milk protein gel form

RU2153810-C1 . . . . . . . . . . . . . . . . . . . . . . . . .26

KIKKOMAN CORPLow sodium content soy sauce prepn.

JP3109639-B2 . . . . . . . . . . . . . . . . . . . . . . . . .85Prepn. of sweet seasoning having rich flavour

JP3118122-B2 . . . . . . . . . . . . . . . . . . . . . . . . .67

KIM H GMethod for pretreatment of the raw materials of brewed soy sauce

KR2000012666-A . . . . . . . . . . . . . . . . . . . . . . .45

KIM J SMethod for preparing the soup of a carp, snapping turtle, and

Gallusgallus var.domesticusKR2000012456-A . . . . . . . . . . . . . . . . . . . . . . .44

KOREA ADV INST SCI & TECHNOLOGYHesperidin and hesperetin inhibit acyl

CoA-cholesterol-o-acyltransferase activity in mammalsand the accumulation of macrophage-lipid complex on thearterial endothelium

EP1063988-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84Naringin and naringenin inhibit acyl

CoA-cholesterol-o-acyltransferase activity and theaccumulation of macrophage-lipid complex on the arterialendothelium

US6165984-A. . . . . . . . . . . . . . . . . . . . . . . . . .88

KOREA ATOMIC ENERGY RES INSTLong-term preservable high-quality low-salt sausage

KR2000007782-A . . . . . . . . . . . . . . . . . . . . . . .20

PATENTEE INDEX

95

KOREA RES INST BIOSCIENCE & BIOTECHNOLOGNaringin and naringenin inhibit acyl

CoA-cholesterol-o-acyltransferase activity and theaccumulation of macrophage-lipid complex on the arterialendothelium

KR2000017664-A . . . . . . . . . . . . . . . . . . . . . . .87

KOSAN BIOSCIENCES INCNew erythromycin-like macrolides are used to control infection and to

preserve materials e.g. food from microbial decayWO200063225-A2 . . . . . . . . . . . . . . . . . . . . . . .22

KRAFT FOODS INCEasily dispersible and hydrated herb and spice blend additionally

containing agglomerated maltodextrinMX9808192-A1 . . . . . . . . . . . . . . . . . . . . . . . . .69

Gel composition exhibiting exceptional gel strength, thermal stabilityand organoleptic properties

US6149962-A . . . . . . . . . . . . . . . . . . . . . . .60, 88Production of an enzyme-modified cheese flavoring, using a starting

material based on whey proteins, useful for formingflavorings having strong, intense or enhanced flavoringsassociated with any of a wide variety of cheese..

AU200035408- . . . . . . . . . . . . . . . . . . . . . . . . .65CA2308911-A1 . . . . . . . . . . . . . . . . . . . . . . . . .65EP1053689-A2 . . . . . . . . . . . . . . . . . . . . . . . . .31

KYODO NYUGYO KKMeat quality improvement and freshness preservation

JP3118295-B2 . . . . . . . . . . . . . . . . . . . . . . . . .53

LLEE C

Liquid pickled anchovy containing ume and preparatory methodthereof

KR210203-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .54

LEE G SMethod for pretreatment of the raw materials of brewed soy sauce

KR2000012666-A . . . . . . . . . . . . . . . . . . . . . . .45

LEE S JSauce for rice rolled in dried laver and vinegared rice rolled in dried

laver, and method for preparing the sameKR2000010095-A . . . . . . . . . . . . . . . . . . . . . . .44

LEE S WKorean soy sauces and paste containing onion and method for


LI XFlavouring ginger juice health-care soy-bean sauce

CN1237373-A. . . . . . . . . . . . . . . . . . . . . . .31, 43

LINDSTAM AB CHRISTERFoodstuff with low fat content, used as sauce and as additive in

cooking, comprises proteins, carbohydrates andpolysaccharide stabilizer

AU200039909-A . . . . . . . . . . . . . . . . . . . . . . . .83

LIPP CFat-reduced sausage, e.g. spread, contains a high fraction of potato,

about equal amounts of meat and fat, seasonings andsauce

DE19922117-A1 . . . . . . . . . . . . . . . . . . . . . . . .43

LIPTON DIV CONOPCO INCPreparation of a sweet-tasting spreadable food product comprising a

water-in-oil emulsion, a variegate composition, and a gasUS6171624-B1 . . . . . . . . . . . . . . . . . . . . . . . . .89

LIU ZBone paste spicy-hot sauce

CN1237371-A . . . . . . . . . . . . . . . . . . . . . . . . .43

LIVINGSTONE DContinuous flow centrifuge for preserving juices comprises units to

transfer liquid to rotatory tube and to spin tube assemblyso that liquid in tube is subjected to high pressuredepending on specified parameters

GB2350048-A . . . . . . . . . . . . . . . . . . . . . . . . .20

LODERS-CROKLAAN BVFlexible compsns. for coating ice cream

AU726767-B . . . . . . . . . . . . . . . . . . . . . . . . . .75Tri:glyceride compsns. with improved digestibility

EP739592-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .85

LUBRIZOL CORPStable emulsion for use in food, pharmaceuticals or personal products

comprising metal overbased gelled compositionUS6172122-B1 . . . . . . . . . . . . . . . . . . . . . . . . .60

MMACQUARRIE R

An edible casing film formulation incorporating carrageenan withkonjac and/or gellan gums, useful in forming bags andother packaging for the food industry

CA2271361-A1 . . . . . . . . . . . . . . . . . . . . . . . . .57WO200067582-A1 . . . . . . . . . . . . . . . . . . . . . . .27

MARUYA SUISAN KKA coating for dried fish consists of an additive of specified weight ratio

blended in salt water, and mixing material useful fortreating fish

JP2000342221-A. . . . . . . . . . . . . . . . . . . . . . . .76JP3086216-B1 . . . . . . . . . . . . . . . . . . . . . . . . .38

MARUZEN SEIYAKU KKAgent for improving preservative quality of foods

JP3122583-B2 . . . . . . . . . . . . . . . . . . . . . . . . .54

MCNEIL-PPC INCLiq. sweetener concentrate with antimicrobial properties

JP3113026-B2 . . . . . . . . . . . . . . . . . . . . . . . . .79

MEIJI SEIKA KAISHA LTDChocolate coated ice cream and its prodn.

JP3119788-B2 . . . . . . . . . . . . . . . . . . . . . . . . .76

MEIYU SANGYO KKPreservation of boiled rice food

JP3120158-B2 . . . . . . . . . . . . . . . . . . . . . . . . .53

METALLGESELLSCHAFT AGProduction of crystalline D-sorbitol with high gamma-content

US6150570-A. . . . . . . . . . . . . . . . . . . . . . . . . .82

MIAO PFresh-keeping agent after picking fruit, melon and vegetable

CN1268301-A . . . . . . . . . . . . . . . . . . . . . . . . .17Fresh-keeping agent before picking fruit, melon and vegetable

CN1268300-A . . . . . . . . . . . . . . . . . . . . . . . . .17

MINEEVA T IMethod of preparing milk protein gel form

RU2153810-C1 . . . . . . . . . . . . . . . . . . . . . . . . .26

MINNESOTA MINING & MFG COFood disinfectant compsns. for meat and poultry carcasses

MX193776-B . . . . . . . . . . . . . . . . . . . . . . . . . .54

PATENTEE INDEX

96

MITCHELL J LTreatment of a perishable containerised meat or other food product

prior to retail display, to minimise the amount of liquidexudate generated

EP1055371-A2 . . . . . . . . . . . . . . . . . . . . . . . . .19

MITSUBISHI KASEI CORPEmulsifier compsn. for drinking

JP3118861-B2 . . . . . . . . . . . . . . . . . . . . . . . . .72

MONSANTO COAcidic edible liquid composition for e.g. acidic syrup and acidic

beverages comprises a low acetylated xanthan gumUS6139895-A . . . . . . . . . . . . . . . . . . . .26, 33, 47

New water soluble mutant forms of xanthan gumNO309102-B1. . . . . . . . . . . . . . . . . . . . . . . . . .59

MORAN IPreserving the quality of lychee fruit, especially the pericarp color

ZA9904716-A . . . . . . . . . . . . . . . . . . . . . . . . . .55

MURST ITAL MIN UNIV & SCI & TECNOLOGICAAuto-crosslinked gellan gum by internal esterification

US6172219-B1 . . . . . . . . . . . . . . . . . . . . . . . . .60

MUSIN YU VMethod of preparing pigment additive from vegetable stock

RU2154075-C1 . . . . . . . . . . . . . . . . . . . . . .30, 46

NNAGASE Y

Dehydrating foods, e.g. bean jam, medicines, sludge, wastes, etc.US6167637-B1 . . . . . . . . . . . . . . . . . . . . . . . . .60

NAM C JMethod for preparing the soup of a carp, snapping turtle, and


NAT AGRIC COOP FEDERATIONComplex condiment for bean sprout soup and preparatory method

thereofKR210056-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .88

NAT FOOD RES INST MIN AGRICImproving gelling properties of proteins for making products in

industries, comprises electron-beam irradiation to providea higher gelling temperature or gelation ratio withoutaltering the texture and taste

AU200016832-A . . . . . . . . . . . . . . . . . . . . . . . .57

NATREON INCStabilized antioxidant formulation used in skin-care, pharmaceutical

and nutritional compositions comprises antioxidant blendand ascorbic acid or its derivatives

AU200029994-A . . . . . . . . . . . . . . . . . . . . . . . .51

NESTEC SAFrozen creamy culinary product e.g. sauce and mousse

US6171634-B1 . . . . . . . . . . . . . . . . . . . . . . . . .89

NIKKEN CHEM CO LTDMethod for storing or transporting an erythritol solution comprises

maintaining the solution at a concentration of at least 30%based on a solid component at 50 degreesC or higherwithout deposition

JP2000342199-A . . . . . . . . . . . . . . . . . . . . . . . .79

NIPPON OILS & FATS CO LTDAntioxidant and antimicrobial additive for foods, cosmetics and

medicineJP3116551-B2 . . . . . . . . . . . . . . . . . . . . . . . . .53

NIPPON SEISHI KKThixotropy carboxymethyl cellulose alkali salt for thickener,

dispersing agent, contains specific amount of carboxymethyl group and specific viscosity and viscosity ratio atpreset spindle revolution numbers

JP2000281702-A. . . . . . . . . . . . . . . . . . . . . . . .25

NISSHIN OIL MILLS LTDLecithin drug for use as an emulsification, humidity keeping or

lubrication agentJP3109699-B2 . . . . . . . . . . . . . . . . . . . . . . . . .72

NONG SHIM CO LTDMethod for preparing seasoning

KR215712-B1. . . . . . . . . . . . . . . . . . . . . . . . . .68Method for preparing yeast extract and seasoning containing the

sameKR215713-B1. . . . . . . . . . . . . . . . . . . . . . . . . .69

Preparation of concentrated beef extract used as raw material forRamyun noodle soup involves extracting beef in hot water,separating solid residue which is hydrolyzed by enzymesand concentrating hydrolyte

KR2000020349-A . . . . . . . . . . . . . . . . . . . . . . .87

NORSK HYDRO ASCooling and preservation of fish and fish prods.

RU2157070-C2 . . . . . . . . . . . . . . . . . . . . . . . . .54

NOVO NORDISK ASGelling or thickening aq. medium contg. phenolic polymer

EP750641-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .58Variant vanadium-containing haloperoxidases useful in bleaching,

microbial control or hard surface cleaningEP1062327-A1 . . . . . . . . . . . . . . . . . . . . . . . . .52

NOVO NORDISK BIOCHEM NORTH AMERICAEnzymatic method for removing contaminants from resin

JP2000516709-W . . . . . . . . . . . . . . . . . . . . . . .80

NUTRASWEET COCereal product comprises neotame, optionally with other sweeteners,

either mixed with cereal or present as coating on surface,optionally further comprising frosting and glazing agents,fat or oil and/or salt

AU200039048-A . . . . . . . . . . . . . . . . . . . . . . . .57Edible gel mix or edible gel comprises a gelling agent and neotame as

a sweetener and to reduce the amount of food acid, salt,flavor additive, gelling agent and fat

AU200039142-A . . . . . . . . . . . . . . . . . . . . .57, 77Preparation of 3,3-di:methyl-butyraldehyde used as intermediate for

sweetenerCN1269777-A . . . . . . . . . . . . . . . . . . . . . . . . .78

Preparing an agglomerate of N-(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine1-methyl ester and a carrier, useful as a tabletopsweetener, in soft drinks and sweetener blends

AU200033632-A . . . . . . . . . . . . . . . . . . . . . . . .77

NUTRINOVA NUTRITION SPECIALTIES & FOODUse of oligo:saccharide(s)

MX9905794-A1. . . . . . . . . . . . . . . . . . . . . . . . .80

OOAG BOCK FOODS CO LTD

Method for manufacturing high-temperature decomposition crudesolution of brewed soy sauce

KR2000014322-A . . . . . . . . . . . . . . . . . . . . . . .45

OGAN SAAutomatic coating drum for food or pharmaceutical products with

improved hot air circulationJP2000516523-W . . . . . . . . . . . . . . . . . . . . . . .76

PATENTEE INDEX

97

OH M JMethod for preparing hot soy red pepper paste containing pumpkin

seedKR2000012711-A . . . . . . . . . . . . . . . . . . . . . . .45

ONO FOODS IND CO LTDSterilising and dewatering food to give long shelf-life

JP3121021-B2 . . . . . . . . . . . . . . . . . . . . . . . . .53

ORGANO CORPProdn. of sugars used as low calorie sweetening

JP3117596-B2 . . . . . . . . . . . . . . . . . . . . . . . . .79

OTSUKA KAGAKU YAKUHIN KKTreating soy-sauce obtd. from fermented and aged soy-sauce

JP3120155-B2 . . . . . . . . . . . . . . . . . . . . . . . . .87

OTSUKA PHARM CO LTDStable preservation of powdered soft drink compsn.

CN1145578-A. . . . . . . . . . . . . . . . . . . . . . . . . .51

OTSUKI TPrepn. of bean jam, esp. from adzuki and soybeans

JP3109705-B2 . . . . . . . . . . . . . . . . . . . . . . . . .59

OTTOGI FOODS CO LTDDRESSING

KR206521-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .46

PPARK D S

Method for pretreatment of the raw materials of brewed soy sauceKR2000012666-A . . . . . . . . . . . . . . . . . . . . . . .45

PARK H YMethod for preparing the soup of a carp, snapping turtle, and


PARK M SMethod for preparing odourless hot soy paste of red pepper

KR2000012427-A . . . . . . . . . . . . . . . . . . . . . . .44Method for preparing odourless soy sauce

KR2000012426-A . . . . . . . . . . . . . . . . . . . . . . .44

PARK S GKorean soy sauces and paste containing onion and method for


PERNOD RICARD SAFrambinone production by bioconversion of a medium containing

frambinol glucosideEP1062357-A1 . . . . . . . . . . . . . . . . . . . . . . . . .66

PETROVA S PMethod of preparing milk protein gel form

RU2153810-C1 . . . . . . . . . . . . . . . . . . . . . . . . .26

PFEIFER & LANGENPrepn. of stable, non-caking sugar-based gelling aid for making jelly

EP777422-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .58

PHARMACIA CORPAcidic edible liquid composition for e.g. acidic syrup and acidic

beverages comprises a low acetylated xanthan gumWO200101793-A1 . . . . . . . . . . . . . . . . .60, 70, 89

PLANET POLYMER TECHNOLOGIES INCPreserving fresh produce by coating the exterior surface of the

produce with a coating composition capable of controllingthe transmission of gases into and out of the produceduring its maturation and ripeni..

US6165529-A . . . . . . . . . . . . . . . . . . . . . . . . . .55

POKKA CORP KKJellied food and drinks prodn.

JP3117738-B2 . . . . . . . . . . . . . . . . . . . . . . . . .59

PROCTER & GAMBLE COComposition containing polyalkoxy copolymer used as a lipase

enzyme inhibitor in various personal care productsBR9909064-A. . . . . . . . . . . . . . . . . . . . . . . . . .51EP1066025-A1 . . . . . . . . . . . . . . . . . . . . . . . . .52

Flavour, perfume, coolant or antimicrobial compsn.AU726938-B . . . . . . . . . . . . . . . . . . . . . . . . . .65

QQIU J

Iron-containing blood-supplementing preserved egg and itspreparation

CN1268314-A . . . . . . . . . . . . . . . . . . . . . . . . .18

QUAKER OATS COProduction of a toast flavor in oat groats by the Maillard reaction, by

increasing the solution mobility, solution concentrationand/or solution kinetics relative to the release of simplesugars to react with the amino acid c..

EP1053687-A2 . . . . . . . . . . . . . . . . . . . . . . . . .31

QUEST INT BVPreparation of mannoprotein from food grade yeast

AU727070-B . . . . . . . . . . . . . . . . . . . . . . . . . .71

RROCHE VITAMINS INC

Prodn. of compsn. comprising oleophilic substance encapsulated bypolymer

US6150086-A. . . . . . . . . . . . . . . . . . . . . . . . . .72

ROQUETTE FRERES SAAerated sweets with good stability and texture

MX193615-B . . . . . . . . . . . . . . . . . . . . . . . . . .81Conc. sweetener esp. for chewing gum

JP3121610-B2 . . . . . . . . . . . . . . . . . . . . . . . . .80Porous honeycombed crystalline maltitol for use e.g. as sweetener

and in food and pharmaceuticalsRO116196-B1 . . . . . . . . . . . . . . . . . . . . . . . . .81

Production of mannitol and sorbitol comprises continuoushydrogenation of a glucosone solution in two successivecatalyst zones

CA2306330-A1 . . . . . . . . . . . . . . . . . . . . . . . . .77EP1048637-A1 . . . . . . . . . . . . . . . . . . . . . . . . .41FR2792935-A1 . . . . . . . . . . . . . . . . . . . . . . . . .78

Sweetener composition for confectionery, especially chewing gumHU200002450-A2 . . . . . . . . . . . . . . . . . . . . . . .79

ROSSIGNOL J FBenzamide derivs.

CN1145621-A . . . . . . . . . . . . . . . . . . . . . . . . .51

RYOBI KKFlavoring method for fish processed food,

JP2000270736-A. . . . . . . . . . . . . . . . . . . . . . . .32

SSAN-EI GEN FFI INC

Improving gelling properties of proteins for making products inindustries, comprises electron-beam irradiation to providea higher gelling temperature or gelation ratio withoutaltering the texture and taste

AU200016832-A . . . . . . . . . . . . . . . . . . . . . . . .57

PATENTEE INDEX

98

Sucralose-containing composition for sweeteners, edible products,thermal stability enhancers and discoloration inhibitorscomprises sucralose and specific compound such aspurine base, flavonoid or inorganic salt

WO200062628-A1 . . . . . . . . . . . . . . . . . . . . . . .42

SARAYA KKLow calorie syrup comprising erythritol and glycoside(s)

JP3110005-B2 . . . . . . . . . . . . . . . . . . . . . . . . .79

SASAKI MNew endo:peptidase from Lactobacillus helveticus

US6168939-B1 . . . . . . . . . . . . . . . . . . . . . . . . .69

SATO SAdditives soln. for boiling rice and improving preservability

JP3118734-B2 . . . . . . . . . . . . . . . . . . . . . .53, 68

SB SHOKUHIN KKTaste improvement agent for coffee, tea, beans, nuts and vegetables

JP3120820-B2 . . . . . . . . . . . . . . . . . . . . . . . . .68

SCHUPP KAn edible casing film formulation incorporating carrageenan with

konjac and/or gellan gums, useful in forming bags andother packaging for the food industry

CA2271361-A1 . . . . . . . . . . . . . . . . . . . . . . . . .57WO200067582-A1 . . . . . . . . . . . . . . . . . . . . . . .27

SEIREN CO LTDAntioxidant or tyrosinase-inhibiting compositions comprising sericin

US6165982-A . . . . . . . . . . . . . . . . . . . . . . . . . .55

SEMMELROTH-CONSULTING GMBHProcess to treat fish flesh with preservative and tenderizing agents

reduces the germ count in the flesh to extend the shelf lifeDE19917964-A1 . . . . . . . . . . . . . . . . . . . . . . . .19

SHADE FOODS INCA low moisture stable food product including fruit, cheese, cookie

material snack chip or seasoning, which is highlyshelf-stable and can be stored at room temperature forlong periods

GB2351647-A. . . . . . . . . . . . . . . . . . . . . . . . . .75

SHAKLEE CORPAntioxidant blend for foods and dietary supplements

JP3113319-B2 . . . . . . . . . . . . . . . . . . . . . . . . .52

SHISEIDO CO LTDStable oil in water in oil multiphase emulsion

US6150425-A . . . . . . . . . . . . . . . . . . . . . . . . . .73

SHOWA SANGYO COManufacturing a hydrolyzed protein substance for use as a seasoning

for foodstuffs, involves partial hydrolysis of a protein by aproteinase or acid and reducing to lower molecules usingcarboxypeptidase

JP2000279126-A . . . . . . . . . . . . . . . . . . . . . . . .32

SIMAC-VETRELLA SPACold emulsified food producing device comprises a rotary scraping

organ having a hollow shaft, and a pump for sending airsucked from the outside through a hollow shaft

AU200023145-A . . . . . . . . . . . . . . . . . . . . . . . .71

SNOW BRAND MILK PROD CO LTDBitterness removal agent for sweeteners like aspartame, stevia, has

amino acid such as L-asparagine, DL, or L-methionine,L-tyrosine, L-serine, L-aspartic acid, L-glutamine, DL-orL-alanine, L-leucine or proline

JP2000270804-A . . . . . . . . . . . . . . . . . . . . . . . .41

SOC PROD NESTLE SACocoa butter substitutes comprise palm kernel oil blends, useful as

edible food productsZA9902449-A . . . . . . . . . . . . . . . . . . . . . . . . . .76

Food product for making sauces for pasta and riceNZ334735-A . . . . . . . . . . . . . . . . . . . . . . . . . .88

Gel contg. polysaccharide and lactoserum proteinsMX9602645-A1. . . . . . . . . . . . . . . . . . . . . . . . .59

Use of 1-nonene-3-one as flavouring agentJP2000516645-W . . . . . . . . . . . . . . . . . . . . . . .68

Water-soluble antioxidant used in food industryJP3118101-B2 . . . . . . . . . . . . . . . . . . . . . . . . .53

SODA AROMATIC CO LTDAroma-flavour enhancer for foodstuffs, fodder, tobacco and

fragrances contains at least one hydroxy-furanonecompound

JP2000342217-A. . . . . . . . . . . . . . . . . . . . . . . .67Sweetness intensifier comprising 3-hydroxy-4,

5-dialkyl-2-(5H)furanone derivativeJP3112457-B2 . . . . . . . . . . . . . . . . . . . . . . . . .79

SOLLICH KGEquipment coating confectionery with flowing mass on conveyor,

includes run-off sheet with scrapers executing rectangularpath to move and return surplus coating mass from sheet

DE19920071-A1 . . . . . . . . . . . . . . . . . . . . . . . .75EP1050217-A2 . . . . . . . . . . . . . . . . . . . . . . . . .37

Mesh conveyor for confectionery being coated with chocolate, isdriven and supported by toothed wheels with thickenedshoulders, providing increased support to increase life byminimizing frictional wear and flexural fatigue

DE19920068-A1 . . . . . . . . . . . . . . . . . . . . . . . .75EP1050218-A2 . . . . . . . . . . . . . . . . . . . . . . . . .38

SPICE SCI OYMaking a homogenous fatty beta-sitosterol blend for use in food

production - by heating beta-sitosterol with an oil, addingisothermal water on cooling and agitating

EP1065945-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84

STUECKLER FComposition for use as e.g. food supplement or skin care agent, has

advantageous physiological effects especially regardingcardiovascular and rheumatic illnesses, also stimulates theimmune system against cancer

EP1065946-A1 . . . . . . . . . . . . . . . . . . . . . . . . .85

SUH G I IKorean soy sauces and paste containing onion and method for


SUMITOMO BAKELITE CO LTDPackage contg. sweet corn used for preserving sweet-corn

JP3117555-B2 . . . . . . . . . . . . . . . . . . . . . . . . .53

SUOMEN XYROFIN OYProdn. of xylitol from aq. xylose soln.

FI106265-B1 . . . . . . . . . . . . . . . . . . . . . . . . . .78

TTADA M

Improving gelling properties of proteins for making products inindustries, comprises electron-beam irradiation to providea higher gelling temperature or gelation ratio withoutaltering the texture and taste

AU200016832-A . . . . . . . . . . . . . . . . . . . . . . . .57

TAIYO KAGAKU KKEmulsifier viscosity reduction procedure used for foodstuffs, involves

subjecting emulsifier contained in heat resistancecontainer to microwave irradiation

JP2000342196-A. . . . . . . . . . . . . . . . . . . . . . . .71

PATENTEE INDEX

99

Lysozyme sugar composite as antimicrobial agent for gram negativemicrobe, is isolated and purified from egg white liquidcontaining saccharides

JP2000270858-A . . . . . . . . . . . . . . . . . . . . . . . .20

TAKAFUJI SNew endo:peptidase from Lactobacillus helveticus

US6168939-B1 . . . . . . . . . . . . . . . . . . . . . . . . .69

TAN P S TNew endo:peptidase from Lactobacillus helveticus

US6168939-B1 . . . . . . . . . . . . . . . . . . . . . . . . .69

TAYLOR PAn edible casing film formulation incorporating carrageenan with

konjac and/or gellan gums, useful in forming bags andother packaging for the food industry

CA2271361-A1 . . . . . . . . . . . . . . . . . . . . . . . . .57WO200067582-A1 . . . . . . . . . . . . . . . . . . . . . . .27

THERAGEM INCMammalian hemoglobin-derived peptides

EP1066045-A1 . . . . . . . . . . . . . . . . . . . . . . . . .52

TOEPFER JStandardized mineral mixture for preserving salads, vegetables, fruit

and peeled potatoes comprises an aqueous solution withcalcium chloride and sodium bicarbonate as maincomponents

DE19915950-A1 . . . . . . . . . . . . . . . . . . . . . . . .18

TOKUYAMA SODA KKLow sodium content soy sauce prepn.

JP3109639-B2 . . . . . . . . . . . . . . . . . . . . . . . . .85

UUFA CHARODEIKA COSMETICS FIRM

MustardRU2153267-C2 . . . . . . . . . . . . . . . . . . . . . . . . .47

UNILEVER NVAcidified butter like spread for breads, toasts

BR9909352-A . . . . . . . . . . . . . . . . . . . . . . . . . .83EP1065937-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84

Preparation of a butterlike spread from a concentrated vegetable fatcream

EP1065938-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84Use of VHH antibodies in the production of e.g. food or personal care

productsEP1062245-A1 . . . . . . . . . . . . . . . . . . . . . . . . .83

UNILEVER PLCAcidified butter like spread for breads, toasts

EP1065937-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84Preparation of a butterlike spread from a concentrated vegetable fat

creamEP1065938-A1 . . . . . . . . . . . . . . . . . . . . . . . . .84

Preparing coated frozen confectionary productAU726756-B . . . . . . . . . . . . . . . . . . . . . . . . . .75

Use of VHH antibodies in the production of e.g. food or personal careproducts

EP1062245-A1 . . . . . . . . . . . . . . . . . . . . . . . . .83Water continuous edible spread devoid of undesirable off-taste

CA2196582-C. . . . . . . . . . . . . . . . . . . . . . . . . .83

UNITED SPECIALTY FLAVORS INCProduction of savory flavor base for soups and gravies, involves

formation of cereal protein slurry by mixing salt, water andcereal protein, heating, adding enzyme, fermenting andseparating protein hydrolysate

WO200062624-A1 . . . . . . . . . . . . . . . . . . . .33, 48

UNIV CATHOLIC AMERICANew substantially pure crystalline lutein

KR214430-B1. . . . . . . . . . . . . . . . . . . . . . . . . .63

UNIV MEXICO NACIONAL AUTONOMASelaginella lepidophylla trehalose-6-phosphate

synthetase/phosphataseAU727509-B . . . . . . . . . . . . . . . . . . . . . . . . . .51

UNIV MICHIGAN STATEAntioxidants for living tissue comprising anthocyanins, bioflavonoids

and/or phenolic compounds isolated from cherries, areadded to foods or used as dietary supplements toameliorate chronic disease

US6150408-A. . . . . . . . . . . . . . . . . . . . . . . . . .55

UNIV SOUTH CHINA AGRICBanana storing, transporting and preserving process

CN1267462-A . . . . . . . . . . . . . . . . . . . . . . . . .17

VVEGA GARCIA M

Salad dressing composition comprises mixture of virgin olive oil,garlic and lemon juice

ES2150383-A1 . . . . . . . . . . . . . . . . . . . . . . . . .44

VELAZQUEZ BALBUENA F JProducing jellied stuffing for table olives

ES2142233-B1 . . . . . . . . . . . . . . . . . . . . . . . . .58

WWARNER LAMBERT CO

Polyvinyl alcohol film forming compositionsEP1062274-A1 . . . . . . . . . . . . . . . . . . . . . . . . .66

WARNER-LAMBERT COSweetener delivery system

JP3118781-B2 . . . . . . . . . . . . . . . . . . . . . . . . .79

WU HFresh-keeping coating material for fruit and vegetable

CN1144042-A . . . . . . . . . . . . . . . . . . . . . .17, 37

XXU Y

Fresh lotus soupCN1237378-A . . . . . . . . . . . . . . . . . . . . . . . . .43

XYROFIN OYCrystallizing lactitol used as bulk sweetener

EP1064293-A1 . . . . . . . . . . . . . . . . . . . . . . . . .78

YYAMAMOTO R

Prodn. of capsules of isothiocyanic acid ester for preserving foodJP3113055-B2 . . . . . . . . . . . . . . . . . . . . . . . . .52

YEDA RES & DEV CO LTDPeptide(s) having selective cytolytic activity

US6172038-B1 . . . . . . . . . . . . . . . . . . . . . . . . .55

ZZERBE H G

Soluble flavor wafer useful for imparting natural or synthetic flavors tofoods, cosmetics or pharmaceuticals

WO200067595-A1 . . . . . . . . . . . . . . . . . . . . . . .34

PATENTEE INDEX

100

ZHEN WInositol producing process

CN1267657-A. . . . . . . . . . . . . . . . . . . . . . . . . .41

101

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102

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For Japanese Patents, it is advisable to state whether examined or unexamined. Fordocuments from all other authorities, patent applications will be supplied unless otherwisespecified

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Delivery Options & SamplesIndustry and Technology Profiles are available as either printed books or as Portable Document Format(PDF) files. PDF is a standard application for viewing documents on screen, and for documentinterchange in Web and other environments using Adobe Acrobat. Delivery of the ITPs as PDF enablesus to supply facsimiles of the ITPs via electronic media eg. CD-ROM.

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The PDF and Printed versions of the titles contain exactly the same information and are delivered tothe same schedule. One CD will hold over 200 profile titles, and a customer can subscribe to anycombination of ITPs or TMPs that are also available as PDFs.

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Sample Request FormPlease take a clear photocopy, complete and faxback on +44 (0)20 7344 2972

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Products Available

Computing &Control

• Distributed Computing• Computer Hardware Testing• Computer Input/Output Equipment• Computer Data I/O Processing• Computer Software• Computer System Architecture• Computer Applications; Vehicle

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Systems

• Computer Applications; Electrical EquipmentComputing

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108

• Audio & Acoustic Signal Processing• Components & Systems for Dynamic AV

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109

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