N e w Patents

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

- - Bakery products Bakery ingredient that lowers serum LDL cholesterol levels Tobey, S.W. (Dow Chemical Co., Midland, MI, USA) United States Patent US 5 281 584

A bakery product containing water- soluble cellulose ether, which is useful for reducing low-density lipoprotein serum cholesterol levels. Use of specific particle*size distribution of the water- soluble cellulose ether produces com- positions that are more palatable than other known compositions.

Precooked, microwaveable dough Gantwerker, S. and Walsh, G.E. (Quaker Oats Co., Chicago, IL, USA) United States Patent US 5 281 433

A process for preparing a precooked, microwaveable frozen bakery product consists of: preparing the dough; shaping it into the desired form; baking it to produce a bakery product with an outer crust; and freezing and tempering the product. Sufficient water is then added to the outer crust to raise the moisture con- tent of the product to 20-55% (w/w).

Beverages Osmotic concentration Hen'on, J.R., Beautify, E.G., Jochums, C.E. and Medina, L.E. (Osmotek [nc., Corvallis, OR, USA) Ur~ited States Patent US 5 281 430

Osmotic concentration equipment for beverages, which can be used for a variety of purposes, including: producing low-alcohol wine; concentrating a thin wine into a premium wine; concen- trating a low-quality grape juice into a higher-quality grape juice for a more premium wine; concentrating various fruit or vegetable juices; and concen- trating various beverages such as tea or coffee. The flow chamber of the osmotic concentration cell has a con- tinually changing flow path to provide a region of high turbulence to a semi- permeable membrane defining the flow chamber. High turbulence at the first semi-permeable membrane interface significantly reduces membrane foul- ing during osmotic concentration and

allows the concentration of products with a high suspended-solids content.

~ u Confectionery Cocoa butter extender Okumura, Y. (Asahi Denka Kogyo KK, Tokyo, Japan) United States Patent US 5 279 846

A chocolate product in which 5-70% of the total fat content consists of a tri- acylglycerol with saturated fatty acids in the c<-position and a linoleic acid in the 13-position is described.

Rapid-tempered bloom-stable confectionery Masterson, DJ., Besserman, M.A., Japikse, C.H. and Smith, C.A. (Procter & Gamble Co., Cincinnati, OH, USA) United States Patent US 5 275 835

An improved process for the prep- aration of flavoured confections contain- ing reduced-calorie cocoa butter substi- tutes. The composition is cooled rapidly from a non-crystalline state to <21 °C using a swept-wail, scraped-wall or screw-type heat exchanger. The cooling composition is conditioned for >5 rain, by warming it to 21-29°C in an agitated vessel before further processing. This dynamic tem- pering produces bloom-stable products more quickly than does stati~ tempering.

Engineering/packaging Antimicrobial ultrasound Walter, M. (Martin Walter UItraschalltechnik GmbH, 75334 Straubenhardt, Germany) German Federal Republic Patent Application DE 42 31 932 A1 [in German)

A process for the destruction of entero- bacteria (especially salmonellae) in foods is based on the brief treatment of the food with ultrasound at frequencies in the range 10-100 kHz.

Controlled microwave thawing Martin, U. (Miele & Cie GmbH & Co., 33332 G•tersloh, Germany} German Federal Republic Patent Application DE 42 29 972 A1 lin German]

A process for the microwave thawing of foods is based on the automatic step-

wise reduction of microwave energy intensity during the thawing process.

Dual-chambered pack for last-minute mixing Ferhadian, M. (France) French Patent Application FR 2 694 271 At [in French]

A food pack comprises a base section with a tightly fitting lid. The interior of the lid carries a reservoir (with a heat- sealed cover) containing a seasoning, etc. The seasoning may be emptied into the food in the container; after appli- cation of the lid, the pack may be agitated to mix the contents.

Ultrasonic texture characterization Beudon, D., Audidier, Y., Frouin, A. and Innocent, J.P. (Bongrain SA, France) French Patent Application FR 2 693 270 At [in Frenchl

A method for the ultrasonic assessment of the texture of foods, especially cheese, uses a probe equipped with an ultrasound emitter and an ultrasound receptor. The method is based on the measurement of attenuation of ultrasound waves as they pass through the product.

Ultrasonic phase change detector Beudon, D., Audidier, Y., Fmuin, A. and Innocent, ].P. (Bongrain SA, France) French Patent Application FR 2 693 271 At [in French]

A method for the detection of phase changes and the characterization of the phase (solid, gel or liquid) of a sys- tem, which is applicable to the food, cosmetic, pharmaceutical, plastics and paint industries, and is intended es- pecially for use in cheesemaking. The method involves the measurement of ultrasound transmission through the product, and determination of the phase state of the substance on the basis of the results. [See also previous patent.]

Fruit, vegetables & nuts Vegetables packed in UV-treated water Zomorodi, B. (Ready Pac Produce, Pasadena, CA, USA) United States Patent US 5 279 843

A process for packaging fresh veg- etables in water. The vegetables are washed, dipped in a chlorine bath and then placed in bags. Water, previously irradiated with UV light to reduce the number of bacterial colonies present, is added to the vegetables; the bags are then sealed and stored.

332 Trends in Food Science & Technology October 1994 [Vol. 5]

Low-fat foods Reduced-fat French fries Baisier, W. and Barrier, W.A. !Pillsbury Co., ~.4inne.~poJi;, MN, USA) United Slat'_,s Patent US S 279 840

A method for preparing reduced-fat deep-fried foods, which have an appe- tizing flavour and texture, and contain up to 40% less fat than conventionally prepared deep-fried foods. The method is particularly suitable for the prep- aration of French fries from potatoes. The food, for example washed, peeled and cut potato, is coated with a mixture of ungelatinized amylose and Ca, blanched, dehydrated (to achieve 5-30% weight loss) and then padried at 116-171°C for up to -3 rain. The parfried food may then be frozen and finish-fried later, or finish-fried immediately.

Starch hydrolysates as fat replacements Eastman, J.E. (Eastman, Decatur, IL 62522, USAI United States Patent US 5 275 837

Starch hydrolysates (degree of polym- erization 20-200 and dextrose equiv- alent 0.5-5), which can be used as fat replacements in foods, are prepared by heating granular starch containing ->20% (w/w) amylopectin in an acidic slurry of water and a water-miscible organic solvent (e.g. ethanol), under conditions which, while not gelatiniz- ing the starch, cleave _>20% of the ter- minal amylose groups from the amylo- pectin molecule.

13-Cyclodextrin removal f rom low-cholesterol egg yolk

Kohlrausch, U., Cully, J. and Vollbrecht, H.R. (SKW Trostberg AC, 83308 Trostberg, Germany) German Federal Republic Patent Application DE 42 30 104 AI [in GermanJ

A process for the elimination oi P,- cyclodextrin residues in egg yolk (remaining after treatment with (3-cyclo- dextrins to remove cholesterol) by enzymic degradation with s-amylase. Suitable ~x-amylases include those from Aspergillus niger, A. oryzae, Ba- cillus polymyxa, B. coagulans, Flavo- bacterium spp. and porcine pancreas. The enzymes are separated from the egg yolk by a membrane during cyclodextrin decomposition. This process permits rapid, almost complete hydrolysis of 13- cyclodextrin in egg yolk, without leaving behind residual e~-amylase activity in the yolk.

Novel foods Egg/meat analogues from soy mile

lennings, R.A. and Holscher, R. (lennings, Santa Fe, NM 87501, USA) European Patent Application EP0 578 289 AI

A cooked food analogue is prepared from soy milk coagulated at 70-90°C using a suitable coagulant. Curds are cut and broken down before cooking (at a suitable temperature and time), draining and rapid cooling. Resultant products may be used as, for example, scrambled egg analogues (for which soft and relatively large curds are prepared) or cooked meat analogues (for which smaller, harder curds are required).

. . . . . . . . . . Oi ls and fats

Selective hydrogenation retains cis donble bonds

Alouche, A., Lambert, D.C., Hubaur, R., Davies, P. and Hertoghe, P. (Soci~t~ de la J~affinerie BP et Elf de Dunkerque SA, France! French Patent Application FR 2 694 015 At [in French]

A process for the hydrogenation of veg- etable oils that retains cis double bonds in the hydrogenated product; this is achieved by using a special selective catalyst comprising mixed oxides of rare earth elements, Ai and Ni.

Emulsions, spread & low-fat spread

Okoongi, S., Kato. R., Asano, Y., Yuguchi, H., Kumazawa, R., Sotoyama, K., Takahashi, K. and Fulimoto, M. (Morinaga Milk Industry Co. Lid, Tokyo, Japan) United States Patent US 5 279 847

Methods for the preparation of emul- sions, an oil-in-water-in-oil type spread and a low-fat spread. A water-in-oil type emulsion is prepared by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic mi- croporous membrane previously treated with the fatty phase. An oil-in-water type emulsion is prepared by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic micro- porous membrane. An oil-in-water-in-oil type spread and a low-fat spread are produced by rapidly cooling, plasticiz- ing and kneading an emulsion. An oil~- in-water-in-oil+ type emulsion for an

oil-in-water-in-oil type spread is pre- pared by dispersing an oilcin-water type emulsion into a fatty phase (oil 2) through a microporous membrane.

Starches and sugars Soluble high-amylose starch-based foods Zallie, )., Eden. I-, Kasica, I., Chung-Wai Chiu. Zwiercan, G. and Plutchok, G. (National Starch & Chemical Investment Holding Corp., Wilmington, DE, USA) United States Patent US 5 281 433

The manufacture of foods containing soluble high-amylose starch, which are characterized by one or more of the following beneficial properties: stronger gels; improved appearance; improved adhesion; air-, oil- and/or water-imper- meable surfaces; and improved tex- tures. These foods are easy to prepare as the starches can he completely and thoroughly dispersed in the food using hot or cold water, without chemical modification. The starch can be selec- ted from the following: spray dried, non-granular starch, where the starch is non-crystalline, substantially non-retro- graded and fully predispersed; spray dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole or unbroken and in the form of loosely bound agglomerates or individual granules; enzymically de- branched gelatinized starch, comprising ->40% amylose; and mixtures of the above.

Amylase-resistant starch Chung-Wai Chiu, Henley, M. and Airier), P. (National Starch & Chemical tnveslment Holding Corp.. Wilmington, DE, USAI United States Patent US 5 281 276

A process for increasing the amount of amylase-resistant starch (to ->15% re- sistant starch) ;n high-amylose starch, such as Hylon V or Hylon VII. Pro- cessing consists essentially of gelati- nization of a starch slurry, enzymic debranching of the starch, and isolation of the starch product by extrusion or drying. A further increase in amylase- resistant starch content is obtained on addition of an inorganic salt to de- branched starch before isolation.

The patents section is compiled from information provided by IFIS (International i Fc, od Information Se~,ice), Lane End House, Shinfie!d, Reading, UK RG2 9BB i

/ (tel. +44-1734-883895; fax: +44-1734-885065). i

Trends in Fo,~d Science & Technology Oc!ober 1994 [Vol. 5] 333