A liquid antimicrobial composition is disclosed, comprising: (a) bacteriocin in a concentration of 2-50 ppm; (b) acetate in a concentration of 0.4-4 mol/L; (c) alkali metal cation in a concentration of at least 0.7 mol per mol of acetate; and at least 70 wt. % of water, wherein the antimicrobial composition has a pH in the range of 4.5-7.5. The antimicrobial composition is particularly suitable for reducing the bacterial load of Listeria on pieces of raw meat. The application also discloses methods of treating pieces of animal meat, the method comprising applying the antimicrobial composition of the present invention onto the surface of the pieces of animal meat.
The invention pertains to a process for manufacturing lactide with a reduced content of non- lactide contaminants, which comprises the steps of - providing a lactide feed comprising lactide and non-lactide contaminants, the lactide comprising 50-85 wt.% (calculated on total lactide) of meso-lactide and 50-15 wt.% (calculated on total lactide) of L-lactide, - subjecting said feed to a joint crystallisation step to generate a liquid stream comprising non-lactide contaminants and a solid lactide stream reduced in non-lactide contaminants, which solid lactide stream comprises 50-85 wt.% (calculated on total lactide) of meso-lactide and 50-15 wt.% (calculated on total lactide) of L-lactide. The process of the present invention provides lactide with a low content of non-lactide contaminants, while lactide is recovered in a high yield. The process can be embedded in lactide manufacturing and purification sequences, and in the manufacture of PLA.
The invention pertains to a process for processing a crude lactide comprising the steps of: separating a crude lactide stream comprising L-lactide, D-lactide, and meso-lactide in one or more steps to form a meso-lactide stream comprising at least 50 wt. % of meso-lactide (based on the total weight of lactide in the stream) and at least one purified lactide stream comprising L-lactide and/or D-lactide; oligomerizing the meso-lactide stream to form an oligomer-containing stream comprising lactic acid oligomers; and depolymerizing the oligomer-containing stream to form a product stream comprising meso-lactide, L-lactide and D-lactide. The invention also pertains to a process for producing a polylactide and to a process for producing a racemic mixture of (S)-lactic acid and (R)-lactic acid.
The invention pertains to a concentrate comprising: at least 45 wt. % of lactic acid; from 0.01 to 50 wt. % of benzyl alcohol; from 0.01 to 4.0 wt. % of at least one sorbate salt selected from the group consisting of potassium sorbate and sodium sorbate and/or from 0.01 to 20 wt. % of at least one benzoate salt selected from the group consisting of sodium benzoate and potassium benzoate; and at most 20 wt. % of a solvent. The invention also pertains to a composition comprising the concentrate, a method of manufacturing the concentrate, a method of manufacturing the composition, a method of cleaning an object (using the composition), and uses of the concentrate and the composition.
A01N 37/36 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés organiques comportant un atome de carbone possédant trois liaisons à des hétéro-atomes, avec au plus deux liaisons à un halogène, p. ex. acides carboxyliques contenant au moins un groupe carboxylique ou un thio-analogue, ou d'un de leurs dérivés, et un atome d'oxygène ou de soufre lié par une liaison simple, liés au même squelette carboné, cet atome d'oxygène ou de soufre ne faisant pas partie d'un groupe carboxylique ou d'un thio-analogue, ou d'une de leurs dérivés, p. ex. acides hydroxycarboxyliques
A01N 31/08 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés organiques de l'oxygène ou du soufre l'atome d'oxygène ou de soufre étant lié directement à un système cyclique aromatique
A01N 37/06 - Acides carboxyliques non saturés ou leurs thio-analoguesLeurs dérivés
A01N 37/10 - Acides carboxyliques aromatiques ou araliphatiques, ou leurs thio-analoguesLeurs dérivés
A01P 1/00 - DésinfectantsComposés antimicrobiens ou leurs mélanges
The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 13/72 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet en utilisant des additifs, p. ex. par injection de solutions
6.
COMPOSITION SUITABLE FOR SELF-HEALING CONCRETE, METHOD FOR MANUFACTURE THEREOF, AND USE
The invention pertains to a particulate composition suitable for self-healing concrete comprising limestone-forming bacteria or spores of limestone-forming bacteria and a bacterial nutrient dispersed in a lactic acid based oligomer matrix.
The invention pertains to a particulate composition suitable for self-healing concrete comprising limestone-forming bacteria or spores of limestone-forming bacteria and a bacterial nutrient dispersed in a lactic acid based oligomer matrix.
The invention also pertains to a method for manufacturing the particulate composition, comprising the steps of mixing a lactic acid based oligomer in the liquid phase with limestone-forming bacteria or spores of limestone-forming bacteria and a bacterial nutrient, and solidifying the resulting mixture to form solid particles. The mixing step is preferably carried out in an extruder. The formation of solid particles can be carried out in an under water pelletiser.
C04B 20/00 - Emploi de matières comme charges pour mortiers, béton ou pierre artificielle prévu dans plus d'un groupe et caractérisées par la forme ou la répartition des grainsTraitement de matières spécialement adapté pour renforcer leur propriétés de charge dans les mortiers, béton ou pierre artificielle prévu dans plus d'un groupe de Matières expansées ou défibrillées
C04B 103/00 - Fonctions ou propriétés de l'ingrédient actif
A method for processing a lactide feed to form lactide streams with high configurational and chemical purity, comprising the steps of - subjecting a feed comprising L-lactide, meso-lactide, water, lactic acid, and optional further components to a first separation step, resulting in a stream comprising lactic acid and water and one or more crude lactide streams, - subjecting a crude lactide stream comprising L-lactide and meso-lactide resulting from the first separation step to a first crystallisation step, resulting in a purified L-lactide stream and a remnant stream comprising L-lactide and meso-lactide, - subjecting the remnant stream comprising L-lactide and meso-lactide resulting from the first crystallisation step to a second separation step, resulting in at least a second L-lactide stream and a meso-lactide stream, - subjecting the meso-lactide stream resulting from the second separation step to a second crystallisation step, resulting in a purified meso-lactide stream and a further remnant stream.
C08J 11/10 - Récupération ou traitement des résidus des polymères par coupure des chaînes moléculaires des polymères ou rupture des liaisons de réticulation par voie chimique, p. ex. dévulcanisation
The invention pertains to a method for reducing the viscosity of a fermentation broth, wherein the method comprises the step of mixing at least one compound selected from the group consisting of ascorbic acid, citric acid, lactic acid, formic acid, amino acids, and soluble salts of said acids into a fermentation broth comprising microbial cells, the fermentation broth having free microbial oil in an amount of 5.0 wt. % or less, calculated on the total weight of the fermentation broth, wherein the total lipid content of the dry matter content of the fermentation broth is at least 40 wt. %. The invention also pertains to a fermentation broth with a low viscosity, methods for processing the fermentation broth with a low viscosity, a dried biomass, and a use of the fermentation broth with a low viscosity in the preparation of a dried biomass, an extracted microbial oil, a feed additive, or of an animal feed.
C12P 1/00 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes
C12N 1/02 - Séparation des micro-organismes de leurs milieux de culture
A process for the preparation of lactic acid including the steps of: a) providing an aqueous medium including magnesium lactate; b) adding to the aqueous medium a monovalent base to form an aqueous medium including a water soluble monovalent lactate salt and a solid magnesium base; c) separating the solid magnesium base from the aqueous medium including the water soluble monovalent lactate salt; d) providing an aqueous medium including the water soluble monovalent lactate salt at a concentration of more than 30 wt. % and at most 45 wt. %; e) subjecting the aqueous medium from step d) to water-splitting electrodialysis, to produce a first solution including monovalent base and a second solution including lactic acid and monovalent lactate salt, the electrodialysis being carried out to a partial conversion of 40 to 99 mole %; f) recovering lactic acid from the second solution including lactic acid and monovalent lactate salt.
A method for manufacturing sodium lactate (NaL) solid particles is disclosed. The method comprises (a) providing a melt of NaL wherein the melt has a chemical purity of at least 95%. wt., and a water content of less than 5% wt.; (b) providing a cooling surface, which surface is provided with at least partially crystalline seed particles of NaL; (c) applying at least a part of said melt on a cooling surface; (d) crystallizing the applied NaL on the cooling surface forming solid NaL, and; (e) collecting at least part of the solid NaL from the cooling surface as solid NaL particles. Also disclosed are particles of NaL wherein the NaL particles are at least partially crystalline, with a chemical purity of at least 95%. wt., and a water content of less than 5%, and an average weight from 1-100 mg per particle. Uses of the particles are also discussed.
The invention relates to a resorbable and biocompatible glass fiber bundle characterized in that the glass fibers of the bundle have an average diameter in the range of 5-30 μm, as measured according to ASTM D1577-01 C, the glass fiber bundle having a coefficient of variation at most 15%. The invention also pertains to, and a method of obtaining this glass fiber bundle. Also, the invention relates to composites and medical devices produced with said glass fiber bundle.
C03C 3/097 - Compositions pour la fabrication du verre contenant de la silice avec 40 à 90% en poids de silice contenant du phosphore, du niobium ou du tantale
C03C 4/00 - Compositions pour verres ayant des propriétés particulières
C03C 13/00 - Compositions pour fibres ou filaments de verre
C03C 25/26 - Composés macromoléculaires ou prépolymères
The invention relates to resorbable, biocompatible and preferably bioactive glass fibers which are coated with a sizing comprising thermoplastic, resorbable and biocompatible compatibilizer, wherein the polyester is covalently bonded to the glass fibers through a coupling agent with at least one silane moiety. The fiber preferably is manufactured through a process wherein a volatile amine is present as temporal processing aid. The invention further relates to a method for coating a resorbable, biocompatible glass fiber, to a kit for coating a glass fiber, to a composite comprising said coated glass fiber, and to a medical device comprising said composite.
A61L 27/44 - Matériaux composites, c.-à-d. en couches ou contenant un matériau dispersé dans une matrice constituée d'un matériau analogue ou différent comportant une matrice macromoléculaire
A61L 27/58 - Matériaux au moins partiellement résorbables par le corps
C03C 25/20 - Mise en contact des fibres avec des applicateurs, p. ex. des rouleaux
The invention pertains to a process for removing lactide from a vapour stream comprising lactide and water, comprising the steps of • subjecting a vapour stream comprising lactide and water to a condensation-reaction step in a condensation-reaction apparatus, wherein the vapour stream comprising lactide and water is contacted with a reaction liquid comprising lactic acid, the condensation reaction step being carried out under such conditions that at least 80% of the lactide present in the vapour stream provided to the condensation-reaction step is absorbed in the reaction liquid and at most 40% of the water present in the vapour stream provided to the condensation-reaction step is absorbed in the reaction liquid, wherein the residence time in the condensation step is at least 2 hours, the residence time being defined as the total mass of reaction liquid divided by the mass of the product condensing from the vapor stream containing lactide and water per hour, • withdrawing a liquid effluent from the condensation-reaction step, which liquid effluent comprises less than 15 wt.% lactide and less than 30 wt.% of water, the effluent having a total acid content of at least 72 wt.%. • withdrawing a steam effluent from the condensation-reaction step, and providing the steam effluent to a further condensation reaction in a further condensation apparatus to form a condensate comprising water. The present invention provides a robust and efficient process and system for removing lactide from a lactide-containing gas stream and recovering said lactide in a processable form. The process of the invention is able to handle feedstock with varying compositions andhas a limited demand on energy and apparatus.
B01D 53/14 - Séparation de gaz ou de vapeursRécupération de vapeurs de solvants volatils dans les gazÉpuration chimique ou biologique des gaz résiduaires, p. ex. gaz d'échappement des moteurs à combustion, fumées, vapeurs, gaz de combustion ou aérosols par absorption
C07D 319/12 - Dioxanes-1, 4Dioxanes-1, 4 hydrogénés non condensés avec d'autres cycles
C08J 11/12 - Récupération ou traitement des résidus des polymères par coupure des chaînes moléculaires des polymères ou rupture des liaisons de réticulation par voie chimique, p. ex. dévulcanisation uniquement par traitement à la chaleur sèche
C08J 11/06 - Récupération ou traitement des résidus des polymères sans réaction chimique
A process for purifying meso-lactide including purifying meso-lactide, wherein the free acid content is at least 30 meq/kg including at least one step of subjecting a feed including at least 75 wt. % meso-lactide to solvent crystallisation followed by product meso-lactide recovery, wherein the solvent crystallisation is carried in a solvent including at least 70 wt. % of at least one compound selected from the group of ketones of the formula R1-C(═O)—R2, the solvent amounts to 5-50 wt. % of feed and solvent total, the solvent crystallisation conditions being at least 15% of the meso-lactide in the feed crystallises in solid form, wherein the solid meso lactide recovered from solvent crystallisation followed by recovery of product meso-lactide has a free acid content of at most 20 meq/kg. The process yields meso-lactide in high purity and high yield in an efficient manner, with minimum formation of lactic and linear lactic acid oligomers.
To provide a process for manufacturing a lactate solution which results in an economically attractive process of producing lactic acid when the lactate solution is subjected to water- splitting electrodialysis, solid-state magnesium lactate or an aqueous magnesium lactate suspension is reacted with KOH to form a first suspension of solid magnesium hydroxide in a first potassium lactate solution comprising magnesium ions, the amount of excess OH ions in the first suspension being in the range of 20-150 ppm. After solid-liquid separation, the first potassium lactate solution is subjected to a further reaction with KOH to form a second suspension of solid magnesium hydroxide in a second potassium lactate solution, the amount of excess OH ions in the second suspension being above 300 ppm. The second suspension is separated, and the second potassium lactate solution has a magnesium ion content of less than 50 ppm.
The present invention relates to a process for the production of an organic acid comprising the steps of: a) providing a feed stream of comprising an aqueous medium of a monovalent salt of an organic acid, b) splitting the feed stream into at least a first and second stream, c) subjecting the streams to bipolar electrodialysis in an acid flow compartment (1) defined by a bipolar membrane (6) and either a cation or anion selective membrane (6) and a base flow compartment (2) defined by a bipolar membrane (6) and either a cation or anion selective membrane (6), wherein the compartments are arranged between a positive electrode (anode) (4) and a negative electrode (cathode) (5) and are separated by either a cation or anion selective membrane (6), whereby the first stream is fed to the acid flow compartment and the second stream is fed to the base flow compartment, d) whereafter an aqueous acid stream comprising an organic acid is leaving the acid flow compartment and an aqueous base stream comprising a base and monovalent salt of the organic acid is leaving the base flow compartment. With the present process a reduction of the water consumption is achieved, while allowing to work in a concentration window for the monovalent salt that is optimal with respect to conductivity.
The present invention relates to a process for the production of an organic acid comprising the steps of: a) providing a feed stream of comprising an aqueous medium of a monovalent salt of an organic acid, b) splitting the feed stream into at least a first, second and third stream, c) subjecting the streams to bipolar electrodialysis in an acid flow compartment (1) defined by a bipolar membrane and an anion selective membrane (6b), an intermediate flow compartment (7) defined by both a cationic selective membrane and an anionic selective membrane, and a base flow compartment (2) defined by a bipolar membrane (6) and a cation selective membrane (6a), wherein the compartments are arranged between a positive electrode (anode) (4) and a negative electrode (cathode) (5) and the acid flow compartment (1), the intermediate flow compartment are separated by a cation selective membrane (6a) and the intermediate flow compartment, and the base flow compartment are separated by an anion selective membrane (6b), whereby the first stream is fed to the acid flow compartment (1), the second stream is fed to the base flow compartment (2), and the third stream is fed to the intermediate flow compartment (7) d) whereafter an aqueous acid stream comprising an organic acid is leaving the acid flow compartment, an aqueous stream comprising monovalent salt of the organic acid is leaving the intermediate flow compartment and an aqueous base stream comprising a base is leaving the base flow compartment. With the present process a reduction of the water consumption is achieved, while allowing to work in a concentration window for the monovalent salt that is optimal with respect to conductivity.
A FERMENTATION-PRODUCED PROPIONATE POWDER, PROCESS OF PRODUCING IT, METHOD OF PRESERVING A FOOD PRODUCT OR COSMETIC PRODUCT, FOOD PRODUCT OR COSMETIC PRODUCT
The invention concerns a fermentation-produced propionate powder comprising: •25-60 wt.% propionic acid equivalent; •3-16 wt.% acetic acid equivalent; •2-12 wt.% succinic acid equivalent; •0.1 -0.8 mol Ca2+per mol of propionate; •0-1.0 mol Na+per mol of propionate; •0-1.0 mol K+per mol of propionate; wherein: 0.4 ≤ ([Na+]+[K+]) / [propionate] ≤ 1.4; 1.1 ≤ (2.[Ca2+] + [Na+] + [K+]) / [propionate] ≤ 2.8; [Ca2+] representing the concentration of Ca2+in mmol/g of powder; [Na+] representing the concentration of Na+in mmol/g of powder; [K+] representing the concentration of K+ in mmol/g of powder; [propionate] representing the concentration of propionate in mmol/g of powder. These fermentation-produced propionate powders are superior to fermentation-produced propionate powders in which the bulk of the propionate consists of either calcium propionate, sodium propionate or potassium propionate, especially in terms of taste, smell and/or flow properties.
A61K 8/99 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base de micro-organismes autres que des algues ou des champignons, p. ex. à base de protozoaires ou de bactéries
19.
DRIED PROPIONATE FERMENT, PROCESS OF PRODUCING IT, METHOD OF PRESERVING A FOOD PRODUCT OR COSMETIC PRODUCT, FOOD PRODUCT OR COSMETIC PRODUCT
The invention relates to a dried fermentate that comprises per kg of dry matter: •4.7 - 8.1 mol of propionate; •1.2 - 3.0 mol of calcium cation; · 2.4 - 7.8 mol, of alkali metal cation selected from sodium, potassium and combinations thereof; and •1 - 50 grams glucose equivalent of hydrolysed glucan; calcium cation and propionate being present in the dried fermentate in a molar ratio of 0.2 to 0.6. The dried propionate fermentate according to the invention combines a very high propionate content with a bland taste. The invention also provides a process for producing the dried fermentate of the present invention, said process comprising an incubation step in which pH is maintained within the range of 5.0 to 7.5 by adding an alkalising agent that includes an alkaline water-soluble alkalimetal salt and an alkaline water-soluble calcium salt.
A61K 8/99 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base de micro-organismes autres que des algues ou des champignons, p. ex. à base de protozoaires ou de bactéries
20.
PROCESS FOR MANUFACTURING PARTICLES COMPRISING POLYLACTIC ACID
A process for manufacturing particles including a stereocomplex of poly-D-lactide (PDLA) and poly-L-lactide (PLLA), including the steps of: extruding a melt including 30-70 wt. % of PDLA and 70-30 wt. % of PLLA through an sc-PLA formation zone in a twin-screw extruder, wherein the formation zone is operated at a barrel temperature above the melting temperature of the PDLA and PLLA and below 220° C.; wherein the sc-PLA formation zone is followed by a finishing zone which is operated at a barrel temperature below 160° C.; wherein the finishing zone is followed by the end of the extruder which has a die-head resistance of 0; and recovering solid stereocomplex particles from the end of the extruder. The stereocomplex particles find use in various applications, e.g., in fracking fluids, as filler, as nucleating agent, in particular in the molding of semi-crystalline PLA, or as a starting material for the manufacture of sc-PLA products.
The invention provides a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter:
75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof;
2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof;
0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
0-40 mg of onion protein;
wherein the combination of components a) to d) constitutes 50-95 wt. % of the dry matter that is contained in the composition.
The invention provides a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter:
75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof;
2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof;
0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
0-40 mg of onion protein;
wherein the combination of components a) to d) constitutes 50-95 wt. % of the dry matter that is contained in the composition.
The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties.
The invention provides a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter:
75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof;
2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof;
0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
0-40 mg of onion protein;
wherein the combination of components a) to d) constitutes 50-95 wt. % of the dry matter that is contained in the composition.
The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties.
The fermented onion composition of the present invention can be prepared, for instance, by subjecting onion juice and/or onion pulp to membrane filtration to remove e.g. protein, followed by a fermentation step using propionic acid producing bacteria, lactic acid producing bacteria and/or acetic acid producing bacteria.
A co-crystal of citric acid and glycine containing citric acid and glycine in a molar ratio of 1:3 is disclosed. It was unexpectedly discovered that this co-crystal of citric acid and glycine can suitably be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of citric acid. Also disclosed are processes that enable the preparation of the co-crystal in high yield.
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
C07C 229/08 - Composés contenant des groupes amino et carboxyle liés au même squelette carboné ayant des groupes amino et carboxyle liés à des atomes de carbone acycliques du même squelette carboné le squelette carboné étant acyclique et saturé ayant un seul groupe amino et un seul groupe carboxyle liés au squelette carboné l'atome d'azote du groupe amino étant lié de plus à des atomes d'hydrogène
23.
FATTY ACID LACTYLATES FOR USE IN TREATING RUMINANT ANIMALS
This disclosure relates to a method for reducing somatic cell count (SCC) in milk of a ruminant lactating animal, for increasing milk fat yield of a ruminant lactating animal, and/or for use in the prevention or treatment of mastitis in a ruminant animal, for increasing fecal consistency of a ruminant animal, for reducing methane production of a ruminant animal. In particular, this disclosure relates to a specified compound for use in the method, and to a nutrition composition for ruminant animals comprising the specified compound.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61K 31/231 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone ayant une ou deux doubles liaisons
The invention relates to a particulate composition comprising, calculated by weight of dry matter: a) 25-85 wt.% of organic acid salt selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate and combinations thereof; b) 6-40 wt.% of diacetate component selected from sodium diacetate, potassium diacetate and combinations thereof; c) 5-30 wt.% of disodium diphosphate; wherein components a), b), and c) together constitute at least 80 wt.% of the dry matter that is contained in the particulate composition. The particulate composition of the present invention may suitably be applied as a food preservative, e.g. in meat products.
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.
B65D 81/32 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer plusieurs matériaux différents qui doivent être maintenus séparés avant d’être mélangés
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
27.
PROCESS FOR SEPARATING MIXTURES OF LACTIDES AND GLYCOLIDE
ccc, thereby obtaining a mother liquid and a crystallized product, wherein said crystallized product comprises crystalized lactide or crystallized glycolide, and f) recovering said crystallized product. The process of the invention may comprise additional step(s) for the further purification of the recovered crystallized product and/or for increasing amounts of recovered crystallized product.
C07D 319/12 - Dioxanes-1, 4Dioxanes-1, 4 hydrogénés non condensés avec d'autres cycles
C08J 11/10 - Récupération ou traitement des résidus des polymères par coupure des chaînes moléculaires des polymères ou rupture des liaisons de réticulation par voie chimique, p. ex. dévulcanisation
C07B 63/00 - PurificationSéparation spécialement adaptée aux fins d'isolement des composés organiquesStabilisationEmploi d'additifs
The invention pertains to a process for manufacturing shrimp feed pellets with a bulk density of at least 550 g/l and a particle diameter of 0.25-5 mm comprising the steps of - providing a biomass product with a water content of at most 10 wt.% (calculated on the biomass product) and a DHA content of at least 20 wt.% (calculated on the biomass product), the biomass product being derived from microorganisms of the family Thraustochytriaceae or the family Cryptecondiniaceae, - preparing a mixture comprising 0.1-10 wt.% (calculated on dry weight of the shrimp feed pellet) of said biomass and the balance further feed components, - subjecting the mixture thus obtained to a pellet pressing step, to form shrimp feed pellets with a bulk density of at least 550 g/l and a particle diameter of 0.25-5 mm. It has been found that the incorporation of the specified biomass product in the specified amount in the composition provided to a pellet press makes it possible to obtain shrimp feed pellets with desirable properties in a single step pelletising process. As compared to the addition of fish oil, the addition of biomass product to the composition for the pellet press results to lesser – or no – degradation of the DHA. It also does not result in excessive lubrication of the press.
A23K 10/12 - Produits alimentaires pour animaux obtenus par des procédés microbiologiques ou biochimiques par fermentation de produits naturels, p. ex. d’origine végétale, de matières provenant de déchets d’origine animale ou de biomasse
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A23K 40/10 - Mise en forme ou traitement des produits alimentaires pour animaux par agglomérationMise en forme ou traitement des produits alimentaires pour animaux par granulation, p. ex. fabrication de poudres
A23K 40/20 - Mise en forme ou traitement des produits alimentaires pour animaux par moulage, p. ex. fabrication de gâteaux ou de briquettes
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
29.
COMPOSITION SUITABLE FOR SELF-HEALING CONCRETE, METHOD FOR MANUFACTURE THEREOF, AND USE
The invention pertains to a particulate composition suitable for self-healing concrete comprising limestone-forming bacteria or spores of limestone-forming bacteria and a bacterial nutrient dispersed in a lactic acid based oligomer matrix. The invention also pertains to a method for manufacturing the particulate composition, comprising the steps of mixing a lactic acid based oligomer in the liquid phase with limestone-forming bacteria or spores of limestone-forming bacteria and a bacterial nutrient, and solidifying the resulting mixture to form solid particles. The mixing step is preferably carried out in an extruder. The formation of solid particles can be carried out in an under water pelletiser.
C04B 28/02 - Compositions pour mortiers, béton ou pierre artificielle, contenant des liants inorganiques ou contenant le produit de réaction d'un liant inorganique et d'un liant organique, p. ex. contenant des ciments de polycarboxylates contenant des ciments hydrauliques autres que ceux de sulfate de calcium
30.
PARTICULATE COMPOSITION CONTAINING CO-CRYSTAL OF MALIC ACID AND ALKALI METAL HYDROGEN MALATE
The present invention relates to a particulate composition having a volume weighted average diameter D4,3 of 20-180 μm and comprising at least 50 wt. % of malate particles, said malate particles comprising at least 70 wt. % of co-crystal of malic acid and alkali metal hydrogen malate.
The present invention relates to a particulate composition having a volume weighted average diameter D4,3 of 20-180 μm and comprising at least 50 wt. % of malate particles, said malate particles comprising at least 70 wt. % of co-crystal of malic acid and alkali metal hydrogen malate.
The particulate composition is advantageously applied in or onto confectionery products.
The invention pertains to a method for reducing the viscosity of a fermentation broth, wherein the method comprises the step of mixing at least one compound selected from the group consisting of ascorbic acid, citric acid, lactic acid, formic acid, amino acids, and soluble salts of said acids into a fermentation broth comprising microbial cells, the fermentation broth having free microbial oil in an amount of 5.0 wt.% or less, calculated on the total weight of the fermentation broth, wherein the total lipid content of the dry matter content of the fermentation broth is at least 40 wt.%. The invention also pertains to a fermentation broth with a low viscosity, methods for processing the fermentation broth with a low viscosity, a dried biomass, and a use of the fermentation broth with a low viscosity in the preparation of a dried biomass, an extracted microbial oil, a feed additive, or of an animal feed.
The invention pertains to a method for manufacturing sodium lactate (NaL) solid particles, characterized in that the method comprises the following steps: - providing a melt of NaL wherein the melt has a chemical purity of at least 95 %. wt., and a water content of less than 5% wt.; - providing a cooling surface, which surface is provided with at least partially crystalline seed particles of NaL; - applying at least a part of said melt on a cooling surface; - crystallizing the applied NaL on the cooling surface forming solid NaL, and; - collecting at least part of the solid NaL from the cooling surface as solid NaL particles. The invention also pertains to particles of NaL wherein the NaL particles are at least partially crystalline, with a chemical purity of at least 95 %.wt., and a water content of less than 5%, and an average weight from 1-100 mg per particle. Use of the particles is also claimed.
The invention pertains to a composite material, comprising a plurality of compatible glass fibers in a thermoplastic polymer matrix, wherein the glass fibers and the polymer matrix are biocompatible and resorbable. The invention further pertains to a method for obtaining a solid polymer composite material comprising a plurality of biocompatible and resorbable glass fibers,which are embedded in a biocompatible and resorbable matrix polymer, wherein the matrix polymer is applied from solution and the solvent of said solution is at least partially removed using an anti-solvent.
A61L 27/44 - Matériaux composites, c.-à-d. en couches ou contenant un matériau dispersé dans une matrice constituée d'un matériau analogue ou différent comportant une matrice macromoléculaire
A61L 27/58 - Matériaux au moins partiellement résorbables par le corps
C08J 5/08 - Renforcement des composés macromoléculaires avec des matériaux fibreux en vrac ou en nappes utilisant des matériaux fibreux prétraités des fibres de verre
The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.
The invention relates to a resorbable and biocompatible glass fiber bundle characterized in that the glass fibers of the bundle have an average diameter in the range of 5 - 30 µm, as measured according to ASTM D1577-01 C, the glass fiber bundle having a coefficient of variation at most 15%. The invention also pertains to, and a method of obtaining this glass fiber bundle. Also, the invention relates to composites and medical devices produced with said glass fiber bundle.
C03C 3/097 - Compositions pour la fabrication du verre contenant de la silice avec 40 à 90% en poids de silice contenant du phosphore, du niobium ou du tantale
C03C 4/00 - Compositions pour verres ayant des propriétés particulières
C03C 13/00 - Compositions pour fibres ou filaments de verre
The invention relates to resorbable, biocompatible and preferably bioactive glass fibers which are coated with a sizing comprising thermoplastic, resorbable and biocompatible compatibilizer, wherein the polyester is covalently bonded to the glass fibers through a coupling agent with at least one silane moiety. The fiber preferably is manufactured through a process wherein a volatile amine is present as temporal processing aid. The invention further relates to a method for coating a resorbable, biocompatible glass fiber, to a kit for coating a glass fiber, to a composite comprising said coated glass fiber, and to a medical device comprising said composite.
A61L 27/44 - Matériaux composites, c.-à-d. en couches ou contenant un matériau dispersé dans une matrice constituée d'un matériau analogue ou différent comportant une matrice macromoléculaire
A61L 27/58 - Matériaux au moins partiellement résorbables par le corps
C03C 4/00 - Compositions pour verres ayant des propriétés particulières
C03C 3/097 - Compositions pour la fabrication du verre contenant de la silice avec 40 à 90% en poids de silice contenant du phosphore, du niobium ou du tantale
A stable liquid ingredient composition for liquid animal feed, which is stable from 0 to about 40° C. and also forms a stable dispersion in water. The composition includes oleyl lactylate and salts thereof (OL), and a further lactylate selected from lauroyl lactylate and salts thereof (LL), or a mixture of lauroyl lactylate and myristoyl lactylate and/or their salts (LL/ML blend). The weight ratio of the lactylate selected from LL or the LL/ML blend to OL in the stable liquid ingredient composition ranges from 1/99 to 60/40. The stable liquid ingredient composition may optionally include a diluent. The composition provides an alternative to solid feed ingredients or additives and can be applied as ingredient in liquid feed for animals such as in drinking water. Use of the stable liquid ingredient composition allows a reduction in the use of antibiotics and helps to maintain a good health of the animal.
The invention pertains to a process for processing a crude lactide comprising the steps of: separating a crude lactide stream comprising L-lactide, D-lactide, and meso-lactide in one or more steps to form a meso-lactide stream comprising at least 50 wt.% of meso-lactide (based on the total weight of lactide in the stream) and at least one purified lactide stream comprising L-lactide and/or D-lactide; oligomerizing the meso-lactide stream to form an oligomer- containing stream comprising lactic acid oligomers; and depolymerizing the oligomer- containing stream to form a product stream comprising meso-lactide, L-lactide and D-lactide. The invention also pertains to a process for producing a polylactide and to a process for producing a racemic mixture of (S)-lactic acid and (R)-lactic acid.
C07D 309/12 - Atomes d'oxygène uniquement des atomes d'hydrogène et un atome d'oxygène liés directement aux atomes de carbone du cycle, p. ex. éthers du tétrahydropyranne
A process for converting magnesium chloride into magnesium oxide having the steps of: subjecting a magnesium chloride solution to a spray drying step in a spray-drying apparatus at a temperature of 300-475° C., resulting in the formation of a spray-dried product having 10-80 wt. % magnesium oxide and 20-90 wt. % of the total of magnesium hydroxychloride and magnesium chloride, subjecting the product of the spray drying step to a roasting step in a roaster at a temperature of 600-900° C. in the presence of water, resulting in the formation of a product having at least 98 wt. % of MgO, and less than 2 wt. % of the total of magnesium hydroxychloride and magnesium chloride, wherein the percentages of MgO, magnesium hydroxychloride and magnesium chloride, are calculated on the total of MgO, magnesium hydroxychloride and magnesium chloride.
C01F 5/10 - Magnésie par décomposition thermique des composés du magnésium par décomposition thermique du chlorure de magnésium avec de la vapeur d'eau
The invention pertains to a concentrate comprising: at least 45 wt.% of lactic acid; from 0.01 to 50 wt.% of benzyl alcohol; from 0.01 to 4.0 wt.% of at least one sorbate salt selected from the group consisting of potassium sorbate and sodium sorbate and/or from 0.01 to 20 wt.% of at least one benzoate salt selected from the group consisting of sodium benzoate and potassium benzoate; and at most 20 wt.% of a solvent. The invention also pertains to a composition comprising the concentrate, a method of manufacturing the concentrate, a method of manufacturing the composition, a method of cleaning an object (using the composition), and uses of the concentrate and the composition.
The invention relates to a co-crystal of citric acid and glycine, said co-crystal containing citric acid and glycine in a molar ratio of 1:3. The inventors have unexpectedly discovered that this co-crystal of citric acid and glycine can suitably be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of citric acid. The invention also provides processes that enable the preparation of the co-crystal in high yield.
C07C 229/08 - Composés contenant des groupes amino et carboxyle liés au même squelette carboné ayant des groupes amino et carboxyle liés à des atomes de carbone acycliques du même squelette carboné le squelette carboné étant acyclique et saturé ayant un seul groupe amino et un seul groupe carboxyle liés au squelette carboné l'atome d'azote du groupe amino étant lié de plus à des atomes d'hydrogène
42.
COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:
(a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1;
(b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:
(a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1;
(b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.
The invention also relates to a method for the preparation of the aforementioned composition, the method comprising
providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof;
providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof;
providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin;
mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:
(a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1;
(b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.
The invention also relates to a method for the preparation of the aforementioned composition, the method comprising
providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof;
providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof;
providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin;
mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.
The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
The invention relates to a co-crystal of citric acid and glycine, said co-crystal containing citric acid and glycine in a molar ratio of 1:3. The inventors have unexpectedly discovered that this co-crystal of citric acid and glycine can suitably be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of citric acid. The invention also provides processes that enable the preparation of the co-crystal in high yield.
C07C 229/08 - Composés contenant des groupes amino et carboxyle liés au même squelette carboné ayant des groupes amino et carboxyle liés à des atomes de carbone acycliques du même squelette carboné le squelette carboné étant acyclique et saturé ayant un seul groupe amino et un seul groupe carboxyle liés au squelette carboné l'atome d'azote du groupe amino étant lié de plus à des atomes d'hydrogène
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 27/21 - Épices, agents aromatiques ou condiments synthétiques contenant des acides aminés
44.
COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:
(a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof;
(b) between 0.04 and 2.5% (w/w) of anthocyanidin;
(c) between 0.3 and 10 mg/kg of carotenoid.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:
(a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof;
(b) between 0.04 and 2.5% (w/w) of anthocyanidin;
(c) between 0.3 and 10 mg/kg of carotenoid.
The invention also relates to a method for the preparation of the aforementioned composition, the method comprising
providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof;
providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin;
providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and
mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis:
(a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof;
(b) between 0.04 and 2.5% (w/w) of anthocyanidin;
(c) between 0.3 and 10 mg/kg of carotenoid.
The invention also relates to a method for the preparation of the aforementioned composition, the method comprising
providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof;
providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin;
providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and
mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.
The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
The invention provides a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising, per gram of dry matter: a) 75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof; b) 2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof; c) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; d) 0-40 mg of onion protein; wherein the combination of components a) to d) constitutes 50-95 wt.% of the dry matter that is contained in the composition. The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties. The fermented onion composition of the present invention can be prepared, for instance, by subjecting onion juice and/or onion pulp to membrane filtration to remove e.g. protein, followed by a fermentation step using propionic acid producing bacteria, lactic acid producing bacteria and/or acetic acid producing bacteria.
A23L 3/10 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages sans déplacement progressif à travers les appareils
A23L 3/3472 - Composés de constitution indéterminée obtenus à partir d'animaux ou de végétaux
A23L 3/3499 - Composés organiques contenant de l'oxygène avec de l'oxygène lié par des liaisons doubles
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
The invention provides a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising, per gram of dry matter: a) 75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof; b) 2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof; c) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; d) 0-40 mg of onion protein; wherein the combination of components a) to d) constitutes 50-95 wt.% of the dry matter that is contained in the composition. The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties. The fermented onion composition of the present invention can be prepared, for instance, by subjecting onion juice and/or onion pulp to membrane filtration to remove e.g. protein, followed by a fermentation step using propionic acid producing bacteria, lactic acid producing bacteria and/or acetic acid producing bacteria.
A23L 3/10 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages sans déplacement progressif à travers les appareils
The invention pertains to a process for purifying meso-lactide which has a free acid content of at least 30 meq/kg comprising at least one step of subjecting a feed comprising at least 75 wt.% meso-lactide to solvent crystallisation followed by recovery of product meso-lactide, wherein the solvent crystallisation step is carried in a solvent comprising a total of at least 70 wt.% of at least one compound selected from the group of ketones of the formula R1-C(=O)-R2, wherein R1 and R2 are independently selected from methyl, ethyl, propyl, isopropyl, n-butyl, sec-butyl, t-butyl, and isobutyl and ethers of the formula R3-O-R4, wherein R3 and R4 are independently selected from methyl, ethyl, propyl, isopropyl, n-butyl, sec-butyl, t-butyl, and isobutyl, the solvent being present in an amount of 5-50 wt.% calculated on the total of feed and solvent, the solvent crystallisation conditions being selected such that at least 15% of the meso-lactide in the feed crystallises in solid form, wherein the solid meso lactide recovered from a final step of solvent crystallisation followed by recovery of product meso-lactide has a free acid content of at most 20 meq/kg. The process according to the invention yields meso-lactide in high purity and high yield in an efficient manner, with minimum formation of lactic acid and linear lactic acid oligomers. The invention also pertains to a process for producing purified meso-lactide and a purified L- lactide and/or D-lactide stream, and to a process for producing polylactide which comprises a step of purifying meso-lactide.
The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter:
a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;
c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof,
The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter:
a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;
c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof,
The fermented onion composition of the present invention can advantageously be used as an effective, label-friendly food ingredient to increase overall quality of foods.
The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter:
a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;
c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof,
The fermented onion composition of the present invention can advantageously be used as an effective, label-friendly food ingredient to increase overall quality of foods.
The invention also provides a method of preparing a fermented onion composition, comprising:
providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion;
inoculating the substrate with a micro-organism selected from lactic acid bacteria, Propionibacterium and combinations thereof; and
incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.
A process for removing lactic acid from an aqueous lactic acid-containing magnesium chloride solution, the weight ratio of magnesium chloride to lactic acid in the aqueous lactic acid-containing magnesium chloride solution being at least 1:1, the process including the steps of subjecting the aqueous lactic acid-containing magnesium chloride solution to an evaporation step, resulting in the formation of a slurry of MgC12.MgL2.4H2O in an aqueous magnesium chloride solution, then subjecting the slurry to a solid-liquid separation step, to separate the solid MgC12.MgL2.4H2O from the aqueous magnesium chloride solution, resulting in the removal of lactic acid from the aqueous lactic acid-containing magnesium chloride solution in the form of MgC12.MgL2.4H2O. The process makes it possible to efficiently remove lactic acid from aqueous lactic acid-containing magnesium chloride solutions, resulting in magnesium chloride solutions with a low lactic acid content which can be further processed as desired.
C01F 5/10 - Magnésie par décomposition thermique des composés du magnésium par décomposition thermique du chlorure de magnésium avec de la vapeur d'eau
The Invention relates to a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter:
a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;
c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof, including at least 200 mg lactic acid equivalent and/or at least 75 mg propionic acid equivalent and/or at least 120 mg acetic acid equivalent;
wherein the combination of components a) to c) constitutes 50-89 wt. % of the dry matter that is contained in the composition; and
wherein at least 90 wt. % of the composition is dissolved at a temperature of 20° C. when the composition is diluted with distilled water to a dry matter content of 5 wt. %.
The Invention relates to a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter:
a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;
c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof, including at least 200 mg lactic acid equivalent and/or at least 75 mg propionic acid equivalent and/or at least 120 mg acetic acid equivalent;
wherein the combination of components a) to c) constitutes 50-89 wt. % of the dry matter that is contained in the composition; and
wherein at least 90 wt. % of the composition is dissolved at a temperature of 20° C. when the composition is diluted with distilled water to a dry matter content of 5 wt. %.
The fermented onion composition of the present invention can advantageously be used as an effective, label friendly food ingredient to increase overall quality of foods.
The Invention relates to a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter:
a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof;
b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof;
c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof, including at least 200 mg lactic acid equivalent and/or at least 75 mg propionic acid equivalent and/or at least 120 mg acetic acid equivalent;
wherein the combination of components a) to c) constitutes 50-89 wt. % of the dry matter that is contained in the composition; and
wherein at least 90 wt. % of the composition is dissolved at a temperature of 20° C. when the composition is diluted with distilled water to a dry matter content of 5 wt. %.
The fermented onion composition of the present invention can advantageously be used as an effective, label friendly food ingredient to increase overall quality of foods.
The invention also provides a method of preparing a fermented onion composition, comprising:
providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion;
inoculating the substrate with a micro-organism selected from lactic acid producing bacteria, Propionibacterium, acetic acid producing bacteria and combinations thereof; and
incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.
Process for the preparation of lactic acid comprising the steps of: a) providing an aqueous medium comprising magnesium lactate; b) adding to the aqueous medium comprising magnesium lactate a monovalent base to form an aqueous medium comprising a water soluble monovalent lactate salt and a solid magnesium base; c) separating the solid magnesium base from the aqueous medium comprising the water soluble monovalent lactate salt; d) providing an aqueous medium comprising the water soluble monovalent lactate salt at a concentration of more than 30 wt.% and at most 45 wt.%; e) subjecting the aqueous medium comprising the water soluble monovalent lactate salt from step d) to water-splitting electrodialysis, to produce a first solution comprising monovalent base and a second solution comprising lactic acid and monovalent lactate salt, the electrodialysis being carried out to a partial conversion of 40 to 99 mole%; f) recovering lactic acid from the second solution comprising lactic acid and monovalent lactate salt.
Process for the preparation of lactic acid comprising the steps of: a) providing an aqueous medium comprising magnesium lactate; b) adding to the aqueous medium comprising magnesium lactate a monovalent base to form an aqueous medium comprising a water soluble monovalent lactate salt and a solid magnesium base; c) separating the solid magnesium base from the aqueous medium comprising the water soluble monovalent lactate salt; d) providing an aqueous medium comprising the water soluble monovalent lactate salt at a concentration of more than 30 wt.% and at most 45 wt.%; e) subjecting the aqueous medium comprising the water soluble monovalent lactate salt from step d) to water-splitting electrodialysis, to produce a first solution comprising monovalent base and a second solution comprising lactic acid and monovalent lactate salt, the electrodialysis being carried out to a partial conversion of 40 to 99 mole%; f) recovering lactic acid from the second solution comprising lactic acid and monovalent lactate salt.
The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 13/72 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet en utilisant des additifs, p. ex. par injection de solutions
The present invention provides a preserved food product comprising a ferulic acid component and an organic acid component in a molar ratio of at least 0.1, the ferulic acid component being selected from ferulic acid, ferulate and combinations thereof; and the organic acid component being selected from acetic acid, acetate, lactic acid, lactate, propionic acid, propionate and combinations thereof; wherein (i) the ferulic acid component and the organic acid component are homogeneously distributed throughout the preserved food product and said food product contains per kg of food product 3.6-75 mmol of the ferulic acid component and 10-200 mmol/kg of the organic acid component; or (ii) the surface of the food product contains 3.6-75 mmol per kg of the ferulic acid component and 10-200 mmol per kg of the organic acid component, the surface of the food product being defined as the outside layer of the food product having a thickness of 0.5 mm. The inventors have found that bacterial spoilage of food products can be delayed very effectively by using a combination of ferulic acid component and organic acid component in carefully balanced concentrations.
The present invention provides a preserved food product comprising a ferulic acid component and an organic acid component in a molar ratio of at least 0.1, the ferulic acid component being selected from ferulic acid, ferulate and combinations thereof; and the organic acid component being selected from acetic acid, acetate, lactic acid, lactate, propionic acid, propionate and combinations thereof; wherein (i) the ferulic acid component and the organic acid component are homogeneously distributed throughout the preserved food product and said food product contains per kg of food product 3.6-75 mmol of the ferulic acid component and 10-200 mmol/kg of the organic acid component; or (ii) the surface of the food product contains 3.6-75 mmol per kg of the ferulic acid component and 10-200 mmol per kg of the organic acid component, the surface of the food product being defined as the outside layer of the food product having a thickness of 0.5 mm. The inventors have found that bacterial spoilage of food products can be delayed very effectively by using a combination of ferulic acid component and organic acid component in carefully balanced concentrations.
The present invention relates to a method for reducing somatic cell count (SCC) in milk of a ruminant lactating animal, for increasing milk fat yield of a ruminant lactating animal, and/or for use in the prevention or treatment of mastitis in a ruminant animal, for increasing fecal consistency of a ruminant animal, for reducing methane production of a ruminant animal,. In particular, the present invention relates to a specified compound for use in said method, and to a nutrition composition for ruminant animals comprising said specified compound.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
The present invention provides a particulate product comprising lactate-coated particles, wherein the product contains at least 10 wt. % of lactate-coated particles having the following characteristics:
comprising one or more carrier particles containing at least 80 wt. % of one or more C1-2 alkane carboxylates, said one or more C1-2 alkane carboxylates being selected from anhydrous and hydrated metal salts of C1-2 alkane carboxylic acid, the metal of said metal salts being a cation of a metal selected from sodium, potassium, calcium and combinations thereof;
comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 80 wt. % of sodium lactate;
containing the one or more C1-2 alkane carboxylates and sodium lactate in a weight ratio of 1:2 to 2:1; and
having a particle size in the range of 40 to 1,500 μm.
The present invention provides a particulate product comprising lactate-coated particles, wherein the product contains at least 10 wt. % of lactate-coated particles having the following characteristics:
comprising one or more carrier particles containing at least 80 wt. % of one or more C1-2 alkane carboxylates, said one or more C1-2 alkane carboxylates being selected from anhydrous and hydrated metal salts of C1-2 alkane carboxylic acid, the metal of said metal salts being a cation of a metal selected from sodium, potassium, calcium and combinations thereof;
comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 80 wt. % of sodium lactate;
containing the one or more C1-2 alkane carboxylates and sodium lactate in a weight ratio of 1:2 to 2:1; and
having a particle size in the range of 40 to 1,500 μm.
The particulate product comprising lactate coated particles in the form of C1-2 alkane carboxylate particles coated with sodium lactate offers several advantages over dry blends of these organic acid salts.
The present invention provides a particulate product comprising lactate-coated particles, wherein the product contains at least 10 wt. % of lactate-coated particles having the following characteristics:
comprising one or more carrier particles containing at least 80 wt. % of one or more C1-2 alkane carboxylates, said one or more C1-2 alkane carboxylates being selected from anhydrous and hydrated metal salts of C1-2 alkane carboxylic acid, the metal of said metal salts being a cation of a metal selected from sodium, potassium, calcium and combinations thereof;
comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 80 wt. % of sodium lactate;
containing the one or more C1-2 alkane carboxylates and sodium lactate in a weight ratio of 1:2 to 2:1; and
having a particle size in the range of 40 to 1,500 μm.
The particulate product comprising lactate coated particles in the form of C1-2 alkane carboxylate particles coated with sodium lactate offers several advantages over dry blends of these organic acid salts.
The invention also relates to the use of the particulate product of the present invention in foodstuffs or beverages.
A23L 2/44 - Conservation des boissons non alcoolisées par addition d'agents de conservation
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2, said method comprising:
providing a non-preserved fruit composition having a total water content of at least 15 wt. % and comprising not more than 85 wt. % of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter;
combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt. % of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and;
if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2.
The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2, said method comprising:
providing a non-preserved fruit composition having a total water content of at least 15 wt. % and comprising not more than 85 wt. % of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter;
combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt. % of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and;
if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2.
The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.
The invention pertains to a method for separating biomass from solid fermentation product wherein a slurry comprising biomass and solid fermentation product is provided to the top of a biomass separator unit and an aqueous medium is provided to the bottom of a biomass separator unit, while a product stream comprising solid fermentation product is withdrawn from the bottom of the biomass separator unit and a waste stream comprising biomass is withdrawn from the top of the biomass separator unit.
The invention pertains to a method for separating biomass from solid fermentation product wherein a slurry comprising biomass and solid fermentation product is provided to the top of a biomass separator unit and an aqueous medium is provided to the bottom of a biomass separator unit, while a product stream comprising solid fermentation product is withdrawn from the bottom of the biomass separator unit and a waste stream comprising biomass is withdrawn from the top of the biomass separator unit.
It has been found that the method according to the invention makes it possible to provide a solid fermentation product which comprises very low amounts of remaining biomass, while product loss can be limited.
Methods to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. And, a fruit ferment obtainable by said method.
A method for conversion of magnesium chloride into magnesium oxide and HCl includes the steps of providing a magnesium chloride compound to a thermohydrolysis reactor, the reactor being at a temperature of at least 300° C., withdrawing MgO from the thermohydrolysis reactor in solid form, and withdrawing an HCl containing gas stream from the thermohydrolysis reactor. The magnesium chloride compound provided to the thermohydrolysis reactor may be a solid magnesium chloride compound which comprises at least 60 wt. % of MgCl2.4H2O.
C01F 5/10 - Magnésie par décomposition thermique des composés du magnésium par décomposition thermique du chlorure de magnésium avec de la vapeur d'eau
The invention relates to a composition for use in processed meat, comprising:
(a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof;
(b) between 20 and 92% w/w of vegetal protein;
(c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof;
(d) between 0 and 5% w/w of acid equivalent of glutamate;
The invention relates to a composition for use in processed meat, comprising:
(a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof;
(b) between 20 and 92% w/w of vegetal protein;
(c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof;
(d) between 0 and 5% w/w of acid equivalent of glutamate;
wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt. % of the dry matter that is contained in the composition.
The invention relates to a composition for use in processed meat, comprising:
(a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof;
(b) between 20 and 92% w/w of vegetal protein;
(c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof;
(d) between 0 and 5% w/w of acid equivalent of glutamate;
wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt. % of the dry matter that is contained in the composition.
This composition is capable of providing similar functionality to processed meat as phosphates.
The invention relates to a composition for use in processed meat, comprising:
(a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof;
(b) between 20 and 92% w/w of vegetal protein;
(c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof;
(d) between 0 and 5% w/w of acid equivalent of glutamate;
wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt. % of the dry matter that is contained in the composition.
This composition is capable of providing similar functionality to processed meat as phosphates.
The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
4,34,3 of 20-180 µm and comprising at least 50 wt.% of malate particles, said malate particles comprising at least 70 wt.% of co-crystal of malic acid and alkali metal hydrogen malate. The particulate composition is advantageously applied in or onto confectionery products.
The invention relates to a process for the conversion of lignocellulose into an organic acid including an alkaline pretreatment step and a fermentation step, wherein liquid phase obtained in the fermentation step is recycled to the alkaline pretreatment step and/or the fermentation step. Organic acid is recovered as its magnesium of calcium salt from solid phase obtained in the fermentation step.
A method for producing a polylactic acid (PLA) shaped article by thermoforming and thermoformed PLA articles. The method for producing a shaped article includes: heating a sheet of crystallizable polylactic acid (PLA)-based resin having a ratio of cold crystallization over total melting enthalpy (ΔHcc/ΔHm) greater than 0.70 as determined by differential scanning calorimetry (DSC), wherein heating includes a heating step the sheet is heated from a surface temperature of at most 80° C. to a surface temperature of at least 90° C. to at most 150° C. at heating rate of 5° C. to 25° C. per second, to provide heated sheet having a ratio of cold crystallization over total melting enthalpy (ΔHcc/ΔHm) greater than 0.5 as determined by DSC; and immediately after heating, forming heated sheet to provide a shaped article by means of a mold having a temperature of at least 70° C. and at most 120° C.
B29C 51/00 - Façonnage par thermoformage, p. ex. façonnage de feuilles dans des moules en deux parties ou par emboutissage profondAppareils à cet effet
B29C 51/08 - Emboutissage profond ou façonnage dans des moules en deux parties, c.-à-d. en utilisant uniquement des moyens mécaniques
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Chemicals used in industry, including chemicals for use in
the food; chemical additives for use in the manufacture of
foodstuffs; natural preservatives, fruit, herb or vegetable
extracts for use in the manufacture of food. Anti-oxidant supplements; anti-oxidant food supplements. Natural additives, namely cultured fruit and cultured
vegetables being processed fruits and vegetables; natural
preservatives, namely, cultured fruit and cultured
vegetables being preserved fruit and vegetables. Natural additives, namely natural sugar; natural
preservatives, sugar for use as a preservative for food.
67.
Particulate composition containing co-crystal of malic acid and alkali metal hydrogen malate
The invention provides a particulate composition comprising at least 1 wt. % of malate particles, said malate particles having a diameter of 50 to 1000 μm and comprising at least 70 wt. % of co-crystal of malic acid and alkali metal hydrogen malate.
Co-crystals of malic acid and alkali metal hydrogen malate can be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of malic acid.
The invention also relates to the use of the aforementioned malate particles as a food ingredient.
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
68.
COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis:
between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof;
between 0.02 and 2% w/w acid equivalent of glutamate; and
between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof
wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis:
between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof;
between 0.02 and 2% w/w acid equivalent of glutamate; and
between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof
wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.
This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception.
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis:
between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof;
between 0.02 and 2% w/w acid equivalent of glutamate; and
between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof
wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.
This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception.
The invention also relates to a method for the preparation of the aforementioned meat treatment composition.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery pre-mix composition comprising pea protein and transglutaminase and a carrier, and a flour formulation comprising wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent: acetic acid equivalent of 0.5:1 to 1.7:1. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising - providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; - providing a lactic acid fermentation product containing on a dry weight basis at least 30 % (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; - providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; - mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80 % (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising - providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; - providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; - providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and - mixing the organic acid product, the source of anthocyanidin and the source of carotenoid. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30 % (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
The invention pertains to a process for converting magnesium chloride into magnesium oxide comprising the steps of - subjecting a magnesium chloride solution to a spray drying step in a spray-drying apparatus at a temperature of 300-475ºC, resulting in the formation of a spray-dried product comprising 10-80 wt.% magnesium oxide and 20-90 wt.% of the total of magnesium hydroxychloride and magnesium chloride, - subjecting the product of the spray drying step to a roasting step in a roaster at a temperature of 600-900ºC in the presence of water, resulting in the formation of a product comprising at least 98 wt.% of MgO, and less than 2 wt.% of the total of magnesium hydroxychloride and magnesium chloride, wherein the percentages of MgO, magnesium hydroxychloride and magnesium chloride, are calculated on the total of MgO, magnesium hydroxychloride and magnesium chloride. It is preferred for the product of the process of the present invention to comprise at least 98 wt.% of MgO and less than 2 wt.% of the total of magnesium hydroxychloride and magnesium chloride calculated on solid product. The invention also pertains to a high-purity magnesium oxide product that can be obtained with the process according to the invention.
C01F 5/10 - Magnésie par décomposition thermique des composés du magnésium par décomposition thermique du chlorure de magnésium avec de la vapeur d'eau
Propionibacterium,Propionibacterium, acetic acid producing bacteria and combinations thereof; and • incubating the inoculated substrate at a temperature in the range of 25-60°C for at least 12 hours to produce an onion ferment.
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
A23L 3/3472 - Composés de constitution indéterminée obtenus à partir d'animaux ou de végétaux
A23L 3/3499 - Composés organiques contenant de l'oxygène avec de l'oxygène lié par des liaisons doubles
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
A61K 36/8962 - Allium, p. ex. oignon, poireau, ail ou ciboulette
Propionibacterium Propionibacterium and combinations thereof; and • incubating the inoculated substrate at a temperature in the range of 25-60°C for at least 12 hours to produce an onion ferment.
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
A23L 3/3472 - Composés de constitution indéterminée obtenus à partir d'animaux ou de végétaux
A23L 3/3499 - Composés organiques contenant de l'oxygène avec de l'oxygène lié par des liaisons doubles
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
A61K 36/8962 - Allium, p. ex. oignon, poireau, ail ou ciboulette
The invention is related to fast setting, bio-based hot melt adhesive compositions and use thereof. The bio-based hot melt adhesive compositions are based on renewable-based feedstock, making them environmentally friendly, and particularly suitable for sealing cardboard case, carton, and cardboards.
The present invention relates to a particulate food preservative composition comprising at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 μm, wherein the preservation granules are compacted agglomerates of:
a. particles containing at least 90 wt. % of the chloride salt and
b. particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules.
The present invention relates to a particulate food preservative composition comprising at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 μm, wherein the preservation granules are compacted agglomerates of:
a. particles containing at least 90 wt. % of the chloride salt and
b. particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules.
The preservative composition of the present invention can be used to preserve fresh foods, such as fish, meat and vegetables and is particularly effective against micro-organisms having a high salt tolerance (halotolerant), such as Listeria monocytogenes.
The present invention provides a particulate flavouring composition comprising at least 60 wt. % of plated lactate particles, the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavouring that is absorbed onto the lactate particle; the plated lactate particle containing:
25-99.5 wt. % calcium lactate;
0-70 wt. % edible acid; and
0.5-40 wt. % of the liquid flavouring; and
wherein the combination of calcium lactate, edible acid and the liquid flavouring constitutes at least 90 wt. %, preferably at least 95 wt. % of the plated lactate particle.
The present invention provides a particulate flavouring composition comprising at least 60 wt. % of plated lactate particles, the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavouring that is absorbed onto the lactate particle; the plated lactate particle containing:
25-99.5 wt. % calcium lactate;
0-70 wt. % edible acid; and
0.5-40 wt. % of the liquid flavouring; and
wherein the combination of calcium lactate, edible acid and the liquid flavouring constitutes at least 90 wt. %, preferably at least 95 wt. % of the plated lactate particle.
This flavour plated lactate powder is easy to produce, exhibits excellent physical stability and is capable of imparting intense flavour notes to foods and beverages.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 27/12 - Épices, agents aromatiques ou condiments naturelsLeurs extraits tirés de fruits, p. ex. huiles essentielles
2222222222222O can also be processed as desired, e.g., by providing it to an acidification step where magnesium lactate is reacted with HC1. The process according to the invention is attractive to incorporate into a process for the manufacture of lactic acid.
1-21-21-21-21-21-2 alkane carboxylate particles coated with sodium lactate offers several advantages over dry blends of these organic acid salts. The invention also relates to the use of the particulate product of the present invention in foodstuffs or beverages.
A23L 3/3508 - Composés organiques contenant de l'oxygène contenant des groupes carboxyle
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
A23L 2/44 - Conservation des boissons non alcoolisées par addition d'agents de conservation
The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt.% and a pH in the range of 3.0 to 4.2, said method comprising: • providing a non-preserved fruit composition having a total water content of at least 15 wt.% and comprising not more than 85 wt.% of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter; • combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt.% of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and; • if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt.% and a pH in the range of 3.0 to 4.2. The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 21/00 - Marmelades, confitures, gelées ou similairesProduits de l’apicultureLeur préparation ou leur traitement
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Chemicals used in industry; food preserving chemicals; chemical additives for use in the manufacture of food; natural food preservatives; plant extracts for use in the manufacture of food in the nature of fruit, herb, and vegetable extracts * ; all the aforesaid goods for use in the field of food and dietary supplements and not related to chemistry, applied chemistry, biochemistry or bioplastics * Food supplements, namely, anti-oxidant supplements * ; all the aforesaid goods for use in the field of food and dietary supplements and not related to chemistry, applied chemistry, biochemistry or bioplastics *
A fermentation process for producing magnesium lactate from a carbon source including the steps of: providing a fermentation medium including a fermentable carbon source in a fermentation reactor; fermenting the fermentation medium by a lactic acid producing microorganism in the presence of an alkaline magnesium salt to provide a fermentation broth including magnesium lactate; and recovering solid magnesium lactate from the magnesium lactate containing fermentation broth, wherein during at least 40% of the operating time of the fermentation process, the concentration of solid magnesium lactate in the fermentation broth is maintained in the range of 5-40 vol. %, calculated as solid magnesium lactate crystals on the total of the fermentation broth. The process allows stable operation at high productivity, in combination with efficient product separation.
C07C 51/02 - Préparation d'acides carboxyliques, de leurs sels, halogénures ou anhydrides à partir de sels d'acides carboxyliques
C12M 1/36 - Appareillage pour l'enzymologie ou la microbiologie comportant une commande sensible au temps ou aux conditions du milieu, p. ex. fermenteurs commandés automatiquement
The invention relates to a composition for use in processed meat, comprising: (a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof; (b) between 20 and 92% w/w of vegetal protein; (c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof; (d) between 0 and 5% w/w of acid equivalent of glutamate; wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt.% of the dry matter that is contained in the composition. This composition is capable of providing similar functionality to processed meat as phosphates The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
A23L 3/3472 - Composés de constitution indéterminée obtenus à partir d'animaux ou de végétaux
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Chemicals used in industry, including chemicals for use in the food; Chemical additives for use in the manufacture of foodstuffs; Natural preservatives, extracts from fruit, herbs or vegetables; all of the aforesaid being in the fields of foodstuffs and food supplements and only in connection with foodstuff chemistry, applied foodstuff chemistry and bio-based foodstuff chemistry. Anti-oxidant supplements; Anti-oxidant food supplements; all of the aforesaid being in the fields of foodstuffs and food supplements and none being in or related to the fields of chemistry, applied chemistry, bio-based chemistry or bioplastics. Natural additives, namely cultured fruit and cultured vegetables; Natural preservatives, namely, cultured fruit and cultured vegetables; all of the aforesaid being in the fields of foodstuffs and food supplements and none being in or related to the fields of chemistry, applied chemistry, bio-based chemistry or bioplastics. Natural additives, namely cultured sugar; Natural preservatives, cultured sugar; all of the aforesaid being in the fields of foodstuffs and food supplements and none being in or related to the fields of chemistry, applied chemistry, bio-based chemistry or bioplastics.
The present description pertains a stable liquid ingredient composition for liquid animal feed, which is stable from 0 to about 40 °C and also forms a stable dispersion in water. The composition comprises oleyl lactylate and salts thereof (OL), and a further lactylate selected from lauroyl lactylate and salts thereof (LL), or a mixture of lauroyl lactylate and myristoyl lactylate and/or their salts (LL/ML blend). The weight ratio of the lactylate selected from LL or the LL/ML blend to OL in the stable liquid ingredient composition ranges from 1/99 to 60/40. The stable liquid ingredient composition may optionally comprise a diluent. The stable liquid ingredient composition provides an alternative to solid feed ingredients or additives and can be applied as ingredient in liquid feed for animals such as for example in drinking water. Use of the stable liquid ingredient composition allows a reduction in the use of antibiotics and helps to maintain a good health of the animal.
The invention provides a particulate composition comprising at least 1 wt.% of malate particles, said malate particles having a diameter of 50 to 1000 µm and comprising at least 70 wt.% of co-crystal of malic acid and alkali metal hydrogen malate. Co-crystals of malic acid and alkali metal hydrogen malate can be produced in the form of powders that exhibit very low hygroscopicity and that are capable of imparting a sour flavour that is very similar to that of malic acid. The invention also relates to the use of the aforementioned malate particles as a food ingredient.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
The invention pertains to a process for producing 5-hydroxymethylfurfural (HMF) comprising a) a step of converting a carbohydrate into HMF, the converting step comprising providing a reaction medium comprising carbohydrate, catalyst, water, tetrahydrofuran (THF), and salt to form a biphasic solvent system comprising an aqueous phase and a THF phase and b) a step of separating the THF phase and the aqueous phase, to provide a separate THF phase and a separate aqueous phase, characterised in that an organic quaternary ammonium salt is present. The process according to the invention results in a high conversion of carbohydrate and in the formation of HMF in high selectivity with low formation of side products, together with an efficient extraction of HMF into the THF phase.
The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between 0.05 and 5% w/w acid equivalent of nitrite; - between 0.5 and 5% w/w acid equivalent of ascorbate; and - between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof; wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of "label friendly" ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23B 4/02 - Conservation au moyen de sels inorganiques
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between 0.02 and 2% w/w acid equivalent of glutamate; and - between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: ° between 20 and 75% w/w acid equivalent of a salt of an organic acid component selected from the group of acetate, lactate and combinations thereof; ° between 10 and 75% w/w of plasma protein; and ° between 0.5 and 5% w/w acid equivalent of ascorbate; wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of "label friendly" ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
C01F 5/10 - Magnésie par décomposition thermique des composés du magnésium par décomposition thermique du chlorure de magnésium avec de la vapeur d'eau
93.
LACTYLATE BLEND FOR PRESERVATIVE/ANTIMICROBIAL SYSTEM
The present invention is directed to a preservative/antimicrobial system having an effective pH range of 4.5-7 comprising: a. 20-80 wt.% of C8 lactylate, preferably 60-70 wt%, b. 20-80 wt.% of C10 lactylate, preferably 25-50 wt%, and c. 1 -30 wt. % of C12 lactylate, preferably 2-15 wt%. This preservative/antimicrobial system can suitably be used in cleaning compositions, agrochemical compositions, and personal care compositions such as personal care cleaning compositions and personal care treatment compositions. It was found that this preservative/antimicrobial system is so effective that it can be used in relatively low doses such as between 0.25 wt% to 4, preferably between 0.5-2 wt%.
A01N 37/36 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés organiques comportant un atome de carbone possédant trois liaisons à des hétéro-atomes, avec au plus deux liaisons à un halogène, p. ex. acides carboxyliques contenant au moins un groupe carboxylique ou un thio-analogue, ou d'un de leurs dérivés, et un atome d'oxygène ou de soufre lié par une liaison simple, liés au même squelette carboné, cet atome d'oxygène ou de soufre ne faisant pas partie d'un groupe carboxylique ou d'un thio-analogue, ou d'une de leurs dérivés, p. ex. acides hydroxycarboxyliques
A61Q 17/00 - Préparations protectricesPréparations employées en contact direct avec la peau pour protéger des influences extérieures, p. ex. des rayons du soleil, des rayons X ou d'autres rayons nuisibles, des matériaux corrosifs, des bactéries ou des piqûres d'insectes
The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.
wherein the combination of M-particles and L-particles constitutes at least 50 wt. % of the acidulant composition.
The invention also relates to a particulate coating composition, to a method of preparing a food ingredient or a food product and to a confectionery product.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
A23P 10/40 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.
The invention relates to a process for enzymatic degumming of unrefined triglyceride oil, said process comprising the following successive steps: (a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined triglyceride oil; (b) combining the unrefined triglyceride oil with water, an acid and a phospholipase to produce an oil-in-water emulsion having a pH in the range of 2.5 to 4.5; said phospholipase being selected phospholipase A1, phospholipase A2 and combinations thereof; (c) keeping the emulsion at a temperature of 20-90° C. for at least 10 minutes; (d) introducing a base into the emulsion; and (e) separating degummed triglyceride oil from the emulsion. This enzymatic degumming process is extremely effective in removing phospholipids, including non-hydratable phospholipids (NHP), from unrefined vegetable oils and produces degummed vegetable oil in high yield.
The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 μm. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
A23B 4/12 - Conservation au moyen d'acidesFermentation acide
a particle size in the range of 120 to 1,200 μm.
The coated lactate particles in the particulate product are very stable, even though the sodium lactate in the coating layer is in direct contact with the surrounding atmosphere.
The particulate product can suitably be used in the preparation of foodstuffs and beverages.
A23L 33/16 - Sels inorganiques, minéraux ou oligo-éléments
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
cc/mccmm) greater than 0.5 as determined by DSC; and immediately after heating forming the heated sheet to provide a shaped article by means of a mold, wherein the mold has a temperature of at least 70 °C and at most 120 °C.
B29C 51/00 - Façonnage par thermoformage, p. ex. façonnage de feuilles dans des moules en deux parties ou par emboutissage profondAppareils à cet effet
