Microbial cell lines suitable for industrial-scale production of organic acids and methods of making and isolating such cell lines, and using the cell lines for production of organic acids.
The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.
A01N 37/02 - Acides carboxyliques saturés ou leurs thio-analoguesLeurs dérivés
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
A01N 37/42 - 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 dans le même squelette carboné un groupe carboxylique ou un thio-analogue, ou un de leurs dérivés, et un atome de carbone ne comportant que deux liaisons à des hétéro-atomes, avec au plus une liaison à un halogène, p. ex. acides cétocarboxyliques
A01N 37/44 - 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 un de leurs dérivés, et un atome d'azote lié au même squelette carboné par une liaison simple ou double, cet atome d'azote ne faisant pas partie d'un dérivé ou d'un thio-analogue d'un groupe carboxylique, p. ex. acides aminocarboxyliques
A01N 65/10 - Apiaceae ou Umbelliferae [famille de la carotte], p. ex. persil, carvi, aneth, livèche, fenouil ou "snakebed" [Cnidium monnieri]
A01N 65/20 - Fabaceae ou Leguminosae [famille du pois ou des légumineuses], p. ex. pois, lentille, soja, trèfle, acacia, robinier, derris ou millettia
A01N 65/22 - Lamiaceae ou Labiatae [famille de la menthe], p. ex. thym, romarin, scutellaire, brunelle, lavande, perilla, menthe pouliot, menthe poivrée ou menthe verte
A01N 65/24 - Lauraceae [famille du laurier], p. ex. laurier, avocat, sassafras, cannelle ou camphre
A01N 65/28 - Myrtaceae [famille du myrte], p. ex. cajeputier ou clou de girofle
A01N 65/34 - Rosaceae [famille de la rose], p. ex. fraise, aubépine, prune, cerise, pêche, abricot ou amande
A01N 65/36 - Rutaceae [famille de la rue], p. ex. citron vert, orange, citron, chêne-liège ou clavelier
A01N 65/42 - Aloeaceae [famille de l'aloès] ou Liliaceae [famille du lys], p. ex. aloès, vératre, oignon, ail ou ciboulette
A01N 65/48 - Zingiberaceae [famille du gingembre], p. ex. gingembre ou grand galanga
A01N 43/16 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés hétérocycliques comportant des cycles avec un ou plusieurs atomes d'oxygène ou de soufre comme uniques hétéro-atomes du cycle avec un hétéro-atome des cycles à six chaînons avec l'oxygène comme hétéro-atome du cycle
4.
USE OF MICROBIAL CELL LINES TO MAXIMIZE ORGANIC ACID PRODUCTION
Described herein are methods, microbial cell lines, and media used in co-culture to augment propionic acid production using an optimized fermentation medium and methods for increasing propionic acid yield, e.g., by co-culturing Lacticbacillus Casei and high-acid tolerant A. Acidipropionici.
The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.
Described herein are methods, microbial cell lines, and media used in co-culture to augment propionic acid production using an optimized fermentation medium and methods for increasing propionic acid yield, e.g., by co-culturing Lacticbacillus Casei and high-acid tolerant A. Acidipropionici.
Food industry distributorship services in the field of food ingredients, namely, antimicrobial preservatives, food preservatives, plant-derived natural flavor enhancers, polysaccharide based thickeners, salt, seasoned salt, and salt substitutes; Pet food industry distributorship services in the field of pet food ingredients, namely, plant-derived natural flavor enhancers and polysaccharide based thickeners; Personal care industry distributorship services in the field of personal care ingredients, namely, polysaccharide based thickeners
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
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
C12P 1/02 - 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 utilisant des champignons
21.
Propionibacterial cell lines for organic acid production
Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent.
Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt% of the chloride salt, up to 1 wt% of the food grade acid, and up to 1 wt% of the anticaking agent.
Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt% of the chloride salt, up to 1 wt% of the food grade acid, and up to 1 wt% of the anticaking agent.
Processing industrial grade potassium chloride to yield food grade potassium chloride includes at least one of i) removing particles having a maximum dimension from the industrial grade potassium chloride and ii) optically screening the industrial grade potassium chloride; and polishing the industrial grade potassium chloride to yield food grade potassium chloride. A production line for processing industrial grade potassium chloride particles includes an optical screening system having a camera to image the industrial grade potassium chloride particles, and a polishing system to polish the industrial grade potassium chloride particles.
A23L 3/015 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par un traitement utilisant une variation de pression, une secousse, une accélération ou un cisaillement
A23L 27/40 - Sels de tableSubstituts diététiques du sel
B07C 5/342 - Tri en fonction d'autres propriétés particulières selon les propriétés optiques, p. ex. la couleur
A salt substitute including an inorganic food-grade salt, an organic food-grade acid as an acidulant, and edible plant tissue. The inorganic food-grade salt and the organic food-grade acid are dispersed throughout the plant tissue. The inorganic food-grade salt may include sodium and non-sodium salts. The salt substitute is a particulate solid, and may include one or more additives.
The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/40 - Sels de tableSubstituts diététiques du sel
The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.
A23L 27/40 - Sels de tableSubstituts diététiques du sel
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
33.
Compositions of low sodium salt and methods of making and using
The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.
The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
Salt compositions and methods used to make include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Solid compositions include rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semi-solid interiors with void spaces.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/40 - Sels de tableSubstituts diététiques du sel
A23P 10/20 - AgglomérationGranulationMise en comprimés
Salt compositions and methods used to make include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Solid compositions include rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semi-solid interiors with void spaces.
A low sodium salt composition and the methods for making the same. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.
A23L 1/237 - Sels de table; Substituts diététiques du sel
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/40 - Sels de tableSubstituts diététiques du sel
The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.
The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.
Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.
The present invention relates to a low sodium salt composition and the method used to make it. More particularly, the invention relates to a two step method of making a salt composition. The first step includes contacting a chloride salt with a modifier to form a chloride salt product, mixing the product with a carrier to form a modified chloride salt solution, and spray drying the modified chloride salt solution. The second step includes contacting the dried modified chloride salt with sodium chloride, and grinding the mixture to form a salt composition. The composition includes a combination of sodium chloride and carrier modified chloride salt.
The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5′-adenosinic acid, 5′-inosinic acid and/or 5′-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.
The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and/or 5′-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.
