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    COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT
    1.
    发明申请
    COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT 有权

    公开(公告)号：US20220095660A1

    公开(公告)日：2022-03-31

    申请号：US17539932

    申请日：2021-12-01

    Applicant: Purac Biochem B.V.

    Inventor： Gerrit Anthon Rene HILHORST ,  Saffiera KARLEEN ,  Lonneke VAN DIJK ,  Liya YI ,  Stephan Hubertus Johannes Mathias DOBBELSTEIN

    IPC: A23L27/00 ,  A23J3/12 ,  A23L33/15

    Abstract: 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.

    LACTATE POWDER AND METHOD FOR THE PREPARATION THEREOF
    2.
    发明申请
    LACTATE POWDER AND METHOD FOR THE PREPARATION THEREOF 审中-公开

    公开(公告)号：US20200229479A1

    公开(公告)日：2020-07-23

    申请号：US16839970

    申请日：2020-04-03

    Applicant: Purac Biochem B.V

    Inventor： Lambertus Henricus Elisabeth ROOZEN ,  Gerrit Anthon Rene HILHORST ,  Heny Kusumawardani ,  Apostolos PAPAGEORGIOU ,  Kees VAN DER VOORT MAARSCHALK

    IPC: A23L33/16 ,  A23P20/18

    Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated lactate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt. % of calcium lactate component selected from calcium lactate hydrates, calcium lactate anhydrous and combinations thereof; comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of sodium lactate; containing sodium and calcium in a molar ratio of 2.1:1 to 5:1; and 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.

    COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT
    5.
    发明申请
    COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT 有权

    公开(公告)号：US20220095661A1

    公开(公告)日：2022-03-31

    申请号：US17539935

    申请日：2021-12-01

    Applicant: Purac Biochem B.V.

    Inventor： Gerrit Anthon Rene HILHORST ,  Saffiera KARLEEN ,  Lonneke VAN DIJK ,  Liya YI ,  Stephan Hubertus Johannes Mathias DOBBELSTEIN

    IPC: A23L27/00 ,  A23J3/12 ,  A23L33/15

    Abstract: 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.

    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
    7.
    发明申请
    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS 有权

    公开(公告)号：US20230132300A1

    公开(公告)日：2023-04-27

    申请号：US18087356

    申请日：2022-12-22

    Applicant: Purac Biochem B.V.

    Inventor： Saffiera KARLEEN ,  Johanna Gerarda Elisabeth WIJMAN ,  Saurabh KUMAR ,  Gerrit Anthon Rene HILHORST ,  Garrett Douglas MCCOY

    IPC: A23L13/40

    Abstract: 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.

    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
    8.
    发明申请
    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS 有权

    公开(公告)号：US20230131383A1

    公开(公告)日：2023-04-27

    申请号：US18087346

    申请日：2022-12-22

    Applicant: Purac Biochem B.V.

    Inventor： Saffiera KARLEEN ,  Johanna Gerarda Elisabeth WIJMAN ,  Saurabh KUMAR ,  Gerrit Anthon Rene HILHORST ,  Garrett Douglas MCCOY

    IPC: A23B4/12 ,  A23B4/20 ,  A23L3/3508 ,  A23L13/60

    Abstract: 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.

    COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT
    9.
    发明申请
    COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT 有权

    公开(公告)号：US20220087272A1

    公开(公告)日：2022-03-24

    申请号：US17539960

    申请日：2021-12-01

    Applicant: Purac Biochem B.V.

    Inventor： Gerrit Anthon Rene HILHORST ,  Saffiera KARLEEN ,  Lonneke VAN DIJK ,  Liya YI ,  Saurabh KUMAR ,  Garrett Douglas MCCOY

    IPC: A23B4/12 ,  A23B4/027

    Abstract: 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.

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