公开(公告)号：US20240206479A1

公开(公告)日：2024-06-27

申请号：US18555358

申请日：2022-04-15

Applicant: SOREMARTEC S.A.

Inventor： Igor ROMANO ,  Fei LI

IPC: A01N65/36 ,  A01N25/10 ,  A01N31/02 ,  A01N65/22 ,  A01N65/24 ,  A01N65/28 ,  A01P1/00 ,  A01P3/00 ,  A21D15/08 ,  B65D65/42 ,  B65D65/46 ,  B65D81/26 ,  B65D81/28

CPC classification number: A01N65/36 ,  A01N25/10 ,  A01N31/02 ,  A01N65/22 ,  A01N65/24 ,  A01N65/28 ,  A01P1/00 ,  A01P3/00 ,  A21D15/08 ,  B65D65/42 ,  B65D65/466 ,  B65D81/267 ,  B65D81/28 ,  B65D2565/387

Abstract: A packaging material with a multi-layer structure including at least one layer for the release of an active agent with anti-microbial and/or anti-fungal activity, including the active agent in a biodegradable material, which allows its release in gas or vapor state and at least one coating layer including nanocellulose. The packaging material may include a structural substrate selected from cellulose, starch-based material, polyhydroxyalkanoate or a polybutylene succinate polymer. The packaging material may further include a coating layer with oxygen scavenging properties and a gas-barrier layer.

公开(公告)号：US11678683B2

公开(公告)日：2023-06-20

申请号：US16654384

申请日：2019-10-16

Applicant: Ceradis B.V.

Inventor： Jacobus Stark ,  Wilhelmus Maria van der Krieken ,  Christiaan Gerardus Johannes Maria Jans

IPC: A23L3/3571 ,  A23L3/3463 ,  A23B4/22 ,  A23C19/11 ,  A21D15/08 ,  A23C19/10

CPC classification number: A23L3/3571 ,  A21D15/08 ,  A23B4/22 ,  A23C19/10 ,  A23C19/11 ,  A23L3/34635

Abstract: The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.

公开(公告)号：US09095166B2

公开(公告)日：2015-08-04

申请号：US13879162

申请日：2011-10-12

Applicant: Sara Alexandra Valadas Da Silva Monteiro ,  Ricardo Manuel De Seixas Boavida Ferreira ,  Alexandra Manuela Lourenço Carreira

Inventor： Sara Alexandra Valadas Da Silva Monteiro ,  Ricardo Manuel De Seixas Boavida Ferreira ,  Alexandra Manuela Lourenço Carreira

IPC: A23L3/3526 ,  A21D2/26 ,  A21D15/08 ,  A23B4/20 ,  A23B7/154 ,  A23B9/26 ,  A23C3/08 ,  A23L3/3463

CPC classification number: A23B7/155 ,  A01N47/44 ,  A01N65/20 ,  A21D2/267 ,  A21D15/08 ,  A23B4/20 ,  A23B7/154 ,  A23B9/26 ,  A23C3/08 ,  A23L3/3463 ,  A23L3/34635 ,  A23L3/3472 ,  A23L3/3526 ,  A23V2002/00

Abstract: The inventors provide the use of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof to prevent or inhibit spoilage of a foodstuff by a microorganism. Also provided is a method of preventing or inhibiting spoilage of a foodstuff by a microorganism comprising administering to a foodstuff in need thereof an effective amount of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof.

Abstract translation: 本发明人提供了包含包含Blad或其活性变体的抗微生物多肽的组合物用于防止或抑制微生物对食品的腐败的用途。 还提供了一种通过微生物预防或抑制食品腐败的方法，其包括向有需要的食品施用有效量的包含包含Blad或其活性变体的抗微生物多肽的组合物。

公开(公告)号：US20140227419A1

公开(公告)日：2014-08-14

申请号：US14348619

申请日：2012-10-02

Applicant: NAGASE & co., LTD. ,  NAGASE CHEMTEX CORPORATION

Inventor： Naoki Shirasaka ,  Hitomi Yamaguchi

IPC: A23L3/3571

CPC classification number: A23L3/3571 ,  A21D8/042 ,  A21D10/002 ,  A21D15/08 ,  A23G3/36 ,  A23L3/3463 ,  A23V2002/00 ,  A23V2200/10

Abstract: The present invention provides an anti-fungal agent for processed cereal foods, and the anti-fungal agent contains chitinase. The present invention also provides an anti-fungal agent-containing processed cereal food, which contains the anti-fungal agent. The present invention further provides a method for producing an anti-fungal agent-containing processed cereal food. With the present invention, a safe and inexpensive anti-fungal agent for processed cereal foods is provided.

Abstract translation: 本发明提供了加工谷物食品的抗真菌剂，抗真菌剂含有几丁质酶。 本发明还提供含有抗真菌剂的含有抗真菌剂的加工谷物食品。 本发明还提供了含有抗真菌剂的加工谷物食品的制造方法。 本发明提供一种安全廉价的加工谷物食品抗真菌剂。

公开(公告)号：US20120225165A1

公开(公告)日：2012-09-06

申请号：US13434494

申请日：2012-03-29

Applicant: Thomas J. Nack ,  Tanya Schmidt

Inventor： Thomas J. Nack ,  Tanya Schmidt

IPC: A23G3/54 ,  A23G3/42 ,  A23G3/48 ,  A23P1/08

CPC classification number: A23G3/0085 ,  A21D13/24 ,  A21D13/28 ,  A21D15/08 ,  A23G1/305 ,  A23G3/0089 ,  A23G3/343 ,  A23G3/54 ,  A23L7/122 ,  A23L7/126 ,  A23L25/10 ,  A23P20/11 ,  A23P20/12 ,  A23G2200/14 ,  A23G2200/08

Abstract: The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

Abstract translation: 本发明提供新颖的产品和方法。 本发明的组合物是一种包衣食品，通常包括：产品基料，浆料涂料和干燥固化涂料。 具体地，公开了具有饼干和奶油涂层的食品以及用饼干和奶油涂层涂覆食品的方法。

公开(公告)号：US20090214732A1

公开(公告)日：2009-08-27

申请号：US12434872

申请日：2009-05-04

Applicant: Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Duijnhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

Inventor： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Duijnhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

IPC: A21D2/26 ,  A21D8/04

CPC classification number: A21D15/08 ,  A21D6/00 ,  A21D13/22 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2200/10

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

Abstract translation: 本发明涉及用于制备可食用面团基产品的模具控制和延长保质期方法和组合物，其包括（a）用（i）至少一种防腐剂处理生面团的表面，所述防腐剂的量有效抑制霉菌生长的量 从面团制备的面包表面，其中至少一种防腐剂以平均粒度小于30μm的非常细的防腐剂颗粒的形式悬浮在组合物中，和（ii）至少一种pH调节剂，其量有效 改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长; 和（b）烘烤面团以形成面包; 其中所述处理在烘烤之前或烘烤期间进行。

公开(公告)号：US07229066B2

公开(公告)日：2007-06-12

申请号：US11234566

申请日：2005-09-23

Applicant: Michael D. Newman ,  Stephen A. McCormick ,  Helmut Dresselhaus

Inventor： Michael D. Newman ,  Stephen A. McCormick ,  Helmut Dresselhaus

IPC: B01F3/04

CPC classification number: A21D15/08 ,  A23L3/34 ,  A23L3/3409 ,  A23L3/34095 ,  A23L3/3445 ,  B01D1/16 ,  B01F3/04049 ,  B01F3/04985 ,  B01F5/0256

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber. A vaporized mixture of carbon dioxide and acetic acid is useful as, among other things, a preservative for perishable products, e.g., baked goods.

Abstract translation: 提供了一种用于混合气体和液体以产生基本上没有液滴的液体的气态蒸气的装置和方法。 气体，例如二氧化碳被分成第一和第二流。 第一流在雾化区域与液体如乙酸组合，形成气体和液体的雾化混合物。 然后将该雾化的混合物与混合/分离室内的混合区中的第二气流接触，其中第二气流基本上蒸发基本上所有的雾化液体，并且所得到的气体，汽化液体和残余液滴的混合物移动到 混合/分离室的分离区。 在分离区域中，剩余液滴与蒸发的混合物重力分离，并且从室中除去没有大量残余液滴的气化混合物。 蒸发的二氧化碳和乙酸的混合物可用作除其它之外，用于易腐产品的防腐剂，例如烘焙食品。

公开(公告)号：US20050196492A1

公开(公告)日：2005-09-08

申请号：US10795145

申请日：2004-03-04

Applicant: Wayne Muller ,  Anthony Sikes

Inventor： Wayne Muller ,  Anthony Sikes

IPC: A23B4/00

CPC classification number: A23L3/3535 ,  A21D2/14 ,  A21D15/00 ,  A21D15/08 ,  A23L3/3472

Abstract: The present invention is directed to a technique for preserving foods. In one embodiment, the invention is directed to a product comprising a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound. In another embodiment, the present invention is directed to a method of preserving a food product comprising incorporating a compound comprising vanillin into the food product, and exposing the food product to an organic constituent having an isothiocynate compound. In a further embodiment, the present invention is directed to a preserved packaged food product, comprising a package having a package interior and a package interior surface, a food product positioned in the package interior and having a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound disposed on the package interior surface so as to contact the food product.

Abstract translation: 本发明涉及一种保存食物的技术。 在一个实施方案中，本发明涉及包含包含香草醛的化合物和包含异硫氰酸酯化合物的有机成分的产品。 在另一个实施方案中，本发明涉及一种保存食品的方法，包括将包含香草醛的化合物掺入食品中，并将食品暴露于具有异硫氰酸酯化合物的有机成分。 在另一个实施方案中，本发明涉及保存包装的食品，其包括具有包装内部和包装内表面的包装，定位在包装内部的食品，并且具有包含香草醛的化合物和包含 一种异硫氰酸酯化合物，其设置在包装内表面上以便与食品接触。

公开(公告)号：US06761109B2

公开(公告)日：2004-07-13

申请号：US09819513

申请日：2001-03-28

Applicant: Michael D. Newman ,  Stephen A. McCormick ,  Helmut Dresselhaus

Inventor： Michael D. Newman ,  Stephen A. McCormick ,  Helmut Dresselhaus

IPC: A23B414

CPC classification number: A21D15/08 ,  A23L3/34 ,  A23L3/3409 ,  A23L3/34095 ,  A23L3/3445 ,  B01D1/16 ,  B01F3/04049 ,  B01F3/04985 ,  B01F5/0256

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber. A vaporized mixture of carbon dioxide and acetic acid is useful as, among other things, a preservative for perishable products, e.g., baked goods.

公开(公告)号：US20040071843A1

公开(公告)日：2004-04-15

申请号：US09935147

申请日：2001-08-21

Applicant: United States Bakery, Inc.

Inventor： Bill Zimmerman ,  Kim Arnold ,  Keith Sammons ,  Jim Hampton ,  Clyde Carson

IPC: A23G001/00

CPC classification number: A21C15/002 ,  A21D15/08 ,  A23P20/12

Abstract: The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.

Abstract translation: 将干燥浇头施用于烘焙食品的方法包括以下步骤：用烘烤后的预烘烤的小麦淀粉等粘合剂物质预处理烘焙食品的表面，然后将干燥浇头施用于处理过的表面 。 已经证明这样的应用可以减少芝麻种子的浪费高达50％至5％的浪费。