708results about "Pre-baking dough/flour preservation" patented technology

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly suppressed with respect to the decrease in sweetness and discoloration (browning blackening), even when it is subjected to a warming treatment under a condition wherein temperature is high and especially water content is low and / or pH is low. The stabilized sucralose-containing composition can be used a sweetener by itself and as a compound with a food or a drug.

Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-4 peroxycarboxylic acid and a C.sub.8-12 peroxycarboxylic acid.

The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.

Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications. An even more preferred range of solutions would be 17% by weight of between 0.3% and 6.0% citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride, and can be used in process temperatures of about −6.7° C.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and / or pasteurization process. The ultra-pasteurized and / or pasteurized infant formulas contain complete balanced quantities of nutrients.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

A method for processing headed varieties of vegetables such as iceberg lettuce so as to remove all dirt, insects, and other debris from the vegetable and to allow shipping and transport of the vegetable while preserving the characteristics and versatility of the vegetable in a fresh form. The method comprises harvesting (10) the vegetable at or near maturity and then coring the vegetable (12). Latex is removed from cut surfaces (13) and a solubilized edible coating may be applied (14). A plurality of cored and separated leaves are made by separation of the leaves using a flow of water (15). The cored and separated leaves are then washed multiple times with each successive wash done using successively reduced water temperature (16). The plurality of separated leaves are maintained in a cool environment, preferably from 32 to 45 degrees F. The separated leaves are then packaged (22) in a permeable film or membrane sealed container allowing for the interchange of atmospheric gasses and gasses from the interior of the film or container, and stored (24) at a temperature which is equal to or less than the lowest temperature achieved in the preceding steps.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and / or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.2 mcg of Biotin; from about 8 to about 36 mg of Vitamin C (Ascorbic Acid); from about 7 to about 48 mg of Choline; from about 4 to about 18 mg of Inositol; from about 60 to about 234 mg of Calcium; from about 30 to about 159 mg of Phosphorus; from about 6 to about 24 mg of Magnesium; from about 0.15 to about 5.4 mg of Iron; from about 0.5 to about 3 mg of Zinc; from about 5 to about 45 mcg of Manganese; from about 60 to about 270 mcg of Copper; from about 5 to about 75 mcg of Iodine; from about 20 to about 81 mg of Sodium; from about 80 to about 324 mg of Potassium; and from about 55 to about 195 mg of Chloride; wherein the total caloric content is from about 80 kilocalories to about 300 kilocalories per five fluid ounces.

An improved protein beverage / drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.