Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose

A technology for plant stanols and plant sterols is applied in the field of food storage and enhancement of food properties that are not consumed immediately after manufacturing or processing, and can solve problems such as unsatisfactory texture, consistency and taste, reduce microbial growth, The effect of reducing oxidation

Inactive Publication Date: 2007-03-07
FORBES MEDI TECH
View PDF23 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, the texture, consistency and taste of frozen meat after thawing is not satisfactory compared to fresh meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
  • Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
  • Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0151] Example 1: Preparation of yoghurt containing microparticles of phytosterols and / or phytostanols will contain brassicasterol (14.5%), campestanol (2.4%), beta-sitosterol (50.9%) and sitostanol Alcohol (18.9%) phytosterol / stanol composition (hereinafter referred to as "Reducol TM ") was mixed with skimmed milk powder in a ratio of 1:7 to 1:8. About 6 L of milk mixture was made from whole milk, skimmed milk and milk powder containing Reducol. Using the Pearson square method (Hyde, KA and Rothwell, J. 1973, In Ice Cream, Churchill Livingstone Ltd., London U.K.) milk was standardized to contain 0.75-1% fat, 12-13% solids and 0.5-1% Reducol. The milk mixture was kept at room temperature for 30 minutes to allow The powdered milk was rehydrated and then homogenized using a commercially available Microfluidics Corporation, Newton, Mass. (USA) high-speed microfluidizer. Next, the milk was pasteurized at 69°C (156°F) for 30 minutes (batch / barrel), cool to 44°C, and store at that ...

Embodiment 2

[0153] Example 2: Preparation of herbal spreads / emulsions comprising microparticles of phytosterols and / or phytostanols

[0154] Blends of soybean oil and palm oil containing Reducol at a concentration of 50-80% can be used to form the emulsion. A small portion of hydrogenated vegetable oil (2-5%) can be added to achieve the desired texture. There are two possible types of emulsions: one is oil-in-water, which is preferred for forming low-fat spreads, and one is water-in-oil, which is preferred for some other applications. The emulsions are stabilized with suitable emulsifiers or stabilizers, such as lecithin, polysorbates and lactates. Thickening agents such as gums (xanthan gum, carob gum, guar gum, etc.), gelatin, pectin and agar may also be added. For coloring spreads, beta-carotene, caramel coloring and FD&C yellow dye can be used. In addition, the oily phase can also be concentrated with vitamins A and D or with essential polyunsaturated fatty acids.

[0155] The com...

Embodiment 3

[0164] Example 3: Preparation of cereal briquettes comprising phytosterol and / or phytostanol microparticles

[0165] The inventors have found that up to 27% (possibly more) of Reducol can be dispersed in fat. For the above reasons, cereal briquettes containing a fat-based binder have been investigated. In this example, Reducol was dispersed in fat to form a continuous emulsion. The fat component is then mixed with sugar and optional other components to form a binder suitable for maintaining the strength and elasticity of the cereal bar.

[0166] a) Adhesive

[0167] Typically, the fat-binder composition comprises about 20-85% w / w fat and 20-60% w / w carbohydrate in cereal bars. Mono- and diglycerides can be added up to 1% to improve the strength of cereal briquettes, but due to their relatively high melting point compared to triglycerides, they can only be used in smaller proportions. Optionally, various emulsifiers, film formers (such as sodium caseinate or alternatively o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
particle diameteraaaaaaaaaa
melting pointaaaaaaaaaa
melting pointaaaaaaaaaa
Login to View More

Abstract

A method of preserving food from spoilage by microbial growth and oxidation of any constituent fats or oils that may be contained in said food, comprising adding to the food one or more phytosterols, phytostanols , or a mixture thereof.

Description

field of invention [0001] This invention relates to the field of food storage and enhancement of the properties of foods that are not consumed immediately after manufacture or processing. Background of the invention [0002] Today, most food products after manufacture require transportation and storage for an extended period of time before purchase by the customer and final consumption. These foods are not always stored under the most ideal conditions of temperature, humidity, etc. to maintain the quality of the product, which can cause the food to deteriorate or spoil. Spoilage or spoilage can be the result of microbial contamination or various chemical reactions within the product. [0003] Microbial contamination may be the result of spoilage and / or pathogenic bacteria, viruses, yeasts or molds. For example, certain strains of E. coli have been known for many years to cause diarrhea in infants and gastroenteritis in humans, accompanied by abdominal cramping, low-grade f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A21D2/14A21D2/16A23C9/13A23C9/152A23D7/005A23G1/32A23L1/164A23L9/20A23L13/60C11B5/00C12H1/10
CPCA23L1/193A23D7/0053A23D7/0056A21D2/14A23L3/3463A23C2240/10A21D2/16A23G1/32A23L1/1643C11B5/0021A23C9/13A23C9/152A23L7/126A23L9/22
Inventor 耶日·扎维斯托夫斯基
Owner FORBES MEDI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com