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2181 results about "Food industry" patented technology
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The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world's population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry.
Refrigeration monitor unit
InactiveUS20070220907A1Food quality is not compromisedAvoid damageProgramme controlPower network operation systems integrationRefrigeration compressorControl system
A control unit is attached to or embedded within a refrigeration appliance to monitor electric power voltage and / or frequency supplied by the mains. If the unit detects a sag or peak in either the voltage or frequency, the control unit either separates any high demand elements of the appliance from the mains to reduce demand in a sag or energizes the elements in a peak. When the control system separates the refrigeration compressor from the mains, a food spoilage monitoring system monitors the food storage compartments. This system utilizes food industry temperature and time algorithms to ensure the food does not spoil. If food spoilage could occur, the unit re-energizes the compressor to allow it to lower the temperature provided the power is sufficient to operate the compressor unit without damaging it. Once the sensed temperature is restored to a safe level, the unit separates the compressor from the mains.
Owner:RANCO OF DELAWARE
Novel strain of bacillus amyloliquefaciens and its use
InactiveUS20100143316A1Inhibits pathogenic growthPromote biodegradationAntibacterial agentsBiocideBiotechnologyAmylase
An isolated Bacillus amyloliquefaciens Ba-BPD1 having an Accession No. of DSM 21836 is provided. This novel strain has unique 16S ribosomal RNA sequenced as SEQ ID NO:1 and produces amylase, protease, cellulase and lipase, fibrinolytic enzyme to show their biodegradation capacities. Further, B. amyloliquefaciens Ba-BPD1 produces the antibiotic substances, such as iturin, fengycin and surfactin, and has antimicrobial capacity for inhibiting the fungal or bacterial growth. In conclusion, the novel strain of Bacillus amyloliquefaciens Ba-BPD1 and its products can be applied in agriculture, wastewater treatment, food industry and chemical industry.
Owner:AGRI CHEM & TOXIC SUBSTANCES RES INST COUNCIL AGRI EXECUTIVE YUAN
Cryoprotectants for freeze drying of lactic acid bacteria
ActiveUS20120039853A1Improve survivabilityImprove textureBiocideMilk preparationBacteroidesVaccination
The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications. More in particular, the invention relates to the increased viability and long-term storage of recombinant bacteria capable of expressing heterologous proteins or peptides and administered to humans or animals for therapeutic or vaccination purposes.
Owner:INTREXON ACTOBIOTICS NV
Porous crystalline hybrid solid for adsorbing and releasing gas of biological interest
The invention relates to solids made of a porous crystalline metal-organic framework (MOF) loaded with at least one gas of biological interest, and to a method for preparing the same. The MOF solids of the present invention are capable of adsorbing and releasing in a controlled manner gases having a biological interest. They can be used in the pharmaceutical field and / or for applications in the cosmetic field. They can also be used in the food industry.
Owner:CENT NAT DE LA RECHERCHE SCI +3
Chemical/ionic/physical compounding cross linking hydrogel and preparation method thereof
The invention relates to chemical / ionic / physical compounding cross linking hydrogel and a preparation method thereof. The hydrogel is polymerized in a way that olefin monomer M1, a chemical cross-linking agent M2, multivalent ion biomacromolecule M3, an ionic cross-linking agent M4 and a physical cross-linking agent M5 are dissolved in water. The method comprises the following steps: preparing chemical / physical cross linked gel prepolymerization liquid, preparing chemical / ionic / physical cross linked gel prepolymerization liquid and preparing and purifying chemical / ionic / physical compounding cross linked gel. According to the invention, the characteristics and properties of the chemical cross-linking agent, the physical cross-linking agent and the ionic cross-linking agents are taken into consideration comprehensively, the compounding cross linking of molecular chains is realized; the prepared hydrogel is optically transparent and has higher mechanical ductility and rebound elasticity; the mechanic, optical and thermal performances and other performances can be regulated conveniently by controlling technology parameters and conditions; and the prepared hydrogel can be used in the fields such as tissue engineering, food industry, agricultural irrigation, daily chemical engineering, oil production, dye adsorption and biological medicine.
Owner:TIANJIN POLYTECHNIC UNIV
Method of preparing novel composite aromatic condiment
The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.
Owner:山东龙脉中医药科技有限公司
Systems and methods for determining nutrients within dietary intake
The present invention uses market research data to access nutrient intakes of a population. Dietary collection using 24-hour recall generally does not reflect a pattern of “usual” intake behavior for a population group. To determine the impact of food consumption patterns on nutrient intake, a unique methodology using 14-day food diary was developed. The food industry has traditionally used detailed food records to track the consumption of specific branded food items and monitor the growth of food categories, but some of the most valuable databases available concerning longer-term (e.g., 14-day) food intake do not record portion size on an individual consumption basis. Other databases based on shorter-term (24-hour recall) survey periods record portion sizes but are not very representative of eating habits. The preferred exemplary embodiment integrates two such databases with a third data set providing detailed nutrient information for each of a wide variety of foods consumed to provide a combined database for processing nutrient intake reports using statistical analysis. This flexible system allows the user to categorize the population based on “usual” consumption of food categories, specific foods and / or specific brands of foods and determine dietary differences versus their “non-using” counterparts.
Owner:GENERAL MILLS INC
Special-purpose multifunctional modified random polypropylene material for pipe and its preparing process and application
InactiveCN101148530AWith flame retardant and antibacterial functionImprove heat resistanceFood industryHeat stability
The present invention discloses one kind of multifunctional modified atactic polypropylene pipe material and its preparation process. The atactic polypropylene pipe material consists of atactic copolypropylene, environment friendly fire retardant, pre-dispersed master batch of inorganic stuffing, impact modifier, antioxidant, composite antibacterial master batch and dispersant. It is applied in building pipes, pipeline for beverage and food industry, heat supply system and farm irrigation system. It has fire retarding and antibacterial functions, less shrinkage, high low temperature impact resistance, high heat resistance, high mechanical performance and excellent heat stability.
Owner:合诚技术股份有限公司
Fuel for firing into rotary kiln cement clinker
A fuel which is used for rotary kiln cement clinker firing is composed of raw materials with the following weight percentage: coal 3-80, straw substances 0-90, forest products wastes 0-95 and food industry by-product residues 0-70. The straw substances refer to rice straws, wheat straws, cotton stalks, sesame stalks, soybean straws, corn stalks, sorghum stalks, rice husks, peanut shells, soybean shells and corn sticks, the forest products wastes refer to defective bamboo, wood, tree branches, leaves, shrubs, faggot straws and sawdust and wood wool corner scrap materials in the bamboo and wood-processing industry, the food industry by-product residues refer to bran, wheat skin, squeezing meal cake, bean dregs and wine lees, and the coal refers to bituminite, anthracite and coke coal powder. The flue raw materials which are used for the rotary kiln cement clinker firing have wide selecting range, simple preparation, convenient use and rapid burning speed and are beneficial for protecting atmosphere circumstances.
Owner:吴飞龙
Process and system for electrical extraction of intracellular matter from biological matter
InactiveUS6344349B1Bioreactor/fermenter combinationsBiological substance pretreatmentsElectrolysisCell membrane
A process and system for electrical extraction of intracellular matter from biological matter, and intracellular matter products formed thereby, based on preparing a mixture of biological matter featuring cells, and an electro-conductive liquid, and electrifying the mixture by transmitting controlled cycles of pulses and pauses of electrical current into the mixture by using electrodes, whereby the pulses of electrical current pierce holes into or perforate the cell membranes of the cells, enabling the release of intracellular matter for collecting and separating into target intracellular matter extract and solid waste. Pauses included in each cycle of transmitting pulses of electrical current enable firm control of electrical extraction processing conditions, including extent of extraction, temperature effects, and pressure effects, during the electrical extraction process. Electrical extraction of the present invention is applicable to a wide variety of biological matter originating from human, animal, and plant entities. Intracellular matter extracts so obtained include highly concentrated liquid fertilizer, valuable elements, nutrients, oils, and fats, which are used for manufacturing a diversity of end products of the agricultural, pharmaceutical, cosmetic, and food industries.
Owner:DECANT TECH
Edible casing film formulation
Edible films incorporating carrageenan in conjunction with Konjac and / or Gellan gums have been prepared as substitutes for edible collagen film currently used in meat processing. Compositions according to the present invention overcome the inherent thermoreversibility of carrageenan gel and do not disintegrate from exposure to hot or boiling water. The film can readily be processed to form casing, bags or other packaging useful in the food industry.
Owner:MACQUARRIE REG +2
Preparation method for graphene oxide/polyvinylidene fluoride composite ultrafiltration membrane
InactiveCN102688707AImprove hydrophilicityStrong stain resistanceUltrafiltrationUltrafiltrationGlass sheet
The invnetion provides a preparation method for a graphene oxide / polyvinylidene fluoride composite ultrafiltration membrane and relates to the preparation method of the graphene oxide / polyvinylidene fluoride composite ultrafiltration membrane. The invention aims to solve the problem of poor hydrophilicity and stain resistance of the existing polyvinylidene fluoride ultrafiltration membrane. The method provided by the invention comprises the following steps of: 1. respectively adding graphene oxide, polyvinylpyrrolidone and polyvinylidene fluoride with N-methylpyrrolidone as solvent, heating and stirring to obtain casting membrane solution; 2. putting the casting membrane solution on a clean glass plate and scrapping to a certain thickness by a coating device, and then immersing distilled water, shedding and drying to obtain the graphene oxide / polyvinylidene fluoride composite ultrafiltration membrane. The preparation method provided by the invention can be applied to the fields of drinking water preparation, food industry, pharmaceutical industry, biotechnology, chemical process and environmental engineering.
Owner:HARBIN INST OF TECH
Medium test method for extracting oil and protolysate from peanut with water-enzyme method
InactiveCN101401658AHas a physiologically active functionProtein composition from vegetable seedsEdible oils/fatsHydrolysateInsoluble residue
The invention provides an intermediate test method for extracting oil and hydrolyzed protein from peanut by a water enzyme method, which belongs to the technical field of the application of biological technique in food industry. In the method, the peanut is used as a raw material, single alkali protease is used for enzymolysis, a three-phase separator is used to separate oil, oil-water mixture and insoluble residue simultaneously, a disc-type centrifuge is used to further separate the oil-water mixture so as to obtain emulsion and hydrolysate, wherein the emulsion is subjected to freezing, thawing and emulsion breaking to obtain emulsion breaking oil, and the hydrolysate is subjected to spray drying to obtain peanut hydrolyzed protein powder. The invention provides a better process for industrializing the method of extracting oil and hydrolyzed protein by the water enzyme method, and has the advantages of simple technological line and high utilization rate of products.
Owner:JIANGNAN UNIV
Device for Input to a Screen
InactiveUS20070245454A1Heavy workPrecious timeInput/output for user-computer interactionGlovesFood industryIndex finger
A working glove (1) has a finger-tip (3) for an index finger with a round surface (2) on the top. The round surface is supported by a detail, at least partly, made out of a polymer attached to the finger-tip (3) of the working-glove (1). The working-glove (1) enables a user, such as a worker at a ware-house, to perform an input of a user interaction to a touch screen without having to remove the glove or having to try to grip a peripheral, such as a stylus. With previous known gloves this is a particular problem at ware-houses with freezing temperatures, such as in the food-industry and at distribution centers of freezed food. The invention has advantages such as that the risk for erroneous input is reduced, the work efficiency increases, and valuable time is saved in the transition between packing and entering user interaction to the touch screen.
Owner:EKLUND MONA
Manipulator with automatic control, especially for the food industry
InactiveUS20050092122A1Avoid disadvantagesAvoid accumulationMechanical apparatusJointsFood industryAutomatic control
An automatic manipulator, such as a multiaxial industrial robot, with a carrying component structure (support structure) for transmitting forces between individual members of the automatic manipulator. The entire support structure is formed from a material that is inert with respect to external effects, such as moisture or the like. The material of the support structure may be, in particular, a material that is suitable for use in contact with foods, such as stainless steel, so that the automatic manipulator according to the present invention can be used reliably and without additional costly protective measures in environments in which there is a risk for contamination, such as in the food industry.
Owner:KUKA ROBOTER
Method for sanitizing/sterilizing a container/enclosure via controlled exposure to electromagnetic radiation
ActiveUS20070258851A1Enhance sanitizationImprove the bactericidal effectPackage sterilisationLavatory sanitoryFood industryBeverage industry
A method for sanitizing / sterilizing a container / enclosure for use in the food industry or the beverage industry comprising the steps of: providing a container and / or enclosure; providing an electromagnetic radiation source; controllably exposing the container and / or enclosure to electromagnetic radiation from the electromagnetic radiation source for a period of time; and at least one of sanitizing and sterilizing at least a portion of the container and / or enclosure with the electromagnetic radiation.
Owner:FOGG FILLER CO LLC
Curcumin cyclodextrin combination for preventing or treating various diseases
Curcumin has shown anti-inflammatory and anti-angiogenic properties that could be useful in treating various diseases such as those of rheumatology and oncology. However, curcumin is very poorly absorbed and has a very low bioavailability. This patent describes a method of increasing the delivery of curcumin by complexing it with cyclodextrins. Cyclodextrins are well known in the food industry and have been used to carry other drugs to increase bioavailability. The new combination of cyclodextrins and curcumin has been tested in pre-clinical inflammation models where it has demonstrated efficacy superior to both the positive control and curcumin.
Owner:DESAI KETAN
Heat stability improvement and efficient expression of phytase with high specific activity
The present invention provides one kind of improved high specific activity phytase and its coding gene, and the improved phytase has even higher heat stability. The present invention also provides recombinant yeast cell containing the phytase gene of the present invention. The recombinant yeast of the present invention has phytase expressing amount up to 6.5E6 U in each ml of fermented liquid. The phytase of the present invention may be used widely in feed and food industry.
Owner:安徽固源生物工程有限责任公司
Bipolar solid state marx generator
InactiveUS20110065161A1Easily adjusted outputIncreased fuel costDough treatmentUnicellular algaeBiotechnologyCell membrane
A high-voltage bipolar rectangular pulse generator using a high efficiency solid-state boosting front-end and an H-bridge output stage is described. The topology of the circuit generates rectangular pulses with fast rise time and allows easy step-up input voltage. In addition, the circuit is able to adjust positive or negative pulse width, dead-time between two pulses, and operating frequency. The intended application for such circuit is algae cell membrane rupture for oil extraction, although additional applications include biotechnology and plasma sciences medicine, and food industry.
Owner:BOARD OF RGT THE UNIV OF TEXAS SYST
Protein-polyphenol covalent compound and preparation method and application thereof
InactiveCN105601701AEasy to prepareImprove stabilityOrganic active ingredientsPeptide preparation methodsFood additiveBeta-Carotene
The invention belongs to the technical field of food science and food additives and discloses a protein-polyphenol covalent compound and a preparation method and application thereof. The preparation method includes that the protein-polyphenol covalent compound is prepared by free radical grafting copolymerization or base-induced reaction of protein and polyphenol. The preparation method is simple and avoids toxic chemical reagents and high-temperature high-pressure conditions, all processes are carried out in aqueous phase, and the requirement on environment friendliness is met. Beta-carotene emulsion prepared by taking the protein-polyphenol covalent compound as an emulsifying agent is high in safety, physical and chemical stability and bioavailability and is widely applicable to the technical fields of food industry, biomedicine, hygiene and the like.
Owner:CHINA AGRI UNIV
Apparatus and method of contaminant detection for food industry
InactiveUS7905154B2Reduce in quantityQuick and reliableWithdrawing sample devicesOptically investigating flaws/contaminationFood industryLab-on-a-chip
Owner:JONES JR ARTHUR T
Mutant-type lipases and applications thereof
The present invention provides mutant-type lipases which demonstrate superior lipolytic and esterific activities. The mutant-type lipases are characterized by an amino acid alteration at the residue immediately followed either the serine residue or the histidine residue or both residues of the Ser-His-Asp catalytic triad. The Ser-His-Asp catalytic triad is known to be the three residues, although occur far apart in the amino acid sequence of a lipase, that contribute to the hydrolytic activity in the active site of the lipase. The amino acid residue that follows the serine residue of the Ser-His-Asp catalytic triad is alanine. The amino acid residue that follows the histidine residue of the Ser-His-Asp catalytic triad is isoleucine. The wild-type lipase is preferably originated from Staphylococcus, particularly Staphylococcus epidermindis. The present invention also relates to a method for preparing the mutant-type lipases by site-directed mutagenesis using PCR and a method for utilizing the mutant-type lipase to catalyze synthesis of flavor esters to be used in food industry.
Owner:ACAD SINIC
Flavoring with beef flavor and preparation method thereof
The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.
Owner:天津市春升清真食品有限公司
Method for preparing collagen oligopeptide
InactiveCN102559826AWhite colorGreat tastePeptide preparation methodsFermentationFood industryProcollagen type i n-terminal peptide
The invention discloses a method for preparing collagen oligopeptide. Animal skins are taken as raw materials, and are subjected to acid and surfactant pretreatment, enzymolysis, decoloration, membrane separation and drying to form the collagen oligopeptide. The relative molecular weight of the prepared collagen oligopeptide is mainly distributed below 1,000Dalton, and preferably, the Gaussian distribution peak area percentage of oligopeptide with the relative molecular weight of less than 1,000Dalton is over 85 percent and preferably over 90 percent. The method solves the general problems that the conventional collagen products have odor, are dark yellow and the like; and the obtained collagen oligopeptide powder is white, free of odor and good in mouthfeel, has high absorptivity and penetrability and can be widely applied to the cosmetics industry, the food industry and the like.
Owner:胡如桂
Enclosed unit for rapid detection of a target nucleic acid amplification product
ActiveUS20090181388A1Quick checkSimple and rapid in operationBioreactor/fermenter combinationsBiological substance pretreatmentsFood industryQuarantine
The invention relates to a method for rapid detection of a target nucleic acid amplification product while preventing cross-contamination between target nucleic acid amplification products and avoiding false positives, comprising the steps of: a) leaving the reaction tube unopened after the amplification reaction is finished, so as to prevent the target nucleic acid amplification product from leaking out and resulting in contamination; b) placing the unopened reaction tube inside an enclosed unit, making the target nucleic acid amplification product be transferred to a test strip from the reaction tube in a physically enclosed environment; c) performing detection in a visual read-out manner, and determining the result; d) discarding the enclosed unit in a safety place as a whole without opening it after the detection. The invention also relates to a totally enclosed unit for detecting a target nucleic acid amplification product, and still relates to applications of the totally enclosed rapid detection unit in detection of infectious pathogens, food industry, agriculture, livestock husbandry, customs quarantine control, and determination of DNA.
Owner:YOU QIMIN +3
Lactobacillus separation strains with anti-inflammatory activity and application thereof
The invention discloses two lactobacillus separation strains with anti-inflammatory activity and beneficial properties, which are Lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89. The two lactobacillus separation strains are respectively preserved in the Bioresouce Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) by preservation numbers of BCRC 910355 and BCRC 910340 and preserved in the China Center for Type Culture Collection (CCTCC) by the preservation numbers of CCTCC M 207153 and CCTCC M 207154. The two lactobacillus separation strains and subculture offspring thereof can be used for preparing various food products and pharmaceutical composition for curing and / or mitigating diseases (such as rheumatoid arthritis) relevant to inflammation.
Owner:GENMONT BIOTECH
Consortia and strains of microorganisms, and methods of use thereof
ActiveUS20140141123A1Reduce contentImprove scalabilityBacteriaAlcoholic beverage preparationYeastFood industry
Invention relates to biotechnology, food industry and concerns to microbial consortia and microbial and yeast strains, as well as to methods for producing by integrated technological cycle with the use of consortia and microbial and yeast strains from the fermented base, which is a semi-product of bread kvass, fermented kvass, nonalcoholic kvass, as well as to methods for producing tea fungus culture fluid, tea-fungus concentrates, kombucha beverages, and vegetable extracts in a single technology process.
Owner:SKRIPITSYNA MARIYA ANDREEVNA
Lipolytic enzyme: uses thereof in the food industry
Owner:DUPONT NUTRITION BIOSCIENCES APS
Lactobacillus isolated strains with anti-inflammatory activity and use thereof
The invention discloses two Lactobacillus isolated strains with anti-inflammatory activity and beneficial probiotic characteristics, namely lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89, which are respectively preserved at the Bioresource Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) with the preservation numbers of BCRC 910355 and BCRC 910340, and preserved at the China Center for Type Culture Collection (CCTCC) with the preservation numbers of CCTCC M 207153 and CCTCC M 207154. The two Lactobacillus isolated strains and subculture progeny thereof can be used for preparing various food products, and drug composites used for curing and / or relieving diseases related to inflammation, such as rheumatoid arthritis.
Owner:GENMONT BIOTECH
Preparation method of tobacco extractum and use thereof
ActiveCN101416777AImprove stabilityGood repeatabilityTobacco preparationTobacco treatmentFood industryRepeatability
The invention discloses an extraction method for a tobacco extract and applications thereof. The invention is characterized in that the tobacco extract is produced by the following steps: step A, tobacco powder is sterilized by steam; step B, an external complex enzyme is accessed for zymohydrolysis; step C, a compound strain is accessed for fermentation; and step D, ethanol is used for extracting, filtering and condensing for obtaining the tobacco extract. In the invention, the complex enzyme is used for processing and the technique of microbial fermentation is combined; therefore, the production condition is moderate, the efficiency is high and the pollution is small; the strain is the commercialized strain commonly seen in the food industry; the purity is high and the price is low; and the tobacco extract is easy to be obtained and the fermentation condition is easy to be grasped and controlled. The tobacco extract obtained by the invention has excellent stability and repeatability; moreover, the tobacco extract has more remarkable fragrant increasing effect and specific style characteristics. The method is simple in production technique, low in production cost is easy to realize commercial production.
Owner:广州华芳烟用香精有限公司
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