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Food Or Edible Material: Processes, Compositions, And Products > Inhibiting Chemical Or Physical Change Of Food By Contact With A Change Inhibiting Chemical Agent Other Than An Antioxygen Agent Inhibiting Chemical Or Physical Change Of Food By Contact With A Change Inhibiting Chemical Agent Other Than An Antioxygen AgentInhibiting Chemical Or Physical Change Of Food By Contact With A Change Inhibiting Chemical Agent Other Than An Antioxygen Agent patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.06/21/07 - 20070141214 - Composition for the surface treatment of foods A process for the surface treatment of foods by applying a polymer film, in which, as film-forming polymer, a polyvinyl alcohol-polyether graft copolymer is applied in the form of an aqueous dispersion to the food. ... 03/15/07 - 20070059414 - Method and process of using controlled gas environments to inhibit microbial growth Methods and apparatus for inhibiting growth and quorum sensing mechanisms in food-borne microorganisms by simultaneously exposing a food product to an antimicrobial gas mixture and a treating agent adapted to inhibit signaling between the microorganisms. ... 03/01/07 - 20070048419 - Method for producing frozen food The purpose of the present invention is to provide a method for producing a frozen food having a texture, which is similar to that in a state before freezing, even after defrosting. The means for solution of the present invention is a method for producing a frozen food comprising the ... 02/22/07 - 20070042093 - Compositions and methods for preserving cut apples This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by ... 11/09/06 - 20060251774 - Animal carcass microbial reduction method The present invention is a method of reducing microbial levels during meat production. The method includes applying an antimicrobial agent to the animal hide, before removal of the hide from the carcass. The method may further include rinsing and drying the animal hide. ... 08/10/06 - 20060177548 - Preservative system A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and optionally, an aromatic preservative in order to produce a food composition free of spoilage and pathogens. ... 12/29/05 - 20050287259 - Method of preventing flavor component from degradation The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-δ-tocopherol is contained in an amount of 45% by weight or more of a total tocopherol, ferulic acid and/or a derivative thereof, and a ... 12/15/05 - 20050276889 - Novel method of sanitizing food products and other target items Methods of cooling and sanitation of target items, particularly food products, food storage, and food transportation devices. A treating agent containing a sanitizing agent entrapped by or absorbed in or on a cooling agent is used when processing, transporting, displaying, or storing of target items. The treating agent can be ... 12/01/05 - 20050266128 - Novel method of preserving food products using pressure selective agents A product containing a food product and a bioactive culture, and a treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such food and enhances the safety of food and food products. The process applies a bioactive culture to the food and ... 11/17/05 - 20050255204 - Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further ... 11/10/05 - 20050249846 - Trehalose and suppression of off-flavor notes A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused by preservatives and/or anti-microbials in meat products. ... 10/13/05 - 20050226972 - Acidic solution of sparingly-soluble group iia complexes An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasic acid (such as calcium sulfate), ... 09/15/05 - 20050202137 - Method of sanitizing a biological tissue A method for treating biological tissue, particularly meats for human consumption, so as to sanitize the tissue, is described. The method inactivates microorganisms and pathogenic prions (proteins) in the tissue. ... 09/01/05 - 20050191392 - Methods for inhibiting bacterial growth in raw meat and poultry The invention provides compositions and methods for treating raw meat to prevent bacterial growth, including Clostridium perfringens and Listeria, on or in the meat. The compositions of the invention are applied to the surface of the meat, mixed into the meat or both to obtain antibacterial effect. ... 09/01/05 - 20050191391 - Method for holding olives fresh Freshly picked olives are preserved in a holding container by adding Ascorbic Acid and Acetic Acid and water. Ascorbic Acid is also used in soaking olive leaves or parts of the olive tree that makes up Olive Leaf Extract ... 08/25/05 - 20050186310 - Novel process for treating foods under alternating atmospheres This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food products, particularly liquid food products, by removing oxidants, enzymes, and killing bacteria without using heat or undesirable additives. The process of ... 08/11/05 - 20050175746 - Low flavor anti-microbials derived from smoke flavors The presently disclosed subject matter provides methods and compositions for anti-microbial treatment of food products. More particularly, the presently disclosed subject matter provides derivatives of liquid smoke and methods of treating food products with the derivatives to inhibit the growth of microorganisms without imparting smoky flavors to the food product. ... 08/11/05 - 20050175745 - Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytosterols, phytostanols, or mixtures thereof. ... 08/04/05 - 20050170052 - Water and feed preservative for animal uses Composition and methods for preservation of water, feed and major feed ingredients for animal uses. A composition comprising a terpene mixture, is disclosed. The composition can be a true solution of an effective amount of effective terpene (s) and a surfactant. The composition can be a suspension or emulsion comprising ... 07/21/05 - 20050158432 - Method of and composition for inhibiting the growth of clostridium perfringens in meat products Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate. ... ### FreshPatents.com Support |