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    HIGH-EFFICACY NATURAL PRESERVATIVES
    1.
    发明公开
    HIGH-EFFICACY NATURAL PRESERVATIVES 审中-公开

    公开(公告)号：US20240334941A1

    公开(公告)日：2024-10-10

    申请号：US18624398

    申请日：2024-04-02

    申请人： BioVeritas, LLC

    发明人： Cesar B. Granda ,  Jubo Zhang

    IPC分类号： A21D2/14 ,  A21D15/00 ,  A23L3/3499 ,  C12P7/40

    CPC分类号： A21D2/145 ,  A21D15/00 ,  A23L3/3499 ,  C12P7/40

    摘要： A method for producing a preservative salt includes feeding a biodegradable feedstock to a mixed consortium of microorganisms or microbiomes to produce a fermentation effluent comprising a carboxylic acid mixture; recovering the carboxylic acid mixture from the fermentation effluent; separating an acetic acid and propionic acid fraction from the carboxylic acid mixture; and reacting the acetic acid and the propionic acid fraction with a base to produce the preservative salt comprising an acetic acid and propionic acid salt. The carboxylic acids have greater than 80% bio-based carbon content.

    Method for reducing the amount of acrylamide during the heat treatment of foods with leavening effect
    2.
    发明公开
    Method for reducing the amount of acrylamide during the heat treatment of foods with leavening effect 审中-公开

    公开(公告)号：US20240023563A1

    公开(公告)日：2024-01-25

    申请号：US17611601

    申请日：2020-05-14

    申请人： ADDCON GmbH

    发明人： Dominicus Brendler

    IPC分类号： A21D2/02 ,  A21D2/14

    CPC分类号： A21D2/02 ,  A21D2/145

    摘要： Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to the invention, a cost effective combination of two or more approved food additives are used that suppress the formation of acrylamide and at the same time function efficiently as a baking raising agent. The method can be carried out without the use of costly enzymes or vitamins.

    Process for the production of a soft bakery product storable at room temperature
    4.
    发明授权
    Process for the production of a soft bakery product storable at room temperature 有权

    公开(公告)号：US11540521B2

    公开(公告)日：2023-01-03

    申请号：US15416231

    申请日：2017-01-26

    申请人： Barilla G. e R. Fratelli S.p.A

    发明人： Roberto Buttini ,  Corrado Ferrari ,  Giancarlo Riboldi

    IPC分类号： A21D15/00 ,  A21D2/14 ,  A23L3/349

    摘要： A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

    ROLL-IN OIL AND FAT COMPOSITION
    6.
    发明申请
    ROLL-IN OIL AND FAT COMPOSITION 审中-公开

    公开(公告)号：US20200214311A1

    公开(公告)日：2020-07-09

    申请号：US16638471

    申请日：2018-08-03

    申请人： FUJI OIL HOLDINGS INC.

    发明人： Mikio NAKANO ,  Yoshitomo FUKAHORI ,  Junichi SAKATA ,  Kyoko TSUBURAYA ,  Yuta SUZUKI

    IPC分类号： A23D7/005 ,  A21D2/16 ,  A21D2/14

    摘要： A roll-in oil and fat composition is prepared, in which 45 to 95% by weight of transesterified oils and fats, 5 to 25% by weight of a liquid oil, and less than 1% by weight of high-melting point oils and fats are contained in an oily phase, wherein the transesterified oils and fats have a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight all relative to the total content of all of constituent fatty acids and have a stearic acid-to-palmitic acid weight ratio of 0.5 to 7, and the high-melting point oils and fats have an open-tubed melting point of higher than 45° C. Layered bakery food is produced using the roll-in oil and fat composition.

    STABILISED POTASSIUM BICARBONATE AND LOW-SODIUM LEAVENING COMPOSITIONS
    9.
    发明申请
    STABILISED POTASSIUM BICARBONATE AND LOW-SODIUM LEAVENING COMPOSITIONS 审中-公开

    公开(公告)号：US20190029270A1

    公开(公告)日：2019-01-31

    申请号：US16149264

    申请日：2018-10-02

    申请人： Kudos Blends Ltd.

    发明人： Daniel James Brown ,  Diana Jordan

    IPC分类号： A21D2/14 ,  C04B22/10 ,  A23P20/10 ,  A21D2/02 ,  A62D1/00 ,  C04B28/02 ,  C04B103/10

    摘要： Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200μ and is free from particles greater than 400μ.