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    Organic food preservative compositions
    2.
    发明授权
    Organic food preservative compositions 有权

    公开(公告)号：US12070050B2

    公开(公告)日：2024-08-27

    申请号：US18329057

    申请日：2023-06-05

    申请人： LOCUS SOLUTIONS IPCO, LLC

    发明人： Sean Farmer ,  Ken Alibek

    IPC分类号： A23L3/3571 ,  A23L3/3508 ,  A23L3/3526

    CPC分类号： A23L3/3571 ,  A23L3/3508 ,  A23L3/3526 ,  A23V2002/00

    摘要： The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

    PLANT - BASED EGG LIQUID FORMULATIONS AND PROCESSES THEREOF
    5.
    发明公开
    PLANT - BASED EGG LIQUID FORMULATIONS AND PROCESSES THEREOF 审中-公开

    公开(公告)号：US20240000118A1

    公开(公告)日：2024-01-04

    申请号：US18252762

    申请日：2021-11-13

    申请人： Aboli Ashish Jogi

    发明人： Aboli Ashish Jogi

    IPC分类号： A23L15/00 ,  A23L33/185 ,  A23L33/115 ,  A23L29/10 ,  A23L27/00 ,  A23L29/00 ,  A23L5/43 ,  A23L3/3508 ,  A23L33/175 ,  A23L33/155 ,  A23L33/145 ,  A23J3/16 ,  A23J3/14

    CPC分类号： A23L15/35 ,  A23L33/185 ,  A23L33/115 ,  A23L29/10 ,  A23L27/88 ,  A23L29/06 ,  A23L5/43 ,  A23L3/3508 ,  A23L33/175 ,  A23L33/155 ,  A23L33/145 ,  A23J3/16 ,  A23J3/14

    摘要： The present disclosure relates to plant-based egg liquid formulations and processes thereof, in particular plant protein-based egg liquid formulations and processes thereof. The plant-based egg liquid formulation comprises at least two plant proteins in the range of 4 to 30% selected from mung bean protein, soy protein, chickpea protein, pea proteins (yellow pea, green peas), fawa bean, bengal gram, black gram, amaranth protein, mushroom or combinations thereof, edible oil in the range of 3 to 25% selected from peanut oil, palm oil, soya oil, rice bran oil, sunflower oil, mustard oil, canola oil or combinations thereof; emulsifiers in the range of 0.1% to 3% selected from xanthan gum. guar gum, gellan gum, acacia gum, methyl cellulose, tapioca syrup, lecithin, soy lecithin, Locust Bean Gum, tamarind gum, modified starch, or combinations thereof; salts in the range of 0.1% to 3% selected from a mixture of pink salt, black salt, table salt, tricalcium phosphate, tetra sodium pyrophosphate, potassium citrate; taste enhancers in the range of 0.05% to 2% selected from vegan nutritional yeast extract, vegan egg flavor, sugar, dried powder or pastes of onion, garlic, or combinations thereof. The formulation can be used to make baked food product, sauce, dressing, mayonnaise, custard, scramble, omelet, ice cream, pasta, burger, patty and certain other dishes.

    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
    8.
    发明申请
    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS 有权

    公开(公告)号：US20230131383A1

    公开(公告)日：2023-04-27

    申请号：US18087346

    申请日：2022-12-22

    申请人： Purac Biochem B.V.

    发明人： Saffiera KARLEEN ,  Johanna Gerarda Elisabeth WIJMAN ,  Saurabh KUMAR ,  Gerrit Anthon Rene HILHORST ,  Garrett Douglas MCCOY

    IPC分类号： A23B4/12 ,  A23B4/20 ,  A23L3/3508 ,  A23L13/60

    摘要： The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.