中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

242 records (took 0.025 seconds)

    PRESERVED FOOD PRODUCT AND PRESERVATION COMPOSION
    1.
    发明申请
    PRESERVED FOOD PRODUCT AND PRESERVATION COMPOSION 审中-公开

    公开(公告)号：WO2023280936A1

    公开(公告)日：2023-01-12

    申请号：PCT/EP2022/068777

    申请日：2022-07-06

    Applicant: PURAC BIOCHEM B.V.

    Inventor： IANCU, Catalin ,  LOMMERSE, Gijsbertus Theodorus Cornelis Antonius ,  VILCHES BAZAGA, Laura

    IPC: A23B4/20 ,  A23L3/3463 ,  A23L3/3508

    Abstract: The present invention provides a preserved food product comprising a ferulic acid component and an organic acid component in a molar ratio of at least 0.1, the ferulic acid component being selected from ferulic acid, ferulate and combinations thereof; and the organic acid component being selected from acetic acid, acetate, lactic acid, lactate, propionic acid, propionate and combinations thereof; wherein (i) the ferulic acid component and the organic acid component are homogeneously distributed throughout the preserved food product and said food product contains per kg of food product 3.6-75 mmol of the ferulic acid component and 10-200 mmol/kg of the organic acid component; or (ii) the surface of the food product contains 3.6-75 mmol per kg of the ferulic acid component and 10-200 mmol per kg of the organic acid component, the surface of the food product being defined as the outside layer of the food product having a thickness of 0.5 mm. The inventors have found that bacterial spoilage of food products can be delayed very effectively by using a combination of ferulic acid component and organic acid component in carefully balanced concentrations.

    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
    4.
    发明申请
    COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS 审中-公开

    公开(公告)号：WO2021262144A1

    公开(公告)日：2021-12-30

    申请号：PCT/US2020/039037

    申请日：2020-06-23

    Applicant: PURAC BIOCHEM B.V. ,  KARLEEN, Saffiera ,  WIJMAN, Johanna, Gerarda Elisabeth ,  KUMAR, Saurabh ,  HILHORST, Gerrit, Anthon Rene ,  MCCOY, Garrett, Douglas

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

    IPC: A23L13/60 ,  A23B4/18 ,  A23B4/20 ,  A23L3/349 ,  A23L3/3499 ,  A23L3/3508 ,  A23L13/65 ,  A23L33/105 ,  A23V2002/00

    Abstract: 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 lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30 % (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin. 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.

    ANTIOXIDANT SYSTEM
    8.
    发明申请
    ANTIOXIDANT SYSTEM 审中-公开

    公开(公告)号：WO2019170799A1

    公开(公告)日：2019-09-12

    申请号：PCT/EP2019/055670

    申请日：2019-03-07

    Applicant: UNILEVER N.V. ,  UNILEVER PLC ,  CONOPCO, INC., D/B/A UNILEVER

    Inventor： GAH, Carmen, Isabella ,  JONAS, Volker ,  SPRAUL, Martin, Helmut

    IPC: A23L3/3472 ,  A23L27/10 ,  A23B4/20 ,  C11B5/00 ,  A23L27/60 ,  A23L35/00

    Abstract: The present invention relates to a composition comprising an antioxidant system, in particular for use as a food composition. In a first aspect the invention provides a composition comprising an antioxidant system obtainable by an extraction method comprising the steps of i) contacting an apolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 µm, (2) sage powder having a particle size of less than 500 µm, (3) rosemary powder having a particle size of less than 500 µm, wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G : S : R = 1 to 4 : 1 to 3 : 1 to 3; and ii) optionally separating the extract from at least part of the residue of the plant powders.

    MEAT TREATMENT
    10.
    发明申请
    MEAT TREATMENT 审中-公开

    公开(公告)号：WO2019054858A8

    公开(公告)日：2019-03-21

    申请号：PCT/NL2018/050591

    申请日：2018-09-11

    Applicant: PURAC BIOCHEM B.V.

    Inventor： KUMAR, Saurabh ,  VERHEEZEN, Jacobus, Johannes, Adriana, Maria ,  PRITAWARDANI, Prita

    IPC: A23B4/12 ,  A23B4/18 ,  A23B4/20 ,  A23L3/3472

    Abstract: The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

Patent Agency Ranking