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WO/2002/063968 |
The present invention is directed to frozen biocidal compositions. Specifically, the biocidal comositions comrise a frozen aqueous solution of a plurality of ions selected from the group consisting of halide and oxyhalide ions. The froze...
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WO/2002/062147 |
Improved tenderization of meat is achieved by using, individually or in combination, (1) a capacitor discharge chamber of shortened height; (2) a drum-head on which the meat sits during treatment and which is located at the upper end of ...
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WO/2002/060822 |
A system (100) and method are disclosed for increasing the concentration of hypochlorous acid in a quantity of water. Acid is injected into chlorinated water (200) to decrease the pH of the chlorinated water. By decreasing the pH, the hy...
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WO/2002/060269 |
This invention relates to an infant milk formula composition, which comprises carbonic anhydrase isoenzyme VI (CA VI) in an amount, which is typical for normal breast milk at a certain point of time up to six months, preferably up to thr...
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WO/2002/060280 |
The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the food product. The system includes an ap...
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WO/2002/056694 |
The invention relates to a method for production of sliced pieces of food, in which a piece of food (3) is cut into slices (8) in a slicer (1) by repetitive cuttings of the piece of food. During the slicing, a preparation inhibiting path...
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WO/2002/056701 |
A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high w...
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WO/2002/057697 |
Disclosed are a method and apparatus for chilling food product, employing (A) cooling means comprising (1) a rotatable drum (1), (2) means in said drum for urging pieces through said drum, (3) cryogen dispensing means (6), and (4) means ...
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WO/2002/056712 |
The use of a highly acidic metalated organic acid composition ('HAMO') as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment mat...
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WO/2002/054866 |
The present invention relates to composition including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composit...
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WO/2002/052960 |
The invention relates to a method and product for improving the deteriorated or deteriorating quality caused by oxidation of fats in a material, such as food. It is characteristic of the method and product of the invention that oats or o...
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WO/2002/052958 |
Roe or milt products having a prolonged shelf life or commercial value. It is also aimed to obtain commercially valuable fresh roe products by using ovaries or roe grains of salmon etc. caught late, which have been considered as commerci...
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WO/2002/049460 |
The invention relates to a method for modifying the protein structure of prions PrP?SC¿ in a targeted manner, in animal raw products for consumption or further processing, especially meat, subcutaneous apidose tissue, connective tissue,...
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WO/2002/045529 |
A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooli...
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WO/2002/045518 |
A cured product from a marine raw material, and a method for fermentation of the same, are described.
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WO/2002/041903 |
Disclosed are a multipurpose, high-functional, alkaline solution composition, preparation therefor and use thereof as a nonspecific immunostimulator. The composition comprises 1-25 parts by weight of borax (Na¿2?B¿4?O¿7?.10H¿2?O), 10...
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WO/2002/041714 |
Electrostatic coating compositions are provided comprising a solids content of from 25 % to 75 % by weight gelatin and from 75 & to 25 % by weight oxidized starch; or comprising a solids content of from 25 % to 75 % by weight alginate an...
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WO/2002/042484 |
The invention relates to a method for producing pectin hydrolysis products, pectin hydrolysis products which have been thus produced, and the use thereof.
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WO/2002/039829 |
The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment ...
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WO/2002/037972 |
Processing apparatus and method for fish, poultry and meat products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments to promote low contamination during tr...
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WO/2002/026261 |
The present invention provides a disinfectant/sterilizing composition which includes hinokitiol as the active ingredient. The composition has enhanced solubility of the hinokitiol in water without the need for alcohol as a solubilizing e...
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WO/2002/023997 |
A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticu...
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WO/2002/021939 |
The invention concerns a method for treating ligneous products designed to produce flavouring substances and an installation for implementing the method. The installation comprises: a sealed chamber (10) comprising an outlet (30) designe...
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WO/2002/019883 |
A container for food products comprises, inside a sealed containment body (1), a first meat-based food product (2) and a second food product (3) constituted by broth aspic deriving from the fist meat-based food product (2) and by a compo...
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WO/2002/019846 |
A highly acidic metalated organic acid composition and its preparation. The acidic composition can be prepared by mixing a monovalent or polyvalent cation and an organic acid in the presence of a strong oxyacid, wherein the resultant aci...
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WO/2002/017729 |
The present invention is a dip for preserving fish. It includes the following ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C, vitamin E, carnosic acid, rosamarinic acid, citric acid and honey and salt. The dip m...
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WO/2002/015705 |
A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wal...
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WO/2002/011547 |
A method for producing an improved packaged cooked meat product comprising the steps of: placing the meat into a heat resistant packaging means to form a packaged meat product; removing substantially all the air from within the packaged ...
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WO/2002/007526 |
It is based on the use of fresh water available in the storage tank of the ship (11) and saltwater from the sea (2), which are propelled by corresponding pressure groups (3-12) towards a homogenizing tank (10) through a mixing valve (8, ...
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WO/2002/007516 |
Disclosed are methods for increasing production of food animals, treating or preventing of infection by a spore-forming bacterium in an animal, killing the vegetative cell of a spore-forming bacterium in an environment, treating a fungal...
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WO/2002/003808 |
The invention relates to a pickling machine (7) comprising a frame (11) with a plurality of injection needles, movable forth and back in said frame (11) on an injection site, for injecting brine into meat. Below the injection site, a tub...
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WO/2002/002409 |
The invention concerns a method for processing perishable products for prolonged preservation while ensuring their microbiological safety. The invention is characterised in that it consists in introducing in said packaging and/or in at l...
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WO/2002/000027 |
Use of azoxystrobin and/or its derivatives as anti-mould agents for preservation of foodstuffs, in particular of cheese and salami, to be applied, in appropriate formulations, on the surface of alimentary products. The duration of action...
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WO/2002/000037 |
The inventive food product is made of meat from cattle, and/or rabbits, and/or poultry, and/or fish, and/or protein seafood and also of the mixture thereof. Raw food material can be of any grade of quality including off-standard quality ...
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WO/2002/000040 |
The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more fractions of the char with an extraction s...
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WO/2001/095734 |
Pasteurized or frozen fish foods having qualities resembling to fresh ones. Pasteurized fish foods sustaining the shape, taste and texture of fresh ones; frozen products thereof; and prepared foods with the use of the same. Compared with...
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WO/2001/093675 |
Tissue, organs and simple multicellular structures are frozen with minimal cellular damage by ensuring that (a) the latent heat temperature plateau is at a lower temperature than that for freezing homogenised tissue, and (b) the frozen m...
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WO/2001/093879 |
It is intended to provide biologically active agents which are useful in drugs, animal and plant growth promotes and the like because of the ability to stabilize the biologically active effects of iron salts. To an iron salt, a magnesium...
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WO/2001/091579 |
A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target lev...
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WO/2001/089321 |
The inventive foodstuff is prepared from vegetable products or from a mixture thereof with zoogenic products. Flavoring and structure-forming additives are introduced into said instant food. A complex structure-forming additive containin...
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WO/2001/089309 |
A method for preventing freezing denaturation of fish meat or flaked fish meat, characterized in that it comprises an additive solution preparation step of admixing water (11), a pH adjusting agent (12), a water-soluble food material (13...
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WO/2001/089817 |
A food casing disclosed that is treated, preferably impregnated, with an effective amount of a quaternary ammonium compound solution to remove or inhibit the growth of Listeria on food to be stuffed into the casing. The quaternary ammoni...
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WO/2001/089326 |
The present invention relates to a method and a device for producing a food product, in particular sausages, in which the food product is produced using co-extrusion, the core being formed from an edible material, such as meat, which is ...
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WO/2001/089308 |
The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.
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WO/2001/087090 |
A method of enhancing the tenderness of meat for animal or human consumption by treatment of pre-rigor muscle with the compositions of the invention. It has been found that other quality meat traits can also be enhanced with the method o...
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WO/2001/084941 |
Method of producing raw fish meat products by substantially removing the pin-bones from the fish meat before resolution of rigor, including pre-rigor and in-rigor. The products obtained by this method have improved microbial, textural an...
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WO/2001/084967 |
The invention relates to a method for cooling slaughtered poultry, comprising of: i. positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and ii. transporti...
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WO/2001/081843 |
The invention concerns an installation wherein the products move on a belt (5) or plastic film on a cooled plate through a refrigerating chamber (1). Said device is characterised in that it comprises means (P¿1?-P¿4?; P, P'; PT¿1?; PT...
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WO/2001/080658 |
The invention relates to a biologically degradable composition for the coating of food and food ingredients, in particular cheese, which comprises: (a) 3-35 % globular protein, optionally supplemented with one or more additional film for...
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WO/2001/078793 |
A sterilization apparatus has an oxygen concentrator (108) which produces oxygen gas. The oxygen concentrator is connected to an ozone generator (102) whereby ozone is generated in the oxygen gas. The resulting gas is humidified to form ...
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