Devro Plc

Johnson & Johnson Gmbh

Ian A Easton

Ann G Kieran

Ian Bryson

James M Glen

Stephen D Gorham

A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis. The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate. The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C. It may be incorporated into a film or used as a powder or a liquid.

Food browning agent

Complexes of polyanionic plant polysaccharides with biodegradable proteins, or proteolytic degradation products thereof, are useful in the formation of wound dressings and surgical implants, such as sutures, blood vessel grafts, and artificial organs. The biodegradable protein is preferably collagen, and the polysaccharide is preferably sodium alginate. The complexes are preferably formed by combining the protein and the polysaccharide at a pH which is no higher than the isoelectric point of the protein. The complexes may be crosslinked, such as by dehydrothermal crosslinking or by the use of chemical crosslinking agents such as aldehydes or carbodiimides. Multivalent cations may also be incorporated in the complex in order to give added strength.

Protein/polysaccharide complexes

A film-forming composition comprises a stable aqueous solution of a protein hydrolysate, e.g. a partially hydrolyzed collagen protein, preferably having a molecular weight of from 3,000 to 45,000, glycerol and optionally a water-miscible solvent. The composition may be used to form a protective barrier on skin, e.g. one or more teats of a cow.

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Glasgow, United Kingdom

Ian A Easton