University of California

The United States of America As Represented by the Secretary of

John M Krochta

Tara H McHugh

Thomas J Richardson

George H Robertson

Daniel F Farkas

Mikal E Saltveit

Michael J Delwiche

Richard E Rice

Esdras Sundfeld

Soo-Yeun Lee

Luis Cisneros-Zevallos

Thomas A Trezza

Cynthia Atterholt

Kirsten L Dangaran

Melvin E Lazar

John L Bomben

The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.

Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity

A sprayable or solid biodegradable wax carrier for insect pheromones and a method for constant release rate of the pheromone from the biodegradable wax. A composition comprising a pheromone and paraffin wax formulated as an aqueous emulsion or a solid suitable for application to a surface of a tree or crop for mating disruption of insect pests. Pheromone is released by diffusion or by partitioning from the biodegradable wax carrier or by pheromone exposure due to the biodegradable wax carrier degradation.

Aqueous emulsion comprising biodegradable carrier for insect pheromones

The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Method of preserving natural color on fresh and minimally processed

This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.

Water-insoluble protein-based edible barrier coatings and films

The present invention relates to a process for the removal of cholesterol from a processed food or unprocessed food (dairy) product, which process comprises: (a) obtaining a processed or unprocessed food product containing cholesterol; (b) contacting the food product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% or more of the cholesterol present in the dairy product; (c) contacting at a temperature of between about 35.degree. and 80.degree. C. the product of (b) with an effective amount of diatomaceous earth; d) separating the insoluble diatomaceous earth containing the cholesterol:saponin complex by decanting, filtration, or centrifugation; and (e) recovering the food product having a reduced content of cholesterol. Preferably, after contacting a food (dairy) product such as butter or butteroil with an aqueous saponin solution at elevated temperature, the aqueous phase containing the cholesterol-saponin complex is removed by centrifugation or decanting and the resulting fat phase is washed with water. No adsorbent is used. The process is without adsorbent particularly useful wherein the food product is a dairy product selected from raw cream, pasteurized cream, butter, butteroil or anhydrous fat. The dairy product having a lowered cholesterol level is useful as a food to reduce cholesterol intake in human beings.

Aqueous process to remove cholesterol from food products

A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and hydrophobic material. By adjusting the pH of the protein material in the emulsion or suspension to its isoelectric point in situ, that is, when the emulsion or suspension is in contact with the substrate, the protective properties of the resulting film are improved. Substrates coated by the method showed greatly reduced moisture loss. The method provides a way to form stable films on substrates having moist surfaces. The method is particularly useful to protectively coat agricultural products, including edible high moisture products, which are subject to deterioration from moisture loss, respiration or oxidation.

Coatings for substrates including high moisture edible substrates

High yields of glycolic and oxalic acids, as well as good yields of lactic, formic, and acetic acids are produced from polysaccharide-containing materials by reacting the materials in a concentrated alkaline solution at elevated temperatures.

Production of high yields of glycolic and oxalic acids from

Whole kernels of corn are removed intact from the cob by a method wherein the cob is first split longitudinally. Then, a force is applied to the kernels to remove them from the cob. The so-separated whole kernels may then be processed in conventional manner.

Growing community of inventors

Davis, CA, United States of America

John M Krochta