Opta Food Ingredients, Inc.

Other

Enzytech, Ltd.

Radha Iyengar

Akiva T Gross

Mark L Shulman

Arthur J McEvily

Guy A Crosby

Francis M Mallee

Aleksey Zaks

Paul J McGowan

Catherine F Porcella

Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Gluten-derived colloidal dispersions, edible coatings therefrom and method of making

Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

Fat soluble polymers and their use in foods

Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Compositions and methods for inhibiting browning in foods

Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.

Compositions and methods for inhibiting browning in foods and beverages

Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.

Compositions and methods for inhibiting browning in foods using

A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a bulking or texturizing agent in low-fat food formulations.

Growing community of inventors

Belmont, MA, United States of America

Radha Iyengar