Curtice Burns, Inc.

The University of British Columbia

Other

Jcr Technologies LLC

Curtis-burns, Inc.

Curtice-burns Foods, Inc.

Richard S Meyer

Michael L Campbell

Daryl B Winter

Jeffrey M Root

Timothy D Durance

Dragan Macura

Barry G Swanson

Christine H Scaman

Jian Hua Wang

James W Duersch

Casimir C Akoh

Jianhua (Linda) Wang

Alex N Yousif

Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to &#x2212;2&#xb0; C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.

High pressure frozen sterilization process

A low sodium salt substitute composition is disclosed that includes (i) from about 3.0% by weight to about 9.0% by weight of sodium acid sulfate; (ii) from about 2% by weight to about 8% by weight of one or more umami ingredients; (iii) from about 12.0% by weight to about 19.0% by weight of sodium chloride; and (iv) from about 0% by weight to about 95% by weight of a filler, the composition delivering less than 140 mg of sodium while providing an appealing taste to users and complying with the current Food and Drug Administration definition of low sodium.

Low sodium salt substitute compositions

This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform.

Ultra high pressure, high temperature food preservation process

This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on-the additional instantaneous, uniform heat from adiabatic pressurization and then instantaneous, uniform adiabatic cooling during depressurization for each cycle.

A method for producing dehydrated potato slices, specifically suitable for making French fries and French fries produced therefrom, utilizes the application of microwave energy under selected vacuum conditions and a specific range of microwave energy application to produce dried potato slices having a water activity of no more than 0.85.

Method for preparing dried, uncooked potato slices

A vacuum microwave dehydration process for drying fresh mango and pineapple fruit pieces at low temperatures which results in a product with a 'fresh', uncooked flavor and a unique crunchy texture with little or no shrinkage which can not be achieved through conventional air drying.

Process for drying mango and pineapples

Herbs are dried by applying microwave power to herbs in a chamber under reduced or negative pressure to reduce the moisture content of the herbs without significantly damaging the flavor of the dried herbs and produce a dried herb having a flavor more closely approaching the flavor of fresh herbs than dried herbs produced by conventional processes.

Process for drying herbs

A method for producing alkyl glycoside polyesters comprising admixing a lower acyl ester alkyl glycoside, a fatty acid lower alkyl ester, and an alkaline metal catalyst to form a reaction mixture. Thereafter, the reaction mixture is heated to a reaction temperature and maintained at that temperature for a predetermined period of time. A low vacuum is drawn over the mixture. Yields of on the order of 95% to 99% can be achieved in accordance with this method. Novel fat substitute food compositions containing alkyl glycoside fatty acid polyesters are produced in accordance with this present invention. The alkyl moiety may be unsubstituted or substituted by from 1-3 free hydroxyl groups or fatty acid esterified hydroxyl groups.

Alkyl glycoside fatty acid polyester fat substitute food compositions

A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with an emulsifier as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. In a preferred embodiment, the emulsifier is present at a level of greater than 5% by weight of the fat substitute material.

Fat substitute compositions having reduced laxative effects at low

A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with a wax as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. The wax may be an animal or insect wax, a vegetable wax, a mineral wax, or a synthetic wax. In a preferred embodiment, the wax is present at a level of less than or equal to 10% by weight of the fat substitute material.

Fat substitute compositions including waxes for a reduced laxative effect

Anti-laxative agents are included in fat substitute compositions to reduce or eliminate anal leakage in mammals of fat substitute materials having a melting point of about 37.degree. C. or less. In one embodiment, the anti-laxative agents are emulsifiers such as polyglyceryl esters of fatty acids; mono- and di-glycerides; microcrystalline cellulose; ethoxylated mono- and di-glycerides; sorbitan esters of fatty acids; glyceryl-lacto esters of fatty acids; acetylated monoglycerides; poly glycerol lactic acid ester; and propylene glycol mono stearate; or gums, such as xanthan gum.

Fat substitute compositions having reduced laxative effects

Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane compound having the following structure: ##STR1## wherein R is selected from C.sub.1 -C.sub.6 lower alkyl, phenyl, and combinations thereof. The low-calorie food products made include fried vegetables, such as potato chips, and food dressings, such as salad dressings and mayonnaise.

Low-calorie polysiloxane oil food products

A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.

Polysaccaride fatty acid polyester fat substitutes

Low calorie foods are produced by substituting for the triglyceride fats normally found in foods or food products, a fat substitute comprising an alkyl glycoside fatty acid polyester, the polyester having at least 4 fatty acid ester groups, wherein each fatty acid has from 4 to 24 carbon atoms, and wherein the alkyl glycoside moiety comprises a saccharide portion and an alkyl portion, the alkyl portion having from 1 to 24 carbon atoms.

Growing community of inventors

Tacoma, WA, United States of America

Richard S Meyer