Non-dairy cheese compositions contain a maltodextrin having a dextrose equivalent of less than or equal to 5, a carrageenan containing from 25 to 150 mg/g of sodium and/or containing at least 40 wt. % of sodium (based on the total weight of cations), a natural source oil, salt, water, and optionally a starch. These compositions are non-dairy analogs of melting-style cheeses, such as cheddar and mozzarella.
The present invention relates to citrus pectin characterized by a low degree of methyl esterification yet a high intrinsic viscosity, a process for producing pectin using citrus peel and use of an enzyme endogenous to citrus peel to produce pectin.
Methods for pectin activation and pectin extraction, with high quality and efficiency, from plant-based materials that contain pectin are disclosed. A pectin-containing biomass material is first treated in hot, acidic aqueous alcohol with the objective of converting water-insoluble pectin into water-soluble pectin; the material after treatment is often referred to as an activated pectin-containing biomass material. Then, the activated pectin-containing biomass material is contacted with an aqueous media under controlled pH conditions to extract a water-soluble pectin component in high yield and pectin quality.
Methods for pectin activation and pectin extraction, with high quality and efficiency, from plant-based materials that contain pectin are disclosed. A pectin-containing biomass material is first treated in hot, acidic aqueous alcohol with the objective of converting water-insoluble pectin into water-soluble pectin; the material after treatment is often referred to as an activated pectin-containing biomass material. Then, the activated pectin-containing biomass material is contacted with an aqueous media under controlled pH conditions to extract a water-soluble pectin component in high yield and pectin quality.
Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material including an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; and (C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture; wherein during the method the alcohol present in the mixture is at or greater than about 40 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Chemical ingredients and specialty ingredients for use in
the manufacture of products for use in personal care,
consumer care, hygiene, enzymes, polymers, biopolymers,
polymer building blocks, additives, and intermediates.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Active chemical ingredients for use in the manufacture of products for use in personal care, consumer care, hygiene, and for use in manufacture of enzymes, polymers, biopolymers, polymer building blocks, additives, and intermediates; specialty ingredients, namely, citrus fiber, for use in the manufacture of products for use in personal care, consumer care, hygiene, and for use in the manufacture of enzymes, polymers, biopolymers, polymer building blocks, additives, and intermediates
Methods for producing an activated pectin-containing biomass composition are provided. These methods include A) mixing a starting pectin-containing biomass material comprising an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding hydrochloric acid and/or sulfuric acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture. Alcohol is generally present in the mixture at an amount of greater than about 35 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Chemical ingredients and specialty ingredients for use in the manufacture of products for use in personal care, consumer care, hygiene, enzymes, polymers, biopolymers, polymer building blocks, additives, and intermediates.
11.
ACIDIFIED DAIRY BEVERAGE COMPOSITIONS STABILIZED WITH PECTIN
Dairy compositions can contain a salted cultured milk beverage, a high pH acidic milk beverage, a high protein acidic milk beverage, or a combination thereof, and a pectin characterized by a degree of esterification of 58-74 % and a degree of blockiness of 30-50 %. These dairy compositions maintain a stable and uniform single phase and are suitable for drinkable beverage application.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Chemicals for use in industry; chemicals used in biochemical and chemical industry; chemical preparations for use in industry; citrus fiber for industrial purpose; chemical additives comprised of citrus fiber for use in the chemical and food industry; chemical additives comprised of fruit fiber containing pectin for industrial purpose; chemical additives comprised of fruit fiber containing pectin for use in the chemical and food industry; chemical additives for use in the manufacture of food; plant fiber for industrial purpose; chemical additives comprised of plant fiber for use in the chemical and food industry; chemical additives for use in the food manufacturing industry; pectin for the food industry; pectin for industrial purpose Fruit peels; fruit pulp; processed fruit, namely, citrus fiber; processed citrus fruit; processed fruit peel; processed fruit; processed fruit, namely, fruit fiber containing fruit pectin for culinary purposes; processed fruit, namely, fruit fiber; processed fruit, namely, plant fiber for foodstuff
14.
Pectin characterized by a low degree of methyl esterification and a high intrinsic viscosity
The present invention relates to citrus pectin characterized by a low degree of methyl esterification yet a high intrinsic viscosity, a process for producing pectin using citrus peel and use of an enzyme endogenous to citrus peel to produce pectin.
Methods for producing an activated pectin-containing biomass composition are provided. These methods include A) mixing a starting pectin-containing biomass material comprising an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding hydrochloric acid and/or sulfuric acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture. Alcohol is generally present in the mixture at an amount of greater than about 35 weight percent based on the total weight of the mixture. Activated pectin- containing biomass compositions are also provided.
The present invention relates to citrus pectin characterized by a low degree of methyl esterification yet a high intrinsic viscosity, a process for producing pectin using citrus peel and use of an enzyme endogenous to citrus peel to produce pectin.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Chemicals for use in industry; chemicals used in biochemical
and chemical industry; chemical preparations for use in
industry; citrus fiber for industrial purpose; citrus fiber
for chemical and food industry; fruit fiber containing
pectin for industrial purpose; fruit fiber containing pectin
for chemical and food industry; chemical additives; chemical
additives for food; plant fiber for industrial purpose;
plant fiber for chemical and food industry; additives for
the food industry; pectin for the food industry; pectin for
industrial purpose. Fruit peels; fruit pulp; citrus fiber; processed citrus
fruit; processed fruit peel; processed fruit; fruit fiber
containing pectin; fruit fiber; plant fiber for foodstuff.
18.
CARRAGEENAN-BASED COMPOSITIONS FOR FILMS AND CAPSULES
Carrageenan-based compositions containing a carrageenan, a starch, a plasticizer, water, and an optional buffer are disclosed, in which the carrageenan has both a potassium content of less than 4 wt. % and a viscosity configured to produce capsules on pressure-free rotary die equipment. Films and capsules can be formed from the carrageenan-based compositions.
Carrageenan-based compositions containing a carrageenan, a starch, a plasticizer, water, and an optional buffer are disclosed, in which the carrageenan has both a potassium content of less than 4 wt. % and a viscosity configured to produce capsules on pressure-free rotary die equipment. Films and capsules can be formed from the carrageenan-based compositions.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Chemicals for use in industry; chemicals used in biochemical and chemical industry; chemical preparations for use in industry; citrus fiber for industrial purpose; citrus fiber for chemical and food industry; fruit fiber containing pectin for industrial purpose; fruit fiber containing pectin for chemical and food industry; chemical additives; chemical additives for food; plant fiber for industrial purpose; plant fiber for chemical and food industry; food additives; pectin for the food industry; pectin for industrial purpose. Citrus fruit; fruit peels; fruit pulp; citrus fiber; processed citrus fruit; processed peels; processed fruit; fruit fiber containing pectin; fruit fiber; plant fiber for foodstuff.
21.
Activated pectin-containing biomass compositions and products
Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material having an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material having the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; and (C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture; wherein during the method the alcohol present in the mixture is at or greater than about 40 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.
Provided are methods of expanding an activated pectin-containing biomass composition to form an expanded pectin-containing biomass composition, and compositions containing the activated pectin-containing biomass composition or the expanded pectin-containing biomass composition. The activated pectin-containing biomass composition and the expanded pectin-containing biomass composition contains pectin in an amount from at or about 20 wt% to at or about 50 wt%, and cellulosic fiber in an amount from at or about 80 wt% to at or about 50 wt%.
Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material comprising an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; and (C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture; wherein during the method the alcohol present in the mixture is at or greater than about 40 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.
Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material having an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material having the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; and (C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture; wherein during the method the alcohol present in the mixture is at or greater than about 40 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Chemicals used in industry; chemicals for use in the foodstuffs and pharmaceutical industries; pectin being a gelling, thickening or stabilising agent, alone or mixed with other additives for the manufacture of foodstuffs and pharmaceutical preparations.
26.
Pectin-containing acidic milk beverage and production method thereof
An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.
Air freshening gel compositions include a low ester pectin in an amount from about 0.5 to about 2.5 percent by weight, a substantially insoluble calcium salt in an amount from about 0.1 to about 0.50 percent by weight, water, and fragrance. Methods of making an air freshening gel composition include dissolving a low ester pectin in water, and combining a calcium salt with the pectin solution to form a gel solution containing from about 0.5 to about 2.5 percent by weight of the low ester pectin and from about 0.1 to about 0.50 percent by weight of the calcium salt.
A61L 9/04 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
28.
Dewatering biomass material comprising polysaccharide, method for extracting polysaccharide from biomass material, and dewatered biomass material
A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.
C07H 1/08 - SeparationPurification from natural products
B30B 9/02 - Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.
Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.
An aim is to provide a refreshing acidic milk beverage in which precipitation or aggregation is not produced and whey syneresis is reduced even in an acidic milk beverage having a low solids-not-fat concentration, and provided is an acidic milk beverage characterized by comprising an acidic milk beverage base and pectin having an intrinsic viscosity of 5.9 to 8.5, an esterification degree of 74 to 80 and a calcium reactivity of 230 or less.
Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.
Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.
Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.
Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.
A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.
B30B 9/02 - Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
C07H 1/08 - SeparationPurification from natural products
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
C08L 5/00 - Compositions of polysaccharides or of their derivatives not provided for in group or
A gel composition including a low ester pectin in an amount from about 1.0 to about 2.5 percent by weight of the gel composition, acetic acid in an amount such that the gel composition has a pH from about 2.4 to about 3.5, and having a gel strength from about 5 grams to about 250 grams. A method for making the gel is also disclosed. The method includes dissolving a low ester pectin in an acetic acid solution, heating the mixture to a temperature from about 80 °C to about 100 °C, and cooling the mixture.
The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin.
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.
Embodiments of the processes provided herein allow for extraction of high quality pectins from pectin-containing plant materials using oxalic acid for extraction of the pectin containing material. Generally described, the process for extracting pectin having a high degree of polymerization includes preparing an aqueous suspension of a pectin-containing plant material; adding oxalic acid and/or a water-soluble oxalate to the aqueous suspension in an amount sufficient to provide a mixture having a pH of between 3.0 and 3.6 and a total molarity of oxalate greater than a total molarity of calcium(II); heating the mixture to a temperature from about 50 to about 80°C for a time sufficient to extract pectin from the pectin-containing plant material; and separating the extracted pectin from the mixture. The extracted pectin desirably is characterized as having a degree of esterification (DE) of at least 72 and a high degree of polymerization, the degree of polymerization being characterized by an intrinsic viscosity of greater than about 6.5 dL/g.
Embodiments of the processes provided herein allow for extraction of high quality pectins from pectin-containing plant materials using oxalic acid for extraction of the pectin containing material. Generally described, the process for extracting pectin having a high degree of polymerization includes preparing an aqueous suspension of a pectin-containing plant material; adding oxalic acid and/or a water-soluble oxalate to the aqueous suspension in an amount sufficient to provide a mixture having a pH of between 3.0 and 3.6 and a total molarity of oxalate greater than a total molarity of calcium(II); heating the mixture to a temperature from about 50 to about 80° C. for a time sufficient to extract pectin from the pectin-containing plant material; and separating the extracted pectin from the mixture. The extracted pectin desirably is characterized as having a degree of esterification (DE) of at least 72 and a high degree of polymerization, the degree of polymerization being characterized by an intrinsic viscosity of greater than about 6.5 dL/g.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; Unprocessed artificial resins, unprocessed plastics; Manures; Fire extinguishing compositions; Tempering and soldering preparations; Chemical substances for preserving foodstuffs; Tanning substances; Adhesives used in industry; chemical additives used in the manufacture of personal care products; chemical agents having emulsifying, thickening, gelling, viscosifying and stabilizing properties for use in manufacturing personal care products.
A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.
A process for preserving biomass material comprising polysaccharide, the process comprising contacting the biomass material with a preserving composition comprising alcohol to form a preserved biomass material and storing the preserved biomass material for at least 24 hours. At least a substantial amount of the polysaccharide may be extracted from the preserved biomass material with yields comparable to or improved over extraction from fresh non-preserved biomass material.
A process for preserving biomass material comprising polysaccharide, the process comprising contacting the biomass material with a preserving composition comprising alcohol to form a preserved biomass material and storing the preserved biomass material for at least 24 hours. At least a substantial amount of the polysaccharide may be extracted from the preserved biomass material with yields comparable to or improved over extraction from fresh non- preserved biomass material.
A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
C07G 1/00 - Low-molecular-weight derivatives of lignin
A62D 3/40 - Processes for making harmful chemical substances harmless, or less harmful, by effecting a chemical change in the substances by heating to effect chemical change, e.g. by pyrolysis
47.
DEWATERING BIOMASS MATERIAL COMPRISING POLYSACCHARIDE, METHOD FOR EXTRACTING POLYSACCHARIDE FROM BIOMASS MATERIAL, AND DEWATERED BIOMASS MATERIAL
A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.
A food product containing at least one a starch-containing surface, and anti-sticking pectin and/or high acyl gellan gum on the starch-containing surface. Anti-sticking pectin and/or high acyl gellan gum treatment reduces the stickiness of the starch-containing surface. Also disclosed is a method for reducing the stickiness of a starch-containing surface by treating the starch-containing surface with anti-sticking pectin and/or high acyl gellan gum in a liquid or dry form.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Chemicals used in industry; chemical substances for preserving foodstuffs, fat substitutes and fat replacers used in the manufacture of food. Fat substitutes used in the making of nutritional substances.
50.
AN ALKALINITY CONTROLLING COMPOSITION AND METHOD OF MAKING THE SAME AND USES THEREOF
An alkalinity controlling composition having a pectin-containing material. The pectin-containing material may be from a fruit material, a vegetable material, or combination thereof. The pectin-containing material may be treated with an alkali treatment composition. The alkalinity controlling composition may be used in products that control the alkalinity of human skin or on animal skin, such as lotions, creams, or animal litters.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; unprocessed artificial resins, unprocessed plastics; manures; fire extinguishing compositions; tempering and soldering preparations; chemical substances for preserving foodstuffs; tanning substances; adhesives used in industry. Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats.
52.
TABLET COATINGS MADE FROM MODIFIED CARBOXYMETHYLCELLULOSE MATERIALS
Coated tablets for the delivery of active ingredients to a user are provided. Such tablets include particular molecular weight-modified carboxymethylcellulose (CMC) coating materials either alone or in combination with other types of hydrocolloids, biogums, cellulose ethers, and the like. The utilization of such modified CMC products aids in the production of such coatings through the availability of larger amounts of base materials with lower amounts of water requiring evaporation therefrom. In such a manner, not only may dimensionally stable, non-tacky, salt tolerant, and quick dissolving edible coatings be produced, but the amount of time required for such manufacture is minimal when compared with traditional methods of production with cellulose-based materials. Furthermore, such novel edible non-digestible tablet coatings exhibit delayed dissolution beyond a user 's oral cavity for tastemasking purposes, as well as protection of the tablet from environmental conditions and low tackiness properties to prevent adhesion to the user's palate. The novel method of tablet coating manufacture as well as the ultimate coated tablets exhibiting such physical characteristics are also encompassed within this invention.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pectin and carrageenan for industrial use; gelling agents, stabilizers and emulsifiers for industrial purposes, including agar, locust bean gum, guar gum, tara gum, algenic acid and alginates, methylcellulose and carboxymethylcellulose for use in the food industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the pharmaceutical industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the cosmetic industry; all in international class 1. Edible gelling agents; pectin and carrageenan as a component of food products; algenic acid and alginates. Locust bean gum, guar gum, tara gum.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pectin and carrageenan for industrial use; gelling agents, stabilizers and emulsifiers for industrial purposes, including agar, locust bean gum, guar gum, tara gum, algenic acid and alginates, methylcellulose and carboxymethylcellulose for use in the food industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the pharmaceutical industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the cosmetic industry. Pectin and carrageenan as a component of food products; edible gelling agents, including pectin, carrageenan, algenic acids and alginates. Locust bean gum, guar gum, tara gum.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pectin and carrageenan for industrial use; gelling agents, stabilizers and emulsifiers for industrial purposes, including agar, locust bean gum, guar gum, tara gum, algenic acid and alginates, methylcellulose and carboxymethylcellulose for use in the food industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the pharmaceutical industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the cosmetic industry; all in international class 1. Edible gelling agents; pectin and carrageenan as a component of food products; algenic acid and alginates. Locust bean gum, guar gum, tara gum.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pectin and carrageenan for industrial use; gelling agents, stabilizers and emulsifiers for industrial purposes, including agar, locust bean gum, guar gum, tara gum, algenic acid and alginates, methylcellulose and carboxymethylcellulose for use in the food industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the pharmaceutical industry; gelling agents, stabilizers and emulsifiers (chemical products) for use in the cosmetic industry; all in international class 1. Edible gelling agents; pectin and carrageenan as a component of food products; algenic acid and alginates. Locust bean gum, guar gum, tara gum.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Carrageen and preparations thereof for industrial use; gelatinization agents, stabilizing agents and thickening agents for industrial use; stabilizing agents for use as components of food products.
(2) Gelatinization agents for use as components of food products.
(3) Thickening agents for use as components of food products.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Carrageen and locust bean gum and preparations thereof for industrial use; Stabilizing agents and gelatinization agents for industrial use; Stabilizing agents for use as components of food products.
(2) Gelatinization agents for use as components of food products.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Carrageen and locust bean gum and preparations thereof for industrial use; Gelatinization agents for industrial use.
(2) Gelatinization agents for use as components of food products.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Pectin for industrial use; gelatinization agent for industrial purposes; chemicals for use in the food industry; chemicals for the preservation of food products; chemicals for use in the pharmaceutical industry; chemicals for use in the cosmetic industry.
(2) Fruit pulp; pectin as a food product or as a component of food products and edible gelatinization agents.
