5200326 Method for the fermentative production of L-amino acids from alpha-keto acids
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PATENT ABSTRACTS 229 5198427 5200326 NATURAL INTENSE SWEETENERS A Douglas lOnghorn, Young-Hec Choi assigned to Research Corporation Technologies Inc The present invention relates to novel sweet compounds derived from the leaves of the sub- tropical weed Abrus pmcatorius, and their use as sweeteners. In particular, the present invention contemplates four novel sweet compounds isolated from A. precatorius or A. fruticulosus, and particularly, Abrusosides A, B, C and D and related compounds. The present invention also contemplates the use of these abrusosides and related compounds as sugar substitutes. The pre- sent invention contemplates the use of Ab- rusosides A-D as individual components or in mixtures, in a method for sweetening com- estibles, foodstuffs, beverages and medicinal a- gents. 5200217 ENZYME INFUSION PROCESS FOR PREPARING WHOLE PEELED CITRUS FRUIT Robert S Elliott, Julia C Tinibel assigned to Sunkist Growers Inc A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial tem- perature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit. Chilling the fruit before infusing the pectinase enzyme allows the core of the fruit to reach a temperature low enough to insure that the pectinase enzyme retains its full effectiveness only in the region of the peel and not at the membrane connecting together the segments of the fruit. This insures that the segments remain connected together, to provide peeled whole fruit. METHOD FOR THE FERMENTATIVE PRODUCTION OF L-AMINO ACIDS FROM ALPHA-KETO ACIDS Christia Wandrey, Rolf Wichmann, Ulrich Groeger, Manfred Kireher, Wolfgang Leuchten- berger, Eberhard Breuker, J assigned to Degussa AG The invention is directed to a method of pro- ducing L-amino acids from alpha- ketocarboxylic acids by means of continuous fermentation with the aid of glutamate pro- ducing bacteria with biomass retention in which the cells are separated by microfiltration and/or centrifugal separators. 5202141 COMPOSITIONS AND METHODS FOR INHIBITING BROWNING IN FOODS AND BEVERAGES Arthur McEvily, Radh Iyengar, Akiva Gross Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions com- prise at least one substituted resorcinol deriva- tive and at least one additive which when applied in combination with the resorcinoi derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the en- zymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines. 5206050 FOOD ANALOG AND PROCESS FOR MAKING THE SAME Richard A Jennings assigned to Holscher Rudolph Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70 degrees-90 degrees C. 058 degrees- 194 degrees F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The
Transcript of 5200326 Method for the fermentative production of L-amino acids from alpha-keto acids
PATENT ABSTRACTS 229
5198427 5200326
N A T U R A L I N T E N S E S W E E T E N E R S
A Douglas lOnghorn, Young-Hec Choi assigned to Research Corporation Technologies Inc
The present invention relates to novel sweet compounds derived from the leaves of the sub- tropical weed Abrus pmcatorius, and their use as sweeteners. In particular, the present invention contemplates four novel sweet compounds isolated from A. precatorius or A. fruticulosus, and particularly, Abrusosides A, B, C and D and related compounds. The present invention also contemplates the use of these abrusosides and related compounds as sugar substitutes. The pre- sent invention contemplates the use of Ab- rusosides A-D as individual components or in mixtures, in a method for sweetening com- estibles, foodstuffs, beverages and medicinal a- gents.
5200217
E N Z Y M E I N F U S I O N P R O C E S S F O R P R E P A R I N G W H O L E
P E E L E D C I T R U S F R U I T
Robert S Elliott, Julia C Tinibel assigned to Sunkist Growers Inc
A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial tem- perature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit. Chilling the fruit before infusing the pectinase enzyme allows the core of the fruit to reach a temperature low enough to insure that the pectinase enzyme retains its full effectiveness only in the region of the peel and not at the membrane connecting together the segments of the fruit. This insures that the segments remain connected together, to provide peeled whole fruit.
M E T H O D F O R T H E F E R M E N T A T I V E P R O D U C T I O N
O F L - A M I N O A C I D S F R O M A L P H A - K E T O A C I D S
Christia Wandrey, Rolf Wichmann, Ulrich Groeger, Manfred Kireher, Wolfgang Leuchten- berger, Eberhard Breuker, J assigned to Degussa AG
The invention is directed to a method of pro- ducing L-amino acids from alpha- ketocarboxylic acids by means of continuous fermentation with the aid of glutamate pro- ducing bacteria with biomass retention in which the cells are separated by microfiltration and/or centrifugal separators.
5202141
C O M P O S I T I O N S A N D M E T H O D S F O R I N H I B I T I N G B R O W N I N G I N
F O O D S A N D B E V E R A G E S
Arthur McEvily, Radh Iyengar, Akiva Gross
Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions com- prise at least one substituted resorcinol deriva- tive and at least one additive which when applied in combination with the resorcinoi derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the en- zymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.
5206050
F O O D A N A L O G A N D P R O C E S S F O R M A K I N G T H E S A M E
Richard A Jennings assigned to Holscher Rudolph
Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70 degrees-90 degrees C. 058 degrees- 194 degrees F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The
