Food Additives

Derwent
Industry and
Technology Patents
Profiles
Food
Food Additives
© 2001 Derwent Information
ISSN: 1463-4732
TYPICAL DERWENT ABSTRACT
1 2 3 4 5 6 7
1999-264822/23 KNECHT FILTERWERKE GMBH DE-19746752-A1

8 Annular filter insert for IC engine oil or fuel filter
Advantage: The insert can be mass produced at low cost and the filter material 12
is reliably protected against damage since axial stresses are transmitted directly
by the sealing ring to the carrier frame.
Detailed Description: An annular filter insert has a carrier frame (2) in the
interior clean space (4) within the insert, a filter material (3) surrounding the
13
carrier frame, an end disk (5) with an opening (6) communicating with the clean
space at one or each end face of the filter material and a sealing ring projecting
into the or each end disk opening. The sealing ring (7) presses directly on the or
each carrier frame end face, can move axially in the associated end disk and,
when the insert (1) is fitted in the filter housing (17), is axially clamped between
the carrier frame and the filter housing (17) or a housing nozzle (19) for seating
tightly on the associated end disk.
9 Description of Drawing(s): The drawing shows a longitudinal cross-sectional 14
view of a filter insert.
Filter insert 1
Plastic carrier frame 2
Filter material 3
Clean space 4
End disk 5
End disk opening 6
Sealing ring 7
Filter housing 17
Filter housing nozzle 19
Company Code: KNEC- Publication Date: 1999.04.29

Drawing: 1/3 Pages: 5
10 Novelty: An annular filter insert has a sealing ring which, when the insert is
fitted in a filter housing, is clamped between a carrier frame and the filter housing Inventors: WAIBEL H
or a housing nozzle for seating tightly on an associated end disk. IPC: B01D 27/08; F01M 11/03 15
Derwent Classes: J01 Q51
11 Use: Especially for an IC engine oil or fuel filter.
Latest Priority: 1997.10.23 1997DE-1046752
Key to Flagged Terms Country Coverage & Codes
1 . . . . . . Primary Accession Number Year Below are the 40 patent issuing authorities covered by Derwent, together with
their associated two-character country codes.
2 . . . . . . Primary Accession Number
3 . . . . . . Derwent Update Australia . . . . . . . . . . . . . . . . . .AU Netherlands . . . . . . . . . . . . . . . .NL
4 . . . . . . Patent Assignee Name Austria . . . . . . . . . . . . . . . . . . . .AT New Zealand . . . . . . . . . . . . . . .NZ
Belgium . . . . . . . . . . . . . . . . . . .BE Norway . . . . . . . . . . . . . . . . . . .NO
5 . . . . . . Patent Issuing Region
Brazil . . . . . . . . . . . . . . . . . . . . .BR PCT (World) . . . . . . . . . . . . . . .WO
6 . . . . . . Patent Number Canada . . . . . . . . . . . . . . . . . . .CA Philippines . . . . . . . . . . . . . . . . .PH
7 . . . . . . Patent Status China . . . . . . . . . . . . . . . . . . . .CN Portugal . . . . . . . . . . . . . . . . . . .PT
8 . . . . . . Derwent Enhanced Title Czechoslovakia . . . . . . . . . . . . . .CS Romania . . . . . . . . . . . . . . . . . .RO
9 . . . . . . Image/Structure Czech Republic . . . . . . . . . . . . . .CZ Russian Federation . . . . . . . . . . .RU
10 . . . . . Novelty (Mandatory field for all major countries) Denmark . . . . . . . . . . . . . . . . . .DK Singapore . . . . . . . . . . . . . . . . .SG
East Germany . . . . . . . . . . . . . .DD Slovakia . . . . . . . . . . . . . . . . . . .SK
This section describes the inventive step or steps which characterise
the invention, and provides a brief, succinct description of how the European . . . . . . . . . . . . . . . . . .EP South Africa . . . . . . . . . . . . . . . .ZA
invention claims to be a non-obvious improvement over the prior art. Finland . . . . . . . . . . . . . . . . . . . .FI South Korea . . . . . . . . . . . . . . . .KR
France . . . . . . . . . . . . . . . . . . . .FR Soviet Union . . . . . . . . . . . . . . .SU
It is written to include details, figure references and values specifically
relating to the invention’s novel features. Germany . . . . . . . . . . . . . . . . . .DE Spain . . . . . . . . . . . . . . . . . . . . .ES
Hungary . . . . . . . . . . . . . . . . . .HU Sweden . . . . . . . . . . . . . . . . . . .SE
This section may encapsulate the whole invention if it is possible to
Ireland . . . . . . . . . . . . . . . . . . . . .IE Switzerland . . . . . . . . . . . . . . . .CH
fully describe the ‘inventive step’ without further details.
Israel . . . . . . . . . . . . . . . . . . . . . .IL Taiwan . . . . . . . . . . . . . . . . . . .TW
11 . . . . . Use
Italy . . . . . . . . . . . . . . . . . . . . . .IT United Kingdom . . . . . . . . . . . . .GB
12 . . . . . Advantage Japan . . . . . . . . . . . . . . . . . . . . .JP USA . . . . . . . . . . . . . . . . . . . . .US
13 . . . . . Detailed Description Luxembourg . . . . . . . . . . . . . . . .LU Plus:
This section is included when it is not possible to describe the Mexico . . . . . . . . . . . . . . . . . . .MX Research Disclosures . . . . . . . . . .RD
complete ‘inventive-step’ in the NOVELTY section, and a more
detailed explanation of the scope and context of the invention is Patent Families
required.
It is used to cover all the main independent claims of the patent, A document relating to an invention not already recorded on the Derwent database
except those, which are more suitably covered in other fields (e.g. is designated as a “Basic”. Further documents relating to the same invention are
specific applications that are claimed are included in the USE section). designated as “Equivalent”.
14 . . . . . Description of Drawings The Basic document and its Equivalents form a patent family to which a unique
This section is used to provide a description of the drawing(s) included Derwent Primary Accession Number, (PAN) is assigned.
as part of the abstract record, and includes a parts list which provides
a description of the items shown in the selected drawing. The PAN is always shown in the printed abstracts and is one of the key reference
15 . . . . . Bibliographic Data points for patent records in Derwent’s World Patents Index on-line database.
For further information, please consult your local Sales Office.
3
4
Derwent
Industry and
Technology Patents
Technical Contents
Profiles
Food
Food Additives Anti-oxidants including herbal and spice extracts. Anti-microbial and anti-fungal
agents. Plant extracts with a preservation action. Sterilising agents. Pickling
agents and additives to, e.g. maintain the vitamin content of pickled vegetables.
Colour stabilisers. Preservative gases for sealed food packages or bulk storage of
food. Oxygen scavengers.
Gel extracts and preparation, e.g. polysaccharides, carrageenan gum, agar,

gelatine, pectin, xanthan gum, locust bean gum. Compositions to improve the
heat resistance of gels and thickeners. Fermented vegetable oils. Jelly foods.
Colorant compositions and formulations. Dyes. Processes to extract natural

colours, e.g. carotene. Coal tar dyes, e.g. Tartarzine.
Plant and animal flavouring extracts. Seasonings. Flavour enhances. Spices.
Emulsifier and stabilise compositions. Production of stable emulsions. Treatment

of emulsifiers to improve taste and flavour.
Synthetic resin and film coatings. Moisture barriers. Natural coatings, including,
e.g. vegetable flakes, bread crumbs, batters. Coatings produced with a particular
flavour, e.g. containing cheese.
Artificial and natural sweeteners, e.g. saccharine, aspartame, cyclamate and their
derivatives. Extraction of natural sweeteners from plants.
Sauce preparation. Meat or vegetable-based pastes. Roux, dressings and stocks.

Soups.
5
6
COUNTRY COVERAGE
Coverage in Derwent Update: 200101
KIND LATEST PUB DATE LATEST SERIAL PATENTS KIND LATEST PUB DATE LATEST SERIAL PATENTS
Austria (AT) Norway (NO)

A 15 November 2000 200008002 5 A 13 November 2000 200004762 37
Australia (AU) B1 11 December 2000 309120 50
A 30 November 2000 200064068 1228 New Zealand (NZ)
B 30 November 2000 727131 360 A 27 October 2000 506770 7
Belgium (BE) Philippines (PH)
A3 3 October 2000 1012396 3 A 8 May 1997 30406 2
A6 3 October 2000 1012354 1 Research Disclosure (RD)
Brazil (BR) A 10 August 2000 436186 23
A 5 December 2000 200003359 472 Romania (RO)
Canada (CA) B 29 September 2000 116021 5
A1 18 November 2000 2322548 170 B1 30 August 2000 115996 3
C 5 December 2000 2290910 194 Russian Federation (RU)
Switzerland (CH) C1 10 August 2000 2154246 255
A5 15 November 2000 690606 4 C2 10 August 2000 2154239 41
China (CN) Sweden (SE)
A 20 September 2000 1267186 128 A 20 November 2000 9903822 14
Czech Republic (CZ) C2 18 December 2000 514090 40
A3 15 November 2000 200000938 1 Singapore (SG)
Denmark (DK) A1 18 July 2000 73984 1
A 18 November 2000 200001556 7 Slovakia (SK)
European (EP) A3 9 October 2000 200000442 2
A1 29 November 2000 1055827 187 Taiwan (TW)
A2 29 November 2000 1056165 264 A 1 June 2000 392420 15
Spain (ES) United States Of America (US)
A1 1 November 2000 2149717 21 A 12 December 2000 6161213 2563
Finland (FI) E 21 November 2000 36966 12
A 30 September 2000 9902664 15 Patent Co-operation Treaty (WO)
B1 15 November 2000 106061 8 A1 14 December 2000 200075987 1005
France (FR) A2 14 December 2000 200074632 191
A1 1 December 2000 2794198 132 South Africa (ZA)
A3 20 October 2000 2792350 1 A 28 June 2000 9906472 1
Great Britain (GB) Germany (DE)
A 20 December 2000 2351216 155 A1 21 December 2000 10025298 493
B 20 December 2000 2349744 152 C1 21 December 2000 19962668 39
Ireland (IE) C2 21 December 2000 19921935 123
B 4 October 2000 81338 5 E 23 November 2000 69800358 258
B3 4 October 2000 81333 5 G 21 December 2000 59900016 79
Israel (IL) U1 23 November 2000 20015587 182
A 28 September 2000 122929 7
Japan (JP)
A 7 November 2000 2000312045 3151
B1 20 November 2000 3110733 11
B2 11 December 2000 3117499 2966
W 12 December 2000 2000516800 357
Korea, Republic of (KR)
A 6 March 2000 2000014348 1200
B1 2 August 1999 212872 47
Mexico (MX)
A1 1 August 1999 9801482 21
A2 1 June 1999 9901753 1
B 29 October 1999 193896 329
Netherlands (NL)
C2 20 September 2000 1012884 5
C6 8 June 2000 1010750 1
7
8
Austria (AT) Mexico (MX)

A 15 October 2000 9901608 4 A1 1 August 1999 9801947 7
Australia (AU) A2 1 August 1999 9710448 1
A 23 November 2000 200055045 146 B 29 July 1999 192784 1
B 9 November 2000 726576 8 Netherlands (NL)
Belgium (BE) C2 12 September 2000 1011501 6
A3 3 October 2000 1012368 4 C6 22 August 2000 1014370 6
A6 3 October 2000 1012385 2 Norway (NO)
A7 3 October 2000 1012391 2 A 8 November 2000 200002298 6
Brazil (BR) New Zealand (NZ)
A 12 December 2000 200002819 292 A 24 November 2000 504141 4
Canada (CA) Philippines (PH)
A1 5 November 2000 2317939 288 A 10 July 1997 30533 68
C 10 October 2000 2256266 2 Research Disclosure (RD)
China (CN) A 10 August 2000 436181 18
A 27 September 2000 1267964 318 Romania (RO)
Czech Republic (CZ) B 30 October 2000 116122 26
A3 15 November 2000 200001323 30 B1 30 October 2000 116123 20
Denmark (DK) Russian Federation (RU)
A 1 October 2000 200000533 1 C1 20 September 2000 2156555 345
B 18 December 2000 173487 7 C2 20 September 2000 2156552 310
European (EP) Sweden (SE)
A1 3 January 2001 1065884 2400 A 20 November 2000 200003173 20
A2 3 January 2001 1065913 884 C2 20 November 2000 513897 3
B1 3 January 2001 1048214 720 Singapore (SG)
B2 3 January 2001 752083 40 A1 21 December 1999 69298 4
Spain (ES) Slovakia (SK)
A1 16 November 2000 2150399 38 A3 7 November 2000 200001137 164
B1 16 November 2000 2144373 110 B6 7 November 2000 281098 80
T1 16 November 2000 2149732 1 Taiwan (TW)
T3 16 November 2000 2150304 14 A 1 June 2000 392369 34
Finland (FI) United States Of America (US)
A 30 September 2000 200000677 5 A 19 December 2000 6163882 2626
France (FR) B1 19 December 2000 5588800 3
A1 22 December 2000 2795246 334 B2 19 December 2000 4490209 1
A3 15 December 2000 2794708 13 E 19 December 2000 36994 5
Great Britain (GB) H 3 October 2000 1889 1
A 3 January 2001 2351640 250 Patent Co-operation Treaty (WO)
B 3 January 2001 2350251 268 A1 28 December 2000 200079854 1263
Hungary (HU) A2 28 December 2000 200079594 194
A2 28 April 2000 9802338 1 South Africa (ZA)
Ireland (IE) A 27 September 2000 200000100 4
B 1 November 2000 81369 7 Germany (DE)
B3 6 September 2000 81288 1 A1 28 December 2000 10030220 738
Israel (IL) C1 4 January 2001 19963057 106
A 28 September 2000 121658 4 C2 4 January 2001 10002458 175
Japan (JP) E 30 November 2000 69900015 228
A 5 December 2000 2000337597 3405 G 28 December 2000 59800349 50
B1 18 December 2000 3117691 9 U1 28 December 2000 20017399 435
B2 25 December 2000 3121500 4389
X 17 October 2000 11540308 1
Korea, Republic of (KR)
A 6 March 2000 2000014324 2163
B1 2 August 1999 232236 1932
Luxembourg (LU)
A 2 May 2000 90307 1
9
10
Austria (AT) Korea, Republic of (KR)

A 15 October 2000 9902178 10 A 6 March 2000 2000014326 136
Australia (AU) B1 2 August 1999 212490 31
A 14 December 2000 200066548 2131 Mexico (MX)
B 14 December 2000 727637 654 A1 1 October 1999 9907941 773
Belgium (BE) A2 1 March 1999 9807346 2
A3 7 November 2000 1012452 1 B 29 July 1999 192783 1
A6 7 November 2000 1012481 6 Netherlands (NL)
Brazil (BR) C2 20 September 2000 1011620 5
A 26 December 2000 200004995 663 C6 29 August 2000 1015765 4
Canada (CA) Norway (NO)
A1 2 December 2000 2322321 310 A 27 November 2000 200005315 204
C 19 December 2000 2299702 476 B1 18 December 2000 309170 48
Switzerland (CH) New Zealand (NZ)
A5 30 November 2000 690663 20 A 24 November 2000 505620 20
China (CN) Philippines (PH)
A 18 October 2000 1270754 1517 A 9 September 1996 29889 1
Czech Republic (CZ) Portugal (PT)
A3 13 December 2000 200003455 417 A 30 November 2000 102452 6
B6 15 November 2000 287427 2 Research Disclosure (RD)
Denmark (DK) A 10 August 2000 436191 60
A 22 October 2000 9900539 1 Romania (RO)
B 2 January 2001 173496 6 B 30 November 2000 116220 15
European (EP) B1 30 November 2000 116232 36
A1 10 January 2001 1067830 1087 Russian Federation (RU)
A2 10 January 2001 1067820 418 C1 27 September 2000 2156972 428
B1 10 January 2001 985117 409 C2 27 September 2000 2157058 296
B2 10 January 2001 752244 12 Sweden (SE)
Spain (ES) A 13 November 2000 9904484 25
A1 16 December 2000 2151459 99 C2 13 November 2000 513857 3
A6 16 November 2000 2150400 1 Singapore (SG)
Finland (FI) A1 24 October 2000 75927 5
A 15 November 2000 200002505 26 Slovakia (SK)
B1 29 December 2000 106289 50 A3 11 December 2000 200001211 140
France (FR) Taiwan (TW)
A1 15 December 2000 2794798 225 A 1 June 2000 392385 17
A3 24 November 2000 2793819 6 United States Of America (US)
Great Britain (GB) A 26 December 2000 6167566 3607
A 10 January 2001 2351894 290 B1 2 January 2001 6170082 1504
B 10 January 2001 2350319 165 E 26 December 2000 37005 11
Hungary (HU) E1 2 January 2001 37008 3
A1 28 November 2000 200001033 14 H 7 November 2000 1923 1
A2 28 November 2000 200003208 265 Patent Co-operation Treaty (WO)
B 28 November 2000 200002208 82 A1 4 January 2001 200101699 1310
T 28 November 2000 78139 1 A2 4 January 2001 200101428 200
Ireland (IE) South Africa (ZA)
B3 4 October 2000 81327 1 A 27 December 2000 200004671 233
Israel (IL) Germany (DE)
A 6 December 2000 132627 216 A1 4 January 2001 10031328 769
Italy (IT) C1 11 January 2001 10003949 77
B 6 August 1998 1287479 9 C2 11 January 2001 19926580 65
Japan (JP) E 7 December 2000 69900020 282
A 28 November 2000 2000328821 3504 G 4 January 2001 59900019 67
B1 23 October 2000 3102641 15 T 4 January 2001 19982677 64
B2 20 November 2000 3111464 3 U1 7 December 2000 20016727 198
11
12
Austria (AT) Korea, Republic of (KR)

A 15 December 2000 200008012 7 A 15 April 2000 2000021184 2985
B 15 October 2000 407012 1 B1 1 September 1999 220219 8391
Australia (AU) Mexico (MX)
A 14 December 2000 200043957 49 A 30 September 1999 193569 3
B 16 November 2000 726746 3 A1 1 September 1999 9802577 11
Belgium (BE) B 29 September 1999 193540 5
A3 5 December 2000 1012591 24 Netherlands (NL)
A4 5 December 2000 1012579 3 C2 19 September 2000 1011576 3
A5 5 December 2000 1012590 6 Norway (NO)
A6 5 December 2000 1012550 1 A 11 December 2000 200005458 124
Brazil (BR) B1 2 January 2001 309250 30
A 2 January 2001 200005229 260 New Zealand (NZ)
Canada (CA) A 22 December 2000 507299 225
A1 16 December 2000 2323864 249 Portugal (PT)
C 2 January 2001 2287017 447 A 30 November 2000 102453 3
E 28 November 2000 2098352 1 Research Disclosure (RD)
Switzerland (CH) A 10 August 2000 436111 12
A5 15 December 2000 690680 2 Romania (RO)
China (CN) B 30 October 2000 116129 2
A 25 October 2000 1271509 920 B1 30 October 2000 116056 1
Czech Republic (CZ) Russian Federation (RU)
A3 15 November 2000 9900392 4 C1 10 October 2000 2157481 170
Denmark (DK) C2 10 October 2000 2157599 142
A 26 December 2000 200001612 5 Sweden (SE)
B 8 January 2001 173502 6 A 27 November 2000 200003541 45
European (EP) C2 4 December 2000 513954 4
A1 27 December 2000 1063116 188 Singapore (SG)
A2 20 December 2000 1061363 232 A1 21 November 2000 76650 9
B1 10 January 2001 809061 1 Taiwan (TW)
Spain (ES) A 1 July 2000 396718 537
A1 16 November 2000 2150398 5 United States Of America (US)
Finland (FI) A 26 December 2000 6167297 805
A 11 November 2000 200002261 67 B1 9 January 2001 6173445 1982
B1 30 November 2000 106151 5 E1 9 January 2001 37013 5
France (FR) Patent Co-operation Treaty (WO)
A1 5 January 2001 2795829 188 A1 11 January 2001 200103472 864
A3 5 January 2001 2795610 7 A2 11 January 2001 200102284 167
Great Britain (GB) South Africa (ZA)
A 10 January 2001 2351818 120 A 27 December 2000 200002066 12
B 27 December 2000 2350209 1 Germany (DE)
Hungary (HU) A1 11 January 2001 10031666 563
A1 30 October 2000 9900069 5 C1 18 January 2001 19962563 89
A2 28 November 2000 200002391 4 C2 18 January 2001 19933726 60
Israel (IL) E 14 December 2000 69900027 273
A 21 November 2000 120883 2 G 11 January 2001 59900024 102
Italy (IT) U1 11 January 2001 20080019 292
B 4 August 1998 1287279 1
Japan (JP)
A 19 December 2000 2000354363 4045
B1 9 January 2001 3122658 8
B2 9 January 2001 3123500 1518
W 26 December 2000 2000517520 713
X 19 December 2000 11564185 70
13
14
TABLE OF CONTENTS
Typical Derwent Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Technical Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Country Coverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Preservatives • Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Gels and Thickeners • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Colourants • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Flavourings • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Emulsifiers • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Coatings • Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Sweeteners • Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Sauces and Pastes • Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Preservatives • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Gels and Thickeners • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Colourants • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Flavourings • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Emulsifiers • Equivalents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Coatings • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Sweeteners • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Sauces and Pastes • Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Patentee Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Derwent Patent Copy Service Faxback Order Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Delivery Options & Samples. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Sample Request Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Products Available . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
15
16
PRESERVATIVES
BASICS
2001-007866/02 WU H CN-1144042-A
Fresh-keeping coating material for fruit and vegetable
Novelty: The method for preparation of fresh-keeping coating material for vegetables. Said fresh-keeping coating material is applicable to storage of several
fruits and vegetables is characterized by using water as solvent, fruits and vegetables, such as apple, pear, green pepper and watermelon, etc..
hydroxybenzoates as preserving agent, sodium alginate, starch and sodium
Company Code: WUHH/ Publication Date: 1997.03.05
oleate as film-forming material, making its preserving agent possess
Drawing: 0/0
broad-spectrum bacteriostatic and fungistatic function, and forming
Inventors: WU H
air-permeable pores on the coating film by means of distribution of starch
IPC: A23B 7/16
microparticles, changing air permeability by regulating the blending quantity of
Derwent Classes: D13
starch so as to be adaptable to respiratory intensity of different fruits and
Latest Priority: 1995.08.30 1995CN-108788
2001-016767/03 UNIV SOUTH CHINA AGRIC CN-1267462-A

Banana storing, transporting and preserving process
Novelty: The present invention aims at solving the problem in available banana Company Code: UYSC- Publication Date: 2000.09.27
production, which results in relatively low grade banana product an less benefit. Drawing: 0/0
The present invention is one complete technological scheme for production, Inventors: WU Z
picking, storage and transportation at normal and low temperature, and IPC: A23B 7/157; A01N 43/24
preservation of banana. Derwent Classes: D13
2001-025544/04 MIAO P CN-1268300-A

Fresh-keeping agent before picking fruit, melon and vegetable
Novelty: An antistaling agent for fruits, melons and vegetables before their Company Code: MIAO/ Publication Date: 2000.10.04
picking is composed of calcium chloride 225 gm, paclobutrazol 15 gm, salicylic Drawing: 0/0
acid 1.50 gm, 2.4-D 0.5 gm and spreader-sticker 8 gm. It can be sprayed on Inventors: MIAO P
fruits 10 days before picking. IPC: A23B 7/153
2001-025545/04 MIAO P CN-1268301-A

Fresh-keeping agent after picking fruit, melon and vegetable
Novelty: An antistaling agent for fruits and vegetables after their picking is Company Code: MIAO/ Publication Date: 2000.10.04
composed of iprodione 10 gm, calcium chloride 200 gm, 80% 2,4-D sodium salt Drawing: 0/0
1.5 gm, gibberellic acid 0.4 gm, potassium dihydrogenphosphate 30 gm, ethyl Inventors: MIAO P
benzoate 40 gm and sucrose ester powder 120 gm. The above ingredients are IPC: A23B 7/153
blended with 15 kilogram water. The fruit after picking is immersed in the Derwent Classes: D13
solution for 1 min. and thenit is taken out, dried and packed. Latest Priority: 1999.03.26 1999CN-104768
2001-025546/04 CAO S CN-1268302-A

New method for storing and fresh-keeping Chinese chestnut
Novelty: A new antistaling method for Chinese chestnut is disclosed. After the Inventors: CAO S
chestnut is cut off from the bud, it is immediately packed in sterilized carton and IPC: A23B 7/159
stored at temp. 0 to 37°C. Derwent Classes: D13
Company Code: CAOS/ Publication Date: 2000.10.04
Drawing: 0/0
17
UPDATE. 200101-200104 PRESERVATIVES BASICS
2001-025557/04 QIU J CN-1268314-A

Iron-containing blood-supplementing preserved egg and its preparation
Novelty: An iron-enriched preserved egg for tonifying blood is prepared as Company Code: QIUJ/ Publication Date: 2000.10.04
follows prepare soaking liquid from edible salt, caustic soda, green vitriol and Drawing: 0/0
citrate according to a certain proportion, stand still for 12 hrs., filter to obtain Inventors: QIU J
clear liquid,and then soak egg for 10-15 days. The iron content in preserved egg IPC: A23L 1/32; A23L 1/304
is between 0. 004% to 0.008%. It is rich in nutrition, good in flavour, unique in Derwent Classes: D13
processing technique, high in yield, etc. Latest Priority: 1999.03.28 1999CN-104547
2001-017192/03 TOEPFER J DE-19915950-A1

Standardized mineral mixture for preserving salads, vegetables, fruit and peeled potatoes comprises an aqueous solution with
calcium chloride and sodium bicarbonate as main components
NaHCO3 in respectively amounts (by parts wt.) of (i) 0.7-1.3 and 4.2-7.8 for
salads; (ii) 1.9-3.1 and 0.35-0.65 for vegetables; (iii) 1.4-2.6 and 1.4-2.6 for
fruit; and (iv) 1.8-3.7 and 0.7-1.3 for peeled potatoes.
Use: The mixture is used in the preservation of salads, vegetables, fruit or peeled
potatoes.
Advantage: A standardized composition is used to preserve a range of food
products.
Description of Drawing(s): The drawing shows a plant for production of
preserved potatoes.
Potatoes 2
Conveyor belt 3
Spray 4
Peeled potatoes 7
Cutter 9
Mineral mixture 14
Packaging apparatus 17
Company Code: TOEP/ Publication Date: 2000.10.26

Inventors: FUEST K
IPC: A23B 7/157; A23B 7/10
Additional Data: FUEST K (FUES/);
Novelty: A standardized mineral mixture for preserving salads, vegetables, fruit Derwent Classes: D13
or peeled potatoes in aqueous solution has its main components CaCl2 and Latest Priority: 1999.04.09 1999DE-1015950
18
2001-017238/03 SEMMELROTH-CONSULTING GMBH DE-19917964-A1

Process to treat fish flesh with preservative and tenderizing agents reduces the germ count in the flesh to extend the shelf life
Novelty: In an industrial process to prepare fish for conservation as food by the

application primarily of external agents, the fish is first divided as required and
de-skinned. The fish sections (10) are then treated by the application of the
conservation agent by spraying from all sides. The flesh is then further treated
with a conservation agent which is needle-injected. The needles have a number
of radial perforations which discharge in radial pattern at different depths within
the flesh. If appropriate, the agents include a tenderizer.
Use: Process to treat fish flesh with preservative and tenderizing agents.
Advantage: The process reduces the germ count in the flesh to extend the shelf
life.
Description of Drawing(s): The drawing shows the spray application of
agent to the de-skinned flesh in six stages.
Fish flesh 10
Muscle ( 11
Skin 12
Injection assembly 20
Injection needle 21
Company Code: SEMM- Publication Date: 2000.11.02

Inventors: SEMELROT D
IPC: A22C 25/00; A22C 25/17; A23B 4/02; 4/044; 4/28; A23L 1/325
2001-026631/04 MITCHELL J L EP-1055371-A2

Treatment of a perishable containerised meat or other food product prior to retail display, to minimise the amount of liquid
exudate generated
Novelty: Treatment of a meat product to minimize liquid exudate while also included for a similar process which is adapted to reduce the liquid exudate
simultaneously allowing it to be positioned in a sealed container so as to minimize from the product, where the gas mixture comprises 70-85% inert gas and
unused volume. 15-30% carbon dioxide at 20-36°F and introduced at a positive pressure of 5-60
Use: The process is useful for maintaining the maximum freshness of a meat millibars.
product during the time it is transported from slaughterhouse to retail outlet,
Company Code: MITC/ Publication Date: 2000.11.29
affording it a maximum shelf-life
Drawing: 0/0 Language: ENG
Advantage: Ozone may be used to facilitate tenderness in whole muscle meat
Pages: 11
and poultry cuts, and to reduce the inconsistency of tenderness between them.
Inventors: MITCHELL J L
Alternatively, ozone may be used with nitrogen and carbon dioxide, forming a
IPC: A23B 4/16; A23B 5/10; 7/148; 7/152; A23L 3/3418; 3/3445
chemically-stable cured meat color
Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI
Detailed Description: Perishable meat products within a sealed container
LT LU LV MC MK NL PT RO SE SI)
were treated, by (a) chilling the product to 26-36°F, and (b) exposing it to a
chilled gas mixture to slow the respiration of muscle tissue. The gas mixture
Latest Priority: 1999.05.25 1999US-318161
comprises an inert gas and 15% or more carbon dioxide, and is introduced to
Local: 2000.05.25 2000EP-304441
and maintained about the product at a positive pressure for a selected residence
time to achieve penetration into the meat product. INDEPENDENT CLAIMS are
2001-026819/04 KEMIRA CHEM OY FI-9900736-A

Protective or preservative agent and its production and use
Abstract: None IPC: A23K 3/03; A01N 33/02; 37/02

Company Code: KEMH Publication Date: 2000.10.02
Latest Priority: 1999.04.01 1999FI-000736
Inventors: LOEFGREN T
19
2001-026952/04 LIVINGSTONE D GB-2350048-A

Continuous flow centrifuge for preserving juices comprises units to transfer liquid to rotatory tube and to spin tube assembly
so that liquid in tube is subjected to high pressure depending on specified parameters
Advantage: The centrifuge continuously pressurizes liquid substances. The

centrifuge has a helical tube which permits a large length to be accommodated
at maximum radius in a compact centrifuge. Hence a significant dwell time is
provided for the liquid at high pressure.
Detailed Description: Continuous flow centrifuge comprises a tube attached
to a supporting case (1), to form a rotatable mounted assembly. Ends of the tube
are on the axis of rotation but certain parts of the tube is distal to the axis. Units
for transferring liquid from a stationary pipe to a rotating tube and vice-versa, are
provided at either ends of the tube. Units are provided to spin the tube and case
assembly on its rotatable mountings. When the tube assembly is spun, liquid in
distal part of tube is subjected to a pressure having a magnitude related to the
liquid density, radius from center of rotation, and angular velocity. Certain
amount of liquid remains at high pressure for a period of time determined by
velocity of flow and length of distal part of the tube.
Description of Drawing(s): The figure shows an embodiment of the
continuous centrifuge.
Case 1
Tube 7
Turbulator 11
Company Code: LIVI/ Publication Date: 2000.11.22

Novelty: Continuous flow centrifuge comprises a tube (7) assembly having units
for transferring liquid from a stationary pipe to rotating tube and vice-versa, and
Inventors: LIVINGSTONE D
to the spin tube assembly. When the tube assembly is spun, liquid in the distal
IPC: A23L 3/015; A23L 2/42; B04B 5/00
part of tube is subjected to pressure having magnitude related to the liquid
Derwent Classes: D14 P41
density, radius, and angular velocity. Some liquid remains at high pressure for
Latest Priority: 1999.05.17 1999GB-011376
specific time in the tube assembly.
Use: For preserving liquid foodstuff such as juices
2001-019312/03 TAIYO KAGAKU KK JP-2000270858-A

Lysozyme sugar composite as antimicrobial agent for gram negative microbe, is isolated and purified from egg white liquid
containing saccharides
Novelty: A lysozyme sugar composite (LSC) is isolated and purified from an egg enlarged by LSC. LSC effectively reduces the density of the conventional
white liquid containing at least one saccharide. anti-microbial compound. LSC as storage life improvement agent prevents
Use: As antimicrobial agent in gram positive and negative microbes, decomposition and disinfection of foodstuffs. LSC as livestock prevents the
pharmaceutical, cosmetics, foodstuff and feed field, and as storage life illness caused by aquatic animal feed additive or animal drug.
improvement agent of foodstuffs such as boiled fish paste, custard cream,
Company Code: TAIC Publication Date: 2000.10.03
pickles, sausage, ham, cooked rice and egg processed goods. As quasi-drugs like
mouth washing liquids and cosmetics like shampoo. Useful in livestock,
IPC: //A23K 1/165; C12N 9/36; A23L 1/30; A61K 7/00; 38/46; A61P
preventing illness of aquatic animal feed additive, and animal drug. For inhibiting
31/04
pathogenic microbe of dandruff and dental carries, and as rinse and dentifrice
Derwent Classes: B04; D16; (D13; D21)
agent.
Latest Priority: 1999.03.26 1999JP-082660
Advantage: LSC effectively reinforce the antimicrobial activity opposing to the
gram positive and negative microbes. The antimicrobial spectrum is effectively
2001-004655/01 KOREA ATOMIC ENERGY RES INST KR-2000007782-A

Long-term preservable high-quality low-salt sausage
Abstract: None IPC: A23B 4/01

Derwent Classes: D13; (D12)
Company Code: KOAT- Publication Date: 2000.02.07
Latest Priority: 1998.07.07 1998KR-027290
Drawing: 0/0
Inventors: LEE G H
20
2001-030152/04 CHUNG Y G KR-2000012407-A

Natural preservative using the mixture of wormwood and silver
Abstract: None
Company Code: CHUN/ Publication Date: 2000.03.06

Drawing: 1/6
Inventors: HWANG H S
IPC: A23L 3/34
Additional Data: CHOI C G (CHOI/); HWANG H S (HWAN/); KANG H Y
(KANG/);
2001-030176/04 AHN M G KR-2000012501-A

Method for long-term preservation of grain and its packing
Abstract: None
Company Code: AHNM/ Publication Date: 2000.03.06

Drawing: 1/2
Inventors: AHN M G
IPC: A23B 9/24
2001-006143/01 CALGENE INC US-6133034-A

New recombinant DNA sequence encoding bacterial trehalose biosynthetic enzymes, particularly trehalose synthase or
trehalose phosphatase for providing cells osmotic, freeze, frost, chilling or chemical tolerance
Novelty: A purified recombinant construct comprising a DNA sequence (a) inserting into a host cell a DNA sequence encoding a bacterial TS or TP,
encoding the bacterial trehalose biosynthetic enzyme trehalose synthase (TS) or operably linked to regulatory elements for directing the expression of
trehalose phosphatase (TP), is new. the enzyme in the host cell; and
Use: The trehalose biosynthetic enzyme imparts in a host cell, such as a plant (b) growing the host cell under conditions to permit the expression of the
cell, osmotic, freeze, frost, chilling or chemical tolerance, or protein and/or lipid enzyme;
protective phenotypes associated with the presence of trehalose in other (5) producing a host cell for increased trehalose production by:
organisms. Trehalose may be used to preserve or stabilize foodstuffs, (a) inserting into the host cell a DNA sequence encoding a TS linked to a
pharmaceuticals and cosmetics. regulatory element for directing its expression in the cell in the presence
Detailed Description: INDEPENDENT CLAIMS are also included for the of UDP-glucose and glucose-6-phosphate, and a second sequence
following: encoding a TP linked to a regulatory element for directing its expression
(1) a host cell comprising the recombinant construct; in the cell, where the DNA-encoded TP is available to the product of the
(2) a chimeric gene comprising (5' to 3'): TS in the presence of the UDP-glucose and glucose-6-phosphate; and
(a) a transcription and a translation initiation region functional in a plant (b) growing the host cell under conditions that permit the expression of the
cell; synthase and the phosphatase where trehalose is produced; and
(b) a DNA sequence encoding a trehalose biosynthetic enzyme which is a (6) a host cell produced by the method of (5);
bacterial TS or TP; and
Company Code: CALJ Publication Date: 2000.10.17
(c) a translation termination region functional in a plant cell;
(3) a plant cell comprising the chimeric gene of (2);
Inventors: KAASEN I
(4) producing an increased amount of a trehalose biosynthetic enzyme in a
IPC: C12N 5/04; C12N 15/31; 15/63; 15/82
host cell incapable of producing the enzyme by:
Derwent Classes: B04; D16; (D13; D21)
Earliest: Cont of 1992.05.27 1992US-893099
21
2001-015759/02 KOSAN BIOSCIENCES INC WO-200063225-A2

New erythromycin-like macrolides are used to control infection and to preserve materials e.g. food from microbial decay
Rb = H or halo;
Rc = H or protecting group;
Rd = CH3, 3-10C alkyl, substituted 1-10C alkyl or 2-10C alkenyl, 2-10C
alkynyl, 4-14C aryl, 5-20C arylalkyl, 5-20C arylalkenyl, 5-20C arylalkynyl,
5-20C amidoarylalkyl, 5-20C amidoarylalkenyl or 5-20C amidoarylalkynyl (all
optionally substituted);
Re = H, protecting group or mono- or di-substituted aminocarbonyl;
Rf = H or 1-10C alkyl, 1-10C alkenyl (sic), 1-10C alkynyl (sic), 4-14C aryl (sic)
or 5-20C arylalkyl (all optionally substituted) or ORf may be replaced by H;
one of Z' and Y' = H and the other is OH or protected OH or is amino, mono-
or di-alkylamino, protected amino or aminoheterocycle; or
Z'+Y' = O, NOH or derivatized oxime.
Company Code: KOSA- Publication Date: 2000.10.26

Pages: 67
Inventors: CHU D T W
IPC: C07H 17/08; A61K 31/70
Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH
CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS
JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX
NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ
Novelty: Erythromycin-like macrolides (I)-(III) are new.
VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT
Use: (I)-(III) are used in pharmaceutical compositions to control infection and to
KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
preserve materials from microbial decay (claimed). They may be used to
Derwent Classes: B02; C02; D13
preserve food and other perishable commodities.
Advantage: (I)-(III) can be used against strains which are resistant to prior art
Earliest: 1999.04.16 1999US-129729
erythromycin derivatives.
Local: 2000.04.14 2000WOUS-09915
Detailed Description: Erythromycin-like macrolides of formulae (I)-(III) and
Other: 1999.06.18 1999US-140175; 1999.12.17 1999US-172154;
their 10,11-anhydro forms, salts, stereoisomeric forms and their mixtures are
1999.12.17 1999US-172159; 1999.12.30 1999US-173804; 1999.12.30
new.
1999US-173805
Ra = H or OH;
2001-016507/02 HUMAN GENOME SCI INC WO-200073323-A2

Seven nucleic acid molecules encoding ADAM polypeptides containing a disintegrin and metalloprotease domain, useful in
the prevention, treatment and diagnosis of cancer, immune disorders, cardiovascular disorders and neurological diseases
Novelty: Seven nucleic acid molecules encoding members of the ADAMs Detailed Description: Seven nucleic acid molecules encoding members of the
(proteins which contain A Disintegrin And Metalloprotease domain) protein ADAMs (proteins which contain A Disintegrin And Metalloprotease domain)
family, are new. protein family, are new.
Use: The polynucleotides and polypeptides are useful for preventing, treating or Each nucleic acid molecule (S1) comprises a sequence selected from:
ameliorating a medical condition (claimed) in e.g. humans, mice, rabbits, goats, (a) one of the 7 polynucleotide sequences (N1) defined in the specification, or
horses, cats, dogs, chickens or sheep. the cDNA sequence (C1) included in one of the ATCC Deposit Nos. defined
The polypeptides can also be used as a food additive or preservative to increase in the specification;
or decrease storage capabilities. The polynucleotide are useful for chromosome (b) a polynucleotide encoding a biologically active polypeptide fragment or
identification. They are also useful as probes for diagnosing a disorder related to epitope of one of the 7 polypeptide sequences (P1) defined in the
the female reproductive system, particularly breast and/or ovary cancer. They specification, or a biologically active polypeptide fragment or epitope
are also useful in the gene therapy of breast and ovarian cancer. encoded by C1; or
The nucleic acids, protein, antibodies, agonists and antagonists are useful in the (c) a polynucleotide capable of hybridizing under stringent conditions to any of
diagnosis, treatment and prevention of: the polynucleotides of (a) or (b), where the polynucleotide does not
(a) cancer, particularly breast and ovarian cancer, and other cancers of the hybridize under stringent conditions to a nucleic acid having a sequence of
adrenal gland, bone, bone marrow, breast, gastrointestinal tract, liver, lung, only A or T residues.
or urogenital; INDEPENDENT CLAIMS are also included for the following:
(b) immune disorders such as Addison's disease, allergies, autoimmune (1) a recombinant vector comprising S1;
hemolytic anemia, autoimmune thyroiditis, diabetes mellitus, Crohn's (2) a host cell comprising the vector of (1);
disease, multiple sclerosis, rheumatoid arthritis and ulcerative colitis; (3) a recombinant host cell comprising S1 operably linked to a heterologous
(c) cardiovascular disorders such as myocardial ischemias; regulating element which controls gene expression;
(d) wound healing; (4) a method of producing a polypeptide, comprising culturing the
(e) neurological diseases such as cerebral anoxia and epilepsy; and recombinant host cell of (3);
(f) infectious diseases such as viral, bacterial, fungal and parasitic infections. (5) an isolated polypeptide (P2), comprising an amino acid sequence at least
Numerous examples of each type of disorder are given in the specification. 95% identical to a sequence selected from:
22
(a) a polypeptide sequence selected from P1 or from the sequence encoded (a) contacting P2 with a binding partner; and
by C1; (b) determining whether the binding partner affects an activity of the
(b) a polypeptide fragment or epitope of a sequence selected from P1 or polypeptide;
from the sequence encoded by C1; or (14) a method of screening for molecules which modify activities of P2,
(c) a variant of a sequence selected from P1; comprising:
(6) an isolated antibody that specifically binds to P2; (a) contacting the polypeptide with a compound suspected of having
(7) a recombinant host cell that expresses P2; agonist or antagonist activity; and
(8) a method of making an isolated polypeptide, comprising culturing the (b) assaying for activity of the polypeptide.
recombinant host cell of (7);
Company Code: HUMA- Publication Date: 2000.12.07
(9) the polypeptide produced by the method of (8);
(10) a method of preventing, treating or ameliorating a medical condition,
Pages: 287
comprising administering P2 or S1;
Inventors: SHI Y
(11) a method of diagnosing a pathological condition or a susceptibility to a
IPC: C07K
pathological condition, comprising:
Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH
(a) determining the presence or absence of a mutation in S1; and
CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS
(b) diagnosing a pathological condition or a susceptibility to a pathological
JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX
condition based on the presence or absence of the mutation;
NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ
(12) a method of diagnosing a pathological condition or a susceptibility to a
VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT
pathological condition, comprising:
KE LS LU MC MW MZ NL OA PT SD SE SL SZ TZ UG ZW)
(a) determining the presence or amount of expression of P2 in a biological
Derwent Classes: B04; C03; D16; (D13; D22)
sample; and
(b) diagnosing a pathological condition or a susceptibility to a pathological
Earliest: 1999.05.27 1999US-136388
condition based on the presence or amount of expression of the
Local: 2000.05.25 2000WOUS-14308
polypeptide;
Other: 1999.07.09 1999US-142930
(13) a method of identifying a binding partner to P2, comprising:
23
24
GELS AND THICKENERS
BASICS
2001-007569/02 CONAGRA GROCERY PROD CO AU-200028856-A
Multilayered and colored gel-based dessert products with reduced color migration have at least one layer containing natural
oil-soluble color that reduces migration into adjacent layers
Novelty: Multi-layered gel-based dessert products have at least one layer INDEPENDENT CLAIMS are also included for reducing color migration in a
containing a natural oil-soluble color that exhibits reduced migration into the similar product having a continuous aqueous phase and a dispersed colloidal oil
adjacent layer(s) phase, by introducing colorant (a) into the bottom of a transparent container to
Use: The multilayered and colored gel-based dessert product is useful as a form a first layer, then introducing additional gel-based product containing
pudding or yogurt. colorant (b) into the container to form a second layer upon the first.
Advantage: The hydrophobic oil used does not migrate within the continuous Optionally, the natural oil-soluble color is dispersed within the dispersed oil
aqueous phase, enabling the oil-soluble colorants to become entrapped in the oil phase.
matrix without dispersing throughout the aqueous phase, thus not migrating
Company Code: CONA- Publication Date: 2000.10.26
from one layer to the other
Detailed Description: A multilayered gel-based dessert product comprises:
Inventors: MIKULA M
(a) a first gel-based layer containing a first colorant, and
IPC: A23L 1/27; A23L 1/187
(b) an adjacent second gel-based layer containing a second different colorant,
such that at least one of the colorants is a natural oil-soluble food color.
Local: 2000.04.18 2000AU-028856
2001-025448/04 HUNT WESSON INC CA-2305943-A1

Reduction of color migration in multi-layered, gel-based dessert product by forming gel-based dessert product layers, each
with different colorant, in which at least one colorant is negatively charged caramel colorant
Novelty: Color migration in a multi-layered, gel-based dessert product is Detailed Description: An INDEPENDENT CLAIM is also included for the
reduced by introducing a gel-based dessert product having a colorant into the multi-layered, gel-based dessert product.
bottom of a transparent container to form a bottom layer, and introducing
Company Code: HUNT- Publication Date: 2000.10.21
another gel-based product having a different colorant into the container to form
a top layer. At least one of the colorants is a negatively charged caramel colorant.
Pages: 13
Use: The invention is used for reducing color migration in multi-layered,
Inventors: LAMMERT A
gel-based dessert products, e.g., pudding products, yogurt products, and
IPC: A23L 1/187; A23C 9/123; 9/13; A23L 1/275
non-milk gel-based desert products.
Advantage: The invention effectively reduces color migration in multi-layered,
gel-based dessert products having caramel-colored layer(s).
Local: 2000.04.18 2000CA-2305943
2001-025556/04 BAN Z CN-1268313-A

Addition method of flax gum in ham sausage and its mixing ratio
Novelty: A method and its mix proportion of adding flax gum into ham sausage Company Code: BANZ/ Publication Date: 2000.10.04
are as follows: Quantity; 0.8-1.2% of meat used, proportion of water used 1 : Drawing: 0/0
10-30. Method of addition flax gum is mixed with water according to a certain Inventors: BAN Z
proportion in chopping machine, then mixed with meat in kneading machines, IPC: A23L 1/317; A23L 1/0526
or the flax gum and water are directly added to meat in chopping machine. In Derwent Classes: D13
case that starch is added in the ham sausage, firstly the flax gum powder and Latest Priority: 2000.04.10 2000CN-105042
starch are mixed thoroughly, then mixed with water to form past, and then the
paste is added to meat as usual.
2001-001948/01 NIPPON SEISHI KK JP-2000281702-A

Thixotropy carboxymethyl cellulose alkali salt for thickener, dispersing agent, contains specific amount of carboxy methyl
group and specific viscosity and viscosity ratio at preset spindle revolution numbers
Novelty: The substitution degree of carboxymethyl group in the alkali salt, is 1 Use: For thickener, dispersing agent, protective colloid, adhesive, muddy water
or more. The viscosity ratio of the alkali salt aqueous solution is 0.6 or less at regulator for petroleum boring, caking additive for feed, printing paste, etc.
spindle revolution number 60 rpm and 6 rpm. The viscosity measured by Advantage: Thixotropic property of the alkali salt is enhanced.
Brookfield viscometer is 0.6 or less, at 25°C and spindle revolution number 30 Detailed Description: An INDEPENDENT CLAIM is also included for the
rpm. manufacture of thixotropy carboxymethyl cellulose alkali salt. A cellulose is
cooled to 5°C or more and an alkali is added, in the presence of a
25
UPDATE. 200101-200104 GELS AND THICKENERS BASICS
water-containing organic solvent. An etherification agent is added to the mixture, IPC: C08B 11/12; C08L 1/00
to obtain the alkali salt. Derwent Classes: A11; D14; G02; H01; (G03)
Company Code: NISE- Publication Date: 2000.10.10
2001-019734/03 DAIICHI KOGYO SEIYAKU CO LTD JP-2000290301-A

Manufacture of low viscous sodium carboxymethylcellulose for foodstuffs, involves reacting sodium carboxymethylcellulose
in solid phase state with hydrogen peroxide at specific pH, adding alkali during the reaction
Novelty: A sodium carboxymethylcellulose in solid phase state and hydrogen Company Code: DAII Publication Date: 2000.10.17
peroxide are reacted at a pH of 7 or less. Alkali is added during the reaction and Drawing: 0/0 Pages: 4
reaction is continued maintaining the pH at 7 or more. IPC: C08B 11/12
Use: For manufacture of low viscous sodium carboxymethylcellulose, used as Derwent Classes: A11
sauce sizing agent for foodstuffs, foodstuff gel adjuvant pectin and xanthan gum. Latest Priority: 1999.04.07 1999JP-099585
Advantage: The low viscosity sodium carboxymethylcellulose has high
strength, non-newton property. High industrial usage is offered.
2001-004800/01 CHOI W Y KR-2000009587-A

Manufacture of seasoning of thick soypaste mixed with red peppers and seasoning of thick soypaste mixed with red peppers
Abstract: None
Company Code: CHOI/ Publication Date: 2000.02.15

Drawing: 1/1
Inventors: CHOI W Y
IPC: A23L 1/202
2001-014306/02 DAIRY IND RES INST RU-2153810-C1

Method of preparing milk protein gel form
Novelty: Method involves preparing a mixture of milk protein, solvent and Company Code: DARY Publication Date: 2000.08.10
water. Obtained mixture is dispersed, heated and milk protein is dissolved in the Drawing: 0/1 Pages: 0
mixture prepared. Then fat component in the ratio fat : protein dry matters = Inventors: KHARITONOV D V
(1.0:3.0)-(1.0:3.5) is added to mixture and mixture is emulsified at 70-80 C to IPC: A23J 1/20; A23C 23/00
obtain homogeneous emulsion with value of active acidity 6.2-6.9. Obtained Additional Data: KHARITONOV V D (KHAR/); KHARITONOV D V
emulsion is subjected for heat treatment at 80-95 C for 5-15 min. Gel form of (KHAR/); MINEEVA T I (MINE/); PETROVA S P (PETR/);
milk protein has the following composition, %: milk protein (dry matters), 28-35; GRONOSTAISKAYA N A (GRON/);
fat component, 8-10 and water, the balance. Derwent Classes: D13
Use: Food industry. Latest Priority: 1999.06.24 1999RU-113109
Advantage: Decreased viscosity of milk protein gel form, increased content of
dry matters, improved organoleptic properties, decreased loss and labor intensity
of technological process. 3 ex
2001-014850/02 MONSANTO CO US-6139895-A

Acidic edible liquid composition for e.g. acidic syrup and acidic beverages comprises a low acetylated xanthan gum
Novelty: An acidic edible liquid composition comprises a low acetylated Advantage: Initial viscosity of the composition does not decrease, more than
xanthan gum to sustain the initial viscosity of the composition for at least 4 weeks 15% over a eight month period or more than 5% over a four month period of
at 45° C or less. time at 21° C. Overall flavor and maximum sweetness is maintained over an
Use: As acidic syrup, acidic beverages, tartar sauce, relishes, bakery flavor extended time period.
emulsion, bakery fillings, salad dressing and flavor oil emulsion (all claimed); Detailed Description: An INDEPENDENT CLAIM is included for a method of
carbonated and non-carbonated beverages, alcoholic and non-alcoholic cordials, stabilizing an acidic edible liquid composition by adding a low acetylated xanthan
fruit drink syrup and fruit fillings. gum to the composition.
26
Company Code: MONS Publication Date: 2000.10.31 IPC: A23L 1/06; A23L 1/05; 1/39; 2/52
Drawing: 0/0 Pages: 9 Derwent Classes: D13
Inventors: BOUSMAN W S Latest Priority: 1999.07.06 1999US-347259
2001-016040/02 MACQUARRIE R WO-200067582-A1

An edible casing film formulation incorporating carrageenan with konjac and/or gellan gums, useful in forming bags and other
packaging for the food industry
Novelty: Konjac and gellan gums or other non-thermoreversible gel-forming Company Code: MACQ/ Publication Date: 2000.11.16
polymers imparting excellent properties for edible films already containing Drawing: 0/0 Language: ENG
carrageenan Pages: 18
Use: The film can readily be processed to form casings, bags or other packaging Inventors: TAYLOR P
useful in the food industry IPC: A22C 13/00
Advantage: The composition overcomes the inherent thermoreversibility of Additional Data: SCHUPP K (SCHU/); TAYLOR P (TAYL/);
carrageenan gel, and does not disintegrate from exposure to hot or boiling water Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH
Detailed Description: A liquid composition for casting into an edible film, CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS
comprises a uniform mixture of (a) 2-35wt% carrageenan, (b) 5.35wt% gellan JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX
gum or konjac gum, (c) 5-35wt% starch(es) and/or alginate(s), and (d) 8-35wt% NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ
water. VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT
INDEPENDENT CLAIMS are also included for an edible casing film prepared by KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
forming and drying a film prepared from a liquid composition Derwent Classes: D12
Latest Priority: 1999.05.07 1999CA-2271361
Local: 2000.05.08 2000WOCA-00565
27
28
COLOURANTS
BASICS
Novelty: Color migration in a multi-layered, gel-based dessert product is Detailed Description: An INDEPENDENT CLAIM is also included for the
reduced by introducing a gel-based dessert product having a colorant into the multi-layered, gel-based dessert product.
bottom of a transparent container to form a bottom layer, and introducing
Company Code: HUNT- Publication Date: 2000.10.21
another gel-based product having a different colorant into the container to form
a top layer. At least one of the colorants is a negatively charged caramel colorant.
Pages: 13
Use: The invention is used for reducing color migration in multi-layered,
Inventors: LAMMERT A
gel-based dessert products, e.g., pudding products, yogurt products, and
IPC: A23L 1/187; A23C 9/123; 9/13; A23L 1/275
non-milk gel-based desert products.
Advantage: The invention effectively reduces color migration in multi-layered,
gel-based dessert products having caramel-colored layer(s).
Local: 2000.04.18 2000CA-2305943
2001-017297/03 BASF AG DE-19919751-A1

Preparation of stable, aqueous dispersions of xanthophylls with a solvent and a protective colloid, useful as additives for food,
pharmaceuticals and animal feeds
Novelty: Preparation of stable, aqueous dispersions of xanthophylls comprises (1) dissolving one or more of the above xanthophylls in a water-miscible
dissolving the xanthophyll in a water-miscible organic solvent (which is optionally organic solvent or a mixture of water and such a solvent at > 30 ° C;
mixed with water) at > 30 ° C, followed by mixing with a protective colloid. (2) mixing this solution with an aqueous dispersion of a protective colloid, so
Use: The dispersions and powders are useful as coloring agents for foods, that the solvent component is transferred to the aqueous phase and the
pharmaceuticals and animal feeds (claimed), and can e.g. be used to impart a hydrophobic phase of the xanthophyll becomes a nanodisperse phase; and
yellow color to fish or egg yolk. Astaxanthine also has provitamin A activity. optionally
Advantage: Compositions produced in this way have high bioavailability and (3) converting this dispersion into a water-dispersible dry powder by separating
good color. The use of casein avoids the need for emulsifiers. The technique the solvent and drying, optionally in the presence of a coating agent.
produces dispersions with almost the same viscosity profile as Newtonian fluids
Company Code: BADI Publication Date: 2000.11.09
(allowing easier spray drying), and also avoids the formation of xanthophyll
H-aggregates, which have lower bioavailability.
Inventors: LUEDDECKE E
Detailed Description: Preparation of stable, aqueous dispersions or
IPC: A61K 31/07
water-dispersible dry powders based on the xanthophylls astaxanthine, lutein and
Derwent Classes: B05; D13
zeaxanthine comprises:
2001-026819/04 KEMIRA CHEM OY FI-9900736-A

Abstract: None IPC: A23K 3/03; A01N 33/02; 37/02

Company Code: KEMH Publication Date: 2000.10.02
Latest Priority: 1999.04.01 1999FI-000736
Inventors: LOEFGREN T
2001-014098/02 BELGORODVITAMINY STOCK CO RU-2152929-C1

Purification of technical beta-carotene comprises dissolution in an organic solvent at increased temperature followed by
mixing with desalting out agent and isolation of crystals
Novelty: Preparation of pharmacopoeia β-carotene, used pharmaceutical Detailed Description: Preparation of pharmacopoeia β-carotene, used
preparations, as food dyes and in veterinary science, comprises purification of pharmaceutical preparations, as food dyes and in veterinary science, comprises
technical β-carotene by dissolution in an organic solvent at increased purification of technical β-carotene by dissolution in an organic solvent at
temperature. This is followed by mixing the solution with a desalting out agent increased temperature. This is followed by mixing the solution with a desalting
(sic) and isolation of the resulting crystals. out agent (sic) and isolation of the resulting crystals. For the desalting out process
Use: For preparing pharmacopoeia β-carotene for use in the pharmaceutical the organic solvent, which contains 0.5-5% of water, is heated to its boiling
industry and other technology fields. point. The solvent is mixed with a solution of β-carotene and the resulting
Advantage: The method ensures that synthetic β-carotene of pharmacopoeia mixture is kept without stirring until boiling has ceased and then is allowed to cool
quality is obtained in an improved yield of up to 94.5%. to the room temperature with stirring.
29
UPDATE. 200101-200104 COLOURANTS BASICS
Company Code: BELG= Publication Date: 2000.07.20 IPC: C07C 403/24

Drawing: 0/0 Pages: 0 Derwent Classes: B05; C03; D13; E15; (E24)
Inventors: KIRSANOV A T Latest Priority: 1999.07.12 1999RU-115385
2001-022561/03 KATSERIKOVA N V RU-2154075-C1

Method of preparing pigment additive from vegetable stock
Novelty: Dried greens of parsley are finely divided, then extracted under Company Code: KATS/ Publication Date: 2000.08.10
counterflow conditions with 96 % ethyl alcohol at stock to extracting agent ratio Drawing: 0/0 Pages: 0
from 1:2 to 1:4 for not longer than 40 min in the presence of MgCO3 or Mg or Inventors: MUSIN YU V
mixtures thereof (0.1...1.0)% based on amount of stock at 10-22 C. Extract is IPC: C09B 61/00
filtered, collected into common container, solvent is distilled off and thickened at Additional Data: ILINA N G (ILIN/); MUSIN YU V (MUSI/); KAZANKOVA
temperature of not higher than 40 C and residual pressure of not greater than O A (KAZA/);
1333 Pa for 1 hour and dried to dry matter content of 78-80%. Derwent Classes: D13; E24
Advantage: Increased value of additive and simpler technology for preparing
thereof. 1 ex
30
FLAVOURINGS
BASICS
2001-025472/04 LI X CN-1237373-A
Flavouring ginger juice health-care soy-bean sauce — uses traditional sauce or animal protein sauce produced by enzymatic
fermentation or hydrochloric acid hydrolysis, and adding fresh ginger or cold ginger oil
Abstract: Liquid flavouring material. Its key technique is characterized by using Company Code: LIXX/ Publication Date: 1999.12.08
traditional sauce or animal protein sauce produced by adopting traditional Drawing: 0/0 Pages: 1
enzymatic fermentation or hydrochloric acid hydrolysis method as base material, Inventors: CHEN Z
and adding fresh ginger or cold ginger oil according to a certain proportion. Its IPC: A23L 1/238
advantage lies in that the health-care components of fresh ginger are organically Derwent Classes: D13
mixed into the sauce flavouring material, so that said invented sauce possesses Latest Priority: 1999.06.14 1999CN-109101
the double-function of flavouring and health-care.
2001-016779/03 BAIHAI GUOFA MARINE ORGANISM IND CO LTD CN-1267480-A

Nutritious table salt containing algae iodine production
Novelty: Table salt contains organic iodine, trace elements and stabilizer, the Company Code: BAIH- Publication Date: 2000.09.27
organic iodine is algae iodine essence and the trace elements are soluble Drawing: 0/0
compounds of K, Ca, Fe, Zn, Cu, Se, etc. During the addition, algae iodine Inventors: SU X
essence, stabilizer and trace element compounds are first dissolved in water and IPC: A23L 1/237; A23L 1/304
then sprayed to refined salt before drying and disinfection. The nutritious Derwent Classes: D13
contains iodine and trace elements essential for human body and the iodine and Latest Priority: 2000.03.09 2000CN-114416
trace elements are easily to be absorbed by human body and less like to lose
during cooking.
2001-018097/03 QUAKER OATS CO EP-1053687-A2

Production of a toast flavor in oat groats by the Maillard reaction, by increasing the solution mobility, solution concentration
and/or solution kinetics relative to the release of simple sugars to react with the amino acid content
Novelty: The use of whole oat groats and the Maillard reactions thought to exceed a desired temperature; also for a process where green oat groats are
provide a toast flavor, especially the constraint on reaction kinetics presented by processed by soaking at or below their gelatinization temperature to increase
the three-dimension morphology presented by the biological and cellular their moisture content.
make-up of a groat. Description of Drawing(s): A block diagram is shown of an exemplary
Use: The process is useful for processing oat grain for conversion to a food conventional process treating oats before post-processing, and another showing
product or intermediate to provide a toast flavor without the off-flavors formed the exemplary and optional processes considered.
in lipid oxidation
Company Code: QUAK Publication Date: 2000.11.22
Advantage: Groats can be dried relatively rapidly compared to conventional
processes, while still yielding as much or more desirable Maillard products in the
Pages: 14
groats
Inventors: HIBBS A H
Detailed Description: Oat groats having an initial water content are
IPC: A23L 1/10; A23L 1/164
processed, by increasing the moisture content of groats to solubilize a sufficient
Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI
amount of the simple sugars present, to yield a Maillard reaction product (MRP)
LT LU LV MC MK NL PT RO SE SI)
of 34 ppb or more and an (MRP/LOP) x 100 value of 6.0 or more (where LOP
is the lipid oxidation product). INDEPENDENT CLAIMS are also included for a
similar process, where thermal energy is provided to oat groats to activate
Local: 2000.05.18 2000EP-304216
Maillard reactions, and the temperature controlled within the groat so as not to
2001-009750/02 KRAFT FOODS INC EP-1053689-A2

Production of an enzyme-modified cheese flavoring, using a starting material based on whey proteins, useful for forming
flavorings having strong, intense or enhanced flavorings associated with any of a wide variety of cheeses
Novelty: Production of an enzyme-modified cheese flavoring that treats milk or Detailed Description: A method for producing an enzyme-modified cheese
a dairy liquid rather than a cheese curd or aged prepared cheese comprises:
Use: The process is useful for forming flavorings having strong, intense or (a) contacting a dairy liquid containing whey proteins with a proteolytic
enhanced flavorings associated with any of a wide variety of cheeses enzyme;
Advantage: A shorter period of time is needed to produce the flavor, avoiding (b) incubating the dairy reaction mixture formed at a temperature and for a
forming aggregates from the whey proteins time sufficient to partially proteolyze the proteins;
31
UPDATE. 200101-200104 FLAVOURINGS BASICS
(c) pasteurizing this mixture; Company Code: KRFT Publication Date: 2000.11.22
(d) contacting the product with a composition comprising a lipase and a cheese Drawing: 0/1 Language: ENG
culture, and incubating for a time and at a temperature such that a cheese Pages: 10
flavor develops; and Inventors: BROWN P H
(e) treating the fermented mixture with heat to inactivate the culture, destroy IPC: A23L 1/23; A23J 3/34
microbial contaminants, and inactivate the lipase. Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI
Description of Drawing(s): A tricine SDS-PAGE of results is shown, LT LU LV MC MK NL PT RO SE SI)
comparing a sample containing dairy liquid which was protelyzed for 4 hours, Derwent Classes: D13; (D16)
dairy liquid with added butter proteolyzed for 4 hours, pasteurized dairy liquid Latest Priority: 1999.05.19 1999US-314713
proteolyzed for 63 hours, control comprising dairy liquid plus proteolytic Local: 2000.05.18 2000EP-304191
enzyme, but without proteolysis, and molecular weight standards.
2001-011043/02 RYOBI KK JP-2000270736-A

Flavoring method for fish processed food,
Novelty: Flavoring method for fish processed food comprises an un dried fish Detailed Description: An INDEPENDENT CLAIM is also included for
consisting of a (raw or heated) fish, treated with a solid koji (malt) under aerobic manufacturing fish processed food.
condition in presence of a salt to grow a filamentous fungi.
Company Code: RYOB Publication Date: 2000.10.03
Use: As fish processed food.
Advantage: A special flavor is obtained from filamentous fungi in the processed
IPC: A01K 89/017
food. The fish processed food having raw ham-like eating texture is provided as
Derwent Classes: D12; (D16) P14
supplementary food goods. The fish delicacy is excellent as a side dish of an
alcoholic drink.
2001-019395/03 SHOWA SANGYO CO JP-2000279126-A

Manufacturing a hydrolyzed protein substance for use as a seasoning for foodstuffs, involves partial hydrolysis of a protein
by a proteinase or acid and reducing to lower molecules using carboxypeptidase
Novelty: Manufacturing a hydrolyzed protein substance involves partial Company Code: SHOS Publication Date: 2000.10.10
hydrolysis of a protein by a proteinase or an acid. The hydrolyzed protein is Drawing: 0/0 Pages: 8
further reduced to lower molecules by releasing proline and hydroxy proline IPC: A23L 1/227; C07K 1/12; C12P 13/24; 21/00; (C12P 13/24);
using carboxypeptidase. Simultaneously the bitterness of the partially hydrolyzed (C12R 1:64); (C12P 21/00); (C12R 1:64)
substance is reduced or eliminated. Derwent Classes: D13; (D16)
Use: The protein substance is used as a seasoning for upgrading foodstuffs. Latest Priority: 1999.04.01 1999JP-094956
Advantage: The obtained protein hydrolysis substance has good flavor and
mild (or no) bitterness (claimed).
2001-019548/03 IKEDA SHOKKEN KK JP-2000287642-A

Improving taste of sweetening agent containing stevia extract
Novelty: Improving the taste of a sweetening agent, comprising royal jelly, extract, stevia treated with enzyme, extract of Momordicae grosvenori or extract
stevia extract, stevia treated with enzyme, extract of Momordicae grosvenori or of glycyrrhiza uralensis.
extract of glycyrrhiza uralensis.
Company Code: IKED- Publication Date: 2000.10.17
Use: Useful for reducing the bitter taste of a sweetening agent.
Detailed Description: An INDEPENDENT CLAIM is also included for the
IPC: A23L 1/22; A23L 1/076
sweetening agent improved by the above method containing royal jelly, stevia
32
2001-004800/01 CHOI W Y KR-2000009587-A

Manufacture of seasoning of thick soypaste mixed with red peppers and seasoning of thick soypaste mixed with red peppers
Abstract: None
Company Code: CHOI/ Publication Date: 2000.02.15

Drawing: 1/1
Inventors: CHOI W Y
IPC: A23L 1/202
2001-004319/01 CHEIL JEDANG CO KR-206347-B1

RETORT BEEF FLAVOURING SAUCE
Abstract: None IPC: A23L 1/22

Company Code: CHEI- Publication Date: 1999.07.01
Drawing: 0/0
Inventors: KIM J
2001-014850/02 MONSANTO CO US-6139895-A

Novelty: An acidic edible liquid composition comprises a low acetylated Detailed Description: An INDEPENDENT CLAIM is included for a method of
xanthan gum to sustain the initial viscosity of the composition for at least 4 weeks stabilizing an acidic edible liquid composition by adding a low acetylated xanthan
at 45° C or less. gum to the composition.
Use: As acidic syrup, acidic beverages, tartar sauce, relishes, bakery flavor
Company Code: MONS Publication Date: 2000.10.31
emulsion, bakery fillings, salad dressing and flavor oil emulsion (all claimed);
carbonated and non-carbonated beverages, alcoholic and non-alcoholic cordials,
Inventors: BOUSMAN W S
fruit drink syrup and fruit fillings.
IPC: A23L 1/06; A23L 1/05; 1/39; 2/52
Advantage: Initial viscosity of the composition does not decrease, more than
15% over a eight month period or more than 5% over a four month period of
time at 21° C. Overall flavor and maximum sweetness is maintained over an
extended time period.
2001-024527/03 UNITED SPECIALTY FLAVORS INC WO-200062624-A1

Production of savory flavor base for soups and gravies, involves formation of cereal protein slurry by mixing salt, water and
cereal protein, heating, adding enzyme, fermenting and separating protein hydrolysate
Novelty: A savory flavor base is produced by mixing salt, water and cereal Detailed Description: Production of savory flavor base involves mixing salt
protein to obtain a cereal protein slurry. The slurry is heated for pasteurization. (5-10 weight%) (wt.%), water and a cereal protein (10-20 wt.%) to obtain a cereal
An enzyme is added to slurry and fermented until cereal protein is hydrolyzed. protein slurry. The slurry is heated at sufficient temperature and time suitable for
The enzyme is inactivated and filtered to separate protein hydrolysate from the pasteurization. At least an enzyme is added to the cereal protein slurry and
insoluble protein material. The protein hydrolysate is concentrated to form a fermented for a period of time until the cereal protein is hydrolyzed. The enzyme
savory flavor base. is inactivated (to prevent further fermentation) and filtered to separate a protein
Use: For use in forming either a flavor enhancer or a savory flavor (claimed) for hydrolysate from the insoluble protein material. The protein hydrolysate is
food products such as soups, gravies, meat, snacks (such as snack crackers and concentrated to form a savory flavor base. INDEPENDENT CLAIMS are also
chips), breakfast food and canned and frozen meat products. included for the following:
Advantage: The flavor base has different taste similar to hydrolyzed vegetable (a) a flavor base formed from the defatted wheat germ which has been
protein. The base is safe and provides different flavor and flavor enhancer enzymatically hydrolyzed, the insoluble material is separated from a protein
products. The savory flavor is less bitter, sweeter with a strong beef and chicken hydrolysate to form the flavor base; and
flavor. The flavor has less amount of salt and is economical as a raw material. (b) a method for using defatted wheat germ to form a savory flavor base,
The defatted wheat germ is occasionally a byproduct or it is considered as a performed by forming a defatted wheat germ mixture comprising 10-20
waste product with little economical value. The yield of the flavor is high, hence wt.%, fermenting the mixture by an enzyme for hydrolyzing the germ to
is inexpensive. The demand of the flavor base material by the consumer is form a protein hydrolysate. The protein hydrolysate is filtered to obtain a
healthier. flavor base.
33
Company Code: UNSP- Publication Date: 2000.10.26 Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH

Drawing: 0/0 Language: ENG CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS
Pages: 33 JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX
Inventors: CHIGURUPATI S R NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG UZ VN
IPC: A23J 3/34; A23L 1/221 YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT KE
LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
Local: 2000.04.10 2000WOUS-09504
2001-031780/04 ZERBE H G WO-200067595-A1

Soluble flavor wafer useful for imparting natural or synthetic flavors to foods, cosmetics or pharmaceuticals
Novelty: Use of disintegrating wafer-like films to impart flavors to foodstuffs is Company Code: ZERB/ Publication Date: 2000.11.16
new. Drawing: 0/0 Language: ENG
Use: (I) are useful in imparting or enhancing flavors principally for the food Pages: 14
industry. Inventors: AL-KHALIL F
Advantage: (I) provides ease of use, containment of the flavor and a means of IPC: A23L 1/22; A21D 13/00; A23L 1/231; A61K 7/16
protecting susceptible substances from aqueous contamination. Additional Data: AL-KHALIL F (ALKH/);
Detailed Description: Sheet-shaped flavored film (I) comprises one or more Designated States: N(CA JP MX PL) R(AT BE CH CY DE DK ES FI FR
water-soluble polymers, one or more surfactants, and one or more flavoring GB GR IE IT LU MC NL PT SE)
agents. Derwent Classes: A97; B07; D13; (A96; D21)
Local: 2000.05.04 2000WOIB-00711
34
EMULSIFIERS
BASICS
2001-014127/02 CONSERVE FRUIT DRYING IND INST RU-2153263-C1
Method of preparing emulsified sauce
Novelty: Emulsifying additive is dispersed at atmospheric pressure in mixture of Company Code: CONS= Publication Date: 2000.07.27
formula components. The emulsifying additive is prepared by extraction of Drawing: 0/0 Pages: 0
bouncing-bet roots with liquid ammonia at pressure higher than atmospheric Inventors: GORENKOV EH S
one. Extract is separated from groats without extractant elimination. IPC: A23L 1/035; A23L 1/24; 1/39
Use: Food industry. Derwent Classes: D13
Advantage: Higher sauce stability and reduced energy capacity. 3 cl Latest Priority: 1999.04.12 1999RU-107581

Method of emulsion sauce production
Novelty: Method involves dispersing emulsifying addition in the mixture of Company Code: CONS= Publication Date: 2000.08.10
formula components under atmospheric pressure. Addition is obtained by Drawing: 0/1 Pages: 0
extraction of Manchurian aralia roots with liquid ammonia under pressure above Inventors: GORENKOV EH S
atmosphere one and by separation of extract from grits being without extractant IPC: A23L 1/035; A23L 1/24; 1/39
distillation off. Derwent Classes: D13
Advantage: High stability of sauce, decreased energy consumption. 3 cl
35
UPDATE. 200101-200104 EMULSIFIERS BASICS
36
COATINGS
BASICS
2001-007866/02 WU H CN-1144042-A
Fresh-keeping coating material for fruit and vegetable
Novelty: The method for preparation of fresh-keeping coating material for vegetables. Said fresh-keeping coating material is applicable to storage of several
fruits and vegetables is characterized by using water as solvent, fruits and vegetables, such as apple, pear, green pepper and watermelon, etc..
hydroxybenzoates as preserving agent, sodium alginate, starch and sodium
Company Code: WUHH/ Publication Date: 1997.03.05
oleate as film-forming material, making its preserving agent possess
Drawing: 0/0
broad-spectrum bacteriostatic and fungistatic function, and forming
Inventors: WU H
air-permeable pores on the coating film by means of distribution of starch
IPC: A23B 7/16
microparticles, changing air permeability by regulating the blending quantity of
starch so as to be adaptable to respiratory intensity of different fruits and
2001-008611/02 AVENTIS CROPSCIENCE GMBH DE-19921681-A1

Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, contains
genetically-modified potato starch with lower phosphate content than unmodified starch
Novelty: Panade mixture contains genetically-modified potato starch (GMPS), Detailed Description: INDEPENDENT CLAIMS are also included for (a) the
with a phosphate content less than 85% of that of starch from genetically production of the panade mixture by mixing GMPS with suitable ingredients for
unmodified potatoes. the mixture; (b) food containing the panade mixture; (c) the production of this
Use: The panade mixture is used for coating food, preferably meat, poultry, fish, food using this mixture.
vegetables, fruit, fungi and cheese (all claimed).
Company Code: AVET Publication Date: 2000.11.16
Advantage: Although cooking in a microwave oven rather than a standard
oven causes no difference in quality with many foods, pre-dried, frozen products
Inventors: LENSSINCK J B
tend to be soft, rather than crisp. Food coated with the present panade is crisper,
IPC: A23L 1/176; A23L 1/0522; A23P 1/08
tastes better, feels better in the mouth and has a pleasant smooth appearance.
2001-009581/02 SOLLICH KG EP-1050217-A2

Equipment coating confectionery with flowing mass on conveyor, includes run-off sheet with scrapers executing rectangular
path to move and return surplus coating mass from sheet
continuously to contact surplus coating mass reaching the sheet. Their path (21)
is rectangular and their width exceeds the mean mass height on the run-off sheet.
Rectangular motion assures separation from the mass during the back stroke.
Scrapers are assembled in a pattern on longitudinal beams (19). They are driven
by pneumatic cylinders phased to describe the rectangular path. In a variant, a
direct mechanical drive is employed. Only part of the sheet is scraped in this way.
Scrapers extend at an angle of about 30° with respect to the run-off sheet.
Description of Drawing(s): A longitudinal, schematic cross section of the
coating machine is presented.
excess coating mass 8
run-off sheet 9
unit assisting return of excess coating mass 17
moving metal scraper blades 18
longitudinal beams 19
rectangular path 21
Novelty: A unit (17) assists return of excess coating mass (8) from the run-off clearance 22
sheet (9). This includes moving metal scraper blades (18). These extend generally Company Code: SOLL- Publication Date: 2000.11.08
transversely towards the sheet, with a minimum clearance (22) from it Drawing: 1/10 Language: GER
Use: To return surplus coating mass for confectionery. Pages: 13
Advantage: This mechanism is particularly suitable for thixotropic and/or Inventors: HEYDE H
fat-reduced coating masses. There is no adverse effect, where protective heating IPC: A23G 3/22
of the run-off sheet is employed. Reciprocating intermittent action is preferred. Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI
If scraping is continuous, mechanical heating can add to the protective heating LT LU LV MC MK NL PT RO SE SI)
employed, with adverse effect on temperature control of the mass. Derwent Classes: D13
Detailed Description: Preferred features: Clearance is about 5 mm from the Latest Priority: 1999.05.03 1999DE-1020071
surface facing the run-off sheet. The blades are driven intermittently or Local: 2000.04.27 2000EP-108888
37
UPDATE. 200101-200104 COATINGS BASICS
2001-009582/02 SOLLICH KG EP-1050218-A2

Mesh conveyor for confectionery being coated with chocolate, is driven and supported by toothed wheels with thickened
shoulders, providing increased support to increase life by minimizing frictional wear and flexural fatigue
, describing the chocolate coating recycling system.

Detailed Description: Preferred features: Thickened, disc-like sections are
included on both side faces of the toothed wheels. The wheels have a grooved
central region of reduced diameter. Alternatively, only one side of the wheel
carries a thickened section. The thickened section outer diameter is less than or
equal to that of the root pitch circle diameter of the teeth. Mesh openings of the
conveyor are transversely-elongated rectangles, the wire strands resembling
transverse straight rods, between their intersections. Two wheels are used, one
on each side of the rod sections, each having one thickened section. Wheels are
adjustable relative to one another, in the transverse sense. To support the mesh,
there are recesses in the thickened sections.
Description of Drawing(s): An end-on view of the wheel carrying the straight
wire sections and intersections of the mesh is presented. Further views in the
disclosure, complete appreciation of the mesh- and drive wheel shapes.
Novelty: Toothed wheels (4) on the drive shaft (3), have disc-like thickening conveying direction 2
extending transversely with respect to the conveying direction (2). These drive shaft 3
thickened sections support conveyor mesh intersections (9). toothed wheels 4
Use: A design for a mesh conveyor and its drive wheel, used in machinery conveyor mesh intersection 9
coating chocolate onto confectionery.
Advantage: The production availability of this conveyor is increased beyond Company Code: SOLL- Publication Date: 2000.11.08
that of prior art. The design supports not just the transverse wires of the Drawing: 7/8 Language: GER
conveyor, but also the intersection points. At least two-point support replaces Pages: 10
single-point support. Flexural stressing of the straight wire sections is minimized. Inventors: HEYDE H
By relieving or recessing the thickened sections locally to carry the intersections, IPC: A23G 7/00; A23G 3/22
the area of support is increased further. These supportive measures, translate Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI
into reduced frictional wear, combined with reduced probability of fatigue LT LU LV MC MK NL PT RO SE SI)
breakage. Life soars. Readers interested in this machine, may care to consult the Derwent Classes: D13
companion disclosure Latest Priority: 1999.05.03 1999DE-1020068
EP1050217-A2 Local: 2000.04.27 2000EP-108889
2001-018661/03 MARUYA SUISAN KK JP-3086216-B1

A coating for dried fish consists of an additive of specified weight ratio blended in salt water, and mixing material useful for
treating fish
Novelty: The head and internal portion of dried fish are removed and washed Detailed Description: An INDEPENDENT CLAIM is also included for fish
in water. Skin of the fish is peeled and bone is removed. An additive of 1-5% drying method.
weight ratio is blended in salt water. A mixing material is needed and used for
Company Code: MARU- Publication Date: 2000.09.11
treating fish. Water is removed and the fish is dried.
Use: For drying large sized frozen fish.
IPC: A23L 1/325; A23B 4/03
Advantage: Facilitates simple and easy cooking by avoiding smoke and smell.
Reduces organic refuse in the home. Enables efficient usage of edible oil, as the
head, skin and the internal organs are removed and the fish is treated with salt
water blended with additives.
38
2001-006388/01 COATING MACHINERY SYSTEMS INC US-6142095-A

Machine for e.g. coating seeds, pharmaceutical products and breakfast cereals has perforated drum assembled from rigid
screen panels slid into rails of rotatable cylindrical frame
panels slid into rails of a rotatable cylindrical frame. The opposite edges of each
panel have a slip for sliding in one of the rails.
Use: Coating seeds, pharmaceutical products, breakfast cereals, etc.
Advantage: The drum is easy to exchange.
Detailed Description: INDEPENDENT CLAIMS are included for the
following:
(a) The above machine where the rails extend between end rings.
(b) The above machine has interchangeable panels with different size
perforations.
Preferred Features: The drum has a circular or polygonal cross section. The
panels and rail make a tongue and groove connection. Adjacent panels have
overlapping edges. The panels slide longitudinally onto the frame.
Description of Drawing(s): The drawing shows a coating machine
housing 12
cylindrical drum 16
nozzles 22
air inlet and outlet plenums 26,27
panel 40
Company Code: COAT- Publication Date: 2000.11.07

Inventors: LONG R L
Novelty: A machine for coating a particulate material has spray nozzle(s)
IPC: A23C 3/26; B01F 9/02; B05C 7/04; 11/00; F26B 11/04
positioned within a perforated drum. The drum is assembled from rigid screen
Derwent Classes: B07; D13 P42; Q76
2001-031648/04 APV LTD WO-200064269-A1

Production of aerated confectionery coatings on confectionery items, involves supplying pressurized liquid confectionery
material having gas bubbles formed by injecting gas, to coating head
coatings are used to coat biscuits and confectionery items such as bars, cakes and
setting yoghurts.
Advantage: The bubbles in the confectionery coatings are microscopic and
cannot be readily detected by naked eye. The process of producing confectionery
coatings, employs smaller aerator and can be effectively optimized between
product quality, capital cost of equipment and throughput. The process is tuned
to recirculate a proportion of chocolate through the aerator, to produce
maximum coating without blemishes on its surface.
Detailed Description: INDEPENDENT CLAIMS are also included for the
following:
(i) apparatus for producing aerated confectionery coating, which comprises
coating head, aerator (109) and at least two supply conduits (123, 125)
which are in communication with an inlet to the coating head. The aerator
is connected to supply conduit(s) and injects gaseous bubbles into liquid
confectionery material carried by one of the supply conduits; and
(ii) aeration control system for controlling aeration of liquid which comprises,
an aerator and density measuring device. The density measuring device
measures the density of aerated liquid in the liquid supply below the aerator.
The aerator is responsive to the output of density measuring device to
provide a predetermined amount of aeration to the liquid.
Description of Drawing(s): The figure shows the flowchart of enrobing
apparatus for producing aerated confectionery coatings.
Reservoir 101
Novelty: Production of aerated confectionery coating involves supplying liquid Material 103
confectionery material (CM) to coating head (CH), maintaining CM in Aerator 109
super-atmospheric pressure up to CH vicinity and forming gas bubbles on De-aerating unit 113
pressurized CM by injecting gas prior to reaching CH. Rate of gas injected into Coating head 115
CM is controlled in response to density of CM supplied to CH. Excess of liquid Supply conduits 123,125
CM after coating is recirculated.
Company Code: APVA- Publication Date: 2000.11.02
Use: For production of confectionery coatings containing gaseous bubbles
(claimed) such as chocolate coating containing air bubbles. The confectionery
Pages: 40
39
Inventors: COULTHARD R D Derwent Classes: D13

IPC: A23G 1/00; A23G 3/00; 3/22 Latest Priority: 1999.10.22 1999GB-024925
Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA Earliest: 1999.04.22 1999GB-009276
CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID Local: 2000.04.19 2000WOGB-01555
IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN Other: 1999.07.28 1999GB-017657; 1999.08.27 1999GB-020303
MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA
UG US UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH
GM GR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
40
SWEETENERS
BASICS
2001-008118/02 ZHEN W CN-1267657-A
Inositol producing process
Novelty: Glucose as material is produced into inositol through the process of Company Code: ZHEN/ Publication Date: 2000.09.27
complexing with ethanol and boric acid in reactor, oxidation in reactor with Drawing: 0/0
sodium nitrite and glacial acetic acid, enclosed and opened treatment, hydrolysis, Inventors: ZHEN W
acidification and neutralization, filtering, concentration, crystallization, IPC: C07C 35/16; C07C 29/00
decontamination, decoloring, dewatering separation, stoving, crushing and Derwent Classes: D17; E15
other steps. The present invention is low in cost, and has high inositol yield, no Latest Priority: 2000.03.09 2000CN-103407
pollution and other advantages.
2001-017980/03 ROQUETTE FRERES SA EP-1048637-A1

Production of mannitol and sorbitol comprises continuous hydrogenation of a glucosone solution in two successive catalyst
zones
Novelty: Production of a mixture of mannitol and sorbitol comprises continuous Company Code: ROQF Publication Date: 2000.11.02
hydrogenation of a glucosone solution with a solids content of at least 10 % in: Drawing: 0/0 Language: FRN
(a) a first zone comprising at least one fixed bed of catalyst operating at a Pages: 6
temperature of up to 80 °C; and (b) a second zone comprising at least one fixed Inventors: FLECHE G
bed of catalyst operating at a temperature of at least 80 °C. IPC: C07C 29/141; C07C 29/145
Use: None given. Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI
Advantage: The process yields a product with a mannitol/sorbitol ratio of at LT LU LV MC MK NL PT RO SE SI)
least 3.5 and gives higher conversions and selectivities than prior art processes Derwent Classes: D17; E17
(compare Latest Priority: 1999.04.27 1999FR-005308
WO8400778 Local: 2000.04.21 2000EP-401126
).
2001-027415/04 SNOW BRAND MILK PROD CO LTD JP-2000270804-A

Bitterness removal agent for sweeteners like aspartame, stevia, has amino acid such as L-asparagine, DL, or L-methionine,
L-tyrosine, L-serine, L-aspartic acid, L-glutamine, DL-or L-alanine, L-leucine or proline
Novelty: A sweetener with high sweetness containing ≥ 1 amino acid chosen Advantage: Odor and unpleasant smells such as acrid taste are removed by the
from L-asparagine, DL-or L-methionine, L-tyrosine, L-serine, L-aspartic acid, use of bitterness removal agent.
L-glutamine, DL-or-L-alanine, L-Leucine and L-proline as an active ingredient,
Company Code: SNOW Publication Date: 2000.10.03
is new.
Use: Sweeteners such as aspartame, stevia, liquorice, thaumatin, saccharin or
IPC: A23L 1/22
saccharin sodium are used in the foodstuff industry.
2001-019548/03 IKEDA SHOKKEN KK JP-2000287642-A

Novelty: Improving the taste of a sweetening agent, comprising royal jelly, extract, stevia treated with enzyme, extract of Momordicae grosvenori or extract
stevia extract, stevia treated with enzyme, extract of Momordicae grosvenori or of glycyrrhiza uralensis.
extract of glycyrrhiza uralensis.
Company Code: IKED- Publication Date: 2000.10.17
Use: Useful for reducing the bitter taste of a sweetening agent.
Detailed Description: An INDEPENDENT CLAIM is also included for the
IPC: A23L 1/22; A23L 1/076
sweetening agent improved by the above method containing royal jelly, stevia
41
UPDATE. 200101-200104 SWEETENERS BASICS
2001-024529/03 SAN-EI GEN FFI INC WO-200062628-A1

Sucralose-containing composition for sweeteners, edible products, thermal stability enhancers and discoloration inhibitors
comprises sucralose and specific compound such as purine base, flavonoid or inorganic salt
Novelty: A sucralose-containing composition contains purine, pyrimidine, anisole and/or butylhydroxy toluene; or a citrus fruit juice; or betaine and/or
flavonoid, polyphenol, organophosphate, hydroxy acid, sulfur compound, isobetaine; or at least one from gingerol, orizanol and ferulic acid.
lignan, carotenoid, tocopherol, saponin, organic acid, inorganic salt, amino acid, An INDEPENDENT CLAIM is also included for a production method for the
basic substance, polyol, porphyrin, chelating agent, melanoidin, reductone, oily composition, comprising drying an aqueous solution containing sucralose and at
fat, phospholipid, butylhydroxyanisole, citrus, betaine, or gingerol, orizanol least one of the above constituents.
and/or ferulic acid.
Company Code: SANE- Publication Date: 2000.10.26
Use: For sweeteners, edible products such as food or drugs, hard candy
Drawing: 0/0 Language: JPN
production, sucralose thermal stability enhancers, sucralose discoloration
Pages: 81
inhibitors and sucralose sweetening enhancers (all claimed).
Inventors: SATO A
Advantage: The composition provides sucralose in a stable form, having
IPC: A23L 1/236
significantly suppressed sweetness decrease and discoloration (browning or
Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA
blackening), even when heated at high temperature under conditions of low
CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID
water content and/or low pH.
IL IN IS JP KE KG KR KZ LC LK LR LS LT LU LV MA MD MG MK MN
Detailed Description: A sucralose-containing composition contains a purine
base or a compound with a purine base structural component; or a pyrimidine
base or a compound with a pyrimidine base structural component; or a flavonoid
and/or its glycoside; or a polyphenol; or an organophosphate compound; or a
Derwent Classes: D13; E13
hydroxy acid and/or its salt; or a sulfur-containing compound; or a lignan; or a
carotenoid and/or its glycoside; or a tocopherol; or a saponin; or an organic acid
Earliest: 1999.04.16 1999JP-109262
and/or its salt; or an inorganic salt; or an amino acid; or a basic substance; or a
Local: 2000.04.17 2000WOJP-02496
polyol compound; or a porphyrin compound; or a chelating agent; or a
Other: 1999.04.16 1999JP-109263; 1999.07.15 1999JP-201684;
melanoidin; or a reductone; or an oily fat; or a phospholipid; or butylhydroxy
1999.07.29 1999JP-215489
42
SAUCES AND PASTES
BASICS
2001-025471/04 LIU Z CN-1237371-A
Bone paste spicy-hot sauce — comprises animal and poultry bone, diced meat, dry pepper, and fresh ginger
Abstract: Bone-paste spicy-hot sauce and its production method. It is a Company Code: LIUZ/ Publication Date: 1999.12.08
high-calcium flavouring material which is convenient for eating and is made up Drawing: 0/0 Pages: 1
by using animal and poultry bone, diced meat, dry pepper and fresh ginger as Inventors: LIU Z
raw material through a certain preparation process. IPC: A23L 1/221; A23L 1/312
2001-025472/04 LI X CN-1237373-A
Flavouring ginger juice health-care soy-bean sauce — uses traditional sauce or animal protein sauce produced by enzymatic
fermentation or hydrochloric acid hydrolysis, and adding fresh ginger or cold ginger oil
Abstract: Liquid flavouring material. Its key technique is characterized by using Company Code: LIXX/ Publication Date: 1999.12.08
traditional sauce or animal protein sauce produced by adopting traditional Drawing: 0/0 Pages: 1
enzymatic fermentation or hydrochloric acid hydrolysis method as base material, Inventors: CHEN Z
and adding fresh ginger or cold ginger oil according to a certain proportion. Its IPC: A23L 1/238
advantage lies in that the health-care components of fresh ginger are organically Derwent Classes: D13
mixed into the sauce flavouring material, so that said invented sauce possesses Latest Priority: 1999.06.14 1999CN-109101
the double-function of flavouring and health-care.
2001-025474/04 XU Y CN-1237378-A
Fresh lotus soup — is prepared by using lotus embryo juice, cane sugar, and water, and is canned at high temperature and
pressure
Abstract: Fresh lotus soup and its preparation method. It uses fresh lotus seed Company Code: XUYY/ Publication Date: 1999.12.08
as main raw material, uses the mixed liquor of lotus embryo juice, cane sugar and Drawing: 0/0 Pages: 1
water as soaking liquor, and adopts the process of canning and high-temp. and Inventors: XU Y
high-pressure sterilizing treatment so as to obtain the invented canned product. IPC: A23L 2/02; A23L 2/38
Its formula is simple, easy to prepare, and said product fully retains the sweetness Derwent Classes: D13
and water content of original fresh lotus fruit, so that it is a new-type pure natural Latest Priority: 1999.04.14 1999CN-102668
green health-care food.
2001-008624/02 LIPP C DE-19922117-A1

Fat-reduced sausage, e.g. spread, contains a high fraction of potato, about equal amounts of meat and fat, seasonings and
sauce
Novelty: Fat-reduced sausage with meat, fat, seasonings, sauce and potato Company Code: LIPP/ Publication Date: 2000.11.16
contains 40-70% potato and approximately equal amounts of meat and fat. Drawing: 0/0 Pages: 2
Use: The products are fat-reduced sausages (claimed). They are especially useful Inventors: LIPP C
for spreads. IPC: A23L 1/317; A23L 1/314
Advantage: Sausages with 5-10% potato are known but their fat content is too Derwent Classes: D15
high. Increasing the amount of potato gives fat-reduced sausages that are rich in Latest Priority: 1999.05.12 1999DE-1022117
vitamins and have a very high content of minerals and carbohydrates, without
affecting the flavor.
2001-009092/02 EPPERS P DE-20015394-U1

Solid sauce which is firm at room temperature for use eg in hollow spaces in meat, fish or pastry contains finely cut vegetables
including tomatoes or paprika
Novelty: A solid sauce contains vegetables. Advantage: The sauce is firm at room temperature and gives a different taste
Use: Solid sauce especially suitable for insertion into a hollow space in food, eg range to the sauce described in
meat, fish or pastry. DE19859860
43
UPDATE. 200101-200104 SAUCES AND PASTES BASICS
. IPC: A23L 1/39

Company Code: EPPE/ Publication Date: 2000.10.26
2001-018295/03 VEGA GARCIA M ES-2150383-A1

Salad dressing composition comprises mixture of virgin olive oil, garlic and lemon juice
Novelty: Salad dressing composition comprises mixture of virgin olive oil, garlic Company Code: GARC/ Publication Date: 2000.11.16
and lemon juice. Drawing: 0/0 Pages: 1
Use: For use in food processing industry and in production of semi-finished food IPC: A23L 1/24
products, as salad dressing composition. Derwent Classes: D13
Detailed Description: The composition consists of virgin olive oil, lemon juice Latest Priority: 1998.11.19 1998ES-002427
and garlic. The mixture of three components as listed combines their functional
properties.
2001-004849/01 LEE S J KR-2000010095-A

Sauce for rice rolled in dried laver and vinegared rice rolled in dried laver, and method for preparing the same

Company Code: LEES/ Publication Date: 2000.02.15
Drawing: 0/0
Inventors: LEE S J
2001-030160/04 PARK M S KR-2000012426-A

Method for preparing odourless soy sauce

Company Code: PARK/ Publication Date: 2000.03.06
Drawing: 0/0
Inventors: PARK M S
2001-030161/04 PARK M S KR-2000012427-A

Method for preparing odourless hot soy paste of red pepper

Company Code: PARK/ Publication Date: 2000.03.06
Drawing: 0/0
Inventors: PARK M S
2001-030166/04 NAM C J KR-2000012456-A

Method for preparing the soup of a carp, snapping turtle, and Gallusgallus var.domesticus

Additional Data: KIM J S (KIMJ/); PARK H Y (PARK/);
Company Code: NAMC/ Publication Date: 2000.03.06
Drawing: 0/0
Inventors: KIM J S
44
2001-030203/04 LEE G S KR-2000012666-A

Method for pretreatment of the raw materials of brewed soy sauce
Abstract: None
Company Code: LEEG/ Publication Date: 2000.03.06

Drawing: 1/2
Inventors: PARK D S
IPC: A23L 1/238
Additional Data: KIM H G (KIMH/); PARK D S (PARK/);
2001-030213/04 CHUNG B Y KR-2000012711-A

Method for preparing hot soy red pepper paste containing pumpkin seed
Abstract: None IPC: A23L 1/202; A23L 1/105

Additional Data: OH M J (OHMJ/);
Company Code: CHUN/ Publication Date: 2000.03.06
Drawing: 0/0
Inventors: OH M J
2001-030316/04 CHO Y S KR-2000013694-A

Korean soy sauces and paste containing onion and method for preparing the same
Abstract: None Additional Data: KANG G S (KANG/); SUH G I I (SUHG/); LEE S W

(LEES/); PARK S G (PARK/);
Company Code: CHOY/ Publication Date: 2000.03.06
Drawing: 0/0
Inventors: LEE S W
IPC: A23L 1/202
2001-030362/04 HOSUNG ENG JH KR-2000014158-A

Sauce for the boiled rice with assorted mixture

Company Code: HOSU- Publication Date: 2000.03.06
Drawing: 0/0
Inventors: SUH C O
2001-030393/04 OAG BOCK FOODS CO LTD KR-2000014322-A

Method for manufacturing high-temperature decomposition crude solution of brewed soy sauce
Abstract: None
Company Code: OAGB- Publication Date: 2000.03.06

Drawing: 1/1
Inventors: CHAE Y J
IPC: A23L 1/238
45

RETORT BEEF FLAVOURING SAUCE

Drawing: 0/0
Inventors: KIM J
2001-004321/01 OTTOGI FOODS CO LTD KR-206521-B1

DRESSING

Company Code: OTTO- Publication Date: 1999.07.01
Drawing: 0/0
Inventors: CHA G

THE LOW-CALORIC DRESSING
Abstract: None IPC: A23D 9/00

Drawing: 0/0
Inventors: KIM Y

Novelty: Emulsifying additive is dispersed at atmospheric pressure in mixture of Company Code: CONS= Publication Date: 2000.07.27
formula components. The emulsifying additive is prepared by extraction of Drawing: 0/0 Pages: 0
bouncing-bet roots with liquid ammonia at pressure higher than atmospheric Inventors: GORENKOV EH S
one. Extract is separated from groats without extractant elimination. IPC: A23L 1/035; A23L 1/24; 1/39
Use: Food industry. Derwent Classes: D13
Advantage: Higher sauce stability and reduced energy capacity. 3 cl Latest Priority: 1999.04.12 1999RU-107581

Novelty: Method involves dispersing emulsifying addition in the mixture of Company Code: CONS= Publication Date: 2000.08.10
formula components under atmospheric pressure. Addition is obtained by Drawing: 0/1 Pages: 0
extraction of Manchurian aralia roots with liquid ammonia under pressure above Inventors: GORENKOV EH S
atmosphere one and by separation of extract from grits being without extractant IPC: A23L 1/035; A23L 1/24; 1/39
distillation off. Derwent Classes: D13
Advantage: High stability of sauce, decreased energy consumption. 3 cl
2001-022561/03 KATSERIKOVA N V RU-2154075-C1

Novelty: Dried greens of parsley are finely divided, then extracted under Advantage: Increased value of additive and simpler technology for preparing
counterflow conditions with 96 % ethyl alcohol at stock to extracting agent ratio thereof. 1 ex
from 1:2 to 1:4 for not longer than 40 min in the presence of MgCO3 or Mg or
Company Code: KATS/ Publication Date: 2000.08.10
mixtures thereof (0.1...1.0)% based on amount of stock at 10-22 C. Extract is
filtered, collected into common container, solvent is distilled off and thickened at
Inventors: MUSIN YU V
temperature of not higher than 40 C and residual pressure of not greater than
IPC: C09B 61/00
1333 Pa for 1 hour and dried to dry matter content of 78-80%.
Additional Data: ILINA N G (ILIN/); MUSIN YU V (MUSI/); KAZANKOVA
Use: Food industry.
O A (KAZA/);
46
Derwent Classes: D13; E24 Latest Priority: 1998.12.03 1998RU-121967
2001-014130/02 UFA CHARODEIKA COSMETICS FIRM RU-2153267-C2

Mustard
Novelty: Mustard additionally contains potassium sorbate, complete or Use: Food industry.
incomplete batch from one or more oil extracts of dog rose, oat grains, viburnum Advantage: Increased antioxidant protection, enrichment of food products
fruits, camomile flowers, St.John'swort herb, and lucerne extract at the following with fat-soluble vitamins, increased immunity; prolonged storage life. 2 ex
ratio of components, mas.%: ground mustard, 20-35; vegetable oil, 6-15; sugar,
Company Code: UFCH= Publication Date: 2000.07.27
7-12; salt, 1-3; 9-% distilled vinegar, 15-20; laurel leaf, 0.02-0.04; cloves,
0.01-0.03; cinnamon, 0.01-0.03; horse radish (root) or garlic, 1-3; potassium
Inventors: GAPECHKINA T G
sorbate, 0.05-0.3; complete or incomplete batch from one or more components
IPC: A23L 1/225
of oil extracts of dog rose, oat grains, viburnum fruits, camomile flowers,
St.John'swort herb, lucerne extract, 0.5-5 total; water, the balance. The
Latest Priority: 1998.05.13 1998RU-109102
proposed mustard possesses high biological activity and antiallergic properties,
and ensures improvement of digestive process.
2001-014850/02 MONSANTO CO US-6139895-A

Novelty: An acidic edible liquid composition comprises a low acetylated Detailed Description: An INDEPENDENT CLAIM is included for a method of
xanthan gum to sustain the initial viscosity of the composition for at least 4 weeks stabilizing an acidic edible liquid composition by adding a low acetylated xanthan
at 45° C or less. gum to the composition.
Use: As acidic syrup, acidic beverages, tartar sauce, relishes, bakery flavor
Company Code: MONS Publication Date: 2000.10.31
emulsion, bakery fillings, salad dressing and flavor oil emulsion (all claimed);
carbonated and non-carbonated beverages, alcoholic and non-alcoholic cordials,
Inventors: BOUSMAN W S
fruit drink syrup and fruit fillings.
IPC: A23L 1/06; A23L 1/05; 1/39; 2/52
Advantage: Initial viscosity of the composition does not decrease, more than
15% over a eight month period or more than 5% over a four month period of
time at 21° C. Overall flavor and maximum sweetness is maintained over an
extended time period.
2001-014997/02 CAMPBELL SOUP CO US-6143349-A

Reliable breeding methods for distinct and stable cultivars of no-heat Jalapeno peppers lacking capsaicin, and uses in food
products containing them
(c) a saucer-shaped calyx,

(d) a pendant fruit position,
(e) a rounded base shape,
(f) a blunt apex shape,
(g) a thick flesh thickness,
(h) an oblong shape,
(i) a long pedicel shape,
(j) a straight pedicel shape, and
(k) a slender pedicel thickness.
INDEPENDENT CLAIMS are also included for preparing a salsa, by dicing the
Jalapeno pepper fruit, and incorporating it into salsa.
Description of Drawing(s): HPLC analyses are shown of fruits of wild-type
Novelty: Production of a distinct and stable Jalapeno pepper fruit which is Jalapeno, and of No-Heat Jalapeno Pepper cultivars H78-1R, HM1-Y and
absent in capsaicinoids V10443.
Use: The pepper fruit is useful in the production of an extra mild salsa or other
food product associated with the hotness, spiciness, pungency and chilli Company Code: CAMQ Publication Date: 2000.11.07
characteristics of capsaicinoids, e.g. fresh fruits, pickled fruits and sauces Drawing: 1/4 Pages: 11
Advantage: A food product is obtained having a uniform level of capsaicinoids Inventors: AREVALOS D
without expensive and time-consuming taste testing or HPLC or LC analysis IPC: A01H 1/04; A23L 1/212
Detailed Description: A food product comprises at least a portion of a Derwent Classes: D13 P13
Jalapeno pepper fruit, such that the fruit has : Latest Priority: 1999.05.21 1999US-316214
(a) a capsaicinoid content of less than 1 ppm., Earliest: Div ex 1997.02.06 1997US-796843
(b) a dark green immature color, Related: Div ex US-5959186
47
2001-023828/03 KELLOGG INST W K US-6149961-A

Reduction of a fat content and caloric value of a prepared food product, e.g. cookie, brownie, popcorn, and ice cream,
involves removing a portion of fat content and replacing with plasticized Shea nut extract
Novelty: Reduction of a fat content and caloric value of a prepared food product into existing formulae with minimal or no loss of product quality and does not
comprises blending a plasticized Shea nut extract composed of (parts by weight) cause gastrointestinal implications of other currently available fat substitutes.
diluent fat (5-98) and Shea nut extract (2-95), and removing a predetermined Detailed Description: An INDEPENDENT CLAIM is also included for a
wt.% portion of a fat content and replacing with plasticized Shea nut extract prepared food product.
equal to or less than that of the fat removed.
Company Code: KELL- Publication Date: 2000.11.21
Use: For use as a total or part substitute of the fat content of a food product,
e.g. cookie, brownie (claimed), cereal products, margarines, spreads, dairy
Inventors: GUTHRIE B
products (milk, ice cream, yogurt, fabricated cheese), snack foods (popcorn,
IPC: A23D 9/007
chips) shortening or oils for deep fat frying, fabricated meat products (bologna or
sausage), beverages, and salad dressings.
Advantage: The invention reduces the actual fat content and caloric value of
Earliest: Provisional 1997.11.21 1997US-066326
the prepared food product because the components are not fats, yet maintains
the taste and manufacturability of a full fat product. It can be easily incorporated
2001-006894/01 GEM POLYMER CORP WO-200061439-A1

Treatment of foodstuffs, e.g. meat or soup, involves contacting with a support material comprising an elastomeric polymer
layer(s)
Description of Drawing(s): The figure shows a cross-sectional view of the

support material.
Polyethylene layer 6
Tie layer 7
Polymer or polymer blend layer 8
Elastomeric polymer layer 9
Company Code: GEMP- Publication Date: 2000.10.19

Pages: 30
Inventors: GHERGHEL R D
IPC: B65B 55/00; A23B 4/00
Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA
Novelty: Foodstuffs are treated by contacting with a support material, heating CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID
the foodstuffs while maintaining contact with the support material, and IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN
separating the foodstuffs from the support material. The support material MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA
comprises an elastomeric polymer layer(s) (9). UG UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM
Use: For treating foodstuffs, e.g. meat, vegetables, fruits, or soup. GR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
Advantage: The method simplifies the treatment process and minimizes Derwent Classes: A92; D13; (A14; A17; A23; A25) Q31
exposure of foodstuffs to contamination, e.g. bacteria. It provides a support Latest Priority: 2000.02.03 2000US-497130
material, which is resistant to both cold and hot temperatures and is Earliest: 1999.04.12 1999US-289379
non-adherent to the foodstuff. Local: 2000.04.12 2000WOUS-09656
Other: 1999.09.15 1999US-396416
2001-024527/03 UNITED SPECIALTY FLAVORS INC WO-200062624-A1

Production of savory flavor base for soups and gravies, involves formation of cereal protein slurry by mixing salt, water and
cereal protein, heating, adding enzyme, fermenting and separating protein hydrolysate
Novelty: A savory flavor base is produced by mixing salt, water and cereal The defatted wheat germ is occasionally a byproduct or it is considered as a
protein to obtain a cereal protein slurry. The slurry is heated for pasteurization. waste product with little economical value. The yield of the flavor is high, hence
An enzyme is added to slurry and fermented until cereal protein is hydrolyzed. is inexpensive. The demand of the flavor base material by the consumer is
The enzyme is inactivated and filtered to separate protein hydrolysate from the healthier.
insoluble protein material. The protein hydrolysate is concentrated to form a Detailed Description: Production of savory flavor base involves mixing salt
savory flavor base. (5-10 weight%) (wt.%), water and a cereal protein (10-20 wt.%) to obtain a cereal
Use: For use in forming either a flavor enhancer or a savory flavor (claimed) for protein slurry. The slurry is heated at sufficient temperature and time suitable for
food products such as soups, gravies, meat, snacks (such as snack crackers and pasteurization. At least an enzyme is added to the cereal protein slurry and
chips), breakfast food and canned and frozen meat products. fermented for a period of time until the cereal protein is hydrolyzed. The enzyme
Advantage: The flavor base has different taste similar to hydrolyzed vegetable is inactivated (to prevent further fermentation) and filtered to separate a protein
protein. The base is safe and provides different flavor and flavor enhancer hydrolysate from the insoluble protein material. The protein hydrolysate is
products. The savory flavor is less bitter, sweeter with a strong beef and chicken concentrated to form a savory flavor base. INDEPENDENT CLAIMS are also
flavor. The flavor has less amount of salt and is economical as a raw material. included for the following:
48
(a) a flavor base formed from the defatted wheat germ which has been Inventors: CHIGURUPATI S R
enzymatically hydrolyzed, the insoluble material is separated from a protein IPC: A23J 3/34; A23L 1/221
hydrolysate to form the flavor base; and Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH
(b) a method for using defatted wheat germ to form a savory flavor base, CN CR CU CZ DE DK DM EE ES FI GB GD GE GH GM HR HU ID IL IN IS
performed by forming a defatted wheat germ mixture comprising 10-20 JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX
wt.%, fermenting the mixture by an enzyme for hydrolyzing the germ to NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG UZ VN
form a protein hydrolysate. The protein hydrolysate is filtered to obtain a YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM GR IE IT KE
flavor base. LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
Company Code: UNSP- Publication Date: 2000.10.26
Local: 2000.04.10 2000WOUS-09504
Pages: 33
49
50
PRESERVATIVES
EQUIVALENTS
2000-558247/51 NATREON INC AU-200029994-A
Stabilized antioxidant formulation used in skin-care, pharmaceutical and nutritional compositions comprises antioxidant
blend and ascorbic acid or its derivatives
Company Code: NATR- Publication Date: 2000.09.04 Latest Priority: 2000.02.15 2000US-503899
Basic No: WO-200048551-A1 Earliest: 1999.02.17 1999US-251917
IPC: A61K 6/00; A01N 25/00; 25/08; 43/08; A61K 7/00; 9/20; Local: 2000.02.16 2000AU-029994
31/34; 47/00 Related: Based on WO-200048551
Derwent Classes: B03; D21; (B02; D13)
2000-656082/63 DANISCO AS AU-200033152-A

Derivatized anhydrofructose for use as anti-oxidant and/or emulsifier comprises a hydrophobic group that can be (in)directly
linked to carbon of an anhydrofructose moiety.
Company Code: DANI- Publication Date: 2000.10.09 Derwent Classes: B03; D13; E13; (D16; D21)
Basic No: WO-200056745-A1 Latest Priority: 1999.03.19 1999GB-006458
IPC: C07H 13/06; A23L 1/035; 3/3562; C09K 15/06; C12N 9/20; Local: 2000.03.16 2000AU-033152
C12P 7/62 Related: Based on WO-200056745
1998-008448/01 UNIV MEXICO NACIONAL AUTONOMA AU-727509-B

Selaginella lepidophylla trehalose-6-phosphate synthetase/phosphatase — useful for conferring thermo- and osmo-tolerance
on plants and for producing trehalose as a preservative
Company Code: UYME- Publication Date: 2000.12.14 Latest Priority: 1996.05.08 1996MX-001719
Basic No: WO-9742327-A2 Local: 1997.05.06 1997AU-029135
IPC: C12N 15/54; A01H 5/00; C12N 9/10; 9/16; 15/82 Related: Previous Publ. AU-9729135; Based on WO-9742327
Derwent Classes: B04; C06; D16; (D13) P13
1999-530509/45 PROCTER & GAMBLE CO BR-9909064-A

Composition containing polyalkoxy copolymer used as a lipase enzyme inhibitor in various personal care products
Company Code: PROC Publication Date: 2000.12.05 Derwent Classes: A96; B05; D21; F07; (A25; A97; D13; D22; D25)
Basic No: GB-2335596-A Latest Priority: 1998.03.24 1998GB-006235
Inventors: NARIX E Local: 1999.03.22 1999BR-009064
IPC: A61K 7/48; A23L 1/307; A61K 7/06; 31/765; C11B 9/00 Related: 1999.03.221999WOIB-00476; Based on WO-9948471
1996-362393/36 OTSUKA PHARM CO LTD CN-1145578-A

Stable preservation of powdered soft drink compsn. — comprises adding calcium oxide and particulate silicon di:oxide to
compsn. contg. carbohydrate and sour agent
Company Code: SAKA Publication Date: 1997.03.19 Derwent Classes: D13

Basic No: WO-9622704-A1 Latest Priority: 1995.01.24 1995JP-028804
IPC: A23L 2/44; A23L 2/39 Local: 1996.01.22 1996CN-190059
1995-382753/49 ROSSIGNOL J F CN-1145621-A

Benzamide derivs. — used in ointments for treating lower abdominal affections e.g. parasitic, bacterial, fungal and viral
infections and as food preservatives
Company Code: ROSS/ Publication Date: 1997.03.19 Latest Priority: 1995.02.06 1995US-383855
Basic No: WO-9528393-A1 Earliest: 1994.04.13 1994US-227033
IPC: C07D 277/58; A61K 9/06; 9/20; 31/425 Local: 1995.04.11 1995CN-192524
Derwent Classes: A96; B03; C02; D13; E13 Other: 1994.09.08 1994US-301407
51
UPDATE. 200101-200104 PRESERVATIVES EQUIVALENTS
1999-562105/47 NOVO NORDISK AS EP-1062327-A1

Variant vanadium-containing haloperoxidases useful in bleaching, microbial control or hard surface cleaning
Company Code: NOVO Publication Date: 2000.12.27 Derwent Classes: B04; D16; F06; G02; (D13; D21; D25; F09)
Language: ENG Basic No: WO-9947651-A1 Latest Priority: 1998.03.18 1998DK-000374
Inventors: JOERGENSEN L Local: 1999.03.16 1999EP-907343
IPC: C12N 9/08; (C09D 5:00); (C11D 3/386); (D06M 16:00) Related: 1999.03.161999WODK-00133; Based on WO-9947651
Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI NL PT
SE)
1999-530509/45 PROCTER & GAMBLE CO EP-1066025-A1

Composition containing polyalkoxy copolymer used as a lipase enzyme inhibitor in various personal care products
Company Code: PROC Publication Date: 2001.01.10 Derwent Classes: A96; B05; D21; F07; (A25; A97; D13; D22; D25)
Language: ENG Basic No: GB-2335596-A Latest Priority: 1998.03.24 1998GB-006235
Inventors: NARINX E Local: 1999.03.22 1999EP-942578
IPC: A61K 7/48; A23L 1/307; A61K 7/06; 31/765; C11B 9/00 Related: 1999.03.221999WOIB-00476; Based on WO-9948471
Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU
NL PT SE)
1999-263898/22 THERAGEM INC EP-1066045-A1

Mammalian hemoglobin-derived peptides
Company Code: THER- Publication Date: 2001.01.10 Derwent Classes: B04; C06; D16; (D13; D22)
Language: ENG Basic No: WO-9917786-A1 Latest Priority: 1997.10.08 1997US-061454
Inventors: DUBNICK B Local: 1998.08.10 1998EP-939367
IPC: A61K 31/74; A61K 35/14; 38/00; 38/16 Related: 1998.08.101998WOUS-16746; Based on WO-9917786
Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LT
LU LV MC NL PT SE SI)
1993-382197/48 YAMAMOTO R JP-3113055-B2

Prodn. of capsules of isothiocyanic acid ester for preserving food — comprises impregnating isothiocyanic acid ester in porous
ceramic base and fixing 2-cyanoacrylic acid ester to surface
Company Code: YAMA/ Publication Date: 2000.11.27 Derwent Classes: D13; E16
Basic No: JP-5284954-A Pages: 6 Latest Priority: 1992.04.09 1992JP-088871
IPC: A23L 3/3535 Related: Previous Publ. JP-5284954
Additional Data: IKARI M (IKAR/);
1992-018417/03 SHAKLEE CORP JP-3113319-B2

Antioxidant blend for foods and dietary supplements — comprising ascorbyl palmitate, tocopherol concentrate, and rosemary
extract
Company Code: SHAK- Publication Date: 2000.11.27 Derwent Classes: D13; E13
Basic No: GB-2245812-A Pages: 6 Latest Priority: 1990.07.12 1990US-551403
Inventors: HUDSON T J Local: 1991.07.11 1991JP-171179
IPC: C09K 15/34; A23L 3/3436; 3/3472; 3/349; 3/3544; C09K Related: Previous Publ. JP-4226588
15/06; 15/08; C11B 5/00
1992-244220/30 KANEKA CORP JP-3116281-B2

Maintaining freshness for foods and other freshness-requiring articles — comprises placing in container having ventilation
section which limits free gas flow, deaerating and filling it with freshness-maintaining gas
Company Code: KANF Publication Date: 2000.12.11 Derwent Classes: D13

IPC: A23L 3/3445; A23B 4/00; 4/06; 4/16; 7/04; 7/148; A23L 3/36 Related: Previous Publ. JP-4121176
52
1994-002379/01 NIPPON OILS & FATS CO LTD JP-3116551-B2

Antioxidant and antimicrobial additive for foods, cosmetics and medicine — contg. active ingredient of 2-methoxy stipandrone
Company Code: NIOF Publication Date: 2000.12.11 Derwent Classes: B05; D13; E14; (D21)
IPC: C09K 15/08; A01N 35/06; A23L 3/3499; C11B 5/00 Related: Previous Publ. JP-5311166
1994-187873/23 SUMITOMO BAKELITE CO LTD JP-3117555-B2

Package contg. sweet corn used for preserving sweet-corn — comprises bag made from porous synthetic resin film having
specified pores area ratio
Company Code: SUMB Publication Date: 2000.12.18 Derwent Classes: D13 Q34
IPC: A23B 7/148; A23B 7/00 Related: Previous Publ. JP-6125695
1993-198439/25 SOC PROD NESTLE SA JP-3118101-B2

Water-soluble antioxidant used in food industry — obtd. from tea leaves by water extn. followed by liq. chromatography
fractionation
Company Code: NEST Publication Date: 2000.12.18 Derwent Classes: D13

Basic No: EP-547370-A2 Pages: 5 Latest Priority: 1991.12.19 1991US-810202
Inventors: SO R S Local: 1992.12.17 1992JP-337555
IPC: A23L 3/3472; C09K 15/34 Related: Previous Publ. JP-5308940
1993-260778/33 KYODO NYUGYO KK JP-3118295-B2

Meat quality improvement and freshness preservation — uses anti-oxidn. matter originated from fermented soybeans, by
extn. with ethanol etc.
Company Code: KYOD Publication Date: 2000.12.18 Derwent Classes: D12

IPC: A23B 4/20; A23K 1/00; 1/14; 1/16; A23L 1/31 Related: Previous Publ. JP-5176674
1994-053204/07 SATO S JP-3118734-B2

Additives soln. for boiling rice and improving preservability — obtd. by dissolving alginic acid in water at specified temp.,
adding carrageenan, cooling and adding sodium hydrogen carbonate
Company Code: SATO/ Publication Date: 2000.12.18 Derwent Classes: D13

IPC: A23L 1/10; A23L 3/3562; 3/358 Related: Previous Publ. JP-6007095
1993-163568/20 MEIYU SANGYO KK JP-3120158-B2

Preservation of boiled rice food — comprises adding citric acid to raw rice prior to boiling, useful for instant rice foods
Company Code: MEIY- Publication Date: 2000.12.25 Derwent Classes: D13

1997-235587/21 ONO FOODS IND CO LTD JP-3121021-B2

Sterilising and dewatering food to give long shelf-life — comprises spraying with ethanol under nitrogen atmos. then heating
with IR-rays
Company Code: ONOF- Publication Date: 2000.12.25 Derwent Classes: D13

Basic No: WO-9713417-A1 Pages: 6 Latest Priority: 1995.10.12 1995JP-289175
Inventors: ONO T Local: 1996.10.11 1997JP-514918
IPC: A23L 3/40 Related: 1996.10.111996WOJP-02953; Based on WO-9713417
53
1996-233321/24 MARUZEN SEIYAKU KK JP-3122583-B2

Agent for improving preservative quality of foods — comprises yucca extract contg. steroid saponin and antibacterial
substance e.g. aminoacid
Company Code: MARU- Publication Date: 2001.01.09 Derwent Classes: D13

IPC: A23L 3/3544; A01N 45/00 Related: Previous Publ. JP-8089224
1999-393086/33 LEE C KR-210203-B1

Liquid pickled anchovy containing ume and preparatory method thereof
Company Code: LEEC/ Publication Date: 1999.07.15 IPC: A23L 1/325; A23L 1/23
Basic No: KR-98035259-A Derwent Classes: D12
Inventors: LEE C Latest Priority: 1996.11.12 1996KR-053541
1999-227328/19 HAN S KR-215561-B1

Method for preparing food preservative and utilizing method thereof
Company Code: HANS/ Publication Date: 1999.08.16 IPC: A23L 3/34

Inventors: HAN S Latest Priority: 1996.08.14 1996KR-034137

Clear pickled shrimp
Company Code: CHEI- Publication Date: 1999.08.16 IPC: A23L 1/23; A23L 1/22
Inventors: KONG W Latest Priority: 1996.11.28 1996KR-058751
1995-131114/17 MINNESOTA MINING & MFG CO MX-193776-B

Food disinfectant compsns. for meat and poultry carcasses — comprising synergistic amounts of fatty acid mono:ester, acid
or chelating agent, food grade surfactant and a vehicle
Company Code: MINN Publication Date: 1999.10.21 Derwent Classes: D12; E19
Basic No: WO-9507616-A1 Latest Priority: 1993.09.14 1993US-121283
Inventors: MUNSON J F Local: 1994.09.01 1994MX-006721
IPC: A23B 4/027; A01N 37/002; 59/026; A23B 4/012
1997-153961/14 NORSK HYDRO AS RU-2157070-C2

Cooling and preservation of fish and fish prods. — comprises using cooling medium contg. formic acid or its salts and
preservative
Company Code: NHYD Publication Date: 2000.10.10 Latest Priority: 1995.08.07 1995NO-003082
Basic No: WO-9705783-A1 Local: 1996.08.07 1998RU-104116
IPC: A23B 4/08 Related: 1996.08.071996WONO-00200; Based on WO-9705783
Derwent Classes: D13; E19
1997-212541/19 CUTLER EGG PROD INC US-6149963-A

Extending shelf life of liq. egg prod. — by rapid heating and steam infusion in downflow heater, followed by rapid cooling by
expansion of prod, as well as pasteurisation
Company Code: CUTL- Publication Date: 2000.11.21 Additional Data: DEN HOLLANDER ENG BV (HOEN-);
Basic No: WO-9710718-A1 Derwent Classes: D13
Inventors: CUTLER J Latest Priority: 1995.09.21 1995NL-1001250
IPC: A23L 1/32 Local: 1996.09.17 1996US-715094
54
1997-415358/38 GIST-BROCADES BV US-6150143-A

Recovery of polyene antibiotic natamycin from fermentation broth — by disintegrating biomass and separating product,
preferably by gravity gradient separation, giving pure product in high yield without using organic solvents
Company Code: KONN Publication Date: 2000.11.21 Derwent Classes: B02; C02; D16; E13; (D13)
Basic No: WO-9729207-A1 Latest Priority: 1996.02.09 1996EP-200291
Inventors: WEBBERS J J P Local: 1997.02.07 1997US-797503
IPC: C12P 17/11 Related: Provisional 1996.02.091996US-011367
2000-423160/36 UNIV MICHIGAN STATE US-6150408-A

Antioxidants for living tissue comprising anthocyanins, bioflavonoids and/or phenolic compounds isolated from cherries, are
added to foods or used as dietary supplements to ameliorate chronic disease
Company Code: UNMS Publication Date: 2000.11.21 Derwent Classes: B05; D13; (B02)
Inventors: STRASBURG G M Earliest: Provisional 1998.12.11 1998US-111945
IPC: A61K 31/216; A23L 3/3463; C07C 69/618
2000-467412/41 PLANET POLYMER TECHNOLOGIES INC US-6165529-A

Preserving fresh produce by coating the exterior surface of the produce with a coating composition capable of controlling the
transmission of gases into and out of the produce during its maturation and ripening
Company Code: PLAN- Publication Date: 2000.12.26 Derwent Classes: A97; D13
Basic No: EP-1020124-A2 Latest Priority: 1999.12.14 1999US-461124
Inventors: YANG X Earliest: CIP of 1999.01.13 1999US-229374
IPC: A23B 7/153; A23B 7/16; A23L 3/34; 3/3454
1998-252708/23 SEIREN CO LTD US-6165982-A

Antioxidant or tyrosinase-inhibiting compositions comprising sericin — useful as pharmaceuticals, cosmetics, discolouration
inhibitors, food additives and quasi-drugs
Company Code: SEIR- Publication Date: 2000.12.26 Derwent Classes: B04; D13; (D21)
Basic No: EP-841065-A2 Latest Priority: 1997.03.24 1997JP-069416
Inventors: FUWA N Earliest: 1996.11.08 1996JP-296015
IPC: A61K 38/00 Local: 1997.11.06 1997US-964100
1997-435088/40 YEDA RES & DEV CO LTD US-6172038-B1

Peptide(s) having selective cytolytic activity — against pathogens and malignant cells, but no haemolytic activity, used for
treating infections and cancer
Company Code: YEDA Publication Date: 2001.01.09 Derwent Classes: B04; C03; D13; (D22)
Basic No: WO-9731019-A2 Latest Priority: 1996.02.22 1996IL-117223
Inventors: OREN Z Local: 1998.12.08 1998US-125605
IPC: A61K 38/02; A61K 38/10; 38/16; C07K 7/08; 14/00 Related: 1997.02.201997WOIL-00066; Based on WO-9731019
2000-238016/21 JURAN METAL WORKS LTD ZA-9904716-A

Preserving the quality of lychee fruit, especially the pericarp color
Company Code: JURA- Publication Date: 2000.12.27 Additional Data: MORAN I (MORA/);
Basic No: AU-9941146-A Pages: 10 Derwent Classes: D13
Inventors: MORAN I Latest Priority: 1998.07.26 1998IL-125508
IPC: A23B Local: 1999.07.23 1999ZA-004716
55
56
GELS AND THICKENERS
EQUIVALENTS
2000-549225/50 NAT FOOD RES INST MIN AGRIC AU-200016832-A
Improving gelling properties of proteins for making products in industries, comprises electron-beam irradiation to provide a
higher gelling temperature or gelation ratio without altering the texture and taste
Company Code: NORQ Publication Date: 2000.09.04 Derwent Classes: B07; D13
IPC: A23J 3/00 Local: 1999.12.09 2000AU-016832
Additional Data: SAN-EI GEN FFI INC (SANE-); TADA M (TADA/); Related: Based on WO-200048472
2001-025448/04 CON-AGRA GROCERY PROD CO AU-200028901-A

Company Code: CONA- Publication Date: 2000.11.02 Derwent Classes: D13

Basic No: CA-2305943-A1 Latest Priority: 1999.04.21 1999US-296706
Inventors: MIKULA M Local: 2000.04.19 2000AU-028901
IPC: A23L 1/27; A23L 1/275
2000-656082/63 DANISCO AS AU-200033152-A

Derivatized anhydrofructose for use as anti-oxidant and/or emulsifier comprises a hydrophobic group that can be (in)directly
linked to carbon of an anhydrofructose moiety.
Company Code: DANI- Publication Date: 2000.10.09 Derwent Classes: B03; D13; E13; (D16; D21)
IPC: C07H 13/06; A23L 1/035; 3/3562; C09K 15/06; C12N 9/20; Local: 2000.03.16 2000AU-033152
C12P 7/62 Related: Based on WO-200056745
2000-594500/56 NUTRASWEET CO AU-200039048-A

Cereal product comprises neotame, optionally with other sweeteners, either mixed with cereal or present as coating on
surface, optionally further comprising frosting and glazing agents, fat or oil and/or salt
Company Code: NUTR- Publication Date: 2000.10.09 Latest Priority: 1999.03.22 1999US-125617
IPC: A23L 1/236; A23L 1/164; 1/18 Related: Based on WO-200056175
Derwent Classes: B05; D13; E14

Edible gel mix or edible gel comprises a gelling agent and neotame as a sweetener and to reduce the amount of food acid,
salt, flavor additive, gelling agent and fat
IPC: A23L 1/236; A23L 1/05 Related: Based on WO-200056176
2001-016040/02 SCHUPP K CA-2271361-A1

An edible casing film formulation incorporating carrageenan with konjac and/or gellan gums, useful in forming bags and other
packaging for the food industry
Company Code: SCHU/ Publication Date: 2000.11.07 Additional Data: MACQUARRIE R (MACQ/); TAYLOR P (TAYL/);
Language: ENG Basic No: WO-200067582-A1 Derwent Classes: D12
Inventors: TAYLOR P Latest Priority: 1999.05.07 1999CA-2271361
IPC: A22C 13/00
57
UPDATE. 200101-200104 GELS AND THICKENERS EQUIVALENTS

Multilayered and colored gel-based dessert products with reduced color migration have at least one layer containing natural
Company Code: HUNT- Publication Date: 2000.10.21 Derwent Classes: D13

Language: ENG Basic No: AU-200028856-A Latest Priority: 1999.04.21 1999US-296694
Inventors: LAMMERT A Local: 2000.04.18 2000CA-2305945
IPC: A23L 1/187; A23C 9/123; 9/13; A23L 1/275
2000-526571/48 CERA RICA NODA CO LTD CN-1270770-A

Low calorie royal jelly manufacturing method involves blending raw royal jelly with erythritol which contains soybean
oligosaccharide
Company Code: CERA- Publication Date: 2000.10.25 Derwent Classes: D13

Basic No: JP-3061616-B1 Latest Priority: 1999.04.09 1999JP-102415
IPC: A23L 1/076; A61K 35/64 Local: 2000.04.06 2000CN-106421
1996-117005/12 NOVO NORDISK AS EP-750641-B1

Gelling or thickening aq. medium contg. phenolic polymer — pref. polysaccharide, by adding laccase in presence of oxygen,
used e.g. in prodn. of absorbent hydrogels
Company Code: NOVO Publication Date: 2001.01.10 Derwent Classes: A11; B07; C07; D16; F07; (A96; A97; D13; D17;
Language: ENG Basic No: WO-9603440-A1 D22) P32
Inventors: HELDT-HANSEN H P Latest Priority: 1994.07.26 1994DK-000882
IPC: C08B 37/00; A61F 13/15; C12P 19/04 Local: 1995.07.26 1995EP-926378
Additional Data: ECIT: GB2261671; US4672034 Related: 1995.07.261995WODK-00317; Based on WO-9603440
Designated States: R(AT DE DK ES FR GB IT NL PT SE)
1996-077468/08 DOW CHEM CO EP-767811-B1

Process for comminuting a water-soluble cellulose ether — comprises extruding a hydrated cellulose ether through a plurality
of orifices, and cutting the elongated extrudate to a desired length.
Company Code: DOWC Publication Date: 2000.12.27 Designated States: R(DE)

Language: ENG Basic No: WO-9600748-A1 Derwent Classes: A11; D13; G02; L02; (A31)
Inventors: SCHULZ G J Latest Priority: 1994.06.30 1994US-268402
IPC: C08J 3/12; (C08L 1:26) Local: 1995.06.22 1995EP-924680
Additional Data: ECIT: 01Jnl.Ref.Jnl.Ref; DE1493255; JP62110739 Related: 1995.06.221995WOUS-08004; Based on WO-9600748
1995-276294/37 PFEIFER & LANGEN EP-777422-B1

Prepn. of stable, non-caking sugar-based gelling aid for making jelly — involves mixing granulated sugar with small amt. of
oil and then with finely ground pectin
Company Code: PFEI Publication Date: 2001.01.03 Designated States: R(AT BE CH DE DK ES FR GB GR IE IT LI LU NL SE)
Language: GER Basic No: DE-4424866-C1 Derwent Classes: D13
Inventors: BONGERS U Latest Priority: 1994.07.14 1994DE-4424866
IPC: A23L 1/0524; A23G 3/00; A23P 1/04; C13K 1/00 Local: 1995.07.12 1995EP-943521
Additional Data: ECIT: DE3516111; EP136460; EP52919; FR2669511; Related: 1995.07.121995WOEP-02712; Based on WO-9602150
US4002771; US4686106
2000-295203/26 VELAZQUEZ BALBUENA F J ES-2142233-B1

Producing jellied stuffing for table olives
Company Code: BALB/ Publication Date: 2000.11.16 Derwent Classes: D13

Basic No: ES-2142233-A1 Latest Priority: 1997.06.27 1997ES-001421
IPC: A23L 1/212
58
1995-000004/01 OTSUKI T JP-3109705-B2

Prepn. of bean jam, esp. from adzuki and soybeans — by using high voltage negative electrons to beans and water
Company Code: OTSU/ Publication Date: 2000.11.20 Derwent Classes: D13 X25
Basic No: AU-654638-B Pages: 6 Latest Priority: 1993.08.11 1993JP-199699
Inventors: OTSUKI T Local: 1994.01.19 1994JP-004002
1998-340628/30 HOUSE SHOKUHIN KOGYO KK JP-3111167-B2

Gel like food e.g. pudding for long term storage — comprises cream, gelatiniser, high molecular hydrophilic-lipophilic
balanced emulsifier and protein of predetermined quantity
Company Code: HOUF Publication Date: 2000.11.20 Derwent Classes: D13

IPC: A23L 1/187; A23C 9/154; 13/14; A23L 1/05; 1/19; 1/272 Related: Previous Publ. JP-10127244
1992-328938/40 POKKA CORP KK JP-3117738-B2

Jellied food and drinks prodn. — by dissolving gellan gum in cation-free water, cooling and adding to calcium-contg. soln.
with stirring
Company Code: POKK- Publication Date: 2000.12.18 Derwent Classes: D13

1991-109309/15 BIOSPHERICS INC JP-3120403-B2

Synthesis of tagatose from galactose — by isomerisation of galactose and neutralisation of precipitate formed
Company Code: BIOS- Publication Date: 2000.12.25 Latest Priority: 1989.07.19 1989US-381892
Basic No: US-5002612-A Pages: 10 Local: 1991.01.07 1991JP-503539
Inventors: WAJDA T J Related: 1991.01.071991WOUS-00064; Previous Publ. JP-5504256;
IPC: C13K 13/00; C07H 3/02; C13D 3/02 Based on WO-9212263
Derwent Classes: B03; D17; E13; (D13; D21; D25)
1994-172742/21 AJINOMOTO KK JP-3122993-B2

Compsn. contg. trans-glutaminase derived from fish liver — useful for prepn. of protein-gelled prod., esp. food prod.
Company Code: AJIN Publication Date: 2001.01.09 Derwent Classes: D16; (D13)
IPC: //A23J 3/00; 3/04; 3/16; //A23L 1/0562; //C12N 15/09; C12N Local: 1992.12.15 1992JP-334224
9/10 Related: Previous Publ. JP-6113844
1997-067242/07 SOC PROD NESTLE SA MX-9602645-A1

Gel contg. polysaccharide and lactoserum proteins — with adequate viscosity and elasticity without heating, is useful in foods
e.g. flans and puddings

Basic No: EP-752211-A1 Latest Priority: 1995.07.07 1995EP-810451
Inventors: FERNANDES P Local: 1996.07.05 1996MX-002645
IPC: A23L 1/0524
1987-291652/41 MONSANTO CO NO-309102-B1

New water soluble mutant forms of xanthan gum — partic. lacking acetate or pyruvate substitution, esp. useful in oil recovery
processes
Company Code: MONS Publication Date: 2000.12.11 Derwent Classes: A11; D16; H01; (A97; D13; D17)
Basic No: WO-8705939-A Latest Priority: 1987.03.23 1987US-029090
Inventors: VANDERSLICE R W Earliest: 1986.03.24 1986US-842945
IPC: C12P 19/06; C08B 37/00; C12P 1/04 Local: 1992.05.06 1992NO-001787
59
Other: 1986.03.26 1986US-844435 Related: 1987.03.241987WOUS-00606; Div ex 1987.11.201987NO-

004846; Previous Publ. NO-9201787
1997-448385/41 KRAFT FOODS INC US-6149962-A

Gel composition exhibiting exceptional gel strength, thermal stability and organoleptic properties — consisting of water and
mixture of linear polymeric polysaccharide and insoluble material and having specified particle size
Company Code: KRFT Publication Date: 2000.11.21 Derwent Classes: A97; D13
Inventors: MCARDLE R N Earliest: Provisional 1996.03.01 1996US-013218
IPC: A23L 1/05
1993-076428/09 FMC CORP US-6162906-A

Clarified konjak glucomannan compsn., with low nitrogen and turbidity — has rapid hydration and gel formation and is useful
e.g. in oil drilling fluids and paints
Company Code: FMCC Publication Date: 2000.12.19 IPC: C07H 1/00; C07H 1/06; 1/08
Basic No: WO-9303047-A1 Derwent Classes: D13; G02; H01; (D17)
Inventors: MOIRANO A L Latest Priority: 1991.08.08 1991US-742260
2000-001262/01 BASF AG US-6165971-A

Thickeners useful in surfactant-containing compositions, especially cosmetic compositions
Company Code: BADI Publication Date: 2000.12.26 Derwent Classes: A96; B07; C07; D21; E19; G02; H08; (A23; A97;
Basic No: EP-959066-A2 D13; D25)
Inventors: OPPENLAENDER K Latest Priority: 1998.05.20 1998DE-1022791
IPC: C11D 3/32 Local: 1999.05.12 1999US-310123
1999-480921/41 NAGASE Y US-6167637-B1

Dehydrating foods, e.g. bean jam, medicines, sludge, wastes, etc.
Company Code: NAGA/ Publication Date: 2001.01.02 Derwent Classes: B07; D13; J02 Q76
Inventors: NAGASE H Earliest: 1998.03.03 1998JP-049916
IPC: F26B 7/00 Local: 1999.03.01 1999US-259055
Additional Data: HITACHI LTD (HITA);
2000-444138/39 LUBRIZOL CORP US-6172122-B1

Stable emulsion for use in food, pharmaceuticals or personal products comprising metal overbased gelled composition
Company Code: LUBR Publication Date: 2001.01.09 IPC: B01F 3/08; B01D 21/01; B01J 13/00; C08J 3/02; C09K 3/00
Basic No: EP-1010460-A2 Derwent Classes: A97; B07; D13; E19; (A96; D21)
Inventors: SWEET W R Latest Priority: 1998.12.17 1998US-213855
1994-065614/08 MURST ITAL MIN UNIV & SCI & TECNOLOGICA US-6172219-B1
Auto-crosslinked gellan gum by internal esterification — used in alimentary articles, cosmetics, sanitary-surgical articles, in
the paper industry and in the preparation of resins, colourings and household goods
Company Code: MURS- Publication Date: 2001.01.09 Derwent Classes: A11; B07; C07; D13; F01; (A96; D21; D22; F09) P32;
Basic No: WO-9403499-A1 P34
Inventors: CRESCENZI V Latest Priority: 1992.07.30 1992IT-PD0142
IPC: A61F 5/14; A01N 43/04; A61K 31/715; C08B 37/00 Local: 1997.11.25 1997US-978145
Related: Cont of 1995.03.301995US-367318
2001-014850/02 PHARMACIA CORP WO-200101793-A1

Company Code: PHAA Publication Date: 2001.01.11 Language: ENG Basic No: US-6139895-A
60
Inventors: KING A H Derwent Classes: D13

IPC: A23L 1/054 Latest Priority: 1999.07.06 1999US-347259
Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA Local: 2000.06.29 2000WOUS-17764
CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID
IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN
UG UZ VN YU ZA ZW) R(AT BE CH CY DE DK EA ES FI FR GB GH GM
GR IE IT KE LS LU MC MW MZ NL OA PT SD SE SL SZ TZ UG ZW)
61
62
COLOURANTS
EQUIVALENTS
2001-025448/04 CON-AGRA GROCERY PROD CO AU-200028901-A
Company Code: CONA- Publication Date: 2000.11.02 Derwent Classes: D13

Basic No: CA-2305943-A1 Latest Priority: 1999.04.21 1999US-296706
Inventors: MIKULA M Local: 2000.04.19 2000AU-028901
IPC: A23L 1/27; A23L 1/275
2000-149292/14 HOFFMANN LA ROCHE & CO AG F KR-2000017087-A

New cyclic dienol ethers are used in synthesis of carotinoids, e.g. canthaxanthin, astaxanthin and 4,4'-diketo-carotinoids
useful as dyes or pigments for food, and new intermediates from polyene-di(O,O-dialkylacetals)
Company Code: HOFF Publication Date: 2000.03.25 Latest Priority: 1999.06.28 1999EP-112340
Basic No: EP-978508-A2 Earliest: 1998.08.05 1998EP-114684
IPC: C07C 49/603 Local: 1999.08.04 1999KR-032003
Derwent Classes: D13; E15; (E13; E23; E24)
2000-258592/23 BASF AG KR-2000017541-A

Carotenoid composition useful as food, fodder, pharmaceutical or cosmetic additive for prevention of e.g. heart disease and
cancer, comprises beta-carotene, lycopene and lutein
Company Code: BADI Publication Date: 2000.03.25 Derwent Classes: B05; D21; E15; (D13)
Basic No: EP-981969-A1 Latest Priority: 1998.08.26 1998DE-1038636
IPC: A61K 31/025 Local: 1999.08.26 1999KR-035529
1995-066449/09 UNIV CATHOLIC AMERICA KR-214430-B1

New substantially pure crystalline lutein — obtained from marigold flower extracts, used as food colourant
Company Code: UYAM- Publication Date: 1999.08.02 Derwent Classes: B05; D13; E24; J04; (E15)
Basic No: US-5382714-A Latest Priority: 1994.03.17 1994US-210009
IPC: C07C 39/23 Local: 1995.02.10 1995KR-002474
2001-017297/03 BASF AG WO-200066665-A1

Preparation of stable, aqueous dispersions of xanthophylls with a solvent and a protective colloid, useful as additives for food,
pharmaceuticals and animal feeds
Company Code: BADI Publication Date: 2000.11.09 Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA

Language: GER Basic No: DE-19919751-A1 CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID
Inventors: LUEDDECKE E IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN
IPC: C09B 61/00; A23L 1/275 MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA
Local: 2000.04.17 2000WOEP-03467
63
UPDATE. 200101-200104 COLOURANTS EQUIVALENTS
64
FLAVOURINGS
EQUIVALENTS
2000-558242/51 FUJISAWA PHARM CO LTD AU-200024601-A
Masking agent comprises gluconic acid salt e.g. masking taste or odors in foods, drinks and pharmaceuticals
Company Code: FUJI Publication Date: 2000.09.04 Latest Priority: 1999.02.18 1999JP-040312
IPC: A23L 1/015 Related: Based on WO-200048475
2001-009750/02 KRAFT FOODS INC AU-200035408-A

Company Code: KRFT Publication Date: 2000.11.23 Derwent Classes: D13; (D16)
Basic No: EP-1053689-A2 Latest Priority: 1999.05.19 1999US-314713
Inventors: BROWN P H Local: 2000.05.19 2000AU-035408
IPC: A23C 19/032
1996-309274/31 PROCTER & GAMBLE CO AU-726938-B

Flavour, perfume, coolant or antimicrobial compsn. — comprises amino:alkyl silicone having specified amino:alkyl siloxane
content, and opt. additives.
Company Code: PROC Publication Date: 2000.11.23 Derwent Classes: A26; D13; (D21; D22; D25)
Inventors: HUGHES I A Local: 1999.09.08 1999AU-047448
IPC: A61K 7/46; A01N 25/04; 25/24; 25/30; A23L 1/226; A61K 7/30 Related: Div ex 1995.12.051996AU-044652; Previous Publ. AU-9947448
1998-586096/50 INRA INST NAT RECH AGRONOMIQUE AU-727471-B

Intensification of cheese-based product flavour — by addition of keto-acid to preparation
Company Code: INRG Publication Date: 2000.12.14 Latest Priority: 1997.04.25 1997FR-005133
Basic No: FR-2762479-A1 Local: 1998.04.24 1998AU-075353
IPC: A23L 1/226; A23C 19/064; 19/09; A23L 1/23 Related: Previous Publ. AU-9875353; Based on WO-9848645
2000-023582/02 AJINOMOTO CO INC BR-9909969-A

Production of protein hydrolyzates, useful as seasoning sauces
Company Code: AJIN Publication Date: 2000.12.26 Latest Priority: 1998.04.30 1998JP-121030
Basic No: WO-9957302-A1 Earliest: 1998.04.30 1998JP-121029
Inventors: OKAMURA H Local: 1999.04.23 1999BR-009969
IPC: C12P 21/06 Related: 1999.04.231999WOJP-02171; Based on WO-9957302
2001-009750/02 KRAFT FOODS INC CA-2308911-A1

Company Code: KRFT Publication Date: 2000.11.19 Derwent Classes: D13; (D16)
Language: ENG Basic No: EP-1053689-A2 Latest Priority: 1999.05.19 1999US-314713
Inventors: HAN X Local: 2000.05.18 2000CA-2308911
IPC: A23L 1/23
65
UPDATE. 200101-200104 FLAVOURINGS EQUIVALENTS
2000-172467/16 BESTFOODS CZ-9903000-A3

Stock cube production is carried out continuously by feeding ingredients into extruder, mixing, extrusion and dividing into
portions and uses less fat than usual
Company Code: BEST- Publication Date: 2000.12.13 Derwent Classes: D13

Basic No: DE-19838387-C1 Latest Priority: 1998.08.24 1998DE-1038387
Inventors: KREMERS H Local: 1999.08.23 1999CZ-003000
IPC: A23L 1/40; A23P 1/12
1999-590842/50 WARNER LAMBERT CO EP-1062274-A1

Polyvinyl alcohol film forming compositions
Company Code: WARN Publication Date: 2000.12.27 Derwent Classes: A14; B07; C07; D13; E24; G05; (A18; A32; A60;
Language: ENG Basic No: WO-9946329-A1 A96; A97; D21; E31; E32; E36; G02)
Inventors: SCOTT R A Latest Priority: 1998.12.24 1998US-221139
IPC: C08L 29/04; A61K 9/48; C09D 129/04; (C08L 5:00); 29:04; Earliest: 1998.03.11 1998FR-002983
(C09D 105:00); 129:04 Local: 1999.02.24 1999EP-908413
Designated States: R(AT BE CH DE DK ES FR GB GR IE IT LI LU MC Related: 1999.02.241999WOUS-03996; Based on WO-9946329
NL PT SE)
1999-572205/48 PERNOD RICARD SA EP-1062357-A1

Frambinone production by bioconversion of a medium containing frambinol glucoside
Company Code: PERN Publication Date: 2000.12.27 Derwent Classes: D16; E13; (D13; E14)
Language: FRN Basic No: WO-9949069-A1 Latest Priority: 1998.03.20 1998FR-003447
Inventors: GIRARD P Local: 1999.03.19 1999EP-909049
IPC: C12P 7/26 Related: 1999.03.191999WOFR-00642; Based on WO-9949069
Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI LU NL
PT SE)
1999-571941/48 JOHNE M EP-1063900-A1

Seasoning mixture, especially for eggs and egg products to promote degradation of cholesterol in human body
Company Code: JOHN/ Publication Date: 2001.01.03 Derwent Classes: D13; (D14)
Language: GER Basic No: WO-9948385-A1 Latest Priority: 1998.03.24 1998DE-1013972
Inventors: JOHNE F Local: 1999.02.24 1999EP-915497
IPC: A23L 1/221; A23D 9/007; A23L 1/172; 1/36 Related: 1999.02.241999WODE-00583; Based on WO-9948385
Designated States: R(DE FR GB)
1999-591035/50 AVENTIS RES & TECHNOLOGIES GMBH & CO KG EP-1063970-A1

Preparation of delayed release microcapsules useful as carriers for pharmaceuticals, food additives, perfumes, flavorings,
dyes, herbicides, fungicides, bactericides, pesticides and insecticides
Company Code: AVET Publication Date: 2001.01.03 Derwent Classes: A96; B07; C07; D23; J04; (A11; A14; A23; A32;
Language: GER Basic No: WO-9948479-A1 A60; A97; D13)
Inventors: MAJERES A Latest Priority: 1998.03.25 1998DE-1013010
IPC: A61K 9/16 Local: 1999.03.12 1999EP-908958
Designated States: R(AT BE CH DE DK FR GB IT LI NL SE) Related: 1999.03.121999WOEP-01625; Based on WO-9948479
1997-394907/37 CPC INT INC IL-121524-A

Production of liquid protein hydrolysate — useful as smoke aroma, especially in flavour compound containing separated fat
with full smoke flavour
Company Code: CORP Publication Date: 2000.12.06 Derwent Classes: D13

IPC: A23J 3/34 Local: 1997.08.11 1997IL-121524
66
2000-567261/53 SODA AROMATIC CO LTD JP-2000342217-A

Aroma-flavour enhancer for foodstuffs, fodder, tobacco and fragrances contains at least one hydroxy-furanone compound
Company Code: SOSH Publication Date: 2000.12.12 Derwent Classes: D23; E13; (D13; D18) P15; P34
Basic No: JP-3068609-B1 Pages: 4 Latest Priority: 1999.06.07 1999JP-158915
IPC: //A61L 9/01; A23L 1/236; A23L 1/212; 2/00; 2/64; A24B 3/12;
15/40
1999-256601/22 CONDEA AUGUSTA SPA JP-3110722-B2

Alkylpolyglucosides synthesis
Company Code: COND- Publication Date: 2000.11.20 Derwent Classes: D17; E13; (E14)
Basic No: EP-913403-A1 Pages: 7 Latest Priority: 1997.10.30 1997IT-MI2437
Inventors: PELLIZZON T Local: 1998.10.28 1998JP-307076
IPC: C07H 15/04; B01J 31/02 Related: Previous Publ. JP-11209391
1993-313023/40 KAO CORP JP-3112551-B2

Oil-in-water emulsion — comprising emulsifier, milk protein and mixed fatty acid tri:glyceride(s) for preparing whipped cream
Company Code: KAOS Publication Date: 2000.11.27 Derwent Classes: D13

Basic No: EP-563593-A1 Pages: 8 Latest Priority: 1992.03.02 1992JP-081723
Inventors: OHMURA H Related: Previous Publ. JP-5236897
IPC: A23L 1/19; A23C 13/14; A23D 7/00

Seasoning sauce preparation maintaining spicy flavour after heat pasteurisation — comprises heat pasteurising container
containing deaerated seasoning sauce and spice

1995-135862/18 KIKKOMAN CORP JP-3118122-B2

Prepn. of sweet seasoning having rich flavour — by adding hydroxy-cinnamic acid ester hydrolysing enzyme during ripening
Company Code: KIKK Publication Date: 2000.12.18 Derwent Classes: D13

IPC: A23L 1/23; A23L 1/22 Related: Previous Publ. JP-7059534

Oil type seasoning — comprises spores of lactic acid bacterium, especially for use as solid, powder, granule, paste or liquid
for curry or stew or seasoning oil


Preparation of curry flavoured food — comprises adding miso paste to curry food so that miso flavour is not obtained

67

Seasoning sauce for cooking and frying of meat and vegetables — contains sugar, salt, liquid raw material and modifier starch

1994-053204/07 SATO S JP-3118734-B2

Additives soln. for boiling rice and improving preservability — obtd. by dissolving alginic acid in water at specified temp.,
adding carrageenan, cooling and adding sodium hydrogen carbonate
Company Code: SATO/ Publication Date: 2000.12.18 Derwent Classes: D13

1994-079256/10 KAO CORP JP-3118778-B2

Two=phase liq. seasoning for healthy food dressing — comprises water phase and oil phase contg. di:glyceride and
surfactants, the oil phase spreading well over the water phase surface.

1994-021888/03 SB SHOKUHIN KK JP-3120820-B2

Taste improvement agent for coffee, tea, beans, nuts and vegetables — contg. protamine (salt) for masking astringency and
bitterness for food e.g. fruit
Company Code: SBSH- Publication Date: 2000.12.25 Derwent Classes: D13

1998-178978/16 SOC PROD NESTLE SA JP-2000516645-W

Use of 1-nonene-3-one as flavouring agent — for foods, e.g. dairy products or coffee extracts, cosmetics, pharmaceuticals,
etc.
Company Code: NEST Publication Date: 2000.12.12 Derwent Classes: B07; D13; E19; (D21; D23)
Basic No: WO-9805220-A1 Pages: 27 Latest Priority: 1996.08.02 1996EP-202184
Inventors: FAY L B Local: 1997.07.22 1998JP-507346
IPC: C11B 9/00; A23C 9/156; A23F 5/46; A23L 1/226; A61K 7/46 Related: 1997.07.221997WOEP-03964; Based on WO-9805220
2000-172467/16 BESTFOODS KR-2000017452-A

Stock cube production is carried out continuously by feeding ingredients into extruder, mixing, extrusion and dividing into
portions and uses less fat than usual
Company Code: BEST- Publication Date: 2000.03.25 Derwent Classes: D13

IPC: A23P 1/00 Local: 1999.08.23 1999KR-034935
2000-050502/04 NONG SHIM CO LTD KR-215712-B1

Method for preparing seasoning
Company Code: NONG- Publication Date: 1999.08.16 IPC: A23L 1/227; A23L 1/221
Inventors: LEE J Latest Priority: 1997.04.30 1997KR-016364
68
2000-050503/04 NONG SHIM CO LTD KR-215713-B1

Method for preparing yeast extract and seasoning containing the same
Company Code: NONG- Publication Date: 1999.08.16 IPC: A23L 1/28; A23L 1/229
Inventors: KIM S Latest Priority: 1997.04.30 1997KR-016365
1999-312197/26 KRAFT FOODS INC MX-9808192-A1

Easily dispersible and hydrated herb and spice blend additionally containing agglomerated maltodextrin
Company Code: KRFT Publication Date: 1999.10.01 Derwent Classes: D13

Inventors: POOLE M A Local: 1998.10.05 1998MX-008192
IPC: A23L 1/221
1999-246423/21 GIVAUDAN-ROURE INT SA US-6150145-A

Production of fatty acid degradation products by oxidative biochemical degradation of plant biomass containing unsaturated
fatty acids and enzymes in presence of additional unsaturated fatty acids
Company Code: GIVA Publication Date: 2000.11.21 Derwent Classes: D16; E17; (D13; D23)
Inventors: EHRET C Local: 1998.10.23 1998US-177354
IPC: C12P 7/24
1996-162084/17 INRA INST NAT RECH AGRONOMIQUE US-6162637-A

Prodn. of vanillic acid or vanillin from ferulic acid — by fungal bio-conversion, useful as food flavour, yields can be increased
by optimised choice of microorganism and medium for each stage
Company Code: INRG Publication Date: 2000.12.19 Latest Priority: 1994.09.13 1994FR-010889
Basic No: FR-2724394-A1 Local: 1998.12.18 1998US-216031
Inventors: LESAGE-MEESSEN L Related: Div ex 1995.09.131995WOFR-01173; Div ex 1997.06.12
IPC: C12N 1/14; C12P 7/42 1997US-793899
Derwent Classes: D16; E14; (D13)
1996-173035/18 HAYASHIBARA SEIBUTSU KAGAKU US-6165768-A

Isolated DNA encoding enzyme for converting maltose to trehalose — used for prodn. of trehalose for use in food prods.,
cosmetics and pharmaceuticals, partic. as sweetener
Company Code: HAYB Publication Date: 2000.12.26 Latest Priority: 1995.09.08 1995JP-255829
Basic No: EP-704531-A2 Earliest: 1994.10.01 1994JP-260984
Inventors: TSUSAKI K Local: 1998.02.17 1998US-024429
IPC: C12N 9/24; C07H 21/04; C12N 1/20; 15/00; C12P 19/12 Related: Cont of 1995.09.291995US-537002; Cont of US-5773282
Derwent Classes: B03; D16; E13; (D13; D21)
1996-427053/43 SASAKI M US-6168939-B1

New endo:peptidase from Lactobacillus helveticus — used with proteolytic enzymes for the prodn. of prods. useful in foods,
drinks, feeds, cosmetics and medicines
Company Code: SASA/ Publication Date: 2001.01.02 Derwent Classes: B04; D16; (D13; D21)
Inventors: TAN P S T Earliest: 1995.03.07 1995JP-074650
IPC: C12N 9/50 Local: 1996.03.06 1996US-611395
Additional Data: BOSMAN B (BOSM/); IWASAKI T (IWAS/); TAKAFUJI
S (TAKA/); TAN P S T (TANP/);
69

Company Code: PHAA Publication Date: 2001.01.11 Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA

Language: ENG Basic No: US-6139895-A CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID
Inventors: KING A H IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN
IPC: A23L 1/054 MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA
Local: 2000.06.29 2000WOUS-17764
70
EMULSIFIERS
EQUIVALENTS
2000-558240/51 SIMAC-VETRELLA SPA AU-200023145-A
Cold emulsified food producing device comprises a rotary scraping organ having a hollow shaft, and a pump for sending air
sucked from the outside through a hollow shaft
Company Code: SIMA- Publication Date: 2000.09.04 Latest Priority: 1999.02.18 1999IT-UD0033
IPC: A23G 9/04; A23G 9/12; 9/20 Related: Based on WO-200048471
1997-404739/38 QUEST INT BV AU-727070-B

Preparation of mannoprotein from food grade yeast — useful as emulsifier in foods and beverages, and for stabilising beer
foam
Company Code: UNIL Publication Date: 2000.11.30 Derwent Classes: D16

Inventors: VEENEMA M J Local: 1997.02.14 1997AU-014739
IPC: A23J 1/18; C07K 14/39; C12C 5/02 Related: Previous Publ. AU-9714739
1997-044573/05 KAO CORP CN-1145368-A

Concn of acidic phospholipid(s) — by treating plant lecithin with solvent contg lower alcohol, eliminating solvent to give
phospholipid mixt., then treating with aq ethanol soln.
Company Code: KAOS Publication Date: 1997.03.19 Derwent Classes: B04; D13; E11; (D21)
IPC: C07F 9/10 Local: 1996.06.19 1996CN-110929
1999-601201/51 AVENTIS RES & TECHNOLOGIES GMBH & CO KG EP-1066305-A2

New sucrose N-alkyl-asparaginate derivatives useful as tensides, emulsifiers, stabilizers, softeners and solubilizers
Company Code: AVET Publication Date: 2001.01.10 Derwent Classes: B07; C07; D25; E13; F09; G02; H03; J01; (D15;
Language: GER Basic No: WO-9948901-A2 D16; D21; D22; F06)
Inventors: BRANDSTETTER T Latest Priority: 1998.03.23 1998DE-1012661
IPC: C07H 1/00 Local: 1999.03.12 1999EP-915582
Designated States: R(AT BE CH CY DE DK ES FR GB GR IE IT LI NL Related: 1999.03.121999WOEP-01619; Based on WO-9948901
PT SE)
1999-552364/47 GVS GES ERWERB & VERW LANDWIRTSCHAFTLICH EP-1066388-A2

New glycosyl transferase protein, useful for producing glycolipids
Company Code: GVSE- Publication Date: 2001.01.10 Designated States: R(AT BE CH DE DK FR GB IE LI NL SE)
Language: GER Basic No: DE-19819958-A1 Derwent Classes: A60; D16; E13; (D13; D25)
Inventors: ZAEHRINGER U Latest Priority: 1998.05.05 1998DE-1019958
IPC: C12N 15/54; C07H 15/06; 15/10; C12N 1/21; 9/10; 15/62; Earliest: 1998.03.25 1998DE-1013017
C12P 19/18; (C12N 9/10); (C12R 1:125); 1:445 Local: 1999.03.25 1999EP-924670
Additional Data: FORSCHUNGSZENTRUM BORSTEL ZENT MEDIZIN Related: 1999.03.251999WODE-00857; Based on WO-9949052
(BORS-);
2000-402731/35 TAIYO KAGAKU KK JP-2000342196-A

Emulsifier viscosity reduction procedure used for foodstuffs, involves subjecting emulsifier contained in heat resistance
container to microwave irradiation
Company Code: TAIC Publication Date: 2000.12.12 Derwent Classes: D13

IPC: //B01F 17/00; A23L 1/035; B01J 19/12
71
UPDATE. 200101-200104 EMULSIFIERS EQUIVALENTS
1995-027231/04 NISSHIN OIL MILLS LTD JP-3109699-B2

Lecithin drug for use as an emulsification, humidity keeping or lubrication agent — comprises powder or particles of lecithin
and starch
Company Code: NISW Publication Date: 2000.11.20 Derwent Classes: D13; E11
IPC: //A23L 1/00; A23J 7/00; C07F 9/10 Related: Previous Publ. JP-6311854
1993-330535/42 KAO CORP JP-3112552-B2

Oil-in-water type emulsion for whipping cream — contains tri:glyceride contg. (un)satd. fatty acid residue(s), emulsifier, milk
protein and flavour improver

IPC: A23L 1/19; A23C 13/14; A23D 7/00 Related: Previous Publ. JP-5236898
1993-373544/47 KAO CORP JP-3112558-B2

Oil-in-water type emulsified material for whipped cream — contains oil drops of oil and fat including plant fat and emulsified
material contg. drops including milk fat

IPC: A23L 1/19; A23C 13/14 Related: Previous Publ. JP-5276887
1993-330534/42 KAO CORP JP-3113042-B2

Prepn. of oil-water type emulsion — comprises combining lipid-protein complex and bound prod. in quality-improving
emulsion

IPC: A23L 1/19; A23C 11/00; A23D 9/02; A23G 9/02; B01J 13/00 Related: Previous Publ. JP-5236896
1993-006230/01 MITSUBISHI KASEI CORP JP-3118861-B2

Emulsifier compsn. for drinking — obtd. by melting and mixing cane sugar fatty acid ester contg. mono:glyceride chelate and
has good continuous storage, flavour and taste
Company Code: MITU Publication Date: 2000.12.18 Derwent Classes: D13

2000-220801/19 HAI TAI CONFECTIONERY CO LTD KR-216637-B1

Edible bubble composition using food emulsifier
Company Code: HAIT- Publication Date: 1999.09.01 IPC: A23G 3/00

Inventors: MOON H O Latest Priority: 1997.08.13 1997KR-038646
1996-087504/09 ROCHE VITAMINS INC US-6150086-A

Prodn. of compsn. comprising oleophilic substance encapsulated by polymer — by incorporating oleophilic substance into
polymer soln., and solidifying by mixing, useful e.g. to provide vitamin powders for cereals
Company Code: HOFF Publication Date: 2000.11.21 Latest Priority: 1999.11.12 1999US-438640
Basic No: WO-9601103-A1 Earliest: CIP of 1994.07.01 1994US-269720
Inventors: CHANG K Related: Cont of 1995.05.241995US-439787; Div ex 1998.01.161998US-
IPC: C12Q 1/00; C07D 311/04; C07H 1/00 008251; Cont of US-5938990; Div ex US-6001554
Derwent Classes: A96; B07; (A97)
72
1999-131921/11 SHISEIDO CO LTD US-6150425-A

Stable oil in water in oil multiphase emulsion — comprises clay mineral and emulsifier in outer phase and e.g. amphiphilic
substance, surfactant, oil and water in inner phase
Company Code: SHIS Publication Date: 2000.11.21 Latest Priority: 1997.07.17 1997JP-208459
Inventors: SEKINE T Local: 1999.03.15 1999US-147821
IPC: A61K 9/113; B01F 3/08; 17/28; 17/54 Related: 1998.07.151998WOJP-03187; Based on WO-9903572
Derwent Classes: B07; D21; (D13)
73
74
COATINGS
EQUIVALENTS
1998-032246/03 UNILEVER PLC AU-726756-B
Preparing coated frozen confectionary product — comprises application of supercooled liquid to pre-frozen core, useful in,
e.g. production of ice cream
Company Code: UNIL Publication Date: 2000.11.23 Latest Priority: 1996.05.31 1996EP-303966
IPC: A23G 9/24; A23G 9/00 Related: Previous Publ. AU-9731733; Based on WO-9745022
1996-209130/21 LODERS-CROKLAAN BV AU-726767-B

Flexible compsns. for coating ice cream — based on sugar and a defined tri:glyceride compsn.

Inventors: VAN STRAALEN J Local: 1999.09.17 1999AU-048776
IPC: A23G 9/02; A23D 9/00 Related: Div ex 1995.09.221995AU-036523; Previous Publ. AU-9948776
1999-610938/52 GENENCOR INT INC BR-9909359-A

Coating for dosage forms, confectionery or food tablets, seeds, or granules and granule cores useful in e.g. cleaning
compositions
Company Code: GEMV Publication Date: 2000.12.12 Derwent Classes: A96; B07; C07; D16; F06; G02; (D13; D25)
Inventors: GEBERT M S Local: 1999.04.02 1999BR-009359
IPC: A61K 9/28; A23B 9/14; A23K 1/00; A23P 1/08; A61K 9/50; Related: 1999.04.021999WOUS-07298; Based on WO-9951210
C11D 3/22; 3/386; 17/00; C12N 9/98
2001-009582/02 SOLLICH KG DE-19920068-A1

Mesh conveyor for confectionery being coated with chocolate, is driven and supported by toothed wheels with thickened
shoulders, providing increased support to increase life by minimizing frictional wear and flexural fatigue
Company Code: SOLL- Publication Date: 2000.11.09 IPC: B65G 49/02; A23G 3/20
Basic No: EP-1050218-A2 Derwent Classes: D13
Inventors: HEYDE H Latest Priority: 1999.05.03 1999DE-1020068
2001-009581/02 SOLLICH KG DE-19920071-A1

Equipment coating confectionery with flowing mass on conveyor, includes run-off sheet with scrapers executing rectangular
path to move and return surplus coating mass from sheet
Company Code: SOLL- Publication Date: 2000.11.16 IPC: A23G 3/22; A21C 9/04; 9/08
Basic No: EP-1050217-A2 Derwent Classes: D13
Inventors: HEYDE H Latest Priority: 1999.05.03 1999DE-1020071
2000-136662/12 SHADE FOODS INC GB-2351647-A

A low moisture stable food product including fruit, cheese, cookie material snack chip or seasoning, which is highly
shelf-stable and can be stored at room temperature for long periods
Company Code: SHAD- Publication Date: 2001.01.10 Derwent Classes: D13

Inventors: NELSON A L Local: 1999.11.01 1999GB-025703
IPC: A23L 1/025; A23C 19/086; A23L 1/212; 1/22; A23P 1/06
75
UPDATE. 200101-200104 COATINGS EQUIVALENTS
2001-018661/03 MARUYA SUISAN KK JP-2000342221-A

A coating for dried fish consists of an additive of specified weight ratio blended in salt water, and mixing material useful for
treating fish
Company Code: MARU- Publication Date: 2000.12.12 Derwent Classes: D12; (D13)
IPC: A23L 1/325; A23B 4/03
1996-357207/36 MEIJI SEIKA KAISHA LTD JP-3119788-B2

Chocolate coated ice cream and its prodn. — by coating cylindrical or spherical ice cream with e.g. chocolate flakes
Company Code: MEIJ Publication Date: 2000.12.25 Derwent Classes: D13

IPC: A23G 9/24; A23G 9/02 Related: Previous Publ. JP-8168343
1998-133080/13 OGAN SA JP-2000516523-W

Automatic coating drum for food or pharmaceutical products with improved hot air circulation — covers diverse materials by
spray- or powder-coating techniques, opening product door automatically in lowest position on completion
Company Code: OGAN- Publication Date: 2000.12.12 Derwent Classes: B07; D13 P33; P42
Basic No: FR-2751849-A1 Pages: 20 Latest Priority: 1996.08.01 1996FR-009988
Inventors: JUAN R Local: 1997.07.10 1998JP-507658
IPC: B01J 2/00; A23P 1/08; A61J 3/06; A61K 9/00; B05B 13/02; Related: 1997.07.101997WOFR-01268; Based on WO-9805434
B05C 3/08
1998-041875/04 BIFODAN AS KR-2000016331-A

Formation of an enteric coating on an oral preparation — comprising a liquid mixture of alginic acid particles and a binding
agent which is approved for use in coating foodstuffs
Company Code: BIFO- Publication Date: 2000.03.25 Latest Priority: 1996.06.06 1996DK-000636
Basic No: WO-9746224-A1 Local: 1998.12.04 1998KR-709904
IPC: A61K 9/28; A61K 47/36 Related: 1997.06.061997WODK-00252; Based on WO-9746224
2001-008611/02 AVENTIS CROPSCIENCE GMBH WO-200069287-A1

Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, contains
genetically-modified potato starch with lower phosphate content than unmodified starch
Company Code: AVET Publication Date: 2000.11.23 Derwent Classes: D13

Language: ENG Basic No: DE-19921681-A1 Latest Priority: 1999.05.12 1999DE-1021681
IPC: A23P 1/08; A23L 1/0522 Local: 2000.04.19 2000WOEP-03534
Designated States: N(AE AG AL AM AU AZ BA BB BG BR BY CA CN
CR CU CZ DM DZ EE GD GE HR HU ID IL IN IS JP KG KP KR KZ LC LK
LR LT LV MA MD MG MK MN MX NO NZ PL RO RU SG SI SK TJ TM TR
TT UA UZ VN YU ZA) R(AT BE CH CY DE DK EA ES FI FR GB GH GM
GR IE IT KE LS LU MC MW NL OA PT SD SE SL SZ TZ UG ZW)
1999-443583/37 SOC PROD NESTLE SA ZA-9902449-A

Cocoa butter substitutes comprise palm kernel oil blends, useful as edible food products

Basic No: US-5932275-A Pages: 26 Latest Priority: 1998.03.31 1998US-050938
Inventors: NALUR S C Local: 1999.03.30 1999ZA-002449
IPC: A23D A23G A23L
76
SWEETENERS
EQUIVALENTS
2000-611573/58 GEN MILLS INC AU-200026356-A
Preparation of pre-sweetened food products such as instant cereals, involves coating dried base pieces with pre-sweetener
comprising gelatin and nutritive carbohydrate sweeteners and reducing moisture content
Company Code: GENM Publication Date: 2000.10.09 Latest Priority: 1999.03.19 1999US-272791
IPC: A23L 1/164; A23L 1/18; A23P 1/08 Related: Based on WO-200056173

Preparing an agglomerate of N-(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine 1-methyl ester and a carrier, useful
as a tabletop sweetener, in soft drinks and sweetener blends
IPC: C07K 5/06; A23L 1/236 Related: Based on WO-200049036
Derwent Classes: A97; B05; D13; E14

Edible gel mix or edible gel comprises a gelling agent and neotame as a sweetener and to reduce the amount of food acid,
salt, flavor additive, gelling agent and fat
IPC: A23L 1/236; A23L 1/05 Related: Based on WO-200056176
1998-506404/43 AJINOMOTO CO INC AU-727199-B

Sweetener composition with improved and balanced sweetness — comprises N-(N-(3,
3-di:methyl-butyl)-L-aspartyl)-L-phenylalanine 1-methyl ester, aspartame and acesulfame-K
IPC: A23L 1/236; A23L 1/22; C07K 5/075 Local: 1997.10.01 1997AU-043980
Derwent Classes: B05; D13; E14 Related: Previous Publ. AU-9743980; Based on WO-9839979

New aspartame derivatives useful as sweeteners
Inventors: NAKAMURA R Local: 1999.03.11 1999BR-009542
IPC: C07K 5/075; A23L 1/236 Related: 1999.03.111999WOJP-01210; Based on WO-9952937
2001-017980/03 ROQUETTE FRERES SA CA-2306330-A1

zones
Company Code: ROQF Publication Date: 2000.10.27 Derwent Classes: D17; E17
Language: FRN Basic No: EP-1048637-A1 Latest Priority: 1999.04.27 1999FR-005308
Inventors: FLECHE G Local: 2000.04.20 2000CA-2306330
IPC: C07C 31/26; C07C 29/141
77
UPDATE. 200101-200104 SWEETENERS EQUIVALENTS
2000-534351/49 AJINOMOTO CO INC CN-1269421-A

Production of xylitol or D-xylulose from glucose for use as a sweetener in food, comprises culturing a microorganism, e.g.
Acetobacter
Company Code: AJIN Publication Date: 2000.10.11 Derwent Classes: B05; D16; E17; (B03; E13)
IPC: C12P 7/18 Local: 2000.01.20 2000CN-104181
1999-120714/10 NUTRASWEET CO CN-1269777-A

Preparation of 3,3-di:methyl-butyraldehyde used as intermediate for sweetener — comprises isomerising vaporised 3,
3-di:methyl-1,2-epoxy-butane in presence of silica gel
Company Code: NUTR- Publication Date: 2000.10.11 Derwent Classes: B05; D13; E17
IPC: C07C 45/58; C07C 47/02; C07D 301/03; 303/04 Local: 1998.06.24 1998CN-808907
1999-244007/20 AJINOMOTO CO INC CN-1269781-A

Purifying methyl N-(3,3-dimethylbutyl)-alpha-L-aspartyl-l-phenylalaninate sweetener, by two-phase solvent extraction
Company Code: AJIN Publication Date: 2000.10.11 Derwent Classes: B05; D13; E14
IPC: C07C 237/12; C07C 231/24 Local: 1998.08.19 1998CN-808925
1999-418692/35 AJINOMOTO CO INC EP-1062878-A1

New crystals comprise aspartame and N-(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine methyl ester
Company Code: AJIN Publication Date: 2000.12.27 Derwent Classes: B05; D13; E14
Language: ENG Basic No: WO-9930574-A1 Latest Priority: 1997.12.15 1997JP-344777
Inventors: NAGASHIMA K Local: 1998.12.07 1998EP-967073
IPC: A23L 1/236 Related: 1998.12.071998WOJP-05532; Based on WO-9930574
Designated States: R(BE CH DE FR GB IT LI NL)
1999-562046/47 XYROFIN OY EP-1064293-A1

Crystallizing lactitol used as bulk sweetener
Company Code: XYRO- Publication Date: 2001.01.03 Derwent Classes: B04; D13; (D21)
Language: ENG Basic No: WO-9947532-A1 Latest Priority: 1998.03.18 1998FI-000600
Inventors: PEPPER T Local: 1999.03.17 1999EP-910395
IPC: C07H 15/04 Related: 1999.03.171999WOFI-00206; Based on WO-9947532
Designated States: R(AT BE CH DE DK ES FI FR GB IT LI NL SE)
1990-254036/33 SUOMEN XYROFIN OY FI-106265-B1

Prodn. of xylitol from aq. xylose soln. — by fermenting with yeast strain and sepn. of xylitol-rich fraction by chromatography
Company Code: SUXY- Publication Date: 2000.12.29 Derwent Classes: D16; E17; (D17)
Basic No: WO-9008193-A Latest Priority: 1989.01.17 1989US-297791
Inventors: TOEYRYLAE M Local: 1991.07.11 1991FI-003376
IPC: C12P 7/18 Related: 1990.01.151990WOFI-00015; Previous Publ. FI-9103376
2001-017980/03 ROQUETTE FRERES SA FR-2792935-A1

zones
Company Code: ROQF Publication Date: 2000.11.03 IPC: C07C 31/26; C07C 29/136
Basic No: EP-1048637-A1 Derwent Classes: D17; E17
Inventors: FLECHE G Latest Priority: 1999.04.27 1999FR-005308
78
1999-593012/51 ROQUETTE FRERES SA HU-200002450-A2

Sweetener composition for confectionery, especially chewing gum
Company Code: ROQF Publication Date: 2000.11.28 Derwent Classes: D13

Basic No: EP-953295-A1 Latest Priority: 1998.04.29 1998FR-005390
Inventors: RIBADEAU-DUMAS G Local: 1999.04.26 2000HU-002450
IPC: A23L 1/236; A23G 3/30 Related: 1999.04.261999WOFR-00979; Based on WO-9955173
2000-656118/63 NIKKEN CHEM CO LTD JP-2000342199-A

Method for storing or transporting an erythritol solution comprises maintaining the solution at a concentration of at least
30% based on a solid component at 50 degreesC or higher without deposition
Company Code: NIKM Publication Date: 2000.12.12 Derwent Classes: D13; E17
Basic No: WO-200057723-A1 Pages: 7 Latest Priority: 1999.03.30 1999JP-088184
IPC: A23L 1/09; C07C 29/74; 29/76; 31/24; C13K 13/00 Local: 2000.03.28 2000JP-089685
1999-208048/18 SARAYA KK JP-3110005-B2

Low calorie syrup comprising erythritol and glycoside(s) — useful for patients with restricted sugar intake e.g. diabetics
Company Code: SARA- Publication Date: 2000.11.20 Derwent Classes: B04; D13
IPC: A23L 1/09; A23L 1/236; 1/307; C07H 3/02 Related: Previous Publ. JP-11046701
2000-501183/45 SODA AROMATIC CO LTD JP-3112457-B2

Sweetness intensifier comprising 3-hydroxy-4,5-dialkyl-2-(5H)furanone derivative
Company Code: SOSH Publication Date: 2000.11.27 Derwent Classes: B03; D13
IPC: //A21D 13/08; //C07D 307/60; A23L 1/22; A23L 1/236 Related: Previous Publ. JP-2000175650
1992-227505/28 MCNEIL-PPC INC JP-3113026-B2

Liq. sweetener concentrate with antimicrobial properties — comprises sucralose, preservative, buffer system and liq.
Company Code: MCNI Publication Date: 2000.11.27 Derwent Classes: B03; D13; E13
Basic No: EP-493919-A1 Pages: 7 Latest Priority: 1990.12.14 1990US-628287
Inventors: MOHAMMED K Local: 1991.12.11 1991JP-350407
1995-299573/39 ORGANO CORP JP-3117596-B2

Prodn. of sugars used as low calorie sweetening — comprises sepg. soln. contg. mono:saccharide(s) and/or betaine,
di:saccharide(s) and sugars comprising glycoside bound mono:saccharide molecules, etc.
Company Code: JAOR Publication Date: 2000.12.18 Derwent Classes: B03; D17; E13; (D13)
IPC: C07H 3/06; B01D 15/08; 61/02; C08B 37/00; C13F 1/00 Related: Previous Publ. JP-7196705
1991-029305/04 WARNER-LAMBERT CO JP-3118781-B2

Sweetener delivery system — comprising core of sweetener coating material, and outer coating of sweetener-hydrophilic
polymer
Company Code: WARN Publication Date: 2000.12.18 Derwent Classes: A97; B07; D13; (B05)
Inventors: ORAMA A M Local: 1990.12.17 1990JP-417734
IPC: A23G 3/30; A21D 2/08; A23G 3/00; A23L 1/22; A61K 7/16; Related: Previous Publ. JP-6014739
A61P 1/02
79
1991-109309/15 BIOSPHERICS INC JP-3120403-B2

Synthesis of tagatose from galactose — by isomerisation of galactose and neutralisation of precipitate formed
Company Code: BIOS- Publication Date: 2000.12.25 Latest Priority: 1989.07.19 1989US-381892
Basic No: US-5002612-A Pages: 10 Local: 1991.01.07 1991JP-503539
Inventors: WAJDA T J Related: 1991.01.071991WOUS-00064; Previous Publ. JP-5504256;
IPC: C13K 13/00; C07H 3/02; C13D 3/02 Based on WO-9212263
Derwent Classes: B03; D17; E13; (D13; D21; D25)
1991-173232/24 ROQUETTE FRERES SA JP-3121610-B2

Conc. sweetener esp. for chewing gum — contg. hydrogenated starch hydrolysate syrup and sugar alcohol, esp. xylitol

Basic No: EP-431995-A Pages: 15 Latest Priority: 1989.11.13 1989FR-014850
Inventors: SERPELLONI M Local: 1990.11.13 1990JP-306997
IPC: A23L 1/236; A23G 3/30; A23L 1/09 Related: Previous Publ. JP-3206864
1998-130465/12 NOVO NORDISK BIOCHEM NORTH AMERICA JP-2000516709-W

Enzymatic method for removing contaminants from resin — useful for, e.g. production of corn sweeteners and improving
production of protein containing liquids
Company Code: NOVO Publication Date: 2000.12.12 Derwent Classes: A97; D16; (A35; D13)
Basic No: WO-9804344-A1 Pages: 18 Latest Priority: 1996.07.30 1996US-022867
Inventors: SLADE J Local: 1997.07.03 1998JP-508890
IPC: G01N 30/48; A23L 1/22; B01J 49/00; G01N 30/02; 30/88 Related: 1997.07.031997WOUS-12591; Based on WO-9804344
2000-108397/10 AJINOMOTO CO INC KR-2000011556-A

New microorganisms, useful for the production of D-xylulose or xylitol
IPC: C12N 1/20; C12N 15/31 Local: 1999.07.07 1999KR-027287
Derwent Classes: B05; D16; E17; (D13) Other: 1998.10.30 1998JP-310398
2000-118551/11 AJINOMOTO CO INC KR-2000012078-A

New proteins for production of xylitol, useful as food sweetener and for treatment of diabetes mellitus
Company Code: AJIN Publication Date: 2000.02.25 Derwent Classes: B04; D16; (D13)
IPC: C12N 9/02 Local: 1999.07.29 1999KR-031067

New mutant strain of Trichosporonoides genus — useful for manufacturing erythritol
Company Code: CHEI- Publication Date: 1999.07.15 IPC: C12N 1/16

Basic No: JP-11032754-A Derwent Classes: B05; D16; E17
Inventors: LEE J Latest Priority: 1997.03.29 1997KR-011342
1998-377297/32 NUTRINOVA NUTRITION SPECIALTIES & FOOD MX-9905794-A1

Use of oligo:saccharide(s) — such as lacto-sucrose, oligo-fructose or trehalose, to increase sweetness and enhancing taste of
acesulfam-K/aspartame mixtures
Company Code: NUTR- Publication Date: 1999.10.01 Latest Priority: 1997.12.08 1997WOEP-06845
Basic No: WO-9827832-A2 Earliest: 1996.12.20 1996DE-1053354
Inventors: WIEDMANN M Local: 1999.06.18 1999MX-005794
IPC: A23L 1/00 Other: 1997.07.28 1997DE-1032351
80
1995-031356/05 ROQUETTE FRERES SA MX-193615-B

Aerated sweets with good stability and texture — contg low amts. of crystalline mannitol and/or erythritol as sweetening filler

Basic No: EP-630573-A1 Latest Priority: 1993.06.24 1993FR-007697
Inventors: RIBADEAU-DUMAS G Local: 1994.06.23 1994MX-004782
IPC: A23G 3/000
1996-435547/44 ROQUETTE FRERES SA RO-116196-B1

Porous honeycombed crystalline maltitol for use e.g. as sweetener and in food and pharmaceuticals — with excellent flow
properties and stability towards humidity, but rapid rate of dissolution in water
Company Code: ROQF Publication Date: 2000.11.30 Latest Priority: 1995.06.06 1995US-470461
Basic No: EP-735042-A1 Earliest: 1995.03.29 1995FR-003732
Inventors: CABOCHE J J Local: 1996.03.27 1996RO-002239
IPC: C07H 15/04 Related: 1996.03.271996WOFR-00457; Based on WO-9630382
Derwent Classes: B05; C03; D13; E17; (B07; C07; D16)
1996-288749/30 HOLLAND SWEETENER CO VOF RU-2155635-C2

Crystallisation of alpha-L-aspartyl-L-phenylalanine methyl ester — from aq. solns., with avoidance of turbulence
Company Code: HOSW- Publication Date: 2000.09.10 Derwent Classes: B05; D13; E14
IPC: B01J 8/00; A23L 1/236; B01J 19/02; C07K 1/107; 5/075 Local: 1995.12.21 1995RU-122456
1997-054617/06 HOLLAND SWEETENER CO VOF RU-2155771-C2

Alpha-L-aspartyl-L-phenylalanine methyl ester crystallisation from aq. soln. — by conductive cooling, advantageously
avoiding turbulence and improving dissolution time and electrostatic properties of crystalline prod.
Company Code: HOSW- Publication Date: 2000.09.10 Derwent Classes: B05; D13; E14
IPC: C07K 5/075; A23L 1/236 Local: 1996.06.28 1996RU-112765
1999-405098/34 AJINOMOTO CO INC SK-200000858-A3

Sweetener composition contains aspartame and acesulfame K
Company Code: AJIN Publication Date: 2000.11.07 Derwent Classes: B05; D13
Inventors: SUZUKI Y Local: 1998.11.20 2000SK-000858
IPC: A23L 1/236 Related: 1998.11.201998WOJP-05237
1999-430116/36 AJINOMOTO CO INC SK-200000859-A3

Granular sweetener contains aspartame and acesulfame K
Company Code: AJIN Publication Date: 2000.11.07 Derwent Classes: B05; D13; E14; (B03; E13)
Inventors: SUZUKI Y Local: 1998.11.20 2000SK-000859
IPC: A23L 1/236 Related: 1998.11.201998WOJP-05236

New thermo-stable enzyme for prepn. of trehalose — by hydrolysis of saccharide(s), esp. starch partial hydrolysate, obtd. by
culturing Sulfolobus strain
Inventors: IKEGAMI S Local: 1997.07.03 1997US-888158
IPC: C12N 1/20 Related: Cont of 1995.06.071995US-485132; Cont of US-5723327
81
1997-403966/38 METALLGESELLSCHAFT AG US-6150570-A

Production of crystalline D-sorbitol with high gamma-content — comprises evaporation of D-sorbitol solution and subsequent
melt crystallisation.
Company Code: METG Publication Date: 2000.11.21 Derwent Classes: A41; B05; D13; E17
Inventors: WIESENBART J Local: 1999.04.19 1999US-230159
IPC: C07C 27/26 Related: 1997.07.211997WOEP-03924; Based on WO-9803457

Isolated DNA encoding enzyme for converting maltose to trehalose — used for prodn. of trehalose for use in food prods.,
cosmetics and pharmaceuticals, partic. as sweetener
Inventors: TSUSAKI K Local: 1998.02.17 1998US-024429
IPC: C12N 9/24; C07H 21/04; C12N 1/20; 15/00; C12P 19/12 Related: Cont of 1995.09.291995US-537002; Cont of US-5773282
82
SAUCES AND PASTES
EQUIVALENTS
2000-618855/59 LINDSTAM AB CHRISTER AU-200039909-A
Foodstuff with low fat content, used as sauce and as additive in cooking, comprises proteins, carbohydrates and
polysaccharide stabilizer
Company Code: LIND- Publication Date: 2000.10.04 Latest Priority: 1999.03.18 1999SE-000979
IPC: A23C 9/13; A23L 1/24 Related: Based on WO-200054600
Derwent Classes: A97; D13
1999-601400/51 UNILEVER NV BR-9909352-A

Acidified butter like spread for breads, toasts

Inventors: WEMMENHOVEN B Local: 1999.03.23 1999BR-009352
IPC: A23C 9/15; A23C 13/16; 15/16; A23D 7/015 Related: 1999.03.231999WOEP-01977; Based on WO-9951105

Inventors: OKAMURA H Local: 1999.04.23 1999BR-009969
IPC: C12P 21/06 Related: 1999.04.231999WOJP-02171; Based on WO-9957302
1996-129039/13 UNILEVER PLC CA-2196582-C

Water continuous edible spread devoid of undesirable off-taste — has low fat content and comprises oligo-fructose fibrous
material

Language: ENG Basic No: WO-9603888-A1 Latest Priority: 1994.08.01 1994EP-202236
Inventors: VERSCHUREN J J Local: 1995.07.26 1995CA-2196582
IPC: A23D 7/00; A23C 9/15; A23D 7/015; A23L 1/0528 Related: 1995.07.261995WOEP-02979; Based on WO-9603888
1999-561666/47 UNILEVER PLC EP-1062245-A1

Use of VHH antibodies in the production of e.g. food or personal care products
Company Code: UNIL Publication Date: 2000.12.27 Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI NL PT

Language: ENG Basic No: WO-9946300-A1 SE)
Inventors: VERRIPS T C Derwent Classes: B04; C03; D16; (D13; D21)
IPC: C07K 16/00; A23L 1/30; 1/305; A61K 7/06; 7/32; 7/48; Latest Priority: 1999.02.16 1999EP-200439
39/395; C07K 1/14; C11D 7/00 Earliest: 1998.03.12 1998EP-104479
Additional Data: UNILEVER NV (UNIL); Local: 1999.03.12 1999EP-907632
Related: 1999.03.121999WOEP-01678; Based on WO-9946300
1999-520481/44 DANISCO AS EP-1063895-A1

Oil based delivery system for use in food products such as breads and low fat spreads
Company Code: DANI- Publication Date: 2001.01.03 Derwent Classes: D13

Language: ENG Basic No: GB-2335433-A Latest Priority: 1998.03.20 1998GB-005945
Inventors: SOE J B Local: 1999.03.08 1999EP-942574
IPC: A23D 9/00; A21D 2/14; 8/04; A23D 7/015; A23L 1/24 Related: 1999.03.081999WOIB-00467; Based on WO-9948377
MC NL PT SE)
83
UPDATE. 200101-200104 SAUCES AND PASTES EQUIVALENTS
1999-302897/25 KOREA ADV INST SCI & TECHNOLOGY EP-1063988-A1

Hesperidin and hesperetin inhibit acyl CoA-cholesterol-o-acyltransferase activity in mammals and the accumulation of
macrophage-lipid complex on the arterial endothelium
Company Code: KOAD Publication Date: 2001.01.03 Latest Priority: 1998.04.14 1998KR-013283
Language: ENG Basic No: WO-9921549-A1 Earliest: 1997.10.28 1997KR-055578
Inventors: CHOE S C Local: 1998.10.20 1998EP-951777
IPC: A61K 31/35 Other: 1998.03.28 1998KR-010888; 1998.04.08 1998KR-012411
Designated States: R(DE FR GB IT) Related: 1998.10.201998WOKR-00324; Based on WO-9921549
1999-580337/49 GEN MILLS INC EP-1065936-A1

Edible matrix with chewable texture for foods and beverages
Company Code: GENM Publication Date: 2001.01.10 Derwent Classes: B04; D13
Language: ENG Basic No: WO-9948372-A1 Latest Priority: 1999.01.20 1999US-233443
Inventors: VAN LENGERICH B H Earliest: 1998.03.23 1998US-079060
IPC: A21D 13/00 Local: 1999.03.23 1999EP-912231
Designated States: R(AT BE CH CY DE DK ES FI FR GB GR IE IT LI LT Other: 1998.10.09 1998US-103700; 1998.11.24 1998US-109696
LU LV MC NL PT RO SE SI) Related: 1999.03.231999WOUS-04267; Based on WO-9948372
1999-601400/51 UNILEVER NV EP-1065937-A1

Acidified butter like spread for breads, toasts
Company Code: UNIL Publication Date: 2001.01.10 Designated States: R(AT BE CH DE DK FI FR GB IE LI NL SE)
Inventors: WEMMENHOVEN B Latest Priority: 1998.04.03 1998EP-201062
IPC: A23C 9/15; A23C 13/16; 15/16; A23D 7/015 Local: 1999.03.23 1999EP-914535
Additional Data: UNILEVER PLC (UNIL); Related: 1999.03.231999WOEP-01977; Based on WO-9951105
1999-580542/49 UNILEVER NV EP-1065938-A1

Preparation of a butterlike spread from a concentrated vegetable fat cream
Company Code: UNIL Publication Date: 2001.01.10 Designated States: R(BE CH DE DK FR GB IE LI NL SE)
Inventors: VERMAAT K Latest Priority: 1998.04.01 1998EP-201033
IPC: A23D 7/00; A23D 7/02 Local: 1999.03.25 1999EP-919160
Additional Data: UNILEVER PLC (UNIL); Related: 1999.03.251999WOEP-02181; Based on WO-9949738
1999-601401/51 DU PONT DE NEMOURS & CO E I EP-1065940-A1

Production of high-oil binding lupin protein compositions, for use in e.g. foodstuffs, drinks or animal feeds
Company Code: DUPO Publication Date: 2001.01.10 Derwent Classes: B04; C03; D13; G02; H07; (D21)
Language: ENG Basic No: WO-9951106-A1 Latest Priority: 1998.04.03 1998GB-007256
Inventors: HOWARD J A Local: 1999.03.31 1999EP-914311
IPC: A23J 3/14; A23G 9/02; A23K 1/16; A23L 2/66; A61K 7/06; 7/48 Related: 1999.03.311999WOUS-07106; Based on WO-9951106
Designated States: R(AL AT BE CH DE DK ES FI FR GB GR IE IT LI LT
LU NL PT RO SE SI)
1999-540477/45 SPICE SCI OY EP-1065945-A1

Making a homogenous fatty beta-sitosterol blend for use in food production - by heating beta-sitosterol with an oil, adding
isothermal water on cooling and agitating
Company Code: SPIC- Publication Date: 2001.01.10 Derwent Classes: B01; D13
Language: ENG Basic No: WO-9943218-A1 Latest Priority: 1998.02.27 1998FI-000450
Inventors: CHRISTIANSEN L Local: 1999.02.15 1999EP-903716
IPC: A23L 1/30; A23L 1/29 Related: 1999.02.151999WOFI-00121; Based on WO-9943218
MC NL PT SE)
84
1999-571942/48 STUECKLER F EP-1065946-A1

Composition for use as e.g. food supplement or skin care agent, has advantageous physiological effects especially regarding
cardiovascular and rheumatic illnesses, also stimulates the immune system against cancer
Company Code: STUE/ Publication Date: 2001.01.10 Derwent Classes: B05; D13; (B04; D21)
Language: GER Basic No: WO-9948386-A1 Latest Priority: 1998.03.24 1998AT-000525
Inventors: STUECKLER F Local: 1999.03.24 1999EP-909991
IPC: A23L 1/30; A23L 1/302; A61K 31/355; 35/78 Related: 1999.03.241999WOAT-00079; Based on WO-9948386
Designated States: R(AT BE CH DE DK ES FI FR GB GR IE IT LI LU NL
PT SE)
1995-200123/26 HOUSE FOODS CORP EP-680697-B1

Processing device forming different types of food — with treatment units, and movable part including storage parts, to join
different components according to program unit
Company Code: HOUF Publication Date: 2001.01.10 Latest Priority: 1993.11.18 1993JP-312617
Language: ENG Basic No: WO-9513709-A1 Earliest: 1993.11.18 1993JP-312614
Inventors: KOBAYASHI H Local: 1994.11.18 1995EP-900916
IPC: A23L 1/00; A47J 27/14; 37/00 Other: 1993.11.18 1993JP-312615; 1993.11.18 1993JP-312616
Designated States: R(DE FR GB NL SE) Related: 1994.11.181994WOJP-01950; Based on WO-9513709
Derwent Classes: D14 P28
1996-478446/48 LODERS-CROKLAAN BV EP-739592-B1

Tri:glyceride compsns. with improved digestibility — for use in foods and parenteral nutrition compsns.
Company Code: UNIL Publication Date: 2001.01.10 Designated States: R(AT BE CH DE DK ES FR GB GR IE IT LI NL PT SE)
Language: ENG Basic No: EP-739592-A1 Derwent Classes: B05; D13
Inventors: QUINLAN P T Latest Priority: 1995.04.28 1995EP-302945
IPC: A23D 9/00; A23L 1/30; A61K 31/23; C11C 3/04 Local: 1996.04.16 1996EP-201021
2000-516456/47 IKETA K JP-2000333648-A

Ingredient mixing apparatus for soup preparation, has small division chamber into which different ingredients are filled via
openings formed on lower end of ingredient accommodation portion
Company Code: IKET/ Publication Date: 2000.12.05 Derwent Classes: D13 Q31; Q39
IPC: A23L 1/39; B65B 3/00; B67C 3/02
1995-287916/38 KIKKOMAN CORP JP-3109639-B2

Low sodium content soy sauce prepn. — by applying DC voltage across anode and cathode having soy sauce between
intermediate anion and cation exchange membranes
Company Code: KIKK Publication Date: 2000.11.20 Derwent Classes: D13

IPC: A23L 1/238; B01D 61/44; C25B 7/00 Related: Previous Publ. JP-7184592
Additional Data: TOKUYAMA SODA KK (TOKU);
1998-045422/05 FUJI SEIYU KK JP-3116816-B2

Prepn. of cooked starch food — by adding hemicellulose originating from beans
Company Code: FUKO Publication Date: 2000.12.11 Derwent Classes: D13

85

Seasoning sauce preparation maintaining spicy flavour after heat pasteurisation — comprises heat pasteurising container
containing deaerated seasoning sauce and spice


Bone extract production used as flavoring for Chinese and Western type soup — involves cleaning fresh cut bones of animals,
birds and fish, baking and boiling under pressure to elute bone extract into boiling liquid

IPC: A23L 1/312; A23L 1/22; 1/313; 1/39 Related: Previous Publ. JP-11032729

Preparation of fluid food — includes addition of viscous material which has viscosity lowered on heating


Oil type seasoning — comprises spores of lactic acid bacterium, especially for use as solid, powder, granule, paste or liquid
for curry or stew or seasoning oil


Preparation of curry flavoured food — comprises adding miso paste to curry food so that miso flavour is not obtained


Roux type food processing method — involves heat cooking of hydrolysed stuff chosen from vegetable, fruit fragment object,
dietary fibre and cellulose of predetermined weight percentage


Seasoning sauce for cooking and frying of meat and vegetables — contains sugar, salt, liquid raw material and modifier starch

86
1994-079256/10 KAO CORP JP-3118778-B2

Two=phase liq. seasoning for healthy food dressing — comprises water phase and oil phase contg. di:glyceride and
surfactants, the oil phase spreading well over the water phase surface.

1992-354668/43 OTSUKA KAGAKU YAKUHIN KK JP-3120155-B2

Treating soy-sauce obtd. from fermented and aged soy-sauce — by increasing temp., adding silica sol and increasing temp.
Company Code: SAKB Publication Date: 2000.12.25 Derwent Classes: D13

1993-079416/10 AJINOMOTO KK JP-3122747-B2

White sauce compsn. which can be frozen without affecting smoothness — comprises oligosaccharide(s) of specified
sweetness and emulsified fat
Company Code: AJIN Publication Date: 2001.01.09 Derwent Classes: D13

1992-133981/17 ARCO CHEM TECHNOLOGY INC JP-3122823-B2

Esterified polyoxyalkylene block copolymers — useful as reduced calorie fat substitutes in food compsns., usable at elevated
temps. e.g. baking
Company Code: ATLF Publication Date: 2001.01.09 Derwent Classes: A25; D13; E17; (A97)
Basic No: EP-481717-A Pages: 14 Latest Priority: 1990.10.15 1990US-597908
Inventors: COOPER C F Local: 1991.10.15 1991JP-293799
IPC: A23L 1/307; A23D 9/007; C08G 65/321 Related: Previous Publ. JP-4281760
Additional Data: ARCO CHEM TECHNOLOGY LP (ATLF);
1999-302896/25 KOREA RES INST BIOSCIENCE & BIOTECHNOLOG KR-2000017664-A

Naringin and naringenin inhibit acyl CoA-cholesterol-o-acyltransferase activity and the accumulation of macrophage-lipid
complex on the arterial endothelium
Company Code: KORE- Publication Date: 2000.03.25 Derwent Classes: B02; D13
Basic No: WO-9921548-A1 Latest Priority: 1999.11.19 1999KR-051433
Inventors: LEE E S Earliest: Div ex 1997.10.28 1997KR-055579
IPC: A23L 1/29
2000-339859/30 NONG SHIM CO LTD KR-2000020349-A

Preparation of concentrated beef extract used as raw material for Ramyun noodle soup involves extracting beef in hot water,
separating solid residue which is hydrolyzed by enzymes and concentrating hydrolyte
Company Code: NONG- Publication Date: 2000.04.15 IPC: A23L 1/40

Basic No: AU-9948808-A Derwent Classes: D13
Inventors: KIM J H Latest Priority: 1998.09.21 1998KR-038941
1998-453763/39 JANG W KR-209770-B1

Conventional soysauce without the foul smell and method for preparing powdered soysauce thereby
Company Code: JANG/ Publication Date: 1999.07.15 IPC: A23L 1/238; A23L 1/015; 1/211
Inventors: LEE I Latest Priority: 1997.06.13 1997KR-024582
87
1998-554052/47 NAT AGRIC COOP FEDERATION KR-210056-B1

Complex condiment for bean sprout soup and preparatory method thereof
Company Code: NAAG- Publication Date: 1999.07.15 IPC: A23L 1/22

Inventors: KWON H Latest Priority: 1996.05.16 1996KR-016387
1992-106233/14 CPC INT INC KR-217199-B1

Low fat mayonnaise prod. — contg. water, egg white, microcrystalline cellulose, poly:dextrose and opt. edible oil
Company Code: CORP Publication Date: 1999.09.01 Latest Priority: 1991.04.09 1991US-682829
Basic No: EP-477827-A Earliest: 1990.09.25 1990US-587887
IPC: A23L 1/24 Local: 1991.09.24 1991KR-016728
1998-311918/27 SOC PROD NESTLE SA NZ-334735-A

Food product for making sauces for pasta and rice — containing visible pieces of meat and vegetables, held in a pebble shape
by a base of fat and ground ingredients

Inventors: RUSTUEL P Local: 1997.09.15 1997NZ-334735
IPC: A23L 1/40; A23L 1/00; A23P 1/02; 1/10 Related: 1997.09.151997WOEP-05171; Based on WO-9812934
1993-337760/43 CPC INT INC SK-281019-B6

Prepn. of beef broth for extn. to form meat extract — by aq. extn. before development of rigor mortis, giving new taste, higher
content of 5-inosine mono:phosphate, and lower reducing sugar content
Company Code: CORP Publication Date: 2000.11.07 Derwent Classes: D13

Inventors: SEUSS I Local: 1993.05.12 1993SK-000461
IPC: A23L 1/313; A23L 1/231 Related: Previous Publ. SK-9300461
1997-448385/41 KRAFT FOODS INC US-6149962-A

Gel composition exhibiting exceptional gel strength, thermal stability and organoleptic properties — consisting of water and
mixture of linear polymeric polysaccharide and insoluble material and having specified particle size
Company Code: KRFT Publication Date: 2000.11.21 Derwent Classes: A97; D13
Inventors: MCARDLE R N Earliest: Provisional 1996.03.01 1996US-013218
IPC: A23L 1/05
1996-278485/29 HERCULES INC US-6165534-A

Low- or non-fat margarine or butter spread having specific softening pt. — is prepd. by mixing carbohydrate-contg.,
chemically-set gel and emulsion comprising water and fat acting as emulsifier
Company Code: HERC Publication Date: 2000.12.26 IPC: A23D 7/00

Basic No: CA-2159882-A Derwent Classes: D13
Inventors: TIELEMAN A E Latest Priority: 1994.10.04 1994US-317819
1999-302896/25 KOREA ADV INST SCI & TECHNOLOGY US-6165984-A

Naringin and naringenin inhibit acyl CoA-cholesterol-o-acyltransferase activity and the accumulation of macrophage-lipid
complex on the arterial endothelium
Company Code: KOAD Publication Date: 2000.12.26 Derwent Classes: B02; D13
Basic No: WO-9921548-A1 Latest Priority: 1998.04.14 1998KR-013283
Inventors: HYUN B Earliest: 1997.10.28 1997KR-055579
IPC: A61K 31/70; A61K 31/35; 47/00 Local: 1998.10.28 1998US-181393
88
Other: 1998.03.28 1998KR-010889; 1998.04.01 1998KR-011450;

1998.04.08 1998KR-012411
2000-679634/66 LIPTON DIV CONOPCO INC US-6171624-B1

Preparation of a sweet-tasting spreadable food product comprising a water-in-oil emulsion, a variegate composition, and a
gas
Company Code: LIPT- Publication Date: 2001.01.09 IPC: A23D 7/04; A23L 1/06
Basic No: WO-200064268-A1 Derwent Classes: D13
Inventors: KELLER A M Latest Priority: 1999.04.23 1999US-298415
1999-553298/47 NESTEC SA US-6171634-B1

Frozen creamy culinary product e.g. sauce and mousse

Inventors: MOREAU J Local: 1999.04.07 1999US-287420
IPC: A23L 1/39

Company Code: PHAA Publication Date: 2001.01.11 Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA

Language: ENG Basic No: US-6139895-A CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID
Inventors: KING A H IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN
IPC: A23L 1/054 MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA
Local: 2000.06.29 2000WOUS-17764
2000-282376/24 BESTFOODS ZA-200001071-A

Spoonable dressing composition for salad contains fatty acid-esterified propoxylated glycerin composition having 3-16
oxypropylene units per unit of glycerin
Company Code: BEST- Publication Date: 2000.12.27 Derwent Classes: A97; D13; (A25)
Inventors: GOLDEN R A Local: 2000.03.02 2000ZA-001071
IPC: A23L
89
90
PATENTEE INDEX
A AVENTIS CROPSCIENCE GMBH
Panade mixture, used for coating food, preferably meat, poultry, fish,
AHN M G vegetables, fruit, fungi and cheese, contains
Method for long-term preservation of grain and its packing genetically-modified potato starch with lower phosphate
KR2000012501-A ....................... 21 content than unmodified starch
AJINOMOTO CO INC DE19921681-A1 ........................ 37
Granular sweetener contains aspartame and acesulfame K WO200069287-A1 ....................... 76
SK200000859-A3 ........................ 81 AVENTIS RES & TECHNOLOGIES GMBH & CO KG
New aspartame derivatives useful as sweeteners New sucrose N-alkyl-asparaginate derivatives useful as tensides,
BR9909542-A .......................... 77 emulsifiers, stabilizers, softeners and solubilizers
New crystals comprise aspartame and N-(N-(3, EP1066305-A2 ......................... 71
3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine methyl Preparation of delayed release microcapsules useful as carriers for
ester pharmaceuticals, food additives, perfumes, flavorings,
EP1062878-A1 ......................... 78 dyes, herbicides, fungicides, bactericides, pesticides and
New microorganisms, useful for the production of D-xylulose or insecticides
xylitol EP1063970-A1 ......................... 66
KR2000011556-A ....................... 80
New proteins for production of xylitol, useful as food sweetener and
for treatment of diabetes mellitus B
KR2000012078-A ....................... 80
BAIHAI GUOFA MARINE ORGANISM IND CO LTD
Nutritious table salt containing algae iodine production
BR9909969-A ....................... 65 , 83
CN1267480-A ......................... 31
Production of xylitol or D-xylulose from glucose for use as a sweetener
in food, comprises culturing a microorganism, e.g. BAN Z
Acetobacter Addition method of flax gum in ham sausage and its mixing ratio
CN1269421-A .......................... 78 CN1268313-A ......................... 25
Purifying methyl N-(3, BASF AG
3-dimethylbutyl)-alpha-L-aspartyl-l-phenylalaninate Carotenoid composition useful as food, fodder, pharmaceutical or
sweetener, by two-phase solvent extraction cosmetic additive for prevention of e.g. heart disease and
CN1269781-A .......................... 78 cancer, comprises beta-carotene, lycopene and lutein
Sweetener composition contains aspartame and acesulfame K KR2000017541-A ....................... 63
SK200000858-A3 ........................ 81 Preparation of stable, aqueous dispersions of xanthophylls with a
Sweetener composition with improved and balanced sweetness solvent and a protective colloid, useful as additives for
AU727199-B .......................... 77 food, pharmaceuticals and animal feeds
AJINOMOTO KK DE19919751-A1 ........................ 29
Compsn. contg. trans-glutaminase derived from fish liver WO200066665-A1 ....................... 63
JP3122993-B2 ......................... 59 Thickeners useful in surfactant-containing compositions, especially
White sauce compsn. which can be frozen without affecting cosmetic compositions
smoothness US6165971-A .......................... 60
JP3122747-B2 ......................... 87 BELGORODVITAMINY STOCK CO
AL-KHALIL F Purification of technical beta-carotene comprises dissolution in an
Soluble flavor wafer useful for imparting natural or synthetic flavors to organic solvent at increased temperature followed by
foods, cosmetics or pharmaceuticals mixing with desalting out agent and isolation of crystals
WO200067595-A1 ....................... 34 RU2152929-C1 ......................... 29
APV LTD BESTFOODS
Production of aerated confectionery coatings on confectionery items, Spoonable dressing composition for salad contains fatty
involves supplying pressurized liquid confectionery acid-esterified propoxylated glycerin composition having
material having gas bubbles formed by injecting gas, to 3-16 oxypropylene units per unit of glycerin
coating head ZA200001071-A ........................ 89
WO200064269-A1 ....................... 39 Stock cube production is carried out continuously by feeding
ingredients into extruder, mixing, extrusion and dividing
ARCO CHEM TECHNOLOGY INC
into portions and uses less fat than usual
Esterified polyoxyalkylene block copolymers
JP3122823-B2 ......................... 87
CZ9903000-A3 ......................... 66
KR2000017452-A ....................... 68
ARCO CHEM TECHNOLOGY LP
BIFODAN AS
Esterified polyoxyalkylene block copolymers
Formation of an enteric coating on an oral preparation
JP3122823-B2 ......................... 87
KR2000016331-A ....................... 76
BIOSPHERICS INC
Synthesis of tagatose from galactose
JP3120403-B2 ...................... 59 , 80
91
PATENTEE INDEX
BOSMAN B CONAGRA GROCERY PROD CO

New endo:peptidase from Lactobacillus helveticus Multilayered and colored gel-based dessert products with reduced
US6168939-B1 ......................... 69 color migration have at least one layer containing natural
AU200028856-A ........................ 25
C CONDEA AUGUSTA SPA
CALGENE INC Alkylpolyglucosides synthesis
New recombinant DNA sequence encoding bacterial trehalose JP3110722-B2 ......................... 67
biosynthetic enzymes, particularly trehalose synthase or
CONSERVE FRUIT DRYING IND INST
trehalose phosphatase for providing cells osmotic, freeze,
frost, chilling or chemical tolerance
US6133034-A .......................... 21
RU2153814-C1 ...................... 35 , 46
CAMPBELL SOUP CO RU2153263-C1 ...................... 35 , 46
Reliable breeding methods for distinct and stable cultivars of no-heat
CPC INT INC
Jalapeno peppers lacking capsaicin, and uses in food
Low fat mayonnaise prod.
products containing them
US6143349-A .......................... 47
KR217199-B1 .......................... 88
Prepn. of beef broth for extn. to form meat extract
CAO S SK281019-B6 .......................... 88
New method for storing and fresh-keeping Chinese chestnut Production of liquid protein hydrolysate
CN1268302-A .......................... 17 IL121524-A ........................... 66
CERA RICA NODA CO LTD CUTLER EGG PROD INC
Low calorie royal jelly manufacturing method involves blending raw Extending shelf life of liq. egg prod.
royal jelly with erythritol which contains soybean US6149963-A .......................... 54
oligosaccharide
CN1270770-A .......................... 58
CHEIL JEDANG CO
D
Clear pickled shrimp DAIICHI KOGYO SEIYAKU CO LTD
KR216338-B1 .......................... 54 Manufacture of low viscous sodium carboxymethylcellulose for
New mutant strain of Trichosporonoides genus foodstuffs, involves reacting sodium
KR210958-B1 .......................... 80 carboxymethylcellulose in solid phase state with hydrogen
RETORT BEEF FLAVOURING SAUCE peroxide at specific pH, adding alkali during the react..
KR206347-B1 ....................... 33 , 46 JP2000290301 ......................... 26
THE LOW-CALORIC DRESSING
DAIRY IND RES INST
KR208536-B1 .......................... 46
CHO Y S RU2153810-C1 ......................... 26
Korean soy sauces and paste containing onion and method for
DANISCO AS
preparing the same
Derivatized anhydrofructose for use as anti-oxidant and/or emulsifier
KR2000013694-A ....................... 45
comprises a hydrophobic group that can be (in)directly
CHOI C G linked to carbon of an anhydrofructose moiety.
Natural preservative using the mixture of wormwood and silver AU200033152-A ..................... 51 , 57
KR2000012407-A ....................... 21 Oil based delivery system for use in food products such as breads and
low fat spreads
CHOI W Y
Manufacture of seasoning of thick soypaste mixed with red peppers
EP1063895-A1 ......................... 83
and seasoning of thick soypaste mixed with red peppers DEN HOLLANDER ENG BV
KR2000009587-A .................... 26 , 33 Extending shelf life of liq. egg prod.
CHUNG B Y
US6149963-A .......................... 54
Method for preparing hot soy red pepper paste containing pumpkin DOW CHEM CO
seed Process for comminuting a water-soluble cellulose ether
KR2000012711-A ....................... 45 EP767811-B1 .......................... 58
CHUNG Y G DU PONT DE NEMOURS & CO E I
Natural preservative using the mixture of wormwood and silver Production of high-oil binding lupin protein compositions, for use in
KR2000012407-A ....................... 21 e.g. foodstuffs, drinks or animal feeds
COATING MACHINERY SYSTEMS INC
EP1065940-A1 ......................... 84
Machine for e.g. coating seeds, pharmaceutical products and
breakfast cereals has perforated drum assembled from E
rigid screen panels slid into rails of rotatable cylindrical
frame EPPERS P
US6142095-A .......................... 39 Solid sauce which is firm at room temperature for use eg in hollow
spaces in meat, fish or pastry contains finely cut vegetables
CON-AGRA GROCERY PROD CO
including tomatoes or paprika
Reduction of color migration in multi-layered, gel-based dessert
product by forming gel-based dessert product layers, each
DE20015394-U1 ........................ 43
with different colorant, in which at least one colorant is
negatively charged caramel colora..
AU200028901- ...................... 57 , 63
92
PATENTEE INDEX
F HAN S
Method for preparing food preservative and utilizing method thereof
FMC CORP KR215561-B1 .......................... 54
Clarified konjak glucomannan compsn., with low nitrogen and
HAYASHIBARA SEIBUTSU KAGAKU
turbidity
Isolated DNA encoding enzyme for converting maltose to trehalose
US6162906-A .......................... 60
US6165768-A ....................... 69 , 82
FORSCHUNGSZENTRUM BORSTEL ZENT MEDIZIN New thermo-stable enzyme for prepn. of trehalose
New glycosyl transferase protein, useful for producing glycolipids US6150153-A .......................... 81
EP1066388-A2 ......................... 71
HERCULES INC
FUEST K Low- or non-fat margarine or butter spread having specific softening
Standardized mineral mixture for preserving salads, vegetables, fruit pt.
and peeled potatoes comprises an aqueous solution with US6165534-A .......................... 88
calcium chloride and sodium bicarbonate as main
HITACHI LTD
components
Dehydrating foods, e.g. bean jam, medicines, sludge, wastes, etc.
DE19915950-A1 ........................ 18
US6167637-B1 ......................... 60
FUJI SEIYU KK
HOFFMANN LA ROCHE & CO AG F
Prepn. of cooked starch food
New cyclic dienol ethers are used in synthesis of carotinoids, e.g.
JP3116816-B2 ......................... 85
canthaxanthin, astaxanthin and 4,4'-diketo-carotinoids
FUJISAWA PHARM CO LTD useful as dyes or pigments for food, and new intermediates
Masking agent comprises gluconic acid salt e.g. masking taste or from polyene-di(O,O-dialkylace..
odors in foods, drinks and pharmaceuticals KR2000017087 ......................... 63
AU200024601-A ........................ 65
HOLLAND SWEETENER CO VOF
Alpha-L-aspartyl-L-phenylalanine methyl ester crystallisation from aq.
G soln.
RU2155771-C2 ......................... 81
GEM POLYMER CORP Crystallisation of alpha-L-aspartyl-L-phenylalanine methyl ester
Treatment of foodstuffs, e.g. meat or soup, involves contacting with RU2155635-C2 ......................... 81
a support material comprising an elastomeric polymer
HOSUNG ENG JH
layer(s)
Sauce for the boiled rice with assorted mixture
WO200061439-A1 ....................... 48
KR2000014158-A ....................... 45
GEN MILLS INC
HOUSE FOODS CORP
Edible matrix with chewable texture for foods and beverages
Processing device forming different types of food
EP1065936-A1 ......................... 84
EP680697-B1 .......................... 85
Preparation of pre-sweetened food products such as instant cereals,
involves coating dried base pieces with pre-sweetener HOUSE SHOKUHIN KOGYO KK
comprising gelatin and nutritive carbohydrate sweeteners Bone extract production used as flavoring for Chinese and Western
and reducing moisture content type soup
AU200026356-A ........................ 77 JP3117077-B2 ......................... 86
Gel like food e.g. pudding for long term storage
GENENCOR INT INC
Coating for dosage forms, confectionery or food tablets, seeds, or
JP3111167-B2 ......................... 59
Oil type seasoning
granules and granule cores useful in e.g. cleaning
compositions
JP3118412-B2 ...................... 67 , 86
Preparation of curry flavoured food
BR9909359-A .......................... 75
JP3118416-B2 ...................... 67 , 86
GIST-BROCADES BV Preparation of fluid food
Recovery of polyene antibiotic natamycin from fermentation broth JP3118408-B2 ......................... 86
US6150143-A .......................... 55 Roux type food processing method
GIVAUDAN-ROURE INT SA JP3118421-B2 ......................... 86
Production of fatty acid degradation products by oxidative Seasoning sauce for cooking and frying of meat and vegetables
biochemical degradation of plant biomass containing JP3118426-B2 ...................... 68 , 86
unsaturated fatty acids and enzymes in presence of Seasoning sauce preparation maintaining spicy flavour after heat
additional unsaturated fatty acids pasteurisation
US6150145-A .......................... 69 JP3117068-B2 ...................... 67 , 86
GRONOSTAISKAYA N A HUMAN GENOME SCI INC

Method of preparing milk protein gel form Seven nucleic acid molecules encoding ADAM polypeptides
RU2153810-C1 ......................... 26 containing a disintegrin and metalloprotease domain,
useful in the prevention, treatment and diagnosis of
GVS GES ERWERB & VERW LANDWIRTSCHAFTLICH cancer, immune disorders, cardiovascular disorders and
New glycosyl transferase protein, useful for producing glycolipids ne..
EP1066388-A2 ......................... 71 WO200073323- ........................ 22
HUNT WESSON INC
H Multilayered and colored gel-based dessert products with reduced
color migration have at least one layer containing natural
HAI TAI CONFECTIONERY CO LTD oil-soluble color that reduces migration into adjacent layers
Edible bubble composition using food emulsifier CA2305945-A1 ......................... 58
KR216637-B1 .......................... 72
93
PATENTEE INDEX
Reduction of color migration in multi-layered, gel-based dessert KAO CORP

product by forming gel-based dessert product layers, each Concn of acidic phospholipid(s)
with different colorant, in which at least one colorant is CN1145368-A ......................... 71
negatively charged caramel colorant Oil-in-water emulsion
CA2305943-A1 ...................... 25 , 29 JP3112551-B2 ......................... 67
Oil-in-water type emulsified material for whipped cream
HWANG H S
JP3112558-B2 ......................... 72
Oil-in-water type emulsion for whipping cream
KR2000012407-A ....................... 21
JP3112552-B2 ......................... 72
Prepn. of oil-water type emulsion
I JP3113042-B2 ......................... 72
Two=phase liq. seasoning for healthy food dressing
IKARI M JP3118778-B2 ...................... 68 , 87
Prodn. of capsules of isothiocyanic acid ester for preserving food
JP3113055-B2 ......................... 52 KATSERIKOVA N V
IKEDA SHOKKEN KK RU2154075-C1 ...................... 30 , 46
JP2000287642-A ..................... 32 , 41 KAZANKOVA O A
IKETA K RU2154075-C1 ...................... 30 , 46
Ingredient mixing apparatus for soup preparation, has small division
chamber into which different ingredients are filled via KELLOGG INST W K
openings formed on lower end of ingredient Reduction of a fat content and caloric value of a prepared food
accommodation portion product, e.g. cookie, brownie, popcorn, and ice cream,
JP2000333648-A ........................ 85 involves removing a portion of fat content and replacing
with plasticized Shea nut extract
ILINA N G US6149961-A .......................... 48
RU2154075-C1 ...................... 30 , 46 KEMIRA CHEM OY
INRA INST NAT RECH AGRONOMIQUE FI9900736-A ....................... 19 , 29
Intensification of cheese-based product flavour
AU727471-B .......................... 65 KHARITONOV D V
Prodn. of vanillic acid or vanillin from ferulic acid Method of preparing milk protein gel form
US6162637-A .......................... 69 RU2153810-C1 ......................... 26
IWASAKI T KHARITONOV V D
New endo:peptidase from Lactobacillus helveticus Method of preparing milk protein gel form
US6168939-B1 ......................... 69 RU2153810-C1 ......................... 26
KIKKOMAN CORP
Low sodium content soy sauce prepn.
J JP3109639-B2 ......................... 85
JANG W Prepn. of sweet seasoning having rich flavour
Conventional soysauce without the foul smell and method for JP3118122-B2 ......................... 67
preparing powdered soysauce thereby KIM H G
KR209770-B1 .......................... 87 Method for pretreatment of the raw materials of brewed soy sauce
JOHNE M KR2000012666-A ....................... 45
Seasoning mixture, especially for eggs and egg products to promote KIM J S
degradation of cholesterol in human body Method for preparing the soup of a carp, snapping turtle, and
EP1063900-A1 ......................... 66 Gallusgallus var.domesticus
JURAN METAL WORKS LTD KR2000012456-A ....................... 44
Preserving the quality of lychee fruit, especially the pericarp color KOREA ADV INST SCI & TECHNOLOGY
ZA9904716-A .......................... 55 Hesperidin and hesperetin inhibit acyl
CoA-cholesterol-o-acyltransferase activity in mammals
and the accumulation of macrophage-lipid complex on the
K arterial endothelium
KANEKA CORP EP1063988-A1 ......................... 84
Maintaining freshness for foods and other freshness-requiring articles Naringin and naringenin inhibit acyl
JP3116281-B2 ......................... 52 CoA-cholesterol-o-acyltransferase activity and the
accumulation of macrophage-lipid complex on the arterial
KANG G S endothelium
Korean soy sauces and paste containing onion and method for US6165984-A .......................... 88
preparing the same
KR2000013694-A ....................... 45 KOREA ATOMIC ENERGY RES INST
Long-term preservable high-quality low-salt sausage
KANG H Y KR2000007782-A ....................... 20
KR2000012407-A ....................... 21
94
PATENTEE INDEX
KOREA RES INST BIOSCIENCE & BIOTECHNOLOG LIU Z

Naringin and naringenin inhibit acyl Bone paste spicy-hot sauce
CoA-cholesterol-o-acyltransferase activity and the CN1237371-A ......................... 43
accumulation of macrophage-lipid complex on the arterial
LIVINGSTONE D
endothelium
Continuous flow centrifuge for preserving juices comprises units to
KR2000017664-A ....................... 87
transfer liquid to rotatory tube and to spin tube assembly
KOSAN BIOSCIENCES INC so that liquid in tube is subjected to high pressure
New erythromycin-like macrolides are used to control infection and to depending on specified parameters
preserve materials e.g. food from microbial decay GB2350048-A ......................... 20
WO200063225-A2 ....................... 22
LODERS-CROKLAAN BV
KRAFT FOODS INC Flexible compsns. for coating ice cream
Easily dispersible and hydrated herb and spice blend additionally AU726767-B .......................... 75
containing agglomerated maltodextrin Tri:glyceride compsns. with improved digestibility
MX9808192-A1 ......................... 69 EP739592-B1 .......................... 85
Gel composition exhibiting exceptional gel strength, thermal stability
LUBRIZOL CORP
and organoleptic properties
Stable emulsion for use in food, pharmaceuticals or personal products
US6149962-A ....................... 60 , 88
comprising metal overbased gelled composition
Production of an enzyme-modified cheese flavoring, using a starting
material based on whey proteins, useful for forming
US6172122-B1 ......................... 60
flavorings having strong, intense or enhanced flavorings

associated with any of a wide variety of cheese.. M
AU200035408- ......................... 65
CA2308911-A1 ......................... 65 MACQUARRIE R
EP1053689-A2 ......................... 31 An edible casing film formulation incorporating carrageenan with
konjac and/or gellan gums, useful in forming bags and
KYODO NYUGYO KK other packaging for the food industry
Meat quality improvement and freshness preservation CA2271361-A1 ......................... 57
JP3118295-B2 ......................... 53 WO200067582-A1 ....................... 27
MARUYA SUISAN KK
L A coating for dried fish consists of an additive of specified weight ratio
blended in salt water, and mixing material useful for
LEE C
treating fish
Liquid pickled anchovy containing ume and preparatory method
thereof
JP2000342221-A ........................ 76
KR210203-B1 .......................... 54
JP3086216-B1 ......................... 38
MARUZEN SEIYAKU KK
LEE G S
Agent for improving preservative quality of foods
KR2000012666-A ....................... 45
JP3122583-B2 ......................... 54
MCNEIL-PPC INC
LEE S J
Liq. sweetener concentrate with antimicrobial properties
Sauce for rice rolled in dried laver and vinegared rice rolled in dried
laver, and method for preparing the same
JP3113026-B2 ......................... 79
KR2000010095-A ....................... 44 MEIJI SEIKA KAISHA LTD

Chocolate coated ice cream and its prodn.
LEE S W
Korean soy sauces and paste containing onion and method for
JP3119788-B2 ......................... 76
preparing the same MEIYU SANGYO KK

KR2000013694-A ....................... 45 Preservation of boiled rice food
LI X
JP3120158-B2 ......................... 53
Flavouring ginger juice health-care soy-bean sauce METALLGESELLSCHAFT AG

CN1237373-A ....................... 31 , 43 Production of crystalline D-sorbitol with high gamma-content
LINDSTAM AB CHRISTER
US6150570-A .......................... 82
Foodstuff with low fat content, used as sauce and as additive in MIAO P
cooking, comprises proteins, carbohydrates and Fresh-keeping agent after picking fruit, melon and vegetable
polysaccharide stabilizer CN1268301-A ......................... 17
AU200039909-A ........................ 83 Fresh-keeping agent before picking fruit, melon and vegetable
LIPP C
CN1268300-A ......................... 17
Fat-reduced sausage, e.g. spread, contains a high fraction of potato, MINEEVA T I

about equal amounts of meat and fat, seasonings and Method of preparing milk protein gel form
sauce RU2153810-C1 ......................... 26
DE19922117-A1 ........................ 43 MINNESOTA MINING & MFG CO
LIPTON DIV CONOPCO INC Food disinfectant compsns. for meat and poultry carcasses
Preparation of a sweet-tasting spreadable food product comprising a MX193776-B .......................... 54
water-in-oil emulsion, a variegate composition, and a gas
US6171624-B1 ......................... 89
95
PATENTEE INDEX
MITCHELL J L NIPPON SEISHI KK

Treatment of a perishable containerised meat or other food product Thixotropy carboxymethyl cellulose alkali salt for thickener,
prior to retail display, to minimise the amount of liquid dispersing agent, contains specific amount of carboxy
exudate generated methyl group and specific viscosity and viscosity ratio at
EP1055371-A2 ......................... 19 preset spindle revolution numbers
MITSUBISHI KASEI CORP
JP2000281702-A ........................ 25
Emulsifier compsn. for drinking NISSHIN OIL MILLS LTD
JP3118861-B2 ......................... 72 Lecithin drug for use as an emulsification, humidity keeping or
lubrication agent
MONSANTO CO
Acidic edible liquid composition for e.g. acidic syrup and acidic
JP3109699-B2 ......................... 72
beverages comprises a low acetylated xanthan gum NONG SHIM CO LTD
US6139895-A .................... 26 , 33 , 47 Method for preparing seasoning
New water soluble mutant forms of xanthan gum KR215712-B1 .......................... 68
NO309102-B1 .......................... 59 Method for preparing yeast extract and seasoning containing the
same
MORAN I
Preserving the quality of lychee fruit, especially the pericarp color
KR215713-B1 .......................... 69
Preparation of concentrated beef extract used as raw material for
ZA9904716-A .......................... 55
Ramyun noodle soup involves extracting beef in hot water,
MURST ITAL MIN UNIV & SCI & TECNOLOGICA separating solid residue which is hydrolyzed by enzymes
Auto-crosslinked gellan gum by internal esterification and concentrating hydrolyte
US6172219-B1 ......................... 60 KR2000020349-A ....................... 87
MUSIN YU V NORSK HYDRO AS
Method of preparing pigment additive from vegetable stock Cooling and preservation of fish and fish prods.
RU2154075-C1 ...................... 30 , 46 RU2157070-C2 ......................... 54
NOVO NORDISK AS
N Gelling or thickening aq. medium contg. phenolic polymer
EP750641-B1 .......................... 58
NAGASE Y Variant vanadium-containing haloperoxidases useful in bleaching,
Dehydrating foods, e.g. bean jam, medicines, sludge, wastes, etc. microbial control or hard surface cleaning
US6167637-B1 ......................... 60 EP1062327-A1 ......................... 52
NAM C J NOVO NORDISK BIOCHEM NORTH AMERICA
Method for preparing the soup of a carp, snapping turtle, and Enzymatic method for removing contaminants from resin
Gallusgallus var.domesticus JP2000516709-W ....................... 80
KR2000012456-A ....................... 44
NUTRASWEET CO
NAT AGRIC COOP FEDERATION Cereal product comprises neotame, optionally with other sweeteners,
Complex condiment for bean sprout soup and preparatory method either mixed with cereal or present as coating on surface,
thereof optionally further comprising frosting and glazing agents,
KR210056-B1 .......................... 88 fat or oil and/or salt
NAT FOOD RES INST MIN AGRIC AU200039048-A ........................ 57
Improving gelling properties of proteins for making products in Edible gel mix or edible gel comprises a gelling agent and neotame as
industries, comprises electron-beam irradiation to provide a sweetener and to reduce the amount of food acid, salt,
a higher gelling temperature or gelation ratio without flavor additive, gelling agent and fat
altering the texture and taste AU200039142-A ..................... 57 , 77
AU200016832-A ........................ 57 Preparation of 3,3-di:methyl-butyraldehyde used as intermediate for
sweetener
NATREON INC CN1269777-A ......................... 78
Stabilized antioxidant formulation used in skin-care, pharmaceutical Preparing an agglomerate of N-(N-(3,
and nutritional compositions comprises antioxidant blend 3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine
and ascorbic acid or its derivatives 1-methyl ester and a carrier, useful as a tabletop
AU200029994-A ........................ 51 sweetener, in soft drinks and sweetener blends
NESTEC SA AU200033632-A ........................ 77
Frozen creamy culinary product e.g. sauce and mousse NUTRINOVA NUTRITION SPECIALTIES & FOOD
US6171634-B1 ......................... 89 Use of oligo:saccharide(s)
NIKKEN CHEM CO LTD MX9905794-A1 ......................... 80
Method for storing or transporting an erythritol solution comprises
maintaining the solution at a concentration of at least 30%
based on a solid component at 50 degreesC or higher O
without deposition OAG BOCK FOODS CO LTD
JP2000342199-A ........................ 79 Method for manufacturing high-temperature decomposition crude
NIPPON OILS & FATS CO LTD solution of brewed soy sauce
Antioxidant and antimicrobial additive for foods, cosmetics and KR2000014322-A ....................... 45
medicine OGAN SA
JP3116551-B2 ......................... 53 Automatic coating drum for food or pharmaceutical products with
improved hot air circulation
JP2000516523-W ....................... 76
96
PATENTEE INDEX
OH M J POKKA CORP KK
Method for preparing hot soy red pepper paste containing pumpkin Jellied food and drinks prodn.
seed JP3117738-B2 ......................... 59
KR2000012711-A ....................... 45
PROCTER & GAMBLE CO
ONO FOODS IND CO LTD Composition containing polyalkoxy copolymer used as a lipase
Sterilising and dewatering food to give long shelf-life enzyme inhibitor in various personal care products
JP3121021-B2 ......................... 53 BR9909064-A .......................... 51
ORGANO CORP
EP1066025-A1 ......................... 52
Flavour, perfume, coolant or antimicrobial compsn.
Prodn. of sugars used as low calorie sweetening
JP3117596-B2 ......................... 79
AU726938-B .......................... 65
OTSUKA KAGAKU YAKUHIN KK

Treating soy-sauce obtd. from fermented and aged soy-sauce Q
JP3120155-B2 ......................... 87
QIU J
OTSUKA PHARM CO LTD Iron-containing blood-supplementing preserved egg and its
Stable preservation of powdered soft drink compsn. preparation
CN1145578-A .......................... 51 CN1268314-A ......................... 18
OTSUKI T QUAKER OATS CO
Prepn. of bean jam, esp. from adzuki and soybeans Production of a toast flavor in oat groats by the Maillard reaction, by
JP3109705-B2 ......................... 59 increasing the solution mobility, solution concentration
OTTOGI FOODS CO LTD and/or solution kinetics relative to the release of simple
DRESSING sugars to react with the amino acid c..
KR206521-B1 .......................... 46 EP1053687-A2 ......................... 31
QUEST INT BV
Preparation of mannoprotein from food grade yeast
P AU727070-B .......................... 71
PARK D S
KR2000012666-A ....................... 45
R
PARK H Y ROCHE VITAMINS INC
Method for preparing the soup of a carp, snapping turtle, and Prodn. of compsn. comprising oleophilic substance encapsulated by
Gallusgallus var.domesticus polymer
KR2000012456-A ....................... 44 US6150086-A .......................... 72
PARK M S ROQUETTE FRERES SA

Method for preparing odourless hot soy paste of red pepper Aerated sweets with good stability and texture
KR2000012427-A ....................... 44 MX193615-B .......................... 81
Method for preparing odourless soy sauce Conc. sweetener esp. for chewing gum
KR2000012426-A ....................... 44 JP3121610-B2 ......................... 80
Porous honeycombed crystalline maltitol for use e.g. as sweetener
PARK S G and in food and pharmaceuticals
Korean soy sauces and paste containing onion and method for RO116196-B1 ......................... 81
preparing the same Production of mannitol and sorbitol comprises continuous
KR2000013694-A ....................... 45 hydrogenation of a glucosone solution in two successive
PERNOD RICARD SA catalyst zones
Frambinone production by bioconversion of a medium containing CA2306330-A1 ......................... 77
frambinol glucoside EP1048637-A1 ......................... 41
EP1062357-A1 ......................... 66 FR2792935-A1 ......................... 78
Sweetener composition for confectionery, especially chewing gum
PETROVA S P
HU200002450-A2 ....................... 79
RU2153810-C1 ......................... 26 ROSSIGNOL J F

Benzamide derivs.
PFEIFER & LANGEN
Prepn. of stable, non-caking sugar-based gelling aid for making jelly
CN1145621-A ......................... 51
EP777422-B1 .......................... 58 RYOBI KK

Flavoring method for fish processed food,
PHARMACIA CORP
Acidic edible liquid composition for e.g. acidic syrup and acidic
JP2000270736-A ........................ 32
beverages comprises a low acetylated xanthan gum

WO200101793-A1 ................. 60 , 70 , 89 S
PLANET POLYMER TECHNOLOGIES INC SAN-EI GEN FFI INC
Preserving fresh produce by coating the exterior surface of the Improving gelling properties of proteins for making products in
produce with a coating composition capable of controlling industries, comprises electron-beam irradiation to provide
the transmission of gases into and out of the produce a higher gelling temperature or gelation ratio without
during its maturation and ripeni.. altering the texture and taste
US6165529-A .......................... 55 AU200016832-A ........................ 57
97
PATENTEE INDEX
Sucralose-containing composition for sweeteners, edible products, Food product for making sauces for pasta and rice
thermal stability enhancers and discoloration inhibitors NZ334735-A .......................... 88
comprises sucralose and specific compound such as Gel contg. polysaccharide and lactoserum proteins
purine base, flavonoid or inorganic salt MX9602645-A1 ......................... 59
WO200062628-A1 ....................... 42 Use of 1-nonene-3-one as flavouring agent
SARAYA KK
JP2000516645-W ....................... 68
Water-soluble antioxidant used in food industry
Low calorie syrup comprising erythritol and glycoside(s)
JP3110005-B2 ......................... 79
JP3118101-B2 ......................... 53
SODA AROMATIC CO LTD
SASAKI M
Aroma-flavour enhancer for foodstuffs, fodder, tobacco and
New endo:peptidase from Lactobacillus helveticus
fragrances contains at least one hydroxy-furanone
US6168939-B1 ......................... 69
compound
SATO S JP2000342217-A ........................ 67
Additives soln. for boiling rice and improving preservability Sweetness intensifier comprising 3-hydroxy-4,
JP3118734-B2 ...................... 53 , 68 5-dialkyl-2-(5H)furanone derivative
SB SHOKUHIN KK JP3112457-B2 ......................... 79
Taste improvement agent for coffee, tea, beans, nuts and vegetables SOLLICH KG
JP3120820-B2 ......................... 68 Equipment coating confectionery with flowing mass on conveyor,
SCHUPP K includes run-off sheet with scrapers executing rectangular
An edible casing film formulation incorporating carrageenan with path to move and return surplus coating mass from sheet
konjac and/or gellan gums, useful in forming bags and DE19920071-A1 ........................ 75
other packaging for the food industry EP1050217-A2 ......................... 37
CA2271361-A1 ......................... 57 Mesh conveyor for confectionery being coated with chocolate, is
WO200067582-A1 ....................... 27 driven and supported by toothed wheels with thickened
shoulders, providing increased support to increase life by
SEIREN CO LTD minimizing frictional wear and flexural fatigue
Antioxidant or tyrosinase-inhibiting compositions comprising sericin DE19920068-A1 ........................ 75
US6165982-A .......................... 55 EP1050218-A2 ......................... 38
SEMMELROTH-CONSULTING GMBH SPICE SCI OY
Process to treat fish flesh with preservative and tenderizing agents Making a homogenous fatty beta-sitosterol blend for use in food
reduces the germ count in the flesh to extend the shelf life production - by heating beta-sitosterol with an oil, adding
DE19917964-A1 ........................ 19 isothermal water on cooling and agitating
SHADE FOODS INC EP1065945-A1 ......................... 84
A low moisture stable food product including fruit, cheese, cookie STUECKLER F
material snack chip or seasoning, which is highly Composition for use as e.g. food supplement or skin care agent, has
shelf-stable and can be stored at room temperature for advantageous physiological effects especially regarding
long periods cardiovascular and rheumatic illnesses, also stimulates the
GB2351647-A .......................... 75 immune system against cancer
SHAKLEE CORP EP1065946-A1 ......................... 85
Antioxidant blend for foods and dietary supplements SUH G I I
JP3113319-B2 ......................... 52 Korean soy sauces and paste containing onion and method for
SHISEIDO CO LTD preparing the same
Stable oil in water in oil multiphase emulsion KR2000013694-A ....................... 45
US6150425-A .......................... 73 SUMITOMO BAKELITE CO LTD
SHOWA SANGYO CO Package contg. sweet corn used for preserving sweet-corn
Manufacturing a hydrolyzed protein substance for use as a seasoning JP3117555-B2 ......................... 53
for foodstuffs, involves partial hydrolysis of a protein by a SUOMEN XYROFIN OY
proteinase or acid and reducing to lower molecules using Prodn. of xylitol from aq. xylose soln.
carboxypeptidase FI106265-B1 .......................... 78
JP2000279126-A ........................ 32
SIMAC-VETRELLA SPA
Cold emulsified food producing device comprises a rotary scraping T
organ having a hollow shaft, and a pump for sending air TADA M
sucked from the outside through a hollow shaft Improving gelling properties of proteins for making products in
AU200023145-A ........................ 71 industries, comprises electron-beam irradiation to provide
SNOW BRAND MILK PROD CO LTD a higher gelling temperature or gelation ratio without
Bitterness removal agent for sweeteners like aspartame, stevia, has altering the texture and taste
amino acid such as L-asparagine, DL, or L-methionine, AU200016832-A ........................ 57
L-tyrosine, L-serine, L-aspartic acid, L-glutamine, DL-or TAIYO KAGAKU KK
L-alanine, L-leucine or proline Emulsifier viscosity reduction procedure used for foodstuffs, involves
JP2000270804-A ........................ 41 subjecting emulsifier contained in heat resistance
SOC PROD NESTLE SA container to microwave irradiation
Cocoa butter substitutes comprise palm kernel oil blends, useful as JP2000342196-A ........................ 71
edible food products
ZA9902449-A .......................... 76
98
PATENTEE INDEX
Lysozyme sugar composite as antimicrobial agent for gram negative UNIV CATHOLIC AMERICA
microbe, is isolated and purified from egg white liquid New substantially pure crystalline lutein
containing saccharides KR214430-B1 .......................... 63
JP2000270858-A ........................ 20
UNIV MEXICO NACIONAL AUTONOMA
TAKAFUJI S Selaginella lepidophylla trehalose-6-phosphate
New endo:peptidase from Lactobacillus helveticus synthetase/phosphatase
US6168939-B1 ......................... 69 AU727509-B .......................... 51
TAN P S T UNIV MICHIGAN STATE
New endo:peptidase from Lactobacillus helveticus Antioxidants for living tissue comprising anthocyanins, bioflavonoids
US6168939-B1 ......................... 69 and/or phenolic compounds isolated from cherries, are
added to foods or used as dietary supplements to
TAYLOR P
ameliorate chronic disease
An edible casing film formulation incorporating carrageenan with
konjac and/or gellan gums, useful in forming bags and
US6150408-A .......................... 55
other packaging for the food industry UNIV SOUTH CHINA AGRIC
CA2271361-A1 ......................... 57 Banana storing, transporting and preserving process
WO200067582-A1 ....................... 27 CN1267462-A ......................... 17
THERAGEM INC
Mammalian hemoglobin-derived peptides V
EP1066045-A1 ......................... 52
VEGA GARCIA M
TOEPFER J
Salad dressing composition comprises mixture of virgin olive oil,
Standardized mineral mixture for preserving salads, vegetables, fruit
garlic and lemon juice
and peeled potatoes comprises an aqueous solution with
calcium chloride and sodium bicarbonate as main
ES2150383-A1 ......................... 44
components VELAZQUEZ BALBUENA F J
DE19915950-A1 ........................ 18 Producing jellied stuffing for table olives
TOKUYAMA SODA KK
ES2142233-B1 ......................... 58
Low sodium content soy sauce prepn.
JP3109639-B2 ......................... 85 W
WARNER LAMBERT CO
U Polyvinyl alcohol film forming compositions
UFA CHARODEIKA COSMETICS FIRM
EP1062274-A1 ......................... 66
Mustard WARNER-LAMBERT CO
RU2153267-C2 ......................... 47 Sweetener delivery system
UNILEVER NV
JP3118781-B2 ......................... 79
Acidified butter like spread for breads, toasts WU H
BR9909352-A .......................... 83 Fresh-keeping coating material for fruit and vegetable
EP1065937-A1 ......................... 84 CN1144042-A ...................... 17 , 37
Preparation of a butterlike spread from a concentrated vegetable fat
cream
EP1065938-A1 ......................... 84 X
Use of VHH antibodies in the production of e.g. food or personal care XU Y
products Fresh lotus soup
EP1062245-A1 ......................... 83 CN1237378-A ......................... 43
UNILEVER PLC XYROFIN OY
Acidified butter like spread for breads, toasts Crystallizing lactitol used as bulk sweetener
EP1065937-A1 ......................... 84 EP1064293-A1 ......................... 78
Preparation of a butterlike spread from a concentrated vegetable fat
cream
EP1065938-A1 ......................... 84 Y
Preparing coated frozen confectionary product
AU726756-B .......................... 75 YAMAMOTO R
Use of VHH antibodies in the production of e.g. food or personal care Prodn. of capsules of isothiocyanic acid ester for preserving food
products JP3113055-B2 ......................... 52
EP1062245-A1 ......................... 83 YEDA RES & DEV CO LTD
Water continuous edible spread devoid of undesirable off-taste Peptide(s) having selective cytolytic activity
CA2196582-C .......................... 83 US6172038-B1 ......................... 55
UNITED SPECIALTY FLAVORS INC
Production of savory flavor base for soups and gravies, involves
formation of cereal protein slurry by mixing salt, water and
Z
cereal protein, heating, adding enzyme, fermenting and ZERBE H G
separating protein hydrolysate Soluble flavor wafer useful for imparting natural or synthetic flavors to
WO200062624-A1 .................... 33 , 48 foods, cosmetics or pharmaceuticals
WO200067595-A1 ....................... 34
99
PATENTEE INDEX
ZHEN W
Inositol producing process
CN1267657-A .......................... 41
100
Derwent Patent Copy Service Faxback
Order Form
To order patent information that you need, please take a clear photocopy, complete this
form and faxback on +44 (0)20 7344 2871
Customer Name/Mr/Mrs/. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Details
Job title . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Company name. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.................................................................
.................................................................
Postcode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tel. Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fax Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Email address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Customer Reference/Order Number (where applicable). . . . . . . . . . . . . . . . . . . . . . . . . .
Signed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Quotation If you require a quote prior to your order being actioned
Please indicate by ticking the box ❏

Service Level
❏
Standard - First class post of airmail.
Normally despatched within 24 hours of receipt of order. . . . . . . . . . . . . . . . . . . . .
❏
Express - Special delivery, airmail express or courier.
Normally despatched the same day as the order is received . . . . . . . . . . . . . . . . . . .
❏
Facsimile
Normally despatched within hours of receipt of order . . . . . . . . . . . . . . . . . . . . . . .
101
Ordering
Details
Patent Authority & Number Special Instructions
Notes:
Special
Instructions
EQ English equivalent if available.
EQ Only Only the English equivalent is

acceptable.
DA Derwent Abstract Please specify Derwent class and

accession number if known.
TR English Language Translation Summaries and claims are the only

service available for Japanese
Patents.
FH File History Please note delivery will be 1-2

weeks.
For Japanese Patents, it is advisable to state whether examined or unexamined. For

documents from all other authorities, patent applications will be supplied unless otherwise
specified
102
Derwent
Industry and
Technology Patents
Profiles
Delivery Options & Samples

Industry and Technology Profiles are available as either printed books or as Portable Document Format
(PDF) files. PDF is a standard application for viewing documents on screen, and for document
interchange in Web and other environments using Adobe Acrobat. Delivery of the ITPs as PDF enables
us to supply facsimiles of the ITPs via electronic media eg. CD-ROM.
PDF enables simple word searching, and the abstracts can be browsed and viewed on screen in exactly
the same page layout as the printed titles. PDF files may also be circulated via email or Intranet within
and between the different research groups of engineering organisations.
The PDF and Printed versions of the titles contain exactly the same information and are delivered to
the same schedule. One CD will hold over 200 profile titles, and a customer can subscribe to any
combination of ITPs or TMPs that are also available as PDFs.
An ITP sample pack CD-ROM is available which contains a production sample of each of the ITP Titles
as a Portable Document Format (PDF) file.
ITPs are also available as Lotus Notes databases - either for the Lotus Notes Client or Lotus Notes for
Web Browsers. These databases can be interrogated using sophisticated search, retrieval and record
sorting features which enables users to search each of the fields in the Derwent abstract record, and
organise the results of their search to their specification. The Lotus Notes databases can be networked
so that enterprise wide workgroups can access the information stored within them. Production samples
of all the ITP titles as Lotus Notes databases are also available as an ITP sample pack.
If you would like a free sample of any of the ITP titles in either print, hypertext PDF, or Lotus Notes
format, please complete the form overleaf and fax it to +44 (0)20 7344 2972.
Alternatively you may wish to contact your local Sales Office or our Customer Services Help Desk on
Telephone: +44 (0)20 7344 2999.
A list of all the ITP titles available is given on the following pages.
103
104
Derwent
Industry and
Technology Patents
Profiles
Sample Request Form

Please take a clear photocopy, complete and faxback on +44 (0)20 7344 2972
Name/Mr/Mrs/Ms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Job title . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Company name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
........................................................................
........................................................................
Postcode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tel. No. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fax No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Email address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ITP Titles in print: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
........................................................................
........................................................................
........................................................................
PDF sample pack on CD-ROM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
........................................................................
........................................................................
Lotus Notes sample database . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
........................................................................
........................................................................
105
106
Derwent
Industry and
Technology Patents
Profiles
Products Available
Computing & • Distributed Computing • Computer Applications; Electrical Equipment
Control • Computer Hardware Testing Computing
• Computer Input/Output Equipment • Information Management Systems
• Computer Data I/O Processing • Computer Aided Design
• Computer Software • E-Commerce & Business Process Patents
• Computer System Architecture • Electronic Publishing
• Computer Applications; Vehicle • Artificial Intelligence & Language Translation
Microprocessing Systems • Computer Control Systems
• Computer Applications; Microprocessing • Computer Equipment Construction Details
Systems • Internetworking - Architecture & Software
Communications • Telephone Exchange Systems • Aerials & Antennae

• Digital Information Transmission Systems • Coding Systems for Information Transmission
• Multiplex & Multiple Access Information • Signaling Systems
Transmission Systems • Alarm Systems
• Image Transmission Systems • Radar & Sonar Systems
• Data Transmission Networks • Transmission Systems for Communications
• Telephone Subscriber Equipment • Satellite Communications Systems
• Telephone Communications Systems & • Interactive Broadcasting & Entertainment
Installations Distribution Systems
• Telemetry & Telecontrol • Mobile/Cellular Telephone Communications.
• Radio Communications Equipment • Multimedia & Interactive Systems
• Television & Radio Receivers • Optical Communications
• Broadcasting Systems • Mobile Radio Communications & Paging
• Radio Frequency Waveguides & Distributed-
Constant Components
Semiconductor • Materials for Semiconductor Technology • Semiconductor Device Handling & Packaging
Technology • Semiconductor Substrate Processing • Semiconductor Testing; Materials & Devices
Image/Audio • Videos Cameras & Electronic Image • Audio Input/Output Devices; Circuits &
Recording and Acquisition Transducers
Reproduction • Still Picture Photography • Leisure & Education Equipment
• Hardcopy Image Reproduction & Line Printers • Video/Audio Recording & Reproduction
• Electronic Displays & Display Applications • Image Signal Processing
107
• Audio & Acoustic Signal Processing • Information Recording & Reproduction
• Components & Systems for Dynamic AV Systems; Optical
Recording • Information Recording & Reproduction
• Components & Systems for Dynamic Systems; Magneto-Optical
Recording • Audio & Video Equipment Constructions
• Information Recording & Reproduction • Information Storage Media for Dynamic Data
Systems; Magnetic Recording Systems
Discrete Electronic • Light Emitting Optoelectronic Devices • Valves & Discharge Tubes
Devices • Optical Fibres & Light Transmission Control • Printed Electrical Circuits
• Radiation Sensitive Devices • Electrical Connectors
• Passive Electronic Components • Static Electromechanical Transducers
• Discrete Semiconductor Devices • Electrical Equipment Construction
• Electromechanical Switches • Electrical Lighting
Electronic Circuits • Integrated Circuits • Electronic Switching & Gating Circuits

• Film & Hybrid Circuits • Electronic Pulse Signal Handling
• Electronic Data Storage Systems • Electrical Filters & Tuning
• Logic Circuits • Oscillation & Modulation Circuits
• Electronic Data Coding & Conversion • Electrical Signal Amplifiers
Electric Power • Batteries • Electrical Cables

• Fuel & Hybrid Cells • Electrical Cable & Line Installations
• Electrical Power Generation Systems • Electrical Power Supply & Distribution
• Transformers & Static Inductive Components • Electrical Power Converters
• Electrical Switchgear & Circuit Isolation • Electrical Machines; Motors & Generators
Domestic Appliances • Personal Care • Cleaning Appliances

• Kitchen Appliances • Domestic Heating
• Cooking Appliances • Air Conditioners
• Washing Machines/Dryers • Refrigeration
Mechanical & Civil • Agriculture, Food, Tobacco • Optics, Photography, General

Engineering • Personal, Domestic • Conveying, Packaging, Storing
• Separating, Mixing • Buildings, Construction
• Shaping Metal • Engines, Pumps
• Shaping Non-Metal • Engineering Elements
• Pressing, Printing • Heating
Automotive • Vehicle Advanced Materials • Vehicle Navigation Systems

• Vehicle Body in White • Vehicle Pollution Control
• Vehicle Braking Systems • Vehicle Production Techniques
• Commercial Vehicles • Recreational Vehicles
• Vehicle Engine Design • Vehicle Safety
• Vehicle Driveline • Vehicle Seats, Seatbelts & Airbags
• Vehicle Electrics; Engine • Vehicle Security Systems
• Vehicle Electrics; Excluding Engine • Vehicle Steering Systems
• Vehicle Engine Systems • Vehicle Suspension Systems
• Vehicle Entertainment Systems • Vehicle Tyres
108
• Vehicle Transmission • Alternative Powered Vehicles
• Vehicle Trim & Hardware • Traffic Control & Navigation Systems
Aerospace • Aircraft Advanced Materials • Aircraft Production Techniques

• Aircraft Instrumentation • Aircraft Structures & Systems
• Aircraft Propulsion Plants • Space Vehicles & Satellite Technologies
Food • Food Additives • Meat, Poultry & Fish Processing

• Cereals & Bakery • Speciality Foods
• Dairy Products, Edible Oils & Fats
Hazardous Materials • Waste Disposal • Industrial Effluent & Sewage Treatment

• Waste Gas Treatment
Medical Devices • Diagnostics • Sterilising, Analysis & Miscellaneous

• Implants & Prosthesis Equipment
• Surgical Equipment & Dentistry
Materials Handling • Conveyors • Robotic Manipulators
Machine Tools • Machine Tool Construction • Laser Machining

• Machine Tool Control • Welding
• Metal Forming Machines • Manufacturing Process & Machine Control
Systems
Paper Technology • Board & Miscellaneous Cellulosic Products • Papers

• Paper Making Equipment • Pulping
Packaging • Barrels, Drums & Tubes • Packaging; Microwavable Packaging &

• Bottles, Cans & Jars Foodstuffs
• Films & Foils • Paper & Cardboard Packages
• General Equipment & Processes • Rigid & Semi-rigid Plastics Packages
Technology • Railway Transportation • Precision Optics

• Bearings • Superconductors
• Conductive Polymers • Golf Equipment
• High Resolution Sensors • Robotics & Machine Vision
• Non-Silicon Semiconductor Technology
109

Food Additives

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Additives

Uploaded by

Copyright:

Available Formats

Derwent

1999-264822/23 KNECHT FILTERWERKE GMBH DE-19746752-A1

Company Code: KNEC- Publication Date: 1999.04.29

Key to Flagged Terms Country Coverage & Codes

For further information, please consult your local Sales Office.

Gel extracts and preparation, e.g. polysaccharides, carrageenan gum, agar,

Colorant compositions and formulations. Dyes. Processes to extract natural

Plant and animal flavouring extracts. Seasonings. Flavour enhances. Spices.

Emulsifier and stabilise compositions. Production of stable emulsions. Treatment

Sauce preparation. Meat or vegetable-based pastes. Roux, dressings and stocks.

Austria (AT) Norway (NO)

Austria (AT) Mexico (MX)

Austria (AT) Korea, Republic of (KR)

Austria (AT) Korea, Republic of (KR)

Typical Derwent Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

2001-016767/03 UNIV SOUTH CHINA AGRIC CN-1267462-A

2001-025544/04 MIAO P CN-1268300-A

2001-025545/04 MIAO P CN-1268301-A

2001-025546/04 CAO S CN-1268302-A

2001-025557/04 QIU J CN-1268314-A

2001-017192/03 TOEPFER J DE-19915950-A1

Company Code: TOEP/ Publication Date: 2000.10.26

2001-017238/03 SEMMELROTH-CONSULTING GMBH DE-19917964-A1

Novelty: In an industrial process to prepare fish for conservation as food by the

Company Code: SEMM- Publication Date: 2000.11.02

2001-026631/04 MITCHELL J L EP-1055371-A2

2001-026819/04 KEMIRA CHEM OY FI-9900736-A

Abstract: None IPC: A23K 3/03; A01N 33/02; 37/02

2001-026952/04 LIVINGSTONE D GB-2350048-A

Advantage: The centrifuge continuously pressurizes liquid substances. The

Company Code: LIVI/ Publication Date: 2000.11.22

2001-019312/03 TAIYO KAGAKU KK JP-2000270858-A

2001-004655/01 KOREA ATOMIC ENERGY RES INST KR-2000007782-A

Abstract: None IPC: A23B 4/01

2001-030152/04 CHUNG Y G KR-2000012407-A

Company Code: CHUN/ Publication Date: 2000.03.06

2001-030176/04 AHN M G KR-2000012501-A

Company Code: AHNM/ Publication Date: 2000.03.06

2001-006143/01 CALGENE INC US-6133034-A

2001-015759/02 KOSAN BIOSCIENCES INC WO-200063225-A2

Company Code: KOSA- Publication Date: 2000.10.26

2001-016507/02 HUMAN GENOME SCI INC WO-200073323-A2

2001-025448/04 HUNT WESSON INC CA-2305943-A1

2001-025556/04 BAN Z CN-1268313-A

2001-001948/01 NIPPON SEISHI KK JP-2000281702-A

2001-019734/03 DAIICHI KOGYO SEIYAKU CO LTD JP-2000290301-A

2001-004800/01 CHOI W Y KR-2000009587-A

Company Code: CHOI/ Publication Date: 2000.02.15

2001-014306/02 DAIRY IND RES INST RU-2153810-C1

2001-014850/02 MONSANTO CO US-6139895-A

2001-016040/02 MACQUARRIE R WO-200067582-A1

2001-017297/03 BASF AG DE-19919751-A1

2001-026819/04 KEMIRA CHEM OY FI-9900736-A

Abstract: None IPC: A23K 3/03; A01N 33/02; 37/02

2001-014098/02 BELGORODVITAMINY STOCK CO RU-2152929-C1

Company Code: BELG= Publication Date: 2000.07.20 IPC: C07C 403/24

2001-022561/03 KATSERIKOVA N V RU-2154075-C1

2001-016779/03 BAIHAI GUOFA MARINE ORGANISM IND CO LTD CN-1267480-A

2001-018097/03 QUAKER OATS CO EP-1053687-A2

2001-009750/02 KRAFT FOODS INC EP-1053689-A2

2001-011043/02 RYOBI KK JP-2000270736-A

2001-019395/03 SHOWA SANGYO CO JP-2000279126-A

2001-019548/03 IKEDA SHOKKEN KK JP-2000287642-A