Increasing freezing point of food with sea buckthorn ice nucleat

Details Increasing freezing point of food with sea buckthorn ice nucleat Increasing freezing point of food with sea buckthorn ice nucleat

1996-06-28

1997-09-09

Rollins, John W.

Drug, bio-affecting and body treating compositions

Antigen, epitope, or other immunospecific immunoeffector

Conjugate or complex

426524, A61K 3578

Patent

active

056653611

ABSTRACT:
The freezing point of a food product subjected to freezing temperatures is increased by adding to the food product a juice obtained from berries of sea buckthorn or an aqueous extract obtained from sea buckthorn berry or leaf tissue. The food product containing the added sea buckthorn substance is then cooled to freeze the product.

REFERENCES:
patent: 4464473 (1984-08-01), Orser et al.
patent: 5194269 (1993-03-01), Lee
Arai, et al., "Freeze Texturing of Food Materials by Ice-Nucleation with the Bacterium Erwinia ananas," Agric. Biol. Chem. vol. 50(1), pp. 169-175 (1986).
Ryder, "Biogenic Ice Nucleators In Freezing of Fish," University of Rhode Island Dissertation (1987).
Chemical Abstracts, 107:55 pp. 72426, (1987).
Chemical Abstracts 108:209910k, (1988).

Affiliated with

Also associated with

Rating

Increasing freezing point of food with sea buckthorn ice nucleat does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Increasing freezing point of food with sea buckthorn ice nucleat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Increasing freezing point of food with sea buckthorn ice nucleat will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-67630