Search Results - david+julian+mcclements

This invention provides a novel method to produce structured, plant-based seafood analogs from alternative (non-animal) proteins and polysaccharides. Such seafood analogs have microscopic structures and bulk physicochemical properties, such as appearance, texture, and water holding capacity, that mimic those of real seafood products.

This invention provides novel, food-grade antimicrobial delivery systems for foods and beverages, and especially for clear beverages, to control microbial spoilage without adversely affecting the sensory products of such foods and beverages. The delivery systems comprise complexes formed between a food-grade cationic antimicrobial biopolymer and a food-grade anionic biopolymer. Appropriate amounts of such complexes in solution can be easily introduced into food systems.

This invention provides a food grade, GRAS disinfectant/sanitizer that can be applied to various food systems. Such disinfectant/sanitizer comprises an acidified antimicrobial nanoemulsion assembled spontaneously in the presence of an organic phase and an aqueous phase comprising an organic acid and an essential oil. The essential oil functions to permeabilize and depolarize the cytoplasmic membrane of foodborne pathogens while the organic acid has a direct impact on the intracellular pH of the pathogens. This combination has been proven to be effective with significant log reductions of various pathogens on both food and non-food surfaces. The utilization of spontaneous emulsification allows for minimal equipment, nominal training, and low energy by employing the stored chemical energy of the system.

This invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and methods for their preparation. Such emulsions comprise a natural and edible multi-component membrane at the oil-water interface with a cross-linked biopolymer component.