Intellectual Property Office

Non-Confidential Disclosures

"Reduction in the Formation of Heat-Induced Flavor/Off-Flavor Compounds During Thermal Processing of Food and Beverage Products"

PSU Invention Disclosure No. 2763
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Field of the Invention/Keywords:

Food Products, fluid milk, canned milk, powdered milk, whey and casein protein isolates, fruit-based foods, pasteurization, commercial sterilization, drying operations

Inventor's Website
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Published Patent Application

Background:

Consumer Food Products with enhanced qualities, such as superior flavor, texture, aroma or nutrient value, often have a competitive advantage in the marketplace. Nevertheless, food products must be safe and pose no health risk to consumers. One method of ensuring safety has been thermal processing, which uses heat in varying temperatures and time periods. Thermal processing destroys both spoilage organisms (thereby extending a product’s shelf life), and pathogens, which could harm consumers who consume the product. Thermal processing can degrade products, creating losses in flavor, texture and nutrients, and overall product quality. Specifically, flavor/off-flavor compounds generated by heat treatment during food/beverage processing can impart negative product traits.

Invention description:

This invention covers a thermal processing method that minimizes thermally-induced formation of flavor/off flavor compounds in foods and beverages. The inventor believes that this invention should expand the market use of thermal processing equipment and foods processed therefrom. For instance, ultra-high temperature processed milk is shelf stable at room temperature for months to years but retains an undesirable “cooked” flavor. This invention has demonstrated the elimination of this “cooked” flavor and opens the possibility of third-world export of surplus US milk. This invention may also allow for the repasteurization of ice cream mix without the “cooked” flavor as a negative product attribute. The invention may also minimize ‘cooked’ flavor development that occurs during the manufacture of milk powders (i.e. nonfat dried milk) via the drying process. The inventor believes that this invention will allow for the pasteurization of fruit juice, while retaining the fresh fruit properties.

Advantages/Applications:

In addition to the previous benefits cited above, the invention has the added benefit of conveying health-promoting properties to the food product(s). The inventor believes that the invention may also be used for thick/solid foods. The inventor anticipates that the invention’s commercialization should face low regulatory hurdles.

Contact:

Matthew Smith
Sr. Licensing Officer
Intellectual Property Office
The Pennsylvania State University
113 Technology Center
University Park, PA 16802-7000
Phone: (814) 863-1122
Fax: (814) 865-3591
E-mail: mds126@psu.edu