Recent Patents and the TA.XTPlus: Biodegradable mesh with glue points for medical scaffolds, temperature tolerant chocolate, an anti-staling mixture for baked bread
Wondering how texture analysis can benefit your team?
This week’s featured patents are patents for biogradable non-woven mesh with glue points for medical scaffolds, temperature tolerant chocolate, and an anti-staling enzyme mixture in the preparation of baked bread.
A biodegradable non-woven mesh with glue points for medical scaffolds patent
This patent describes a lighter version (less material) and biodegradable mesh with fibers connected by glue points suitable for medical applications such as scaffolds. The mesh is suitable for use as scaffold in the treatment of pelvic organ prolapse (POP), stress urinary incontinence (SUI), or hernia. This patent describes the use of the TA.XTPlus Texture Analyzer for tensile testing.
Temperature tolerant chocolate patent
The patent describes a temperature tolerant chocolate, particularly temperature tolerant chocolate comprising unconched chocolate ingredients and conched chocolate. The patent further relates to processes for the manufacture of temperature tolerant chocolate comprising unconched chocolate ingredients and conched chocolate. This patent utilizes the TA.XTPlus Texture Analyzer for testing the hardness of the chocolate. https://www.google.com/patents/WO2012146920A1?cl=en&dq=ta.xt+plus&hl=en&sa=X&ei=8LgHU_jlNLGayQHMx4CwCw&ved=0CDIQ6AEwADgU
An anti-staling enzyme mixture in the preparation of baked bread patent
Describes a method using an enzyme mixture comprising maltogenic amylase and amyloglucosidase to prevent the staling of baked bread. The patent includes a description of a crumb firmness test which is conducted with a TA.XTPlus Texture Analyzer.