Beverage products containing a color derived from a natural source or its synthetic equivalent further include a compound selected from a hydroxymethane sulfonic acid (HMSA) and ergothioneine to inhibit fading of the color derived from a natural source or its synthetic equivalent. Methods of making the beverages with reduced color-change are further provided.
Methods and Compositions for Protecting Beverages From Heat and Light Stress
↧
↧
METHOD FOR PREPARING A SNACK-TYPE MEAT FOOD PRODUCT
A method for preparing a crunchy snack-type meat food product, the method includes the steps of cutting pieces of muscle into meat strips, cutting in the direction of the muscle fibers of the muscle pieces; pressing the meat strips together in parallel into a mold; freezing the meat strips in the mold to form a frozen block of meat strips; removing the frozen block of meat strips from the mold; slicing the frozen block transversely to the muscle fibers, thereby obtaining sheets or slices of meat; and dehydrating and cooking same.
↧
COCOA POWDER COMPOSITIONS
A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% of at least one hydrophilic agent, wherein the cocoa powder is coated with the hydrophilic agent.
↧
Firming Process to Enhance Texture of Thermally Processed IQF Fruits and Vegetables
Thermally processed fruits and vegetables are softer in texture than fresh. It is challenging to obtain acceptable texture from thermally processed IQF fruits and vegetables. The soaking method of the invention enhances the texture of high quality IQF fruits and vegetables before thermal processing resulting in a processed, shelf-stable fruit or vegetable product with significantly improved texture. When compared to other traditional firming methods using calcium salts added directly to the pack medium or finished product, or using a food enzyme, such as pectinmethylesterase (PME), the soaking method yields fruit and vegetable products with significantly better post-cook textures. Using this method will also enable manufacturers of shelf-stable fruit and vegetable products to use IQF ingredients in continuous year-round production.
↧
Whipped cream product and method for making the same
A process to produce a food product comprises the steps of heating raw cream; admixing at least one bubble stabilizer, at least one acidifier, at least one surface tension modifier, and sucrose in said raw cream to produce a stabilized cream mixture; whipping the stabilized cream mixture to introduce air into the mixture; and, adding inclusions to the whipped, stabilized cream mixture.
↧
↧
BEER-TASTE BEVERAGES WITH FOAM STABILIZED
The present invention provides a new means for improving the foam quality, especially foam stability, of beer-taste beverages. Specifically, the amount of mugi-derived extract components in beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.
↧
APPARATUS AND METHOD FOR BREWING COFFEE
An apparatus for brewing coffee includes: a filter cup movably supported on a supporting member of a main frame and configured with a receiving space; a control rod connected pivotally to an axle rod disposed above the supporting member; and a piston rod connected pivotally to the control rod and connected fixedly to a piston that is disposed fittingly and movably in the filter cup to divide the receiving space into upper and lower space parts. The piston is operable, based on rotation of the control rod, in a communicating state when moving upwardly and in a closed state when moving downwardly. When the control rod rotates to move downwardly the piston, ground coffee contained in the lower space part is pressed by the piston to the bottom of the lower space part. A method of brewing coffee performed by the apparatus is also disclosed.
↧
Fire Fishing Device
A device for roasting food of fire, the device designed to mimic a fishing pole and having a rod, a wire, and a flipping mechanism. The wire is attached to an end of the rod and extends a fixed length culminating in a bifurcation at its end. The bifurcation includes apertures to receive a shaft of the flipping mechanism. The flipping mechanism includes a pair of rails and skewers located at the ends of the shaft and a weight centrally located on the shaft between the bifurcation, wherein the weight acts as a counter balance to flip the flipping mechanism when the rod is moved up and down or tilted.
↧
Low Fat Bakery Product
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.
↧
↧
Low Fat Whippable Emulsions With Dietary Fibers
Provided are methods and compositions for low fat toppings containing fiber and having properties mimicking a higher fat composition. The method comprises preparing the composition such that the fiber is hydrated thereby providing desirable able mouth-feel and organoleptic properties.
↧
CHEESE WITH ENHANCED ORGANOLEPTIC AND MELTING PROPERTIES
Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
↧
FAT BLEND
A fat blend comprises: (i) a first fat having a solid fat content at 25° C. of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75% by weight and a StOSt content of greater than 70% by weight. The fat blend has a solid fat content at 20° C. of greater than 80% and a solid fat content at 35° C. of less than 5%. The fat blend is useful as a cocoa butter replacer.
↧
COMPOSITIONS AND METHODS FOR PREPARING COOKED RICE
The disclosure herein concerns the preparation of cooked rice using acidic, salt-containing vinegar-based compositions that lack sucrose and/or fructose containing sweetener additives. The salt used include at least one of a safely consumable sodium based salt and a safely consumable potassium based salt, the content of each or both being configured to enhance and adjust retrogradation resistance of the cooked rice depending on whether the cooked rice is to be stored refrigerated or frozen, and if frozen, the temperature range the cooked rice it is to be thawed. The acidic, vinegar-based non-sucrose/non-fructose compositions include vinegar solutions having different levels of salt content configured to accommodate different storage and processing conditions of the cooked rice so that the cooked rice presents a palatably pleasing experience to the consumer.
↧
↧
METHOD FOR REACTIVELY CRUSHING JATROPHA SEEDS
The present invention relates to a method for reactively crushing jatropha seeds, said method making it possible, starting with specifically conditioned jatropha seeds in the presence of light alcohol and a basic catalyst, to carry out, in a single step, the crushing as well as the reaction for transesterifying the triglycerides present in the jatropha oil, thus causing an oil cake, glycerol, and fatty acid esters to be simultaneously produced. The method for processing the jatropha seeds, according to the invention, makes it possible to inactivate, in a simple, low-cost manner, the phorbol esters in addition to the curcine, thus enabling humans to handle the seeds without risk and moreover use the castor oil cake in animal feed. Characteristically, the seeds are conditioned by a series of operations that include a step of pressing the seeds and a step of drying same.
↧
TOMATO VARIETY NUN 0030 ME
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus designated NUN 0030 ME, plants, seeds and melon fruits.
↧
NOVEL RUMINANT FEED
A novel feed source for ruminants is prepared from the annual herbaceaous plant Cephalaria joppensis. The herb is raised in the field, harvested and treated as hay or ensiled. Feed preparations from the herb can form a substitute to roughage sources of the prior art without degrading the quality of the feed in terms of animal welfare and milk quality and quantity.
↧
PROCESS FOR THE PRODUCTION OF A COMPOSITION COMPRISING FIBRILLATED CELLULOSE AND A COMPOSITION
The present invention relates to a process for the production of a composition wherein the process comprises pre-treating cellulosic fibers by mechanical, chemical and/or enzymatic treatment, mixing the pre-treated cellulosic fibers with pigments forming a dispersion and dispersing the dispersion of pre-treated cellulosic fibers and pigments whereby a composition comprising microfibrillated cellulose is formed. The invention further relates to a composition produced according to the process.
↧
↧
SOYBEAN VARIETY A1026139
The invention relates to the soybean variety designated A1026139. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026139. Also provided by the invention are tissue cultures of the soybean variety A1026139 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026139 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026390
The invention relates to the soybean variety designated A1026390. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026390. Also provided by the invention are tissue cultures of the soybean variety A1026390 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026390 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026416
The invention relates to the soybean variety designated A1026416. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026416. Also provided by the invention are tissue cultures of the soybean variety A1026416 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026416 with itself or another soybean variety and plants produced by such methods.
↧
More Pages to Explore .....
