A nutritional supplement comprising a variety of vitamins and minerals is described. A nutritional supplement comprising between about 1 mg and about 5 mg of vitamin B1, between about 2 mg and about 8 mg of vitamin B2, between about 7 mg and about 30 mg of vitamin B6, between about 10 mcg and about 40 mcg of vitamin B12, between about 1 mg and about 4 mg of folic acid, between about 250 IU and about 900 IU of vitamin D3, between about 100 mg and about 400 mg of vitamin C, between about 20 IU and about 90 IUs of vitamin E, between about 0.5 mg and about 4 mg of copper, between about 20 mg and about 80 mg of zinc, between about 10 mg and about 70 mg of iron, and between about 100 mg and about 800 mg of omega-3 fatty acids is disclosed.
NUTRITIONAL SUPPLEMENT FOR USE UNDER PHYSIOLOGICALLY STRESSFUL CONDITIONS
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Packaged, Non-Developed Dough Product in Low Pressure Package, and Related Compositions and Methods
Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
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LOW GLYCEMIC IMPACT BREADS FOR THE NUTRITION OF DIABETICS, OBESE AND METABOLIC SYNDROME DIETS
A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.
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ENZYME PRODUCING BACILLUS STRAINS
The disclosure relates to enzyme producing Bacillus strains that provide benefits to animals and methods of using these strains. In one embodiment, the disclosure relates compositions comprising the enzyme producing Bacillus strains. In yet another embodiment, the disclosure relates to a feed for an animal comprising enzyme producing Bacillus strains.
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NOVEL LACTOBACILLUS CLASSIFIED AS LACTOBACILLUS PLANTARUM, AND USE THEREOF
Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum, which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 108 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.
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SUPPORT AND CAPSULE FOR PREPARING A BEVERAGE BY CENTRIFUGATION, SYSTEM AND METHOD FOR PREPARING A BEVERAGE BY CENTRIFUGATION
Support (20) adapted to be associated with, or part of a capsule (7) for the preparation of a beverage, comprising a section on which at least one sequence of symbols (24) is represented so as that each symbol is sequentially readable, by a reading arrangement of an external device, while the capsule is driven in rotation along an axis of rotation, each sequence coding a set of information related to the capsule.
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MULTILAYER FOOD PRODUCT AND METHOD FOR PREPARING SAME
The invention concerns a multilayer food product and a method for obtaining a multilayer food product which includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a low viscosity and the upper layer has a uniform distribution.
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INGREDIENT DELIVERY SYSTEM
A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure or salts, and/or solvates thereof (“compound 1”), wherein at least a proportion of compound 1 is encapsulated within the surfactant micelles.
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PACKAGING FOR LIPOPHILIC MATERIALS
The present invention relates to a packaging comprising a container surrounding a container interior, wherein at least the inner surface of the container in contact with the container interior is produced from a composition which comprises a thermoplastic polymer, and a plasticizer composition comprising a polymeric plasticizer and a polyol ester, and wherein the container is at least partly filled with a lipophilic packed product.
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Packaging and Display System and Method Thereof
A packaging and display system and method thereof is disclosed. The packaging and display system includes a container having a base, at least one sidewall, and at least one openable section. An interior volume is positioned interior of the base, the at least one sidewall, and the at least one openable section. At least one bonding element is positioned on an exterior surface of at least one of the base, the at least one sidewall, and the at least one openable section, wherein the at least one bonding element is sized to retain the container in a substantially stationary position to a display surface.
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Package Integrity Indicating Closure
A resealable closure for a container in which package integrity is indicated by a structure which breaks and/or produces an audible sound when the resealable closure is opened for a first time. The package integrity feature, in one form includes at least one strip initially affixed to two portions which comprise the resealable closure so that upon opening the resealable closure for a first time, at least one of the strips breaks, thereby producing the audible sound. The strips may include a weakened portion such as a narrowing. Integrity of the package is indicated by an intact strip viewable upon opening the resealable closure and conversely, a broken or non-intact strip would indicate that the resealable closure has been previously opened. Package integrity may also be shown by a movable second panel or movable die cut tab portions.
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POWDERED SUGAR FOR MICROWAVE POPCORN
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, edible oil and powdered sugar to provide the finished popped popcorn with sweet glaze coating wherein the sweet glaze coating comprises powdered sugar. Methods of preparing such microwave popcorn articles are disclosed wherein the slurry added to the bag comprises powdered sugar and edible oil and is added preferably after the kernel popcorn has been added to the bag.
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CAPSULE, AND METHOD OF PRODUCING IT
There is disclosed a capsule for the preparation of a beverage using an extractable and/or dissolvable product and a quantity of hot and/or pressurized liquid. The capsule comprises a circumferential wall having on one end a bottom adapted to allow entrance of the liquid, and on an opposite end a lid closing said end of the circumferential wall. The circumferential wall, bottom and lid enclosing an inner space containing the product. At least one of the lid and/or bottom comprises at least one first portion and at least one second portion separated by at least one slit and having different moving mechanics when under pressure. At least a layer of tearable material covers said slit.
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CAPSULE, SYSTEM AND METHOD FOR PREPARING A BEVERAGE BY CENTRIFUGATION
Capsule for the preparation of a beverage comprising a container and a beverage ingredient contained therein, wherein the container comprises a code (65) adapted for being identified or read by external reading means (62), wherein the code is arranged on the container to be read while the capsule is rotated around an axis of rotation traversing the capsule.
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Coating Compositions for Cans and Methods of Coating
A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.
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SMOKE-IMPREGNATED FOOD CASINGS BASED ON CELLULOSE AND METHODS FOR REDUCING DISCOLORATIONS ON AND IN THE SURFACE OF SUCH CASINGS
Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided.
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METHODS FOR TESTING MILK
The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.
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Method for preparing micro-foam whipped milk for cappuccino or a method for whipping other liquids containing proteins, using an apparatus
A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.
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PROCESS FOR PREPARING A HEAT PROCESSED BLEND FROM TWO OR MORE FRESH PLANT MATERIALS
The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximised.
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FROZEN CONFECTION MACHINE
An operator interface including an indicator of at least one edible item for selection is included, the operator interface is in communication with the programmable controller. A dispensing system in communication the operator interface is included, the dispensing system includes at least one nozzle operable to dispense at least one flowable edible product, the at least one nozzle being operable to penetrate the least one edible item. The programmable controller is operable to associate the at least one edible item with the least one flowable edible product. The dispensing system dispenses an amount of the at least one flowable edible product associated with the selected edible item from the at least one nozzle when the at least one edible item is selected.
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