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New tomato variety NUN 00175 TOP

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The invention provides a new and distinct hybrid variety of tomato, NUN 00175 TOP or N 6404 which is especially useful as processing tomato.

CAPSULE HAVING A RUPTURE INITIATION AREA

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The invention relates to a capsule having a body in the form of a cup and a membrane lid, together defining a chamber containing a substance for the preparation of a drink. The body includes an outer substantially frusto conical side wall and a base integral with the outer side wall and closing said outer side wall at a rear end of the body. The membrane lid closes the other end of the outer side wall. The base is formed by a peripheral region defining the rear end of the body and by a central region extending into the capsule in relation to the rear end, defining a recess outside the body. The central region includes at least one weakened area which is intended to break at least partially under the pressure of a pressurized liquid.

SYSTEM AND METHOD FOR FEEDING RUMINANTS BASED ON RUMEN MORPHOLOGY

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Rumen performance and ruminant growth in growing ruminants is studied through rumen morphological studies and growing ruminant developmental studies. Based on the studies, a feed composition containing an effective amount of milk replacer, supplemental feed or both is administered to the ruminant over a growing period to optimize rumen growth. A method of formulating a feed formulation for a ruminant involves studying at least rumen morphology of one ruminant ingesting a diet with an amount of milk replacer, supplemental feed or both, and formulating the feed ration for another ruminant based on the study. A feed composition formulated based on rumen morphological studies includes an effective amount of nutrients to optimize rumen growth in the growing ruminants characterized by one or more of optimized rumen size, rumen papillae density, rumen papillae surface area, rumen papillae histology in the ruminant by twenty-four weeks of age.

EATING UTENSIL AND DISPENSER FOR PROVIDING EATING UTENSILS, AND USE OF A SHEET STRUCTURE REPLICATING THE "SALT CELLAR" ORIGAMI GAME AS AN EATING UTENSIL

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The invention relates to a dispenser for providing eating utensils (10) which are designed as single-piece gripping elements for picking up food, in particular finger food, and have a three-dimensionally shaped sheet structure having an outside to face the food to be picked up and a finger contact side opposite said outside and comprising at least three gripping sections (12-1, 12-2, 12-3, 12-4) which can be accessed from the finger contact side, are shaped as finger protection depressions for accommodating fingers of a users hand, and extend sharply tapering toward the inside, the gripping sections being delimited by in particular triangular wall sections (111, 222) having interposed fold lines (18), the gripping sections being able to be moved in an articulated manner toward and away from each other by means of at least some of the fold lines so as to perform gripping movements, the dispenser comprising at least one stack (20) formed of the eating utensils, in which the outsides of the eating utensils (10) are located opposite the finger contact sides of directly adjoining eating utensils so that the finger contact side of the eating utensil (10a) located on the outside in the stack in each case faces toward the outside, the dispenser being able to be set up such that the eating utensil (10a) located on the outside in the stack (20) can be pulled off the stack (20) by a user using the finger engagement in the corresponding gripping sections that is already suitable for the proper use of the eating utensil.

FEEDING DEVICE

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The invention relates to a feeding device (1, 1′, 1″) having a hollow form, the feeding device (1, 1′, 1″) comprising: an inlet portion (2, 2′, 2″) having an inlet (4, 4′) for entering nutrition (13), and a suction portion (3, 3′, 3″) for sucking the nutrition (13) through the inlet (4, 4′) into the feeding device (1, 1′, 1″), wherein the suction portion (3, 3′, 3″) comprises at least one opening (5, 5′, 5″) for dispensing the sucked nutrition (13), wherein the inner surface (6, 6′, 6″) of the feeding device (1, 1′, 1″) confines a flow path (P, P′, P″) for the nutrition (13), and wherein the feeding device (1, 1′, 1″) is at least partially deformable. The feeding device is characterized in that a nutritional additive (7, 7′, 7″) is adhered to the flow path confining inner surface (6, 6′, 6″) of the feeding device (1, 1′, 1″) such that the nutritional additive (7, 7′, 7″) is mechanically segregated from the inner surface (6, 6′, 6″) when the feeding device (1, 1′, 1″) is deformed.

Compositions Comprising Maltotriose And Methods Of Using Same To Inhibit Damage Caused By Dehydration Processes

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Compositions comprising maltotriose are disclosed herein. In certain embodiments, the compositions comprise maltotriose and at least one component whose function is subject to impairment by a dehydration process, such as a live microorganism. Methods for inhibiting damage caused by dehydration are also disclosed herein. In particular embodiments, the method includes preparing a composition comprising maltotriose and at least one component whose function is subject to impairment by a dehydration process and removing water from the composition by one or more dehydration processes.

Low Glycaemic Index Baked Product Comprising High Levels of Fibre, Proteins and Inclusions

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The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.

SOLID ENZYME FORMULATIONS AND METHOD FOR PRODUCTION THEREOF

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The present invention relates to novel solid enzyme formulations comprising mixtures of at least one salt-stabilized enzyme composition, at least one particulate support and at least one hydrophobic liquid. In addition, the invention relates to methods for producing such solid enzyme formulations and also animal feed, foods and food supplements which comprise such enzyme formulations.

Soymilk with Additive of Vitamin C, Vitamin C salt or Vitamin C Stereoisomer

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The present invention relates to a soymilk with additive of vitamin C, vitamin C salts or vitamin C stereoisomer, wherein the soymilk with vitamin C additive is made by adding an ascorbic acid into a drink fabricated by using at least one kind of bean as the raw material, and the soymilk with vitamin C additive is helpful to increase the iron absorptivity in small intestine, the additive dosage of the ascorbic acid is ranged from 25 mg/100 ml to 50 mg/100 ml. Moreover, the equivalent dosage of the ascorbate ion provided by the ascorbate or ascorbic acid stereoisomer is also ranged from 25 mg/100 ml to 50 mg/100 ml.

MODULAR FABRICATION SYSTEMS AND METHODS

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The present invention relates to an article fabrication system having a plurality of material deposition tools containing one or more materials useful in fabricating the article, and a material deposition device having a tool interface for receiving one of the material deposition tools. A system controller is operably connected to the material deposition device to control operation of the material deposition device. Also disclosed is a method of fabricating an article using the system of the invention and a method of fabricating edible foodstuffs.

Food Serving Dispenser and Protected Food Serving, and Method of Use Thereof

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A food serving dispenser and protected food servings dispensed from the dispenser. The dispenser comprises a cylindrical container having a central stem that extends upward from the base of the container. The stem and container walls are dimensioned to receive a cylindrical protected food serving that comprises a food serving, such as a slice of cream cheese, that is sandwiched between two layers of film, preferably a plastic film such as cellophane or similar. The plastic film layers have tabs that are staggered within the cylindrical container to allow removal of a single protected food slice by grasping the tabs and pulling the protected food slice from the cylindrical container. The food servings are sealed within the plastic film, which is separable at perforations by pulling the tabs apart.

DYE EMULSION

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The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff. In order to further develop the emulsion in such a manner that it has a very high transparency and a stable colouration, and in order to provide an emulsifier composition for a colorant emulsion which also has a high acidic stability in very acidic drinks in the range of pH≦3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaia extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol and preferably comprises lecithin in the oil phase.

CARBONATED BEVERAGE APPLIANCE

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A carbonated beverage appliance in accordance with the present invention includes a housing and a carbonating head assembly configured to releasably engage a top end of a bottle containing a liquid to be carbonated. The bottle is engaged with the head assembly in a manner so as to provide a liquid and gas-tight seal. A tube is arranged in the housing for directing a flow of pressurized gas from a gas cylinder to the liquid within the bottle to produce a carbonated beverage. The carbonated beverage appliance includes a quick-connect mechanism for attaching a gas cylinder to the appliance, and a dispensing mechanism for the on-demand dispensing of a carbonated beverage from the bottle while it is attached to the appliance.

RIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH

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The invention relates to a rigid container (10) of foodstuff (12), the foodstuff (12) comprising fish that is present in solid form. The closed container (10) presents substantially no liquid. The invention also provides a method of manufacturing the container (10) and apparatus (36) for manufacturing the container (10).

BAG FOR STERILISATION

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The invention relates to a packaging bag for the sterilisation of food, comprising walls on which a closing device is arranged comprising complementary closing profiles, said bag being characterised in that: the material constituting the walls has a softening point above 100° C., andthe complementary closing profiles are adapted to hermetically seal the bag when it is placed in an atmosphere of temperature above 80° C.The invention also relates to a method of sterilising food products by use of such a bag.

MULTI-STEP PROCESS FOR PRODUCING INTERMEDIATE MOISTURE FOODS, AND ASSOCIATED SYSTEMS AND METHODS

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Food processing methods and associated apparatuses are disclosed herein. In one embodiment, a food processing method includes heating a meat product in an oven to a pasteurizing temperature of the meat product followed by drying the meat product at the oven temperature that is below the maximum oven temperature of the processing cycle. In another embodiment, the method includes heating a meat product in a continuous belt grill, followed by drying the meat product in a temperature/relative humidity controlled oven. By breaking the food processing method into at least two phases, the method can result in a shorter processing time with better control of the process end points.

STRIPPING METHOD AND DEVICE FOR REMOVING UNDESIRED SUBSTANCES FROM WORT

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A stripping method and a device for removing undesired flavoring substances from wort, including introducing the wort into a stripping container and producing a film that flows downward, blowing stripping gas into the stripping container in such a way that a stripping gas flow is produced, and discharging the wort.

Method of Precooking the Surface of Food Products with a View to Marking Them or Hardening Them

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The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame produced by a burner, the flame employed being an oxyhydrogen flame, preferably a hydrogen/oxygen flame.

REDUCED ALUMINUM CHEMICAL LEAVENING COMPOSITIONS

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The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and mixtures thereof.

POWDERED BEVERAGE COMPRISING FRUIT OR VEGETABLE PULP

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The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder, wherein the size of the sugar powder particles and pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time.
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