A grill pan has a diamond grill forming at least a portion of its cooking surface. The diamond grill may provide a diamond grill pattern on cooked food products without having to turn the food products in a 45 degree angle to make a diamond pattern. The pan may have a diamond pattern raised from a bottom, heat application side of the pan. The pan may be made from cast iron, enamel coated cast iron, or stainless steel. In some embodiments, the pan may be made from cast iron containing from about 1.7 to about 4.5 percent carbon.
FUZZY DIAMOND GRILL FRYING PAN
↧
↧
CONFECTION WITH GELATIN COMPLEX
A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.
↧
EMULSIFIED COMPOSITION, A METHOD FOR PREPARING THE SAME AND FOOD AND DRINK CONTAINING THE SAME
This invention provides an emulsified composition comprising (A) edible oil material, (B) sucrose diacetate hexaisobutyrate (SAIB), (C) octenylsuccinic acid-modified gum arabic, (D) polyalcohol and (E) water, in which the particles are finer and more uniform than those in conventional emulsions prepared with gum arabic, and which is easy of preparation.
↧
BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
↧
Sweet Potato Compositions
A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.
↧
↧
GRIT CHIPS
A grit chip 10 is made from a hominy flour 6 in combination with quick grits 7. The chip 10 is formed flat into thin sheets either rolled or pressed, cut into small rectangular shapes of a width of ¾ inches or greater and a length at least 3 times the width, preferably 4 or more times the width and then either deep fried after being cut in preferably peanut oil, drained and lightly salted and packaged or instead the cut rectangular chips can be flash frozen and packaged to be fried at the restaurant or home. The grit chip 10 when fried achieves a golden rather smooth textured surface 11 with edges 20, 21, 22 and 23 that are curled causing the rectangular shape to achieve a subtle three dimensional appearance.
↧
TOMATO-DERIVED THICKENING AGENT
The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry N weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thick-ening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.
↧
REDUCED-CALORIE PARTIALLY FROZEN BEVERAGES
Reduced-calorie partially frozen beverages may include erythritol, sucralose and a sugar component and may provide taste comparable to a full-calorie beverage. Sugars added in the reduced-calorie partially frozen beverage may be reduced between about 20% to about 40% by weight as compared to a full-calorie beverage. Erythritol and sucralose may be added at levels to offset sweetness reduction afforded by the reduced sugar content.
↧
BUTTER-DERIVED SPREAD AND A METHOD OF PRODUCING IT
The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.
↧
↧
NON-DAIRY FOOD ADDITIVE COMPRISING A NATURAL NON-NUTRITIVE SWEETENER
In one embodiment, a non-dairy cream includes a non-dairy base, a natural non-nutritive sweetener, and one or more stabilizers. The natural non-nutritive sweetener provides a sweet taste to the non-dairy cream. The stabilizer(s) facilitate maintaining the non-dairy cream in a substantially uniform liquid suspension.
↧
LETTUCE VARIETY 79-25 RZ
The present invention relates to a Lactuca sativa seed designated 79-25 RZ, which exhibits resistance to downy mildew races Bl:1 to Bl:28 and CA-I, CA-IIA, CA-IIB, CA-III to CA-VIII (Bremia lactucae Regel), as well as deeply red, crisp, deeply-incised, nicely-filled leaves, and a small plant size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-25 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-25 RZ.
↧
HEAT ACTIVATED WARM PET FOODS
An aspect provides a method of preparing a pet food product, including: placing a highly soluble aromatic composition in an upper portion of an appliance; placing a container having a composition comprising a grain based product and a dry pet food palatant in a lower portion of said appliance; mixing heated water with said highly soluble aromatic composition in said upper portion to form a heated aromatic liquid mixture; and catching said heated aromatic liquid mixture in said lower portion. Other embodiments are described.
↧
ALANINE-RICH SEASONING COMPOSITION
An object of the present invention is to provide a seasoning composition which is highly safe to the human body, has excellent sweet taste and first taste, and can be used as an alternative to an animal protein hydrolysate without causing any problem. Means for solving the problem is a seasoning composition comprising a yeast extract obtained from yeast fungus bodies cultured under conditions advantageous for production of alanine, wherein the seasoning composition contains 20% by weight or more of free alanine based on free amino acids.
↧
↧
SUSTAINABLE CONVERSION OF CITRUS PEEL WASTE
A sustainable method and system for producing bio-fuels from citrus peels and the recovery of limonene and pectin prior to fermentation of the peel solids. In one embodiment a sustainable method and system for the concurrent recovery of limonene and pectin from citrus peels is disclosed. The peels are optionally zested, mixed with water and an acid, and then exploded in a jet cooker or a pressurized extruder. The exploded peels are transferred to a flash vessel where the remaining limonene and water vapor are separated into water and limonene. The pectin fraction is removed from the flash tank and extracted by centrifuge, precipitation and/or filtration. The remaining peel solids are fermented in an anaerobic digester which produces methane, ethanol, acids, CO2 or other end products which can be used as fuel for power generation equipment sufficient to supply the processing system for sustainable operations as described herein.
↧
METHOD OF MANUFACTURE OF AQUEOUS SUSPENSIONS OF TALC FROM AN ACRYLIC POLYMER WITH A GRAFTED SURFACTANT GROUP, SUSPENSIONS OBTAINED AND THEIR USES
A method of manufacture of an aqueous suspension of talc, using a copolymer of (meth)acrylic acid with an oxyalkylated monomer with a surfactant group, an aqueous suspension of talc which may be obtained by such a method, and the use of these suspensions in various applications.
↧
HERBICIDE-TOLERANT PLANTS
The present invention provides herbicide-tolerant plants. The present invention also provides methods for controlling the growth of weeds by applying an herbicide to which herbicide-tolerant plants of the invention are tolerant. Plants of the invention may express an acetyl-Coenzyme A carboxylase enzyme that is tolerant to the action of acetyl-Coenzyme A carboxylase enzyme inhibitors.
↧
SOYBEAN CULTIVAR S100107
A soybean cultivar designated S100107 is disclosed. The invention relates to the seeds of soybean cultivar S100107, to the plants of soybean cultivar S 100107, to the plant parts of soybean cultivar S100107, and to methods for producing progeny of soybean cultivar S100107. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100107. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100107, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100107 with another soybean cultivar.
↧
↧
SOYBEAN CULTIVAR 04184501
A soybean cultivar designated 04184501 is disclosed. The invention relates to the seeds of soybean cultivar 04184501, to the plants of soybean cultivar 04184501, to the plant parts of soybean cultivar 04184501, and to methods for producing progeny of soybean cultivar 04184501. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar 04184501. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 04184501, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar 04184501 with another soybean cultivar.
↧
SOYBEAN CULTIVAR S090088
A soybean cultivar designated S090088 is disclosed. The invention relates to the seeds of soybean cultivar S090088, to the plants of soybean cultivar S090088, to the plant parts of soybean cultivar S090088, and to methods for producing progeny of soybean cultivar S090088. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S090088. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S090088, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S090088 with another soybean cultivar.
↧
SOYBEAN CULTIVAR S090089
A soybean cultivar designated S090089 is disclosed. The invention relates to the seeds of soybean cultivar S090089, to the plants of soybean cultivar S090089, to the plant parts of soybean cultivar S090089, and to methods for producing progeny of soybean cultivar S090089. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S090089. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S090089, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S090089 with another soybean cultivar.
↧
More Pages to Explore .....
