The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.
PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE
↧
↧
Methods of preservation
This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of Nα—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises Nα-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a Nα—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.
↧
Vacuum Brewed Beverage Machine And Vacuum Brewing Method
A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.
↧
FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.
↧
Pressure Vessel, System and/or Method for Dispensing a Comestible Mixture
A pressure vessel, a system and/or a method dispense a comestible mixture. The pressure vessel, the system and/or the method are used to cool, freeze and/or entrain a gas into the comestible mixture before dispensing the same. The pressure vessel may have a lid and a body that are connected to form an air-tight compartment. The compartment is sized to receive a deformable bag of the comestible mixture. The bag has an opening to communicate the comestible mixture from the bag and/or the compartment through a hole in, the lid. The pressure vessel, the system and/or the method has a compressor or other source of a compressed gas a hose to communicate the compressed gas from the compressor into the compartment. Further, the hose communicates the compressed gas to a freezing chamber and/or a cooling chamber of the machine. The pressure vessel, the system and/or the method has a tube to communicate the comestible mixture from the bag to the freezing chamber and/or the cooling chamber.
↧
↧
Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same
The present invention in one aspect, relates to a composition X comprising the following substances: at least one bitter blocking agent; at least one carbonyl compound; and at least one lactone.
↧
YELLOW ALUMINUM LAKE COMPOSITIONS
The invention describes novel aluminum plant yellow extract lakes that are not typical for an aluminum lake material.
↧
SWEETENER BLEND COMPOSITIONS
Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends.
↧
Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same
In one embodiment, the present invention relates to a sweetener composition comprising: a sweetener and at least one flavoring. The at least one flavoring is suitable for modifying, masking, reducing and/or suppressing an unpleasant off-taste of the sweetener in a consumable product composition formed by adding the sweetener composition to a consumable product. A weight ratio of the at least one flavoring to the sweetener in the consumable product composition is such that the sweetness of the sweetener is detectable by taste in the consumable product composition and the flavor of the at least one flavoring is not detectable by taste in the consumable product composition.
↧
↧
HIGH PURITY GENTIOOLIGOSACCHARIDES OBTAINED THEREFROM AND USES THEREOF
The present invention relates to methods for preparing high purity gentiooligosaccharides, high purity gentiooligosaccharides obtained therefrom, and uses thereof. The methods of the present invention involve: adding a low purity gentiooligosaccharide to a liquid medium; subjecting the liquid medium to inoculation with a microorganism, followed by incubation and fermentation to consume glucose that is contained in the low purity gentiooligosaccharide; and subjecting the resulting fermentation broth to filtration and purification. According to the method of the present invention, high purity gentiooligosaccharides having a purity of at least 90% that can be used as alternatives to foods such as cocoa, chocolate, coffee, beer, tea, bread or confectionery product, and beverage or the main ingredients thereof.
↧
NON-TEMPER, TEXTURE PROVIDING FAT COMPOSITIONS
The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S3-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications. A method for the production of the fat compositions is described as well as some uses.
↧
SHELF-STABLE CONFECTIONERY PRODUCTS
The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.
↧
SPHERICAL PORTION OF COMPACTED GROUND COFFEE AND METHOD FOR MAKING SAME
The invention relates to a portion of product to be infused to prepare a beverage characterised in that the said portion comprises a spherical shell made of compacted ground coffee and a core made of ground coffee. The invention can be used to prepare beverages by infusing in any type of beverage preparation device, and preferably those used to prepare espressos.
↧
↧
PRODUCT COMPRISING STEVIA
The present invention relates to products comprising stevia. Products according to the present invention comprise a sweetening agent derived from Stevia rebaudiana that comprises rebaudioside A wherein the product comprises solids from Aspalathus linearis.
↧
FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME
A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.
↧
EQUOL-CONTAINING EXTRACT, METHOD FOR PRODUCTION THEREOF, METHOD FOR EXTRACTION OF EQUOL, AND EQUOL-CONTAINING FOOD
The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.
↧
BUTCHERING PROCESSES FOR MEAT PRODUCTS
A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.
↧
↧
CYCLOPROPENE AMINE COMPOUNDS
Methods of applying cyclopropene amine derivatives and compositions thereof to inhibit ethylene receptors in plants and plant material are disclosed. Methods include applying to the plant an effective ethylene response-inhibiting amount of at least one cyclopropene amine compound or composition thereof. Cyclopropene amine compounds, enantiomers, stereoisomers or salts thereof are also provided.
↧
PROCESS TO PRESERVE AQUEOUS PREPARATIONS OF MINERAL MATERIALS, PRESERVED AQUEOUS PREPARATIONS OF MINERAL MATERIALS AND USE OF PRESERVATIVE COMPOUNDS IN AQUEOUS PREPARATIONS OF MINERAL MATERIALS
The present invention refers to a process for preserving an aqueous preparation of mineral material like e.g. calcium carbonate preparations, and to the use of a composition as a preservative in an aqueous preparation of mineral materials.
↧
METHOD OF PRODUCING COMPOSITION HAVING CONTINUOUS PHASE AND DISPERSE PHASE DISPERSED FINELY IN THE CONTINUOUS PHASE AND APPARATUS FOR PRODUCING THE COMPOSITON
There is provided a method of producing a composition having a continuous phase and a disperse phase dispersed finely with low polydispersity in the continuous phase, with high production efficiency. The composition is produced by the production method including the steps of: (A) passing the swirling flow of the continuous phase liquid into a cylindrical body the circumferential surface of which is either in part or entirely formed by a porous membrane, (B1) supplying the disperse phase fluid to the swirling flow via the porous membrane to form the particles of the disperse phase on the porous membrane, and (B2) detaching the disperse phase particles formed on the porous membrane by the shear force of the swirling flow. The cylindrical body preferably has an inlet for the continuous phase liquid on the circumferential surface of the cylindrical body in the vicinity of one end of the cylindrical body and an inlet tube which extends from the inlet in the substantially vertical direction to the axis of the cylindrical body and the tangential direction to the cylindrical body. The step (A) is preferably carried out by use of the inlet tube to flow the continuous phase liquid in from the substantially vertical direction to the axis of the cylindrical body and the tangential direction to the inner wall surface of the cylindrical body.
↧
More Pages to Explore .....
