The use of humic acids, zeolites, magnesium oxide beads and other mineral-containing materials in the activation of ethanol, alcoholic beverages and water is disclosed. Consumption of the energized liquids can have therapeutic benefits. The activated ethanol can be further used with neutral red dye and ultraviolet (UV) light illumination to indirectly enhance the environmental energy absorption properties of other liquids, including drinking water and of mineral containing materials. Mineral activated ethanol can similarly be used with neutral red dye and UV illumination to enhance the alternative cellular energy (ACE) pathway of an individual.
Methods of Transferring Energies to Water, Alcohols and Minerals
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ENHANCING SECONDARY PHYTOCHEMICAL AND NUTRIENTS IN PLANTS AND PLANT PARTS
According to the invention, the object is achieved by providing all necessary conditions at optimum level to produce plant and plant parts having higher nutrients and secondary metabolites, when compared to normal plants or grown in tap water. Formulated solution containing balanced nutrients, higher levels of targeted nutrient, required pH, single or multiple eliciting factors, required concentrations of natural preservatives and maintained at required temperature and light facilitated to achieve the above object.
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COMPOSITIONS COMPRISING NATURAL COMPONENTS FOR PROTECTING PLANT PRODUCTS AND CROPS
The invention provides a method for protecting plants and crops products against a variety of pests. The damages are prevented or mitigated, or the pest infestation is controlled, by applying a composition containing a pomegranate extract onto fruits and vegetables, or by employing it in the vicinity of the plant or crops.
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COMPOSITION CONTAINING REDUCED COENZYME Q10, AND MANUFACTURING AND STABILISING METHODS THEREFOR
The present invention relates to a method of producing reduced coenzyme Q10, including reducing oxidized coenzyme Q10 using a reducing agent in terpenes that can highly dissolve oxidized coenzyme Q10 and reduced coenzyme Q10 in the co-existence of at least one kind of additive selected from the group consisting of alcohols, water, a surfactant and diacylglycerol. In addition, the present invention relates to a composition comprising terpenes, a reducing agent, reduced coenzyme Q10 and at least one kind selected from the group consisting of alcohols, water, a surfactant and diacylglycerol, and a method of stabilizing reduced coenzyme Q10 comprising preparing the composition.
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FOOD PRODUCT COMPRISING A LOW TEMPERATURE RICE PROTEIN CONCENTRATE
Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture.
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LACTOSE-REDUCED MILK-RELATED PRODUCT, AND A PROCESS AND MILK PROCESSING PLANT FOR ITS MANUFACTURE
The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.
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Microbial-Based Process For High-Quality Protein Concentrate
The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.
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METHOD FOR PRODUCING STINKY BRINE FOR USE IN PRODUCTION OF STINKY TOFU AND FERMENTATION BROTH USED THEREFOR
A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefor are provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof.
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METHOD OF ENHANCING THE SHELF STABILITY OF PROBIOTICS
Described are methods of providing a shelf-stable probiotic-containing food or beverage, comprising forming a semi-permeable microsphere, said microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent.
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METHOD FOR IMPROVING THE SURVIVAL RATE OF PROBIOTIC
The present invention relates to the improvement of the survival rate of probiotic strains such as Lactobacillus acidophilus or Bifidobacterium ssp. by Lactobacillus strains that enhance the survival rate of probiotic strains in food or feed products.
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EMULSION
Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH≦3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted.
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LOW SODIUM SALT COMPOSITIONS AND METHODS OF PREPARATION
Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.
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PRE-PACKAGED MEAL OF FORTIFIED MACARONI AND CHEESE, AND FORTIFIED RICE AND BEANS
A prepackaged, fortified meal provides a substantial portion of the daily recommended requirements, which can be adjusted depending upon the intended consumers for the meals. In a first embodiment, the meal contains macaroni, powdered cheese, soy, vitamins, and minerals. The cheese, vitamins and minerals are contained in a small package, and is added to a larger bag with the macaroni and soy. In a second embodiment, the meal contains rice, beans, soy, dehydrated vegetables, vitamins, minerals and seasoning. The vitamins, minerals and seasoning are contained in a small package, which is added to a larger bag with the rice, beans, soy and vegetables. The meals are cooked in boiling water before consumption.
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FLAKE CEREAL OR CHIP AND METHOD FOR MAKING SAME
Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.
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SANDWICH HAVING AN EDIBLE CASING LINK
A food product having a pre-cooked loose meat filling along with a seasoning mix is provided in an edible casing. The edible casing is filled with the pre-cooked loose meat filling and the seasoning mix to produce a filled casing that is subsequently cooked to produce a meat link. The food product also may have a raw meat batter that is combined with the pre-cooked loose meat filling and filled into the edible casing along with the pre-cooked loose meat filling prior to subsequent cooking of the meat link. The pre-cooked loose meat filling may include discrete, not fully ground meat material including meat finely chopped, diced, chunks, shred, and splinters of meat. Alternatively, the pre-cooked loose meat filling may include cooked ground meat, though the pre-cooked loose meat filling will still have individual pieces larger than an emulsified product.
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FOOD PRODUCT
The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container (2) in which the food (4) is placed and a lid (3) in which the sauce (5) is placed, the sauce being separated from the food by a seal (7) which closes off the part of the lid (3) facing the food (4) characterized in that the container (2) comprises a mechanism (11) to tear the seal (7) when the lid (3) is turned concurrently to the container (2) between a pretearing position of the seal (7) and a tearing position of the seal (7).
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BEVERAGE CARTRIDGE
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.
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Spice packaging and distribution including the use of scannable codes
Spices are packaged in a card format. In one embodiment, multiple pods of a single spice are adhered to a card. The spices are used in a “peel off, peel open” manner. That is, a pod is peeled off the card; then a seal of the pod is peeled open to allow the spice to be poured out. Remaining pods continue to be adhered to the card and stored for later use. Cards for different spices are readily grouped together, such as in a box or tin. If the cards are made relatively thin, dozens of different spices can be conveniently stored in a compact box or the like. Preferably, card backs are printed with the name of the spice and possibly other information about the spice. If the spices cards are arranged together alphabetically, in a “spice index” arrangement, a desired spice may be found very readily.
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CONSUMER ORIENTED SYSTEM FOR DELIVERY OF PRODUCT INCLUDING SINGLE-SERVING PACKAGE FOR PRESERVATIVE-FREE FRUIT PIECES
A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free fruit pieces that may be readily consumed without utensils, and which may include a cold pasteurization processing step that significantly extends refrigerated shelf life beyond that attainable using conventional fruit processing methods.
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BEVERAGE SUBSTANCE CARTRIDGE, FILTERING APPARATUS, BEVERAGE PRODUCING EQUIPMENT, BEVERAGE PRODUCING SYSTEM AND BEVERAGE PRODUCING METHOD
The invention provides a beverage substance cartridge, a tea filtering apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method to solve the problem in the present technology that people eat tea leaf powder when drinking tea from present tea brewing equipment and it is troublesome to clear away tea leaf powder in the equipment. The invention could efficiently filter tea leaves and get rid of the trouble of clearing away used tea leaves manually. The beverage substance cartridge is used in conjunction with the tea filtering apparatus, the piercing point of the triangular pyramid structure could pierce the sealing cover of the beverage substance cartridge and then form matrix-shaped filtering holes in the sealing cover, brewed tea water could flow out, and used tea leaf is left in the extracting cartridge, so the filtering process is simple and convenient without clearing away tea leaves manually.
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