The disclosure relates to edible and biodegradable eating utensils and edible and biodegradable containers. In one aspect a method of making and preserving an edible and biodegradable utensil or container is disclosed.
FOOD-BASED UTENSILS AND STORAGE CONTAINERS AND METHODS OF MAKING THE SAME
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PROCESS AND METHOD FOR OPTIMIZING PRODUCTION OF FOOD AND FEED
A process includes microbially degrading harvested polyculture plant material to form a concentrated microbial biomass and providing the concentrated microbial biomass to an intermediary animal for consumption. The process may also be directed to producing a product animal which includes providing a growth area having an outlet for waste and providing a harvested plant material collection area having an outlet for degradation products. The process may also include providing a microbial growth system for producing a bacterial biomass and directing at least some waste from the outlet of the product animal growth area to the harvested plant material collection area. The process may also include directing at least some degradation products to the microbial growth system, directing some of the microbial biomass produced in the microbial growth system to an intermediary animal for consumption, and directing the intermediary animal to a product animal growth area.
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AMORPHOUS CHEWING GUM BULK MATERIAL
A bulk material suitable for use in a chewing gum contains at least about 40 wt. % dry basis sorbitol, at least about 7 wt. % dry basis other than sorbitol, and no more than about 10 wt. % water, wherein the bulk material is amorphous and remains amorphous with shear. A chewing gum, comprising: a) a gum base; b) a flavor; and c) a bulk material contains at least 40 wt. % dry basis sorbitol, at least 7 wt. % dry basis polyol other than sorbitol and no more than 10 wt. % water.
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OAT-DERIVED SWEETENER
A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.
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PROCESSING OF VEGETABLE OILS
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.
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Use of manganese for enhancing the growth of L.casei in mixed cultures.
The invention relates to a method for selectively enhancing the growth of bacteria from the Lactobacillus casei group in a mixed culture, by adding manganese to the culture medium. Said method is suitable in particular in the case of mixed cultures associating Lactobacillus casei with yogurt bacteria.
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TEA BAG AND METHOD FOR MANUFACTURING THE SAME
There are provided a tea bag that can be easily taken out of a plastic bottle and excels in mass productivity, and a method for manufacturing the same. As for tea bag 1, a bag body 2 storing tea leaves 3 therein is put into the plastic bottle to brew tea essence from the tea leaves. The bag body 2 includes a first lateral surface and a second lateral surface formed of sheet members having water permeability. As for the first and the second lateral surfaces, a trapezoidal upper portion 21 tapered toward a distal direction thereof and a rectangular lower portion 22 are integrally formed to form the bag body 2 in a truncated home base shape.
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CONTAINER SYSTEM
A container system is described. In one or more implementations, the container system comprises a lower container for receiving a first food component (or components) and an upper container assembly for receiving a second food component (or components) so that the second food component is separated from the first food component. The upper container assembly is configured for engagement with the lower container and is operable to be at least partially opened while the upper container assembly is engaged with the lower container to introduce the second food component into the lower container with the first food component. In one or more embodiments, a pull tab is coupled to the upper container assembly. The pull tab is configured to be pulled while the upper container assembly is engaged with the lower container to at least partially open the upper container assembly.
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Edible Gift-Wrap for Pets
An edible gift-wrap system for pets is provided. The system includes an edible gift box made from a heavy weight edible paper and a sheet of gift-wrap made from a lightweight edible paper. Optional components include a lid and decorative items such as bows or stickers. Each component of the system will come in a variety of flavors and will be composed of materials that are digestible and safe for consumption by particular species/breeds of pets. Patterns and photos may be printed on the box and paper using edible inks, in order to create an attractive presentation. Pet owners will be able to mentally and physically stimulate their pet by providing an edible puzzle that the pet must chew through in order to reach the hidden gift surprise. In this way the system gives pets a varied chewing experience in both texture and flavor.
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OIL MISCIBLE WATER SOLUBLE COLOR STABLE COMPOSITION AND PROCESS
An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products.
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Methods and Devices for Forming Articles
The present invention relates to methods and devices for the formation of articles, for example pelletized articles, for use as animal feed or otherwise. In one exemplary embodiment, the present invention provides a process of forming animal feed. The process includes forming a mixture of hydrated alginate. The process further includes forming a mixture of ingredients to be pelletized, the mixture of ingredients being placed in a preconditioning chamber of a forming device. The process further includes atomizing and injecting the hydrated alginate into the preconditioning chamber to coat the mixture of ingredients. The process still further includes pelletizing the mixture of alginate coated ingredients, wherein the volume of atomized hydrated alginate applied to the mixture of ingredients is based upon one or more characteristics of the ingredients, one or more operating conditions of the forming device or both.
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AERATED FROZEN PRODUCTS
An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.
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Animal Feed Processing Agents, Animal Feeds and Methods of Processing Animal Feed
Animal feed processing agents containing an azeotrope comprising water, an alcohol, and sodium stabilized by surrounding organized water. Methods of processing animal feed utilizing steam flaking in the presence of added agent comprising an alcohol, and sodium stabilized by surrounding organized water. An animal feed comprising an alcohol and sodium, wherein the grain of the feed is enriched in amylopectin, contains gelatinized starch, contains no added organic acids and is resistant to molds and fungi without added preservatives.
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WHISKEY MAKING METHOD
A whiskey making method is provided wherein container pressure is controllably varied to mimic, at an increased frequency, the mimic those which occur during cycles of a conventional aging process. To make a whiskey having taste qualities similar to one aged for a conventional aging period (e.g., usually thirty-six months or more), the pressure-varying steps need only be repeated for a period of less than nine months.
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BREWING DEVICE FOR EXTRACTING A PORTION CAPSULE, METHOD FOR OPERATING A BREWING DEVICE AND USE OF A BREWING DEVICE
The invention relates to a brewing device for extracting portion capsules, comprising first and second brewing chamber elements, wherein the first brewing chamber element can move between a loading position, in which the first and second brewing chamber elements are spaced apart from one another, and an extraction position, in which the first and second brewing chamber elements are brought closer together in order to form a closed brewing chamber, and wherein during movement the first brewing chamber element carries out a linear displacement along an axial direction when the first and second brewing chamber elements are spaced apart from one another, and additionally carries out a pivoting movement about a pivot axis perpendicular to the axial direction when the first and second brewing chamber elements are brought together at least to some extent.
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Product Control Paddles for Snack Food Fryer
A method of controlling the movement and separation of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of paddle wheels with blades to rotate in a double action, ratcheting clockwise and counter-clockwise to penetrate and agitate vigorously the product pack. Also disclosed is a variety of paddle wheel configurations and their functions of impeding and urging product flow during cooking.
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LETTUCE VARIETY 45-89 RZ, "CALEDONAS"
The present invention relates to a Lactuca sativa seed designated 45-89 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae Regel.) races NL:1-16 and Bl:18-28, and resistance to currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0. The present invention also relates to a Lactuca sativa plant produced by growing the 45-89 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 45-89 RZ.
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Method of Preparing Flour or Splits of Legume
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided.
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MILK-BASED NUTRITIONAL COMPOSITIONS CONTAINING LACTOFERRIN AND USES THEREOF
The present disclosure relates to milk-based nutritional compositions comprising lactoferrin and/or a prebiotic component, wherein, when combined, the lactoferrin and prebiotic component may exhibit additive or synergistic beneficial effects on the health and development of a pediatric subject. The disclosure further relates to methods comprising the administration of said milk-based nutritional compositions to pediatric subjects.
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PROCESS FOR PRODUCING PROTEIN MICROPARTICLES
The present invention relates to a process for producing protein microparticles in dilute organic acid solutions and in the absence of an alcohol such as ethanol. The microparticles are formed by dissolving a cereal prolamin protein in a concentrated organic acid solution with agitation and then diluting the solution with an aqueous solution. Protein microparticles having vacuoles are thus formed. The protein microparticles may be used to form powders, films, coatings, matrices, scaffolds and the like. Complete films can be formed from the protein microparticles of the invention.
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