An egg shell removal device that comprises a handheld, oscillating assembly having a body member and an electrically driven attachment head. The head comprises a formed member driven by an oscillating output shaft from the body member, which provides a means to separate the shell and the inner and outer membranes from an egg white without damaging the egg white in the process. The head is a tapering section having a rounded tip, a concave interior surface, and a convex outer surface, whereby the interior surface travels along the egg white surface and contours thereto, while the outer surface lifts and breaks the shell as the head member oscillates from its oscillator or electric motor input. Also disclosed is an accompanying method of egg shell removal using a handheld, vibratory device to lift and break a shell from an egg white, which replaces traditional shell removal process conducted by hand.
Handheld, Vibratory Egg Shell Removal Device and Method
↧
↧
Compositions and Methods for Preserving Game Meat
Provided herein are compositions and methods of using those compositions in treating game meat to prevent spoilage and/or contamination. Also provided are compositions and methods of using those compositions in acidifying the surface of game meat. Compositions provided herein can be used to prevent contamination and/or spoilage of meat. Likewise, compositions provided herein can be used to treat butchered meat to tenderize the meat and/or to prevent the growth of dormant bacteria on freshly thawed meat. Compositions provided herein can be used to prevent or mitigate hair loss from a hide or cape to preserve the quality of the leather.
↧
RETHERMALIZING APPARATUS
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.
↧
Method and Apparatus for Automated Loading of Food Articles Into Containers
The illustrative method and apparatus provides a more efficient system for automated slicing and loading of food articles into containers. The apparatus includes at least one cutting assembly and at least two chutes and depositing assemblies. The apparatus may include a positioning receptacle that aligns the food articles with a knife set and a driving arm that advances the food article into engagement with the knife set. The chutes may include a movable chute portion, which moves from alignment with the knife set to alignment with the containers, and a chute extension. Openings for the sliced food sections, which extend through the movable chute portion and the chute extension, have a cross section that changes to rotate the orientation of the food sections passing therethrough. Once deposited into the containers, the food sections are oriented with at least some cut faces of the food article adjacent the container wall.
↧
HARVESTING OIL FROM FATTY MEAT MATERIALS TO PRODUCE LEAN MEAT PRODUCTS AND OIL FOR USE IN BIO-DIESEL PRODUCTION
A method for separating lean and/or fat from lean meat-containing material, including introducing a fluid containing particles of varying densities into a vessel. The vessel separates the fluid into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean than the material introduced into the vessel. The vessel can be a cyclone having a tangential inlet and a cone-shaped body. The denser particles, which are predominantly lean, are separated, and leave via an outlet at a lower end of the vessel, while the lighter particles, which are predominantly fat, leave via an outlet at an upper end of the vessel.
↧
↧
Impregnated nonwoven for degreasing food
Various embodiments relate to an impregnated nonwoven for degreasing food, to a process for degreasing food and to a process for manufacturing the impregnated nonwoven.
↧
Toasting Appliance
A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the elements, or vice versa. For faster operating speed and improved efficiency, a control circuit receives a toasting-control signal and controls a switch to energise the elements only during a portion of the amplitude of relative displacement produced between the carriage and elements, the portion being defined by the toasting-control signal. Correct movement of the elements is monitored by a control circuit that de-energises the elements when, due to a fault, one of the elements and the carriage departs from a defined velocity profile.
↧
Method of Flavoring
A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to Formula I or Formula II in which R′ is selected from the group consisting of hydrogen, methyl and —CHO, and R is selected from the group consisting of hydrogen, C1-C10 linear alkyl, C3-C10 branched alkyl, C2-C10 linear alkenyl, C3-C10 branched alkenyl, C1-C10 hydroxyalkyl, C2-C10 carboxyalkyl, and tetrahydrofuranyl.
↧
STABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING LOW LINOLEIC ACID CONTENT
An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
↧
↧
Taste Modifying Composition
A taste modifying composition comprising L-theanine and stevia. Flavor and taste enhancement may also be made with L-theanine alone.
↧
METHOD FOR PRODUCING ICE CREAM
A method for producing ice cream includes combining ingredients to form a premix; supplying a cryogenic medium to the premix; and cooling the premix to a temperature below 0° C. During the prefreezing, lump additives which have previously been cooled to a temperature of less than −2° C. are added to the premix.
↧
DHA RETENTION DURING CANOLA PROCESSING
This disclosure concerns vegetable oils and products containing the same comprising poly-unsaturated fatty acids. In some embodiments, this disclosure concerns novel oil processing methods that retain an amount of docosahexaenoic acid (DHA) in a refined, bleached, and deodorized (RBD) oil produced from a crude oil sample comprising the amount of DHA.
↧
LETTUCE VARIETY 45-32 RZ, UMBRINAS RZ
The present invention relates to a Lactuca sativa seed designated 45-32 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae) races Bl:1 to Bl:18 and CA-I, CA-IIA, CA-IIB, CAM, CA-IV, CA-V, CA-VI, CA-VII, CA-VIII, and resistance to currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, as well as a medium-sized head and slow to very slow bolting. The present invention also relates to a Lactuca sativa plant produced by growing the 45-32 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 45-32 RZ.
↧
↧
Method for Producing Maize Flour
This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.
↧
METHOD FOR FUNGICIDAL AND/OR BACTERICIDAL TREATMENT OF RESISTANT STRAINS USING ESSENTIAL OIL(S)
The present invention relates to a method for fungicidal and/or bactericidal treatment of plants or foodstuffs using one or more essential oil(s) that enable the treatment of strains resistant to synthetic fungicides and/or bactericides.
↧
HYDROXYTROSOL CONTAINING EXTRACT OBTAINED FROM OLIVES AND SOLIDS CONTAINING RESIDUES OF OLIVE OIL EXTRACTION
Hydroxytyrosol extracted from olives and/or from the solid residues of olives after the extraction of olive oil, by acid hydrolysis and purification on resin columns eluted with water contains hydroxytyrosol and tyrosol, is free from sugars, has a residual content of Benzo[a]pyrene that is less than 2 microg/Kg (weight BaP/weight of extract as dry matter), containing a weight ratio of hydroxytyrosol to hydroxymethylfurfural of between 45:1 and 10000:1, and the content of hydroxytyrosol in the extract is at least 0.5% (w/w) with purity of at least 40% (by HPLC 280 nm).
↧
Cellulose Ethers With Improved Thermal Gel Strength
Aqueous cellulose ether blend with improved thermal gel strength are formed by combining nanocrystalline cellulose with thermal gelling cellulose ethers. This blend can be used as a binder in a variety of different applications, such as food products and ceramic green bodies. It can also be used to form capsule shells for pharmaceuticals.
↧
↧
ONION VARIETY NUN 03010 ON
The invention relates to the field of Allium in particular to a new variety of Allium cepa L. designated NUN 3010 ON plants, seeds and bulbs thereof as well as plant breeding methods involving NUN 3010 ON.
↧
SWEET CORN LINE SYW-6R07086
The invention provides seed and plants of the sweet corn line designated SYW-6R07086. The invention thus relates to the plants, seeds and tissue cultures of sweet corn line SYW-6R07086, and to methods for producing a sweet corn plant produced by crossing a plant of sweet corn line SYW-6R07086 with itself or with another sweet corn plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of sweet corn line SYW-6R07086, including the seed, pod, and gametes of such plants.
↧
SWEET CORN LINE SHW 084-5044
The invention provides seed and plants of sweet corn hybrid EX 08745857 R and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of sweet corn hybrid EX 08745857 R and the parent lines thereof, and to methods for producing a sweet corn plant produced by crossing such plants with themselves or with another sweet corn plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the parts of such plants.
↧
