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THIXOTROPIC COMPOSITIONS

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Thixotropic compositions and methods to produce thereof comprising ethylcellulose, triacylglycerol oil and non-ionic surfactant are provided. The ethylcellulose concentration is in the range of 1-15% and the surfactant to oil ratio is in the range of 40:60 to 60:40.

Processes for Extracting Colors from Hibiscus Plants

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Processes are provided for extracting color comprising anthocyanin and antioxidants from hibiscus flowers. Dried or wet flowers or flower particles are soaked in water to release color from the flowers. The released anthocyanin and antioxidants are suspended in water and separated from the solid components using centrifugation, filtration, water flotation, pressing, or any combination of separation techniques. The hibiscus color may be concentrated into a color concentrate and stabilized with a stabilizing agent, such as, for example, a sugar alcohol having a 2 to 12 carbon backbone, at a pH value in the range of about 2 to about 6. Residual hibiscus color in the solid hibiscus components may be collected by mixing the components with water and then separating the residual hibiscus color using any one or more separation techniques. The residual hibiscus color may also be concentrated and stabilized with the hibiscus color or the color concentrate.

Microencapsulated Volatile Insect Repellent and/or Insecticide Agent and Methods of Making and Using the Same

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This disclosure is particularly directed to arthropodal compositions in the form of capsules containing an active arthropod agent, more particularly to capsules containing an active arthropod agent and methods of making and using the same. The active arthropod agent may be an insect repellent and/or an insecticide agent.

Method of Increasing Resistance Against Soybean Rust in Transgenic Plants by ADR-1-Gene

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The present invention relates to a method of increasing resistance against soybean rust in transgenic plants and/or plant cells. In these plants, the content and/or the activity of an ADR-1-protein are increased in comparison to the wild-type plants not including a recombinant ADR-1-gene.

LONG-CHAIN OXYAMINOPOLYOL BASED GELATOR AND GEL

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[PROBLEMS TO BE SOLVED] It is an object of the present invention to provide a gelator containing a long chain oxyaminopolyol capable of forming a gel with a small amount thereof over a liquid property range from acidic to alkaline, and a gel having high environmental suitability, biocompatibility and biodegradability.[MEANS FOR SOLVING THE PROBLEMS]A gelator, characterized by containing a long chain oxyaminopolyol of Formula (I): (where R1 is a C12-16 saturated aliphatic group or a C12-16 unsaturated aliphatic group having one double bond; R2 is a substituent which an amino acid has; and X is an oxygen atom or NH)and a pharmaceutically acceptable salt thereof; a self-assembly formed by the self-assembly of the gelator; and a gel containing the gelator or the self-assembly, and water, an aqueous solution, a hydrophilic organic solvent or a hydrophilic organic solution, or a hydrophobic organic solvent or a hydrophobic organic solution.

NOVEL COATING SYSTEM

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The present patent application relates to a novel coating system, coated compositions with such a coating system, as well as to the use of such compositions in the production food, feed, dietary supplements and/or pharmaceutical products, as well as to food, feed, dietary supplements and/or pharmaceutical products comprising such compositions.

Dry Powdered Comestibles

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A composition and method of use applicable to mitigate the effects of human fatigue that includes a base composition of at least one finely powdered simple sugar and at least one finely powdered polysaccharide, a flavoring, a hinder and a single dose packaging. The powdered composition is made available in a variety of flavors within a tubular package that aids in pouring the dry contents directly into the mouth without waste, where it is easily dissolved and assimilated by the body.

Food-based Supplement Delivery System

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A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings.

FOLDING WALLET PACKAGING FOR CONFECTIONERY PRODUCTS, MORE PARTICULARLY BARS OR SLABS OF CHEWING GUM

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Packaging (10; 20; 30) for confectionery products, more particularly bars of chewing gum (G), having a folding configuration of the book or wallet type comprising at least two main parts (11; 12; 21, 22, 23; 31, 32, 33, 34) designed to be folded one in relation to the other around an intermediate zone of folding (15; 15′, 15″), between a closed or folded configuration (C) and an open configuration (C′) of the packaging (10), wherein each one of these two main folding parts (11, 12) is provided, along a respective internal surface (11a, 12a), with at least one pocket or compartment (13, 14) containing a plurality of bars or slabs (G1, G2) of chewing gum, and wherein these bars of chewing gum (G), contained in the two compartments (13, 14), are available and offered in two different formulations and/or flavours (G1, G2), more particularly corresponding to the respective compartments (13, 14). The packaging (10) has the important advantage of offering for sale on the market a single product which allows the consumer to choose between several preferred flavours and/or formulations of bars of chewing gum.

OIL OR FAT COMPOSITION

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Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

HOMOFERMENTED PRODUCTS

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The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic acid bacteria. In particular, a method of preparing a fermented mixed feed is provided, comprising the steps of: (a) providing a liquid fermented product; (b) providing a feed product to be fermented; (c) combining the products from step (a) and (b), and fermenting the feed product of step (b) using the liquid fermented product of step (a) as inoculum.

METHOD FOR PRODUCING A FERMENTED FOOD CONTAINING BIFIDOBACTERIA

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A milk raw material is fermented by using Lactococcus lactis not having cell wall-enveloped proteinase and a Bifidobacterium bacterium. The Lactococcus lactis is, for example, a Lactococcus lactis having a property that, when this bacterium and the Bifidobacterium bacterium are inoculated into a medium containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk powder in amounts of 5.0×106 to 2.0×108 CFU and 1.0×107 to 3.0×109 CFU per 1 ml of the medium, respectively, and cultured, and the medium is rapidly cooled to 10° C. from culture temperature when pH of the medium becomes 4.6 to 5.5, and stored at 10° C. for 2 weeks, survival rate of the Bafidobacterium bacterium is maintained to be 30% or more.

Pet Food Product with Interlocking Feature

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A pet food product with multiple layers and at least one of the layers includes protrusions that extend into another layer. The protrusions provide a mechanical interlock between layers providing increased resistance to delamination while the pet food product is being masticated. One of the layers may primarily provide palatability while another layer may provide therapy such as dental cleaning. The ability to resist delamination during mastication may result in prolonged delivery of the therapy as the pet chews on the pet food product to experience the palatability of the palatable layer.

Nutritional Composition for Children with Reflux, Colic and/or Constipation

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The present invention is directed to an infant formula specially designed to reduce episodes of regurgitation, colic and constipation that occur in infants fed on infant formula. The composition represents a needed improvement to the art because it contains in a single composition substances that simultaneously addresses these three problems.

Beverage Concentrates With Increased Viscosity And Shelf Life And Methods Of Making The Same

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Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. The liquid beverage concentrates achieve enhanced stability due to inclusion of one or more viscosity increasing agents. The liquid beverage concentrates described herein provide enhanced flavor stability to ingredients that are highly prone to degradation in acidic solutions despite the concentrates having a low pH (i.e., about 1.8 to about 3.1). In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months when stored at 70° F. in a sealed container and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

SINGLE SERVE BEVERAGE DISPENSING SYSTEM INCLUDING AN IONIZER

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A single serve beverage dispensing device having a water reservoir from which water is drawn and ionized to produce alkaline water, which is returned to the water reservoir, and acidic water, which is routed to a waste water reservoir. The dispensing device includes a capsule holder for holding a beverage capsule including a powdered beverage media. The device includes a dispensing arm which punctures through the beverage capsule to and delivers the alkaline water into the capsule to mix with the beverage media. The beverage flows upward to exit the beverage capsule, and is then dispensed into a beverage receptacle.

FOOD TRAY

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A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

SYSTEMS AND METHODS FOR MAINTAINING RED MEAT

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Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed method comprises treating the meat with an inert gas followed by replacement of at least a portion of that inert gas with carbon dioxide.

WRAPPER FOR RICE COVERED WITH LAVER

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Disclosed is a wrapper for rice covered with layer, which is used to wrap a lump of rice. The wrapper comprising, two films forming sealing parts that are sealed to each other at outer peripheral parts thereof and including laver therebetween, a first cutting groove including a lateral groove formed toward a lateral direction of the film for cutting the film toward a longitudinal direction at a longitudinal upper part of one of the two films, and a covering part attached to seal the first cutting groove. In this case, the first cutting groove is formed under the sealing part longitudinally.

METHOD AND SYSTEM FOR CARRYING A SOLVENT APPARATUS USING SAID SYSTEM

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The invention proposes an improved method and system for carrying a solvent. To this end, the system (10) for carrying a solvent (20) according to the invention comprises: a container (30) for containing said solvent, a tube (40) placed in said container, said tube having a first extremity (41) placed in the proximity of a bottom part (36) of said container, and a second extremity (42) extending up to an upper part of said container, and an air pump (50) for generating an air flow exiting at said bottom part, such that at least part of said air flow can enter the tube at said first extremity, for carrying said solvent in said tube from said first extremity to said second extremity. By generating an air flow by means of an air pump instead of vapor bubbles naturally generated by locally boiling solvent, solvent can reach the second extremity of the tube while having a much lower temperature than the boiling temperature of the solvent. The invention is preferably applied in an apparatus for preparing a beverage from a solvent and ingredients, the apparatus comprising apart from the above system, an infuser placed at the second extremity, the infuser being intended to contain the ingredients and infuse the ingredients with the solvent exiting at the second extremity.
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