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OLIVE-BASED RECONSTITUTED PRODUCT AND PRODUCTION PROCESS

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The present invention relates to the process of obtaining reconstituted foods from natural raw materials and the products obtained following said process. It relates particularly to the process of producing a reconstituted product comprising two concentrically distributed portions such that the outer portion comprises reconstituted olive and the inner portion comprises reconstituted pepper.

CAPSULE FOR PREPARATION OF A BEVERAGE

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The present invention is directed to a capsule (1) for delivering a drink by injecting a pressurized fluid into the capsule comprising: a hollow body and an injection wall (4) which is impermeable to liquids and to gas and which is attached to the body and adapted to be punctured by an injection means (2) foreign to the capsule, a chamber (5) containing a bed of at least one food substance to be extracted, means (7, 9, 10) for retaining the internal pressure in the said chamber, said means comprising a pierceable membrane (7), characterized in that said capsule (1) further comprises a secondary means (12) for maintaining the bed of substance at a distance d from said pierceable membrane (7), said distance d being at least 1 mm, preferably at least 2 mm, more preferably at least 3 mm, and in that the pressure retaining means comprise: the pierceable membrane (7), raised elements (9) which open the said membrane (7) in order to create punctures and allow the liquid extract to pass through the punctures; the punctures in the membrane (7) being obtained under the effect of the rise in pressure in the chamber (5) of the capsule (1).

CONTROLLING HEAT INDUCED FOAM GENERATION OF FOODSTUFF

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The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.

MULTIPLE EMULSIONS FOR COLORANTS

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The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.

CASHEW NUT SHELL LIQUID WITH IMPROVED STABILITY

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The present invention provides a composition comprising a chelating agent and unheated cashew nut shell liquid.

SALT COMPOSITION

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Salt substitute, in particular granular, crystalline or pulverulent and preferably for use as garnish salt or salt substitute, which contains 30 to 90 wt % sodium chloride or a mixture of sodium chloride and potassium chloride in a weight ratio of 1:2 to 2:1, 10 to 70 wt % of a combination of at least one carbon dioxide carrier and at least one acid carrier and optionally up to 20 wt % of further additives, wherein the carbon dioxide carrier is selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate (potash), potassium hydrogen carbonate, magnesium carbonate, magnesium hydrogen carbonate, calcium carbonate, calcium hydrogen carbonate, aluminium carbonate, aluminium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, ammonium carbamate, hartshorn salt and mixtures of the above and the at least one acid carrier is selected from sodium acid pyrophosphate (SAPP), monocalcium phosphate monohydrate (MCPM), anhydrous monocalcium phosphate (AMCP), all further hyd rates of monocalcium phosphate, d icalcium p hosphate dihydrate (DCPD), all further hydrates of dicalcium phosphate, sodium aluminium sulphate (SAS), sodium aluminium phosphate (SALP), calcium magnesium aluminium phosphate, calcium polyphosphate, calcium pyrophosphate, magnesium polyphosphate, magnesium pyrophosphate, calcium hydrogen phosphate, citric acid, fumaric acid, aspartic acid, tartaric acid, cream of tartar (potassium hydrogen tartrate), glucono-delta-lactone (GDL), sodium hydrogen citrate, lactic acid and mixtures of the above.

FOOD PRODUCT AND COATING

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The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

Use of Acidic Polyphosphates in Beverage Products

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The present invention relates to the use of an acidic polyphosphate in beverage compositions as a preservative, antimicrobial and/or stabilizing agent. One acidic polyphosphate is the acidic polyphosphate sodium acid metaphosphate “SAMP.” Beverages compositions comprising SAMP and methods of making are also provided.

HIGH RESOLUTION INK-JET PRINTING ON EDIBLES AND PRODUCTS MADE

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Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

CONTAINER CLOSURE

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A crown system includes a crown having a top surface and a bottom surface and a liner having a top surface that contacts a bottom surface of the crown. The liner is configured to absorb oxygen in a headspace and includes at least about 2.2 micromoles of sodium sulfite per cubic millimeter in a volume of the liner to a depth of about 0.003 millimeter from a bottom surface of the liner.

Dough Processing System And Method Therefor

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A dough processing system for processing a U-shaped strand of dough comprising a processing head, which has two gripping means for looping the dough strand, and a shaping table, which is provided with positioning means for positioning the dough strand, wherein the shaping table is embodied as a processing table, in which various positioning means of the processing table have multiple different processing functions.

LIQUID MOVEMENT AND CONTROL WITHIN A ROTATABLE CONTAINER FOR FOOD PREPARATION

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An apparatus and method for controlling the movement of liquids into and out of a container is described. The cleanable, portable, fully automated apparatus includes a main container for holding the food product, a liquid inlet container having a liquid inlet and inlet valve for controllably providing liquid into the main container and a liquid outlet container receiving liquid drained from the main container. A heater automatically heats the main container and a motor rotates or otherwise moves the main container and a receiving position for receiving fresh liquid from the inlet container to a drainage position for draining waste liquid via gravity from the main container into the outlet container. This rotation/movement of the main container can be used repeatedly to add fresh liquid and remove waste liquid during multiple fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, etc.) that do not require user interaction.

APPARATUS AND METHOD FOR MANUFACTURING PRODUCTS

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A method of manufacturing products comprising an outer casing of a first material (12) and containing at least one chamber (18) filled with a second material (14) comprises extruding the first material through a die (10) to form an extrudate body (16) and delivering the second material through at least one fluid outlet (22) in the die to form the least one filled chamber. The extrusion process is varied periodically and momentarily to produce sections (30) of extrudate body having no filled chamber. In one embodiment, the flow of the second material (14) is periodically reduced to form the unfilled sections. The flow of the second material (14) may be reduced by increasing the volume of a supply path for the second material upstream from the die (10). Apparatus for carrying out the method is also disclosed. The method and apparatus are particularly adapted for producing food, and especially confectionery, products.

PLIABLE SUPPORT FOR A FOOD PRODUCT OR PREPARATION IN A ROASTING PAN

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A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. The spine has a core member, such as a wire, that enables it to be manipulated by a user into a variety of shapes so as to be adaptable to support foods having different shapes and sizes. The spine and heat resistant elements can be molded of silicone with the core member molded therewithin. The heat resistant elements may be formed in a variety of shapes, and can be molded into various decorative shapes such as leaves, and as illustrated herein, give the appearance of a laurel.

DEOXIDIZING AGENT FOR EDIBLE OILS AND METHOD OF REGENERATING A USED EDIBLE OIL BY USING THE SAME

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A deoxidizing agent for edible oils, comprising carbonate group-containing magnesium hydroxide particles represented by the following formula (1) and having a BET specific surface area of 80 to 400 m2/g or baked particles thereof, and a method of regenerating an used edible oil by using the deoxidizing agent. Mg(OH)2-x(CO3)0.5x.mH2O (1) (x satisfies 0.02≦x≦0.7 and m satisfies 0≦m≦1.)The above deoxidizing agent has excellent deoxidizing capability.

FOOD PRODUCT AND COATING

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The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

Method For Producing Sterol Formulations

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The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group constituted by proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a medium particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D90% of not more than 50 μm. Owing to their good wettability, the sterol-containing formulations produced according to this method can be incorporated into food items without complex technology and have good organoleptic and sensory properties especially when used in drinks and dairy products.

METHOD FOR MANUFACTURING BREAD CONTAINING DRIED FRUIT

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The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced.

HOLLOW CONFECTIONERY AND METHOD FOR PRODUCING THE SAME

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This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean content, and can be eaten by children and adults. Provided is a hollow confectionery obtained by baking dough comprising soybeans, a starch, and a pregelatinized starch.

PROCESSES FOR REMOVAL OF LACTOSE FROM DRIED MILK PRODUCTS

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Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced. The dried protein fortified milk products are physically and chemically similar to dried milk protein concentrates and can be used for protein fortifiers in various food applications.
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