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METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MOLASSES POST-PRODUCTION

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Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C.

FROZEN CONFECTIONS COMPRISING CITRUS FIBRE

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A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.

Method and Apparatus for Producing Cooked Bacon using Starter Cultures

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A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

FUNCTIONAL SUGAR REPLACEMENT

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The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

TOBACCO-FREE ORAL FLAVOR DELIVERY POUCH PRODUCT

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Provided is a tobacco-free oral flavor delivery pouch product that provides and engaging and flavorful experience to a user. The pouch product includes a porous pouch wrapper and an inner filling material. The inner filling material can include a non-tobacco, botanical component, at least one functional ingredient and a solid flavor component dispersed throughout the inner filling material. The pouch product delivers multiple textures to the user's mouth.

NUTRITIONAL COMPOSITION MADE USING ISOLATED ORGANIC MATTER

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Nutritional compositions, formulations, and intermediates are provided which may be utilized to formulate various sweeteners and other products. The formulations described herein are made from constituents found in soils or fossilized soils.

DAILY MEAL PLANS AND CONTAINERS FOR THE SAME

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A container for a prepackaged dietary daily meal plan comprises a hollow body portion. Individually prepackaged containers are configured to be received within the hollow body portion. The individually prepackaged containers each comprise an edible component of a dietary daily meal plan and each of the edible components has a predetermined caloric content. The edible components together provide a predetermined daily caloric content. The individually prepackaged containers comprise a first individually prepackaged container comprising a first edible component having a first caloric content (A), a second individually prepackaged container comprising a second edible component having a second caloric content (B), a third individually prepackaged container comprising a third edible component having a third caloric content (C), and a fourth individually prepackaged container comprising a fourth edible component having a fourth caloric content (D). The predetermined daily caloric content (E) is determined by the following relationship: E≧A+B+C+D.

BAG DEVICE

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A bag device that includes a clip, a rod, one or more torsion springs and a bag. The clip has a front facing that a first plurality of buttons, a second plurality of buttons and a third plurality of buttons are disposed on. The first buttons include 12 month buttons each displaying a number 1 to 12 and can be depressed to indicate the month that the bag device is utilized. The second buttons include 4 week buttons each displaying a number 1 to 4 that can be depressed to indicate a week that the bag device is utilized. The third buttons include 7 day buttons each displaying a number 1 to 7 that can be depressed to indicate a day that the bag device is utilized. The bag can be a colored-coded freezer bag or a transparent freezer bag.

CAPSULE, BEVERAGE PRODUCTION MACHINE AND SYSTEM FOR THE PREPARATION OF A NUTRITIONAL PRODUCT

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The present invention presents a capsule 1 having an inlet face C, which is formed by a circular section 2a and a bulge section 2b extending from the circular section 2a giving the inlet face C a not symmetric in rotation. The capsule 1 further has an optically readable code 3 on a side wall 4 of a cup-shaped body of the capsule 1 opposite the bulge section 2b. The present invention further presents a beverage production machine with a capsule holder 13 for holding a capsule 1 in such a way in the beverage production machine 10, that the optically readable code can be read by a code reader 24. Liquid can be supplied to the capsule to produce a nutritional product. The present invention provides means to prevent the optically readable code 3 and the code reader 24, respectively, from being contaminated with liquid, vapor, dirt or the like. An automatic detection of the capsule type, and a corresponding automatic setting of preparation parameters by the beverage production machine 1 becomes possible, and is more reliable than state of the art solutions.

COMPOSITIONS AND METHODS FOR INHIBITING POTATO PATHOGENS

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This application relates to compositions and methods for inhibiting the growth of potato pathogens preventing disease during post-harvest storage and processing conditions.

GALVANIC PACKAGE FOR FRUITS AND VEGETABLES AND PRESERVATION METHOD

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A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.

Thermoformable Copolyester Laminate

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A laminate includes the following substantially coextensive layers in the following order: (a) a non-sealable, self-supporting, thermoformable copolyester film layer having a first surface and a second surface, the second surface constituting an outermost, exposed surface of the laminate; (b) a laminating adhesive layer on the first surface of the thermoformable copolyester film layer; and (c) a self-supporting, thermoformable structural film layer having a first surface and a second surface, the first surface contacting the laminating adhesive layer. Polyethylene terephthalate constitutes at least 80% by weight of the self-supporting thermoformable copolyester film layer; the thermoformable structural film layer includes a polymer selected from the group consisting of polyamides, polypropylene, polyethylene, polyethylene terephthalate, ionomers, ethylene acrylic acid copolymers, ethylene vinyl acetate copolymers, polystyrene, ethylene vinyl alcohol copolymers and polyvinylidene chloride; the thermoformable copolyester film layer, the structural film layer and the laminate each shrink less than 5% in length and width upon exposure to boiling water for five seconds; and the laminate is thermoformable and its chloroform-soluble extractives meet the requirements of paragraph h(1) of 21 CFR §177.1630 as defined herein.

Kitchen Appliance and Method of Using the Same

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A slow cooker includes a housing and a heating element to heat a heating cavity of the housing. The heating element is operable in only a single cooking mode and only a single warming mode. A container is sized and shaped to fit within the heating cavity of the housing. A lid is sized and shaped to at least partially cover the opening of the container. A controller is configured to control operation of the heating element in either the single cooking mode or the single warming mode. A control knob is rotatably mounted to the housing and is operatively connected to the controller. Rotation of the control knob causes a controller to actuate the heating element to heat contents within the container to a first predetermined temperature at a selected amount of time.

Kitchen Appliance & Method of Using Same

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A method of heating contents within a slow cooker for a user-selected duration includes engaging a control interface to energize a heating element to a first power level for a first time period. The method further includes automatically energizing the heating element to a second power level for a second time period following completion of the first time period to avoid over-heating contents within the slow cooker, the second power level being lower than the first power level. The method also includes automatically energizing the heating element to a third power level for a third time period following completion of the second time, the third power level being greater than the second power level.

METHOD FOR PROVIDING COOKING PROGRAMS

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A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. One cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.

METHOD OF SCAVENGING OXYGEN AND ABSORBING OXYGEN

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Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to carbon double and or triple bonds. The compositions may be prepared by reacting an unsaturated fatty acid with a hydroxide resulting in a salt of the unsaturated fatty acid. Water soluble compositions are dissolved in aqueous solutions for the purpose of absorbing oxygen from the aqueous solutions and or their containers. Water insoluble compositions are protected from moisture due to their water repellent character and this characteristic is used advantageously in order to absorb oxygen from containers that may contain moisture where it is desired that the compositions remain relatively unaffected by moisture, intact and remain where they are placed.

METHOD FOR STORING A PACKAGED LIQUID TEA PRODUCT

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Disclosed is a method for storing a packaged liquid product, wherein the liquid product comprises expressed tea juice and has a total tea solids content of at least 4% by weight of the liquid product, the method comprising storing the packaged liquid product for a storage period of at least two weeks wherein the packaged liquid tea product is not subjected to a temperature exceeding 37° C. for more than 10 days during the storage period.

METHOD AND APPARATUS FOR BEVERAGE FORMATION WITH AUTOMATED WATER DELIVERY TO HEATING TANK

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A method and apparatus for forming a beverage using a beverage formation device. Opening of a brew chamber may automatically enable the provision of beverage precursor liquid from a reservoir to a heating tank that is used (heated or not) to form a beverage. For example, opening of the brew chamber may cause a valve to be opened or otherwise permit flow of beverage precursor liquid from the reservoir to the heating tank. The valve may open simultaneously and automatically with a brew chamber lid, and may close when the brew chamber lid is closed.

ANTI-MICROBIAL FOOD PROCESSING COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND METHODS OF USE

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Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a meat food product (e.g., a slaughtered meat carcass) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone.

Oxidized Flavor Note Suppression In Comestibles

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Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like.
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