A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight/weight over the weight of the solution, has a surface tension lower than 60 mN/m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.
COMPOSITION AND METHOD FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF PROBIOTIC BACTERIA AND FOOD PRODUCTS THEREOF
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INSECT ARTIFICIAL FEEDSTUFF
An insect artificial feedstuff is dry powder feedstuff composed of 1 to 50 percent by weight of a gelatinizing agent and 1 to 90 percent by weight of a powder foodstuff to further form gel by adding water having predetermined ratio, wherein the powder foodstuff comprises leaf powder formed by grinding at least one natural forage. Accordingly, other contents geld by utilizing the viscosity of the gelatinizing agent can be obtained to prepare artificial feedstuff having proper softness for different insects. The feeding rate of insect can be increased by the leaf powder, and the commonality of the insect artificial feedstuff can be effectively enhanced.
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PREMIX FOR A FORTIFIED FOOD BLEND
The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme pre-mix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention.
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ANIMAL FEEDS AND PROCESSES FOR PRODUCING SAME
The present invention relates to animal feed and processes for manufacturing the same. In particular, this invention relates to a high fibre, low density, mono-component (monoforage) product with high concentrations of long fibre particles derived from forage material, for feeding to pets and other animals and methods for producing the same.
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POD AND PACKAGE FOR PREPARING A BEVERAGE BY CENTRIFUGATION
Pod for the preparation of a beverage in a centrifugal brewing device by feeding liquid through said pod and rotating the pod along a rotating axis “I” in the device to produce centrifugal forces on the liquid traversing the pod thereby forcing a beverage out of the pod by such centrifugal forces, wherein the pod comprises containment walls containing beverage ingredients; said containment walls being essentially made of porous filtering material and comprising a top wall from which a central funnel (10) comprising liquid inlet openings extends inwardly in the pod
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EXTENDED LIFE FOOD PRODUCT
The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings As described herein for optimum taste performance the final food product is preferably toasted by the consumer.
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SEAWEED-BASED FOOD PACKAGING COATING
A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.
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COMPACT MICROWAVABLE BAG
The present invention is a compact microwavable bag that includes a base bag that includes a top, a front side, a pair of sides, a bottom and an interior portion and a sealing strip that is disposed on the top of the base bag and utilizes a reclosable tongue and groove fastener to place one or more food items into the interior portion of the base bag. The compact microwavable bag also includes a venting aperture that releases steam that forms during microwaving the compact microwavable bag and one or more compartments that contain the one or more foods that are heated or cooked.
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CONTAINER FOR THE PREPARATION OF BEVERAGE COMPRISING AN IMPROVED PERFORABLE FOIL AND METHOD FOR PREPARING A BEVERAGE
A portioned container (1), for the preparation of a beverage in a beverage producing device, comprising a body (2) having a main cavity (3) and a foil (6) connected to the body for closing said main cavity; said main cavity (3) containing beverage ingredients (5), wherein the foil (6) is perforable in axial direction above the cavity by an elongated intruding member (15) of the beverage preparation device, wherein the foil (6) comprises at least a base layer (7) and at least a tightness-producing layer (8); said tightness-producing layer (8) constituting an inner layer underneath the base layer (7); wherein said tightness-producing layers (8) and said base layer (7) are adhesively bonded above the cavity (3) at least in a first region (9) of the foil and are free of adhesive bond in at least a second region (10) or tightness-producing region of the foil such second region being the region intended for being perforated by the elongated intruding member (15) forming a tightness engagement with the surface of the elongated intruding member (15).
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BABY FORMULA PREPARATION WITH WARMING SYSTEM AND CUSTOMIZED PODS
A technique for preparing baby formula includes containing an amount of powdered formula, premeasured to provide a single serving of baby formula, containing an amount of water, premeasured to provide at least a single serving of baby formula, heating the water, and dispensing both the premeasured formula and the water for providing a single serving into a bottle or other vessel when the water reaches a predetermined temperature.
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METHOD FOR EXTRACTING MOLELCULES OF INTEREST FROM ALL OR PART OF A PLANT MATRIX
The invention relates to a method for extracting molecules of interest from a plant matrix, the method including the following steps: electrically processing the plant matrix by means of pulsed power; diffusing the molecules of interest from the processed plant matrix in a hydroalcoholic solvent and/or a solvent including ethyl acetate; and recovering the molecules of interest that were diffused.
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METHOD FOR PROCESSING MARINE NATURAL PRODUCT EXTRACT, MARINE NATURAL PRODUCT EXTRACT AND FOOD OR DRINK PRODUCT
An object of the present invention is to remove or reduce iodine contained in a marine natural product extract, while maintaining the original flavor, taste, appearance, etc. of the marine natural product extract before processing. A first anion exchange membrane (5) and a second anion exchange membrane (6) are sequentially arranged from the anode (3) side. Between the anion exchange membranes (5, 6), an extract receiving compartment (9) is formed and fed with a marine natural product extract (21). An iodine recovery compartment (8) is formed on the anode side of the first anion exchange membrane (5). A replenisher receiving compartment (10) is formed on the cathode side of the second anion exchange membrane (6) and fed with a replenisher containing chlorine ions (24). During electrodialysis, the iodine ions contained in the marine natural product extract (21) pass through the first anion exchange membrane (5) and migrate into the iodine recovery compartment (8), while the chlorine ions contained in the replenisher (24) pass through the second anion exchange membrane (6) and replenish the extract receiving compartment (9).
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BONELESS BEEF PRODUCTION OF DICED BEEF, TALLOW, AND LEAN FINELY TEXTURED BEEF
A method for producing lean beef, tallow, and lean finely textured beef (LFTB). The method includes combining a mixture of fat particles that are a majority of fat and lean particles that are a majority of lean beef with a fluid, wherein a density of the fluid is greater than a density of the fat particles; collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid; emulsifying the fat particles into an emulsification containing solids; heating the emulsification to destroy microorganisms and render the fat into tallow; separating the solids from the tallow, wherein the solids produced are lean finely textured beef (LFTB); and treating the separated lean particles with supercritical carbon dioxide, and producing lean beef of about or greater than 90% fat content, wherein the fat particles and the lean particles are separately treated to reduce microorganisms.
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METHOD FOR STERILIZING FRUITS AND VEGETABLES
A method for sterilizing fruits and vegetables includes irradiating a surface of fruits and vegetables with UVA, while the surface of the fruits and vegetables is in contact with chlorine water containing sodium hypochlorite having a chlorine concentration of 5 ppm or more. According to the method for sterilizing fruits and vegetables, the fruits and vegetables can be quite efficiently sterilized by chlorine water having a quite low concentration, that is 5 ppm or more, slightly higher than that of tap water. Further, multiplication of bacteria in the sterilized fruits and vegetables can be effectively prevented, while a residual chlorine concentration in the sterilized fruits and vegetables is significantly reduced.
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FOOD COATING APPARATUSES, SYSTEMS, AND METHODS
A coating system (20) includes a conveyor system (22), a coating distribution assembly (24), and a coating adherence system (26). The coating material (M) is recycled via a coating collection and return system (30) that coating distribution assembly (24) includes a container (64) for receiving and distributing the coating using a coating distribution roller (74). The roller (74) has a plurality of longitudinal channels (78) extending along the length of the roller to receive the coating material and apply the coating material onto food products by rotation of the distribution roller.
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RICE STARCH IN SUGAR FREE COATINGS
Sugarless coated products comprising a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and use thereof.
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REDUCTION OF WEIGHT LOSS OF FRUITS
The present invention relates to the use of polyene fungicides for reducing weight loss of crops.
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NATURAL CLOUDING SYSTEM FOR BEVERAGE APPLICATIONS
A natural clouding system is provided, which includes a natural oil, a natural emulsifier, a natural acid, a natural aqueous component, and a natural preservative including ethanol, glycerin, or combinations thereof. The natural clouding system contains only natural components. A beverage product, such as a beverage or beverage concentrate or other product, is also provided, which includes at least one beverage component and a natural clouding system. The beverage product optionally contains only natural components. In addition, a method is provided for preparing a natural clouding system.
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VEGETABLE PROTEIN CONCENTRATE
This invention relates to a process for preparing a vegetable protein concentrate from oleaginous vegetable material that comprises the steps of: a) pre-treating the oleaginous vegetable material to open the cells;b) extracting the pre-treated vegetable material in a first extractor with an apolar solvent, to produce a solvent-wet, defatted vegetable material;c) contacting the defatted vegetable material with aqueous ethanol with an ethanol concentration of at least 80% by weight to produce a ethanol-wet, defatted vegetable material;d) wetting the ethanol-wet, defatted vegetable material with aqueous ethanol;e) extracting the vegetable material in an ultimate extractor to produce a solvent-wet proteinaceous material;f) desolventising said solvent-wet proteinaceous material to produce a vegetable protein concentrate.
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Multi-Layer Brewing Cup
In an embodiment of the disclosed technology, a multi-chamber cup is used to brew coffee or other (hot) drink in a brewing machine. Such a device allows one to add any coffee, but use all the features of an automated single-cup or multi-cup brewing machine. The multi-chamber cup has an inner cup, an intermediate cup, and an outer cup each having sides with circular cross-sections between a top side and bottom side, defining an inner cavity there-between, each with a lip at a top side of the respective cup, extending outwards from a respective inner cavity of each cup. This allows water to enter and flow through multiple cups (at least three) before exiting the multi-chamber cup, such that the liquid becomes homogenized with dissolved particulate solid matter to produce a flavorful, high-quality drink.
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