Compositions for adsorbing ethylene gas, methods for adsorbing ethylene gas and process for making these compositions are provided. A composite material may include at least one modified amorphous high softening point wax and at least one active agent. The active agent may include at least one inorganic compound including at least one metal having at least one free p-orbital and/or at least one free d-orbital. The wax and the active agent may each adsorb ethylene.
MULTI-FUNCTIONAL FILTRATE MATERIALS FOR ADSORBING ETHYLENE GAS
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MANUFACTURING METHOD OF GLUTEN FREE NOODLE
In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand.
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Food Item Support and Method of Displaying a Food Item
A confectionary food article support is disclosed that comprises a structure having a letter, number, or symbol shape. The device displays food articles along its upper surface and in alignment with its shape. The support comprise a raise upper surface and an article support means therealong, wherein the support means comprise either discrete apertures or an elongated channel for a plurality of food articles to be placed and aligned therein. The exact symbol can be chosen from any number of recognizable symbols, while several supports of differing shape may be displayed adjacent to one another to form an overall message or phrase. It is desired to disclose a food article support, and particularly a support for cupcakes, that provides a decorative and functional design, whereby the support may serve for simply display purposes, or further the support material may be suitable for use as a baking pan and display article.
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METHOD, APPARATUS AND SYSTEM FOR FOOD PRODUCT CASING REMOVAL
An automated casing removal system for removing the casing of encased food products supported on a support frame. An inclined surface on the support frame has a staging area onto which encased food product is loaded. The staging area has a cutting member moveable along a portion of the length of the staging area, and a stop mechanism downstream from the cutting member on the inclined surface. The stop mechanism extends within a plane which intersects the inclined surface to prevent the food product from moving down the inclined surface. The staging area has retaining member upstream of the stop mechanism which retains the casing to unravel the casing from the food product as the food product rolls down the inclined surface when the stop mechanism is removed.
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FOOD FORMING DRUM
The present invention relates to a food forming drum comprising a multitude of rows of cavities. The present invention further relates to the process of manufacturing the inventive drum.
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Food Holding Device, Method of Making, and Method of Storing Cooked Food
A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.
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PRESERVATION OF MICRONUTRIENTS IN THE SEPARATION OF FAT AND LEAN FROM BEEF
A method for separating fat from lean, while minimizing the loss of micronutrients from the lean, is disclosed. The method includes combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with a saturated aqueous fluid, wherein a density of the fluid is greater than a density of the fat particles, and wherein the fluid is saturated with one or more components found in beef prior to being combined with the beef particles. The method includes collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid, and collecting the lean particles. The saturated fluid reduces the depletion of micronutrients from the lean.
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A PROCESS OF TREATING BIOMASS
A process of treating biomass such as sugar cane bagasse utilizing practically all components of the biomass to produce livestock feed and fuel biomass. Raw bagasse is ensiled for 50-60 days, dried, mechanically separated from soil particles and ground together with plant-derived lignocellulosic materials, pelletized feed material, agricultural processing residues, or by-products at a ratio of 2:1. The resultant ground material is used as cattle feed, feed additives, fuel pellets and for other purposes.
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LIQUID HEATING APPARATUS
An infusion beverage making apparatus (100) comprises a liquid heater, an infuser (140) for receiving beverage solid and conveying means for conveying heated liquid from the liquid heater onto the beverage solids. The apparatus (100) is configured to operate in at least one phase in which heated liquid is passed from the liquid heater through the beverage solids and in another phase in which steam is passed through at least a portion of the conveying means. A quantity of water is heated to boiling by the liquid heater and a steam pressure allowed to develop as a result which is sufficient to force steam through at least a portion of the conveying means.
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LIQUID RECOVERY SYSTEM
A system for recovering liquid from a liquid associated comestibles or liquid associated comestible pieces on a comestible processing line; where the system uses apparatus that comprises or includes: plural perforate rotatable bowls, each bowl with a pluggable gravity discharge opening for the comestible and each bowl with an opening to allow loading of the bowl with the liquid associated comestible from above,a collection arrangement for the bowls, or each bowl, whereby liquid centrifugally and/or gravitationally leaving each bowl, at least when each bowl is plug closed and rotating, is recovered, anda comestible receiving arrangement as part of the processing line for the comestible from each bowl. The apparatus is operated such that infeed(s) of the comestible with its associated liquid into the bowls are staggered, bowl by bowl, by at least one infeed arrangement.
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METHOD AND APPARATUS FOR THAWING A FROZEN ITEM
The present disclosure provides a method and apparatus for thawing a frozen item. The apparatus is capable of suspending or retaining a frozen item (typically a frozen food) in a liquid such that the frozen item remains submerged, thus allowing for the transfer of heat from the liquid to substantially the entire surface area of the frozen item, thereby accelerating the thawing process and ensuring an even thaw. This allows the user to monitor and/or conserve use of the liquid by using a desired amount (typically just enough to fully submerge the frozen item so that the liquid surrounds substantially the entire surface area of the frozen item and/or so that the liquid can circulate above and below the submerged frozen item). Moreover, because the frozen item remains submerged, the user does not have to rotate, flip or otherwise tend to the frozen item to ensure an even thaw.
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APPARATUSES FOR PRODUCING FOOD PRODUCTS FROM FISH AND CHICKEN SHIMS AND ASSOCIATED SYSTEMS AND METHODS
Food processing apparatuses and associated methods are disclosed herein. In one embodiment, a fish processing apparatus includes two sets of the shim magazines on the opposite sides of mold(s) for making food products. Food shuttles alternate in transporting food shims from their corresponding shim magazines to a position under the mold(s). An actuator presses the mold(s) against the food shim to form food products. The force of the mold(s) can be controlled to improve separation of the food products from the food shim. Formed food products fall on a conveyor, which transports them away from the apparatus for further processing.
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CAROTENOID-CONTAINING COMPOSITION
A carotenoid-containing composition, comprising: a carotenoid component comprising at least one crystalline carotenoid, at least 90% by mass of the crystalline carotenoid being non-crystalline; a (poly)glycerol fatty acid ester having from 1 to 6 glycerin units and from 1 to 6 fatty acid units and having at least one hydroxyl group from a glycerin unit; and at least one phenolic antioxidant selected from the group consisting of aromatic carboxylic acids, cinnamic acids, and ellagic acids.
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ANIMAL FEED ADDITIVE
A composition is disclosed comprising at least one acid and at least one sugar for use as an additive for animal feed products. The composition may be used as an alternative to molasses and other sweeteners within the animal feed. The composition disclosed herein may be prepared from discarded and surplus food products. A process for preparing the disclosed composition is also provided.
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STEVIA COMPOSITION TO IMPROVE SWEETNESS AND FLAVOR PROFILE
Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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Process and Composition for Making an Alcohol-Containing Frozen Comestible
A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about −15° C. to about −30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.
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Sugar Free Fondant and Method for Preparing
A sugar free fondant and method of preparing same includes combining gelatin and water to form a solid gel and combining predetermined amounts of Isomalt, Maltitol, salt, and water to form a syrup which is then heated. The syrup and gel are mixed and cooled to form an intermediate portion A. Cornstarch and confectionary Xylitol are combined to form Intermediate portion B. Intermediate portion A is liquefied through heating and then mixed with intermediate portion B to form sugar free fondant.
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SPREADABLE GELS
The present invention provides a spreadable gel which comprises 0.5 to 8 wt % of an amylomaltase treated starch, 0.5 to 8 wt % of a waxy starch, water and optionally a basic ingredient such as fruit, vegetable or soy.
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METHOD OF TREATING A DIVIDED CHEESE PRODUCT FOR ANTICAKING AND COMPOSITIONS THEREOF
Disclosed herein is an improved anticaking product for use on cheese, especially in the pizza pie industry, wherein the product is economical and has superior functional properties of reducing sticking of chunked, diced or shredded cheeses.
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STEVIA COMPOSITION
Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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