The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.
FOLDABLE ROOT VEGETABLE FOOD SHEET
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METHOD FOR PRODUCING CONFECTIONERY PRODUCTS, AND CONFECTIONERY PRODUCTS
The invention relates to a process for producing confectionery products, which includes production of a base composition of a sugar component with one or a plurality of sugar-containing constituents, wherein the sugar content of at least one sugar-containing constituent is more than 50 wt.-%, a protein component with one or a plurality of protein-containing constituents, wherein the protein content of at least one protein-containing constituent is more than 50 wt.-%, a fat component with one or a plurality of fat-containing constituents, wherein the fat content of at least one fat-containing constituent is more than 60 wt.-%, and a flavor additive with at least one flavoring constituent; forming of core bodies from the base composition; microwave vacuum drying of the core bodies; coating of the core bodies with at least one coating layer, in particular chocolate, which is suitable for inhibiting absorption of moisture by the core bodies.
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BOTTLED BEVERAGE COMPRISING CAP CONTAINING DIETARY SUPPLEMENT AND BOTTLE FILLED WITH DISPERSION MEDIUM FOR DIETARY SUPPLEMENT
A bottled drink includes a cap and a bottle where a granular supplement containing multiple constituents in a stable manner is stored in the cap and a solution suitable for dispersing the granules is filled in the bottle. Granules which contains mutually incompatible multiple chemical agents or nutritional constituents and whose surface is coated with polyglyceryl fatty acid ester are stored in the cap of the bottle and the bottle is filled with a solution whose viscosity at a shear deformation speed of 0.01 s−1 is 10 to 300 Pa·s.
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Microbiocidal Control in the Processing of Meat-Producing Four-Legged Animals
Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.
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METHODS AND SYSTEMS FOR STABILIZATION OF A FLUID USING APPLIED ELECTRICAL FIELDS
Methods and systems for fluid stabilization are provided. The system includes a first electrical field generator positioned adjacent to a first passage. The first electrical field generator imparts a first electrical field to a fluid flowing through the first passage such that first particles and second particles entrained in the fluid are charged to a first polarity. A first collector positioned within the first passage collects the first particles charged in the fluid. A second electrical field generator positioned adjacent to a second passage is downstream from the first electrical field generator. The second electrical field generator imparts a second electrical field to the fluid discharged from the first passage and substantially neutralizes the second particles entrained in the fluid.
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CARMINE FOOD COLORING COMPOSITION WITH HIGH STABILITY
The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. The present invention further relates to a method for preparing the carmine food coloring composition and uses of such carmine food coloring composition.
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METHOD FOR PRODUCING SOLID MILKS
The present invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method for producing solid milks according to the invention comprises the following steps:—compressing milk powder at a compression speed between 110 and 200 mm/s to obtain a solid unit,—moistening the solid unit by spraying an amount of water between 0.1 and 8 mg/cm2, then—drying the solid unit.
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SOLID MILKS AND METHOD FOR PRODUCING SOLID MILKS
The invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method comprises a compression step, then a moistening step, then a drying step. The compression step is carried out with a compaction ratio comprised between 50% and 80%. In the moistening step, water is sprayed on the outside surface of the said compressed and solid milk unit with an amount comprised between 0. mg and 8 mg per cm2 of the area of the said outside surface, the duration of the moistening step being less than 1 s, to obtain a moistened solid unit having a moistened outside layer of at least two rows of milk particles. The drying step follows the moistening step less than 10 10 s, the duration of the drying step being less than 30 s. The solid milk has a core/crust structure, the average thickness of the crust being at least the thickness of two rows of milk particles.
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SOUP COMPACTS
Soup compacts and a method of manufacturing said compacts. The soup compact of the invention contains 70% to 100% by weight of a soup powder and 0 to 30% by weight of pelletizing additives, the compact being in the form of a solid unit of homogeneous composition that presents a crust of thickness lying in the range 10 μm to 1 mm. Optionally, the compact presents at least one morsel on its surface.
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FROZEN UNCOOKED FISH MEAT PRODUCT AND METHOD FOR PRODUCING SAME
Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. Means to Solve the Problem: A frozen uncooked fish meat product in which an alcohol having from 2 to 5 carbons and capable of being used in foodstuffs is added. Preferably, to the frozen uncooked fish meat product, sugars or sugar alcohols and/or salts are further added. A method for preventing freezing-denaturation of uncooked fish meat, the method comprising suppressing freezing-denaturation due to trimethylamine-N-oxide degradation by adding an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs to the uncooked fish meat.
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Baking Pan Assembly
A baking pan assembly including a frame with at least three contiguous walls defining an upper opening and a lower opening, and having a lip at least partially bordering the lower opening. The assembly further includes at least one removable sheet sized to block the lower opening of the frame, and at least one divider array sized to rest on the sheet within the frame. The array defines a plurality of compartments to receive goods to be baked.
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CAPSULE WITH CONTROLLED OPENING, PROCESS AND DEVICE FOR OPERATING THE CAPSULE
The present invention refers to a capsule containing at least one aromatic substance for producing a beverage by means of its crossing by a pressurized fluid flow, and comprising at least one controlled opening element retained in a removable manner at least in one zone of the capsule facing the flow upstream and/or downstream. Said controlled opening element, by means of applying at least one certain actuation force exerted by a respective extraction device, may be displaced in at least linear or rotating fashion from an initial retaining position, that produces the airtight closure of the capsule, to at least one following position, thereby releasing at least one section of flow passageway of previously defined configuration and dimension in view of an optimized flow distribution inside said capsule.
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Peeling Apparatus with Rotating Brush and Related Methods
A peeling apparatus and related methods of peeling a food product are provided. The peeling apparatus includes a handle and a peeling blade connected to a first end of the handle. A rotatable brush is positioned proximate to the peeling blade, wherein the rotatable brush is rotatable about an elongated central axis, and wherein the elongated central axis is substantially parallel to a length of the peeling blade.
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AVOCADO TOOL
An avocado tool includes a handle having a knife blade attached at one end of the handle and a plurality of spikes formed on the opposite end of the handle. A sheath is configured to receive the blade for storage and therefore includes an opening at one end. The opposite end of the sheath is shaped in the form of a spatula for use in scooping avocado to separate the fruit from the blade.
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Method And Apparatus For Producing A Confectionery Product From Multiple Components
The present disclosure relates to a method of producing a molded confectionery product, comprising the steps of transferring a fat-containing confectionery mass and a water carrier, blending the fat-containing confectionery mass and the water carrier in a mixer to a substantially homogeneous blended mass, and depositing the blended mass in at least one mould or onto a conveyor belt. The present disclosure is characterized in that the above steps are performed within 60 seconds or less. The apparatus for producing a molded confectionery product of the present disclosure comprises channels for transferring of a fat-containing confectionery mass and a water carrier, a mixer for blending the fat-containing confectioner mass and the water carrier to a substantially homogeneous blended mass, and at least one mixing nozzle for depositing of the blended mass.
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Bio-based Fiber Gums (BFGs) and Processes for Producing BFGs
Processes for the preparation of bio-based fiber gums and products produced by these processes and some of their uses.
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PROCESS TO OBTAIN BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE RESULTING FROM THIS PROCESS
New process to obtain a beverage enriched with fibers and vitamins with added fruit flavors and a beverage from this process, in which is an innovative process having as result an innovative beverage that provides an improvement in the quality of life regarding the health of the intestinal tract, promoting the ingestion of soluble and non-soluble needed in the human organism preventing diseases, promoting hydration, moderating the blood glucose and the levels of lipid in the serum and contributing to appetite moderation, serving as a natural and diet food, being able to be used in normal and strict diets without side effects. Therefore being a functional beverage of a high aggregated value.
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GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER
A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.
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PH ADJUSTED PULSE PROTEIN PRODUCT
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.
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Modified Bread Products and Methods of Making Same
A flour composition substantially free of ferric ions and a bread product made therefrom that is substantially free of ferric ions is disclosed. Methods of making the flour composition which is substantially free of ferric ions and of making bread products that are also free of ferric ions are disclosed. Additionally, food products that include said flour composition or bread product are disclosed.
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