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POWDERED ACID-LOADED CARRIER MATERIAL

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The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granular starch, partially gelatinised starch, puffed starch and mixtures of two or more thereof, and wherein the water-soluble liquid acidic component is absorbed into and/or onto said solid carrier material. There is also provided the use in various applications such as food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products and the like. In addition, the present invention provides a process for preparing said powdered acid-loaded starch material.

AERATED FOOD PRODUCTS COMPRISING A PROTEIN-BASED REVERSIBLE GEL

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The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a reversible gel.

SHELF-STABLE FOOD PRODUCTS AND METHODS OF MAKING SAME

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The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same.

METHODS AND COMPOSITIONS SUITABLE FOR PRESERVING THE FRESHNESS OF LOAF-TYPE FOOD PRODUCTS

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The invention provides methods and compositions suitable for maintaining the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the invention solves the problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.

OIL-IN-WATER DISPERSION TYPE OIL-CONTAINING LIQUID FOOD

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Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food.An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

CONTAINERS AND METHODS FOR DISPENSING MULTIPLE DOSES OF A CONCENTRATED LIQUID, AND SHELF STABLE CONCENTRATED LIQUIDS

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Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.

EMULSIFIED FOODS

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Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment.

PROCESS FOR PREPARING STABLE OIL IN WATER EMULSION WITHOUT ADDITIVES

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A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the prepared fibre phase and emulsion.

STABLE FRUIT PREPARATION WITH HIGH ACACIA GUM CONCENTRATION

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The present invention relates to a stable fruit preparation containing between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation and a process for making the stable fruit preparation using a stabiliser system that is a co-dried mixture of between 5% and 30% by weight of non-hydrosoluble cellulose fibre and between 70% and 95% by weight of acacia gum.

Tableting Aid

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The invention relates to a directly compressible tableting excipient for use in foodstuffs (dietary supplement), containing: 78-97% of a binding agent;0.1-5% of an emulsifier;0.1-5% of a vegetable or animal fat.

NOVEL STABILIZED CAROTENOID COMPOSITIONS

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The present invention relates to novel compositions containing finely dispersed carotenoids. The novel compositions of this invention can be used as colorants or additives for food, beverages, animal feeds, cosmetics or drugs. The colorant composition may be a liquid or a solid composition. The solid composition comprises at least one carotenoid which is dispersed in a matrix, wherein the matrix contains at least one carbohydrate and/or one modified carbohydrate and optionally, a protein, a modified protein or mixtures thereof, wherein the at least one carbohydrate and/or one modified carbohydrate is starch or modified starch, wherein the amount of starch or modified starch is from about 10 wt-% to 60 wt-% of based on the total weight of the matrix, and wherein the concentration of the at least one carotenoid is at least 2% based on the total weight of the composition. Preferably β-carotene is used as a solid water-dispersible colorant composition.

LETTUCE VARIETY 41-137 RZ, "DELIBES RZ"

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The present invention relates to a Lactuca sativa seed of the cos type designated 41-137 RZ, which exhibits a combination of traits including resistance against downy mildew (Bremia lactucae) races B1:1 to B1:28 and CA-I, CA-IIA, CA-IIB, CA-IV, CA-V, CA-VI, and CA-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, root aphid (Pemphigus bursarius), and lettuce mosaic virus (LMV) race LMV:1. The present invention also relates to a Lactuca sativa plant produced by growing the 41-137 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-137 RZ.

METHOD FOR UTILIZING MONOTERPENE GLYCOSYLTRANSFERASE

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The object of the present invention is to provide a novel method for producing a terpene 8-glycoside. The present invention provides a method for producing a terpene 8-glycoside by means of glycosyltransferase acting on the 8-position of terpenes. The present invention provides a transformant transformed with a gene for the glycosyltransferase acting on the 8-position of terpenes and a method for producing such a transformant. The present invention provides a plant modified to suppress the expression of a protein having glycosylation activity on the 8-position of a monoterpene compound.

CAPSULE INCLUDING ACTUATION ELEMENT, METHOD AND DEVICE FOR PROCESSING SAID CAPSULE

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The present invention refers to a capsule used in the production of a beverage, including an actuation element that configures the section of passageway and controls the moments of entry and exit of a pressurized flow through the capsule. In particular, this actuation element is previously configured and dimensioned and/or is actuated in such a way that carries out a certain displacement as a result from the application of an actuation force of mechanical and/or hydraulic nature. Such a dimensioning of the actuation element and, therefore, of the combination of necessary actuation forces or of the timing of respective application, is carried out as a function of parameters including the type of aromatic substance, the average dimension of the respective grain, or the volume of beverage to be obtained, so that it is provided a system of capsules that allows an effective extraction of different types of beverages, by means of only varying the respective actuation element. The present invention further discloses a method and device for processing of said capsule.

ENCAPSULATED OILS

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Provided herein is a silk material compositions and methods for encapsulating and/or stabilizing oil, lipid, hydrophobic or lipophilic compounds including active agents in a silk matrix.

Aqueous Transparent Oil-In-Water Emulsion Comprising an Emulsified Carotenoid

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The invention relates to an aqueous transparent oil-in-water emulsion comprising a carotenoid and a process for producing said emulsion.

METHOD FOR PRODUCING REDUCED WATER AND APPARATUS FOR PRODUCING REDUCED WATER

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The problem of the present invention is to provide a method or the like for producing reduced water (hydrogen-enriched water), which is effective for various diseases caused by active oxygen, more efficiently than the conventional methods, by putting metallic magnesium or the like in water. Adding a metal such as magnesium, together with a solid phase contained in an anode of an oxidation-reduction reaction, to water increases the saturating amount of magnesium ions, and improves deterioration due to magnesium hydroxide being precipitated on the surface of the metallic magnesium. Thus, the abovementioned problem is solved.

Dough Packaging and Method for Dough Processing

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The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Dough Packaging and Method for Dough Processing

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The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Dough Packaging and Method for Dough Processing

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The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.
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