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Local Storage and Conditioning Systems For Nutritional Substances

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Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

TRIPLE STREAM SEPARATION OF FAT, LEAN, AND FLUID FROM BONELESS BEEF

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A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.

Refillable Soft Food Container

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In one embodiment, a soft food container may be refillable with an interchangeable nozzle system. A base 104 may have a resealable opening 142 to receive a soft food product. A nozzle opening 302 may receive a food nozzle. A pressure release nozzle 352 may disperse the soft food product. A pliable shell may connect the base 104 to the nozzle opening 302.

DUAL HEATER COFFEE MAKER

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The coffee maker of the present invention includes a housing, a water reservoir disposed in the housing and a shower head in fluid communication with the water reservoir. The coffee maker also include a first heating element for heating water from the water reservoir and being controllable between and ON state and an OFF state, and a second heating element located downstream from the first heating element and being controllable between an ON state and an OFF state. The first and second heating elements are operable in at least a first mode and a second mode, the second mode being different from the first mode.

CONVECTION HEATING IN TRACK OVENS

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In various implementations, track ovens may include spiral conveyor systems, burners, and/or fans for heating. The fans may transfer heated air from a first portion of the oven and deliver the heated air to a second portion of the oven through a ducting system. The ducting system may deliver the air proximate a top surface and a bottom surface of a bakery product. The ducting system may allow variable control of the hot air delivery.

Blunt Edge Dough Cutter

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A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum cutter, a reciprocating head cutter, or another cutter.

APPARATUS FOR FORMING A FOOD PRODUCT

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An apparatus for extruding foodstuffs is comprised of a one-piece housing having an inlet configured to be attached to a food processing machine, a distributor portion integrally formed with the inlet, the distributor portion having at least two side walls outwardly angled from the inlet, a die retaining portion configured for housing a die therein and integrally formed with the side walls, and an outlet through which an extruded food product can exit. A die defining at least one passage for forming a food product having a shape defined by the passage is inserted into the housing. A pair of removable retaining members extends through the housing and abuts against the die to retain the die within the housing.

PROCESS FOR THE PRODUCTION OF A MEAT-LIKE PRODUCT

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The present invention relates generally to food, pet food and feed products, particularly to the production of a meat product made from a minced and/or emulsified mixture, having a meatlike appearance and texture and products so produced.

NUTRITIONAL CREAMER COMPOSITION

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Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty acids. The creamer compositions described herein are useful as a fat source for various nutritional compositions, such as infant formulas, children's nutritional products and adult nutritional compositions. Also provided herein are nutritional compositions comprises the aforementioned creamer compositions.

SWEETENER COMPOSITIONS CONTAINING REBAUDIOSIDE B

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Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.

Roti and process for making same

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The process of making Roti includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. The dough is then formed into a first round disk of a predetermined diameter. The first round disk of dough is then rubbed with a predetermined amount of oil, and reconfigured so that a second round disk of dough is formed. The second disk of dough is oiled then baked on each side thereof forming an untexturized Roti 10. The hot untexturized Roti is then placed into a texturizing apparatus 12. The untexturized Roti 10 is texturized by manipulating the apparatus so that a predetermined motion is implemented. This allows Roti 22 to form having a flaky surface 24. The Roti 22 is then removed from the texturizing apparatus 12 and placed in a pre-prepared container.

STABILIZED MULTIPHASE AQUEOUS COMPOSITIONS

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Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of these systems. The blend can be used to stabilize aqueous paint systems, personal care products such as shampoos and detergents formed as oil in water emulsions, and foaming products such as detergents, shampoos, other personal care products and edible compositions such as whip cream substitutes. Further, this blend can reduce or eliminate the need for surfactants in many of these multiphase compositions.

COMPOSITIONS AND METHODS FOR IMPROVING CURD YIELD OF COAGULATED MILK PRODUCTS

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Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Infant Formula

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Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food.

FOOD PRODUCTS INCLUDING ARTIFICIAL EYES AND SYSTEMS AND METHODS OF MAKING FOOD PRODUCTS INCLUDING ARTIFICIAL EYES

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Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

DEVICE FOR PRODUCING AND DISPENSING BEVERAGES MIXED FROM MILK WITH LIQUID FLAVORING AGENTS

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A device for producing and dispensing different beverages, which are mixed from milk and different flavoring agents. A mixing chamber (3) is provided, having a milk feed line (2) and a line (8) for discharging the milk-flavoring agent mixture. The device further has at least one reservoir (5) for receiving the flavoring agent (S2, S2, S3, Sn), wherein each reservoir (5) is connected with a supply line (7) via a metering device or delivery pump (4) and a feed line (6) to the mixing chamber (3) of each flavoring agent (S1, S2, S3, Sn) such that the flavoring agent (S1 . . . Sn), which can be delivered into the mixing chamber (3) in a metered manner by means of the delivery pump (4), can be mixed therein with the milk, wherein the mixed beverage can be dispensed via the dispensing line (8).

SPREADABLE DAIRY PRODUCT

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The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s.

FOOD COMPOSITION

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The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones,b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane,c) furfuryl alcohol,d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

Beverage concentrate to facilitate hydration, absorption of nutritional components, efficient in vivo energy transfer, and concentrate homogeneity

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A system hydrates an individual prior to participation in a sporting event. The system comprises a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume. The selected volume of the dose is in the range of 0.25 to 3.0 cc. The thirst inducing gel composition has a viscosity in the range of 3000 to 12,500; has a pH in the range of 2.0 to 2.8. The gel composition also includes 9% to 30% by weight of a flavoring; at least one acidulant selected from a group consisting of citric acid, ascorbic acid, malic acid, and tartaric acid; at least one sweetener; 0.03 to 0.09% by weight of piperines; and, 35% to 40% by weight water.

PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM HEMP ("H701")

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A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.
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