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CREAMERS AND METHODS OF MAKING SAME

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Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer including a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier, and an oil. The creamer does not need to include titanium dioxide to provide a whitening effect. The creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight.

PASTE FOOD FOR SWINE

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The present invention relates to a foodstuff for pigs that has a high percentage of moisture and a pasty consistency. The paste foodstuff is prepared from meal made from grains cooked in alkali and ingredients that are commonplace in animal nutrition, with subsequent mixing with water in order to form a paste prior to serving in a free-access . The advantages thereof include a reduction in the amount of foodstuff consumed by the animal and a reduction in the amount of foodstuff wasted, thereby enhancing the foodstuff conversion efficiency and thus reducing overall nutrition costs in a pig-rearing facility. The invention includes the paste foodstuff and the method for the production thereof.

Method for Preparing Water-Soluble Tobacco Flavor in Gel State

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A method for preparing water-soluble tobacco flavor in gel state is disclosed. The method includes the following steps: mixing food thickener with glycerol in a mass ratio of 1:50 to 1:5 and mixing to uniform, heating to a temperature of 80° C. to 100 ° C. and keep stirring till dissolve thoroughly, homogenizing for 5 to 15 minutes, cooling to a temperature of 30° C. to 50° C., adding water-soluble tobacco flavor and mixing to uniform, and placing at least 12 hours at a temperature of 1° C. to 30 ° C. to obtain a final product. The product obtained by the method can greatly inhibit volatilization of the tobacco flavor, maintain fragrance completely, reduce the loss caused by volatile components, and can be easily transported and stored.

STABLE SOLID FORM AGAVE SWEETENERS AND METHODS FOR MANUFACTURE THEREOF

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The invention relates to dry solid crystalline, powder, granular or amorphous forms of agave sweeteners that retain beneficial nutrients present in agave syrup and remain stable for extended periods of time. Methods for manufacture of the dry sweeteners from agave nectar are provided that employ a process comprising lyophilization. Methods for producing agave sweeteners in crystalline, powder, granular or amorphous form are provided. In addition to extended stability, manufacture using lyophilization techniques retain beneficial characteristics of the agave nectar that are lost when it is dried by other techniques.

PRODUCT AND PROCESS FOR REDUCING OIL AND FAT CONTENT IN COOKED FOOD WITH ANIMAL MUSCLE PROTEIN IN SUSPENSION

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A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.

Proteins for the Treatment of Cellulosic Material

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The present invention discloses novel polypeptides and enzyme preparations containing them, which enhance the efficiency of the cellulosic degradation even at elevated temperatures. The polypeptides are produced by recombinant technology, and means for their production are described. The novel polypeptides are useful in processing biomass, and in biofuel, starch, textile, detergent, pulp and paper, food, feed or beverage industries. They may also be used e.g. in cleaning the interior of a dishwashing machine or for biofinishing or biostoning. The novel polypeptides are also useful in animal feed.

PROCESS FOR TREATING LIGNOCELLULOSIC BIOMASS

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A process for treating lignocellulosic biomass is described. The process includes treating particulate biomass with alkali to partially remove hemicellulose sheath on cellulose microfibrils of the biomass; and carrying out an oxidation reaction on the alkali treated biomass to form a treated biomass having a disrupted cellulose crystalline structure. The treated biomass may be further processed to form free sugars and lignin and the free sugars can be used to produce bio-ethanol or used as sugar source in fermentation processes.

Polypeptides Having Phytase Activity and Polynucleotides Encoding Same

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The present invention relates to polypeptides having phytase activity. These polypeptides have an amino acid sequence which has at least 70% identity to either of three phytases derived from the bacterium Buttiauxella, and which comprises at least one of the following amino acids at the position indicated: 119N, 120L, and/or 121E. These phytases have an improved specific activity. Additional specific amino acid substitutions are also disclosed which characterize and distinguish additional phytases of the invention having improved properties such as temperature and/or pH stability, pH activity profile, temperature activity profile, substrate profile, improved performance in animal feed in vitro or in vivo. The invention also relates to isolated polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.

GARDEN BEAN VARIETY PV-803

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A novel garden bean variety, designated PV-803, is disclosed. The invention relates to the seeds of garden bean variety PV-803, to the plants of garden bean line PV-803 and to methods for producing a bean plant by crossing the variety PV-803 with itself or another bean line. The invention further relates to methods for producing a bean plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other garden bean lines derived from the variety PV-803.

Fungal Resistant Plants Expressing RLK1

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The present invention relates to a method of increasing resistance against fungal pathogens of the family Phacosporaceae in plants and/or plant cells. This is achieved by increasing the expression of an RLK1 protein or fragment thereof in a plant, plant part and/or plant cell in comparison to wild type plants, wild type plant parts and/or wild type plant cells. Furthermore, the invention relates to transgenic plants, plant parts, and/or plant cells having an increased resistance against fungal pathogens, in particular, pathogens of the family Phacopsoraceae, and to recombinant expression vectors comprising a sequence that is identical or homologous to a sequence encoding an RLK1 protein.

GAS DISSOLVING APPARATUS

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A gas dissolving apparatus that combines a gas at first pressure into a working fluid, the working present at a second pressure equal to or greater than the first pressure. The device includes a molecular mixing chamber which is designed as a truncated conical chamber located between an inlet

COLD INFUSION PROCESS FOR FORTIFYING CORN AND/OR SOYBEANS

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This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature.

Hydration System

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A hydration system for providing fluid to a subject is provided, the system comprising a flexible tube for extending between a reservoir of a liquid and the mouth of the subject and having a first end for immersion in the reservoir of liquid and a second end; a holder releasably attached to a portion of the tube between the first and second ends of the tube; and a mouthpiece connected to the second end of the tube and arranged to be held in the mouth of the subject when the subject is receiving liquid from the reservoir through the tube. A holder for use in such a system is also provided.

PATIENT ENTERAL HYDRATION WITH COOLED FLUIDS

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A device and method for enterally hydrating a patient with cooled fluids. The patient may be a paralyzed or limited upper body mobility patient with a functional gastrointestinal system who is nonetheless incapable or not fully capable of drinking unassisted. Here fluids are provided by a suspended container which also has a pouch to admit cooling material such as ice, but to keep the cooling material separate from the fluid. The container may also have optional graduation markings to allow for convenient estimation of fluid use, and an upper open and closeable cap to allow the container to be refilled. The container has a lower fluid conducting tube that terminates in a mouthpiece. The mouthpiece contains a fluid valve formed from at least one slit in an elastic material. Patient mouth force on the valve causes the slit to enlarge, thus enabling cooled fluid to flow into the patient.

ENCAPSULATED ACID, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME

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Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Soluble Oat Flour And Method Of Making Utilizing Enzymes

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Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.

EDIBLE FOOD DIVIDERS AND METHODS AND KITS RELATED THERETO

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A food divider comprises at least one frangible edible food divider configured to fit within a container and adapted to provide a physical barrier between at least two different types, amounts and/or flavors of food products, such as frozen food products. Related methods and kits are also described.

STRIPED FLATBREAD FOOD PRODUCT AND METHODS OF PREPARATION

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A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a flavor different from the first dough material. A method of producing a tortilla or flatbread including loading a first dough base material into a primary dough extruder and loading a second dough base material into an secondary dough extruder. The method further including ejecting the first dough base material from the primary dough extruder onto a conveyor belt in the form of a sheet of dough. The second dough base material is ejected from the secondary dough extruder and onto the sheet of dough in the form of bands and the bands are pressed into the sheet of dough to form a striped tortilla shell.

MATERIAL COMPOSITE AND USE OF A MATERIAL COMPOSITE, A PACKAGING HAVING A MATERIAL COMPOSITE AND PROCESS FOR PRODUCING THE PACKAGING

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The invention relates to an adherable material composite having a large-area extent, a composite face, which extends in a first direction and in a second direction running substantially perpendicular to the first direction, and having a composite thickness extending in a third direction which runs substantially perpendicular to the composite face, wherein the material composite is formed from a first composite region and at least a second composite region which adjoins the first composite region at least in certain portions, and wherein the second composite region has adhesive properties, such that the material composite is adherable, in particular redetachably adherable, to a surface of a body by way of the composite face.

Polymer-Based Sausage Casing

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A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention.
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