An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children.
PROBIOTIC STABILIZATION
↧
↧
MICROWAVEABLE BATTER
A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starchb) a flour component comprising gluten free flour and maize flourc) a gelling agentd) an enzyme additive comprising alpha amylase; ande) optional further ingredients.
↧
Preservative System For Acidic Beverages Based On Sequestrants
The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
↧
HIGH PROTEIN, LOW FAT CRISP SNACK PRODUCT
The present invention relates to high protein low fat snack products including crisps and to methods of producing them. The products are dried and expanded products. In one embodiment the product is a heat-expanded and dried crisp snack product based on milk proteins. Other products are in effect synthetic cheese snack products.
↧
ENGINEERED COMESTIBLE MEAT
Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.
↧
↧
READY TO EAT COLD BEAN CAKES WITH INGREDIENTS
Cold and ready to eat bean cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of beans are able to be included in consumer's diets.
↧
READY TO EAT COLD CEREAL CAKES WITH INGREDIENTS
Cold and ready to eat cereal cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of cereals are able to be included in consumer's diets.
↧
PET FOOD
A pet food comprising an aggregate of granules, wherein 60% or more of the granules in the aggregate have a hardness of 2.5 kgw or lower immediately after being soaked in diluted hydrochloric acid (pH 2.5) having a temperature of 20 to 25° C. for 10 minutes.
↧
READY TO EAT DEEP FRIED VEGETABLES AS APPETIZER AND SNACK
Deep fried, seasoned, and ready to eat vegetables in small pieces to be served conveniently as an appetizer and/or snack food. The comestible produced provides people who eat at fast food restaurants the choice of deep fried vegetables as appetizers, and people shopping for food the convenience of getting processed vegetables as snack food.
↧
↧
ORAL POUCH PRODUCT WITH FLAVORED WRAPPER
Provided is an oral pouch flavor product with a fibrous flavored wrapper that encloses an inner filling material. Preferably, the fibrous flavored wrapper includes embedded flavorants. The fibrous flavored wrapper may also include a softening agent, colorants, and/or browning inhibitors. The inner material may include non-tobacco, plant material fibers and preferably has a low moisture content so as to prevent the need for preservatives or refrigeration.
↧
Controlled-Break Tostada and Taco Shell
The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.
↧
EDIBLE, BIODEGRADABLE FOOD AND BEVERAGE CONTAINER
An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.
↧
PRODUCTION OF PULSE PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("YP702")
A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution.
↧
↧
METHOD OF CREATING MEAT STRIPS
A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.
↧
SEASONING AND METHOD FOR SEASONING A FOOD PRODUCT WHILE REDUCING DIETARY SODIUM INTAKE
A method for seasoning food to reduce dietary sodium intakes includes seasoning the food product with sodium chloride having a mean distribution curve size of not more than approximately 20 microns. The amount of sodium chloride included in the seasoned food product to produce the desired flavor intensity takes into account that the sodium chloride exhibits a salt intensity that is greater than a salt intensity of an equal amount of sodium chloride having a mean distribution curve particle size greater than approximately 20 microns.
↧
METHOD FOR THE PREPARATION OF STABILIZED RICE BRAN FINE POWDER
A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas.
↧
Sweetner Compositions and Methods of Making Them
The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.
↧
↧
Pasta compositions comprising phosphate salts and methods of making
The present invention relates to methods and compositions for enhancing pastas by the addition of phosphate salts. The addition of phosphate salts and blends of phosphate salt has been found to improve properties such as texture and firmness. The addition of phosphate salts has also been found to reduce the need for additional ingredients such as egg whites or other additives.
↧
PROCESS FOR MANUFACTURING MODIFIED STARCH
Process for manufacturing modified starch. A powdery starch composition raw material, containing a specified amount of a phosphate with respect to a raw material starch on a dry basis, is subject to esterification modification by performing a first step of heat treating by raising a temperature gradually and performing, in continuation, a second step of heat treating at a constant temperature. A temperature rise starting temperature of the first step is set within a range from an ordinary temperature to a temperature no more than a gelatinization starting temperature of the raw material starch, a temperature rise rate is set to 0.2 to 1° C./min, and a temperature rise final temperature is set to 120 to 180° C. The constant temperature treatment is normally performed at the temperature rise final temperature.
↧
REBAUDIOSIDE C AND ITS STEREOISOMERS AS NATURAL PRODUCT SWEETNESS ENHANCERS
The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.
↧
More Pages to Explore .....
