Feed additives and feed supplements for ruminants in a granular shape containing nitrates and sulfates encapsulated with vegetable fats in order to allow a slow release in the ruminal digestive tract, aiming at reducing methane emission originated by the fermentative processes of the animal digestive tract.
FEED ADDITIVE BASED ON ENCAPSULATED NITRATES AND SULFATES TO REDUCE METHANE EMISSION DERIVED FROM RUMINAL FERMENTATION
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Compound Coating Containing Coffee & Snack Food Products Using Same
The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food product. The compound coating may be used in many different snack food products, providing an additional source of energy for the consumer. A method for making a snack food product with the compound coating is also disclosed.
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CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES
Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the refrigerated or frozen cultured dairy bar products are also described.
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MULTI-ITEM PACKAGED FOOD PRODUCT
Packages for food products and food products packaged in such packages are described. A multi-item packaged food product may include food items, a bottom portion defining containers, and a top portion releasably sealed to the bottom portion such that food items are received in the containers. The top portion defines removeably coupled cover portions, each cover portion sealing at least one food item within a corresponding one of the containers. The top portion is peelable in a first direction to remove at least two cover portions from the corresponding containers, and the top portion is peelable in a second direction to remove a single cover portion from a single container.
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MULTI-ITEM PACKAGED FOOD PRODUCT
Packages for food products and food products packaged in such packages are described. A multi-item packaged food product may include food items, a bottom portion defining containers, and a top portion releasably sealed to the bottom portion such that food items are received in the containers. The top portion defines removeably coupled cover portions, each cover portion sealing at least one food item within a corresponding one of the containers. The top portion is peelable in a first direction to remove at least two cover portions from the corresponding containers, and the top portion is peelable in a second direction to remove a single cover portion from a single container.
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Method for quickly preparing a marshmallow based snack
A method of coating a wide variety of foodstuffs with tasty marshmallow material simply by enclosing foodstuffs with marshmallows in the same container that permits gaseous venting, but otherwise secures the enclosed foodstuffs. Microwaving the container for one minute or less causes the marshmallow, responding to the microwaves, to radically expand many times its original size. The expanding marshmallow quickly and conveniently coats the secured foodstuffs in the container with a layer of marshmallow material to produce a tasty food treat. The addition of a stick or other handling means is highly desirable, as is a means of easily extracting the food treat from the enclosure and aids in keeping hands clean while eating the food treat.
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PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS
The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.
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Process for Stabilising of Alcoholic Drinks and Precursors and Derivatives Thereof
Process for the stabilizing of alcoholic drinks and precursors and derivatives thereof, consisting in adding thereto a solution containing polyglutamate and/or polyaspartate. The stabilization obtained is not only against tartrate precipitation, but also for colour stability and against oxidation. Such process basically provides the use of a composition containing polyglutamate, polyaspartate or a mixture of the two substances.
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READY-TO-EAT COLD EGG TARTS WITH INGREDIENTS
Ready to eat cold egg tarts, 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 eggs are able to be included in consumer's diets.
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APPARATUS AND METHODS FOR COOKING FUNNEL CAKE
A funnel cake mold preferably has multiple mold cavities, each with opposed slotted ends for releasably receiving a stick extending from within the cavity and outwardly from both ends. The mold is placed in a hot oil fryer and funnel cake batter is poured into each cavity where it is partially cooked around the stick. The sticks and partially cooked cake is removed from the mold and remain in the oil for final cooking. Preliminarily, sticks are oriented on a floating frame, each stick in register with a mold cavity pressed down over the sticks to releasably retain them in a respective cavity. The cake on a stick can then be handled and eaten from the stick. Methods are disclosed.
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DEVICE AND A METHOD FOR PREPARING A READY TO USE LIQUID PRODUCT
A device for preparing a ready-to-use liquid product from a semi-finished product where the semi-finished product is arranged in a first container, the device having an injector for supplying an amount of liquid into the first container for providing the ready-to-use liquid product, and the injector configured to evacuate the ready-to-use liquid product from the first container into a second container.
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INDIVIDUAL COFFEE PACKETS WITH FILTER
A method of brewing with a brewing device includes providing a plurality of individual filter units. The brewing device has a reservoir for flowing water through a composition in the filter units, such as coffee grounds to brew coffee. The individual coffee filter units each comprise a filter pouch that contains a predetermined amount of coffee grounds or the like. An amount of filter units is selected depending on at least one of (i) the amount of coffee to be brewed and (ii) the strength of the coffee to be brewed. The selected amount of coffee filter units are placed in the reservoir and the brewing device is activated to brew the coffee or the like.
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CUTTING AND DISPLAY TRAY FOR CUTTING PROPORTIONAL SIZED PIECES OF PIZZA
A food cutting and display tray comprising a tray body with a plurality of V-shaped cutting grooves formed in a first or second planar surface and radiate from a center point; a circular edge that defines the boundary of said planar surfaces; a gripping groove running about the circumference located between about 0.25″-1″ from said edge; at least one circular centering groove concentric about the center point; and wherein said gripping groove is in a shape selected from a series of discontinuous arc segments, and a continuous circle; wherein the plurality of cutting grooves guide a cutting tool along the grooves to cut a food item into substantially identical, equally-sized segments; wherein the tray material comprises food safe and/or NSF-approved materials that will withstand temperatures up to about 350° F.; and wherein the plurality of cutting grooves facilitate the emphasis, when displayed, that the slices are of equal size.
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FOOD SUSPENSION DEVICE
The present invention relates to a suspension device (10) for suspending a food while cooking the food in an oven, the suspension device comprising a body (12) having a first portion (14) and a second portion (16), the first portion (14) being configured to engage with a suspension location in the oven, the second portion (16) being configured to hold the food, and wherein the first portion and/or the second portion has a thermal conductivity below 8 w/(mK).
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Process for the Production of Cookies Having Improved Organoleptic Properties
A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
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METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
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PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS
A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
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DEVICE FOR USE IN BEVERAGE CONTAINERS
Systems and methods for isolating a bottom open end of a drinking straw from objects, such as fruit, leaves, seeds, etc., located within a beverage container. A sieve is disclosed that has outer dimensions that substantially match inner dimensions of a bottom portion of a drinking glass. The sieve includes a top platform having a drinking straw opening and a plurality of filter openings sized to permit liquid to pass therethrough while preventing passage by objects. The bottom open end of the drinking straw is positionable within a cavity of the sieve that is isolated from the objects, such that a user may consume the beverage through the drinking straw without the objects obstructing the drinking straw.
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METHOD OF PRODUCING GRANULATED AND POWDERED MOCHI-LIKE FOOD PRODUCT AND WHEAT FLOUR SUBSTITUTE
In one embodiment, unpolished sweet rice, a.k.a. glutinous rice, is processed to yield a powdered or granulated product which provides more than one unique advantage when applied as a substitute for traditional mochi or wheat flour as an ingredient for producing pancakes and baked goods. The sweet rice is processed by sprouting it, dehydrating it, roasting it, cooling it, and finally pulverizing it to provide flour or meal. The flour or meal is then made into comestibles by combining with other ingredients and baking or frying, according to adapted recipes. Non-glutinous varieties of unpolished rice, a.k.a. brown rice, may also be processed according to this method to yield rice flour with a distinctive, nutty flavor and stabilized rice bran.
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CARBOHYDRATES MIXTURE
A carbohydrate mixture for dietetic foods and pharmaceuticals is provided. The carbohydrate mixture comprises two different, substantially soluble carbohydrate components A and B, which remain undigested in the gastrointestinal tract and enter the large intestine without being resorbed. Carbohydrate component A may comprise at least one monosaccharide or of at least one oligosaccharide (disaccharide to hexasaccharide) or a mixture of two or more of these saccharides. Carbohydrate component B may comprise a polysaccharide (from heptasaccharide onwards) or a mixture of two or more polysaccharides. Carbohydrate component A=5 to 95 wt-% and carbohydrate component B=5 to 95 wt-% of the sum of the carbohydrate components A+B (=100 wt-%), and at least 80 wt-% of the carbohydrates/saccharides of both carbohydrate components have a prebiotic effect. The carbohydrate mixtures have not only a nutritive effect but they also stimulate health-promoting microorganisms present in the natural flora of the large intestine.
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