An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.
Edible Energy Composition
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EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS
An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.
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EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS
An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.
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MICROWAVEABLE PACKAGES HAVING A COMPOSITE SUSCEPTOR
Microwaveable packages having composite susceptors and methods for using same are provided. In a general embodiment, composite susceptors for cooking microwaveable foods (12, 14) in a microwave oven are provided. The composite susceptors may include, for example, a first layer that is a standard microwave susceptor (30) and a second layer (32) comprising mobile charges, wherein the second layer is at least substantially metal free. The second layer comprising mobile charges can both shield the standard susceptor from microwaves, and act as a conductor to increase the conductivity of the standard susceptor. The composite susceptors of the present disclosure provide improved surface heating patterns that are similar to surface heating patterns of conventional ovens, while also providing the benefits of microwave cooking.
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SEASONING AND SUSPENSION DEVICE PACKAGE
The present invention relates to a package (98) comprising a suspension device (102) for holding a food while cooking and a seasoning for improving the organoleptic properties of the food.
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SYSTEM AND METHOD FOR DOUGH EXTRUSION
A system and method for extrusion of dough is disclosed. The system includes an auger for moving the dough; a metering pump comprising an input; a first motor for actuating the auger to transfer dough to the input of the metering pump; a first encoder for reading a position or speed of the first motor and for transmitting a signal associated with the position or speed of the first motor; and a controller configured to receive the signal from the first encoder to control operation of the first motor. The controller operates the first motor to at least partially counteract a variance in a pressure of dough at the metering pump based signals from the encoder and/or the pressure sensor.
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SYSTEMS, METHODS AND DEVICES FOR REMOTE FUEL LEVEL DETECTION
Embodiments described herein relate to systems, methods, and devices for remote fuel level detection. A weighing instrument may couple to a propane tank for determining measurement values for a weight of the propane tank, wherein the propane tank is for coupling to a cooking apparatus to provide the fuel to the cooking apparatus. A computing device may receive, via a wireless communication link, measurement values for the weight of the propane tank; correlate the measurement values to data values stored in a database to determine an amount of fuel in the propane tank; and provide the amount of fuel in the propane tank to a user interface. A temperature instrument may determine a temperature of a region proximate to the propane tank to generate a safety factor for the propane tank. A temperature instrument may determine temperatures for regions proximate to the cooking apparatus. A temperature control may control the cooking apparatus. A temperature instrument may determine temperatures for food items cooking on the cooking apparatus, wherein the temperature instrument comprises a plurality of probes, each probe coupled to a food item cooking on the cooking apparatus. Other variations are described.
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ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS
The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods.
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Method of processing meat to enhance moisture retention
The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.
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METHOD AND APPARATUS FOR MANUFACTURING EDIBLE FILM PRODUCT
A method and apparatus for manufacturing an edible film are disclosed. The method includes a plurality of applying operations of applying solution for forming the edible film onto lower wrapping paper in a thin film shape. The solution-applying operations include a first solution-applying and a second solution-applying operation. Therefore, in the case of an edible medicine film product, particularly, when a tiny dosage of medicine must be loaded onto an edible medicine film, a loss of medicine can be reduced as much as possible. A variety of kinds of films can be manufactured through a multi-solution-applying operation, when different kinds of medicines, for example, those which are respectively absorbed in the mouth mucous membrane, the stomach and the intestine, are required.
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DAIRY COMPOSITIONS
The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.
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METHODS AND SYSTEMS RELATED TO A HOT COOKING APPARATUS SILICONE COVER
Hot Cooking Apparatus Silicone Cover. At least some of the example embodiments are methods including: placing food within a cooking apparatus; heating the cooking apparatus; removing the food from the cooking apparatus; and then draping a silicone sheet on top of the cooking apparatus, the draping of the cooking apparatus covers the cooking apparatus, the draping done while the cooking apparatus has an exterior metallic surface with a temperature of at least 140 degrees Fahrenheit.
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APPARATUS FOR CARBONATING BEVERAGES
A device for carbonating beverages includes a gas supply compartment in pneumatic communication with a gas supply conduit and a container coupled to the gas supply compartment. The container has an opening. A gasket is coupled to the opening of the container and the gas supply compartment. The gasket has an opening through which gas flows from the gas supply compartment to the container.
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Watermelon Slicer
A slicer device and a method of using a slicer device for slicing and removing a fleshy part of a watermelon surrounded by a rind. The device includes a cutter piece, a plurality of cutters and at least one support bar attached to an outer surface of the cutter piece. The cutter piece has an outer surface and an inner surface defining an interior for receiving the fleshy part of the watermelon. The plurality of cutters are within the interior of the cutter piece arranged to form a pattern with a plurality of openings, with each of the openings being defined between cutters or between at least one cutter and the inner surface of the cutter piece, such that the fleshy part of the watermelon within the rind is cut into multiple pieces with geometric shapes.
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Dough Forming and Cutting Apparatus and Method
An apparatus and method is provided for forming and cutting a dough sheet into a plurality of generally spherically shaped, boule-type dough products in a continuous process. The apparatus includes a rotatable drum and a plurality of cutter molds disposed on the rotatable drum for engaging, shaping and severing dough from the sheet as the dough sheet moves along the dough travel path. Each of the cutter molds including a peripheral edge portion, a base portion and a curved, annular side wall defining a concave, generally bowl-shaped internal cavity, with the peripheral edge portion establishing a cutting edge for the cutter mold.
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SYSTEMS AND METHODS FOR INSTANT FOOD PREPARATION
Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.
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PROCESS FOR MAKING LOW-CALORIE CONFECTIONARY PRODUCT AND CONFECTIONARY PRODUCT
The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component.
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UNFERMENTED BEER-FLAVOURED BEVERAGE AND MANUFACTURING METHOD THEREFOR
An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide.
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PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.
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TEQUILA
A tequila beverage comprising a standard tequila beverage containing added components for making said standard tequila beverage more desirable to a consumer.
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