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FLAVORED DRINKING WATERS AND METHODS FOR IMPROVING HYDRATION FOR ANIMALS

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The invention provides flavored drinking water additives and flavored drinking water compositions. The invention also provides methods for increasing water consumption by an animal and improving hydration for animals using the flavored drinking water additives and flavored drinking water compositions of the present invention.

FLUIDIC FOOD COMPOSITION AND CONFECTIONARY

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The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water content is low; and a confection which is obtained using the flowable food composition. This flowable food composition comprises glycerol, xylitol, which is contained in an amount effective for sweetness, and one or more sugar alcohols excluding xylitol and glycerol. The sugar alcohols preferably comprise one or more compounds selected from the group consisting of sorbitol, maltitol, and reduced palatinose. This confection comprises a center composition which comprises the flowable food composition and a shell composition with which at least some of the center composition is surrounded, the shell composition being selected from the group consisting of candy, chewing gum, and chocolate.

Method For Preparing A Neutral Malt Base

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A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

BREADS HAVING NOVEL PHYSICAL PROPERTIES AND METHOD OF PRODUCING THE SAME

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Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearance, texture, flavor, etc., equivalent to normal bread and easily chewable and swallowable even by a person having impaired chewing or swallowing functions such as an aged person.

PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR

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The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step.

Method of Manufacturing Artichoke Tea

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The present invention provides a method of manufacturing artichoke tea comprising the steps of separating leaf stems, drying the leaf stems at low temperature and performing fermentation, forced-ripening and sugar-preserving processes on the leaf stems of the artichoke. The present invention utilizes the separation to remove the leaves from the leaf stems of the artichoke such that the origin of the taste of bitterness is removed along with the leaves. The leaf stems of the artichoke further undergo drying and fermentation processes such that the water is removed therefrom while preserving the nutrients of the artichoke therein. The forced-ripening and the sugar-preserving processes are further applied to the leaf stems to facilitate the transformation and preservation of the fruitafit-inulin thereof in order to produce a taste of sweetness. The manufactured artichoke tea of the present invention produces no bitterness taste while having nutrients thereof being preserved with enhanced sweet flavor.

METHODS AND COMPOSITIONS FOR CONSUMABLES

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Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

FOOD PRODUCT AND METHOD OF PRESERVING SAME

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A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

PROCESS

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A method of forming flavour particles comprising spraying an emulsion of a flavour material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinisation temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing.

EXTRUDED DELIVERY SYSTEM

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The present invention relates to an extruded delivery system. It also relates to a process for preparing such a extruded delivery system.

COMBINATION FOODSTUFF CONTAINER AND AERIAL TOY

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A foodstuff containment and toy apparatus includes a hollow tube having a first opening at a first axial end of the tube, a second opening at a second axial end of the tube, and a length defined between the first and second axial ends. The first and second openings access an interior lumen of the tube. A first removable cover spans the first opening. A second removable cover spans the second opening. A foodstuff is disposed within the interior lumen of the tube and between the first and second removable covers. The tube includes a weighted portion proximate the first axial end such that a center of mass of the tube, without the first and second removable covers and the foodstuff, is located approximately within one-third of the length of the tube nearest the first opening.

METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS

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An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

Beverage Capsule With Moldable Filter

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A beverage capsule is provided having a body defining an opening. A filter is disposed in the opening and secured to the body. The filter is moldable to define an ingredients chamber. The filter is formed of a moldable nonwoven fabric comprising fibers that are undrawn or partially drawn prior to molding. Ingredients are disposed in the ingredients chamber for preparing a desired beverage and a cover is disposed over the opening for sealing the interior space.

SYSTEMS AND METHODS FOR HEAT EXCHANGE

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Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure.

PROCESS AND PLANT FOR EXTRACTING UNWANTED ACIDIC COMPOUNDS FROM A DRINKABLE LIQUID, AND IN PARTICULAR FROM A WINE

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Process for extracting unwanted acidic compounds from a drinkable liquid which comprises: arranging, in a first tank (2), a liquid (L) comprising at least one unwanted acidic compound;conveying the liquid (L) to a membrane separation unit (3);separating, in the membrane unit (3), the liquid (L) into a retentate (R) and a permeate (P) mainly containing the unwanted acidic compound;adjusting the conductivity of the permeate (P) at a minimum threshold value greater than 200 μS susceptible to dissociate at least a fraction of the unwanted acidic compound into corresponding ions;flowing the permeate (P) through an electrodialysis unit (6), extracting at least part of said ions, to obtain one concentrate (C), containing the aforesaid ions, and one deacidified permeate (Pd) substantially without such ions;mixing the deacidified permeate (Pd) with the retentate (R) to obtain the deacidified final drinkable liquid.

MODULAR MOLD WITH CONNECTORS

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Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member comprises attachment means comprising vertically-engaging male and female lock-and-key mating or coupling connector members that are used to firmly and removably connect a plurality of modular mold units to one another to form an assembly of mold units, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick.

Vented Susceptor Structure

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A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication. With the unjoined area between the first panel and the second panel.

COMPOSITION CONTAINING CHRYSANTHEMUM INDICUM L. EXTRACT FOR PREVENTING DISCOLORATION

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Disclosed are antibrowning agents containing the extracts of chrysanthemum indicum for preventing browning of fruits and vegetables, wherein the extracts of chrysanthemum having good effects on inhibition of polyphenol oxidase activity effectively prevent the browning of fruits and vegetables.

FLAVOR IMPROVING AGENT

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Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to flavor composition.

BREWING DEVICE HAVING A PERFORATION MEANS FOR PRODUCING A VENTILATION OPENING IN A PORTION CAPSULE

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A brewing device has a brewing chamber for extracting and/or dissolving a substance provided in a portion capsule and the brewing chamber has a first brewing chamber element and a second brewing chamber element. The first brewing chamber element can be moved between a loading position, in which the first and second brewing chamber elements are at a distance from one another, and an extraction position, in which the first and second brewing chamber elements are moved toward one another in order to form a substantially closed brewing chamber. Each brewing chamber element has a perforation means, wherein the capsule lid can be punctured using the first perforation means and the bottom area of the portion capsule can be punctured using the second perforation means. A method for extracting and/or dissolving a substance that is provided in a portion capsule includes the portion capsule is opened on the feed side of the portion capsule and on the drain side of the portion capsule.
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