Quantcast
Channel: Free Patents Online: Food or edible material: processes, compositions, and products
Viewing all 7957 articles
Browse latest View live

METHOD OF PROCESSING A CRUSHED VEGETABLE MATERIAL HAVING A LIQUID AND SOLID PART

0
0
A method for processing a crushed vegetal material, which has a solid part and liquid part and is placed inside a container, includes increasing the gas pressure inside the container so that the gas dissolves or diffuses in the liquid part; and decreasing the gas pressure inside the container.

TEA BEVERAGE AND METHOD FOR PRODUCING THE SAME

0
0
Disclosed is a tea beverage and production method therefor. The tea beverage comprises tea, reverse-osmosis water which is deoxidized and deionized, and a food antioxidant, and the oxygen content in the freshly packaged tea beverage is ≦1 mg/L.

METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT

0
0
The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

GEL, A TEMPERATURE-RESISTANT GUMMY CANDY COMPRISING THE SAME, AND A METHOD FOR PREPARING THE GUMMY CANDY

0
0
The invention relates to a gel, a temperature-resistant candy comprising the same, and a method for preparing the gel gummy candy.

POCKET BUN

0
0
The present disclosure describes a bun having a pair of cavities formed therein. The cavities include inner walls which are browned. The cavities form segregated areas which are suitable for receiving separate fillings for making a sandwich. The browned inner walls in each of the cavities help prevent the bun from getting soggy.

NOVEL NOODLE DOUGH AND NOODLE PRODUCT USING THE SAME

0
0
A noodle product having a high magnesium content. The noodle product is produced by mixing concentrated bittern with wheat flour. That is, the noodle product of the present invention contains concentrated bittern, thereby providing a noodle product as a food with nutrient function claims which replenishes Mg as an essential mineral, does not induce high blood pressure and alleviates the morning sickness of a pregnant woman.

Anti-Boil-Over Compositions And Methods For Microwave Oven Cooking Of Dry Pasta

0
0
Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

SHELF-STABLE TEXTURED SANDWICH SPREADS

0
0
Textured sandwich spread or dip compositions comprising a dairy component comprising cream cheese, an oil-water emulsion comprising oil and water, and a legume-based component. The combination of cream cheese and the legume-based component provide a significantly more hearty texture to the composition than that provided by existing sandwich spreads, such as mayonnaise or mustard. The composition is advantageously phase stable so as to provide excellent shelf-stability so that proteins and other solid components of the composition do not retrograde or precipitate, even when hot filled into a container during preparation and packaging.

METHOD OF PREPARING KIMCHI SOURCE

0
0
A method of preparing a kimchi sauce that includes common kimchi ingredients as main ingredients and may be added in various dishes is provided. The method includes: a pre-treatment process of cutting a Chinese cabbage and grinding garlic; a first process of adding starch syrup, white sugar, L-sodium glutamate, citric acid, refined salt, capsicum, perillar oil, roasted sesame seed, grapefruit extract, and at least two of ingredients and heating the mixture to obtain a first process product; a second process of adding modified starch, xanthan gum, and oleoresin paprika to the first process product, uniformly mixing to obtain a mixture, and heating the mixture for gelatinization to thicken the mixture as a second process product; cooling the second process product; adding a fermented vinegar and an alcohol to the cooled product and uniformly mixing to obtain a mixture; filling a packing container with the mixture using a filler; and refrigerating.

LIQUID FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS

0
0
A liquid food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form liquid food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

GALLATE-TYPE CATECHIN-CONTAINING DRINK

0
0
A drink contains (a) gallate-type catechin, (b) collagen having an average molecular weight of 4000 or more, and (c) at least one thickening and stabilizing agent selected from water-soluble soy fiber, gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, ghatti gum, alginic acid and a salt thereof, polyglutamic acid and a salt thereof, and carboxymethylcellulose, in which the contents (Unit: wt %) [A], [B], and [C] of the components (a), (b), and (c) are in the ranges satisfying the following expressions; i) 0.06≦[A]≦0.6; 3.0≦([B]/[A])≦20.0; and ([C]/[A])≧0.4.

PRODUCTION METHOD OF A STRONG ALCOHOLIC BEVERAGE

0
0
A method for the production of alcoholic drinks such as strong vines, vodka and other strong spirits enables to minimize or completely remove the cavitation phenomena in a produced drink. The required composition of solution of ethyl alcohol, water and sugar syrup is prepared. The sealed vessel containing the prepared solution is vacuumed, slowly mixing the solution at pressure of 10 mm Hg and temperature 20° C. End of preparation of product is defined by end of bubbles release, which is constituted visually or by using a stethoscope. Finally, the product in a hermetic state is diverted to the bottling. Additionally, when preparing flavored strong alcoholic drinks like tequila, liqueur, bitter and alike, after the vacuuming is finished, the solution is saturated with nitrogen by applying gasification.

USE OF EMULSIFIERS IN ASSOCIATION WITH VEGETABLE OLEINS IN AN ANIMAL FEED

0
0
A method of using emulsifiers in association with vegetable oleins in an animal feed. In particular, the present invention relates to a method of using emulsifiers E484 and/or E487 (Community Register of Feed Additives—EU Reg. No. 1831/2003) in association with vegetable oleins as a technological additive for increasing the hourly output (tons/hour) in a plant for preparing an animal feed and/or to improve the characteristics of an animal feed, preferably in the form of pellets, and/or to reduce the dustiness of the same. Furthermore, the present invention relates to an animal feed and a process for preparing the same wherein said emulsifiers are used in association with said vegetable oleins with the function of a technological additive.

Stable Aqueous Dispersions of Poorly Soluble Crystalline Nutrients

0
0
A method of preparing a water nanodispersion of one or more nutritional compounds, comprising: (1) dissolving the one or more compounds in one or more lipophilic ingredients to form a dissolute; (2) combining the dissolute with a liquid and one or more nandispersion matrix ingredients to form a dispersion; and (3) reducing the size of particles in the dispersion to form the nanodispersion. Also, a water nanodispersion of one or more nutritional compound, comprising: (a) the one or more nutritional compounds; (b) one or more lipophilic ingredients in which the nutritional crystalline compound is dissolvable; and (c) one or more nanodispersion matrix ingredients.

VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL

0
0
A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.

DISPERSION OF TRIGLYCERIDES

0
0
The present invention provides a dispersion comprising (i) a triglyceride continuous phase; (ii) a triglyceride dispersed phase; and (iii) a mono or di ester of glycerol and Moringa oil.

PRODUCTION OF HIGH QUALITY DURUM WHEAT HAVING INCREASED AMYLOSE CONTENT

0
0
The present invention provides compositions and methods of altering/improving Durum wheat phenotypes. Furthermore, methods of breeding Durum wheat and/or other closely related species to produce plants having altered or improved phenotypes are provided.

METHOD OF MANUFACTURING MOULDABLE CHOCOLATE

0
0
A method of manufacturing mouldable chocolate, the method comprising the steps of placing predetermined amounts of chocolate and glucose syrup in predetermined proportions into a plurality of individual packets and heating and subsequently cooling the packets in accordance with a predetermined thermal profile.

AROMA PARTICLES

0
0
The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

METHODS AND COMPOSITIONS FOR DEGRADATION OF LIGNOCELLULOSIC MATERIAL

0
0
Methods to convert lignocellulosic biomass to fermentable sugars with enzymes that degrade the lignocellulosic material are provided, as well as novel combinations of enzymes, including those that provide a synergistic release of sugars from plant biomass.
Viewing all 7957 articles
Browse latest View live




Latest Images