Cyclodextrin compositions, including a hydrophobic carrier and a cyclodextrin complex, are formed and disposed on a variety of substrates using conditions that avoid substantial loss of the complexed compound from the cyclodextrin complex, even where the complexed compound is a gas a common ambient temperatures (e.g. 20° C.). Flexographic printing is particularly useful for disposing the cyclodextrin compositions on one or more substrates. Substrates treated with the cyclodextrin complexes are useful for subsequent release of the complexed compound.
CONTROLLED RELEASE COMPOSITIONS AND METHODS OF USING
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PULSED ELECTRIC FIELD TREATMENT PROCESS AND DAIRY PRODUCT COMPRISING BIOACTIVE MOLECULES OBTAINABLE BY THE PROCESS
The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition.
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FROZEN DESSERT COMPOSITIONS AND METHODS OF PREPARATION THEREOF
The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors.
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METHOD FOR POST-HARVEST TREATING CITRUS FRUIT
A method for post-harvest treating citrus fruit includes a step of washing citrus fruit, the step of washing citrus fruit including: a) a step of bringing water into contact with citrus fruit;b) a step of electrolyzing the water which has been brought into contact with citrus fruit; andc) a step of using the electrolyzed water as washing water of the citrus fruit.
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Birch Sap Beverage
A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.
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METHODS FOR REHYDRATING TRIPE
A method for processing tripe includes refining tripe with at least one bleaching agent and at least one alkaline material to improve tripe appearance, and contacting the treated tripe with an alkaline builder at a temperature of about 110° F. to 160° F. Tripe may be rinsed with cold water before packaging. The methods of processing tripe may provide tripe with enhanced appearance appealing to consumers, while increasing margin profits to meat packing plants due to higher tripe yield and lower operation cost.
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SAPONIN-CONTAINING, BEER-TASTE BEVERAGES
The foam of colorant-containing, beer-taste beverages is whitened, specifically by incorporating saponins in the beverages.
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OIL-IN-WATER EMULSIONS COMPRISING A POLYUNSATURATED FATTY ACID AND METHODS OF MAKING THE SAME
The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.
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Apparatus And Method For Producing A Three-Dimensional Food Product
A freeform fabrication system for the production of an edible three-dimensional food product from digital input data is disclosed. Food products are produced in a layer-by-layer manner without object-specific tooling or human intervention. Color, flavor, texture and/or other characteristics may be independently modulated throughout the food product. In addition, in some cases, the food products may further undergo one or more post-processing steps.
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SYSTEM AND METHOD FOR PRODUCING A DEHYDRATED FOOD PRODUCT
A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
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Method of Producing Aroma Enhanced Gas for Use in a Beverage Making Machine
A method of producing aroma enhanced gas for use in a beverage making machine, to make a beverage, includes producing an enhanced aroma solid gas source using at least an enhancing compound as part of an ingredient, forming an aroma precipitate through conversion of an aroma vapor released during a preparation process which utilizes at least the ingredient, and mixing predefined ratio of the aroma precipitate with a solid gas source to form an aroma enhanced solid gas source. Exemplary embodiments include allowing the aroma enhanced solid gas source to sublimate emitting an aroma enhanced gas, dissolving a portion of the aroma enhanced gas into the beverage diluent liquid, and mixing the beverage diluent liquid in predefined ratio with at least one of a beverage ingredient to form a beverage.
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AIRFLOW-REGULATED SMOKERS AND METHODS OF USING THE SAME
Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.
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Method of Supplying Consumables to a Beverage Making Machine
A method of supplying consumables to a beverage making machine includes receiving at least one of a beverage making cartridge including at least a solid gas source shipped by way of a no-high-pressure-gas-allowed-delivery-service to the consumer, the solid gas source through sublimation emits a gas, inserting the beverage making cartridge, into a beverage making machine, pressurizing a gas storage tank arranged to store the gas, the beverage making machine further including the gas storage tank, and utilizing the gas to form a plurality of beverages. Exemplary embodiments include sending a notification to a consumer wireless device, and allowing the consumer to reorder by way of the consumer wireless device.
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Wine Degassing Method and Apparatus
A wine degassing apparatus 20 is mounted to the neck opening of a wine bottle and includes a gas separator rod 22 formed of cordierite or other suitable inert material with an exterior shape that causes nucleation of carbon dioxide from the wine. The gas separator rod is supported by a rod holder 23 having a mounting socket 35 at the upper end of the rod, and the mounting socket is inserted into the pump adapter plug 24 with air passages 40 formed between the mounting socket 35 and the plug so that the vacuum pump can pull gas from the bottle neck 18 up through the mounting socket 35 and pump adapter plug 24.
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SYSTEM AND METHOD FOR DISPENSING TOPPINGS
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
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Aerated Sauce and Methods for Manufacturing and Dispensing the Same
An aerated sauce and method for making and dispensing the same is provided in this disclosure. In one particular embodiment, the aerated sauce comprises pureed fruit, a stabilizer, and entrained gas. In this embodiment, the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins. When the gas, pureed fruit, and stabilizer are mixed together, an aerated sauce with entrained gas is formed. Also disclosed in this document is a method for manufacturing an aerated sauce and a container and method for dispensing an aerated sauce.
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METHOD FOR THE PREPARATION OF OIL-CONTAINING MEAT-BASED PRODUCTS COMPRISING A REDUCED AMOUNT OF ADDITIVES
The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.
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METHOD FOR BLENDING A BEVERAGE IN A SINGLE SERVING CUP
A method for preparing a single serving frozen beverage in a single serving disposable drink container, the method comprising: dispensing a predetermined quantity of ice into the single serving disposable drink container, dispensing a predetermined quantity of flavorings into the single serving disposable drink container, blending the ice and the flavorings by a blender in the single serving disposable drink container, and securing the single serving disposable drink container during the blending step, the single serving disposable drink container being received by a retainer recess, the retainer recess receiving and supporting only a lower portion of the single serving disposable drink container.
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DRY BLEND FOR MAKING CHEESE ANALOGUE
Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses.
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PRODUCTION OF CHEESE WITH S. THERMOPHILUS
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea are provided. Methods and compositions for reducing, the amount of open texture (e.g., slits, cracks, or fractures) in hard and semi-hard cheeses, as well as hard and semi-hard cheeses that comprise one or more S. thermophilus bacteria that are partially or completely deficient in their ability to release ammonia from urea, are also provided.
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