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

PSEUDO-LOAF FOOD COMPOSITIONS

0
0
The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.

Method of Making a Beverage in a Beverage Making Machine

0
0
A method of making a beverage in a beverage making machine, the method increasing the retained volume of a gas in the beverage after dispense into a vessel, by mixing a beverage diluent liquid with at least one of a beverage ingredient to form an enhanced beverage diluent liquid, and then dissolving the gas into the enhanced beverage diluent liquid versus dissolving the gas into the beverage diluent liquid only. The method includes mixing on inlet into a dissolver the beverage diluent liquid and a beverage ingredient to form an enhanced beverage diluent liquid, the beverage ingredient being sweetener or non-nutritive sweetener, or a combination thereof, dissolving the gas into the enhanced beverage diluent liquid, mixing the enhanced beverage diluent liquid with additional beverage ingredients, and dispensing the beverage from the beverage making machine into a vessel.

PROCESS FOR UPGRADING LOW VALUE RENEWABLE OILS

0
0
Steps in the processing of oils derived from plants or vegetables include the degumming, deodorizing and bleaching of the oil before it can be used for further applications. By eliminating one or more of these steps from the processing of the oil, followed by hydrogenating the oil to a specified degree of hydrogenation, the resulting upgraded oils can be incorporated into products having commercial applications. The process uses a high shear mixing device and a hydrogenation catalyst. The process can utilize a single or multiple high shear devices, and utilize renewable oils instead of increasingly scarce petroleum based products. The resulting hydrogenated products may then be utilized in a variety of other commercial applications, such as to render cellulosic products water resistant, provide a coating for numerous cellulosic products, adhesive compositions, ink compositions, firelog compositions, drilling muds or asphalt modifiers.

CONJUGATED LINOLEIC ACID RICH VEGETABLE OIL PRODUCTION FROM LINOLEIC RICH OILS BY HETEROGENEOUS CATALYSIS

0
0
The invention is generally directed to conjugated linoleic acid (CLA)-rich vegetable oil production from linoleic rich oils by heterogeneous catalysis. A heterogeneous catalytic vacuum distillation process is used under high temperature conditions to isomerize linoleic acid in triacylglyceride vegetable oils to CLA to produce CLA-rich oils. After processing, the catalyst may be removed by filtration or centrifugation to obtain high quality, CLA-rich oils. The CLA-rich oils may then serve as a potent and bioactive nutraceutical and can be incorporated into various food products, such as a CLA-rich dressing, margarine or chips.

FILLING COMPOSITION COMPRISING AN ENCAPSULATED OIL

0
0
The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.

Crunchy egg product and manufacturing apparatus and process

0
0
The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.

METHODS AND MEANS FOR THE MANUFACTURE OF HYALURONAN

0
0
The present invention relates to plant cells and plants which synthesize hyaluronan and to methods for preparing such plants, and also to methods for preparing hyaluronan with the aid of these plant cells or plants. Furthermore, the present invention relates to the use of plants for preparing hyaluronan and to food or feed which comprises hyaluronan.

TAL-MEDIATED TRANSFER DNA INSERTION

0
0
The invention relates to methods for stably integrating a desired polynucleotide into a plant genome, comprising transforming plant material with a first vector comprising nucleotide sequences encoding TAL proteins designed to recognize a target sequence; transforming the plant material with a second vector comprising (i) a marker gene that is not operably linked to a promoter (“promoter-free marker cassette”) and which comprises a sequence homologous to the target sequence; and (ii) a desired polynucleotide; and identifying transformed plant material in which the desired polynucleotide is stably integrated.

AGAVE SWEETENER COMPOSITION AND CRYSTALLIZATION PROCESS

0
0
A process for producing a crystallized sweetener from agave syrup by mixing agave syrup with a binder, anticaking agent, and flavor enhancer, evaporating and crystallizing the mixture, and then grinding it to produce a crystallized agave sweetener product.

GEL BASED LIVESTOCK FEED, METHOD OF MANUFACTURE AND USE

0
0
A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.

PROCESSES FOR THE PREPARATION OF PHOSPHOLIPID-ENRICHED DAIRY PRODUCTS AS NEUTRACEUTICALS FOR THE FORMULATION OF FUNCTIONAL FOODS, AND NEUTRACEUTICAL AND/OR PHARMACEUTICAL COMPOSITIONS THEREOF

0
0
The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, and nutraceutical and/or pharmaceutical compositions thereof, the processes include the steps of: combining a non-dairy-based PL-containing material with an oil component and water to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Preferably, the PL-containing material includes at least one material selected from the group consisting of: a vegetal-derived lecithin, a non-vegetal-derived lecithin, a de-oiled lecithin, a native lecithin-oil solution, and an enzymatically-processed lecithin. Preferably, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.

SQUASH HYBRID SV0153YL AND PARENTS THEREOF

0
0
The invention provides seed and plants of squash hybrid SV0153YL and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of squash hybrid SV0153YL and the parent lines thereof, and to methods for producing a squash plant produced by crossing such plants with themselves or with another squash plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

Plants with Useful Traits and Related Methods

0
0
The present invention provides methods for obtaining plants that exhibit useful traits by transient suppression of the MSH1 gene of the plants. Methods for identifying genetic loci that provide for useful traits in plants and plants produced with those loci are also provided. In addition, plants that exhibit the useful traits, parts of the plants including seeds, and products of the plants are provided as well as methods of using the plants.

PREPARING TEA WITH THE AID OF A TEA PAD AND A COFFEE MAKER

0
0
A tea pad is provided for preparing tea. More particularly, the tea pad provides at least one consumption unit of tea with the aid of a coffee maker. The coffee maker is provided with a holder for receiving at least one pad filled with a product to be extracted, and means for pressing hot water under pressure through the pad for obtaining an extract of the product while, preferably, the applied pressure of the water is 1-2 bar. The pad is provided with a covering, such as filtering paper which is at least partly transmissive to a liquid such as water and, which is at least virtually non-transmissive to tea. The covering comprises at least one space which is at least partly filled with tea.

HYDROPHILIC GUM BASE

0
0
A gum base comprising: a) a hydrophilic precursor component comprising hydrolysable units; and b) a copolymer of a hydrophilic monomer with a second monomer selected from vinyl acetate, isobutylene, isoprene, butyl rubber or styrene butadiene. This chewing gum base contributes to the ability of the chewing gum compositions and chewing gum products to degrade over time after chewing by imparting the chewing gum with increased hydrophilic properties.

NANOPARTICLES COMPRISING ESTERS OF POLY (METHYL VINYL ETHER-CO-MALEIC ANHYDRIDE) AND USES THEREOF

0
0
The present invention relates to nanoparticles for encapsulating compounds, the preparation and uses thereof, said nanoparticles being based on half (C1-C4) alkyl esters of poly (methyl vinyl ether-co-maleic anhydride) (PVM/MA) copolymers. Said nanoparticles can encapsulate or incorporate a product of interest for use in the agricultural, cosmetic, food or pharmaceutical fields.

Method for administering an agent for stimulating lymphatic drainage

0
0
A lymphatic drainage stimulant is disclosed, which is produced by -providing drinking water that meets predetermined requirements, and -treating the water with a baro-membranous system. The treatment includes passing the water through a semi-permeable reverse-osmosis membrane made with a hole size 0.0001-0.005 μm, so that the water acquires the following parameters: a redox potential ranging from +200 to +343 mV, total mineralization ranging from 25 to 130 mg/L, and pH index ranging from 6.9 to 8.3. A proposed method for preparation and administering of the stimulant includes saturating the water with macro- and microelements. The stimulant can be administered for medical treatment of patients with chronic skin diseases, non-oncological diseases of gastrointestinal tract, and chronic obstructive bronchitis. In such case, the stimulant is preferably taken 30-40 minutes before and 2-2.5 hours after each meal, altogether 1.5-2.5 L a day, and the first dose is taken during the morning fast.

READY TO EAT SEAFOOD PATTIES, SEAFOOD BALLS, AND SEAFOOD BURGERS

0
0
A ready to eat seafood patties, seafood balls, and seafood burgers system having ingredients combined in proportions substantially including: seafood; binding agent; and seasoning. The seafood is cooked to make the seafood patty. The binding agent binds the seafood into desired different shapes and sizes of the seafood patties, balls, and burgers. The seafood, the binding agent, and the seasoning are combined. The seafood patties, balls, and burgers are high in nutrition, including protein, vitamins, and minerals, and less cholesterol than red meat and suitable for readily consuming

Preparation for Use of Aspartate for Regulating Glucose Levels in Blood

0
0
The invention relates to the use of specific protein and/or peptide fractions having a high aspartate content for regulating plasma glucose concentrations and increasing insulin sensitivity in a mammal. The invention relates to a complete food fortified with aspartate equivalents as well as a supplement rich in aspartate equivalents that is given simultaneously with or even minutes up to an hour prior to the consumption of a meal comprising glucose. The nutritional or pharmaceutical composition contains at least one protein having a high aspartate content, preferably of soy or dairy origin, which is further enriched with aspartate equivalents from another protein and/or free aspartate equivalents. The protein fraction comprises glutamate equivalents in a weight ratio of aspartate equivalents to glutamate equivalents (asp:glu) between 0.41:1 and 5:1.

COMPOSITION WITH A YOGURT-LIKE TEXTURE

0
0
The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.
Viewing all 7957 articles
Browse latest View live




Latest Images