The present disclosure is generally directed to homogeneous plastic mass compositions. Specifically, the present dis closure relates to vegetable-based compositions in the form of vegetable or vegetable/fruit leathers. In a general embodiment, nutritional products are provided that include at least about 75% by weight of at least one vegetable, where the product is a homogeneous plastic mass having a water activity ranging from about 0.3 to about 1.0. In another embodiment, nutritional products are provided that include at least about 15% by weight of at least one vegetable and at least about 40% by weight of at least one fruit, where the product is a homogeneous plastic mass having a water activity ranging from about 0.3 to about 1.0. Methods for making and using the nutritional products are also provided by the present disclosure.
VEGETABLE-BASED NUTRITIONAL PRODUCTS
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CHEWING GUMS AND GUM BASES COMPRISING MULTI-BLOCK COPOLYMERS
Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contains a multi-block copolymer having at least two repeating sequences of at least two different polymeric blocks having at least three monomer units each. The multi-block copolymer optionally includes linking units and may be formulated to have non-covalent crosslinking between the copolymer chains. The multi-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base. Characteristics of the multi-block copolymers can be selected to produce gum bases and chewing gums having desired properties. In some cases, chewed cuds formed from the gum bases may exhibit improved removability from environmental surfaces to which they may become undesirably attached.
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PRODUCTION METHOD OF WHITE CHEESE IN BRINE USING STACKABLE TRAYS AND PALLET TANKS OR ONLY PALLET TANKS
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for stacking and overturning. Pallet tank for maturing and storage of soft cheeses (3) with reinforcements at its ends (4), sealed with an independent lid (5), peripherally reinforced (6), with a cavity (7) for receiving a food graded gasket (8), on the lid there is a union for brine filling (10), a union for brine level indicator-relief (9), a sampling valve for a syringe use and a perforated sheet-defector (11). The sealing is achieved with special locks such as latch type clamps, or eccentric cams or lever type. The pallet tank bears a base of beams (12), which allows stacking. The reinforcements and the base are fully welded closed sections. The traceability of the pallet tank is achieved by using tag, in which all data of the cheese are being electronically stored.
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NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS
The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.
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TASTE-IMPROVING PEPTIDE
To provide a milk-derived peptide having a taste-improving effect, a taste-improving agent comprising the same, and a food or drink containing the same. A taste-improving agent comprising a peptide, said peptide having the sequence(s) Val-Pro and/or Leu-Leu-Leu, and a food or drink to which the taste-improving agent is added.
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PROCESSED FOOD
A processed food has an inoffensive or pleasant aroma. The aroma may be developed by including carbohydrate-rich protein sources and limiting non-nutritive acids, plasticizers, and/or artificial colorants. The aroma may be developed or maintained by including anti-oxidants and/or limiting animal digests or animal by-products added after cooking the food. The food may exclude or have limited content of rendered products of bovine or porcine origin.
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Container WIth Removable Portion
A container is provided with a body defining an interior space having an opening. A filter is disposed in the body to define an ingredients chamber. Ingredients are disposed in the ingredients chamber and a cover is disposed over the opening to seal the interior space. The container is adapted to allow cover and filter with ingredients contained in ingredients chamber to be separated from the remainder of body.
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INTERCHANGEABLE CAPSULE FOR PREPARING AN INFUSION OF COFFEE, AND METHOD FOR OBTAINING AN INFUSION OF SAID COFFEE
A capsule suited to contain in its inside a mass of powdered coffee for preparing an infusion of coffee. The capsule comprises a container closed by a lid. The container is provided with a filter of the coffee/hot water infusion. The capsule is characterized in that the mass of powdered coffee is located in an annular space surrounding a central chimney. The infusion water, during at least one of its intermediate steps, converges from the annular space towards the central chimney passing first through a vertical filter.
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FOOD-GRADE BLUE ENCAPSULATE AND PROCESS FOR THE PRODUCTION THEREOF
A food-grade blue encapsulate is disclosed, which comprises gelled proteins associated with metal ions and a colorant component. The colorant component comprises anthocyanins, anthocyanidins, or mixtures thereof. A process for producing the encapsulate is also disclosed.
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FOOD-GRADE ENCAPSULATE AND PROCESS FOR THE PRODUCTION THEREOF
A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage.
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BEVERAGE CARTRIDGE
A beverage cartridge is provided for use in forming a beverage in a beverage machine that provides a pressurized liquid. The cartridge includes a container having an interior space; a rim; a lid attached to the rim and closing the opening of the container, wherein the lid accommodates an inflow of the pressurized liquid; a membrane disposed within the interior space and defining a first chamber and a second chamber within the interior space, wherein the membrane is configured to selectively isolate the first and second chamber; a fluid stored within the second chamber wherein the fluid is arranged to interact with the pressurized liquid introduced into the container to form the beverage; and a filter disposed within the first chamber, wherein the filter is arranged to contain a first beverage medium arranged to interact with the pressurized liquid introduced into the container to form the beverage.
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Lights and sound enhancements for use with edible constructions
A kit includes a plurality of food ingredients to form at least a part of an edible construction, and a plurality of low voltage electrical components able to be electrically coupled and assembled with the edible construction to visually enhance the edible construction. Among the electrical components may be a base that provides a substantially flat support surface on which the edible construction may be positioned and an overlay sheet to overlie the support surface and visually present indicia indicating at least one location at which a portion of the edible construction or electrical components such as lighting or audio components may be positioned.
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FRIED FOOD PRODUCT ON A STICK
A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat.
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Eatable Tube
Eatable Tubes for the purpose of being filled with eatable food comprising a hollow tubular body. The tubular body is made of eatable ingredients.
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EDIBLE CUP AND METHOD OF MAKING THE SAME
The present invention relates to an edible container made of agar, cane sugar, water, light corn syrup, fruit or vegetable juice, a flavoring agent, and a coloring agent. The edible container may hold hot or cold liquids for extended periods of time.
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BEVERAGE PRODUCTION METHOD AND DEVICES
The present invention provides a method, a device and a system for preparing a beverage from an extractable product, such as ground coffee. Said device is provided with a receptacle (2) having an inlet for the extractable product and an outlet (3) for the extracted beverage. The method comprises the steps of: providing said extractable product into the receptacle (2); closing off completely the outlet of the receptacle (2); providing a pressurized fluid, such as water and/or water vapor, through the inlet on and/or in the extractable product, thereby pre-extracting the extractable product in the closed receptacle; and opening the outlet (3) when a predetermined threshold, such as a volume, pressure or time related threshold, is reached, thereby obtaining the extracted beverage.
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AUTOMATED PROCESS FOR PREPARING AND BAKING BAKERY PRODUCTS AND A RELATED SYSTEM
A process for preparing and baking bakery products is described, comprising the steps of: a) providing an apparatus (1) for the completely automated processing and subsequent baking of a preparation (100) of base ingredients for bakery products, comprising a chamber (60) for preparing and baking the preparation, mixing means (15) operating within the above-mentioned chamber, heating means (30) of the chamber and control means (40), this apparatus also comprising means for delivering a liquid (80) into the preparation and baking chamber, and reading means (102) directly associated to the apparatus; b) acquiring a plurality of preparation parameters stored on a support (101) associated with the preparation by means of reading means (102); c) transmitting these preparation parameters to control means (40); d) putting the ingredients of the preparation (100) into the preparation and baking chamber (60); e) operating, through control means (40), liquid delivery means (80) in order to introduce a quantity of liquid identified by preparation parameters into the preparation and baking chamber; f) operating, through control means (40), mixing means (15), obtaining a mixture from the ingredients and the liquid put into the preparation and baking chamber (60); g) operating, through control means (40), heating means (30) according to modes identified by the preparation parameters, baking the previously obtained mixture; wherein: the step f) of operating said mixing means (15) brings about the execution of a first slow mixing step f′) for 0.5-8 minutes at 4-40 rpm, a second fast mixing step f″) for 20-40 minutes at 60-100 rpm e and third slow mixing step f′″ for 0.5-4 minutes at 4-40 rpm.
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Method and Apparatus for Cold Plasma Food Contact Surface Sanitation
A cold plasma device for killing or reducing a microbiological pathogen, or denaturing a protein in food, in a food processing system using a cold plasma device. The cold plasma device directs a cold plasma at food or a food surface over an effective area for an effective amount of time. The cold plasma device can be a DBD electrode device, or an army of DBD electrode devices. A grounding rod assembly is also described.
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IMPREGNATED FOOD
An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.
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METHOD OF MANUFACTURING DOG TREAT
A method of manufacturing pet treats includes the steps of pressing, freezing, slicing and dehydrating un-ground meat. The pressing and freezing may be done by placing chunks of meat into nestable containers and placing the containers one into another so that the weight of the containers presses the meat below, then placing the stack of containers in a freezer and allowing it to freeze. The meat is then sliced into strips and the strips dehydrated. The seasoning, additives and other ingredients may be limited to only sea salt.
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