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ALKALINE COMPOSITIONS

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An alkaline sports drink that utilizes phosphate buffer to achieve a pH of 7.4(+/−0.3) for the purpose of preventing dental caries, improving physical performance, and benefiting overall health, is disclosed. This beverage product is stable at an alkaline pH, which is beneficial for oral health and the use of phosphate buffer increases physical performance by increasing muscle oxygen availability. The product is beneficial to overall health by buffering harmful acidic metabolites and aiding in their excretion from the body.

PROCESS OF PREPARING A CONCENTRATED LIQUID FOODSTUFF

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This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Methods and Apparatus for Cap Management and Mitigation of Selected Undesirable Matter During Fermentation

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Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.

IMPROVED METHOD FOR MYCELIATING RAW COFFEE BEANS INCLUDING REMOVAL OF CHLOROGENIC ACIDS

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An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage.

INFANT FORMULA CUBES

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The present disclosure provides nutritional compositions in a compressed solid form comprising about 21 to about 35% by weight of protein, about 20 to about 30% by weight percent of fat, and about 40 to about 60% by weight percent of carbohydrate, wherein the porosity of the compressed solid is less than about 30% or greater than about 60%, and the compressed solid has a moisture level of greater than 40%. The nutritional compositions, in certain embodiments, are resistant to breakage during transport and packaging, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising contacting a powdered nutritional composition with steam, and compressing the powdered nutritional composition under a pressure of less than 400 psi.

COMPOSITION WITH IMPROVED DIGESTIBILITY OF PROTEINS

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The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.

BABY AND INFANT FOOD CONTAINING WHOLE OLIVES

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The subject of this invention is the baby and infant food comprising whole olive fruit. Olive oil have an important role in Mediterranean diet. Olive oil helps to protect the cardiovascular system, to regulate immune system and to protect from cancer. Olive oil with all these properties is used in homemade and also industrially manufactured baby foods. However the only constituent that is useful for health is not the oil. Whole olives, other than oil is more rich in respect to vitamin, mineral, fiber and phenolic substances and contains pure oil not submitted to any extraction process. In spite of all these mentioned advantages of olives, olive oil traditionally is used in baby foods, but olives, mainly due to their bitterness. In the world requirements are increasing besides to their health effect, to less refined and minimally processed foods. For this purpose baby/infant foods having bitter/debittered olives are developed by solving the mentioned problem.

CHUNKY PRODUCT IN ANIMAL FOOD COMPOSITIONS AND METHOD FOR PREPARING IT

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The present application relates to a chunky product suitable for mixing in or as the sole component of animal food compositions, which comprises, in percent by weight based on the total weight of the chunky product: meat and/or animal by-products 10-55% by weight, further proteins 5-50% by weight, at least one water-binding component 0.5-15% by weight, optionally added water 10-30% by weight, wherein the chunky product comprises at least one phase in which all the proteins are present in substantially denatured form.

CARTRIDGE CONTAINING BREWABLE SUBSTANCE

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Disclosed is a cartridge for retaining a mass of, for example, ground coffee, that includes a cup, a filter, and a cage that supports the filter inside the cup.

COMPOSITIONS

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A frozen confectionary product including a particulate composition having a core containing a flavourant, flavour-enhancing ingredient, colourant or other beneficial ingredient, and one or more coatings around said core, wherein said coatings are gelatine, a fat or wax, ethyl cellulose or mixtures thereof.

Capsule, Device and Method for Preparing a Beverage by Extraction

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The invention relates to a capsule for use in a device for preparing beverages. The invention also relates to an assembly of such a capsule and a device for preparing beverages. The invention further relates to a method for preparing beverages by making use of such an assembly.

PACKAGING

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Packaging (1) in which first and second layers (11, 12) are coupled to one another and arranged with built-in areas of weakness (21, 22). Part of the first layer (11) exposed outside of the packaging (1) has a built-in in area of weakness (21) and part of the second layer (12) arranged within the packaging (1) has a built-in area of weakness (22). The built-in areas of weakness (21, 22) are arranged such that breaking the first layer (11) at the built-in area of weakness thereof (21) enables the first layer (11) to act on the second layer (12) to break the second layer (12) at the built-in area of weakness (22) to thereby open the packaging (1).

Blend Plan Optimization for Concentrated Consumable Products

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A blending plan for concentrated consumable products, such as liquid food and beverage products, may be optimized by utilizing a computer device executing a software algorithm. The computing device receives one or more inputs associated with the blending of various components employed in producing quantities of a concentrated consumable product over a predetermined time interval. The computing device may be further utilized to apply constraints to each of the one or more inputs. The constraints may be utilized to enforce quality, raw material and component bounds, supply and demand requirements, product and component supply balance, capacity limitations and business rules in order to minimize costs and complexity associated with the production of a concentrated consumable product while maximizing quality, thereby optimizing the blending plan.

Method for X-raying products

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The invention relates to a method for X-raying of products 5 of a product stream, wherein the products 5 are conveyed in the conveyance direction before the X-raying in a product stream in a number n of lanes parallel to each other, several adjacent products 5a, 5b, 5c, 5d transverse to the product are transferred as a group together in a radiation-protected X-ray room 13, and the products 5a, 5b, 5c, 5d are rearranged for an X-ray process in the X-ray room 13 such that the shadowing effects during the X-ray process are reduced. The invention further relates to a device for carrying out such a method as well as to an arrangement of this device in a production line.

System For Automating Cooking Steps

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A cooking system for automating cooking steps of a recipe on a stove comprising a stove including a plurality of cooking elements; power controller for controlling the operation of each one of the cooking elements; and computer system in communication with the power controller, said computer system including a processor, computer readable data storage, and a visual display unit. The processor causes the computer system to perform the steps of: for each automated step of said recipe, generates a control signal for actuating at least one of the cooking elements and sends said control signal to the power controller; and for each manual or user step of said recipe, generates data representing user readable instructions for performing the user step and displays said data on the visual display unit. The power controller is adapted to actuate the cooking elements in accordance with each control signal received from the computer system.

METHODS AND APPARATUSES FOR MAKING PASTA FILATA

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The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.

PROCEDURE FOR THE PRESERVATION OF BY-PRODUCTS FROM THE MEAT INDUSTRY AND OTHER FOOD INDUSTRIES

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Based on the idea of using preservatives to prevent putrefaction of by-products during storage and transport, without refrigeration, pressurized application of preservatives as well as pressurized air is used to achieve a nebulisation of the preservatives, as well as a homogeneous distribution thereof on the by-products. This is performed every time by-products are loaded into a hopper, being dosed and applied to the apex of the cone and/or surface of the by-product stored in the hopper, so configured by the stacking of by-products. Furthermore, the storage is performed without loss of leachates, using to this end a sealed airtight hopper. Thus, the efficacy of the preservatives is maximized. Optionally, the preservative may be incorporated during the loading of the by-products, such that when the storage occurs without fluid loss from the by-products, a container that may or may not be airtight may then be used.

ACTUATOR FOR CLOSING A BEVERAGE INGREDIENT HOLDER

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A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) comprises: —a first part (10); —a second part (20) that is movable towards the first part, in particular along a longitudinal axis (1′), into a closed position for holding the receptacle in such unit and relatively apart from the first part into an open position for inserting the receptacle into such unit and/or for removal therefrom; —a fastening device (11, 21) having a fastened configuration for fastening together the first and second parts (10, 20) in the closed position and an unfastened configuration such to enable movement of the first and second parts out of the closed configuration; and —an actuator (30) movable between an open configuration and a closed configuration to drive the first part and the second part between the open and the closed positions. The actuator is movable along a straight axis (1′) to drive the first part (10) and the second part (20) into the closed position and further movable along said axis (1′) to actuate the fastening device (11, 21) from the unfastened configuration to the fastened configuration.

Method of Making a Beverage in a Beverage Making Machine

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A method of making a beverage in a beverage making machine includes inserting at least one of a first beverage making cartridge, into the beverage making machine, the first beverage making cartridge includes a gas source portion which includes a solid gas source that through sublimation emits a gas, and pressurizing a gas storage tank arranged to store the gas. The method further includes inserting at least one of a second beverage making cartridge, into the beverage making machine, the second beverage making cartridge includes at least one of a beverage ingredient, supplying a beverage diluent liquid into a beverage diluent receptacle, dissolving the gas, from the gas storage tank, into the beverage diluent liquid; and dispensing selectively a predefined ratio of the beverage ingredient and the beverage diluent liquid to form a beverage.

SYSTEM AND METHOD FOR MAKING A BEVERAGE

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A system and a method for making a beverage from a mixture of liquid and solid particles are disclosed. The liquid and solid particles are introduced into a chamber so as to allow the liquid to infuse with the flavour or quality of the solid particles. A piston having an integrated filter is in sealed contact with the chamber, and can be vertically displaced within the chamber. When the piston is displaced downward, air is forced from below the filter and into the mixture sitting above the filter, agitating the mixture. When the piston is displaced upward, the mixture is drawn from above the filter. This separates the spent solid particles from the infused liquid, which collects in the chamber, thereby making the beverage. Also described are a driving mechanism for displacing the piston, a dispensing mechanism for releasing the beverage, and a wiping mechanism for wiping spent solid particles.
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