Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low.
COATING COMPOSITIONS FOR CONSUMABLE ARTICLES
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ICING OR COATING COMPOSITION
An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.
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Capsule
The invention relates to a capsule for use in a device for preparing beverages comprising a sealing element on a laterally protruding edge connected to the housing of the capsule. The invention also relates to an assembly of such a capsule and a device for preparing beverages. In addition, the invention relates to a perforation structure evidently intended for use in such a capsule according to the invention. The invention also relates to the use of such a capsule in a device for preparing beverages. The invention further relates to a sealing element for use in a capsule according to the invention.
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BEVERAGE FILTER CARTRIDGE
Beverage filter cartridge comprising a cup having at least one sidewall; a cover sealed to the cup to form an interior; and a filter pod provided the interior and having a substance provided therein for brewing a beverage; wherein at least a portion of the sidewall comprises a helical channel extending the cup.
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METHOD OF DEFROSTING A FOOD ITEM
A method of defrosting a food item, including: monitoring a temperature of a first part of a first food item; and controlling a surrounding temperature of the first food item in dependence on said monitored temperature. The controlling includes: decreasing the surrounding temperature of the first food item, using an unheated fluid having a temperature less than the surrounding temperature of the first food item, when the surrounding temperature is greater than a target surrounding temperature for a given temperature of the first part. Embodiments also relate to a control system, apparatus and a computer program product.
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Universal Ramen Cooking Container
The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass.
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Methods of Preventing Gout attack
Methods of preventing gout attacks are disclosed. The methods allow consumption of alcoholic drinks including beer in excess volume without triggering a gout attack. The methods discuss techniques of removing or reducing the levels of amino acid, protein, or purine levels in liquids. Amino acids, proteins, or purines break down forming uric acids which can trigger gout attacks.
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PROCESS FOR THE MANUFACTURE OF AN INFUSIBLE BEVERAGE INGREDIENT
The present invention relates to a process for the manufacture of an infusible beverage ingredient comprising dried fruit pieces, the process comprising the steps of: (a) providing fruit pieces and coating particles; (b) mixing the fruit pieces and the coating particles to provide coated fruit pieces; and then (c) drying the coated fruit pieces to a moisture content of less than 30 wt %, preferably to a moisture content of 0.1 to 10 wt % wherein the coating particles comprise particles of fruit peel which are less than 1.5 mm in diameter.
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Ozone-Based Disinfecting Device and Mixer Therefor
An ozone-based disinfecting device is provided comprising a mixer (2) having a generally hollow body with a water inlet for water under pressure, a spray nozzle (8) for generating a generally conical spray of water introduced by way of the water inlet, a contact chamber (7) communicating with a gas inlet (5) for ozone rich gases, and an outlet aperture (12) from the contact chamber. The outlet aperture is coaxial with the spray nozzle and axially spaced apart therefrom. The diameter of the outlet aperture corresponds substantially to the diameter of the conical spray at that position so that substantially no free space exists between the outside of the conical spray and the periphery of the outlet, in use. The contact chamber generally has a larger cross-sectional size than the diameter of the outlet aperture.
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METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS
The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.
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NOVEL BLENDING CONTAINER TO FILL FOOD POUCHES AND THE LIKE
The present invention comprises novel methods, devices, and systems, such as blending containers configured to be used with a blender or food processor. The system comprises a blending container configured to attach to a blender or blender base unit with at least one aperture which may be positioned anywhere on the blending container. In preferred embodiments, the system comprises one or more nozzles, which may be temporarily attached to an opening or sprout on a food and beverage pouch, are configured to attach to or be positioned over one or more apertures. In some embodiments, the containers are generally cylindrical in shape and comprise two ends. A first end is open and comprises male or female threading configured to be removable mounted to a blender base unit configured with blender blades. In some embodiments, a second end is substantially closed with a smaller aperture. In other embodiments, the second end comprises a larger aperture and may be removably connected to a filling cap or plunger cap.
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CARTRIDGE CHAMBER OF EXTRACTION SYSTEM
A system comprises a cartridge (9) containing a beverage ingredient and a device (1) for brewing the ingredient in the cartridge by supplying a brewing liquid such as heated water into the cartridge. The device has upstream and downstream cartridge enclosing parts (7, 8) relatively movable between an open position for inserting and/or removing the cartridge and a closed position for forming a brewing chamber (11) enclosing the cartridge during brewing. The brewing chamber (11) has a confining expansion space (12) which is: unoccupied by the cartridge (9) when the enclosing parts (7, 8) are in the closed position enclosing the cartridge; and occupied by the cartridge upon expansion thereof caused by exposure of the ingredient to the brewing liquid.
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COOKING OILS AND FOOD PRODUCTS COMPRISING ESTOLIDES
Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with a composition comprising at least one estolide compound.
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EFFICIENCY POT AND KETTLE FOR USE WITH COOKING STOVES
This invention provides a pot assembly for use with a stove. The system includes a lid, a pot body and an adapter assembly. The lid has a cap for accessing the contents while in use, a pour spout for dispensing the contents and a plurality of slits for use as a strainer. The pot body has folding handles that can form a triangular structure for control. The adapter assembly has an upper flame flange and a lower flame flange and baffles to directionally vector the stove's combustion gasses away from the assembly. The adapter assembly has a centering ring to engage the top of the stove and maintain stability during use. The pot assembly can be used as a storage container for the stove.
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RESEALABLE SPOUT FOR SELECTIVELY ACCESSING COCONUT WATER WITHIN A COCONUT
A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture. A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot.
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METHODS AND DEVICES FOR INGREDIENT PREPARATION
An ingredient preparation device (100, 200) is disclosed and may include one or more of an openable ring (110), a non-openable ring (210), a removable panel (10), and an optional tamper (190). One or more optional shaped inserts (180) may be used within the ring. An ingredient preparation device (100, 200) of the invention may be utilized alone or with one or more additional ingredient preparation devices of the invention. Methods of preparing one or more ingredients to make products such as foods or non-food items using such a device are disclosed herein.
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Apparatus and Methods for Splitting a Pomegranate Apart
An apparatus and methods for splitting apart a pomegranate fruit employ a pair of elongated splitting levers and a pivoting connecting mechanism, carried on the pair of elongated levers. Each one of the elongated levers has a penetrating end and a shape configured to enable the pair of elongated levers to be arranged in a substantially closed configuration in contact or contiguous lengthways with one another to form a penetrating structure to enable the elongated levers to be at least partially inserted into a pomegranate. The elongated splitting levers are hingedly connectable at the penetrating ends by the pivoting connecting mechanism which is configured to outwardly pivot the elongated splitting levers from the substantially closed configuration into a substantially open configuration in response to forcing the elongated splitting levers apart about a fulcrum.
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FOOD PRODUCT CONTAINMENT ASSEMBLIES AND METHODS FOR USE WITH A TOASTER
A containing assembly for a food product for use as a culinary tool to assist in preventing thermal injury to a user while inserting and retrieving the food product from a toaster slot, the assembly including a support assembly defining a basket for receiving and retaining the food product, and having a support frame with a u-shaped bar with two side bars and a base bar and two articulating side walls coupled to the bottom of the support frame, the rotatable side wall rotates about an axis proximate the bottom of the support frame. A stop restricts the outward rotation of the rotatable side wall at a predefined open position. A handle is fixedly coupled to one of the two side bars of the support frame and configured for inserting and retrieving the support assembly from the toaster slot with a single user hand.
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METHOD AND AN APPARATUS FOR THAWING FROZEN MEAT
A method of thawing meat frozen in meat blocks for initial separation of the meat block before the meat block is placed in a rotating container is provided. The meat block being subjected to pressure before treated in the rotating container, said pressure initiating a separation process of the meat block into individual pieces. This pressure may be applied over the diagonals of the meat block. The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block. The faces of the pistons may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block.
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PROCESS FOR THE PREPARATION OF A FROZEN DAIRY-BASED PRODUCT
A process for the preparation of a frozen dairy-based product such as ice-cream is described. In at least one embodiment, the product requires no addition of artificial emulsifiers, stabilisers or milk powder and exhibits an excellent mouthfeel, no sandiness and/or a long shelf-life.
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