Coated particulate material used to enable the incorporation of calcium materials in a beverage product (especially those having a low pH) preserved with sodium hexametaphosphate (SHMP) are disclosed. The particulates are made up of a substrate material, such as a calcium salt, such as calcium phosphate. The substrate material can, in preferred embodiments, be incorporated into a prill which utilizes a sterol as the prilling material. The substrate material, preferably in the form of a prill, is then coated with a phospholipid coating, such as hydrogenated phosphatidyl choline, such that the final coated particulate product includes from about 70% to about 200% (by weight of the substrate) of the phospholipid coating. Beverage compositions which include these coated particulates are also disclosed.
COATED CALCIUM PARTICULATES FOR USE IN BEVERAGE PRODUCTS
↧
↧
DISPOSABLE STRAINER FOR INFUSING TEA WITH A SQUEEZING SYSTEM
A disposable strainer for infusing tea has a rigid base with a fold line along which the base of the strainer is folded once infusion is complete, an easily deformable moisture-permeable infusion container, and a squeezing mechanism consisting of threads, the threads being laid over the surface of the moisture-permeable container of the strainer, and the squeezing mechanism allowing by threads drawing to squeeze the infused tea inside the strainer once the strainer is folded.
↧
COFFEE POWDER WITH COATING LAYER
A coffee powder includes a plurality of particles which are obtained by grinding coffee beans from a coffee grinder and each particle of the coffee powder is coated by a coating layer. The coating layer is made by food-grad powder which is ground at low speed by a U-shaped grinder. The coating layer keeps air from the particles of the coffee powder so as to keep the freshness of the coffee powder.
↧
CAPSULE PART FOR A COFFEE CAPSULE
A coffee capsule which contains a capsule part is configured to receive roasted and ground coffee and is suitable for preparing an espresso beverage using pressurized hot water in an espresso machine. The capsule part is a frustoconical plastics part with a conical side wall and an outwardly protruding peripheral flange integrally formed on the large frustoconical diameter. The peripheral flange has a peripheral external thickened portion. A tearable membrane is able to be welded onto an internal peripheral welding surface of the peripheral flange. A radially extending bellows is present between the welding surface and the peripheral external thickened portion. The bellows can be plastically and/or elastically deformed while maintaining a sealing effect with radial and axial tolerance compensation for a brewing chamber-closing device of the espresso machine.
↧
METHOD AND A SYSTEM FOR MAKING A BEVERAGE, AND A BEVERAGE CARTRIDGE
The present invention provides a method of delivering a beverage comprising the steps of at least partially filling an extraction chamber with roasted ground coffee, passing an aqueous medium through the extraction chamber to form the beverage and discharging the beverage from the extraction chamber; wherein the roasted ground coffee has a dry Helos particle size distribution D50 of less than or equal to 200 microns; wherein the aqueous medium has a temperature of ° C. to 40° C.; and wherein the flow rate of the aqueous medium through the extraction chamber is 0.5 to 5 mls−1.
↧
↧
LONG LIFE DOUGH PACKAGE
This invention relates to a packaging material for unbaked dough products which includes a container that is impermeable to water vapor transmission, a relative humidity control device in the container, dough, and a water permeable sheet forming a cover for the container wherein the relative humidity control device includes a water vapor permeable container containing a solidified humectant composition which further includes a humectant salt, water and carrier.
↧
Apparatus and a Method for Processing and Cooking a Food Preparation
An apparatus (1) for the fully-automated processing and subsequent cooking of a preparation (100) of food ingredients, said apparatus (1) comprising a preparation and cooking chamber (60) of the preparation, processing means (15) operating within said preparation and cooking chamber (60), heating means (30,90) of said preparation and cooking chamber (60), delivery means (80) for the correct quantity of liquid within said preparation and cooking chamber (60) and reading means (102) arranged to acquire a plurality of preparation parameters stored on a support (101) associated with the preparation (100) and transmit them to control means (40), said control means (40) arranged to operate said processing means (15), said heating means (30,90) and said liquid delivery means (80), the latter being activated to insert a quantity of liquid that corresponds to the quantity determined by said preparation parameters obtained by the reading of the support (101).
↧
Split-Belt Conveyor Toaster
A conveyor toaster includes a housing with a split-conveyor extending through the housing to convey food items through a cooking chamber for cooking by infrared heating elements located above and below the conveyor. Electrical components are separated from the heating elements and cooled with ambient air.
↧
SYSTEM AND METHOD FOR CONTINUOUSLY COATING CONFECTIONARY PRODUCT
Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume.
↧
↧
DEVICE, SYSTEM AND METHOD FOR FOAMING PRODUCTS
Device and method for foaming products such as egg-white, ice cream and soft serve ice cream. The device may include a main tank for holding the product, pressure pump to pressurize gas in the main tank and gas tank to provide added gas to the main tank when needed. The product in the main tank is foamed due to the pressure of gas in the main tank and as a result its volume extends by 30% to 60%. A cooling unit may be added to cool the content of the main tank.
↧
METHODS FOR EXTENDING THE SHELF LIFE OF PROCESSED CUCURBITA PEPO VEGETABLES
Methods for extending the shelf life of processed cucurbita pepo plants are provided herein. A method may include sanitizing an exocarp of the C. pepo vegetable, cutting the whole C. pepo vegetable into fragments, allowing the fragments to excrete a protective coating so as to cover each of the fragments with the protective coating, packaging the fragments in an airtight manner, and chilling the packaged fragments to approximately at or below 34° F.
↧
FRUIT SHELF-LIFE EXTENSION
A method of maintaining freshly harvested fruit in a fresh condition includes treating freshly picked highly-hydrated fruit with a composition comprising a lower alkyl naphthalene at a rate of less than about 10 ppm. Another method includes treating freshly picked berries en route to market with a vapor of 1,4 DMN.
↧
PRESERVING BAKED GOODS DURING STORAGE
The invention provides a method of preserving baked goods comprising placing the baked goods in package and inserting an absorber for hexanal into the package.
↧
↧
LIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS
Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.
↧
METHOD AND SYSTEM FOR PROCESSING USED COOKING OIL
Methods and systems for processing used cooking oil to remove contaminates therefrom to produce recycled cooking oil are disclosed. The systems and methods may comprise a continuous flow of the used cooking oil therethrough. The methods and systems may comprise a first filter configured to remove solid contaminates of a first size from used cooking oil flowing therethrough, and a heating mechanism in communication with the first filter to heat the used cooking oil to at least about 120 degrees Fahrenheit. The methods and systems may further comprise a centrifuge mechanism in communication with the heating mechanism to remove solid contaminates and liquid contaminates from the heated used cooing oil. The methods and systems may also comprise a second filter in communication with the centrifuge mechanism that is configured to remove solid contaminates of a second size from the used cooking oil to produce processed recycled cooking oil.
↧
Food Movement and Control Within a Container for Food Preparation
An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.
↧
DRY STEAM OVENS
A method of cooking a food item includes supporting a food item having multiple cooking sites, providing a jet of dry steam from a steam nozzle, determining a targeted subset of the cooking sites, and dynamically moving the food item or the steam nozzle so that the jet of dry steam is directed onto the targeted subset of the cooking sites.
↧
↧
Apparatus, Systems and Methods for Manufacturing Food Products
Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle. An illustrative embodiment provides a manufacturing process for making portions to be finished into angled pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a forming chamber comprising: a fixed base surface, a fixed top surface, and a movable intermediate section insertable between said base and top surfaces, said intermediate section having a plurality of die cavities that each have a central axis oblique to the surface of said intermediate plate, said top surface having a plurality of feeder holes that overlap at least partially with said die cavities, (b) filling said plurality of die cavities via said feeder holes with said foodstuff, thereby forming a plurality of portions in shapes and dimensions that generally correspond to the shapes and dimensions of said die cavities, (b) moving said intermediate section containing said plurality of portions out of said chamber, (c) forcibly ejecting said portions with a plurality of longitudinal elements that reciprocate in and out of said die cavities along said central axis, thereby forming angled pet treats.
↧
ENERGY-EFFICIENT APPARATUS FOR MAKING CHEESE
An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.
↧
"Le Four en Brique" - The first brick oven designed for your oven
An apparatus and method to temporarily convert an oven into a brick oven comprising a dome with a ventilation aperture governed by a damper to control the accumulation of hot air within the dome, and a plate placed within the dome possessing a diameter less than the diameter dome to permit heat to rise up from within the oven into the dome. A handle is secured to the dome to facilitate handling of the dome.
↧
More Pages to Explore .....
