The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead includes an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material.
LARGE GLASSY BEADS
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Use of Nisin Resistant Mutant Strains of Lactobacilli for Reducing the Post Acidification in Food Products
The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.
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CHEESE AND PREPARING THE SAME
The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
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METHOD FOR PRODUCING BEER-TASTE BEVERAGE
A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.
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FERULATE ESTERASE PRODUCING STRAINS AND METHODS OF USING SAME
Ferulate esterase producing bacterial strains or functional mutants thereof and methods of using ferulate esterase producing bacterial strains as forage additives are disclosed.
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Method of Hydration; Infusion Packet System(s), Support Member(s), Delivery System(s), and Method(s); with Business Model(s) and Method(s)
Liquid activated infusion packet(s)/system: promoting hydration, containing active and/or inactive ingredients and/or a support member(s). Infusion Packet(s)/System is one or more individual compartments, and/or group(s), whereby the enveloping material(s) may be totally or partially dissolvable, edible, transparent, opaque, decorated, etc. Further, including of one or more: color(s), flavor(s), aroma(s), pharmaceutical(s), nutraceutical(s), dietary supplement(s), enzyme(s), pre/probiotic(s), amino-acid(s), soluble-fiber(s), diagnostic agent(s) etc. regardless of form, +/−effervescence, +/−uniform/controlled-release encapsulations into liquid for humans and/or animals. Enveloping material may be in whole and/or in combination; nonsynthetic/porous, and/or synthetic porous/non-porous with deliberate perforations. Infusion Packet(s)/System +/−tag, support member for assistance, consumer compliance: promotion, advertising, education, entertainment, (toy/game), etc. Manual and/or power operated parts, lights, noise, etc. Additionally incorporated; unique business modalities with test market opportunities and/or the ability to provide income and/or esteem for the health challenged.
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COLD INFUSION PROCESS FOR FORTIFYING COFFEE BEANS
This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature.
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CRYSTAL COMESTIBLE PRODUCT AND METHOD OF MAKING SAME
A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals.
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Cartridge for a Dispensing System
A cartridge is provided that comprises a housing. The housing is configured to maintain a pouch within the housing. The cartridge comprises a top and a bottom. The cartridge comprises at least one top mating member at the top of the cartridge and at least one bottom mating member at the bottom of the cartridge. The at least one top mating member is asymmetric with the at least one bottom mating member. Each mating member is configured to match with a corresponding mating member of a cartridge frame or rack.
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PACKAGING COMBINATIONS
The present disclosure is directed to improved packaging combinations for the snack industry in particular. One such packaging combination includes a first package in which is stored a food item, and a second package, in which is stored a wipe, where at least a first surface of the second package includes an advertisement which is the same as the advertisement on the first package, the second package being attached to the first package by glue. In an alternate embodiment, the packages are connected edge to edge via a perforated seal aimed to facilitate easy detachment. In one aspect, a key feature is the morphing of the second package which does not contain a food item into almost an exact replica of the main package which does contain a food item, and which therefore serves as a mini replica.
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BISCUIT DOUGH
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.
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EDIBLE ANIMAL CHEW
The present invention provides a method of forming an edible animal chew comprising the steps of (a) extruding an edible composition; followed by (b) contacting the extrudate with a plurality of post-form rollers, at least one of said post-form rollers exhibits an undulated surface and contacts the extrudate with said undulated surface, the undulated surface comprising a plurality of nodules for imparting undulations onto the extrudate surface, wherein at least some of the nodules have an elongate shape and are offset at an angle to the rotation direction of the post-form roller, said elongate shapes being oriented in two or more different directions.
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CHEWY CONFECTIONERY PRODUCT
A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agents while maintaining the quality, texture and consistency of chewy confectionery products made with traditional texturizing agents. In fact, the chewy confectionery product of the current invention has a texture which consumers may find to be more desirable than that of traditional chewy confectionery products. The chewy product of the current invention also has reduced stickiness and cold-flow properties when compared to a traditional chewy confectionery product and also provides a cleaner-breaking bite.
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Capsule for the Preparation of Beverages
A capsule for making beverages comprising at least one powdered food substance which can be extracted using water to make a beverage, comprises a cup-shaped outer body (2) with a lower wall (3) and a first side wall (4), a lid (6), a filtering body (9) comprising a first basket-shaped rigid or semi-rigid skeleton (10) with a second side wall (11) and a bottom portion (12); the first rigid or semi-rigid skeleton (10) comprises openings (13) made at least through a part of the second side wall (11) which is distanced from the first side wall; the filtering body (9) also comprising at least one layer (26) of flexible filtering material applied to the rigid or semi-rigid skeleton (10) for in use intercepting the beverage which comes out of at least some openings (13) of the filtering body (9) and flows towards the bottom wall (3) and for filtering said beverage.
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Capsule for the Preparation of Beverages
A capsule for making beverages comprising at least one powdered food substance which can be extracted using water to make a beverage, comprises a cup-shaped outer body (2) with a lower wall (3) and a first side wall (4), a lid (6), a filtering body (9) comprising a first basket-shaped rigid or semi-rigid skeleton (10) with a second side wall (11) and a bottom portion (12); the first rigid or semi-rigid skeleton (10) comprises openings (13) made at least through a part of the second side wall (11) which is distanced from the first side wall; the capsule also comprises an additional filtering element (26) positioned in the chamber (7) between the filtering body (9) and the lower wall (3) for in use intercepting the beverage which comes out of the filtering body (9) and flows towards the bottom wall (3), the additional filtering element (26) comprising at least one layer (27) of flexible filtering material and being coupled to the inner part of the outer body (2).
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BEVERAGE PREPARATION CAPSULES
A sealed beverage preparation capsule includes a sealed hollow body having a top and a bottom, a beverage preparation ingredient inside the body and a layer of filter material at least about 2 mm thick located inside the body and abutting said bottom of said body. A kit is also provided for assembling a plurality of beverage preparation capsules. The capsules include a cup-shaped base having a bottom, and side walls extending from the base to an upper rim defining an open top of the base component, and a plurality of ingredient pods. Each ingredient pod includes a top, side walls and a bottom, each formed of sheet material, wherein the pod contains a beverage preparation ingredient. The ingredient pod is shaped and configured to be engaged with the base component to assemble a beverage making capsule, with the top of the pod forming a lid for the base component and the bottom of the ingredient pod spaced from the bottom of the base inside the base.
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Sealed Container and Methods of Use Thereof
There is provided a container, comprising: (a) a cover comprising at least one elastomeric layer; and (b) a food component contained within the container, wherein the food component is a liquid food component or a solid food component, and further wherein the solid food component is configured for producing a fluid food product upon contact with a liquid; and wherein the cover is configured for puncturing by at least one liquid transfer device for injection or extraction of the liquid food component or the fluid food product, and further wherein, upon withdrawal of the at least one liquid transfer device from the container, the cover is configured for resealing itself against leakage of any of the liquid, liquid food component, fluid food product, or combinations thereof. There is also provided a container comprising a plunger and spring. There are provided methods of using the aforementioned containers.
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THERMAL MEASUREMENT AND PROCESS CONTROL
A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal processing station (312) for scanning the food products being carried by the conveyor (316). An actuator (420) automatically connects temperature measuring devices (402) with selected food products (14). A diverter conveyor (324) diverts selected food products (14) from the conveyor (316) to a transverse conveyor (326) for either further processing or alternative processing, depending on how system (300) is configured. The temperature measuring devices (402) are automatically removed from the food products at station (329).
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MACHINE AND METHOD FOR PRODUCING AND DISPENSING LIQUID OR SEMI-LIQUID CONSUMER FOOD PRODUCTS
A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.
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METHOD OF CREATING FLAVOUR COMBINATIONS AND FLAVOURED PRODUCTS
A method of developing a flavoured product comprises the steps of establishing a set of parameters in respect of a plurality of flavour components; selecting a platform for the product; selecting a group of flavour components based on objective requirements and the known established parameters; establishing for each of said flavour component relative to the selected platform at least two specific concentrations of the component in that platform relating to a human response in order to define a titration curve; measuring for a primary flavour component relative to that platform containing a predetermined concentration of each other flavour component the shift of said at least two specific concentrations; and utilising that shift information to restrict a number of measurements of the primary flavour component in the presence of additional flavour components in order to derive a range of concentrations for each component which lie between those specific concentrations. The method can implemented with the aid of a computer and databases to store flavour component data.
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