There is provided a method of treating produce comprising the step of exposing said produce to an atmosphere containing (i) 100 ppb to 5,000 ppb by volume of one or more cyclopropene compound, and(ii) ethylene, wherein the ratio of ethylene concentration by volume to cyclopropene concentration by volume is from 0.1:1 to 8:1.
Treatment of Produce
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Method and Composition
There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a salt or ester thereof.
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METHODS FOR EXTENDING THE SHELF LIFE OF WHOLE AND PROCESSED CAPSICUM ANNUUM FRUIT
Methods for extending the shelf life of whole and processed capsicum annuum fruit are provided herein. A method may include sanitizing a capsicum annuum fruit, drying the capsicum annuum fruit, removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit, sealing the capsicum annuum fruit in packaging, and cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive.
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Expandable Carton
A package for holding a food product. The package comprises a carton comprising a plurality of panels that extend at least partially around an interior of the carton. The plurality of panels comprises at least two side panels. A tear feature extends at least partially across the plurality of panels for at least partially separating the carton into an upper portion and a lower portion. The package also comprises a liner disposed in the interior of the carton. The liner comprises an expandable region proximate to the tear feature of the carton.
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METHODS AND COMPOSITIONS FOR PROTEIN CONCENTRATION
The present invention concerns concentrating dairy proteins. Methods of the invention include the production and use of negatively-charged ultrafiltration membranes to achieve high hydraulic permeability with low sieving coefficients.
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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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HEATED AIR HOT DOG ROLLER
Heated air roller cookers and methods for cooking hot dogs are disclosed herein. An embodiment of a roller cooker configured in accordance with the present disclosure includes a plurality of rollers and a heating element positioned to heat air. A blower can be positioned to direct the heated air through the rollers.
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TASTE MASKING COMPOSITIONS AND EDIBLE FORMS THEREOF FOR MASKING THE TASTE OF FOODS
Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.
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PALATABLE BEVERAGES AND COMPOSITIONS WITH COCOA EXTRACT
The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions.
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Consumables
Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
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FOOD PRODUCT PRECURSOR, A FOOD PRODUCT AND A METHOD OF MAKING A FOOD PRODUCT COMPRISING LUPIN FLOUR
A food product precursor comprising 10-55% by dry-weight lupin flour, other milled grain flour, and 3-10% by wet-weight flavoured liquid. The food product precursor is made into a food product by combining the ingredients to form the food product precursor, cooking the combined food product precursor; and extruding the cooked precursor.
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COMPOSITION
The present invention provides a composition comprising monoglycerides and diglycerides, wherein the monoglycerides and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycerides and diglycerides contain C22 fatty acids in an amount of at least 4.5 wt % based on the total amount of fatty acids of the monoglycerides and diglycerides.
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METHOD FOR MAKING FOAMY BEVERAGES CONTAINING LIPIDS, AND RELATED COMPOSITION
A method of making a foamy beverage includes providing a liquid having at least one lipid-based ingredient therein and adding argon (Ar) gas to the liquid to provide a mixture for the foamy beverage. A beverage is also provided and includes a liquid mixture having at least one lipid-based ingredient therein and argon gas mixed into the liquid mixture.
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NUTRACEUTICAL FORMULATION
This invention is directed to a nutraceutical formulation that provides a balance of 40% carbohydrates, 30% fat, and 30% protein. The nutraceutical formulation comprises egg protein, flax seed powder, coconut palm sugar, cocoa powder, raspberry extract, goji berry extract, sweet potato flour, wheat grass powder, and stevia extract. Optionally, MCT's (medium-chain triglycerides)may be included in the nutraceutical formulation.
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GELLED FOOD CONCENTRATE
The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin.
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INSTANT SOLID BEVERAGE AND METHODS OF PREPARATION
The invention concerns An instant solid beverage in form of granules, each granule (1) comprising: −0.1 to 30% by weight of a beverage concentrate (2), and −60 to 95% by weight of a carbohydrate (3), wherein particles of the carbohydrate (3) construct a meshwork structure of the granule (1), and wherein debris or drops of the beverage concentrate (2) inset dispersedly among the carbohydrate particles meshwork structure (3) or debris or drops of the beverage concentrate (2) act as linkage bridges between particles of the carbohydrate (3), and wherein pores (4) are dispersed within the meshwork structure.
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GROUND ROAST COFFEE TABLET
A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die.
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GROUND ROAST COFFEE TABLET
A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die.
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OIL/FAT COMPOSITION
Provided is a fat or oil composition that may reduce degradation odor to a less extent at the time of cooking even though comprising α-linolenic acid in a large amount, and is capable of improving the taste and flavor of the cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil whose constituent fatty acids comprise from 10 to 50 mass % of α-linolenic acid; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.
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LOW FAT MAYONNAISE COMPOSITION AND METHOD OF PRODUCING THE SAME
Provided are a low fat mayonnaise composition to which cellulose ether is applied, and a method of producing the same, in which the low fat mayonnaise composition includes 50 wt % or less of an emulsion with respect to the total weight of the composition, and cellulose ether and an excipient as a fat substitute. Therefore, with the mayonnaise composition, low fat mayonnaise which includes an oil and fat content of ½ or less may be produced from only a vegetable material having phase stability at various temperatures without using eggs which may lead to an allergy and may serve as a primary source of increasing cholesterol.
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