Quantcast
Channel: Free Patents Online: Food or edible material: processes, compositions, and products
Viewing all 7957 articles
Browse latest View live

THIOESTERASES AND THEIR USE

0
0
Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.

Composition Comprising a Calcium Salt, Preparation Process and Use in Food Products

0
0
The invention concerns a composition comprising a calcium salt and its preparation process. The calcium salt is a salt of Ca2+ ions and PO43− ions or HPO42−. The composition is appropriate for introduction in food products.

CELLULOSE TO PROTEIN BIO-CONVERSION METHOD FOR PRODUCTION OF EDIBLE PROTEIN

0
0
Animal feeds comprising fungal mass and proteinaceous material and methods for bioconverting cellulosic materials to produce the same are described. Also described are apparatuses for use in the methods.

Improved Viability of Probiotic Microorganisms Using Poly - gamm- Glutamic Acid

0
0
The invention relates to a probiotic microorganism at least partially coated with a poly glutamic acid, for example poly-γ-glutamic acid (γ-PGA). The invention also relates to an ingestible product comprising the probiotic microorganism at least partially coated with a poly glutamic acid and a method of making a probiotic microorganism at least partially coated with a poly glutamic acid. The invention also relates to a method of making poly-γ-glutamic acid (γ-PGA).

ALPHA-AMYLASE VARIANTS

0
0
A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 4, 6, 13, 14, 15, 16, 20, 45, 47, 51, 54, 61, 68, 69, 70, 71, 72, 73, 74, 75, 77, 78, 80, 82, 87, 88, 94, 95, 100, 103, 104, 117, 124, 125, 126, 128, 130, 133, 134, 136, 143, 144, 146, 168, 174, 177, 178, 183, 186, 188, 189, 190, 194, 195, 199, 200, 201, 204, 207, 210, 214, 217, 219, 222, 225, 227, 233, 234, 235, 236, 240, 251, 252, 254, 258, 259, 260, 261, 262, 263, 264, 266, 267, 269, 271, 273, 281, 282, 283, 284, 286, 288, 299, 322, 323, 325, 327, 328, 331, 334, 350, 356, 358, 367, 370, 371, 374, 377, 378, 388, 391, 414, 421, 422, 445, 450, 467, 488, 505, 536, 548, 583, 588, 603, 637, 648, 651, 652, 660, 676, 677, said positions being defined with reference to SEQ ID NO: 2 and wherein the variant has one or more altered properties as compared with a reference polypeptide having alpha-amylase activity. Such a variant polypeptide may be used in the preparation of a baked product.

STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES

0
0
A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results.

BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME

0
0
The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

Edible Liquid Filled Polysaccharide Capsules

0
0
Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more food oils that in total constitute at least 0.5 wt % and at most 30 wt % of the core. The encapsulating skin includes an alginate crosslinked with one or more polyvalent cations, wherein the capsules are nonspherical and seamless.

DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING

0
0
A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method and apparatus incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.

RESEALABLE FOOD CONTAINER

0
0
A polygonal shaped container is provided which includes a wrapper surrounding a food product. The shape of the container is defined by either a frame containing a food product or rigid material incorporated with the wrapper. Access to contents in the container is provided by withdrawing a resealable sealing layer sealed to the top or side surface of the container and withdrawing the sealing layer from the container or by pivoting a rigid lid away from the top of the container.

APPARATUS FOR DELIVERING MULTIPLE COMESTIBLE COMPONENTS IN A SIMULTANEOUS AND ORGANOLEPTICALLY PLEASING MANNER

0
0
An apparatus for delivering a multi-state or multi-component comestible, comprising a sealed pouch or tube containing one component of the comestible which surrounds, either fully or on multiple sides, one or more other components, housed in one or more separated tubes or compartments. The apparatus' unique delivery, wherein one component surrounds the other component(s) as it is expulsed into the consumer's mouth, greatly enhances the consumer's organoleptic experience. The consumer's organoleptic experience may be further enhanced by the shape and/or location of the tubes/pouches of the apparatus, which, based on the specific comestible being delivered, can be modified to speed up or slow down delivery of individual comestible components into the consumer's mouth, and to provide greater control over the outflow of individual components of the multi-component comestible.

METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN DRIED MUSHROOM POWDER

0
0
An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has an elevated Vitamin D2 level of at least 14,000 IU/gram.

METHOD AND APPARATUS FOR THERMAL CONDITIONING OF OLIVES OR OTHER OLEAGINOUS FRUITS COMBINED WITH A CRUSHING AND KNEADING SYSTEM OF OLIVES OR OTHER OLEAGINEOUS FRUITS IN CONTROLLED OR MODIFIED ATMOSPHERE

0
0
A method and an apparatus for thermal treatment of olives or other oleaginous fruits are described. The method and apparatus are for crushing in controlled or modified atmosphere and for kneading in controlled or modified atmosphere, allowing to reduce the kneading times, improving the working capacity of the line, concomitantly preserving the quality of the product.

Fruit Product Containing Sugar Alcohol

0
0
A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.

RETORT STERILIZATION DEVICE, HEATING DEVICE, HEAT STERILIZATION METHOD AND HEAT TREATMENT METHOD

0
0
A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

DEVICE AND METHOD FOR THE HIGH-PRESSURE TREATMENT OF PRODUCTS

0
0
The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase.

Raw Bone Product and Method

0
0
A raw bone product including ground raw bone compressed into a mass, wherein the ground raw bone has been subjected to a hydrostatic pressure of at least 4000 atm for a predetermined amount of time, and wherein the mass is maintained at a temperature of at most 40° F.

CAROTENOID-CONTAINING COMPOSITION AND METHOD FOR PRODUCING SAME

0
0
A carotenoid-containing composition including: a carotenoid component containing a crystalline carotenoid that is in an amorphous state; a (poly)glycerol fatty acid ester that contains from one to six glycerol units and from one to six fatty acid units and has at least one hydroxyl group resulting from a glycerol unit; a fatty acid ester component which is at least one selected from the group consisting of triesters of glycerol and fatty acids, and esters of alcohols having one hydroxyl group and fatty acids, contains no hydroxyl group in a molecule, and has from 10 to 60 carbon atoms in total; and an antioxidant.

SWEETNESS ENHANCER

0
0
A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.

DRYBLENDED NUTRITIONAL POWDERS

0
0
Disclosed are reconstitutable nutritional powders comprising carbohydrate, protein, and lipid wherein at least one carbohydrate, such as lactose, and powdered lecithin have been dryblended into the reconstitutable nutritional powders. Also disclosed are methods of manufacturing a reconstitutable nutritional powder including dryblending at least one carbohydrate and powdered lecithin into a base nutritional powder. The nutritional powders provide for reduced foaming upon reconstitution.
Viewing all 7957 articles
Browse latest View live




Latest Images