The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes.
COMPOSITIONS AND METHOD OF PRESERVING MUSCLE TISSUE
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Process For Preparing A Broth Composition
Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature.
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Heat-Treated Flour
An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.
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LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE
The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.
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MEAT SLURRY CULTURE
A meat slurry composition with extended shelf-life and incorporated into pet food. The extended shelf-life of the meat slurry occurs due to the making of a cultured meat slurry. The cultured meat slurry includes a meat slurry, a culture energy source and a starter culture. The cultured meat slurry may also contain the addition of proteolytic enzymes. The cultured meat slurry may also be vacuum packaged. The method of forming the cultured meat slurry is also described.
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DRINKING WATER COMPOSITION AND METHOD OF PRODUCTION
A composition for drinking water and a method for preparing the same are presented. The composition includes a volume of water and a predetermined amount of each of calcium, magnesium, potassium, and silica. The method includes obtaining the volume of water, testing the volume of water to determine the amount of these four minerals in the volume, and adding a mineral packet to the volume of water, wherein the mineral packet includes predetermined amounts of these four minerals.
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BEVERAGES CONTAINING RARE SUGARS
Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.
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METHOD OF EXCHANGING GAS IN A PROCESS OF MAKING OXYGENATED WATER
A method of exchanging gas in a process of making oxygenated water is performed in a water tank. The water tank has a water inlet, a water outlet, a gas inlet, and a gas outlet. Water is received in the water tank. The water outlet and the gas inlet are closed, and the gas outlet is opened. And then supply the water tank with water through the water inlet to make a water level in the water tank go up and make gas above the water level escape through the gas outlet. Next, close the gas outlet and open the gas inlet and the water outlet once the water tank is almost filled up. Finally, close the gas inlet and the water outlet when the water level is lower than a predetermined level.
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Fortified egg white products
Egg products are produced which contain healthy components of egg yolks and egg whites, such as choline, lutein, omega-3 fatty acids, vitamins and minerals, but do not contain the unhealthy components of egg yolks such as cholesterol and triglycerides. The healthy yolk components or nutrients are added to egg whites to obtain a yolk-less egg product having the taste, color, and functionality of whole eggs and whole egg products. To avoid a significant off flavor from choline, while promoting brain health, it is employed in an amount of at least 25 mg per 60 g serving, but when the amount of choline is greater than 75 mg per 60 g serving size, the egg product further includes a taste masking amount of a masking agent for the choline. The fortified yolk-less liquid egg product may be used to produce a cooked food product, such as an egg patty.
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FUNCTIONAL FOOD AND BEVERAGE COMPOSITIONS WITH IMPROVED TASTE THROUGH THE USE OF SENSATES
The present application is directed to sensory technologies for beverages and other products that significantly reduce or fully mask bitterness and/or off-flavor associated with the presence of functional ingredients, such as caffeine or L-phenylalanine. In particular, reduction or masking of the bitterness and/or off-flavor in the beverage or food composition is achieved through the addition of trigeminal sensation-eliciting compounds, referred to herein as sensates, responsible for cooling, warming, tingling, or mouthfeel-type sensations.
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Liquids and Foodstuffs Containing beta-hydroxy-beta-methylbutyrate (HMB) in the Free Acid Form and Methods of Manufacturing or Producing the Same
Liquids, substantially clear liquids and foodstuffs are described that contain free acid HMB. The liquids, substantially clear liquids and foodstuffs are substantially free of crude fat and may contain soluble proteins, carbohydrates, vitamins, minerals, amino acids, flavorings and other components. The products are shelf-stable and are substantially free of separation, gelation, sedimentation and coagulation.
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NON-MEDICAL FOOD ADDITIVE FOR ANIMALS, SUPPLEMENTED FOOD CONTAINING SAME AND METHOD FOR IMPROVING ANIMAL GROWTH
This invention relates to a non-medical food additive that is an animal growth promoter containing 99% pure zeolite partially or totally exchanged with a Cm+ cation (in other words a synthetic zeolite) with the general formula I below: 1myCm+(1-y)1nMn+AlO2xSiO2 in which x is greater than 1 and advantageously between 1 and 15;Mn+ represents an alkaline or alkaline earth exchangeable ion, advantageously Na+, K+, Ca2+ or Li+;n is between 1 and 2;y is the exchange rate and is between 0.001 and 1;Cm+ is a metallic cation chosen from among copper Cu2+, silver Ag+ or zinc Zn2+;m is between 1 and 2. It also relates to an additive premix and a supplemented food containing it and a method of improving the growth of animals.
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LOW MOISTURE FEED BLOCK WITH COLD FLOW RESISTANCE
A method of forming a low moisture block with cold flow resistance proceeds by subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture; dehydrating the molasses-like mixture to less than about 2.0% moisture using heating; adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture; and adding to the dehydrated molasses-like mixture a composition comprising CaO or reactive MgO or combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture. The composition is mixed in to form a homogenous mixture.
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Thickener Composition, Thickened Nutritive Products, Methods For Preparing Thickened Nutritive Products, And Methods For Providing Nutrition
Disclosed are thickener compositions composed of xanthan gum and a chelating agent, such as ascorbic acid. The chelating agent is present in an amount with respect to said xanthan such that, when said thickener composition is used to thicken a food product, at least one mineral selected from the group consisting of iron, zinc, and calcium present in said food product is relatively more bioavailable than the mineral would be in the absence of said chelating agent. The thickener composition finds particular applicability for use with baby formulas and breast milk intended for dysphagic infants. Also disclosed are baby formulas and thickened breast milk formulations, methods for preparing same, and methods for providing nutrition.
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POCKET BREAD FOR SANDWICHES
A pita bread can advantageously be shaped and configured to be used as a sandwich bun, and more specifically as a hamburger or hot dog bun. Pita dough is first shaped in a manner to efficiently accommodate a hamburger patty or elongate hot dog, with associated fixings, within a pocket of the pita without substantial losses of fixings and without the bun breaking or disintegrating when being held by the eater. Pita shapes and configurations that employ the unique aspects of pita breads to create sturdy, clean and tasty sandwich buns are discussed and claimed. Embodiments may also include a perforation line enabling preferential tearing to remove an edge and reveal an opening providing access to the pita pocket.
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Artisan Food Package And Method Of Manufacture
Artisan food packages and methods of packaging are described. The artisan food package includes an artisan food product cut into individualized portions and packaged in a manner to maximize freshness and shelf life. It is further handled and shipped in a way to further protect the product's freshness and shelf life. The systems and methods provide advantages in that the purchaser can receive an artisan food product that is typically only served in bulk quantities. This allows the purchaser to enjoy products that may not be practical to purchase in bulk quantities due to spoilage. Additionally, the systems and methods provide the purchaser with the option to diversify and purchase several different artisan food products in small, individualized portions simultaneously without incurring the significant costs associated with purchasing bulk quantities of all of the artisan food products separately.
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FLAVOR SYSTEM AND METHOD FOR MAKING BEVERAGES
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.
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Snack Food Having Large Surface Inclusions
A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.
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METHODS FOR PROCESSING POULTRY THIGH MEAT
Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage.
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Chewy Granola Bar With Carbonated Candy
A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy.
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