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Method and Apparatus for Deep Fryer

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A deep fryer apparatus including: an external body; a reservoir for holding a volume of cooking medium, the reservoir being located within the body; the a reservoir enabling receipt of a fry basket. The apparatus can include a filter assembly comprising an augur element and filter basket. The apparatus can include one or more fans for directing air-flow through an air-gap about the reservoir. The apparatus can include a movable load-cell that receives a fry-basket and can be raised or lowered.

SEAL AND ANTI FOAM DEVICE

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A carbonation apparatus includes a pressure vessel includes a cap that has a gas inlet and a gas outlet. The carbonation device also includes a seal. The seal includes a labyrinth preventing contact of a liquid within the pressure vessel with the cap during a carbonation process. A locking mechanism removably locks the cap and seal and antifoam device relative to the pressure vessel.

METHOD FOR MANUFACTURING PURE GUAR FLOUR

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A method for producing pure guar flour and the use of hydroxy propyl trimethyl ammonium chloride—guar flour obtained according to the method in clear aqueous cosmetic formulations which are intended to be applied on hair and/or skin and which can be washed out or rinsed off as conditioning agents or depositing agents to dilute cosmetic formulations.

MASS DISTRIBUTION DEVICE AND MOLDING DEVICE

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The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.

PROCESS FOR PRODUCING SHAPED FROZEN CONFECTIONS

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A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mould and allowing the gelling agent to form a gel in the mould; freezing the gelled mix to form a product having a first form; removing the shaped product from the mould; and deforming the product whilst it is in the frozen state so that it takes up a second form.

ENDOLYSINS FOR CONTROLLING LISTERIA IN PASTA FILATA CHEESE AND RELATED FOOD PRODUCTS

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The present invention relates to the use of Listeria bacteriophage endolysins for controlling Listeria contamination of pasta filata cheese and related food products. The present invention also relates to the use of Listeria bacteriophage endolysins for extending the shelf life of pasta filata cheese and related food products. Furthermore, the present invention relates to a food product comprising pasta filata cheese and a Listeria bacteriophage endolysin as well as a method of making such a food product.

PRESERVATIVE COMBINATIONS COMPRISING PROPIONIC ACID AND VANILLIN AND/OR CINNAMIC ACID

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The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of propionate with vanillin and/or cinnamate. Vanillin and propionate are both known for their anti mould action. However the dosages that are needed of the separate ingredients are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin and propionate. Moreover, the present invention, using a combination of vanillin, propionate and cinnamate accomplishes complete inactivation of all moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of propionate with vanillin and/or cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages.

PRESERVATIVE COMBINATIONS

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The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of vanillin and cinnamate. Vanillin is known for its anti mould action. However the dosages that are needed of are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin. Moreover, the present invention, using a combination of vanillin cinnamate accomplishes complete inactivation of moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of vanillin and cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages.

METHOD FOR PRODUCING A MILK PRODUCT

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A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a β-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.

EMULSION STABILISATION

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The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.

Reconstituted Cereal Grain

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A reconstituted cereal grain in which the grain has at least about 10 wt % of resistant starch dietary fibre, at least about 25 wt % of cereal starch in addition to the resistance dietary fibre and at least about 0.5 wt % emulsifier based on the dry weight of the grain. The grain has a product density of greater than about 1 kg/l. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains.

METHOD FOR PROCESSING CACAO COMPOSITION USING ALKALINE ELECTROLYTIC WATER

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The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic water that is characterized in that a cacao composition, which has an excellent flavor, aroma, and color and which is harmless to the human body can be processed using alkaline electrolytic water prepared through an electrolysis method, which is different from conventional methods using a chemical compound, and the present invention can reduce manufacturing costs by readily regulating the pH of alkaline electrolytic water to thereby increase the efficiency of process control.

NUTRITIONAL COMPOSITIONS COMPRISING A SOLUBLE VISCOUS FIBER AND A POLYPHENOL-CONTAINING PLANT EXTRACT

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Disclosed are nutritional compositions comprising a soluble viscous fiber and a polyphenol-containing plant extract. The viscosity of the nutritional compositions may be adjusted and controlled without varying the concentration of the soluble viscous fiber in the composition by including the polyphenol-containing plant extract.

PROTEIN SEASONINGS AND METHODS OF MAKING THE SAME

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A protein seasoning and methods of making the same are provided. A formulation can be provided comprising a base combined with a protein source, which can be combined with various flavored seasonings/ingredients to form protein seasonings that can be added to different foods and/or liquids. The base formulation can Include a vegetable extract. The protein source can include one or more of whey protein, whey concentrate, milk protein, calcium caseinate, soy protein, brown rice protein, soluble fiber, non-soluble fiber, hemp protein and egg protein.

Reconstituted Cereal Grain

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A reconstituted cereal grain, wherein said grain comprises at least about 10 wt. % of pea fibre, at least about 25 wt. % of cereal starch in addition to said pea fibre, and at least about 0.5 wt. % emulsifier based on the dry weight of the grain; and wherein said grain has a product density of greater than about 1 kg/l. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains. Also provided are products comprising the grains.

PET FOOD COMPOSITION WITH A SOFT TEXTURE

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Provided are pet food compositions having a soft texture. Also provided are methods for preparing soft textured pet food compositions in which mixtures comprising appropriate amounts of protein, fat, and carbohydrate are contacted with an amylase at a temperature to provide the desired degree of softening of the composition. The pet food compositions exhibit increased penetrating force and are substantially unchanged with respect to digestibility and stool formation as compared to pet food compositions without added amylase.

METHOD FOR STERILIZING MICROBIAL CELLS USING POLYETHYLENE GLYCOL-BASED NONIONIC SURFACTANT

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A method for sterilizing microbial cells is provided. According to the method, microbial cells or a culture containing microbial cells are treated with a polyethylene glycol-based nonionic surfactant so that almost all of the microbial cells are sterilized while the enzyme activity expressed in the microbial cells is maintained at a high level. A method for sterilizing microbial cells and a material containing the sterilized microbial cells, in which the microbial cells are sterilized using a polyethylene glycol-based nonionic surfactant, can be used for foods so that the microbial cells are sterilized to be used in food production. Further, a material containing sterilized microbial cells can be used in processes for preparing tagatose, in which Corynebacterium genus microbial cells that produce Galactose and/or Arabinose isomerase are sterilized using a polyethylene glycol-based nonionic surfactant.

CASR AGONISTS

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By searching various kinds of compounds having CaSR agonistic activity, the present invention provides CaSR agonistic agents, pharmaceutical compositions, preventive or therapeutic agents for diarrhea and kokumi-imparting agents each of which comprise the compound. More specifically, the present invention provides CaSR agonistic agents, pharmaceutical compositions, preventive or therapeutic agents for diarrhea and kokumi-imparting agents each of which comprise a glutamic acid derivative having CaSR agonistic activity or pharmaceutically acceptable salts thereof.

Process for Making and Using Cellulose-Containing Seaweed Residue and Products Made Therefrom

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The present invention is directed to a process comprising: (i) extracting ≧50% by weight of all carrageenan from a carrageenan-containing seaweed material to obtain a cellulose-containing seaweed residue; and (ii) purifying the cellulose-containing seaweed residue by at least one of hydrolysis or bleaching. The present invention is also directed to the cellulose obtained from the process, as well as products containing the cellulose-containing seaweed material.

OAT PLANTS HAVING INCREASED BETA-GLUCAN LEVELS

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The invention provides oat seed and plants that have increased beta-glucan levels. The invention further provides seed and plants of the oat variety X8787-1 and progeny produced with at least one of these plants as a parent. The invention also relates to the plants, seeds, and tissue cultures of hybrid oat variety X8787-1.
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