Articles on this Page
- 10/23/14--05:00: _REAMER
- 10/23/14--05:00: _ACCELERATED PRODUCT...
- 10/23/14--05:00: _Frozen Carbonated B...
- 10/23/14--05:00: _EXPANDED PRODUCTS W...
- 10/23/14--05:00: _PROCESS AND APPARAT...
- 10/23/14--05:00: _WHIPPING AGENT FOR ...
- 10/23/14--05:00: _FERMENTED FLAVORING...
- 10/23/14--05:00: _METHOD FOR EXTRACTI...
- 10/23/14--05:00: _SYSTEM AND METHOD O...
- 10/23/14--05:00: _SYRUP CAPSULE AND M...
- 10/23/14--05:00: _Herbal soft drink
- 10/23/14--05:00: _PRODUCTS CONTAINING...
- 10/23/14--05:00: _PRODUCTION OF WHOLE...
- 10/23/14--05:00: _METHOD OF TRANSFORM...
- 10/23/14--05:00: _SALT COMPOSITION
- 10/23/14--05:00: _INDUSTRIAL METHOD F...
- 10/23/14--05:00: _TABLETS WITH IMPROV...
- 10/23/14--05:00: _POLYSACCHARIDE ESTE...
- 10/23/14--05:00: _Natural Sweetener
- 10/23/14--05:00: _ION SEQUESTERING AC...
- 10/23/14--05:00: REAMER
- 10/23/14--05:00: ACCELERATED PRODUCT AGING
- 10/23/14--05:00: Frozen Carbonated Beverage, Concentrate and Method
- 10/23/14--05:00: EXPANDED PRODUCTS WITH HIGH PROTEIN CONTENT
- 10/23/14--05:00: PROCESS AND APPARATUS FOR PRODUCING A FOAMED MEAT OR FISH PRODUCT
- 10/23/14--05:00: WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
- 10/23/14--05:00: FERMENTED FLAVORING SYSTEM DERIVED FROM GREEK YOGURT PROCESSING
- 10/23/14--05:00: SYSTEM AND METHOD OF LIQUID MEASURING AND MIXING AND DEVICES THEREOF
- 10/23/14--05:00: SYRUP CAPSULE AND METHOD OF USING SAME
- 10/23/14--05:00: Herbal soft drink
- 10/23/14--05:00: PRODUCTION OF WHOLE GRAIN RICE SHREDDED PRODUCT
- 10/23/14--05:00: METHOD OF TRANSFORMING A MEAL
- 10/23/14--05:00: SALT COMPOSITION
- 10/23/14--05:00: TABLETS WITH IMPROVED FRIABILITY
- 10/23/14--05:00: Natural Sweetener
- 10/23/14--05:00: ION SEQUESTERING ACTIVE PACKAGING MATERIALS
A Reamer has a first portion which is at an angle α with respect to a second portion of the blade. Angle α is between 1° and 189 °.
Accelerated aging of a product is provided by submerging in a body of water a container having a product to be aged therein. The container is coupled to anchoring device(s) via a coupling apparatus. The anchoring device(s) and the coupling apparatus are operatively configured to limit movement of the container relative to the anchoring device(s) when the container is at least partially submerged in the body of water. Movement of the body of water causes agitation of the container when the container is submerged in the body of water, and the agitation accelerates an aging process of the product in the container. Example products that may benefit from accelerated aging as described herein include alcoholic beverages.
The present invention is a frozen carbonated beverage, a method of making a frozen carbonated beverage and a frozen carbonated beverage concentrate. The frozen carbonated beverage and frozen carbonated beverage concentrate contain fruit juice. The frozen carbonated beverage and concentrate, respectively, may be a reduced calorie frozen carbonated beverage and concentrate.
High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
The invention relates to a process for producing a foamed meat or fish product, comprising the steps of: delivering a pumpable starting material containing comminuted meat or fish and pieces of bone or cartilage to a dispersing apparatus having a chamber with a cylindrical rotor disposed therein, which is provided, on its periphery, with a number of indentations to generate cavitation, supplying a gas to the dispersing apparatus, operating the dispersing apparatus while generating cavitation and dispersing the starting material with the gas supplied, in the process of which the pieces of bone or cartilage are passed through the chamber, and generating a foamed meat or fish product containing pieces of bone or cartilage which can be sterilised.
The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey).
Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein.
Described are a cocktail preparation system, a liquid measuring and mixing device, and a method of measuring and mixing liquids. A liquid measuring and mixing device involves a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid. A cocktail preparation system includes the measuring cup as described in addition to a mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid. A method of measuring and mixing liquids involves accurately measuring two or more volumes of liquid in the measuring cup, placing the measuring cup within the mixing cup, and subsequently shaking the combination to create a cocktail.
A capsule for storing a fixed amount of syrup. The capsule includes a housing to store the fixed amount of syrup and is shaped to sit on the rim of a bottle of carbonated water. The capsule also includes a release mechanism to release the syrup in a controlled manner into the bottle. The capsule is shaped so that excess gas is released into the atmosphere between at least one of the outside walls of the capsule and the inner wall of the opening of the bottle of carbonated water. The invention includes a method for releasing syrup from a capsule into a bottle of carbonated water. The method includes the capsule being placed on a rim of the bottle and the capsule receiving a downward force.
The subject beverage is the refreshing and pleasant taste attributes of a lemony soft drink, the flavors of mint and fennel, and the medicinal values of all the natural ingredients, all in one. Mint is known for soothing the stomach and alleviating symptoms of indigestion in more than one ways and fennel helps relieving stomachaches and stimulating digestion.
Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition.
A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.
Disclosed are methods of transforming a meal to improve the suitability of the meal for an individual with specific dietary needs that may be due to a medical condition. The methods include assessing the meal relative to the individual's dietary needs and administering a composition to the meal that tailors the meal to the dietary needs of the individual. The composition comprises a nutrient for fortifying the meal and an anti-nutrient for reducing the absorption of undesirable components of the meal.
A salt composition consisting of an alkali metal chloride, a carboxymethyl cellulose and 0 to 90% of other ingredients, wherein the carboxymethyl cellulose, has a viscosity of from 200 to 15,000 mPa-s, measured as a 2 weight percent aqueous solution at 20° C. using a Haake RS 1 viscometer with a cylinder system Z34 DIN at 10.0 s−1. The carboxymethyl cellulose can be used for increasing the perceived saltiness provided by an alkali metal chloride, such as sodium chloride, or for reducing the amount of an alkali metal chloride, such as sodium chloride in a fluid or solid food composition.
A method for preparing alkaline hydrolysates of vegetable proteins, includes the following steps: 1) placing the vegetable proteins in suspension in water so as to have a concentration of 15 to 30 dry weight %, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5 by adding an alkaline hydroxide selected from the group made up of sodium hydroxide and potassium hydroxide; 2) allowing the suspension to incubate for 10 to 15 hours, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5; 3) neutralizing the heated suspension with a mineral acid; and 4) drying the neutralized suspension so as to obtain the alkaline hydrolysate.
Tablets are prepared with friability reducing agents to yield tablets that are more resistant to breakage or crumbling, but with satisfactory hardness. The friability reducing agents include low molecular weight polyethylene glycol as well as similar agents exhibiting at least three percent (3%) hydroxide moieties and a water solubility of at least eighty percent (80%) (w/w %) in room temperature water. The tablets may comprise an active agent and excipient of almost any type, and about 0.1-about 0.5% by weight friability reducing agent. They exhibit a hardness of at least eighty percent (80%) of the same tablet prepared without the friability reducing agent.
A method for producing a polysaccharide ester microsphere may include forming a polysaccharide ester product from a polysaccharide synthesis, wherein the polysaccharide ester product comprises a polysaccharide ester and a solvent; diluting the polysaccharide ester product, thereby yielding a polysaccharide ester dope; and forming a plurality of polysaccharide ester microspheres from the polysaccharide ester dope. Suitable polysaccharides may include, but are not limited to, starch, cellulose, hemicellulose, algenates, chitosan, and any combination thereof. Esters thereof may be organic esters (e.g., acetate and the like), inorganic esters (e.g., sulfonates and the like), or combinations thereof. Further, the solids conent of the polysaccharide ester dope, in some instances, may be greater than about 16 wt %.
The invention relates to extracts, in particular non-nutrient phytochemicals, form sugar cane or sugar beet waste products, such as molasses, sugar mud and bagasse, which have Glycemic Index (GI) lowering properties and their use as sweeteners and in foods containing sugar.
The invention described herein provides a modified material is a packaging material in which, at least one side, the product contact side, has been modified to sequester ions in order to prevent the ions from being available to promote degradative reactions in biological or chemical products such as food, beverages, pharmaceuticals, neutraceuticals, cosmetics, paints and chemicals. The invention described herein also includes methods of making the packaging materials and methods of using the packaging materials for preserving the integrity of biological and chemical compounds.