Articles on this Page
- 10/30/14--05:00: _CHOCOLATE PRODUCT W...
- 10/30/14--05:00: _SNACKS WITH MARBLED...
- 10/30/14--05:00: _TUBULAR FILM FOOD C...
- 10/30/14--05:00: _SMOKABLE THERMOPLAS...
- 10/30/14--05:00: _HYDROPHOBIC PAPER, ...
- 10/30/14--05:00: _SYSTEM AND METHOD F...
- 10/30/14--05:00: _ASEPTIC HOT-BREWED ...
- 10/30/14--05:00: _PACKAGED FOOD PRODU...
- 10/30/14--05:00: _Long Life Dough Pac...
- 10/30/14--05:00: _MODIFIED DIPHENYLME...
- 10/30/14--05:00: _FAST HEAT-UP OF A T...
- 10/30/14--05:00: _DEVICE AND METHOD F...
- 10/30/14--05:00: _PROCESSING AND PACK...
- 10/30/14--05:00: _METHOD OF APPLYING ...
- 10/30/14--05:00: _METHOD FOR ENHANCIN...
- 10/30/14--05:00: _SPOILAGE REDUCING C...
- 10/30/14--05:00: _MEDIUM CHAIN PEROXY...
- 10/30/14--05:00: _SYSTEM AND METHOD F...
- 10/30/14--05:00: _Method of Making a ...
- 10/30/14--05:00: _BEVERAGE BREWING DE...
- 10/30/14--05:00: CHOCOLATE PRODUCT WITH TROPICALISED SHELL
- 10/30/14--05:00: TUBULAR FILM FOOD CASING
- 10/30/14--05:00: SMOKABLE THERMOPLASTIC CASING
- 10/30/14--05:00: HYDROPHOBIC PAPER, CARDBOARD, AND PACKAGING
- 10/30/14--05:00: SYSTEM AND METHOD FOR PACKAGING A FROZEN PRODUCT
- 10/30/14--05:00: ASEPTIC HOT-BREWED PACKAGED COFFEE OR ESPRESSO BEVERAGE
- 10/30/14--05:00: PACKAGED FOOD PRODUCT AND METHOD OF MAKING SAME
- 10/30/14--05:00: Long Life Dough Package
- 10/30/14--05:00: MODIFIED DIPHENYLMETHANE DIISOCYANATE-BASED ADHESIVES
- 10/30/14--05:00: DEVICE AND METHOD FOR COOKING STARCH-CONTAINING FOOD
- 10/30/14--05:00: PROCESSING AND PACKAGING OF FOOD PRODUCTS
- 10/30/14--05:00: METHOD OF APPLYING EDIBLE PEARLESCENT COATING TO A FOOD PRODUCT
- 10/30/14--05:00: METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS
- 10/30/14--05:00: SPOILAGE REDUCING COMPOSITION FOR WILD BIRD NECTAR FEEDERS
- 10/30/14--05:00: MEDIUM CHAIN PEROXYCARBOXYLIC ACID COMPOSITIONS
- 10/30/14--05:00: SYSTEM AND METHOD FOR GENERATION OF FOOD ITEMS WITH VISIBLE INDICIA
- 10/30/14--05:00: BEVERAGE BREWING DEVICE
The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when compared to the dough composition.
The present invention relates to a tubular film food casing, a process for its production and a food product comprising the tubular film food casing.
A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent.
A process for the manufacture of hydrophobic paper using a pulp comprising a slurry of cellulosic fibers in an aqueous medium comprising an alkoxysilane. A paper or cardboard packaging product comprising cellulosic fibers having a silane residue substantially uniformly distributed throughout the paper or cardboard and bonded to the cellulosic fibers predominantly through Si—O— bonds.
A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to at least one surface of the flexible container, the form embossing the container and creating a series of compartments separated by thin segments therebetween, and freezing the product in the container with the form in place.
An aseptic, hot-brewed packaged coffee or espresso beverage is disclosed. The hot-brewed coffee or espresso beverage includes a beverage package comprising a hollow sterile container having a base and an outlet opening, the container having a beverage cavity. The aseptic packaged coffee or espresso beverage also includes an aseptic brewed coffee or espresso beverage having a solubles concentration of about 0.8% to about 2.0% and a solubles yield of about 14% to about 27%, the beverage partially filling the beverage, cavity to provide a filled portion and an unfilled portion. The aseptic packaged coffee beverage also includes a sealed closure, the sealed closure configured to maintain an aseptic environment in the unfilled portion of the beverage cavity.
A packaged food product and a method for assembling a packaged food product that includes an edible sheet-like layer enclosing edible contents as a roll, the edible sheet-like layer and the edible contents separated from each other by a removable vapor barrier for maintaining freshness of the edible sheet-like layer until the food product is ready to be consumed, the removable vapor barrier being graspable by the user for removing it from the rest of the assembled product.
This invention relates to a packaging material for unbaked dough products which includes a container that is impermeable to water vapor transmission, a relative humidity control device in the container, dough, and a water permeable sheet forming a cover for the container wherein the relative humidity control device includes a water vapor permeable container containing a solidified humectant composition which further includes a humectant salt, water and carrier.
Adhesive compositions using modified diphenylmethane diisocyanate are disclosed along, with methods and articles using the adhesive compositions. The adhesive compositions are especially suited for making flexible laminates for use in food packaging.
The invention concerns a unit (1000) for controlling transmission of power to a thermal conditioning device (100) e.g. for coffee machine, comprising a controller (2) with a start-up profile for starting-up said device (100) from a temperature of inactivity (TI) to an operative temperature for bringing to a target temperature (TT) a fluid circulating through said device (100) at start-up end, said controller (2) being arranged to allow circulation of fluid through said device (100) at start-up end and to compare the determined temperature (SOT) of fluid circulated at start-up end to the target temperature (TT) and derive a temperature difference therefrom. It is characterized in that the start-up profile has at least one parameter and in that said controller (2) has a self-learning mode for adjusting said parameter as a function of said temperature difference and to store the adjusted parameter for a subsequent starting-up of said device (100). The invention concerns in particular a method for optimized heating up of a coffee machine (104).
The invention proposes a food cooker and a related method of cooking starch-containing food. The food cooker comprises a container configured to receive starch-containing food and a first portion of water; a heating unit coupled with the container; and a controller electrically coupled to the heating unit and configured to control the heating unit to heat a mixture of the starch-containing food and the first portion of water in the container to a first temperature to generate a heated mixture, the first temperature being higher than 110° C., and to cool down the heated mixture in the container to a second temperature to generate a cooled mixture when the mixture of the starch-containing food and the first portion of water in the container has been heated to the first temperature; wherein the controller controls the repeated heating and cooling steps for a given number of cycles.
Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package
The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.
A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added.
There is a need to protect the health of hummingbirds by preventing the rapid microbial spoiling of sugar nectar used in hummingbird feeders, without using artificial preservatives. The invention is a method, composition and kit, for naturally preventing spoilage of sugar nectar liquid food by using a transition metal salt, an optional acidifying agent, and an optional functional additive. Certain transition metal salts, such as copper sulfate are surprisingly effective in protecting sugar nectar even at micronutrient levels, below the level consumed by hummingbirds in their natural diet. The invention prevents the formation of unhealthy microbial growth, reduces the need for frequent changing, and keeps the sugar nectar fresh and healthy.
The present invention relates to compositions including medium chain peroxycarboxylic acid, methods for making these compositions, and methods for reducing the population of a microorganism. The compositions can include advantageously high levels of the medium chain peroxycarboxylic acid, can be readily made, and/or can exhibit reduced odor.
A method and apparatus for applying images to food items, such as toast, includes a controllable at least one controllable heating elements directed to as to be disposed along a surface of an associated food item. The heating element is controllable along the surface in accordance with stored image data to apply the image to a food item. Image data is receivable from a data device such as a smart phone, tablet or computer either via a direct data connection or via a wide area network such as the Internet. Images are retrievable in accordance with payment or sponsorship.
A method of making a beverage including a gas in a beverage making includes pressurizing a gas storage tank arranged to store a gas, supplying a beverage diluent liquid into a dissolver, and dissolving, by way of the dissolver, portion of the gas into the beverage diluent liquid at a minimum dissolver gas volumes level. The method further includes creating a blended beverage diluent liquid having a selectable target gas volumes level by diluting volumetrically the beverage diluent liquid from the dissolver including the gas, with the beverage diluent liquid which is absence the gas, to form the blended beverage diluent liquid having the predefined target gas volumes level, and dispensing selectively a predefined ratio of a beverage ingredient and the blended beverage diluent liquid to form a beverage.
To make espresso, a plunger forces heated liquid from a plunger cylinder to a coffee container. The resulting brewed liquid is allowed to pass through an expansion pressure relief valve. The expansion pressure relief value maintains a pressure sufficient for brewing espresso as force on the plunger forces the liquid to flow through the coffee container and through the expansion pressure relief valve.