An imprinted lollipop has one or more symbols imprinted on the stick portion of the lollipop and one or more symbols imprinted on the candy portion of the lollipop. The candy portion may be covered with an opaque or partially opaque wrapping to mask the imprint on the candy portion.
Imprinted Lollipop
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FILLED FLATBREAD FOOD PRODUCT AND METHODS OF PREPARATION
A flatbread food product including a first flatbread having a first side and a second side. A filling is positioned on the first side of the flatbread. The food product further including a second flatbread having a first side and a second side, wherein the first side of the second flatbread faces the filling and is sealed to the first side of the first flatbread such that the filling is sealed between the first flatbread and the second flatbread.
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FLAVOR NATURAL TABLE TOP SWEETENER
A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outermost surface of the particle. The solid core includes a first edible carbohydrate, the first solid layer includes a non-carbohydrate sweetener and optionally a second edible carbohydrate, and the second solid layer includes a sweet carbohydrate but no non-carbohydrate sweetener. The particles may be made by a) applying to a particulate core material including a first edible carbohydrate a solution of a non-carbohydrate sweetener and optionally a second edible carbohydrate in a solvent, and removing the solvent to form a first solid layer on the core material; and b) applying to the product of a) a solution of a sweet carbohydrate in a solvent and removing the solvent to form a second solid layer on the first solid layer.
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COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF FLAVORING AGENTS
The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one water soluble absorbent; an inner coating layer whose aqueous solution of 0.1% has a surface tension lower than 60 mN/m measured at 25° C.; and an first outer coating layer comprising a polymer having an oxygen transmission rate of less than 1000 cc/m2/24 hr measured at 23° C. and 0% RH, and a water vapor transmission rate of less than 400 g/m2/day.
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QUERCETIN FOR BROWNING FOOD SURFACES
The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an either thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave over.
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LAYERED STRUCTURES AND ARTICLES PREPARED THEREFROM
The invention provides a layered structure comprising at least two layers: A) a first layer A, formed from a composition A, comprising a polyurethane; and B) a second layer B, formed from a composition B, comprising at least one functionalized polymer B comprising the following: i) at least one polymerized monomeric unit comprising a functional group selected from the group consisting of the following: a) an acid group, b) an anhydride group, c) a primary or secondary amine group, and d) combinations thereof; or ii) at least one reacted functionalization agent comprising a functional group selected from the group consisting of the following: e) an acid group, f) an anhydride group, g) a primary or secondary amine group, and h) combinations thereof; or iii) combinations thereof; and wherein the functionalized polymer B has a number-average molecular weight greater than 1,000 g/mole, and/or a melt index (I2) less than, or equal to, 2500 g/10 min.
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CLOSURE LID
The invention relates to a closure lid (20) for a packaging (1) for food products like frozen confectionery, such as ice-cream cups or ice-cream cone sleeves, comprising a plate-shaped centre member (21), and a circumferential non-continuous flange member (22) designed to be selectively in full contact with an inner wall (13) or an outer wall (14) of the packaging (1) and extending essentially in a right angle from the circumference of the plate-shaped centre member (21), wherein the lid (20) is designed such that the plate-shaped centre member (21) can only assume a convex or a concave configuration, and can be manually transferred between the said configurations, and wherein said transfer translates into a change of the angular position of the flange member (22) relative to the plane defined by the circumferential edge (23) of the plate-shaped centre member (21). The invention also relates to a packaging (1) comprising the closure lid and to a packaged frozen confectionery product.
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PACKAGING FOR FOOD PRODUCT
A package for a food product can include an insert enclosed within a single film formable using, e.g., flow-wrapping, to enclose the food product and the insert. At least one portion of insert may be made up of an absorbent material laminated to a backing, the absorbent material adapted to absorb moisture within the package. The insert may include a base upon which the food product can be placed and two or more sides extending up from the base to contain the food product from moving in one or more directions. Fins or overlapping portions of the film may be configured on at least two edges of the single film allowing a seal to be created thereby further allowing the single film to substantially enclose the food product and the insert. Crimped seals may further be employed to completely seal the food product and the insert within the single film. One or more of the seals may be self-venting to release accumulated steam/moisture during a cooking or preparation process.
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PAPER BASED SINGLE CUP BREWING
A single cup portion pack is disclosed. The single cup portion pack is made out of a paper material. The present invention may further include a filter within the cup. The filter may contain the coffee to be brewed. The filter of the present invention may be made of a paper material. The present invention may further include a lid. The lid may be sealed onto the cup. The lid may be made of a paper material.
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CAPSULE FOR PREPARING CONSUMABLE PRODUCT
A capsule is provided for use in a machine for preparing product from capsules. The capsule includes a body that defines an interior space with an opening at one location and an aperture at another location. A soluble closure is disposed on an interior surface of the body to cover the aperture. Ingredients are disposed within the interior space for preparing a desired product. A cover is disposed over the opening and a removable cover is disposed over the aperture. The removable cover is removed from capsule prior to insertion of capsule into the machine. The soluble closure is adapted to dissolve upon exposure to fluid from the capsule machine in order to allow prepared product to exit capsule through aperture. In another embodiment, a delivery system such as a soluble pouch or a film containing ingredients is disposed in the capsule.
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CAPSULE FOR BEVERAGE
A capsule includes a casing provided with a base wall and with a side wall defining an open cavity for containing a product to be combined with a fluid to produce a final product. The base wall has such a thickness as to be perforable. The capsule further includes a stiffening element connected with an inner surface of the base wall within the cavity to stiffen the base wall. The base wall includes at least one through opening at a preset portion to be perforated for the outflow of the final product.
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FRUIT OR VEGETABLE PULP PROCESSING APPARATUS WITH DEFECT SEPARATOR AND ASSOCIATED METHODS
A fruit or vegetable pulp processor includes a defect separator configured to separate defects from a fruit or vegetable pulp stream. The defect separator may have associated therewith at least one adjustable control parameter relating to an amount of defect separation from the fruit or vegetable pulp stream. At least one image sensor may be configured to sense defects in the fruit or vegetable pulp stream, and a controller may be configured to adjust the at least one adjustable control parameter of the defect separator based upon sensed defects. Accordingly, the amount or level of defects in the fruit or vegetable pulp stream may be controlled to provide a desired balance between yield and quality.
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PROCESS FOR PRODUCING SYRUP FROM A FROZEN FRUIT
A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry.
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Eggshell Extraction Tool
An eggshell extraction utensil for selecting, isolating and removing eggshell fragments from a viscous fluid such as egg whites in a container. The utensil includes a handle, strainer portion and lip. The shape of the strainer portion is designed to maximize contact with a container edge and provide ease of use for the intended purpose. A lip extends from the strainer portion to more easily capture eggshell portions. By using the utensil, one may easily extract eggshell fragments during the preparation of certain recipes that require egg.
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Refrigerator Crisper and Ozonation System and Method
A crisper drawer for postponing postharvest produce deterioration having a drawer housing that substantially defines the size and shape of the crisper drawer and fits within a residential refrigerator. A chamber within the drawer housing is cooled by the refrigerator. An ozone generator provides gaseous ozone to the chamber, and an ethylene scrubber reduces levels of ethylene in the chamber. An ozone level control with the ozone generator controls ozone levels.
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PROCESS OF FOOD PRESERVATION WITH HYDROGEN SULFIDE
Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food ripening, food spoilage, food decay and is safe, and preserves the natural characteristics of food, including color, flavor, aroma and texture. Hydrogen Sulfide treatment maintains higher activities of catalase, guaiacol peroxidase, ascorbate peroxidase, glutathione reductase and lower activities of lipoxygenase relative to un-treated controls. Hydrogen Sulfide also reduces malondialdehyde, Hydrogen peroxide, and superoxide anion to levels below those in control fruits during storage. Hydrogen and Helium are administered as gas and Hydrogen Sulfide is administered as a gas, liquid, or a Hydrogen Sulfide donor, within a closed environment or by providing Hydrogen Sulfide within the item. This also includes enhancement of innate endogenous Hydrogen Sulfide-Hydrogen production in the organisms including plants.
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PROCESS FOR THE PREPARATION OF EDIBLE FAT-CONTINUOUS SPREADS
Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing amixture comprising the water-phase and the fat powder; b. subjecting said mixture to at least a partial vacuum; c. mixing the mixture prepared at step ‘b’ to provide a fat-continuous spread, wherein the liquid oil may be added to the mixture at any of steps ‘a’, ‘b’, or ‘c’ or when added in parts in any combination at steps ‘a’, ‘b’ and ‘c’.
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BEVERAGE FORMING DEVICE AND METHOD WITH MULTI-PART BEVERAGE CARTRIDGE HOLDER
A beverage forming system and method in which a wall member mounted to a frame of the system defines a first portion of a chamber, and a cartridge holder movably mounted relative to the frame and the wall member defines a second portion of the chamber. The cartridge holder may have an opening to receive a cartridge and be arranged to hold and move a cartridge between an open position and a closed position. A cover, which may be moveable relative to the wall member and/or the cartridge holder, may be arranged to cover the opening of the cartridge holder with the cartridge holder in the closed position. Thus, with the cartridge holder in the closed position and the cover covering the opening, the cartridge holder, the wall member and the cover define the chamber in a closed state in which a cartridge held by the cartridge holder is enclosed.
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BEVERAGE FORMING DEVICE AND METHOD WITH BEVERAGE OUTLET CONTROL
A beverage forming system and method in which characteristics of a dispensed beverage are controlled. A beverage forming system may include an outlet chamber having an inlet opening to receive beverage from a beverage forming chamber, and an outlet opening to output beverage. The outlet chamber may have a standpipe in the outlet chamber between the inlet and the outlet openings that prevents a direct passage of beverage to the outlet openings, thus controlling characteristics of the beverage, such as an amount of foam, the size of bubbles in a foam, etc. The standpipe may have a portion extending upwardly from a bottom of the outlet chamber and impeding a direct flow path to between the inlet and the outlet openings, thus forcing flow to pass around and/or over the standpipe portion.
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BEVERAGE FORMING DEVICE AND METHOD WITH ACTIVATION BUTTON
A beverage forming system and method in which an activation button is arranged on a movable cartridge holder. A beverage forming system may include a cartridge holder movably mounted to a frame and having an opening to receive a cartridge such that the cartridge holder is arranged to hold and move a cartridge between an open position and a closed position. An activation button may be mounted on a top of the cartridge holder with the cartridge holder in the closed position, allowing easy access to the button once the cartridge holder is closed. Operation of the activation button may cause the system to begin a beverage forming process that includes introducing fluid to the cartridge via an inlet.
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