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Articles on this Page
- 12/11/14--05:00: _MICROWAVEABLE BATTER
- 12/11/14--05:00: _pKa Buffered Flavor...
- 12/11/14--05:00: _EDIBLE COATING COMP...
- 12/11/14--05:00: _COMPOSITION
- 12/11/14--05:00: _FILM PRODUCT FOR PA...
- 12/11/14--05:00: _Food Packaging Havi...
- 12/11/14--05:00: _LAMINATES COMPRISIN...
- 12/11/14--05:00: _Process for making ...
- 12/11/14--05:00: _Apparatus And Metho...
- 12/11/14--05:00: _AERATED CHOCOLATE
- 12/11/14--05:00: _CONTAINER CLOSURE D...
- 12/11/14--05:00: _Microbial Oxygen Ab...
- 12/11/14--05:00: _CONTROLLING HEAT IN...
- 12/11/14--05:00: _Methods and Composi...
- 12/11/14--05:00: _ETHYLENE REMOVAL AGENT
- 12/11/14--05:00: _CUPCAKE INSERT THAT...
- 12/11/14--05:00: _PLANT AND A METHOD ...
- 12/11/14--05:00: _METHOD FOR PRODUCIN...
- 12/11/14--05:00: _ASSEMBLY, DISCHARGE...
- 12/11/14--05:00: _LIQUID/LIQUID EXTRA...
- 12/11/14--05:00: MICROWAVEABLE BATTER
- 12/11/14--05:00: pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables
- 12/11/14--05:00: EDIBLE COATING COMPOSITION
- 12/11/14--05:00: COMPOSITION
- 12/11/14--05:00: FILM PRODUCT FOR PACKAGING PRODUCTS IN SEALED FILM PACKAGES
- 12/11/14--05:00: Food Packaging Having Opening Feature
- 12/11/14--05:00: Process for making pork chops
- 12/11/14--05:00: Apparatus And Method For Customizing A Beverage's Carbonation Level
- 12/11/14--05:00: AERATED CHOCOLATE
- 12/11/14--05:00: Microbial Oxygen Absorber
- 12/11/14--05:00: CONTROLLING HEAT INDUCED FOAM GENERATION OF FOODSTUFF
- 12/11/14--05:00: ETHYLENE REMOVAL AGENT
- 12/11/14--05:00: CUPCAKE INSERT THAT RETAINS CUPCAKES IN A DESIRED POSITION
- 12/11/14--05:00: METHOD FOR PRODUCING COOKED AND FROZEN PASTA
- 12/11/14--05:00: ASSEMBLY, DISCHARGE DEVICE AND METHOD FOR THE PRODUCTION OF PANCAKES
A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising rice flour, but no wheat flour;b. 15 to 35 wt % of non-modified starch;c. 0.1 to 5 wt % of a gelling agent;d. 0 to 15 wt % of modified starch; ande. 0 to 35 wt % of other edible ingredients.
The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.
The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period. It is yet another object of the present invention to provide coated ice-cream cones that has good storage stability at higher storage temperatures. We have found that an edible coating composition having a chitosan-soap complex provides for a hydrophobic coating. It was found that when at least an inner surface of the ice-cream cone includes the coating composition it improves the shelf life for which the cone retains its crispness at higher storage temperature.
A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.
The invention relates to a film product (10) for packing products, particularly liquids (200), pasty and/or pourable materials, in sealed film packages (100), comprising at least two film layers (20a, 20b), wherein the outwardly facing film layer (20a) is thermally stable, and the inwardly facing film layer (20b) is sealable, and both film layers (20a, 20b) are produced in a water-cooled coextrusion blow moulding process.
A package for a food product is provided and includes a fin seal, where the package is configured for controlled opening using an opening feature. The opening feature may include an integral flap separable from the remainder of the package to form an access opening to an interior of the package. The flap may be defined by one or more score or scribed lines that extend only partially through the package. The flap may have a portion extending into the fin seal area. Opening of the flap may expose adhesive of the fin seal area which can be utilized for attaching the flap to reclose the package.
The present invention relates to laminates comprising at least one structural layer and a heat sealable layer, wherein the heat sealable layer comprises or is produced from polytrimethylene succinate, poly(trimethylene terephthalate-co-succinate), or blends thereof. This invention also relates to packages comprising the laminates, said package is heat sealable at a heat sealing temperature below 100° C. to provide a heat sealing strength of 10 N/15 mm or higher.
The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.
The present invention recognizes the need for an apparatus and method for creating carbonated beverages having a customizable carbonation level. The invention uses a CPU to control an inlet valve which connects a tank of pressurized carbon dioxide to a vessel containing the beverage to be carbonized. The tube connecting the tank of pressurized carbon dioxide to the vessel contains an orifice for reducing the carbon dioxide's flow rate, thereby increasing control over the amount of carbon dioxide introduced to the vessel. A motor agitates the vessel, causing the carbon dioxide to become absorbed in the beverage. During the pressurization process, the pressure inside the vessel is monitored by the CPU to determine whether more CO2 should be added to the vessel. An outlet valve causes excess pressure to drain from the vessel. An outlet orifice causes the pressure to release gradually, thus preventing the beverage from foaming.
A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and injecting the gas phase into tempered liquid chocolate.
A closure device capable of dispensing a metered amount of liquid into a container during a closing action and capable of doing so for several successive closing actions. The closure device comprises a cap wall (3), a deformable reservoir (5) capable of being filled with a liquid and a rigid plate (4) with one or more perforations (6). Upon closure the deformable reservoir is compressed by being squeezed between the rigid plate and the cap wall. The invention further relates of use of such a closure device to prolong the open shelf-life of spoilage-sensitive contents held by a container.
Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Brevibacterium spp., Propionibacterium spp., and Bifidobacterium spp.
The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.
Fresh potatoes, and/or other fresh vegetables or legumes, or any ingredients already frozen, processed, or otherwise prepared, are processed to make more healthful French fry products and other formed food items in any of a variety of shapes and flavor profiles while attaining the organoleptic qualities of traditional formed-food products.
A composite particle comprising a fluorinated surface and a discontinuous layer of gold nanoparticles disposed on the fluorinated surface, articles that include such particles, and methods of using the particles and the articles for removal of ethylene.
A cupcake tray has spikes, such as paperboard spikes, that extend into a cupcake cavity. The spikes prevent the cupcake from popping up and out of the insert when the cupcake box is jarred. The spikes easily fold down when the cupcake is inserted, but provide resistance in the upward direction when the cupcake box is jarred. The cupcake tray has creased panels disposed about its outer periphery to fold downward to support the cupcake tray in a cupcake box at a desired height. Each cupcake cavity in the cupcake tray has cutouts, typically semi-circular cutouts, for a user to insert their fingers to remove the cupcakes without damaging them.
A plant (1) for cold extraction of puree, or juice, from a food product of vegetable origin, or animal comprises a treating machine, for example a softening machine (20) downstream of which a machine is provided for extracting (30) in which it is obtained the extraction of juice, or puree, from a food product of vegetable origin. Upstream of the treating machine (20) a division machine is provided (40, 40′) in which a division means is arranged to divide the starting food product of vegetable origin into parts of predetermined size. More in detail, in case of fresh vegetables, i.e. preserved at a temperature set between about 2 and 4° C., a division means is provided (40) arranged to provide the division of the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, advantageously, set between 80 mm and 110 mm, for example about 100 mm, which is fed to the above described treating machine (20). Instead, in case of frozen food product of vegetable origin, the division means (40′) is arranged to provide the division of the frozen product (102) into parts (103) of size substantially equivalent to the single pieces contained in the block, or cake, (102).
Cooked and frozen pastas which can be stored in a frozen state for a long time and which retains favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing cooked and frozen pastas, comprising boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, and then freezing the pastas.
The invention relates to an assembly, discharge device and method for the production of pancakes. The assembly includes a conveyor having a heatable carrier on which the pancakes to be made are conveyed; and, a first discharge device wherein the first discharge device is provided with several nozzles for each time discharging a preset quantity of pancake batter for the nozzle in question onto the carrier. The preset quantity of pancake batter for the nozzle in question and a conveyance speed of the conveyor are set such that the preset quantity of pancake batter for the nozzle in question forms a line on the carrier in the conveyance direction. The several nozzles may be connected to a reservoir for the pancake batter. The discharge device may include a pressure regulator for keeping the pressure in the reservoir substantially constant during discharging pancake batter.
The present invention relates to an extraction process of an unsaponifiable fraction contained in an oil or a vegetable butter, in an oil originating from a micro-organism, in a concentrate of oil or butter or of oil originating from a micro-organism, or in a co-product of the refining industry for vegetable oils, such as deodorisation exhaust and distillates of physical refining, or oils originating from micro-organisms, comprising at least: A) a transformation step of said oils, of said butter or said co-product of the refining industry for vegetable oils or oils originating from micro-organisms in hydro-alcoholic solution, especially via a saponification step, andB) an extraction step of the hydro-alcoholic solution in which the fatty fraction is separated from unsaponifiable fraction by liquid/liquid extraction, said process being characterised in that at least the liquid/liquid extraction step of the step B is performed by using a first solvent system comprising a solvent content selected from the solvents comprising at least 5 carbon atoms and one or two oxygen atoms in the form of either ether function, or ketone function, or ester function, of at least 50% in volume relative to the total volume of the first solvent system, as well as fractions obtained by said process.