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Articles on this Page
- 12/18/14--05:00: _ORAL REHYDRATION SO...
- 12/18/14--05:00: _ORAL REHYDRATION SO...
- 12/18/14--05:00: _BILE RESISTANT BACI...
- 12/18/14--05:00: _PACKAGE FOR CONSUMA...
- 12/18/14--05:00: _HIGHLY DIGESTIBLE P...
- 12/18/14--05:00: _METHODS FOR USING R...
- 12/18/14--05:00: _Apparatus and Metho...
- 12/18/14--05:00: _Method for Producin...
- 12/18/14--05:00: _QUICK PICKLE FERMEN...
- 12/18/14--05:00: _CONCENTRATED LOW WA...
- 12/18/14--05:00: _EMULSION COMPOSITIO...
- 12/18/14--05:00: _STABILIZED CONCENTR...
- 12/18/14--05:00: _Dairy Mineral-Forti...
- 12/18/14--05:00: _FRUIT FLAVORING IN ...
- 12/18/14--05:00: _METHODS AND DEVICES...
- 12/18/14--05:00: _CONFECTIONERY PRODU...
- 12/18/14--05:00: _Pouch for Fresh Pro...
- 12/18/14--05:00: _BEVERAGE CAPSULE FO...
- 12/18/14--05:00: _FOOD PRODUCTS AND F...
- 12/18/14--05:00: _COMPOSITIONS, SYSTE...
- 12/18/14--05:00: ORAL REHYDRATION SOLUTION WITH IMPROVED TASTE
- 12/18/14--05:00: ORAL REHYDRATION SOLUTION WITH IMPROVED TASTE
- 12/18/14--05:00: BILE RESISTANT BACILLUS COMPOSITION
- 12/18/14--05:00: PACKAGE FOR CONSUMABLE PRODUCTS AND METHODS FOR USING SAME
- 12/18/14--05:00: HIGHLY DIGESTIBLE PET FOOD FOR IMPROVING STOOL QUALITY
- 12/18/14--05:00: METHODS FOR USING REBAUDIOSIDE C AS A FLAVOR ENHANCER
- 12/18/14--05:00: Method for Producing Sweet Bran and the Resultant Product
- 12/18/14--05:00: QUICK PICKLE FERMENTATION CURE
- 12/18/14--05:00: EMULSION COMPOSITION, AND COMPOSITION CONTAINING SAME
- 12/18/14--05:00: STABILIZED CONCENTRATED LIQUID HUMAN MILK FORTIFIER
- 12/18/14--05:00: CONFECTIONERY PRODUCTS AND THEIR MANUFACTURE
- 12/18/14--05:00: Pouch for Fresh Produce Item and Method
- 12/18/14--05:00: FOOD PRODUCTS AND FOOD PACKAGES WITH FRANGIBLE ELEMENTS
Oral rehydration solutions (ORSs), methods of preparing ORSs and methods of delivering rehydration therapy are disclosed herein. In some embodiments, an ORS includes a non-starch viscosity enhancing polymer and a sodium salt. The ORS may include at least approximately 60 millimoles of dissolved sodium per liter. Other embodiments may be described and/or claimed.
Oral rehydration solutions (ORSs), methods of preparing ORSs and methods of delivering rehydration therapy are disclosed herein. In some embodiments, an ORS includes a non-starch viscosity enhancing polymer and a sodium salt. The ORS may include at least approximately 50 millimoles of dissolved sodium per liter. Other embodiments may be described and/or claimed.
A bacillus composition characterized by fast germination and outgrowth in bile salts (simulated gut environment) and by producing a compound of interest. The bacillus composition may be used as supplement in animal feed where it has a probiotic (health promoting) effect and increases the digestion and availability of nutrients from animal feeds.
Packages (10) for housing consumable products and methods of using same are provided. The packages (10) may be customized, functional packages that are designed to prevent accidental spillage or leakage of a flowable consumable product housed therein. In a general embodiment, flexible packages (10) are provided and include a body (12) defining a cavity (14) for housing a flowable 12 product and a channel (16) for dispensing the flowable product from the cavity, wherein the channel (16) has a length that is from about two to about four times a width of the channel. In another embodiment, the channel (16) comprises a length-to-width ratio that is sufficient to prevent a liquid from leaking from the flexible package (10) without a force applied to the flexible package.
The present disclosure provides highly digestible pet food compositions that, when ingested by an animal, result in reduced stool volume, weight, and odor, and methods of use employing those compositions.
The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of Luo Han Guo or Luo Han Guo in combination with one or more of steviol-based glycosides or rebaudioside A.
An apparatus and method are disclosed for concurrently imprinting and piercing of dough consisting of flour, water and yeast to produce loaves imprinted with an image that represents Coptic religious symbols including Coptic letters, crosses, circles and squares. The imprinting is accomplished using embossed patterns engraved onto an upper plate that is pressed onto a lower plate containing the dough placed inside depressions disposed below the surface of the lower plate. The imprinting is implemented after the step of proofing the dough in a process for preparing the loaves that includes the steps of flattening, proofing, imprinting and baking
Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts, and contacting the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite. The method produces the treated rice bran, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged. A treated rice bran composition is also provided, which comprises fatty acid salts, inactivated lipase, organosulfites, between about 14% and about 16% by weight protein, and between about 8% and about 10% by weight fiber.
The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial growth in the fortifier.
The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa·s, which is measured by preparing a 15 wt % aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20° C. and 30 rpm using a Brookfield viscometer.
Disclosed are shelf-stable concentrated liquid human milk fortifiers including extensively hydrolyzed casein. The long term shelf stable, concentrated liquid human milk fortifiers include octenyl succinic acid (OSA) modified waxy potato starch as a stabilizer.
Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.
An assembly and method are provided for storing and dispensing a soluble substance, such as a flavoring, into a liquid. A useful application of the subject invention includes the case where lime-flavored liquid is contained in a foam artificial lime stored in the neck of a beer bottle, attached to a beer bottle or can, or attached to the 6-pack or 12-pack carton. The artificial lime may be retrieved from the neck or a protective covering and acted upon so it diffuses the lime-flavored liquid into the beer when it is inserted into the beer bottle. Alternately, juice from the artificial lime may be squeezed into the beer, or the artificial lime may be simply retrieved and discarded. Rather than needing to buy a natural lime, cut it up and push a wedge into a beer bottle, an artificial lime, or a packaged natural lime, may be stored directly in or with the beer bottle and placed in functional contact with the beer at time of consumption.
The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design and has particulates that do not distort the shape of the three-dimensional design. The molded product can be made by a method comprising filling a mold in a die roll with one or more particulates, filling the mold with a dough, compressing the dough into the mold, and releasing the compressed dough from the mold to form the molded product.
An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a sugar and a structure-forming agent selected from a hydrocolloid and modified starch, wherein the solids content of the jelly product, when formed into the body, is at least 60 wt %. A method is described of making such an edible jelly product which is transparent and contains air bubbles which are visible by eye; and which may be brought together with other such jelly products to form consolidated bodies such as twists, which can be easily peeled apart by consumers.
The present disclosure provides a pouch for holding a fresh produce item and a method. The pouch includes (A) a body composed of at least one flexible multilayer film having a haze value less than 20%. The body further includes a front wall, a rear wall, and a gusset panel that form a closed chamber. (B) The gusset panel includes a rim. (C) A fresh produce item is located in the closed chamber. (D) The pouch has a chamber-to-rim ratio (mm) from 6:1 to 200:1. At least a portion of at least one wall is transparent permitting a person to see the fresh produce item in the pouch. The method includes displaying the fresh produce item through at least one of the front wall or the rear wall at a chamber-to-rim ratio from 6:1 to 200:1.
Beverage capsule for preparing a beverage in a beverage preparation device from a capsule containing beverage ingredients by passing water through the ingredients contained in the capsule using centrifugal forces, said device comprising means for driving the capsule in rotation around an axis of rotation (I), a capsule holder for receiving the capsule and a water injection means for injecting water in the capsule, said device further comprising a valve means for engaging a valve engaging portion of the capsule; said valve means comprising a pressing ring; the capsule comprising a body and a lid and a valve engaging portion designed for being inserted between the capsule holder and the valve means of the device; wherein said capsule comprises an outlet structure forming beverage flow restriction passages of defined cross-section in the capsule at such and/or as a result of the insertion of the valve engaging portion between the capsule holder and the pressing ring of the valve means.
Embodiments of the invention include food packages and related methods. In an embodiment, the invention includes a food package. The food package can include an exterior sealing enclosure, an interior barrier, the interior barrier separating the first compartment and the second adjacent compartment, a first food component, and a second food component. The exterior sealing enclosure can include a first compartment, a second adjacent compartment, a top, a bottom, a first side, and a second side. The interior barrier can be frangible through manual manipulation by a consumer without rupturing the exterior sealing enclosure. In an embodiment, the invention includes a method of packaging food components. Other embodiments are also included herein.
Methods and systems for producing a food product having a liquid component and an insoluble component, such as soups or stews. A food product assembly may include a cartridge containing a liquid component medium that is usable by a beverage forming machine to produce a liquid component of the food product. A second container, to which the cartridge may be removably attached, may contain the insoluble component of the food product, and may receive the liquid component so as to hold both the insoluble component and liquid component together, e.g., for consumption by a user.