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USPTO Class 426 Food or edible material: processes, compositions, and products

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    The invention relates to a system, method and capsule for preparing a predetermined quantity of beverage suitable for consumption using an extractable product. The system comprises an exchangeable capsule, and an apparatus comprising a receptacle for holding the exchangeable capsule, and a fluid dispensing device for supplying a fluid to the exchangeable capsule. The exchangeable capsule comprises a circumferential wall, a bottom, and a lid. The wall, bottom and lid enclose an inner space comprising the extractable product. The receptacle comprises bottom piercing means intended for piercing an entrance area of an alternative capsule for creating at least one entrance opening for supplying the fluid to the extractable product. The entrance area of the capsule according to the invention comprises an entrance filter for supplying the fluid to the extractable product there through. In use, the entrance filter is positioned at a distance from the bottom piercing means, such that the capsule of the system is not pierced by the bottom piercing means.

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    A package made of plastic material for storage, transportation and commercialization of ‘formosa’ papaya, which comprises an envelope formed of a pellicle of thermoplastic film, with a plurality of orifices spaced through its surface, and sealed by a mechanized system known as flow pack, the package capable of reducing the physical damages imposed to the fruit's outer skin, lingering the ripening, and reducing the action of pathogenic agents disseminated by handling the fruit during transportation, as well as in the selling spots, adding nutritional safety to the product and reducing the losses imposed to rural producers.

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    A method for the reduction of gram-negative bacteria on de-feathered, pre-chilled birds includes preparing an alkaline mixture comprising sodium hydroxide and at least one other component. The method further includes combining the alkaline mixture with a waterline creating an alkaline solution. The method further includes testing the alkaline solution for pH values. The method further includes determining if pH value is between approximately 9 and approximately 14. The method further includes exposing a de-feathered, pre-chilled bird carcass to the alkaline solution if the alkaline solution is between approximately 9 and approximately 14. The method further includes repeating the steps of combining of the alkaline mixture with the waterline and testing the alkaline solution for pH values, and then exposing a de-feathered, pre-chilled bird carcass to the alkaline solution if the alkaline solution is between approximately 9 and approximately 14.

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    A food preparation and delivery system can include a plurality of cooking units such as ovens, each containing one or more prepared, but partially or completely uncooked, food items. The food items in the cooking units are for delivery to each of a corresponding plurality of consumer delivery destinations. The cooking units are loaded into a cargo compartment of a delivery vehicle for delivery to the plurality of consumer delivery destinations. The cooking conditions within the cooking unit are controlled such the each food item is cooked prior to arrival at the consumer destination location. In at least some embodiments, the estimated delivery time for each consumer destination location can be dynamically updated and the cooking conditions within the cooking unit adjusted.

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    An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

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  • 12/18/14--05:00: PELLETS COMPRISING STARCH
  • The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make -fish feed compositions is disclosed.

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    A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.

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    Object: To provide a homogeneous sugar composition containing sucrose, which is widely used as a sweetener in the food industry, and D-psicose, which has physiological effects such as lowering body fat. Also to provide a food or drink, a drug or quasi-drug, or a cosmetic in which a sucrose mixture that contains D-psicose is used. Configuration: The sugar composition containing sucrose and D-psicose, wherein crystals of the sucrose is coated with the D-psicose in a crystalline or amorphous state. The content of the D-psicose is 1 part by weight or more and 50 parts by weight or less relative to 100 parts by weight of the total weight of the sucrose and the D-psicose.

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    An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.

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    The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.

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    A method for manufacturing retort-pouch rice is described. The method makes it possible to implement a production process using an assembly line and increases production efficiency by reducing the amount of time taken by a preprocess prior to a retort sterilization process. The method is characterized in that: uncooked rice is treated by pressurized heated steam, forming a thin gelatinized layer in the surface layer of each rice grain and rendering the center of each grain porous; without being cooled, the rice grains are immediately sealed inside a container together with a prescribed amount of rice-cooking liquid; the rice grains are immersed in and made to absorb the rice-cooking liquid; the water-absorption state of the rice grains and the amount of rice-cooking liquid in the container are adjusted; and retort sterilization is performed.

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    An apparatus configured for concurrently cutting, imprinting and piercing of a sheet of dough consisting of flour, water and yeast to produce imprinted loaves is disclosed. Arrays of molded frames each containing edged borders and an emboss pattern are placed onto the surface of a cylinder member configured for rotating onto a sheet of dough to simultaneously cut out loaves, imprint the loaves with the emboss pattern and pierce the loaf with pins. The emboss pattern contains areas raised above the surface of the cylinder member and recessed areas below that surface. The emboss patterns include a plurality of Coptic religious symbols that are imprinted onto the loaves to form a Korban used for ceremonial purposes. The emboss pattern is heated and initiates a par-baking process when the cylinder member engages the dough. The formation of the Korban loaves is completed by baking the loaves in the oven.

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    A cookware object, system and method of cooking are provided. The cookware object includes raised ridges and recessed channels within a base of the object that is designed to hold water (or other liquid), and a lid to retain/promote steam.

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  • 12/18/14--05:00: COMPOSITIONS
  • A mixture of the individual ingredients stevioside and rebaudioside A provided in a ratio of stevioside to rebaudioside A of about 1:1 to about 4:1.

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  • 12/18/14--05:00: GLUTEN-FREE COOKING PRODUCTS
  • The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and/or bread products produced using the composition.

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    The present invention relates to a process for the production of nano-fibrillar cellulose gels by providing cellulose fibres and at least one filler and/or pigment; combining the cellulose fibres and the at least one filler and/or pigment; and fibrillating the cellulose fibres in the presence of the at least one filler and/or pigment until a gel is formed, as well as the nano-fibrillar cellulose gel obtained by this process and uses thereof.

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    The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

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    The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.

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    The present invention relates to a process for the production of suspensions of nano-fibrillar cellulose by providing cellulose fibres and at least one filler and/or pigment; combining the cellulose fibres and the at least one filler and/or pigment; and fibrillating the cellulose fibres in the presence of at least one filler and/or pigment, as well as the suspensions of nano-fibrillar cellulose obtained by this process and their uses.

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  • 12/18/14--05:00: LECITHIN-ORGANOGELLING AGENT
  • An organogelling agent for forming reverse worm-like micelles having high safety to living bodies and the environment, favorable feel of use, and a high gelating ability and a thickened gel composition comprising the organogelling agent are provided. Lecithin and ascorbic acid or an ascorbic acid derivative act as an organogelling agent to form reverse worm-like micelles of a variety of oils. A thickened gel composition having a reverse worm-like micelle structure can be prepared with a ternary system of lecithin, ascorbic acid or an ascorbic acid derivative, and a variety of oils.

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