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

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    A nutritional supplement composition for treating nutritional deficiencies caused by a medical condition in subjects is disclosed. The present application further discloses a method of using a nutritional supplements composition for treating a subject with complications resulting from sickle cell anemia. The method comprises administering to a subject an effective amount of the nutritional supplement.

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    The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk) in order to obtain industrially processed coffee honey and/or pulp meal (husk), which is/are suitable for use in products for human or animal consumption, drugs, cosmetics or as raw materials for the production of alcohol for fuel (ethanol), wherein said process makes it possible to reduce the pollution of the environment by avoiding the waste of coffee by-products and to exploit the properties and advantages of same for producing the aforementioned products.

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    A natural formulation and associated method promotes fat and weight loss while decreasing food cravings, boosting metabolic rate, and supporting the immune system. An instant coffee blend is provided to aid in the delivery of such a composition. The coffee is made from a premixed herbal formula that is combined with herbal extracts. The premixed herbal formula includes one or more, or all, of the following active ingredients: green coffee bean extract, green tea extract, ginseng root, chromium, garcinia cambogia, yerba mate leaf, raspberry ketones, banaba leaf extract, hoodia gordoni cactus, griffonia simplicfolia, amorphophallus konjac, capscium fruit, glucomannan, and yohimbine. The premixed formula is added to the instant coffee based that may include a special blend of green coffee bean extract, natural color, natural flavorings, and artificial flavorings.

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  • 01/15/15--05:00: CONFECTIONERY PRODUCT
  • The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

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    An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

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  • 01/15/15--05:00: Method of Baking
  • The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.

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    The present invention relates to method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. The glucoamylase is obtained from Penicillium oxalicum. Further, the invention relates to use of a particular glucoamylase for production of brewer's wort. Furthermore, the invention relates to use of a combination of a glucoamylase and a pullulanase for production of brewer's wort.

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    The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production.

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    Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

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    The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.

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    The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces.

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    This container comprises: an outer receptacle containing a lower vessel carrying calcium oxide, a water bag and a striker to break the bag and mix the water with the calcium oxide causing an exothermic reaction; and an upper vessel carrying the pre-cooked food and fixed on the lower vessel. The outer receptacle has on its side surface: recessed sectors and projecting sectors forming hollow side chambers between the lower container and the side surface of the outer receptacle and, in correspondence with the upper end of the mentioned vertical sectors, a perimetral step for the linear support of a projecting rim defined in the upper opening of the lower vessel. The upper vessel comprises a perimetral step in an area close to its upper end for its support and fixing by means of an adhesive on the projecting upper rim of the lower vessel.

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    The present disclosure relates to dispensing of a substance from a capsule by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present disclosure relates to: (1) a capsule, (2) a beverage dispenser for receiving the capsule, and (3) mechanisms within the beverage dispenser for automatically opening the capsule and rotating the capsule while mixing a beverage within the capsule to pour into a user beverage container or glass. The La Vit system for cracking and peeling open the capsule provides a more hygienic approach to capsule-based beverage systems.

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    A packaging for dispensing infant food products is disclosed. In a general embodiment, the present disclosure provides a packaging for infant cereal products. The packaging (10) includes a cap (20) having a hinged lid (40) attached to the cap, and a container (50) releasably attachable to the cap. The cap is removable from the container to allow the removal of a desired amount of product in the container. The hinged lid is also openable so that a desired amount of product can be poured therethrough.

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    A capsule suited to contain inside it a powdered product e.g. powdered coffee) for the preparation of an infusion. The capsule comprises a container closed by a lid. The container is provided with at least a filter of the powdered product/hot water infusion. The capsule is characterized in that it comprises: a central feeding device for feeding a hot liquid according to a substantially vertical direction; said hot liquid being suited to obtain an infusion with said powdered product; anda deflecting device, which is arranged transverse to the hot liquid flow coming from said central feeding device; said deflecting device being supported by the bottom of said container by means of a support device.

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    A flexible film package for storing food products comprises a body with a side wall, a closed bottom end, and a closed top end. The body includes a primary line of weakness and a pair of secondary lines of weakness formed in the side wall. Each of the primary and secondary lines of weakness includes a plurality of score lines spaced apart by non-scored portions of the side wall. The score lines of the primary line of weakness have a greater length, width, and depth than the score lines of the secondary lines of weakness. The non-scored portions between the score lines of the primary line of weakness are longer than the non-scored portions between the score lines of the secondary lines of weakness.

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    The packaging sheet (1) is intended for packaging a cheese product. It comprises: an internal membrane (5) comprising at least one internal plastic layer (7) intended to be oriented towards the cheese product and at least a first water-absorbing layer (12) made of a first water-absorbing material;a printable external surface (10), the external surface (10) being intended to be oriented away from the cheese product. The or each internal plastic layer (7) has a plurality of microperforations (8, 9) arranged in a random fashion on the or each internal plastic layer (7) in such a manner that the air permeability of the internal membrane (5) is comprised between 5 mL/min Bendtsen and 500 mL/min Bendtsen, the first water-absorbing material having a water absorption rate comprised between 1 and 30 g/m2 as measured using the COBB test C3600.

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    A beverage preparation system is provided comprising a beverage preparation machine, a cartridge containing one or more beverage ingredients, and a coded insert. The beverage preparation machine comprises a brew head for receiving the cartridge. The cartridge comprises a primary code configured to provide operating instructions to the beverage preparation machine for delivering a beverage from the cartridge. The coded insert is separate from the cartridge and insertable along with the cartridge into the brew head. The coded insert comprises a secondary code configured to provide alternative operating instructions to the beverage preparation machine for delivering a modified beverage from the cartridge.

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  • 01/15/15--05:00: Crisp Meat Based Food Snacks
  • Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices.

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    The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.

older | 1 | .... | 327 | 328 | (Page 329) | 330 | 331 | .... | 398 | newer