A packaging material includes an antimicrobial agent adhered to a substrate. The antimicrobial agent can include copper, and the packaging material can include cellulose. The substrate can be paperboard, and the copper can be a copper salt, such as copper sulfate. The packaging material may be provided by causing adherence between the substrate and the antimicrobial agent, such as by coating the substrate with the antimicrobial agent. Then, the packaging material may be cut into sheets. The sheets may be formed into cartons or other suitable packages.
Antimicrobial Packaging Material
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PACKAGING SYSTEM
The invention relates to a packaging system for foodstuffs, having a container extending from a container base via a container casing, which itself extends around a container axis and preferably widens approximately in the manner of a truncated cone-shape, in the direction towards an upper container edge which extends around a container opening, and having a chamber containing the foodstuff, wherein the chamber has a chamber casing extending from the upper container edge in the direction towards the container base, disposed within the container casing and at least over apart of the axial chamber height at a radial distance from the container casing and extending around the container axis, and has a chamber base preferably disposed at an axial distance above the container base.
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METHOD AND MEANS FOR EXTENDING THE SHELF LIFE OF FOOD PRODUCTS
A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment.
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METHOD FOR MANUFACTURING AN EMBOSSED DECORATIVE ELEMENT AND CONFECTIONARY ARTICLE WITH AN EMBOSSED DECORATIVE ELEMENT
The invention relates to the production of confectionary articles with a shaped ornament or with a single-colored or multi-colored embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the drops slow down. It is possible to regulate accurately the quantity of confectionary mass which can be fed into the mould, by controlling the pressure differential at the nozzle and the duration of feeding the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element. With a drip feed through a nozzle, the chocolate mass is uniformly applied to the surface of the mould by means of individual drops of sufficiently small volume, which enables timely removal of air from the grooves of the relief pattern on the surface of the mould and at the same time increases the quality of the embossed decorative element and of the confectionary article as a whole. When the mass is applied uniformly, it is possible to form an extremely thin embossed decorative element layer comparable in thickness to printing. The technical result of using the proposed invention is an increase in the quality of confectionary articles with a three-dimensional embossed decorative design.
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Apparatus and Methods For Making Frozen Banana Food Products
An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.
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METHOD FOR THE STERILIZATION AND PRESERVATION OF FOODSTUFFS
Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. After a foodstuff is brought into contact with overheated steam having a temperature of 250° C. to 620° C., calcium oxide-containing powders are added to and mixed with it. The foodstuff may come into contact with overheated steam simultaneously with addition and mixing of the calcium oxide-containing powders.The time of contact of the foodstuff with overheated steam is preferably 20 seconds to 0.5 second.The calcium oxide-containing powders are preferably natural calcium oxide powders obtained by firing shells, coral, the nacreous layer, eggshells, or bones of animals, fishes or birds.
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PORTABLE OIL FILTERING APPARATUS
The present invention is a portable oil filtering apparatus that can operate independent of external power sources to collect oil from cookers or fryers for disposal or storage and filter oil from the cookers or fryers for re-use. The oil filtering apparatus of the preferred embodiment is able to collect and dispose of oil in a safe and efficient manner. The oil filtering apparatus of the preferred embodiment is able to filter oil to remove particulate matter and other contaminants and reintroduce the filtered oil to a cooker and fryer thereby extending the operational life of the oil. In this way the preferred embodiment of the oil filtering apparatus is able to recycle oil from cookers and fryers and thereby save money and reduce the amount of waste oil released into the environment.
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Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods
A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air.
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GAS ENTRAINMENT IN FLOWABLE FOODS
A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transverse to the flow direction through a porous surface or plate while the food product traverses the ramp to generate a froth. An apparatus for entraining gas in a food product, comprises a source of flowable food product and a food product pump to accelerate the food product through a flow channel. A ramp is disposed in the flow channel as well as a porous surface forming a wall of the flow channel opposite the ramp. A source of gas is in communication with the porous surface, wherein gas is entrained in the food product as it passes by the ramp and the porous surface.
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DEVICE AND METHOD FOR PRODUCING MILK FOAM AND/OR WARMED MILK
The invention relates to a claimed device (1) for producing milk foam and/or warmed milk, comprising a steam supply line (2) that has a steam supply opening (3), said steam supply (2) comprising a tapering first nozzle (4) for obtaining a suction effect in order to suck in milk at a suction opening (5) which is arranged in said first nozzle (4). The device (1) additionally comprises an air supply device (8) for supplying air into the steam supply line (2) through an air supply opening (9). Said steam supply line (2) comprises a tapering second nozzle (10) to obtain a suction effect at the air supply opening (9) which is arranged in the second nozzle (10), and the first nozzle (4) is arranged downstream of the second nozzle (10) with regard to the steam flow direction.
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UNIVERSAL LID
A universal cooking/container lid for providing ventilation includes a semi-spherical base member having a circular outer-rim and an apex. The semi-spherical base member has a stand on an exterior surface and a handle on an interior surface thereof surrounding the apex. The semi-spherical base member has one or more venting perforations. A portion of the exterior surface between the stand and the outer rim may be tapered thereby providing a ventilation channel. A top portion of the handle is configured to fit snugly into a bottom portion of the stand, thereby allowing multiple cooking/container lids to be easily stacked. A method of providing ventilation while cooking is also provided.
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PAR-BAKED AND MILLED COFFEE BEANS FOR USE IN FOODS, BEVERAGES AND DIETARY SUPPLEMENTS
The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.
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pH-adjusted sweetener
The invention relates to processes for producing hard sweets from isomalt while maintaining strict pHs, and also to mixed compositions containing isomalt and optionally pH buffer substances having a defined pH.
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Waffle Irons and Waffle-Based End Products
A waffle iron comprising a set of patterned recesses for use in a conventional waffle oven for a food production plant. The waffle irons are precisely formed with reduced recesses to produce a waffle having reduced depth of recesses and increased thickness in the center of the waffle to allow the same to be easily, economically, and without crumbling, sliced in to halves by a commercial bakery, bread or bagel slicer, producing matching halves, each of which has a patterned surface and an opposed flat surface. A new waffle-like end food product is provided for use in making sandwiches.
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HIGHLY REFINED CELLULOSE-BASED GEL
A method forms a gel from a highly-refined cellulose by: providing a composition of highly refined cellulose fiber as at least about 0.5% weight/weight highly refined cellulose to water; adding at least one buffering agent to the composition to maintain the pH of the composition at a pH below 9.5; bringing the buffered composition to an elevated temperature such as a boil; stifling the buffered composition; and cooling the buffered composition to below 25° C. to form a gel, such as a stable gel.
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Chocolate Product And Process For Producing The Same
The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
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Method Of Producing Chocolate
A method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22-30 wt. % and a water content of at least 1.1 wt. % relative to the total mass of the composition.
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BUTCHERING PROCESSES FOR THE BEEF CLOD
A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.
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INFANT FORMULAS CONTAINING DOCOSAHEXAENOIC ACID AND LUTEIN
Disclosed are infant formulas and corresponding methods of using them to promote retinal health and vision development in infants. The formulas, which are free of egg phospholipids and comprise fat, protein, carbohydrate, vitamins, and minerals, including docosahexaenoic acid and, on a ready-to-feed basis, at least about 50 mcg/liter of lutein, wherein the weight ratio of lutein (mcg) to docosahexaenoic acid (mg) is from about 1:2 to about 10:1. The formulas are also believed to be especially useful in reducing the risk of retinopathy of prematurity in preterm infants.
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Cold-Water Soluble Extruded Starch Product
Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.
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