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Articles on this Page
- 02/12/15--05:00: _PROCESSING OF CRANB...
- 02/12/15--05:00: _METHOD FOR PRESERVI...
- 02/12/15--05:00: _ULTRASONIC ROTARY M...
- 02/12/15--05:00: _System and Method f...
- 02/12/15--05:00: _FLATBREAD MACHINE W...
- 02/12/15--05:00: _CONTAINER FOR PRESE...
- 02/12/15--05:00: _BREWING APPARATUS F...
- 02/12/15--05:00: _CARBONATED BEVERAGE...
- 02/12/15--05:00: _METHOD AND APPARATU...
- 02/12/15--05:00: _SOLAR COOKING APPAR...
- 02/12/15--05:00: _USE OF OXAZOLINES A...
- 02/12/15--05:00: _N-Acylated 1 - Amin...
- 02/12/15--05:00: _New use for a compo...
- 02/12/15--05:00: _METHODS OF CONTROLL...
- 02/12/15--05:00: _FAT SUBSTITUTE COMP...
- 02/12/15--05:00: _METHODS AND COMPOSI...
- 02/12/15--05:00: _PROCESS FOR PREPARI...
- 02/12/15--05:00: _CALCIUM STABLE HIGH...
- 02/12/15--05:00: _COCONUT OPENING DEVICE
- 02/12/15--05:00: _PET FOOD
- 02/12/15--05:00: PROCESSING OF CRANBERRY FOOD PRODUCT INTO ASEPTIC PACKAGING
- 02/12/15--05:00: METHOD FOR PRESERVING FOOD
- 02/12/15--05:00: ULTRASONIC ROTARY MOLDING
- 02/12/15--05:00: System and Method for Bottom Coating Food Products
- 02/12/15--05:00: CONTAINER FOR PRESERVATION OF PERISHABLE FOOD ITEMS
- 02/12/15--05:00: CARBONATED BEVERAGE APPLIANCE
- 02/12/15--05:00: METHOD AND APPARATUS FOR USING A BLENDER WITH NOISE DAMPING ELEMENTS
- 02/12/15--05:00: SOLAR COOKING APPARATUS AND METHODS OF USE
- 02/12/15--05:00: USE OF OXAZOLINES AS AROMA/FLAVOUR PRECURSORS
- 02/12/15--05:00: METHODS OF CONTROLLING FRUCTAN SYNTHESIS IN PLANTS
- 02/12/15--05:00: FAT SUBSTITUTE COMPOSITIONS
- 02/12/15--05:00: METHODS AND COMPOSITIONS FOR MILKSHAKE PREPARATION
- 02/12/15--05:00: PROCESS FOR PREPARING INFANT FORMULA
- 02/12/15--05:00: COCONUT OPENING DEVICE
- 02/12/15--05:00: PET FOOD
Methods and systems for processing food products, such as a cranberry food product, are provided. A cranberry food solution may be provided and heated to a first temperature. The cranberry food solution may then be cooled to a second temperature and the processed cranberry food solution may be filled aseptically into an aseptic package. The package filled with the cranberry food solution may be then cooled to a third predetermined time so that the cranberry food solution congeals in the package.
A method for preserving food. The food is heated in a moist state in a container, which has a venting opening and is suited as transport and retail packaging, by way of microwaves (M) for a limited time, however at least until hot steam (D) from in the container and exists through the venting opening. After the heating has ended, a gas (G) is injected into the container using a cannula, and a container wall made of plastic film is pierced with the cannula. The plastic film that is used has a thickness of less than 100 μm. At least one layer of the plastic film is made of polyethylene terephthalate having a thickness of greater than 19 μm.
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.
A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material.
An automated preparation of flatbread, particularly tortillas, by an apparatus for includes packing dough portions in capsules for enabling the dough to be suitable for extended refrigerated and unrefrigerated storage. The capsules are gas-tight sealed with a foil and conveyed in upside-down position on a conveyor belt. The foil is removed by two adjacent shafts which grip the foil and tear it off. The capsule is then positioned on a holding ring and the dough portion falls downwardly onto a lower pressing and baking plate. An upper pressing and baking plate swivels downwardly by an actuator for pressing and baking the dough. After lifting the upper plate away, the finished flat bread glides out of the apparatus.
A container for preserving food items includes a sidewall extending from a sidewall base, the sidewall defining an open interior space and a rim of the sidewall defining an opening in the container, the opening providing access to the open interior space. The container is constructed of an organic cotton fabric having a density of about 6-10 ounces per square yard (oz./sq. yd.).
The present invention relates to a brewing apparatus for brewing by extraction from a portion capsule, having a first brewing-chamber element and a second brewing-chamber element, wherein the first brewing-chamber element can be moved between a loading position, in which the first and the second brewing-chamber elements are spaced apart from one another in order for the portion capsule to be introduced, and an extraction position, in which the first and the second brewing -chamber elements have been advanced towards one another in order to form a substantially closed brewing chamber for the portion capsule, wherein the brewing apparatus is designed such that the orientation of the portion capsule remains substantially constant as it is transferred from the loading position into the extraction position.
A carbonated beverage appliance in accordance with the present invention includes a housing and a carbonating head assembly configured to releasably engage a top end of a bottle containing a liquid to be carbonated. The bottle is engaged with the head assembly in a manner so as to provide a liquid and gas-tight seal. A tube is arranged in the housing for directing a flow of pressurized gas from a gas cylinder to the liquid within the bottle to produce a carbonated beverage. The carbonated beverage appliance includes a quick-connect mechanism for attaching a gas cylinder to the appliance, and a dispensing mechanism for the on-demand dispensing of a carbonated beverage from the bottle while it is attached to the appliance.
Described herein is a blender with noise damping elements. In one embodiment, the device may include a base unit having a motor coupled to a drive mechanism. The device may include a food container including an outer shell removably attached, at a bottom portion of the outer shell, to the drive mechanism at a first ring. The food container may include an inner shell removably attached, at a bottom portion of the inner shell, to the drive mechanism at a second ring that is smaller than the first ring. The food container may include a gap between the outer and inner shells. The device may include a top cover removably attached to a top end of the food container.
The present invention relates to a solar cooking apparatus, comprising: a first solar reflector; a second solar reflector; a solar collection element; and a solar collection element holder, wherein the first solar reflector and the second solar reflector are concave and parabolic, and are in a substantially symmetrical arrangement to a solar collection element axis, each reflector focuses solar radiation at the solar collection element from a reflective surface, which rapidly heat when the the solar collection element. The solar cooking apparatus is adjustable and, in some embodiments, portable.
The present invention relates to compounds based on an oxazoline moiety which liberate Strecker aldehydes under mild and controllable conditions. In addition the invention relates to food products comprising such compounds, and uses of such compounds.
Compounds represented by the formula and their edible salts, and edible compositions containing samewhereinR1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA),and n is 1, 2, 3 or 4
The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin.
The present invention relates to plants with increased levels of water soluble carbohydrates, particularly fructan, in the stem and leaf sheath. The present invention also provides methods of identifying and/or producing these plants. In particular, the present invention relates to a novel class of polypeptides designated MYB13 which upregulate the expression of enzymes involved in fructan synthesis. The present invention further relates to a novel promoter element that can be used to express genes predominantly in the stem and leaf sheath during the early reproductive stage of a plant.
The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using Cassia gum in combination with inulin.
The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties.
The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.
Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
A coconut opening device is disclosed. The device may be fixedly secured to the top of a coconut, preferably, a young coconut. The coconut opening device may have a punch which is initially set to an up position and sold to consumers in this state. The consumer, after purchasing the coconut, may traverse the punch from the up position to an engaged position. In the engaged position, the punch which may be hollow provides access to the coconut milk.
To provide a pet food that is configured to stabilize quality by rigorous regulation of mineral components, and at the same time, that exhibits superior palatability in relation to a pet food for a cat of advanced age that requires rigorous regulation of mineral components. A granular pet food having a bulk density of at least 38.5 g/100 ml and no more than 50.0 g/100 ml, and a fluctuation range defined as the maximum to the minimum value of the total mineral content amount across 10 product lots being no more than 1.0%.