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

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    The present invention is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of α-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.

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    The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

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    A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery.

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    Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

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    Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.

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    Packaging sheet (1) intended for packaging a food product, in particular a cheese product, the packaging sheet (1) comprising: an internal membrane (5) comprising at least one internal plastic layer (7) intended to be oriented towards the product to be packaged; anda printable external surface (10), the external surface (10) being intended to be oriented away from the product to be packaged, characterized in that 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 20 mL/min Bendtsen and 50000 mL/min Bendtsen.

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    The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable.

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  • 02/19/15--05:00: LACTOCOCCUS LACTIS STRAINS
  • New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.

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    Processes for producing animal feeds from biomasses are disclosed. Uses of the processed biomasses and, optionally industrial co-products, as animal feeds are also disclosed.

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    A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50° C. to about 85° C. to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy.

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    A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors. The system includes a fermentor arranged with a packed bed region and a fluidized bed region. A yeast bed is retained in the packed bed region using a retention matrix and flocculation. A sugar supply is directed through the yeast bed with sufficient dwell time for satisfactory sugar conversion. The fluidized bed region is arranged to allow fermented product to pass through the fermentor while allowing yeast cell growth and retention. A nutrient may be added to the fermentor to aid in yeast flocculation. The fermentor is sized and shaped to allow sufficient dwell time of the sugar supply in the packed bed region and in the fluidized bed region to maximize sugar conversion to ethanol by fermentation.

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    Compositions derived from grain-to-ethanol fermentation processes and methods of producing the compositions are provided. The compositions may be corn meal products generated by fractionating corn kernels to isolate the endosperm, converting starch in the endosperm to sugar at temperatures less than 150-180° F., fermenting the sugar, and separating out the resulting solids. The solids may undergo a protein extraction process, and then undergo a solvent exchange to remove water from the solids and re-place it with a more volatile chemical, such as ethanol. The solids are then dried at less than 150-180° F. The resulting meal product may include protein in an amount ranging from about 31 to about 45%, up to about 3% fat, up to about 3% ash, a neutral detergent fiber in an amount ranging from about 32 to about 50%, and up to about 15% starch, all on a dry weight basis.

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    It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving.

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    The present invention relates to the preparation of food compositions capable of improving the bone status of the consumer by promoting bone tissue formation. In particular, it relates to the use of milk protein proteolysates for the preparation of these compositions.

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    Filtration unit (12) for use in a beverage preparation machine using a container for preparing the beverage; the unit being adapted to engage a container holder (3) intended to be inserted in the machine; said filtration unit comprising a filter (14) and a protective casing (12) encompassing the filter; said casing comprising an inlet wall with at least one liquid inlet (24) and an outlet wall with at least one liquid outlet (25) for delivering filtered liquid to a container lodged in the container holder wherein the filter (14) is arranged in a removable manner from the casing.

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  • 02/26/15--05:00: Brewing Cartridge
  • A single serving brewing cartridge adapter fits into known single serving horizontal coffee makers and allows use of a common single serving cartridge made for a vertical coffee maker. The cartridge adapter includes a fixed extraction needle in the base of cartridge adapter and defines walls rising from the base to guide a cartridge into position. The extraction needle pierces a single use cartridge to release brewed beverage into the cartridge adapter. An injection needle in the horizontal coffee maker lid punctures a foil cover of single use cartridges and passes through a permanent opening in a lid of the cartridge adapter and an extraction needle in the horizontal coffee maker cooperates with the cartridge adapter to carry brewed drink from the cartridge adapter. Reusable cartridges including permanent openings to receive the injection needle and to release brewed beverage may also be used with the cartridge adapter.

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    Disclosed herein is a beverage packaging configuration whereby mix and base beverages are packaged in a single package, and the base beverage containers are not filled completely with the base beverage. The space within each base beverage container remaining above the base beverage volume provides space in the base container for the correct proportion of at least one mix beverage to be poured into the base beverage container to create a reproducible mixed drink. One exemplary embodiment provides for a single mix beverage container which contains a volume of mix beverage equally divisible between the volume remaining in a plurality of base beverage containers. Another exemplary embodiment includes more than one mix beverage container which may contain different mix beverages. This invention removes the necessity of transporting a dispensing apparatus, such as a shot glass or volumetric dispenser or measuring glass, and also removes the need for a separate cup or glass in which to mix the base and mix beverages together, as provided in U.S. Pat. No. 8,181,781.

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    A “smart sticker” employing nanotechnology for determining the current state of raw meat for safe human consumption is provided. The sticker indicates the quality to the consumer by providing a color changing indicator on the sticker. The sticker employs carbon nanoparticles containing iron, which are placed on an underside portion of the sticker in contact with the raw meat. The nanoparticles serve as “bait” for the harmful bacteria. When pathogenic bacteria sense the presence of iron, it produces certain molecules to sequester the iron. Those molecules move to the area where the iron is present in the sticker, which can then determine the amount of pathogenic bacteria present in the meat by way of a chemical reaction with a particular ink containing a novel additive, which reacts with the molecules secreted by the pathogens. Once this interaction occurs, the ink changes color from, for example, blue to yellow.

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    Baking kit systems and methods, and in particular, baking kit teaching systems and methods are described. in some examples, a baking kit system includes: a plurality of discretely packaged ingredients in packets configured to be mixed together into a baking mixture, the packets including lower concentration ingredient packets and higher concentration ingredient packets (being respectively of lower and higher concentrations in the baking mixture); a container for retaining the ingredient packets; and a set of instructions providing steps for combining and baking the contents of the ingredient packets. In some further examples, the packets each include an indicium and the set of instructions provides steps for combing the contents of the ingredient packets according to the indicia.

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    An improved system and method to produce a bread product is disclosed. Bread products that produced with the system and method are also disclosed. The bread products are intended for commercial manufacture with high volume and efficiency. The system and method produce bread products from multiple dough components; one dough component provides an interior core; another dough product provides an exterior layer. When the bread product is baked, a multi-component bread product is formed where the crumb is provided by the dough component of the interior core and the crust is provided by exterior surface of the dough component of the exterior layer. Any of a wide variety of types and forms and shapes and sizes and etc. of bread products may be produced. The system and method may be performed using any of a wide variety of production techniques. Each dough component may be formulated (and may include an improver) to facilitate the operation of the system and method and to provide a tasteful and appealing bread product.

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