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

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    Manufacture a powder with high milk-derived complex lipid content that contains milk-derived phospholipids and milk-derived ganglioside at high concentrations, which contains protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more, and which can be utilized as a material for functional food, mother's milk substitute or drug, by means of adjusting the pH value of a butter serum or butter serum powder reconstituted liquid to a range of 4.0 to 5.0, adding calcium chloride to promote coagulation of protein, removing the produced sediments, filtering the supernatant by means of ultrafiltration or microfiltration, and then drying the obtained concentrate.

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    A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

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    The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.

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    The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during shallow frying of food products. Aerated oil compositions are prepared which are stable during storage and remain homogeneous with respect to the hydrophobin.

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  • 03/26/15--05:00: POPCORN MACHINE
  • A machine for popping corn out of corn kernel and for delivering the popcorn to a container, the machine includes a body having a popcorn popper; and a popcorn receptacle disposed adjacent to the popcorn popper. When the popcorn popper is in operation, popcorn expelled by the popcorn popper falls into the popcorn receptacle. The popcorn receptacle has at least one inclined wall. A valve is disposed in the popcorn receptacle at a bottom end of the at least one inclined wall. The valve selectively releases the popcorn from the popcorn receptacle to the container. A method of making and delivering popcorn in a popcorn machine to a container is also presented.

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    A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-flying. The process, among other things, combines warm oil deluge and impingement oven baking.

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    The present invention relates to an apparatus (1) for providing metered amounts of ingredients to a nutritional composition for use in administration to an infant, in particular the present invention relates to an apparatus for providing individualized nutrition for infants based on the infants' special needs, the apparatus comprises a plurality of containers (2), a plurality of delivery devices (3), input means (14) and a controller (7) adapted to control the metered amounts of ingredients delivered individually from the containers in response to the input. Further, the present invention relates to a method of preparing a nutritional composition for an infant which is tailored to that specific infant.

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    The present invention relates to an ALS inhibitor herbicide tolerant B. napus plant, progeny and parts thereof comprising a mutation of an acetolactate synthase I gene and a mutation of an acetolactate synthase III gene.

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    The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25;(b) a peroxide value (POV) of less than 10;(c) a triglyceride content of greater than 90%; and/or(d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.

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    The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

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    The invention relates to an organometallic complex of the amino acid/metal type. The complex is a crystalline pluri-metal complex that can be obtained in the form of a homogeneous powder that can be used to optimise animal feed. More specifically, the invention relates to an organometallic complex that is characterised in that it is formed by at least one amino acid or amino acid derivative with at least two different metals. The invention also relates to a powder comprising the organometallic complex of the invention, as well as to methods for preparing such a powder.

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    The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some of the sugar in a plant-derived juice or liquid by fermenting it with yeast to produce a fermentation product containing ethanol and subsequently removing at least some of the ethanol from the fermentation product, while maintaining the fermentation product at a temperature of less than fifty-five degrees Celsius to produce the reduced calorie beverage or food product. The alcohol removal step is performed at temperatures of less than seventy-five degrees in order to reduce the impact upon flavour and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

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  • 04/02/15--05:00: BREWING METHOD
  • A fermenter is provided that heats and ferments a beverage feed material, such as grain and water, and a mashing device having a porous and permeable bottom to be positioned in the fermenter during heating to form an intermediate beverage feed material, such as a wort.

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    An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.

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    The present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and/or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level. In still further embodiments, the present invention provides means and compositions for the development and use of phages as biocontrol agents.

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    Protein-rich feedstuffs which contain at least one protein feed material and either betaine or at least one feed product which contains betaine are resistant to reduction of digestibility as a result of heat damage during drying.

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    A method for facilitating the selection of a pet food based on the nutrient sources. A first pet food product and a second pet food product can be provided. Each pet food product can be put in a package and each package can have a primary nutrient source region with protein source indicia and a secondary nutrient region with secondary nutrient source indicium. The protein source indicia on the first and second package can be different. The primary source region and the secondary source region can comprise great than about 50% of the area of the front side of the package.

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    A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.

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    A hermetically sealed dual-opening beverage container that functions as a mixing instrument, drinking straw, and a shot delivery (or shooter) device suitable for retail distribution is disclosed. An example embodiment includes a hermetically sealed beverage container for retail distribution including a vessel having a generally right rectangular prism shape, a first cap and a second cap both having a generally cube shape. Example embodiments of the hermetically sealed dual-opening beverage container reduce the amount of wasted space in the packaging and distribution process because of its efficient shape. Further, example embodiments of the container can poured contents at a faster rate, and can be reused and recycled. Further, the disclosed subject matter can be utilized as a straw and mixing device, like a stirrer, and makes consuming a shot from a bottle easier and quicker. This results in increased efficiency, increased functionality and increased pouring speed.

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    An absorbent pad that contains activated carbon to reduce confinement odor in a vacuum-packaged food product is provided. An embodiment of absorbent pad contains activated carbon and an antimicrobial agent that further reduces confinement odor by two mechanisms of action: reducing bacterial counts in the liquid purge that cause breakdown of carbohydrates and proteins in food products; and trapping of confinement odor-causing breakdown products by the activated carbon. The absorbent body in the absorbent pad actively draws in liquid purge and dissolved volatile breakdown products in the vacuum package that produce confinement odor, which produces greater and more rapid contact of odor-causing compounds with the activated carbon.

older | 1 | .... | 352 | 353 | (Page 354) | 355 | 356 | .... | 398 | newer