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- 04/09/15--05:00: _SOLUBLE FIBER LOZENGE
- 04/09/15--05:00: _Probiotic Formulation
- 04/09/15--05:00: _DISSOLVABLE-CHEWABL...
- 04/09/15--05:00: _NUTRITIONAL COMPOSI...
- 04/09/15--05:00: _PROCESS FOR SHORTEN...
- 04/09/15--05:00: _LOW-CALORIE, LOW-FA...
- 04/09/15--05:00: _OMEGA-3 FATTY ACID ...
- 04/09/15--05:00: _DAIRY BEVERAGE AND ...
- 04/09/15--05:00: _Steeped Cocoa Compo...
- 04/09/15--05:00: _Enriched Coffee Cre...
- 04/09/15--05:00: _COFFEE POD HAVING A...
- 04/09/15--05:00: _PRE-COATED FOOD FLA...
- 04/09/15--05:00: _System and method f...
- 04/09/15--05:00: _Coffee Capsule with...
- 04/09/15--05:00: _LASER CUT EDIBLE DE...
- 04/09/15--05:00: _Container
- 04/09/15--05:00: _Method for the Prep...
- 04/09/15--05:00: _SINGLE SERVE BEVERA...
- 04/09/15--05:00: _SELF-CONTAINED POPC...
- 04/09/15--05:00: _METHODS FOR PRODUCI...
- 04/09/15--05:00: SOLUBLE FIBER LOZENGE
- 04/09/15--05:00: Probiotic Formulation
- 04/09/15--05:00: DISSOLVABLE-CHEWABLE TABLET
- 04/09/15--05:00: NUTRITIONAL COMPOSITIONS AND METHODS
- 04/09/15--05:00: OMEGA-3 FATTY ACID ENHANCED DDGS FOR AQUACULTURE FEEDS
- 04/09/15--05:00: DAIRY BEVERAGE AND METHOD OF PREPARATION THEREOF
- 04/09/15--05:00: Enriched Coffee Creamer
- 04/09/15--05:00: COFFEE POD HAVING A FLEXIBLE MICROPOROUS OR MICROPERFORATED CASING
- 04/09/15--05:00: System and method for forming a multi-layer extruded food product
- 04/09/15--05:00: Coffee Capsule with Diffuser for Single Serve Brewer
- 04/09/15--05:00: LASER CUT EDIBLE DECORATING SHEET AND METHODS OF MANUFACTURE
- 04/09/15--05:00: Container
- 04/09/15--05:00: SINGLE SERVE BEVERAGE ADDITIVE CARTRIDGE
- 04/09/15--05:00: SELF-CONTAINED POPCORN POPPER
- 04/09/15--05:00: METHODS FOR PRODUCING MAPLE SAP WATER
A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder.
A probiotic organism which is capable of proliferation in iron-rich media, an environment which is generally unfavourable to probiotic organisms, is described.
A tablet that includes a solid solution of soluble fiber and one or more sugar alcohols, the solid solution having a glass transition temperature of less than 40° C., and one or more additives dispersed in the solid solution such that at least one additive is released from the tablet when the tablet is chewed or dissolved within an oral cavity.
Nutritional compositions comprising a botanical component, such as adaptogenic botanical component, comprising one or more ginsenosides and an amino acid component. Botanical components include ginsenosides, such as a Panax extract (e.g., a Panax notoginseng extract), an Astragalus extract (e.g., an Astragalus membranaceus extract), a Rosa extract (e.g., a Rosa roxburghii extract), fractions thereof, active components thereof, and combinations thereof. Amino acid components may include isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, or combinations thereof. Also disclosed are methods for improving the metabolism of a human or other mammalian subject, comprising administering a composition of the present technology. Such methods include those for improving the nutritional status of the subject, improving nutrient absorption of the subject, improving physical performance of the subject, and improving glycogen metabolism of the subject.
A process for shortening the conditioning time of a composition of a chewing gum core in a chewing gum preparation process, wherein hydrogenated or non-hydrogenated palatinose is mixed with a chewing gum base composition and to the use of hydrogenated or non-hydrogenated palatinose in a composition of a chewing gum core for shortening the conditioning time.
The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss even without spraying oils and fats on the surface of the cracker, but to also provide a low-calorie, low-fat cracker with an excellent, light and simple taste. More particularly, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein the cracker is prepared from a composition that contains xylose rather than spraying oils and fats on the surface of the cracker which would lead to the uptake of a high amount of fat and calories, to thereby provide a cracker which has a superior appearance and olfactory and gustatory characteristic, which is healthy, and which can be used as a snack for weight control. Further, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein no oils and fats are sprayed on the surface of the cracker so as to prevent oils and fats acidification which would otherwise occur during the distribution or storage of the cracker.
The present invention describes fermentation methods for producing animal feeds enriched with omega-3 fatty acids from cellulosic feedstock.
A shelf-stable beverage adapted for consumption by infants and young children is disclosed, as well as its manufacturing process. The beverage comprises milk, hydrolysed cereals, and fermented milk, in particular yogurt, and pectin. It may also comprise fruit.
The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.
An enriched whipped coffee creamer provides nutritional supplements and energy enhancing compounds. The enriched whipped coffee creamer includes a creamer base, a nutritional supplement, an energy enhancing source, an anti-oxidant source, and an emulsifying agent. The nutritional supplements, the energy enhancing sources, and anti-oxidant source are mixed into the creamer base. Due to the mixture naturally separating into layers, the present invention includes the emulsifying agent to lengthen the time which the mixture is homogenous. The enriched whipped coffee creamer is designed to be stored and dispensed from a canister, and barometrically pasteurized to retain the potency of the nutritional supplements at high temperatures. A propellant is used to expel the enriched whipped coffee creamer from the canister by increasing the pressure within the storage vessel. The enriched whipped coffee creamer is aerated as it exits the canister to provide a light consistency that can decorate the surface of a beverage.
A coffee pod which can be used for machines for preparing and dispensing coffee beverages that comprise at least one extraction chamber, and at least one piston for compacting a predetermined amount of ground coffee inserted into the extraction chamber. The pod includes: a predetermined amount of ground coffee compacted into an aggregate of ground coffee beans, having an outer shape suitable for rolling, and preferably a substantially spherical ball shape; and a filter casing formed of at least one pervious, microporous or microperforated sheet or film, trapping and matching the shape of the compacted coffee aggregate. The sheet or film is flexible, having stretchability properties with an elongation at rupture of at least 30% and an ultimate tensile strength of less than 2,000 N/m, and a thickness of at least 150 μm.
A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. The food flakes may be pieces of vegetables, fruits, meats, cheeses, grains, herbs or spices that complement the food substrate. The pre-coated food flakes are heated to partially liquefy the adhesive coating and then are applied to the food substrates. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.
Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.
The invention is directed toward a capsule for use in a single serve beverage brewing machine. The capsule forms a chamber with a film cover sealing the chamber for the brewing of a beverage. At the base of the capsule the external wall of the capsule protrudes into the body of the capsule chamber to form a diffuser. The base of the paper filter cup rests on the diffuser. The top rim of the paper filter cup is attached to the film cover. Between the walls of the paper filter cup and the external capsule wall is a vertical flow channel. During the brewing process water initially flows through the extractable ingredient in the paper filter, circulates upward within the vertical flow channel, back through the paper filter, and recirculates through the extractable ingredient.
An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and causing the laser beam to travel along a circuit of cutting locations defined in the laser cutting tool coordinate system to form a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while 304 leaving the releasable backing intact.
A container includes an outer container that has an outer container base and outer container walls extending from the outer container base. The outer container walls have a rim forming a closed geometric shape. A ledge is formed on an inside surface of the outer container walls below the rim. An inner container has an inner container base and inner container walls. The inner container walls extend from the inner container base. The inner container has at least one aperture for conducting fluid from within the inner container to outside the inner container, preferably in the inner container base. The inner container walls have a lip. The inner container fits within the outer container and the lip engages with the ledge, holding the inner container base distal from the outer container base and forming a gap between the inner container base and the outer container base for collection of fluids.
A method for preparing a beverage from a container (1) containing beverage ingredients by centrifugation of the container in a beverage preparation device; said container (1) comprising: an outer wall (2) and an inner wall (3); each wall having a peripheral portion (4, 5) extending around a central axis (I) and a bottom portion (6, 7);a lid (18) covering said outer and inner walls (2, 3); and forming with said inner wall (3) an inner cavity (8) containing beverage ingredients (9),an outer collecting cavity (10) positioned between the outer and inner walls (2, 3),beverage outlets or outlet precursors (11) positioned on the peripheral portion (5) of the inner wall, wherein the method comprises:supplying liquid in the inner cavity,rotating the container (1) around its central axis (I) to force liquid through beverage outlets from the inner cavity (8) to the outer cavity (10) under the effect of centrifugal pressure,maintaining an overpressure of supplied liquid in the container to enable the beverage to be drained from the outer cavity (10) out of the container.
Beverage additive cartridges, beverage brewing systems and methods of brewing a beverage whereby a beverage additive cartridge containing an ingredient is used in combination with a beverage brewing cartridge to add the ingredient of the additive cartridge to the brewed fluid flow of the brewing cartridge. The resultant brew is an ingredient-brewed fluid mixture that outflows from a brewing machine via an outlet probe.
A self-contained popcorn popper has an open side provided with an air-flow curtain extending at least partially across the open side and directed inwardly. Effluent from popping flows upwardly into a “U”-shaped vent, through an effluent filter and flows into said air flow curtains to reduce particulate-bearing effluent emitted from the popper cabinet. Heated air is recirculated in a lower warming bin to maintain heat in popped corn dumped from a popping kettle and that air is recirculated in the bin, also to reduce emission of particulars into the environment surrounding the popper.
A method for producing a beverage product from maple sap. The sugar content of the maple sap is modified to a predetermined level and the resulting beverage is subjected to high pressure in order to sanitize the beverage without fouling the taste. Frozen storage techniques are applied in order to allow the beverage to be sold year-round.