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

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  • 04/30/15--05:00: STEAM TREATING OF FODDER
  • An apparatus for and method of steam treatment of fodder, for example animal fodder which is typically in baled form. The purpose of steam treating is to kill mesophilic and thermophilic mould spores that are either attached to the fodder or detach when disturbed and become airborne. These airborne particles are associated with respiratory problems, infections and allergies to livestock as well as humans. The apparatus for steam treating fodder comprises at least one steam distribution manifold, which has a plurality of lances adapted to penetrate a bale of fodder so that steam is supplied to the interior volume of the fodder.

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    The invention relates to an apparatus for mixing and cutting animal feed comprising a container with a side wall, a rotary mixing and cutting device positioned inside the container and at least one counter element provided at the sidewall. The apparatus comprises at least one positioning device for moving the at least one counter element between a retracted position and an inserted position. The container comprises a control unit to control the positioning device of the at least one counter element. The control unit is arranged to control at least one positioning device for bringing at least one counter element in a pulsating modus, wherein the at least one counter element moves between the retracted and inserted position.

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    A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position.

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  • 04/30/15--05:00: VERTICAL BROILER
  • The grill of the present disclose cooks a food product in a substantially vertical direction. A chute can supply a food product to two rotating belts that grip the food product between them, and pass it between opposing heaters or burners that are also substantially vertically oriented. The food product is cooked on both sides simultaneously, and the belts apply grill or char marks to the food product. Food product can also be monogrammed or branded on one or both sides with text, symbols or letters. Drippings from the food product can be collected without interfering with operation of the burners. The grill can be operated at pyrolytic temperatures to be self-cleaning.

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    The invention provides a process of producing Rubusoside from steviol glycosides of Stevia rebaudiana plant. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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    The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.

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    The present invention relates to a thermoreversible gelatinized alcohol-containing product comprising water, gelatin, spirit or ethyl alcohol, and an acidifying agent, wherein the product is in the form of a liquid at room temperature and in the form of a gel between 0° C. and 10° C., as well as to the process fro preparing such a product.

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    The object of this application is to non-enzymatically improve flavor of a butter oil and fat composition. The present invention can enrich lactones in the oil and fat composition by the following steps of keeping temperature of the oil and fat composition containing between 300 ppm and 1200 ppm of moisture content at the temperature where a solid fat exists in the oil and fat composition, and non-enzymatically producing γ-lactone or δ-lactone from triglyceride containing 4- or 5-hydroxy fatty acid in the oil and fat composition, oradding to the oil and fat composition an additive agent (such as, sucrose) which has an ability to form hydrogen bonds with water molecules, keeping temperature of the oil and fat composition at the temperature between 40 and 60° C., and non-enzymatically producing γ-lactone or δ-lactone from triglyceride containing 4- or 5-hydroxy fatty acid in the oil and fat composition.

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    The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

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    Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

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    The invention relates to a method for stimulating the growth of the plants and/or improving the biomass production and/or increasing the carbon fixation by the plant comprising introducing into a rice plant cell, rice plant tissue or rice plant one or more nucleic acids, wherein the introduction of the nucleic acid(s) results inside the chloroplast of a de novo expression of one or more polypeptides having the enzymatic activity of a glycolate dehydrogenase.

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    The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry dried product that maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The present invention also relates to a drying method that enhances the preserved freshness of fresh strawberries. The method comprises cooling fresh strawberries in an average dropping temperature of 20° C. or more per minute, and sublimating same to obtain a strawberry dried product.

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    Disclosed are processes for contacting a protein containing material with one or more wet-mill streams. The protein content of the protein containing material is increased.

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    Methods for controlling the growth of bacteria in ethanol fermentation systems with antibiotic alternatives, which can be nonoxidizing biocides, stabilized oxidizers, or any combinations thereof, are described. As an option, a process or composition of the present invention can include one or more polycyclic antibacterial peptides. The methods can provide improvements, such as increased ethanol yields with minimal carryover of biocide into co-products of the processes.

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    A method of care is described that includes administering an effective amount of β-hydroxy-β-methylbutyrate (HMB) to an adult or elderly patient to decrease the risk of an adverse health event during or subsequent to hospitalization of the patient.

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    A method and a composition for improving gut micro biota structure, selectively increase a first gut microbiota population while simultaneously decrease a second gut micro biota population in a subject. The first gut micro biota population includes a short-chain fatty acid (SCFA)-producing bacterium and the second gut microbiota population includes an endotoxin-producing bacterium.

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    The invention discloses a method for preparing starch softgel capsules, which, specifically, involves in the following three steps: 1, Extruding starch premix and gel solution into films respectively; 2, Forming composite starch film through co-extrusion method; 3, Processing the composite starch film into starch softgel capsules.

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    The invention discloses a technical process to prepare a self-reinforced starch composite used to produce capsules. This composite is made by uniformly mixing the matrix phase and the particulate reinforced phase at a proper proportion, the former being one or a combination of the starches selected from the group consisting of oxidized starch, cationic starch and esterified starch; and the latter, cross-linked starch or starch nanocrystals. This composite is processed into the forms of granules, films, or sheets by extrusion method and these different forms of the composite can be used to replace the gelatin as the raw material of capsules because its barrier property, processability, and mechanical properties are significantly improved.

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    The invention discloses an extrusion method for preparing starch-based softgel capsules, which, specifically, includes the following 2 steps: 1, co-extruding the starch premix and gel solution to form composite starch film. 2, processing two composite starch films into starch-based softgel capsules by rotary die process.

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    The invention discloses a method for preparing starch-based softgel capsules, which, specifically, includes the following 2 steps: 1, Extrude the starch-based premixed material into starch-based extrusion film, 2, Apply the gel solution coating to the extrusion film to form composite starch film, 3) Process two composite starch films into starch-based softgel capsules by rotary die process.

older | 1 | .... | 360 | 361 | (Page 362) | 363 | 364 | .... | 398 | newer