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Articles on this Page
- 05/28/15--05:00: _EDIBLE COLORING COM...
- 05/28/15--05:00: _FOOD COMPOSITION AN...
- 05/28/15--05:00: _Filled Dough Produc...
- 05/28/15--05:00: _METHOD FOR PRODUCIN...
- 05/28/15--05:00: _Capsule Based Syste...
- 05/28/15--05:00: _METHOD AND SYSTEM F...
- 05/28/15--05:00: _NUTRITIONAL ENHANCE...
- 05/28/15--05:00: _Novel Food and Feed...
- 05/28/15--05:00: _SOY PROTEIN PRODUCT...
- 05/28/15--05:00: _System and Method f...
- 05/28/15--05:00: _CHEWY EDIBLE COMPOS...
- 05/28/15--05:00: _GLAZING AGENT FOR P...
- 05/28/15--05:00: _UNITIZED FROZEN SAU...
- 05/28/15--05:00: _ISOTOPICALLY MODIFI...
- 05/28/15--05:00: _PROCESSED FOOD COMP...
- 05/28/15--05:00: _SODIUM STEAROYL LAC...
- 05/28/15--05:00: _HIGH FORCE AND HIGH...
- 05/28/15--05:00: _Method For Processi...
- 05/28/15--05:00: _NOVEL CASEIN PROTEI...
- 05/21/15--05:00: _CONCENTRATED SHELF ...
- 05/28/15--05:00: EDIBLE COLORING COMPOSITION
- 05/28/15--05:00: FOOD COMPOSITION AND METHOD
- 05/28/15--05:00: Filled Dough Producing Method
- 05/28/15--05:00: METHOD FOR PRODUCING DETOXIFIED LIVER
- 05/28/15--05:00: Capsule Based System for Preparing and Dispensing a Beverage
- 05/28/15--05:00: NUTRITIONAL ENHANCEMENT OF PLANT TISSUE VIA SUPERCRITICAL WATER
- 05/28/15--05:00: SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
- 05/28/15--05:00: CHEWY EDIBLE COMPOSITIONS WITH EXPANDED TEXTURE
- 05/28/15--05:00: UNITIZED FROZEN SAUCE PRODUCTS
- 05/28/15--05:00: ISOTOPICALLY MODIFIED COMPOUNDS AND THEIR USE AS FOOD SUPPLEMENTS
- 05/28/15--05:00: SODIUM STEAROYL LACTYLATE PREPARATIONS
- 05/28/15--05:00: Method For Processing A Biomass Containing Lignocellulose
- 05/28/15--05:00: NOVEL CASEIN PROTEIN PRODUCT
The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle. The coloring composition is suitable for use as an ink in a non-impact printing device, including an ink jet type printer. The composition is composed of edible components. The invention further provides a process for applying a design to a food substrate, comprising of providing a non-impact printing device, wherein the ink cartridge or external container contains the coloring composition of the invention.
A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath.
Filled dough producing method is disclosed for making a food product, such as baozi, a traditional Chinese food, by folding and constricting close a circular dough wrapper around a filling in an apparatus including a pocket assembly made of pliable fabric layer with an upper surface and lower surface, a flexible frustro-conical member connected to the lower surface of the pliable fabric layer, and draw strings for making a pouch, wherein the frustro-conical member is configured to be alternately inverted from a first rigid position to a second rigid position.
The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant.
The present invention relates to dispensing of a substance from a container by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present invention relates to (1) a container and (2) the automated method for opening such container and (3) the automated method of dispensing of the contents from such container into a customer receptacle or glass.
A method and system for wrapping meat in containers is provided. The method and system provide a modified atmosphere, other than that which exists as standard air, to a container such that a final sealed product contains an internal volume or atmosphere of modified gas. In-line processing features dispense the desired modified gas such that minimal interruption is provided in an automated or partially automated packing operation.
A method for enhancing the nutritional value of plant tissue by reaction with supercritical water is disclosed. The method comprises: conveying a selected plant tissue material through an extruder, wherein the extruder is configured to continuously convey the plant tissue material to a supercritical fluid reaction zone; injecting hot compressed water into the supercritical fluid reaction zone, while the extruder is conveying the selected plant tissue material into the supercritical fluid reaction zone so as to yield a mixture; retaining the mixture within the reaction zone for a period of time sufficient to yield a plurality of plant tissue reaction products. The reaction zone may be characterized by a tubular reactor having an adjustably positionable inner tubular spear, wherein the tubular reactor and the inner tubular spear further define an annular space within the reaction zone, and wherein the mixture flows through the annular space and into a reaction products chamber or vessel.
Disclosed is a process for extracting an antioxidant cocktail (containing a number of antioxidative molecules including but not limited to superoxide dismutase (SOD), catalase, glutathione, glutathione peroxidase) from animal sources (i.e., blood or liver) so that it can be used as a food and feed preservative in a non-purified state to prevent rancidity. The antioxidant can also be used in other products such as oils, paint, caulking, plastics, or any other product exposed to oxidation. The disclosed antioxidant cocktail can be used in an unpurified state, yet can still function as a potent antioxidant without having to undergo purification via complex, expensive methods such as chromatography or gel filtration.
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
A food product includes a base component; one or more solid additive pieces, each solid additive piece comprising an additive and a binder; and a casing containing the base component and the one or more solid additive pieces; wherein the additive is a liquid at room temperature.
Methods and compositions are provided for producing a high glycerol/high collagen or gelatin edible composition having a variety of textures and features, suitable for use as a pet treat. Chewy edible compositions produced by such methods are also provided.
Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.
The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 19 deg. F. despite the high dissolved solids equivalent content.
A nutrient composition comprises an essential nutrient in which at least one exchangeable H atom is 2H and/or at least one C atom is 13C. The nutrient is thus protected from, inter alia, active oxygen species.
Methods and systems for preparing a processed food composition that is sized and shaped to facilitate independent dining are presented. A method, in one embodiment, includes selecting cooked menu items, combining them using a grinder or food processor into a mixture, and then shaping the mixture into a processed food composition that includes one or more substantially graspable sizes and shapes. The cooked menu items selected for mixing may include protein, carbohydrate, and/or vegetable, producing a food composition that is substantially nutritionally balanced. The system may include a food processor, such as a grinder or mixer, and a shaping tool for forming the combined foods into desired shapes and sizes.
Provided is a sodium stearoyl lactylate preparation having high solubility (excellent dispersibility) in water at 20° C. and excellent effects of improving the easiness of loosening noodles and improving the texture of noodles. In particular, provided is a sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 1, as an evaluation index of dispersibility is less than 1.4 g, Dispersibility Test 1 comprising the following steps 1) to 3): 1) placing 47.5 g of water at 20° C. in a 100 mL glass beaker, adding 2.5 g of the sodium stearoyl lactylate preparation at the same temperature thereto, and stirring the content at the same temperature at 500 rpm for 60 seconds using a three-one motor to prepare a mixed liquid;2) pouring the mixed liquid in 1) into a stainless steel strainer with a pore size of 250 μm and collecting the residue remaining in the strainer; and3) placing the residue in 2) on a glass petri dish, hot-air drying the residue at 105° C. for 2 hours, and measuring the weight (g) of the dry matter (dried residue) remaining on the glass petri dish for evaluation of the dispersibility.
A process for mechanical destructuring of starch-based biomass was developed that makes use of a short application of high compression, impact, and shearing forces. The biomass may be destructured using a specific energy input that is less than 40% of the total combustible energy of the biomass. The destructured starch-based biomass, with or without saccharification and/or in-feed glycosyl hydrolase enzymes, may be used in feed applications. The destructured starch-based may saccharified to produce syrups and fermentable sugars, and for production of products including ethanol using a biocatalyst.
There is disclosed a method for processing a biomass (for example straw) containing lignocellulose such that cellulose and hemicellulose are made accessible for further processing, typically by decomposition, without needing energy-consuming dissolution of the biomass in water. The method includes repeated compressions of the biomass in a reciprocating piston press, where loose biomass is continuously fed into a piston chamber in front of a piston which moves the loose biomass into a tubular reaction chamber in which the biomass is compressed for producing a vapour explosion and autohydrolysis under simultaneous displacement of compressed biomass through the reaction chamber. After compression, to the biomass can be added fluid livestock manure, fluid waste water sludge etc. in a biogas plant for subsequent biogas processing.
The present invention relates to a process for producing a casein protein product comprising the steps of:—providing a casein concentrate starting material,—heat-treating the material,—cooling the heat-treated material,—subjecting the cooled material to a treatment with a crosslinking enzyme,—optionally subjecting the cooled material to a treatment with a coagulant and—processing the material into the casein protein product/allowing the casein protein product to form.
The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.