The use of pectin is proposed for improving, upgrading and enhancing the sensory properties of acid whey-based preparations.
USE OF PECTIN FOR IMPROVING THE SENSORY PROPERTIES OF ACID WHEY-BASED PREPARATIONS
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FAT AND/OR OIL COMPOSITION FOR HEAT COOKING AND METHOD OF PREPARING SAME
Provided is a fat and/or oil composition for heat cooking containing: a fat and/or oil; and 0.02 to 0.08% by mass of an emulsifying agent. The emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid. A method of preparing such a fat and/or oil composition for heat cooking includes the steps of: refining a fat and/or oil; and adding 0.02 to 0.08% by mass of an emulsifying agent into the refined fat and/or oil.
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Method for Producing High Quality Animal Oil with Low Cholesterol Levels
The invention provides a method for producing high-quality lard or beef tallow with low cholesterol content. The method of the invention uses enzyme hydrolysis, centrifugation separation and homogenization-assisted embedding technique to obtain high-quality lard or beef tallow with low cholesterol levels. The method uses aqueous enzymatic extraction (AEE) techniques to separate lard or beef tallow from the raw material of pork or beef fat, and uses the homogenization-assisted embedding technique to remove cholesterol from the lard and beef tallow products. The method of the invention produces high quality lard with good oxidative stability at a high yield and can meet the Chinese national standard for first grade lard. The lard of the invention needs no further degumming process, eliminating the tedious refinery steps.
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AROMATIZATION OF COFFEE
Disclosed is a novel method of aromatizing coffee beans. The beans can be green or roasted, including ground beans, and are allowed to stand together with an aroma generating substance. The aroma generating substance preferably is a dry and solid natural substance, such as a cinnamon or vanilla stick, in whole or ground form. The invention also pertains to packages comprising both roasted coffee beans and an aroma generating substance.
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FROZEN CONFECTION PRODUCT COMPRISING AN AERATED COATING AND A PROCESS FOR MAKING SUCH A PRODUCT
This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.
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PROCESS FOR MAKING AN ALCOHOL-CONTAINING FROZEN COMESTIBLE AND PRODUCT THEREOF
A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided.
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HEALTHY FOOD COMPOSITIONS HAVING GEL OR FOAM TEXTURES AND COMPRISING HYDROLYZED EGG PRODUCTS
The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.
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PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM HEMP ("H701")
A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.
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CASEIN PRODUCTS AND C02 REVERSIBLE ACIDIFICATION METHODS USED FOR THEIR PRODUCTION
The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH of the product; increasing the pH of the product; and collecting the product comprising casein micelles, in which at least some of the casein micelles of the product are modified in structure by one or more of steps a) and b) compared to naturally occurring casein micelles thereby improving at least one physicochemical property of the product comprising casein micelles. The method reduces viscosity and improves mouth feel of reconstituted product, reduces rehydration time for dried product, improves cheese manufacturing by reducing rennetting or clotting time in cheese manufacture or reducing the amount of rennet required in cheese manufacture.
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PET FOOD COMPOSITION HAVING PROBIOTIC BIFIDOBACTERIUM ANIMALIS
A probiotic coated kibble having internal glycerin.
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METHOD FOR USING VINASSE
In order to thoroughly solve existing vinasse problems, in particular in production of bioethanol from plant raw materials, a method is proposed for producing feedstuffs from crustaceans of the genus Artemia (brine shrimp) or Copepoda (oar-footed crustaceans) or Daphnia (water fleas) or from microbes in the form of rotifers or protozoa, the method being characterized in that the crustacean/microbe cultures are fed at least partially with vinasse, preferably thin vinasse, in particular from bioethanol production, and with yeasts contained in the vinasse. At the same time, a method for processing vinasse is provided, the method accordingly being characterized in that the vinasse is used as feed for crustacean/microbe cultures and/or for algae cultures in order to at least partially decompose the yeasts contained in the vinasse. In connection with this, it is also proposed that process heat produced during vinasse production, in particular in the course of producing bioethanol, is used to heat water for the cultivation of crustaceans/microbes and/or algae in order to use the thermal energy content of the vinasse in a useful manner.
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COMPOSITIONS AND METHODS FOR INCREASING PALATABILITY OF DRY PET FOOD
Compositions and methods are provided to increase the palatability of dry pet foods. The compositions comprise sorbic acid and/or a salt thereof. The compositions and methods increase the palatability without loss of crunchiness of the dry kibbles over an extended time period. The sorbic acid and/or salt thereof can be used in the base composition of the dry pet food and/or in a coating on the dry pet food, and the sorbic acid and/or salt thereof can be used without affecting the product structure.
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FISH FEED
Due to the recent problems of higher fuel costs and exhaustion of marine resources, fish meal-free feeds have been developed. However, these feeds are insufficient from the standpoints of feed-intake and growth of fishes. Also, there has been required a feed which can economically and easily prevent or treat fish diseases and, even in the case of given in a reduced amount, ensures efficacious fish growth without disturbing the growth of fishes. Disclosed is a feed containing fly pupae and/or fly larvae. This feed can be taken at a high feeding rate by fishes, promotes the growth of the fishes having taken the same and exerts an effect of activating the immunity of the fishes.
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Extruded and Dehydrated Products for Baby Food
The present invention describes dehydrated crispy products containing cereal flour and products of vegetable origin (fruits and/or vegetables) and which, once rehydrated, have specific textural features. Said products can be advantageously incorporated into dehydrated food intended for persons with problems chewing, for example young children and babies. They are advantageously used as is by rehydrating same in a liquid (hot or cold), particularly in milk. They can also be incorporated into a dry hydratable food (for example a powder for a mash, or a porridge). Once brought into contact with a liquid, said products rehydrate quickly and the rehydrated products maintain an integral structure for several minutes.
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RICE COOKING METHOD
The present invention relates to a method for preparing cooked rice having retarded staling. Specifically, the present invention relates to a method for preparing boiled rice foods having a improved texture following storage for up to several days.
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NOODLES AND APPARATUS FOR PROCESSING THE SAME
Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.
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POTATO CHIP CRUMB CONDIMENTS
A shaker/dispenser dispenses crushed chip particles of discrete sizes for sprinkling directly on food as pourable condiments of discrete sized particles of the remnants of the crushed potato chips. Each potato chip of pre-determined thickness is crushed and crumbed into fine, medium and coarse crumbs of varying particle sizes. The chip crumb particles have a variety of flavors, salt and vinegar, cheese and onion, sour cream and chives, eggs and bacon, etc. The system provides selected potato chip condiments in sliced components for crushing and forming the particles of the desired sizes. In an alternate embodiment, the condiments are packaged in either a self-opening single use pouch or in a shaker/dispenser with a mill lid.
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METABOLIC IMPRINTING EFFECTS OF NUTRITION WITH LARGE LIPID GLOBULES COMPRISING MILK FAT AND VEGETABLE FAT
The invention relates to the use of specifically designed lipid component with a mixture of milk fat and vegetable fat and present as lipid globules with a large size, for an early in life diet for improving the development of a healthy body composition, in particular prevention of obesity, later in life.
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HYPOALLERGENIC FOOD-GRADE PROTEIN MATRICES AND USES THEREOF
This invention relates generally to the discovery of improved food-grade protein matrices with reduced allergeiiicity and uses thereof including immunotherapy.
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IONICALLY CHARGED NUTRITIONAL SUPPLEMENT, PROCESS OF MAKING AND APPARATUS THEREFORE
A mineral-containing formulation is taught that is exposed to a magnetic field effective for converting the molecular ion structures of the starting materials to a stable negative polarity charge within the product. A device, in the form of an ionic charge magnetron is taught for enhancing the molecular ion structures of the starting materials to a stable negative polarity charge within the product.
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