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

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  • 12/31/15--05:00: BAKED CONFECTIONERY
  • Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.

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    A method for continuous processing food product is provided. The method includes providing a food product and a solution. The food product and solution are mixed so that the food product is equally distributed in the solution forming a food solution. The food solution is continuously pumped from a hopper or container through an electromagnetic or volumetric source, which rapidly heats the food solution. The processed food solution may then be filled in packages, such as flexible pouches.

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    A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

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    A method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, includes (a) squashing insects or worms thereby obtaining a pulp, wherein the insects or worms are reduced in size, (b) heating the pulp to a temperature of 70-100° C., and (c) subjecting the heated pulp to a physical separation step, preferably decanting and/or centrifuging. The method does not comprise enzymatic treatment of the pulp. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 40 wt. % are saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

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  • 12/31/15--05:00: COFFEE SCENTING
  • The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

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    The present invention provides methods for processing seeds of fruit, such as cocoa beans.

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  • 12/31/15--05:00: CONFECTIONERY PRODUCT
  • A confectionery product consisting of a molded glazed shell containing natural honey, grinded dried apricots, dried prune, walnut and dried cranberry. The components of the homogeneous mass of the product are taken in the following ratio, percentage by weight: 24.0-26.0; the dried apricots—24.0 to 26.0; the dried cranberry—12.0 to 14.0; the honey being the rest to 100%.

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    The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coating such that the color provided by the natural blue anthocyanin-containing colorant to the coating is stabilized.

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    The embodiments herein provide an edible article housing a figurine comprising a figurine head, a figurine base and an edible layer. The figurine head is moulded in a predetermined shape. The figurine base is detachably attached to the figurine head. The edible layer is formulated over the figurine head. The edible layer belongs to a group of edible food products and flavours. The group of edible food product primarily comprises confectioneries. The figurine head and the figurine base are moulded into a predetermined shape. A molten form of the edible layer is poured into a mould and the figurine head is dipped into the poured molten edible layer. The molten edible layer gradually solidifies and the solidified edible layer form a confectionery layer over the figurine head.

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    The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

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    Methods of making high-protein food products and low-pH food products produced by such methods are disclosed.

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  • 12/31/15--05:00: AERATED PET TREAT
  • The present invention provides for an aerated pet treat and a method for weight loss or weight control in pets. The aerated pet treat is preferably low in calories and fat, thus a low calorie pet treat and a low fat treat are also provided. The aerated pet treat is especially attractive to cats.

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    The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches. Also disclosed is a spray dryer for treating a heat-sensitive material with superheated steam comprising a reaction chamber having at least one inlet for the introduction into the chamber of a stream of superheated steam, at least one outlet for allowing the contents of the chamber to exit and a nozzle for producing a spray of droplets into the path of the stream of superheated steam, said spray of droplets being formed from a liquid containing the heat-sensitive material, wherein the reaction chamber is adapted such that, in use, the stream of superheated steam entering the reaction chamber becomes homogeneously distributed in the chamber and flows in a direction substantially parallel with the internal wall of the reaction chamber.

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    A method for the packaging of popcorn kernels for popping in microwave ovens, in which the method comprises a stage of the dispensing popcorn kernels, a distribution agent, and a flavouring agent into a microwaveble package through an arrangement of independent discharge openings, adapted to supply and dose, respectively, the popcorn kernels, distribution agent, and flavouring agent.

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    The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

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    A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

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    The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.

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  • 12/31/15--05:00: SWEET FLAVOR MODIFIER
  • The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.

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  • 12/31/15--05:00: REDUCED SODIUM FOOD PRODUCTS
  • Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

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    The invention concerns a synthetic composition for rehydrating a child who is in state of dehydration, wherein the composition is administered as a liquid in a dose of 0.10 to 0.55 gram of proteins, and in a volume of 15 to 50 mL of composition, per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. The invention also relates to a non-therapeutic method of rehydrating a child who is in state of dehydration, said method comprising the use of a synthetic composition administered as a liquid in a dose of 0.10 to 0.55 gram of proteins, and in a volume of 5 to 50 mL of composition, per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. Preferably the composition has a protein content of 0.075 to 10 g/100 mL, more preferably of 0.75 to 6 g/100 mL.

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