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

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    The invention relates to an apparatus for boiling an egg, comprising a device for providing microwave radiation in a confined space, comprising a holder with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ε″, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and -having a layer thickness d of 1-6 millimetre and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation.

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    A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100° C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95.

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    An easy-to-open aromatic coconut is provided that includes, but is not limited to a coconut from which the husk was removed until a clean shelled coconut is obtained and groove line on the shell of the coconut. The groove line is at least one converged groove line located at the bottom of the shell of the coconut and the groove line is made by laser engraving using a laser engraver. The easy-to-open aromatic coconut also includes, but is not limited to an opening device fixed within one converged groove line, near the groove line. A method for producing the easy-to-open aromatic coconut is also provided that allows a consumer to open the coconut shell by pulling the opening device.

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    A cooking apparatus includes a communicator that communicates with a terminal, a link-state manager that manages link-state information indicating whether or not a link to the terminal is active, a heater that performs a heating operation on a cooking tool, a receiver that receives a user operation, and a controller that controls the communicator or the heater which is a control target, on the basis of the user operation. In the case where the link is active, when the user operation is performed on the receiver, the controller causes the communicator to transmit instruction information to the terminal. The instruction information indicates an instruction to switch an image being displayed on the information display apparatus from a first image to a second image.

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    A method of operating a domestic cooking hob (1, 3), wherein the cooking hob (1, 3) includes a user control interface (4) adapted to inputting user control information for controlling operation of the cooking hob (1, 3). The cooking hob (1, 3) is operable in a safety locked operational mode. In the safety locked mode, the cooking hob (1, 3) triggers a safety action in case that a person tries to operate the control interface (4) without unlocking the cooking hob (1, 3) or a person comes closer to the cooking hob (1, 3) than a preset distance without unlocking the cooking hob (1, 3).

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    The present invention relates to improvements in beverage preparation machines and in particular to a beverage preparation machine of the type which uses pre-packed cartridges of beverage ingredients. The cartridges may be designed so that air becomes entrained so as to produce a desired foam or crema. Air inlets are provided in an outlet nozzle to allow air to enter the beverage preparation machine and so be available for entrainment. Advantageously, the air inlets extend through the sides of the nozzle in an elevated position at a widened portion of the nozzle. This reduces the flow of beverage into and through the air inlets, aiding cleanliness.

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    An improved device for wetting a dose of ground coffee in coffee machines, preferably espresso machines, particularly but without limitation professional espresso making machines. The device comprises a source of pressurized water, at least one beverage dispenser unit, a filter holder removably coupled to said dispenser, a water heater placed on the dispenser unit, a water supply system connecting said source of pressurized water with said heater, a dispensing conduit connecting the heater with the dispenser unit, as well as a dispensing valve device inserted in said dispensing conduit for closing and opening the conduit and for feeding heated water to the filter holder and cause it to spread into the dose of ground coffee contained in the filter holder, as well as an electronic control and programming unit connected at least with said source of pressurized water, with said heater and with said dispensing valve device. The device further comprises an additional valve device located on said water supply system which connects said source of pressurized water with said heater, said additional valve device being connected to said electronic control and programming unit.

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    A carving pin, a method for using the carving pin to carve a cooked roast, and a system for carving a cooked roast comprising the carving pin are provided. The carving pin comprises a base and a spike member connected to the base at about a 90° angle at about the center of the base, protruding upwards from the base. The spike member comprises a spike member end and a spike member body, the spike member end being sharp (i.e., tapered such that the very top is the sharpest) and being located distal to the base, the spike member end being connected continuously to the spike member body (i.e., all in one piece). The spike member end is adapted to pierce the cooked roast such that the cooked roast traverses the spike member and rests on the base.

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    A catering box with active climate control is configured to transport “delicate” foods, such as grilled cheese sandwiches, hot dogs, and hamburgers, without inducing substantial sogginess in the bread of those food items. The catering box includes a heat mass configured to retain heat generated by a hot plate and to then radiate that heat, during transport, after the hot plate has been disconnected from a power source. In addition, the catering box includes an exhaust fan that actively controls internal specific humidity levels in order to prevent moisture from settling within the bread of stored food items. A microcontroller within the catering box monitors temperature and absolute humidity levels, computes the current specific humidity level, and then selectively engages or disengages the exhaust fan in response. With his approach, the catering box may limit the degree to which humidity settles within the bread of delicate food items stored within.

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    The present invention relates to chewable compositions for oral administration, said compositions comprising high(methyl)pectin, glycerol and water. Advantageously, the chewable composition can comprise a drug substance. The present invention also concerns a process for preparing the chewable composition and the use of said chewable composition as a medicament.

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    The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

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    Aqueous liquid compositions containing histidine at a high concentration, which is preferable for oral ingestion, are useful for the production of foods, drinks, pharmaceutical products, and the like. Particular aqueous liquid compositions contain histidine at a concentration greater than 20 wt % and may further contain a divalent or higher valent organic acid.

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    The present invention provides Lactobacillus plantarum CJLP133 KCTC 11403BP, a composition for treating intestinal diseases comprising the lactic acid bacteria, and a composition for enhancing immunity comprising the lactic acid bacteria.

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  • 12/31/15--05:00: FLEXIBLE PACKAGE
  • A flexible package may include a front surface, a rear surface, a seal, and a defect. The rear surface may be coupled to the front surface. The front surface and the rear surface may form a bag to hold a product. The seal may join the front surface to the rear surface to seal the bag. The defect may be located in one of the front surface and the rear surface proximate the seal. The defect, upon separation of the front surface from the rear surface at the seal, may be being exposed and operable to remove a portion of the bag from one of the front surface and the rear surface. Removal of the portion may facilitate access to the product.

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    Breaking system to be applied in the area where the water enters and the infusion exits the capsule. The surface from the bottom of the cup presents interior creases, reducing the thickness of the wall and limited areas of rupture or breaking, that is caused by the normal pressure water pump. The cover produced in the same material, presents in the central surface lowered, creases of rupture or breaking, that can be in the same quantity and equal to the bottom of the cup, or different, with a geometry and appropriate quantity to the granularity of the products introduced into the capsule. The outside of the wall of the cup presents raised ribs, that form rhombs filled with raised dots. By the inside of the wall of the cup is reinforced with three or more platelets amounts.

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    Provided is a compound which thickens or gels a fluid organic material to a desired viscosity, or which uniformly stabilizes the formulation of a composition containing the fluid organic material. The compound according to the present invention is represented by Formula (1): R1—(CONH—R2)n (1) where R1 represents an n-valent aromatic hydrocarbon group containing two or more benzene rings; R2 represents an aliphatic hydrocarbon group containing 6 or more carbon atoms; and n represents an integer of 4 or more. The group R1 is preferably a group corresponding to an aromatic hydrocarbon selected from the group consisting of benzophenone, biphenyl, and naphthalene, except for removing hydrogen atoms in a number of n from the aromatic hydrocarbon. A thickening/stabilizing agent according to the present invention includes the compound.

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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 enhancing the sweet taste of compositions.

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    A device and a method for heating a fermentable starting product in order to produce a beverage, comprises a line which is arranged inside a combustion chamber and via which a part of a heat outputted from a heat source in the combustion chamber by a first heat transporting medium can be transferred to the fermentable starting product flowing in the line. A heat storage device arranged downstream of the combustion chamber is used for storing a part of the residual heat transported by means of the first heat transporting medium. The line is arranged such that the fermentable starting product flowing in the line is pre-heated upstream of the combustion chamber in a pre-heating chamber by the heat stored in the heat storage device.

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  • 12/31/15--05:00: MYCOTOXIN-BINDERS
  • The present technology relates to novel mycotoxin binder and the use in animal feed. The present disclosure relates also to the use of enzymes for improving the mycotoxin binding ability of by-products derived from a fermentative production process and to compositions comprising enzymes capable of degrading components in the fermented mash in the fermentation process.

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    The present invention provides an alcoholic drink composition having functionality to shorten drunkenness time, wherein the alcoholic drink composition is fabricated by mixing a plurality of gold flakes into an alcoholic drink with a specific mix ration. Taking sorghum liquor as an exemplary alcoholic drink composition, wherein the gold flakes are mixed into the sorghum liquor by the mix ratio ranged between 6.6 mg/600 cc and 66 mg/600 cc. Therefore, when a user drinks the sorghum liquor mixed with the gold flakes, the user would sober up after a longest drunkenness time of 59 minutes passed, without additionally taking any other anti-alcoholic products.

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