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POTYVIRUS RESISTANCE IN POTATO

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The present invention is drawn to novel genes from wild plants, such as wild potato and pepper plants, that confer potyvirus resistance to plants, such as in transformed cultivated plants. Also encompassed are cultivated plants transformed with the novel gene, food products made from the transformed cultivated plants, and methods for making such plants and food products.

MALTOTRIOSYL TRANSFERASE, PROCESS FOR PRODUCTION THEREOF, AND USE THEREOF

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The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the processing of foods or the like. Provided is a maltotriosyl transferase which acts on polysaccharides and oligosaccharides having α-1,4 glucoside bonds, and has activity for transferring maltotriose units to saccharides, the maltotriosyl transferase acting on maltotetraose as substrate to give a ratio between the maltoheptaose production rate and maltotriose production rate of 9:1 to 10:0 at any substrate concentration ranging from 0.67 to 70% (w/v).

Package for Browning and Crisping Dough-Based Foods in a Microwave Oven

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A microwave heating construct includes a base for underlying a food item and a cover for overlying the food item. The cover may include a plurality of resilient, deformable tabs extending from an opening, where each tab includes microwave energy interactive material. The tabs may be capable of independently flexing in response to an urging force.

OXYGEN SCAVENGING TERPOLYMERS

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A method and system for oxygen molecule scavenging is disclosed. The system employs as a novel terpolymer as the reducing agent for oxygen molecules. The terpolymer is the polymerization product of macrocyclic poly(alkylene dicarboxylate) oligomer, unsaturated functional polymer, and epoxy-functional styrene-acrylate oligomer.

BEVERAGES WITH ENHANCED FLAVORS AND AROMAS

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The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

CONTROL OF BUBBLE SIZE IN A CARBONATED LIQUID

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Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation.

CAPSULE FOR THE PREPARATION OF A BEVERAGE COMPRISING AN IDENTIFICATION ELEMENT

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The invention relates to a capsule for the preparation of a beverage. The capsule includes first and second covering walls connected at a peripheral seam for forming a cavity containing a beverage ingredient, and a contactless element for identifying the capsule by detecting means of a beverage producing device. The identifying element is oriented along its longer dimension substantially orthogonally relative to the transversal plane passing along the seam of the capsule.

REDUCTION OF ACRYLAMIDE FORMATION

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The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS

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A method for producing cottage cheese by using Streptococcus thermophilus bacteria.

REDUCED-FAT CHOCOLATE COATINGS FORMED BY SPRAYING

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A method for making a frozen confectionary product having a reduced-fat chocolate coating is disclosed. The method includes spraying a liquid chocolate composition into a target area, wherein the liquid chocolate composition includes less than 40% fat by weight; moving a frozen confectionery substrate having an outside surface into and out of the target area such that a portion of the outside surface becomes entirely coated with a continuous, uniform coating of the liquid chocolate composition; and allowing the liquid chocolate composition to cool to form the frozen confectionary product having the continuous, uniform coating of chocolate on the entire outer surface of the confectionery. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness that is uniform and less than that formed by dipping. Also disclosed is spray coating device for use in the process for applying the coating.

METHOD FOR SYNTHESISING 2-ACETYL-1-PYRROLINE AND THE STABLE PRECURSOR THEREOF, OPTIONALLY ISOTOPICALLY MARKED

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The present invention relates to a method for synthetizing a compound of the following formula (I): wherein R is a methyl or ethyl group, n is 1 or 2, and X is a CH2 or CD2 group, from a compound of the following formula (II): wherein R and n are as defined above, and also relates to a method for assaying the compounds of the formula (I) using a corresponding deuterated derivative as an internal reference, as well as to the use of ketal derivatives of compounds of the formula (I) as a stable precursor, in particular in a flavoring composition.

BEVERAGES WITH ENHANCED FLAVORS AND AROMAS

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The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

FOOD COMPOSITIONS COMPRISING ORGANOGELS

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The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals, pharmaceuticals, pet food, or animal feed.

PRODUCTION OF NATURAL TRUFFLE FLAVOURS FROM TRUFFLE MYCELIUM

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The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.

POLYIONIC DENDRIMER AND HYDROGEL COMPRISING SAME

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Provided is a hydrogel which comprises water as the main component at a high water content and has mechanical strength suitable for practical use and which exhibits high transparency and self-healing and shape-retaining properties. Also provided are both a material for the hydrogel and a novel polyionic dendrimer. A polyionic dendrimer which comprises a hydrophilic linear polymer as the core and polyester dendrons attached to both terminals of the linear polymer and in which cationic groups are bonded to the surfaces of the dendrons, said cationic groups being selected from the group consisting of guanidine group, thiourea group, and isothiourea group; a material for a hydrogel, which comprises the polyionic dendrimer and clay; and a hydrogel prepared using the material.

PREPARATION AND USE OF FISH SKIN FERMENTATION PRODUCT

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The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation product obtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and/or improving the survival of fibroblasts.

PROCESS USING AGRICULTURE RESIDUE BIOMASS FOR PRODUCING FEED PELLETS

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A process is provided for creating feed pellets from agricultural residue material having substantially no food value, such as corn stover. The agricultural residue material is harvested and baled for transport to a storage and processing site. The baled agricultural residue material is then shredded and ground, and one or more chemical agents are added to depolymerize the fiber (lignin-carbohydrate) matrix of the agricultural residue material. Agricultural processing byproducts such as distiller's solubles and dried distillers grains with solubles (DDGS) are added to the agricultural residue material, either before or after the chemical agents are added, to form a combined material. The combined material is then pelletized into feed pellets, which may be transported and stored for later consumption by animals. The process produces a nutritionally enhanced material which is more easily digested than existing feed rations.

PROCESS FOR ANALYZING AND ESTABLISHING DOSAGE SIZE IN AN INGESTIBLE FILM

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The present invention is directed to a method of analyzing and establishing a proper dosage size in ingestible films for providing a more precise dosage delivery of an active ingredient.

SEAFOOD PHYSICAL CHARACTERISTIC ESTIMATION SYSTEM AND METHOD

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Systems and methods for estimating a physical characteristic of a seafood product are provided. In one system, the estimate is based on a slope defined by a ratio of changes in peak resonant amplitude and frequency of an electromagnetic resonant circuit in loaded and unloaded states. In another system, a first probe of a plurality of probes is driven with a test signal when the plurality of probes is loaded by a seafood product and the estimate is based on received test signals at one or more of the other probes. In another system, the estimate is based on the loading effect of a seafood product on an electromagnetic resonant circuit, which is also used to read an ID from an RFID associated with the seafood product. The systems and methods may be used for individual specimens, or to determine an average estimate for multiple specimens at one time.

FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME

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A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.
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