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

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    The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.

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    This invention relates to environmentally preferred frying oils, such as high oleic oils. A Life Cycle Assessment (LCA) of high oleic oil compared to conventional oil when used in frying applications is provided.

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    A process for making a fermented liquid drink comprising separating and selecting a colony of a suitable bacterial strain, preparing a seed liquid from a live culture of the colony, and culturing the seed liquid in a large scale liquid culture. The bacterial strain is of the genus of Acetobacter or Gluconobacter. The seed liquid is prepared by culturing the colony on a slant surface on a solid medium, followed by multi-stage active liquid culture. The multi-stage active liquid culture has an initial stage of small scale active liquid culture and at least one enlarged scale active liquid culture.

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    The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and having improved crispiness relative to the prior art products. The invention also concerns the method of implementing said composition in the production of a non-cariogenic sugar-coated chewing-gum, characterised in that it helps considerably reduce the time taken to produce said products.

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    A method of forming a frozen beverage vessel, the vessel having a shell of desired thickness and transparency surrounding an interior volume, the method including: (i) providing a mould having an interior surface, the interior surface having a shape corresponding to a desired external surface shape of the shell; (ii) at least partially filling the mould with a liquid; (iii) refrigerating the at least partially filled mould; (iv) rotating the at least partially filled mould, whilst under refrigeration, about an axis of rotation such that unfrozen liquid flows over the interior surface of the mould; (v) varying the axis of rotation; and (vi) repeating steps (iv) and (v) under conditions and for a time sufficient to form the shell of desired thickness and transparency.

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    The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

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    The invention provides palatability enhancing compositions comprising a palatability enhancing amount of two or more of tetrasodium pyrophosphate, one or more animal by-products, and one or more microbial proteins and comestible compositions comprising one or more comestible ingredients and the palatability enhancing compositions.

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  • 02/25/16--05:00: IMPROVED SWEETENER
  • A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, acesulfame K (Ace K) and fructose. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

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  • 02/25/16--05:00: TABLET COMPRISING FRUCTOSE
  • Method for producing a tablet and tablet thus produced; the tablet is obtained by direct compression and comprises at least 60% by weight of fructose extracted from grapes; the tablet shows characteristics of colour, friability and cracking off definitely superior with respect to corresponding tablets obtained with fructose of different origin.

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    The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young children or pregnant women.

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    The present invention describes a food supplement comprising isomaltulose, milk serum protein concentrate, linseed, milk serum mineral complex, short chain fructooligosacharides, lactoferrin, and vitamin B6. This food supplement was developed for use as support in the nutritional therapy in people suffering from Trisomy 21, Autism Spectrum Disorders and/or Attention Deficit Disorder with or without Hyperactivity.

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    A nutrition system for use during a preconception period, during pregnancy, during lactation, and/or during postnatal weight loss is disclosed herein. Also disclosed are compositions and kits for use therein, as well as methods of making and using same. Also disclosed are a range of preconception, prenatal, pregnancy, postnatal, and/or lactation food and/or beverage products, assemblies containing same, and methods of production and use thereof.

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    This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

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  • 02/25/16--05:00: ALL NATURAL JUICE BEVERAGE
  • A juice beverage includes 96.00% to 94.00% watermelon juice, 5.00% to 3.00% lime juice, and 2.50% to 0.50% beet juice. A method for making a juice beverage includes extracting watermelon juice from watermelons, extracting whole beet juice from whole beets, and adding the extracted whole beet juice to the extracted watermelon juice in a specified percentage by volume.

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    The purpose of the present invention is to provide a flavor deterioration inhibitor which is capable of significantly suppressing a flavor deterioration phenomenon caused by light, heat or the like. The present invention relates to a flavor deterioration inhibitor which contains a solvent extract of parsley leaves.

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    The invention relates to a food-cooking or -heating appliance, and a method for cooking or heating food using the appliance. The appliance includes a tank (2) for a combustion liquid, a container (3) for food, and a support (1) for holding the tank (2) and the container (3) in position. The tank (2) includes a base (6) and a sidewall (7) inwardly inclined towards the top.

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    A method of cooking food using a device for cooking the food in a container includes supplying water for cooking the food; generate heat by a heater of the device; and controlling by a controller an operation of the heater to initially supply the container with a first quantity of the water in a form of steam during a first period of time of a cooking process, and to subsequently supply the container with a second quantity of the water in a form of heated water during a second period of time of the cooking process. The second period of time is longer than the first period of time.

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    A beverage production system is disclosed that includes a capsule and a beverage production machine designed for producing a beverage from ingredient(s) in the capsule. At least a portion of the outer surface of the capsule includes at least one metallic and/or electrically conductive area, and the beverage production machine includes means for generating and for contactlessly coupling electrical heating power to the metallic and/or electrically conductive area of the capsule.

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    A device for frothing a liquid food, particularly milk, having a pump for the liquid food from a reservoir, a continuous-flow heater, at least one throttle and one air supply, with the throttle and the continuous-flow heater being arranged at the pressurized side of the pump (2), and the air supply for supplying air into the flow path of the food being arranged upstream from the throttle. In a cold froth mode a flow path for the food-air mixture is pre-determinable through a throttle (4a) having a first throttle cross-section, and in a warm froth mode a flow path for the food-air mixture is through a throttle with a second throttle cross-section, arranged at the pressurized side of the pump (2), as well as through the continuous-flow heater, with the first and the second throttle cross-section being different. A method for frothing a liquid food, particularly milk, is also provided.

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    A stand alone container for housing dehydrated foodstuff and for use in a foodstuff machine has a continuous sidewall with first and second ends forming a storage area. A piston is complementarily positioned within the sidewall proximate the first end and is slidable with respect to the sidewall. The container contains dehydrated foodstuff located in the storage area and a removable cover positioned proximate the second end. The foodstuff machine includes a machine housing having an access opening for receiving the container having dehydrated foodstuff therein. A hydrating and positioning system moves from a loading position when the container is in the access opening to a hydrating position with the container second end above the first end and then to a transfer position where the first end is positioned above the second end. A liquid dispenser is positioned above the container when the container is in the hydrating position. The foodstuff machine has a transfer arm having an operative end for receiving the container and is movable from a first position that supports the container in the transfer position to an extrusion position where the container is located over a cooking station. A piston rod is operatively associated with the piston in the container and moves to force the piston toward the second end of the container to force hydrated foodstuff through the die to form uncooked strips which drop into the cooking station.

older | 1 | .... | 379 | 380 | (Page 381) | 382 | 383 | .... | 398 | newer