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

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    Disclosed is an apparatus and a method for fumigation using chlorine dioxide. The apparatus for fumigation using chlorine dioxide includes: a supply part configured to supply the chlorine dioxide; a gas sensor configured to sense the chlorine dioxide in a target space into which mixed gas including the chlorine dioxide is injected; an introduction part configured to introduce dilution gas for diluting the chlorine dioxide; a mixing part connected to the supply part and the introduction part, and configured to generate the mixed gas by mixing the dilution gas with the chlorine dioxide according to information on a concentration of the chlorine dioxide output from the gas sensor so that the concentration of the chlorine dioxide in the target space may be located within a preset actual concentration band; and a transfer part connected to the mixing part to transfer the mixed gas to the target space.

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    A method for aerating a wine prior to tasting same, the wine being contained in a bottle comprising a neck sealed by a cork. The method involves, after removal of the cork, bringing the wine into contact with a volume of air for a period before tasting it, the volume of air being defined as that required for the wine to open up, which depends on the properties of the wine, closing the bottle again so as to isolate the wine and the defined volume of air from the outside, homogenizing the content of the bottle, and waiting for a defined period PO′ prior to tasting same.

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    An end closure for food and beverage containers is provided that comprises a novel center panel for collecting and distributing fluids and solids into a pour opening of the end closure. The fluids and solids may be juice and fruit or vegetable pieces. The end closure may further comprise a novel pull tab for assisting in the collection and distribution of the fluids and solids into the pour opening of the end closure. In one embodiment, the center panel comprises a catch basin and a luge for collecting and directing fluids and solids into the pour opening.

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    A packaged food product and a method for assembling a packaged food product that includes an edible sheet-like layer enclosing edible contents as a roll, the edible sheet-like layer and the edible contents separated from each other by a removable vapor barrier for maintaining freshness of the edible sheet-like layer until the food product is ready to be consumed, the removable vapor barrier being graspable by the user for removing it from the rest of the assembled product.

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  • 02/25/16--05:00: A FOOD PREPARATION CAPSULE
  • The present invention concerns a capsule (11) containing a beverage ingredient, adapted to be functionally inserted in a food preparation machine (1), said capsule comprising walls (12) that define a cavity wherein said beverage is prepared by mixing said ingredient with a fluid injected therein under pressure by said machine, said capsule further comprising a dispensing opening (13), and opening means that open upon effect of the rise of pressure within said cavity, characterized in that said opening means comprise a flow-conducting channel (14) able to connect the capsule cavity to the dispensing opening (13) and a spring-mounted piston plug (15) that is movable in said channel between: (i) a closed position where said cavity pressure is below a first predetermined pressure Pc, the piston spring (16) is at rest, and the piston plug (15) seals against a sealing portion (19) of the channel walls, (ii) a dispensing position where said cavity pressure is equal or superior to Pc, the piston spring (16) is elastically deformed and the piston plug (15) is moved away from the channel walls so that beverage can flow outside of said capsule through said channel (14).

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    A brewing substance packaging structure includes a covered part to contain a brewing substance, a plate body, a through hole, a positioning body and a rope body. The positioning body may pass through the through hole of the plate body and stop at the plate body. One end of the rope body is passed through one side of the covered part and fixed to another side of the covered part, and another end of the rope body is fixed to the positioning body. The positioning body is passed through the through hole of the plate body and is adjusted between a first position and a second position. In the first position, the covered part drives the positioning body. In the second position, the positioning body is adjusted with a specific distance to the though hole, and the rope body pulls the covered part and the plate body is pressed.

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    Disclosed is a transparent self-assembling polymer clay nanocomposite coating that is useful in food, drink and electronic packaging as a gas barrier and on textiles and clothing as a flame retardant coating. The coating consists of two main components that include a water dispersible polymer and a sheet like nanoparticle. The polymers are polyvinylpyrrolidone or polyacrylic acid and or co-polymers with pyrrolidone or acrylic acid and the nanoparticles include smectite clays and double metal hydroxides. The coatings can be applied to any substrate. The coatings are applied sequentially with polymer being applied first followed by the nanoparticles. This sequence results in the self-assembly of a highly ordered nanocomposite film that exhibits high barrier properties and flame retardancy. The desired level of gas barrier or flame retardancy desired can be adjusted by the number of bilayers applied. The coating can be applied by ink jet printing, rotogravure printing, doctor knife, dip coating, paint sprayer, or any other method that gives control of layer thickness. The gas barrier performance of 5 bilayers of coatings of this invention exceed that of aluminized mylar yet are transparent.

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    A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an α-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

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    The present invention relates to isolated polypeptides having protease activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of using the polypeptides in beer production.

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    The present invention relates to a method for the preparation of a fining agent or yeast flocculating preparation, the method comprising extracting hops with an organic solvent, an aqueous solvent or a mixed solvent. The invention further provides for the use of fining agent or yeast flocculating preparations.

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    EstATII is an esterase that a halotolerant, thermophilic and resistant to a spectrum of heavy metals including toxic concentration of metals. It was isolated from the lowest convective layer of the Atlantis II Red Sea brine pool. The Atlantis II brine pool is an extreme environment that possesses multiple harsh conditions such as; high temperature, salinity, pH and high concentration of metals, including toxic heavy metals. A fosmid metagenomic library using DNA isolated from the lowest convective layer this pool was used to identify EstATII. Polynucleotides encoding EstATII and similar esterases are disclosed and can be used to make EstATII. EstATII or compositions or apparatuses that contain it may be used in various processes employing lipases/esterases especially when these processes are performed under harsh conditions that inactivate other kinds of lipases or esterases.

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    A method and system for storing food using a plurality of containment units (200) that can be held in a storage tray (210) for temporary storage and transferred to a storage container (220) with a cap (222) attachable to the storage container (220) for an airtight seal for longer term storage on a rack (250) in a freezer. The containment unit (200) and/or the storage container (220) can be vacuum sealed. The storage container (220) and cap (222) may have windows.

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    In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure.

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    The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %.

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    The invention relates to a process for the preparation of an expanded dairy product having the largest dimension of at least 1 cm, directly from a piece of seasoned cheese, without subjecting the seasoned cheese to grinding, which process consists in subjecting a piece of cheese obtained by cut from a wheel of hard cheese at a distance comprised between 1 mm and 2 cm, to a microwave oven treatment, followed by a quick cooling by air. The invention also relates to the expanded dairy product obtainable thereby.

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  • 06/30/16--05:00: CHOCOLATE AND HARD BUTTER
  • Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 60-86 mass %. (2) The POP content is 20-40 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-30 mass %. (5) The liquid oil and fat content is 14-30 mass %.

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    A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, and water. The meringue is capable of being prepared to a self-sustaining, baked product. The final meringue product may be prepared by a variety of heating methods, including microwave heating. Further, the nature of the final product may be controlled by the extent of heating, so that a product more flowable or creamy may be achieved by a reduction in the heating time. The meringue of the invention is suitable for strict vegetarians (‘vegans’) and individuals who are allergic to eggs and egg bi-products.

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    A method for forming a digestible pet chew includes combining ingredients including a leavening agent and an acid to form a mixture having about 16 to 32% moisture, adding the mixture to a barrel of an injection molding machine, and plasticizing the mixture with heat and pressure to form a plasticized material. The plasticized material is then injected into a chilled mold and cooled in the mold for a time sufficient to form a skin surrounding a center portion. The mold is then released to allow the center portion to expand to form a pet chew having an outer skin and an expanded center.

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    A method for preparation of a feed additive containing surfactin, which uses a high-yield mutant strain, Bacillus subtilis T, and soybeans as the substrate in semi-solid state fermentation and after drying and grinding of the fermented soybeans into soybean powder to give a feed additive containing surfactin. Each kilogram of the fermented soybean powder contains about 6-7 g of surfactin. Feeding grouper with the feed additive containing surfactin can promote growth rate, increase expression of immune genes (e.g. AMP, Mx and IFN-induced protein), and lower mortality rate of virus-infected fish, indicating the feed containing surfactin has the effects of growth promotion, immunity enhancement and provides resistance to pathogen infection.

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    Dietary paste compositions for ruminants are disclosed, as well as methods for their preparation and use. The dietary paste compositions may include least one saturated fatty acid compound and at least one carrier component. The methods of preparation may include contacting the at least one saturated fatty acid compound with the at least one carrier component to form the dietary paste composition.

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