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

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    Polynucleotide sequences encoding diacylglycerol acyltransferases are used in combination with other coding sequence to modify the composition of soybean seed. The modified seed can be used to enhance feed, food and other industrial applications of soybean products.

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    Methods for recombinant production of steviol glycoside and compositions containing steviol glycosides are provided by this invention.

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    An apparatus and a method of drying and/or treating loose products such as food products, for example corn, flour, seeds in general, spices, tea and coffee, dried pulses, dried or shelled fruit, like hazelnuts, dry food products in general, such as dried mushrooms, etcetera, the treatment which the aforementioned loose products can be subjected to being of the type such as disinfestation, sanitization, pasteurisation, sterilisation, etcetera, wherein the aforementioned apparatus comprises a conveyor for the loose products, a treatment unit defining a treatment chamber, means for generating radio frequency electromagnetic radiation, means for applying radio frequency electromagnetic radiation and/or microwaves which act in the treatment chamber or area and designed to affect the loose products transported through the treatment chamber or area, mixing means for the loose products to be treated arranged in the treatment chamber.

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    A method and apparatus for controlling a flow of a product over a product attrition bed, where the product comprises a plurality of product units, for example, potatoes. In one aspect, apparatus comprises a product attrition bed and an auger positioned above the product attrition bed. The auger comprises a flow restriction mechanism to restrict a discharge flow of the product from the auger. In a second aspect, the method comprises feeding the product to the auger to provide a product charge; substantially confining the product charge in a charge space; rotating the auger to move the charge space, and thereby the product charge, in the flow direction; and discharging the product charge from the auger through a flow restriction mechanism. In a third aspect, the method and apparatus controls the feed of product to the auger, for example, providing one control volume of product per revolution of the auger.

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    The invention discloses a facilitated cooking method which allows it to stir and heat food on the basis of magnetic fields preferably respectively by induction cooking. A magnetic stirrer heater (110) is preferably propelled by coils (125, 128) and heated by an induction coil (110). A corresponding arrangement and a magnetic stirrer heater are disclosed as well. The combined heating and stirring arrangement can be used for automated cooking by carrying out the stirring and heating of the food according to a time schedule.

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    A nanobubble generator, a nanobubble-containing liquid solution comprising a substantially high concentration of nanobubbles, a system and methods of producing the nanobubble-containing liquid solution. The nanobubble generator includes an inflow portion for receiving a source liquid solution, a series of at least two sequential cavitation zones and shear planes to treat the source liquid solution and producing nano-bubble containing liquid solution, and an outflow portion for releasing the nanobubble-containing liquid solution.

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    The present disclosure is concerned with chub packaging webs with improved puncture resistance suitable for use in chub packaging. The webs have a double waii partially laminated structure. The structure is conveniently formed by adhesively laminating two component films in a face to face configuration using a pattern of adhesive which leaves a substantial portion of the two facing surfaces unlaminated. Preferably, each of the component films comprise at least one layer of nylon and has a moisture content of greater than 1% by weight such that the double wall partially laminated web has a total energy impact absorption value of greater 0.59 foot-pound at −20° C. measured in accordance with ASTM D-test method.

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    A pack including at least one single-use capsule or pod for a portioned beverage which has two opposite bases, and a side wall connecting the two bases defining therewith a chamber for containing an aromatic substance; the pack has a sealed container for containing the capsule or pod housed in a protective inert gas atmosphere; more specifically the sealed container copies at least in part the shape of the capsule or pod.

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    The present application discloses a process for the purification of a neutral human milk oligosaccharide (neutral HMO). The process uses simulated moving bed (SMB) chromatography which allows the continuous purification of large quantities of HMOs with high purity. Contrary to chemical synthesis routes of neutral HMOs, and their subsequent purification, the presented process allows the provision of HMOs free of noxious chemicals, such as e.g. trace amounts of heavy metals or organic solvents. The individual neutral HMO product may be obtained in solid form by spray drying or as a concentrated syrup. The provided neutral HMO is very well-suited for use in food applications.

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    A naturally caffeinated coffee fruit alcoholic beverage and method for producing the same are disclosed and described. In some embodiments, this beverage may comprise natural alcohol in a range of about 1% to about 11% ABV from at least microbial fermentation of dissolved sugar; naturally extracted caffeine from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural coffee fruit flavor from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural ginger flavor from maceration, freezing, thawing, and microbial fermentation of ginger; dissolved gas at about 1.75 to 3.30 volumes of the dissolved gas; and water. The natural alcohol, the natural caffeine, the natural coffee fruit flavor, the natural ginger flavor, and the dissolved gas may each be dispersed within the water. The method may comprise use of a mixed microbial culture and two stage fermentation process.

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    A method for removing impurities from a liquid by attracting the impurities through absorption and adsorption allows impurities to be removed from a quantity of liquid that is contained within a vessel. A required number of purifier devices each including a liquid-permeable sleeve and a quantity of carbon is placed into the vessel and impurities in the quantity of liquid are drawn into the liquid-permeable sleeve and adhered to the quantity of activated carbon through adsorption and absorption. The quantity of carbon is converted to a quantity of activated carbon by actuating the required number of purifier devices within warm water prior to submerging the required number of purifier devices within the quantity of liquid. The required number of purifier devices may be left within the vessel indefinitely or removed from the vessel and cleaned for reuse.

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    Provided is a method of producing a lower alcohol ester of fatty acid-containing composition, the method including treating a raw material oil and fat containing an EPA-containing glyceride with a lipase to obtain a lower alcohol ester of fatty acid-containing composition including a lower alcohol ester of EPA, a content of water in a reaction solution in the treating being 0.4 mass % or more.

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    A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the dough to create a non-uniform cell structure and to eliminate or reduce proofing after receipt by a restaurant, sheeting the dough, a sheeter being adjusted to allow dough sheeting while substantially maintaining the cell structure, portioning the sheeted dough into portions according to desired sizes while substantially maintaining the cell structure, freezing the portions to create frozen portions, and packaging and shipping the frozen portions while substantially maintaining the cell structure, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen portions, to retard thawed portions of dough, and to bake the portions of dough after retarding without proofing.

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    The present invention relates to a method for manufacturing ring-shaped multilayered bread and, more specifically, to a method for manufacturing ring-shaped multilayered bread, comprising the steps of: manufacturing a multilayered dough sheet, wherein flour dough layers and milk fat layers are alternatively and thinly laid upon one another; manufacturing a dough ring by rolling up the dough sheet; and inserting the dough ring into a molding frame and baking.

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    A refrigeration appliance includes a storage area for refrigerated goods and a control facility or unit for controlling a storage climate in the storage area by using storage climate parameters. One storage climate parameter is a temperature in the storage area. Another storage climate parameter relates to an air speed in the storage area. The refrigeration appliance is used in particular for the dry curing of meat.

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    The present invention provides methods of reducing microbial population on a meat product during processing comprising contacting the meat product with a composition, wherein the composition comprises: (a) carvacrol and/or extract from oregano; and (b) a dispersing agent, wherein the ratio of (a) to (b) ranges from about 10:0.1 to about 10:2.

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    A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with recirculation means.

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    The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, café latte, café macchiato, café au lait. The method comprises the preparation of an aqueous composition comprising coffee solids and protein and/or fat, adding aroma obtained from coffee to the composition and drying the composition to produce a coffee beverage powder. The coffee beverage powder has improved aroma and/or characteristics.

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    The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. wherein, each of R1 to R7 is independently selected from a group consisting of H, OH, NH2, OCH3, OC(O)CH3, and NHCOCH3; A is selected from C1 to C6 alkyl or C1 to C6 alkenyl, and the C1 to C6 alkyl or C1 to C6 alkenyl may be substituted by methyl or ethyl.

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    Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.

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