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

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    A marshmallow treat includes a core which contains or is infused with one or more fillings. The marshmallow treat includes an infused center and an inner flash frozen layer sealing the fillings of the hollow center. A partially fluffed marshmallow layer surrounds and is disposed on an outside of the inner flash frozen layer. The marshmallow layer is surrounded by an outer flash frozen layer. The outer flash frozen layer surrounds and seals the marshmallow layer.

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    The present invention describes fungal conversion methods for reduction of glucosinolates (GLS), fiber and residual sugars to increase the protein content and nutritional value of canola meal, including canola-based protein products (CBPP) generated by said methods for use in animal feeds.

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  • 08/25/16--05:00: PET FOOD
  • Provided is wet type pet food including: a chunk portion; and a base meat portion, in which the pet food contains proteins, carbohydrates, lipids, and insoluble dietary fibers, the chunk portion at least contains insoluble dietary fibers, and the proportion of the insoluble dietary fibers contained in the pet food is in a range of 5% by mass to 20% by mass with respect to the total mass of the pet food in terms of dry matter.

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    The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

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    By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

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  • 08/25/16--05:00: FOOD ADDITIVE COMPOSITION
  • The present concept is a food additive composition which is a food enhancer. The food additive composition includes Guyanese thyme, Italian thyme, garlic, onion, celery, parsley, spring onion, sea salt in several embodiments, optionally including sweet broom. The food additive composition can be supplied in the form of a paste, a liquid suspension and/or a dry powder. It can be added to food as it is cooking, used as a marinade, or may be used as a spice in powder form where it could replace salt, pepper, or other spices.

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  • 08/25/16--05:00: ENCAPSULATION
  • An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.

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    The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavour precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavour precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

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  • 08/25/16--05:00: Organic Compounds
  • This disclosure relates to flavour modification and to compounds of formula (I) whereinR1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid;ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl;iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—, useful in modifying flavours.

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    This disclosure relates to flavour modification and to compounds of formula (I) whereinR1 is selected from C6-C20 alkyl, and C9-C25 alkenyl,R5 is C1-C3 alkyl, and a) n is 1; and i) R3 and R4 are hydrogen and R2 is the residue of a proteinogenic amino acid;ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl;iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—; b) n is 2 or 3 and R2, R3 and R4 are hydrogen, useful in modifying flavours.

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    The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavour precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25° C. and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25° C. individually, or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C. The flavour precursors may comprise the compounds solid at 25° C. on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

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    The present invention provides a process for the production of a boiled beef flavour comprising heating a composition comprising a reducing sugar and cysteine and 4-hydroxy-2,5-dimethyl-3(2H)-furanone characterized in that the composition is heated and extruded in an extruder at a temperature between 80° C. and 140° C.

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    The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.

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  • 08/25/16--05:00: Food Composition
  • The subject-matter of the invention is a food composition derived from ass's milk, which is useful in the feeding of premature babies, weak and/or delicate and/or convalescent subjects and/or the elderly.

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    The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a dietary fiber or a combination of both. The functional-gel compositions when consumed in a sufficient amount as a supplement to a diet, meal or snack promote satiety and reduce energy intake in a subject in need thereof. The functional-gels are useful for improving weight management and promoting health. The functional-gels are useful for the treatment or prevention of over-weight, obesity and related conditions in a subject in need thereof. The functional-gel compositions may be formulated in a variety of ways to provide acceptable taste and texture, including for example as health bars, confections or as ready-to-eat, ready-to-drink, shelf stable and single-serve packaged foods.

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    A method for preparing a sorbate powder comprising dissolving sorbate salt in water, adding a stabilizing carrier to the sorbate solution, and spray drying the sorbate solution to form the sorbate powder. The sorbate powder is stable in beverage syrup.

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    A sterilization tray is composed of a tray body and a pressing member capable of moving in a direction perpendicular to the tray body. The bottom of the tray body is formed from a perforated plate through which high pressure steam or hot water passes at the time of moist heat sterilization, and a frame of the pressing member is formed from a porous member through which steam or hot water passes. When plural sterilization trays are stacked in a state in which a resin container (multi-chamber container) I is placed on the sterilization tray, the peripheral edge of an empty chamber part of the resin container is pressed by the pressing member of the sterilization tray stacked above, and deformation of the resin container during the moist heat sterilization can be prevented.

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    Provided is an automatically rotating, high-pressure sterilizer 10. A vessel 110 thereof has a vertical axis 151 that inclines to a horizontal rotation axis 150. A processing chamber 114 in the vessel 110 has a smooth and non-protruding inner surface 114a or has a mechanical stirring element for stirring products 100. The vessel 110 comprises at least: components for supporting and rotating the vessel 140-144, a first connector 120, temperature-controlling components 121-123, processing chamber 114 supplying components 131-134, sensor components 145, 150, and a PLC-type electronic controller 163. Also provided is a corresponding processing method. The present invention achieves high quality while having low operation costs, and is suited for high production volumes.

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    Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described.

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  • 08/25/16--05:00: BREWING MODULE
  • A brewing module for an extraction appliance has a first brewing-module part and a second brewing-module part, which can be moved relative to the first. The first and second brewing-module parts form a discharging device for discharging an extraction product out of a capsule, containing extraction substance for the preparation of brewed beverages, and an injector for introducing an extraction liquid into the capsule. The first brewing-module part has a head with a lateral guide, which defines first and second tracks for a capsule collar. The first brewing-module part also forms a rest delimiting movement of the capsule in the downward direction when the capsule collar is located on the first track. The lateral guide is connected rigidly to the head, and the second brewing-module part has a restoring device, which acts on the capsule collar and moves the collar into the second track when the brewing chamber is opened.

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