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

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  • 10/27/16--05:00: HEAT STABLE CHOCOLATE
  • The invention relates to a Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25-94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40-95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30-85% by weight of said crystalline seed, wherein the main endotherm melt peak position of said crystalline seed is about 40° C. or higher when measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of crystalline seed from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.

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    The present invention is in the field of ice cream shaping, in particular it is relating to a mould for a frozen confectionery, suitable for creating a peelable frozen confectionery product. The present invention further relates to a shaped frozen confectionery product. There is still a need for an easy and effective mould that is suitable for making a peelable frozen confectionary product in a single mould without the need for a separate tool or device for making peeling lines, groves or other cuts. It is an object of the present invention to provide a mould for a frozen confectionery product that that makes grooves in the outer layer of a frozen confectionery products, especially peelable frozen confectionery products. We have found that a mould for frozen confectionery products comprising at least one inwardly protruding ridge, provides a tear line on peelable ice-cream made by said mould.

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    A coating for an ice-cream wafer is disclosed “ice-cream wafer coating”. The ice-cream wafer coating comprises based on weight %: fat in an amount of between 35-65% and an emulsifier and/or an additive in a total amount of between 0.1-5%. A method for the manufacture of the ice-cream wafer coating is also disclosed.

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    The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

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    The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating has a layer of frozen liquid on the surface of the gel coating that originates from syneresis of the gel. Furthermore, the invention relates to a method for making such a frozen confectionery product.

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    The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating is at least partly coated with a barrier coating of frozen liquid facilitating the peeling of the gel coating. The invention also relates to a method for making such a frozen confectionery product.

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    A system and method for generating a protein concentrate includes generating an initial alkalized slurry by combining flour, water and a base and generating a solubilized rich protein stream therefrom. The method and system includes generating a de-oiled solubilized rich protein stream by separating the solubilized protein rich stream and generating a protein precipitate including an acid curd by mixing the de-oiled solubilized rich protein stream with an acid and separating the acid curd from the protein precipitate. The system and method further includes washing the first protein curd using a wash station to generate a second protein curd, generating a neutral hydrolyzed protein slurry by mixing the second protein curd with a base and water and generating a homogenized protein slurry from the protein slurry. The method and system includes generating a cooled protein slurry by pasteurizing the homogenized protein slurry and extracting the protein concentrate therefrom.

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    A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

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    A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.

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    A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein.

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    A method for recycling protein waste and producing an edible product for animal consumption comprises grinding animal carcasses or parts thereof and thereafter acidifying the waste. The acidified waste may then be emulsified, followed by a heat shock and then fed to animals. Alternatively, a second emulsification may be employed prior to being used for animal consumption. The emulsified products may be provided to animals as a liquid, or dried to a paste prior to use.

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    A palatability enhancer with added aroma for application to pet food products and method of applying the aroma to dry pet food product is provided. A method for adding liquid aroma to a dry pet food product includes coating the dry pet food product leaving a dryer of a dry pet food manufacturing plant with a composition comprising a mixture of liquid palatability enhancers and liquid aroma. The method also includes applying a coating of digest over the coating of composition of liquid palatability enhancers and liquid aroma. The coating of digest over the coating of composition of liquid palatability enhancers and liquid aroma seals the aroma into the dry pet food. The finished dry pet food product then includes an aroma that increases the humanization sensory factor to the dry pet food product without a negative sensory impact for the pets that will consume the dry pet food product.

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    A cauliflower processing comprises pre-washing a cauliflower, including removing unwanted dust, residual, and debris from the cauliflower. Further, the method includes a step for washing the cauliflower with a wash solution containing at least one of sodium hypochlorite, calcium hypochlorite, organic acids, chlorine dioxide, silver ion, water treated with ozone, water treated with pulsed electric field, and water treated with ultraviolet radiation. Finally, the method includes a step for pulverizing the cauliflower, including at least one of the steps of sizing, grinding, sanding, cutting, dicing, chopping, and crushing the cauliflower.

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    Disclosed are a method for preparing an extruded product and an extruded product prepared thereby. The extruded product is deemed useful a food product, in particular, a snack food product suitable for consumption by diabetics. Cranberry seed meal is blended with one or more starches, preferably including a modified dent corn starch, and extruded through a die under conditions suitable to result in an expanded product while exhibiting a 10% survival rate of at least one anthocyanin. Optionally, flavoring components such as spices may be incorporated into the blend or added after extrusion. The resulting food product will be suitable for a use as a snack food product but will have a substantially higher percentage of fiber and protein as compared with extruded carbohydrate-based food products, and will have some surviving anthocyanins.

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    A non-sweet binder for a meal replacement food product, the binder composition comprising at least one starch component, dispersed in an aqueous medium forming an aqueous binder solution. The aqueous binder solution is heat treatable to achieve a desired viscosity that allows cohesion of a plurality of ingredients and shaping of the food product without substantial modification in nutritional value of final food product.

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    The present invention provides a beer-taste beverage with a low total amount of an extract component(s), that is provided with the robust feel. Specifically, the present invention provides a beer-taste beverage with a low total amount of an extract component(s), having a pH adjusted to a specific range to provide the robust feel to the beverage.

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    The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.

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    An apparatus for reducing the temperature of a liquid product in a processing line includes a polymer member having a passageway formed therein for receiving a liquid product in the passageway; an inlet and an outlet each in fluid communication with a corresponding opposed end of the passageway; a plurality of delivery channels formed in the polymer member, each one of the plurality of delivery channels having an opening in fluid communication with a different location of the passageway and constructed to provide a chilling medium into the passageway; and a support member for the polymer member, the support member constructed to mount said polymer member in the processing line. A related method is also provided.

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    A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process.

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    There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.

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