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Articles on this Page
- 10/27/16--05:00: _SYSTEM AND METHOD F...
- 10/27/16--05:00: _KOJI FERMENTED COMP...
- 10/27/16--05:00: _STABILIZED STEVIOL ...
- 10/27/16--05:00: _OAT PROTEIN GELS
- 10/27/16--05:00: _DEVICE FOR PREPARAT...
- 10/27/16--05:00: _FOOD COMPOSITION CO...
- 10/27/16--05:00: _HIGH ENERGY LIQUID ...
- 10/27/16--05:00: _AN AGE-TAILORED NUT...
- 10/27/16--05:00: _SYNTHETIC MILK COMP...
- 10/27/16--05:00: _SYNTHETIC MILK COMP...
- 10/27/16--05:00: _SYNTHETIC MILK COMP...
- 10/27/16--05:00: _TRANSLUCENT, HIGH A...
- 10/27/16--05:00: _ENTERIC COATING COM...
- 10/27/16--05:00: _Method of Using a M...
- 10/27/16--05:00: _Method and Applianc...
- 10/27/16--05:00: _Kava Beverage Brewi...
- 10/27/16--05:00: _PARCHMENT FORMS FOR...
- 10/27/16--05:00: _Package With Unique...
- 10/27/16--05:00: _Microwave Foodstuff...
- 10/27/16--05:00: _BEVERAGE PREPARATIO...
- 10/27/16--05:00: STABILIZED STEVIOL GLYCOSIDE IN CONCENTRATED SYRUP
- 10/27/16--05:00: OAT PROTEIN GELS
- 10/27/16--05:00: DEVICE FOR PREPARATION OF GELATIN-BASED PRODUCTS
- 10/27/16--05:00: FOOD COMPOSITION COMPRISING FERROUS PICOLINATE
- 10/27/16--05:00: HIGH ENERGY LIQUID ENTERAL NUTRITIONAL COMPOSITION
- 10/27/16--05:00: AN AGE-TAILORED NUTRITION SYSTEM FOR AN INFANT
- 10/27/16--05:00: Method of Using a Mouth Contoured Drinking Vessel
- 10/27/16--05:00: Method and Appliance for Heating and/or Cooking Foods with Steam
- 10/27/16--05:00: Kava Beverage Brewing Method and Apparatus
- 10/27/16--05:00: Package With Unique Opening Device and Method For Opening Package
- 10/27/16--05:00: Microwave Foodstuff Package and Method
- 10/27/16--05:00: BEVERAGE PREPARATION CAPSULES FOR DELIVERY OF FUNCTIONAL INGREDIENTS
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.
Provided are: a koji fermented composition that, when using black koji fungus, has a reduced amount of generated citric acid without a loss in xylanase activity or acid protease activity of the black koji fungus; and a method for producing the koji fermented composition. The koji fermented composition is obtained by contacting tea leaves to black koji fungus, and culturing the result.
A method for preparation of an acidic stabilized syrup concentrate containing rebaudioside B and a stabilizer additive. Acidic stabilized syrup concentrate compositions are also provided.
Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin.
Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray.
The present invention relates to a non-beverage food composition. In particular the invention relates to a non-beverage food composition comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further aspects of the invention are the use of ferrous picolinate to fortify a non-beverage food product without colour change and a process for fortifying a non-beverage food product with iron.
High energy and high protein liquid nutrition enteral compositions are provided that contain micellar casein and caseinate, an optionally a small amount of whey.
The present invention relates to an infant formula being designed to meet the nutritional requirement of an infant and having a phosphorus source and a calcium source such that the Ca/P ratio is from more than 2.0:1 to 2.5:1, and relates to an age-tailored nutrition system for an infant, comprising a first, a second and an optional third infant formulae being designed to meet the nutritional requirement of an infant from birth to two month, from above two to six months and from above six to twelve months respectively, each formula having a Ca/P ratio between 1.0:1 and 2.5:1, wherein the Ca/P ratio in each later stage formula is higher than that in the former infant formula, and wherein at least one of the first, second and optional third infant formulae has a Ca/P ratio from more than 2.0:1 to 2.5:1. The present invention also relates to the use of the infant formula or the age-tailored nutrition system for preparation of a kit for improving bone development of an infant from birth.
The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the age of the child. They are adapted to fulfill the nutritional needs of the child, ensuring balanced growth and development and thereby reducing the risk of obesity.
The invention concerns synthetic nutritional compositions for infants and young children up to the age of thirty-six months, particularly infant formulae and growing-up milks. The compositions vary according to gender and the age of the infant or young child. The compositions of the present invention have been designed to ensure balanced growth and to prevent obesity in infancy and later in life.
The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the gender of the child. The invention further relates to administration of these compositions for promoting the healthy establishment of cognitive function in infant boys and girls or in young boys and girls.
A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.
Disclosed are an enteric coating composition, an enteric coating film, and a food formulation. The disclosed enteric coating composition comprises an enteric cellulose-based compound, a pH controlling agent, a plasticizer for food, and a solvent, wherein the plasticizer for food comprises acetylated monoglyceride, triacetin, or a mixture thereof, and a content of the pH controlling agent and a content of the plasticizer for food ranges respectively from 10 parts to 40 parts by weight and from 5 parts to 25 parts by weight on the basis of 100 parts by weight of the enteric cellulose-based compound.
A solution that makes it easier to drink from a cup by contouring the brim to interface with the drinker's mouth. Drinking vessels are improved by depressing the brim to channel the drink to the drinker's mouth.
Provided is a method for cooking and/or heating foods that include the step of supplying steam to a steam expansion chamber (3) including a deformable and/or mobile containment wall (4) partially delimiting an enclosure (2) receiving foods to be heated and/or cooked. Also provided is an appliance for cooking and/or heating foods, including a steam generating device (1) and an enclosure (2) for receiving the foods to be heated and/or cooked. The appliance includes a steam expansion chamber (3) supplied with steam by the steam generating device (1), and the steam expansion chamber (3) includes a deformable and/or mobile containment wall (4) partially delimiting the enclosure (2).
An apparatus and method for brewing kava beverage. Using the apparatus and method, kava beverage is brewed by filling a hollow two-piece spherical structure with extremely fine mesh screens with kava. The filled apparatus is placed in a shaker bottle filled with liquid and is shaken vigorously, extracting the kavalactones from the root into the liquid, creating the kava beverage. This method of brewing kava beverage is quicker and simpler than traditional methods of brewing kava beverage.
Food can be cooked in an accelerated cooking oven by placing the food on a heat-resistant container and, in particular, a container formed from vegetable parchment filled with an inert inorganic filler such as titanium dioxide. The parchment paper can be coated on one side with a silicone release coating. This container is suitable for use in an accelerated cooking oven to prevent messes from forming in the oven without significant discoloration, burning or flaking.
A package and method for opening the package are disclosed. The package includes a first film and a second film forming an enclosure and at least one tab area and defining a package periphery, the enclosure defining an interior volume configured to receive a product. The package further includes first and second breachable bubbles formed within first and second tab portions of the at least one tab area. Upon application of pressure by a user, the first and second breachable bubbles breach. The package may be alternated between a first position, wherein the first tab portion and the second tab portion are substantially sealed from each other to facilitate breaching, and a second position, wherein the first tab portion and the second tab portion are in fluid communication with each other.
Microwave foodstuff packages and methods of making and using the same. The microwave foodstuff packages include only a single gusset and/or a Z-fold configuration.
A beverage preparation capsule containing a beverage preparation ingredient and a functional ingredient, wherein at least a portion of an inside surface of said capsule is coated with a water-dispersible coating containing said functional ingredient. Suitably, the functional ingredient comprises a flavonoid, such as a cocoa polyphenol extract. Suitably, the coating comprises the functional ingredients and a film-forming polymer. The coating is preferably located downstream of the beverage preparation ingredient inside the capsule.