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

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    A capsule containing an extraction substance, and having a basic body and a cover. The basic body has a floor region and an encircling side wall. The cover is fastened on the basic body along an encircling collar. The collar adjoins the encircling side wall in the direction of a cover side. The basic body has an essentially rectangular cross section in the region of the collar. The cover forms a curvature in the outward direction, and therefore the cover contributes to a capsule volume. An encircling surface, which is directed towards the cover side and extends from an outer edge of the collar as far as a starting point of the curvature. The starting point of the curvature is set inwards in relation to the transition between the side wall and the collar.

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    The invention is directed to the enhanced expression and purification of lipoxygenase enzymes. These enzymes are of wide-spread industrial importance, often produced in heterologous microbial systems. Preferably, the lipoxygenase produced by the methods of the invention is a plant-derived enzyme and expressed at high-levels in a microbial system that includes a protease-deficient host and one or more chaperone expression plasmids. The invention is also directed to amino acid and nucleic acid fragments of the lipoxygenase enzyme including fragments in expression constructs encoding all or a portion of one or more lipoxygenase genes. The invention is also directed to methods of manufacturing bread and other food and also non-food products with lipoxygenase manufactured by the methods of the invention.

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  • 11/03/16--05:00: Supplementing System
  • A system and method for providing a supplement. The system includes a pump having an inlet and an outlet line. The inlet line is coupled to a container, and the container has a supplement. The outlet of the pump is coupled to a nozzle. The system can be housed in a support box which is coupled to a feeder which has feed. Feed is discharged from the feeder, and the pump sprays a supplement to partially coat the discharged feed. Nutrients, vitamins, etc. can be added to the supplement which can add to the value of the feed.

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    A baking oven, a method and a removal device are provided for the continuous removal of filled bakery products from baking molds moved along a conveying surface and for the continuous transport of the bakery products to a dispensing surface. The removal device has a rotary unit, which is mounted rotatably about an axis of rotation, which can be driven and which is optionally driven. A first removal element is provided on the rotary unit and can be co-rotated with the rotary unit. The first removal element is mounted movably, in particular pivotably about a first pivot axis, with respect to the rotary unit, and wherein a second removal element is provided on the rotary unit and can be co-rotated with the rotary unit.

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    The invention relates to an automatic rotary machine for the production of empanadas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers.

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    The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.

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    A method for immersion chilling and freezing tuna by CaCl2 with a low salt penetration amount, characterized by comprising following steps: carrying out a rapid block-cutting treatment on tuna meat under a sterile condition, and then immediately freezing the tuna blocks in CaCl2 salt water with concentrations of 25-30% and temperatures of minus 25 ˜minus 40 DEG C. respectively; completely immersing the tuna blocks in the salt water, directly placing a control group in a refrigerator at minus 25 DEG., and when the central temperature of the tuna blocks achieves minus 18 DEG C., rapidly taking out the tuna blocks from the salt water, and measuring the salt penetration amount and the various quality indexes, wherein a chilling mode for the salt water is to place 400 g of the CaCl2 salt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% respectively in refrigerators at minus 25 DEG C., minus 30 DEG C., minus 35 DEG C. and minus 40 DEG C., and chilling to setting temperatures of refrigerator, wherein the temperature fluctuation ranges of the refrigerators are +/−1 DEG C. The method disclosed by the invention increases the freezing efficiency of the tuna meat, has a low salt penetration amount, effectively ensures the quality and the taste of the tuna meat, and has a wide application prospect.

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    An automated wax sprayer system for clean, washed or pasteurized shell eggs sprays a heated solution containing water and wax emulsion onto the eggs as they rotate and pass through a conveyer. The temperature of the wax coating on the surface of the egg shells is heated at or above a sanitizing temperature and sprayed on the surface of the egg shells where Salmonella contamination may be present. Salmonella contamination present on the surface of the egg shells is eliminated substantially immediately. Separate flow pumps provide a consistent flow of wax solution to individual nozzles for consistent application of the wax on the entire surface of the eggs.

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    A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed.

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    A method for controlling weight and moisture content in cheese production comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosing a volume of curd and whey mixture into a mould provided with openings for letting whey through, but retaining curd particles, wherein the dosing is adapted such that the volume of curd and whey mixture comprises a preset volume of curd particles by taking into account the concentration of curd particles, measuring a volume of curd and whey mixture retained in the mould and/or a volume of whey let through the openings in the mould, and providing information on the volume of mixture of curd and whey mixture retained in the mould and/or the volume of whey let through the openings in the mould for adjusting the concentration of curd particles in the curd and whey mixture.

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    The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt % of quark, and 5-40 wt % of milk base are mixed to obtain a quark blend, in the second step 9-62 wt % of at least one edible plant oil, is added to 38-91 wt % of the quark blend, followed by mixing to obtain the fat mixture. The invention also relates to a fat mixture obtainable by said process and to uses of said fat mixture in food products.

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    The present invention relates to a lipid composition comprising at least 5 wt % of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt % of triacylglycerol containing a glycerin skeleton esterified with one type of saturated fatty acid having a chain length of either 10:0, 12:0 or 14:0. Further aspects of the invention are: the structuring agent, a food product comprising the lipid composition, the use of the lipid composition as a structure stabilizer or a moisture barrier in a food product; and a method for preparing the lipid composition.

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    A method for treating a viscous mass comprising solid components in a grinding system, especially a fatty mass with solid components, comprising a mixer and a grinding device, comprising the steps of: feeding into a mixer the mass to be treated; repeatedly circulating the mass to be treated by means of a displacement device from the mixer through a supply pipe to the grinding device and through a return pipe back to the mixer for reducing the size of the solid components in the grinding device; removing from the system at least part of the treated mass through a branch-off provided in the return line when a predetermined grinding fineness has been obtained; and feeding into the mixer a new mass to be treated and at least partly displacing the new mass to be treated in the grinding device via the displacement device and as a consequence removing at least another part of the treated mass from said system.

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    A method for manufacturing a water-containing heat-resistant chocolate, including adding, to a chocolate mix in a molten state having a temperature of 32-40° C., a seeding agent that contains at least a β-form XOX crystal, and adding water to the chocolate mix, in which X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof.

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    Described is an apparatus for preparing and dispensing a single dose of a food product comprising:—means (2) for feeding a solvent liquid having at least one duct (28) for dispensing the liquid;—a cavity (11) for housing a single-dose unit (50) of a food product comprising an inlet connected to the duct (28) for dispensing the liquid designed for feeding the liquid to the single-dose unit (50); the cavity having at least one duct (8) for transferring the product-liquid mixture;—a unit or chamber (9) for cooling the mixture fed by the transfer duct (8) inside the cooling unit;—a unit (14) for dispensing the product formed inside the cooling unit (9) connected to the same unit, for dispensing the product formed in a single dose.

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    The invention relates to a frozen confection coating comprising based on weight % a fat in an amount of between 35-65%; an emulsifier and/or an additive, wherein a total amount of the emulsifier and/or additive is between 0.1-5%, and wherein the emulsifier and/or the additive has a melting point greater than 40 ° C. The invention also relates to a method for manufacture of the frozen confection coating.

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    The present invention relates to a method for extracting and purifying pea proteins, comprising the steps of (a) providing an aqueous composition comprising pea proteins; (b) isolating said pea proteins from said aqueous composition comprising pea proteins; (c) obtaining said isolated pea proteins as an aqueous slurry having a pH ranging from 4.0 to 5.8; and (d) subjecting said aqueous slurry having a pH ranging from 4.0 to 5.8 to a temperature of at least 75° C. Also described herein are pea protein compositions and are food or feed products comprising said pea protein compositions.

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    Antler pet chew products and methods of manufacturing such products are disclosed. Some antler pet chew products may comprise an antler section length defined by a distance between proximal and distal ends and antler section sides extending between the proximal and distal ends. At least one antler section side may comprise a natural antler exterior, while one or more other antler section sides may comprise an exposed antler interior. A layer of dried, hardened bonding substance, such as a cheese formulated to bond with antler, may be bonded to the antler section sides comprising the exposed antler interior. One or more cavities may be drilled in the antler section and the dried, hardened bonding substance may be bonded to cavity sidewalls.

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    Systems and methods for processing cattle ears into pet treats by high-pressure processing are provided. The cattle ears are covered with a liquid, such as water, and exposed to high hydrostatic pressures for about one minute. The high hydrostatic pressures remove hair and implants from the cattle ears while preserving the texture and consistency of the ears, which are appealing to dogs and other pets.

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    The present invention concerns palatability-enhancing compositions comprising at least one compound selected from the group consisting of: ascorbic acid; isomers thereof; derivatives thereof; salts thereof; and combinations thereof, for use in pet food, preferably in dog food, as well as methods of preparation and uses thereof.

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