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Articles on this Page
- 02/23/17--05:00: _DIVISIBLE CONTAINER
- 02/23/17--05:00: _SELF-COMBINING RECE...
- 02/23/17--05:00: _GIFT PACKAGE FOR SH...
- 02/23/17--05:00: _CAPSULE AND PROCESS...
- 02/23/17--05:00: _Emulsifier Process ...
- 04/06/17--05:00: _CRISPS AND SYRUP MA...
- 04/06/17--05:00: _SYSTEM AND APPARATU...
- 04/06/17--05:00: _GRAIN-FREE FLOUR BL...
- 04/06/17--05:00: _MULTI-TEXTURE COOKIE
- 04/06/17--05:00: _DRY AGING PORTABLE ...
- 04/06/17--05:00: _TREATMENT OF ANIMAL...
- 04/06/17--05:00: _PROCESS FOR DIRECT ...
- 04/06/17--05:00: _DAIRY COMPOSITIONS ...
- 04/06/17--05:00: _STABLE MILDLY ACIDI...
- 04/06/17--05:00: _TABLET OF SOLUBLE C...
- 04/06/17--05:00: _INFANT FORMULA TABLETS
- 04/06/17--05:00: _PROCESS FOR MANUFAC...
- 04/06/17--05:00: _Methods of Decreasi...
- 04/06/17--05:00: _COATED PACKAGING PR...
- 04/06/17--05:00: _PROCESS FOR REBAUDI...
- 02/23/17--05:00: DIVISIBLE CONTAINER
- 02/23/17--05:00: SELF-COMBINING RECEPTACLE FOR PRODUCING COATED OR ADMIXTURE PRODUCTS
- 02/23/17--05:00: GIFT PACKAGE FOR SHARABLE APPLE BOX
- 02/23/17--05:00: CAPSULE AND PROCESS FOR MAKING THE SAME
- 02/23/17--05:00: Emulsifier Process Aids for Hops
- 04/06/17--05:00: CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS
- 04/06/17--05:00: SYSTEM AND APPARATUS FOR CONTROLLING BLISTERING
- 04/06/17--05:00: GRAIN-FREE FLOUR BLEND AND METHOD FOR MAKING THE SAME
- 04/06/17--05:00: MULTI-TEXTURE COOKIE
- 04/06/17--05:00: DRY AGING PORTABLE DEVICE
- 04/06/17--05:00: TREATMENT OF ANIMAL CARCASSES
- 04/06/17--05:00: DAIRY COMPOSITIONS AND METHOD OF MAKING
- 04/06/17--05:00: STABLE MILDLY ACIDIC ALCOHOLIC MILK-AND/OR SOY PROTEIN-BASED DRINK
- 04/06/17--05:00: TABLET OF SOLUBLE COFFEE AND METHOD FOR PREPARING A BEVERAGE
- 04/06/17--05:00: INFANT FORMULA TABLETS
- 04/06/17--05:00: PROCESS FOR MANUFACTURING A PRODUCT INCLUDING STARCH BALL
- 04/06/17--05:00: Methods of Decreasing the Viscosity of a Dietary Fiber
- 04/06/17--05:00: COATED PACKAGING PRODUCTS, SYSTEMS AND METHODS
- 04/06/17--05:00: PROCESS FOR REBAUDIOSIDE D
A divisible container includes first and second halves forming a capsule with a hollow interior for retaining an object. The halves may also include first and second confectionary coatings formed to the exterior for consumption by a user. The halves include spaced projections at the exterior separating the confectionary halves allowing a user to see that a non-edible component is beneath. In an embodiment, upon removal of the confectionary, projections disposed opposite the joint allow a user to separate the joint by biasing the projections away from the joint, disengaging the connection between the halves. In an embodiment, a projection extending from the first half forms a gap, and a projection extending from the second half forms a lower extension that is received within the gap when the halves are joined adding strength to the connection, and limiting rotational movement of the halves and damage to the confectionary coatings.
A self-combining receptacle for producing a coated or partially-coated product or an admixture product is provided according to the invention. This receptacle can comprise a food service container for finger food like French fries having a sealed package of ketchup or other condiment installed in the bottom of the container and below the French fries where a closure panel extending outside the receptacle is pulled in a lateral direction away from the receptacle to peel off the closure panel to open the condiment package inside the container whereupon the French fries automatically drop down inside the container into the condiment contained in the now-opened condiment package. Alternatively, the self-combining receptacle may comprise two open faced vessels that are fitted together to join their common open faces with a common closure panel sealing the two open faces to divide the two vessels containing separate components of an admixture product. When the closure panel is removed from the receptacle or pierced by means of an integral utensil device, the two product components can be mixed together to produce the admixture product. Such an admixture product may comprise a food dish like fruit, granola pieces, chocolate pieces, or syrup mixed into yogurt or ice cream, or an industrial product like two resin components mixed together to produce an epoxy adhesive.
The present invention is directed to packaging for fresh cut and dipped or enrobed fruit. The package comprises an outer sleeve and an encapsulating set-up carton board box; the inner compartment comprises internal inserts that secure a molded top and bottom piece that are specifically designed to hold cut pieces of fruit in a ball or “apple” formation (or that hold other fruit parts in different formations). The package was designed to protect, present, and display the fresh cut fruit product “plate-like,” “bowl-like,” or easily sharable form to allow it to be eaten direct from the package while maintaining a premium look and feel.
A capsule (1) for producing beverages including at least one container (2) of paper material exhibiting: a base (3), a lateral wall (4) transversally emerging from the base (3) to define a holding cavity (5) exhibiting, oppositely to the base (3), an opening of the container (2), an edge portion (6) placed at the container (2) opening and transversally emerging from the lateral wall (4) away from the holding cavity (5). The container (2) is made from a paper sheet extending between a first and second prevalent development surfaces (2a, 2b) adapted to define respectively at least partially the inner and outer surfaces of the container (2). The lateral wall (4) includes pleats (27) defining overlapping areas of paper material, and wherein said first and second prevalent development surfaces (2a, 2b) exhibit overlapping areas wherein portions of the same surface are in contact with each other, a plurality of portions of the same first and/or second prevalent development surfaces being stably constrained to each other.
An emulsifier process aid may increase the bittering effect of hops in the beer making process, which may reduce the length of time for boiling while using less hops. An emulsifier, such as lecithin, may be added to the hops during pelletization or other processing steps, or may be added to the boil directly. The emulsifier may cause the hop oils to be more readily absorbed into the wort and act as a process aid to increase efficiency of the boil and hops utilization.
The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.
A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.
The present invention comprises a grain-free flour blend comprising at least one ingredient from each of the following groups: the group comprising nut and/or seed flour; the group comprising arrowroot powder and/or potato starch; and the group comprising gum and/or hydrocolloid. Furthermore, the present invention comprises a method for producing a grain-free flour blend, the method comprising providing at least one ingredient from each of the following groups: the group comprising nut and/or seed flour; the group comprising arrowroot powder and/or potato starch; and the group comprising gum and/or hydrocolloid.
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.
Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.
Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps:—solid concentrated ferments are transformed into liquid concentrated ferments,—the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.
The invention relates to a method of separating components from milk and utilizing the separated components to form blended dairy compositions. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.
The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).
A tablet (12) of soluble coffee comprises a predetermined amount of soluble coffee powder, suitable for producing a coffee-based beverage when immersed in water or other liquid substance. The tablet is characterized in that it comprises at least one hole (14) for increasing the wettable surface area of the tablet (12). Also described is a method for preparing a beverage, associated with the tablet.
A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compressed solid form is readily dissolvable in water and has a moisture level of 4 to 17%. The nutritional composition, in certain embodiments, eliminates the need for scooping powder into narrow bottles, eliminates the need for transportation of loose powders for later reconstitution, and provides more precise serving sizes to ensure proper delivery of nutrients per feeding, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising cooling a powdered nutritional composition, contacting the cooled powdered nutritional composition with moisture, compressing the powdered nutritional composition under pressure, and drying the nutritional composition.
A process for manufacturing a product including starch ball is provided. The process includes following steps: water is stirred during heating water to average a temperature of water, and starch balls in water are stirred during heating process to uniform heat to the starch balls; a turbulent cleaning mechanism surroundingly washes the starch balls with a turbulent flow; the starch balls and a fluid-state sugar material which at least contains black sugar are mixed and heated, and an appropriate proportion of white gourd sugar ingredient is optionally added; and the starch balls are accomplished.
Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and a 1% solution viscosity of up to 10 mPa·s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa·s).
In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall.
The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.