Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.
Packaging Articles, Films and Methods That Promote or Preserve The Desirable Color of Meat
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String Cheese Cutting System
A string cheese-forming machine provides for extrusion of cheese into control volumes, for example, implemented with tubes each movably blocked with a piston having a stop. Complete filling of each tube is detected before ejection of the cheese from the tubes is undertaken, thereby ensuring consistent product volume and weight.
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ARTICLES INCORPORATING ABSORBENT POLYMER AND CERAGENIN COMPOUND
An absorbent article includes an absorbent polymer and a ceragenin compound. The ceragenin compound has a sterol group and a plurality of cationic groups that mimic naturally occurring antimicrobial peptides. The ceragenin compound is associated with the absorbent polymer such that upon absorption of a fluid, the ceragenin compound is incorporated or maintained in the absorbent article.
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METHODS OF SAPONIFYING XANTHOPHYLL ESTERS AND ISOLATING XANTHOPHYLLS
This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products.
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METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness, wherein a polysaccharide producing Lactobacillus strain is used.
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ELECTRON FLOW GENERATION
An apparatus, system and method of using electrons to perform at least one operation are disclosed. An apparatus may include groups of carbon nanotubes capable of emitting a relatively large number of electrons for use in performing operations such as sterilization, purification, deodorization, cleaning, cross-linking, pest control, pathogen control, chain-scissioning associated with surface modification, waste treatment, etc. Each group of carbon nanotubes may be aligned with a respective opening in a member, where the member may be coupled with a membrane capable of transmitting electrons. Electrons may be emitted from the carbon nanotubes by applying a vacuum to the carbon nanotubes and also applying an electric potential between the carbon nanotubes and the member. As such, electrons from a plurality of groups of carbon nanotubes may generate an electron flow that can be used to perform one or more operations on a fluid, object, or other type of component.
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METHOD FOR FORMING CYCLODEXTRIN POLYMER AND LIPOPHILIC COMPOUND EMULSIONS, RESULTING EMULSIONS, AND COMPOSITIONS INCLUDING SAID EMULSIONS
The present invention relates to a method for preparing a cyclodextrin polymer and/or a hydrophilic polymer emulsion having cyclodextrins as well as lipophilic compounds, the emulsions having a remarkable stability. In particular, the method includes: (i) adding a lipophilic compound into an aqueous solution of a cyclodextrin unit polymer or hydrophilic polymer having cyclodextrins; (ii) forming an emulsion from the mixture resulting from step (i). The invention also relates to the resulting emulsions, i.e. stabilized emulsions by a non-covalent and non-crystalline inclusion complex consisting of (i) a cyclodextrin unit polymer or a hydrophilic polymer having cyclodextrins and (ii) a lipophilic compound. The invention also relates to the use of said emulsions in the cosmetic, pharmaceutical and/or agri-food fields.
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AERATION SYSTEMS FOR HORIZONTAL PHOTOBIOREACTORS
This invention relates to an aeration system comprising an aeration section, a degassing section and optionally an additional section. This invention also relates to a horizontal photobioreactor comprising the aeration system. This invention further relates to methods of using the photobioreactors.
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SYSTEM AND METHOD FOR ENHANCED PREPARATION AND STORAGE OF HOMEMADE BABY FOOD
The present invention describes a system and method for easy, affordable, efficient, and convenient preparation and storage of fresh, high-quality homemade baby food. The system generally comprises a blender for processing fresh produce into baby food and multiple devices to store multiple portions of freshly produced baby food resulting from one use of the system. For example, one component of the system includes a storage cup having a freshness indicator and lid to immediately store the freshly made food in an organized and convenient manner. The method comprises steps of producing the baby food, transferring the food to an appropriate storage receptacle, adjusting an indicator on the storage receptacle to indicate the freshness level of the food, and immediately serving and covering the remaining receptacles to store the unused food.
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Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition
The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.
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BEVERAGES WITH ENHANCED FLAVORS AND AROMAS
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
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Reduction of fuel requirements in carbon dioxide production for beverage filling operation
The method of supplying purified CO2 to beverage filling process, which includes compressing ambient air, feeding the compressed air and hydrocarbon fuel to a burner, for combustion to form CO2 and water, supplying flue gas containing CO2, N2, O2 and water to an extraction process wherein CO2 is extracted as a high purity gaseous stream, compressing, drying and liquefying the CO2 in the stream, for storage, and, in response to beverage filling needs for CO2, vaporizing liquid CO2 and delivering gaseous CO2 to a beverage filling operation, and, in this process or similar processes, re-using CO2 obtained from the beverage filling operation. Typically, such obtained CO2 is returned to the burner, via a blower, or may alternatively be supplied to burner output flue gas.
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METHOD OF AND SYSTEM FOR WHEAT MILLING
Processes and systems for commercial scale milling of wheat are disclosed. Processes include multiple tempering steps of controlled duration and cubing of the wheat kernel between two tempering steps. The cubing between the tempering breaks the kernels, or stresses the kernels, in a manner that enables a high degree of separation of the bran and endosperm early in the flour production process. An embodiment includes tempering for a first period between ½ hour and 2 hours, cubing in a roll crusher with longitudinal corrugations on one roll and circumferential corrugations on a second roll, removing fines from the cubed kernels, and further tempering of the cubed kernels for a period between ½ hour and 2 hours
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PROCESS FOR THE PRODUCTION OF NANO-FIBRILLAR CELLULOSE GELS
The present invention relates to a process for the production of nano-fibrillar cellulose gels by providing cellulose fibres and at least one filler and/or pigment; combining the cellulose fibres and the at least one filler and/or pigment; and fibrillating the cellulose fibres in the presence of the at least one filler and/or pigment until a gel is formed, as well as the nano-fibrillar cellulose gel obtained by this process and uses thereof.
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THERMALLY STABLE HIGH IMPACT FLAVORING PARTICLES
The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention.
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PROCESS FOR ISOLATION OF LUTEIN AND ZEAXANTHIN CRYSTALS FROM PLANT SOURCES
The present invention provides for a process for isolation of carotenoids crystals comprising drying a plant part to obtain a meal and extracting the meal with alcohol at a temperature in the range of about 50° C. to 75° C. to obtain oleoresin. The oleoresin is enriched with alcohol at a temperature in the range of about 25° C. ° C. to 50° C. and hydrolyzed with alcoholic alkali at a temperature in the range of about 70° C. to 80° C. to obtain reaction mixture. The carotenoids crystals are precipitated from the reaction mixture by adding hot water followed by filtering, washing and drying the carotenoids crystals. The present invention also relates to carotenoids crystals comprising lutein and zeaxanthin in the ratios of about 10:1 or 5:1 or 1:1 obtained by a process which comprises mixing an oleoresin rich in lutein and an oleoresin rich in zeaxanthin separately in a ratios ranging from about 80:20 (w/w) to 90:10 (w/w) or about 70:30 (w/w) to 30:70 (w/w) or about 10:90 (w/w) to 20:80 (w/w) and homogenized to obtain a mixed oleoresin. The mixed oleoresin is then hydrolyzed with an alcoholic alkali at a temperature of about 70° C. to 80° C. to obtain a reaction mixture. The carotenoids crystals are precipitated by adding hot water to the reaction mixture to form a precipitate. Carotenoids crystals having lutein and zeaxanthin in a weight ratio of about 10:1 or 5:1 or 1:1 respectively are obtained by filtering, washing and drying the precipitate.
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SELECT SERVING AND FLAVORED SPARKLING BEVERAGE MAKER
A beverage maker for making single serving customized beverages is provided herein. The beverage maker provides on-demand, single dose sparkling or non-sparkling flavored waters, juices or sodas. An example beverage maker includes a reservoir in fluid communication with a carbonation chamber for mixing a selected volume of fluid with carbon dioxide. The beverage maker also includes a pressurized carbon dioxide source in fluid communication with the carbonation chamber. The beverage maker is configured to receive an individually packed, single use disposable flavor cup containing a flavor and having a sealed cover that covers and seals the flavor cup. Additionally, the beverage maker includes a piercing mechanism for piercing the flavor cup and mixing the selected volume of fluid therein, and for discharging a blended fluid. The carbonation chamber comprises a pressure vessel assembly of a fixed volume such that carbon dioxide absorption can be performed and controlled.
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METHOD FOR REDUCING METHOXYPYRAZINES IN GRAPES AND GRAPE PRODUCTS
The present application described a method of reducing methoxypyrazines (MPs) in grapes or grape products comprising: (a) contacting the grape or grape product with a protein that binds to MPs at a pH of about 3 to about 4 to form a protein-MP complex; and (b) removing the protein-MP complex from the grape or grape product. Also described is a method of removing MPs from samples comprising contacting the sample with a polyethersulfone membrane.
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CONCENTRATED COFFEE EXTRACT
Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and(B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.
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Containers And Methods For Dispensing Multiple Doses Of A Concentrated Liquid, And Shelf Stable Concentrated Liquids
Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.
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