Aerosolized food products in a determined particle size range are suspended in the air and deposited in the mouth without easily entering into the respiratory tract. An apparatus incorporating an aerosol generating device and food products can allow for the aerosolization of the food products and the delivery thereof in a manner suitable for inhalation or deposition and subsequent ingestion. The food delivery apparatus represents a novel means for delivering food to the mouths of humans and animals. Indeed, the apparatus of the invention is designed to produce, transport, and direct aerosolized food particles in a determined size range, suspended in air, to be deposited in the mouth without substantial exposure or entry into the respiratory tract.
DELIVERING AEROSOLIZABLE FOOD PRODUCTS
↧
↧
EDIBLE COMPOSITION
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the ratio of starch content to plasticizer content by weight being no more than 1:1.5. The composition may include up to 40% by weight of a bulking agent, preferably fructose. A foodstuff incorporating the barrier is disclosed as is a method of making it.
↧
FEED BLOCK COMPOSITION
The present invention relates to an animal feed composition including: (a) 30-98 wt % of vegetable matter; (b) 1-60 wt % of a carbohydrate source; and (c) 1-20 wt % of an inorganic binding agent.
↧
APPARATUS AND METHODS FOR ELECTROLYZED WATER
An apparatus and method for the production of alkaline water is provided, wherein the water, when administered to cattle, is effective for the treatment and prevention of rumen acidosis. Additionally, the alkaline water is effective for increased production of milk and increased quality of milk produced.
↧
METHOD OF TOASTING A BREAD PRODUCT USING AN EDGE TOASTING SHIELD
Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product edge shield is a baffle formed of orthogonal or substantially orthogonal metal strips. A second embodiment is a cylindrical tube. The edge toasting shield blocks infrared energy waves that would otherwise be incident upon the bread product edges at angles of incidence less than about eighty degrees relative to horizontal.
↧
↧
METHOD OF MANUFACTURING POROUS VEGETABLE FILLER FOR USE IN FOAMING PROCESS
A method of manufacturing a porous vegetable filler for use in a foaming process mainly comprises exposing discarded coffee grounds to sunlight to a moisture content of 5%-15%; then baking the coffee grounds after solarization using a dryer at 120° C.-350° C. for 1 to 4 hours; finally grinding the baked coffee grounds to a size of less than 1000 mesh to obtain a porous vegetable filler for use in a foaming process.
↧
METHOD OF BEVERAGE PRODUCTION, APPARATUS AND SYSTEM
There is provided a method of regulating the formulation of a multi-component beverage comprising a beverage attribute profile, the method comprising providing a first and second component of the beverage, each component having a component attribute profile; supplying to a beverage formulation zone the first component and the second component in a desired ratio and mixing the first and second components together to provide the beverage or a precursor thereof to yield a target beverage attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the beverage attribute profile from the target beverage attribute profile. A production system is also provided.
↧
Feed Additive For Improved Pigment Retention
Extruded, formulated fish feed containing less than 10 percent by weight of ash, more than 20 percent by weight of fat, less than 20 percent by weight of starch-containing raw material, and pigment selected from the group of carotenoids, wherein the fish feed contains at least one water-soluble antioxidant selected from the group consisting of hydroxycinnamic acids and hydroxybenzoic acids, and wherein the fish feed contains up to 40 mg of pigment per kg feed of at least one pigment selected from the group consisting of astaxanthin and canthaxanthin. It is also described feeding fish with the feed.
↧
Foaming Coffee Compositions
A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, wherein at least some of the particles of foaming soluble coffee have not been milled prior to their agglomeration.
↧
↧
Polypeptides Having Phytase Activity and Polynucleotides Encoding Same
The invention relates to Citrobacter phytases derived from Citrobacter amalonaticus, Citrobacter gillenii, and related phytases. The phytases belong to the acid histidine phosphatase family, are acid-stable, and expectedly of a high specific activity. The invention also relates to the corresponding DNA, the recombinant and wild-type production of the phytases, as well as the use thereof, in particular in animal feed.
↧
TEA LEAVES FOR EXTRACTION OF GREEN TEA BEVERAGE
Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. −0.136X+0.35≦Y≦−0.136X+0.46. (1)
↧
XANTHAN GUM AND SWELLABLE PARTICULATE CONTAINING COMPOSITION AND USES THEREOF
This invention relates to a composition comprising at least about 0.2% w/w xanthan gum and at least about 6% w/w of a swellable particulate, and to uses thereof.
↧
REDUCED STUCK ALCOHOLIC FERMENTATIONS IN PRODUCTION OF ALCOHOLIC BEVERAGES
A method for production of an alcoholic beverage wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the beverage starting solution.
↧
↧
MACHINE FOR PREPARING BEVERAGES, IN PARTICULAR COFFEE, WITH LIMESCALE- PREVENTION SYSTEMS AND RELATIVE METHOD
There is described a machine (1) for preparing beverages, in particular coffee, and other foods using hot water, with a hydraulic circuit comprising: a tank for the water; a boiler to heat the water; a pump to feed the water; a brewing unit that receives water from said boiler and into which a product for preparing the coffee or other food is inserted. The machine has a magnetic field generator for treatment of the water to reduce the formation of calcareous deposits in said hydraulic circuit.
↧
METHOD OF PREPARING AND DISPENSING FOOD PRODUCTS
A container is partially filled with a raw cake batter. A lower portion of the container is covered by said batter and an upper portion of the container defines a void into which the cake batter can expand during baking The partially-filled container is frozen at the charging location. The container is then shipped under chilled conditions and presented for retail at said retail location in a chilled, substantially unfrozen state. The container is then purchased and placed directly into an oven without further preparation, in order to produce a freshly baked cake in said container.
↧
PULP FOOD PRODUCT, PROCESS AND METHOD OF MANUFACTURING SAME
A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture. The pulp food product composition can include flavor enhancers, taste enhancers, medically effective agents, or the like.
↧
ANTI-MICROBIAL AGENT FROM PAENIBACILLUS SP. AND METHODS AND USES THEREOF
The present invention provides, in part, a Paenibacillus sp. isolate, designated Paenibacillus polymyxa JB05-01-1, as well as an anti-microbial agent obtained from the bacterium or cell culture supernatant thereof. Compositions, methods and uses are also provided.
↧
↧
PURIFYING CRUDE PUFA OILS
A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in particular infant formulas. A crude T6 PUFA (e.g. ARA)-containing oil is admixed with a crude T3 PUFA (e.g. DHA or EPA)-containing oil to produce a crude oil mixture (or blend). This mixture is then purified before addition to a foodstuff Alternatively, a crude T6 PUFA-containing oil is treated, and a crude T3 PUFA-containing oil is also treated, and the two purified oils are then blended prior to deodorising and then added to a foodstuff. The purifying includes acid and/or alkali treatment, bleaching, deodorization, filtering, polishing or cooling. The purifying removes trace metals, pigments, carbohydrates, proteins, sulphur, sterols, mono- or di-glycerides from the oils which renders them suitable for human consumption.
↧
COMPOSITIONS OF PARTICLES
Method of making particle compositions exhibiting improved floodability and/or flowability properties. The compositions generally contain particles and non-surface modified nanoparticles.
↧
Composition
There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally pre-dipped vegetables with an enzyme inhibitor.
↧
More Pages to Explore .....
