A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF
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METHOD AND DEVICE FOR MAKING COFFEE BEVERAGE
A method and a device for making a coffee beverage are provided. The method includes: heating coffee powder by water vapor at a temperature lower than a sublimation temperature of caffeine to sublimate a volatile fat component in the coffee powder without sublimating the caffeine, and dissolving other water-soluble components in water at a temperature lower than 85° C. while only dissolving a little of the caffeine.
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Continuous Process for Making a Pita Chip
A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.
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Tank for the storage and/or maturation of an alcoholic beverage
A method and apparatus for the storage and/or maturation of an oxygen sensitive liquid beverage including: a vessel or tank adapted to hold a quantity of the liquid therein, said vessel having a low oxygen transfer rate from the atmosphere facilitating the reductive storage of said liquid; and a means of accommodating a gas permeable membrane, said gas permeable membrane having a high oxygen transfer rate relative to the vessel; wherein said membrane is in contact with said liquid thereby increasing the exposure of said liquid to oxygen in result.
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FOOD PREPARATION APPARATUS AND METHOD
A cooking apparatus and method provide for relative movement between a first support member for food items and at least one stop member and/or relative movement between a first support member for food items and a second support member for food items. Relative lateral movement between a first support member and a stop member facilitates rolling movement of rollable food items. Relative up-and-down movement between first and second support members facilitates alternating support and attendant positioning of food items.
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Organic Compounds
An orally-administrable product comprising an ingredient or ingredients that have associated with their use an unacceptable aftertaste, and a cooling compound employed as a taste-masking agent in an amount of 0.5 ppm or less.
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STEVIA SWEETENER WITH A SURFACTANT
The invention describes compositions that include a stevia sweetener and a surfactant, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated.
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Feed Block and Method and Apparatus for Manufacturing of the Feed Block
Feed block containing feed particles, at least one binding agent and liquid wherein the binding agent is selected from the group consisting of cold-water soluble starch or cold-water soluble, vegetable protein; and the feed block contains less than 40% of water by weight. Also described is a method for forming a feed block and an apparatus for manufacturing of the feed block.
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Fruit and Vegetable Snacks
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
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Corn Fiber Gum Composites as a Thickener
Disclosed herein is a composition (composite thickener) that generally contains about 1 wt % to about 99 wt % (e.g., 1 wt % to 99 wt %) corn fiber gum (CFG) and about 99 wt % to about 1 wt % (e.g., 99 wt % to 1 wt %) polymer thickener. The polymer thickener may be anionic polysaccharides, cationic polysaccharide, neutral polysaccharides, or mixtures thereof. When applied to aqueous solutions, CFG produced synergistic effects with one or more polymer thickener components and showed a superior thickening effect than individual CFG and other polymer thickener components.
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RESISTANT STARCH-RICH STARCH, BEVERAGE AND FOOD USING THE SAME, AND METHOD OF PRODUCING RESISTANT STARCH-RICH STARCH
Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: (a) showing a resistant starch content, measured by the AOAC Official Method 2002.02 for measuring resistant starch, of 60% or more;(b) showing a molecular weight peak in the range from 6×103 or larger to 4×104 or smaller;(c) showing a molecular weight dispersion of 1.5 or larger to 6.0 or smaller; and(d) showing a gelatinization enthalpy, measured by differential scanning calorimetry over the range from 50° C. to 130° C., of 10 J/g or smaller.
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REMOVING COMPOUNDS FROM WINE
Methods for improving organoleptic characteristics of wine and/or juice using molecularly imprinted polymers are described.
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Infusion preparation device, related method, and resultant product
A device to prepare an infusion, such as a brewed beverage, by moderating and manipulating the extraction rate of a particulate base during an infusion, a related method to prepare such an infusion, and a resultant product of such a method.
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STABILIZATION OF CITRUS FRUIT BEVERAGES
A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.
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MICROWAVEABLE WHOLE OAT FLAKES
A whole oat flake product with hydration rate sufficient to allow quick microwave cooking essentially without boil-up or foam-over.
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Compositions Comprising Probiotic and Prebiotic Components and Mineral Salts, with Lactoferrin
The present invention relates to compositions comprising probiotic and prebiotic components, mineral salts, lactoferrin, and possibly saccharomycetes, which perform correct, effective colonisation of the probiotic components administered, with enteric consequences which involve maintaining and/or restoring intestinal health and preventing the consequences of common dysbioses of the digestive tract caused by stress, incorrect dietary habits and antibiotic treatments. Said compositions also have a concomitant anti-inflammatory and immunomodulating action.
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CALCIUM CARBONATE GRANULATION
Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
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CALCIUM CARBONATE GRANULATION
Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
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CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS
Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.
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Food Product With Biocontrol And Method
A packaged food product and method are provided. The product includes biocontrol microorganisms adhered at least initially to a closure member that is attached to a container in which food product is contained. At least some of the biocontrol microorganisms are transferred to the food product after the closure member is attached to the container.
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