The invention provides a solar steam cooker having a solar tube enclosing an inner space and having a close end and an open end, a cover closing the open end, an inner container in the inner space of the solar tube and being rotatable with respect to the solar tube, a sleeve covering on the close end of the solar tube and having an axle, and, a strut supporting the axle of the sleeve. The solar tube is of glass and has a translucent outer layer, a blackbody inner layer and a vacuum space between the outer and the inner layer. The cover has a circular groove covering on the open end of the solar tube. The inner container has a top opening.
Solar Steam Cooker
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COOKING DEVICE
The present invention relates to a cooking device for cooking of foodstuffs, comprising a cooking chamber, a product conveyor, a shape-controlling belt, and a lifting member, the product conveyor being arranged to convey said foodstuffs through said cooking chamber, the shape-controlling belt being an endless belt extending along an upper return path, and a lower work path, the lifting member being arranged to shift a part of the lower work path between a first position in which the belt extending along said part is slacking and is adopted to contact said foodstuffs on the product conveyor, and a second position in which the belt extending along said part is adopted to be separated from said foodstuffs on the product conveyor. The invention further relates to a method for switching a cooking device between being adapted for shape-controlled cooking and non-shape-controlled cooking of food-stuffs, and use of the cooking device.
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AUTOMATIC DISTRIBUTOR APPARATUS FOR HEATED FOOD PRODUCTS, SUCH AS PIZZAS OR OTHER PRODUCTS, AND AN OPERATING METHOD
An apparatus includes a chamber containing a plurality of food products, and a second chamber having a heater. In use, the apparatus: transfers the products individually from the collection chamber to the second chamber; displacing a lower heating device into an inactive position enabling nearing and distancing movement of the product with respect to the upper heating device; vertically translates the product, along a vertical axis, up to a heating position, defined in proximity of and below the active heating surface of the upper heating device; brings the lower heating device into an active position, facing upwards and located below the active surface of the upper heating device. The product interposed, and the upper heating device and the lower heating device heat the product, displacing the lower heating device into the inactive position, vertically translating the product, moving the product to a position outside the second chamber.
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Organic Compounds
Organic compounds of formula (I), wherein:X is C,R1 to R6 may be independently selected from the group consisting of, H, C1-C3 alkyl, Br, F, Cl,R7 is OR8 is NHR9 is a group having 5 to 12 carbons selected from the group consisting of cycloalkyl or substituted alkyl, wherein the substituent is selected from the group consisting of aryl or cycloalkyl.The compounds create/modify flavour, in particular sweet flavour and may be used in compositions and consumable products.
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BITTERNESS SUPPRESSION METHOD
Provided is a bitterness suppression method capable of effectively suppressing an unpleasant bitterness. Also, provided is a bitterness suppression method including incorporating methyl salicylate in a composition having a bitterness.
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Composition
The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family,(b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.
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FORMING ROLLER STRUCTURE FOR DOUGH SHEET PRODUCTS, PERSONALIZED WITH EMBOSSING AND AN OBTAINED PRODUCT
A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed.
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WHEY PROTEIN CONCENTRATE, ITS PREPARATION AND ITS USE
The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).
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HIGH DIGLYCERIDE STRUCTURING COMPOSITION AND PRODUCTS AND METHODS USING THE SAME
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item.
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FLAT BREAD DOUGH COMPOSITION AND METHOD FOR MAKING FLAT BREADS
The present invention relates to a flat bread dough composition, comprising: A) flour; B) shortening; C) water; and D) a leavening system having a leavening base and a leavening acid having a combination selected from the group consisting of a) sodium aluminum phosphate and dicalcium phosphate dihydrate; b) sodium aluminum phosphate and sodium acid pyrophosphate; c) sodium acid pyrophosphate and dicalcium phosphate dihydrate; d) sodium acid pyrophosphate, monocalcium phosphate, and calcium acid pyrophosphate; e) dicalcium phosphate dehydrate, monocalcium phosphate, and calcium acid pyrophosphate; f) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; g) sodium aluminum sulfate and dicalcium phosphate dihydrate; and h) sodium aluminum sulfate and sodium acid pyrophosphate, the sodium acid pyrophosphate exhibiting an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking, and the slower reacting of the leavening acids in the combination being at least 10 wt % of the total weight of the acid combination.
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FOAMABLE MILK COMPOSITION
From a foamable milk composition consisting of non-fat milk and hydroxypropyl methyl cellulose, a milk foam is quickly prepared, on demand, as a topping on coffee.
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PATIENT PAD FOR OPERATING THEATRE
A disposable gel pad for cushioning the plate of an operating table's patient support apparatus is a block of gel with one face of the block adapted to locate the pad on the plate. Usually the pad will be enclosed in a film envelope. A pocket in the envelope allows the pad to engage the plate. Stick on patches which provide a pocket and sacroiliac pads axe variants. Sacroiliac pads can be cast with a soft gel front for patient contact joined to a hard gel rear for screw or bayonet fixing to the patient support apparatus.
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INSTANT BLACK TEA
Provided is an instant black tea, which includes the non-polymer catechins at high concentration, is further reduced in bitterness and astringency, and is excellent in the appearance of its infusion. The instant black tea includes a beverage material containing black tea leaves and a dried green tea extract and sealed in a tea bag. A mass ratio of the non-polymer catechins/tannin in the beverage material is from 0.65 to 0.95.
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ISOLATED PLANT GDSL LIPASE
The invention relates to an isolated plant GDSL-lipase polypeptide differentially expressed between the different steps of the plant development and/or the different tissues of the plant, a nucleic acid molecule encoding it, and a plant or part of plant genetically engineered to not express it at least partially.
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Bake-Stable Creamy Food Filling Base
Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
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Process for the Preparation of a Spreadable Dispersion
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
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DRIED, POWDERED AVOCADO, MANGO, PRICKLY PEAR AND OATS-BASED FOOD COMPOSITION AND TABLETS
A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega-3 y omega-6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.
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Calcium Fortification of Bread Dough
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.
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Method for Improving the Aqueous Solubility of Poorly-Soluble Substances
Provided is a method for increasing the solubility of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, without using large amounts of additives. This is a method for improving aqueous solubility, which comprises coating the surface of the particle of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, with microparticles of a calcium compound such as calcium phosphate or calcium carbonate.
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REBAUDIOSIDE-MOGROSIDE V BLENDS
A composition includes Mogroside V and a Rebaudioside component in a weight ratio ≧1:1 and ≦6:1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt % to 75 wt % of the Luo Han Guo extract and the composition includes from 0 to 13 wt % in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.
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