Quantcast
Channel: Free Patents Online: Food or edible material: processes, compositions, and products
Viewing all 7957 articles
Browse latest View live

PLANTS AND SEEDS OF HYBRID CORN VARIETY CH291635

0
0
According to the invention, there is provided seed and plants of the hybrid corn variety designated CH291635. The invention thus relates to the plants, seeds and tissue cultures of the variety CH291635, and to methods for producing a corn plant produced by crossing a corn plant of variety CH291635 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH291635.

PLANTS AND SEEDS OF CORN VARIETY CV652404

0
0
According to the invention, there is provided seed and plants of the corn variety designated CV652404. The invention thus relates to the plants, seeds and tissue cultures of the variety CV652404, and to methods for producing a corn plant produced by crossing a corn plant of variety CV652404 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV652404 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV652404.

PLANTS AND SEEDS OF CORN VARIETY CV024124

0
0
According to the invention, there is provided seed and plants of the corn variety designated CV024124. The invention thus relates to the plants, seeds and tissue cultures of the variety CV024124, and to methods for producing a corn plant produced by crossing a corn plant of variety CV024124 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV024124 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV024124.

PLANTS AND SEEDS OF CORN VARIETY CV104435

0
0
According to the invention, there is provided seed and plants of the corn variety designated CV104435. The invention thus relates to the plants, seeds and tissue cultures of the variety CV104435, and to methods for producing a corn plant produced by crossing a corn plant of variety CV104435 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV104435 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV104435.

Variants of A Lysozyme And Polynucleotides Encoding Same

0
0
The present invention relates to variant lysozymes. The present invention also relates to polynucleotides encoding the variant lysozymes and to nucleic acid constructs, vectors, and host cells comprising the polynucleotide.

Methods of Producing GH8 Xylanase Variants

0
0
The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

0
0
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea are provided. Methods and compositions for reducing the amount of open texture (e.g., slits, cracks, or fractures) in hard and semi-hard cheeses, as well as hard and semi-hard cheeses that comprise one or more S. thermophilus bacteria that are partially or completely deficient in their ability to release ammonia from urea, are also provided.

Method for Preparing a Proteinaceous Vegetable Flavor Enhancer

0
0
This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material.

FUNCTIONAL CEREAL FORMULATION

0
0
Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN DRIED MUSHROOM POWDER

0
0
An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with one or more pulses of UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has a Vitamin D2 level of at least 14,000 IU/gram.

Edible Surface-Modifying Particles and Methods for Their Manufacture

0
0
Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

FILM COATED CONFECTIONERY PRODUCT

0
0
A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these characteristics to the product when the product is consumed.

MICROWAVEABLE BATTER

0
0
A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising one or more flours selected from soy flour, maize flour, rice flour and wheat flour;b. 15 to 35 wt % of non-modified starch;c. 0.1 to 5 wt % of a gelling agent;d. 0 to 15 wt % of modified starch; ande. 0 to 35 wt % of other edible ingredients.

APPARATUS AND METHOD FOR PREPARING EGG PRODUCTS IN A MICROWAVE OVEN

0
0
An apparatus and method is disclosed for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

METHOD AND PLANT FOR PACKAGING FRESH FOOD PRODUCTS, SUCH AS FRUIT AND VEGETABLES, AND FOOD PRODUCT THUS PACKAGED

0
0
A method for packaging a fresh food product, such as fruit and vegetables, provided externally with a protective peel, having at least a peeling step, in which the peel is removed from the product. After the peeling step, the method provides at least a covering step, in which at least a covering film is associated with the external surface of the product. The method also provides a molding step in which the covering film is made to adhere to the external surface of the product.

Closed Loop Adaptive Control System for Cooking Appliance

0
0
A cooking application (10) is provided having an adaptive control system (50) to control the cooking temperature of a food product. The adaptive control system (50) includes cooking profiles for select food products, where the cooking profiles include temperature profiles for various cooking times. A temperature measuring system (40) is utilized to verify and maintain the temperature of the food product in accordance with a temperature profile for a selected food product and cook time. The temperature profiles ensure that the food product is provided in a cooking state, preventing over or under-cooking, for the selected cooking time.

COOKING APPARATUS WITH DOWNWARD OPENING LID

0
0
Provided is a cooking/grilling apparatus, primarily for outdoor use, providing smoking and/or direct or indirect heat cooking capability, and offering the user enhanced cooking flexibility, temperature control, safety and convenience of operation. The grill apparatus is unique in that it offers a downward opening lid that rotates, such as on rollers or a pivot mechanism, to a fully open position beneath the base plate of the cooking enclosure, and reverses to an upward rotation to re-close the cooking enclosure. Moreover, the grill apparatus offers a vertically adjustable cooking grate, controlled by a continuous loop cable, moving over a set of pulleys, thereby reliably controlling the height of the cooking grate when affixed to a crank on the outer surface of the grill, wherein movement of the grate can also be locked in place.

METHOD OF FRYING SHRIMP TO MAINTAIN SHAPE THEREOF

0
0
A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.

FIBER FORTIFIED CEREALS, CEREAL BARS AND SNACKS AND METHODS FOR MAKING

0
0
The disclosure relates to a method of fortifying a processed cereal piece with external fiber comprising: providing said processed cereal piece; using coating means, accritively coating said processed cereal piece with between 5.0% and about 50% w/w of the coated cereal piece with said fiber, wherein the step of coating comprise adding said processed cereal pieces into a coating means; separately adding fiber and an adhesive liquid to said coating means; and accritively increasing fiber content on the surface of the processed cereal piece in the coating means, wherein 30 grams of the coated processed cereal piece have less than or equal to 100 calories and shows substantially no clouding in 250 ml. cold water after 10 seconds.

Grain endosperm extraction system

0
0
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
Viewing all 7957 articles
Browse latest View live




Latest Images