The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
Carnallite Preparation and Uses Thereof in Edible Applications
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PREVENTING SPOILAGE IN ALCOHOL FERMENTATIONS
The invention relates to the prevention of bacterial spoilage during fermentation. In particular it relates to the prevention of beer and wine spoilage, but also the spoilage of bioethanol or biogas. This is accomplished by modifying the fermentation yeast to produce an antimicrobial peptide known as a defensin. One such defensin is the human β-defensin-3 (HBD-3) although many others can be used.
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A METHOD FOR ALTERING THE FLAVOR OF A FOOD PRODUCT
A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound containing the substance. The method further includes extracting the substance from the solid compound simultaneously with the step of impregnating.
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LIQUID-FILLED PROTEIN-PHOSPHATIDIC ACID CAPSULE DISPERSIONS
The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of protein and at least one phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The composition may be used to protect a food product or to deliver specific properties to a product, for example.
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GUM DELIVERY SYSTEM
A new chewing gum comprising a gum member, with a central core or cavity, and a core element located within the central core or cavity. The chewing gum also comprises a dietary supplement, which may be incorporated in the central core, the cavity, or both. The core element can be of a range of consistencies, from fluid to gel-like. Optionally, the gum member may comprise crystals. Additionally, the crystals may comprise a dietary supplement. The chewing gum may be encapsulated with a coating. Multiple dietary supplements, of different or of the same varieties, may be incorporated into the chewing gum.
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Bacterial cellulose composite with capsules embedded therein and preparation thereof
A composite of bacterial cellulose and capsules embedded therein is prepared, for example calcium alginate capsules encapsulating functional components being discretely embedded in a matrix of Gluconacetobacter xylinus cellulose. The functional components may be drugs, probiotics or nutrients, such as fungal polysaccharide.
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RUMINANT FEED, PRODUCTS, AND METHODS COMPRISING BENEFICIAL FATTY ACIDS
The present disclosure provides for improved ruminant products and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the ruminant feed for feeding ruminant animals. In one embodiment of the disclosure, an edible ruminant product including SDA is disclosed. In another embodiment, a reproductive ruminant product including SDA is disclosed.
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DOUGH COMPOSITIONS AND RELATED METHODS INVOLVING HIGH-GLUTEN CONTENT
Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.
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ENZYME TREATMENT SOLUTION, SOFTENING METHOD AND SOFTENED ANIMAL-BASED FOOD MATERIAL
An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.
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Gelated Crab Meat and Food Products Derived from Gelated Crab Meat
Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from species within Decopada Ihfrorders Anotnum (i.e., King Crab and the like) and Brachyura Swimming Crabs and the like) that has been treated with an agent to promote gelation without cooking the meat.
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Nutritional Compositions for Bees
A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate.
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PROCESS FOR CO-CRYSTALLIZING SUCROSE AND A NATURAL SWEETENER AND THE PRODUCT THEREOF
The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used.
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BEVERAGE FORMATION APPARATUS AND METHOD USING VIBRATORY ENERGY
Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.
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METHOD FOR PRODUCING PLASTIC CONTAINERS BY STRETCH BLOW MOLDING, PREFORM, CONTAINER AND USE OF SUCH A CONTAINER
Hollow plastic containers provided with a narrow opening and a body having a base and at least one side wall extending longitudinally between the narrow opening and the base, such as bottles or similar, are obtained from preforms by stretch blow molding. A blend of polyethylene terephtalate (PET) and polytrimethylene terephtalate (PTT), with a weight proportion of PTT in the range 5-50% is injected to obtain the preform. During the stretch blow molding step, the multi polyester preform undergoes longitudinal stretching at a longitudinal ratio of between approximately 3.5 and 6 and radial stretching at a ratio of between approximately 4 and 9. The body of the preform is subjected to an overall stretching ratio included between 16 and 50, whereby the weight of the container produced by stretch-blow molding may be reduced.
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MICROWAVABLE FILM PACKAGE HAVING STEAM VENTING FEATURE
Film is used as a bladder that expands in response to an increase in the internal pressure while contents are heated, such as micro-waved. A laser-scored vent(s) is provided with scoring of an reduced extensibility layer, such that expansion of the package due to internal pressure (steam) pulls the film across the width of the package causing it to stretch to the point that the vent point(s) breaks through or ruptures the sealant film allowing the pressure/steam to escape.
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METHOD FOR DELIVERING A COFFEE BEVERAGE BY CENTRIFUGATION IN A BEVERAGE PRODUCING DEVICE
A method for preparing a short coffee extract from a capsule containing coffee powder. The method includes providing a capsule containing contains between 5.0 and 8.5 gram of ground coffee powder, injecting liquid into the capsule to interact with the coffee powder, and centrifuging the capsule in a beverage producing device to force, by the effect of centrifugal forces, the liquid coffee extract out of the capsule so that it can be collected and dispensed. The extraction of the liquid coffee extract is preferably obtained by rotating the capsule within a speed range of 2500 to 7500 rpm.
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EGG DECORATING KIT
An egg decorating kit formable into an egg decorating assembly includes a plurality of decorating accessories for decorating eggs, a box made of foldable sheet material and an attachment made of sheet material. The box includes a top having a plurality of demarcated sections peripherally arranged about a center point of the top of the box. The top has at least one slit that extends from an outer surface of the top to an inner surface of the top and is surrounded by the demarcated sections. The attachment includes a main body portion and a tab portion coupled to the main body portion. The main body portion has printed indicia located on a front side of the sheet material and printed indicia located on a back side of the sheet material.
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Dough Piece Rolled Up with a Separator Sheet, and Method and Device for Preparing These
The present invention leads to a method for preparing a dough piece rolled up with separator sheet, comprising supplying in a transport direction, a dough piece positioned on a separator sheet, the dough piece and the separator sheet having a length and a width, wherein a leading edge of the separator sheet exceeds the dough piece at at least a first side, rolling up the at least one side of the dough paper that exceeds the dough piece, thus forming a cylinder of separator sheet, extending in a width direction of the dough piece and rolling up the rest of the separator sheet with the dough piece around the cylinder. The invention further relates to a device for performing the method and a roll formed by the method and/or device.
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APPARATUS AND METHODOLOGY FOR EVEN DEFROSTING OF FROZEN FOOD PRODUCTS
An article of manufacture for freezing and thawing foodstuffs wherein the defrosting unit has: (a) a first half having a void space for loading foodstuff; and (b) a second half having a void space for loading foodstuff. The first half and second half may be aligned such that the void spaces are continuous. Further, the first half and second half are securely joinable to substantially cover the void spaces.
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READY-TO-USE MUSHROOMS WITH ENHANCED VITAMIN D CONTENT AND IMPROVED SHELF LIFE
Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.
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