Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.
ANTIOXIDANT CONTAINING LIQUID CREAMERS
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APPARATUS FOR BAKING FOOD PRODUCTS
The present disclosure relates generally to an apparatus for baking a food product. The apparatus comprise a first piece and a second piece, the first piece and the second piece comprise at least one mold which receives and shapes the food product. The apparatus further comprises an alignment mechanism which aligns and fastens the first piece and the second piece together.
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Method of Decorating a Food Product
Decorating methods including a vase for associating flowers and other decorative items with cakes and other food products are described. Vase embodiments which may be used to practice the method may include a water-holding reservoir having a bottom wall, an upright rim, and plural flower-stem-receiving wells. Each well is defined by at least one well wall depending from the bottom wall and has an opening capable of receiving water from the reservoir. Vase embodiments may include a reservoir of various shapes and sizes. Vases may be placed on a cake or other food product permitting the cake or food product to be attractively and easily decorated.
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Coffee filter basket
A coffee filter basket includes a filter retainer having an outer shell with an upper end having open top and a bottom including an opening, an insert having an upper collar of a less than the diameter than the upper end of the retainer to fit therein and having a lower extension which when a filter is disposed within the retainer and the insert is disposed within the filter, the insert press-fits within the retainer to retain the filter adjacent the retainer shell, and a removable top having an outer perimeter lip portion of at least that of the diameter of the upper end of the retainer and a lower collar portion of a diameter less than the diameter of the upper collar and configured to press-fit therein to secure the insert in the retainer, wherein the removable top has an opening. A method of use is provided.
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DEVICE FOR BAKING DOUGH-BASED FOOD PRODUCTS, NET AND METHOD FOR BAKING SUCH PRODUCTS
A device includes a carriage and an oven including a baking chamber, a plurality of stacked baking soles and elements for heating the soles. The device includes a plurality of nets made of a heat-resistant flexible material and at least one cell for receiving the food products. The carriage is arranged for inserting the nets into the oven, for withdrawing same and for positioning same opposite a sole. The device includes elements for vertically moving the soles and/or the nets relative to each other to place the soles and nets in an active position in which the bottom of the cells of a net is in contact with the baking sole located opposite and is capable of deformation upon contact with the sole so as to bake the products by induction, and in a passive position, in which the bottom of the cells is separated from the sole located opposite.
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Method and UHT Installation for Treating Heat-Sensitive Liquid Food Products
The invention concerns a process for the treatment of heat-sensitive fluid food products (P) in a UHT system (1), particularly dairy products such as milk, cream, milk protein concentrate, according to the preamble of Claim 1. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area. This is achieved using process technology in that: The heated food product (P*) upstream of its heat main undergoes a predetermined pressure increase (Δp) at a predetermined, unchanging location, andThe pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (Δp) (FIG. 1).
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COFFEE AROMA-CONTAINING COMPOSITION
The object of the present invention is to provide a coffee aroma-containing composition which can achieve such aromatic and good flavor as one obtained immediately after extraction in industrially produced coffee extracts and coffee beverages. The coffee aroma-containing composition is obtained by addition of a liquid to ethyl isovalerate-containing roasted coffee beans, wet-grinding of them to prepare slurry, and stripping of aroma components from the slurry.
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PROCESS FOR PRODUCING (3S)-I-MENTHYL 3-HYDROXYBUTYRATE AND SENSATE COMPOSITION
Disclosed is a cooling component or sensate component which does not have undesirable stimulus feeling, bitterness and the like and is excellent in the persistence of refresh-feeling and cool-feeling, a sensate composition which comprises the same, and various products that comprise said sensate composition. Also disclosed is a cooling agent comprising (3S)-l-menthyl 3-hydroxybutyrate represented by the following formula (I)
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CAFFEINELESS COFFEE
The present invention aims to provide caffeineless coffee that is rich in flavor. Ethyl isovalerate is incorporated in caffeineless coffee. If the caffeineless coffee is in the form of coffee beans, ethyl isovalerate is incorporated in such a way that its proportion is at least 1 ppb relative to the total amount of the coffee beans.
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APPARATUS AND METHOD FOR HOLDING A COOKIE
An apparatus and method for holding a cookie includes a handle and a holder configured to hold a cookie to be dipped in a beverage. The holder includes a pair of retainer panels and a generally C-shaped clip. The C-shaped clip separates the pair of retainer panels and is adapted to hold the cookie between the panels. The handle is gripped and the cookie inserted into the holder such that the C-shaped clip resiliently bends around at least a portion of the cookie. The cookie is held by the holder and may be dipped into a beverage, such as milk.
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DRY GLASSY COMPOSITION COMPRISING A BIOACTIVE MATERIAL
The present invention relates to formulations and methods for stabilizing and protecting of biologic materials during harsh storing and use conditions, wherein the formulations relate to embedded bioactive materials and biologics, including live bacteria, in a protective glassy matrix.
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SOLUBILIZATION AGENT FOR SOLUBILIZING POLYPHENOLS, FLAVONOIDS AND/OR DITERPENOID GLUCOSIDES
Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: (a) one emulsifying polymer or a mixture of two, three or more emulsifying polymers, (b) one saponin or a mixture of two, three or more saponins, (c) one partially or fully water-miscible, preferably liquid, solvent or a mixture of partially or fully water-miscible, preferably liquid, solvents, preferably selected from the group consisting of ethanol, propylene glycol (1,2-propanediol), glycerin, triacetin (glycerin triacetate), diacetin (glycerin diacetate) and triethyl citrate, and (d) water. The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent. It further relates to a method for producing solubilization agents, compositions and (food or cosmetic) formulations.
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CHOCOLATE HAVING CHOLECALCIFEROL AND METHOD FOR FORMING
A method for forming chocolate having cholecalciferol is provided. The method includes mixing cholecalciferol into an oil to produce a cholecalciferol-oil mixture. The temperature of a chocolate base is raised to a melting point, and the cholecalciferol-oil mixture is blended into the chocolate base to form a cholecalciferol-chocolate.
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FOOD PRODUCTS, PREPARATION, AND THERAPEUTIC METHODS
A method is provided for the supplementation of milk, dairy products, meat products, and other food substances generally considered to be a major part of the Western diet, with substances capable of balancing the ratio of methionine and cysteine. Drug therapy with various carbamoyl thioesters or glutamate receptor antagonists can also be used, alone or in combination with dietary supplements and vitamins, to prevent or treat the pathology resulting from a Western diet.
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COARSE SUPPORT SILICA PARTICLES
The present invention relates to novel granular silicas for use as support material, especially as support for catalysts for fixed bed reactors, and to the production and use thereof.
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METHODS AND COMPOSITIONS FOR NEMATODE GROWTH
Compositions for nematode growth and methods for using the same for nematode viability are described. The compositions contain a solid matrix material that is dispersed in a liquid medium. The solid matrix can be immersed, bathed, and/or interspersed in a liquid medium to form a composite culture that is capable of maintaining or growing nematodes at unexpectedly high densities and/or with nominal stress pathway activity. Other embodiments are described.
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Taste Improving Substances
The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-(2-hydroxyethyl) 3-hydroxypropionamide; N-(2-hydroxyethyl) 3-hydroxybutyramide; N-(2-hydroxyethyl) 4-hydroxybutyramide; N-(2-hydroxyethyl) N-5-hydroxypentanoylamide; N-(2-hydroxyethyl) 4-hydroxypentanoylamide; N-(2-hydroxyethyl) 3-hydroxypentanoylamide; N-(2-hydroxyethyl) 2-methyl-4-hydroxy-butyramide; N-(2-hydroxyethyl) 2-methyl-3-hydroxybutyramide; N-(2-hydroxyethyl) N-6-hydroxyhexanoylamide; N-(2-hydroxyethyl) 5-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxyhexanoylamide; N-(2-hydroxyethyl) 3-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-pentanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-hexanoylamide and mixtures thereof.
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SYSTEM FOR PROTECTING GOODS DURING TRANSPORT
A system for protecting stored goods in a container (10), comprises a cage-like structure (20) formed by at least one pesticide treated net (22), capable of enclosing the stored goods, wherein the cage like structure (20), further comprises means for suspending the pesticide treated nets (14, 28, 30, 32, 34), and means for opening and closing the cage-like structure (26) on at least one section (24) of the at least one net (22). The system is particularly useful for the transport of tobacco, coffee, dried fruits, cocoa, nuts, tea, cereals, vegetables, spices and animals.
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BIOCOMPATIBLE FILM WITH VARIABLE CROSS-SECTIONAL PROPERTIES
A biocompatible film includes a single layer having a plurality of components, at least one of the plurality of components having a predetermined non-uniform distribution in the thickness direction of the single layer. The at least one of the plurality of components that has a non-uniform distribution in the thickness direction of the single layer may have a substantially uniform distribution in the longitudinal and lateral directions of the single layer. The biocompatible film can be made by depositing a fluid composition including a film forming material and at least one other component immiscible with the film forming material and having a density different than the film forming material into a single layer, and drying the single layer such that the at least one other component has a predetermined non-uniform distribution in the thickness direction of the single layer after drying.
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LARGE GLASSY BEADS
The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.
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