VEGAN SIMULATED EGG COMPOSITIONS AND METHODS
The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg...
View ArticleMETHODS AND COMPOSITIONS FOR IMPROVING THE NUTRITIONAL CONTENT OF MUSHROOMS...
An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and...
View ArticlePORTION CAPSULE FOR PRODUCING A BEVERAGE
A portion capsule for producing a beverage includes a cavity for a beverage raw material, wherein an opening can be made in the portion capsule for producing the beverage.
View ArticleDairy-Based Foods Having High Levels Of Lactose
A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of...
View ArticleEDIBLE TOY
A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted, and being edible. C
View ArticleARTIFICIAL SHELL FOR COOKING
An artificial shell for cooking includes, a top portion, having a fill opening therethrough, a bottom portion, and a fill opening cover. The top portion is removably attachable to the bottom portion...
View ArticleMULTI-FUNCTION CONDIMENT CONTAINER
A container for condiments includes a container portion having generally planar bottom, a generally parallel flange, and defining a cavity having a discharge spout adjacent the parallel flange. The...
View ArticleMetering the Disposition of a Food Product into Cavities Forming a Pellet
A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each...
View ArticleMETHOD FOR CONTROLLING A COOKING PROCESS
In a method for controlling a cooking process of a cooking item contained in a cooking container, the sound of the cooking process is detected by means of at least one acoustic sensor and the course of...
View ArticleVISCOSITY-CONTROLLED PROCESSING OF LIQUID FOOD
The present invention relates to a method of controlling, by open-loop or closed-loop control, the processing of a liquid food product, comprising the steps of providing data that are obtained from...
View ArticleSilver and Germanium Electrodes In Ohmic And PEF Heating
A method of heating a liquid comprises heating the liquid with an ohmic or PEF heater comprising at least one silver or silver alloy electrode or germanium or germanium alloy electrode. Silver or...
View ArticleWhole-Muscle Jerky Slice Production Using Bulk Form Processing
An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The...
View ArticleMetering The Disposition Of A Food Product Into Cavities Forming A Pellet
A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The...
View ArticleBAG, PARTICULARLY RE-BAKING BAG, MADE OF GLASSINE PAPER OR CELLULOSE PAPER...
A bag containing foods, particularly foods to be re-heated or cooked and/or bakery products which are pre-baked and/or need to be re-baked, with an essentially closed bottom end and an opposing opening...
View ArticlePROCESS FOR DEODORIZING EDIBLE OIL
A process for deodorizing edible oil in a plant includes generating a vacuum in the plant and filling a degassing stage with edible oil which passes through the degassing and separating stages in...
View ArticleBREWING APPARATUS FOR EXTRACTING A PORTION CAPSULE
A brewing apparatus for extracting a portion capsule includes a first brewing chamber element and a second brewing chamber element, wherein the first and/or the second brewing chamber element are/is...
View ArticleDOUGH TRAY AND METHOD OF DISTRIBUTING DOUGH
A dough tray is provided for distributing dough. The dough tray includes a plurality of dough wells, a plurality of grooves defined by the dough wells, and a plurality of denesting features.
View ArticleAMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE
The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an...
View ArticleACTIVE INGREDIENT DELIVERY SYSTEM
A delivery system in the form of a solid dispersion that includes a carrier material of a crystalline matrix material, such as erythritol or mannitol and a solid active ingredient having the structure...
View ArticlePROCESS OF PREPARING BURDOCK COMPOSITE MICRON ESSENCE
A process of preparing a burdock composite micron essence at least includes the following. Dissolved and heated phospholipid is added to a vegetable oil extract and then stirred. After stirring, the...
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