METHOD OF PREPARING A TUBER
A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of...
View ArticlePet Food Compositions Having Antimicrobial Activity
The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an...
View ArticleCOMPOSITION AND METHOD FOR TREATING FRESH PRODUCE
A chemical composition and method for cleaning and increasing crispness of fresh produce includes an aqueous solution containing sodium chloride, citric acid, ascorbic acid and D-alpha-tocopheryl...
View ArticleAutomated multy layered parotta production process
This invention Automated multi layered Poratta production process is fully hygienic and automatic production system. In Asian countries multi layered Parotta/flat bread production is done by hand and...
View ArticleBEVERAGE CARTRIDGE
A method, system and cartridge for forming a beverage includes a cartridge having a container defining an interior space, a lid, a filter, and a beverage medium contained in the interior space. The...
View ArticleMOULDING
The invention provides methods and molding devices for molding three-dimensional products from a mass of foodstuff. The molding device includes a rotatable drum provided with mold cavities that are...
View ArticleSHAPING AND COOLING DEVICE
The invention relates to a method for cooling a flowable melted food material including: (a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling...
View ArticleMETHOD AND APPARATUS FOR MAKING A SHAPED FAT FREE SNACK PRODUCT
An apparatus (1) for making shaped food chip products (2) comprising hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one...
View ArticleDietary Fiber Composition
The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without...
View ArticleCONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol...
View ArticleINSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME
A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained...
View ArticleMANUFACTURE OF COOKIES HAVING REDUCED LIPID CONTENT
Flour-based cookies having any standard commercial cookie formulation which includes at least the presence of flour, sugar, and fat, as well as any other cookie ingredients as required, are prepared so...
View ArticleNon Carbohydrate Foaming Compositions and Methods of Making the Same
A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form,...
View ArticleFROZEN CONFECTIONERY PRODUCTS
The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of...
View ArticleDRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese...
View ArticleLIQUID CREAMER COMPOSITION AND PROCESS
The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient...
View ArticleEDIBLE FAT CONTINUOUS SPREADS
The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said...
View ArticleMicroalgal Food Compositions
Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are...
View ArticleFOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE, FEEL, AND TEXTURE
The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to...
View ArticleNUTRITIONAL EMULSIONS CONTAINING ENCAPSULATED OILS
Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including from about 0.01% to about 5% by weight of an oil having hydrophobic off-notes that is process-encapsulated by an...
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