METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MOLASSES POST-PRODUCTION
Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or...
View ArticleFROZEN CONFECTIONS COMPRISING CITRUS FIBRE
A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection...
View ArticleMethod and Apparatus for Producing Cooked Bacon using Starter Cultures
A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder,...
View ArticleFUNCTIONAL SUGAR REPLACEMENT
The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in...
View ArticleTOBACCO-FREE ORAL FLAVOR DELIVERY POUCH PRODUCT
Provided is a tobacco-free oral flavor delivery pouch product that provides and engaging and flavorful experience to a user. The pouch product includes a porous pouch wrapper and an inner filling...
View ArticleNUTRITIONAL COMPOSITION MADE USING ISOLATED ORGANIC MATTER
Nutritional compositions, formulations, and intermediates are provided which may be utilized to formulate various sweeteners and other products. The formulations described herein are made from...
View ArticleDAILY MEAL PLANS AND CONTAINERS FOR THE SAME
A container for a prepackaged dietary daily meal plan comprises a hollow body portion. Individually prepackaged containers are configured to be received within the hollow body portion. The individually...
View ArticleBAG DEVICE
A bag device that includes a clip, a rod, one or more torsion springs and a bag. The clip has a front facing that a first plurality of buttons, a second plurality of buttons and a third plurality of...
View ArticleCAPSULE, BEVERAGE PRODUCTION MACHINE AND SYSTEM FOR THE PREPARATION OF A...
The present invention presents a capsule 1 having an inlet face C, which is formed by a circular section 2a and a bulge section 2b extending from the circular section 2a giving the inlet face C a not...
View ArticleCOMPOSITIONS AND METHODS FOR INHIBITING POTATO PATHOGENS
This application relates to compositions and methods for inhibiting the growth of potato pathogens preventing disease during post-harvest storage and processing conditions.
View ArticleGALVANIC PACKAGE FOR FRUITS AND VEGETABLES AND PRESERVATION METHOD
A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals...
View ArticleThermoformable Copolyester Laminate
A laminate includes the following substantially coextensive layers in the following order: (a) a non-sealable, self-supporting, thermoformable copolyester film layer having a first surface and a second...
View ArticleKitchen Appliance and Method of Using the Same
A slow cooker includes a housing and a heating element to heat a heating cavity of the housing. The heating element is operable in only a single cooking mode and only a single warming mode. A container...
View ArticleKitchen Appliance & Method of Using Same
A method of heating contents within a slow cooker for a user-selected duration includes engaging a control interface to energize a heating element to a first power level for a first time period. The...
View ArticleMETHOD FOR PROVIDING COOKING PROGRAMS
A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking...
View ArticleMETHOD OF SCAVENGING OXYGEN AND ABSORBING OXYGEN
Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to carbon...
View ArticleMETHOD FOR STORING A PACKAGED LIQUID TEA PRODUCT
Disclosed is a method for storing a packaged liquid product, wherein the liquid product comprises expressed tea juice and has a total tea solids content of at least 4% by weight of the liquid product,...
View ArticleMETHOD AND APPARATUS FOR BEVERAGE FORMATION WITH AUTOMATED WATER DELIVERY TO...
A method and apparatus for forming a beverage using a beverage formation device. Opening of a brew chamber may automatically enable the provision of beverage precursor liquid from a reservoir to a...
View ArticleANTI-MICROBIAL FOOD PROCESSING COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND...
Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a meat food product (e.g., a slaughtered meat carcass) by applying or...
View ArticleOxidized Flavor Note Suppression In Comestibles
Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low...
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