Anhydrous Mix for a Food Product Coating
Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous...
View ArticleFOOD PRODUCT STABILIZER APPARATUS AND METHOD
An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a...
View ArticleLOW SODIUM SALT TORTILLA AND METHOD FOR PREPARATION THEREOF
The invention includes a flour tortilla having a low sodium content and to a method for preparing same. The method comprises has the following steps: (i) providing a flour tortilla dough in a portion...
View ArticleINTEGRATED METHOD FOR DISPENSING AND BLENDING/MIXING BEVERAGE INGREDIENTS
A method for producing at least one beverage, the method comprising: selecting a beverage from a menu; portioning and/or dispensing of ice and/or at least one ingredient into a beverage container,...
View ArticleAPPARATUS FOR THE PRODUCTION OF FROZEN CONFECTIONS
An apparatus for the manufacture of frozen confections comprising: a forming element (1) having one or more open cavities (2) on its surface; a nozzle (3) for filling said cavities with a frozen...
View ArticleEspresso Maker and Method
An espresso maker and method of producing espresso, the espresso maker having a chamber to receive hot water and a coffee filter pod, the water and filter pod in the chamber being pressurized by an...
View ArticleTeeth color maintenance composition for addition into beverages
Disclosed is a process and composition for teeth bleaching and color maintenance made up of a solution added to beverages (coffee, tea, wine, sodas). The method and composition offers and option to...
View ArticleProcess for a Depth Thermal Treatment in Maize for Producing High Performance...
A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by...
View ArticleREMOVAL OF ALCOHOL FROM POTABLE LIQUID USING VACUUM EXTRACTION
Certain embodiments provide apparatuses and methods for removing alcohol from alcoholic beverages. In certain embodiments, the apparatus includes a vessel, a fluid conduit configured to be inserted...
View ArticleConvection Oven
A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system...
View ArticleLow Sodium Salt Composition
The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to...
View ArticleCereal-Based Product with Improved Eating Quality Fortified with Dietary...
Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble...
View ArticleDRY BLEND FOR MAKING ANALOGUE CHEESE
Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as...
View ArticleREDUCED HEAVY CREAM SUBSTITUTES AND METHODS OF MAKING AND USING SAME
Cream products formed by dispersing gum and lactose in water prior to the addition of butter and dry ingredients, subjecting the mixture of ingredients to heating, followed by rapid cooling and shear...
View ArticleResveratrol Enhanced Wine
A process for increasing content of resveratrol in wine comprising adding resveratrol obtained from Vitis vinifera grapes to an aliquot of bulk wine to form a resveratrol concentrate and adding the...
View ArticlePROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT
Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic...
View ArticleROASTED COFFEE BEANS
Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value...
View ArticleMULTILEAF SPINACH
The invention relates to spinach plants comprising a multileaf trait. The invention provides methods and compositions for generating such spinach plants with multileaf trait. The invention also...
View ArticleMEAT PRODUCT
A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory...
View ArticleNUTRIENT COMPOSITION
The present invention relates to a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that the volume-based...
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