CANNED FOOD PRODUCTS HAVING ONE OR MORE FILLINGS
The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein the one...
View ArticleMETHOD AND DEVICE FOR PREPARING BEVERAGES
The present invention relates to a beverage preparation device (100) including a plurality of storage chambers for storing several ingredients having each a different taste property, a user interface...
View ArticleMethod of Heating Food
A method of heating food is provided, which employs a cooker provided with a control program and a reader to identify a food package attached with a coded object which embodies the parameters...
View ArticlePattern Laminated Double Wall Hot Formable Plastic Web With Enhanced Puncture...
The present disclosure is concerned with thermoformable webs with improved puncture resistance suitable for use in semi-automatic horizontal form fill and seal (HFFS) packaging machines and a process...
View ArticleSEPARATOR HAVING A CENTRIFUGAL DRUM
A separator includes a rotatable drum having a vertical rotational axis, a disk stack arranged in the drum, an inner gripper and an outer gripper that do not rotate with the drum are configured to...
View ArticleMETHOD AND APPARATUS FOR PRODUCING A DOUGH
The invention relates to a method and an apparatus for producing a dough, in particular a dough for bread for toasting, by means of an extruder. The extruder has at least two extruder shafts along...
View ArticleCHEESE FORMING APPARATUS AND METHOD
An invention directed to the production of processed or cooked cheese by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of...
View ArticleAnti-Fungal Composition
The present invention relates to an improved anti-fungal composition, to a process for preparing it and to its use as a preservative.
View ArticleMETHODS FOR PRESERVING FRESH PRODUCE
Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness,...
View ArticleOrganic Compounds
A composition for masking the bitter taste of potassium chloride or other potassium salt used in a consumable product as a substitute, in whole or in part, for common table salt, said composition...
View ArticleHARD CANDY WITH REDUCED SUGAR
A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations...
View ArticleWafer For Frozen Confections
A carob wafer for use with frozen confections using a combination of ingredients which include flour, sweeteners, extra virgin olive oil, carob powder, cinnamon, vanilla and water. The cinnamon and...
View ArticleExtruded Pet Food Composition
Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert...
View ArticleSAVOURY FOOD CONCENTRATE
A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt % to 15 wt % of NaCl, water, an effective amount of...
View ArticlePROCESS FOR PREPARING INHIBITED NON-PREGELATINIZED GRANULAR STARCHES
An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in...
View ArticleLIQUID COMPRISING ANIMAL PROTEIN AND A CARBOXY-C1-C3-ALKYL CELLULOSE
An animal protein can be stabilized in a liquid of a pH of 5.5 to 8.0 against precipitation induced by heat-treatment or bivalent cations or both by incorporating into the liquid a carboxy-C1-C3-alkyl...
View ArticleCARBONATE-RETAINING AGENT FOR CARBONATED DRINK
[Problem] Provided is a material that is capable of suppressing the loss of carbonation in a carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage....
View ArticleGLYCOSIDE BLENDS
Sweetener compositions comprising particular glycoside blends are described in this paper. The glycioside blends comprise rebaudioside A, rebaudioside B, and/or rebaudioside D in various proportions....
View ArticleCOMBINATION ALCOHOLIC BEVERAGE AND SEPARATELY PACKAGED FLAVORANT
An alcoholic beverage bottle in combination with a flavorant that can be placed within or otherwise added to the alcoholic beverage bottle, to directly contact the alcoholic beverage. The flavorant can...
View ArticleMethod for Preparing Cooked Oatmeal into a Solid Composition for Food...
A method for preparing cooked oat cereal into a cold, cohesive mass for convenient, ready-to-eat serving and consumption using traditional eating utensils. This food product contains two base...
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