METHODS AND APPARATUS FOR PRODUCING AND DISPENSING PRESERVED FOODSTUFFS
A packaged edible including a generally cylindrical body of a foodstuff mixed with a preserving binder and arranged about a longitudinal axis and a dispensing package generally enclosing the generally...
View ArticleENCLOSED VACUUM TUMBLING DEVICE
A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber...
View ArticleAPPARATUS AND PROCESS FOR PASTEURIZATION OF SAP AND PRODUCT THEREOF
The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product...
View ArticleUSE OF PROPYLENE GLYCOL TO CONTROL THE DEGREE OF HEAT-INDUCED FOAM GENERATION...
Use of a composition to control the degree of heat-induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises a fatty acid ester of propylene...
View ArticleHigh pressure pasteurization of fresh sausage and fresh meat emulsion and...
A process of preserving fresh sausages or fresh meat emulsions with high pressure and avoiding color fading and diminishing of taste comprises the steps of a) packing the products into sealed packages,...
View ArticleMethods, Systems, and Devices for Improving Quality of Cherries Post-Harvest
Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing...
View ArticleHot Beverage Maker with Cup-Actuated Dispenser
A method for operating a hot beverage maker includes the steps of infusing fresh water and storing the resulting beverage in a removable brewed beverage tank. An actuator is engaged for dispensing the...
View ArticleDRIED PASTA MANUFACTURING METHOD
Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach...
View ArticleSPOUT, SYSTEM, AND METHOD FOR PRODUCING A FOAM
A spout, system, and method for producing a foam from a pressurized mixture of a liquid containing gas bubbles, e.g., air bubbles. The spout consists of a spout enclosure defining the body of the...
View ArticleMOIST AND CRISPY PRODUCT HOLDING CABINET WITH HEATED AIRFLOW
A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening...
View ArticleMETHOD AND APPARATUS FOR COOLING AND TRANSPORTING A BEVERAGE
A device for cooling and flavoring a beverage having a tube with a closed first end and an open second end. Between the first and second end is a plurality of openings. A cap is removably attached to...
View ArticleSweetness Enhancers, Sweetener Compositions, Methods of Making the Same and...
The present invention relates to novel sweetness enhancer compounds of the formula (I), or a stereoisomer or a salt or a hydrate thereof, to the use of a compound of formula (I) or a stereoisomer or a...
View ArticleSOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable...
View ArticleSwitchback Mack's Genuine American Hot Sauce
The object of the invention is a spicy, all natural pepper sauce, which incorporates three diverse culinary traditions into a unique American flavor experience.
View ArticleROASTED COFFEE BEANS
Provided is a process for producing roasted coffee beans, which are useful as a starting material for a coffee beverage having a suppressed unpleasant taste and have a roast degree within a...
View ArticlePOWDERED DAIRY ADDITIVE AND MIXTURE DESIGNED FOR USE IN A VENDING MACHINE AND...
A soluble, dairy additive designed specifically for use in vending machines that produce beverages includes or consists of agglomerated dry milk powder. The agglomerated dry milk powder consists of...
View ArticlePREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703")
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material...
View ArticleEDIBLE OIL-IN-WATER EMULSION
The present invention relates to an edible oil-in-water emulsion composition, a method for the preparation of the edible oil-in-water emulsion composition, and use of the edible oil-in-water...
View ArticleMETHOD FOR PRODUCING GRANULAR SOY SAUCE AND GRANULAR SOY SAUCE
Granular soy sauce is obtained by mixing an edible oil, powdered soy sauce, and at least one porous material selected from the group consisting of pregelatinized rice flour, pregelatinized corn meal,...
View ArticleFROZEN DESSERT MIXES USING PULSE PROTEIN PRODUCTS
Pulse protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being soluble at pH values of less than about 4.4 and heat stable at such...
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