METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
The present invention relates to a method for producing a fermented milk product with eithanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular L. johnsonii, is used as...
View ArticleBEVERAGE DISPENSING SYSTEM WITH AUTOMATED WATER FILTER RECOMMENDATION
A device and mechanism for recommending a water filter in a beverage dispenser is described. A sensor senses qualities of unfiltered water. Another sensor senses qualities of a flavorant container,...
View ArticleCOOKING APPARATUS AND METHOD OF ASSEMBLY AND USING
Cooking apparatus having a shell structure with a reception cavity and a base bottom. The base bottom includes an essentially solid funnel wall extending down and in toward a lower fluid outlet. A leg...
View ArticleCYCLODEXTRIN COMPOSITIONS, ARTICLES, AND METHODS
Cyclodextrin compositions including one or more radiation polymerizable monomers and a cyclodextrin inclusion complex, the cyclodextrin inclusion complex including a cyclodextrin compound and an...
View ArticleMETHOD FOR SUSPENDING PARTICLES IN ALCOHOLIC LIQUID COMPOSITION AND...
The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic...
View ArticleQuick Frying Method Adapted for Using a Small Amount of Fatty Material and...
Provided is a method for frying food that comprises mixing said food with a fatty material in a cooking housing in association with the ventilation of said cooking housing and the heating of said...
View ArticleTOMATO PEELING PROCESS
A method for peeling tomatoes is disclosed, the method comprises the steps of providing a tomato having a peel and an underlying fruit; washing the tomato with a solution to break down naringenin...
View ArticleSYSTEMS AND METHODS FOR PROVIDING A FOOD PRODUCT WITH ADDITIVES
A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing...
View ArticleProcess for Preparing Soybean Curd Using Micronized Solution of Soybean Curd
Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed...
View ArticleHIGH STRENGTH CARBO SUBSTANCES
A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.
View ArticlePRODUCTION OF CANOLA PROTEIN PRODUCT WITHOUT HEAT TREATMENT ("C200CaC")
The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein product having a protein content of about 60 to less than about 90 wt % (N×6.25) protein on...
View ArticleMINERAL-ABSORPTION PROMOTER, FOOD AND FEED
The present invention relates to a process for improving mineral absorption in a subject comprising administering to the subject a mineral-absorption promoter comprising indigestible dextrin or a...
View ArticlePACKED SOY SAUCE-CONTAINING LIQUID SEASONING
The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium 2.7 to 5.1% by mass(B) potassium 0.8 to 4% by mass(C)...
View ArticleSPINACH LINE SP6111
Spinach, parts thereof, and the making and use thereof, including with respect to the inbred spinach line called SP6111 are disclosed.
View ArticleSYSTEMS AND METHODS FOR PRODUCING REDUCED CHOLESTEROL DAIRY PRODUCTS
A reduced cholesterol cream that is 100% free of nondairy additives has a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content.
View ArticleEncrusted Cheese Scoop and Method
A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The...
View ArticleMIXING NOZZLE FITMENT AND MIXED LIQUID DISPENSER
Mixing nozzle fitments and beverage devices containing the mixing nozzle fitments are provided. In an embodiment, the mixing nozzle fitment includes a first shaft defining an inlet passage, a second...
View ArticleCOMPOSITION AND METHOD FOR INCORPORATING NUTRIENTS INTO CONDIMENTS AND USE...
A composition comprising a nutrient encapsulated in a coating and a condiment is disclosed. A method of manufacturing the composition is also disclosed.
View ArticleNON-FLOATING BEVERAGE INFUSER AND RIGID CLAMP
A non-floating beverage infuser and rigid clamp and method thereof comprising, in general, a suspension bag of flexible liquid permeable material that contains preselected flavor and/or gassing...
View ArticleMETHOD FOR COOKING FOOD PRODUCTS IN AN OVEN
The method for cooking a food product in an oven comprising elements, the operations of which determine cooking set-points, is remarkable in that: cooking set-points are captured for defining an...
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