WEIGHTED FLUID INFUSION DEVICE
A weighted fluid infusion device is provided and comprises a sealed porous pouch containing brewing material and capable of allowing brewing fluid to filter therethrough, a string for manipulating the...
View ArticlePRE-MEASURED BEVERAGE PRODUCTION PACKAGE
A single-cup pod beverage production container is presented using a pod containing coffee grounds, tea leaves or other soluble or partially-soluble substances, surrounded by filter paper and supported...
View ArticleSystem And Method For Preparing Naan Bread
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan,...
View ArticlePOTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC...
This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using...
View ArticleSTIRRING APPARATUS FOR COOKING VESSEL
A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The...
View ArticleSTIRRING APPARATUS FOR COOKING VESSEL
A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate fixed to an interior wall of the vessel. The stirring apparatus, includes: a lid assembly including...
View ArticleMethod And Apparatus For Making Beverages
A process for making stable and uniformly dispersed oil-in-water beverage emulsions is provided. The process comprises combining an oil mixture and an aqueous mixture to form a beverage pre-emulsion;...
View ArticleProcess for Making Pet Food
A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating...
View ArticleMETHOD OF MOLDING COOKED RICE
A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet...
View ArticleTaste Modifiers Comprising a Chlorogenic Acid
A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The...
View ArticleMeat-Like Product and its Method of Production
The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The method...
View ArticleDAIRY PRODUCT AND PROCESS
The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The...
View ArticleAPPLIANCE FOR PREPARING A CHOCOLATE-BASED BEVERAGE
A process for preparing a beverage comprises: providing a liquid carrier; supplying a flavouring ingredient to the liquid carrier; optionally heating the liquid carrier; and agitating the liquid...
View ArticleARRANGEMENT FOR MIXING A FLAVOURING INGREDIENT WITH A LIQUID CARRIER
An arrangement (20,120,220,320,420,520,620,720,820,920) to hold a dissolvable and/or dispersible beverage flavouring ingredient in a liquid carrier (105,205,405,505) contained in a device...
View ArticlePIG-FAT SUBSTITUTE BASED ON VEGETABLE FAT AND METHOD FOR OBTAINING SAME
The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated and/or...
View ArticleSTABILIZED WHOLE GRAIN FLOUR
Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is...
View ArticlePRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or...
View ArticleFlavour Enhancement
A method of providing umami taste to a consumable composition, comprising the addition to the composition of monosodium glutamate, in which the proportion of monosodium glutamate that would normally be...
View ArticleMethod for Controlling Ground Meat Flow Rates
A method for continuously controlling the flow rate of a meat input stream for making a meat product is disclosed. A flow rate algorithm is provided that depends upon pump speed (RPM) for control of...
View ArticlePROTEIN
The present invention relates to a method for preparing a variant lipolytic enzyme comprising expressing in a host organism a nucleotide sequence which has at least 90% identity with a nucleotide...
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