PROCESS FOR PRODUCING BAKED GOODS
The present invention relates to a process for producing baked goods which is characterized in that a mixture of at least one baking raising agent and at least one substance selected from the group...
View ArticleENCAPSULATION SYSTEM FOR PROTECTION OF PROBIOTICS DURING PROCESSING
Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products...
View ArticleBACTERIAL ISOLATE, METHODS OF ISOLATING BACTERIAL ISOLATES AND METHODS FOR...
The invention provides a bacterial isolate defined by accession number 040408-1 filed with the International Depository Authority of Canada. The bacteria are capable of detoxifying trichothecene...
View ArticleStabilization of Oil in Water Microparticles Using Natural Polymeric Polyphenols
A method of stabilizing nutritional drinks, and the stabilized drink, including the steps of forming edible oil microparticles, dissolving polyphenol concentrate in a liquid, and associating the...
View ArticleSYSTEM, APPARATUS AND METHOD FOR PREPARING A BEVERAGE
A system for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises an exchangeable capsule, and an apparatus comprising...
View ArticleSYSTEM, METHOD AND CAPSULE FOR PREPARING A BEVERAGE
A system for preparing a beverage includes an exchangeable capsule, an apparatus including a receptacle for holding the exchangeable capsule, and a fluid dispensing device for supplying a fluid to the...
View ArticleLIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS
Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage...
View ArticleMethod and Apparatus for Processing Clams
Method of preserving clams. This method involves the steps of cleaning a clam, sorting the clam, freezing the clam while the clam is alive, packaging the clam, and cooking the clam. An apparatus for...
View ArticleSYSTEM AND METHOD FOR PREPARING A PREDETERMINED QUANTITY OF BEVERAGE
A system for preparing a predetermined quantity of beverage comprises an exchangeable capsule and a fluid dispensing device for supplying an amount of fluid to the exchangeable capsule, a receptacle...
View ArticleGUM SLAB PACKAGE HAVING INSERTABLE PRODUCT RETENTION MEMBER
A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. The package housing enclosed...
View ArticleCAN END WITH STRENGTHENING BEAD CONFIGURATION
A can end that is attached to a metal can body with a bottom end forming a cavity that may be filled with food, liquid, etc. The can end is made of metal with a bead configuration located in the outer...
View ArticleMODIFIED DIPHENYLMETHANE DIISOCYANATE-BASED ADHESIVES
Adhesive compositions using modified diphenylmethane diisocyanate are disclosed along with methods and articles using the adhesive compositions. The adhesive compositions are especially suited for...
View ArticleFEED SUPPLEMENT AND METHOD
A process for preparing at least one animal feed supplement from one or more distillation by-product which includes the following steps in order: A Prepare the or each distillation by-product for...
View ArticleMETHOD FOR RENDERING ANIMAL MATERIALS
A method for rendering animal materials is provided that includes the steps of providing one or more animal materials, and applying an amount of a chelating solution to the animal materials prior to...
View ArticleMETHOD FOR MANUFACTURING LOW-PHOSPHORUS WHEY
A method of manufacturing a low-phosphorus whey, the method including subjecting a raw whey liquid to a demineralization treatment using a nanofiltration method to obtain a low-chloride whey liquid in...
View ArticleMETHOD AND DEVICE FOR FORMING A FLEXIBLE EDIBLE LAYER
A method for modifying the resilience of a flexible layer having a predetermined footprint and to be formed from a predetermined amount of edible material is described. The method includes increasing...
View ArticleFORMULATION AND PROCESS TO PREPARE A PREMIUM FORMULATED FRIED EGG
The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an...
View ArticleCOMPOSITION FOR COATING FOODSTUFFS, METHOD FOR MANUFACTURING A COATING AND...
A water-based composition for coating foodstuffs where the composition consists essentially of water as a major component, between about 2 and about 5 w/w % alginate, between about 1 and about 2.5 w/w...
View ArticleCOMMERCIAL LETTUCE PACKAGING IN THE FIELD
Lettuce can be commercially packaged in the field using a wrap that has a body with an opening, and an elastomeric portion around the opening. The elastomeric portion of the wrap is stretched wide...
View ArticleLETTUCE LINE RX17290001
The invention provides seed and plants of the lettuce line designated RX17290001. The invention thus relates to the plants, seeds and tissue cultures of lettuce line RX17290001, and to methods for...
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