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Nutritional products including monoglycerides and fatty acids

Tue, 14 Jul 2015 08:00:00 EDT

Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.



Dry food product containing live probiotic

Tue, 07 Jul 2015 08:00:00 EDT

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.



Conversion of corn gluten meal into a solid article through the use of a non-toxic additive

Tue, 26 May 2015 08:00:00 EDT

Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes corn meal gluten and a non-toxic organic acid.



Saccharification enzyme composition and method of saccharification thereof

Tue, 26 May 2015 08:00:00 EDT

The present disclosure relates to a Bacillus subtilis alpha-amylase (AmyE) or its variants thereof. AmyE or its variants thereof may be used to more efficiently produce fermentable sugars from starch. Also disclosed are a composition comprising a glucoamylase and AmyE or variant thereof and a method of processing starch utilizing the described enzyme composition.



Laccase for detoxification of feed products

Tue, 26 May 2015 08:00:00 EDT

The present invention relates to a method for detoxification of feed products contaminated by the mycotoxin zearalenone.



Shortening particle compositions and dough products made therefrom

Tue, 26 May 2015 08:00:00 EDT

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.



Cross-linked biopolymers, related compositions and methods of use

Tue, 26 May 2015 08:00:00 EDT

The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.



Device and method for decaffeinating a liquid

Tue, 26 May 2015 08:00:00 EDT

The invention proposes a device for decaffeinating a liquid. The device includes at least one cathode electrode and at least one anode electrode which are spaced apart and which are immersed in the liquid; a power supply coupled to the at least one cathode electrode and the at least one anode electrode and configured to apply power thereto, wherein the at least one cathode electrode and the at least one anode electrode are configured to generate an electric field in the liquid upon application of the power to attract caffeine molecules in the liquid to the at least one cathode electrode; wherein the at least one cathode electrode is made of or coated with an absorbing material configured to absorb at least part of the caffeine molecules that are attracted to the at least one cathode electrode.



Method for making a high-protein dairy product

Tue, 26 May 2015 08:00:00 EDT

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.



Method of increasing lean body mass and reducing body fat mass in infants

Tue, 26 May 2015 08:00:00 EDT

Disclosed is a method of increasing lean body mass and reducing fat body mass in infants, said method comprising administration to an infant, term or preterm, a nutritional formula comprising a source of DHA and ARA. It has been found that the administration of DHA and ARA, or a source thereof, in infants can increase lean body mass and reduce fat body mass, when compared to an unsupplemented control formula, without impacting the total overall growth of the infant. This method is especially useful in preterm infants.



Device and method for sanitary can packaging

Tue, 26 May 2015 08:00:00 EDT

A method for sanitary beverage can packaging incorporates a plastic sanitation sheet between the tops of the beverage cans and a plastic can retainer. The sanitation sheet covers the tops of the cans, protecting them from dust and overhead spills. Some embodiments use a watertight or airtight seal of the sanitation sheet around the can rim. Some embodiments include visible indicators of seal breakage or direct contamination, using moisture or oxygen detection. Some indicators create a hole in the sanitation sheet. Other indicators provide visible warning text or symbols. The sheet and indicators provide both actual contaminant protection and visible indication of contamination. Embodiments include the plastic sanitation sheet, integration with beverage cans, and a method for use in providing assured sanitary cans to consumers.



Beverage brewing apparatus with pump dispensing system

Tue, 26 May 2015 08:00:00 EDT

A beverage machine for preparing and dispensing a hot beverage having a pump dispensing system. Hot water passes through a water distributor to infuse material in a filter basket. A coffee tank receives the brewed beverage and maintains it at an appropriate temperature. On demand, a pump dispensing system delivers the beverage through an outlet chamber and spout into a user's cup. The user manipulates a switch to vary the rate at which the pump dispensing system dispenses the beverage.



Microwave cookware

Tue, 19 May 2015 08:00:00 EDT

A cookware system includes a microwaveable metal collecting pan, configured in a bowl shape with a plurality of elongated slots disposed thereon. The collector pan is positioned in a supporting bowl to catch dripping fluids and to provide a basin to hold water during steam cooking. A food item can be placed inside the pan, which is in turn placed inside the bowl and covered with a lid.



Maize variety hybrid X80B470

Tue, 19 May 2015 08:00:00 EDT

A novel maize variety designated X80B470 and seed, plants and plant parts thereof, produced by crossing Pioneer Hi-Bred International, Inc. proprietary inbred maize varieties. Methods for producing a maize plant that comprises crossing hybrid maize variety X80B470 with another maize plant. Methods for producing a maize plant containing in its genetic material one or more traits introgressed into X80B470 through backcross conversion and/or transformation, and to the maize seed, plant and plant part produced thereby. This invention relates to the maize variety X80B470, the seed, the plant produced from the seed, and variants, mutants, and minor modifications of maize variety X80B470. This invention further relates to methods for producing maize varieties derived from maize variety X80B470.



Method to develop high oleic acid soybeans using conventional soybean breeding techniques

Tue, 19 May 2015 08:00:00 EDT

The present invention is directed to a soybean plant with mutations in FAD2-1A and FAD2-1B. Moreover, the present invention is directed to seeds from said plants with altered ratios of monosaturated and polyunsaturated fats. In particular, the present invention is directed to plants where the plants exhibit elevated levels of oleic acid.



6′-sialyllactose salts and process for their synthesis and for the synthesis of other alpha-sialyloligosaccharides

Tue, 19 May 2015 08:00:00 EDT

The present invention relates to a process of synthesis of α-sialyl oligosaccharides and in particular of 6′-sialyllactose and its salts comprising a step of coupling by Koenigs-Knorr reaction under conditions that allow its use on an industrial scale.



Wheat protein and methods of production

Tue, 19 May 2015 08:00:00 EDT

Isolated wheat proteins that are substantially free of sulfites and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of sulfites are also described.



Methods of preparing no bake granola product

Tue, 19 May 2015 08:00:00 EDT

The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.



Whole green coffee bean products and methods of production and use

Tue, 19 May 2015 08:00:00 EDT

Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans. Methods include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. Whole green coffee bean products created and defined by these methods have unexpectedly been found to increase focus and concentration in users, and are believed useful in the treatment of attention and concentration deficits and related disorders, such as attention deficit (AD), attention deficit disorder (ADD), attention deficit hyperactivity disorder (ADHD), and various related and/or comorbid disorders.



Flavoring substance-included cellulose

Tue, 19 May 2015 08:00:00 EDT

The present invention concerns a flavoring substance-included cellulose, comprising or consisting of cellulose and flavoring substances included in the cellulose, methods for producing such flavoring substance-included celluloses, and mixtures comprising flavoring substance according to the invention.



Packaging

Tue, 19 May 2015 08:00:00 EDT

Atmosphere control members (ACMs) are used in various ways. In one aspect, at least one of the atmospheres in contact with the ACM is cause to flow over the surface of the ACM. In another aspect, the ACM is an internal ACM which does not form part of the exterior surface of a container. In another aspect, the ACM forms part of a reusable module. In another aspect, a plurality of sealed containers, each including an ACM, are stored in an outer container also including an ACM. FIGS. 3-5 illustrate a shipping container (11) comprising an internal ACM (3) having one surface which is exposed to the packaging atmosphere within the shipping container and an opposite surface which is part of a closed chamber (2) to which gases can be supplied in a controlled fashion.



Method and system for treating food items with an additive and solid carbon dioxide

Tue, 19 May 2015 08:00:00 EDT

Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.



Preserving seasoning flavour profiles during the manufacturing of food-seasoning sheets

Tue, 19 May 2015 08:00:00 EDT

A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.



Combinations of atmosphere control members

Tue, 19 May 2015 08:00:00 EDT

Combinations of atmosphere control members are used to control the atmosphere within a sealed container which contains a respiring biological material. The combination makes use of a first ACM having a first R ratio (the ratio of carbon dioxide permeability to oxygen permeability) and a second ACM having a second R ratio, the first R ratio being substantially greater than 1.0, and the second R ratio being less than the first R ratio. This combination (31, 321, 322, 331, 332) can form part of the sealed container (1) itself, or can be part of an assembly (31, 32, 34) through which the packaging atmosphere within the sealed container (1) is circulated.



Bottled beverage comprising cap containing dietary supplement and bottle filled with dispersion medium for dietary supplement

Tue, 19 May 2015 08:00:00 EDT

A bottled drink includes a cap and a bottle where a granular supplement containing multiple constituents in a stable manner is stored in the cap and a solution suitable for dispersing the granules is filled in the bottle. Granules which contains mutually incompatible multiple chemical agents or nutritional constituents and whose surface is coated with polyglyceryl fatty acid ester are stored in the cap of the bottle and the bottle is filled with a solution whose viscosity at a shear deformation speed of 0.01 s−1 is 10 to 300 Pa·s.



Yeast extract containing γ-Glu-X or γ-Glu-X-Gly and a method for producing the same

Tue, 19 May 2015 08:00:00 EDT

A yeast extract containing a peptide, such as γ-Glu-X and γ-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by culturing a yeast in a medium containing a peptide such as γ-Glu-X, γ-Glu-X-Gly and X-Gly, and preparing a yeast extract from the obtained cells.



Protein hydrolysate compositions having improved sensory characteristics and physical properties

Tue, 19 May 2015 08:00:00 EDT

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.



Omega-3 enriched fish oil-in-water parenteral nutrition emulsions

Tue, 19 May 2015 08:00:00 EDT

An emulsion is provided including: an oil component and a water component, the oil component including: fish oil triglycerides in an amount of about 60% to about 90% based on the weight of the oil component; wherein the fish oil triglycerides include omega-3 fatty acids, expressed as triglycerides, in an amount of at least 60%, based on the total weight of the fatty acids of the fish oil triglycerides; wherein the fish oil triglycerides include a total amount of EPA and DHA, expressed as triglycerides, of at least 45%, based on the total weight of the fatty acids of the fish oil triglycerides; and, at least one medium-chain triglyceride, wherein a total amount of the at least one medium-chain triglyceride is from about 10% to about 40% based on the weight of the oil component.



Bottle top liquid aerator

Tue, 19 May 2015 08:00:00 EDT

A bottle aerator of the type having a venturi tube having a constricted section with a narrower cross-sectional section and a fluid inlet section having a wider cross-sectional section, such that the fluid pressure is lower in the constricted section compared to the pressure in the fluid inlet section, and the fluid speed is higher in the constricted section compared to the fluid speed in the fluid inlet section, which is improved by the constricted section being constructed and arranged so that when the bottle aerator is inserted into a bottle, the constricted section is positioned inside the bottle. The air inlet is provided at or below the constricted section, which allows air from outside the bottle to mix with the fluid as it passes through the constricted section, so that the fluid is aerated while still inside the bottle.



Moist tobacco product and method of making

Tue, 19 May 2015 08:00:00 EDT

A portioned moist tobacco product with a super-hydrated membrane coating and method of manufacturing is disclosed. The super-hydrated membrane coating is formed by ionic cross-linking using two polymers. The soluble component of the super-hydrated membrane coating dissolves upon placement in the mouth, while the insoluble component maintains the tobacco within the coating for the duration of the use of the product. The moist tobacco product is soft and flexible so as to fit comfortably in an oral cavity when placed therein.



Method for controlled venting of a chamber

Tue, 19 May 2015 08:00:00 EDT

The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber;(b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and(c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount. The methods may also comprise opening the inlet means for a time that is approximately proportional to the difference between the detected oxygen concentration and an oxygen setpoint.



Sweetener compositions

Tue, 12 May 2015 08:00:00 EDT

The invention provides a sweetener composition comprising a combination of cellulose and a sweetener carbohydrate formed from a combination of at least two carbohydrates selected from the group consisting of sucrose, glucose and fructose, and a method for the preparation thereof.



Process for reducing oil and fat in cooked food with pea protein

Tue, 12 May 2015 08:00:00 EDT

A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.



Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food

Tue, 12 May 2015 08:00:00 EDT

A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.



Method for producing bread from aerated dough

Tue, 12 May 2015 08:00:00 EDT

The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed. The claimed invention simplifies and increases the accuracy of dividing the dough into portions of a specified weight, enhances the quality of the aerated dough, reduces energy consumption and increases production efficiency.



Puffed oat based breakfast cereal of enhanced salty flavor perception and method of preparation

Tue, 12 May 2015 08:00:00 EDT

Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low or no sodium cooked cereal products and that approach the quality of higher sodium level products are provided. The methods include formulating cooked cereal doughs with minimal levels of sodium chloride and including a blend of potassium chloride and choline chloride. The cooked cereal dough is formed into pellets and gun puffed to form puff products having a total pyrazine content of at least 200 ppm. The puffed products are topically coated with saline solution and dried to provide the present improved low sodium high flavor finished breakfast cereal products.



Cartridge positioning system

Tue, 12 May 2015 08:00:00 EDT

A device (1) for extracting an ingredient in a cartridge (9) by supplying an extraction liquid such as heated water into such cartridge, includes upstream and downstream cartridge enclosing parts (7,8) relatively movable between an open position for inserting and/or removing such cartridge and a closed position for forming an extraction chamber (11) enclosing such cartridge during extraction; and a cartridge handling arrangement including a cartridge holder (10), in particular a holder fixed to or integral with the upstream part or the downstream part, for receiving and holding such cartridge against gravity when inserted and descending under gravity between the enclosing parts in the open position prior to forming the extraction chamber (11). The handling arrangement further includes at least one cartridge positioning element (39), in particular a pair of positioning elements, that horizontally guides such cartridge (9) upon reception by the holder (10) in a cartridge extraction alignment (3,3′) between the upstream and downstream parts (7,8), optionally the positioning element (s) (39) being fixed to or integral with the downstream part (8) and/or having an arched portion (39′) for contacting such cartridge.



Absorbent food pad and method of using same

Tue, 12 May 2015 08:00:00 EDT

The present invention provides a food preservation system that includes an absorbent food pad that has absorbent material to absorb exuded liquids from a food product, and has an oxygen scavenging system to modify the atmosphere in the food package. Also described is a method of using the absorbent food pad to enhance appearance of the food product and extend shelf life.



Universal and restrictive enclosures for safely repressurizing sparkling wines and other carbonated beverage

Tue, 12 May 2015 08:00:00 EDT

The present disclosure is related to illustrative embodiments of an apparatus and method for maintaining carbonation of sparkling beverages, such as sparkling wines, cocktails, and non-alcoholic beverages such as sodas and coffee. A transparent, shatter-resistant, height-adjustable carbonation enclosure is used to contain an opened bottle of a sparkling beverage. An air-tight carbonation cap with a built-in one-way valve is used to re-carbonate the beverage inside the bottle using a pressurized gas source. The base of the carbonation enclosure includes a platform that may be used to adjust the effective height of the enclosure to fit the height of the bottle and provide an air-tight interface between an opening of the bottle and the carbonation cap. The carbonation enclosure further includes a number of openings to open air to prevent pressurization of the carbonation enclosure. Another illustrative embodiment includes a safety enclosure for multiple bottles pressurized directly by conical nozzles.



Beverage extraction filter

Tue, 12 May 2015 08:00:00 EDT

Disclosed is a beverage extraction filter that can extract in a plurality of extraction machine types. The beverage extraction filter comprises a filter unit (40) where coffee powder is housed and a planar lid unit (41) mounted to the top section of the filter unit (40). The lid unit (41) is formed in a layer structure created by a non-permeable first sheet member (42) positioned on the filter unit side (40) and a permeable second sheet member (43) layered on top of the first sheet member (42), and a hole section (42a) through which hot water is made to pass is formed in the center of the first sheet member (42).



Production of cottage cheese by using Streptococcus thermophilus

Tue, 12 May 2015 08:00:00 EDT

A method for producing cottage cheese by using Streptococcus thermophilus bacteria.



Method for production of an alcoholic beverage with reduced content of alcohol

Tue, 12 May 2015 08:00:00 EDT

A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.



Gum manufacturing system with loafing and conditioning features

Tue, 12 May 2015 08:00:00 EDT

Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.



Methods for producing multiple food extrudates

Tue, 12 May 2015 08:00:00 EDT

An apparatus for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder having screw augers for advancing a plastic food mass, a head or manifold for dividing the plastic food mass into a plurality of substreams each in turn in fluid communication with a plurality of sub-divided dough passageways, and a die head having a plurality of die ports. Each subpassage is separately supplied an additive and has disposed therein a multiplicity of in-line static mixer elements to admix the additive into the substreams of the plastic food mass before passage through the die ports. In a preferred form, first and second substreams are intermixed in a non-homogenous manner before reaching the exit ports. The extrudates are severed into individual pieces by a rotary cutter.



Mass distribution device and molding device

Tue, 12 May 2015 08:00:00 EDT

The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.



Method for controlling a cooking process

Tue, 12 May 2015 08:00:00 EDT

In a method for controlling a cooking process of a cooking item contained in a cooking container, the sound of the cooking process is detected by means of at least one acoustic sensor and the course of the sound is directly analyzed for determining of a temperature and in particular the boiling point of the cooking item.



Method and apparatus for beverage formation with reservoir access control

Tue, 12 May 2015 08:00:00 EDT

A method and apparatus for forming a beverage. Movement of a brew chamber may automatically enable the provision of beverage precursor liquid into a reservoir in a brewer, which is then used (heated or not) to form a beverage. For example, closing of the brew chamber may cause a lid for a water reservoir to be fully opened or otherwise permit movement of the lid to allow access to the reservoir, allowing a user to provide water into the reservoir. The reservoir lid may open with an abrupt action, causing attention to be drawn to the reservoir lid. In another arrangement, closure of the brew chamber may cause actuation of a baffle, pump, valve or other device to provide a suitable amount of water to a reservoir for beverage formation. In another arrangement, opening of the brew chamber may cause the reservoir lid to be automatically and simultaneously opened with the brew chamber.



Sweetener compositions

Tue, 05 May 2015 08:00:00 EDT

The invention provides a sweetener composition comprising a combination of cellulose and a sweetener carbohydrate formed from a combination of at least two carbohydrates selected from the group consisting of sucrose, glucose and fructose, and a method for the preparation thereof.



Use of a polyamine-poor composition for the production of a medical human food

Tue, 05 May 2015 08:00:00 EDT

The disclosure relates to a novel use of a food composition for human use, having fewer than 1600 picomoles of polyamines, for the production of a medical food which is intended to combat a syndrome or pathology involving N-methyl-D-aspartate receptor subunit NR2-B.



Preservation of the biological activity of undenatured type II collagen

Tue, 05 May 2015 08:00:00 EDT

The instant invention is the storage of Type II collagen containing tissue in carbonated water. Such Type II collagen is useful for alleviating the symptoms of arthritis in mammals as well as the treatment of arthritis in mammals. Such Type II collagen is also useful for the prevention of arthritis in mammals. The instant invention is also a method for the preparation of a nutritional supplement that includes the steps of: (a) separating water-insoluble undenatured Type II collagen containing animal tissue from animal tissue not containing Type II collagen; (b) subdividing and sterilizing said tissue under conditions which do not change the original structure of the Type II collagen to produce a subdivided and sterilized product; (c) packaging the subdivided and sterilized product in carbonated water.