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MODIFIED LIPASE AND USE THEREOF

Thu, 03 Nov 2016 08:00:00 EDT

The present invention addresses a problem of providing a lipase derived from a microorganism that is specific for short-chain to medium-chain fatty acids. A modified lipase is obtained by making a substitution in the amino acid sequence of a Candida cylindracea derived lipase, wherein the substitution is (1) a substitution of asparagine for an amino acid corresponding to the amino acid at position 428 in the amino acid sequence set forth in SEQ ID NO: 1; or (2) a substitution of phenylalanine, methionine, or isoleucine for an amino acid corresponding to the amino acid at position 429 in the amino acid sequence set forth in SEQ ID NO: 1.



POLYPEPTIDE FOR HYDROLYTIC CLEAVAGE OF ZEARALENONE AND/OR ZEARALENONE DERIVATIVES, ISOLATED POLYNUCLEOTIDE THEREOF AS WELL AS A POLYPEPTIDE CONTAINING AN ADDITIVE, USE OF SAME AS WELL AS A PROCESS

Thu, 03 Nov 2016 08:00:00 EDT

The invention relates to a polypeptide for the hydrolytic cleavage of zearalenone and/or at least one zearalenone derivative, said polypeptide being a hydrolase having an amino acid sequence selected from the group consisting of SEQ ID NO: 1-15 or a functional variant thereof, wherein the sequence of the functional variant is at least 40% identical to at least one of the amino acid sequences. The invention also relates to: an additive containing the polypeptide; an isolated polynucleotide that encodes the polypeptide; and a method for the hydrolytic cleavage of zearalenone and/or of at least one zearalenone derivative using the polypeptide.



METAL-CARRYING ZEOLITE FOR ALCOHOLIC BEVERAGES AND ALCOHOLIC BEVERAGE MANUFACTURING METHOD

Thu, 03 Nov 2016 08:00:00 EDT

The metal-supported zeolite for alcoholic beverages of the present invention is a zeolite that carries a metal component, wherein the metal component is silver, and the zeolite is at least one selected from a beta-type one and a Y-type one. The metal-supported zeolite is for removing unwanted components contained in alcoholic beverages.



IMPROVED VEGETABLE FAT

Thu, 03 Nov 2016 08:00:00 EDT

The invention relates to a method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40° C. or higher, said main endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of said vegetable fat or fraction thereof from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, the method comprising the steps of: a) melting the vegetable fat or fractions thereof by applying heat, b) storing the vegetable fat or fractions thereof at a temperature below said increased value of main endotherm melt peak position for at least 5 hours, whereby an increase in said main endotherm melt peak position for said vegetable fat or fractions thereof is obtained when compared to said starting value, wherein said vegetable fat or fractions thereof comprises SatOSat-triglycerides in an amount of 40-95% by weight, wherein said vegetable fat or fractions thereof comprises StOSt-triglycerides in an amount of 30-85% by weight, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.



DRIP BAG

Thu, 03 Nov 2016 08:00:00 EDT

A drip bag has a body formed of a water permeable sheet, an openable upper end, and hook members formed of a plate-shaped material on outer faces of two opposing body surfaces. The hook member includes: an upper stuck part adhered to the body along its opening in an elongated shape; a center part located below the upper stuck part at the body center in its width direction not to be pulled out; and a hook part not adhered to the body. Two oblique folding lines are formed on the upper stuck part with a center line therebetween, and being more spaced from the center line while extending from a lower to an upper portion of the upper stuck part, the center line bisecting the body in its width direction. A vertical folding line is formed downwardly from immediately below a lower end of the oblique folding lines.



PROGRAMMING CONNECTOR FOR BEVERAGE CAPSULES, BEVERAGE CAPSULES AND KIT OF CAPSULES AND PROGRAMMING CONNECTORS

Thu, 03 Nov 2016 08:00:00 EDT

A kit includes at least a capsule for insertion in a beverage production machine and containing beverage ingredients, the capsule having a cup-like base body including an outlet face. The kit includes one or more beverage production parameter programming connector(s) having an identification member placed on a first side of the connector designed for representing individual information as to beverage production parameters upon mechanical contact by sensing means of a beverage production machine, the side being opposite to the second connector side designed for connection to the outlet face of the capsule. Either the capsule(s) or the connector(s) or the both is provided with means for mechanically associating the connector to the capsule by the consumer, preferably without using tools.



Beverage Capsule

Thu, 03 Nov 2016 08:00:00 EDT

A beverage capsule for flavoring a food product. The beverage capsule includes a shell encompassing a core of edible flavoring material. The shell is an ingestible and non-toxic water soluble material. In one embodiment, the edible material is selected from the following group consisting of polyvinyl alcohol, gelatin, pectin, waxes, gums, and sugar. The core is an ingestible material used to flavor beverages such as coffee, tea, and water. In one embodiment, the shell is impregnated with an edible material such as artificial sweetener, sugar, and syrup.



CAPSULE FOR BEVERAGES AND BEVERAGE PREPARATION METHOD

Thu, 03 Nov 2016 08:00:00 EDT

A capsule and method of mixing a beverage are described. A capsule for beverages includes a casing with a top and a base. The capsule also includes a separator located within the casing with at least one hole wherein the separator is attached to the casing along the separator's perimeter. A substance in an upper part of the capsule casing between the upper barrier and the separator, wherein said substance is subjected to the processes of extracting, dissolving and diluting substance content by injecting liquid under pressure into the casing upper part within an appliance for preparing beverages. The capsule contains a mixing unit located between the separator and the lower barrier which seals an outflow duct.



INTERCHANGABLE CAPSULE TO PREPARE AN INFUSION OF A POWDERED PRODUCT, AND RELATIVE METHOD TO OBTAIN THIS INFUSION

Thu, 03 Nov 2016 08:00:00 EDT

Capsule to prepare an infusion of a powdered product, in particular coffee, having: a cup-shaped body with a bottom, which has an opening, and a lateral wall; a basket for containing the powdered product which is made of filtering material and is arranged inside said cup-shaped body; support elements, which are arranged between the bottom of the cup-shaped body and the basket; spacer elements which are suited to delimit a plurality of preferential channels between the lateral wall of the cup-shaped body and the basket; wherein a deflector device transverse to the longitudinal axis is provided; wherein the support elements are interposed between the preferential channels and the opening and are suited to create a labyrinth path for the infusion fluid coming from said preferential channels.



BEVERAGE CONTAINER AND LID ASSEMBLY

Thu, 03 Nov 2016 08:00:00 EDT

A beverage container may comprise a beverage container lid assembly comprising at least one concentrate well to hold a concentrate vessel, a concentrate vessel retainer for each concentrate well to secure the concentrate vessel in the concentrate well, a feed line for each concentrate well comprising a feed line needle to puncture the concentrate vessel in the at least one concentrate well, a Venturi mixer in fluid communication with each feed line, a mixing valve in fluid communication with each feed line, wherein fluid flows from the concentrate vessel to the Venturi mixer when the mixing valve is open and the concentrate vessel is punctured by the feed line needle. Methods of using the beverage container and beverage container lid assembly are also described.



NUT CRACKER WITH MECHANICAL ADVANTAGE

Thu, 03 Nov 2016 08:00:00 EDT

A nut cracking device with a frame comprising elongated, parallel members that surround a mechanical advantage device, such as a hydraulic jack. Top and bottom channel members are mounted at opposite ends of the frame members to separate the frame members and form a rigid frame structure. An anvil with texture to reduce slipping and increase pressure is mounted to the top member and extends toward the jack, on which a table is mounted. A nut may be placed on the table. Upon displacement of the jack's shaft, the table moves toward the anvil and any nut on the table is clamped, and ultimately fractured, between the table and the anvil. A hand-grippable knob permits manual bypass of a valve to permit the table to be pulled away from the anvil by springs mounted to the table.



CHAI TEA BREWER

Thu, 03 Nov 2016 08:00:00 EDT

An automatic tea brewing system may include a first container configured to hold a first liquid; a second container configured to hold a second liquid; a brew pot configured to be fluidly coupled to the first container and to the second container; a heating element; and a controller programmed to dispense the first liquid from the first container to the brew pot at a first time, heat the first liquid in the brew pot to a first temperature, dispense the second liquid from the second container to the brew pot at a second time later than the first time to produce a liquid combination in the brew pot, heat the liquid combination in the brew pot to a second temperature, and, at a third time later than the second time, begin decreasing the temperature of the liquid combination.



Apparatus and Method for making cold brewed beverage from unfiltered water

Thu, 03 Nov 2016 08:00:00 EDT

The invention is aimed at providing a method and apparatus to prepare cold brewed beverage from contaminated water. This invention is very useful for people engaged in outdoor activities like hiking, camping or backpacking who find it extremely difficult to either find a supply of potable water or carry pre-packaged beverages. This invention provides for simple means to prepare cold brewed beverage from any source of water “on the go”.



APPARATUS AND METHOD FOR CONTROLLING THE TASTE OF COFFEE, AND A COFFEE MAKER COMPRISING THE APPARATUS

Thu, 03 Nov 2016 08:00:00 EDT

There are provided an apparatus for controlling the taste of coffee, a method of controlling the taste of coffee and a coffee maker comprising said apparatus. The apparatus comprises a control unit (102a), configured to determine a target pH value of water corresponding to a desired coffee taste, and a corresponding adjustment control signal; and a pH adjustment unit (102b), configured to adjust, in response to the adjustment control signal applied to the pH adjustment unit (102b), the pH value of water to be fed into a brewing unit of a coffee maker to the target pH value. In accordance with embodiments of the present disclosure, the pH value of water to be fed to a brewing unit of a coffee maker may be adjusted for a desired coffee taste. In such a manner, the influence of water properties on the taste of coffee may be greatly decreased, and thus it is possible to make coffee with the same desired taste even when water with different properties is used.



CUTTING TOOL AND METHODS OF USE THEREOF

Thu, 03 Nov 2016 08:00:00 EDT

A cutting tool includes a generally elongate resiliently-flexible blade and a handle engaged with an elongate arm of the elongate blade and comprising a grasping portion. The elongate blade includes a cutting portion and a mounting portion. The cutting portion has a first cutting side and a second cutting side. The first cutting side includes a first angled cutting surface and the second cutting side includes a second angled cutting surface. In example forms, the first angled cutting surface includes a plurality of serrations formed thereon and the second angled cutting surface is substantially smooth. Preferably, the blade is substantially flexible to confirm to a melon rind for cutting and slicing the fruit therein.



METHOD AND APPARATUS FOR REMOVING A PORTION OF A FOOD PRODUCT WITH AN ABRASIVE STREAM

Thu, 03 Nov 2016 08:00:00 EDT

A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus comprises a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can comprise a food grade fluid and a food grade abrasive, for example, air and salt, respectively.



LIQUID NUTRITIONAL FORMULA FOR PHENYLKETONURIA PATIENTS

Thu, 03 Nov 2016 08:00:00 EDT

This is a process to make a shelf-stable, liquid, ready-to-drink, aseptic nutritional formula for the treatment of PKU, tyrosinemia or other errors of metabolism. The liquid nutritional formula has caseino-glyco-macropeptide as the primary protein source and complementary essential amino acids to complete the requirement profile. The beverage also includes vitamins and minerals sufficient to meet daily requirements. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. The nutritional formula has a pleasant taste.



NUTRITIONAL COMPOSITION CONTAINING OXIDIZABLE OIL AND ROSMARINIC ACID

Thu, 03 Nov 2016 08:00:00 EDT

A nutritional composition including an oxidizable oil and rosmarinic acid is provided. The rosmarinic acid protects the flavor and aroma of the nutritional composition by reducing oxidation of the oxidizable oil and reducing or otherwise masking off-flavors and aromas.



SYNTHETIC MILK COMPOSITIONS COMPRISING N-6 EICOSATRIENOIC ACID AND POLAR LIPIDS FOR INFANTS YOUNGER AND OLDER THAN THREE MONTHS FOR HEALTHY ESTABLISHMENT OF COGNITIVE FUNCTION

Thu, 03 Nov 2016 08:00:00 EDT

The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the age of the child, younger or older than three months. The invention further relates to administration of these compositions for promoting the healthy establishment of cognitive function in infant boys and girls and in young boys and girls up to the age of thirty-six months.



SYNTHETIC NUTRITIONAL COMPOSITIONS ESPECIALLY ADAPTED FOR MALE AND FEMALE INFANTS AND YOUNG CHILDREN

Thu, 03 Nov 2016 08:00:00 EDT

The invention concerns synthetic nutritional compositions for infants and young children up to the age of thirty-six months, particularly infant formulae and growing-up milks. The compositions vary according to the age and the sex of the infant or young child.



ARRAY OF AGE-TAILORED INFANT FORMULA WITH OPTIMUM PROTEIN CONTENT AND LACTOSE CONTENT

Thu, 03 Nov 2016 08:00:00 EDT

The present invention relates to an array of infant formula for providing an age-tailored nutrition system to an infant, it comprises a first infant formula between 0 to 3 months, a second infant formula between 3 to 6 months, and an optional third infant formula between 6 to 12 months, wherein the content of protein in the second infant formula is lower than in the first infant formula; the content of lactose in the second infant formula is higher than in the first infant formula; the content of protein in the optional third infant formula is lower than in the second infant formula; and the content of lactose in the optional third infant formula is higher than in the second infant formula array of infant formula for providing an age-tailored nutrition system to an infant comprising a first infant formula between 0 to 3 months and a second infant formula between 3 to 6 months, wherein the content of protein in the second infant formula is lower than in the first infant formula; and the content of lactose in the second infant formula is higher than in the first infant formula. The array of the invention also relates to its preparation method and uses.



ARRAY OF AGE-TAILORED NUTRITIONAL FORMULAE WITH OPTIMUM MINERAL NUTRIENT CONTENT

Thu, 03 Nov 2016 08:00:00 EDT

This invention relates to an age tailored nutrition system for infants. In particular, the invention relates to an array of infant formulae for providing an age-tailored nutrition system to an infant, comprising a first infant formula, a second infant formula and an optional third infant formula, wherein (a) said first infant formula being designed to meet the nutritional requirements of an infant from birth to two months, (b) said second infant formula being designed to meet the nutritional requirements of an infant from two months to six months, and (c) said optional third infant formula being designed to meet the nutritional requirements of an infant from six months to twelve months; wherein each of said first, second and third infant formulae comprises suitable amounts of mineral nutrients selected from the group consisting of calcium, iodine, phosphorus, potassium, sodium, copper and zinc, wherein the content of at least one of said mineral nutrients in the second infant formula is lower than in the first infant formula, and the content of said at least one mineral nutrient in the optional third infant formula is lower than in the second infant formula.



SOL-GEL ENCAPSULATED WATER-SOLUBLE ORGANIC LIQUIDS AND ORGANIC LIQUIDS AND METHOD OF USING SAME

Thu, 03 Nov 2016 08:00:00 EDT

Disclosed is a composition of matter comprising a water-soluble organic liquid or water soluble liquid solution encapsulated by a porous sol-gel material and a method for releasing the water-soluble organic liquid or water soluble liquid solution from the porous sol-gel material.



GLUCOSYL STEVIA COMPOSITION

Thu, 03 Nov 2016 08:00:00 EDT

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.



METHOD FOR RECOVERING PREFERABLE AROMA FROM BIOMATERIAL

Thu, 03 Nov 2016 08:00:00 EDT

Provided are a method that makes it possible to recover a fresh and favorable aroma component from a biological ingredient while reducing the yield of recovering an unfavorable aroma component, as well as an apparatus that can be used in said method. A favorable aroma component is easily, selectively and efficiently recovered from a biological ingredient, not only by recovering a distillate by a conventional steam distillation method, but also by causing that part of aroma component, which passes through as a gas without being condensed at a cooling step, to be recovered in a liquid by gas-liquid contact.



TAKOYAKI MIX

Thu, 03 Nov 2016 08:00:00 EDT

Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.



Metering the Disposition of a Food Product into Cavities Forming a Pellet

Thu, 03 Nov 2016 08:00:00 EDT

A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispenses through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.



MODULATION OF BITTERNESS AND MOUTHFEEL VIA SYNERGISTIC MIXTURES OF LONG CHAIN FATTY ACIDS

Thu, 03 Nov 2016 08:00:00 EDT

A beverage comprising water, at least one non-nutritive sweetener having a bitter off-note taste, linoleic acid, and heptanoic acid. A beverage comprising water, at least one non-nutritive sweetener, a combination of caprylic acid, caproic acid, and butyric acid, and at least one aldehyde selected from the group consisting of decanal, nonanal, and 2-methyl-butyraldehyde.



BEVERAGES COMPOSED OF WINE COMPONENTS AND METHODS FOR PRODUCING THE SAME

Thu, 03 Nov 2016 08:00:00 EDT

Described herein are beverages having a natural additive composed of one or more components derived from wine. In certain aspects, the beverages composed of one or more components derived from defortified wine have optional other additives. Components derived from defortified wine can be used to supplement an existing beverage or used to form a new beverage.



Quillaja-Stabilized Liquid Beverage Concentrates and Methods of Making Same

Thu, 03 Nov 2016 08:00:00 EDT

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.



NUT BUTTER COMPOSITIONS

Thu, 03 Nov 2016 08:00:00 EDT

Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.



MOLDED FOOD PRODUCT

Thu, 03 Nov 2016 08:00:00 EDT

A molded food product is disclosed. The molded food product includes at least one type of a legume butter or nut butter or seed butter, at least one thickening agent, and a plant-derived wax.



FREE FLOWING NUTRITIONAL POWDER AND METHOD FOR ITS MANUFACTURE

Thu, 03 Nov 2016 08:00:00 EDT

A free flowing nutritional powder includes a primary component originating or derived from fruits, vegetables, grasses, herbs, algae, and combinations thereof, along with an intimate mixture of 2 additional components including: 0.1-5.0% of lecithin and 0.1-5.0% of introduced hydrocolloid material. The dried material has powder has a mass weighted particle size within the range of 10-600 microns, said free flowing powder has a water activity of less than 0.50wa, and said powder contains at least 85 wt. % of a fruit, vegetable, grass, herbal or algal component as the primary component.



TOPICAL CRUST COLORANT

Thu, 03 Nov 2016 08:00:00 EDT

A powdered crust colorant for topical application to a white dough is prepared from dextrose, wheat starch, pregelatinized starch and powdered caramel colorant. The colorant is applied topically to the exterior surface of the white dough after it has been formed into a cinnamon roll. The white dough with the powdered crust colorant is then frozen and later placed in a microwave so that upon finishing the white dough into a cinnamon roll, the crust colorant is heated and causes the top part of the crust to turn brown or tan.



METHOD TO PROTECT LIPOPHILIC NUTRIENTS AGAINST RUMINAL DEGRADATION

Thu, 03 Nov 2016 08:00:00 EDT

This disclosure relates to the field of increasing the duodenal flow and absorption of lipophilic nutrients, such as poly-unsaturated fatty acids, enhancing their content in animal products such as meat and milk. This increase is suggested to ameliorate both the health of humans consuming the animal products and the animals themselves. More specifically, this disclosure relates to a process to prepare an oil-in-water emulsion of droplets of lipophilic nutrients encapsulated by a protein-phenol matrix. The formation of the protein-phenol matrix requires both the presence of polyphenol oxidases extracted from specific plants and the addition of a diphenol. The latter emulsion, when given as feed, protects lipophilic nutrients against degradation by microbes present in the rumen of animals so that these non-degraded nutrients can be transferred further in the animal's body. In addition, the latter emulsion may also be used to protect lipophilic nutrients against deterioration during storage or processing (e.g., due to oxidation)



PALATABILITY ENHANCERS FOR PET FOOD, METHOD OF PREPARATION AND USES THEREOF

Thu, 03 Nov 2016 08:00:00 EDT

The present invention concerns palatability-enhancing compositions comprising at least one compound selected from the group consisting of: ascorbic acid; isomers thereof; derivatives thereof; salts thereof; and combinations thereof, for use in pet food, preferably in dog food, as well as methods of preparation and uses thereof.



System and Method for Manufacturing Pet Treats by High-Pressure Processing

Thu, 03 Nov 2016 08:00:00 EDT

Systems and methods for processing cattle ears into pet treats by high-pressure processing are provided. The cattle ears are covered with a liquid, such as water, and exposed to high hydrostatic pressures for about one minute. The high hydrostatic pressures remove hair and implants from the cattle ears while preserving the texture and consistency of the ears, which are appealing to dogs and other pets.



ANTLER PET CHEWS AND METHODS OF MANUFACTURE

Thu, 03 Nov 2016 08:00:00 EDT

Antler pet chew products and methods of manufacturing such products are disclosed. Some antler pet chew products may comprise an antler section length defined by a distance between proximal and distal ends and antler section sides extending between the proximal and distal ends. At least one antler section side may comprise a natural antler exterior, while one or more other antler section sides may comprise an exposed antler interior. A layer of dried, hardened bonding substance, such as a cheese formulated to bond with antler, may be bonded to the antler section sides comprising the exposed antler interior. One or more cavities may be drilled in the antler section and the dried, hardened bonding substance may be bonded to cavity sidewalls.



METHOD FOR EXTRACTING PEA PROTEINS

Thu, 03 Nov 2016 08:00:00 EDT

The present invention relates to a method for extracting and purifying pea proteins, comprising the steps of (a) providing an aqueous composition comprising pea proteins; (b) isolating said pea proteins from said aqueous composition comprising pea proteins; (c) obtaining said isolated pea proteins as an aqueous slurry having a pH ranging from 4.0 to 5.8; and (d) subjecting said aqueous slurry having a pH ranging from 4.0 to 5.8 to a temperature of at least 75° C. Also described herein are pea protein compositions and are food or feed products comprising said pea protein compositions.



FAST PLASTICIZING COATING FOR FROZEN CONFECTION

Thu, 03 Nov 2016 08:00:00 EDT

The invention relates to a frozen confection coating comprising based on weight % a fat in an amount of between 35-65%; an emulsifier and/or an additive, wherein a total amount of the emulsifier and/or additive is between 0.1-5%, and wherein the emulsifier and/or the additive has a melting point greater than 40 ° C. The invention also relates to a method for manufacture of the frozen confection coating.



APPARATUS AND METHOD FOR PREPARING AND DISPENSING A SINGLE DOSE OF A FOOD PRODUCT AND A RELATIVE SINGLE-DOSE UNIT

Thu, 03 Nov 2016 08:00:00 EDT

Described is an apparatus for preparing and dispensing a single dose of a food product comprising:—means (2) for feeding a solvent liquid having at least one duct (28) for dispensing the liquid;—a cavity (11) for housing a single-dose unit (50) of a food product comprising an inlet connected to the duct (28) for dispensing the liquid designed for feeding the liquid to the single-dose unit (50); the cavity having at least one duct (8) for transferring the product-liquid mixture;—a unit or chamber (9) for cooling the mixture fed by the transfer duct (8) inside the cooling unit;—a unit (14) for dispensing the product formed inside the cooling unit (9) connected to the same unit, for dispensing the product formed in a single dose.



METHOD FOR MANUFACTURING WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, METHOD FOR SUPPRESSING INCREASE IN VISCOSITY OF WATER-CONTAINING CHOCOLATE MIX, AND METHOD FOR FORMING SACCHARIDE SKELETON IN WATER-CONTAINING HEAT-RESISTANT CHOCOLATE

Thu, 03 Nov 2016 08:00:00 EDT

A method for manufacturing a water-containing heat-resistant chocolate, including adding, to a chocolate mix in a molten state having a temperature of 32-40° C., a seeding agent that contains at least a β-form XOX crystal, and adding water to the chocolate mix, in which X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof.



METHOD FOR OPERATING A BALL MILL AND A MILLING SYSTEM

Thu, 03 Nov 2016 08:00:00 EDT

A method for treating a viscous mass comprising solid components in a grinding system, especially a fatty mass with solid components, comprising a mixer and a grinding device, comprising the steps of: feeding into a mixer the mass to be treated; repeatedly circulating the mass to be treated by means of a displacement device from the mixer through a supply pipe to the grinding device and through a return pipe back to the mixer for reducing the size of the solid components in the grinding device; removing from the system at least part of the treated mass through a branch-off provided in the return line when a predetermined grinding fineness has been obtained; and feeding into the mixer a new mass to be treated and at least partly displacing the new mass to be treated in the grinding device via the displacement device and as a consequence removing at least another part of the treated mass from said system.



LAURIC FAT BASED STRUCTURING AGENTS TO REDUCE SATURATED FAT

Thu, 03 Nov 2016 08:00:00 EDT

The present invention relates to a lipid composition comprising at least 5 wt % of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt % of triacylglycerol containing a glycerin skeleton esterified with one type of saturated fatty acid having a chain length of either 10:0, 12:0 or 14:0. Further aspects of the invention are: the structuring agent, a food product comprising the lipid composition, the use of the lipid composition as a structure stabilizer or a moisture barrier in a food product; and a method for preparing the lipid composition.



QUARK BASED FAT MIXTURE COMPRISING PLANT OIL AND A PROCESS FOR PRODUCING IT

Thu, 03 Nov 2016 08:00:00 EDT

The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt % of quark, and 5-40 wt % of milk base are mixed to obtain a quark blend, in the second step 9-62 wt % of at least one edible plant oil, is added to 38-91 wt % of the quark blend, followed by mixing to obtain the fat mixture. The invention also relates to a fat mixture obtainable by said process and to uses of said fat mixture in food products.



A METHOD AND A SYSTEM FOR PRODUCING SEMI-HARD CHEESE

Thu, 03 Nov 2016 08:00:00 EDT

A method for controlling weight and moisture content in cheese production comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosing a volume of curd and whey mixture into a mould provided with openings for letting whey through, but retaining curd particles, wherein the dosing is adapted such that the volume of curd and whey mixture comprises a preset volume of curd particles by taking into account the concentration of curd particles, measuring a volume of curd and whey mixture retained in the mould and/or a volume of whey let through the openings in the mould, and providing information on the volume of mixture of curd and whey mixture retained in the mould and/or the volume of whey let through the openings in the mould for adjusting the concentration of curd particles in the curd and whey mixture.



Freeze-Dried, Dairy or Dairy-Substitute Compositions and Methods of Making and Using

Thu, 03 Nov 2016 08:00:00 EDT

A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed.



Automated Wax Sprayer System for Clean, Washed or Pasteurized Shell Eggs

Thu, 03 Nov 2016 08:00:00 EDT

An automated wax sprayer system for clean, washed or pasteurized shell eggs sprays a heated solution containing water and wax emulsion onto the eggs as they rotate and pass through a conveyer. The temperature of the wax coating on the surface of the egg shells is heated at or above a sanitizing temperature and sprayed on the surface of the egg shells where Salmonella contamination may be present. Salmonella contamination present on the surface of the egg shells is eliminated substantially immediately. Separate flow pumps provide a consistent flow of wax solution to individual nozzles for consistent application of the wax on the entire surface of the eggs.



METHOD FOR IMMERSION CHILLING AND FREEZING TUNA BY CaCl2 WITH LOW SALT PENETRATION AMOUNT

Thu, 03 Nov 2016 08:00:00 EDT

A method for immersion chilling and freezing tuna by CaCl2 with a low salt penetration amount, characterized by comprising following steps: carrying out a rapid block-cutting treatment on tuna meat under a sterile condition, and then immediately freezing the tuna blocks in CaCl2 salt water with concentrations of 25-30% and temperatures of minus 25 ˜minus 40 DEG C. respectively; completely immersing the tuna blocks in the salt water, directly placing a control group in a refrigerator at minus 25 DEG., and when the central temperature of the tuna blocks achieves minus 18 DEG C., rapidly taking out the tuna blocks from the salt water, and measuring the salt penetration amount and the various quality indexes, wherein a chilling mode for the salt water is to place 400 g of the CaCl2 salt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% respectively in refrigerators at minus 25 DEG C., minus 30 DEG C., minus 35 DEG C. and minus 40 DEG C., and chilling to setting temperatures of refrigerator, wherein the temperature fluctuation ranges of the refrigerators are +/−1 DEG C. The method disclosed by the invention increases the freezing efficiency of the tuna meat, has a low salt penetration amount, effectively ensures the quality and the taste of the tuna meat, and has a wide application prospect.



NOVEL BREADMAKING YEAST STRAINS WHICH ARE EFFECTIVE ON NON-SWEETENED OR SLIGHTLY SWEETENED DOUGHS

Thu, 03 Nov 2016 08:00:00 EDT

The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.



AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS

Thu, 03 Nov 2016 08:00:00 EDT

The invention relates to an automatic rotary machine for the production of empanadas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers.



BAKING DEVICE AND REMOVAL DEVICE

Thu, 03 Nov 2016 08:00:00 EDT

A baking oven, a method and a removal device are provided for the continuous removal of filled bakery products from baking molds moved along a conveying surface and for the continuous transport of the bakery products to a dispensing surface. The removal device has a rotary unit, which is mounted rotatably about an axis of rotation, which can be driven and which is optionally driven. A first removal element is provided on the rotary unit and can be co-rotated with the rotary unit. The first removal element is mounted movably, in particular pivotably about a first pivot axis, with respect to the rotary unit, and wherein a second removal element is provided on the rotary unit and can be co-rotated with the rotary unit.



Supplementing System

Thu, 03 Nov 2016 08:00:00 EDT

A system and method for providing a supplement. The system includes a pump having an inlet and an outlet line. The inlet line is coupled to a container, and the container has a supplement. The outlet of the pump is coupled to a nozzle. The system can be housed in a support box which is coupled to a feeder which has feed. Feed is discharged from the feeder, and the pump sprays a supplement to partially coat the discharged feed. Nutrients, vitamins, etc. can be added to the supplement which can add to the value of the feed.