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ENHANCED HETEROLOGOUS PRODUCTION OF LIPOXYGENASES

Thu, 27 Oct 2016 08:00:00 EDT

The invention is directed to the enhanced expression and purification of lipoxygenase enzymes. These enzymes are of wide-spread industrial importance, often produced in heterologous microbial systems. Preferably, the lipoxygenase produced by the methods of the invention is a plant-derived enzyme and expressed at high-levels in a microbial system that includes a protease-deficient host and one or more chaperone expression plasmids. The invention is also directed to amino acid and nucleic acid fragments of the lipoxygenase enzyme including fragments in expression constructs encoding all or a portion of one or more lipoxygenase genes. The invention is also directed to methods of manufacturing bread and other food and also non-food products with lipoxygenase manufactured by the methods of the invention.



PORTION CAPSULE FOR PREPARING A BREWED PRODUCT

Thu, 27 Oct 2016 08:00:00 EDT

A capsule containing an extraction substance, and having a basic body and a cover. The basic body has a floor region and an encircling side wall. The cover is fastened on the basic body along an encircling collar. The collar adjoins the encircling side wall in the direction of a cover side. The basic body has an essentially rectangular cross section in the region of the collar. The cover forms a curvature in the outward direction, and therefore the cover contributes to a capsule volume. An encircling surface, which is directed towards the cover side and extends from an outer edge of the collar as far as a starting point of the curvature. The starting point of the curvature is set inwards in relation to the transition between the side wall and the collar.



BEVERAGE PREPARATION CAPSULES FOR DELIVERY OF FUNCTIONAL INGREDIENTS

Thu, 27 Oct 2016 08:00:00 EDT

A beverage preparation capsule containing a beverage preparation ingredient and a functional ingredient, wherein at least a portion of an inside surface of said capsule is coated with a water-dispersible coating containing said functional ingredient. Suitably, the functional ingredient comprises a flavonoid, such as a cocoa polyphenol extract. Suitably, the coating comprises the functional ingredients and a film-forming polymer. The coating is preferably located downstream of the beverage preparation ingredient inside the capsule.



Microwave Foodstuff Package and Method

Thu, 27 Oct 2016 08:00:00 EDT

Microwave foodstuff packages and methods of making and using the same. The microwave foodstuff packages include only a single gusset and/or a Z-fold configuration.



Package With Unique Opening Device and Method For Opening Package

Thu, 27 Oct 2016 08:00:00 EDT

A package and method for opening the package are disclosed. The package includes a first film and a second film forming an enclosure and at least one tab area and defining a package periphery, the enclosure defining an interior volume configured to receive a product. The package further includes first and second breachable bubbles formed within first and second tab portions of the at least one tab area. Upon application of pressure by a user, the first and second breachable bubbles breach. The package may be alternated between a first position, wherein the first tab portion and the second tab portion are substantially sealed from each other to facilitate breaching, and a second position, wherein the first tab portion and the second tab portion are in fluid communication with each other.



PARCHMENT FORMS FOR COOKING FOOD IN AN ACCELERATED COOKING OVEN AND METHOD

Thu, 27 Oct 2016 08:00:00 EDT

Food can be cooked in an accelerated cooking oven by placing the food on a heat-resistant container and, in particular, a container formed from vegetable parchment filled with an inert inorganic filler such as titanium dioxide. The parchment paper can be coated on one side with a silicone release coating. This container is suitable for use in an accelerated cooking oven to prevent messes from forming in the oven without significant discoloration, burning or flaking.



Kava Beverage Brewing Method and Apparatus

Thu, 27 Oct 2016 08:00:00 EDT

An apparatus and method for brewing kava beverage. Using the apparatus and method, kava beverage is brewed by filling a hollow two-piece spherical structure with extremely fine mesh screens with kava. The filled apparatus is placed in a shaker bottle filled with liquid and is shaken vigorously, extracting the kavalactones from the root into the liquid, creating the kava beverage. This method of brewing kava beverage is quicker and simpler than traditional methods of brewing kava beverage.



Method and Appliance for Heating and/or Cooking Foods with Steam

Thu, 27 Oct 2016 08:00:00 EDT

Provided is a method for cooking and/or heating foods that include the step of supplying steam to a steam expansion chamber (3) including a deformable and/or mobile containment wall (4) partially delimiting an enclosure (2) receiving foods to be heated and/or cooked. Also provided is an appliance for cooking and/or heating foods, including a steam generating device (1) and an enclosure (2) for receiving the foods to be heated and/or cooked. The appliance includes a steam expansion chamber (3) supplied with steam by the steam generating device (1), and the steam expansion chamber (3) includes a deformable and/or mobile containment wall (4) partially delimiting the enclosure (2).



Method of Using a Mouth Contoured Drinking Vessel

Thu, 27 Oct 2016 08:00:00 EDT

A solution that makes it easier to drink from a cup by contouring the brim to interface with the drinker's mouth. Drinking vessels are improved by depressing the brim to channel the drink to the drinker's mouth.



ENTERIC COATING COMPOSITION, ENTERIC COATING FILM, AND FOOD FORMULATION

Thu, 27 Oct 2016 08:00:00 EDT

Disclosed are an enteric coating composition, an enteric coating film, and a food formulation. The disclosed enteric coating composition comprises an enteric cellulose-based compound, a pH controlling agent, a plasticizer for food, and a solvent, wherein the plasticizer for food comprises acetylated monoglyceride, triacetin, or a mixture thereof, and a content of the pH controlling agent and a content of the plasticizer for food ranges respectively from 10 parts to 40 parts by weight and from 5 parts to 25 parts by weight on the basis of 100 parts by weight of the enteric cellulose-based compound.



TRANSLUCENT, HIGH ACID, LOW VISCOSITY, HIGH CALORIC DENSITY NUTRITIONAL COMPOSITION

Thu, 27 Oct 2016 08:00:00 EDT

A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.



SYNTHETIC MILK COMPOSITIONS COMPRISING POLYUNSATURATED FATTY ACIDS (PUFAS) FOR PROMOTING THE HEALTHY ESTABLISHMENT OF COGNITIVE FUNCTION IN MALE AND FEMALE INFANT AND CHILDREN

Thu, 27 Oct 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 gender of the child. The invention further relates to administration of these compositions for promoting the healthy establishment of cognitive function in infant boys and girls or in young boys and girls.



SYNTHETIC MILK COMPOSITIONS FOR OPTIMAL GROWTH AND DEVELOPMENT AND PREVENTION OF OBESITY IN MALE AND FEMALE INFANT AND CHILDREN

Thu, 27 Oct 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 gender and the age of the infant or young child. The compositions of the present invention have been designed to ensure balanced growth and to prevent obesity in infancy and later in life.



SYNTHETIC MILK COMPOSITIONS FOR INFANTS LESS THAN THREE MONTHS OLD AND FOR INFANTS AND CHILDREN MORE THAN THREE MONTHS FOR ENSURING OPTIMAL GROWTH AND PREVENTING OBESITY

Thu, 27 Oct 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. They are adapted to fulfill the nutritional needs of the child, ensuring balanced growth and development and thereby reducing the risk of obesity.



AN AGE-TAILORED NUTRITION SYSTEM FOR AN INFANT

Thu, 27 Oct 2016 08:00:00 EDT

The present invention relates to an infant formula being designed to meet the nutritional requirement of an infant and having a phosphorus source and a calcium source such that the Ca/P ratio is from more than 2.0:1 to 2.5:1, and relates to an age-tailored nutrition system for an infant, comprising a first, a second and an optional third infant formulae being designed to meet the nutritional requirement of an infant from birth to two month, from above two to six months and from above six to twelve months respectively, each formula having a Ca/P ratio between 1.0:1 and 2.5:1, wherein the Ca/P ratio in each later stage formula is higher than that in the former infant formula, and wherein at least one of the first, second and optional third infant formulae has a Ca/P ratio from more than 2.0:1 to 2.5:1. The present invention also relates to the use of the infant formula or the age-tailored nutrition system for preparation of a kit for improving bone development of an infant from birth.



HIGH ENERGY LIQUID ENTERAL NUTRITIONAL COMPOSITION

Thu, 27 Oct 2016 08:00:00 EDT

High energy and high protein liquid nutrition enteral compositions are provided that contain micellar casein and caseinate, an optionally a small amount of whey.



FOOD COMPOSITION COMPRISING FERROUS PICOLINATE

Thu, 27 Oct 2016 08:00:00 EDT

The present invention relates to a non-beverage food composition. In particular the invention relates to a non-beverage food composition comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further aspects of the invention are the use of ferrous picolinate to fortify a non-beverage food product without colour change and a process for fortifying a non-beverage food product with iron.



DEVICE FOR PREPARATION OF GELATIN-BASED PRODUCTS

Thu, 27 Oct 2016 08:00:00 EDT

Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray.



OAT PROTEIN GELS

Thu, 27 Oct 2016 08:00:00 EDT

Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin.



STABILIZED STEVIOL GLYCOSIDE IN CONCENTRATED SYRUP

Thu, 27 Oct 2016 08:00:00 EDT

A method for preparation of an acidic stabilized syrup concentrate containing rebaudioside B and a stabilizer additive. Acidic stabilized syrup concentrate compositions are also provided.



KOJI FERMENTED COMPOSITION, SEASONING USING THE SAME, ANTIOXIDANT, AND FOOD OR BEVERAGE

Thu, 27 Oct 2016 08:00:00 EDT

Provided are: a koji fermented composition that, when using black koji fungus, has a reduced amount of generated citric acid without a loss in xylanase activity or acid protease activity of the black koji fungus; and a method for producing the koji fermented composition. The koji fermented composition is obtained by contacting tea leaves to black koji fungus, and culturing the result.



SYSTEM AND METHOD FOR PRODUCING INDIVIDUALLY-WRAPPED PEANUT BUTTER AND OTHER NUT PRODUCTS

Thu, 27 Oct 2016 08:00:00 EDT

There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.



SYSTEM AND METHOD FOR PRODUCING INDIVIDUALLY-WRAPPED PEANUT BUTTER PRODUCTS

Thu, 27 Oct 2016 08:00:00 EDT

There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.



PROCESS FOR PREPARING CONCENTRATED FOAMING COMPOSITIONS SWEETENED WITH HONEY AND SUCH COMPOSITIONS

Thu, 27 Oct 2016 08:00:00 EDT

A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process.



INLINE MIXING INJECTOR FOR LIQUID PRODUCTS

Thu, 27 Oct 2016 08:00:00 EDT

An apparatus for reducing the temperature of a liquid product in a processing line includes a polymer member having a passageway formed therein for receiving a liquid product in the passageway; an inlet and an outlet each in fluid communication with a corresponding opposed end of the passageway; a plurality of delivery channels formed in the polymer member, each one of the plurality of delivery channels having an opening in fluid communication with a different location of the passageway and constructed to provide a chilling medium into the passageway; and a support member for the polymer member, the support member constructed to mount said polymer member in the processing line. A related method is also provided.



NUTRITIONAL COMPOSITIONS CONTAINING RICE PROTEIN TOGETHER WITH PEA AND/OR POTATO PROTEINS

Thu, 27 Oct 2016 08:00:00 EDT

The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.



LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH

Thu, 27 Oct 2016 08:00:00 EDT

The present invention provides a beer-taste beverage with a low total amount of an extract component(s), that is provided with the robust feel. Specifically, the present invention provides a beer-taste beverage with a low total amount of an extract component(s), having a pH adjusted to a specific range to provide the robust feel to the beverage.



NON-SWEET BINDER FOR FOOD PRODUCTS

Thu, 27 Oct 2016 08:00:00 EDT

A non-sweet binder for a meal replacement food product, the binder composition comprising at least one starch component, dispersed in an aqueous medium forming an aqueous binder solution. The aqueous binder solution is heat treatable to achieve a desired viscosity that allows cohesion of a plurality of ingredients and shaping of the food product without substantial modification in nutritional value of final food product.



FOOD PRODUCT AND METHOD OF PREPARATION

Thu, 27 Oct 2016 08:00:00 EDT

Disclosed are a method for preparing an extruded product and an extruded product prepared thereby. The extruded product is deemed useful a food product, in particular, a snack food product suitable for consumption by diabetics. Cranberry seed meal is blended with one or more starches, preferably including a modified dent corn starch, and extruded through a die under conditions suitable to result in an expanded product while exhibiting a 10% survival rate of at least one anthocyanin. Optionally, flavoring components such as spices may be incorporated into the blend or added after extrusion. The resulting food product will be suitable for a use as a snack food product but will have a substantially higher percentage of fiber and protein as compared with extruded carbohydrate-based food products, and will have some surviving anthocyanins.



PROCESSED CAULIFLOWER AND CAULIFLOWER PROCESSING METHOD

Thu, 27 Oct 2016 08:00:00 EDT

A cauliflower processing comprises pre-washing a cauliflower, including removing unwanted dust, residual, and debris from the cauliflower. Further, the method includes a step for washing the cauliflower with a wash solution containing at least one of sodium hypochlorite, calcium hypochlorite, organic acids, chlorine dioxide, silver ion, water treated with ozone, water treated with pulsed electric field, and water treated with ultraviolet radiation. Finally, the method includes a step for pulverizing the cauliflower, including at least one of the steps of sizing, grinding, sanding, cutting, dicing, chopping, and crushing the cauliflower.



PALATABILITY ENHANCER WITH ADDED AROMA FOR APPLICATION TO PET FOOD PRODUCTS

Thu, 27 Oct 2016 08:00:00 EDT

A palatability enhancer with added aroma for application to pet food products and method of applying the aroma to dry pet food product is provided. A method for adding liquid aroma to a dry pet food product includes coating the dry pet food product leaving a dryer of a dry pet food manufacturing plant with a composition comprising a mixture of liquid palatability enhancers and liquid aroma. The method also includes applying a coating of digest over the coating of composition of liquid palatability enhancers and liquid aroma. The coating of digest over the coating of composition of liquid palatability enhancers and liquid aroma seals the aroma into the dry pet food. The finished dry pet food product then includes an aroma that increases the humanization sensory factor to the dry pet food product without a negative sensory impact for the pets that will consume the dry pet food product.



Method and Process for Acidic Recycling of Protein Waste

Thu, 27 Oct 2016 08:00:00 EDT

A method for recycling protein waste and producing an edible product for animal consumption comprises grinding animal carcasses or parts thereof and thereafter acidifying the waste. The acidified waste may then be emulsified, followed by a heat shock and then fed to animals. Alternatively, a second emulsification may be employed prior to being used for animal consumption. The emulsified products may be provided to animals as a liquid, or dried to a paste prior to use.



MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD

Thu, 27 Oct 2016 08:00:00 EDT

A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein.



ETHANOL DE-OILING FOR PLANT BASED PROTEIN EXTRACTION

Thu, 27 Oct 2016 08:00:00 EDT

A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.



DRY FRACTIONATION FOR PLANT BASED PROTEIN EXTRACTION

Thu, 27 Oct 2016 08:00:00 EDT

A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.



PLANT BASED PROTEIN EXTRACTION METHOD AND SYSTEM

Thu, 27 Oct 2016 08:00:00 EDT

A system and method for generating a protein concentrate includes generating an initial alkalized slurry by combining flour, water and a base and generating a solubilized rich protein stream therefrom. The method and system includes generating a de-oiled solubilized rich protein stream by separating the solubilized protein rich stream and generating a protein precipitate including an acid curd by mixing the de-oiled solubilized rich protein stream with an acid and separating the acid curd from the protein precipitate. The system and method further includes washing the first protein curd using a wash station to generate a second protein curd, generating a neutral hydrolyzed protein slurry by mixing the second protein curd with a base and water and generating a homogenized protein slurry from the protein slurry. The method and system includes generating a cooled protein slurry by pasteurizing the homogenized protein slurry and extracting the protein concentrate therefrom.



FROZEN CONFECTIONERY PRODUCT WITH AN EASY PEELABLE GEL COATING AND A METHOD FOR MANUFACTURING SAME

Thu, 27 Oct 2016 08:00:00 EDT

The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating is at least partly coated with a barrier coating of frozen liquid facilitating the peeling of the gel coating. The invention also relates to a method for making such a frozen confectionery product.



FROZEN CONFECTIONERY PRODUCT WITH AN EASY PEELABLE GEL COATING AND A METHOD FOR MANUFACTURING SAME

Thu, 27 Oct 2016 08:00:00 EDT

The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating has a layer of frozen liquid on the surface of the gel coating that originates from syneresis of the gel. Furthermore, the invention relates to a method for making such a frozen confectionery product.



NATURAL ACIDIFICATION OF FROZEN DAIRY DESSERTS USING NATURAL PLANT SOURCES

Thu, 27 Oct 2016 08:00:00 EDT

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.



ICE-CREAM WAFER COATING AND METHOD FOR THE MANUFACTURE THEREOF

Thu, 27 Oct 2016 08:00:00 EDT

A coating for an ice-cream wafer is disclosed “ice-cream wafer coating”. The ice-cream wafer coating comprises based on weight %: fat in an amount of between 35-65% and an emulsifier and/or an additive in a total amount of between 0.1-5%. A method for the manufacture of the ice-cream wafer coating is also disclosed.



MOULDING TOOL FOR FROZEN CONFECTION

Thu, 27 Oct 2016 08:00:00 EDT

The present invention is in the field of ice cream shaping, in particular it is relating to a mould for a frozen confectionery, suitable for creating a peelable frozen confectionery product. The present invention further relates to a shaped frozen confectionery product. There is still a need for an easy and effective mould that is suitable for making a peelable frozen confectionary product in a single mould without the need for a separate tool or device for making peeling lines, groves or other cuts. It is an object of the present invention to provide a mould for a frozen confectionery product that that makes grooves in the outer layer of a frozen confectionery products, especially peelable frozen confectionery products. We have found that a mould for frozen confectionery products comprising at least one inwardly protruding ridge, provides a tear line on peelable ice-cream made by said mould.



HEAT STABLE CHOCOLATE

Thu, 27 Oct 2016 08:00:00 EDT

The invention relates to a Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25-94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40-95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30-85% by weight of said crystalline seed, wherein the main endotherm melt peak position of said crystalline seed is about 40° C. or higher when measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of crystalline seed 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, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.



STERILE CHEESE BASE MASS

Thu, 27 Oct 2016 08:00:00 EDT

A sterile cheese base mass is proposed which is obtainable by (a) subjecting cheese-making milk to a heat treatment and thus creating a first intermediate product,(b) concentrating the heat-treated first intermediate product and thus creating a liquid cheese base mass as a second intermediate product, and(c) filling the liquid cheese base mass for further processing into a sterile pack, in which it solidifies.



LEGUME-BASED DAIRY SUBSTITUTE AND CONSUMABLE FOOD PRODUCTS INCORPORATING SAME

Thu, 27 Oct 2016 08:00:00 EDT

A non-dairy substitute can be produced from comparatively high starch legumes, such as chickpeas and adzuki beans. In some examples, the non-dairy substitute is produced by hydrating the high starch legumes, remove excess water, and then heating the hydrated high starch legumes in the presence of water and amylase at a controlled pH to reduce the starch content of the legumes. The slurry of reduced starch content can then be filtered to remove insoluble fiber and suspended soluble fiber present in the legume slurry, producing a non-dairy “milk” that can be used in a variety of products. In different examples, the legume “milk” is cultured with the addition of bacterial cultures to form a cheese or yogurt and/or formed into a non-dairy ice cream. In any application, an acidifying ingredient such as citric acid may be added to the product. This can help reduce or eliminate residual legume flavor.



METHOD TO LIGHTEN THE TEXTURE OF A FERMENTED DAIRY PRODUCT

Thu, 27 Oct 2016 08:00:00 EDT

The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt % of a texturizing agent and having a solid content comprised between 9.5 and 42 wt % and a total protein content comprised between 2.5 and 25 wt %, (b) freezing the said fermented dairy product at a temperature below 0° C. to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0° C. and 10° C. to obtain a refrigerated fermented dairy product with a lightened texture.



FRESH FOOD PRODUCE WRAPPED IN A FILM

Thu, 27 Oct 2016 08:00:00 EDT

Fresh food produce wrapped in a film, characterized in that the film has a moisture vapour transmission rate (MVTR according to ISO 12572:2001, condition B at 1 bar, 38° C. and 50% relative humidity) of at least 350 g/m2·day



METHOD AND DEVICE FOR PROCESSING RAW MATERIALS AND EFFECTIVELY PRODUCT MEAT- AND SAUSAGE-BASED RAW CURED GOODS

Thu, 27 Oct 2016 08:00:00 EDT

The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, wherein the raw material or an already available intermediate product is exposed to a vacuum. According to the invention, moisture, in particular water or water vapor, released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process, wherein the adsorption process occurs in one or more stages depending on the desired degree of drying or the aw value of the raw material or intermediate product.



SYNERGISTIC FOOD FERMENTATION UTILIZING FUNGAL MYCELIUM AND BACILLI

Thu, 20 Oct 2016 08:00:00 EDT

Foods that are fermented with synergistic and simultaneous use of bacilli and mycelial cultures. The foods include a cellulosic food substrate containing detectable amounts of 1,3/1,6 β-glucan which has been fermented by a bacilli strain of bacteria in cooperation with mycelium of a strain of Agaricomycetes fungi including polyporales. The bacilli strain maintains the food substrate at a pH of less than 4.7 to inhibit growth of pathogenic microbes and the consequent need to sterilize the food substrate in a sterile environment prior to fermentation by the mycelial culture.



System and Method for Improved Rate and Control of Beverage Carbonation with Automatic Shut-Off

Thu, 20 Oct 2016 08:00:00 EDT

A system and method for carbonating a beverage is disclosed. The system includes a saturation tank having a gas head space of CO2, a carbonation tank, and a beverage supply system to pass the beverage between the saturation tank and the carbonation tank. A beverage supersaturated with CO2 from the head space is formed in the saturation tank. The supersaturated beverage is passed from the saturation tank to the carbonation tank. Once the amount of CO2 added to the beverage exceeds saturation, some of the CO2 escapes from solution from the beverage and the pressure in the carbonation tank increases. Once the pressure within the carbonation tank reaches a pre-defined pressure for the desired volume CO2/volume beverage, a pump supplying the beverage to the saturation tank is shut-off and the inlet and outlet valves of the carbonation tank are closed.



SEA SALT CUP WITH AN INNER LINING

Thu, 20 Oct 2016 08:00:00 EDT

A sea salt cup, made from a single block of unrefined sea salt, having an inner lining to significantly minimize or prevent the intermixing of the salt with any liquid or food item contained therein, and also having a salty lip for enhancing the flavor of the liquid or food item contained therein. The sea salt cup comprises a uniform exterior portion, a uniform hollow interior receptacle, a flat bottom, a flat rim, and an inner lining. The inner lining is made of plastic or other durable material and serves as a barrier between the salt and any liquid or food item contained in the sea salt cup.