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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 981. Отображено 100.
14-03-2013 дата публикации

INGREDIENT DELIVERY SYSTEM

Номер: US20130064931A1
Автор: Gautier Antoine, Hafner Valeria, TCHAKALOVA Vera
Принадлежит: FIRMENICH SA

A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure 2. A delivery system according to wherein the surfactant aggregates are vesicles and/or micelles.3. A delivery system according to wherein the surfactant aggregates are micelles.4. A delivery system according to further comprising an oil phase formed of a flavor or other oil claim 1 , with less than 20% by weight of the hydrophilic phase and with the delivery system being in the form of a microemulsion.5. A delivery system according to further comprising a continuous phase protecting component for compound 1.6. A delivery system according to wherein continuous phase protecting agent comprises ascorbic acid.7. A delivery system according to wherein continuous phase protecting agent comprises citric acid claim 5 , phosphoric acid or mixtures thereof.8. A delivery system according to claim 1 , wherein compound 1 is present in an amount of from 0.2 to 2% claim 1 , by weight based on to the weight of the delivery system.9. A delivery system according to claim 1 , wherein the surfactant comprises a nonionic surfactant.10. A delivery system according to claim 1 , wherein the surfactant comprises a zwitterionic surfactant.11. A delivery system according to claim 1 , wherein the surfactant is selected from the group consisting of sugar esters of fatty acids claim 1 , polyoxyethylene-based surfactants claim 1 , polyoxyethylene sorbitan-based surfactants claim 1 , alkyl polyglucosides and saponin-containing surfactants.12. A delivery system according to claim 1 , wherein the surfactant is ...

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Номер записи: 1
21-03-2013 дата публикации

COMPOUNDS COMPRISING LINKED HETEROARYL MOIETIES AND THEIR USE AS NOVEL UMAMI FLAVOR MODIFIERS, TASTANTS AND TASTE ENHANCERS FOR COMESTIBLE COMPOSITIONS

Номер: US20130071536A1
Автор: LEBL-RINNOVA Marketa, Tachdjian Catherine, Wallace David
Принадлежит: Senomyx, Inc.

The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below 1111-. (canceled)113. The method of claim 112 , wherein the Rand Rradicals are independently selected from the group consisting of hydroxy claim 112 , SH claim 112 , NH claim 112 , halogen claim 112 , alkyl claim 112 , alkoxyl claim 112 , alkoxy-alkyl claim 112 , hydroxyalkyl claim 112 , haloalkyl claim 112 , CN claim 112 , COH claim 112 , CHO claim 112 , COR claim 112 , COR claim 112 , amide claim 112 , NHR claim 112 , NRR claim 112 , SR claim 112 , S(O)R claim 112 , and SOR claim 112 , wherein Ris an alkyl.114. The method of claim 112 , wherein the Rand Rradicals are independently selected from the group consisting of hydrogen claim 112 , hydroxy claim 112 , fluoro claim 112 , chloro claim 112 , NH claim 112 , NHCH claim 112 , N(CH) claim 112 , COCH claim 112 , amide claim 112 , SEt claim 112 , SCH claim 112 , methyl claim 112 , ethyl claim 112 , isopropyl claim 112 , trifluoromethyl claim 112 , methoxy claim 112 , ethoxy claim 112 , isopropoxy claim 112 , and trifluoromethoxy groups.115. The method of claim 112 , wherein Ar comprises a benzene claim 112 , pyridyl claim 112 , pyrazinyl claim 112 , pyridazinyl claim 112 , pyrimidinyl claim 112 , furanyl claim 112 , thiofuranyl claim 112 , pyrrolyl claim 112 , pyrazolyl claim 112 , oxazolyl claim 112 , isoxazolyl claim 112 , benzofuranyl claim 112 , benzothiofuranyl claim 112 , or benzopyrrolyl ring.117. The method of claim 112 , wherein n is one.118. The method of claim 112 , wherein X is S claim 112 , NH claim 112 , or O.119. The method of claim 112 , wherein R claim 112 , R claim 112 , R claim 112 , R claim 112 , R claim 112 , R claim 112 , and Rare hydrogen.120. The method of claim 112 , wherein hArcomprises a pyridyl claim 112 , pyrazinyl claim 112 , or pyrimidinyl ring.122. The method of claim 121 , wherein the Rand Rradicals are independently selected from hydroxy claim 121 , SH claim 121 , NH claim ...

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Номер записи: 2
28-03-2013 дата публикации

Use of neoflavonoids for flavor modification

Номер: US20130078192A1
Автор: Backes Michael, Ley Jakob Peter, Paetz Susanne, Vössing Tobias
Принадлежит: SYMRISE AG

The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). 2. The use as claimed in claim 1 , wherein one claim 1 , two claim 1 , a plurality of or all of the compounds used in each case are selected from the group consisting of the compounds of formula (I) and physiologically acceptable salts thereof claim 1 , whereinE each denote OH or both E together denote oxygen,R1, in each case independently of the other residue R1, denotes hydrogen or hydroxyl,{'sup': b', 'b, 'R2, independently of the other residues R2, denotes hydrogen, hydroxyl, methoxy, ethoxy, n-propoxy, iso-propoxy, n-butoxy, iso-butoxy, tert-butoxy or OR, wherein Ris C5 alkenyl,'}{'sub': '2', 'wherein optionally two directly adjacent residues R2 together represent a group OCHO,'}wherein preferably one or a plurality of the residues R1 or R2 denote a hydroxyl group.5. The use of one claim 1 , two or a plurality of different salts of one claim 1 , two or a plurality of different compounds of formula (I) as defined in any one of the preceding claims orof a mixture of one, two or a plurality of different compounds of formula (I) as defined in any one of the preceding claims with one, two or a plurality of different physiologically acceptable salts of one, two or a plurality of different compounds of formula (I) as defined in any one of the preceding ...

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Номер записи: 3
25-04-2013 дата публикации

PROCESS FOR UPGRADING FRESH MEAT

Номер: US20130101700A1
Автор: Oechslin Lucas, Tessaro Marco
Принадлежит:

The process for upgrading fresh meat is effected by adding the mold fungus during the maturing of the meat, storing the meat within a temperature range between 0 and 8° C., storing the meat at a relative air humidity between 50% and 95%, and storing the meat for between 21 and 100 days. 1Thamnidium elegans. A process for upgrading fresh meat wherein the mold is added during the aging of the meat , wherein the meat is stored within a temperature range between 0 and 8° C. , wherein the meat is stored at a relative humidity between 50% and 98% , and wherein the meat is stored for between 21 and 100 days.2. The process in accordance with claim 1 , wherein the meat is stored for between 28 and 100 days.3. The process in accordance with claim 1 , wherein the meat is stored at a relative humidity between 50% and 95%.4Thamnidium elegans. The process in accordance with claim 1 , wherein the mold is applied to the surface of the meat at a spore density of at least 10spores per cm claim 1 , preferably at a spore density between 10spores per cmand 10spores per cm.5. The process in accordance with claim 1 , wherein the meat is stored within a temperature range between 1 and 5° C. claim 1 , and preferably within a temperature range between 2 and 4° C.6. The process in accordance with claim 1 , wherein the meat is stored at a relative humidity between 75% and 98%.7. The process in accordance with claim 1 , wherein the meat is stored for between 28 and 50 days.8. The process in accordance with claim 1 , wherein the meat is stored within a temperature range between 1 and 5° C. claim 1 , at a relative humidity between 75% and 95% claim 1 , and for between 25 and 45 days.9. The process in accordance with claim 1 , wherein the meat is stored at a temperature between 2 and 4° C. claim 1 , at a relative humidity between 85% and 98% claim 1 , preferably between 90% and 98% claim 1 , and for between 28 and 45 days.10. The process in accordance with claim 1 , wherein meat of conformation ...

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Номер записи: 4
02-05-2013 дата публикации

Sweet Potato Compositions

Номер: US20130108765A1
Автор: VILLAGRAN MARIA DOLORES MARTINEZ-SERNA
Принадлежит:

A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics. 1. A method for making a sweet potato snack chip comprising the steps of:a) providing a dry blend having a Water Absorption Index (WAI) of from about 3 to about 8 and comprising 25 to 100% by weight based on the total weight of the dry blend of a sweet potato flour composition consisting of sweet potato powder, sweet potato flakes and mixtures thereof;b) combining said dry blend with 15 to 50% by weight water and forming a dough, said water weight based on the total weight of said dough;c) sheeting said dough into a sheet;d) cutting said sheet into a plurality of snack pieces; ande) cooking said snack pieces into snack chips having a fracture strength of from about 400 to about 900 grams force (gf).2. The method of claim 1 , wherein step a) comprises providing a dry blend having a Peak Viscosity of from about 20 to about 100 Rapid Viscosity Units (RVU).3. The method of claim 1 , wherein step a) comprises providing a dry blend having a Final Viscosity of from about 3 to about 120 RVU.4. The method of claim 1 , wherein step a) comprises providing a dry blend further comprising up to 75% by weight based on the total weight of the dry blend of optional ingredients.5. The method of claim 1 , wherein step a) comprises providing a sweet potato flour composition wherein said sweet potato powder and said sweet potato flakes are derived from sweet potatoes selected from the group consisting of white sweet potatoes claim 1 , yellow sweet potatoes claim 1 , orange ...

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Номер записи: 5
16-05-2013 дата публикации

DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION

Номер: US20130122072A1
Автор: Anastasiou Theodore James, Bindra Mandeep, Guan Junjie
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20. 1. A delivery system for inclusion in an edible composition comprisingat least one active component, wherein the active component has an average particle size of about 0.3 to about 20 microns;at least one polymeric material selected from the group consisting of polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactic acid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters, methacrylic acid-co-methylmethacrylate and combinations thereof;at least one insoluble additive, wherein the additive is selected from the group consisting of hydrogenated vegetable oil, talc, calcium carbonate, dicalcium phosphate, titanium dioxide, silica and silicates and combinations thereof, and the amount of additive is less than 10% by weight of the delivery system;wherein the delivery system if substantially free of solvent;wherein the at least one polymeric material encapsulates at least 70% of the at least one active component;wherein the delivery system has an average particle size of about 125 microns to about 900 microns; andwherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20.2. The delivery system of claim 1 , wherein the at least one active component has an average particle size of from about 1 microns to about 10 microns.3. The delivery system of claim 1 ...

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Номер записи: 6
16-05-2013 дата публикации

Dietary Fiber Composition

Номер: US20130122171A1
Автор: AHLGREN NILS WILLIAM, Dahl Ronald Lee, Friesen Monte Lee, Schobel Alexander Mark
Принадлежит: NOVARTIS AG

The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without the need of an ingestion aid. 127-. (canceled)28. A chewable fiber composition comprising compressed granules , wherein said granules comprise a water-soluble dietary fiber and said fiber comprises fructooligosaccharide , arabinogalactan or mixtures thereof , and said granules have a size distribution of less than 10% by weight of granules having particle size larger than about 850 μm and less than 35% by weight of granules having particle size smaller than about 75 μm.29. The chewable fiber composition of claim 28 , wherein said granules have a size distribution of less than 4% by weight of granules having particle size larger than about 850 μm and less than 20% by weight of granules having particle size smaller than about 75 μm30. The chewable fiber composition of claim 28 , wherein said water-soluble fiber comprises fructooligosaccharide having an average degree of polymerization of less than 8 monomeric fructose units.31. The chewable fiber composition of claim 28 , wherein said composition further comprises maltodextrin and sorbitol.32. A chewable fiber composition comprising agglomerated granules claim 28 , said granules comprising a water-soluble fiber and at least 50 wt % of said water-soluble fiber is fructooligosaccharide claim 28 , arabinogalactan or mixtures thereof claim 28 , wherein the fructooligosaccharide has an average degree of polymerization of less than 8 monomeric fructose units.33. The chewable fiber composition of claim 32 , wherein said composition further comprises maltodextrin and sorbitol.34. A chewable tablet comprising agglomerated granules claim 32 , wherein said granules comprise a water-soluble fiber of fructooligosaccharide arabinogalactan or mixtures thereof claim 32 , wherein the fructooligosaccharide has an average degree of ...

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Номер записи: 7
23-05-2013 дата публикации

REMOVAL OF PESTICIDE RESIDUES IN FOOD BY IONIZING RADIATION

Номер: US20130129877A1
Автор: Basfar Ahmed Ali, Mohamed Khaled Abdel-Aziz
Принадлежит: KING ABDULAZIZ CITY FOR SCIENCE AND TECHNOLOGY

The present disclosure relates to a process for removal of pesticide residues from aqueous solutions and food products by ionizing radiation. Standard pesticides concentrations recognized by international organizations as maximum residues limit (MRLs) were used as the targeted concentrations in both aqueous solutions and food products. Commercially known pesticides and recommended irradiation doses by International Atomic Energy Agency (IAEA) were selected for this investigation. Aqueous solutions and food products fortified with pesticide residues were subjected to selected doses of ionizing radiation. Radiation-induced removal of pesticide residues is generally greater in aqueous solutions than in food products. Ionizing radiation can reduce the residues of pirimiphos-methyl in potatoes, grapes and dates; malathion and cypermethrin in grapes to below MRLs at the recommended irradiation doses. 1. A process , comprising:treating an organic material, wherein the organic material is vegetables (potatoes and onions) and/or fruits (dates, and grapes), with a pesticide to reduce a concentration of the pesticide in the organic material;irradiating the organic material by an ionizing radiation to reducing a level of the pesticide to meet an acceptable level by a standard authority; andmeasuring the level of the pesticide after a gamma irradiation.2. The process of claim 1 , further comprising:removing a malathion pesticide in the potatoes by the ionizing radiation at an absorbed dose of 1000 Gy, wherein the malathion pesticide in concentration of 0.5 ppm.3. The process of claim 1 , further comprising:removing a pirimiphos-methyl pesticide in the potatoes by the ionizing radiation at an absorbed dose of 1000 Gy, wherein the pirimiphos-methyl pesticide in concentration of 0.05 ppm.4. The process of claim 1 , further comprising:removing a cypermethrin pesticide in the potatoes by the ionizing radiation at an absorbed dose of 1000 Gy, wherein the cypermethrin pesticide in ...

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Номер записи: 8
23-05-2013 дата публикации

Green coloring of table olives with chlorophyll compounds

Номер: US20130129878A1
Автор: Christos Tzioumakis, Sotirios Tzioumakis
Принадлежит: Individual

A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

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Номер записи: 9
23-05-2013 дата публикации

NOVEL SOY-BASED INGREDIENTS AND USES THEREOF

Номер: US20130129905A1
Автор: DEAK NICOLAS
Принадлежит:

The unique composition of a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH allows for harvesting protein and non-protein ingredients with novel compositions and functionality. To this end, the invention is drawn to using a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH for producing a novel protein composition and uses thereof. 1. A protein composition comprising protein from a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH wherein the protein source is used to produce the protein composition.2. The protein composition of claim 1 , wherein the protein source is a vegetable protein source.3. The protein composition of claim 2 , wherein the vegetable protein source is selected from the group consisting of leguminous plants claim 2 , soy claim 2 , corn claim 2 , peas claim 2 , canola claim 2 , sunflowers claim 2 , sorghum claim 2 , amaranth claim 2 , potato claim 2 , tapioca claim 2 , arrowroot claim 2 , canna claim 2 , lupin claim 2 , rape claim 2 , oats claim 2 , and mixtures thereof.4. The protein composition of claim 3 , wherein the vegetable protein source is from soy.5. The protein composition of claim 4 , wherein the protein from soy is from a soy spent flake.6. The protein composition of claim 1 , wherein the protein composition is a calcium-enriched protein composition.7. The protein composition of claim 1 , wherein the protein composition is selected from the group consisting of soy protein isolate claim 1 , soy protein concentrate claim 1 , soy flour claim 1 , and combinations thereof.8. The protein composition of claim 1 , wherein the process for producing an acid soluble protein that is heat stable and clear at acid pH comprises a method using calcium chloride or other calcium salt to cause solubilization of protein from the protein source and to form an aqueous protein solution.9. ...

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Номер записи: 10
23-05-2013 дата публикации

SUSTAINED RELEASE MICROPARTICLES AND SUSTAINED RELEASE MICROPARTICLE-CONTAINING PREPARATIONS

Номер: US20130130910A1
Автор: Hori Youichi, Ishimori Satoru, Sato Mitsuyoshi
Принадлежит:

[Problem] 121-. (canceled)22. Sustained release microparticles comprising a supported substance , microgranular form having a hollow structure and coating agent which is at least one member selected from the group consisting of thermosetting resins , characterized in that the microgranular form has an average particle size within a range from 20 to 300 μm.23. Sustained release microparticles according to claim 22 , which contain claim 22 , based on the weight of the sustained release microparticles claim 22 , from 0.1 to 95 wt % of the supported substance claim 22 , from 0.1 to 90 wt % of the microgranular form claim 22 , and from 0.1 to 60 wt % of the coating agent.24. Sustained release microparticles according to claim 22 , in which the microgranular form has a floating ratio on water of from 20 to 95% and water absorption of from 10 to 170%.25. Sustained release microparticles according to claim 22 , in which the microgranular form is of hollow glass microspheres.26. Sustained release microparticles according to claim 22 , in which the microgranular form is at least one member selected from the group consisting of foamed pearlite claim 22 , foamed glass claim 22 , fly ash and hollow microballoon.27. Sustained release microparticles according to claim 22 , in which the microgranular form has an average particle size within a range from 20 to 150 μm.28. Sustained release microparticles according to claim 22 , in which the microgranular form has an average particle size within a range from 20 to 80 μm.29. Sustained release microparticles according to claim 22 , in which the supported substance is at least one member selected from the group consisting of agrochemically active component claim 22 , coloring matter claim 22 , flavor and fragrance claim 22 , functional substance claim 22 , medicament claim 22 , fertilizer component claim 22 , enzyme and physiologically active substance.30. Sustained release microparticles according to claim 29 , in which the supported ...

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Номер записи: 11
30-05-2013 дата публикации

PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE

Номер: US20130136831A1
Автор: Carlson-Lee Brent
Принадлежит: Stone Arch Foods, LLC

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca. 1. A process for making a dough-based product with a visible particulate salt substitute adhered thereon , comprising:forming a dough comprising a flour and sodium bicarbonate as a leavening agent;forming the dough into a laminated sheet with a thickness in the range of 700 μm to 1,300 μm;forming the laminated dough sheet into shapes;covering the dough shapes with a gum solution;granulating a non-soluble, substantially white, and substantially flavorless salt substitute to form irregularly shaped particles;adhering the granulated, non-soluble, substantially white and substantially flavorless salt substitute to the dough shapes using the gum solution as an adherent;freezing the dough-based product;packaging the frozen dough-based product; anddeep frying the frozen dough-based product while retaining the granulated, non-soluble, substantially white and substantially flavorless salt substitute adhered to the dough-based product after deep frying.2. The process of claim 1 , wherein the granulated non-soluble salt substitute comprises granulated white pearl tapioca particles.3. The process of claim 2 , wherein the size of the irregularly shaped granulated substantially ...

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Номер записи: 12
30-05-2013 дата публикации

YELLOW ALUMINUM LAKE COMPOSITIONS

Номер: US20130136837A1
Автор: Ma Hui, Shi Jingang
Принадлежит: E.P.C. (Beijing) Plant Pharmaceutical Technology Co., Ltd

The invention describes novel aluminum plant yellow extract lakes that are not typical for an aluminum lake material. 1. A coloring composition , comprising a food coloring substance which includes a plant yellow extract combined with an aluminum containing compound to form an aluminum plant yellow extract containing compound.2. The coloring composition of claim 1 , wherein the food coloring substance is a plant yellow extract claim 1 , derivatives thereof claim 1 , condensation products thereof and hydrates thereof.3. A coloring composition of claim 1 , wherein the plant yellow extract compound is one or more of hydroxysafflor yellow A (safflomin A) claim 1 , or safflor yellow B (safflomin B) claim 1 , crocin claim 1 , a monoester of crocetin or a diester of crocetin.4. The coloring composition of claim 1 , wherein the plant yellow extract compound originates from plant parts other than petals or sepals.5. The coloring composition of claim 4 , wherein the food coloring substance is an extract of saffron claim 4 , safflower claim 4 , or gardenia extract.6. The coloring composition of claim 1 , wherein the aluminum containing compound is an aluminum halide claim 1 , aluminum sulfate claim 1 , and/or a potassium aluminum sulfate.7. The coloring composition of claim 1 , wherein the molar ratio of aluminum containing compound to plant yellow extract is from about 0.1:1 to about 60:1.8. A coloring composition claim 1 , comprising a food coloring substance which includes a plant yellow extract combined with an aluminum containing compound to form an aluminum plant yellow extract containing compound claim 1 , wherein the molar excess of aluminum containing compound is at least 30 moles of aluminum containing compound to 1 mole of plant yellow extract.9. The coloring composition of claim 8 , wherein the food coloring substance is a plant yellow extract claim 8 , derivatives thereof claim 8 , condensation products thereof and hydrates thereof.10. A coloring composition of ...

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Номер записи: 13
06-06-2013 дата публикации

FLAKE CEREAL OR CHIP AND METHOD FOR MAKING SAME

Номер: US20130142912A1
Автор: Khalsa Guru Hari Singh, Mattson Peter Hynding, Schopf Larry Donald, Streety Bryan Jarel
Принадлежит: HEARTHSIDE FOOD SOLUTIONS LLC

Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture. 1. A flake , comprising:approximately 15-70% undegraded, whole grain groats, by weight of the flake; andapproximately 10-30% binder, by weight of the flake,wherein the flake is a compressed and dried flake measuring approximately 0.030 to 0.080 inch thick.2. The flake of claim 1 , wherein the flake is approximately 0.040 to 0.060 inch thick.3. The flake of claim 1 , wherein the whole grain groats comprise approximately 40-60% by weight of the flake.4. The flake of claim 1 , wherein the whole grain groats comprise at least one of oats claim 1 , wheat claim 1 , corn claim 1 , rice claim 1 , and barley.5. The flake of claim 1 , wherein the whole grain groats comprise hulled oat groats.6. The flake of claim 1 , further comprising approximately 1-10% nuts claim 1 , by weight of the flake.7. The flake of claim 1 , wherein the binder comprises at least one of rice flour and wheat flour.8. The flake of claim 1 , further comprising approximately 2-6% oil claim 1 , by weight of the flake.9. The flake of claim 1 , wherein the flake comprises a breakfast cereal.10. The flake of claim 1 , wherein the flake comprises a snack chip.11. The flake of claim 1 , wherein the flake has a bowl life of 10-15 minutes or more.12. The flake of claim 1 , wherein the flake is approximately 0.2 to 2.0 inches in diameter.13. The flake of claim 1 , wherein the flake has a moisture content of approximately 5% or more.14. The flake of claim 1 , wherein the flake has a moisture ...

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Номер записи: 14
06-06-2013 дата публикации

COMPOSITION AND METHOD FOR PREPARING FROZEN GELATIN DESSERT

Номер: US20130142934A1
Автор: Garcia Claudia Moreno, Maya Ignacio Lucas
Принадлежит:

Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gmn, emulsifier, starch and water. 1. A gelatin dessert product comprising gelatin , fiber , gum , emulsifier , fat , starch and sugar , wherein the gum comprises at least acacia gum and the fiber comprises at least inulin and wheat fiber , wherein said dessert product can withstand freezing and thawing , can be stored in the freezer for at least two months and upon thawing is a ready-to-use gelatin dessert.2. The gelatin dessert product of claim 1 , wherein the fat is from 5 to 10%.3. The gelatin dessert of claim 2 , wherein the fat comprise palm kernel and coconut oil.4. The gelatin dessert product of claim 1 , wherein gelatin is from 1.5 to 3.5%.5. The gelatin dessert product of claim 1 , wherein fiber is from 1.5 to 4.0%.6. The gelatin dessert product of claim 1 , wherein the inulin is from 1.5 to 3.5% and wheat fiber is from 0.01 to 0.5%.7. The gelatin dessert product of claim 1 , wherein the gum is from 0.05 to 0.5%.8. The gelatin dessert product of claim 1 , wherein the emulsifier is from 0.05 to 0.2%.9. The gelatin dessert product of claim 1 , wherein the sugar is from 18-24%.10. The gelatin dessert product of claim 1 , wherein the fat is from 5 to 10% claim 1 , gelatin is from 1.5 to 3.5% claim 1 , fiber is from 1.5 to 4.5% claim 1 , gum is from 0.05 to 0.5% claim 1 , emulsifier is from 0.05 to 0.2% claim 1 , and sugar is from 18-24%.11. A frozen and thawed gelatin dessert product made from the composition of .12. The gelatin dessert product of claim 1 , which can be stored in the freezer for at least 2 months.13. The gelatin dessert product of claim 12 , which can be stored in the freezer for at least 12 months.14. A gelatin dessert product comprising gelatin claim 12 , fat ...

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Номер записи: 15
27-06-2013 дата публикации

MODIFIED OR INFUSED CINNAMON STICKS FOR BEVERAGE AND FOOD USE

Номер: US20130164412A1
Автор: Amrani Udi
Принадлежит:

Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food colorants. The cinnamon sticks provide a natural matrix for carrying the various flavors or other agents, as well as providing a convenient handheld stirrer when used to add flavor to a beverage. Although ground cinnamon produces an intense amount of cinnamon flavor that would dominate over other infused flavors, the cinnamon flavor in intact cinnamon sticks leaches out only slowly, and thus the cinnamon flavor can harmoniously co-exist with the various infused flavors. Various methods of producing the infused cinnamon sticks are also taught. 1. A method of producing an agent infused cinnamon stick , said method comprising:dissolving at least one agent in a carrier fluid, producing an agent solution;applying said agent solution to a plurality of cinnamon sticks;allowing said agent solution to permeate said cinnamon sticks;removing said carrier fluid, thereby producing dry cinnamon sticks infused with said at least one agent.2. The method of claim 1 , wherein said carrier fluid is an alcohol-water solution chosen to both solubilize said agents claim 1 , and also to preserve the structure of said cinnamon sticks while said agent solution is permeating said cinnamon sticks.3. The method of claim 1 , wherein said agent comprises one or more agents selected from the group consisting of flavoring compounds claim 1 , vitamins claim 1 , food colorants claim 1 , and sweeteners.4. The method of claim 1 , wherein said cinnamon sticks are exposed to low air pressure or a vacuum either during or immediately prior to exposure to said agent solution.5. The method of claim 1 , wherein said agent solution is applied to said plurality of cinnamon sticks using one or more methods selected from the group consisting of infusion claim 1 , spraying claim 1 , tumbling and enrobing methods.6. The ...

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Номер записи: 16
11-07-2013 дата публикации

INFUSED ROASTED SEEDS AND METHODS OF MAKING THEREOF

Номер: US20130177680A1
Автор: Ho Jaime C., Johnson Heather Michelle, Karwowski Jan, Rudolph Emily Jane, Smyth Douglas A., Wang Chen Y.
Принадлежит:

Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities. 1. A process for preparing roasted flavor infused seeds , the process comprising:preparing an aqueous flavor infusion solution by blending an amount of one or more flavor infusion components in water;applying the aqueous flavor infusion solution to raw seeds at a continuous application rate so that both the water and the flavor infusion components infuse internally into the raw seeds without substantially immersing the raw seeds in a pool of the aqueous flavor infusion solution to form flavored infused raw seeds with the aqueous flavor infusion solution absorbed in the raw seeds; androasting the flavor infused raw seeds to produce the roasted flavor infused seeds having an amount of a flavor infused therein wherein the flavor is obtained from the aqueous flavor infusion solution.2. The process of claim 1 , wherein applying the aqueous flavor infusion solution is effective to form flavored infused raw seeds with an outer surface of the raw seeds substantially free of visibly detectable flavor infusion components.3. The process of claim 1 , wherein preparing the aqueous flavor infusion solution includes blending about 0.5 to about 20 weight percent of the flavor infusion components into water.4. The process of claim 1 , wherein preparing the aqueous flavor infusion solution includes blending about 0.5 to about 20 percent of the flavor infusion components into a brine solution having about 5 to about 20 percent sodium chloride and wherein the application rate is effective so that the outer surface of the raw nuts is ...

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Номер записи: 17
11-07-2013 дата публикации

Method and Apparatus for Automated Loading of Food Articles Into Containers

Номер: US20130177684A1
Автор: Borkiewicz Zbigniew Stanislaw, Nonn David J., Sample Chuck A., Tomac Brian W.
Принадлежит:

The illustrative method and apparatus provides a more efficient system for automated slicing and loading of food articles into containers. The apparatus includes at least one cutting assembly and at least two chutes and depositing assemblies. The apparatus may include a positioning receptacle that aligns the food articles with a knife set and a driving arm that advances the food article into engagement with the knife set. The chutes may include a movable chute portion, which moves from alignment with the knife set to alignment with the containers, and a chute extension. Openings for the sliced food sections, which extend through the movable chute portion and the chute extension, have a cross section that changes to rotate the orientation of the food sections passing therethrough. Once deposited into the containers, the food sections are oriented with at least some cut faces of the food article adjacent the container wall. 1. A method of automated loading of cucumbers into containers , the method comprising:positioning a cucumber into a positioning receptacle;advancing the cucumber through a centering mechanism and into engagement with at least one knife to produce cucumber sections;advancing the cucumber sections into a first and a second chute, wherein approximately a first half of the cucumber advances into the first chute and approximately a second half of the cucumber advances into the second chute;moving the first chute and the second chute from a first position adjacent the at least one knife to a second position adjacent first and second containers;disposing a first and a second divider into interior spaces of the first and the second containers;aligning an unfilled divider compartment of the first and second dividers with an exit of the first and the second chute;advancing the cucumber sections from the first and the second chutes into first and second containers and into the unfilled divider compartment of the first and the second dividers,wherein at least ...

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Номер записи: 18
18-07-2013 дата публикации

PROCESSED SOYBEAN MATERIAL AND METHOD FOR PRODUCING PROCESSED SOYBEAN MATERIAL

Номер: US20130183429A1
Автор: Asanoma Masashi, KANAMORI Jiro, Motoyama Takayasu, SAMOTO Masahiko
Принадлежит: FUJI OIL COMPANY LIMITED

The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins. 1. A processed soybean material , wherein , on a solid weight basis ,(1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight;(2) a dietary fiber content is 5 to 40% by weight;(3) a potassium content is 1% by weight or less or a stachyose content is 2% by weight or less;(4) a protein content is 30 to 65% by weight; and(5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.2. The processed soybean material according to claim 1 , being in a powder form.3. The processed soybean material according to claim 1 , wherein a NSI is 60 or more.4. The processed soybean material according to claim 3 , wherein a jelly strength of a gel obtained by heating an aqueous solution having a solid content of 25% by weight of the processed soybean material at 80° C. for 30 minutes is 100 g·cm or more.5. A manufacturing process of a beverage or food product comprising adding the processed soybean material according to during a step of producing a beverage or food product.6. A manufacturing process of a processed soybean material ...

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Номер записи: 19
08-08-2013 дата публикации

Method for producing gardenia blue pigment

Номер: US20130202703A1
Автор: Shin Sadano
Принадлежит: Riken Vitamin Co Ltd

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

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Номер записи: 20
08-08-2013 дата публикации

Intermediate Moisture Bar Using A Dairy-Based Binder

Номер: US20130202745A1
Автор: Amanda Jane Criezis, Edward Charles Coleman, Gary Francis Smith, Juan R. Peebles, Kelly K. Harman, Olaf C. Kortum, Yinqing Ma
Принадлежит: Individual

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

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Номер записи: 21
08-08-2013 дата публикации

FLAVORING SUBSTANCE-INCLUDED COMPOUNDS

Номер: US20130202746A1
Автор: Siegel Sven
Принадлежит: SYMRISE AG

The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances and possibly water. 2. The compound of claim 1 , wherein the polymer comprises monomers having a glycosidic bond at carbon atom position 1.3. The compound of claim 1 , whereinat least 70% of the monomers of the polymer of formula (I) are identical, orin at least 70% of the monomers of the polymer of formula (I) R1 is identical and selected from —NH2 and —NH—CO—CH3.4. The compound of claim 1 , wherein(i) the monomers of the polymer of formula (I) are connected via an alpha- or beta-glycosidic bond selected from the group consisting of 1,3 glycosidic bonds, 1,4 glycosidic bonds and 1,6 glycosidic bonds, more preferably selected from alpha-1,4 glycosidic bonds, alpha-1,6 glycosidic bonds, beta-1,3 glycosidic bonds, beta-1,4 glycosidic bonds and beta-1,6 glycosidic bonds, and alpha-1,4 and alpha-1,6 glycosidic bonds, and/or', 'alpha-1,2, beta-1,4 and beta-1,6 glycosidic bonds, and/or', 'beta-1,3 and beta-1,4 glycosidic bonds, and/or', 'beta-1,3 and beta-1,6 glycosidic bonds., '(ii) the polymer comprises one or more of the types of glycosidic bonds defined in (i), and simultaneously comprises'}5. The compound of claim 1 , wherein the polymer is selected from chitin claim 1 , chitosan claim 1 , dextran claim 1 , mutan claim 1 , glycogen claim 1 , pullulan claim 1 , amylopectin claim 1 , curdlan claim 1 , laminarin claim 1 , chrysolaminarin claim 1 , lentian claim 1 , lichenin claim 1 , pleuran claim 1 , zymosan claim 1 , schizophyllan claim 1 , scleroglucan and beta-glucan claim 1 , preferably chitosan claim 1 , dextran claim 1 , amylopectin claim 1 , lichenin and yeast derived beta-glucan.6. The compound of claim 1 , wherein the polymer is chitosan having a degree of deacetylation of 50-100%.7. The compound ...

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Номер записи: 22
08-08-2013 дата публикации

SYSTEMS AND METHODS FOR MEAT BONDING

Номер: US20130202753A1
Автор: Fegurgur Tiffany, Meyer Richard
Принадлежит:

Systems and methods for forming raw meat structures from a plurality of meat pieces. Meat pieces of diverse shape, size, and quality are coated with a bonding agent such as a transglutaminase and then pressurized at low temperature. The pressure, temperature and bonding agent cause the meat pieces to form a composite, uncooked meat structure that is suitable for cutting, extruding, shaping, and other meat processing. 1. A method for fusing meat pieces , comprising:applying a bonding agent to the meat pieces; andfusing the meat pieces into a cohesive gel-like meat structure by activating the bonding agent under an applied pressure of between 20,000 and 100,000 psi for no more than two minutes without cooking the meat pieces.2. The method of wherein applying between 20 claim 1 ,000 and 100 claim 1 ,000 psi of pressure to the meat pieces comprises applying approximately 60 claim 1 ,000 psi of pressure to the meat pieces.3. The method of wherein fusing the meat pieces comprises selectively denaturing proteins of the meat pieces.4. The method of wherein selectively denaturing the proteins comprises denaturing short-chain proteins without denaturing long-chain proteins.5. The method of wherein selectively denaturing the proteins comprises denaturing the proteins at a surface of the meat pieces to form a bond between meat pieces without denaturing the proteins within the meat pieces.6. The method of wherein fusing the meat pieces comprises fusing meat pieces from diverse sources.7. The method of wherein fusing the meat pieces from diverse sources comprises fusing at least two of chicken claim 6 , beef claim 6 , pork and seafood meat pieces.8. The method of wherein applying the bonding agent to the meat pieces comprises bringing salt-soluble proteins to a surface of the meat pieces claim 1 , and wherein fusing the meat pieces comprises bonding the salt-soluble proteins together.9. The method of wherein applying the pressure to the meat pieces for no more than two minutes ...

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Номер записи: 23
08-08-2013 дата публикации

FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT

Номер: US20130202756A1
Автор: BARBER Keith Alan, FRENCH Justin, GANJYAL Girish, KOH Christopher James, SULLIVAN Scott L.
Принадлежит: Frito-Lay North America, Inc.

A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. 1. A method for making fried food products comprising the steps of:providing a plurality of food pieces;par-flying said food pieces by immersion in hot oil, wherein said hot oil comprises an initial par-fly oil temperature and a final par-fry oil temperature, to produce par-fried food pieces;removing said par-fried food pieces from said hot oil; andfinish frying said par-fried food pieces by contact with hot oil at an initial finish-fry oil temperature, wherein said initial finish-fry oil temperature is higher than said final par-fly oil temperature, to produce said fried food pieces, wherein said final par-fly oil temperature is between about 250° F. and 350° F., and wherein said initial finish-fly oil temperature is greater than 350° F.2. A system for producing fried food pieces comprising:an immersion fryer using hot oil, wherein said hot oil comprises an initial par-fly oil temperature and a final par-fry oil temperature, that receives food pieces and produces par-fried food pieces;a takeout means that removes said par-fried food pieces from said immersion fryer; andat least one hot oil curtain in close proximity to said takeout means that covers said par-fried food products in oil at an initial finish-fry oil temperature, wherein said initial finish-fly oil temperature is greater than said final par-fly oil temperature, and wherein said final par-fly oil temperature is between about 250° F. and 350° F., and wherein said initial finish-fry oil temperature is greater than 350° F.3. A method for making fried food products comprising the steps of:providing a plurality of food pieces;par-flying said food pieces by immersion in hot oil, wherein said hot oil comprises an initial par-fly oil ...

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Номер записи: 24
15-08-2013 дата публикации

EFFERVESCENT COMPOSITION FOR FORMING A GELLED COMPOSITION, TABLET FOR FORMING A GELLED COMPOSITION, AND METHOD OF MAKING A GELLED COMPOSITION

Номер: US20130206639A1
Автор: Johnson Kyle M.
Принадлежит: Amerilab Technologies, Inc.

A method of making a gelled composition that includes combining water and an effervescent tablet in a vessel, the effervescent tablet including at least 200 mg gelatin and an effervescent couple that includes an acid and a base, heating an aqueous composition (e.g., in a microwave oven), optionally adding cold water to the heated composition, and chilling the composition for a period sufficient for the composition to form a gel. 1. A method of making a gelled composition , the method comprising:combining a tablet comprising at least 200 mg gelatin with water to form an aqueous composition; andallowing the aqueous composition to thicken.2. The method of claim 1 , wherein the combining comprises combining the tablet and heated water.3. The method of claim 1 , wherein the combining comprises combining the tablet and water having a temperature of at least 70° C.4. The method of claim 1 , wherein the combining comprises combining the tablet and water having a temperature of at least 80° C.5. The method of claim 1 , wherein the combining comprises adding water to a vessel that includes the tablet.6. The method of claim 1 , wherein the combining comprises adding heated water to a vessel that includes the tablet.7. The method of further comprising chilling the aqueous composition.8. The method of claim 5 , wherein the chilling occurs in an environment having a temperature of no greater than 8° C.9. The method of claim 1 , wherein the aqueous composition forms a set gel in less than two hours when chilled at a temperature of from about 0° C. to about 8° C.10. The method of further comprising adding cold water having a temperature of from about 0° C. to about 25° C. to the aqueous composition.11. The method of claim 10 , wherein adding cold water comprises adding from about 1 ounce to about 3 ounces of cold water.12. The method of claim 1 , wherein combining the water and the tablet comprises placing from about 1 ounce to about 3 ounces of water in a vessel.13. The method of ...

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Номер записи: 25
15-08-2013 дата публикации

AGGLOMERATION OF STARCH

Номер: US20130209630A1
Автор: Buwalda Pieter Lykle, Chen Zhenghong
Принадлежит: Cooperatie AVEBE U.A.

The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture. 1. Method for the preparation of agglomerated starch , comprisingmixing of starch with a salt and water; anddrying the mixture, wherein said mixing comprises spraying an approximately saturated aqueous solution comprising the salt over the starch.2. Method according to claim 1 , wherein said starch is further mixed with a sugar.36-. (canceled)7. Method according to claim 1 , wherein the dried mixture is ground.8. Method according to claim 1 , wherein said drying comprises the use of an oven claim 1 , a flash dryer claim 1 , a fluid bed dryer claim 1 , a spray dryer claim 1 , a spray cooker claim 1 , a vacuum dryer claim 1 , a microwave claim 1 , a vacuum freeze dryer claim 1 , a pneumatic dryer claim 1 , drying with zeolites at elevated temperatures claim 1 , or by drying in air.9. Method according to claim 1 , wherein said salt is NaCl.10. Method according to claim 1 , wherein the starch is selected from the group consisting of maize starch claim 1 , barley starch claim 1 , wheat starch claim 1 , rice starch claim 1 , triticale starch claim 1 , millet starch claim 1 , tapioca starch claim 1 , arrow root starch claim 1 , banana starch claim 1 , potato starch claim 1 , sweet potato starch claim 1 , sago starch claim 1 , mung bean starch claim 1 , and pea starch.11. Method according to claim 1 , wherein the starch is a starch derivative claim 1 , such as a cross-linked starch claim 1 , oxidised starch claim 1 , etherified starch claim 1 , esterified starch claim 1 , dry roasted starch claim 1 , or dextrinised starch.12. Method according to claim 1 , wherein said starch is a starch mixture comprising a modified starch claim 1 , such as acetylated starch claim 1 , oxidised ...

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Номер записи: 26
12-09-2013 дата публикации

TOBACCO-FREE ORAL FLAVOR DELIVERY POUCH PRODUCT

Номер: US20130236605A1
Автор: Brooks Karen, Chappell, CRAWFORD Danielle R., Newman Kenneth A., SR. Fernando L., Sweeney William R.
Принадлежит: Philip Morris USA Inc.

Provided is a tobacco-free oral flavor delivery pouch product that provides and engaging and flavorful experience to a user. The pouch product includes a porous pouch wrapper and an inner filling material. The inner filling material can include a non-tobacco, botanical component, at least one functional ingredient and a solid flavor component dispersed throughout the inner filling material. The pouch product delivers multiple textures to the user's mouth. 1. A tobacco-free oral flavor delivery pouch product comprising:a porous pouch wrapper; a non-tobacco, botanical component;', 'at least one functional ingredient; and', 'a solid flavor component dispersed throughout said inner filling material; and, 'an inner filling material contained within said porous pouch wrapper comprisinga flavor strip lining with microencapsulated flavorants and/or functional ingredients therein interposed between said porous pouch wrapper and said inner filling material;wherein said inner filling material is tobacco-free and delivers multiple textures to the user's mouth.2. The tobacco-free oral flavor delivery pouch product of claim 1 , wherein the filling includes 25 to 90 wt. % black tea powder and 8 to 25 wt. % citrus fiber powder.3. The tobacco-free oral flavor delivery pouch product of claim 1 , wherein the thickness of said inner flavor strip lining is about 0.03 mm to 1.0 mm.4. The tobacco-free oral flavor delivery pouch product of claim 1 , wherein said inner flavor strip lining contains a base selected from glycerin claim 1 , gelatin claim 1 , tapioca claim 1 , oil claim 1 , waxes or combinations.5. The tobacco-free oral flavor delivery pouch product of claim 1 , wherein said non-tobacco claim 1 , botanical component is selected from the group consisting of fibers claim 1 , teas claim 1 , tea extracts claim 1 , coffees claim 1 , coffee extracts claim 1 , fruits claim 1 , fruit extracts claim 1 , spices claim 1 , spice extracts claim 1 , herbal-like ingredients claim 1 , and ...

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Номер записи: 27
19-09-2013 дата публикации

METHOD AND COMPOSITION FOR REDUCING THE COLOR OF SUGAR

Номер: US20130239953A1
Автор: Raimundo Filho José
Принадлежит:

This invention refers to a method for reducing the color of any intermediate of a process for obtaining sugar, and sugar and a process for the production of low color sugar. This invention also refers to the use of components and combinations thereof for reducing the color of sugar and/or any intermediate of a process for obtaining sugar. 187-. (canceled)88. A method for reducing the color of sugar , and/or any intermediate of a process for obtaining sugar , which comprises adding{'sup': +−', '+, 'sub': 2', '1', '20', '1', '20', '5', '6', '5', '6, 'Component 1: a member selected from the group consisting of sodium chlorite, tropolone, beta-fluorocaffeic acid, or a sulfoxylate; or a salt of the form MO—S(═O)—CH(OH)R; or a monobasic organic acid of sulfur having the general formula RSOH; wherein M can be a mono or multivalent cation, and wherein R═H, C-Calkyl, branched C-Calkyl, cyclic C-Calkyl, aryl, benzyl, or heterocyclic C-Crings, and wherein R can be substituted or unsubstituted; or mixtures thereof; and'}Component 2: at least one of a sulfites, a metabisulfites, a bisulfites, or sulfur dioxide or a source thereof; andComponent 3: at least one chelating agent to the sugar or any intermediate in a process for obtaining sugar.89. A method claim 88 , according to claim 88 , which comprises adding Components 1 claim 88 , 2 and/or 3 at any stage of a process for the reduction of the color of sugar.90. A method claim 88 , according to claim 88 , which comprises adding Components 1 claim 88 , 2 and 3 to a process for the preparation of syrup claim 88 , to a process for the preparation of raw sugar from syrup claim 88 , or to the process for refining of raw sugar into refined sugar.91. A process for the production of low color sugar claim 88 , and/or any intermediate of a process for obtaining sugar claim 88 , which comprises adding{'sup': +−', '+, 'sub': 2', '1', '20', '1', '20', '5', '6', '5', '6, 'Component 1: a member selected from the group consisting of sodium ...

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Номер записи: 28
19-09-2013 дата публикации

DIHYDROBENZOFURAN DERIVATIVES AS FRAGRANCE AND/OR FLAVORING MATERIALS

Номер: US20130243716A1
Автор: Gömann Claudia, Oertling Heiko, Vom Ende Marc
Принадлежит: SYMRISE AG

Compounds and methods of using of compounds or mixtures thereof, as fragrance and/or flavoring material or as fragrance and/or flavoring material mixture, new fragrance and/or flavoring material mixtures, new perfumed and/or flavored articles, and new, particularly advantageous compounds and mixtures to be used are described. 2. The method of claim 1 , wherein the fragrance and/or flavoring material or fragrance and/or flavoring material mixture produces a musky note.3. The method of claim 1 , wherein the method imparts claim 1 , modifies and/or intensifies an odor and/or a taste selected from the group consisting of a musky odor claim 1 , a radiant musky odor claim 1 , an exalting odor claim 1 , a woody odor and a softly woody odor claim 1 , and combinations thereof4. The method of claim 1 , wherein for a compound of formula (I) claim 1 , in each case independently from one another claim 1 ,{'sub': '1', 'Rdenotes hydrogen, methyl, acetyl or formyl,'}{'sub': '2', 'Rdenotes methyl, formyl or acetyl,'}{'sub': '3', 'Rdenotes hydrogen or methyl, or'}{'sub': '4', 'Rdenotes methyl, ethyl, propyl, isopropyl, butyl, sec-butyl, tert-butyl or isobutyl.'}5. The method of claim 1 , wherein for a compound of formula (I) claim 1 , in each case independently from one another claim 1 ,{'sub': '1', 'Rdenotes hydrogen or methyl,'}{'sub': '2', 'Rdenotes formyl or acetyl,'}{'sub': '3', 'Rdenotes hydrogen or methyl, or'}{'sub': '4', 'Rdenotes methyl, ethyl, isopropyl or tert-butyl.'}6. The method of claim 1 , wherein for a compound of formula (I) claim 1 , in each case independently from one another claim 1 ,{'sub': '1', 'Rdenotes hydrogen, methyl, acetyl or formyl,'}{'sub': '2', 'Rdenotes methyl, formyl or acetyl,'}{'sub': '3', 'Rdenotes hydrogen or methyl, and'}{'sub': '4', 'Rdenotes methyl, ethyl, propyl, isopropyl, butyl, sec-butyl, tert-butyl or isobutyl.'}7. The method of claim 6 , wherein Rdenotes hydrogen or methyl.8. The method of claim 6 , wherein Rdenotes formyl or acetyl.9. ...

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Номер записи: 29
19-09-2013 дата публикации

EXTRUSION ENCAPSULATION OF ACTIVES AT AN INCREASED LOAD, USING SURFACE ACTIVE PLANT

Номер: US20130243851A1
Автор: Johnson Suzanne, Paranjpe Shriram, Reick Michael, ZASYPKIN Dmitriy
Принадлежит: McCormick & Company Incorporated

A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided. 1. An extrusion encapsulation composition in a glassy state , comprising:(A) An encapsulate, encapsulated in (B) a glassy matrix,wherein said glassy matrix (B) comprises: 0.5 to 12% by weight, based on the total weight of said glassy matrix (B), of at least one surface active plant extract, and 88 to 99.5% by weight, based on the total weight of said glassy matrix (B), of at least one carbohydrate,wherein a load of an encapsulate (A) is from 0.01% to 20% by weight, based on the total weight of the extrusion encapsulation composition, and wherein the load of the encapsulate (A) is increased due to the presence of the at least one surface active plant extract in the glassy matrix (B), compared to a level of the encapsulate (A) when the glassy matrix (B) does not contain the at least one surface active plant extract;wherein said extrusion encapsulation composition is prepared by a process comprising:(i) mixing components of the glassy matrix (B), the encapsulate (A), and, optionally, a plasticizer, thereby obtaining a blend, and melting the blend in an extruder or in a combination of extruders, thereby obtaining a melted mixture comprising the encapsulate (A) and the glassy matrix (B);(iii) extruding, shaping, and cooling said melted mixture, thereby obtaining said extrusion encapsulation ...

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Номер записи: 30
19-09-2013 дата публикации

Process for a Depth Thermal Treatment in Maize for Producing High Performance Integral Nixtamal and Reactor for Obtaining Necessary Conditions for the Process

Номер: US20130243921A1
Автор: GENERA Roberto Leopoldo Castro, IRUEGAS Alicia Olga Lobo
Принадлежит:

A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal. 1. A process for depth thermal treating in maize for producing High Performance Integral Nixtamal , wherein starts with the maize washing in the washing tank to remove impurities once maize is clean , it is fed to the reactor tank , water is added at 60° C. from a solar heater and hydrated lime in a ratio of one to three parts per thousand of maize , temperature increases in the reactor tank to reach between 90° C. to 100° C. , once temperature is reached in a time of 15 to 20 minutes , heat supply is suspended and it initiates a rest time ranging from 20 to 30 minutes with the purpose to homogenize the internal humidity taken by the grain , upon the end the rest time , it increases again temperature in the reactor tank to a level of 115° C. to 120° C. and a pressure of 1 to 1.3 kg/cm , heat increment is suspending and initiates a rest period at constant temperature and for a time of between 5 and 10 minutes , completing this step it proceeds to reduce the pressure until atmospheric pressure level and maize is removed from the reactor tank to take it to the wash tank to be cooled with purified water , this helping to maintain low bacterial content in the nixtamal , thus a product is obtained with longer duration without having to add preservative additives.2. The process according to claim 1 , wherein the hydrated lime ratio may range with maize type.3. The process according to claim 2 , wherein the cooking time may range with maize type.4. The process according to claim 3 , wherein the pressure and temperature may range with the final quality of Nixtamal to be needed.5. The process according to claim 4 , wherein the process can be applied to cereals claim 4 , legumes or other ...

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Номер записи: 31
19-09-2013 дата публикации

MEAT PRODUCT

Номер: US20130243932A1
Автор: Brackenridge Ann Waylan, Katen Thomas Richard, KLEMASZEWSKI Joseph L., Moss Donald Andrew
Принадлежит: CARGILL INCORPORATED

A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product. 1. A meat composition comprising:Meat,0.5-10% by weight of starch,0.02-2% by weight of hydrocolloid, and0.5-10% by weight of vegetable oil.2. The meat composition of where the meat is selected from the group consisting of one or more of beef claim 1 , pork claim 1 , lamb claim 1 , veal claim 1 , ostrich and poultry.3. The meat composition of where the poultry is selected from the group consisting of chicken or turkey or both.4. The meat composition of when the starch is selected from the group consisting of modified corn starches claim 1 , modified tapioca starches claim 1 , modified potato starches claim 1 , modified rice starches claim 1 , modified wheat starches claim 1 , and modified sago starches.5. The meat composition of where the hydrocolloid is selected from the group consisting of one or more of locust bean gum claim 1 , carrageenan (seaweed extract) claim 1 , guar gum claim 1 , xanthan gum claim 1 , gellan gum claim 1 , scleroglucan claim 1 , agar claim 1 , pectin claim 1 , alginate claim 1 , cellulose derivatives claim 1 , gum acacia claim 1 , and gelatin.6. The meat composition of where the vegetable oil is selected from the group consisting of one or more of soya claim 1 , olive claim 1 , canola claim 1 , avocado claim 1 , palm claim 1 , palm kernel claim 1 , coconut claim 1 , cocoa claim 1 , peanut claim 1 , corn claim 1 , flax claim 1 , sunflower claim 1 , safflower claim 1 , and cottonseed.7. The meat composition of where the amount of meat is not less than 70% by weight.8. The meat composition of where the amount of meat is not less than 75% by weight.9. The meat composition of where the amount of meat is not less than 85% by weight.10. The meat composition of where the amount of meat is not less than 90% by weight.11. ...

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Номер записи: 32
03-10-2013 дата публикации

Methods for Providing a Thermally Stable Purple Color in Packaged Foods

Номер: US20130259985A1
Автор: Bernadette Revel-McInnis Davis, Jacqueline K. CURTIS, Kelly Anne DAVENPORT, Michelle Emily MOY, Salvador Garcia
Принадлежит: Del Monte Corp

Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.

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Номер записи: 33
03-10-2013 дата публикации

CONCENTRATED FLAVOUR BASE PRODUCT

Номер: US20130260000A1
Автор: Lian Hwee Peng Rebecca, Qin Lan, Ulmer Helge
Принадлежит:

A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product. 1. A concentrated flavor base product , comprising a product prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor.2. The concentrated flavor base product according to claim 1 , wherein the amount of thermal reaction precursor is from 5 to 500 parts by weight based on 100 parts by weight of the tonality delivering ingredient.3. The concentrated flavor base product according to claim 1 , wherein the tonality delivering ingredient is selected from the group consisting of edible meat claim 1 , aromatic plants claim 1 , vegetables claim 1 , and combinations thereof.4. The concentrated flavor base product according to claim 1 , wherein the thermal reaction precursor comprises a compound selected from the group consisting of a carbonyl-containing compound claim 1 , an amino-containing compound claim 1 , and combinations thereof.5. The concentrated flavor base product according to claim 1 , wherein the thermal reaction is a Maillard reaction.6. The concentrated flavor base product according to claim 1 , wherein the thermal reaction is carried at 50 to 180° C. for 10 to 360 min.7. A method for producing a concentrated flavor base product claim 1 , which comprises thermally reacting a tonality delivering ingredient with at least one thermal reaction precursor.8. The method according to claim 7 , wherein the amount of thermal reaction precursor is from 5 ...

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Номер записи: 34
10-10-2013 дата публикации

MIRCOWAVABLE FOOD CONTAINERS FOR HIGH PRESSURE PROCESS FOOD PRESERVATION AND RECONSTITUTION

Номер: US20130266699A1
Автор: MIDDIS Jonathan, ZEC Dragoljub
Принадлежит: H.J. HEINZ COMPANY

A free-standing, microwavable food container capable of being used for both high pressure processing (HPP) and microwave reconstitution of food products. The container is designed so as to be capable of being hand-held, even after microwave heating of the food products contained therein. The design of the container, coupled with the incorporation of the pressure release valve, enables the container to be used to both HPP preserve the food product and reconstitute the food product in the same container while retaining the original organoleptic properties of the preserved food, including taste, texture and appearance. A method of combining the high pressure processing of food products and microwave reconstitution in the stand-up container containing the pressure release valve is also described. Typical food products preserved include vegetables, proteins and/or carbohydrates, optionally coated or mixed with powdered, pellet or cube sauce or gravy. 1. A microwavable container particularly adapted for containing food products comprising ,at least two side-wall sections having an upper portion, and a bottom section,the side-wall sections and bottom section being substantially transparent to microwave energy,at least one side-wall section containing an internal pressure release valve,the bottom section being of a size sufficient to support the side-wall sections in a substantially vertical, free-standing position, andthe container and the valve configured so as to be useful for both high pressure processing and microwave reconstitution of food products contained therein.2. The microwavable container of claim 1 , wherein the bottom section is configured so as to be capable of being hand-held even after microwave heating.3. The microwavable container of claim 1 , wherein the upper portion of the side walls is removable for easy access to food contents after microwaving.4. The microwavable container of claim 1 , containing one or more vegetable claim 1 , protein claim 1 , ...

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Номер записи: 35
10-10-2013 дата публикации

Comestible compositions comprising high potency savory flavorants, and processes for producing them

Номер: US20130266708A1
Автор: Aaron R. Dean, QING Chen, Rhondi Shigemura, Vincent Darmohusodo
Принадлежит: Senomyx Inc

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

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Номер записи: 36
17-10-2013 дата публикации

USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT

Номер: US20130273204A1
Автор: Beckmann Christoph Hendrik, Jansen Franciscus Johannes H M, Mellema Michel, van Vliet Cornelis
Принадлежит:

The present invention relates to a method of preparing a fermented soy-based product, said method comprising: 1. A method of preparing a fermented soy-based product , said method comprising:a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein;b. pasteurizing or sterilizing the aqueous liquid;c. inoculating the pasteurised or sterilised liquid with a lactic acid bacterium containing starter culture;d. fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 15-48° C. for 0.5-24 hours to obtain a fermented product;wherein phytase is incorporated in the aqueous liquid followed by pasteurization of said aqueous liquid in step b. or wherein phytase is added to the pasteurized or sterilized liquid no later than 10 minutes before termination of fermentation step d. said phytase being incorporated in the pasteurized or sterilized liquid in an amount of not more than 11 FTU per gram of soy protein; one FTU being the activity of phytase that generates 1 μmol of inorganic phosphorus per minute from an excess of sodium phytate at pH 5.5 and 37° C.; and pasteurization of the fermented product;', 'cooling of the fermented product to a temperature of less than 10° C.;', 'adjustment of the pH of the fermented product to a pH of less than 4.5., 'wherein fermentation step d. is terminated by one or more of the following actions2. Method according to claim 1 , wherein phytase is incorporated in the aqueous liquid or the pasteurized or sterilized liquid in an amount of at least 0.1 FTU per gram of soy protein.3. Method according to claim 1 , wherein phytase is incorporated in the aqueous liquid or the pasteurized or sterilized liquid in an amount of not more than 5 FTU per gram of soy protein.4. Method according to claim 1 , wherein the phytase is added at least 30 minutes claim 1 , preferably at least 1 hour before termination of fermentation step d.5. Method according to claim 1 , wherein the phytase is added not more than 12 hours ...

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Номер записи: 37
24-10-2013 дата публикации

NON-COOKED NUTRITIONAL HONEY COMPOSITION

Номер: US20130280398A1
Автор: KEJRIWAL PRAKASH
Принадлежит:

A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavour of natural honey. During the process, an additional flavour may be added, comprising of additives, natural flavour, artificial flavour and nature identical flavour for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey. 117-. (canceled)18. A non-cooked nutritional honey chewable composition comprising:on average 5-15% water, 95-85% non-degraded carbohydrates and trace amounts of the non-degraded amino acids, vitamins, minerals, proteins, hormones, organic acids, and anti-microbial compounds present in natural honey.19. The non-cooked nutritional honey composition of claim 18 , wherein the composition comprises on average 11-15% water claim 18 , 85-89% non-degraded carbohydrates and trace amounts of the non-degraded amino acids claim 18 , vitamins claim 18 , minerals claim 18 , proteins claim 18 , hormones claim 18 , organic acids claim 18 , and anti-microbial compounds present in natural honey.20. The non-cooked nutritional honey composition of claim 18 , wherein the composition comprises on average 8-10% water claim 18 , 90-92% non-degraded carbohydrates and trace amounts of the non-degraded amino acids claim 18 , vitamins claim 18 , minerals claim 18 , proteins claim 18 , hormones claim 18 , organic acids claim 18 , and anti-microbial compounds present in natural honey.21. The non-cooked nutritional honey composition of claim 18 , wherein the composition further comprises flavour claim 18 , said flavour being selected of additives claim 18 , natural flavours claim 18 , artificial flavours and nature identical flavours of strawberry claim 18 , vanilla claim 18 , coffee claim 18 , chocolate claim 18 , rose claim 18 , cloves or any other such flavour.22. ...

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Номер записи: 38
24-10-2013 дата публикации

SEMI-SOLID FOOD CONCENTRATE IN THE FORM OF A PASTE OR A GEL

Номер: US20130280405A1
Автор: Popp Alois Konrad, Silva Paes Sabrina, Vreeker Robert
Принадлежит:

A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone. 1. A semi-solid food concentrate in the form of a gel or a paste comprising:a) a salt-sensitive gum,b) salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state,c) a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate,d) water,which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, results in a ready-to-eat end product comprising:i) from 0.1 to 2.5 wt % of salt,ii) from 0.01 wt % to 3.5 wt % of a salt-sensitive gum,the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C.and wherein the salt-stable gelling system is not konjac mannan alone.2. Semi-solid food concentrate according to claim 1 , comprising:a) as salt-sensitive gum, preferably present in an amount of from 0.2 to 35 wt %, based on the weight of the semi-solid food concentrate,b) salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, wherein the salt is preferably NaCl and NaCl is present in an amount of from 8 wt % to 25 wt %, based on the weight of the semi-solid food concentrate,c) a salt-stable structuring material an amount effective to provide a semi-solid food concentrate,d) water, preferably in an amount of from 20 wt % to 91.5 wt % based on the weight of the semi ...

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Номер записи: 39
24-10-2013 дата публикации

COMPOSITIONS COMPRISING A COMBINATION OF AT LEAST ONE COLORANT AND AT LEAST ONE POLYSACCHARIDE

Номер: US20130281548A1
Автор: Jin Zhijin, Shi Jingang
Принадлежит: EPC (Beijing) Natural Products Co., Ltd.

Dispersible colorants that include a combination of a colorant and a polysaccharide are provided, wherein the weight ratio of total colorant to total polysaccharide is in the range of 5000:1 to 1:5000. In one aspect, the colorant is a synthetic or natural colorant. In one aspect, polysaccharide is interpreted very broadly and provides a colored precipitate upon the combination of the colorant with the polysaccharide. 1. A dispersible colorant comprising a combination of a colorant and a polysaccharide , wherein the weight ratio of total colorant to total polysaccharide is in the range of 5000:1 to 1:5000.2. The dispersible colorant according to claim 1 , wherein the polysaccharide is cellulose claim 1 , a cellulose derivative or a cross-linked carboxymethylcellulose.3. The dispersible colorant according to claim 1 , wherein the colorant is a natural colorant.4. The dispersible colorant according to claim 1 , wherein the colorant is a natural edible colorant.5. The dispersible colorant according to claim 1 , wherein the colorant is safflower yellow claim 1 , sweet potato red claim 1 , anthoblue claim 1 , sodium copper chlorophyllin claim 1 , gardenia blue claim 1 , carminic acid claim 1 , elderberry claim 1 , red radish claim 1 , beet root red claim 1 , melanin claim 1 , aronia and mixtures thereof.6. The dispersible colorant according to claim 2 , wherein the colorant is safflower yellow claim 2 , sweet potato red claim 2 , anthoblue claim 2 , sodium copper chlorophyllin claim 2 , gardenia blue claim 2 , carminic acid claim 2 , elderberry claim 2 , red radish claim 2 , beet root red claim 2 , melanin claim 2 , aronia and mixtures thereof.7. The disperse colorant according to claim 1 , wherein the colorant is curcumin claim 1 , paprika red claim 1 , lutein claim 1 , J-carotene claim 1 , lycopene and mixtures thereof.8. The disperse colorant according to claim 2 , wherein the colorant is curcumin claim 2 , paprika red claim 2 , lutein claim 2 , β-carotene claim 2 , ...

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Номер записи: 40
31-10-2013 дата публикации

LOW SODIUM SALT SUBSTITUTE COMPOSITIONS

Номер: US20130287926A1
Автор: Meyer Richard S.
Принадлежит:

Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same. 1. A low sodium salt replacement composition comprising:from about 0% to 35% maltodextrin;from about 3% to 6% di-sodium inosinate & guanylate;from about 3.0% to 9% sodium acid sulfate;from about 12% to 20% salt;from about 0.1% to 0.4% silicon dioxide;from about 0.2% to 0.5% calcium gluconate or sodium gluconate; andfrom about 40% to 67% sea salt,wherein the composition delivers less than 140 mg sodium per serving.2. The composition of comprising 3.0% by weight of sodium acid sulfate.3. The composition of comprising 8.18% by weight of sodium acid sulfate.4. The composition of comprising from about 5.4% by weight to about 8.18% by weight of sodium acid sulfate.5. The composition of comprising 31% maltodextrin.6. The composition of comprising 34.02% maltodextrin7. The composition of comprising 3.8% by weight of di-sodium inosinate and guanylate.8. The composition of comprising 3.69% by weight of di-sodium inosinate and guanylate.9. The composition of comprising 12.27% by weight of salt and 43.72% by weight of sea salt.10. The composition of comprising 56.0% by weight of sea salt.11. The composition of comprising 56.0% plus or minus 5% by weight of sea salt as the only salt.12. A food product claim 1 , comprising: from about 0% to 34.02% maltodextrin;', 'from about 3.80% to 5.76% di-sodium inosinate & guanylate;', 'from about 5.4% to 8.18% sodium acid sulfate;', 'from about 12.27% to 19.7% salt;', 'from about 0.21% to 0.32% silicon dioxide;', 'from about 0.28% to 0.42% calcium gluconate or sodium gluconate; and', 'from about 40.87% to 66.26% sea salt., 'a low sodium salt substitute composition that comprises13. The food product of claim 12 , comprising 5.4% by weight of sodium acid sulfate.14. The food product of comprising 8.18% by weight of sodium acid sulfate.15. The food product of comprising 5.4% by weight of sodium acid sulfate.16. The food product of ...

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Номер записи: 41
07-11-2013 дата публикации

Production Of Shredded Or Flaked Whole Grain-Containing Composite Food Products

Номер: US20130295233A1
Автор: Jan Karwowski, Marie-Michelle Girard, Vani Vemulapalli
Принадлежит: Intercontinental Great Brands LLC

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

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Номер записи: 42
07-11-2013 дата публикации

GRANULATED FOOD PRODUCT

Номер: US20130295249A1
Автор: Lian Rebecca Hwee Peng, Liu Chang, SHEN Dong, Ulmer Helge
Принадлежит: NESTEC S.A.

A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base, mixing the milled material with an osmotic agent to form a viscous mixture, granulating the viscous mixture, and drying the granules. 1. A granulated food product comprising plant material from one or more aromatic plants , a meaty base and an osmotic agent , the total content of the plant material and the meaty base in the product is from 0.2 to 48% by weight of dry matter , and the product is in a granulated form with the average size of granules is 0.5 mm to 5.0 mm.2. A product as claimed in claim 1 , wherein the total content of the plant material and the meaty base in the product is from 0.25 to 30% claim 1 , by weight of dry matter.3. A product as claimed in claim 1 , wherein the average size of the granules is 1.2 mm to 3.5 mm.4. A product as claimed in claim 1 , wherein the plant material and the meaty base are present in the product in a weight ratio of plant material to meaty base is 1:400 to 400:1.5. A product as claimed in claim 1 , wherein the plant material is selected from the group consisting of whole vegetables claim 1 , whole fruits claim 1 , pieces of vegetables claim 1 , pieces of fruits claim 1 , an extract of vegetables claim 1 , and an extract of fruits.6. A product as claimed in claim 5 , wherein the vegetables is selected from the group consisting of carrots claim 5 , broccoli claim 5 , cauliflower claim 5 , asparagus claim 5 , pumpkin claim 5 , corn claim 5 , leek claim 5 , red beet claim 5 , tomatoes claim 5 , celery claim 5 , ginger claim 5 , and mushrooms.7. A product as claimed in claim 5 , wherein the fruits is selected from the group consisting of mangoes claim 5 , oranges claim 5 , papaya claim 5 , bananas claim 5 , lemons claim 5 , limes claim 5 , pineapples claim 5 , ...

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Номер записи: 43
07-11-2013 дата публикации

COMPOSITIONS AND METHODS FOR REMOVING SKIN FROM FRUITS OR VEGETABLES

Номер: US20130295250A1
Автор: Taylor Glenn Louis
Принадлежит:

Compositions and methods for removing thin and/or waxy skin of fruits and vegetables, in particular bell peppers, involving the immersion of the fruit or vegetable into a heated mixture that includes an ammonium salt and either hydrogen chloride or carborane, which facilitates the easy removal of the outer coating. 1. A method for removing thin and/or waxy skin from a fruit or vegetable comprising:i) immersing the fruit or vegetable in a heated aqueous solution comprising about 5 wt % to about 30 wt % of a composition comprising an ammonium salt and hydrogen chloride at a ratio of about 1.5:1 to about 6.25:1 for about 30 seconds;ii) removing the fruit or vegetable from the aqueous solution and allowing the fruit or vegetable to cool; andiii) removing the loosened peel from the fruit or vegetable.2. The method of claim 1 , wherein the temperature of the heated aqueous solution is at least about 90° C.3. The method of claim 1 , wherein the fruit or vegetable is immersed in the heated aqueous solution for a time in the range of about 30 to about 120 seconds.4. The method of claim 1 , wherein the fruit or vegetable is cooled to room temperature prior to step iii).5. The method of claim 1 , wherein the ammonium salt is ammonium sulfate or ammonium chloride.6. The method of claim 1 , wherein said aqueous composition comprises an amount of water in the range of about 70 wt % to about 95 wt %.7. The method of claim 1 , wherein claim 1 , prior to step i) claim 1 , said aqueous solution is prepared by the steps of:a) forming a mixture of the hydrogen chloride and the ammonium salt and cooling the mixture to room temperature; andb) mechanically modifying the mixture by applying one or more electrical pulsed charges of direct current of about 1 to about 20 amps and about 4 to about 16 volts, wherein each pulsed charge of direct current lasts about 5 to about 60 seconds and the total length of the one or more pulsed charges is about 20 to about 70 minutes.8. The method of claim ...

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Номер записи: 44
07-11-2013 дата публикации

INSTRUMENT FOR PRODUCING KAKIAGE AND METHOD FOR PRODUCING KAKIAGE

Номер: US20130295254A1
Автор: Iwahashi Yasuhiko, Kameoki Tomofumi, Kanazawa Satoshi, Maruyama Kazuhide, Ueki Yoshihito
Принадлежит: Nisshin Foods Inc.

An instrument for producing kakiage has a kakiage containing portion which includes a tubular mold having both end portions in an axis direction being opened and a plurality of through-holes formed therein, and a bottom plate fixed to an opening portion at one end of the tubular mold and having a plurality of through-holes formed therein, the bottom plate being fixed to the opening portion at the end of the tubular mold such that a given gap is formed between an end portion of the tubular mold and a periphery of the bottom plate. 1. An instrument for producing kakiage comprising a kakiage containing portion which includes a tubular mold having both end portions in an axis direction being opened and a plurality of through-holes formed therein , and a bottom plate fixed to an opening portion at one end of the tubular mold and having a plurality of through-holes formed therein ,wherein the bottom plate is fixed to the opening portion at the end of the tubular mold such that a given gap is formed between an end portion of the tubular mold and a periphery of the bottom plate.2. The instrument for producing kakiage according to claim 1 , wherein the plurality of through-holes in the bottom plate account for an opening ratio of 70% to 95% with respect to a whole area of the bottom plate being assumed to have no through-hole.3. The instrument for producing kakiage according to claim 1 , wherein the plurality of through-holes in the bottom plate include a plurality of kinds of through-holes having different diameters from one another.4. The instrument for producing kakiage according to claim 3 , wherein the plurality of through-holes in the bottom plate have a plurality of first through-holes having a diameter of 7 mm to 15 mm and a plurality of second through-holes having a diameter of 1 mm to 5 mm.5. The instrument for producing kakiage according to claim 1 , wherein the tubular mold has an inner diameter of 5 cm to 15 cm and a height of 2 cm to 10 cm.6. The instrument for ...

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Номер записи: 45
07-11-2013 дата публикации

ISOSORBIDE DERIVATIVES AND THEIR USE AS FLAVOR MODIFIERS, TASTANTS, AND TASTE ENHANCERS

Номер: US20130295261A1
Автор: Adamski-Werner Sara L., Karanewsky Donald S., Servant Guy, Tachdjian Catherine, Yamamoto Jeffrey M.
Принадлежит: Senomyx, Inc.

The present invention provides isosorbide derivatives having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions, 2. The compound of claim 1 , wherein Y is alkyl claim 1 , substituted alkyl claim 1 , aryl claim 1 , substituted aryl claim 1 , arylalkyl claim 1 , substituted arylalkyl claim 1 , carbocyclyl claim 1 , or substituted carbocyclyl.3. The compound of claim 1 , wherein A is monocyclic five- or six-membered heteroaryl.4. The compound of claim 1 , wherein:A is monocyclic five-membered heteroaryl;Y is alkyl, substituted alkyl, alkenyl, substituted alkenyl, alkynyl, substituted alkylnyl, heteroalkyl, substituted heteroalkyl, aryl, substituted aryl, arylalkyl, substituted arylalkyl, arylalkenyl, substituted arylalkenyl, heteroaryl, substituted heteroaryl, heterocyclyl, substituted heterocyclyl, carbocyclyl, substituted carbocyclyl, heteroarylalkyl, or substituted heteroarylalkyl;{'sub': 2', '2', '2, 'sup': 3', '4', '3', '3', '3', '3', '3', '3', '4', '3', '4', '3', '3', '3', '3', '3', '4', '4', '3', '3', '4', '5', '3', '4', '3', '3', '4', '3', '4', '4', '3', '3, 'X is —O—, —S—, —S(O)—, —S(O)—, —C(RR)—, —C(O)—, —C(S)—, —C(═NR)—, —C(O)O—, —N(R)—, —OC(O)—, —N(R)C(O)—, —C(O)N(R)—, —C(═N—OR)—, —C(═NR)—NR—, —N(R)C(═NR)—, —N(R)C(S)—, —C(S)—N(R)—, —N(R)S(O)—, —S(O)—N(R)—, —N(R)C(—NR)O—, —C(═NR)O—N(R)—, —N(R)—C(═NR)—N(R)—, —N(R)N(R)C(O)O—, —N(R)C(O)O—, —N(R)C(O)N(R)—, —NR—C(O)—C(O)—NR—, —C(O)—C(O)—NR—, —P(O)(OR)—, or —P(O)(R)—;'}Z is alkyl, substituted alkyl, alkenyl, substituted alkenyl, alkynyl, substituted alkylnyl, heteroalkyl, substituted heteroalkyl, aryl, substituted aryl, arylalkyl, substituted arylalkyl, arylalkenyl, substituted arylalkenyl, heteroaryl, substituted heteroaryl, heterocyclyl, substituted heterocyclyl, carbocyclyl, substituted carbocyclyl, heteroarylalkyl ...

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Номер записи: 46
07-11-2013 дата публикации

GELLED FOOD CONCENTRATE

Номер: US20130295263A1
Автор: Popp Alois Konrad, Silva Paes Sabrina, Vreeker Robert
Принадлежит:

A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20 C°. 3. A gelled food concentrate according to claim 1 , wherein the salt-stable gelling system comprises a gelling system selected from the group consisting of modified starch claim 1 , gelatin combined with starch claim 1 , xanthan gum combined with a glucomannan claim 1 , xanthan gum combined with a galactomannan claim 1 , and mixtures thereof.4. A gelled food concentrate according to claim 1 , wherein the salt-stable gelling system comprises xanthan gum combined with anyone of the group consisting of locust bean gum claim 1 , guar gum and mixtures thereof.5. A gelled food concentrate according to claim 1 , which gelled food concentrate claim 1 , after dilution in an aqueous liquid claim 1 , the aqueous liquid being water claim 1 , can result in a ready-to-eat end product having a viscosity of higher than 15 mPa·s at 50° C. claim 1 , preferably at 70° C.6. A gelled food concentrate according to claim 1 , wherein the salt-sensitive gum is one of the group of gums consisting of alginate claim 1 , gellan claim 1 , iota-carrageenan and mixtures thereof.7. A gelled food concentrate according to claim 1 , wherein the salt-sensitive gum comprises alginate and gellan.8. A gelled food concentrate according to claim 1 , wherein said dilution is from 8 to 20 times based on weight.10. A gelled food concentrate according to claim 1 , wherein the elastic modulus G′ is higher than the viscous modulus G″.11. A gelled food concentrate ...

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Номер записи: 47
07-11-2013 дата публикации

Stabilizing Composition for Biological Materials

Номер: US20130296165A1
Автор: Carpenter Brian, Drewes Roger, Harel Moti, Jennings Kimberly, Raditsis Elizabeth, Rice Trisha, Scarbrough January, Tang Qiong
Принадлежит:

Dry stabilizing compositions for bioactive materials include sugars and hydrolyzed proteins, and may be formed into tablets or other forms providing enhanced stability for the bioactive material. Compositions containing the bioactive materials may be produced by a method that includes (a) combining the bioactive material with other ingredients in an aqueous solvent to form a viscous slurry; (b) snap-freezing the slurry in liquid nitrogen to form solid frozen particles, beads, droplets or strings; (c) primary drying by water removal under vacuum of the product of step (b) while maintaining it at a temperature above its freezing temperature; and (d) secondary drying of the product of step (c) at maximum vacuum and a temperature of 20° C. or higher for a time sufficient to reduce the water activity to below 0.3 Aw. 1. A dry stabilizing composition for a bioactive material , comprising a carbohydrate component comprising between about 10% and 80% oligosaccharide , between about 5% and 30% disaccharide and between about 1% and 10% polysaccharide; and a protein component comprising between about 0.5% and 40% hydrolyzed animal or plant proteins; based on the total weight of the composition.2. The composition of claim 1 , wherein the hydrolyzed protein component comprises hydrolyzed casein claim 1 , hydrolyzed whey protein claim 1 , hydrolyzed pea protein claim 1 , hydrolyzed soy protein or a mixture thereof.3. The composition of claim 2 , wherein the hydrolyzed casein claim 2 , hydrolyzed whey protein claim 2 , hydrolyzed pea protein and hydrolyzed soy protein are extensively hydrolyzed proteins.4. The composition of claim 1 , wherein the polysaccharide comprises cellulose acetate phthalate (CAP) claim 1 , carboxy-methyl-cellulose claim 1 , pectin claim 1 , sodium alginate claim 1 , salts of alginic acid claim 1 , hydroxylpropyl methyl cellulose (HPMC) claim 1 , methyl cellulose claim 1 , carrageenan claim 1 , gellan gum claim 1 , guar gum claim 1 , gum acacia claim 1 , ...

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Номер записи: 48
14-11-2013 дата публикации

EXTRACTION OF OIL-SOLUBLE PIGMENT FROM MICRO-ORGANISMS

Номер: US20130302365A1
Автор: Gonzalez Ramon Nieves, Weber Andreas
Принадлежит:

A microalgae extract is disclosed consisting of: (A) 40-95 wt. % of a polar phase comprising: (i) 15-75 wt. % water; (ii) 20-80 wt. % of alcohols, acetone and/or combinations thereof; (iii) 0-10 wt. % of sodium chloride; (iv) up to 40 wt. % of other water soluble components; (B) 5-60 wt. % of an apolar phase comprising: (i) 70-99.5 wt. % of triglycerides, diglycerides, monoglycerides, phosphatides, free fatty acids and/or combinations thereof; (ii) 0.05-25 wt. % of oil-soluble pigment; (iii) up to 30 wt. % of other oil soluble components; and (iv) optionally other components in a concentration that does not exceed 9% by weight of the water contained in the extract, wherein the extract contains less than 0.5% by weight of the apolar phase of apolar organic solvent selected from C-Calkanes. Processes for extracting an oil-soluble pigment from wet biomass of micro-organisms are also disclosed. 119-. (canceled)20. A microalgae extract consisting of: (i) 15-75 wt. % water;', '(ii) 20-80 wt. % of an organic water miscible solvent selected from alcohols, acetone and combinations thereof;', '(iii) 0-10 wt. % of sodium chloride;', '(iv) up to 40 wt. % of other water soluble components;, '(a) 40-95 wt. % of a polar phase comprising (i) 70-99.5 wt. % of oil selected from triglycerides, diglycerides, monoglycerides, phosphatides, free fatty acids and combinations thereof;', '(ii) 0.05-25 wt. % of oil-soluble pigment;', '(iii) up to 30 wt. % of other oil soluble components; and, optionally, '(b) 5-60 wt. % of an apolar phase comprising(c) other components in a concentration that does not exceed 9% by weight of the water contained in the extract,{'sub': 5', '10, 'wherein the extract contains less than 0.5% by weight of the apolar phase of apolar organic solvent selected from C-Calkanes and wherein marine oil represents less than 50 wt. % of the oil contained in the apolar phase.'}21. The extract according to claim 20 , wherein marine oil represents less than 35 wt. % of the oil ...

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Номер записи: 49
14-11-2013 дата публикации

THERMALLY PROCESSED SEED PRODUCT AND METHOD

Номер: US20130302500A1
Автор: Lewis Robert J., Lonergan Dennis
Принадлежит: Vista Innovation, LLC

A food product and method are provided. The food product includes a pulse having a total water content below that of a fully hydrated pulse and a chewier texture. It is formed from a dry pulse and is hydrated, but only partially, resulting in a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter. The pulse is in an intact form and has not been fully hydrated after harvest. 1. A food product including at least one seed , said product including:a package containing at least one seed, said package having a storage compartment with said seed therein;said seed being intact and having a total moisture content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter, a water activity in the range of between about 0.85 and about 0.97 and having starch therein with a substantial portion of the starch being gelatinized as indicated by loss of birefringence.2. The food product of including a plurality of seeds in said storage compartment and said water content being in the range of between about 0.35 grams water/gram dry matter and about 0.75 grams water per gram dry matter.3. The food product of wherein said storage compartment containing less than about 10% by weight of the seeds of drainable water.4. The food product of wherein the seeds having a total moisture content of between about 0.45 grams water/gram dry matter and about 0.65 grams water/gram dry matter and a water activity in the range of between about 0.93 and about 0.96.5. The food product of wherein the seeds having a protein content in excess of about 8% and a carbohydrate content in excess of about 50% by weight of dry matter.6. The food product of wherein the seeds including pulses.7. The food product of wherein the pulses including beans.8. The food product of wherein the seeds including at least one cereal grain exclusive of corn.9. The food product of wherein the cereal grain ...

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Номер записи: 50
21-11-2013 дата публикации

METHOD FOR PRODUCING ETHANOL USING RAW STARCH

Номер: US20130309360A1
Автор: Lewis Stephen M.
Принадлежит: POET RESEARCH, INC.

The present invention is directed to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention is also directed to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention also relates to reduced stack emissions from drying distillation products from the production of ethanol. 142.-. (canceled)43. A distillers dried grain comprising:29.7 to 38.9% of protein; and9.92 to 22.24% of starch.44. The distillers dried grain of comprising:29.7 to 38.9% of protein;9.92 to 22.24% of starch;10.9 to 21.3% of fat; andresidual fermentation and saccharification enzymes.45. The distillers dried grain of wherein the residual fermentation and saccharification enzymes comprise an acid fungal amylase and a glucoamylase. This application claims priority to U.S. patent application Ser. No. 10/798,226, filed Mar. 10, 2004, which claims priority to Provisional Application Ser. No. 60/453,442.The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention further relates to reduced stack emissions from drying distillation products from the production of ethanol.Numerous conventional methods exist for converting plant material to ethanol. However, these methods suffer from numerous inefficiencies. There remains a need for additional more effective methods for converting plant material to ethanol and for producing improved fermentation products.The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer ...

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Номер записи: 51
21-11-2013 дата публикации

SOFTGEL CAPSULES WITH IRIDESCENT APPEARANCE AND CONTAINING DIETARY SUPPLEMENT

Номер: US20130309366A1
Автор: Lang David P.
Принадлежит: Lang Pharma Nutrition, Inc.

The invention pertains to softgel capsules that have an iridescent appearance and contain one or more dietary supplements and to their methods of manufacture. The softgel capsule comprises a shell for containing one or more dietary supplements, the shell comprised of a gelatinized gelatin and an iridescent mica-based mineral pigment that imparts an iridescent appearance to the shell; and one or more dietary supplements contained within the shell. Iridescent mica-based pigments are incorporated into a gelatin softgel capsule in a unique formulation. 1. A softgel capsule having an iridescent appearance , comprising:a shell for housing one or more dietary supplements, the shell comprised of a gelatinized gelatin and an iridescent mineral pigment that imparts an iridescent appearance to the shell; andone or more dietary supplements contained within the iridescent shell.2. The softgel of claim 1 , wherein the iridescent mineral pigment is incorporated into the gelatin prior to gelatinization.3. The softgel of claim 2 , wherein the iridescent mineral pigment is present in an amount of about 1.5% by weight to about 2.5% by weight based on the total weight of the shell.4. The softgel of claim 1 , wherein the iridescent appearance is selected from the group consisting of white claim 1 , silver claim 1 , gold claim 1 , pink claim 1 , red claim 1 , blue claim 1 , and green.5. The softgel of claim 1 , wherein the iridescent mineral pigment is coated on the surface of the shell.6. The softgel of claim 1 , wherein the one or more dietary supplements are selected from the group consisting of thiamine claim 1 , thiamine mononitrate claim 1 , riboflavin claim 1 , nicotinic acid claim 1 , panthothenic acid claim 1 , pyridoxine claim 1 , vitamin B6 claim 1 , pyridoxine HCl claim 1 , biotin claim 1 , folic acid claim 1 , vitamin B12 claim 1 , cyanocobalamin claim 1 , lipoic acid claim 1 , ascorbic acid claim 1 , vitamin A claim 1 , vitamin C claim 1 , vitamin D claim 1 , ...

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Номер записи: 52
21-11-2013 дата публикации

SAVOURY FOOD CONCENTRATE

Номер: US20130309385A1
Автор: Perrine Marion Esclarmonde, Popp Alois Konrad, Sailer Winfried, Silva Paes Sabrina
Принадлежит:

A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt % to 15 wt % of NaCl, water, an effective amount of gelling agent, from 5 wt % to 60 wt % of a liquid polyol, non-gelatinised starch. 2. Packaged food concentrate according to claim 1 , wherein the concentrate has a water activity of between 0.5 and 08.3. Packaged food concentrate according wherein the ratio of non-gelatinised starch to salt is from 0.8:1 to 10:1 claim 1 , preferably from 1.5:1 to 6:1.4. Packaged food concentrate according to claim 1 , wherein the amount of water is from 20 wt % to 45 wt % claim 1 , based on the weight of the total concentrate.5. Packaged food concentrate according to claim 1 , wherein the gelling agent is selected from the group consisting of gelatine claim 1 , agar-agar claim 1 , pectin claim 1 , glucomannan claim 1 , carrageenan claim 1 , galactomannan in combination with xanthan gum claim 1 , glucomannan in combination with xanthan gum claim 1 , glucomannan in combination with carrageenan claim 1 , glucomannan in combination with agar-agar claim 1 , galactomannan in combination with carrageenan claim 1 , galactomannan in combination with agar agar.6. Packaged food concentrate according to claim 1 , wherein the gelling agent is selected from the group consisting of a combination of xanthan gum and a glucomannan claim 1 , a combination of xanthan gum and a galactomannan claim 1 , gelatin.7. (canceled)8. Packaged food concentrate according to claim 1 , wherein the amount of non-gelatinised starch is from 10 to 50 wt %.9. Packaged food concentrate according to claim 1 , wherein the liquid polyol is selected from the group consisting of glycerol claim 1 , polypropylene glycol claim 1 , tri-acetate and mixtures thereof.10. Packaged food concentrate according to claim 1 , wherein the weight of the food concentrate is from 2 g to 200 g claim 1 , preferably from 10 g to 100 g claim 1 , most ...

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Номер записи: 53
21-11-2013 дата публикации

PROCESS FOR PREPARING INHIBITED NON-PREGELATINIZED GRANULAR STARCHES

Номер: US20130309386A1
Автор: Han Xian-Zhong, Hutton Thomas K.
Принадлежит:

An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition. 1. A method for making an inhibited non-pregelatinized granular starch , wherein the method comprises heating a non-pregelatinized granular starch in an alcoholic medium in the presence of at least one treatment agent selected from the group consisting of bases and salts at a temperature of at least 35° C.2. (canceled)3. The method of claim 1 , wherein the alcoholic medium is comprised of 0 to 20 weight percent water.4. The method of claim 1 , wherein the temperature is at least 120° C.5. (canceled)6. (canceled)7. (canceled)8. The method of claim 1 , comprising an additional step of removing alcohol solvent from the inhibited non-pregelatinized granular starch.9. The method of claim 1 , comprising an additional step of separating the inhibited non-pregelatinized granular starch from the alcoholic medium and heating the separated inhibited non-pregelatinized granular starch.10. The method of claim 9 , wherein the heating of the separated inhibited non-pregelatinized granular starch is conducted at a temperature of at least 120° C.11. The method of claim 1 , comprising an additional step of treating the inhibited non-pregelatinized granular starch with steam.12. (canceled)13. (canceled)14. (canceled)15. The method of claim 1 , wherein the non-pregelatinized granular starch is in the form of a slurry in the alcoholic medium and the pH of the slurry is at least 6.16. The method of claim 1 , wherein the at least one treatment agent includes a base and the method comprises an additional step of neutralizing the base in the inhibited non-pregelatinized granular starch with an acid.17. (canceled)18. (canceled)19. (canceled)20. The method of claim 16 , ...

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Номер записи: 54
21-11-2013 дата публикации

Method for Preparing Cooked Oatmeal into a Solid Composition for Food Consumption

Номер: US20130309391A1
Автор: Latoski Steven Paul
Принадлежит:

A method for preparing cooked oat cereal into a cold, cohesive mass for convenient, ready-to-eat serving and consumption using traditional eating utensils. This food product contains two base ingredients, rolled oats and water. A uniform weight ratio of rolled oats to water is used to achieve complete cooking of all oat cereal particles using a microwave cooking process for time duration relative to the weight of rolled oats used in product preparation. A refrigeration cooling process for minimum time duration proportional to ingredient quantity is used to create a solid composition of all cooked oat cereal particles in a sealed, airtight preparation container. The resulting food product retains its mass and shape when removed from its preparation container for ready-to-eat serving or storage, and it has sufficient density and cohesion for partitioning into solid sections. 1. A cooked oat cereal cooled to create a solid composition of oat cereal particles , which substantially maintain mass and shape when removed from its preparation container for food consumption using traditional eating utensils.2. The cereal of containing 1 part rolled oats to 2.5 parts water by weight and cooked uncovered through a microwave cooking process for continuous time duration in seconds equal to 1.4 times the weight in grams of the old fashioned style rolled oats or 1.2 times the weight in grams of the quick or instant style rolled oats used in product preparation at 1 claim 1 ,000 watt microwave operation to provide a solid composition of all cooked oat cereal particles when cooled completely in a sealed claim 1 , airtight preparation container by refrigeration process for a minimum claim 1 , continuous time duration in minutes equal to 2.4 times the weight in grams of the rolled oats used in product preparation.3. The cereal of containing one or more optional food or pharmaceutical grade additives and supplements for flavoring and/or nutrition while enabling complete cooking of all ...

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Номер записи: 55
05-12-2013 дата публикации

PREMIX FOR A FORTIFIED FOOD BLEND

Номер: US20130323364A1
Автор: Steiger Georg, Streekstra Hugo, Wertz Karin
Принадлежит: DSM IP ASSETS B.V.

The present invention relates to a vitamin, mineral and enzyme premix for a fortified food blend comprising an alpha-amylase and a glucoamylase to increase energy content, reduce viscosity, and improve taste of a porridge prepared from said fortified food blend. Furthermore, the invention relates to a high energy fortified food blend comprising a vitamin, mineral and enzyme pre-mix from which a high energy, low viscosity and tasty porridge can be prepared. It also relates to a porridge prepared form the fortified food blend according to the present invention. 1. A vitamin , mineral and enzyme premix for a fortified food blend comprising at least an alpha-amylase and a glucoamylase , wherein the alpha-amylase/glucoamylase enzyme unit ratio is comprised between 1/2 and 1/75.2. A vitamin claim 1 , mineral and enzyme premix according to claim 1 , wherein the fortified food blend is a blend of cereal and legume flours claim 1 , a corn soya blend claim 1 , or a wheat soya blend.3. A vitamin claim 1 , mineral and enzyme premix according to claim 1 , wherein the fortified food blend is a corn soya blend or a wheat soya blend.4. A vitamin claim 1 , mineral and enzyme premix according to claim 1 , wherein the alpha-amylase/glucoamylase weight ratio is comprised between 1/1 and 1/50.5. A vitamin claim 1 , mineral and enzyme premix according to claim 1 , wherein the premix comprises between 300 and 700 g alpha-amylase and glucoamylase per kg premix.6. A vitamin claim 1 , mineral and enzyme premix according to claim 1 , wherein the premix comprises between 1000 and 5000 alpha-amylase units and between 10000 and 150000 glucoamylase units per kg premix.7. A vitamin claim 1 , mineral and enzyme premix according to claim 1 , wherein the premix comprises between 300 and 700 g alpha-amylase and glucoamylase per kg premix claim 1 , and the alpha-amylase/glucoamylase unit ratio in comprised between 1/2 and 1/75.8. Use of a premix according to in a fortified food blend for the ...

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Номер записи: 56
05-12-2013 дата публикации

FLAVOUR COMPOSITION COMPRISING MENTHOL AND MENTHANE CARBOXAMIDES

Номер: US20130323388A1
Автор: Bartholomew Tracy, Talsma Paul Alexander
Принадлежит: Givaudan S.A.

The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%. 1. A flavour composition comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethyl phenyl) p-menthanecarboxamide , 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide , or a mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexane carboxamide , wherein the amount of menthol represents less than 50% by weight of the total flavour composition and the total amount of menthane carboxamide is about 0.1 to 10%.2. The flavour composition according to wherein the amount of menthol in the flavour composition is about 1% to 50% by weight.3. The flavour composition according to wherein the total amount of menthane carboxamide in the flavour composition is about 0.1 to 10% by weight.4. The flavour composition according to wherein the menthane carboxamide consists of N-(4-cyanomethylphenyl) p-menthanecarboxamide in an amount of 0.1 to 3% by weight of the flavour composition.5. The flavour composition according to wherein the menthane carboxamide consists of 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide in an amount of 0.1 to 10% by weight of the flavour composition.6. The flavour composition according to wherein the menthane carboxamide consists of a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexane carboxamide claim 1 , said mixture being provided in an amount of 0.1 to 13% by weight. of ...

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Номер записи: 57
05-12-2013 дата публикации

MACROCYCLIC TRIENE LACTONES HAVING UNCONJUGATED TRIENE STRUCTURE, ITS PRODUCTION METHOD AND ITS SYNTHETIC INTERMEDIATE

Номер: US20130324744A1
Автор: Inaba Teruhiko, Ishida Kenya
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

The present invention provides a novel macrocyclic compound exhibiting superior odor qualities and having a musk-like aroma, a method for producing the same, and a novel flavor or fragrance composition, and food products or beverages, fragrances or cosmetics, daily necessities or household goods and oral products using the novel macrocyclic compound. The invention relates to a compound represented by the formula (1), wherein each of wavy lines represents at least one of an E-configuration of C═C double bond and an Z-configuration of C═C double bond; m represents an integer of 0 to 10; and n represents an integer of 1 to 11, and n represents an integer of 1 to 11 when m is 0 to 4 or 6 to 10, and n is an integer of 1 or 3 to 11 when m is 5. 2. The compound according to claim 1 , wherein all of the wavy lines are the Z-configuration of C═C double bond.3. The compound according to claim 1 , which has a musk aroma.5. The method according to claim 4 , wherein all of the wavy lines in the formula (1) are the Z-configuration of C═C double bond.6. The method according to claim 4 , wherein the compound represented by the formula (1) in which all of the wavy lines are the Z-configuration of C═C double bond is produced in a ratio of 95% or more based on the whole of the produced compounds represented by the formula (1) claim 4 , and the rest can either be geometrical isomers.7. The method according to claim 4 , wherein the ω-hydroxytriene esters represented by the formula (3) is lactonized with titanate.10. The ω-hydroxytriene esters according to claim 9 , wherein all of the wavy lines are the Z-configuration of C═C double bond.11. A flavor or fragrance composition comprising the compound according to .12. A product comprising the compound according to claim 1 , wherein the product is selected from the group consisting of a food product or beverage claim 1 , a fragrance or cosmetic claim 1 , a daily necessities and household goods and an oral product.13. A product comprising ...

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Номер записи: 58
12-12-2013 дата публикации

Taste Modifiers

Номер: US20130330457A1
Автор: BOM David C., CHRISTENSON Philip A., EILERMAN Robert G., JORDAN Jason, YANG Xiaogen
Принадлежит: Givaudan S.A.

A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I 2. The method according to claim 1 , in which the modified taste comprises an enhanced mouthfeel or creaminess.3. The method according to claim 1 , in which the modified taste comprises a reduction of bitterness contributed by other ingredients of the consumable.4. The method according to claim 1 , in which the compound of formula I is selected from the group consisting of 8-hydroxydecanoic acid and 9-hydroxydecanoic acid.6. 8-hydroxy gamma decalactone.7. 9-hydroxy gamma decalactone. The present application claims the benefit of the filing date, pursuant to 35 U.S.C. 119 (c), of U.S. Provisional Application for Patent Ser. No. 61/658,476, filed Jun. 12, 2012, incorporated herein by reference.This description relates to the modification of taste, and to compounds for modifying taste.Compounds for modifying the taste of consumables such as foodstuffs, beverages, confectionery and the like are widely used. They do not themselves add flavour to the consumable, but they provide desirable ancillary benefits, such as enhanced mouthfeel and creaminess, or masking undesirable characteristics of other ingredients, such as the bitter aftertaste associated with some sweeteners used in place of sugar in dietary products. There have been investigations of the sources of creaminess in full-fat cream, for example, by Schlutt et al in 27, 55, 9634-9645. A range of compounds, including a number of lactones, was tested, and it was found that only δ-tetradecalactone was able to enhance the retronasal cream flavour in a product, other lactones merely influencing the melting behaviour of cream in the mouth. Japanese publication 2011-083264 additionally found that certain δ-lactones could contribute to creamy sensation.There is now provided a class of compounds that provides such desirable effects. This disclosure provides a method of modifying the taste of a ...

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Номер записи: 59
19-12-2013 дата публикации

SACCHARIDE POLYCONDENSATE, METHOD FOR PRODUCING THE SAME, AND APPLICATION THEREFOR

Номер: US20130337109A1
Автор: Fujimoto Yoshinori, Hamaguchi Norihisa, Hirai Hirokazu, Kimoto Yutaka, Takada Masayasu, Takaguchi Hitoshi
Принадлежит:

An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon. 1. A method for producing a saccharide polycondensate or a reduced product thereof , which comprises polycondensing one or more saccharides or derivatives thereof in the presence of activated carbon.2. The method according to claim 1 , wherein the saccharide is selected from a monosaccharide claim 1 , an oligosaccharide claim 1 , and a polysaccharide.3. The method according to claim 1 , wherein a polycondensation reaction is carried out under normal or reduced pressure.4. The method according to claim 1 , wherein the polycondensation reaction is carried out under a temperature of 100° C. to 300° C.5. The method according to claim 1 , wherein a saccharide polycondensate or a reduced product thereof is produced as a saccharide polycondensate composition.6. The method according to claim 5 , wherein the content of a dietary fiber in the saccharide polycondensate composition is 30% by weight or more.7. A saccharide polycondensate or a reduced product thereof claims 1 , or a saccharide polycondensate composition claims 1 , which is produced by the method according to .8. A food or beverage product claim 7 , which is obtained by adding thereto the saccharide polycondensate or the reduced product thereof claim 7 , or a saccharide polycondensate composition according to .9. The food or beverage product according to claim 8 , which further comprises a high intensity sweetener.10. The food or beverage product according to claim 9 , which is a beverage.11. The food or beverage product according to claim 10 , wherein the beverage is a carbonated beverage claim 10 , an isotonic sport beverage claim 10 , a beverage containing fruit juice claim 10 ...

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Номер записи: 60
19-12-2013 дата публикации

SPREADABLE GELS

Номер: US20130337141A1
Автор: Buwalda Pieter Lykle, Chen Zhenghong, Meima Heine Roelf, Smit-Boer Kristina
Принадлежит: DSM IP ASSETS B.V.

The present invention provides a spreadable gel which comprises 0.5 to 8 wt % of an amylomaltase treated starch, 0.5 to 8 wt % of a waxy starch, water and optionally a basic ingredient such as fruit, vegetable or soy. 1. A gel which comprises from 0.5 to 8 wt % of an amylomaltase treated starch , from 0.5 to 8 wt % of a waxy starch , water and optionally a basic ingredient optionally comprising fruit , vegetable and/or soy.2. The gel according to claim 1 , which comprises a gel like sauce.3. The gel according to claim 1 , which becomes liquid when heated.4. The gel according to claim 1 , which is cuttable.5. The gel according to claim 2 , which is a spread.6. A mix or kit of parts which comprises from 0.5 to 8 wt % of an amylomaltase treated starch claim 2 , from 0.5 to 8 wt % of a waxy starch claim 2 , water and optionally a basic ingredient optionally comprising fruit claim 2 , vegetable and/or soy.7. A food or food composition which comprises on top claim 1 , inside and/or next to the food or food composition claim 1 , the gel of claim 1 , wherein said gel is distinct from other portions of the food or food composition.8. A process for producing a gel according to claim 1 , comprising bringing together from 0.5 to 8 wt % of an amylomaltase treated starch claim 1 , from 0.5 to 8 wt % of a waxy starch claim 1 , water and optionally a basic ingredient optionally comprising fruit and/or soy.9. A composition comprising an amylomaltase treated starch and a waxy starch in a weight ratio of amylomaltase treated starch to a waxy starch of from 95/5 to 5/95.10. The composition of claim 9 , which is capable of being used to produce a gel.11. The composition according to claim 9 , which comprises a powder. This invention relates to the preparation of spreadable gels using starch products without using other hydrocolloids or emulsifiers.Spreadable fruit gels are well known. Jams, jellies, preparations for yogurt formulations, spreads, sweet preservatives and sauces are just a ...

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Номер записи: 61
26-12-2013 дата публикации

PEROXIDE DISPERSIONS

Номер: US20130344152A1
Автор: Belford Timothy, Despotopoulou Marina, Gravelle Joseph M., KOZEL Thomas H., Salvador Tomas
Принадлежит: Arkema Inc.

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like. 1. A method of decolorizing a product , comprising contacting the product with an aqueous dispersion comprising a) about 35% by weight or more of water-insoluble , solid organic peroxide having an average particle size of less than 10 μm and b) surfactant which is a polyglyceryl ester of one or more C6-C18 fatty acids.2. The method of claim 1 , wherein the product is a food product or a non-food industrial product.3. The method of claim 1 , wherein the product is a food product selected from the group consisting of dairy products claim 1 , edible oils claim 1 , edible fats claim 1 , polysaccharides claim 1 , beverages and combinations thereof.4. The method of claim 1 , wherein the aqueous dispersion is contacted with the product in an amount and for a time and at a temperature effective to reduce the color of the product.5. The method of claim 1 , wherein the surfactant has an HLB value of 12 to 18.6. The method of claim 1 , wherein the one or more C6-C18 fatty acids are selected from the group consisting of octanoic acid claim 1 , decanoic acid claim 1 , and mixtures thereof.7. The method of claim 1 , wherein the one or more C6-C18 fatty acids are saturated.8. The method of claim 1 , wherein the polyglyceryl ester of one or more fatty acids contains a polyglycerol moiety having 8 to 12 glycerol repeating units on average.9. The method of claim 1 , wherein the surfactant is based on a ...

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Номер записи: 62
26-12-2013 дата публикации

FRYING APPARATUS AND METHOD

Номер: US20130344212A1
Автор: Black, CHAN TING CHUNG, CHIAPPETTA FRANK R., JR. John Joseph, MCMICHAEL DANNIE L., RUTIGLIANO GERARD A., SANDERS DANIEL L.
Принадлежит: CONAIR CORPORATION

A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket. 1. A method of cooking a food item with a fryer equipped with a container and a body of oil in said container , said method including the steps of:heating said body of oil;positioning said food item on a spit;at least partially immersing said food item in said body of oil within said container; androtating said spit about its axis to rotate said food item.2. The method according to claim 1 , wherein:said step of at least partially immersing said food item in said body of oil includes immersing approximately half of said food item in said body of oil.3. The method according to claim 1 , further comprising the step of:rotatably mounting said spit rod on a cooking basket and lowering said cooking basket into said body of oil.4. The method according to claim 1 , further comprising the step of:adjusting a frequency of rotation of said spit.5. The method according to claim 1 , wherein:said step of positioning said food item on said spit includes locating said food item between two opposed locating plates slidably received on said spit.6. The method according to claim 3 , further comprising the step of:aligning a gear on said spit with a gear attached to an output shaft of a rotisserie motor.7. The method according to claim 1 , wherein:said food item is a whole turkey. This application is a divisional application of, and claims priority to, U.S. application Ser. No. 13/286,583 filed Nov. 1, 2011, hereby incorporated by reference in its entirety.The present invention relates generally to food cooking devices and, more particularly, to a frying apparatus and method for frying turkeys and other food items.Various frying devices exist for frying food items such as whole turkeys. Known ...

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Номер записи: 63
02-01-2014 дата публикации

DRIED NOODLES MANUFACTURING METHOD

Номер: US20140004238A1
Автор: Higuchi Masahiro
Принадлежит: Nisshin Foods Inc.

Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C. 1. A method for manufacturing dried noodles , the method comprising:drying noodle strands to reach a percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%;after the drying, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%;after the cooling, packaging the noodle strands; andafter the packaging, heating the noodle strands for 15 to 120 minutes under an environment maintained at a temperature of 30 to 40° C.2. The method according to claim 1 , further comprising:after the heating, cooling the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C.3. The method according to claim 1 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm.4. The method according to claim 1 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass.5. The method according to claim 1 , wherein the noodle strands are cut noodles.6. The method according to claim 2 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm.7. The method according to claim 2 , ...

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Номер записи: 64
02-01-2014 дата публикации

SALTY TASTE ENHANCER

Номер: US20140004243A1
Автор: AMINO YUSUKE, Eto Yuzuru, Ishiwatari Yutaka, Kai Yuko, Maekawa Takami, Miyaki Takashi, Saikawa Wakana, TAHARA Yuki
Принадлежит: AJINOMOTO CO., INC.

The present invention provides a compound having a salty taste enhance activity, and a salty taste enhancer containing the compound, and the like. 3. A method according to claim 1 , wherein said compound represented by formula (I) is 1-(2-phenylethyl)-3-((R)-1-phenylethyl)thiourea.4. A method according to claim 1 , wherein said compound represented by formula (I) is 1-((S)-2-hydroxy-1-phenylethyl)-3-(2-phenylethyl)thiourea.13. A compound or edible salt thereof claim 1 , wherein said compound is selected from the group consisting of1-(3,4-dihydroxybenzyl)-3-(2-phenylethyl)thiourea;N-(2-phenylethyl)-3,4-dihydro-6,7-dihydroxyisoquinoline-2(1H)-carbothioamide;1-(3,4-dihydroxybenzyl)-1-methyl-3-(2-phenylethyl)thiourea;1-(4-hydroxybenzyl)-3-(2-phenylethyl)thiourea;1-(3-hydroxybenzyl)-3-(2-phenylethyl)thiourea;1-(3,4-dihydroxybenzyl)-3-phenylthiourea;1-(3,4-dihydroxybenzyl)-1-isobutyl-3-(2-phenylethyl)thiourea;1-((S)-2-hydroxy-1-phenylethyl)-3-(2-phenylethyl)thiourea;1-benzyl-3-[(R)-1-(hydroxymethyl)-2-phenylethyl]thiourea;1-benzyl-3-(2-hydroxy-2-phenylethyl)thiourea;1-benzyl-3-[(S)-1-(hydroxymethyl)-2-phenylethyl]thiourea;1-[2-(2-hydroxyphenyl)ethyl]-3-benzylthiourea;1-[2-(3-hydroxyphenyl)ethyl]-3-benzylthiourea;1-benzyl-1-hydroxy-3-(2-phenylethyl)thiourea;1-benzyl-3-((R)-2-hydroxy-2-phenylethyl)thiourea;1-benzyl-3-((S)-2-hydroxy-2-phenylethyl)thiourea;1-((S)-2-methoxy-1-phenylethyl)-3-(2-phenylethyl)thiourea;1-benzyl-3-(2-methoxy-2-phenylethyl)thiourea;1-(3-aminobenzyl)-3-(2-phenylethyl)thiourea;1-[(3-[(2-aminoacetyl)amino]benzyl]-3-(2-phenylethyl)thiourea;1-[2-(2-hydroxyphenyl)ethyl]-3-((R)-1-phenylethyl)thiourea;1-[3-(mesylamino)benzyl]-3-(2-phenylethyl)thiourea;1-[2-(2-hydroxyphenyl)ethyl]-3-((R)-2,3-dihydro-1H-inden-1-yl)thiourea;1-[2-(2-hydroxyphenyl)ethyl]-3-[(R)-1-(3-hydroxyphenyl)ethyl]thiourea;1-(2-hydroxybenzyl)-4-((R)-1-phenylethyl)thiosemicarbazide;1-(2,6-dihydroxyphenyl)-3-((R)-1-phenylethyl)thiourea;2-{(E)-[4-((R)-1-phenylethyl)thiosemicarbazido]methylidene ...

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Номер записи: 65
02-01-2014 дата публикации

Cellooligosaccharide-containing composition

Номер: US20140005139A1
Автор: IBUKI Ichiro, TAMURA Yoshinaga, YAGINUMA Yoshihito, Yamasaki Naoaki
Принадлежит: ASAHI KASEI CHEMICALS CORPORATION

Disclosed is a cellooligosaccharide composition comprising, as the main ingredient, at least one cellooligosaccharide selected from the group consisting of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose, which is in the powdery form having an average L/D value of 3.0 or lower, a bulk density of 0.80 g/mL or lower and an angle of repose of 60° or lower. 130-. (canceled)31. A cellooligosaccharide-containing composition , comprising a cellooligosaccharide composition as an active ingredient in which the cellobiose content is 50% by mass or higher , the content of one or more selected from the group consisting of cellotriose , cellotetraose , cellopentaose , and cellohexaose is 0 to 50% by mass , wherein the cellooligosaccharides are dispersed or dissolved in water or a mixed solution of water/organic solvent.32. The cellooligosaccharide-containing composition according to claim 31 , wherein the decreasing rate of a neutral fat concentration in the liver by oral intake thereof is 15% or higher.33. The cellooligosaccharide-containing composition according to claim 31 , wherein the cellooligosaccharide composition suppresses the decreasing rate of a blood adiponectin concentration to 25% or lower by oral intake thereof.34. A cellooligosaccharide-containing composition claim 31 ,comprising a cellooligosaccharide composition as an active ingredient, wherein the cellooligosaccharide composition comprises, as a principal ingredient, a cellooligosaccharide comprising cellobiose and one or more selected from the group consisting of cellotriose, cellotetraose, cellopentaose, and cellohexaose and is a powder having an average L/D of 3.0 or lower, a bulk density of 0.80 g/mL or lower, and a repose angle of 60° or smaller, andsuppressing a decrease in a blood adiponectin concentration to 30% or lower by oral intake thereof.35. The cellooligosaccharide-containing composition according to claim 34 , wherein the cellooligosaccharide composition is contained in ...

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Номер записи: 66
09-01-2014 дата публикации

APPARATUS AND PROCESS FOR PASTEURIZATION OF SAP AND PRODUCT THEREOF

Номер: US20140010930A1
Автор: Barbeau Julie, Béland Geneviéve
Принадлежит: FEDERATION DES PRODUCTEURS ACERICOLES DU QUEBEC

The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes 1. A pretreatment apparatus for sterilization and/or pasteurization of sap or sap concentrate with a flow direction which comprises:a pre-filter of pore size between about 1 μm to about 500 μm; anda micro-filter of pore size between about 0.1 to about 1 μm;wherein said micro-filter is connected to and after said pre-filter in the flow direction, said apparatus is for connection before a storage tank, a heating tank or a kettle to filter sap or sap concentrate collected prior to a sterilization and/or a pasteurization treatment.2. The pretreatment apparatus of claim 1 , which further comprises:a secondary treatment apparatus connected after said micro-filter and for connection before a storage tank, a heating tank or a kettle, for further sterilization and/or pasteurization of said sap or sap concentrate.3. The pretreatment apparatus of claim 2 , wherein said secondary treatment apparatus is chosen from a UV treatment apparatus claim 2 , a ultrasound apparatus claim 2 , a COapparatus claim 2 , a gamma ray treatment apparatus claim 2 , a X-ray treatment apparatus claim 2 , a pulsed light sterilization treatment apparatus claim 2 , a microwave sterilization treatment apparatus claim 2 , a pulsed electric field sterilization apparatus claim 2 , a pulsed magnetic field sterilization apparatus claim 2 , an ozone sterilization treatment apparatus claim 2 , or combination thereof.4. The pretreatment apparatus of claim 1 , which further comprises:a heating tank connected after said micro-filter and for connection before a kettle or a storage tank in the flow direction.54. The pretreatment apparatus of any one of - claims 1 , wherein said pre-filter is made of nylon claims 1 , cotton claims 1 , a polypropylene fiber claims 1 , polysulfone claims 1 , ...

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Номер записи: 67
16-01-2014 дата публикации

CARMINE FOOD COLORING COMPOSITION WITH HIGH STABILITY

Номер: US20140017366A1
Автор: Lemonnier Patrick, Roca Elisabeth, Roubille Regis
Принадлежит: CHR-HANSEN A/S

The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. 1. A carmine food coloring composition comprising a dispersion of carmine lake and a solution of carmine lake in a ratio of from about 5:95 to about 50:50 of dispersed pigment to dissolved pigment.2. The carmine food coloring composition according to claim 1 , wherein the ratio is from about 15:85 to about 40:60 of dispersed pigment to dissolved pigment.3. The carmine food coloring composition according to claim 2 , wherein the ratio is from about 20:80 to about 30:70 of dispersed pigment to dissolved pigment.4. The carmine food coloring composition according to wherein the solution of carmine lake comprises an excipient.5. The carmine food coloring composition according to claim 4 , wherein the excipient is propylene glycol.6. The carmine food coloring composition according to claim 1 , wherein the excipient is present in an amount of between about 30% (w/w) to about 50% (w/w).7. The carmine food coloring composition according to claim 1 , wherein the carmine pigment content is at least 13% (w/w).8. A method for preparation of a carmine food coloring composition comprising the steps:a) providing a carmine lake,b) preparing a dispersion of carmine lake in aqueous solution at pH<10.6, such as 9.210.6, adding an excipient and slowly adjusting the pH to 9.2 Подробнее

Номер записи: 68
16-01-2014 дата публикации

Soup compacts

Номер: US20140017369A1
Автор: Marie Rastello-De Boisseson, Valerie Soquet
Принадлежит: Eurotab SA

Soup compacts and a method of manufacturing said compacts. The soup compact of the invention contains 70% to 100% by weight of a soup powder and 0 to 30% by weight of pelletizing additives, the compact being in the form of a solid unit of homogeneous composition that presents a crust of thickness lying in the range 10 μm to 1 mm. Optionally, the compact presents at least one morsel on its surface.

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Номер записи: 69
16-01-2014 дата публикации

STABLE FRUIT PREPARATION WITH HIGH ACACIA GUM CONCENTRATION

Номер: US20140017389A1
Автор: DELOFFRE Fabienne, Lyothier Arnaud, NOBLE Olivier
Принадлежит: Compagnie Gervais Danone

The present invention relates to a stable fruit preparation containing between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation and a process for making the stable fruit preparation using a stabiliser system that is a co-dried mixture of between 5% and 30% by weight of non-hydrosoluble cellulose fibre and between 70% and 95% by weight of acacia gum. 122.-. (canceled)24. The process according to claim 23 , wherein the stable fruit preparation containsA) between 15% and 22% by weight of acacia gum with respect to the total weight of the fruit preparation, andB) between 0.5% and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation.25. The process according to claim 23 , wherein the stable fruit preparation further comprises less than 5% by weight of a separated liquid phase claim 23 , with respect to the total weight of the fruit preparation claim 23 , when stored for up to 8 weeks at 10° C.26. The process according to claim 23 , wherein step c) further comprises adding a sugar or sweetener.27. The process according to claim 23 , wherein step c) further comprises adding water.28. The process according to claim 23 , wherein step c) further comprises adding non-cellulose fibers other than acacia gum.29. The process according to claim 23 , wherein the process further comprises adding a colorant claim 23 , flavouring and/or acidifier claim 23 , during the cooling of step e).30. The process according to claim 23 , wherein the co-dried mixture comprises 20% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the mixture.31. The process according to claim 23 , wherein the co-dried mixture is partly in the form of a powder and partly in the form of a dispersion in water heated at a temperature between 40° C. and 70° C.32. The ...

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Номер записи: 70
06-02-2014 дата публикации

GRAIN-BASED HOT CEREAL COMPOSITIONS HAVING REDUCED FOAMING

Номер: US20140037796A1
Автор: Duffy David Klaus, McGurk Moen Molly Elizabeth
Принадлежит: MOM BRANDS COMPANY

Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product. 1. A grain-based hot cereal composition , comprising:about 55% to about 99.5% grain by weight, andabout 0.05 to about 3% by weight of a stearyl antifoam agent.2. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearate claim 1 , stearic acid claim 1 , stearyl alcohol claim 1 , stearyl ester claim 1 , or a mixture thereof.3. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearyl acid.4. The composition of claim 1 , wherein the stearyl antifoam agent comprises stearyl alcohol.5. The composition of claim 2 , wherein the stearate is a metallic stearate.6. The composition of claim 5 , wherein the metallic stearate is magnesium stearate.7. The composition of claim 1 , wherein the stearyl antifoam agent is a monoglyceride.8. The composition of claim 7 , wherein the monoglyceride is glyceryl monostearate.9. The composition of claim 1 , wherein the grain comprises wheat farina claim 1 , oat groats claim 1 , rolled oats claim 1 , or steel cut oats.10. The composition of claim 1 , further comprising a fiber additive claim 1 , sweetener claim 1 , preservative claim 1 , supplemental vitamins claim 1 , supplemental minerals claim 1 , thickener claim 1 , flavoring agents claim 1 , or colorant.11. The composition of claim 10 , comprising about 0% to about 30% fiber additive by weight.12. The composition of claim 10 , comprising about 0% to about 30% sweetener by weight.13. The composition of claim 10 , comprising about 0 ppm to about 50 ppm of preservative.14. The composition of claim 10 , comprising about 0.05% to about 1% supplemental vitamins by ...

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Номер записи: 71
06-02-2014 дата публикации

FOOD COMPOSITION

Номер: US20140037822A1
Автор: BATENBURG AMIR MAXIMILIAAN, VAN DER VELDEN ROBERT JAN
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to the use of the compounds 117-. (canceled)18. A method for reducing sodium in a food composition comprising adding to the composition at least one compound selected from:thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, dithiolanes, and bis(2-methyl-3-furanyl)disulphide,wherein said at least one compound is added to a food composition during and/or after preparation of said food composition in a total amount of from at least more than 2 ppb and less than 1000 ppb based on the weight of said food composition.19. A method according to claim 18 , characterised in that the compound is selected from furfurylthiol claim 18 , 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1 claim 18 ,3-dithiolane or a blend thereof.20. A method according to claim 18 , characterised in that said food composition comprises Na claim 18 , wherein the weight ratio of Na to said at least one compound is smaller than 5 claim 18 ,000 claim 18 ,000 and higher than 2000.21. A method to reduce the Nacontent of a food composition claim 18 , characterised in that it comprises the step of replacing at least part of the Na content by at least one of the following compounds during and/or after preparation of said food composition:thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, dithiolanes and bis(2-methyl-3-furanyl)disulphide,wherein the total amount of said at least one compound is from at least more than 2 ppb and less than 1000 ppb based on the weight of said food composition,{'sup': +', '+, 'wherein the at least one compound is mixed with a food composition comprising Na, wherein the weight ratio of Na to said at least one compound is smaller than 5,000,000 and higher than 2000.'}22. A method according to claim 21 , characterised in that the compound is selected from furfurylthiol claim 21 , 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1 claim 21 ,3-dithiolane.23. Ready-to-eat food composition claim 21 , ...

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Номер записи: 72
06-02-2014 дата публикации

FOOD COOKING APPARATUS AND METHOD

Номер: US20140037828A1
Автор: Kot Leszek
Принадлежит:

A food product comprising: a potato mixture that is cooked without frying; where the food product has the appearance, taste and texture similar to a French fry cooked in oil; and where the food product has less than 20 calories per cubic inch. A food cooking apparatus comprising: a bottom continuous belt comprising a plurality of bottom channels; a top continuous belt, that meshes with the bottom continuous belt; and where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt such that any food desposited onto the bottom channels is suitably cooked when it leaves the bottom continuous belt and enters the finished food holding container. 1. A food product comprising:a potato mixture that is cooked without frying;wherein the food product has the appearance, taste and texture similar to a French fry cooked in oil; andwherein the food product has less than 20 calories per cubic inch.2. The food product of claim 1 , wherein the food product has less than 4 calories from fat per cubic inch.3. A food cooking apparatus comprising:a housing;a holding tank attached to the housing;an extruder in fluid communication with the holding tank;a bottom continuous belt generally adjacent to the extruder, the bottom continuous belt comprising a plurality of bottom channels on the outer surface of the belt;a top continuous belt, that meshes with the bottom continuous belt along a belt mesh length, the top continuous belt comprising a generally flat surface on the outer surface of the belt such that at the belt mesh length, the generally flat surface and each bottom channel form a cooking volume, where the cooking volume has a cooking surface that is configured to generally completely abut the outer surface of a food located in the cooking volume;a bottom heater attached to the housing and configured to heat the bottom continuous belt at the belt mesh length in order to cook the food within the cooking volume;a top heater attached to the ...

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Номер записи: 73
20-02-2014 дата публикации

COLD INFUSION PROCESS FOR FORTIFYING CORN AND/OR SOYBEANS

Номер: US20140050804A1
Автор: Sweeney Michael B.
Принадлежит: Voyava Republic LLC

This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature. 1. A method for the infusion of a corn with at least one fortifying agent comprising the steps of:a.) roasting the corn;b.) allowing the corn to cool to approximately room temperature;c.) preparing a fortifying solution comprising at least one fortifying agent, a bridge initiator for acid salt bias, an acid, and water, wherein the solution has a pH of between about 4 to about 3.5; andd.) mixing the roasted corn with the fortifying solution.2. The method of claim 1 , wherein the at least one fortifying agent is a vitamin claim 1 , non-vitamin claim 1 , mineral claim 1 , non-mineral claim 1 , botanical claim 1 , hormone claim 1 , herb claim 1 , neutraceutical claim 1 , lipid claim 1 , carbohydrate claim 1 , amino acid claim 1 , acid claim 1 , salt claim 1 , prebiotic claim 1 , or probiotic.3. The method of claim 1 , wherein the solution further comprises about 3500-4000 g of water claim 1 , about 80-110 g of betaine claim 1 , about 150-1500 g of at least one fortifying agent claim 1 , and citric acid in a quantity sufficient to reach a pH of about 3.65 per gallon of solution.4. The method of claim 1 , wherein the fortifying solution comprises a plurality of fortifying agents.5. The method of claim 1 , wherein the fortifying ...

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Номер записи: 74
20-02-2014 дата публикации

METHODS OF PROCESSING RAW FOODS AND RELATED FOOD PRODUCTS

Номер: US20140050830A1
Автор: Groves Billy M., Henderson Francis M., Whitbeck Ethan J.
Принадлежит: GROVAC SYSTEMS INTERNATIONAL L.C.

A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: 1. A method of eliminating the off-flavor of soy beans , wherein the off-flavor of the soy beans is not related to geosmin , the method comprising:providing soy beans in a vacuum tumbler equipped with lifting ribs;tumbling the soy beans in a temperature range from about 0.5° C. to about 27° C. in an alternating environment of a vacuum and an acidic solution that is not hypotonic and does not comprise sodium, wherein the lifting of the ribs lift the soy beans completely out of the acidic solution when the soy beans are in the vacuum environment;andremoving at least a portion of the moisture from the soy beans; wherein said process produces soy beans that have no-off flavor are free of trans fats and retain good flavor.2. The method of claim 1 , wherein a tumbling speed ranges from about 2 to about 14 RPM.3. The method of claim 1 , wherein the acidic solution has a pH ranging from about 2.4 to about 6.5.4. The method of claim 1 , wherein the acidic solution comprises and consists essentially of aqueous solution of an organic acid.5. The method of claim 4 , wherein the organic acid is selected from the group consisting of citric acid claim 4 , ascorbic acid claim 4 , lactic acid claim 4 , tartaric acid claim 4 , acetic acid and benzoic acid.6. The method of claim 1 , wherein the vacuum is in a range from about 15 to about 28 inches of mercury.7. The method of claim 1 , further comprising grinding the soy beans to produce soy bean meal or flour.8. Soy bean meal produced according to the method of .9. Soy bean flour produced by the method of .10. Meat products comprising the soy bean meal of .11. A snack food comprising the soy bean meal of . This application claims the benefit of priority to U.S. provisional application 61/446,371, filed Feb. 24, 2011, U.S. provisional application 61/447,957, filed Apr. 21, 2011, and U.S. ...

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Номер записи: 75
06-03-2014 дата публикации

EDIBLE OILS FOR FRYING AND COOKING FOODS HAVING HEALTH BENEFITS

Номер: US20140065279A1
Автор: Roizen Jeffrey, Roizen Jennifer, Roizen Michael
Принадлежит:

A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture. 1. An edible oil for frying and cooking foods comprising:(i) a mixture of oils having at least 30%-60% Omega-7; and(ii) 70%-30% any healthy or neutral oil.2. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified sea buckhom and/or its derivatives.3. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified algae and/or its derivatives.4. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified fish oil and/or its derivatives.5. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified from macadamia nuts and/or its derivatives.6. The edible oil for frying and cooking foods of wherein the healthy or neutral oils are taken from the group consisting of canola oil and/or walnut oil.7. The edible oil for frying and cooking foods of further comprising:stabilizers;antioxidants; and/orpolyphenols in an amount not to exceed about 10% or the oil mixture.8. A method for frying or cooking food claim 1 , the method comprising frying or cooking the food with the edible oil composition according to .9. A method for frying or cooking food claim 1 , the method comprising frying or cooking the food with the edible oil composition according to claim 1 , that results in less arterial plaque than with currently used frying oils.10. A method for frying or cooking food claim 1 , the method comprising ...

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Номер записи: 76
20-03-2014 дата публикации

Process for Making a Honey Product Having a Low Water Content

Номер: US20140079801A1
Автор: Rowe John Lawrence
Принадлежит: IAF SCIENCE HOLDINGS LTD.

The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery. 1. A process for making a solid honey product having a moisture content lower than about 1% (w/w) , said process comprising:(i) heating a liquid honey to a temperature of at least 98° C. to obtain a heated liquid honey;(ii) applying a pressure of at least 27 inHg to the heated liquid honey to obtain a dehydrated honey product having a moisture content lower than about 1%; and(iii) cooling the dehydrated honey to ambient temperature to obtain the solid honey product.2. The process of claim 1 , wherein the moisture content of the solid honey product is lower than about 0.1%.3. The process of claim 1 , further comprising (iv) packaging the solid honey product in a water-impermeable membrane.4. The process of claim 1 , further comprising (iv) formulating the solid honey product in an upper respiratory care product.5. The process of claim 4 , wherein the upper respiratory care product is a throat lozenge.6. The process of claim 1 , further comprising (iv) formulating the solid honey product in a confectionery.7. The process of claim 1 , further comprising (iv) processing the solid honey product in a granular form claim 1 , a crushed form claim 1 , a grounded form or a powder form.8. The process of claim 1 , further comprising (iv) adding an emulsifier claim 1 , an anti-sticking agent and/or a stabilizer to the solid honey product.9. A solid honey product having a moisture content lower than about 1% (w/w) obtained by the process of . This application is a continuation of U.S. application Ser. No. 13/144,753, which is a national phase application under 35 U.S.C. §371 ...

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Номер записи: 77
20-03-2014 дата публикации

FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH

Номер: US20140079861A1
Автор: JOSEPH Ponnattu Kurian, MATHEW Renu, RAMSAY Sheyla Rivera
Принадлежит: Frito-Lay North America, Inc.

A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough. 1. A method for preparing a fresh starchy-vegetable mash comprises the following steps:a) providing an uncooked, whole starchy-vegetable;b) segmenting said uncooked, whole starchy-vegetable into a plurality of pieces;c) slicing said pieces into a plurality of particles, thereby forming a starchy-vegetable slurry;d) gently reducing the moisture content of said starchy-vegetable slurry, wherein the temperature of said starchy-vegetable slurry does not exceed about 190 degrees Fahrenheit and wherein cellular damage to said particles is minimized;e) cooking said starchy-vegetable slurry at a temperature no greater than about 190 degrees Fahrenheit;wherein the potato slurry of step b) is processed, after said slicing, at a temperature of about 50 degrees Fahrenheit.2. The method of wherein said uncooked claim 1 , whole starchy-vegetable of step a) comprises at least one of the following: corn claim 1 , dry beans claim 1 , green peas claim 1 , lentils claim 1 , winter squash claim 1 , yams claim 1 , and sweet potatoes. This application is a divisional of co-pending U.S. patent application Ser. No. 13/452,396, ...

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Номер записи: 78
20-03-2014 дата публикации

ENHANCED NATURAL SWEETENER

Номер: US20140079869A1
Автор: Catani Steven J., Navia Juan L.
Принадлежит: MCNEIL NUTRITIONALS, LLC.

A sweetening composition comprising treated stevia leaves that exhibit an increase in water permeability after being treated when compared to untreated comparable dried stevia leaves. 1. A sweetening composition comprising treated stevia leaves , wherein said stevia leaves are treated by subjecting said stevia leaves to vapor phase separation for about 30 to about 60 minutes , wherein said treated stevia leaves exhibit an increase in water permeability when compared to untreated stevia leaves.2. (canceled)3. (canceled)4. The sweetening composition of claim 1 , wherein said treated stevia leaves sink faster in water than untreated stevia leaves. The present invention relates to a natural sweetener composition. More particularly, the present invention relates to a natural sweetener that has enhanced flavor attributes.Bertoni, also known as Bertoni, (stevia) is a plant that is known as a source of natural sweeteners. In South America, people have used stevia as a sweetener for hundreds of years in foods and have also used the leaves for medicinal purposes. Many other countries, such as Japan, South Korea, Malaysia, Taiwan, Russia, Israel, Mexico, Paraguay, Uruguay, Venezuela, Columbia, Brazil, and Argentina also use stevia for a variety of purposes.Extracts of stevia are produced by drying and removing moisture from the leaves, which concentrates and intensifies the sweetness of the leaf. Drying also serves as a way to preserve the leaves for use at a later time. Typically, after the leaves are dried, they are crushed. The crushed leaves are then processed further by extraction with hot water, clarification of the extract, and crystallization of the sweet components. This creates an extract where the stevia plant's sweetening elements (called “steviol glycosides”) create a more concentrated, sweeter product than the original stevia plant. The result is an extract of stevia in a concentrated form having a sweeter taste. The stevia extract may be up to three hundred ...

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Номер записи: 79
27-03-2014 дата публикации

READY TO EAT BLOOD PATTIES, BLOOD BALLS, AND BLOOD BURGERS

Номер: US20140087018A1
Автор: Chang Alice
Принадлежит:

A ready to eat blood patties, blood balls, and blood burgers comestible having ingredients combined in proportions substantially including: coagulated animal blood; and at least one seasoning. The animal blood is cooled in a refrigerator once the animal blood is drawn from the animal to coagulate the animal blood. The animal blood, once coagulated in the refrigerator is cut into desired different shapes and sizes of the blood patties, the blood balls, and the blood burgers comestible. The ready to eat blood patties, blood balls, and blood burgers comestible is prepared by intermixing the animal blood, and the seasonings, when prepared and are cooked, the blood patties, the blood balls, and the blood burgers comestible being high in nutrition, including iron, low in animal fats and suitable for readily consuming. 1. A ready to eat blood patties , blood balls , and blood burgers comestible comprising ingredients combined in proportions substantially including:at least coagulated animal blood; andat least one seasoning;wherein said animal blood is cooled in a refrigerator once said animal blood is drawn from said animal to said coagulate said animal blood;wherein said at least one animal blood is cooked to make said blood patties, said blood balls, and said blood burgers comestible;wherein said at least one animal blood, once said coagulated in said refrigerator is prepared and cut into desired different shapes and sizes of said blood patties, said blood balls, and said blood burgers comestible;wherein said at least one animal blood, and said seasoning are combined; andwherein said ready to eat blood patties, blood balls, and blood burgers comestible is prepared by intermixing said at least one animal blood, and said seasonings, when prepared and are cooked, said blood patties, said blood balls, and said blood burgers comestible being high in nutrition, including iron, low in animal fats and suitable for readily consuming.2. The ready to eat blood patties claim 1 , ...

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Номер записи: 80
27-03-2014 дата публикации

READY TO EAT SEAFOOD SAUSAGES AND SEAFOOD BALLS

Номер: US20140087019A1
Автор: Chang Alice
Принадлежит:

A ready to eat seafood sausages and seafood balls comestible includes ingredients combined in proportions substantially including: seafood; casing; and seasoning(s). The seafood is cooked to make the seafood sausage. The casing has a hollow interior for holding the seafood and the seasonings in combination. The ready to eat seafood sausages and seafood balls comestible is prepared by intermixing the seafood, and the seasonings, when prepared are cooked and inserted into the casing, the ready to eat seafood sausages and seafood balls comestible being high in nutrition, including protein, vitamins, and minerals, and have less cholesterol than red meat and suitable for readily consuming. 1. A ready to eat seafood sausages and seafood balls comestible comprising ingredients combined in proportions substantially including:at least one seafood;at least one casing;at least one seasoning;wherein said at least one seafood is cooked to make said seafood sausage;wherein said casing comprises a hollow interior for holding said at least one seafood and said at least one seasoning in combination; andwherein said ready to eat seafood sausages and seafood balls comestible is prepared by intermixing said at least one seafood, and said at least one seasoning, when prepared are cooked and inserted into said casing, said ready to eat seafood sausages and seafood balls comestible being high in nutrition, including protein, vitamins, and minerals, and less cholesterol than red meat and suitable for readily consuming.2. The ready to eat seafood sausages and seafood balls comestible system of wherein said seafood is ground up.3. The ready to eat seafood sausages and seafood balls comestible of wherein said seafood is minced.4. The ready to eat seafood sausages and seafood balls comestible of wherein said seafood comprises no outer coating as formed said seafood balls.5. The ready to eat seafood sausages and seafood balls comestible of wherein said seafood comprises an outer coating as ...

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Номер записи: 81
27-03-2014 дата публикации

AGGLOMERATION-PREVENTABLE SWEETENER COMPOSITION IN WHICH AGGLOMERATION IS PREVENTED, AND METHOD FOR PREPARING SAME

Номер: US20140087038A1
Автор: Kim Young Jae, Lim Chun Son, Park Ginny, PARK Jung Gyu
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration by coating sweetener powder particles with dietary fiber, and to a method for preparing same. 1. A method of preparing a solidification-prevented sweetener material composition , comprising:coating a sweetener material with dietary fiber by adding the dietary fiber to sweetener material and mixing the sweetener material with dietary fiber.2. The method of preparing a solidification-prevented sweetener material composition according to claim 1 , wherein the dietary fiber is indigestible maltodextrin.3. A solidification-prevented sweetener material composition prepared by the method according to or .4. The solidification-prevented sweetener material composition according to claim 3 , comprising: 95 wt % to 99.9 wt % of the sweetener material and 0.1 wt % to 5.0 wt % of the dietary fiber based on a total weight of the sweetener material composition.5. The solidification-prevented sweetener material composition according to claim 4 , wherein the sweetener material is a mixture of sugar and xylose.6. The solidification-prevented sweetener material composition according to claim 5 , wherein sugar and xylose are mixed in a weight ratio of 1:0.05 to 1:0.5. The present invention relates to a solidification-prevented sweetener material composition in which agglomeration is prevented, and a method for preparing the same.Sugar contains sucrose as a main component, and is one of the representative sweeteners that are added to foods and taste sweet. Depending on its raw materials, examples of sugar can include cane sugar obtained from sugar cane, and beet sugar obtained from sugar beet. In addition, sugar can include maple sugar obtained from sap extracted from sugar maple, and the like.Sugar ...

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Номер записи: 82
27-03-2014 дата публикации

DIETARY FIBER SUPPLEMENTS FOR APPETITE SUPPRESSION

Номер: US20140087056A1
Автор: Yan Guang
Принадлежит:

The present invention provides a composition of dietary fiber supplements for satiety enhancement and appetite suppression in treatment of overweight, obesity, or eating disorders. The composition of the dietary fiber supplements consist of at least one cationic polymer and at least one anionic polymer. The cationic polymers and the anionic polymers in the composition can be dissolved or dispersed in an aqueous solution. When the pH of the aqueous solution is lowered, such as the solution is ingested into the stomach with a gastric pH environment or the aqueous solution is added with some acidifying agents, the aqueous solution will turn into a gel. The formation of a gel from the aqueous solution after it being ingested into the stomach before a meal would provide a satiety enhancement and appetite suppression effect. 1. A composition of dietary fiber supplements consists of at least one anionic polymer and at least one cationic polymer for satiety enhancement and appetite suppression.2. The composition of dietary fiber supplements of claim 1 , wherein the anionic polymer is selected from alginic acid or its salts claim 1 , pectin or its salts claim 1 , polyacrylic acid or its salts claim 1 , carbopol polymers claim 1 , carrageenans claim 1 , sodium carboxymethyl cellulose.3. The composition of dietary fiber supplements of claim 1 , where the cationic polymer is selected from chitosan claim 1 , chitosan oligosaccharides claim 1 , glycol chitosan claim 1 , glycol chitosan oligosaccharide claim 1 , and other modified chitosan derivatives that can be dissolved in aqueous solution at pH above 7.4. The composition of dietary fiber supplements of claim 1 , wherein it is distributed to consumers as a liquid for ingestion.5. The composition of dietary fiber supplements of claim 4 , wherein the ingredients in the liquid also include one or more sweeteners claim 4 , one or more flavors claim 4 , one or more pH adjusting agents claim 4 , and one or more acidifying agents.6. ...

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Номер записи: 83
03-04-2014 дата публикации

READY TO EAT COLD BEAN CAKES WITH INGREDIENTS

Номер: US20140093619A1
Автор: Chang Alice
Принадлежит:

Cold and ready to eat bean cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of beans are able to be included in consumer's diets. 1. A ready to eat cold bean cake product comprising ingredients combined in proportions substantially including:beans;milk;a binding agent;additives; andflavorings;wherein said beans are soaked, cooked, and processed;wherein said milk, said binding agent, said additives and said flavorings are stirred, mixed as an admixture and formed into bean cakes as said ready to eat cold bean cake product;wherein said binding agent causes said admixture to congeal after being cooked when said admixture is cooled using refrigeration;wherein said flavorings cause said bean cakes to be flavored for consumption; andwherein said bean cakes are high in nutrition and suitable for readily consuming.2. The ready to eat cold bean cake product of wherein said binding agent is an edible binder and comprises gelatin claim 1 , egg white claim 1 , beaten egg claim 1 , which is high in protein.3. The ready to eat cold bean cake product of wherein said binding agent is an edible binder and comprises a starch component is selected from the group consisting of vegetable starch claim 1 , corn starch claim 1 , potato starch claim 1 , sago claim 1 , and tapioca.4. The ready to eat cold bean cake product of wherein said starch component claim 3 , when used claim 3 , allows said bean cakes to be reheated in a microwave oven and in a conventional oven.5. The ready to eat cold bean cake product of wherein said flavorings are selected from the group consisting of sugar claim 1 , syrup claim 1 , honey claim 1 , and cinnamon to make sweet said bean cakes.6. The ready to eat cold bean cake product of further comprising a topping.7. The ready to eat cold bean cake product of wherein said topping is selected from the group ...

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Номер записи: 84
03-04-2014 дата публикации

Method for the preparation of stabilized rice bran fine powder

Номер: US20140093629A1
Автор: Chung-Cheng LU
Принадлежит: YEN WEN-KUNG

A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas.

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Номер записи: 85
03-04-2014 дата публикации

PROCESS FOR MANUFACTURING MODIFIED STARCH

Номер: US20140093632A1
Автор: Okamoto Atsuki, Sakakibara Yuri
Принадлежит: JAPAN CORN STARCH CO., LTD.

Process for manufacturing modified starch. A powdery starch composition raw material, containing a specified amount of a phosphate with respect to a raw material starch on a dry basis, is subject to esterification modification by performing a first step of heat treating by raising a temperature gradually and performing, in continuation, a second step of heat treating at a constant temperature. A temperature rise starting temperature of the first step is set within a range from an ordinary temperature to a temperature no more than a gelatinization starting temperature of the raw material starch, a temperature rise rate is set to 0.2 to 1° C./min, and a temperature rise final temperature is set to 120 to 180° C. The constant temperature treatment is normally performed at the temperature rise final temperature. 1. A process for manufacturing modified starch ,wherein a modified starch is manufactured by subjecting a powdery starch composition raw material, containing 0.1 to 8 parts of a phosphate with respect to 100 parts of a raw material starch on a dry basis, toa first step of heat treating by gradually raising a temperature from a starting temperature, set within a range from an ordinary temperature to a temperature no more than a gelatinization starting temperature of the raw material starch, to a final temperature of 120 to 180° C. at a temperature rise rate of 0.2 to 1° C./min anda second step of heat treating at a constant temperature in continuation to the first step by maintaining the temperature within ±10° C. of the final temperature in the gradual temperature rise heat treatment for 0.5 to 10 h.2. The process for manufacturing modified starch according to claim 1 , wherein the starch composition raw material further contains 0.01 to 5 parts of a sugar alcohol with respect to 100 parts of the raw material starch on a dry basis.3. The process for manufacturing modified starch according to claim 1 , wherein the raw material starch is cornstarch.4. The process ...

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Номер записи: 86
07-01-2016 дата публикации

Oil and Fat Composition for Deep Frying

Номер: US20160000108A1
Автор: Inaba Naoko, KIMURA Ko, Matsumoto Shoji, NAKADA Yuji, SAKAINO Masayoshi, Shiramasa Hiroshi
Принадлежит:

A method for forming a fat and oil composition for deep frying includes combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition. The crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition. The ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition. The edible oil in the oil and fat composition includes a component such as soy bean oil, rapeseed oil, palm olein, or any one or more combinations thereof. 1. A method for forming a fat and oil composition for deep frying , the method comprising:combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition, wherein:the crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition;the ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition; andthe edible oil in the oil and fat composition comprises a component selected from the group consisting of soy bean oil, rapeseed oil, palm olein and any one or more combinations thereof.2. The method of claim 1 , wherein the method further comprises:combining the edible oil with the ascorbic acid and/or ascorbic acid derivative to form a mixture and heating the mixture; andadding the crude oil or intermediate oil product to the mixture after heating of the mixture.3. The method of claim 2 , wherein the mixture is heated to a temperature of 50° C. to 130° C.4. The method of claim 1 , wherein the ascorbic acid derivative is an ascorbic acid ester ...

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Номер записи: 87
07-01-2016 дата публикации

METHODS OF PROCESSING UNFERMENTED FRUIT SEEDS

Номер: US20160000109A1
Автор: Bizzotto Carolina Schaper, Dias Cristiano Villela, II Raymond John, Marelli Jean-Philippe, Mills David Andrew, Motamayor-Arias Juan Carlos, Schnell, Seguine Edward Stephen
Принадлежит: MARS, INCORPORATED

The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time. 1. A method of processing fruit seeds comprising:a. adding unfermented fruit seeds to a first solution of a defined concentration of ethanol wherein said defined concentration is from about 7% to about 16% (v/v) in a volume sufficient to cover the fruit seeds;b. maintaining the first solution at a first set temperature that is less than 55° C. for a first period of between 24 to 96 hours wherein the solution remains substantially free of microbial growth; andc. removing the fruit seeds from the solution thereby producing processed fruit seeds.2. The method of claim 1 , further comprising prior to step (c) transferring the fruit seeds to a second solution of a defined concentration of ethanol wherein said defined concentration is from about 7% to 16% (v/v) in a volume sufficient to cover the fruit seeds and maintaining the solution at a second set temperature that is less than 55° C. for a first period of between 24 to 96 hours wherein the solution remains substantially free of microbial growth.3. The method of claim 1 , further comprising prior to step (c) maintaining the first solution at a second set temperature that is less than 55° C. for a second period of between wherein the solution remains substantially free of microbial growth.46-. (canceled)7. The method of claim 1 , wherein the fruit seeds are substantially de-pulped prior to step (a).8. The method of claim 1 , further comprising claim 1 , adding pulp to the solution prior to step (b) claim 1 , wherein the pulp has been treated such that endogenous microbial activity is inhibited.9. The method of claim 8 , wherein the pulp has been ...

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Номер записи: 88
07-01-2016 дата публикации

MODULATION OF SALTY TASTE PERCEPTION BY ALTERING THE FUNCTION OF BITTER- OR PKD2L1-EXPRESSING TASTE RECEPTOR CELLS

Номер: US20160000126A1
Автор: OKA Yuki, Zuker Charles
Принадлежит: The Trustees of Columbia University in the City of New York

The current invention is in the field of taste and relates to methods and compositions to modulate the perceived taste of saltiness in food or food products where salty taste is desired. The methods and compositions relate to altering the activation and/or activity of the bitter-sensing taste receptor cells and the PKD2L1-expressing taste receptor cells. The invention also relates to food and food products containing agents and composition that alter the activation and/or activity of the bitter-sensing taste receptor cells and the PKD2L1-expressing taste receptor cells. 1. A method for modulating the perceived saltiness of a salty taste stimulant in a food or food product , comprising administering to a subject who is ingesting the food or food product , an agent that alters the activation or activity of bitter-sensing taste receptor cells (TRCs) and/or their concomitant pathway.2. The method of claim 1 , wherein the agent is administered before claim 1 , during or slightly after the subject ingests the food or food product.3. The method of claim 1 , wherein the food or food product contains sodium chloride.4. The method of claim 1 , wherein the food or food product contains a sodium substitute.5. The method of claim 4 , wherein the sodium substitute is chosen from the group consisting of potassium chloride claim 4 , magnesium chloride claim 4 , and calcium chloride.6. The method of claim 1 , wherein the food or food product is chosen from the group consisting of crackers claim 1 , potato chips claim 1 , corn chips claim 1 , tortilla chips claim 1 , sauces claim 1 , canned soups claim 1 , and canned vegetables.7. The method of claim 1 , wherein the agent is chosen from the group consisting of chemicals claim 1 , phytochemicals claim 1 , pharmaceuticals claim 1 , biologics claim 1 , small organic molecules claim 1 , antibodies claim 1 , nucleic acids claim 1 , peptides claim 1 , and proteins.8. The method of claim 1 , wherein the agent is allyl isothiocyanate.9. A ...

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Номер записи: 89
07-01-2016 дата публикации

MANGO FLAVOR COMPOSITIONS

Номер: US20160000127A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

The presently disclosed subject matter is directed to a flavor system, where by specific base flavors are created and manipulated with specific cultivar character components to establish a spectrum of flavors within a target flavor. Specifically, the presently disclosed subject matter discloses mango base flavor compositions containing (a) a furanone compound, (b) an ester compound, (c) an aldehyde compound, (d) a hydrocarbon compound, and (e) a lactone compound. The base flavor compositions can be used alone or in combination with specific cultivar character components to meet flavor preferences across different regions. 1. A flavor composition comprising:a. a furanone compound,b. an ester compound,c. an aldehyde compound,d. a hydrocarbon compound, ande. a lactone compound.2. The flavor composition of claim 1 , wherein the furanone compound is selected from the group consisting of 4-methoxy-2 claim 1 ,5-dimethyl-3(2H)-furanone claim 1 , 4-hydroxy-2 claim 1 ,5-dimethyl-3(2H)-furanone claim 1 , 3-hydroxy-4 claim 1 ,5-dimethyl-2(5H)-furanone claim 1 , and combinations thereof.3. The flavor composition of claim 1 , wherein the furanone compound is present at an amount of from about 0.6% to about 0.8% w/w claim 1 , or from about 0.7% to about 0.8% w/w in the composition.4. (canceled)5. The flavor composition of claim 1 , wherein the ester compound is selected from the group consisting of ethyl-2-methypropanote claim 1 , ethyl butanoate claim 1 , ethyl-2-methybutanoate claim 1 , ethyl-3-methylbutanoate claim 1 , and combinations thereof.6. The flavor composition of claim 1 , wherein the ester compound is present at an amount of from about 0.02% to about 0.04% w/w claim 1 , or from about 0.03% to about 0.04% w/w in the composition.7. (canceled)8. The flavor composition of claim 1 , wherein the aldehyde compound is selected from the group consisting of (E)-3-hexenal claim 1 , (Z)-3-hexenal claim 1 , (E)-2-nonenal claim 1 , (E claim 1 ,Z)-2 claim 1 ,6-nonadienal claim 1 , ...

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Номер записи: 90
07-01-2016 дата публикации

COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN MEAT AND POULTRY

Номер: US20160000134A1
Автор: Lara Arvin, Liu Henry, Lopez Adelfa, Lopez Delfin, Manion Bruce, Sandra Sandra
Принадлежит:

An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life and an improved flavor profile for food products such as meant and poultry. The antimicrobial composition comprises buffered vinegar, rosemary extract, and garlic extract. 1. A composition for treating a food product comprising buffered vinegar , rosemary extract , and garlic extract.2. The composition of wherein the pH of the buffered vinegar is between about 4.9 to 5.7.3. The composition of wherein the amount of the buffered vinegar is between about 80% to 99.8% by weight claim 1 , the amount of the rosemary extract is between about 0.1% to 10% by weight claim 1 , and the amount of the garlic extract is between about 0.1% to 10% by weight.4. The composition of wherein the rosemary extract is selected from one or more members from the group consisting of carnosic acid and carnosol.5. The composition of wherein the rosemary extract contains a minimum level of 5% rosmarinic acid and/or the garlic extract contains a minimum level of 1.5% allicin.6. The composition of wherein the buffered vinegar is prepared by adding to a vinegar an effective amount one or more member selected from the group consisting of sodium carbonate claim 1 , sodium bicarbonate claim 1 , potassium carbonate claim 1 , and potassium bicarbonate.7. A food product treated with composition according to .8. The food product of where in the food product is a ready-to-eat food product.9. The food product of where in the food product is a ready-to-cook food product.10. The food product of where in the food product is meat or poultry.11. A method of treating a food product comprising applying to the food product a composition of .12. A method of preparing a composition for treating a food product claim 1 , comprising mixing buffered vinegar claim 1 , rosemary extract claim 1 , and garlic extract claim 1 , wherein the buffered vinegar is between about 80% to 99.8% by ...

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Номер записи: 91
05-01-2017 дата публикации

FOOD PRODUCTS CONTAINING A MODIFIED WAXY CASSAVA STARCH

Номер: US20170000147A1
Автор: HANCHETT DOUGLAS J., ODORISIO CHRISTINA
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

A food product composition containing a dairy ingredient and having an aqueous phase comprised of a waxy cassava acetyl-substituted inhibited starch in an amount effective to thicken said aqueous phase, such as a yogurt, is provided. A method of making such a food product is also provided. 1. A food product composition comprising a dairy ingredient and an aqueous phase comprised of a waxy cassava acetyl-substituted adipate-cross-linked starch in an amount effective to thicken said aqueous phase , wherein said waxy cassava acetyl substituted adipate cross-linked starch has greater than about 0.09% by weight adipate groups by weight of the starch.2. A composition as claimed in wherein the waxy cassava acetyl-substituted adipate cross-linked starch has from about 0.12% to about 0.16% by weight adipate groups.3. A composition as claimed in wherein the waxy cassava acetyl-substituted inhibited starch is present in the aqueous phase in an amount of about 1% to about 4% by weight of the composition.4. A composition as claimed in wherein the waxy cassava acetyl-substituted inhibited starch is present in the aqueous phase in an amount of about 2% to about 7% by weight of the composition.5. A method of making a food product composition comprised of a dairy ingredient and an aqueous phase claim 1 , the method comprising mixing with a dairy ingredient a waxy cassava acetyl-substituted adipate-cross-linked starch in an amount effective to thicken said aqueous phase claim 1 , wherein said waxy cassava acetyl substituted adipate cross-linked starch has greater than about 0.09% by weight adipate groups by weight of the starch.6. A method as claimed in wherein the waxy cassava acetyl-substituted adipate cross-linked starch has from about 0.12% to about 0.16% by weight adipate groups.7. A method as claimed in wherein the waxy cassava acetyl-substituted inhibited starch is present in the aqueous phase in an amount of about 1% to about 4% by weight of the composition.8. A method as ...

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Номер записи: 92
07-01-2016 дата публикации

NUTRICEUTICAL GELS

Номер: US20160000853A1
Автор: Lisonbee David A., MacCausland Calvin W., Vaughan Brent M.
Принадлежит:

A nutriceutical food product includes a solid matrix and a liquid combined into a gel. The nutriceutical food product may include an immune modulator, such as transfer factor and/or a nanofraction immune modulator. A fruit component may be included in the nutriceutical food product. The fruit component may include at least one oligoproanthocyanidin-containing fruit, such as açai. 1. A composition , comprising:a gel, an oligomeric proanthocyanidin and a transfer factor, wherein the oligomeric proanthocyanidin is dispersed throughout the gel, the transfer factor is dispersed throughout the oligomeric proanthocyanidin and the oligomeric proanthocyanidin is from acai.2. The composition of claim 1 , wherein the gel comprises xanthan and guar gum.3. The composition of claim 1 , wherein the gel comprises xanthan claim 1 , guar gum and pectin.4. The composition of claim 3 , wherein the pectin comprises fruit pectin.5. The composition of claim 1 , wherein the composition further comprises at least one of an additional oligomeric proanthocyanidin-containing fruit juice or an oligomeric proanthocyanidin-containing fruit extract.6. The composition of claim 5 , wherein the additional oligomeric proanthocyanidin-containing fruit juice or the oligomeric proanthocyanidin-containing fruit extract is derived from at least one of elderberry claim 5 , grape or pomegranate.7. The composition of claim 1 , further comprising a surfactant.8. The composition of claim 7 , wherein the surfactant comprises glycerol monolaurate.9. The composition of claim 1 , further comprising a preservative.10. The composition of claim 9 , wherein the preservative is selected from the group consisting of sodium benzoate and paraben.11. The composition of claim 1 , wherein the transfer factor includes avian transfer factor and/or bovine transfer factor.12. The composition of claim 11 , wherein the transfer factor comprises avian transfer factor obtained from avian egg.13. The composition of claim 1 , wherein ...

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Номер записи: 93
05-01-2017 дата публикации

FOOD COMPOSITION

Номер: US20170000891A1
Автор: SATO Masao
Принадлежит:

A food composition comprising astaxanthin (A), a powder (B) of a sucrose fatty acid ester that is powdery at 25° C. and has an HLB value of 10 or more, and an oil (C) that is a liquid at 25° C., wherein the powder (B) is dispersed in a dispersion medium comprising the oil (C). 1. A food composition comprising astaxanthin (A) , a powder (B) of a sucrose fatty acid ester that is powdery at 25° C. and has an HLB value of 10 or more , and an oil (C) that is a liquid at 25° C. ,wherein the powder (B) is dispersed in a dispersion medium comprising the oil (C).2. The food composition according to claim 1 , further comprising a polyoxyethylene sorbitan fatty ester (D) having an HLB value of 10 or more.3. The food composition according to claim 2 , wherein the polyoxyethylene sorbitan fatty ester (D) is polyoxyethylene sorbitan monolaurate.4. The food composition according to claim 1 , wherein the powder (B) is a powder of sucrose laurate.5. The food composition according to claim 2 , wherein the powder (B) is a powder of sucrose laurate.6. The food composition according to claim 3 , wherein the powder (B) is a powder of sucrose laurate.7. The food composition according to claim 1 , further comprising crocetin.8. The food composition according to claim 2 , further comprising crocetin.9. The food composition according to claim 3 , further comprising crocetin.10. The food composition according to claim 4 , further comprising crocetin.11. The food composition according to claim 1 , wherein a dosage form of the food composition is a soft capsule. This application is based on and claims priority under 35 USC 119 from Japanese Patent Application No. 2015-131090, filed on Jun. 30, 2015. The entire disclosure of the above application is incorporated herein by reference.Technical FieldThe present invention relates to a food composition.Related ArtAstaxanthin has attracted attention as a component having ‘anti-oxidant action’ for eliminating active oxygen. Astaxanthin is known to have ...

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Номер записи: 94
01-01-2015 дата публикации

PARTICLES COMPRISING A RELEASABLE DOPANT THEREIN

Номер: US20150004095A1
Автор: Barbe Christophe Jean Alexandre, Finnie Kim Suzanne, KONG Linggen
Принадлежит:

A process for making particles comprising a hydrophobic dopant for subsequent release therefrom is disclosed. The process comprises providing an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, and reacting the precursor material to form the particles comprising the dopant therein. The hydrophobic phase comprises a precursor material and the dopant. 125.-. (canceled)26. A process for making particles comprising a hydrophobic dopant therein said dopant being releasable from the particles , the process comprising:forming an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, said hydrophobic phase comprising a precursor material and the dopant;adding an aminofunctional silane catalyst to the emulsion, whereby the catalyst penetrates into the hydrophobic phase; andreacting the precursor material in the presence of the catalyst to form the particles comprising the dopant therein,wherein (i) each of the particles is a porous solid particle and (ii) the dopant is distributed substantially homogeneously within and is releasable by diffusion from each particle.27. The process of claim 26 , wherein said hydrophobic phase additionally comprises a solvent.28. The process of claim 26 , wherein said precursor material is selected from the group consisting of hydrolysable organosilica precursors claim 26 , organotitania precursors claim 26 , organoalumina precursors claim 26 , organozirconia precursors claim 26 , and a mixture of any two or more thereof.29. The process of claim 26 , wherein the precursor material comprises an organosilane.30. The process of claim 29 , wherein the organosilane is an organotrialkoxysilane.31. The process of claim 30 , wherein the organotrialkoxysilane is selected from the group consisting of ethyltrimethoxysilane claim 30 , vinyltrimethoxysilane claim 30 , phenyltrimethoxysilane claim 30 , isopropyltrimethoxysilane claim 30 , benzyltrimethoxysilane ...

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Номер записи: 95
01-01-2015 дата публикации

COMPOSITIONS AND METHODS FOR THE STABILITY OF REACTIVE AMINO ACIDS IN A FOOD MATRIX

Номер: US20150004285A1
Автор: FOURRE Pierre, Haile Tesfalidet, Mateus Marie-Louise
Принадлежит:

The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage. 1. A solid food product comprisingat least one source of solid ingredients selected from a group consisting of beta-glucans, crisps, rice crisps, rolled oats, fruit pieces, and combinations thereof; andat least one reactive amino acid in a binder that is substantially free from any reducing sugars.2. The solid food product according to claim 1 , wherein the reactive amino acid is selected from the group consisting of alanine claim 1 , arginine claim 1 , asparagine claim 1 , aspartate claim 1 , citrulline claim 1 , cysteine claim 1 , glutamate claim 1 , glutamine claim 1 , glycine claim 1 , histidine claim 1 , hydroxyproline claim 1 , hydroxyserine claim 1 , hydroxytyrosine claim 1 , hydroxylysine claim 1 , isoleucine claim 1 , leucine claim 1 , lysine claim 1 , methionine claim 1 , phenylalanine claim 1 , proline claim 1 , serine claim 1 , taurine claim 1 , threonine claim 1 , tryptophan claim 1 , tyrosine claim 1 , valine claim 1 , and combinations thereof.3. The solid food product according to claim 1 , wherein the reactive amino acid is beta-alanine.4. The solid food product according to claim 1 , wherein the reactive amino acid is carnosine.5. The solid food product according to claim 1 , wherein the solid ingredients comprises at least one beta-glucan.6. The solid food product according ...

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Номер записи: 96
01-01-2015 дата публикации

METHOD OF INSTANTIZING AMINO ACIDS

Номер: US20150004286A1
Автор: Kafley Suvash
Принадлежит:

This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles. 1. A process for producing an instantized amino acid product comprising:obtaining a particulate amino acid;coating the amino acid particles with an aqueous solution of a food grade gum;adhering at least one gum-coated amino acid particle to at least one other gum-coated amino acid particle, thereby forming an agglomerate of amino acid particles;drying the agglomerate;coating the agglomerate with an aqueous solution of a food grade surfactant; anddrying the surfactant-coated agglomerate.2. The process of wherein the amino acid particles have a particle size diameter of from about 63 microns to about 400 microns.3. The process of wherein the amino acid particles have a particle size diameter of from about 100 microns to about 200 microns.4. The process of wherein the food grade gum comprises guar gum.5. The process of wherein the surfactant comprises soy lecithin or sunflower lecithin.6. The process of wherein the amino acid is a branched chain amino acid.7. The process of wherein the agglomerate is dried at a temperature of from about 110° F. to about 212° F.8. The process of claim 7 , wherein the drying occurs ...

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Номер записи: 97
01-01-2015 дата публикации

HONEY CUBE

Номер: US20150004291A1
Автор: Alzemi Mohammad a.m.s.h.
Принадлежит:

A honey gelatin product for use as a sweetener and the like comprises or consists of about one teaspoon of filtered alfalfa honey added into an animal gelatin cube of bovine gelatin that is solidified as for example a relatively generally cubic shaped lozenge. The invention also contemplates making a honey gelatin product for use as a sweetener that includes the step of providing a mass of clover honey and a smaller mass of liquid bovine gelatin. The honey is heated to a temperature of up to about 40° C. and filtered to remove impurities and prevent beading or removal of any existing beading therefrom. The honey is injected into the animal gelatin cube with additional herbs cooled to about 20° C. and packaged and placed into a dark covered sealed container. 1. A honey gelatin product for use as a sweetener , said product including about one teaspoon of filtered honey injected into a cube of solidified gelatin and wherein said cube shaped gelatin is solidified hydrolyzed bovine gelatin.2. A honey gelatin product according to in which said honey is selected from the group of alfalfa and clover honey and in which said gelatin is hydrolyzed bovine gelatin.3. A honey gelatin product according to in which said honey is heated to a temperature of up to 40° C. but not exceeding 40° C. claim 3 , filtering said heated honey to remove any impurities and to prevent beading or removing any beading therefrom claim 3 , cooling said honey to about 20° C. and forming a preselected shape claim 3 , cooling said shape of infused honey and storing and packaging said product.4. A honey gelatin product according to in which said product is packaged and stored in an airtight dark colored glass container.5. A method for making a honey gelatin product comprising the steps of:providing a mass of alfalfa honey and infusing said honey into a solid cubic shaped capsule of hydrolyzed bovine gelatin, packaging in paper and placing the paper wrapped gelatin coated honey in a sealed dark container.6 ...

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Номер записи: 98
14-01-2016 дата публикации

Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof

Номер: US20160007634A1
Автор: Frederic Rousseau
Принадлежит: Ambrosia Foods Inc

The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

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Номер записи: 99
14-01-2016 дата публикации

METHOD FOR OBTAINING AROMATICS

Номер: US20160007640A1
Автор: DENNEWALD Danielle, SCHUETZE Sandra, Zavrel Michael
Принадлежит:

The invention relates to a method for obtaining aromatics. 1. Method for obtaining flavorings comprising the step of{'b': '0', '(A) enriching a gaseous composition with at least one flavoring by contacting the gaseous composition with a liquid containing the at least one flavoring;'}{'b': '1', '(A) contacting the gaseous composition containing at least one flavoring with an adsorber, said adsorber comprising a molecular sieve having a pore diameter of at most 8 Å; and'}{'b': 2', '1, '(A) contacting the gaseous composition according to step (A) with a liquid.'}2. The method as claimed in claim 1 , wherein the molecular sieve claim 1 , at a temperature of about 40° C. and a pressure of about 1.013 bar absolute claim 1 , binds at least two times the amount of short-chain alcohols in comparison with water from an aqueous alcoholic solution claim 1 , when the aqueous alcoholic solution is an aqueous alcoholic solution of at least 50 g/l of the short-chain alcohol.3. The method as claimed in claim 2 , wherein at least 50% of the short-chain alcohols present in the aqueous alcoholic solution are bound to the molecular sieve.4. The method as claimed in claim 1 , said molecular sieve comprising a zeolite having an SiO/AlOmolar ratio of at least 50.5. The method as claimed in claim 1 , wherein the molecular sieve has a pore diameter in the range from 5 to 6.5 Å.6. (canceled)7. The method as claimed in claim 1 , wherein the liquid containing the at least one flavoring is a liquid of plant origin.8. The method as claimed in claim 7 , wherein the liquid is fruit juice.9. The method as claimed in claim 1 , wherein the liquid is a fermented liquid.10. (canceled)112. The method as claimed in claim 1 , wherein the liquid according to step (A) is of plant origin claim 1 , a fermented liquid or a mixture thereof.122. The method as claimed in claim 1 , wherein the liquid containing the at least one flavoring and the liquid according to step (A) are the same or different liquids.13. The ...

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Номер записи: 100