Peanut spread having reduced fat and reduced calories

CHUNK STYLE PEANUT BUTTER

... 1462240 Crunchy peanut butter CPC INTERNATIONAL Inc 5 Nov 1974 47887/74 Heading A2B Crunchy peanut butter comprises 18-25% by wt. of roasted peanut granules and 75-82% by wt. of a creamy phase containing finely ground roast peanut paste having vegetable oil added to a total oil content of 53 to 56% by wt., of the creamy phase, hard fat added to give a specified solids content index and 4.2-7.0% by wt. of the creamy phase of salt and sugar seasonings.

Stabilized peanut butter

A process of manufacturing stabilized peanut butter from a comminuted mass of roasted peanuts to which a stabilizer which may be wholly oleaginous and which may have a melting point higher than the normal melting point of the predominant liquid phase of roasted and comminuted peanuts has been added at a stage wherein the majority of the fat constituents and stabilizer are free liquids, includes the steps of reducing the temperature incident to the comminution of the peanuts and the introduction of the stabilizer until the mixture has reached a temperature at which the stabilizer reaches the form of relatively continuous and solidified confluent matrix while mechanically mixing and distorting the relatively solidified mass under conditions which absorb the kinetic heat generated by such working so as to prevent the mechanically produced heat from causing the inter-congealing of the disassociated fat units produced by the comminution. In one preferred method, a peanut butter that has been ...

INDIGESTIBLE DEXTRIN

Process for producing an edible product

Peanut product

... 1,139,670. Peanut food. R. J. REYNOLDS TOBACCO CO. 2 May, 1967 [3 May, 1966], No. 20389/67. Heading A2B. A dough is formed by mixing together water, ground roasted peanuts having an oil content of 20-30% by weight, and an edible emulsifying agent, for example mono- and di-glycerides, and soybean lecithin extracts. A binding agent, for example potato starch, casein, tapioca flour, corn flour, or wheat flour, may also be present. The dough may be formed into thin pieces and cooked, for example by deep fat frying. The product may be salted. The ground peanuts may be prepared by roasting and blanching peanuts, in either order, expressing oil therefrom to give the desired oil content, or solvent extracting, and grinding.

Low calorie nut butters and processes for their production

A shelf stable nutritious food product and a process for its preparation

A shelf stable nutritious food product and a process for its preparation.

The invention concerns a shelf stable water-based nutritious food product which comprises cooked and ground whole soy; and in which the product has no characteristic soy off-flavor and dry soy mouthfeel. The invention concerns further a shelf stable, emulsion-based nutritious food product which comprises cooked and ground whole plant seeds or cooked/uncooked, ground whole legumes, and sufficient endogenous emulsifier from the plant seed to stabilize the emulsion. The plant seed is taken in the group consisting of sunflower seeds, rape seeds, palm kernels and peanuts or mixture thereof.

A shelf stable nutritious food product and a process for its preparation

Products without savour containing pre-cooked and dehydrated groundnuts, proceeded allowing the manufacture of these products and application to food industry.

A shelf stable nutritious food product and processfor its preparation.

A shelf stable nutritious food product and a process for its preparation

PREPARATION OF FOOD PRODUCTS

INDIGESTIBLE DEXTRIN

NEW MATRIX ON SACCHARIDE BASIS

FILLED SNACK PRODUCTS WITH A HIGH DEGREE AT LIQUID COOKING FATS IN THE PASTE.

EDIBLE COMPOSITION AND MANUFACTURING PROCESS

ESTERIFIERTER PROPOXYLIERTER GLYCERIN CONTAINING FAT SENTENCE COMPOSITION WITHOUT STOMACH AND INTESTINE BESIDE SEEMING

MONOMODALE NUSSBUTTER AND UPSTROKES WITH OUTSTANDING FLUIDITY, TEXTURE AND TASTE

Food products containing high melting emulsifiers

Pure peanut butter prepared by using compounded peanut varieties and preparation method thereof

Abstract The present invention provides a pure peanut butter prepared by using compounded peanut varieties and a preparation method thereof. The raw material of the pure peanut butter provided by the present invention comprises: 50 to 90 parts of high oleic peanuts and 10 to 50 5 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180°C, and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160°C, and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar 10 peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding. The present invention firstly uses a method of preparing a pure peanut butter by compounding high oleic peanuts ...

FOOD COMPOSITIONS WITH BLOOD CHOLESTEROL LOWERING PROPERTIES

Traditional snacks having balanced nutritional profiles

A spreadable food product and a manufacturing process therefor

Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter

IMPROVEMENTS IN EDIBLE FATS

Flavor composition and edible compositions containing same

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Aerated nut butter

An aerated nut butter comprising lactic acid esters of mono-and diglycerides.

Culinary product with creaming power

Reduced saturated fat lipid-based fillings

REDUCED CALORIE PEANUT BUTTER

Flavor enhancement of reduced fat nut butters through the addition of citric acid

FORTIFICATION OF PROTEINACEOUS FOODSTUFFS WITH N-ACYL-L-METHIONINE

COMBINATION FOOD PRODUCT HAVING DISCRETE PHASES OF NUT SPREAD AND OF A SECOND FOOD SPREAD

COMBINATION FOOD PRODUCT HAVING DISCRETE PHASES OF NUT SPREAD AND OF A SECOND FOOD SPREAD A spreadable combination food product includes a discrete spreadable nut component phase containing about 60-98% ground nuts, having a fat content of about 50-65% by weight, and a water content of about 2-6% by weight, in combination with a discrete phase of a second food spread either of normal commercial composition or in which the water activity thereof has been lowered. The combination food product contains about 25-75% by weight of the spreadable nut component phase. The process includes either or both of raising the water activity and the oil content of the spreadable nut component, while the second food spread remains unmodified, or only slightly modified through lowering of the water activity. The two phases of the food product remains discrete for extended periods of time.

PROCESS FOR THE PREPARATION OF A FUNCTIONAL BIOPROTEIN, THE BIOPROTEIN THUS OBTAINED AND PREPARATIONS CONTAINING IT

PEANUT BUTTER STABILIZER

PEANUT SKIN-OIL EMULSION

COATED BITE-SIZED SNACKS

The invention relates to small edible portions (i.e., bite-sized snacks) comprising a soft nut butter inner core coated with a crunchy grain-based outer coating. The bite-sized snacks have an equivalent spherical diameter of about 1 to 3 cm. Texture analysis of the bite- sized snacks determines that the bite-sized snacks have a soft texture with an average peak force in the range of about 800-5,000 g and an average positive area in the range of about 2,000- 15,000 g*sec. The bite-sized snacks unexpected have both a soft and crunchy texture and are surprisingly shelf stable.

COMPOSITIONS AND METHODS FOR EVENLY DISTRIBUTING INCLUSIONS IN A NUT BUTTER BASE

Disclosed are ground nut compositions containing one or more evenly distributed solid inclusions, and methods of manufacturing the same.

REDUCED FAT PEANUT BUTTER PRODUCT

The present invention is directed to a low fat, high moisture peanut butter composition containing from o to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include ...

PROCESS FOR MAKING HIGH PROTEIN AND/OR REDUCED FAT NUT SPREADS WHICH HAVE DESIRABLE FLUIDITY, TEXTURE AND FLAVOR

A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50 % of the solids in the nut spread have a particle size of less than 18 microns and 90 % of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

LOW AND REDUCED FAT PEANUT BUTTER PRODUCTS BEING SHELF STABLE AT ROOM TEMPERATURES

A high quality, low fat, water-based peanut butter like product having a pleasing texture and mouth-feel and being shelf stable at room temperature and a method for producing it. The above product can be blended with conventional peanut butter to achieve an enhanced flavor low fat, and an enhanced flavor reduced fat, peanut butter like product and a peanut butter flavored commercial additive.

FIBER-DERIVED COLLOIDAL DISPERSIONS AND USE IN FOODS

Fiber-derived homogeneous colloidal dispersions or gels and powders produced therefrom are described. The dispersions or gels are prepared by enzyme hydrolysis and subsequent mechanical disintegration. Food formulations comprising the stable, homogeneous colloidal dispersions, gels and powders are also described.

SHELF-STABLE SNACK BAR WITH CRUST AND FILLING

A baked, shelf stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60 - 0.90 and the filling has a milk fat content of less than 10%.

Utilisation de dérivés déhydropipéraziniques et pyraziniques comme agents parfumants

PROCEDURE FOR THE PRODUCTION OF PROTEINHALTIGER FOOD OR ANIMAL FEEDS.

BEVERAGE WITH A HIGH CONTENT OF MAGNESIUM.

Free-flowing cold-ground peanut powder - pref. used for prodn. of non-sticky peanut butter

uso de exossomos para o tratamento de doença

NUT BUTTER AND NUT SOLID MILLING PROCESS

Method of making a fabric-less part

A fabric-less part and a method of making same are disclosed. The fabric-less part may include a flexible polyurethane foam body, a high-density polyurethane foam backing layer bonded to the foam body, and a polyurethane elastomer skin bonded to the backing layer. Alternatively, the backing layer may be eliminated and the polyurethane elastomer skin is directly bonded to the flexible polyurethane foam body. The fabric-less part may be an automotive interior part such as a pillar trim, headrest, trim panel, instrument panel, door panel, armrest, or part of an automotive seat such as a seat cushion.

Cloning of the prolyl-dipeptidyl-peptidase from Aspergillus oryzae

The invention has for object the new recombinant prolyl-dipeptidyl-peptidase enzyme (DPP IV) from Aspergillus oryzae comprising the amino-acid sequence from amino acid 1 to amino acid 755 of SEQ ID NO:2 or functional derivatives thereof, and providing a high level of hydrolyzing specificity towards proteins and peptides starting with X-Pro- thus liberating dipeptides of X-Pro type, wherein X is any amino acid. The invention also provides a DNA molecule encoding the enzyme according to the invention, cells expressing the enzyme according to the invention by recombinant technology, an Aspergillus naturally providing a prolyl-dipeptidyl-peptidase activity which has integrated multiple copies of the Aspergillus native promoter which naturally directs the expression of the gene encoding the prolyl-dipeptidyl-peptidase activity, Aspergillus naturally providing a prolyl-dipeptidyl-peptidase activity which is manipulated genetically so that the dppIV gene is inactivated. The invention provides ...

Dried food foam products

A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.

Low-fat nut spread composition and process for making the same

A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D50 and D90 sizes are less than about 15 and about 30 microns, respectively. The level of fat-free nut solids is from about 34% to about 45%. The apparent viscosity of the nut spread is less than about 4500 cP. The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent. Also disclosed is a preferred process for making the nut spread.

СПОСОБ НЕПРЕРЫВНОГО ПРИГОТОВЛЕНИЯ И УПАКОВЫВАНИЯ ПОРЦИЙ ПРОДУКТА ПИТАНИЯ (ВАРИАНТЫ)

Изобретение относится к способам непрерывного приготовления порции (ломтя) продукта питания и его упаковывания. Причем ломоть продукта питания состоит из двух или более пищевых продуктов, таких, например, как ореховая паста и желе. Способ предусматривает одновременное и раздельное перекачивание каждого из двух или более продуктов к месту экструзии, регулирование водной активности двух или более пищевых продуктов либо до, либо после отдельного перекачивания продуктов, одновременное и раздельное экструдирование каждого из пищевых продуктов и введение пищевых продуктов внутрь трубчатого полотнища из пленки, которое запечатывается в продольном направлении. При этом пищевые продукты объединяют в предопределенную порцию продукта питания, используя способ контролирования порций, который изменяет скорость экструзии на основе количества имеющейся порции продукта питания, при этом объединяемые пищевые продукты внутри порции продукта питания сохраняют идентичность отдельных продуктов. После чего осуществляют ...

ПРОДУКТЫ, СОДЕРЖАЩИЕ ПОЛИФЕНОЛ(Ы) И L-АРГИНИН, ДЛЯ СТИМУЛЯЦИИ ПРОДУКЦИИ ОКИСИ АЗОТА

Изобретение относится к продуктам, содержащим полифенолы и L-аргинин, которые оказывают положительное воздействие на здоровье млекопитающих, а также относится к медицине и касается лечения сердечно-сосудистых заболеваний. Пищевой продукт и фармацевтические композиции содержат процианидин(ы) какао и/или орехов в комбинации с L-аргинином. Они являются эффективными для индукции физиологического усиления продукции окиси азота у млекопитающего, получающего продукт. Пищевой продукт в одном варианте может не содержать шоколад, в другом варианте может содержать шоколад, в третьем варианте может содержать процианидин орехов. В качестве шоколада используют темный или молочный шоколад, содержащий орехи. Процианидины используют натуральные или синтетические. L-аргинин используют натуральный или синтетический. В качестве источника L-аргинина могут быть использованы ореховые массы, ореховые пасты и/или ореховая мука, семена, пасты из семян и/или мука из семян или желатин. Указанные композиции используют ...

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ АЭРИРОВАННОГО ПИЩЕВОГО ПРОДУКТА И ПРОДУКТ, ПОЛУЧЕННЫЙ С ИХ ИСПОЛЬЗОВАНИЕМ

1. Способ изготовления аэрированных пищевых продуктов, включающий стадии: ! Ι. введения газа через по меньшей мере один пористый диффузор в поток обрабатываемой пищевой среды с получением смеси газа и обрабатываемой пищевой среды, и ! ΙΙ. подвергания смеси газа и обрабатываемой пищевой среды операции перемешивания в статическом смесителе. ! 2. Способ по п.1, в котором газ представляет собой пищевой газ, инертный газ, пищевой или инертный газ или их смеси. ! 3. Способ по п.1, в котором в качестве газа используют газообразный пищевой ингредиент, такой как ароматизатор, добавка и тому подобное. ! 4. Способ по любому из пп.1-3, в котором газ добавляют так, что аэрированный пищевой продукт содержит от 10 до 25 об.% газа. ! 5. Продукт, полученный по любому из пп.1-5. ! 6. Продукт по п.5, имеющий средний размер пор от 5 до 30 мкм. ! 7. Кондитерское изделие, содержащее продукт по п.5 или 6. ! 8. Составной пищевой продукт, содержащий продукт по п.5 или 6. ! 9. Устройство для изготовления аэрированных пищевых продуктов по пп.5-8, содержащее пористый диффузор и статический смеситель, причем пористый диффузор расположен по ходу перед статическим смесителем, так, что газ может быть добавлен в пищевую среду через микропористый диффузор перед прохождением пищевой среды через статический смеситель. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 136 204 (13) A (51) МПК A23L 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2010136204/13, 27.08.2010 (71) Заявитель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 28.08.2009 EP 09168923.2 R U (57) Формула изобретения 1. Способ изготовления аэрированных пищевых продуктов, включающий стадии: Ι. введения газа через по меньшей мере один пористый диффузор в поток обрабатываемой пищевой среды с получением смеси газа и обрабатываемой пищевой среды, и ΙΙ. подвергания смеси газа и обрабатываемой пищевой среды операции перемешивания в статическом смесителе. 2. ...

2-ACETYL-3-AETHYL-PYRAZIN, VERFAHREN ZUR HERSTELLUNG DESSELBEN UND VERWENDUNG

VERFAHREN ZUR HERSTELLUNG VON NUSSBUTTER MIT HOHEM PROTEIN- UND/ODER HERABGESETZTEM FETTGEHALT UND ERWÜNSCHTER(M) FLIESSFÄHIGKEIT, TEXTUR UND AROMA

VERFAHREN ZUR HERSTELLUNG VON NUSSBUTTER MIT HOHEM PROTEIN- UND/ODER HERABGESETZTEM FETTGEHALT UND ERWÜNSCHTER(M) FLIESSFÄHIGKEIT, TEXTUR UND AROMA

FETTZUSAMMENSETZUNG FÜR NUSSFÜLLUNG UND NUSSFÜLLUNG

Improved peanut butter and process for making the same

Peanut butter having reduced tendencies to oil separation and oil rancidification is made by roasting ground raw peanuts comminuted to a slurry. Preferably shelled peanuts are pre-dried to 1-2% moisture, and are treated to remove red skins and, if desired, the germs or nibs. Before the roasting the subdivided peanuts are preferably degassed in vacuum. Roasting is at 132.2 - 204.4 DEG C., e.g. by high frequency electric heating; the slurry is preferably agitated during the roasting. Specification 695,140, U.S.A. Specifications 2,504,620 and 2,552,925 are referred to.

An edible spread formulation and method of production thereof

An edible spread formulation comprises: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, by weight, of the edible oil and the olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, the flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids and nut paste, tahina mass, and coffee solids, the olive oil, the edible oil, and the at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.2:1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure. An embodiment in which the additional edible oil is olive oil is disclosed. A method of forming said spread formulation comprises introducing the ingredients to a vessel and mixing said ingredients.

Indigestible dextrin

An indigestible dextrin characterized in that the dextrin is prepared by heat-treating corn starch with addition of hydrochloric acid thereto to obtain a pyrodextrin, hydrolyzing the pyrodextrin with alpha-amylase and glucoamylase and removing at least one-half of glucose formed from the resulting hydrolyzate, and comprises a fraction other than glucose, (A) said fraction containing at least 90% of an indigestible component, (B) said fraction containing 25 to 35% of glucose residues having a 1T 4 glucosidic linkage only, (C) said fraction having a number average molecular weight of 900 to 1300, (D) said fraction having a number average molecular weight Y calculated from the equation: Y= 3067- 71.309 +/- X wherein X is the amount (in % based on said fraction) of glucose residues having a 1T 4 glucosidic linkage only as quantitatively determined by "Hakomori's methylation method," said calculated value Y being in the range of variations of up to 20% from the number average molecular weight ...

Indigestible dextrin

An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1->4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of +/-5% from a value Y calculated from at least one equations, i.e., Equations 1 to 30, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120 DEG to 200 DEG C. using an extruder, the value Y being a calculated content (%) of the indigestible component.

Indigestible dextrin

Process for producing an edible product

A process for producing an edible product is provided which comprises mixing a foodstuff which is spreadable at room temperature with a matrix material which comprises a carbohydrate, extruding the resulting mixture and converting the extrudate to a powder.

Process of rendering flavors accessible in nut butters

In order to overcome flavour deficiency in a nut butter or spread, there is introduced some or all of the flavour solvent originally present in the nuts, and if desired, other flavour solvent, in the presence of a dineric interface modifier acting as an emulsion stabilizer and comprising a component which is predominantly hydrophilic, e.g. sodium propyl sulphate or cholesterol, and a component which is predominantly lipophilic, e.g. melissyl betaine chloride or lecithin. The nut butters or spreads include products prepared from seeds such as soya beans in a manner similar to the preparation of peanut butter from peanuts. The flavour solvent may be water, an oil, hydrogenated oil, fat or wax, a dispersion of oil, fat, or wax in water, or a dispersion of water in oil, fat or wax. Formation and stabilization of the mixture may be assisted by subjection to sonic or ultrasonic vibrations. The process prevents settling out of added flavourings such as salt, sugar, and chocolate.

PYRAZINE FLAVOURING MATERIAL

... 1324680 Flavouring INTERNATIONAL FLAVORS & FRAGRANCES Inc 19 April 1971 [3 Aug 1970] 48702/72 Divided out of 1310771 Heading A2B [Also in Divisions A5 and C2] Foodstuffs are flavoured with 2-acetyl-3- ethylpyrazine.

FORTIFICATION OF FOODSTUFFS WITH AMINO ACIDS AND DERIVATIVES

VERFAHREN ZUR ERGAENZUNG PROTEINHALTIGER NAHRUNGSMITTEL MIT SCHWEFELHALTIGEN AMINOSAEUREN

EDIBLE BREAD UPSTROKE

PROCEDURE FOR THE ADDITION OF PROTEINHALTIGER FOOD WITH SCHWEFELHALTIGEN AMINO ACIDS

BEVERAGE WITH A HIGH CONTENT OF MAGNESIUM.

EDIBLE FATS.

PROCEDURE FOR THE PRODUCTION OF NUT BREAD UPSTROKE BY ADDITION FROM OIL TO THE NUT MASS BEFORE THE HOCHSCHERMISCHUNG

MIXED NUT BREAD UPSTROKE COMPOSITION

Novel saccharide-based matrix

FORTIFICATION OF FOODSTUFFS FORTIFICATION OF FOODSTUFFS

FORTIFICATION OF FOODSTUFFS WITH N-ACYL DERIVATIVES OF SULFURCONTAINING L-AMINO ACID ESTERS

No and low fat enrobing coatings with crosslinkable hydrocolloids

Low-fat nut spread composition and process for making the same

Process for making low fat nut spread composition with high protein and fiber

Peanut butter stabilizer

Method and apparatus for making aerated food product and product obtainable thereby

Abstract The present invention relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.

Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil

Nut butter and related products enriched with omega-3

The present disclosure provides for improved nut butter and nut butter spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a peanut butter formulation including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a peanut butter spread formulation including a SDA-enriched soybean oil is disclosed.

TAILORED BETA-PRIME STABLE TRIGLYCERIDE HARDSTOCK

EDIBLE PRODUCTS HAVING A HIGH COCOA POLYPHENOL CONTENT AND IMPROVED FLAVOR AND THE MILLED COCOA EXTRACTS USED THEREIN

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

COMPOSITIONS COMPRISING DIETARY FAT COMPLEXER AND METHODS FOR THEIR USE

This invention relates to fat containing consumable food products comprisin g .alpha.-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without .alpha.-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food product s of this invention.

NON-DAIRY, NUT-BASED MILK AND METHOD OF PRODUCTION

A method for making non-dairy, nut-based milk is disclosed. The method includes mixing water and nut butter. A dry blend is added that includes one or more hydrocolloids selected from the group consisting of: gellan gum, guar gum, locust bean gum, and xanthan gum. The dry blend further includes one or more salts. The non-dairy, nut-based milk is substantially free of soy or soy-derived ingredients.

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

METHODS FOR PREPARING AND COMPOSITIONS COMPRISING PLANT-BASED OMEGA-3 FATTY ACIDS

Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.

Product and Process of Making Microcrystalline Cellulose

NUT BUTTER AND NUT SOLID MILLING PROCESS

Disclosed is a nut butter spread composition, having a Casson plastic viscosity value of less than 12 poise comprising from 25% to 55% peanut oil, or other fat component, and from about 40% to about 67% nut solid particles which have been processed to a particle size distribution in which at least 80% have a particle size less than 18 microns, and preferably between about 2 and about 11 microns. The surfaces of the protein and starch bodies of the nut solids are smooth due to a reduction of cytoplastic reticuli surrounding the protein bodies. The particle size distribution is monodispersed, i.e. a curve with a single peak. A process for preparing these particle size peanuts using a roll milling process which can be followed by a separate smearing step is also disclosed. A low fat peanut butter having from 25% to 40% peanut oil is the preferred nut butter.

MONOMODAL NUT BUTTERS AND SPREADS WHICH HAVE SUPERIOR FLUIDITY, TEXTURE AND FLAVOR

DIABETIC NUTRITIONAL PRODUCT HAVING CONTROLLED ABSORPTION OFCARBOHYDRATE

Nutritional composition for use by diabetics containing a controlled absorbed carbohydrate component. The carbohydrate component contains a rapidly absorbed fraction such as glucose or sucrose, a moderately absorbed fraction such as certain cooked starches or fructose, and a slowly absorbed fraction such as raw corn starch.

REDUCED CALORIE PEANUT PRODUCTS

The present invention is directed to a method for providing a reduced fat, r educed calorie peanut butter composition. In one embodiment, the method consists of the steps of providing a mixture of peanu t meal having from about 5 % to about 35 % peanut oil an d a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a lev el of from about 10 % to about 25 % by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a pean ut butter product having a total fat content of from about 45 % to about 55 % by weigh t, but having a reduced level of digestible fat.

Compositions Comprising Dietary Fat Complexer and Methods for Their Use

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

PROBIOTIC ANHYDROUS FATTY FOODSTUFFS AND METHODS OF MAKING SAME

The present technology relates to foodstuffs that contain a substantially anhydrous fatty food that is solid at room temperature and comprises a substantially anhydrous probiotic bacterial preparation dispersed therein. Methods of making such substantially anhydrous fatty foods are also disclosed 1. A foodstuff comprising a substantially anhydrous fatty food , wherein the substantially anhydrous fatty food is solid at room temperature and comprises a substantially anhydrous probiotic bacterial preparation dispersed therein.2. The foodstuff according to claim 1 , wherein the fatty food has a water activity (a) at room temperature of less than about 0.8.3. The foodstuff according to claim 1 , wherein the fatty food is selected from the group consisting of culinary nut butters claim 1 , culinary seed butters claim 1 , culinary bean butters claim 1 , anhydrous animal fats claim 1 , anhydrous vegetable fats claim 1 , anhydrous vegetable oils claim 1 , and mixtures thereof.4. The foodstuff according to claim 3 , wherein the fatty food comprises a culinary nut claim 3 , seed claim 3 , or bean butter selected from the group consisting of peanut butter claim 3 , almond butter claim 3 , hazelnut butter claim 3 , cashew butter claim 3 , pecan butter claim 3 , pistachio butter claim 3 , walnut butter claim 3 , macadamia butter claim 3 , Brazil nut butter claim 3 , pumpkin seed butter claim 3 , sesame seed butter claim 3 , soybean butter claim 3 , sunflower seed butter claim 3 , safflower seed butter claim 3 , chia seed butter claim 3 , and combinations thereof.5. The foodstuff according to claim 4 , wherein the fatty food is peanut butter.6. The foodstuff according to claim 1 , wherein the fatty food comprises a structuring fat selected from the group consisting of fully hydrogenated vegetable oil claim 1 , natural predominantly saturated fat claim 1 , and mixtures thereof.7. The foodstuff according to claim 1 , wherein the depth of penetration into the fatty food of a steel ...

Hydrocarbon / lipid - carotenoid complexes

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

Hybrid Snacks and Treats

The present invention relates to a food product for consumption by both people and pets, comprising: (a) manufacturing practices which support both a human and a pet consumption; (b) ingredients which support consumption by both a person and a pet; (c) nutrition values which support consumption by both a person and a pet; (e) a recipe which is appealing for both a person and a pet. 1. A food product for consumption by both people and pets , comprising:a) manufacturing practices which support both a human and a pet consumption;b) ingredients which support consumption by both a person and a pet;c) nutrition values which support consumption by both a person and a pet;d) a recipe which is appealing for both a person and a pet;2. A product according to where said pets are canines.3. A product according to where said pets are felines.4. A product according to where said pets are both dogs and cats.5. A product according to where said food product is a supplementary food for the pet.6. A product according to where said food product is a snack.7. A product according to where said food product is a treat.8. A product according to where said food product is the main source of nutrition for the pet. The field of the invention relates to food products which are designed, optimized, manufactured and marketed as food to be suitable for consumption both by people and by their pets. More particularly, the invention relates to snacks and treats which are intended to be consumed by both people and pets, as their ingredients and their nutrition values will be optimized for both peoples' and pets' consumption, and their recipes will be tasty and appealing for both a person and a pet. From a GMP perspective, the food according to the invention will follow strict GMP guidelines for both human and pet consumption, therefore will be good for people as well as for pets.The food industry for people and the food industry for pets are two separate industries having separate production lines. A ...

CORN BASED FOOD COMPOSITION

A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composition may have a paste form, which may be spreadable or flowable. The composition may include a vitamin and/or a mineral supplement, preferably from natural sources. Colorings and flavorings may be added. Cocoa may be added. The composition can be used in place of peanut butter or other spreads made with priority allergens, and thus can be used in institutional settings that have banned peanut and tree nut products. Methods of formulating the composition, as well as uses therefor, such as in confectionery, are described. The composition may be associated with health benefits. 1. A food composition having a paste form , comprising pulverized corn germ and a fat source.2. The composition of claim 1 , wherein the corn germ is pulverized from an isolated corn germ source.3. The composition of claim 2 , wherein the isolated corn germ source is an intact corn germ that has not been exposed to or extracted with organic solvent.4. The composition of claim 1 , additionally comprising sugar claim 1 , salt claim 1 , mono-glyceride claim 1 , di-glyceride claim 1 , or a mixture thereof.5. The composition of claim 1 , wherein the total fat content of the composition is from 20 to 65% fat by weight.6. (canceled)7. (canceled)8. The composition of claim 1 , wherein the corn germ is pulverized to a particle size of from 0.1 mm to 4 mm (0.004 inch to 0.016 inch).9. The composition of claim 1 , additionally comprising a vitamin supplement claim 1 , a mineral supplement claim 1 , or a combined vitamin and mineral supplement.10. (canceled)11. (canceled)12. The composition of claim 1 , additionally comprising a dietary fibre or an indigestible edible component that is fermentable by colonic bacteria.13. The composition of claim 1 , wherein the fat source ...

Improved packaging for natural peanut butter

The invention of the present disclosure is that of functional packaging systems useful for reducing the separation of solid and liquid constituents of its contents. The invention is particularly useful for preventing the undesirable separation of solid and oil phases of food products such as natural peanut butter that is manufactured without the use of undesirable additives such as hydrogenated vegetable oils, lecithin, monoglycerides, diglycerides and other substances that slow separation of the solid and oil phases from one another. In one embodiment, the invention comprises a container with a rotating base which when rotated actuates the agitation of the product contained within, as a result of the concurrent rotation of one or more axes configured with an agitator or equivalent means of stirring or mixing the contents. The invention is further provided with hermetic sealing means and the like to ensure food safety.

EGGLESS, HEAT STABLE MAYONNAISE-TYPE DRESSING

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability. 1. A food product , comprising , by weight:10% to 25% water,0.1% to 8% natural flavoring,0.01% to 12% white vinegar,0.05% to 12% lemon juice,0.1% to 20% gluconic acid,0.1% to 2.5% salt,0.1% to 5% sugar, and0.05% to 2.0% mustard flour; and. 0.01% to 1.0% natural egg flavor,', '60% to 85% high oleic sunflower oil, and', '0.01% to 0.3% RGT 12 Plus Dry., 'a pre-blend of ingredients that comprises2. A method of making a food product having 10% to 25% water , 0.1% to 8% natural flavoring , 0.01% to 12% white vinegar , 0.05% to 12% lemon juice , 0.1% to 20% gluconic acid , 0.1% to 2.5% salt , 0.1% to 5% sugar , and 0.05% to 2.0% mustard flour; and a pre-blend comprising 0.01% to 1.0% natural egg flavor , 60% to 85% high oleic sunflower oil , 0.01% to 0.3% RGT 12 Plus Dry , the method comprising:blending the water, natural flavoring, such as Quillaja, and dry ingredients in a high shear mixer; and adding the pre-blended ingredients very slowly to obtain an emulsion.3. The food product prepared by the method of claim 2 , further comprising 0.01% to 1.0% by weight of a gum or gum blend including one or more natural gums selected from the group consisting of gum Arabic claim 2 , guar and Xanthan gum.4. The food product of wherein the gum blend comprises 50% gum Arabic claim 3 , 30% guar gum and 20% Xanthan gum.5. A food product claim 3 , comprising claim 3 , by weight claim 3 , 11.00-14.00% water claim 3 ,1.0% Quillaja claim 3 , 0.07% white vinegar claim 3 , 0.09-0.10% lemon juice claim 3 , 0.80-0.90% salt claim 3 , 1.40-1.50% sugar claim 3 , 0.10-0.12% mustard flour ...

ANIMAL FEED

An animal feed product disclosed herein has a feed mixture disposed in a container, where the feed mixture has a plurality of animal feed particles and seed butter coating each of the animal feed particles. A removable cover is coupled to the container over the cavity to encase the feed mixture. A method disclosed herein relates to heating a seed butter to reduce its viscosity. Animal feed particles are translated through a spraying region and each of the animal feed particles are coated with the heated seed butter to form a seed mixture. The seed mixture is deposited in a container defining a cavity and the feed mixture is compressed in the cavity. Other embodiments are described. 1. An animal feed product comprising:a container defining a cavity; a plurality of animal feed particles comprising a plurality of seeds; and', 'seed butter coating each of the plurality of animal feed particles, wherein the seed butter is no more than 20% of the feed mixture by weight; and, 'a feed mixture disposed in the cavity, the feed mixture comprisinga removable cover coupled to the container over the cavity, wherein the removable cover and the container encase the feed mixture.2. The animal feed product of claim 1 , wherein the animal feed particles further comprises at least one in the group consisting of: a plurality of dehydrated invertebrates and a plurality of dehydrated insects.3. The animal feed product of claim 2 , wherein the plurality of dehydrated invertebrates comprises at least one in the group consisting of: mealworms and black soldier fly larvae.4. The animal feed product of claim 1 , wherein the plurality of seeds comprise at least one type of seed in the group consisting of: sunflower claim 1 , grain claim 1 , legume claim 1 , and grass.5. The animal feed product of claim 1 , wherein the seed butter comprises sunflower seed butter.6. The animal feed product of claim 1 , wherein the seed butter contains at least one type of seed in the group consisting of: peanuts ...

Instant thickened dry food compositions

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 133-. (canceled)34. A flavor composition comprising a peptide selected from the group consisting of: Phe-Leu/Ile , Leu/Ile-Val-Glu , Phe-Val-Asp , Val-Asp-Leu/Ile-Leu/Ile , Leu-Phe-Arg-Val , Phe-Phe , Val-Phe-Val , Phe-Leu/Ile-Val , 11-OH-hydroxyjasmonic acid , Leu/Ile-Leu/Ile-Gly , Phe-Leu/Ile-Gly , Phe-Asp-Val , Phe-Tyr , Leu/Ile-Val , Phe-Leu/Ile , Gln-Val-Leu , Glu-Val-Leu , and combinations thereof.35. The flavor composition of claim 34 , wherein the peptide is an acetate salt claim 34 , a trifluoroacetate salt claim 34 , or a formate salt.36. The flavor composition of claim 34 , wherein the flavor composition further comprises a salt selected from the group consisting of sodium chloride claim 34 , potassium chloride claim 34 , and combinations thereof.37. The flavor composition of claim 34 , wherein the peptide is prepared from a food product source.38. The flavor composition of claim 37 , wherein the food product source is selected from the group consisting of cacao claim 37 , wheat claim 37 , and soy.39. The flavor composition of claim 34 , wherein the peptide is a synthetic peptide.40. A food product comprising the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight of the food product.41. A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% in the admixture.42. The method of claim 41 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.43. A method of reducing the amount of sodium chloride in a food product comprising ...

pH Controlled Composition

Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

REDUCED CALORIE NUT BUTTER COMPOSITIONS

Nut butter compositions which are reduced in calories and fat are prepared using defatted nut flour, vegetable oil, and certain esterified propoxylated glycerol compositions. 1. A reduced calorie and reduced fat nut butter composition comprising:a) defatted nut flour;b) vegetable oil; and about 65 to about 75 at 10° C.;', 'about 58 to about 68 at 20° C.;', 'about 43 to about 55 at 25° C.;', 'about 30 to about 40 at 30° C.;', 'about 18 to about 25 at 35° C.; and', 'less than about 0.5 at 40° C., 'c) an esterified propoxylated glycerol composition having an average propoxylation number of from about 4 to about 6, an Iodine Value greater than 10, a Mettler drop point of at least about 38° C., and a solid fat content profile as follows2. The nut butter composition of claim 1 , wherein the defatted nut flour is a roasted defatted nut flour.3. The nut butter composition of claim 1 , wherein the defatted nut flour is defatted peanut flour.4. The nut butter composition of claim 1 , wherein the vegetable oil is a nut oil.5. The nut butter composition of claim 1 , wherein the vegetable oil is peanut oil.6. The nut butter composition of claim 1 , comprising about 30 to about 55 weight % of defatted nut flour.7. The nut butter composition of claim 1 , comprising from about 5 to about 30 weight % of vegetable oil.8. The nut butter composition of claim 1 , comprising about 20 to about 40 weight percent of the esterified propoxylated glycerol composition.9. The nut butter composition of claim 1 , wherein the esterified propoxylated glycerol composition has an average propoxylation number of about 5.10. The nut butter composition of claim 1 , additionally comprising at least one further ingredient selected from the group consisting of salt and sweeteners.11. The nut butter composition of claim 1 , wherein the nut butter composition does not contain a stabilizer.12. The nut butter composition of claim 1 , wherein the nut butter composition does not contain a bulking agent.13. The ...

Methods for preparing and compositions comprising plant seed-based omega-3 fatty acids

Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.

STRUCTURED VEGETABLE FAT COMPOSITIONS, A PROCESS FOR OBTAINING SAME AND USE THEREOF

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols. 1. A STRUCTURED VEGETABLE FAT COMPOSITION , characterized by comprising:i) From 1% to 15% by weight of an emulsifier, based on the total weight of the composition, the emulsifier being derived from totally hydrogenated vegetable oils, the emulsifier ranges from 52 to 99% of a mixture of monoacylglycerols and diacylglycerols by weight, based on the total weight of the emulsifier, andii) at least one refined vegetable oil selected from refined vegetable oils, which may or may not include fractioned and/or hydrogenated products,wherein said structured composition contains maximum limit of 2% of trans fatty acids and exhibits contents of saturated fatty acid lower than or equal to 39% by weight, based on the total weight of the composition.2. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized in that the amount of vegetable oils ranges preferably from 85 to 99% by weight based on the total weight of the composition.3. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized in that the vegetable oils comprise oleic and linoleic fatty acids.4. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized by comprising preferably from 2% to 10% by weight of the emulsifier claim 1 , based on the total weight of the composition.5. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized by comprising a mixture of fatty acids mono- and di-glyceride emulsifier and propylene glycol ester.6. A PROCESS ...

Nut Butter Composition

Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products that include a nut butter-based composition are also described. 1. A composition having a putty-like texture , the composition having a moisture content of less than 1% by weight and including a nut butter in an amount of from about 25% to about 70% by weight of the composition , a fat system in an amount of from about 5% to about 20% by weight of the composition , a sugar in an amount of from about 15% to about 30% by weight of the composition , and a firming agent in an amount of from about 10% to about 55% , the texture having a firmness of from 1.68 to 2.47 kg , stickiness of from −0.48 to −0.35 kg , as measured by a partial-penetration texture analysis test.2. The composition of claim 1 , wherein the fat system includes a fat having a melting point of from about 38° C. to about 48° C. in an amount of from about 10% to about 18% by weight of the composition claim 1 , and a fat having a melting point of from about 50° C. to about 60° C. in an amount of from about 1% to about 4% by weight of the composition.3. The composition of claim 1 , wherein the firming agent comprises a starch.4. The composition of claim 1 , wherein the sugar comprises a liquid sugar in an amount of up to 4% by weight of the composition.5. The composition of claim 1 , wherein the composition further comprises an emulsifier.6. The composition of claim 1 , wherein the composition has a viscosity of from 35 to 45 as measured at 50° C. using a #27 spindle on a Brookfield Viscometer set at 50 rpm for 3 minutes and 20 rpm for 15 seconds.7. A food product claim 1 , comprising a layer of a composition of claim 1 , and including a fat-based coating on at least a portion of a surface of the layer claim 1 , the fat-based coating including a wicking agent.8. A method of ...

PUMP APPARATUS

A pump apparatus for a viscous fluid that can include a container in which the viscous fluid is arranged, and a cap configured to be removably coupled to the container. A sealing plate can be sealingly engaged with an interior wall of the container and arranged above the viscous fluid. A stabilizer can be arranged within the container and define a second suction tube aperture. A suction tube can be configured to extend through the first and second suction tube apertures. An actuator mechanism can be coupled to the suction tube. When the suction tube is arranged in an interior of the container, actuating the actuator mechanism can cause: the viscous fluid to be suctioned upwardly through the suction tube and output from an output port, and the sealing plate to move downwardly. 1. A pump apparatus for a viscous fluid , comprising:a container in which the viscous fluid is arranged;a cap configured to be removably coupled to the container;a sealing plate sealingly engaged with an interior wall of the container and arranged above the viscous fluid, the sealing plate defining a first suction tube aperture;a stabilizer arranged within the container and defining a second suction tube aperture;a suction tube configured to extend through the first and second suction tube apertures and having a first end and a second end, the first end configured to be arranged in an interior of the container and the second end being fluidly coupled to an output port for outputting the viscous fluid; andan actuator mechanism coupled to the suction tube, the viscous fluid to be suctioned upwardly through the suction tube and output from the output port, and', 'the sealing plate to move downwardly., 'wherein, when the first end of the suction tube is arranged in the viscous fluid in the interior of the container and the sealing plate is sealingly engaged with the interior wall of the container, actuating the actuator mechanism causes2. The pump apparatus of claim 1 , wherein the actuator ...

PUMP APPARATUS

A pump apparatus can include a suction tube, a pliable sealing ring, and an actuator mechanism coupled to the suction tube. The suction tube can be configured to be removably coupled to a container in which the viscous fluid is arranged and be fluidly coupled to an interior of the container and to an output port for outputting the viscous fluid. The pliable sealing ring can be configured to sealingly engage with an interior wall of the container. When the suction tube is coupled to the container and the pliable sealing ring is sealingly engaged with the interior wall of the container, actuating the actuator mechanism can cause the viscous fluid to be suctioned upwardly through the suction tube and output from the output port, ambient air to be drawn into the container, and the pliable sealing ring to move downwardly. 1. A pump apparatus for a viscous fluid , comprising:a cap configured to be removably coupled to a container in which the viscous fluid is arranged, the cap defining a suction tube aperture;a suction tube extending through the suction tube aperture and having a first end and a second end, the first end configured to be arranged in an interior of the container and the second end being fluidly coupled to an output port for outputting the viscous fluid;a pliable sealing ring sealingly engaged with the suction tube, the pliable sealing ring being configured to further sealingly engage with an interior wall of the container; andan actuator mechanism coupled to the suction tube, the viscous fluid to be suctioned upwardly through the suction tube and output from the output port,', 'ambient air to be drawn into the container, and', 'the pliable sealing ring to move downwardly., 'wherein, when the first end of the suction tube is arranged in the viscous fluid in the interior of the container and the pliable sealing ring is sealingly engaged with the interior wall of the container, actuating the actuator mechanism causes2. The pump apparatus of claim 1 , wherein ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

CREAMY EDIBLE EMULSIONS

Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 μm, 4 μm or 5 μm to 10 μm or 15 μm. As a result, the emulsions have a creamy consistency. 1. An edible emulsion , comprising:a) one or more polar protic solvents in an amount between about 13% and 50%, by weight, of the emulsion; the whey protein is an 80% whey protein concentrate or 90% whey protein isolate;', 'the nut butter is prepared from nuts or seeds that contain about 10% to 35% protein, by weight, and about 30% to 70% fat, by weight;, 'b) a protein composition selected from one or more of a nut butter, whey protein, and hydrolyzed collagen, in an amount between about 12% and 45%, by weight, of the emulsion, whereinc) one or more edible oils in an amount between about 10% to 40%, by weight; andd) a surfactant, wherein the amount of surfactant is between 0.5% up to less than 2%, or is 0.5% up to 1.5%,whereby the emulsion comprises particles with a diameter between about 3 μm, 4 μm or 5 μm and up to, and including, about 10 μm, 12 μm, 13 μm, 14 μm or 15 μm.2. The emulsion of claim 1 , selected from a mixture claim 1 , wherein: the amount of the protein composition is between about 12% and 38%, by weight; and', 'the amount of oil(s) is between about 30% and 40%, by weight, of the emulsion; or, 'a) the amount of polar protic solvent(s) is between about 25% and 50%, by weight;'} the amount of the protein composition is between about 25% and 38%, by weight; and', 'the amount of oil(s) is between 10% and 15%, by weight, of the emulsion; or, 'b) the amount of polar protic solvent(s) is between about ...

Creamy edible emulsions

Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 μm, 4 μm or 5 μm to 10 μm or 15 μm. As a result, the emulsions have a creamy consistency.

INSTANT THICKENED DRY FOOD COMPOSITIONS

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid. 1. An instant thickening dry food composition comprising:(a) soy protein in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition;(b) a mineral;(c) a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition; andwherein the instant thickening dry food composition forms an instant thickened food product when added to a liquid.2. The instant thickening dry food composition of claim 1 , wherein the instant thickened food product is characterized by viscosities of greater than 50 centipoise (cP) as measured by the National Dysphagia Diet guidelines.3. The instant thickening dry food composition of claim 2 , wherein the instant thickened food product comprises at least 8% of the instant thickening dry food composition per weight of the instant thickened food product.4. The instant thickening dry food composition of claim 1 , wherein the mineral comprises a metal cation with a valency of at least 2.5. The instant thickening dry food composition of claim 4 , wherein the metal cation with a valency of at least 2 is magnesium or calcium.6. The instant thickening dry food composition of claim 1 , wherein the total hydrocolloid content represents the total amount of pectin claim 1 , agar claim 1 , galactomannans (including fenugreek gum claim 1 , guar gum claim 1 , locust bean gum claim 1 , and tara gum) claim 1 , xanthan gum claim 1 , cellulose gums (including carboxymethyl cellulose claim 1 , ...

High Protein Food

Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content. 1. A food , comprising:a. nut butter in an amount of at least 50% by weight of the food;b. at least 25% protein by weight of the food, the protein including a powdered protein ingredient contributing at least 12% protein by weight of the food;c. a stabilizing fat in an amount of about 14% to about 22% by weight of the food, the stabilizing fat contributing lauric acid in an amount of about 3% to about 10% by weight of the food;d. a powdered food ingredient in an amount of about 8% to about 25% by weight of the food;e. a shelf stability of at least 60 days;f. a structure that facilitates spreadability; andg. a texture that exhibits a decrease in shear resistance at 37° C. relative to 21° C.2. The food of claim 1 , wherein the powdered food ingredient comprises erythritol in an amount of about 5% to about 15% by weight of the food.3. The food of claim 1 , wherein the stabilizing fat has a Mettler Dropping Point of from about 32° C. to about 48° C. claim 1 , and a 10° C. to 40° C. solid fat content (SFC) profile claim 1 , the SFCprofile having a formula of y=mx+b claim 1 , wherey is solid fat content,x is temperature in Celsius,m is slope having a value between about −1.5 and about −3.5, andb is a y-intercept having a value between about 60° C. and about 120° C.4. The food of claim 3 , wherein the stabilizing fat has a SFCprofile with a formula of y=mx+b claim 3 , wherey is solid fat content,x is temperature in Celsius,m is slope having a value between about −1.5 and about −3, andb is a y-intercept having a value between about 60° C. and about 100° C.5. The food of claim 1 , wherein the stabilizing fat has a 26 ...

Modified peanut butter composition and method of producing same

A modified peanut butter composition is provided that includes natural peanut butter, hard butter, and silica gel or fumed silica. The modified peanut butter can also include maltodextrin and canola oil. A method of producing a modified peanut butter composition is also provided. The method includes heating a natural peanut butter to a temperature of at least 140° F., adding a hard butter to the natural peanut butter, mixing a silica gel or a fumed silica with the hard butter and natural peanut butter until a homogeneous mixture is obtained, and mixing the homogeneous mixture until the temperature is in the range of 115° F. to 130° F.

PROTEIN-COATED PRODUCT AND METHOD OF MAKING PROTEIN-COATED PRODUCT

In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product. 1: A method of forming a dissolvable unit dose construct comprising:providing a first composition comprising a water soluble polymer and a liquid carrier;depositing the first composition onto a substrate;providing a second composition comprising a water soluble polymer and a liquid carrier;applying the second composition at a discrete location overlying the first composition by microdeposition; andremoving at least a portion of the liquid carrier from the first composition to form a unit dose construct.2. (canceled)3: The method of claim 1 , comprising forming a first unit dose construct and thereafter forming a second unit dose construct claim 1 , wherein the first unit dose construct contains a volume of the second composition greater than the second unit dose construct.4: The method of claim 3 , wherein the first and second individual units contain a same volume of the first composition.5: The method of claim 3 , wherein the first and second compositions are formed as films.6: The method of claim 1 , comprising depositing the first composition on the substrate as individual units.7: The method of claim 1 , wherein the second composition further comprises an active ingredient.8: The method of claim 1 , wherein the first composition further comprises an active ingredient.9: The method of claim 1 , ...

Low Fat Peanut Butter-Like Product Made with Corn Syrup

A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperature is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, corn starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight. 1. A water-based , low fat , low calorie peanut butter-like product comprising: water in an amount of from about 1% to about 50% by weight , corn syrup in an amount of from about 1% to 50% by weight , glycerin in an amount of from about 1% to 10% by weight , sugar in an amount of from about 1% to 10% by weight , corn starch in an amount of from about 1% to 10% by weight , soy protein in an amount of from about 1% to 20% by weight , defatted peanut flour in an amount of from about 5% to 50% by weight , peanut butter in an amount of from about 5% to 25% by weight; peanut oils in an amount of from about 1% to 10% by weight , and salt in an amount of from about 0% to 5% by weight , the peanut butter-like product having a water activity of no more than 0.820.2. A water-based , low fat , low calorie peanut butter-like product comprising: water in an amount of about 20% by weight , corn syrup in an amount of about 40% by weight , glycerin in an amount of about 3% by weight , sugar in an amount of about 7% by weight , corn starch in an amount of about 2% by weight , soy protein in an amount of about 3% by weight , defatted peanut flour in an amount of about 15% by weight , peanut butter in an amount of about 7% by weight , peanut oils in an amount of about 2% by weight , and salt in an amount of ...

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 1. A flavor composition comprising a peptide , wherein the peptide comprises:(i) pyroglutamic acid (pGlu); and(ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).2. A flavor composition comprising a peptide , wherein the peptide comprises:(i) pyroglutamic acid (pGlu);(ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and(iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine (Gln), serine (Ser) and glutamate (Glu).3. A flavor composition comprising a peptide , wherein the peptide comprises:(i) γglutamic acid (γGlu); and(ii) a second amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).4. A flavor composition comprising a peptide , wherein the peptide comprises:(i) γglutamic acid (γGlu);(ii) an amino acid selected from the group consisting of a valine (Val), leucine (Leu), isoleucine (Ile) and proline (Pro); and(iii) a third amino acid selected from the group consisting of glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).5. The flavor composition ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , consisting essentially of a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from 0.01:1 to 0.65:1 or 0.67:1 to 5:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the short chain has fewer than 20 carbon atoms in an aliphatic tail and the long chain PUFA has 20 or greater than 20 carbons in an aliphatic tail , where the ratio of short-chain PUFA to long-chain PUFA by weight is from 0.01:1 to 5:1; and the food product is a baked item and contains at least 50 mg of long-chain PUFA per at least 10 g serving size of the baked item.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 20 claim 3 ,000 ppm.5. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.6. The composition of claim 1 , wherein the baked item is selected from the group consisting of puff ...

SYSTEM AND METHOD FOR PRODUCING INDIVIDUALLY-WRAPPED PEANUT BUTTER PRODUCTS

There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour. 1. A composition comprising 72-95 weight percent peanut butter , 0.20 to 3 weight percent TG , 0.2 to 10 weight percent mono- & di-glycerides , and 0.02 to 1 weight percent gum.2. The composition according to claim 1 , further comprising 1 to 4 weight percent water.3. The composition according to claim 1 , wherein said gum is gellan gum.4. The composition according to claim 1 , further comprising less than 5% by weight vegetable fat.5. The composition according to claim 1 , further comprising less than 12% by weight sugar.6. The composition according to claim 1 , further comprising less than 8% by weight peanut butter flour.7. The composition according to claim 1 , further compromising less than 8% by weight vegetable protein concentrate.8. A composition comprising 72-82 weight percent peanut butter claim 1 , 0.20 to 3 weight percent TG claim 1 , 0.2 to 10 weight percent mono- & di-glycerides claim 1 , 0.5 to 8 weight percent vegetable protein concentrate and 0.02 to 1 weight percent gellan gum.9. The composition according to claim 8 , further comprising 1 to 4 weight percent water.10. The composition according to claim 8 , further comprising less than 5% by weight vegetable fat.11. The composition according to claim 8 , further comprising less than 12% by weight sugar.12. The composition according to claim 8 , further comprising less than 8% by ...

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

There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour. 1. A composition comprising 72-95 weight percent nut paste , 0.20 to 3 weight percent TG , 0.2 to 10 weight percent mono- & di-glycerides , and 0.02 to 1 weight percent gum.2. The composition according to claim 1 , wherein said nut paste is selected from the group consisting of peanut butter claim 1 , cashew paste claim 1 , and almond paste.3. The composition according to claim 1 , wherein said nut paste is peanut butter.4. A method for producing individually wrapped slices of a hazel nut product comprising the steps of:supplying a wrapping film;delivering into said wrapping film a composition comprising 45-80 weight percent hazelnut paste, 2 to 20 weight percent pea protein concentrate, 0.2 to 15 weight percent mono- & di-glyceride blend, 0.02 to 3 weight percent TG, 0.2 to 15 weight percent cocoa butter, and 0.2 to 2 weight percent gum;flattening said composition in said wrapping film;forming individual segments of said composition;individually sealing said individual segments of said composition in said wrapping film.5. The composition according to claim 4 , further comprising less than 3 weight percent lecithin.6. The composition according to claim 4 , wherein said gum is gellan gum.7. The composition according to claim 4 , further comprising less than 6% by weight of water.8. The composition according to claim 4 , further comprising less ...

PRODUCTS AND METHODS

The invention relates to fungal cells and spores, as well as extracts of either, for use, in particular, in prevention or treatment of , or or other infections, inflammation, inflammatory, lysosomal, acidic, SOD- or IgG or other immunoglobulin—peroxidases or hydrogen peroxide induced or other forms of oxidative damage, atherosclerosis, heart disease, stomach, intestinal and liver inflammatory conditions and their complications, promoting or stimulating regeneration or healing of wounds, burns, ulcers, or other forms of damaged or aged tissues, or in reducing elevated cholesterol and/or triglycerides levels In a preferred instance, the fungal cells or spores are those used in the manufacture of fungal fermented cheeses or other foodstuff or beverages, particular fungal blue or white cheeses. 1. A composition comprising:(i) a population of cells and/or spores of a food fungus;(ii) a food matrix comprising a population of cells and/or spores of a food fungus; and/or(iii) an extract, fermentation product or metabolite of (i) or (ii),for use in the prevention or treatment of infection, inflammation, inflammatory damage, oxidative damage, atherosclerosis, heart disease, a stomach, intestinal or liver inflammatory condition or complication thereof, promoting or stimulating regeneration or healing or in reducing elevated cholesterol and/or triglycerides levels.2. The composition of claim 1 , where:{'i': Chlamydia', 'Helicobacter pylori, '(a) the infection is a , or infection;'}(b) the inflammatory damage is lysosomal damage, acidic damage, SOD damage, immunoglobulin mediated damage, peroxidase mediated damaged, hydrogen peroxide mediated damage, or oxidative damage;(c) the composition promotes or stimulates regeneration of a wound, burn, ulcer, or regeneration of other forms of damaged or aged tissues;(d) the composition, or matrix, is a dairy product or dairy product based beverage;(e) the composition, or matrix, is, or comprises, a fungal fermented cheese; or(f) the ...

Methods and compositions for reducing oil separation in nut butters

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

REDUCED CALORIE NUT BUTTER COMPOSITIONS

Nut butter compositions which are reduced in calories and fat are prepared using defatted nut flour, vegetable oil, and certain esterified propoxylated glycerol compositions. 1. A nut butter composition comprising:a) defatted nut flour;b) vegetable oil; and about 65 to about 75 at 10° C.;', 'about 58 to about 68 at 20° C.;', 'about 43 to about 55 at 25° C.;', 'about 30 to about 40 at 30° C.;', 'about 18 to about 25 at 35° C.; and', 'less than about 0.5 at 40° C., 'c) an esterified propoxylated glycerol composition having an average propoxylation number of from about 4 to about 6, an Iodine Value greater than 10, a Mettler drop point of at least about 38° C., and a solid fat content profile as followswherein the nut butter composition has a caloric content of from about 110 to about 160 calories per 32 gram serving size and provides from about 60 to about 95 calories from fat per 32 gram serving size.2. The nut butter composition of claim 1 , wherein the defatted nut flour is a roasted defatted nut flour.3. The nut butter composition of claim 1 , wherein the defatted nut flour is defatted peanut flour.4. The nut butter composition of claim 1 , wherein the vegetable oil is a nut oil.5. The nut butter composition of claim 1 , wherein the vegetable oil is peanut oil.6. The nut butter composition of claim 1 , comprising about 30 to about 55 weight % of defatted nut flour.7. The nut butter composition of claim 1 , comprising from about 5 to about 30 weight % of vegetable oil.8. The nut butter composition of claim 1 , comprising about 20 to about 40 weight percent of the esterified propoxylated glycerol composition.9. The nut butter composition of claim 1 , wherein the esterified propoxylated glycerol composition has an average propoxylation number of about 5.10. The nut butter composition of claim 1 , additionally comprising at least one further ingredient selected from the group consisting of salt and sweeteners.11. The nut butter composition of claim 1 , wherein the nut ...

COATED BITE-SIZED SNACKS

The invention relates to small edible portions (i.e., bite-sized snacks) comprising a soft nut butter inner core coated with a crunchy grain-based outer coating. The bite-sized snacks have an equivalent spherical diameter of about 1 to 3 cm. Texture analysis of the bite-sized snacks determines that the bite-sized snacks have a soft texture with an average peak force in the range of about 800-5,000 g and an average positive area in the range of about 2,000-15,000 g*sec. The bite-sized snacks unexpected have both a soft and crunchy texture and are surprisingly shelf stable. 1. A bite-sized snack having an equivalent spherical diameter of about 1-3 cm , the bite-sized snack comprising:(a) a soft inner core containing at least one nut butter and at least one stabilizer; and(b) a crunchy grain-based outer coating covering at least a portion of the outer surface of the inner core;wherein a texture analyzer instrument fitted with a 10 kg load cell and fitted with a 1.1 inch diameter crunchiness fixture is operated at a trigger force of 5 g, a test speed of 1 mm/sec and a distance of 9 mm to determine the texture of the bite-sized snack, andwherein the bite-sized snack has a soft texture, exhibiting an average peak force in the range of about 800-5,000 g and an average positive area in the range of about 2,000-15,000 g*sec.2. The bite-sized snack of claim 1 , wherein the bite-sized snack has a crunchy texture claim 1 , exhibiting an average crunchiness ranging from about 20-80 peaks at a threshold force of 5 g.3. The bite-sized snack of either of or claim 1 , wherein the grain-based outer coating covers substantially the entire outer surface of the inner core.4. The bite-sized snack of claim 1 , wherein the nut butter comprises a ground nut claim 1 , seed claim 1 , or legume selected from the group consisting of peanuts claim 1 , almonds claim 1 , pistachios claim 1 , pecans claim 1 , walnuts claim 1 , cashews claim 1 , macadamia nuts claim 1 , hazelnuts claim 1 , Brazilian ...

PURE PEANUT BUTTER PREPARED BY USING COMPOUNDED PEANUT VARIETIES AND PREPARATION METHOD THEREOF

A pure peanut butter is prepared by compounded peanut varieties. The raw material of the pure peanut butter includes: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180° C., and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160° C., and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding. 1. A pure peanut butter prepared by a raw material of compounded varieties , wherein the pure peanut butter is prepared from the raw material in parts by weight comprises the following ingredients:50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts.2. The pure peanut butter prepared by using the compounded peanut varieties according to claim 1 , wherein the pure peanut butter is prepared from the raw material in parts by weight comprises the following ingredients:60 to 80 parts of high oleic peanuts and 20 to 40 parts of high sugar peanuts.3. The pure peanut butter prepared by using the compounded peanut varieties according to claim 2 , wherein the pure peanut butter is prepared from the raw material in parts by weight comprises the following ingredients:70 parts of high oleic peanuts and 30 parts of high sugar peanuts.4. The pure peanut butter prepared by using the compounded peanut varieties according to claim 1 , wherein a content of an oleic acid of the high oleic peanuts is 75% or more claim 1 , and a fat content of the high oleic peanuts is 40% or more; and a content of sucrose of the high sugar peanuts is 6% or more.5. A method for preparing the pure peanut butter ...

Nut skin products

The invention relates to products, including foods such as confectionary and pet foods, comprising nut skins or polyphenol-containing nut skin extracts. Exemplary nut skins are peanut and almond skins. The products may also contain cocoa polyphenol and/or L-arginine, and are useful for inducing vasodilation.

Nut skin products

The invention relates to products, including foods such as confectionary and pet foods, comprising nut skins. Exemplary nut skins are peanut and almond skins. The products may also contain cocoa polyphenol and/or L-arginine, and are useful for inducing vasodilation.

Nut skin products

The invention relates to products, including foods such as confectionary and pet foods, comprising nut skins. Exemplary nut skins are peanut and almond skins. The products may also contain cocoa polyphenol and/or L-arginine, and are useful for inducing vasodilation.

Nut skin products

The invention relates to products, including foods such as confectionary and pet foods, comprising nut skins or polyphenol-containing nut skin extracts. Exemplary nut skins are peanut and almond skins. The products may also contain cocoa polyphenol and/or L-arginine, and are useful for inducing vasodilation.

Food products with high content of cocoa polyphenols, improved taste and aroma, containing milled cocoa extracts

FIELD: food industry. SUBSTANCE: in the milled cocoa extract for edible products total content of cocoa polyphenols (CP) isequal to at least nearly 300 mg and, preferably, from nearly 300 to nearly 700 mg per g of the milled extract; the average particle size is equal to less than nearly 15 microns and/or nearly 90% particles have size equal to less than nearly 30 microns. The cocoa polyphenols are represented by epicatechin, catechin and/or procyanidins oligomers. Additionally, the additives to the edible product, the food product, the healthful product, the food additive, the pharmaceutical product, chocolate contain in their composition the milled cocoa extract with high content of polyphenols and average particle size preferably less than 10 microns and more preferably - less than nearly 5 microns. The chocolate production method envisages the said milled cocoa extract usage. EFFECT: inventions allow to improve the taste and aroma of additives and products containing milled cocoa extracts; the products, for example chocolate, have a less astringent and a less bitter taste. 22 cl, 9 dwg, 29 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 476 075 (13) C2 (51) МПК A23G 1/00 (2006.01) A23G 3/00 (2006.01) A23L 3/00 (2006.01) A23L 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010101793/10, 04.06.2008 (24) Дата начала отсчета срока действия патента: 04.06.2008 (43) Дата публикации заявки: 27.07.2011 Бюл. № 21 (56) Список документов, цитированных в отчете о поиске: RU 2272225 С2, 10.03.2006. US 6805883 B2, 19.10.2004. US 2004/0081715 A1, 29.04.2004. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.01.2010 2 4 7 6 0 7 5 R U (87) Публикация заявки РСТ: WO 2008/157039 (24.12.2008) C 2 C 2 (86) Заявка PCT: US 2008/065763 (04.06.2008) Адрес для переписки: 129090, Москва, ул.Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. А.В.Мицу, рег.№ 364 (54) ПИЩЕВЫЕ ...

Compositions, kits, and methods for promoting defined health benefits

The present invention is directed to compositions comprising: (a) a first component selected from the group consisting of gelatin, cartilage, aminosugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-adenosylmethionine, salts thereof, and mixtures thereof; and (b) a second component comprising: (i) a cation source selected from the group consisting of calcium, potassium, magnesium, and mixtures thereof; and (ii) an edible acid source. The present invention is further directed to food, beverage, pharmaceutical, over-the- counter, and dietary supplement products, which comprise the present compositions. The invention also relates to kits comprising the present compositions and information that use of the composition promotes one or more of the presently defined health benefits, including joint health, bone health, cardiac health, and anti-inflammation. The present invention additionally relates to methods of treating joint function, bone function, cardiac function, or inflammation comprising administering to a mammal a composition as defined herein.

Flavour composition and edible compositions containing same

FIELD: food industry.SUBSTANCE: invention relates to flavour compositions. Flavour composition for enhancing salinity in a food product comprises a peptide selected from a group consisting of pGlu-Val, pGlu-Cys, pGlu-Val-Leu, pGlu-Val-Val, pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Alternatively, the flavour composition for enhancing the umami flavour in a food product comprises a peptide selected from a group consisting of pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Alternatively, the flavour composition comprises a peptide selected from a group consisting of pGlu-Val-Leu, pGlu-Val-Cys, pGlu-Cys-Gly, pGlu-Cys-Cys, pGlu-Cys-Val and combinations thereof. Invention relates to a method for enhancing salinity in a food product, comprising adding to the food product any of said compositions. Invention relates to a method for enhancing umami flavour in a food product, comprising adding to the food product said compositions, wherein the peptide of the flavour composition is present at a concentration of about 0.000001 to about 1,000,000 ppb in the peptide mixture.EFFECT: flavour composition provides pure salinity with reduced content of sodium chloride and umami flavour without salty taste.19 cl, 16 dwg, 51 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23L 27/10 A23L 27/21 A23L 27/22 A23L 27/40 (11) (13) 2 662 770 C2 (2016.01) (2016.01) (2016.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 27/21 (2006.01); A23L 27/22 (2006.01); A23L 27/40 (2006.01); A23L 27/10 (2006.01) (21)(22) Заявка: 2015135526, 22.01.2014 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): МАРС, ИНКОРПОРЕЙТЕД (US) Дата регистрации: 30.07.2018 JPH09100297 A, 15.04.1997. EP 2299271 A2, 23.03.2011. JP 2002253171 A, 10.09.2002. EP 1312268 A1, 21.05.2003. 22.01.2013 US 61/755,422; 14.03.2013 US 61/785,795 (43) Дата публикации заявки: 03.03 ...

Diabetic nutritional product having controlled absorption of carbohydrate

NUTRITIONAL COMPOSITION FOR USE BY DIABETICS CONTAINING A CONTROLLED ABSORBED CARBOHYDRATE COMPONENT. THE CARBOHYDRATE COMPONENT CONTAINS A RAPIDLY ABSORBED FRACTION SUCH AS GLUCOSE OR SUCROSE, A MODERATELY ABSORBED FRACTIO''N SUCH AS CERTAIN COOKED STARCHES OR FRUCTOSE, AND A SLOWLY ABSORBED FRACTION SUCH AS RAW CORN STARCH.

Nutrient peanut butter and preparation method thereof

本发明提供了一种营养花生酱及其制备方法，营养花生酱以重量份计包括：花生50～70份，芝麻10～20份，腰果10～20份，核桃8～15份，松仁5～10份，蜂蜜20～30份，苹果6～8份，香蕉6～8份，胡萝卜3～5份，西兰花4～9份，大豆油4～6份，食用盐0.5～1.2份，鸡精0.3～0.6份，白醋0.8～1.1份，料酒0.8～1.3份，蒜粒4～7份，生姜0.2～0.4份。制备方法为将苹果、香蕉、胡萝卜和西兰花洗净切粒，然后将其余成分放入搅拌器中搅拌，再将果蔬粒和混合料混合。本发明将果蔬粒加入复合花生酱中，花生酱营养价值高，风味独特，口感细腻，制作工艺简单方便，制作成本较低，适合大规模生产。

Flavor composition and edible compositions containing same

一种包括肽的风味组合物，该肽包括焦谷氨酸或γ-谷氨酸、第二氨基酸和可选的第三氨基酸。能够将该肽添加到食品中以提高咸味、鲜味、苦味、涩味或酸味的强度。

Sweetened storage stable peanut butter spread and method of manufacture

A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis. The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, fortifying materials, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.

SPREADING PASTE BASED ON ARGAN OIL, ALMOND PILE, AND HONEY

Reduced calorie peanut products

The present invention is directed to a method for providing a reduced fat, reduced calorie peanut butter composition. In one embodiment, the method consists of the steps of providing a mixture of peanut meal having from about 5 % to about 35 % peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10 % to about 25 % by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45 % to about 55 % by weight, but having a reduced level of digestible fat.

A spreadable food product and a manufacturing process therefor

Processes for producing a spreadable food product which has a nut-like taste but is allergen-free or has low-allergenicity are provided. The processes includes the steps of grinding a plant material to produce a flour with a mean particle size of less than 100 m and subjecting the flour to an elevated temperature. Typically, the plant material is a non-nut plant material. Also provided are compositions for a spreadable food product produced according to the processes of the invention. A particular application of this process is a spreadable food product which is suitable for consumption by individuals with allergies and in particular, nut allergies.

Pasta

A kind of mixed sesameseed sauce and preparation method thereof

本发明公开了一种混合芝麻酱的制备方法，其技术方案要点是包括如下步骤：S1、对芝麻进行筛选去除空壳，并进行漂洗；S2、进入炒炉进行炒制；S3、对炒制过后的芝麻进行冷却至室温，并进行磨酱；S4、对芝麻酱进行添加天然可食用保健组合物，并进行搅拌；S5、经过121℃的温度进行40分钟的杀菌、冷却后即完成芝麻酱的制备，达到了丰富麻酱中含有的微量元素和纤维的数量，促进麻酱的吸收并且调节麻酱中营养物质的均衡，更加符合现代人健康饮食的需要，提高现代人的健康水平，改善人们的亚健康身体状态，提高人的身体素质的技术效果。

Carboxy/carboxylate disubstituted esters as edible fat mimetics

Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (-O2C-R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (-CO2R', with R' as defined above).

Dispersible polydextrose, compositions containing same and method for the preparation thereof

Polydextrose or polydextrose feedstock containing esculent material is subjected to melt-spinning to make it readily dispersible in solid and aqueous media and provide the basis for numerous edible materials. Examples of such materials include ready-to-use products such as soup mixes, gravies, peanut butter and condiments including catsup and mustard.

Nutrition for diabetics with controlled absorption of carbohydrates

Flavor compositions and methods for increasing saltiness or umami intensity in food products using the same

A flavor composition containing a tri-peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Immediately the dry food composition thickened

一种即时增稠的干食物组合物。该即时增稠的干食物组合物包含大豆蛋白质和矿物质。该大豆蛋白质以按该即时增稠的干食物组合物的重量计范围从3％至99％的量存在。该即时增稠的干食物组合物具有按该即时增稠的干食物组合物的重量计不超过1％的总水解胶体含量。该即时增稠的干食物组合物当加入到液体中时形成即时增稠的食物产品。

Low calorie peanut spread

ABSTRACT OF THE DISCLOSURE A low calorie, low fat peanut butter-like spread is produced by milling unroasted, defatted peanut flour in water. The flour is ground to a smooth free-flowing consistency having a maximum particle size of about 150 µ. The flour is then cooked at a temperature of at least 175°F but less than the boiling point of the water/flour mixture. This upper point is slightly higher than 212°F due to the colligative properties of the solute. The resulting product has a water content of from 45-55 percent and a fat content of from 1-25%. It has a peanut flavor characteristic and can be eaten "as is" or enhanced with seasonings, flavorings or the like to develop its peanut butter-like flavor (roast peanut) qualities.

Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters

The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.

Peanut butter in sliced form

Method and apparatus for making aerated food product

5,6,7,8-Tetrahydroquinoxaline, process for their preparation and their use

Olive oil based flavoured spreads

Fortification of foodstuffs with n-acyl derivatives of sulfur-containing l-amino acid esters

FORTIFICATION OF FOODSTUFFS WITH N-ACYL DERIVATIVES OF SULFUR-CONTAINING L-AMINO ACID ESTERS Robert W. Boggs and Ralph A. Damico ABSTRACT OF THE DISCLOSURE A proteinaceous foodstuff comprising an edible sulfur-containing amino acid deficient protein and a nutritionally supplemental amount of a sulfur-containing amino acid derivative selected from the group consisting of N-acyl L-methionine ester, N,N'-acyl L-cystine ester and N-acyl L-cysteine ester, wherein the acyl group is derived from fatty acids having from 1 to 9 carbon atoms, and the ester group is derived from fatty alcohols having from 1 to 22 carbon atoms.

Peanut butter snack food

An example peanut butter snack food includes about 35 wt% to about 45 wt% binder based on a total weight of the peanut butter snack food and about 55 wt% to about 65 wt% particulates based on the total weight of the peanut butter snack food. The binder includes peanut butter and a second binder. The peanut butter is present in an amount within the range of about 10 wt% to about 20 wt% based on the total weight of the peanut butter snack food. The second binder being present in an amount within the range of about 15 wt% to about 30 wt% based on the total weight of the peanut butter snack food.

Method and device for manufacture of aerated food product and product manufactured with such method and device usage

FIELD: food industry. SUBSTANCE: invention is related to a method for manufacture of aerated food products. The method for manufacture of aerated food products chosen from chocolate, cream cheese and processed cheese involves stages of gas introduction through at least one microporous diffuser into the flow of food medium being treated to produce a mixture of gas and food medium being treated and exposure of the mixture of gas and food medium being treated to a stirring operation in a static mixer. The aerated food products have gas bubbles average size within the range of 5-30 microns. The viscosity of said food medium being treated before gas introduction through the microporous diffuser is within the range of 1-200 Pa·s. The gas is represented by a food gas, an inert gas or their mixture or a food ingredient such as a flavouring agent or a similar additive. Gas is added so that the aerated food product contains 10-30 vol % of gas. The device for manufacture of aerated food product chosen from chocolate, cream cheese and processed cheese contain a microporous diffuser and a static mixer. The microporous diffuser is positioned upstream the static mixture so that gas may be added into food medium through the microporous diffuser before the food medium passing through the static mixer. EFFECT: invention allows to manufacture aerated food products with a microporous structure. 5 cl, 1 dwg, 2 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 535 260 C2 (51) МПК A23G 1/52 (2006.01) A23G 3/52 (2006.01) A21D 8/02 (2006.01) A23P 1/16 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2010136204/13, 27.08.2010 (24) Дата начала отсчета срока действия патента: 27.08.2010 Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 10.03.2012 Бюл. № 7 (73) Патентообладатель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) R U 28.08.2009 EP 09168923.2 (72) Автор(ы): АБИЛОВ Мелис (DE), КЛАУС Тадеуш (PL), МАЦУРА ...

Nut butter and related products and method of making same

Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier; (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

Food products utilizing edible films and method of making and packaging same

An edible material thin file is applied to sticky or moist food products. The edible material may be sprayed on the moist food product. The food product with the edible material thereon may be used make sandwiches or stored without any additional protection. Individually wrapped slices of the moist food product may be further wrapped in plastic films, boxed and transported. Sandwiches utilizing the moist food products with the edible material thereon may be made and stored and sold in convenience store, grocery stores and the like.

Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid

Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid wherein a single serving, a 100 calorie reference serving or a 30 g reference serving of the composition comprises sufficient cation source to provide at least 50 mg of the polyvalent cation. The polyvalent cation may be a calcium cation and the source of the polyvalent cation may be calcium carbonate or calcium citrate malate. The non-digestible lipid may be a polyol fatty acid polyester such as olestra. The compositions may be in the form of foodstuffs such as cookies, crackers, potato crisps, peanut butter, cheese spreads or dairy beverages. Compositions comprising a polyvalent cation or a source of a polyvalent cation and a non-digestible fat or a source of a non-digestible fat may be used to reduce blood cholesterol, treat heart disease such as hypercholesterolaemia or hypertension or treat complications associated with diabetes.

Patent JPS556633B1

Instant thickened dry food compositions

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.

Spread resembling melted chocolate

The spread includes ground hazelnuts and a nougat taste and has a particularly pleasant creamy melted chocolate taste and consistency.

Peanut butter onion mixture

A peanut butter onion mixture which substantially enhances the flavor and retains the texture qualities of peanut butter, comprising a quantity of peanut butter and a quantity of onion. The quantity of peanut butter utilized may be a natural peanut butter or an imitation peanut butter. The quantity of onion utilized may comprise crushed onion, a suspension of crushed onion, onion pulp and onion juice, or onion juice alone. Methods of producing said peanut onion mixture for different embodiments of the onion mixture.

Shape-retaining peanut spread

Reduced calorie peanut butter

REDUCED CALORIE PEANUT BUTTER Abstract of the Disclosure The present invention relates to a reduced calorie peanut butter wherein the oil phase comprises triglycerides containing at least about 10% by weight medium chain fatty acids. Preferably, medium chain triglycerides are used in the oil phase. It has been found that use of these triglycerides allows the desired peanut butter consistency to be maintained at lower levels of total oil.

A kind of sesame paste and preparation method as hotpot condiment sauce

本发明属于食品加工技术领域，提供了一种作为火锅蘸料的芝麻酱及制备方法，所述作为火锅蘸料的芝麻酱包括如下重量份数的组分：黑芝麻30‑45份、玉米粉11‑17份、椰奶2‑8份、蜂蜜5‑10份、柚子皮粉1‑3份、西瓜汁2‑5份、中草药混合粉10‑13份、茄红素粉2‑13份和苹果汁13‑23份。本发明的芝麻酱，作为吃火锅时的蘸酱，在增加火锅香味的同时，达到降火的目的，同时促进进食欲望。

Peanut spread having reduced fat and reduced calories

A reduced fat and reduced calorie nut butter composition, particularly a peanut butter, having the texture and organoleptic characteristics of full fat nut butters. The nut butter has up to about 60% reduced fat by weight and up to about 34% reduced calories by weight. The composition is produced with full fat nuts and roasted, partially defatted nuts and/or roasted, partially defatted nut flour, a low or no calorie triacylglycerol oil and a low or no calorie bulking agent. The composition also has a nut solids non fat level from about 20-34% and a ratio of total non fat solids to total oil of from about 2.0:1 to about 2.7:1.

Nut butter and its associated products rich in ω 3

本发明提供了富含ω‑3的坚果黄油及其相关产物，尤其提供了改善的坚果黄油和坚果黄油涂抹配制物，以及通过将包括亚麻油酸的健康脂质引入到所述的配制物中来制备所述的配制物的方法。在本发明公开的一个实施方案中，公开了包括富含SDA的油的花生黄油配制物。在本发明公开的另一个实施方案中，公开了包括富含SDA的大豆油的花生黄油涂抹配制物。

Saccharide-based matrix

The present invention is a saccharide-bsed matrix and the product resulting therefrom made from a maltodextrin feedstock subjected to conditions which induce flash flow of the maltodextrin so that the matrix possesses a physically- or chemically-altered structure from the feedstock. The present invention also includes a method of producing the matrix and of making products which take advantage of the unique properties of the matrix. Such products include, but are not limited to, unique colloidal-like dispersions and suspensions made from the matrix.

Free-flowing nut product

Separately milling nut solids and particulate water soluble solids to reduce stickiness and improve flavor intensity of nut spreads

粘度约2000厘泊或更低的坚果涂抹酱,特别是花生酱,具有显著减低的粘滞性和增进的坚果风味强度。这些坚果涂抹酱是通过碾磨一种混合物制得的,该混合物包含坚果仁、油、水溶性颗粒物,例如糖和盐,非必需的但是优选的坚果酱稳定剂和乳化剂,这些水溶性颗粒物的平均颗粒大小约20微米或更小以减少砂性。该碾磨的混合物同一种坚果糊结合在一起,此制备的坚果糊中坚果仁的颗粒大小没有过分减小。

Separately milling nut solids and particulate water soluble solids to reduce stickiness and improve flavor intensity of nut spreads

Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as a sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water-soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.

High protein foodstuff

The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating or low protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating or low protein coating.

Corn based food composition

A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composition may have a paste form, which may be spreadable or flowable. The composition may include a vitamin and/or a mineral supplement, preferably from natural sources. Colorings and flavorings may be added. Cocoa may be added. The composition can be used in place of peanut butter or other spreads made with priority allergens, and thus can be used in institutional settings that have banned peanut and tree nut products. Methods of formulating the composition, as well as uses therefor, such as in confectionery, are described. The composition may be associated with health benefits.

Method for producing a biological substance, biological substance and the use thereof

The invention relates to a method for the production of a substance, more particularly, a substance that can be used as foodstuff or cosmetic. Said substance is obtained from a first substance that is produced by fine grinding grains or nuts, especially sunflower seeds and by adding a first liquid and salt, sugar or substances similar to salt or sugar. By adding oil, especially sunflower seed oil, or a liquefied fat, a second liquid substance is normally obtained which acquires a more solid consistency by adding a second acid liquid or acidifying agent, especially lemon juice. The amount of the second acid liquid determines the consistency of the first substance. The invention is based on a basic substance for the production of foodstuff and cosmetic products exclusively consisting of a small number of original, natural, genetically unaltered substances that have not been genetically modified and that contain no additives or residues from drugs or hormones and ostensibly reduce allergens. The basic substance has optimal value as food stuff and can be used basically as a substitute for dairy products.

Snack bar

Snack bars having nut spread fillings are disclosed. The nut spread fillings are moist and creamy and do not require a crystallization step to achieve the desired firmness. The snack bars have the desired nut flavor intensity and creamy texture.

Sauce for mutton chafing dish and preparation method and application thereof

本发明公开了一种羊肉火锅用酱料及其制作方法和应用，涉及调味品技术领域，其技术方案要点是一种羊肉火锅用酱料，以重量份数计，包括如下原料：豆瓣酱50‑60份、甜面酱20‑30份、醪糟10‑15份、香辛料10‑15份、酱油5‑7份、料酒6‑10份、芜菁10‑15份、枸杞3‑5份、黄精3‑5份、沙参2‑4份、槠子1‑2份、玉竹1‑2份、当归1‑3份、陈皮1‑3份、栀子1‑2份、蒜3‑5份、姜粉4‑6份、盐10‑20份以及植物油20‑25份。本发明通过芜菁、枸杞、黄精、沙参、槠子以及玉竹的配合，具有养阴清热、生津止渴的作用，可以缓解食用羊肉火锅时的口干舌燥、咽喉肿痛等上火现象。

A kind of pre-packaged chafing dish sesame paste dip and preparation method thereof

本发明公开了一种预包装火锅麻酱蘸料及其制备方法，预包装火锅麻酱蘸料包括料包和麻酱包，料包包括以下重量份的组分：32‑38份水、8‑11份浓缩鸡汤、10‑25份酱豆腐、7‑13份甜面酱、25‑33份韭菜花酱、1‑7份鱼露、0.1‑1份焦糖色、8‑12份调味料；麻酱包包括以下重量份的组分：60‑80份纯花生酱、10‑40份纯芝麻酱和2‑15份植物油。本发明的预包装火锅麻酱蘸料中麻酱包和料包分别进行调制，在食用时，将料包和麻酱包打开后混合，不用临时新配，食用方便，并且味道鲜美，营养丰富。

Method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds, and uses thereof

A method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds by incorporating trehalose and/or maltitol. Using the method, compositions such as foods, cosmetics, and pharmaceuticals comprising fatty acids can be prepared and stably stored for a relatively-long period of time without fear of forming volatile aldehydes and/or decomposing the fatty acids.

Process for producing beverages from nut butter and the product therefrom

A non-dairy, nut based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed throughout the nut butter, these essential ingredients ensure that the consumable beverage will exhibit and maintain for long periods of time, the desired characteristics of a milk-like beverage. Optional ingredients such as sugar, flavoring, vitamins, salt, and the like may also be added to the mixture. Potable water is then added to the nut butter mixture, and the combination is subjected to high shear mixing, producing an unprocessed nut beverage. Finally, pasteurization, partial cooling, homogenizing, and further cooling are undertaken, and the resultant fully processed nut beverage may be packaged, using aseptic or refrigerated methods.

Improved fluid, reduced fat peanut butters and improved whipped peanut butters

Use of α-cyclodextrin for the preparation of a medicament for therapeutic or prophylactic treatment

A spreadable food product and a manufacturing process therefor

Processes for producing a spreadable food product which has a nut-like taste but is allergen-free or has low-allergenicity are provided. The processes includes the steps of grinding a plant material to produce a flour with a mean particle size of less than 100 m and subjecting the flour to an elevated temperature. Typically, the plant material is a non-nut plant material. Also provided are compositions for a spreadable food product produced according to the processes of the invention. A particular application of this process is a spreadable food product which is suitable for consumption by individuals with allergies and in particular, nut allergies.

Flavor composition and edible compositions containing same.

Una composición de sabor que contiene un péptido que comprende ácido piroglutámico o ácido ?-glutámico, un segundo ácido y opcionalmente un tercer aminoácido. Los péptidos se pueden agregar a un producto alimenticio para incrementar la salinidad, umami, amargor y la intensidad gencia y acidez.

FAT COMPOSITION FOR NUT FILLING AND NUT FILLING