Food or edible material: processes, compositions, and products inventions 01/06

20060018995 - Method of preparing a beverage and resulting beverage: A beverage infused with a liquid infusible substance, such as tea. In one embodiment the beverage can be an alcoholic beverage, such as beer or cider....

20060018996 - Automatic discovery of a storage configuration method and apparatus: A method and apparatus for determining the configuration of storage device within an inner chamber by locating the device through a relief located on the storage device and subsequently identifying the type of storage device by extracting information from an identification tag....

20060018997 - Polypeptide: We describe a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid substitution at position 161 with reference to the position numbering of a Pseudomonas saccharophilia...

20060018998 - Methods of providing consumers with a recognizable nutritional identifier: Methods for providing consumers with nutritional value information of a food product include developing threshold criteria related to nutritional value information, selecting food products satisfying all of the threshold criteria, applying a distinctive logo to the selected food products, and distributing and displaying the food products with the distinctive logo....

20060018999 - Encapsulated acid and food product including same: A fat-encapsulated acid is rinsed with water to reduce the amount of residual acid that is not encapsulated in the fat. The encapsulating fat has a predetermined melting point and the water has a temperature lower than the melting point of the fat. The rinsing reduces or eliminates damage to...

20060019000 - Single-dose plastic capsule for powdered coffee and the like: Single-dose capsule comprising a sealed moulded-plastic casing (10) having an end wall (16) provided with orifices (24) and a bottom sealing foil (17). A chamber (30) is formed between the said foil (17) and the bottom surface (18) of the perforated end wall (16) and is filled with the beverage...

20060019001 - A microwave fat frying kit and fat frying methods: The invention concerns fat frying methods and a microwave oven kit that provide, as desired, the results top-of-the-range-frying, oven baking, oven broiling, barbequing and conventional deep fat frying. The kit includes a metal, microwave browning pan, a microwave permeable cover and a microwave reflective cover. The methods concern utilizing preselected...

20060019002 - Method for processing, storing and transporting garlic: Method for processing and packaging garlic, comprising selecting a garlic bulb comprising at least one clove, wherein the clove is contained within a membranous tunic, and has a stem end and a root end; removing the tunic from the glove thereon, to obtain a peeled garlic clove; cutting off a...

20060019003 - Novel synergistic rapid-sanitization method: This disclosure discusses sanitizing objects using a combination of an antimicrobial treatment and a quick freeze step. The use of antimicrobial agents for disinfecting food products often raises food quality and safety issues. The present invention uses hurdle technology to disable target microorganisms by using an antimicrobial agent, such as...

20060019004 - Process of antimicrobial treatment of fresh produce, particularly mushroom: Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous...

20060019005 - Dry patterned coating processes and products: Processes for preparing partially dry-coated confectionery products by moving a confectionery product while providing a plurality of discrete, non-liquid particles in a visually distinct pattern upon a portion but not all of an outer surface comprising at least one side of the confectionery product, wherein the particles are adhered to...

20060019006 - Methods of marking products using natural materials having genetically controlled micromorphological structures as markers: Methods of marking products and of determining the origin or authenticity of marked products are provided that use a variety of natural materials as markers. The natural materials have unique genetically controlled micromorphological structures that can be identified using enhanced visualization techniques. For example, cellulosic plant materials, sporopollenin and diatoms...

20060019007 - Method for continuously making kettle style potato chips: A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling...

20060019008 - Method for reducing cholesterol in oils or fats: A process of reducing the cholesterol content in cholesterol-containing organic oils or fats, particularly animal oils or fats. The process comprises the steps of: adding at least one of demineralized water and distilled water having a set pH-value to the oil cholesterol containing oils or fats, thereby forming a mixture;...

20060019009 - Low carbohydrate direct expanded snack and method for making: A method for making a low carbohydrate high protein puffed snack food product. Ingredients comprising soy isolate, soy concentrate, corn meal, and water are introduced into an extrudate. The ingredients are extruded through a die orifice at a high specific mechanical energy. The ingredient formula ranges have been determined that...

20060019010 - Assembly and method for demolding a body of frozen confection: A method for demolding a body of frozen confection encased in a flexible disposable mold includes the steps of slicing the mold, applying heat to the mold sufficient to soften a surface portion of the body of confection to permit the mold to slip from the body, directing gas into...

20060019011 - Food sweetener: A food sweetener including xylitol and D-ribose, a method of forming the food sweetener, a food product that includes the food sweetener, and a method of forming the food product. The food sweetener may be formed to have a fixed shape by being heated at an elevated temperature followed by...

20060019014 - Biscuit flatbread and method of making same: A method for manufacturing a freezer-to-oven biscuit flatbread. A continuous sheet of biscuit dough is perforated and sliced to form a perforated dough pad. The perforated dough pad is directed through a freezing tunnel to freeze the dough pad. The frozen dough pad is sufficiently rigid to facilitate packaging and...

20060019012 - Dysphagic dietary treatment: Disclosed is a method for the manufacturing of a formable food for people afflicted with dysphasia. In carrying out the invention one measures bread crumbs, cornstarch, powdered milk, sugar, a first portion water mixing ingredients together; bring water to boil; dissolve gelatine in a second portion of cold water; add...

20060019013 - Method for making a rolled snack food product having a light crispy texture: A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the...

20060019015 - Runny chocolate souffle dessert: A process for making a flavored souffle dessert product, including the following steps: Mixing and kneading of eggs, sugar, margarine/butter, flour, baking soda, salt and cocoa in a first mixing hopper to form a cookie dough; proofing the cookie dough in a proofing refrigerator at a temperature between 35° and...

20060019016 - Composition for preparing a food product that is at least partially gelled: The present invention provides a powdered composition for preparing a heat-stable food product that is at least partially gelled, wherein the composition essentially comprises the following ingredients as a percentage by weight with respect to a total of 100% of said ingredients representing 100%: 1) 5% to 50% of sodium...

20060019017 - Soy protein concentrate with high gel strength and the process for making the same: A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a lard gel strength of at least about 560.0 grams and a protein content of at least about 65.0 wt. % on a moisture free...

20060019019 - Lemon beverage: A beverage is provided that includes lemon flavoring, a sweetener, water, and vanilla flavoring....

20060019018 - Tea-based beverage: An ambient stable tea-based beverage having a pH of from 1 to 4.5 comprising from 0.01 to 3 wt% tea solids, from 100 to 300 ppm sorbic acid, from 100 to 300 ppm benzoic acid and from 100 to 280 ppm of a polyphosphate having the formula M-[-MPO4—)n-M, where n...

20060019020 - Solid fat products from some liquid oil ingredients: A novel processing method of producing a solid fat products from air flotation sludge fat, vegetable soap stock and an oily liquid oil ingredient with more than 15% free fatty acid level on a fat basis is provided. The liquid fat or oil ingredient is heated to above 85 degree...

20060019021 - Viscous fat compositions having low amounts of trans-fat, methods and products: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like...

20060019022 - Surface-modified hard caramels with improved storage life: The invention relates to hard caramels whose surface is modified by surface active agents and/or hydrophobic substances, characterized by improved storage life. In another aspect of the invention, the hard caramel contains an acid, optionally a buffered acid....

20060013920 - Custom food: A method of offering customizable food comprising providing a base item; providing an array of additives compatible for combining with the base item, wherein addition of at least one additive from said array of additives to said base item alters a characteristic of the base item; and allowing a user...

20060013921 - Calcium phosphate base particulate compound, process for producing the same and composition comprising the compound: A calcium phosphate base particulate compound is provided which satisfies (a) 20≦Sw≦300 (BET specific surface area (m2/g); (b) 1≦Tg≦150 (heat loss (mg/g) per 1 g of calcium phosphate from 250 to 500° C.); (c) 0.005≦Dx50≦0.5 (cumulative 50% average diameter (μm) counted from larger particle side based on the observation by...

20060013922 - Cookie product: A laminated cookie product having a pair of outer layers which are more liquid absorbent than an inner layer when dunked in a liquid. The inner layer maintains the shape and integrity of the cookie as the outer layer absorbs more of the liquid. A plurality of indicia is provided...

20060013923 - Method and device for making stuffed tofu: The present invention provides a method and a device for making stuffed tofu. The device for making stuffed tofu has a bar to hold the stuffed material and a container with a compartment. The compartment has a recess for receiving the bar. The compartment has a volume larger than the...

20060013924 - Novelty frozen product and apparatus and method for making same: A novel frozen product and method for making same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen product) may be intermixed with soft-serve ice cream on an individual serving basis, or may be intermixed with...

20060013925 - Vacuum puffed and expanded fruit: A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated...

20060013926 - Magnetic dispensing funnel: A device for improving organoleptic properties for various beverages includes a base and a tubular member extending longitudinally through the base. A spout extends outwardly from the tubular member and at least two magnets disposed longitudinally along the tubular member are provided for exposing the beverage to a magnetic field...

20060013927 - Radio frequency electric field pasteurization system: The present invention relates to a cost effective, non thermal pasteurization system that effectively treats liquid foods using radio frequency electric fields “RFEFs”. One embodiment of the system operates by flowing liquid food products through a treatment chamber or a series of treatment chambers wherein the liquid food is exposed...

20060013928 - Aqueous edible paint composition, method of preparation and kit: An aqueous edible paint composition is disclosed which is useful for painting edible substrates, particularly fat-based edible substrates such as chocolate. Also described is a method of making the edible paint and a kit containing the edible paint and edible substrate....

20060013930 - Method and means for decorating bakery goods: A device for decorating bakery goods is provided that includes a basin having a bottom and sides. A turntable is provided that is rotatably mounted to the bottom of the basin. Additionally, at least one retainer is provided, the retainer being secured to the turntable. The present invention also is...

20060013929 - Visually-appealing microwaveable frozen meal: A visually-appealing, multi-component, packaged microwaveable frozen meal that includes at least two different, discrete, individually frozen edible components assembled on a support member to form the frozen meal that mimics a prepared meal, and a microwaveable film disposed adjacent the frozen components that conforms and adheres sufficiently tightly to the...

20060013931 - Filter and method for cooking oil filtration: The present invention comprises a cooking oil filter comprising a synthetic non-woven felt material and a method of filtering cooking oil utilizing a non-woven synthetic material applied at operational cooking oil temperatures....

20060013932 - Flour treatment method: The invention relates to a method to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial decontamination of the flour and thereby minimising pasting of starch and preserving the flour in its native form. The invention also relates to the flour obtained by...

20060013933 - Method for conducting a cooking process using a cooking process sensor: In a method and system for conducting a cooking process in a cooking chamber of a cooking appliance using a cooking process probe which is to be inserted at least partly into an item being cooked in the cooking chamber for detecting at least one variable of the item being...

20060013935 - Batter coating for food pieces: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter...

20060013934 - Low carbohydrate snack food: The invention provides a plurality of fried snack pieces having no more than about seven net carbohydrates per serving. Key ingredients to the snack pieces are potato flakes, full fat soy, one or more types of emulsifier, and one or more types of a non-digestible carbohydrate. A key optional ingredient...

20060013936 - Protein-containing dairy product: A membrane filtered soy protein isolate or concentrate can readily be blended with and hydrated by a dairy product, which is preferably liquid, such as milk and/or cream, at relatively low temperatures, e.g. below 30° C. or even below 8° C. The resulting blend can then be acted upon by...

20060013937 - Process for producing soybean powder and process for poducing soybean milk: Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps are formed into granules having controlled sizes by placing...

20060013938 - Method of cooking meat, fowl, or seafood using oil contained therein, and a plate of chicken prepared using the method: Provided are a method of cooking a raw meat, such as meat, fowl, or seafood, using oil contained therein to lower fat, calory, and cholesterol contents and a plate of chicken prepared using the method, the plate of chicken having low fat, calory, and cholesterol contents. The plate of chicken...

20060013939 - Pet food product and method of producing same: A pet food product is produced having a coloured exterior that simulates the appearance of real meat that has been a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to...

20060013940 - Food items based on starch networks: A wide range of foods, such as pasta products, cereals, snacks, pastry and the like, based on starch networks specifically adjusted to respective foods, which makes it possible to manufacture such foods from a larger selection of raw materials relative to the prior art, and also to improve product characteristics,...

20060013941 - Frozen confection dispenser and associated methods: A dispenser for a soft-serve food product includes a housing having a dispensing chute and a piston having a head positioned therewithin. A lateral wall, the piston head, and a front door define an enclosed hollow space. The head is slidable within the lateral wall for squeezing a deformable container...

20060008555 - Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products: A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include...

20060008554 - Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process: The present invention relates to a process to improve milk coagulation principally for dairy purposes, comprising pre-treatment of the milk with appropriate strains of 5 lactic bacteria, new strains of lactic bacteria and their use in the process....

20060008556 - Method for producing a fermented dairy product: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product...

20060008557 - Nutritional frozen dessert formulations and methods of manufacture: Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial for healthy cardiovascular function, and exhibit desirable physical and sensory qualities. The...

20060008558 - Packaged peanut product and method of production: A packaged peanut product prepared by providing fresh in-shell green peanuts, boiling the peanuts in a salted hot water bath, air cooling the peanuts after boiling to cool the peanuts to a temperature range of between 100° F. to 175° F., packaging the peanuts into a high gas barrier container...

20060008559 - Underwater food delivery system and method of use: Disclosed herein is a delivery system for the underwater feeding of aquatic life, wherein the delivery system is compact and secured to a user thereby providing ease of use and ready accessibility of the delivery system while the user is engaged in underwater activities. The delivery system further prevents the...

20060008560 - Foreign matter detection and removal device: A foreign matter detecting and eliminating system detects and eliminates foreign matters included in a fluid, such as a fruit juice containing fibrous materials, a beverage and a liquid medicine. The foreign matter detecting and eliminating system includes: a tubular distribution head 6 having one closed end and one open...

20060008561 - Low temperature process for extracting principal components from plants or plant materials and plant extracts produced thereby: A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low temperature process improves the yield and quality of volatile and non-volatile components extracted from plants or plant materials....

20060008566 - Apparatus and method for continuous rework fermentation: A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch...

20060008564 - Cholesterol-lowering batter-based food composition and method for making same: Disclosed are batter-based baked goods which comprise oats, psyllium, and phytosterol esters. Also disclosed is a method for making these baked goods. The baked goods, preferably cookies, provide an effective method for lowering blood cholesterol levels in humans. The batter-based product of the present invention also provide an effective method...

20060008568 - Low carbohydrate bread product: A low carbohydrate bread product is prepared by using a bread dough substantially free of wheat flour. A wheat starch, a wheat protein isolate, and a soluble fiber are mixed into a bread dough and baked to provide a bread product with increased protein and fiber content and reduced carbohydrate...

20060008563 - Low carbohydrate dough and method for making: A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the...

20060008567 - Low carbohydrate flour additive: A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product manufacturing conditions....

20060008562 - Method for manufacturing bread crumbs: A method for manufacturing bread crumbs is provided which does not use a conventional staling step. The ingredients of bread dough are mixed together and baked to form bread loaves. The unstated bread is then subjected to a heat conditioning step to create a bread crumb product with qualities similar...

20060008565 - Sealed system to dispense oleoresin capsicum and other hot spices into wet or dry batter: A system and process for dispensing oleoresin capsicum or other hot spices into wet or dry batter for application to food products, or, alternatively, for injection of oleoresin capsicum solutions or other hot spice solutions directly into food products. The spiced food products can be par-fried and frozen to retain...

20060008569 - Marshmallow-type adhesive food composition, and method for manufacturing same: An edible, adhesive food composition for use in the binding of cereals or the like into bars. A method of manufacturing the adhesive food composition is also disclosed. In a preferred embodiment, the adhesive food composition has a flavor and texture reminiscent of traditional marshmallows in melted form. The food...

20060008570 - Method and device for continuously emulsifying process cheese or the like, and method and apparatus for continuously producing process cheese or the like: Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor. The present invention provides a continuous production method for process...

20060008572 - Method for preparing a crumbly dairy product with expanded structure: Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is...

20060008571 - Method of producing an uncooked pressed cheese paste and paste thus obtained: The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in order to produce a volume of tomme; the tomme is...

20060008573 - System and method for producing concentrated food products with fractionation concentration: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum...

20060008574 - Galactosyl isomalt, method for production and use thereof: This invention concerns a method for preparation of galactosyl isomalt and galactosyl isomalt, the products and intermediate products that are obtained, and their use....

20060008575 - Flowable topping compositions and methods of making and using same: The invention provides an edible composition having a controlled viscosity profile, the composition composed of sweetening agent, shortening, emulsifier, and viscosity enhancer comprising cellulose, starch, and polysaccharide gum. Preferably, the inventive topping composition has a moisture content in the range of 10 to 20%. The controlled viscosity profile includes an...

20060008576 - Food compositions and related methods: An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate...

20060003049 - Fish feed: A fish feed comprising a plurality of pellets or particles, each pellet or particle having, as its principal component, a fresh cultured polychete product, together with at least one other naturally-occurring or organic material, so as to provide a composite diet comprising a balance of various nutrients as required by...

20060003050 - Compressed chewing gum tablet ii: The invention relates to a compressed chewing gum tablet including a chewing gum center fully or partly encapsulated by a barrier layer the gum center includes a compression of gum base granules and chewing gum additives. The chewing gum additives e include sweeteners and flavors and the gum base granules...

20060003051 - Genetically purified gellan gum: Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes...

20060003052 - Method for decalcification of an aqueous solution, in particular of lactoserum or of an utrafiltration permeate of lactoserum: A method is provided for decalcification of an aqueous solution that has multivalent Ca2+ and Mg2+ cations and anions able to form complexes with at least a part of the multivalent cations. The method includes replacing at least part of the anions to form complexes of the aqueous solution by...

20060003053 - Method for extracting juice from plant material containing terpene glycosides and compositions containing the same: Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the...

20060003054 - Croissants and method for forming same: A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to...

20060003055 - Edible novelty products and methods: The present invention, in various embodiments, may combines a toy, and/or a game of skill, and/or chance, and/or a craft activity, and/or a novelty entertainment or amusement, or any combination thereof with food or consumable product. The edible novelty products of the invention may include, e.g., linking articles, puzzle pieces,...

20060003056 - Flexible packaging material with weakness line: A food packaging material suitable for food service applications, and the method in packaging and obtaining it. The packaging material is preferably formed from a flexible laminate sheet that includes at least one moisture impervious layer and has at least one weakness line, formed into a receptacle having a shape...

20060003057 - Gas-release packet with frangible sub-packet: Disclosed is a gas-release packet, comprising a flexible gas-permeable material enclosing or comprising one or more liquid-filled frangible sub-packets and a gas-producing chemical composition that is activated when in contact with said liquid....

20060003058 - Multilayered, tub-shaped food barrier wrappers having transfer properties: A tube-shaped food wrapper is disclosed, particularly a sausage wrapper, comprising at least two layers. The inner layer facing the food is provided with a matrix made of an organic, thermoplastic polymer material and a powdered organic filler which is embedded therein and contains a food additive that can be...

20060003059 - Combined preparation and apparatus for use with a food blender and method for making preparation: The invention provides for a food container that combines food-holding capabilities with food-measuring capabilities and with food-serving capabilities. The container may include a pre-packaged base food preparation. The base food preparation is then removed from the container and a second food preparation is measured using the indicia on the container....

20060003060 - Stabilized natural blue and green colorants: A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH greater than 5.5. A...

20060003061 - Browning agent: A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes and heated by microwave...

20060003062 - Method for packaging perishable products and package for perishable products: b

20060003063 - Denatured carob flour (dcf) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water....

20060003064 - Synergistic co-location of process plants: Legume fodder crops, grown as soil-enhancing fallow crops for sugar cane, are processed in feed mills co-located with existing cane sugar mills to produce animal feed products, such as hay, with a positive economic value. The process uses some of the sugar mills' excess fibre by-product (bagasse) as the energy...

20060003065 - Dry-base aerated food product dispensing method and apparatus: A method of producing and dispensing a food product provides a supply of product base in the form of a dry powder, mixes a selected amount of that powder with a selected amount of water to produce a selected volume of powder base/water mix. That volume is then flowed along...

20060003066 - Device and method for forming multiple rows of meat patties: The present invention provides devices and methods for forming multiple rows of meat patties. An existing single row forming machine is modified by moving the fill slot relative to the existing stroke length so that the fill slot comes in contact or fluidly communicates with at least one newly added...

20060003067 - Shielded self-stirring crackling cooker: My invention, the Shielded Self-Stirring Crackling Cooker, was designed to improve the traditional method of cooking cracklings, which involves a cast iron pot over an open heat source and manual stirring. The shield of my invention, which surrounds the cast iron pot, minimizes hot spots and uneven cooking. At the...

20060003068 - Frozen vegetables: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to −5° C.; (iii) reducing the core temperature...

20060003069 - Stabilizer-free stabilized coffee aroma: A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics...

20060003072 - Dehydrated edible beans in bread: A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean...

20060003070 - Low carbohydrate flour substitute: A low carbohydrate flour substitute for making food product having the mouth feel of a typical grain product with minimal carbohydrate content comprises in combination hydrogenated starch hydrolysate, vegetable protein, and fibers having a length determined to provide the desired mouth feel. High intensity sweetners, albumin, and other additives are...

20060003071 - Low carbohydrate snack and method for making: A method for making a low carbohydrate, high protein corn tortilla-like snack food product. Ingredients comprising soy isolate, soy concentrate, fiber, corn masa, and water are combined to make a dough. The dough can then be cooked either by frying or baking, and seasoned to make a low carbohydrate tortilla-like...

20060003073 - Methods and compositions involving whey protein isolates: The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH...

20060003074 - Tasteful chocolate and caramel milk drink: A tasteful milk drink includes mixing together in specific proportions chocolate syrup and caramel syrup until they are blended together, and then adding thereto milk, preferably 2% milk, and continuing with the stirring and mixing until the chocolate syrup and the caramel syrup are thoroughly diluted and dispersed throughout the...

20060003075 - Method and apparatus for preparing a beverage: A method and apparatus for producing a beverage product. The beverage product may be produced by moving a solvent through a beverage ingredient package or moving an ingredient from a beverage ingredient package in a selected manner. The beverage ingredient package may be provided to produce an efficient beverage in...

20060003076 - Alimentary product in powder composed of vegetable substances that in proper dosage and method of preparation becomes a salutary beverage of italian espresso coffee type or of other types: The present invention expands the concept, famous all over the world, of “Italian espresso coffee” and reaffirms still more the Italian supremacy in this field, introducing an innovative formula for the traditional cup of coffee and a new concept that one of “Italian espresso HEALTHY coffee”. As it will be...

20060003077 - Acid emulsified mayonnaise-like food: An acidic emulsified mayonnaise-like food of the present invention contains an esterified compound composed of a starch and a hydrolysate thereof and an alkenylsuccinic acid, and a thickening polysaccharide, wherein the content of protein is less than 0.5% by mass....

20060003078 - Food products comprising fat and a salt: Food compositions comprising 5-80% wt of triglycerides of fatty acids, 2-80% wt of an edible salt, which compositions contain less than 15% moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16...

20060003080 - Composition and method for enhancing eggs: A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fats per serving than the...

20060003079 - Method of making a health supplement: A process for making a health supplement from an egg having a yolk and an egg white includes separating the yolk from the egg white. At least a portion of the yolk is placed in a closed heating vessel and the yolk is heated within the range of 160 to...

20060003081 - High fiber and ready-to-serve, ambient stable fruit-based composition: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester....

20060003082 - Method for producing a coagulate food comprising raw material of konnyaku and bean curd ground product and said coagulate food: The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean curd ground product, or this product and other raw materials, not more than 10% by mass of the product being...

20060003083 - Food containing glycine and use thereof: The present invention provides a food of the type based on unit of intake per serving, which contains glycine or a substance that can be hydrolyzed to give glycine in an amount of not less than 0.5 g based on glycine per serving. The food of the present invention can...