Food or edible material: processes, compositions, and products inventions 03/06

20060068056 - Method of improving taste and/or flavour of foods and beverages: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing...

20060068057 - Thermally stable, high tensile strength encapsulated actives: In some embodiments there is a composition including a thermally stabilized active composition and a high molecular weight polymer. The thermally stabilized active composition is resistance to degradation at higher temperatures such as those used for conducting extrusion with high molecular weight polyvinyl aceate....

20060068059 - Encapsulated compositions and methods of preparation: In some embodiments there is a a sweetener composition including (a) a co-crystallized/precipitated complex of cyclodextrin and sucralose; and (b) an encapsulant comprising a polymer....

20060068058 - Thermally stable, high tensile strength encapsulation compositions for actives: Some embodiments provide a composition including active region which includes an active such as sucralose and at least one coating layer contiguous with the active region. The coating layer includes a polymer and sucralose; wherein the coating layer either partially or completely surrounds and encapsulates the active region...

20060068060 - Carboxypeptidase of cocoa: The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate....

20060068061 - Method of producing soybean-dairy food: The method is capable of easily producing soybean-dairy food, which can be well digested and absorbed in human bodies. The method comprises the steps of: mixing koji into soybean milk; and hydrolyzing components of the soybean milk with a koji-derived enzyme....

20060068062 - Chocolate confectionary products and methods of preparing the same: Provided are confectionary products comprising a substrate of a crispy food, a base coat of chocolate, an intermediate layer of a moist, creamy and flavored food substance, and an outer layer of chocolate, where the substrate is at least partially covered with the base coat, the base coat is at...

20060068063 - Multiple compartment package: A multiple compartment package includes a tray having an open top tray compartment and a removable tray cover, and an upper lid compartment opposing and engaging the tray with a peelable film sealing the bottom opening thereof. In one arrangement, the peelable film is removable from outside the package while...

20060068064 - Quick dissolve packets: This invention utilizes cellulose and starch to create a pouch that is filled with a measured amount of powdered baby formula. These pouches can be dissolved by a caregiver in a baby bottle or other container filled with the requisite amount of water to produce consumable baby formula....

20060068065 - Container comprising edible manifold: A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl...

20060068066 - Liquid composition and method for evaluating sorption behavior of flavor compounds using the liquid composition: A liquid composition according to the present invention contains, as sorption components, a hydrocarbon component, an ester component, an aldehyde component, an alcohol component, and a phenol component. These sorption components contain at least one compound having an evaporation energy-based solubility parameter of not less than 26.3. When this liquid...

20060068067 - Flavor infusion cooking device and method: A device and method for infusing a heated fluid into an item being cooked. The device includes infusers adapted to penetrate into the item being cooked, a fluid reservoir for containing and heating a separate fluid that will be infused into the item being cooked, and a conduit connecting the...

20060068068 - Accelerated steam generation method for convection steam cooking device: A method of operating a steam food cooking device having a cooking cavity, a pool disposed below the cooking cavity; and a heat source for heating water in the pool so at to generate steam includes: a) in response to turning on the cooking device, initiating a water flow into...

20060068069 - Flaking plant for the production of flakes of fine powders: A flaking plant (1) suitable for producing granular or atomised flakes of fine powders, comprising at least: a feeding system (3, 4) of said fine powders; means (5, 6) suitable for compacting said fine powders to obtain a uniform plate of cohesive material; and means for crushing said uniform plate,...

20060068070 - Stand-alone self-supporting disposable baking containers and methods of manufacture: A self-supporting baking mold that includes a base member having a fanciful shape with a perimeter that is more complex than a simple circle and a depending sidewall coupled to said base member. The baking mold is sufficiently rigid to support a quantity of batter without being disposed in a...

20060068071 - Saturated and unsaturated n-alkamides exhibiting taste and flavor enhancement effect in flavor compositions: The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous...

20060068073 - Low calorie, palatable sugar substitute with water insoluble bulking agent: The invention relates to a low calorie, palatable table sugar substitute composition containing a water insoluble bulking agent and a high intensity sweetener, where the water insoluble bulking agent and high intensity sweetener are present in a proportion such that, on a volume:volume basis the table sugar substitute provides approximately...

20060068072 - Use of erythritol and d-tagatose in diet or reduced-calorie beverages: A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the...

20060068074 - Shelf stable gelatinous product: The present invention provides a gelatin product that is shelf stable at room temperatures, completely vegetable-based, nutritionally beneficial to the consumer, able to meet restrictive religious dietary requirements, convenient and enjoyable to eat. The gelatin consists water held in a molecular network of carrageenan polysaccharide chains, cross-linked by ions in...

20060068075 - Flavored yogurt products and methods of making same: The invention provides fermented dairy products composed of fermented dairy base containing active cultures and a low water activity sweet brown base component admixed within the fermented dairy base. Further, the invention provides methods for preparing fermented dairy products including steps of fermenting a dairy base by lactic fermentation to...

20060068077 - Meat modifying agent, method of producing meat product and meat product: A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a...

20060068076 - Process for preparing an oil containing one or more long-chain polyunsaturated fatty acids derived from biomass; foodstuff or nutritional, cosmetic or pharmaceutical composition containing it: A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of one or more biomasses obtained from the culture of a microorganism, especially of a fungus or of a...

20060068078 - Polyglycerin fatty acid esters and emulsified or solubilized compositions comprising them: The present invention relates to a polyglycerin fatty acid esters whose constituting fatty acid comprises not less than 70% by weight of palmitic acid and whose cloud point in a 7 wt % Na2SO4 solution at a concentration of 1% by weight is not lower than 55° C but not...

20060068079 - Method for the manufacture of dried water-absorbed rice: In accordance with the present invention, a material rice is heated at high temperature for a short period so that gelatinized and pasty layer is formed at the surface of rice grains and the resulting material rice having the formed pasty layer is heated in an aqueous liquid at 75...

20060057246 - Drinking water for poultry and breeding method of poultry: In breeding of poultry, electrolyzed mildly alkaline water produced by electrolysis of pure water in an electrolytic cell with an ion permeable membrane is used as a drinking water of the poultry to improve ingestion and digestion of the feed in the poultry and to decrease an amount of environmental...

20060057247 - Low-carbohydrate dairy product: A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like...

20060057249 - Method for fast production of cheese curds and cheese products produced therefrom: A method of making cheese curds includes the steps of: providing milk containing casein and having a solids content of between about 7% and about 25%; adjusting the pH of the milk to between about 5.8 and about 6.4; mixing a milk coagulating enzyme into the milk in a cheese...

20060057248 - Wheyless process for the production of string cheese: The present invention provides a wheyless process for preparing natural mozzarella string cheese using dry dairy ingredients. This process enables the manufacture of string cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat....

20060057250 - Method for selecting lipolytic enzyme: A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method involves contacting the enzyme with N-acyl phosphatidyl ethanolamine (APE) or N-acyl lyso-phosphatidyl ethanolamine (ALPE), and detecting hydrolysis of...

20060057251 - Mid-level protein distillers dried grains with solubles (ddgs) - production and use: The present invention relates to the production of a highly digestible, mid-level protein DDGS from corn endosperm, and more particularly to a method for the recovery of mid-level protein DDGS by using: (i) dehulling and degermination to isolate a low fat, low fiber corn endosperm fraction, (ii) enzymatic hydrolysis to...

20060057252 - Composition containing calcium pantothenate and vitamin: A composition containing calcium pantothenate and at least one kind of vitamin as a mixture of solid state, wherein the calcium pantothenate is crystalline calcium pantothenate obtainable by a method comprising the following steps: (1) the step of mixing crystalline calcium pantothenate and amorphous calcium pantothenate to prepare a homogenous...

20060057253 - Enzymatic method to extract lactose-free calcium from dairy whey and milk: An enzymatic method to extract Lactose-free calcium from dairy whey and milk with the steps of: 1) Adding an enzyme (yeast Lactase or any other named related lactose reducing enzyme) to the whey permeate in order to precipitate the lactose. The pH should be maintained below 7.2 and temperature below...

20060057254 - Zinc-rich foods having effect of preventing diabetes: Zinc (II) ions (zinc sulfate, zinc acetate and the like) originated in inorganic salts making it difficult for such ions to pass through biological membranes, thus being difficult to be incorporated in a human body. For overcoming such problems, it is necessary to develop food products with a prophylactic effect...

20060057255 - Tamper evident bunch wrapper packaging: A bunch wrap package comprises edges of the wrapper material gathered on a surface of an edible product, and an image formed over the gathered edges to provide evidence of tampering....

20060057256 - Method for manufacturing a compound food product and a compound food product: A method of making a food product includes—making a bread-type product by baking a dough, the composition of the dough being such that, after baking, the bread has a WA (water activity) that is higher than 0.90 and a water content comprised between 25 and 50%, making a garnish such...

20060057257 - Twist-open closure having inclined frangible membrane: A closure for a container having an opening includes a base cap and an overcap that form a sealed chamber adjacent the opening that is isolated from the contents of the container. The base cap includes an outer skirt having container-engaging structure, a cylindrical well, a frangible membrane connected to...

20060057258 - Flavor release casing: The present invention relates to shirred, nonfibrous casings internally coated with compositions of concentrated oil-based natural flavorants which transfer to foodstuffs, such as sausage meats, encased during cooking, resulting in foodstuffs flavored by the internal casing coating....

20060057259 - Production of capsules and particles for improvement of food products: The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of charged structured droplets forms when the jets dissociate by...

20060057260 - Method for reducing acrylamide formation in thermally processed foods: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing...

20060057261 - Method of removing caffeine from caffeine-containing catechin compound composition: A process for selectively removing caffeine from a caffeine-containing catechin composition, which comprises dissolving the caffeine-containing catechin composition in a 9/1 to 1/9 by weight mixed solution of an organic solvent and water, and then bringing the resultant solution into contact with activated carbon alone or with activated carbon and...

20060057262 - Process for extracting oil from articles: A process for reducing the oil content of oil-containing articles, such as food products. The food products are placed in contact with subcritical liquid carbon dioxide for a period of time sufficient to extract a predetermined amount of oil. The predetermined amount of oil to be extracted is within the...

20060057263 - Vapour scrubbing process and apparatus: The invention provides a process and an apparatus for scrubbing vapours generated during the vacuum stripping step of fatty glycerides, said process comprising bringing said vapours in contact with their liquid condensate and extracting said liquid condensate with a polar extraction solvent or solvent mixture....

20060057264 - Production of a fermentation product: A process of separating suspended solids from a fermentation liquor by subjecting the liquor to a solids-liquid separation stage, wherein the fermentation liquor is produced in a fermentation process for the production of a fermentation product, which liquor comprises water, lignin and BOD, wherein the solids liquid separation stage is...

20060057265 - Method and device for producing confectionary products: A method for producing confectionary products having an outer shell made of a substance that is placed inside a mold into which a temperature-controlled male die is subsequently introduced. The substance is placed under pressure after the male die is introduced....

20060057266 - Method for the production of coloured animal or human foodstuffs and corresponding device: A method and a device for the production of coloured animal or human foodstuffs and corresponding device, in particular, animal or human foodstuffs with two colours having clearly defined coloured regions. The above is achieved, whereby a product stream, preferably produced in an extruder, is divided into several independent part...

20060057267 - Cooking utensil with flavoring infuser: A utensil for flavoring fowl while cooking it over a heat source such as a barbecue has a pan-shaped base with a center portion and an upright cup-shaped holder extending upward from the top side of the base's center portion. An upright liquid infuser tube is provided which can be...

20060057268 - Saturated and unsaturated n-alkamides exhibiting taste and flavor enhancement effect in flavor compositions: u

20060057270 - Flour based food product comprising thermostable alpha-amylase: The invention relates to a flour based food product comprising a thermostable α-amylase and in-situ modified starch, as well as to a process comprising the steps of making a batter by mixing at least flour, water and a thermo-resistant α-amylase and cooking the batter on at least one hot surface,...

20060057269 - Method for producing baked objects, at least parts of which are a glossy brown: The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre-product in a second step at least partially with lye....

20060057271 - Method for producing good-flavor butter milk associated dairy product and dairy processed product: A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product....

20060057272 - Use of cryogenic cocoa butter for tempering chocolate: A process for tempering chocolate comprising adding cryogenic cocoa butter to melted chocolate and mixing until the cryogenic cocoa butter is melted....

20060057273 - Quality-improving agent for processed cereal foods and processed cereal food using the same: Processed cereal food quality enhancers comprising white potato-derived water-soluble acidic polysaccharides. Outward migration of starches of the processed cereal foods is prevented, loss of luster is improved, clumping within the food is eliminated for improved loosening properties, and clouding of the boiling water used for reconstitution is avoided, thus enhancing...

20060057274 - Animal feed with a soluble fiber and sugar alcohol and method of making and method of feeding: An animal feed such as a milk replacer includes a soluble fiber and a sugar alcohol. The milk replacer enhances weight gain, starter intake and reduces weaning time. The method of feeding the animal includes feeding a mixture of a soluble fiber and sugar alcohol. The animal feed may be...

20060057275 - Process for the preparation of glycinin-rich and beta-conglycinin-rich protein fractions: This invention relates to processes for preparing vegetable protein fractions suitable for use as functional food ingredients, novel vegetable proteins suitable for use as functional food ingredients, and food products containing the novel vegetable protein fractions....

20060057276 - Chewing gum or soft caramel and the production method thereof: The invention relates to chewing gum or soft caramel and the production method thereof. The inventive method consists in producing a continuous strand of a product comprising chewing gum or soft caramel, said strand being in the form of a channel. A sheet comprising a liquid product that gels in...

20060051455 - Compressed chewing gum tablet: The invention relates to a chewing gum tablet comprising at least two individual coherent chewing gum modules, at least one of said chewing gum modules comprising compressed gum base granules and wherein said compressed gum base granules comprise at least one biodegradable polymer....

20060051456 - Liquid-filled chewing gum composition: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than...

20060051457 - Chewing gum packages with gum disposal accommodations: The present invention provides a chewing gum package made from an outer package containing one or more pieces of chewing gum. The package includes at least one disposal sheet to wrap chewing gum cuds for proper disposal. The presence of the disposal sheet serves as a reminder to the consumer...

20060051458 - Tubular hopper confectionery depositing apparatus and method: The present invention provides an apparatus for producing a confectionery article that includes a passageway for accommodating a flow of fluid confectionery delivered from a fluid confectionery source. A rotary valve rotatable about the passageway dispenses the fluid confectionery from the apparatus. A piston and cylinder assembly in fluid communication...

20060051459 - Process for producing fermented drink: It is a common concern among beverages to avoid or prevent off-flavors (unpleasant smells) from developing during a yeast-based fermentation step. The present invention relates to low-alcohol beverages produced through a fermentation stopping process and provides a method for producing fermented beverages with less off-flavor and with an excellent aroma....

20060051460 - Thickening agent and process for thickening: The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation....

20060051461 - Nutrified coffee compositions: Provided herein are compositions of matter comprising a coffee, from which a coffee beverage may brewed. The compositions include one or more nutrient substances and thus afford a coffee beverage which contains beneficial health agents. Through consumption of a coffee beverage according to the invention, the health benefits of the...

20060051462 - Self emulsifying compositions for delivering lipophilic coenzyme q10 and other dietary ingredients: The present invention provides novel dietary supplement compositions based on the use of a particular oil phase which comprises of Coenzyme Q10 and optionally other lipophilic dietary ingredients of low water solubility and a liquid mixture which comprises one or more emulsifiers, a fatty acid monoester formed between an short...

20060051463 - Consumables container with nested insert: An improved container for multiple food products comprising a receptacle and a nested insert. The receptacle and nested insert are injection molded. One removable seal covers the resultant container having two separate food product compartments. The container allows a consumer to hold the container having both food product compartments in...

20060051464 - Fruit and vegetable films and uses thereof: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables....

20060051465 - Additive delivery laminate and packaging article comprising same: An additive delivery laminate is suitable for packaging a food product which is cooked in the package, with an additive transferring from the laminate to the food product. The additive delivery laminate has a substrate and an additive delivery layer. The additive delivery layer contains a water-insoluble thermoplastic polymer, a...

20060051466 - Smoke-permeable food envelope based on polyamide and water-soluble polymers: The invention relates to a smoke-permeable, moisture-resistant, tubular, biaxially oriented, preferably also heat set food casing containing a mixture of at least one aliphatic (co)polyamide and at least one water-soluble synthetic polymer, and having a water vapor transmission rate of between 40 and 200 g/m2·d. The water-soluble polymer is preferably...

20060051468 - Method for reducing acrylamide formation in thermally processed foods: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing...

20060051469 - Method for reducing acrylamide formation in thermally processed foods: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing...

20060051470 - Method for reducing acrylamide formation in thermally processed foods: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing...

20060051471 - Method for reducing acrylamide formation in thermally processed foods: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing...

20060051467 - Method of microwave cooking of raw meat and raw marine product, seasoning for microwave cooking, and food for microwave cooking: Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a...

20060051472 - Method for suppressing fading of tar colorant, and fading-suppressed tar colorant-containing composition: The present invention provides a method of suppressing fading of a tar colorant. More specifically, the present invention provides a method of suppressing a tar colorant fading phenomenon that occurs specifically in compositions containing (a) the tar colorant, and (b) at least one of reducing sugars, ascorbic acid compounds, or...

20060051473 - Apparatus and method for moving a workpiece through an opening in a container: An apparatus and method for narrowing and moving a workpiece from a fruit or vegetable through an opening in a container wherein the workpiece is relatively wider than the opening is provided. The apparatus has a plunger with an extension portion slidably movable within a bore formed in a loader....

20060051474 - Protein-enriched nut butter compositions and methods for preparing same: A protein-enriched nut butter composition is provided, the protein-enriched nut butter composition comprising a mixture of at least one of finely ground roasted nuts and milled roasted nuts and a substantially unflavored powdered protein preparation, wherein the protein-enriched nut butter composition (1) is up to about 50% enriched in nutritive...

20060051475 - Confectionery depositing apparatus and product and method of producing same: The present invention provides a confectionery depositing apparatus that deposits a layer or multiple layers of a flowable confectionery product with a high degree of accuracy. The apparatus includes a source of a flowable confectionery, a cylinder, and a rotary valve in fluid communication with the source of flowable confectionery,...

20060051476 - Tubular hopper with synchronized tray and method: The present invention provides an apparatus for producing a confectionery article that includes a rotary valve in fluid communication with a fluid confectionery source and a dispensing outlet. A conveyor moves a tray under the dispensing outlet. Rotation of the rotary valve to a dispensing position dispenses an amount of...

20060051477 - Apparatus and methods for thawing frozen food items: An apparatus for thawing frozen food items includes an enclosure having a top wall, a bottom wall, and a side wall extending between the top and bottom walls and defining a thawing chamber. One of the walls includes an access opening to the thawing chamber. A closure associated with the...

20060051478 - Antioxidant for fats,oils and food: A combination of one or more compounds selected from the group consisting of 3-arylbenzofuranones, long chain N,N-dialkylhydroxylamines, substituted hydroxylamines, nitrones, and amine oxides are highly effective antioxidants for use with edible organic substances subject to deterioration by oxidation....

20060051479 - Homogeneous solid granules containing carotenoids: The homogeneous solid granules of the invention comprise at least 5% (w/w) of carotenoid, gelatine and a sugar, they have a size distribution of from 100 μm to 2000 gm and are solvent-free. The process for producing such granules comprises the following steps: (a) preparing an aqueous solution of at...

20060051480 - Sweetener composition: A sweetener composition containing less than 1 gram of carbohydrates includes a monosaccharide derive polyol such as erythritol, a reduced calorie sweetener such as tagatose, a bulking agent such as polydextrose or maltodextrin and a high intensity, non-nutritive sweetener such as sucralose. The sweetness profile of the sweetener composition may...

20060051481 - Pre-portioned dough unit intermediates: A non-round, preportioned dough intermediate used to reduce wasted space in shipping materials and to provide increased handling abilities. The non-round, preportioned dough intermediate has at least four sides being connected by at least four non-corner members. When placed in abutting, adjacent relation, a plurality of non-round, preportioned dough intermediates...

20060051482 - Batter coated 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...

20060051483 - Foam-holding agent and utilization thereof: The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a...

20060051484 - Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same: The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester...

20060051485 - Margarine-like food composition with reduced fat content: A margarine-like composition for laminated doughs of reduced fat content comprising, in percentage weight of the total weight, from 35.0 to 80.0% of a fat phase containing a mixture of vegetable fats, and from 20.0 to 65.0% of an aqueous phase comprising inulin and pectin, and at least one emulsifier,...

20060051486 - Pigment dispersion system: Preblends and preblend systems can be produced for use in, amongst other things, sunscreen products. These preblend systems and preblends can have high pigment loads, generally low viscosity and a relatively high thixotropic index making it both easy to use and very stable. Finished products including preblends and preblend systems...

20060051487 - Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid: According to the present invention, fat and caloric content of processed meats can be reduced by the replacement of a portion fat content normally found in processed meats with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric...

20060051488 - Low and no trans fat confections: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a...

20060051489 - Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation: A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fibre content, and plant oils from oilseeds for use in fish or other non-human animal diets or human foods comprising the steps of: providing a source of oilseed; subjecting the oilseed to...

20060051490 - Food component and processes for the preparation thereof: The invention provides a process for the preparation of food acidulants comprising esterifying a fatty acid glyceride esterified by at least one fatty acid selected from the group consisting of fatty acids found in edible oils and fats with at least one carboxylic acid selected from the group of acidulant...

20060051492 - High protein snack product: Snack products and processes for their manufacture are disclosed. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein...

20060051491 - Protein beverage mixing container: The present invention is a protein beverage mixing container. The mixing container may be a carton, or it may be a pouch. The mixing container has a closeable opening. The mixing container contains dry protein powder, or a user may add protein powder into the mixing container. A user then...

20060045934 - Liquid-filled chewing gum composition: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than...

20060045935 - Tea bag: An improved tea bag has a pouch containing tea and a string connected to the pouch. A securing element is connected to the string. The securing element is releaseably attachable to an object such as a tea cup or tea pot....

20060045936 - Cup: A cup for a user to directly drink the beverage in the cup. The cup includes a main body and an isolating member disposed in the main body for dividing the interior of the cup into two isolated spaces. The isolating member serves to stop the beverage material, while permitting...

20060045937 - Food bar: A snack or other food bar which includes at least two filling layers directly adjacent each other. Preferably one or more of the filling layers comprise a peanut creme specially adapted to the invention. When a layer of the peanut creme of the invention is deposited, it sets up quickly...

20060045938 - Nut creme: A peanut crème which can be used to produce a snack or other food bar which includes at least two filling layers directly adjacent each other. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon...

20060045939 - Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler...

20060045941 - Method for high-speed vacuum unitary packaging of portion-cut meats: A method for high-speed vacuum unitary packaging of portion-cut meats, wherein a vacuum four-side sealed object containing a plurality of portion-cut meats obtained by dividing a livestock meat, such as beef, pork, chicken, or the like, or a large-size fish into many portions is divided into four-side sealed objects with...

20060045940 - Polylactic acid blown film and method of manufacturing same: The invention provides polylactic acid (PLA) films substantially free of plasticizers and methods of manufacturing same by blown film process are provided. PLA films are environmentally degradable and have applications in, at least, packaging and labeling....

20060045942 - Method and system for in-cup dispensing, mixing and foaming hot and cold beverages from liquid concentrates: Liquid food dispensing device (1) for dispensing hot or cold beverages or other liquid foods without using any mixing or whipping chambers comprising at least one liquid component source (30, 31) and a diluent source (18), a delivery device and at least one diluent nozzle and one food component nozzle...

20060045943 - Food tray: A food tray adapted to be removably located in a predetermined position in a compartment is provided having a tray body and a fixed movable stop member. The tray body includes a first end and a second end, a bottom and a sidewall structure defining a volume. The fixed movable...

20060045944 - Multi-ply flexible container for wine and the like: A multi-ply flexible container comprising opposing first and second inner panels, opposing outer panels, a seal and an oxygen scavenger. The opposing outer panels extend over each of the first and second opposing inner panels respectively. The seal joins the first and second outer panels and the first and second...

20060045945 - Apparatus and method for making filled-dough products: The present disclosure concerns embodiments of an apparatus and method for producing a filled-dough food product, such as a fruit-filled turnover (e.g., an apple turnover) or a single-serve pie, on an industrial scale. In one representative embodiment, the apparatus includes a filling-apportionment mechanism and a filling-transfer mechanism. The filling-apportionment mechanism...

20060045946 - Composition for inactivating yeasts or molds in soft drinks: The invention relates to a composition for inactivating yeasts or molds in a soft drink comprising calcium ions, characterized in that the composition further comprises a yeast and/or mold inactivation agent selected from a naturally occurring sugar mono fatty acid ester or glycerol mono fatty acid ester, a naturally occurring...

20060045947 - Method of adorning foodstuff: A method of decorating the surface of foodstuffs with photos or images using edible media including the steps of preparing a silk screen with predetermined shapes. The predetermined patterns having opening therein that are in a size and shape that is dictated by the size and shape of the foodstuffs....

20060045948 - Chemical production of palatable carbonated ice: A container and method for forming a palatable carbonated ice under pressure, includes a container having an outer wall with a lower end enclosed by a bottom wall and an upper end enclosed by a top wall to form an internal chamber. A water based fluid having sugar, such as...

20060045949 - Silicon devices and method for cooking with silicone devices: The invention involves silicone devices and a method for using the silicone devices for food preparation and for cooking. The silicone devices come in a variety of shapes: bands, string, mesh, perforated sheets, connected double-Os, and film. The silicon devices may be used when food is prepared, then frozen and...

20060045950 - Mineral preparation, raw material for the preparation, and methods for producing the mineral preparation and the raw material: A raw material for a mineral preparation of the present invention can be obtained by calcining defatted sesame, and a mineral preparation containing minerals that can be absorbed into the body effectively can be obtained by recovering minerals from this raw material....

20060045951 - Process for selective grinding and recovery of dual-density foods and use thereof: A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for moving mechanical parts. A granulated lower-density portion and liberated nonground higher-density portion obtained...

20060045952 - Device and method for producing fondant: A device for producing fondant and a method for producing fondant are provided. The device is suitable for the continuous production of fondant from a saccharide-containing solution, having a temperature above or in the range of the saturation point, i.e. boiling temperature. The device is formed from a transport screw...

20060045953 - Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers: The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and...

20060045954 - Vanilla flavoring compositions: The addition of Maillard based flavorings to volatile vanilla flavor compositions was found to significantly improve a flavorings' taste profile and increase long-lasting in-product performance (especially in dairy and baked goods). The novel flavoring composition more closely mimics the properties (taste and performance) of highly prized natural vanilla extracts....

20060045955 - Process for preparing coated potato pieces using pregelatinized starch: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis....

20060045956 - Process for preparing coated potato pieces using pregelatinized starch: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis. The invention also provides methods for coating potato strips using low levels of high amylose starches....

20060045957 - High-fat animal feed pellets and method for making same: A method is provided for producing animal feed pellets that are made entirely or predominantly of fat. Fats, oils, and waxes with complimentary physical properties also can be included, as can nutrients. Cohesive pellets of high flowability and durability are achieved. The superior handling quality of the pellets allows for...