Food or edible material: processes, compositions, and products inventions 04/06

20060088627 - Methods for the production of food grade extracts: Methods for producing food grade extracts, such as botanical extracts, with low processing times are provided. The methods include a reactive extraction step carried out at elevated temperatures and, optionally, an enzymatic treatment step conducted prior to or concurrently with the reactive extraction. In the reactive extractions one or more...

20060088628 - Food bar: A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which...

20060088629 - Animal/pet treat with edible photo adhered to surface: The invention is an animal or pet treat with an edible photo adhered to its surface. This invention uses existing edible film that is intended for human consumption, human-grade food coloring as ink and a proven printing process in a new and useful way, on animal/pet treats. Pets refer most...

20060088630 - Process for sonicating plant seeds: There is described a process for sonicating a plant seed at an intensity of at least 95 W/cm2 and a frequency ranging from about 16 to 100 kHz. Also disclosed is a process for using the sonicated plant seed for production of either a starch product or a fermentation feedstock....

20060088631 - Process for the preparation of alpha- and beta-cryptoxanthin: The present invention relates to a process for converting lutein and/or lutein esters to (3R)-β-cryptoxanthin and (3R,6′R)-α-cryptoxanthin, suitable for human consumption as dietary supplements, by employing safe and environmentally friendly reagents. (3R)-β-Cryptoxanthin and (3R,6′R)-α-cryptoxanthin are two rare food carotenoids that are not commercially available and the former exhibits vitamin A...

20060088632 - Purified beverage products and processes for making the same: Processes of making purified beverage products are generally provided. More specifically, beverage products are provided that are made using a beverage-making process to form a beverage base. The beverage base is then fed through a plurality of purification steps, including, but not limited to, small pore filtering, ion exchange resins,...

20060088633 - Process to produce a reduced fat potato chip: A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, frying the chip, and concurrently dehydrating and de-oiling...

20060088634 - Process for granulation of low-moisture processed foods and use thereof: A process for grinding low-moisture processed food in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of low-moisture processed food is functionally suitable for re-use in food production lines....

20060088638 - Method of improving sweetness delivery of sucralose: This invention provides a method of improving the sweetness delivery profile of a sucralose-containing ingestible composition, which comprises incorporating therein DHB at a DHB:sucralose weight ratio of from about 0.01% to about 100%....

20060088635 - Sugar substitute and bulking agent and chocolate: The invention relates to a solid, low calorie, palatable sugar substitute with the following ingredients, by weight: inulin 28.3%-48.3%; polydextrose 28.0%-48.0%; maltodextrin 18.0%-28.0% 1; trace amounts of an antiagglomerant, and the balance being one or more intense sweeteners, for example, sucralose or acesulfame-K. A solid, low calorie, chocolate comestible is...

20060088636 - Sugar substitute and bulking agent and chocolate: The invention relates to a solid, low calorie, palatable sugar substitute with the following ingredients, by weight: inulin 28.3%-48.3%; polydextrose 28.0%-48.0%; maltodextrin 18.0%-28.0% l; trace amounts of an antiagglomerant, and the balance being one or more intense sweeteners, for example, sucralose or acesulfame-K. A solid, low calorie, chocolate comestible is...

20060088637 - Sugar substitute and bulking agent and chocolate: The invention relates to a solid, low calorie, palatable sugar substitute with the following ingredients, by weight: inulin 21.6%-48.3%; polydextrose 21.6%-59.0%; maltodextrin 2.0%-48.0%; trace amounts of an antiagglomerant, and the balance being one or more intense sweeteners, for example, sucralose or acesulfame-K or a combination of acesulfame-K and neohesperidin dihydrochalone....

20060088639 - Food additive, baked food composition and method for lowering blood cholesterol: The present invention is directed to a food additive for making a high fiber, high shelf-stable semi-soft or soft baked food composition. More particularly, the invention relates to a food additive, baked food composition and method for lowering blood cholesterol. A baked food composition of the present invention comprises a...

20060088641 - Method for mass producing whole-seed cracker: A method for mass producing whole-seed crackers as a dehydrated food product is provided. In one embodiment a raw food product is produced. Mucilage-producing whole seeds, preferably flax seeds, are soaked in water to cause them to produce a mucilage, but not long enough to cause them to sprout. They...

20060088640 - Peanut flour cracker: Methods and compositions for baked food products are provided. Illustrative baked food products comprise a flour mixture comprising peanut flour, baking powder, a fat, a milk product, and egg. Illustrative methods comprise preparing a dough comprising wheat flour, salt, baking powder, a fat, a milk product, egg, and peanut flour,...

20060088642 - Method and device for producing whey powder: The invention relates to a method for producing whey powder. In this method, whey concentrate with a dry matter content of at least 45% is heated to a temperature of at least 75, and preferably at least 85° C. before, after preliminary crystallization, being dried to a moisture content of...

20060088643 - Neutraceutical composition containing mangosteen pericarp extract: A neutraceutical beverage comprising pericarp extract from the Garcinia mangostana L. (mangosteen) plant, and juice from mangosteen fruit pulp, preferably combined with juice from at least one of four other ingredients selected from red grapes, lycium, sea buckthorn, and apple, preferably obtained from powdered extract of mangosteen pericarp and a...

20060088645 - Omega-3 food product and related method of manufacture: A food composition including a fish oil containing omega-3 fatty acids, a food grade acid and a flavoring agent, the food grade acid and flavoring agent neutralizing the aroma and/or flavor of the fish oil. Lemonade flavoring can be added to the composition to further neutralize the fish oil aroma...

20060088644 - Specialty palm oil products and other specialty vegetable oil products: The invention relates to vegetable oil products, including palm oil products, containing one or more constituents from a group which includes monoacylglycerols, diacylglycerols, triacylglycerols, carotenes, tocols, phytosterols, squalene and free fatty acids, from vegetable oil sources and a process for the production thereof by using supercritical fluid extraction....

20060088646 - Tomato product and method for obtaining same: A tomato product with Brix similar to the Brix of a raw tomato; lycopene content in the range of 600% to 1200% of that of a raw tomato, and viscosity of 3 to 14 cm according to the Bostwick analysis method....

20060088647 - Baked products containing rice flour: A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran,...

20060088648 - Microwave popcorn with thaumatin and method of preparation: Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and/or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food...

20060088649 - Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt...

20060088650 - Palatable vegetarian pet food: A palatable, nutritionally complete vegetarian food for pet mammals, including a nutritionally complete, preferably low moisture, vegetarian kibble which incorporates a non-meat based flavour-enhancing additive. The additive includes a synergistic amount of hydrolyzed vegetable protein and xylose. The combination of these two ingredients provides an especially flavoursome character to the...

20060088651 - Protein fortifying composition for fortifying meats and process for preparing same: Disclosed is a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a protein fortifying composition, comprising; (A) a vegetable protein material, (B) a dairy whey protein material and (C) a curing material. Also disclosed is...

20060088652 - Composition and coated bakery products: A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of the fat phase of a...

20060083818 - Gum base: The invention relates to chewable gum base compositions, to chewing gums containing them, and to processes for preparing them. The gum base compositions comprise (a) a polyvinyl acetate matrix, in which the polyvinyl acetate is in the form of a continuous phase, and (b) casein, a modified casein, or both...

20060083819 - Beer mashing process: The present invention provides processes for production of wort and beer wherein the mash liquefaction comprises jet cooking and application of microbial mashing enzymes....

20060083821 - Blended cheeses and methods for making such cheeses: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese....

20060083822 - Cheese and methods of making such cheese: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion...

20060083820 - Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to...

20060083823 - Process for producing fermentation feedstock from extruded cereal material: There is disclosed a process for producing a fermentation feedstock from a cereal material that is extruded. The cereal material extrudate is liquefied and separated into streams. Furthermore, of the liquefied extrudate may be saccharified....

20060083824 - Nutritional supplements for glucose intolerant individuals: Nutritional supplements which are especially useful for consumption (either orally or enterally) by glucose intolerant individuals. More specifically, sugar-free nutritional supplement formulations for glucose intolerant patients include docosahexaenoic acid (DHA), L-arginine, one or more edible fats and/or oils in an amount sufficient to provide between about 25 to about 60%...

20060083825 - Portable cinnamon roll and method for making: A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption....

20060083826 - Device for the transportation and storage of edible produces within a preserving gaseous atmosphere: A method for packaging perishable products, which permits to apply a preserving atmosphere in the surroundings of the perishable products, comprising placing portions of the perishable products in semi-permeable bags; setting one or more of the semi-permeable bags, which hold the portions of perishable products, inside shipment boxes, which have...

20060083827 - Process for the preparation of smoke-impregnated tubular casings: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected...

20060083828 - Method for dehydrating peppers or other products and puffing for food: A method for dehydrating edible thick skin vegetable foods such as fresh red bell peppers or beets then crisping, puffing or preparing them into a food ingredient and/or snack product is provided. The method includes: washing the peppers/beets or product to remove foreign materials and pesticide residue from the surfaces...

20060083829 - Cake making method: A Cake Making Method is disclosed. Also disclosed is a method that results in the creation of a cake having a standard cake base and a filling of another, viscous, semi-liquid flavored filling. The resulting cake does not have any external blemishes or apertures on its external surface. The method...

20060083830 - Polylysine-containing food additive and acidic adjuvant: A food additive composition comprising ε-polylysine in higher than normal concentrations and optionally in combination with an acidic adjuvant. The acidic adjuvant may be a low pH solution of sparingly-soluble Group IIA-complexes (“AGIIS”), a highly acidic metalated organic acid (“HAMO”), or a highly acidic metalated mixture of inorganic acids (“HAMMIA”)....

20060083831 - Forming and cooking with controlled curtain spillage: Sheeted or relatively thin uncooked food products are arrayed for reception upon a procession of curved molds being conveyed along a process path. Once received on the molds and moving therewith, the products are deluged from above with curtains of hot cooking oil and thereby take the shape of the...

20060083832 - Reducing acrylamide in fried food: Methods are provided for reducing the acrylamide levels in fried food. Exemplary methods include blanching potato strips in water at about 76° C. to about 88° C. for about 3 to 10 minutes. During the water blanching step, the water is circulated. The water blanched potato strips are heated with...

20060083833 - Flexible mould for foodstuff: A flexible foodstuff mould (10) for example for use in confectionary, bread making or baking, wherein the mould comprises a base (12), a wall (15) extending from the base, and a rim (16) projecting from the wall. The mould including at least two or more handles (17, 18) and a...

20060083834 - Process for granulation of wet processed foods and use thereof: A single-stage process for drying and grinding of wet processed food material in a single unit operation in a continuous short duration manner. The granulated food product obtained from the single-stage treatment of wet processed food is suitable for re-use in food production lines....

20060083835 - Flavored sugarcane juice in aseptic unit packs: The present invention provides a method wherein flavored sugarcane juice containing 18-20% soluble solids and can be preserved after suitable dilution in aseptic unit packs....

20060083836 - Food cooking installation: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container,...

20060083837 - Aspartame blend: A process for preparing an agglomerate of aspartame and a carrier comprises the steps of: (a) providing a premix slurry, comprising aspartame and a binding agent; (b) fluidizing a carrier; and (c) applying the premix slurry of step (a) onto said fluidized carrier to form an agglomerate of said aspartame...

20060083839 - Composition for delivering a high intensity sweetener: A composition and a device for sweetening products including a sweetening solution, wherein the sweetening solution consists essentially of a high intensity sweetener and a solvent, and a spraying apparatus are disclosed....

20060083838 - High yield method of producing pure rebaudioside a: The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A...

20060083840 - Dough compositions and related methods, involving high-gluten content: Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing....

20060083841 - High expansion dough compositions and methods: Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing....

20060083843 - Doughless pizza and method of making same: A doughless pizza and method of making same wherein the doughless pizza utilizers a container (1), rather than a crust, to keep traditional pizza ingredients intact. To make the present invention, a user selects a container (5), adds a predetermined amount of pizza sauce to the container (6) and adds...

20060083842 - Puffed cheese product and process for making same: A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to...

20060083844 - Carbonated protein drink and method of making: An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes...

20060083845 - Method for preparing a coffee extract, and the extract to be obtained therewith: The invention relates to a method for preparing a coffee concentrate, wherein the coffee is subjected to two extractions, while the second extraction is carried out at a higher temperature than the first extraction. The method is suitable for preparing liquid as well as solid concentrates. The method produces a...

20060083846 - Dry cherry product: This invention relates to a semidry or dry cherry product that retains the flavor and nutraceutical ingredients of the original cherries and also has extended shelf life....

20060083847 - Novel glycopeptide and peptide having a kokumi taste imparting function, and method of imparting the kokumi taste to foods: Certain glycopeptides and peptides provide a taste improving function, particularly a kokumi taste imparting function. In particular, these glycopeptides and peptides per se may be used to impart the kokumi taste to foods or seasonings and to improve the kokumi taste in foods with the use of seasonings which contain...

20060078647 - Compositions and methods for improving curd yield of coagulated milk products: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure...

20060078648 - Method: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one...

20060078649 - Chemically acidified formula: The present invention concerns a directly acidified nutritional formula that prevents growth of pathogenic bacteria in the liquid formula even at room temperature for prolonged time. The invention further relates to a method for preparing the formula and to the use of L(+)-lactic acid for preparing nutritional formulas with a...

20060078650 - Dough compositions and related methods: The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and an acid and base (preferably chemical leavening agent). Dough compositions according to...

20060078652 - Multi-flavored ice cream cone: A process for adding a desired singular food flavor such as a raspberry or strawberry or a combination of desired food flavors such as a banana nut, butter pecan, peanut-butter fudge or the like to the batter that is used to make ice cream cones for the purpose of producing...

20060078651 - Supplemented sesame ice cream: The invention provides a supplemented desert comprising a sweetened dairy composition containing sesame seed paste, roasted sesame seed, and an effective amount of at least one nutraceutical. Specifically, the invention provides a supplemented vanilla ice cream containing from about 850 to about 946 ml of a vanilla ice cream, from...

20060078654 - Package for a consumable product or the like: The present invention provides an improved product holding and dispensing package and an improved method for providing, holding and storing products, especially consumable products. The package includes a housing, a product insert and a wrapper that initially seals the outside of the housing. The housing includes an opening that enables...

20060078653 - Preservation structure and preservation repository using the same: Disclosed is preservation structure and preservation repository using the same. The preservation structure is constituted by a porous two-dimensional or three-dimensional solid structure with a slackness nature and a variety of nano-materials being uniformly distributed over the surface of the porous two-dimensional or three-dimensional solid structure, and is used to...

20060078655 - Microwave popcorn with viscous liquid fat and method of preparation: Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil;...

20060078656 - Ready-to-use bottle liners containing premeasured amount of infant formula and methods of making the same: Flaccid baby bottle liners have a premeasured amount of sterilized powdered infant formula that is ready for use when desired....

20060078657 - Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat....

20060078658 - Food quality sensor and methods thereof: Embodiments of the present invention are directed to methods and devices for determining freshness of food products, and materials and devices related thereto. In some embodiments, a sensor device is provided which may include an ergonomic body including a slot for receiving a sensor card, a microcontroller, a plurality of...

20060078659 - Mousse-type spread and mousse-type edible oil: The present invention aims at providing novel spread and edible oil having many excellent characteristics as a spread or an edible oil, new mouth-feel and flavor which are not encountered in the conventional spread and edible oil, and excellent storage property and excellent operationality. As a result of the investigation,...

20060078660 - Ready to bake layered dough product and methods: The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form. This bakery dough is placed in a baking tin and then...

20060078661 - Sterilization machine on vegetable and fruit: This is a new kind of practical sterilization machine on vegetable and fruit. Its characteristic is the specially designed container for laying vegetable and fruit and the cone in the center for washing. Its bottom design contains balance circle, reflux blades and revolving axis. Starting the reflux equipment, the basket...

20060078663 - Compositions of polyol granules and processes of manufacture: The present invention includes methods for preparing polyol products. The present invention also includes compositions comprising polyol products for use in pharmaceuticals, nutraceuticals, foods, such as frozen dairy and bakery items, and confections....

20060078662 - Crystalline maltitol composition and method for production: A non-seeded method for making crystalline maltitol is described. The method includes evaporating liquid maltitol to a moisture content of between about 4.5 percent to about 6.0 percent to produce a maltitol feed; cooling said maltitol feed with water at a temperature of between about 10 degrees to about 20...

20060078664 - Process for producing loaf bread: There is disclosed a method for making pullman type breads, which comprises incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic acid alone, or alternatively, in combination with ferrous sulfate and ascorbic acid, such that the solubility of the incorporated...

20060078665 - Roll-style dough product having a fried-like texture: A roll-style dough product presenting the taste and textural experience of traditional Texas Toast but in a convenient and appealing roll-type format. The roll-style dough product provides a consumer food product having a crust with a crisp, “fried-like” texture and a flavor component. The roll-style dough product can be provided...

20060078666 - Laminated coconut palm and products thereof: Methods and products are described having improved structural stability and which are particularly suitable for manufacture using coconut palm. Each product includes a core and a veneer laminated to form a product, and includes arrangements of the core pieces to provide improved structural stability. In one embodiment, elongated strips of...

20060078667 - Enzyme-resistant starch and method for its production: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH...

20060078668 - Stable aqueous suspension of insoluble protein: Disclosed is a process of producing an essentially stable aqueous suspension of protein wherein the aqueous suspension of protein is directly acidified, comprising the steps of: obtaining a protein material, dispersing the protein material in an aqueous protein dispersion to form an initial homogenized aqueous protein dispersion, adding an effective...

20060073236 - Method of feeding choline: A non-encapsulated choline compound is fed to a ruminant animal by first dissolving the choline compound in drinking water and then providing the drinking water to the ruminant animal in a sufficient quantity to provide an effective amount of choline to the ruminant animal. Most of the choline compound bypasses...

20060073237 - Calcium supplementation of foodstuffs: Supplementation of foodstuffs with calcium malate, and the resultant products....

20060073238 - Tea bag with inner tag: A tea bag (1) including a sealed pouch (30) having an internal tag (50) disposed inside the sealed pouch or nestled between the lobes (31a, 31b) of a multi-lobed pouch (3). The internal tag containing text (60), or other message comprised of letters, words, images, symbols or other indicia imprinted...

20060073239 - Filled pastry: A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material...

20060073240 - Whole grain products made with whole grain durum wheat: Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of...

20060073241 - Alcoholic beverage container: A sealed plastic container for holding an alcoholic beverage such as wine includes a receptacle for containing the alcoholic beverage therein which includes a peripheral flange about the mouth of the receptacle, a biocompatible inner surface and a wall having a low gas transmissibility and a sealing membrane detachably fixed...

20060073242 - Packaged beverage and process for producing the same: This invention relates to packaged beverages, which contain the following ingredients: (A) from 0.05 to 0.5 wt % of non-polymer catechins, (B) from 0.008 to 0.033 wt % of sodium, and (C) potassium. The weight ratio of ingredient (B) to ingredient (C) and pH fall within specific ranges, respectively....

20060073243 - Microwavable food product: A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16) within the package defined by the internal surface of the package and such that when...

20060073244 - Packaging of meat products with modified atmospheres and/or enhancers: Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within...

20060073245 - Ready-to-fill pre-moistened antimicrobial polymer-based foodstuff wrapper: The invention relates to an antimicrobial, tubular, single- or multilayer polymer-based foodstuff casing, premoistened so as to be ready-to-fill, which comprises, as antimicrobial constituent, an alkyl para-hydroxybenzoate having from 1 to 10 carbon atoms in the alkyl moiety, and/or a salt thereof, and also, if appropriate, comprises another antimicrobial agent,...

20060073246 - Method and apparatus for making commercial crustless sandwiches and the crustless sandwich made thereby: A method of making a crustless sandwich from two slices of bread with outer crusts, the method comprising: placing a first slice of bread on a platen; forming a mass of a first food spread onto the central portion of the first slice of bread in a position spaced inwardly...

20060073247 - Method for immersing grains and apparatus used therefor: An immersion method includes a step of storing grains for water absorption and water within a pressure-resistant container 10, a step of reducing the pressure in the pressure-resistant container 10 by a vacuum pump 6, and a step of releasing the reduced pressure by opening a reduced pressure releasing port...

20060073248 - Method for producing a high damage tolerant aluminium alloy: This invention relates to an apparatus for removing solutes from a solution using nano-filtration means to provide a treated wine....

20060073249 - Stable aqueous solution of a polyene fungicide: The invention provides an aqueous composition comprising a dissolved polyene fungicide and a solubilizer, wherein at least 100 ppm of polyene fungicide is present as dissolved polyene fungicide. The aqueous compositions of the invention may further comprise a chelating and/or antioxidation agent. The compositions of the invention. provide dissolved polyene...

20060073250 - Continuous adsorption process for the preparation of a soy protein-containing composition having improved flavor, odor, appearance, or functionality: Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, and/or functionality to soy protein materials may be removed, in accordance with the present invention, by treating the materials with an adsorptive resin selective for the relatively low molecular weight components in a contact vessel....

20060073251 - System and method for nitrogen sparging of citrus juice: A system and method are disclosed for the processing of a citrus juice for packaging in which the juice is sparged with numerous small bubbles of nitrogen gas at one or more locations during the processing to reduce the levels of dissolved oxygen in the juice and the levels of...

20060073252 - Fractionated soybean protein and process for producing the same: It is aimed at developing a novel method of fractionating 7S globulin and 11S globulin, in particular, a highly accurate and efficient fractionation method which can be performed on an industrial scale. It is also intended to obtain a protein fraction which is little contaminated with oil-body-associated proteins and exhibits...

20060073253 - Automated grill: An automated grill automatically transfers frozen food from a freezer component to grilling component by an automatic loading device in response to a signal. Frozen food is loaded in a loading side in the freezer component. When the signal is received indicating that the food is to be grilled, food...

20060073254 - No-carb tabletop sweeteners substitute: The invention describes no-carbohydrate tabletop sweetener compositions including a combination of a high intensity sweetener, such as sucralose and fillers such as amino acids and proteins. Amino acids combinations improve the taste quality of the sweetener substitute. The composition is suitable for use as tabletop sweeteners and ideal for low-carbohydrate...

20060073255 - Non-hygroscopic, low-or no-calorie sugar substitute: The present invention provides a sweetener composition, preferably containing at least one chlorodeoxysugar derivative, such as sucralose. This sweetener composition can be incorporated as a direct substitute for sucrose sugar to produce a wide variety of medicinal products and food products having reduced calorie content....

20060073256 - Self-foaming liquid creamers and processes: Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so...

20060073257 - Egg slicing apparatus: The present invention is a handheld apparatus which slices the white portion of a boiled egg in a manner allowing the egg to then be processed into and used as a deviled egg. Specifically, the apparatus slices the egg white by mating two cutting edges, each having a mating concave...

20060073258 - Process for producing an ultrafine-milled whole-grain wheat flour and products thereof: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can...

20060073259 - Soy-based rice substitute: The present invention is a soy-based rice substitute comprising soy flour and water and having the appearance of rice grains. The invention also includes a process for preparing the same by intermixing soy flour and water to form a mixture; heating the mixture; kneading the mixture; extruding the mixture in...

20060073260 - Extruded ingredients for food products: The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of the extruded fiber source in food products, substantially without a concomitant adverse...

20060073261 - Soy protein containing food product and process for preparing same: This invention relates to a soy protein containing food product comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a...

20060073262 - Meat alernative: A meat alternative, having from about 65% to about 85% by weight of a hydrated plant protein source and from about 15% to about 35% by weight of a meat protein source, is formed by mechanically or chemically extracting collagen into a slurry of the meat and water, the collagen...

20060073263 - Methods of producing resistant starch and products formed therefrom: A method for the production of resistant starch comprising acidifying unmodified starch to an optimal pH with an acid-alcohol mixture to convert the unmodified starch to resistant starch when at a reaction temperature, heating the acidified unmodified starch to about the reaction temperature, and maintaining the acidified unmodified starch close...