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

20060141094 - Chewing gum base composition: The invention provide a gum base composition which has an excellent chewing texture and is disintegratable and biodegradable comprising biodegradable ingredients, including a lactic acid polymer comprising a poly-L-lactic acid polymer and/or other lactic acid polymers having a glass transition temperature higher than 50° C. in an amount of from...

20060141095 - Method for producing foods from culture of bacillus natto: The present invention provides a method for producing a food product containing nattokinase but containing little or none vitamin K2, comprising treating a Bacillus natto culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant (excluding chitosan)....

20060141096 - Yogurt-cheese compositions: Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat...

20060141097 - Symbiotic food products comprising oats and methods for manufacturing the same: The invention provides symbiotic beverages, frozen food products based thereon and yogurt-like products. Preferably, the beverage is made by the integration of both probiotic (live microbial food cultures) and prebiotic (non-digestible carbohydrates) supplements that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in...

20060141098 - Nutritional additive for animals: The present invention relates to a nutritional supplement for animals in the form of a composition comprising calcium, phosphorus and sulphur, and a method for producing the same as a granulate. According to the invention, a calcium compound is granulated by means of a granulation liquid comprising sulphuric acid....

20060141100 - Bread product and method for its production: A bread product can be used for production of bread, round loaves, French bread, sandwiches, rusks, refreshments, pizzas. In the volume of the bread product is formed at least one section containing a product of vegetable origin added to the dough in the form of powder and/or juices and/or purees...

20060141099 - Scrambled egg snack food: A snack food product comprises a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating....

20060141101 - Delivery system for low calorie bulking agents: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention...

20060141102 - Frozen confection and process for manufacturing such: A low-calorie frozen confection is provided which is substantially free from non-saccharide sweeteners. The frozen confection comprises total sugar in an amount of less than 14.5% by weight and digestible complex saccharides in an amount of from 7 to 30% by weight. The total sugar comprises at least 4% fructose...

20060141103 - Frozen confection and process for manufacturing such: A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate,...

20060141104 - Deep dish pizza crust: A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and shape...

20060141105 - Edible, chewable object for carnivorous pets and method of controlling the hygiene of the oral cavity of said animals, using one such object: The invention relates to a chewable object for carnivorous pets. The inventive object (1) is provided with an elongated shape and comprises a chewable, edible and digestible substance. The invention is characterised in that the shape of the object (1) comprises at least two dihedrals (d1, d2) having edges (a1,...

20060141107 - Method and system for controlling product density: Method and system for controlling the density to a predetermined level of an edible aerated foodstuff product during the preparation thereof. A density measurement is acquired on the aerated product at a location sufficiently downstream of a shearing unit used to form the aerated material such that the product is...

20060141106 - Quality control method for article and oxygen detecting agent for use therein: There is provided a method for controlling the quality of a product, characterized in that a product and an oxygen detecting agent having a predetermined sensitivity corresponding to the kind of the product and quality control conditions for the product are provided in combination and the quality of the product...

20060141109 - Method for modifying ph within meat products: A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying material may comprise aqueous ammonia...

20060141108 - Mini tumbler-massager for treating meat: The present invention provides a tumbler and a method for treating meat before cooking. The method includes inserting up to 3 kg of the meat to a tumbler comprising a light-weight chamber securely and rotatably mountable on a support, and is designed to allow the dismantling of the chamber from...

20060141110 - Method for producing particles: The invention concerns a method for producing particles (20, 21) at least partly crystallized, under pressure, comprising reciprocal dissolving of at least one fluid under higher or slightly lower pressure than its critical pressure with at least one substance to be treated, in a dissolving zone (2), followed by rapid...

20060141111 - Process to sanitize fruit and vegetables: A process to sanitize fruit and vegetables, which may be used for products that are whole, diced, sliced, peeled, chopped or shredded. The process includes the use of a disinfectant agent, such as, for example, BCDMH, at a pH at, or above, 8.3. A buffer is used to obtain the...

20060141112 - Micro-porous enclosure for delivering and stirring infusible and water-soluble potable matter into a liquid: A sealed enclosure (10, 32) affords the infusion and dissolution of the essences of infusible and water-soluble potable matter (15) into liquids. The enclosure is provided with micro-porous openings or interstices (26), e.g., spacings (28) between fibers or holes or perforations (30) in a film whose opening sizes and density...

20060141113 - Methods and systems for processing tomatoes for the production of chunk products: A method of making chunk tomato pieces from tomatoes. The tomatoes are introduced into a tomato preparation system where they are cleaned, de-stemmed, peeled and chopped. This creates a mixture of tomato chucks, seeds and juice. The tomato chunks are separated from the seeds and juice. The juice is separated...

20060141114 - Juice recovery process: Processes (200,300,500) and apparatus for processing plant material residue (141, 198, 530) remaining after primary juice has been extracted from the plant material are described. In one implementation the process (200) comprises using a diffusion extractor (205) to extract a liquid portion (211) from the plant material residue (141). The...

20060141115 - Method for cooking food by burning denatured ethanol, and applicance for implementing said method: The invention also relates to apparatuses for implementing the method, such as, for example an apparatus formed of at least a half-tube (3) closed off at each end by half-plates (4) in the shape of half-discs, each comprising a central cut-out (5) for guiding a skewer (2) or half-skewers (8)...

20060141116 - Method for preventing overheating of microwave oven: A method for preventing overheating of a microwave oven including a controller for controlling an output level of a magnetron, comprising: receiving information of cooking conditions and a cooking start command input by a user, the cooking conditions comprising a) receiving information of cooking conditions and a cooking start command...

20060141117 - Use of a chicory flour for preparing a food dough: The invention relates in particular to using a flour obtained by milling dehydrated chicory roots to prepare a food dough for baking. According to the invention, said dough is selected from the group constituted by bread dough, Viennese pastry, and biscuit mix....

20060141118 - Waxy wheat products and processes for producing same: This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers...

20060141119 - Purified product of green tea extract and packaged beverage of high-catechin content with the purified product mixed therein: The present invention relates to a packaged beverage of high catechin content, wherein (a) it contains from 55 to 90 wt % of non-polymer catechins based on a solid content of the purified product of green tea extract, and (b) when the purified product of green tea is formed into...

20060141120 - Food products comprising fat and a starch-containing matter and process for their manufacture: Food compositions comprising 15-80% wt of triglycerides of fatty acids, 20-85% wt aStarchy or starch-containing matter and which compositions contain less than 30% wt of 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...

20060141122 - Use of germ flour of certain fruits for the manufacture of food products useful for the treatment of phytate deficiency states: The present invention refers to the use of germ flour of fruits selected among cereals, carob and mixtures thereof for the manufacture of food products rich in phytates for the treatment or prevention of pathological or pre-pathological conditions derived from phytate deficient states, and in particular kidney stones....

20060141121 - Vegetable article, product containing the same and process for producing vegetable article: The present invention is intended to provide a vegetable article which sustain initial characteristics inherent to a product with the use of vegetable articles such as hygroscopicity, texture, favorable smell and appearance and in which deformation, color change and emission of an unpleasant smell due to laundry or water washing...

20060141123 - Process for treating meat: Process for producing a treated meat product for storage or consumption. The meat is treated with sugar in the form of granules or powder. Then the meat is placed in an airtight container which is evacuated. The negative pressure is in the interval of 330-530 bar. The container is stored...

20060141124 - Addition of comminuted meat trimmings to meat muscles: A method of incorporating fat-containing meat trimmings into cuts of lean meat. Comminuted fat or meat trimmings are comminuted to form fine particles without the use of a brine or pickle solution. The fine particles are then mixed or tumbled cuts of lean meat. The fat or meat trimmings are...

20060141126 - High protein and high fiber food products: High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives...

20060141125 - Meat analogue of authentic appearance: Disclosed is a proteinaceous meat analogue, for incorporation into packaged pet foods, wherein said meat analogue consists of particles of internally texturised, proteinaceous extrudate material dispersed in a gelled matrix composed of ground meat-based and cereal-based materials; wherein the moisture content of said extrudate and said matrix are different; and...

20060141127 - Beverage thickener system, beverage and method: The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant...

20060134266 - Enzyme: An enzyme is described which enzyme is derived from family 13 of α-amylases. The enzyme variant is obtainable by modifying a CGTase or a maltogenic α-amylase. The enzyme is useful in preparing a food or a food product such as bakery products....

20060134265 - Method of producing organic material and use of the same: The invention relates to a method of producing an organic material, which multiplies through a process of germination, wherein the method is aimed at increasing growth of the material and reducing the period necessary for harvesting the same. In particular, the method, which includes a two-stage fermentation process, comprises the...

20060134267 - Non sticky gum base for chewing gum: e

20060134268 - Novel bakers yeast strains and bread made using the same: A bakers' yeast strain characterized by having an isobutyric acid content in dry cells of 150 ppm or less and showing a very weak offensive taste and odor characteristic of yeast. This yeast strain is obtained through sexual reproduction between a monoploid yeast strain obtained by germinating spores of a...

20060134269 - Method of preparing a ripening flora comprising a cell weakening step: A content reception device includes a station selection switch. The station selection switch is operated to select a desired broadcast station from a plurality of broadcast stations that are broadcasting by streaming through a plurality of channels by shifting times little by little. When the station selection switch is operated...

20060134270 - Baked rye product: The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to the dough and/or letting the dough mature for at least...

20060134271 - Method and apparatus for making a sandwich: The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably...

20060134272 - Method and apparatus for making a sandwich: The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably...

20060134273 - Method and apparatus for making a sandwich: The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably...

20060134274 - Frozen dessert product: The present invention is directed to formulations of the premix utilized in the production of a pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the liquid premix into a body of a cryogen such as liquid nitrogen such that the small volume of...

20060134275 - Liquid containing bag and frozen dessert manufacturing apparatus using the same: There is provided a liquid containing bag capable of supplying mixture directly to a cooling cylinder from the bag without depending on gravity and without moving the mixture into a hopper. A liquid containing bag 5 comprises a bag main body 21 containing a liquid and having flexibility, and an...

20060134276 - Sulphur dioxide release coatings: There is disclosed a sulphur dioxide releasing film comprising: a hydrophilic polymer which is swellable upon contact with moisture; calcium sulphate or sodium sulphate; and a latent acidulant....

20060134277 - Decorative devices and methods of making same: The present invention relates to a decorative device for a non-food item, kits relating to the device, and methods of making the device. In one embodiment, the decorative article includes a non-food item having a first portion, a second distal portion, and a middle section disposed between the first and...

20060134278 - Pet chew device: A pet chew device that includes a main body having a longitudinal inner bore and first and second opposite ends, and an actuator rotatably coupled to the first end of the main body. A pusher assembly is received within the inner bore of the main body and is movable between...

20060134279 - Light, tubular food casing having a transferable smoke flavor: The invention relates to a tubular regenerated cellulose-based food casing which is impregnated with smoke aroma. The impregnation with a light smoke aroma reduces the L* value (determined in accordance with the CIE-LAB method) of the casing by no more than 5 and is then still at least 40. The...

20060134280 - Method for producing retinal neurocyte from neural stem cell derived from iris tissue and retinal, neurocyte produced by the process: A method for producing retinal nerve cells by inducing differentiation of iris pigmented epithelial cells into the retinal nerve cells. In a first method, iris pigmented epithelial cells derived from a mammal and embryo retinal stem cells derived from a bird are co-cultured. In a second method, iris pigmented epithelial...

20060134281 - Infusion process: The present invention is directed to an improved fruit infusion process, and more specifically, to an improved blueberry infusion process. Specifically, the present invention is directed to an improved fruit infusion process wherein a plurality of blueberries are placed into a tumbler. A first solution and second solution are added...

20060134282 - Complex coacervate encapsulate comprising lipophilic core: The invention relates to a complex coacervate encapsulate comprising a lipophilic core and a hydrophilic wall, wherein the wall substantially covers the core, wherein the wall substantially consists of beta-lactoglobulin and one or more polymers having an isoelectric point below that of beta-lactoglobulin....

20060134283 - Automated machine and related methods for seasoning meat: The invention, in various embodiments, is directed to machines related methods for automatedly coating a sample with a particulate. In some embodiments, the sample is a food product, such as poultry, and the particulate includes a seasoning, such as salt....

20060134285 - Method of making a shelf stable edible snack having an outer dough layer: The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one outer dough layer that substantially covers the outside surface of the edible core; wherein...

20060134284 - Thin film forming: Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t1 on to which a film of foodstuff of thickness t1 is applied...

20060134286 - Gallocatechin gallate-containing composition: The composition according to the present invention contains gallocatechin gallate as an agent for enhancing the activity of antibacterial catechins in which the antibacterial activity of the antibacterial catechins against Streptococcus mutans is particularly enhanced. The composition according to the present invention can be produced by mixing the antibacterial catechins...

20060134287 - Packaging and cooking bag and method for packaging and preparing a meat product: In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of...

20060134288 - High speed baking in novel toasting apparatus: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to...

20060134289 - Food packaging method: A method of pasteurising and vacuum packing food (2), comprising the steps of placing the food (2) on a tray 81) having a flexible bottom (7) and stiff lateral walls (8) extending in the vertical direction of the tray (1), up to a filling degree of 410-60% of the maximum...

20060134290 - Process for preventing development of off flavor in ctc teas using anitoxidants: A present invention relates to a process for preventing development of pacha taint in CTC teas using antioxidants said process comprising diluting the antioxidant emulsion; spraying the emulsion homogenously on the fermented tea material; drying, grading, packing and storing the dried material....

20060134292 - Extraction, separation and modification of sweet glycosides from the stevia rebaudiana plant: The invention disclosed relates to a method for the extraction of sweet glycosides from the Stevia rebaudiana Bertoni plant and recovery of individual rebaudioside A and stevioside. The extraction is developed in the presence of pectinase, and the extract is purified using cyclodextrin and bentonite. High purity rebaudioside A is...

20060134293 - Food preparation method, composition and method of conducting bussiness: The present invention provides products and methods for the high temperature preparation of cooked food products, and more particularly the employ of xylitol as a food preparation medium....

20060134294 - Product and method for oral administration of nutraceuticals: A delivery system for nutraceuticals uses a low caloric chocolate base for containing one or more nutraceuticals, either blended with the chocolate itself, or added as a liquid or crème filling. The chocolate has a relatively high level of oligomeric proanthocyanadins, and preferably further includes a phytosterol and DHA, as...

20060134291 - Sweetener compositions with a sweetness and taste profile comparable to hfcs 55: This invention relates to sweetening compositions used to produce foodstuffs with a sweetness and taste profile comparable to HFCS 55. The sweetener compositions generally include at least one carbohydrate sweetener selected from the group consisting of HFCS 55, HFCS 42 and sucrose along with an effective amount of a high...

20060134295 - High-fiber, high-protein pasta and noodle products: The present invention generally pertains to new and useful pasta and noodle products with high-fiber and high-protein contents. The pasta and noodle products are made from non-traditional materials comprising a synthetic flour mixture. The synthetic flour mixture includes a resistant starch, having a total dietary fiber content between about 10%...

20060134296 - Flavored ice on a stick maker: A flavored ice on a stick maker has an insulated housing, an ice tray and at least one thermoelectric cooling assembly. The ice tray is mounted inside the insulated housing and has multiple mold recesses formed in the ice tray and multiple ice molds respectively mounted in the mold recesses....

20060134298 - Dairy product and process: Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese....

20060134297 - Pre-mix formulations comprising ingredients for dairy products: Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads,...

20060134299 - Drink composition and a method for composing a drink: The present invention relates to a drink composition comprising active agents, and to a method for composing a drink. Specifically, the invention is directed to a drink composition to be used during long-lasting sports activities demanding constant energy supply and intensive concentration. The drink composition of the invention in characterized...

20060134301 - Method for making a food composition with a preservative free enhancer and a food composition: The present invention is directed to a method for making a food composition with a precursor and a preservative free food enhancing component. The method utilizes a precursor and a food enhancing component with an alkaloid additive and an alkaloid solubility enhancer in order to produce a high quality food...

20060134300 - Nutritional supplement for caffeine-containing beverages: An alertness inducing composition contains the active ingredients caffeine and taurine and various inert substances in a dry formulation. Caffeine and taurine are delivered in an oral formulation that obviates the need for ingesting significant quantities of liquid or sugar....

20060134302 - Vodka and a process for the production of vodka: An improved process is provided to prepare vodka with exellent properties includes mixing water and absolute alcohol, treating the mixture with activated coal followed by filtration, adding sugar, aroma compounds and optionally other ingredients characterized in that the mixture of water and alcohol after the treatment with activated coal is...

20060134305 - Method of improving storage properties of foods and drinks: The present invention relates to food and drink and an agent for improving the keeping quality of food and drink comprising a lipase-treated matter of oil and fat, a method for improving the keeping quality of food and drink by adding the treated matter, and a method for producing food...

20060134304 - O/w emulsion and process for producing food with the same: A whipping cream which retains milky flavor/body taste and material properties and combines inconsistent functions, i.e., good meltability in the mouth and thermal stability in shape retention/unsusceptibility to water separation, is obtained by a relatively easy method. An O/W emulsion for whipping creams (referred to as “low-water-content emulsion”) is provided....

20060134303 - Process for decreasing the amount of cholesterol in a marine oil using a volatile working fluid: The invention relates to a process for decreasing the amount of cholesterol in a mixture comprising a marine oil, the marine oil containing the cholesterol, which process comprises the steps of adding a volatile working fluid to the mixture, where the volatile working fluid comprises at least one of a...

20060134306 - Industrial tomato process and product obtained thereof: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp...

20060134308 - Low-carbohydrate digestible hydrocolloidal fiber compositions: A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally β-glucan, as well as proteins. The...

20060134307 - Starch comprising and ready-to-serve ambient stable fruit-based composition: Ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be fillings, dips, sauces, spreads or dressings. The compositions have a fork-mashed texture and do not contain fork-mashed fruit....

20060134309 - Composition for replacing milk powder: The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d) from 0 w/w % to 20 w/w %...

20060134310 - Soy protein isolate and process for its manufacture: A soy protein isolate and method for preparing the same are disclosed. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy protein isolate can be used in acidic beverage formulations....

20060134311 - Starch-based rubber-elastic confectionery: Disclosed is a rubber-elastic confectionery based on a starch matrix, the rubber-elastic texture being due to a network of the starch matrix. The starch matrix can be adjusted for a wide range of textures that are commonly used in confectioneries and can especially be used to replace gelatin or in...

20060134312 - Wetting system: A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises 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...

20060127530 - Avian feed: The present invention provides an attractive bird feed and a method of increasing the attractiveness of bird feed. The bird feed may be mixed with animal digests. Other components such as yeast may also be incorporated....

20060127529 - Method for optimising diets for companion animals: The present invention relates to a method for determining the optimum macronutrient content of a diet for an individual companion animal and for optimised diets determined according to such a method. The invention provides a method by which an animal is able to select and consume preferred quantities of enriched...

20060127531 - Mineral feed supplement: A mineral supplement is described herein that has a high mineral and/or nitrogen content and is capable of being formed into a pellet. The mineral supplement may comprise a heat sink that absorbs heat during processing, thus facilitating the formation of the mineral supplement as a pellet....

20060127532 - Continuous coating of gum materials: A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in solution material plurality cores or rotating requisite which heated air is circulated and a coating is applied (liquid or powder). The coating is dried on...

20060127533 - Bleaching of dairy products: The present invention provides a method for bleaching or whitening a dairy product, comprising adding a lipoxygenase (LOX) to the dairy product. The method of the invention may be used to whiten milk, cheese, butter oil, cream or whey products. The invention further provides the use of a LOX to...

20060127534 - 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 interfering with an acrylamide formation pathway that begins with the amino acid asparagine....

20060127535 - Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom: The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of producting non-conventionally shaped sausage products for use as food and pizza...

20060127536 - Coated animal feed supplement: A granular animal feed supplement which is coated with fat to reduce reaction with moisture and with acids and bases. A process is disclosed for preparing the fat coated animal feed supplement....

20060127537 - Method and apparatus for coating fruit and vegetables: One embodiment of the present invention includes an apparatus for applying a solution to a product. The apparatus may include a moving conveyor in part forming at least one pocket for receiving product, such as fruit and vegetables. The conveyor may be configured to move the product from a first...

20060127538 - Coating to allow additives to anchor to casings: Methods of imparting functionality to a food surface are described. In general, a tubular food casing having a surface coated with a polyvinyl alcohol-polyethylene glycol graft copolymer is contacted with a food surface. The functionality is imparted onto the food surface, and in some instances, the polyvinyl alcohol-polyethylene glycol graft...

20060127539 - Food package and method for heating a food package: The invention relates to a package for containing a plurality of products for heating, comprising: a container, manufactured from a material for once-only use, provided with at least two compartments shielded from the environment, and at least one passage opening arranged in the package for a medium for reducing an...

20060127540 - Package for storing omelet ingredients: A package for separately storing ingredients for a single omelet, quiche, or egg scramble having: a top face, and a plurality of depressions each having a perimeter and each optimized for holding an ingredient for a single omelet; and a detachable top portion including an outer face and an inner...

20060127541 - Modified atmosphere packaging for seafood: A method of packaging live seafood comprises the steps providing a sealable container placing the live seafood in the container and replacing the atmospheric gas in the container with a gas mixture comprising CO2 and O2 content of at least 50% and a CO2 content of at least 20%....

20060127542 - Absorbent popsicle holder: The invention relates to a drip absorber for frozen treats on a stick. The drip absorber is manufactured into various desired shapes from compressed cellulose sponge material with a pre-punched hole for the frozen treat stick to be inserted into. The absorber is positioned at the base of a frozen...

20060127543 - Non-invasive colorimetric ripeness indicator: Apparatus and methods for detecting ethylene levels as an indicator of produce ripeness. An ethylene-permeable substrate having a calorimetric reagent disposed thereon is placed adjacent to an item of produce such that ethylene levels are detected and result in the reagent changing color....

20060127544 - Method of producing laminated food and a device thereof and laminated cheese food thereby produced: Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and...

20060127545 - Aseptic production of meat-based foodstuffs: Meat is processed under conditions preserving its quality and hygiene. Process steps, particularly those in which new meat surfaces are generated, are carried out in an atmosphere comprising CO2 and excluding O2. UV may be used for germicidal action. The meat temperature is preferably kept between O and −2° C....

20060127547 - Combined use of glycine and/or glycine derivatives and lactate and/or (di)acetate as antibacterial agent against listeria in foods and/or drinks: The invention relates to the combined use of glycine and/or glycine derivative and lactate and/or (di)acetate salts, as antibacterial agent against Listeria bacteria in food and drink products....

20060127546 - Use of glycine and/or glycine derivatives as antibacterial agent against gram negative bacterial pathogens in foods and/or drinks: The invention relates to the use of glycine and/or (earth)alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols as antibacterial agent against the gram-negative bacterial patogens Escherichia Coli, Enterobacter Sakazakii, Salmonella, and Campylobacter in foods and/or drinks with the proviso that in addition to said glycine and/or...

20060127548 - Apparatus and method for dispensing a softened edible substance for decorating foodstuffs: An apparatus for dispensing a softened edible substance for decorating foodstuffs includes a housing having an inlet port for receiving the edible substance of in a solid form, an outlet port and a chamber connecting the inlet port and the outlet port. A nozzle engages the housing adjacent the outlet...

20060127549 - Heatable package with frangible seal and method of manufacture: A flexible pouch having an integral valve for both packaging a product and serving the product and a method of making the same is provided. The flexible pouch includes a panel having an upper edge, an opposed lower edge, and a side edge extending therebetween the upper and lower edges....

20060127550 - Apparatus for concentrating processed vegetable and fruit products by reverse osmosis: An apparatus for concentrating a vegetable and/or fruit product has a concentration unit having a plurality of tubular membrane modules connected in series, a single-axis eccentric screw pump connected to its inlet for supplying the product and another single-axis eccentric screw pump connected to its outlet for discharging the product...

20060127551 - Method and apparatus for washing fruit and vegetables: One embodiment of the present invention includes an apparatus for washing a product with a fluid. The tank may receive a plurality of product, such as fruits and vegetables, into the fluid and be configured to receive a moving conveyor, having a first end, a second end, a first section,...

20060127552 - Extruded edible material and its production: An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is...

20060127553 - Process for thermally treating a product with steam: A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with...

20060127554 - Method for treating foods under alternating atmospheres: This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food products, particularly liquid food products, by removing oxidants, enzymes, and killing bacteria without using heat or undesirable additives. The process of...

20060127555 - Frozen additive for use with a heated beverage: Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a container holding a heated beverage with a first concentration of ingredients and a...

20060127556 - Method of deflavoring soy-derived materials for use in dough-based and baked products: Soy-containing dough-based and baked product containing deflavored soy protein material are provided. Soy-containing baked products such as pizza crusts, cookies, crackers, and cereals are especially preferred....

20060127557 - Process for producing glucomannan gel particles: A particulate glucomannan gel is produced by dissolving glucomannan-rich flour in water, precipitating glucomannan from the solution with ethanol, treating the precipitated glucomannan with an alkali to transform to water-insoluble, irreversible hydrogel particles, recovering and drying the hydrogel particles, and milling dried particles to a desired particle size. The resulting...

20060127558 - Germinated beans with excellent flavor, processed food therewith, and foods containing the same: With the use of germinated beans having a germination ratio of 10 to 100%, the mass ratio of gamma-aminobutyric acid content and isoflavone content is held in a predetermined range, and in some cases, the content of gamma-aminobutyric acid per 100 g of solid content of beans is held in...

20060127559 - Processed food of shrimp and its manufacturing method: t

20060127560 - Protein-containing preparation which can be biotechnologically produced, method for the production thereof, and use of the same as a food ingredient: The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient. It contains at...

20060115554 - Nutrition bar: A nutrition or other food bar which includes, preferably in moderate to high levels, peptides in the form of hydrated high water activity peptides. The peptides are typically either intact proteins or hydrolyzed proteins. Inclusion of peptides in the form of high water activity peptides helps prevent migration of water...

20060115553 - Nutrition bar or other food product and process of making: A nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty...

20060115556 - Nutritional supplement drink containing xanthone extracts: Nutritional supplement drink compositions containing extracted xanthones, flavoring agents, aqueous carriers, and one or more vitamins, minerals, carotenoids, flavonoids, or other nutrients are described. The xanthones are extracted from xanthone-rich plants, such as the mangosteen tree, Brazilian malva-do-santo, and a Chinese herb, Swertia davidi....

20060115555 - Nutritional supplements containing xanthone extracts: A nutritional supplement composition containing extracted xanthones, vitamins, minerals, carotenoids, flavonoids, and other nutrients is described. The xanthones are extracted from xanthone-rich plants, such as the mangosteen tree, Brazilian malva-do-santo, and a Chinese herb, Swertia davidi....

20060115557 - Method of producing a folded-dough food product, industrial chain used for same and product thus obtained: The invention seeks to enable a heater or equivalent type food product to be eaten while hot and held in the hand, while retaining the heating qualities of the ingredients after heating. To do this, the invention proposes making a food product in application of the following steps: preparing uncooked...

20060115558 - Method of production and control of animal derived food products and derivatives thereof: A method of production and control of animal derived food products, for example milk rich in omega-3 isomers by a commercial entity is herein described. The method comprises providing one or more milk producers with a feed formula to feed cows under set control parameters to produce from at least...

20060115559 - Apparatus and method of contaminant detection for food industry: The present invention is a method and apparatus for contaminant detection in the food industry. Particularly, the method and apparatus involve collecting air samples containing aerosolized contaminate particles from a foodstuff and analyzing the sample for presence of a contaminate. Aerosol lab-on-a-chip and/or electronic nose devices are utilized for the...

20060115560 - Treatment of meat: Meat is treated in a confined space to tenderize the meat and/or kill bacteria in or on the meat, the confined space being either evacuated to remove any air bubbles, or flushed with an oxygen-free and non-toxic gas to flush away any air or oxygen....

20060115561 - Method for making a dual-textured food substrate having large seasoning bits: Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then...

20060115562 - Snack food having large bits: A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry...

20060115563 - Method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt: A method for producing a frozen risotto or alike ready-to-eat dish based on rice, barley, wheat or spelt. For risotto the steps include, adding to rice the necessary liquid and particulate ingredients and cooking all the above ingredients up to desired cooking degree, rapidly cooling the thus prepared risotto and...

20060115564 - Process of extracting citrus fiber from citrus vesicles: Citrus fiber is recovered from citrus vesicles to obtain a food additive for beverages, baked goods, meat or meat emulsions, confectionary, jams and jellies, dairy products, dressings, energy bars, and the like. Citrus vesicles optionally are washed with water, and water washed vesicles are recovered. The vesicles are contacted with...

20060115565 - Vacuum chamber: A vacuum tank for removing air from a food product includes an inner sleeve forming a first and second region in the tank. Air is removed from the food product as the food product moves from the first region to the second region of the tank....

20060115566 - Preparation of liquid dough: Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to reduce the...

20060115567 - Method of improving the hydration of pasta and preparation of pasta products: A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose....

20060115568 - Gelled juice product and method of making the same: A gelled juice product which includes a fruit or vegetable juice and carrageenan and which is palatable, stable and can be formed into a desired shape is disclosed herein. A method of making such a gelled juice product is also disclosed....

20060115569 - Process of making a homogeneous cheese: A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in...

20060115570 - Beverage dispenser with variable-concentration additive dispensing: Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device into a container. A flowable additive is dispensed from the dispensing device...

20060115571 - Functional foods/drinks containing antiallergic component: The invention relates to functional food/drink with antiallergic actions, which contain one or more selected from the group consisting of epigallocatechin-3-O-(3-O-methyl)gallate and gallocatechin-3-O-(3-O-methyl)gallate, epigallocatechin-4-O-(4-O-methyl)gallate and gallocatechin-4-O-(4-O-methyl)gallate, and strychnine....

20060115572 - Method for delivering hot and cold beverages on demand in a variety of flavorings and nutritional additives: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely...

20060115573 - Non-settling fruit beverages and methods of making non-settling fruit beverages: The present invention relates to non-settling fruit beverages (e.g., smoothies), including processes for making non-settling fruit beverages. In particular, the present invention provides processes for making storable non-settling fruit beverages....

20060115574 - Food product comprising a phytosterol: Shallow frying products comprising from 35 to 90 wt % fat, phytosterols and a specific amount of salt and lecithin, and an aqueous phase with a pH of from 4.5 to 6.5 are less prone to oxidation of phytosterols and unsaturated fatty acids under frying conditions....

20060115575 - Method for preparing improved soybean products: A method is provided for producing an improved soybean product for use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal of oligosaccharides from soybeans, preferably whole soybeans, without the development of off-flavors. The general method comprises: (1) heating an aqueous solution of a...

20060115576 - Low-cholesterol shrimp and method of obtaining same: It is disclosed a low-cholesterol whole shrimp a method of obtaining same comprising: (a) to provide a plurality of frozen, peeled and deheaded shrimps; (b) to freeze drying the whole shrimps to a humidity content of approximately 1 to 10%; (c) to extract the cholesterol from the dehydrated shrimps by...