Food or edible material: processes, compositions, and products inventions 07/06

20060165840 - Fish feed: This invention relates to a novel feed for farmed fish. The feed comprises tocotrienol. Furthermore, the invention relates to methods for improving the stability and pigment distribution in the fish fillet and processed fish products, as well as stabilization of by-products from farmed fish....

20060165841 - Method for mixing and introduction of inulin: The method for mixing and introduction of inulin facilitates health in young animals. In general, inulin in a dry form will be combined with dry citric acid, a dry buffering agent, an FDA approved colorant, and a moisture scavenger. The combined dry product will then be mixed and subsequently mixed...

20060165842 - Biodegradable chewing gum comprising at least one high molecular weight biodegradable polymer: The invention relates to a chewing gum comprising at least one biodegradable polymer, wherein the molecular weight of said polymer is at least 105000 g/mol (Mn). According to the invention, it has moreover been realized that this problem may be effectively dealt with by increasing the molecular weight of at...

20060165843 - Method for iron removal from wine and other beverages: Phytic acid is added to wine to chelate polyvalent iron cations. A calcium salt is added to co-precipitate the complex that subsequently is removed by filtration. This method effectively, inexpensively and safely removes excessive levels of iron in wine, sparkling wine, and other beverages without changing the pH, color or...

20060165844 - Preparation of yogurt containing confectionery pieces and product thereof: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having...

20060165845 - Process for the preparation of a coffee product: A process for the preparation of a coffee product comprising the step of compressing a roasted coffee in a roller press to form a compressed body of coffee. Preferably, the roller press is a briquetting press. Preferably, the compressed body of coffee is then crushed to provide an agglomerated and...

20060165846 - Nutritional supplement containing honey: An all natural solid form nutritional supplement comprising a mixture of a natural composition and honey, the mixture dried to a crystalline form to thereby provide the solid form nutritional supplement. The natural composition may be in liquid form, such as cider vinegar or in powdered form, such as egg...

20060165847 - Modular apparatus and method for nutrition system utilizing portions determined by the eater's weight: A nutrition system utilizing multiple food containers that have graduated indicia to indicate quantity of food therein, wherein the indicia are determined by an eater's weight. Preferably the food containers are color-coded to indicate the type of macronutrient inside. The containers fit inside an insulated carrier that is large enough...

20060165849 - Edible manually holdable food product with hydrophilic liquid absorbent insert: A breadstick product includes a hard crusty shell of edible material having punched access holes. The outer shell is filled with an interior filling of edible hydrophilic material. The edible hydrophilic filling material is absorbent, preferably a bread product or a dehydrated hydrophilic filling material. The outer shell of the...

20060165848 - Sour dough the use thereof and bakery products products produced from the same: Method for the manufacture of ready-to-use sourdough baker's leavens containing homofermentative lactic acid bacteria, said method making it possible to vary the fermentation quotient of said sourdough baker's leavens sourdough baker's leavens capable of being obtained by this method and use of said sourdough baker's leavens in breadmaking....

20060165850 - Edible body ornament: This invention relates to novelty body ornament, and in particular to an edible, pliable ornament comprising a plurality of rings....

20060165851 - Beverage preservation and distribution can, also usable for the extemporaneous preparation of beverages by extraction and/or infusion: The beverage can presents immediately below the lid a first chamber not initially containing beverages ready for use, but intended to receive the final beverage, the first chamber being separated by a sealed baffle from a second chamber which already contains, a drinkable liquid; the sealed baffle presenting a housing...

20060165852 - Asian fast-food packs embodied by its accompanying cooked rice, and a method of distribution: Novel Asian fast-food packing means and the distribution means are disclosed in which the rice traditionally accompanying the Asian meals is employed as the basic supporting medium and the strengthening member in defining and retaining the shape of the fast-food packs....

20060165853 - Articles of manufacture and methods for absorbing gasses released by roasted coffee packed in hermetically sealed containers: Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers....

20060165854 - Aerated polymeric composition: The present invention relates to an aerated polymeric composition. The composition includes a protein polymer and an agent or method for causing porosity in the finished aerated polymeric composition, such as a leavening agent. Additionally, the present invention relates to methods for forming the aerated polymeric composition, in particular, methods...

20060165855 - Wine aging method and system: A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life. The method includes application of ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation,...

20060165856 - Apparatus and method for providing treatment to a continuous supply of food product by impingement: An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures separate the zones. When treatment fluid is drawn through the...

20060165857 - Bakery product which is protected against spoilage and process for preventing mould spoilage of bakery products: The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a thickener before it is sprayed onto the bakery product. The thickener ensures...

20060165858 - Novel process for treating fermented foods under alternating atmospheres: Methods of treating and preserving food products, including a unique method, which avoids undesirable high pressures, additives, or other chemical treatments. The disclosed invention reduces spoilage and undesirable aromas and flavors in fermented food products by killing or reducing the level of wild yeasts and bacteria, and removing oxidants and...

20060165859 - Method for controlling bulk density of fried snack pieces: A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass...

20060165860 - Methods and apparatuses for cutting dough utilizing a shaped opening: Methods and apparatuses for cutting dough are described. One described dough cutting apparatus comprises a barrel having two ends, a removable die comprising a shaped opening, the removable die adapted to be coupled to a first end of the barrel, and a knife adapted to cut dough extruded from the...

20060165861 - Method of kneading an olive paste: t

20060165862 - Method of making bacon pieces: One aspect of the present invention method of making bacon pieces comprises placing bellies in a vessel. Dry cure ingredients and water are added in the vessel containing the bellies. The dry cure ingredients and the water create a cure ingredients solution, which includes up to 3.0% water by weight...

20060165863 - Flavour compositions: The present invention provides a flavour composition which is a mixture of flavour materials, characterised in that the flavour composition comprises at least 8% by weight of the total weight of the flavour composition of ingredients selected from the following groups of flavour materials: (a) at least 0.5% by weight...

20060165864 - Food containing sweetener mixture: A food having excellent physical properties, flavor and sweet taste. The food contains a sweetener mixture of a sugar alcohol such as maltitol and cane sugar....

20060165865 - Complex: Problems to be Solved by the Invention: Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. Means for Solving the Problems: A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be...

20060165866 - Instant food: Legume-derived, and particularly soybean-derived, water-soluble polysaccharides are added to thickener-containing powder supplied with an instant food to prevent clumping of powder masses during reconstitution and for a more homogeneous reconstitution. Thus, the problem is solved which is encountered with soup powders such as a thickened soup powder and a curry-seasoned...

20060165867 - Dry fractionation method for fat: It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and...

20060165868 - Method of manufacturing soybean-derived food material and processed food: An object of the present invention is to provide a method of manufacturing a food material with very little odor, using okara, the majority of which is conventionally discarded, as a raw material. The present invention relates to a method of manufacturing a soybean-derived food material, wherein water-added okara is...

20060165869 - Process for producing dried powdery soybean and dried powdery soybean produced thereby: To provide a method for producing a dried powdery soybean in a relatively short time which contains almost no substance except ingredients of soybean, is resistant to oxidation, and is excellent in shelf life. The method comprises: (Immersing step) wherein water-washed soybeans and tocopherol are immersed in water for a...

20060165870 - Soybean product with reduced fat and soluble sugar content: High protein, low soluble-sugar, partially defatted soybean products suitable for use as a partial or full replacement of fish meal and other protein and energy sources in the manufacture of fish and land animal feeds and pet foods, are produced by a process in which fat is extracted from dehulled,...

20060159802 - Limit dextrin-based syrups and confectionery products including same: Syrups for use in confectionery products, including chewing gum, methods of making the syrup, confectionery products using the syrups and methods for making such confectionery products are presented. In an embodiment, the syrups comprise hydrogenated β-limit dextrin and maltitol....

20060159801 - Use of d-tagatose for improving aroma taste: The invention relates to the use of D-tegatose for improving aroma taste and, thereby enhancing the taste sensation for food products, in particular chewing gums, chewing sweeties, pills and similar long-tasting products....

20060159803 - Polyol coated particles: A microparticle having a calcium moiety encapsulated by a sugar alcohol such as mannitol. The microparticle may be substantially spherically shaped and may be used in conjunction with sugar-free gum compositions. Microparticles comprising a calcium moiety encapsulated by mannitol may be used as a sugar-free sweetener such as a replacement...

20060159804 - Dairy protein process and applications thereof: The invention provides a dried milk protein concentrate which has high denatured whey protein content and is calcium depleted. Processes for preparing the product are also provided. The product is useful in preparing cheese, particularly for reducing the formation of nuggets (thin protein rich gels of a different colour) in...

20060159805 - Powderous formulations of fat-soluble active ingredients: Stable powderous formulations comprising a fat-soluble active ingredient such as a fat-soluble vitamin, and a milk protein such as a caseinate are disclosed. They can be used as additives for feed, food, beverages and cosmetics....

20060159806 - Food modifier transferable article: The present invention generally relates to an article for transferring food modifiers to foods in contact therewith. The article comprises a coating supported on a support member, wherein the coating comprises a carrier material containing lipid which releasably retains a food modifier. The article provides for heat-activated transfer or water-activated...

20060159807 - Container assemblies with releasable locking feature: A container assembly comprises first and second containers. The first container includes a first body portion and a first rim. The first rim has a first plurality of ribs projecting generally upwardly therefrom such that first spaces are formed between adjacent ribs. The first rim has a generally convex shape....

20060159808 - Prefilled packing useable as baking tin and a recipe for ingredients being prefilled in the packing: The present invention relates in a first aspect to a packing, preferably being a disposable packing, in which backing ingredients can be contained, bread or cake dough can be shaken or stirred, and bread or cake dough can be baked. In a second aspect the present invention relates to a...

20060159809 - Packaged products of mushrooms contained in a modified gas atmosphere and methods and apparatus for making the same: Packaged products comprising (a) a sealed container, (b) mushrooms in the container, and a gas atmosphere, wherein the gas includes about 0% to 5% by volume oxygen, about 1% to 20% by volume carbon dioxide, about 0% to 20% by volume hydrogen and at least about 50% by volume nitrogen...

20060159810 - Method for producing a food product: An oil-bearing biological material such as soybeans is subjected to microwave energy in the presence of an organic extractant. The oil will be expressed into the extractant, leaving soybean meal. The moisture content of the soybeans, the pressure level of the solvent, and the microwave energy density all can be...

20060159811 - Convergent spray nozzle apparatus: A convergent spray nozzle for food applications is disclosed. The convergent spray nozzle may include a first conduit through which oil and compressed air are discharged. At least one second conduit is provided adjacent the first conduit and discharges powdered seasoning. Compressed air is used to create a stream carrying...

20060159812 - Method for making an alcoholic beverage: The present invention relates to methods for making an alcoholic beverage. In particular, the invention relates to methods for making an alcoholic beverage comprising distilling a first portion of an alcoholic mixture to provide a first distillate; distilling a second portion of the alcoholic mixture under conditions sufficient to provide...

20060159813 - Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith: Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as...

20060159814 - Systems and methods for disinfection: Methods and systems for establishing Taylor-Couette flow in a fluid are provided. Aspects of the disclosed methods and systems incorporate Taylor-Couette flow in combination with a source of radiation to provide more uniform radiation exposure to the fluid and its components. Common problems of non-uniform radiation levels and concentration boundary...

20060159815 - Container with content lift system: The present invention allows a user to scoop material from a container without having to bend over when the container is empty. The container has a material containing pan wherein the height of the pan is determined by springs which respond to the weight of material on the pan. If...

20060159816 - Eggshell membrane separation method: A method for processing unseparated egg shells is provided. The method includes placing the unseparated egg shells in a fluid tank containing a fluid mixture, applying cavitation to the fluid mixture to thereby assist in separating the egg shell membranes from the egg shells, and recovering the egg shell membranes....

20060159817 - Method and device for the treatment of milk, especially breast milk: A method for treating milk, wherein milk is short-term heated in a container. At least during the heating, the container is set in motion in such a way that a milk film forms on the inner wall of the container. A device for carrying out the method is likewise described...

20060159819 - Combinations of cooling agents for use in confections: A method of preparing a liquid flavoring composition includes combining menthol and at least one physiological cooling agent selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl succinate and combinations thereof. The menthol and the at least one physiological cooling agent are heated to form a liquid...

20060159818 - Flavor enhancer, food or beverage containing the flavor enhancer, and method of flavor enhancement: m

20060159820 - 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...

20060159821 - Frozen food production: The present invention generally relates to frozen foods, for example, frozen desserts such as ice cream. One aspect of the invention is directed to carbonated frozen desserts and other carbonated frozen foods. Another aspect is directed to methods of making frozen foods, such as carbonated frozen desserts and other foods,...

20060159822 - Customizable consumer product system and method: The present invention provides for a consumer product comprising a base product. The base product comprises one or more base characteristics and at least one variable characteristic with an intensity at a low end of a range of intensities. An additive product comprises the variable characteristic and at least one...

20060159823 - Self-gelling alginate systems and uses thereof: Kits and compositions for producing an alginate gel are disclosed. The kits and compositions comprise soluble alginate and insoluble alginate/gelling ion particles. Methods for dispensing a self-gelling alginate dispersion are disclosed. The methods comprise forming a dispersion of insoluble alginate/gelling ion particles in a solution containing soluble alginate, and dispensing...

20060159824 - Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides: The invention concerns a food composition based on substances derived from milk, in the form of an oil-in-water emulsion, optionally over-run. The invention is characterised in that the proportion of fats is less than 50 wt % and thatt comprises an efficient quantity of mono, di and/or triglyceride of one...

20060159825 - Cheese compositions and related methods: Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e.g., about 5% or less of trans-fat by weight of the...

20060159826 - Soy protein for infant formula: The present invention is directed to a nutritional formula for feeding human infants comprising isolated soy protein wherein the isolated soy protein has (a) a degree of hydrolysis of from about 0.5% up to about 30%; (b) a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and...

20060159827 - Flower shape made of coffee: The present invention relates to a method and pattern structure by which various kinds of patterns are made using coffee or flower. A certain amount of coffee is ground using a grinder, and various kinds of shapes such as tree leaves and flowers are made using coffee through multiple processes....

20060159829 - Consumer product for enhancing mental focus: A composition suitable for direct human consumption which comprises (A) from 300 to 3000 ppm theanine; and (B) from 200 to 2000 ppm caffeine and in which the ratio of theanine to caffeine is from 5:1 to 1:15 is provided which is shown to give noticeable improvements in concentration, mental...

20060159828 - Sports drink and method therefor: A sports drink is presented, along with its method of composition and use. The sports drink of the present invention is produced primarily with natural and organic ingredients, yet provides a good-tasting beverage that ameliorates the effects of strenuous exercise and assists with obtaining a desirable body mass index....

20060159830 - Chocolate for food to be exposed to light: There is provided chocolate for a food to be exposed to light which comprises a hard butter of refined fats having a Y-value of 20 or less as measured with a Lovibond calorimeter, whose non-fat components being substantially being free from cacao components. The chocolate may contain at least one...

20060159831 - Emulsions: Dry emulsions comprising less than 20% wt water, at least 50% wt of a particulate, water-insoluble polysaccharide having a mean particle size of less than 3 microns and at least 30% wt of hydrophobic oil have improved properties including redispersibility....

20060159832 - Composite material of vegetable fiber, its products and manufacturing method thereof: The present invention is to provide a composite material of vegetable fiber, its products and manufacturing method thereof. According to the composite material of vegetable fiber of present invention, it is obtained by mixing 20%˜50% of vegetable fibers, 20%˜50% of starches, 20%˜50% of rice powders and 5%˜20% edible or in...

20060159833 - Waste pulp processing systems and apparatus: Waste pulp processing systems and apparatus are shown. Pulp is washed, desiccated, dried and may be ground, to provide a product that may be used in various foodstuffs and other compositions....

20060159834 - Refined royal jelly: The object of the present invention is to provide an allergen-reduced royal jelly, having less fear of causing allergic symptoms, obtained by reducing allergens and keeping the useful pharmacological actions of royal jelly, a process for producing the same, and its uses. The present invention solves the above object by...

20060159835 - Method and composition for producing french fry potato products: A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes over-night soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals, also...

20060159836 - Ready-to-eat fudge dessert: The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired...

20060153948 - Habitat for caged animals and method of improving animal environment: Habitat for caged animals is manufactured from extruded milo grain. Preferably, the grain is defatted and decorticated. By selectively altering the moisture content of the grain as well as selectively altering the particular extrusion process, habitat may be formed in various shapes, sizes, and densities. The disclosure provides a method...

20060153949 - Edible compositions containing swellable polymers: Included are compositions including a gum base and at least one swellable hydrophilic polymer, wherein the polymer may be in combination with the gum base or be a component of said gum base. The hydrophilic polymer includes a superabsorbent acrylate polymer....

20060153950 - Automated laterally offset retractable food dislodgement or guiding mechanisms and associated methods and systems: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food handling and/or transport. The systems employ fingers that can be inserted to gap spaces in a carrier surface so as to dislodge, guide and/or route food to travel over predetermined travel lanes. Associated...

20060153951 - Container, frozen material packaging body, and method of manufactirung packaging body: [Problems]To provide a container not deformed nor burst even if its content and gas in the container inflate due to a temperature difference between before and after forming a frozen material packaging body and also capable of performing hygienic administration of the content. [Means for Solving Problems]A vent port covered...

20060153952 - Aromabag and aromafoil made of aluminum: A dark coated aromabag or aromafoil made of aluminum and methods of making it. The aromabag or aromafoil composition comprises an aluminum foil, a polymer or/and an aluminum oxide coated surface of at least one ore more layers of flavor or aroma, an optional layer of a non-water-soluble thermoplastic polymer...

20060153953 - Method and device for producing a seamless edible cellulose casing: For production of a seamless edible cellulose tubing from underivatized cellulose, a solution of the underivatized cellulose in tertiary amine N-oxide, of additives and water, is extruded as tubing from an annular die and conducted through an air gap into a water bath. The cellulose tubing is conducted out of...

20060153954 - Enriched rice or enriched wheat: The present invention relates to enriched rice or barley characterized in that rice grains or barley grains are coated with an emulsifying agent-coated iron salt composition and vitamins, and further coated with a mixture of a hydrogenated oil and a polyglycerol fatty acid ester. The present invention also relates to...

20060153955 - Food product warming or cooling package: The present invention is a package for selectively heating or cooling a food product of the package utilizing a temperature-changing pack disposed within an inner container. The temperature-changing pack is formed in a manner which prevents the inadvertent or premature mixing of the chemical reagents to initiate the heating or...

20060153956 - Insert for a poressurized container of liquid: The invention relates to an insert that is to be added to a gas-pressurised liquid in a container. Said insert comprises a pressure-activated body with at least one cavity, said body being connected to a positioning device. According to the invention, (a) the pressure-activated body (4) comprises at least one...

20060153957 - Method for manufacture of polyphenols by using grape seeds as starting material: [Task] To provide a method for the manufacture of polyphenols that enables industrial manufacture of polyphenols containing water-soluble proanthocyanidins from grape seeds. [Means of solution] The seeds of grape berries dried after squeezing out the juice are separated into grape seeds and peel with a separation apparatus, and the grape...

20060153959 - Flavour compositions: A flavour composition comprises at least 0.5% by weight of one or more of the following group A materials: cinnamic aldehyde, basil oil, tarragon, cis-3-hexenyl acetate, cis-3hexenol, orange oil, lime, citral, and damascone; and at least 3% by weight of one or more of the following group B materials: anethole...

20060153958 - Relating to flavour compositions: A flavour composition comprising at least two flavour materials selected from the following Group (a) materials: decanol, nonanol, decanal, anethole synthetic, cardamom oil, cinnamic aldehyde, ionone alpha, origanum, tarragon, thymol; and at least one flavour material selected from the following Group (b) materials: nonanal, Aniseed rectified, basil oil, camomile oil,...

20060153960 - Cakes comprising dietary fiber gel: According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an equal amount of dietary fiber. The result is that fat and caloric content of cakes can be manipulated with minimal effect on...

20060153961 - Reduced-calorie freezable beverage: It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be adequately slushed using a standard soft-serve ice cream...

20060153962 - Pressure treating food to reduce spoilage: The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as...

20060153963 - Squeezable fruit sauce and process for making same: A squeezable fruit sauce containing less than 50% fruit. The sauce includes fruit and or fruit puree, water, sweetener, and a combination of pectins or thickeners. The ingredients combined to give a thin set sauce (30.0-40.0 Brix) with minor syneresis....

20060153964 - Food oil product and the use of the same: A food oil product based on turnip rapeseed oil or rapeseed oil. The oil contains tocopherol antioxidant and α-lipoic acid as regenerator for the antioxidant....

20060153965 - Edible legume products: This invention is directed to processes for producing legume products, and the legume products resulting therefrom....

20060153967 - Confectionery product: Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not...

20060153966 - Rapid development of heat resistance in chocolate and chocolate-like confectionery products: The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a...

20060147579 - Fish feed compositions: The present invention provides a fish feed comprising a live feed component which has been fed with an acylglycerol composition which comprises mono and/or diacylglycerols of at least one fatty acid selected from eicosapentaeneoic acid and docosahexaeneoic acid....

20060147580 - Compressed chewing gum tablet: The invention relates to 1 a chewing gum tablet (10, 20, 30, 40, 50) comprising at least two separate cohered chewing gum modules (11, 12; 21, 22, 23; 31, 32; 41, 42; 51, 52) at least one of said chewing gum modules comprising compressed gum base containing chewing gum granules,...

20060147581 - Hybrid enzymes: The present invention relates to a polypeptide and the use thereof....

20060147582 - Biopolymer and methods of making it: The present invention relates to a composition, which can be referred to as a biopolymer, including fermentation solid and thermoactive material. The present invention also includes methods of making the biopolymer, which can include compounding fermentation solid and thermoactive material. The present biopolymer can be formed into an article of...

20060147583 - Lumpy product in animal food compositions and process for the production thereof: Lumpy product or chunk, which is suitable for admixing to or as the sole constituent of animal food compositions and which contains proteins, one or more water-binding components, water and salt, in which it co mprises at least one phase, where the proteins as a result of a suitable denaturing...

20060147584 - Aerated chocolate with microbubbles for improved stability: A confectionery product comprising low density chocolate surrounded by a sugar-based coating, and a process for producing the confectionery product. The confectionery product is shelf stable, even at elevated ambient temperatures....

20060147585 - Compositions and methods for coating surfaces of confectionery products with electrostatically charged powders: The present invention relates generally to compositions and methods for applying an electrostatic charge to powders and applying the charged powders to the surfaces of food products, especially confectionery products. The method can be used to reduce sticking of a product as it is being formed and to apply flavorings....

20060147586 - Method for extending shelf-life and prevention of discoloration of meat: The current invention covers an improved meat-packaging procedure and machine for packaging meat cuts for long-term storage at temperatures of between 28° and 32° F. The process includes sealing meat cuts within a master bag containing oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within...

20060147587 - Square bottom taco shell: A stable, self-standing, taco shell is provided. The taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall element to the flat base element; and a second curved element interconnecting the second sidewall...

20060147588 - Products, methods and apparatus for fresh meat processing and packaging: Improved processing and packaging for perishable goods such as red meats providing a processing system wherein ambient air is excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable...

20060147589 - Process for inhibiting enzymatic activity: A process for inhibiting enzymatic activity in a substrate in liquid phase by the application of a denaturing means to the substrate up to a temperature set between 0 and 60° C., preferably set between 10 and 50° C., and more particularly at room temperature. As the denaturing means either...

20060147590 - Coffee roaster method and control: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke...

20060147591 - Method and installation for cleaning cereal: The invention relates to a method and installation for cleaning cereal grains, particularly wheat. Cleaned and moistened wheat is moistened once again on the surface thereof, and the outer hulls are removed in a hulling machine (20). Afterwards, the dehulled cereal grains can be ground and polished....

20060147592 - Method and arrangement related to a dough forming: e

20060147593 - System and method for extracting materials from biomass: One embodiment described herein includes a method for biomass extraction. The method includes identifying core biomass structures; and identifying crystalline structural components of the biomass and amorphous structural components of the core biomass structures. The method embodiment also includes identifying which components are structurally related and which are cellularly related;...

20060147594 - Apparatus and process for reducing microbial contamination of nuts: The invention provides methods and devices for reducing microbial contamination of nuts. An enclosed vertical path permits nuts to descend from an upper elevation to a lower elevation. Steam introduced into the enclosed vertical path from two or more orifices contacts the nuts to accomplish pasteurization....

20060147595 - Method and an apparatus for thawing frozen meat: The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), said meat block (1) being subjected to pressure before treated in the rotating...

20060147596 - Process for the stabilization of 2-acetyl-1pyrroline, the basmati rice flavourant: The present invention provides an improved process for the stabilization of 2-acetyl-1-pyrroline, a basmati aroma producing principle, the said process comprising steps of: dissolving a binder in water containing few drops of an emulsifier, adding an ethanol solution of 2-acetyl-1-pyrroline, homogenizing for a time period of 3 to 5 minutes,...

20060147597 - Method for making a powder containing crystalline particles of glucopyranosyl-alditols: The invention relates to a method for making a powder containing crystalline particles of glucopyranosyl-alditols, including the continuous mixing of a glucopyranosyl-alditol syrup with a dry matter content of at least 80% by weight and a glucopyranosyl-alditol content of at least 95% by weight, preferably of at least 98% by...

20060147598 - Frozen muffin preform: A frozen muffin pre-form is made from a batter comprising flour, sugar, baking soda, water, and sufficient gelatin to maintain the shape of the pre-form until the gelatin release water and the pre-form melts in the oven. The muffin pre-form can be baked into a muffin by placing the frozen...

20060147599 - Whipping cream, whipped cream and method for manufacturing the same: Disclosed is whipping cream and whipped cream comprising a sugar alcohol composition, wherein the sugar alcohol composition comprises 55-100 wt % of α-D-glucopyranosyl-1,6-sorbitol on a dry weight basis. The whipped cream of the present invention has a stable foam structure with pleasant taste and texture....

20060147600 - 'maca blast' energy drink: The present invention is a new high quality natural energy drink created in base of extract of Maca and Camu-Camu; other ingredients are natural extract of Guarana, caffeine, glucose, fructose and water, drink is carbonated. Procedure to prepare beverage is presented too. The composition is the result of the investigation...

20060147601 - Apparatus for supplying a beverage: Apparatus for supplying a draught beverage, comprising beverage cooling heat exchange means, a beverage outlet for cold beverage from said heat exchange means to issue from the outlet, openable and closable valve means for controlling supply of beverage to said outlet, and a beverage circulation loop for beverage to circulate...

20060147602 - High energy 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...

20060147603 - Production process of packaged green tea beverages: A process is disclosed for the production of a packaged green tea beverage containing non-polymer catechins at a concentration of 0.05 to 0.5 wt. %. According to the process, an aluminosilicate which has an iron release rate of not greater than 0.8 mg/kg to a catechin-containing solution is brought into...

20060147604 - Water continuous product stabilised with acetic acid: Chemically acidified water continuous products which have been acidified with a combination of a food grade acid and a small amount of acetic acid were found to be very stable against microbial spoilage....

20060147605 - Method and manufacturing process for making tomato-based products: A method of the preparation of a tomato-based product containing protein is described, including combining a first set if ingredients such as onion and oil into a mixture, cooking the mixture adding a additional ingredients to the mixture whereas said ingredients include tomato-based ingredients and an effective amount of cultured...

20060147606 - Reduction of acrylamide formation: The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product....

20060147607 - Soybean processing: Methods are provided for forming soy germ concentrate in a soybean processing operation that produces soy bean oil and soybean meal....

20060147608 - Method for treating cereal material with a screw transporter: There is disclosed a method for treating a cereal with a processing solution by a screw transporter. The screw transporter is preferably a screw extruder or screw conveyer. Also disclosed is a method for using the treated cereal material as a fermentation feedstock. Further, there is disclosed a method for...

20060147609 - Oilseed processing: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids...

20060147610 - Confectionery product, process and assembly for producing said product: A confectionery product which is shaped on all sides, can be produced by (i) preparing an aerated sugar mass, (ii) injecting the mass in a mould cavity defined by two separable mould surfaces having at a temperature below 0° C., and (iii) separating the mould surfaces and removing the product....