Food or edible material: processes, compositions, and products inventions 08/06

20060193945 - Stabilization of oxidized fats: A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or ketones by contacting the basal composition with a source of bisulfite anions so that any aldehydes or ketones present form organosulfite...

20060193946 - Edible compositions containing gelling silicates: A swellable chewing gum composition comprising: (a) a gum base; and (b) at least one water-gelling or water-swellable silicon-containing component selected from the group consisting of silicates, silicas, and combinations thereof....

20060193947 - Method for preparing a beverage: Distilled spirits are naturally carbonated using a fermentation process....

20060193948 - Yeast packaging: The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast....

20060193949 - Sports drink composition for enhancing glucose uptake into the muscle and extending endurance during physical exercise: The present invention provides for a nutritional composition in a dry powder form or a liquid drink form for optimizing muscle performance during exercise. The nutritional composition includes carbohydrate and protein in a ratio, in the range of 2.8 to 4.2 parts of the carbohydrate to 1.0 part of the...

20060193950 - Pet food with enhanced nutritional value: The present invention comprises a nutritional additive system for pets comprising a separately packaged nutritional additive within a package of base pet food. The base pet food may be characterized as having been prepared at a temperature at or above 200° F. and/or a shear rate at or above 100...

20060193951 - Method for flavor coating drinking straw: Methods and coating compositions are provided for producing an acid coated drinking straw or confectionery article. The method includes heating a food grade acid composition to a temperature sufficient for the acid composition to become fluid; applying the fluid acid to a surface of a drinking straw or confectionery substrate;...

20060193952 - Multi-layer heat-sealable packaging material, a food package made thereof and a method of packaging: The invention relates to a multi-layer heat-sealable packaging material especially for food packages. In addition, objects of the invention are a food package formed of the said packaging material, a method of packaging, and the use of the material for packages. The packaging material (1) comprises a middle layer (3)...

20060193953 - Vegetable granulation: The present invention relates to a method of preparing vegetable particles from vegetables or vegetable pieces, said vegetables or vegetable pieces containing an active compound wherein the activity of said compound is reduced by heating, the method comprising the steps of (i) drying the vegetables or vegetables pieces in a...

20060193954 - System and method for spraying meat products with an anti-microbial agent: System and method for applying an antimicrobial agent, such as acidified calcium sulfate (ACS), to unpackaged meat products, in order to eliminate or reduce existing food borne bacterial pathogens and to prevent their growth when the meat products are stored. A conveyor transports unpackaged meat products to a spray chamber...

20060193955 - Method for processing a product: A method of processing a product, such as food product, is disclosed. Untreated product is placed inside a bottom-unloading basket that is, in turn, placed within a covered vessel. For processing a food product, the invention uses a porous steamer apparatus for insertion into a covered cooking vessel. The steamer...

20060193957 - Brown sugar substitute: A brown sugar substitute containing a high intensity sweetener, molasses, and a food grade crystalline sugar or sugar alcohol. Compositions containing the brown sugar substitutes and packaged forms of the brown sugar substitutes are also provided. Further provided are methods of making the brown sugar substitutes....

20060193958 - Brown sugar substitute: A brown sugar substitute containing a high intensity sweetener, molasses, a food grade crystalline sugar or sugar alcohol, and at least one anti-caking agent is provided. Compositions containing the brown sugar substitutes and packaged forms of the brown sugar substitutes are also provided. Further provided are methods of making the...

20060193956 - Sugar-free dessert products: This invention provides sugar-free dessert-type food products (e.g., sugar-free puddings) containing an artificial sweetener composition comprising an artificial sweetener selected from the group consisting of sucralose and a mixture of sucralose and acesulfame potassium and a sugar alcohol . It has been found that the aftertaste (sometimes described as bitterness)...

20060193959 - Low calorie injection molded starch-based pet chew bodies: Injection molded starch-based chew products are provided which are tough, non-brittle, non-slimy, quick to hydrate, low calorie and high in total dietary fiber. The starch-based chew products are formulated from a combination of resistant starch and pregelatinized starch or pre-cooked flour along with plasticizer, water, lubricants and other optional ingredients....

20060193960 - Improvements to the bittering of beer: Iso-α-acids and reduced iso-α-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. A food compatible viscosity reducer is added to reduce viscosity and also discourage phase separation during storage. The products may be used in brewing for the...

20060193961 - Nutritional composition and a container for the convenient transport and storage of the nutritional composition: The present invention relates to a combination of a hermetically sealed, substantially air-tight container and a nutritional composition. The container of the present invention is adapted for the convenient transport, and storage of a single daily oral dose of a nutritional composition containing a fatty acid, for example, diacyl glycerol,...

20060193962 - Preventive or remedy for arthritis: In order to achieve the above object, the present invention provides a preventing or treating agent for arthritis or foods and drinks, additives for foods and drinks, feeds or additives for feeds for prevention or treatment of arthritis comprising plant belonging to the genus Hydrangea or an extract of the...

20060193963 - Snack mix of enhanced play value and method of preparation: Snack mixes in the form of loose blends of individual pieces, especially crackers, pretzels, and/or cereal pieces with the pieces including shaped and sized pieces that collectively, can be used to as puzzle member pieces for assembly into a pattern such as form figurines for enhanced play value such as...

20060193964 - Nixtamalization process and products produced therefrom: The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortillas, and tortilla-related food products produced by the present invention's methods, including food products that have controllable fat...

20060193965 - 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...

20060193966 - Multi-anion treated soy proteins and methods for preparation thereof: Novel processes for treating soy proteins with multi-anionic reagents are disclosed. The processes include treating an acid precipitated soy protein curd with a multi-anionic species to modify the electrostatic charge on the protein molecules to improve functionality of the resulting soy protein containing composition when used in acidic environments. The...

20060193967 - Marshmallow containing a soft textured chocolate center: The present invention is a marshmallow containing a soft texture chocolate filling. When roasted the chocolate inside the marshmallow becomes slightly melted and is soft. When this invention is used in the making of smores, it allows for a more convenient, a smoother-textured, and a more enjoyable smore....

20060188604 - Method for reducing methane production emanating from the digestive activities of an animal: The present invention generally relates to a method for reducing the production of methane emanating from the digestion of animal by using one or more essential oil compounds selected from the group consisting of limonene, eugenol, a silicylate, quinoline, vanilla, thymol and a cresol, which are administered to the animal...

20060188605 - Method for continuous gum base manufacturing: A process for continuously producing a chewing gum base comprising the steps of compounding the ingredients in a single extruder. In an embodiment, the method includes the steps of continuously adding an elastomer, a filler, and a plasticizer into a continuous mixer, subjecting the elastomer, filler, and plasticizer to a...

20060188606 - Process for producing cheese: A cheese production process of the present invention includes stretching cheese curds in hot water and contacting the cheese curds and a texture modifier capable of binding or adsorbing calcium either before or simultaneously with the stretching so as to enable the obtaining of cheese having a preferable rice cake-like...

20060188608 - Nutritional supplement preparation with piperine: A nutritional supplement preparation is provided that includes minerals and trace elements such as vitamin D, calcium, magnesium, selenium, copper, zinc and chromium, as well as at least one catalyst and/or active ingredient, preferably in powder form, which increases and/or improves and/or accelerates the absorption of the minerals and/or trace...

20060188607 - Oral compositions comprising edible oils and vitamins and/or minerals and methods for making oral compositions: The present invention provides oral dosage compositions, and methods of making thereof, which contain an edible oil, preferably containing an omega-3 fatty acid, and admixed therein one or more water soluble vitamins and/or minerals, for example vitamins B6, B9, and/or B12. The present invention also provides a method of making...

20060188609 - Beverage package: The present invention relates to a novel type of beverage infusion package which allows the infusion product contained inside or supported thereon to be identified by a printed logo or brand. In particular the infusion product is coffee or tea. The beverage infusion package is formed of paper or other...

20060188610 - Modular apparatus with timer 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...

20060188611 - Edible pet chew: The present invention relates to a product and a method of making a pet chew that is edible and highly digestible. The pet chew comprises 5 to about 50% (w/w) protein, about 20 to about 80% (w/w) carbohydrate, about 5 to about 50% (w/w) humectant, and about 5 to about...

20060188612 - Centre fills confectionery compositions: Centre-filled hard boiled candies are provided, wherein the filling comprising a polar edible liquid and a thickener, and is shear thinning. The centre-filled hard boiled candies herein have improved stability and improved consumer aesthetics....

20060188613 - Confectionery products containing caffeine: Confectionery compositions comprising a xanthine derivative, a cooling composition and a warming composition are provided. The cooling and warming compositions are located in distinct and discrete regions within the confectionery composition and are adapted to provide sequential release profiles. The compositions herein provide xanthine derivatives as stimulants without negative aspects...

20060188614 - Method and bottle for infant feeding: A method for feeding an infant by non-human milk including the steps of (a) feeding the infant by fore-milk equivalent having a volume of 30-60% of a total meal and a percentage of fat of 2.5-3.5%; and (b) feeding the infant by hind-milk equivalent having a volume of 40-70% of...

20060188615 - Smoke and steam-permeable food casing comprising a flavored interior surface: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side....

20060188616 - Electronic moisture tester: The moisture content of a foodstuff or other solid matter is determined by reducing the matter to a paste, packing the paste into a vessel equipped with multiple pairs of plate electrodes and one or more temperature sensors, applying an AC voltage across each pair of electrodes, and measuring the...

20060188617 - Pourer with magnetic enhancement: A pourer for improving the taste of water includes a base and a tubular member extending longitudinally through the base. A spout extends outwardly from the tubular member and at least two magnets disposed longitudinally along the tubular member are provided for exposing the water to a magnetic field as...

20060188618 - Food composition contain lecithin: There are disclosed food compositions having specific lecithin products....

20060188619 - Method of 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...

20060188620 - Methods and systems utilizing delayed dilution, mixing, and filtration for providing customized beverages on demand: System for making and delivering a customized beverage product to a consumer having a user interface, a customization director in communication with a customization data store and the user interface, wherein the customization director includes executable instructions for determining a users customized formulation; and a beverage delivery system in communication...

20060188621 - Citrus peel processing system and method: A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel....

20060188622 - Methods and apparatus for molding chocolate: Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away....

20060188623 - Meat tenderizing system: A method and apparatus for tenderizing meat is disclosed. Fluid may be injected into a portion of a carcass coinciding with the cut of meat desired for tenderization. The injection site may be sterilized before or during injection of the fluid. The fluid may be a gas, such as carbon...

20060188624 - Processed foods containing fungi for cooking by heating with a microwave oven: The present invention provides a processed food for cooking by heating with a microwave oven, containing edible fungi which do not make the sound of burst at the time of cooking by heating with the microwave oven due to treatments after harvesting them, and a processed food for cooking by...

20060188625 - Method to improve taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof: The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of...

20060188628 - Blended sugar sweetener: The present invention is directed to a blended sweetener and method of making the same composed of acesulfame potassium, sucrose and Neotame, and a binding agent which provides a sweetness equivalent to sucrose with less calories and less carbohydrates than sucrose on an equivalent basis....

20060188627 - Isomaltulose or trehalose containing comestibles for sustained carbohydrate energy release and increased fat oxidation: The current invention relates to a dry composition comprising isomaltulose, at least a polyol and a carbohydrate selected from the group consisting of fructose, sucrose, invert sugar, and mixtures thereof. This composition is applied in solid, semi-solid and liquid comestibles. Furthermore, isomaltulose, trehalose or mixtures thereof are used in food...

20060188629 - Method for the purification of sucralose: This invention relates to the purification of sucralose by contacting a mixture containing crude sucralose with organic and/or aqueous organic solvents. The mixture may be crystallized from aqueous organic solvents using pure sucralose seed crystals....

20060188626 - Process for preparing maltitol enriched products: The current invention relates to a process for preparing maltitol enriched products and said process is chromatographically fractionating a maltose syrup followed by hydrogenating it into a liquid maltitol enriched product and optionally solidification or crystallization of maltitol. Liquid, solid and crystalline maltitol of different purities are obtainable by a...

20060188630 - Bread and dough composition and method: An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust...

20060188632 - Pet treats with rough surface texture: A pet treat with a rough surface texture and appearance is produced from a matrix binder and at least one granular filler having a particle size between 0.1 mm to 6 mm. The matrix binder may be selected from gelatinized starches, gelatinized flours, wheat gluten, soy protein, casein, caseinates, gelatin,...

20060188631 - Pregelatinized chemically modified resistant starch products and uses thereof: Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to α-amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as distarch phosphodiesters that undergo melting of the crystalline phase by heating above their gelatinization temperature. The products maintain a...

20060188633 - Water-soluble dietary fiber-containing composition and method for preparing same: A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the...

20060188635 - Food product comprising phytosterols: The invention relates to a food product comprising β-sitosterol and β-sitostanol, characterized in that the amount of β-sitostanol is from 5 to 12 wt % based on the total weight of β-sitosterol and β-sitostanol....

20060188634 - Oil in water emulsion: Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are preferably obtained via interesterification....

20060188636 - Papaya puree and the use of the same: The invention relates to a method for producing a puree preparation from Carica papaya fruit, said method comprising the following steps: the fruit or crushed fruit, especially in a sieved form, is cooked for at least 30 minutes at normal pressure, optionally in an aqueous solution which is at least...

20060188637 - Raw material for food containing soybean component, food containing soybeam component from the raw material, and process for producing the food containing soybean component: The present invention provides a food containing soybean component and exhibiting smooth texture even on restoration to ordinary temperature after freeze-up (including lyophilization); the food is produced by mixing a soymilk coagulant (b) capable of coagulating a soymilk-like liquid (a) and a gelling agent (c) capable of gelation of soybean...

20060188638 - Fabricated food product made from fresh potato mash: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough...

20060188639 - Fabricated food product made from fresh potato mash: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough...

20060188640 - Sazon delsol with spanish olives: A seasoning comprises oregano, bay leaves, Spanish paprika, cumin, garlic, onion, Spanish olives, and culatro. The ingredients are separately dehydrated, then separately ground, and the ground ingredients are mixed. A method is taught for making the seasoning....

20060188641 - High protein nuggets and applications in food products: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and...

20060188642 - High protein nuggets and applications in food products: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and...

20060188643 - High protein nuggets and applications in food products: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and...

20060188644 - Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels: A caramel product comprising water, carbohydrate, wheat protein, oil and flavor is described along with methods of making the same. Also described is a nutritional bar comprising the caramel product of the present invention....

20060182845 - Degradable chewing gum bases: The invention relates to degradable chewing gum bases comprising elastomer, polymer resin, filler and further additives, in which the filler portion is entirely or partially replaced by an photoactive filler....

20060182846 - Stabilized dairy base material for use as heavy cream replacement: The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a...

20060182847 - Method for manufacturing bonbons with a stalk or the like and mould applied thereby: Method for manufacturing bonbons with a stalk or the like, characterized in that use is made of a mould (1) with at least one deepened part (3) whose wall is provided with an opening (4) and which consists in providing a stalk (5) or the like through the opening (4),...

20060182849 - Low carb omega 3 food coating composition and method of making thereof: The inventions pertains to a specific coating composition and as well as a conformation of the coat on a specific substrate and a method of making such coated products. The resulting product can be baked or fried using non-hydrogenated oil and frozen. Due to the high content of vegetable oil...

20060182848 - Treatment of dough with a lipoxygenase and a lipolytic enzyme: The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming....

20060182850 - Composition of film envelope for growing clean agricultural products, method for fabricating the same, and cultivation method for clean agricultural products: Disclosed are a synthetic resin film envelope and a cultivating method for clean agricultural products. The synthetic resin film envelope is formed with a double-layer sectional structure having a thickness of about 0.02 to 0.1 mm and includes 60 to 90 weight percent of polypropylene resin having a melt index...

20060182851 - Food casing provided with an antimicrobial finish: The invention relates to a preferably tubular food casing based on synthetic material, in particular polyamide, in which the layer, or at least one of the layers, includes at least one metal salt having antimicrobially active metal ions. The metal salt preferably includes ions of silver, copper or zinc. In...

20060182852 - Convenient high protein sandwich and method for the production thereof: The invention provides a sandwich that consist of a substrate of high protein material like cooked muscle meat, meat emulsion or textured plant protein mixed with spices having a an oval, round or square shape of a hamburger, shape of a cylinder or a cylindrical ring. The substrate portion is...

20060182853 - Conditioning agent for fry food: The present invention relates to a quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 μm or less; a frying powder and a frying food comprising the quality improver; and a deep-fried food prepared by cooking...

20060182854 - Method for making a chocolate-coated pig skin product: The present invention is addressed to a method for making a chocolate-coated pig skin product. The method commences by deep frying cured pig skins to form fried pig skins having a moisture content of between about 10 to about 15 percent. Next, the fried pig skins are tempered and coated...

20060182855 - Preparation of coated powder: There are disclosed baked food products containing specific lecithin products....

20060182856 - Method and apparatus for vacuum forming contoured edible pieces: The described apparatus and method enable the production of thin edible products having complex contoured shapes that cannot be made using conventional molding technology. In particular, chocolates having detailed surface topology can be made utilizing a pliable substrate and a vacuum mold. The process may be made substantially continuous....

20060182857 - System and method for extracting materials from biomass: One embodiment described herein includes a method for extracting bran, endosperm, germ, and fiber from biomass comprising hydrating the biomass; extracting the bran from the biomass before extracting the germ; and extracting the endosperm, without a use of chemicals, based on a capacity of endosperm particles to selectively pass through,...

20060182858 - Methods for splitting pistachio nuts: The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and reducing the pressure inside the vessel by...

20060182859 - Apparatus and process for forming a decorative impression in a previously-cooked edible product and the product formed thereby: An impressioning plate useful for creating aesthetically pleasing impressions in previously-cooked products; a process for creating the impressions and an improved previously-cooked product formed thereby. The impressioning plate includes a plurality of ridges which extend outwardly from the front face of the plate. The ridges are laid out with respect...

20060182860 - Method and an apparatus for producing ice confection: The present invention concerns an apparatus and a method for producing ice confection comprising mould cavities arranged on lamellae disposed in an endless belt along which are arranged process means for the production of the ice confection by conveying the lamellae between the process means, wherein the apparatus comprises an...

20060182861 - Device for partially sectioning baked products and method of using the same: A device for sectioning baked products, such as bagels or donuts, so that those baked products are partitioned into bite size pieces which remain partially attached to each other so that the baked product substantially maintains its original pre-sectioned shape. The device includes a housing with a wall and a...

20060182862 - Method for simultaneously toasting bread and steaming: A method for toasting bread and simultaneously cooking or warming another food with a single device, comprising the steps of: inserting at least one piece of bread into a vertically oriented bread slot of a combination bread toaster and steamer device; placing water into a heater pan of a steamer...

20060182863 - Process for producing carotenoid emulsions: A process for producing a carotenoid emulsion characterized by passing a suspension of a carotenoid in toluene through a heated pipe at such a rate as to result in a residence time of 10 to 600 seconds to thereby heat the suspension to 50 to 120° C. and dissolve the...

20060182864 - Cookies comprising dietary fiber gel: According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an amount of dietary fiber. The result is that fat and caloric content of cookies can be manipulated with minimal effect on taste...

20060182865 - Ultra low fat, dry fry process of making donuts: The present invention provide a process of an ultra low fat donut. The process comprising of the steps of: providing batter comprising enriched wheat flour bleached, a fast-acting leavening agent and soy flour; handcutting the batter into donut pieces between 1.3 and 1.7 ounces; proofing the donut pieces and baking...

20060182866 - Homogenising mixer: A homogenising and kneading mixer comprising a premixer (12) placed upstream from a kneader and at least two kneading screws (20, 21) in turn connected with a vacuum tank (37) feeding final compression screws (44), in which the kneader has a containment cylinder (19a, 19b) and respective kneading screws (20,...

20060182867 - Gelled food product with a liquid centre: The invention provides a food product comprising a gelled water-based shell and a liquid centre characterized in that the water-based shell contains a mixture of kappa carrageenan and iota carrageenan in an amount sufficient to provide a gel texture, the relative proportions of kappa carrageenan and iota carrageenan being 50...

20060182868 - Dairy product: A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15% by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a natural cheese or a processed cheese. To obtain the desired...

20060182869 - Food products containing rice bran oil: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain...

20060182870 - Emulsifier, process for producing the same and emulsified composition using the emulsifier: It is intended to provide an emulsifier having a high emulsifying capability and containing highly water-soluble polysaccharides as the active ingredient, a process for producing the same and an emulsified composition using the emulsifier. Namely, an emulsifier which is obtained by extracting soybean or a processed soybean product within an...

20060182871 - High protein foodstuff: The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating or low protein coating. The present invention is also directed to...

20060182872 - High protein foodstuff: The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the...

20060177542 - Flake feed, especially for aquatic animals: Novel flake feeds are described, especially for aquatic animals, such as fish, shrimps and invertebrates, characterized in that the flakes have a uniform form, a variable thickness and a water content of from 1 to 30%, as well as a process for the production thereof....

20060177543 - Process for producing liquid formulation containing raw yeast and liquid formulation: Ingestion of nucleic acid in live state has been enabled by processing live yeast after its freezing to thereby make most of the effects of the nucleic acid and maintain the freshness of the cells. A live yeast is frozen to form a mass of the live yeast, and the...

20060177544 - Process for preparing reduced fat frozen potato strips: A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in...

20060177545 - Low carbohydrate compositions: Low-carbohydrate compositions derived from mixtures of sugar alcohols are described herein. The compositions of the present invention advantageously maintain a sufficiently high glass transition temperature useful for avoiding cold flow. The food products herein generally retain pleasing organoleptic properties and may be used with any number of snack bars, including...

20060177546 - Method for dyeing the albumen of cooked and peeled eggs and a dyed cooked and peeled egg: A method for dyeing the albumen of cooked and peeled eggs and a dyed cooked and peeled egg are provided by applying a dye to the egg after the eggshell has been cooked and peeled. The dye penetrates only an outer portion of the egg's albumen. Thus, the remainder of...

20060177547 - Method and composition for preventing discoloration of injected beef: According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of ascorbic acid or an alkali metal salt of isoascorbic acid, wherein the vegetable...

20060177548 - Preservative system: A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and optionally, an aromatic preservative in order to produce a food composition free of spoilage and pathogens....

20060177549 - Food composition: There are disclosed compositions containing specified lecithins that are suitable for many applications, particularly as a calf milk replacer....

20060177550 - Emulsions: There are disclosed lecithin products that can impart emulsion capacity and emulsion stability to emulsions, and also emulsions containing the lecithins that have good emulsion capacity and good emulsion stability....

20060177551 - System and method for extracting materials from biomass: One embodiment described herein includes a method for extracting pericarp, endosperm, bran and germ, from corn kernels comprising hydrating the corn kernels; extracting the bran from the biomass before extracting the germ; and extracting the endosperm, wherein the extraction is based upon a capacity of endosperm particles to selectively pass...

20060177552 - Method for making a stable stacked snack food configuration: A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such that the resultant snack piece, when...

20060177553 - Method of powdering nonsugar component and powdering base: The objects of the present invention are to provide a method for powderizing a non-saccharide ingredient(s), a powdery composition prepared by the method, and a base for powderizing a non-saccharide ingredient(s). The present invention solves the above objects by providing a method for powderizing a non-saccharide ingredient(s) which comprises the...

20060177554 - Instant masa: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw...

20060177555 - Water treatment apparatus: It is an object of the present invention to provide an effective technique for achieving a higher level of water quality control in a water treatment apparatus. Representative water treatment apparatus according to the present invention may include a purifying section, a sterilizing section, a water storing section and a...

20060177557 - Instant masa: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw...

20060177556 - Microwaveable dough, dough product, and manner of preparing a dough product: Unproofed, frozen, non-yeast dough products are disclosed which upon exposure to microwave energy have characteristics similar to fresh-baked bakery products. A method is provided to make such bakery products without an intervening thawing or proofing step. The frozen dough product is made without multiple leaveners from flour, water, fat, and...

20060177558 - Refrigerated dough and product in low pressure container: Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package....

20060177559 - Stable beverage compositions containing tea polyphenols, flavonoids or catechins and methods: Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof....

20060177560 - Process for producing sugars and acids-rich juice and phytochemical-rich juice: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively low level of phytochemicals and...

20060177561 - Foods and drinks containing diacylglycerol: Diacylglycerol (DAG) oil provides unique health and nutritional advantages relative to triacylglycerol (TAG) oils. Food products including baked goods, such as, for example, cake, muffins, brownies, breads and cookies, doughs and batters for baked goods, and drink products are prepared using DAG oil and/or DAG oil-in-water emulsions....

20060177563 - Method of producing a baked egg based foodstuff and the products thereof: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates...

20060177562 - Method of producing a deep fried egg based foodstuff and the products thereof: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates...

20060172040 - Modification of dityrosine formation using enzymes and free radical scavengers: The present application affords control over tyrosine bonding in a variety of applications through the use of peroxidase enzymes, preferably wheat peroxidase 1, free radical scavengers, polyhydric alcohols, and protease. Methods of the present invention find utility in the bonding of polymers and proteins and are especially useful in the...

20060172041 - Magnetic aerator: A magnetic aerator includes a liquid agitating blade insertable into a hand held beverage container along with a magnet disposed at the blade with the magnet introducing a magnetic field into the liquid. A finger manipulatable stem supports the blade and enables manual agitation of the liquid by the blade...

20060172042 - Non-perishable plant-derived decorative items and methods for making same: Non-perishable plant-derived decorative food items are described, as are methods for making such articles....

20060172043 - Article of manufacture and method for the packaging of food products: A food container has a geometric shape selected in response to dietary or nutritional guidelines. The food container is divided into compartments based on a number of desired servings or proportions of different food groups. The compartments are sized and arranged in response to the dietary or nutritional guidelines....

20060172044 - Method for storing and shipping fruit and container for use with said method: A method for storing and transporting fruit, particularly bananas, so as to provide an optimized atmosphere for ripening of the fruit, is disclosed. The method utilizes fruit placed within a flexible bag which is placed in a box comprising a container and a lid. In this method, the lid is...

20060172045 - Peelable handheld food container: A food container providing improved access to food items in packaged food products more conveniently and with less messiness while they are being eaten. The food products may be heated in the food container and the food container may be handheld in a comfortable manner or stored in a stable...

20060172046 - Fancy candy edible stickers: An improved candy that uses icing papers in its manufacturing method to create pictures/designs that may be eaten or attached to a surface in the manner of a sticker. The process includes four distinct layers. The first, or base, layer is a polyester film with a food grade silicon (or...

20060172047 - Method of modifying taste: A method of treating an orally ingestible item having an original taste to be enhanced or reduced without imparting bitterness to the item, includes exposing the item to a magnetic field....

20060172048 - Food preservation systems: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition,...

20060172049 - Vegetable bag: Bag for storing vegetables constructed of a piece of a synthetic, absorbent cloth constructed of microfibers, the piece being formed in the shape of a bag having an opening for receiving the vegetables to be stored in the bag. At least one cord is secured to the piece of cloth...

20060172050 - Method and apparatus for making cookie pieces for use as inclusions: An apparatus for making cookie pieces comprises one or more dies through which continuous ropes of cookie dough are extruded onto a moving band. The band then passes through an oven in which the cookie dough ropes are baked. The ropes of baked cookie dough then pass through a cutter...

20060172052 - Edible product comprising flavoring microcapsules: Edible products that include a flavoring delivery system in the form of microbial microcapsules enclosing a flavor ingredient or composition. The edible products of the invention are prepared by a process that includes a thermal treatment at high temperature of an edible composition that incorporates the flavoring delivery system....

20060172051 - Methods for flavor enhancement: The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated...

20060172053 - Reduced sugar sweet roll: A low or no sugar sweet roll product or intermediate is provided wherein at least a portion of the sweetness of the sweet roll product is provided by a non-nutritive sweet flavorant provided in combination with at least one sugar alcohol having a molecular weight less than about 350. Additionally,...

20060172054 - Process for mozzarella-type cheese: The invention is directed to an improved process of producing mozzarella-type cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The coagulated dairy substrate is cut, and the curds are separated from the whey and collected to form a base curd. The base curd is...

20060172055 - Food: Chemically cross-linked and/or substituted waxy wheat starch is described. The modified waxy wheat starch is stable to acid conditions between pH 3 and a pH less than 7, freeze/thaw stable and has a smooth and creamy mouthfeel. Food products containing the modified waxy wheat starch are also described....

20060172056 - Method for delivering fresh flavor in an on-premise beverage: Fresh flavor is delivered to an on-premise beverage at the point of dispense. Flavor compounds are incorporated in a separate component and then the separated flavor component is mixed with other beverage components at the time of dispense. More specifically, tea flavor compounds are incorporated in a separate sweetener component...

20060172057 - Low-trans for confectionery fat compositions: The present invention relates to a process for the production of a fat composition suitable for use as a confectionery fat, wherein a starting fat composition which contains between 20 and 95 wt % of S2U, less than 75 wt % of SU2+U3, less than 20 wt % of S3...

20060172058 - Concentrated-protein food product and process: A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or...

20060172059 - Method of inhibiting water content variation of composition and use thereof: The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating...