Entries |
Document | Title | Date |
20080292754 | Instant Food Comprising Flavour Capsules - The present invention relates to instant food products of flavor capsules that include yeast and, encapsulated therein, a flavoring ingredient or composition wherein the instant food has a water content of 13 wt % or less. The instant food may be a soup, noodles or a seasoning or topping. | 11-27-2008 |
20080311246 | METHOD OF PRODUCING RUMINANT-EDIBLE FEED PRODUCTS - Improved methods are provided for the production of consistent quality combined and/or pH-adjusted ruminant feed products using commercial byproducts (e.g., wet distiller's grain products (WDG) and solubles syrup derived from ethanol production) of variable ingredient make-up and density. In a preferred method, continuous streams of WDG and solubles syrup ( | 12-18-2008 |
20080311247 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan - Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising konjac mannan. | 12-18-2008 |
20080311248 | Packaged concentrate for preparing a bouillon, soup,sauce, gravy or for use as seasoning, the concentrate comprising modified starch. - Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and 15-30% of a modified starch. | 12-18-2008 |
20080311249 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum - Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and tara gum. | 12-18-2008 |
20080311250 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum - Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and cassia gum. | 12-18-2008 |
20080311251 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum - Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and guar gum. | 12-18-2008 |
20090004332 | Natural Salt Substitute - A salt substitute for replacing a significant part of NaCl in the human diet is provided, as well as a method for producing it. The substitute, being manufactured from de-flavored discolored tomato serum contains only natural materials, and it may be a transparent liquid containing solids originating from tomatoes, further possibly having a reduced sugar content. | 01-01-2009 |
20090017164 | FERMENTATION PROCESS FOR THE PREPARATION OF ETHANOL FROM A CORN FRACTION HAVING LOW OIL CONTENT - An improved fermentation process for the preparation of ethanol and distillers dried grain from a corn fraction having low oil, high starch and low germ content is provided. The process provides reduced fermentation time, increased ethanol yield and reduced fusel oil concentration. | 01-15-2009 |
20090035417 | Emulsifying Agent - The present invention has its object to provide a novel emulsifier which is obtainable from an edible yeast and is highly safe and shows by itself a high level of emulsifying property and high emulsion stability; a water-soluble composition containing a liposoluble substance, together with the emulsifier; and methods of producing these. The present invention includes: an emulsifier which comprises, as an active ingredient, a carbohydrate- and protein-based complex derived from a culture fluid obtained by cultivating an edible yeast; a water-soluble composition which comprises an emulsifier and a liposoluble substance; and a method of producing the emulsifier and the water-soluble composition. | 02-05-2009 |
20090061048 | DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED LIPOPHILIC NUTRIENTS - A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0. | 03-05-2009 |
20090061049 | Feed compositions for aquatic animals and methods of making the same - Feed compositions for aquatic animals and methods of forming the same are discussed herein. The feed compositions generally include lettuce powder, yeast and fish meal. In one embodiment, the feed composition further includes industrial eggs. | 03-05-2009 |
20090092708 | METHOD AND SYSTEM FOR PRESERVING FOOD - The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored. | 04-09-2009 |
20090098250 | METHOD FOR FORMULATING AND ASEPTICALLY FILLING LIQUID PRODUCTS - An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a container includes a body defining an empty, sterile storage chamber therein that is sealed with respect to ambient atmosphere. The container is introduced into a sterile filling chamber. A first filling member coupled in fluid communication with the first liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the first liquid component is aseptically introduced through the first filling member and into the storage chamber. A second filling member coupled in fluid communication with the second liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the second liquid component is aseptically introduced through the second filling member and into the storage chamber and, in turn, the first and second liquid components are combined into a liquid product formulation within the sterile chamber of the container. The first and second filling members are withdrawn from fluid communication with the storage chamber of the container located within the sterile filling chamber, and the filled storage chamber is sealed with respect to ambient atmosphere to hermetically seal the liquid product formulation within the storage chamber of the container. | 04-16-2009 |
20090123607 | Self-rising dough-containing food product and related manufacturing methods - A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen raw food product that may be cooked directly from the freezer in a microwave oven. The dough in the self-rising dough containing food product reaches full development in shorter mixing times at lower mixing speeds than conventional dough-containing products. | 05-14-2009 |
20090123608 | Edible product containing beneficial moulds and/or yeasts - The present invention provides a method of preparing an edible product comprising non-viable moulds and/or yeasts that are substantially structurally intact and which provide a health benefit, the method comprising subjecting viable moulds and/or yeasts to at least two sub-lethal treatments to obtain the non-viable moulds and/or yeasts providing a health benefit, each sub-lethal treatment on its own not being sufficient to render the moulds and/or yeasts non-viable. | 05-14-2009 |
20090155419 | Microwavable Food Products - The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed. | 06-18-2009 |
20090162482 | Nutritional Compositions for Bees - A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate. | 06-25-2009 |
20090162483 | SPORTS BEVERAGE AND METHOD OF MAKING - Disclosed herein are sports beverage compositions in liquid drink form for optimizing muscle performance during exercise. The composition is formulated to contain an acid component and a flavor package that minimize off flavors and dry mouthfeel imparted by elevated levels of protein used in the beverage. | 06-25-2009 |
20090169682 | Functional Masticatory Material, Method Of Producing The Same And Method Of Using The Same - Tableting or granulating is conducted using prolamine, wheat gluten and a functional material or materials as raw materials. The functional masticatory product has elasticity and extensibility through inclusion of saliva during mastication, has edibility and has mastication time longer than that of gummi candy. Thus, varied mastication time longer than that of gummi candy can be provided and the functional material or materials can be sufficiently ingested without depending on natures of the same such as water solubility. | 07-02-2009 |
20090232942 | Yeast Preparations With Improved Antioxidant Properties and Uses Thereof - The invention concerns yeast preparations having improved antioxidant properties, characterized in that they comprises yeasts concurrently enriched in glutathione and selenium, by at least 15 mg/g of dry matter and selenium by at least 500 ppm advantageously of the order of 2000 ppm. The invention is applicable as antioxidant additives, in particular as foods or nutrients, or functional foods for humans and animals and in cosmetics. | 09-17-2009 |
20090280216 | Pet snack food and production method thereof - In some preferred embodiments, a pet snack food, which is excellent in eating preference and low in risk of causing health impairment for pets due to excessive consumption of nutrition even if it is given in somewhat large amounts as a snack in addition to regular feeding, is provided. The pet snack food is a mixed composition including starch and animal protein as essential ingredients, and preferably further including optional ingredients such as minerals, vitamins, yeasts, and dietary fibers. It is preferable that the pet snack food is a bulky formed product having a foaming ratio of 3 to 20 formed by bulk-foaming extrusion using an extruder. | 11-12-2009 |
20090285937 | COMBINATION WATER AND FOOD INSECT SUPPLEMENT - In some embodiments, an insect food supplement may include one or more of the following features: (a) a dry extruded food pellet, (b) a gelled water pellet, and (c) a water barrier on an external surface of the gelled water pellet. | 11-19-2009 |
20090297664 | LOW TEMPERATURE FORMING OF FEEDS - This application relates to a method and composition for low temperature forming of starch based and/or protein based feeds. It is particularly related to human or animal feeds containing inactivated probiotics, prebiotics, enzymes, inactivated yeasts, botanical extracts and dairy components. The low temperature extrusion process provides a means for the formation of a suitable starch and/or protein-based structure, as a carrier for temperature and/or pressure sensitive ingredients. | 12-03-2009 |
20090311380 | DOCOSAHEXAENOIC ACID PRODUCING STRAINS OF YARROWIA LIPOLYTICA - An engineered strain of the oleaginous yeast | 12-17-2009 |
20100028494 | SEASONING PRODUCTS WITH HIGH CONTENT OF SWEET AMINO ACIDS AND YEAST STRAIN FOR USE IN OBTAINING THE SAME - The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. | 02-04-2010 |
20100047394 | PRODUCT CONTAINING LIVING PROBIOTIC MICROORGANISMS - The present invention relates to a liquid fermented natural product which contains live probiotic microorganisms in an amount of 10 | 02-25-2010 |
20100086647 | FEED OR FOOD PRODUCTS COMPRISING FUNGAL MATERIAL - The present invention relates to feed and food compositions comprising material obtained by fermenting fungi of the Basidiomycetes family in a liquid medium. Interestingly, Basidiomycetes grown in a liquid culture produce compounds which, when used in feed or food compositions enhance survival and/or support growth of normal, healthy animals. Furthermore, the compounds may modulate the microbial population in the digestive tract after oral intake. | 04-08-2010 |
20100092611 | COATED DRIED ACTIVE YEASTS AND FOOD PRODUCTS CONTAINING THE SAME - The invention relates to yeasts comprising a protection coating made of one or more compounds which are inert relative to said yeasts, characterised in that the yeasts are dried active yeasts. Application in the preparation of food products for animals. | 04-15-2010 |
20100119652 | Formula and process for producing gluten-free bakery products - Gluten-free formulations for the production of gluten-free bakery products. The formulations comprise gluten-free starch or starches which mimic the starch particle size found in wheat. The formulations can used to prepare bakery products such as breads and cakes. | 05-13-2010 |
20100119653 | NUTRITIONAL SUPPLEMENTS AND THEIR METHODS OF FORMULATION - A method of formulating a nutritional supplement and related nutritional supplements are taught. The method involves the steps of identifying the target population, identifying the genetic haplogroups present in the target population, and then identifying the ancestral migratory pathways for each haplogroup present in the target population. After identification of the migratory pathways for each haplogroup present in the target population, the major geographic regions along each migratory pathway where the haplogroups spent significant time are identified. Based on the major geographic regions identified, natural whole foods indigenously present in major geographic regions are then identified and incorporated into a nutritional supplement. | 05-13-2010 |
20100178388 | BAKE-STABLE FOOD FILLING AND METHODS RELATED THERETO - A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake-stable filling has a baked density of less than 1.875 g/cm | 07-15-2010 |
20100233320 | Animal Feed Kibble with Protein-Based Core and Related Methods - Kibble-type animal feeds and pet foods including a vegetable protein-based core matrix and a coating of a fat and at least one additive are described. The coating may include a probiotic enriched coating. Methods of forming the kibble-type animal feeds and pet foods are also described. Probiotic coating for a kibble showing acceptable stability and bioactivity are disclosed and methods for assessing the bioactivity of a probiotic in a food composition are also described. | 09-16-2010 |
20100291265 | BAKING COMPOSITION - The baking composition of this invention is substantially free of gluten allergens, nut allergens, egg allergens, and dairy allergens. The baking composition includes a flour component and a binder component and is formed using method that includes the steps of providing each of the flour component and the binder component. These components are combined to form the baking composition. A dough, batter, and baked product are also each formed from the baking composition. | 11-18-2010 |
20100310721 | YEAST HAVING IMMUNOPOTENTIATING CAPABILITY AND FOOD OR FEED - A yeast including a cell wall having a low mannan content, wherein the yeast has an immunopotentiating capability, and is able to grow in a YPD liquid medium with an osmotic pressure of 300 mOsm, and wherein, when a part of a pre-culture of the yeast grown in a YPDS liquid medium is added to the YPD liquid medium so that OD | 12-09-2010 |
20100316769 | DIETARY SUPPLEMENTS CONTAINING PROBIOTICS - Dietary supplements comprising at least one probiotic and at least one of animal digest, dried brewers yeast, vitamin C; vitamin E, beta carotene, zinc proteinate, manganese proteinate, ferrous sulfate, copper proteinate, calcium iodate, and sodium selenite. The probiotics and other ingredients are present in the supplement in amounts sufficient to enhance the palatability of the probiotics and compositions containing the probiotics, enhance the immune system to augment the beneficial effects of the probiotics, or extend the life of the probiotics. | 12-16-2010 |
20100330235 | MYCOTOXIN ADSORBENT - The present invention relates to a mycotoxin adsorbent, as well as to the process for the preparation of said adsorbent. The adsorbent of the invention is based on the combination of an organic silicate with an amorphous structure and dodecylamine, that is to say, a primary amine having an apolar, linear, aliphatic long-chain of twelve carbon atoms. The invention also relates to the use of said adsorbent in feeds for the adsorption of mycotoxins, especially for the adsorption of mycotoxins such as aflatoxins, zearalenone, ochratoxin A or fumonisin B1. Furthermore, the invention relates, on the one hand, to a feed additive comprising said adsorbent and, on the other hand, to the feeds comprising said additive. | 12-30-2010 |
20110003035 | YEAST COMPOSITION AND ITS USE AS COW FEED ADDITIVE - Yeast composition for cow feed additive including at least ruminant yeast and a carrier. The carrier is selected from DDGS (corn lees), chaff, zein powder, brewery mash, bean pulp, soybeanhull, rice bran, or wheat bran. The yeast composition can alleviate the negative effects of heat stress experienced by cows during summer months and improve milk yield. | 01-06-2011 |
20110008494 | PRODUCTION OF BAKED SNACK CHIPS WITH IRREGULAR SHAPE HAVING NOTCHED EDGES - Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern. | 01-13-2011 |
20110027421 | GLUTEN-FREE FOOD COMPOSITIONS COMPRISING CHEESE, STARCH, AND GLUTEN-FREE FLOUR AND METHODS FOR MAKING THE SAME - Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and one or more types of gluten-free flour, wherein the one or more types of cheese includes 20% to 40% by weight of the composition, the one or more types of starch includes 20% to 40% by weight percent of the composition, and the one or more types of gluten-free flour includes 1% to 10% by weight of the composition. The composition can further include other ingredients for flavor, structure, texture, and the like. In some embodiments, the gluten-free food product can be, for example, a cracker, a cookie, a cake, a chip, a bread-stick, and the like. Some embodiments of the invention provide methods for making gluten-free food products. | 02-03-2011 |
20110081453 | 3-D Continuous Shaping Of Edible-Based Extrudates - A chew toy of non-uniform shape may be manufactured from an edible starch composition by introducing said composition to an extruder having a barrel and subjecting the composition to shear and heat to form a melt, and conveying the melt through an adjustable orifice while varying the cross-section dimensions of the orifice to form an extrudate having thickness dimensions that varies along its length. This may be followed by cutting the extrudate to length. The extrudate may also be passed between cooperating cavities and formed to shape. The extrudate may also be guided into predetermined patterns by repositioning the die relative to a molding surface. | 04-07-2011 |
20110097444 | MICROBIOLOGICAL REPROCESSING OF DEGUMMING RESIDUE FORMED DURING BIODIESEL PRODUCTION - An industrial method of reprocessing degumming residue from the initial purification of natural fats as well as a feed additive, which may be produced using the said method. | 04-28-2011 |
20110111097 | EMULSIFIED FOOD PRODUCT - A food product includes about 0.1% to about 5.5% enzyme modified egg yolk, about 0.1% to about 5.0% modified starch, about 0.1% to about 0.6% acid balancing flavor component, water, a sweetener, and about 30 to about 45% vegetable oil. The acid balancing flavor component may include yeast and/or sugar. | 05-12-2011 |
20110117244 | DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES - Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents. | 05-19-2011 |
20110117245 | DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES - Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight or greater of a pre-hydrated monoglyceride; about 4% weight or greater of a fat having a solid fat index (SFI) of: 0 to about 21 at 50° F.; 0 to about 16 at 70° F.; and 0 to about 12 at 92° F.; less than about 3% weight dextrose; less than about 10% weight corn syrup; less than about 3% weight glycerin; and less than about 10% weight soft wheat flour. | 05-19-2011 |
20110117246 | COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS - The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product. | 05-19-2011 |
20110135789 | COMPOSITION FOR THE RELEASE AND PROTECTION OF INSTANT ACTIVE DRY YEASTS - The present invention provides a composition for preserving the stability, the fermentative activity and for favouring the release of instant active dry yeasts. A composition of the invention can be in liquid, pasta-like or powdered form. The invention concerns also the method for preparing said composition and its different applications. | 06-09-2011 |
20110142994 | NOVEL STARCH COMPOSITION AND METHOD TO PRODUCE A BAKED PRODUCT - The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe. | 06-16-2011 |
20110159149 | PERFORMANCE OF COMPANION ANIMAL PALATABILITY SYSTEMS LEADING TO INCREASED PET FOOD CONSUMPTION PREFERENCES - The invention concerns a palatability enhancing composition comprising at least one palatant and/or at least one tasteant modified by glycerol and/or propylene glycol. Said palatability enhancing composition is intended to be applied onto the surface of a companion animal food. The invention also extends to companion pet foods which are prepared with such palatability enhancing composition. | 06-30-2011 |
20110195155 | TANNASE, GENE ENCODING SAME, AND PROCESS FOR PRODUCING SAME - Disclosed is a thermostable tannase derived from a microorganism. Specifically disclosed is a thermostable tannase derived from | 08-11-2011 |
20110212224 | METHOD FOR OBTAINING A MIXTURE OF PROBIOTICS, PREBIOTICS NUTRIENTS WITH SYNERGISTIC SYMBIOTIC ACTION - The present invention relates to a mixture of probiotics, prebiotics and nutrient having synergistic symbiotic action and the process of productions thereof. Said mixture comprises at least one probiotic strain selected from | 09-01-2011 |
20110223286 | METHOD OF REDUCING VOIDS IN DOUGH - Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided. | 09-15-2011 |
20110223287 | METHOD FOR PRODUCING YEAST WITH HIGH GLUTAMIC ACID CONTENT - Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, | 09-15-2011 |
20110223288 | METHOD FOR PRODUCING ALANINE-RICH YEAST - The present invention relates to a method for producing an alanine-rich yeast containing alanine at a high concentration and includes: a method involving liquid-culturing a yeast in a stationary phase of proliferation under the condition that the pH of a liquid medium is ≧7.5 and <11; a method for producing an alanine-rich yeast by adjusting the pH of a liquid medium to ≧7.5 and <11, and then culturing the yeast in this pH range; a method of producing an alanine-rich yeast, wherein the yeast is | 09-15-2011 |
20110236534 | NOVEL FOOD PRODUCTION PROCESS - Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of modifying amino acids present in the intermediate form of the food or feed product. The invention also relates to food or feed products obtained by the process of the invention. | 09-29-2011 |
20110256268 | Oleaginous Yeast Food Compositions - The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of making such compositions by combining oleaginous yeast biomass or yeast oil with other edible ingredients. | 10-20-2011 |
20110262594 | METHOD FOR THE PRODUCTION OF BREAD - A method for producing bread dough that when baked contains a porous crumb with larger air pockets comprising introducing a mechanical mixer, procuring dry components comprising flour and yeast, procuring liquid components comprising water, and mixing two or more portions of the liquid components with the dry components in two or more liquid mixing addition phases. | 10-27-2011 |
20110287143 | TEMPERATURE-INDUCED DELIVERY OF NUTRIENTS BY MICRO-ORGANISMS IN THE GASTROINTESTINAL TRACT - The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for the preparation of a composition to deliver compounds, for example nutrients, to specific regions of a body. | 11-24-2011 |
20120027891 | CONSUMABLE DISSOLVING FILM COMPRISING ACTIVE INGREDIENTS DERIVED FROM BACTERIA AND FUNGI - A consumable film composition comprising a film base, an active ingredient and optionally a flavor agent, wherein the active ingredient is derived from bacteria or fungi or a combination thereof, is described. | 02-02-2012 |
20120045550 | PROCESS TO PREPARE A LOW-SODIUM SALT PRODUCT, PRODUCT OBTAINABLE THEREBY AND THE USE THEREOF - The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 μm to 10 mm, which process comprises the steps of: a) optionally, crushing a sodium chloride-containing material to a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product; b) optionally, crushing the at least one additive starting material to a particle size that is between 0.5 and 2 times the particle size of the sodium chloride-containing material particles resulting from step a.); c) subsequently, mixing the sodium chloride-containing material particles of a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product, and additive particles of a particle size that is between 0.5 and 2.0 times the particle size of the sodium chloride-containing material particles; d) subsequently, compacting the particle mixture resulting from step c.) using a pressure of from 40 to 400 MPa; e. subsequently, crushing the compacted salt product to give particles of the desired particle size of 50 μm to 10 mm; wherein the steps are carried out under substantially dry conditions. Additionally, the invention provides the low sodium salt product obtainable by the process and the use thereof for human or animal consumption. | 02-23-2012 |
20120064195 | SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. | 03-15-2012 |
20120076895 | EXTRUDED FOOD PRODUCTS COMPRISING PROBIOTIC MICRO-ORGANISMS - The present invention relates to a vacuum infused synbiotic human extruded food product having 1) a density of 1 g/L to 1000 g/L at RT, 2) a sugar content of less than 10 wt %, 3) a total content of at least one of inulin and/or FOS ranging from 2.5-10 wt %, 4) a ratio between saturated to unsaturated fatty acids in total fat content of less than 20/1, and wherein at least one strain of probiotics is evenly distributed in said food product in an oil vehicle and wherein the food product has a probiotic count of at least 10 | 03-29-2012 |
20120082759 | Compositions and methods for mycotoxin decontamination, nucleotide, protein and vitamin enrichment and palatability enhancement of food and animal feed using micronized yeast biomass - A method for upgrading human food and animal feed, rendering harmless the contaminating mycotoxins, increasing protein and nucleotide content, providing immuno-modulation, enhancing flavor and palatability is proposed. The method comprises a food functional additive/supplement and feed additive based on yeast biomass processed to enhance the bioavailability and biological activity of its components using dry micron milling with optional agglomeration. The resulting product contains all biologically active components originally present in intact live yeast. Compared to existing practice, the new process is much faster, cheaper, less hardware demanding, less prone to microbial contamination, provides intact biopolymers and results in insoluble product fraction with high surface area. Human food and animal feed containing such additive improves weight gains, feed efficiency, resilience to mycotoxin contamination, improves immunological status, controls intestinal | 04-05-2012 |
20120088012 | Method For Drying Biomaterials - The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | 04-12-2012 |
20120135112 | YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF - The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying. | 05-31-2012 |
20120201927 | Hollow Sandwich Bun Mold and Method of Use - A sandwich bun mold device and method for use are provided for creating sandwich buns having hollow interior regions. The device comprises a bread mold pan having a plurality of mold recesses disposed along its surface, a pan cover, and a plurality of inserts of varying size and shape. To make the buns, a user places yeast bread dough in the mold recesses and then selects a desired insert size that will correspond to the size of the hollow interior region after the bun has cooked. The insert is then placed on the bread dough and the pan cover is placed onto the pan. A user bakes the assembly until the buns are cooked, removes the cover and inserts, and inverts the device to remove the freshly prepared buns. | 08-09-2012 |
20120207881 | ACTIVE INGREDIENT DELIVERY SYSTEM - Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient. | 08-16-2012 |
20120251666 | METHODS OF MAKING AND USING LACTOBACILLUS STRAINS - strains that have a genetic Profile I based on Apa I, Not I, and Xba I digests are provided. Preferably, the strains decrease level of at least one of coliforms and | 10-04-2012 |
20120282373 | Compositions Comprising a Glucose Anti-Metabolite and Selenium - A composition including a glucose anti-metabolite and selenium. The composition can be for a companion animal. The composition can include added selenium and endogenous selenium. The composition can be a nutritionally balanced pet food composition. | 11-08-2012 |
20120308686 | Nutritional Compositions for Bees - A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate. | 12-06-2012 |
20130034629 | ANIMAL FEED FORMULATIONS COMPRISING BUTYRATE SALT - Formulations for animal feed include granules comprising a mixed butyrate lactate salt; in which the mixed butyrate lactate salt is an at least bivalent metal, such as calcium, and the butyrate and lactate are present in a molar ratio between 3:1 and 1:3. The granules may be coated. The optionally coated granules have a particle size of 0.1 mm or more, preferably 0.2 mm or more, and about 2 mm or less, preferably about 1 mm or less. In addition, the butyrate lactate salt may be combined with another active ingredient that may be chosen from the group consisting of plant extracts, prebiotic compounds, probiotics, yeast extracts, medium chain fatty acids, unsaturated long chain fatty acids, fat-soluble vitamins, and toxin absorbing compounds. | 02-07-2013 |
20130084361 | VEGAN SIMULATED EGG COMPOSITIONS AND METHODS - The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content. | 04-04-2013 |
20130089639 | Low Glycaemic Index Baked Product Comprising High Levels of Fibre, Proteins and Inclusions - The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm. | 04-11-2013 |
20130129864 | RYE FLOUR IMITATION - The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread. | 05-23-2013 |
20130129865 | VACUUM INFUSION FOR THE INCLUSION OF A SUPPLEMENT INTO FOOD PRODUCTS - An improved method of vacuum infusion of a supplement in a porous food product comprising treating a porous food product having a majority pores of within a certain diameter size range with a supplement dispersed in a carrier wherein the supplement comprises particles the majority of which have a size range which is less than the pore diameter size range, said method performed under suitable conditions and for a suitable tone to achieve infusion of the supplement into the food product, the improvement comprising higher levels of supplement incorporation than with other supplement particle sizes. | 05-23-2013 |
20130183406 | METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP - Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article. | 07-18-2013 |
20130209613 | Production of Metabolites - A recombinant micro-organism such as | 08-15-2013 |
20130273206 | ALL-NATURAL PROTEIN-BASED BOTH SOFT AND HARD FOOD IN ONE FOR PETS - The embodiments herein provide an all-natural soft and dry food in one products for pets, and a method of manufacturing the same. According to an embodiment herein, the food product comprises a hard outer shell made up of animal-based protein with a moisture content of 10-15% and a soft and highly moist inner core. The soft and dry food meets the health requirement of pets as they have naturally evolved to ingest and digest foods by providing teeth cleaning attributes, maintaining proper sugar, glycemic levels etc. The soft and dry food eliminates the need for adding wet canned food to make the pet to consume the food. The soft and dry food provides inherent palatability and moisture content. The manufacturing process comprises pre-processing, conditioning and extrusion, drying, cooling, enrobing and finally packaging finished product. In the drying step, the extruded food sample is subjected to three-step heating cycle. | 10-17-2013 |
20130323363 | INSECT ARTIFICIAL FEEDSTUFF - An insect artificial feedstuff is dry powder feedstuff composed of 1 to 50 percent by weight of a gelatinizing agent and 1 to 90 percent by weight of a powder foodstuff to further form gel by adding water having predetermined ratio, wherein the powder foodstuff comprises leaf powder formed by grinding at least one natural forage. Accordingly, other contents geld by utilizing the viscosity of the gelatinizing agent can be obtained to prepare artificial feedstuff having proper softness for different insects. The feeding rate of insect can be increased by the leaf powder, and the commonality of the insect artificial feedstuff can be effectively enhanced. | 12-05-2013 |
20140037793 | SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. | 02-06-2014 |
20140099404 | HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS - A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein. | 04-10-2014 |
20140154356 | Pet Food Palatability with Antimicrobial Properties Based On Organic Acids - Pet food palatability enhancers based on organic acids and showing antimicrobial efficacy are described. | 06-05-2014 |
20140154357 | EMULSIFIER COMPOSITIONS AND METHODS OF USING SUCH EMULSIFIER COMPOSITIONS - Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water. | 06-05-2014 |
20140234488 | BEVERAGE SYSTEM, INCLUDING BUBBLE BEVERAGE, INSTANT BEVERAGE, BEVERAGE WITH DISSOLVED GAS, AND BEVERAGE WITH INGREDIENT - A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas. | 08-21-2014 |
20140234489 | SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH PRODUCTS - The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey. | 08-21-2014 |
20150030726 | ADDITIVE FOR SELENIUM-CONTAINING FORAGE - An additive for selenium-containing forage, primarily comprising plants or plant parts, such as cereal, corn, grass, or alfalfa, including at least one salt detoxifying inorganic trichothecene and/or zearalenone, with an alkali or earth alkali metal sulfite and perhaps a selenium containing salt being included as the inorganic salt detoxifying trichothecene and/or zearalenone. | 01-29-2015 |
20150132438 | READY TO EAT COLD VEGETABLE CAKES WITH INGREDIENTS - Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal. | 05-14-2015 |
20150296849 | SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS - The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products. | 10-22-2015 |
20150305361 | METHODS AND COMPOSITIONS FOR CONSUMABLES - Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. | 10-29-2015 |
20150313259 | FEED ADDITIVE AND MIXED FEED - Provided are an inexpensive feed additive including a metazoan animal as a feeding stimulant, and a mixed feed including the additive. The feed additive contains a metazoan animal or an aerobically biotreated sludge containing a metazoan animal. The content of the metazoan animal in the feed additive is 1 wt % or more on dry basis, and the content of a free amino acid in the feed additive is 0.5 wt % or more on dry basis. The metazoan animal is preferably based on rotifers. The mixed feed includes the feed additive and a feedstuff with the content of the feed additive of 0.1 to 30 wt % on dry basis. | 11-05-2015 |
20160037786 | METHOD FOR REDUCING MOLD IN LOWER WATER ACTIVITY BAKED FOOD PRODUCTS - In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold-free shelf life, including baking a lower water activity baked food product, and applying live yeast to the baked food product, wherein the yeast comprises at least one of | 02-11-2016 |
20160075980 | FERMENTED MALT BEVERAGE - A fermented malt beverage obtained by fermenting a malt with an yeast, characterized in that the fermented malt beverage fulfills: (A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ: 30 to 45 BU; and (B) a total content of sugars composed of glucose, sucrose, maltose, isomaltose, and a trisaccharide: 0.9 to 3.0 w/v %. The fermented malt beverage of the present invention is provided with bitterness and sweetness, and excellent in the balances thereof, so that the beverage can provide a new taste as a luxury product. | 03-17-2016 |
20160128344 | Dough Compositions for Extended Shelf Life Baked Articles - Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents. | 05-12-2016 |
20160165901 | Formula and Process for Producing Frozen Sheeted Dough | 06-16-2016 |