Entries |
Document | Title | Date |
20090011108 | Hydrated Food - Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine. | 01-08-2009 |
20090017182 | METHOD OF IMPROVING FLAVOR OF SOYBEAN PROTEIN-GLUCOMANNAN JELLY - 2 g of calcium hydroxide are dissolved in 80 cc of hot water having a temperature of 60° C. to prepare a water solution of calcium. 50 g of fibrous soybean protein are added into 150 cc of hot water having a temperature of at 60° C. to prepare a water solution of soybean protein. The water solution of soybean protein is stirred and added 10 g of dried egg, and stirred, then added the water solution of calcium and stirred. 30 g of glucomannan are added into 678 cc of hot water having a temperature of 60° C. to prepare a water solution of glucomannan and stirred to form a jelly-like product. A water solution comprising soybean protein, dried egg and calcium hydroxide is added to the jelly-like product, kneaded and coagulated to form a plate-shaped “Soybean Protein-Glucomannan Jelly”. The plate-shaped “Soybean Protein-Glucomannan Jelly” is minced into small pieces, 3 to 9 mm wide and 3 to 9 mm length, heated at a temperature of 110° C. for 40 minutes to denature them. The small pieces are packed in a retort pouch made from a laminated film comprising a polyester film, an adhesive, an aluminum foil, an adhesive and a high density polyethylene film in this order, degassed, sealed by heat-sealing, and put the heat-sealed retort pouch into an autoclave. Then, sterilization is carried out by increasing the temperature of the center of the heat-sealed retort pouch to 120° C. for 4 minutes. | 01-15-2009 |
20090053380 | Method of reducing the spore content in a honey product and honey product obtainable by the method - Method of reducing the spore content in a honey product and honey product obtainable by the method. By heat treatment of a honey product at high temperature for a very short time, a high degree of decimation is obtained without deterioration of the product. | 02-26-2009 |
20090123628 | LOW ACYL GELLAN GELS WITH REDUCED THERMAL HYSTERESIS AND SYNERESIS - The present invention provides a composition of matter where gelatin-like gels with little thermal hysteresis and syneresis are prepared from water, low acyl gellan gum, and tamarind seed xyloglucan. The composition may further include salts up to an amount equivalent to the ionic strength of 30 mM. The gel exhibits a thermal hysteresis as defined as the difference between gel setting and melting temperatures typically less than about 5° C. and no appreciable syneresis. Methods for preparing gels having storage modulus values in the order of 100 Pa and 1,000 Pa and melting temperatures of about 30° C. and 40° C., respectively, are also disclosed. | 05-14-2009 |
20090123629 | Tofu Hydrated Structured Protein Compositions - The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included. | 05-14-2009 |
20090155443 | Controlled Gelation of Protein Mixture - The present invention provides a method for modifying the aggregation behaviour of a mixture of gelling proteins by glycosylation. By glycosylation of proteins a shift in denaturation temperature is brought about which results in a modified aggregation behaviour of protein mixtures and consequently the gelling process occurs differently. The invention also concerns mixed aqueous gels and foodstuffs comprising such mixed aqueous gels. | 06-18-2009 |
20090162515 | Method of Preparation of Adapted Foods - The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises modulating the parameters of the rheological profile, consisting of firmness, cohesiveness, springiness, gumminess, chewiness and consistency. The adapted food composition has also physical characteristics conferring aspects at serving, flavors, aromas, and temperature of an equivalent non-transformed counterpart. | 06-25-2009 |
20090186140 | METHOD FOR INHIBITING THE DETERIORATION OF EATING-QUALITY CHARACTERISTICS OF FOODS CONTAINING GELATINIZED STARCH - An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or α,α-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period. | 07-23-2009 |
20090252848 | Immunomodulating polysaccharide gel from durian fruit-rind as additive in animal feed - A water-soluble polysaccharide gel having good immuno-stimulating activity was extracted from fruit-rind of durian ( | 10-08-2009 |
20090269456 | Soybean protein-containing solution and gel - It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It is also intended to provide a protein-containing food of the gel type such as an alcoholic drink or an alcoholic jelly. A polar solvent in the state of a solution or a gel, in which soybean protein is not dispersed by adding a stabilizer or the like but stably dissolved, can be provided by employing acid-soluble soybean protein in a polar solvent in the state of being dissolved therein. | 10-29-2009 |
20090269457 | Chewy Sweet and Method for Preparing Such a Chewy Sweet - The invention relates on the one hand to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet, wherein the gelatinizing agent consists of a gliadin-enriched wheat gluten fraction. On the other hand, the invention relates to a method for preparing such a chewy sweet, comprising the steps of a) dispersing the gliadin-enriched wheat gluten fraction in warm water; b) cooking up glucose syrup, sucrose and water at 120-140° C., until moisture content of the mass is <10%, preferably between 4 and 7%; c) adding the fat material and the one or more emulsifiers to the cooked-up syrup, during or after cooking; d) cooling the mixture of b) and c) to below 105° C.; e) mixing the syrup of d) with a) and the other ingredients; f) further cooling this mass; g) and bringing the cooled mass into the desired shape. | 10-29-2009 |
20090291187 | Multi-Layered Drink and A Method For The Manufacture Thereof - The present invention relates to a multi-layered drink in which the adjacent layers have a difference in density of 0.4 to 10 kg/m | 11-26-2009 |
20090311407 | PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES - The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention. | 12-17-2009 |
20100003390 | METHOD FOR ADDING FUNCTIONAL COMPONENTS TO HYDROCOLLOID BASES THAT REQUIRE COOKING - Functional components are often cooked with hydrocolloid bases to create a more palatable and nutritional product. Mixing the functional components and hydrocolloid base together and cooking the mixture often results in damage to the functional components. The damage caused to the functional components result in a reduction in the potency of the functional components or may otherwise adversely affect the functional components. Conversely, adding the functional components to the hydrocolloid base after the base has been cooked and cooled minimizes the damage caused to the functional components. | 01-07-2010 |
20100003391 | METHOD AND APPARATUS FOR THE PREPARATION OF A RECONSTITUTED FOOD PRODUCT - A method and apparatus are provided for producing a reconstituted food product. The apparatus includes a co-extruder | 01-07-2010 |
20100068367 | Method for producing sterol formulations - The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group constituted by proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a medium particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D | 03-18-2010 |
20100136200 | METHOD OF MANUFACTURING NUTRITIONAL COMPOSITIONS - There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l | 06-03-2010 |
20100183793 | STABLE FRUIT PREPARATION WTH HIGH ACAIA GUM CONCENTRATION - The present invention relates to food products, such as (i) stable fruit preparation containing a) between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and b) between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation or (ii) fresh dairy product with fruit containing a) between 2 and 6% by weight of acacia gum, with respect to the total weight of the fresh dairy product with fruit, advantageously between 4 and 6% by weight of acacia gum, and b) between 0.1 and 1% by weight of non-hydrosoluble cellulose fibre, advantageously wheat fribre, with respect to the total weight of the fresh dairy product with fruit. Independent claims are directed to production processes therefore or uses thereof. | 07-22-2010 |
20100215827 | Fruit Spread Composition - A product is provided that includes total solids of more than 50 percent, in the range of 34 to 50 percent, or in the range of 18 to 34 percent, by weight of the product. In the product, the total solids comprise solids from a particular fruit in an amount greater than 5 percent, or in an amount greater than a higher percentage, by weight of the product. The particular fruit has between 6 and 8 percent solids, between 8 and 10 percent solids, or more than 10 percent solids in a naturally occurring form. | 08-26-2010 |
20100227040 | Powdery Soy Protein And Soy Protein-Containing Food Using The Same - It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding. | 09-09-2010 |
20110086155 | Ginger konnyaku noodle and method of preparing thereof - Disclosed is a ginger konnyaku (konjac) noodle (also called ito-konnyaku or shirataki) and a method of preparing thereof. | 04-14-2011 |
20110097472 | DAIRY PROTEIN GEL - A method for preparing a protein gel is provided. It comprises providing a daily starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selected pH to a cooking step; adjusting the pH of the cooked product to 3.8-7.5, preferably 4.5-7.5; processing and/or packing the pH 3.8-7.5, preferably pH 4.5-7.5 product to form the final product or ingredient wherein at least 10% of the casein of the dairy starting material comprises alphas enriched casein having an alphas to beta casein weight ratio of greater than 1.25:1 or alphas depleted casein having an alphas to beta casein weight ratio of less than 0.8:1. The invention also provides an ingredient for use in the method. | 04-28-2011 |
20110104356 | NUT CLUSTER BINDER AND METHOD OF MANUFACTURE - Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an A | 05-05-2011 |
20110151095 | COMPOSITE DESSERT AND PROCESS FOR PREPARING THE SAME - The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product. | 06-23-2011 |
20110189370 | PROCESS FOR THE PREPARATION OF CENTRE-FILLED CHOCOLATE PRODUCTS - A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product comprising a chocolate shell and a centre-fill, wherein a chocolate shell material and a centre-fill material are at least partially co-deposited at respective deposition temperatures onto a substantially planar surface to form a precursor; and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product, wherein the precursor is subject to vibration before cooling. The centre-filled chocolate products may be generally disc-shaped and/or may have a mass of less than 3.5 g. The centre-fill material may comprise microcrystalline cellulose, invert sugar or carageenan. | 08-04-2011 |
20110217442 | Compositions and Methods for Producing Consumables for Patients with Dysphagia - Compositions are provided that are suitable for safe consumption by a patient with dysphagia. In one embodiment, the compositions include a modified xanthan gum in an amount suitable to provide a viscous, free-flowing solution having gel-like properties. The modified xanthan gum comprises a non-pyruvylated xanthan gum, a reduced-pyruvylated xanthan gum, or a combination thereof. The composition desirably has a viscosity of greater than about 2000 cP and is characterized as having a shape retention of greater than about 50%. Also provided are methods for their preparation and use. | 09-08-2011 |
20110274811 | CELLULOSE GUMS WITH REDUCED VARIABILILTY AND METHOD FOR PRODUCING SAME - A process for reducing the variability in commercial production lots of cellulose gums, such as cellulose ethers, in which inert substances, such as sucrose, salt, maltodextrin, or other relatively are blended with the cellulose gums to create products that exhibit less variability in certain a functional property, such as aqueous viscosity than commercial production lots which have not been subjected to the blending process. | 11-10-2011 |
20110287157 | Live bacteria product - A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The liquid carrier is sufficiently devoid of moisture so that substantially all of the bacteria will remain in a dormant state for several months or until applied to the target host. The carrier contains mineral oil and polymers and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto its target host or the like. The moisture and pH of the target host then activates the bacteria. | 11-24-2011 |
20110293812 | PROCESS FOR THE PREPARATION OF A FAT CONTINUOUS SPREAD - The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing a gel forming aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase has a specific viscosity and gel strength. | 12-01-2011 |
20120058239 | Stabilizer System for a Ready-to-Drink Whole Grain Beverage - A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages. | 03-08-2012 |
20120107480 | PROCESS FOR THE PRODUCTION OF NANO-FIBRILLAR CELLULOSE GELS - The present invention relates to a process for the production of nano-fibrillar cellulose gels by providing cellulose fibres and at least one filler and/or pigment; combining the cellulose fibres and the at least one filler and/or pigment; and fibrillating the cellulose fibres in the presence of the at least one filler and/or pigment until a gel is formed, as well as the nano-fibrillar cellulose gel obtained by this process and uses thereof. | 05-03-2012 |
20120156354 | Ink Jetting Inks for Food Application - Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds. | 06-21-2012 |
20120263856 | PATIENT PAD FOR OPERATING THEATRE - A disposable gel pad for cushioning the plate of an operating table's patient support apparatus is a block of gel with one face of the block adapted to locate the pad on the plate. Usually the pad will be enclosed in a film envelope. A pocket in the envelope allows the pad to engage the plate. Stick on patches which provide a pocket and sacroiliac pads axe variants. Sacroiliac pads can be cast with a soft gel front for patient contact joined to a hard gel rear for screw or bayonet fixing to the patient support apparatus. | 10-18-2012 |
20120308710 | Drink - The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin, and where the oil phase or fat phase comprises sterols or stanols or fatty acid esters of sterols or fatty acid esters of stanols or a mixture of these substances. The hydrocolloids prevent or retard the settling of a precipitate of the oil phase or fat phase of the oil-in-water emulsion. | 12-06-2012 |
20130064953 | Stabilizer for Food Applications - The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC)
| 03-14-2013 |
20130287923 | TASTE MASKING FORMULATIONS OF FATTY ACIDS - Methods and formulations for improving the sensory characteristics and stability of dietary fatty acids for use in beverages, liquid concentrates, or other formulations are disclosed. | 10-31-2013 |
20140134316 | DESSERT COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS - A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed. | 05-15-2014 |
20140147571 | Plantain Jam for Use as Topping in Pancakes and Waffles, as Sandwich Spread, as Dip and for other Apllications in Various Bakery Products - The invention, plantain jam, for use as topping in pancakes and waffles, as sandwich spread, as dip and for other applications in various bakery products is processed with ripe plantain, white refined sugar and water comprising the primary ingredients. Ripe plantains whereby about 50 to 65 percent of its skin color has turned black are selected, weighed, peeled, longitudinally cut in halves then radially sliced 1/16 to 1/8 inch thick, mixed in a cooking vat with the right proportion of ingredients then cooked for about 10 to 12 minutes from start of boil, depending on batch size, in medium heat while being slowly stirred continuously. Plantain jam is cooked when most fleece of the slices has separated from the softened core and the product appears homogenous. The jam is then packed either in glass jars, tin cans or single-use packets for distribution. There are three claims and no drawings. | 05-29-2014 |
20140212563 | Stabilizer for Food Applications - A compound comprises microcrystalline cellulose (MCC) in colloidal form and two different qualities of carboxymethyl cellulose (CMC), wherein the MCC and the two different qualities of CMC are combined by co-processing, wherein the two different qualities of CMC have different degrees of substitution (DS), wherein a low-substituted CMC is present with a DS of 0.6 to 0.9 and a high-substituted CMC is present with a DS of 1.10 to 1.45, wherein a percentage of CMC in the compound is between 5% and 18% by weight relating to a dry matter, and wherein the co-processing is done by homogenization. | 07-31-2014 |
20140356508 | HIGHLY THICKENING PASTE COMPOSITION AND METHOD FOR PRODUCING SAME, AND LOW-VISCOSITY SUBSTANCE AND METHOD FOR CONTROLLING VISCOSITY THEREOF BOTH USING SAME - Provided is a highly thickening composition which overcomes drawbacks seen in thickening compositions using a polysaccharide in that a desired viscosity cannot be achieved when the thickening composition is added to a liquid composition having a specific salt concentration, and that even when the desired viscosity is achieved, the resultant liquid composition shows deterioration of texture such as remaining in the mouth or being hard to swallow because the resultant liquid composition undergoes little change in viscosity at respective temperatures, and which has a synergistically excellent thickening property. A highly thickening composition produced by mixing one of either (A) xanthan gum or (B) locust bean gum with (C) guar gum and then mixing the component (A) or the component (B) to the resultant mixture, wherein the ratio of the total amount of the components (A) and (B) to the amount of the component (C) is 95:5 to 70:30 by mass and the component (A) is contained in a larger amount than the component (B). | 12-04-2014 |
20140370179 | PROCESS FOR THE PRODUCTION OF NANO-FIBRILLAR CELLULOSE GELS - The present invention relates to a process for the production of nano-fibrillar cellulose gels by providing cellulose fibres and at least one filler and/or pigment; combining the cellulose fibres and the at least one filler and/or pigment; and fibrillating the cellulose fibres in the presence of the at least one filler and/or pigment until a gel is formed, as well as the nano-fibrillar cellulose gel obtained by this process and uses thereof. | 12-18-2014 |
20150017306 | EMULSIFIED DISPERSANT AND EMULSIFIED COMPOSITION - Emulsifying dispersants, comprising an amphipathic substance and an electrolyte, wherein the amphipathic substance forms two or more layers, are capable of stably dispersing a large amount of oil even when used in a small amount. Emulsion compositions containing such an emulsifying dispersant show high emulsion stability even when added to a food or drink containing an electrolyte, and can be used to prepare a final product without the need for a complicated operation. | 01-15-2015 |
20150024108 | HIGHLY REFINED CELLULOSE-BASED GEL - A method forms a gel from a highly-refined cellulose by:
| 01-22-2015 |
20150064331 | METHOD AND A SYSTEM FOR ISOLATING XYLAN FROM PLANT MATERIAL, AS WELL AS XYLAN - A method and a system for preparing xylan and calcium carbonate, xylan, a cellulose fibre, and precipitated calcium carbonate. The method includes extracting xylan from cellulose fibres with sodium hydroxide to form a mixture containing cellulose fibres and an extract solution containing xylan; removing the cellulose fibres from the mixture to isolate the extract solution; adding carbon dioxide to the isolated extract solution to form a mixture containing a liquid brightener and precipitated xylan; separating the brightener from the mixture to isolate the precipitated xylan; adding calcium hydroxide to the separated brightener to form a mixture of precipitated calcium carbonate and liquid sodium hydroxide; and removing the sodium hydroxide from the mixture to isolate the calcium carbonate. | 03-05-2015 |
20150147453 | System and Method for Forming A Food Product With A Solidified Liquid Additive - A food product includes a base component; one or more solid additive pieces, each solid additive piece comprising an additive and a binder; and a casing containing the base component and the one or more solid additive pieces; wherein the additive is a liquid at room temperature. | 05-28-2015 |
20150342209 | COMPOSITE DAIRY DESSERT AND ITS PROCESS OF PREPARATION - A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have similar densities and different viscosities, gel strengths and sensory attributes. | 12-03-2015 |
20150359232 | WHEAT BRAN PROCESSED PRODUCT - A wheat bran processed product satisfying the following (a) to (d):
| 12-17-2015 |
20150359242 | REDUCED SUGAR CONFECTIONARIES - A reduced sugar corn syrup (RSCS) and at least one of a reducing saccharide or a thinboiling starch are used as ingredients for the preparation of food products such as caramels, chewy confectionaries, jelly gum confectionaries, bakery and confectionary fillings, flavored syrups, ice cream variegates, dessert toppings and the like. | 12-17-2015 |
20160000121 | POWDER EMULSIFYING AGENT COMPOSITION AND METHOD FOR PRODUCING SAME - Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained easily. An emulsifying agent composition that contains (A) a saccharide, (B) a glycerol fatty acid monoester and (C) a lecithin, in which the phospholipid content is 90% by mass or more and the total content of phosphatidic acid and a hydrogenated product thereof is 5-30% by mass, is used. This emulsifying agent composition is obtained by spray drying an aqueous dispersion that contains the components (A)-(C). | 01-07-2016 |
20160050951 | MUNG BEAN PROTEIN GEL COMPOSITION AND CHEESE-LIKE FOOD - The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein. | 02-25-2016 |
20160106124 | PET FOOD AND METHOD FOR MANUFACTURE OF PET FOOD - There is provided pet food in which the pet food is gel type pet food, the moisture content is 50% by weight or greater, the viscosity is in a range of 20 dPa·s to 35 dPa·s, the ratio of fractions which do not pass through a sieve having a mesh of 4 mm is in a range of 70% by weight to 95% by weight, and one or more gelling agents and one or more thickeners are contained. | 04-21-2016 |
20160143307 | METHOD FOR THE PREPARATION OF A DAIRY GEL BY MEANS OF A HIGH PRESSURE TREATMENT - A first aspect of the present invention relates to a method for the preparation of dairy gels from a dairy composition by means of a high isostatic pressure treatment. A second aspect of the present invention further relates to dairy gels obtainable by such method and a third aspect of the present invention relates to the use of such gels in food products. | 05-26-2016 |
20160165933 | NUTRITIONAL COMPOSITIONS | 06-16-2016 |
20160374378 | PUDDING AND METHOD FOR MANUFACTURING SAME - To provide a pudding having a smooth texture by a simple method, and a method for manufacturing the same, wherein in a pudding formulated with egg yolk and either milk or soy milk, a lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less of the free fatty acid based on 1 part of the lysophospholipid. | 12-29-2016 |