Entries |
Document | Title | Date |
20080280002 | Edible Oil Composition, Particularly for Use in Frying and Cooking Foods - There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products on the surface of the food. The composition consists of a mixture of vegetable oils characterized by a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5 to 8, a percentage by weight of saturated fatty acids (S) in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials. | 11-13-2008 |
20080311268 | METHOD AND FORMULATION FOR ENHANCING LIFE OF EDIBLE OIL - Methods and products for enhancing the life of edible oil such as cooking or frying oil are disclosed. In one aspect, a time release capsule with one or more antioxidants is described. In another aspect, a single-dose solid product is described that is simple and convenient to administer. In yet another aspect, a particular oil replenishment method is provided that achieves a relatively constant concentration of antioxidant. | 12-18-2008 |
20080317924 | Beverage and Method of Making Same - The present embodiments are directed to beverages such as ready-to-drink coffee and tea beverages. A beverage in accordance with the embodiments described herein includes at least two discrete, preprepared and packaged components. In some embodiments, one of the components is a coffee or tea base, and another component is a dairy or soy base. During final processing, the two or more discrete bases are combined together with water and packaged for sale as a ready-to-drink beverage. | 12-25-2008 |
20090011102 | 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. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg/l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions. | 01-08-2009 |
20090074933 | Food supplement containing fish oil - The date when the cited document was made public and/or the content of the document at the time of publication has not been further investigated or confirmed by the ISA. Thus, the cited document could not, at the present moment, be considered as part of the general state of the art. According to PCT International Search and Preliminary Examination Guidelines, Chapter 11.18 and 16.69 (b), the document is referred to as an L-category document. However, the applicant is informed that further investigations of this subject may be performed by e.g. a national patent office and that such investigations could result in confirmation of the content of the document at the time of publication. | 03-19-2009 |
20090087536 | Puffed protein based snack food - A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients. | 04-02-2009 |
20090130283 | METHOD FOR PRODUCING A COFFEE BEVERAGE - The present application aims to provide a method for producing a coffee beverage in which excellent flavor, aroma, taste are contained even after the sterilization process. The method includes the steps of soaking or wetting the coffee beans with hot water, wherein the coffee beans are roasted and ground, steam-distilling the coffee beans to collect a distilled liquid, extracting a distilled residue with hot water to collect the extracted liquid, mixing the distilled liquid with the extracted liquid to obtain the coffee extract and adding agent for adjusting pH and/or ascorbic acid into the coffee extract. | 05-21-2009 |
20090130284 | PROCESS FOR PREPARING RED COCOA INGREDIENTS, RED CHOCOLATE, AND FOOD PRODUCTS - The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them. | 05-21-2009 |
20090291183 | Cream Composition - Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 μm, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s. | 11-26-2009 |
20100021607 | FRUIT PRODUCTS CONTAINING OMEGA-3 FATTY ACIDS - A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid; and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces. | 01-28-2010 |
20100062132 | SEMISOLID FOOD PRODUCT COMPOSITION AND PRODUCTION PROCESS - This disclosure relates to processed food products, and more specifically, it relates to an avocado or guacamole emulsion having a semisolid structure, characterized by a pasty structure, substantially solid, in sliceable bars or cakes, or in individual slices that includes: avocado pulp, water, hydrocolloids, alginates, emulsifiers, enzyme inhibitors, antioxidants, preservatives and a demoisturizer in certain proportions, and which may also include proteins, citric acid, lemon powder, flavors and salt in certain proportions. | 03-11-2010 |
20100068366 | MULTIPHASE MIXING PROCESS USING MICROCHANNEL PROCESS TECHNOLOGY - The disclosed invention relates to a process for making a multiphase mixture, comprising: flowing a first fluid stream through a process microchannel, the first fluid stream comprising at least one liquid and/or at least one gas, the process microchannel having an apertured section; flowing a second fluid stream through the apertured section into the process microchannel in contact with the first fluid stream to form the multiphase mixture, the second fluid stream comprising at least one gas and/or at least one microbody-forming material, the first fluid stream forming a continuous phase in the multiphase mixture, the second fluid stream forming a discontinuous phase dispersed in the continuous phase. | 03-18-2010 |
20100075011 | Cooking oil antioxidant composition, method of preparation and use - Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment. | 03-25-2010 |
20100112172 | ALL-NATURAL FRUIT PRODUCT AND METHOD OF MAKING SAME - An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°. | 05-06-2010 |
20100136198 | METHOD FOR PRODUCING A PROCESSED FISH PRODUCT AND RESULTING PROCESSED FISH PRODUCT - Method for manufacturing processed fish, and the processed fish produced thereby, where the processed fish includes an emulsified homogeneous gruel including frozen raw fish and concentrated broth resulting from boiling of the fish, the method including mixing the gruel with flakes and/or pieces of fish, where the frozen raw fish and concentrated broth are of the same kind of fish as the flakes and/or pieces of fish. | 06-03-2010 |
20100159100 | FLAVONOID-RICH CITRUS EXTRACT AND COMPOSITIONS THEREOF - Flavonoid citrus extract and compositions thereof are provided, wherein the flavonoid citrus extract is derived from the by-product of a citrus extraction process. The flavonoid citrus extract and compositions are especially beneficial as a source for providing important phytochemicals, like flavonoids, which are biologically active in humans. In a particular application, the citrus extract is an orange juice product, which can be added to citrus based beverages, non-citrus based beverages or used as a stand alone juice. | 06-24-2010 |
20100203213 | ANTIOXIDATIVE AND ANTIMICROBIOLOGICAL PROTECTION OF FATS AND FOODSTUFFS CONTAINING FATS WITH A MIXTURE OF LABIATAE AND GREEN TEA EXTRACTS - The antioxidative and microbialogical protection of fats and foodstuff comprising fats, such as, meat, meat products, fish and fish products, is achieved by the addition of a mixture, based on the extract of at least one plant from the Labiatae family and green tea extract, wherein the mixture has synergistic effect to the fats/foodstuff comprising fats. The active substances in the mixture may be carnosic acid, rosmarinic acid and epigallocatechin-gallate. The mixture may comprise 0 to 50% of each of those substances, wherein the amount of the existing substances in the final product is at least 1 ppm. | 08-12-2010 |
20100260912 | RESVERATROL ENHANCED WINE - A process for increasing content of resveratrol in wine comprising adding resveratrol obtained from Vitis vinifera grapes to an aliquot of bulk wine to form a resveratrol concentrate and adding the resveratrol concentrate to bulk wine to produce a resveratrol enhanced wine. | 10-14-2010 |
20100272875 | OMEGA-3 ENRICHED CEREAL, GRANOLA, AND SNACK BARS - The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed. | 10-28-2010 |
20100278992 | POMEGRANATE SPROUTS, PREPARATIONS DERIVED THEREFROM AND COMPOSITIONS COMPRISING SAME - A pomegranate sprout preparation is disclosed. Methods of producing pomegranate sprouts and pomegranate sprout preparation as well as food or feed products comprising same are also disclosed. | 11-04-2010 |
20100297323 | Gluten-free Foods Containing Microalgae - Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods. | 11-25-2010 |
20100303989 | Microalgal Flour - Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed. Flours of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose. | 12-02-2010 |
20100303990 | High Protein and High Fiber Algal Food Materials - The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose. | 12-02-2010 |
20100310746 | AQUEOUS FOAMS, FOOD PRODUCTS AND A METHOD OF PRODUCING SAME - The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture. | 12-09-2010 |
20110020519 | ENCAPSULATION OF OXIDATIVELY UNSTABLE COMPOUNDS - An encapsulated material is formed by congealing droplets of a molten blend of oxidatively unstable material and phytosterol in a chilling gas stream to form prilled cores containing oxidatively unstable material and phytosterol, and encapsulating the prilled cores in one or more protective shell layers to form free-flowing microparticles. | 01-27-2011 |
20110027443 | FAT OR OIL COMPOSITION CONTAINING OLEIC ACID, LINOLEIC ACID, LINOLENIC ACID, AND LONG-CHAIN HIGHLY UNSATURATED FATTY ACID - The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids. | 02-03-2011 |
20110033594 | Edible oil having excellent storage stability, and method for production thereof - Disclosed is an edible oil which is hardly deteriorated by oxidation and therefore has excellent storage stability. Also disclosed is a method for producing the edible oil. A nitrogen gas in the form of nanobubbles each having a diameter of less than 1000 nm (1 μm) and microbubbles each having a diameter of 1 to 350 μm (inclusive) is added to an edible oil. In this manner, it becomes possible to produce an edible oil having a content of nitrogen in the oil or a content of dissolved nitrogen in the oil of 4.5% (by volume) or more and an edible oil containing nitrogen nanobubbles each having a diameter of less than 1000 nm (1 μm) and nitrogen microbubbles each having a diameter of 1 to 350 μm (inclusive). | 02-10-2011 |
20110039001 | METHOD FOR OBTAINING PLANT-BASED BEE FEED AND RESULTING PRODUCT - The invention relates to a method for obtaining plant-based bee feed and to the resulting product. The invention can be used to obtain a product with no production ceiling, which can be used to feed bees, providing all of the necessary nutrition contained in a honey and other naturally collected nutrients. | 02-17-2011 |
20110039002 | SPRAY-DRIED EMULSION - The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emulsion; and (ii) the oil droplets in said oil-in-water emulsion have a D[4,3] of from about 100 nm to about 1000 nm; at least about 75% of the oil droplets in said oil-in-water emulsion have a size of less than about 10 μm; or the d90 by volume of the oil-droplets in said oil-in-water emulsion is greater than that of an oil-in-water emulsion used to prepare the composition by less than about 30%. The invention also relates to a method for the preparation of the composition, to food products and food supplements comprising the composition and to uses of the composition. | 02-17-2011 |
20110086149 | OIL COMPOSITION AND METHOD FOR PRODUCING THE SAME - This invention relates to a corn oil composition comprising unrefined corn oil having a free fatty acid content of less than about 5 weight percent, and methods for producing the same. | 04-14-2011 |
20110097470 | HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE - The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect. | 04-28-2011 |
20110151090 | SORGHUM ANTIOXIDANT FOOD PRODUCT - The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%. | 06-23-2011 |
20110244103 | Low Sodium Salt Composition - The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition. | 10-06-2011 |
20110281007 | Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker - Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour. | 11-17-2011 |
20110305811 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN MILK - A food or beverage composition suitable for human consumption includes a cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing milk supplementation oil, in which a milk supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the milk via the milk supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same cow's milk without having been first combined and diluted with the oxidative stabilization oil. | 12-15-2011 |
20120027906 | Method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients - A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried. | 02-02-2012 |
20120064217 | FOOD ADDITIVE - The present invention relates to a food additive, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life while maintaining the flavor profile of the foodstuff. The food additive may include 85 to 95 percent by weight sodium or potassium salt, 1 to 10 percent by weight of at least one compound having antioxidant properties, 0.1 to 10 percent by weight of at least one mustard family based compound, and 0 to 1 percent by weight of at least one tea based compound. | 03-15-2012 |
20120107478 | Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition - The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions. | 05-03-2012 |
20120128850 | FORTIFYING NON-FAT FOOD PRODUCTS WITH POLYUNSATURATED FATTY ACIDS - According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsaturated fatty acids oxidize in the non-fat base. At least one of the one or more stabilizing ingredients comprises a protein, a lipid, or a protein-and-lipid combination. | 05-24-2012 |
20120128851 | NOVEL MICROALGAL FOOD COMPOSITIONS - The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. | 05-24-2012 |
20120156352 | Quick-Cook Grains and Pulses - A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse. | 06-21-2012 |
20120177798 | Omega-3 Fatty Acid Enriched Shortenings and Nut Butters - The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical shortening compositions and nut butters. | 07-12-2012 |
20120231142 | Omega-3 Fatty Acid Enriched Soups and Sauces - The present invention relates to compositions and methods for producing a soup or sauce composition with an amount of long chain fatty acids. Specifically, the soup or sauce composition comprises an amount of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical soup or sauce compositions. | 09-13-2012 |
20120231143 | VIRUS-INACTIVATING AGENT - The virus-inactivating effect of calcinated calcium and the like is elucidated, and a novel virus-inactivating agent particularly having a norovirus-inactivating effect is provided. The virus-inactivating agent comprises an aqueous solution or dispersion which is prepared by adding at least one component selected from calcium hydroxide, calcium oxide and calcinated calcium to water. In addition to the above-mentioned components, the virus-inactivating agent may additionally comprise ethanol and a salt of an organic acid. | 09-13-2012 |
20120237658 | OXIDATIVELY STABLE FATS WITH ELEVATED ALPHA-LINOLENIC ACID CONTENT - The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of α-linolenic acid (ALA). In one implementation, such a fat has at least 7.5 wt % ALA, no more than 10 wt % saturated fatty acids, and an OSI at 110° C. of at least 25 hours. | 09-20-2012 |
20120315365 | Omega-3 Fatty Acid Enriched Meat Compositions - The present invention relates to compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of stearidonic acid enriched soybean ingredient that imparts improved nutritional quality with a quantity of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical meat compositions. | 12-13-2012 |
20130004640 | COMPLEX COACERVATES, METHODS AND FOOD PRODUCTS - Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein. | 01-03-2013 |
20130142933 | Non-Dairy Beverage Composition - In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage. | 06-06-2013 |
20130230630 | OIL OR FAT COMPOSITION - A fat or oil composition comprising from 0.02 to 0.65 mass % of a free type triterpene alcohol and 0.18 mass % or less of a γ-oryzanol. | 09-05-2013 |
20130287919 | METHOD OF USING DIETARY INGREDIENTS DIHYDROQUERCETIN (TAXIFOLIN), ARABINOGALACTAN AND ARABINOGALACTAN IN COMBINATION WITH DIHYDROQUERCETIN (TAXIFOLIN) FOR APPLICATIONS IN FOOD PRODUCTS - A method of using a dietary ingredient by combining an effective amount of a dietary ingredient selected from the group consisting of Dihydroquercetin (taxifolin), Arabinogalactan and Arabinogalactan in combination with Dihydroquercetin (taxifolin) with a food such that the dietary ingredient preserves nutritional quality of the food, enhances a shelf life or stability of the food and improves organoleptic properties of the food without changing a nature, substance or quality of the food. The method further includes providing the combination of the dietary ingredient and the food to a group of consumers having special dietary needs. The dietary ingredient is used herein as an antioxidant to prolong the shelf-life of the food by protecting it against deterioration caused by oxidation and preservatives and against deterioration caused by microorganisms, and to aid in manufacturing, processing, preparation, treatment, packing, transporting or storing of the food. | 10-31-2013 |
20140030411 | SHORTENING COMPOSITIONS AND METHODS FOR FORMING THE SAME - The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products. | 01-30-2014 |
20140037813 | NUTRITIONAL CREAMER COMPOSITION - Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty acids. The creamer compositions described herein are useful as a fat source for various nutritional compositions, such as infant formulas, children's nutritional products and adult nutritional compositions. Also provided herein are nutritional compositions comprises the aforementioned creamer compositions. | 02-06-2014 |
20140065279 | EDIBLE OILS FOR FRYING AND COOKING FOODS HAVING HEALTH BENEFITS - A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture. | 03-06-2014 |
20140106047 | PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS - A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. | 04-17-2014 |
20140127373 | TEA BEVERAGE AND METHOD FOR PRODUCING THE SAME - Disclosed is a tea beverage and production method therefor. The tea beverage comprises tea, reverse-osmosis water which is deoxidized and deionized, and a food antioxidant, and the oxygen content in the freshly packaged tea beverage is ≦1 mg/L. | 05-08-2014 |
20140170285 | ROOM-TEMPERATURE STORABLE CHEESECAKE FILLING - A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method. | 06-19-2014 |
20140220215 | OXIDATIVELY-STABILIZED FATS CONTAINING VERY LONG-CHAIN OMEGA-3 POLYUNSATURATED FATTY ACIDS - The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA from a fish oil, and algal oil, or a vegetable oil. | 08-07-2014 |
20150305393 | BEVERAGE WITH HEART AID FUNCTIONAL INGREDIENTS AND PROCESS THEREOF - A beverage and the process for manufacturing it form part of this invention. The beverage consists of predetermined ingredients. This ready to consume product shows increased acceptability in individuals suffering from heart ailments, due to the use of specific heart aid ingredients in the constitution of the product. The process of manufacturing the product includes the steps of purification of water, mixing of ingredients, blending, homogenization and pasteurization of the beverage at specific process conditions. | 10-29-2015 |
20160050959 | TABLET COMPRISING FRUCTOSE - Method for producing a tablet and tablet thus produced; the tablet is obtained by direct compression and comprises at least 60% by weight of fructose extracted from grapes; the tablet shows characteristics of colour, friability and cracking off definitely superior with respect to corresponding tablets obtained with fructose of different origin. | 02-25-2016 |
20160081363 | Tea Beverage and Preparation Method Therefor - The present invention provides a tea beverage having a quality similar to that of freshly made tea and a manufacturing method thereof, characterized in that taking the water-soluble components and volatile components in tea leaves as the targets, through choosing the same or different kinds of tea leaves, using different extraction processes to respectively extract and obtain a water-soluble component extract (referred to as a first extract) in the tea leaves and a volatile component extract (referred to as a second extract) in the tea leaves, then mixing well the two extracts in a suitable amount to get a tea liquor for tea beverage production, and blending, sterilizing and canning according to conventional tea beverage production processes, so as to produce a tea beverage product having a quality similar to or even exceeding that of freshly made tea. | 03-24-2016 |