774results about "Food ingredient as coating agent" patented technology

A nutrition bar comprising about 10% wt or more of soy and / or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and / or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and / or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and / or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and / or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules / microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.

A probiotic food item containing a beneficial amount of dry active probiotic cultures is provided. The food item also contains a substantial continuous fat-based coating with an effectively low water activity level. The food item is packaged in a substantially moisture impermeable package marked with a use by or sell by date, so as to ensure a desired minimal amount of probiotic colony forming units (CFUs) on the use by or sell by date. Methods for manufacturing the probiotic food product are also provided.

The present invention provides a formulation for the delivery of bioactive constituents to biological surfaces, wherein said formulation comprises a suspension or solution of at least one isolated and purified casein protein or salt thereof, in water, together with at least one bioactive constituent.

A composition comprising coloring substance bodies that are at least partially coated with beet pectin, chicory pectin and / or Jerusalem artichoke pectin or other pectin types having a high degree of acetylation. The composition which may be water dispersible is useful for preparation of health improving products and / or coloring products for use in the coloring of edible products including food products and nutraceuticals, and for coloring of pharmaceutical products.

The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g / cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.

The present invention relates to a micro-particle for extending satiety and controlling blood glucose and lipid levels, comprising a core having the protein extract from sweet potato, an active ingredient layer coated on the core, and a protection layer coated over the active ingredient layer as an external layer, wherein the protein extract from sweet potato contains trypsin inhibitor and glycoprotein. The micro-particle comprising a protein extract from sweet potato can effectively extend satiety, control blood glucose and lipid levels and increase metabolism effectively.

A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.

Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification

Disclosed is an organic EL display panel with an organic light emitting layer of a uniform film thickness. The organic EL display panel comprises a substrate, a line-shaped bank that is arranged on the substrate and defines line-shaped regions on the substrate, and two or more organic EL elements arranged in a row in each of the line-shaped regions. Each of the organic EL elements includes an anode arranged on the substrate, a hole injection layer arranged on the anode and comprised of a metal oxide, an organic light emitting layer arranged on the hole injection layer, and a cathode arranged on the organic light emitting layer. The hole injection layer is formed in a concave or convex shape, a part of the hole injection layer is arranged below the bank, and the organic light emitting layeris formed by coating the line-shaped regions with an organic light emitting material.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

A stable, aqueous barrier coating composition includes: (a) prolamine; (b) cold water insoluble polymer; (c) water; (d) water-soluble co-solvent; and (e) stabilizer. The composition, when applied to a substrate, produces an article having a high surface energy and resistance to oil and grease penetration. A method of producing the article involves applying the composition to a substrate.

The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.

The coated pet food product of the present invention has more appeal to a consumer and ease of access for a pet. The coated pet food product contains a edible core; wherein said edible core has a Moisture Content of from about 16% to about 92%.

A preharvest coating for fruits, vegetables and other plants includes a primary ingredient for protecting the fruit, vegetable or plant from physical harm or damage during growing and harvesting and / or for enhancing the appearance of the fruit, vegetable or plant. In addition, the coating includes a nutraceutical component that may provide health beneficial effects to human consumers of the fruit, vegetable or plant. Such nutraceutical components can include phytonutrients such as flavonoids, stilbenes or other phytochemicals. Preferably, the nutraceutical component is included in an otherwise conventional coating and is applied by means of preharvest thermofogging of the fruit, vegetable or plant.

The invention relates to a confectionery product that includes at least one functional ingredient that has a casing and a filling enclosed within the casing. The filling includes at least one confectionery material having properties that confer to the filling a perceivable effect when the filling is released in the mouth. The casing is capable of releasing the filling when contacting saliva in the mouth. This liberates the filling out of the casing while allowing the casing to be left substantially as an empty shell before it entirely dissolves in the mouth.

A process for coating a soy product or flour is described in which the moisture level of the coated soy product is substantially the same as the moisture level of the uncoated soy product. Coated soy products or coated flours made using the process of the invention are also disclosed.

A collagen / polysaccharide casing, and method of manufacturing the casings, are disclosed. The casings maintain their structural integrity over time and do not adversely affect the quality and taste of the encased foodstuff.

A stable, aqueous barrier coating composition includes: (a) prolamine; (b) cold water insoluble polymer; (c) water; (d) water-soluble co-solvent; and (e) stabilizer. The composition, when applied to a substrate, produces an article having a high surface energy and resistance to oil and grease penetration. A method of producing the article involves applying the composition to a substrate.

The invention relates to the use of silicon in food.

An edible, hardenable coating composition is disclosed which comprises high levels of low viscosity propylene glycol alginate and a surfactant, which may additionally contain a filler, a pigment, and optionally a small amount of a secondary film former and / or a strengthening polymer. The coating composition of the present invention may be applied to pharmaceutical and veterinary solid dosage forms, confectionery, seeds, animal feed, fertilizers, pesticide tablets, and foods and provides an elegant prompt release coating which does not retard the release of active ingredients from the coated substrate.

A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals.

A sweetener composition and a method of producing it. The composition contains granules having a core and a layer on the core. The core contains one or more nutritive sweeteners, such as sucrose, and the layer on the core contains sucralose. The layer may optionally contain a binder and / or non-nutritive sweeteners in addition to sucralose. The composition may contain (other than materials of no essential significance) only such granules, or it may include such granules admixed with granules containing only nutritive sweeteners (such as sucrose). Compositions of the invention may exhibit a variety of advantages, including good sweetness homogeneity and good stability under accelerated aging conditions.

A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to form an emulsion of protein material in said lipid material, and cooling said admixture to form a lipid-protein complex. Optionally, a liquid grinding step also may be used. The complex comprises at least about 10-50 net weight % protein, preferably no more than about 1% of an emulsifier, and an amount of a lipid-containing material sufficient to form an emulsion with the protein containing material. It is believed that higher proportions of protein could be obtained in the emulsion with high capacity pumps and shear apparatus. The complex can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product, or as an ingredient in a food article. When used as or in a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar.

The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and / or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

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 106 CFU / kg of dry matter. The invention furthermore relates to methods for obatining the product and production plants for producing the product.