56results about "Food ingredient as water activity affecting agent" patented technology

The present invention relates to a pasteurized food product having a water activity of at least 0.80, preferably at least 0.85 and containing a proline specific protease.

Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5×105 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and / or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability.

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole / liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

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%.

An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

A nutrition or other food bar which includes, preferably in moderate to high levels, peptides in the form of hydrated high water activity peptides. The peptides are typically either intact proteins or hydrolyzed proteins. Inclusion of peptides in the form of high water activity peptides helps prevent migration of water from sugars to the proteins which would otherwise result in formation of hard crystalline sugars and food bars which are excessively hard. Whey protein isolate and hydrolyzed whey protein are preferred high water activity peptides.

An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

Oral gel delivery systems for calcium are provided comprising an ingestible matrix within which a calcium source is substantially uniformly and completely dispersed. The delivery systems may optionally include one or more other functional ingredients, for example, functional ingredients that aid in the uptake and / or metabolism of calcium by the body and / or that complement or enhance the function of calcium within the body.

The invention discloses appetizing beef granules. The appetizing beef granules comprise, by weight, 500-510 parts of beef, 4-5 parts of Pu'er tea, 25-30 parts of hawthorn fruits, 1-2 parts of immature bitter oranges, 1-2 parts of dried tangerine or orange peels, 3-4 parts of Chinese yams, 2-3 parts of gordon euryale seeds, 10-11 parts of salt, 0.3-0.4 part of xanthan gum, 1-1.1 parts of beta-cyclodextrin, 0.9-1 part of paprika red pigment, 10-11 parts of yellow wine, 10-11 parts of ground pepper, 15-20 parts of malt sugar and 30-35 parts of corn oil. Saline water injection is adopted for the beef and can effectively shorten pickling time and increase the yield, and the xanthan gum added into saline water can improve water activity of the beef and reduce the cooking loss and shear force; the added beta-cyclodextrin can reduce the meaty and fishy smell; meanwhile, the paprika red pigment is added and can enable the appetizing beef granules to be bright in color, and the shelf life of the appetizing beef granules can be prolonged; in addition, the appetizing beef granules further contain kinds of Chinese herbs and have the appetizing function.

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%.

It has unexpectedly been found that the consumer acceptance of certain chocolate products is increased by the addition of dietary fiber in the form of wheat dextrin to the formulation. In consumer acceptance trials the amount of fiber ranged from about 3 to about 9 percent by weight. In addition to increasing the dietary fiber content of the chocolate, the wheat dextrin decreased the percentage of fat in the product. The fiber-fortified chocolate has particular application as a barrier layer in multi-component confections having layers of significantly different water activities.

The invention discloses spleen and stomach strengthening sticky rice balls. The spleen and stomach strengthening sticky rice balls are prepared from the following raw materials in parts by weight: 190-210 parts of sticky rice, 30-45 parts of coix seed, 40-55 parts of oat, 10-15 parts of black rice, 20-25 parts of purple sweet potatoes, 85-95 parts of bananas, 25-35 parts of pumpkins, 45-55 parts of Chinese yam, 30-40 parts of chestnuts, 5-10 parts of raisin, 10-15 parts of dried Chinese data, 75-85 parts of sesame, 5-10 parts of pinenut kernels, 5-10 parts of hazelnut kernels, 40-50 parts of rock candy, 5-10 parts of hawthorn, 5-10 parts of liquorice, 2-4 parts of dried tangerine or orange peel, 2-5 parts of Poria cocos, 0.3-0.6 part of pectin, 0.2-0.6 part of curdlan, 70-80 parts of malt syrup, 50-60 parts of milk, 15-20 parts of honey, and 95-100 parts of water. The invention also discloses a preparation method of the spleen and stomach strengthening sticky rice balls.

An improved flavor and microbiologically stable food composition is described. The food composition has low levels of humectant, a stabilizing salt, and little to no sodium chloride. The food composition is free of pathogenic and / or spoilage organism outgrowth for at least about thirty days.

Nutritional compositions including fiber blends having a stable amount of probiotics and methods of making the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including a fiber blend having agglomerated fiber particulates and a probiotic. The fiber blend can have a water activity of less than about 0.15. The nutritional composition can be in an administerable form such as pharmaceutical formulations, nutritional formulations, dietary supplements, functional foods and beverage products.

The invention discloses a stabilizer of compound jelly products. The stabilizer comprises the following components by weight: 70%-73% of konjak powder, 1%-3% of calcium hydroxide, 10%-12% of carrageenan, 3%-5.5% of sodium paraphosphate, 1%-3% of sodium tripolyphosphate, 2.5%-5.5% of sodium hexametaphosphate, 2.5%-5.5% of curdlan and 2.5%-5.5% of potassium chloride. The invention also discloses anapplication of the stabilizer of compound jelly productsin jelly products. Compared with the prior art of stabilizers of compound jelly products in the prior art, the stabilizer of compound jelly products can significantly improve the preservation temperature of jelly products, reduce the risk of melting, strengthen the water-holding effect and improve the tastes of products.

High water-soluble marshmallows having solubility so as to be dissolved to form a creamy layer while topping a beverage and adapted to be drunk or eaten in a creamy or liquefied state on the beverage. Each marshmallow has a water activity of 0.70 or more, being of a disk shape that has a substantially circular periphery in a plan view and has curved outlines at the periphery in a vertical section. The marshmallows are dissolved on the surface of hot coffee to form a uniform layer in thickness and provide creamy marshmallow coffee. The marshmallows have a pleasant texture and taste good when they are mixed with an ice cream.

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole / liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

The invention discloses nutritive rice noodle with vegetable taste. The nutritive rice noodle with vegetable taste comprises the following raw materials: rice meal, corn flour, soyabean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, glycerin monostearate, sucrose fatty acid ester, sodium caseinate, complex carbonate, salt, soyabean lecithin, nutrient supplements, citric acid and malic acid. According to the nutritive rice noodle with vegetable taste provided by the invention, the obtained rice noodle is rich in nutrition and excellent in health effect, has the vegetable taste when eaten, is smooth in taste, fine and chewy and easily improves the human appetite.

The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

Very low pH, shelf-stable, unpasteurized food compositions with reduced sourness and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition (ED), and / or addition of edible inorganic acids and / or or their metal acid salts, to provide very low pH values, such as pH 3.5 or lower, particularly 3.2 or lower, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance shelf-stability yet without introducing an objectionable sour taste or otherwise adversely effecting organoleptic properties of the resulting food compositions.

Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. The acidulated foods are non-aseptically packaged in a substantially moisture-tight package, so that the resultant food product is capable of ambient temperature storage for at least about 30 days without spoilage of the food. Suitable foods include pastas and other grain or grain-derived products.

Provided are a water activity reducing agent including two or more carbohydrates selected from the group consisting of sorbitol (A), glucose (B), xylitol (C), erythritol (D), and glycerin (E), a food product including the water activity reducing agent, and a method for reducing the water activity of a food product using the water activity reducing agent.

The present invention relates to a cereal bar composition comprising allulose and a method for preparing the same. The present invention provides a cereal bar composition having a high sugar content,low calories, and soft texture characteristics.

The invention discloses a fruity jam for cookie stuffing. The fruity jam comprises the following components in parts by weight: 15-30 parts of granulated sugar, 40-60 parts of 75% malt syrup, 2-10 parts of modified starch, 0.5-3 parts of edible gum, 5-10 parts of blueberry pulp, 3-6 parts of a 75% d-sorbitol solution, 2-5 parts of glycerinum, 0-2 parts of citric acid and 0.15-0.25 part of blueberry essence. The invention further provides a method for preparing the blueberry fruity jam for the cookie stuffing. The blueberry fruity jam for the cookie stuffing, prepared by using the method disclosed by the invention, is good in high-temperature resistance, relatively small in water loss and free of pulp explosion, moisture can be prevented from migrating from the stuffing, the content of solids of a finished product is 75-90%, the water activity is 0.5-0.6, and the fruity jam has a wet taste without tooth adhesion and can be stored for a long time without affecting the shelf life of cookies.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and / or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w / w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

The invention relates to the technical field of microbial polysaccharide preparation, and in particular relates to a preparation method of a compound curdlan paste preparation. The method comprises the following steps: preparing a nutrient solution, preparing an emulsion, preparing a compound gel solution, preparing a compound curdlan block, preparing a compound curdlan paste, and preparing the curdlan paste preparation; and the finally obtained compound curdlan paste preparation includes the following components in percentages by weight: 15-35% of vegetable oil, 1.5-3.5% of a nutrient solution, 0.7-1.5% of a pH regulator, 2-20% of a water activity regulator, 0.25-3.5% of a redox potential regulator, 0.5-1.5% of a functional protective agent, 0-0.05% of a food preservative, and the balanceof the compound gel solution. According to the method, a microstructure of curdlan is transformed through the process, the water holding properties of the curdlan is improved, the curdlan can wrap water-soluble nutrient substances, the nutrient value of the curdlan is improved, the improvement of the water holding performance is conducive to better play of functionality of glucan in the curdlan,and suspension properties of the substances wrapped by the curdlan are improved.

A method of manufacturing a coated pet food is provided. The method comprises providing an edible core having a moisture content of at least about 50% and a volume of from about 0.256 cubic centimeters to about 16.4 cubic centimeters. A first layer comprising a first plurality of particles is bonded to the edible core to provide the coated pet food. The first layer of the coated pet food resists 98% of abrasion in an abrasion test.

Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.