41results about How to "Low calorie content" patented technology

An environmental test chamber provides a fast cool down to a temperature of about -125° F. and a fast heat up of an element under test.

An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided.

A sheet for use in a heat exchange apparatus. The sheet includes a first vertical rib that extends in a first direction generally parallel to the vertical axis of the heat exchange apparatus, wherein said first vertical rib protrudes in a second direction out of the plane. The sheet also includes a second vertical rib that extends in the first direction along the sheet, substantially all the way between the first and second edges of the sheet generally parallel to the first vertical rib. The second vertical rib also protrudes in the second direction out of the plane. The sheet further includes a first horizontal rib that extends in a third direction along the sheet substantially all the way between the third and fourth edges of the sheet, wherein the first horizontal rib protrudes in a fourth direction opposite said second direction. The sheet additionally includes a second horizontal rib that extends in the third direction along the sheet substantially all the way between the third and fourth edges of the sheet generally parallel to the first horizontal rib. The second horizontal rib protrudes in a fourth direction opposite the second direction, into the plane and intersects said second vertical rib.

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

A cooling tower having a heat exchanger. The heat exchanger includes at least one heat exchanger pack having a generally diamond shape. The heat exchanger pack includes a first set of passageways for receiving a stream of warm, water laden air and a second set of passageways for receiving ambient air. The first set of passageways and second set of passageways are separate. Cooling tower configurations including the heat exchanger pack are disclosed for achieving effluent plume abatement, and capture of a portion of the effluent for replacement back into the cooling tower reservoir or as a source of purified water.

A sheet for use in a heat exchange apparatus. The sheet includes a first vertical rib that extends in a first direction generally parallel to the vertical axis of the heat exchange apparatus, wherein said first vertical rib protrudes in a second direction out of the plane. The sheet also includes a second vertical rib that extends in the first direction along the sheet, substantially all the way between the first and second edges of the sheet generally parallel to the first vertical rib. The second vertical rib also protrudes in the second direction out of the plane. The sheet further includes a first horizontal rib that extends in a third direction along the sheet substantially all the way between the third and fourth edges of the sheet, wherein the first horizontal rib protrudes in a fourth direction opposite said second direction. The sheet additionally includes a second horizontal rib that extends in the third direction along the sheet substantially all the way between the third and fourth edges of the sheet generally parallel to the first horizontal rib. The second horizontal rib protrudes in a fourth direction opposite the second direction, into the plane and intersects said second vertical rib.

The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

The invention is directed to a brewing process for making a fermented product having an increased dietary fibre content and to a fermented product having an increased content of soluble dietary fibre.

The invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition containing protein and fiber suitable for reconstitution with water or aqueous based liquids. More specifically, the present invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition comprising (1) a protein component, (2) a soluble fiber component, and (3) an optional high intensity sweetener component, wherein the soluble fiber component increases the flowability and cold water solubility of the powdered beverage composition.

A description is given of a novel frozen potato, similar to fresh potato but with a lower starch content and retaining a lower quantity of oil when fried than par-fried frozen potatoes that exist on the market. To this end, the potatoes undergo a treatment in a saline solution followed later, or in the actual previous stage, by the addition of a food preservative / anti-oxidant, which treatments may optionally be followed by stages of drying with hot air, addition of a color homogenizer, basifying and structure stabilizer for the potato, cooling in a solution with optional addition of food colors and / or flavors, according to the different variant embodiments of the general process that are considered, and all the aforesaid previously undergoing a stage of drying by means of laminar airflow, prior to their freezing. This type of potato may be used in catering in general, being particularly recommended for its low calorie content.

A controlled and closed agricultural system includes a growing space and an air handling system having an enthalpy wheel and cooling coil. The enthalpy wheel is capable of transferring sensible and latent heat and is positioned in and rotatable through a recirculating air duct and an outside air duct. The recirculating air duct is in fluid connection with the growing space and one or more recirculation fans, while the outside air duct is in fluid connection with one or more outside air fans positioned to cause outside air to flow countercurrent to recirculating air. A cooling coil is positioned within the recirculating air duct, downstream of and in series with the enthalpy wheel. The cooling coil circulates a heat transfer fluid to remove additional heat from the recirculating air.

A refrigerant dryer, in particular a compressed air refrigerant dryer, is provided for drying a gaseous fluid while cooling the gaseous fluid using a refrigerant. The dryer includes a pressure fluid-refrigerant agent-heat exchanger (30) in which a cooling of the gaseous fluid takes place directly or indirectly by a refrigerant conveyed in a primary loop (16), one or more refrigerant compressor / compressors (24) for operating the primary loop, and a cold accumulator (13) with an accumulator-side heat exchanger (20) which couples an accumulator discharge fluid to a cold accumulator medium (14). The pressure fluid-refrigerant agent-heat exchanger (30) and the cold accumulator (13) are fluidically connected or can be brought into fluidic connection via a discharge loop (15) for an accumulator discharge fluid. The cold accumulator (13) is arranged, relative to gravity, above the pressure fluid-refrigerant agent-heat exchanger (30), in such a manner that the heated accumulator discharge fluid is conveyed through the discharge loop (15) for cooling in the cold accumulator (13), is cooled there, and subsequently re-conveyed to the pressure fluid-refrigerant agent-heat exchanger (30).

A cooling tower having an evaporative media along with a liquid distribution system that distributes hot liquid over the evaporative media. The cooling tower includes a pair of heat exchanger modules that each have a first set of passageways in fluid communication with a first flow duct and a second set of passageways in fluid communication with a second flow duct. The heat exchanger module transfers heat from a first air stream into a second air stream. The cooling tower further includes a first bypass flow path that extends between the first heat exchanger module and the second heat exchanger module whereby a bypass door regulates airflow there through.

The present invention relates to edible products with masked bitter, sour and / or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.

A refrigerant dryer, in particular a compressed air refrigerant dryer, is provided for drying a gaseous fluid while cooling the gaseous fluid using a refrigerant. The dryer includes a pressure fluid-refrigerant agent-heat exchanger (30) in which a cooling of the gaseous fluid takes place directly or indirectly by a refrigerant conveyed in a primary loop (16), one or more refrigerant compressor / compressors (24) for operating the primary loop, and a cold accumulator (13) with an accumulator-side heat exchanger (20) which couples an accumulator discharge fluid to a cold accumulator medium (14). The pressure fluid-refrigerant agent-heat exchanger (30) and the cold accumulator (13) are fluidically connected or can be brought into fluidic connection via a discharge loop (15) for an accumulator discharge fluid. The cold accumulator (13) is arranged, relative to gravity, above the pressure fluid-refrigerant agent-heat exchanger (30), in such a manner that the heated accumulator discharge fluid is conveyed through the discharge loop (15) for cooling in the cold accumulator (13), is cooled there, and subsequently re-conveyed to the pressure fluid-refrigerant agent-heat exchanger (30).

A cooling tower having an evaporative media along with a liquid distribution system that distributes hot liquid over the evaporative media. The cooling tower includes a pair of heat exchanger modules that each have a first set of passageways in fluid communication with a first flow duct and a second set of passageways in fluid communication with a second flow duct. The heat exchanger module transfers heat from a first air stream into a second air stream. The cooling tower further includes a first bypass flow path that extends between the first heat exchanger module and the second heat exchanger module whereby a bypass door regulates airflow there through.

A transonic hull includes a bow, a stern, a longitudinal length therebetween, side surfaces extending from the bow to outboard portions of the stern, a lower surface extending between the side surfaces, the transonic hull having a submerged volume with an approximately triangular shape in planview with apex adjacent the bow and a base adjacent the stern, and an approximately triangular shape in side view when in motion with a base adjacent the bow and an apex adjacent the stern.

The invention provides a healthy drink which is prepared by soaking with drinking water, boiling, cooling, filtering and canning fresh pine needles, dry fructus momordicaes and fresh corns. As the fresh pine needles, the dry fructus momordicaes and the fresh corns are soaked with drinking water and then boiled, valued nutrient components in the fresh pine needles, the dry fructus momordicaes and the fresh corns are extracted and dissolved in the drinking water for heating and condensing. The prepared drink not only contains natural fructose in fructus momordicae and trace element, vitamin, protein and amino acid necessary for human bodies, but also contains a great amount of bioflavonoids substances, proanthocyanidins, chlorophyll and various vitamins in the pine needles, as well as aminoacid and much vitamin E necessary for human bodies contained in corns. The wonderful healthy drink has extremely low heat content, has the functions of purging lung and dissolving phlegm, relieving cough and reducing sputum, relaxing bowel, refreshing and enriching the saliva and preventing respiratory tract infection and can retains youthful looks and prolonging the life by taking for years.

A starch-lipid composite and related composition are described that enhance yield and sensory properties of low fat ground meat. Techniques are described herein for improving the taste and characteristics of ground meat and foods using such, by incorporation of the composite and / or the noted composition.

A controlled and closed agricultural system includes a growing space and an air handling system having a heat exchanger and cooling coil. The heat exchanger is capable of transferring sensible and latent heat and is in fluid connection with a recirculating air duct and an outside air duct. The recirculating air duct is in fluid connection with the growing space and one or more recirculation fans, while the outside air duct is in fluid connection with one or more outside air fans positioned to cause outside air to flow countercurrent to recirculating air through the heat exchanger. A cooling coil is positioned within the recirculating air duct, downstream of and in series with the heat exchanger. The cooling coil circulates a heat transfer fluid to remove additional heat from the recirculating air.

The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent serves as a direct, one-to-one, replacement of sugar in the baked product without the need for reformulation of other ingredients and / or process modifications.

A cooling tower having an evaporative media along with a liquid distribution system that distributes hot liquid over the evaporative media. The cooling tower includes a pair of heat exchanger modules that each have a first set of passageways in fluid communication with a first flow duct and a second set of passageways in fluid communication with a second flow duct. The heat exchanger module transfers heat from a first air stream into a second air stream. The cooling tower further includes a first bypass flow path that extends between the first heat exchanger module and the second heat exchanger module whereby a bypass door regulates airflow there through.

The invention relates to a method for the production of container or bottle cells for container cleaning machines, particularly bottle cleaning machines, having a cell interior made of plastic by means of injection molding, said interior surrounded by a cell cladding. Said method comprises the following process steps: production of a container blank (3a) by means of injection molding of plastic, and subsequent material-machining, or removing, or separating processing of the container cell blank (3a) for creating structures necessary for the function and / or attachment of the container cell (3), and / or for reducing the mass of the container cell so produced.

The invention provides a method for comprehensively utilizing and processing passion fruits, and belongs to the field of food processing. The method mainly comprises the following steps: selecting passion fruits, cleaning, and separating pulp, peel and seeds of the passion fruits; steaming, fermenting, drying, and grinding the peel into powder; frying the seeds, grinding into powder, and mixing toobtain a tea bag; blending the passion fruit pulp with peel fermentation liquid, stevioside, cane sugar and a composite gel, and processing to obtain passion fruit jelly. By adopting the method, sufficient utilization of whole passion fruits is achieved, passion fruit tea bags and passion fruit jelly are prepared, the products are not only attractive in color and unique in flavor, but also convenient to preserve and transport, industrialization of passion fruits can be facilitated, local economic development can be promoted, farms can be helped to overcome poverty and achieve prosperity, andin addition, requirements for the massive health industry can be met.

The present invention discloses drink containing pumpkin enzymes and a preparation method thereof. The drink containing the pumpkin enzymes is prepared from peach gums, pumpkins, maca, fructus corni, herba gynostemmatis pentaphylli, American ginsengs, siraitia grosvenorii, and water as active ingredients in certain parts by weight. The raw materials of the drink containing the pumpkin enzymes are complementary in advantages, and the mutual synergic or resistant functions of the raw materials are utilized to improve curative effects, so that the drink has common efficacies of benefiting qi and supplementing blood, clearing heart and moistening lungs, strengthening spleen and benefiting middle warmer, and nourishing liver and supplementing kidneys, can reduce the damages of harmful free radicals on cells in body, improves skin metabolism, discharges harmful toxins, enables the human body to be full in qi and blood, and moderate in liver, kidneys, spleen and lungs, relieves fatigues, improves body functions, and has functions of improving human body immunity, preventing aging, removing freckles and beautifying features, reducing skin fine lines and dry cracks, enabling facial skins to be moist and shiny, and full of elasticity, and beautifying features and nourishing skins.

The invention relates to the food industry, and more particularly to a method of producing a chocolate mass, and can be used for producing dark and milk chocolate with a low calorific value. To produce the chocolate composition, an aqueous solution of erythritol is prepared, the solution is mixed with cocoa liquor, the resulting mixture is condensed and crystallized to produce crumb, containing (in wt%) 74-84 erythritol, 15-25 cocoa liquor and not more than 1.5 water, and the resulting crumb is mixed with dietary fibres, a cocoa product in the form of cocoa liquor or cocoa butter and, optionally, powdered milk products, in the following ingredient ratio (in wt%): 30-60 crumb, 5-30 dietary fibres, 30-40 cocoa liquor or 12-15 cocoa butter and 0-25 powdered milk. The melted chocolate composition is mixed with an emulsion in the following ingredient ratio (in wt%): 80-95 chocolate composition and 5-20 emulsion. The technical result is an improvement in organoleptic indicators, such as theintensity of the chocolate flavour, an absence of off-flavours and aftertaste, a natural sweetness and the texture of the chocolate, at the same time as a reduction in the calorific content of the chocolate, and also an improvement in such physical properties as viscosity, yield stress, degree of shrinkage upon crystallization, and firmness.

The invention discloses a jackfruit seed buccal tablet and a preparation method thereof. The buccal tablet comprises the following components in parts by weight: 9-15 parts of jackfruit seed powder, 3-5 parts of xylitol, 2-4 parts of sucrose, 2-4 parts of beta-cyclodextrin, 0.2-0.4 part of citric acid, 0.2-0.4 part of 95% edible ethanol and 0.5-1.5 parts of magnesium stearate. The buccal tablet isrich in high starch, high restrictive amino acid lysine, gamma-aminobutyric acid and dietary fiber, has the effects of improving sleep and regulating immunity, is low in heat content, has the effectsof promoting energy metabolism and weight loss, conforms to the development trend of instant food with safe and convenient nutrition, and has a market prospect.

The invention belongs to the field of bread making and discloses low-calorie chia seed bread and a preparation method thereof. The method includes: (1), using warm water to soak chia seeds till expansion, and draining; (2), blending imported rye flour rye, wheat protein, salt, yeast, expanded chia seeds and water into smooth dough; (3), putting the dough at a place with temperature of 25-30 DEG Cand humidity of 70-80% for fermentation; (4), exhausting and rounding the fermented dough, and putting the same at a place with temperature of 25-30 DEG C and humidity of 70-80% for leavening; (5), rolling the leavened dough to be flat, adding cheese and cranberry as filling, and rolling up for shaping to obtain a prefinished product; (6), putting the prefinished product at a place with temperature of 30-40 DEG C and humidity of 80-90% for fermentation; (7), cutting and wrapping the prefinished product after going through fermentation, and baking with upper fire at temperature of 180-200 DEG Cand lower fire at temperature of 170-190 DEG C for 15-25min. By the method, the chia seed bread can be formed by expansion without outside force like a model, can reach taste similar to common soft bread and is sugar-free, oil-free and low in calorie.