277 results about "Food components" patented technology

Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.

Liquid food dispensing device (1) for dispensing hot or cold beverages or other liquid foods without using any mixing or whipping chambers comprising at least one liquid component source (30, 31) and a diluent source (18), a delivery device and at least one diluent nozzle and one food component nozzle wherein the delivery device and diluent and food component nozzles are configured for ejecting at least one stream (6a, 6b) of diluent at a predetermined spatial configuration inside a container (10) and within a velocity range effective to create turbulence and mix the food component so to produce the food product such as the hot or cold beverage.

The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).

The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about ²% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.

Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cookies, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.

The present invention relates to a cooking apparatus, typically for microwave ovens and the like, that has separate compartments for different foods or food components. These separate compartments are such that food components are kept separate during storage, prior to cooking or heating, as well as during cooking or heating, avoiding unwanted mixing of the food components. The apparatus includes compartments configured such that steam, generated by the heating of a food component in a lower compartment is used to steam cook or heat a food component in an upper compartment.

The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gastric viscosity at 0.1 s⁻¹ and 37° C. of at least 20 Pa.s and further wherein the gastric viscosity is greater than the viscosity of the composition. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans and may be used for the prevention and/or treatment of being overweight or obese. The edible composition may be a food composition intended for use in a weight loss or weight control plan such as a meal replacer food product.

The invention discloses a method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of the microcapsules and belongs to the field of food and medicament microencapsulation. According to the microencapsulation method, water is evaporated in an atomized drying way, so that a low-ester pectin solution containing low-concentration calcium ions forms a gel with the increase of the concentration of the calcium ions, and the gel coated on the surface of a granular material or agglutinates micro materials into particles. The method for preparing the microcapsules based on low-ester pectin and calcium ion gelatinization has good effect of coating or embedding ordinary food components, physiological active substances and medicaments, and can be widely applied to the promotion of the sensory quality of the food components, the quality of food products and the active ingredients of controlled-release functional foods and medicaments.

The invention relates to nutrient fortified health-care steamed bread and a preparation method. The steamed bread is prepared by taking soybean flour, corn flour and wheat flour as main materials and adding medicinal and edible food components such as hawthorn, balsam pear, black fungus, semen raphani, Chinese cinnamon, liquorice, tuckahoe, cuscuta chinensis, black sesame, Chinese yam, peach kernel, radix asparagi, dwarf lilyturf tuber and the like into the main materials. The steamed bread has the characteristics of increased taste, good mouthfeel, contribution to being taken as main food by people for a long time, complete nutrition and health-care effect; and therefore, the occurrence of hypertension, hyperlipemia, cardiovascular and cerebrovascular diseases and the like caused by inappropriate medication, improper diet and improper daily life of the people can be avoided or reduced by eating the steamed bread for a long time. Based on the technology of the invention, a plurality of flour products suitable for people of all ages to eat regularly can be developed.

The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.

Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.

The present invention provides an in vitro method for determining the glycemic index values for various food products. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of a wide variety of both food ingredients and finished food products. The method, involves inter alia the measurement of the proteon content, the fat content, the amount of glucose and the amounts of at least two sugars or sugar alcohols selected from the group consisting of fructose, galactose, lactose, sucrose and maltitol in a digestive sample of the food product.

The present invention relates to a controlled release pharmaceutical or food formulation comprising at least one active pharmaceutical or food ingredient dispersed in a mixture of a glycogen with a polysaccharide, and the process for its preparation. The invention also relates to a slow release system represented by a mixture of a glycogen with a polysaccharide, and its use for the preparation of slow release pharmaceutical or food formulations.

The invention relates to a method and a product for inhibiting or delaying absorption of food compositions in intestines and stomach, and belongs to the technical field of health-care food. The method for inhibiting or delaying the absorption of the food compositions in the intestines and the stomach is characterized in that collagenous thickening substance is taken in to be mixed with saccharides or starch or other food compositions in the stomach, and chyme is colloidized under the action of a collagenous accelerant. The product prepared by the method for inhibiting or delaying the absorption of the food compositions in the intestines and the stomach comprises the following components in weight portion: 0.5 to 5 portions of pectin, 25 to 100 portions of juice (vegetable juice) and 0 to 1 portion of acid. Proved by experimental researches, the product for inhibiting or delaying the absorption of the food compositions in the intestines and the stomach can be mixed with sugar, yolk rich in cholesterol, fatty acid and alcohol to form gel under the sour environment in the stomach, and has the functions of balancing blood sugar and blood fat, and inhibiting or delaying absorption of alcohol.

Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90 are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels.