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283 results about "Food components" patented technology
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Components of Food. The main components of foods are carbohydrates, protein, fats, vitamins and minerals. These are called nutrients.
Food Compositions of Microalgal Biomass
InactiveUS20100239712A1Cheaply and efficiently scaleReduce the amount requiredMilk preparationDough treatmentDry weightAdditive ingredient
The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and / or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight.
Owner:TERRAVIA HLDG INC
Vision-based measurement of bulk and discrete food products
In a real time food production management system and method, real time data about consumers inside or in the vicinity of a food outlet and an amount of prepared food available to serve and / or an amount of food being prepared is electronically generated. Based on the real time data, a demand for an amount of food to be ordered by the consumers in a specified interval immediately succeeding the generation of the real time data is electronically predicted. In addition, at least one of the following is electronically determined based on the real time data: a predicted amount of additional food requiring preparation; the time at least one prepared food product has been available; a length of time that a cooked food component has been cooked; and an amount of a food component, a condiment and / or a topping resides in a food product assembly buffer.
Owner:HYPERACTIVE TECH
Production of whole grain-containing composite food products
ActiveUS20080003340A1Acceptable machinabilityFood safetyBaking mixturesConfectioneryDietary fiberAdditive ingredient
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.
Owner:INTERCONTINENTAL GREAT BRANDS LLC
Fish paste product and processing method thereof
The invention provides a fish paste product and a processing method thereof. The fish paste product is prepared by adding 0-3 percent of sauce, 25-60 percent of edible oil, 0-35 percent of nut type and bean type powdered particles, 0-15 percent of fruit and vegetable powdered particles, 0-30 percent of reorganized plant protein particles or filaments, 0-25 percent of medicine-food component powder, 0-15 percent of a nutrient improvement component, 0.1-5 percent of a product quality modifier, 0-10 percent of raw ginger or ginger juice, 0-5 percent of monosodium glutamate, 0-1 percent of I+G, 0-3 percent of sesames or sesame powder, 0.05-3 percent of salt, 0-5 percent of cooking wine, 0-6 percent of vinegar, 0-5 percent of white granulated sugar and 0.1-25 percent of spicy to 30-70 percent of fish meat silks or dried fish meat floss or fish meat particles serving as a raw material according to the weight percentage, mixing the materials, then frying or stewing in a sauce frying pan or a jacketed pan for 10-60 minutes, bottling, canning or bagging the fish paste, heating and sterilizing under the condition of the temperature of 80-145 DEG C, and performing cooling, cleaning and blow-drying in sequence. The fish paste product prepared by the processing method is rich in nutrition, tastes delicious, is convenient to carry and eat and is favored by customers.
Owner:刘良忠
Method and system for in-cup dispensing, mixing and foaming hot and cold beverages from liquid concentrates
InactiveUS20060045942A1Remove cleanGuaranteed mixReady-for-oven doughsMixing methodsLiquid stateDiluent
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.
Owner:NESTEC SA
Method and System for in-Cup Dispensing, Mixing and Foaming Hot and Cold Beverages From Liquid Concentrate
Owner:NESTEC SA
Method and system for selling food at restaurant
A method for ordering a meal at a restaurant. Nutritional information of the meal is transferred, and the meal is ordered based on the nutritional information such as on the energy content of the meal and a description of the meal. The meal is assembled based on the nutritional information. A purchase price of the meal, is preferably calculated based on the nutritional information, for instance based solely on the energy (caloric) content of the meal. The nutritional information is preferably logged including a time (and day) of consumption of at least part of the meal. A computerized data base is preferably stored in memory of a computer. The data base includes dietary information of at least one food component, and a scale is operatively attached to the computer. A weight is calculated of an ingredient of the meal based on the nutritional information and the dietary information. Using the scale, the ingredient is weighed and adjusted to approach the calculated weight.
Owner:GILBOA ISRAEL
Encapsulated multifunctional biologically active food component, process for its production and its use
InactiveUS6841181B2Improve stabilityIncreased creaminess of the end product.Milk preparationDough treatmentDietary fiberMethods of production
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).
Owner:NUTRINOVA NUTRITION SPECIALTIES & FOOD ENGREDIENTS GMBH
Food compositions having a realistic meat-like appearance, feel, and texture
InactiveUS20100233347A1Improve palatabilityHighly palatableAnimal feeding stuffWorking-up animal fodderBiotechnologyPlasticizer
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.
Owner:NESTEC SA
Omega-3 Fatty Acids Encapsulated In Zein Coatings and Food Products Incorporating the Same
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.
Owner:KELLOGG CO
Satiety enhancing food compositions
InactiveUS20050170059A1Promote resultsIncrease satietyFood ingredientsFood preparationDivalent metal ionsUronic acid
Owner:SLIM FAST FOODS
Food product dispenser with cleansing mechanism
InactiveUS20050098575A1Lighting and heating apparatusHollow article cleaningFood deliveryServing size
Owner:NESTEC SA
Satiety enhancing food compositions
InactiveUS20050084592A1Low production costPromote effectiveMetabolism disorderFood ingredientsFood componentsGel strength
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 gel strength at 37° C. and pH 2 of at least 10 KPa. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans.
Owner:SLIM FAST FOODS
Steam cooking apparatus
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.
Owner:CONAGRA FOODS
Satiety enhancing food compositions
InactiveUS20050233045A1Low production costPromote effectiveMetabolism disorderFood ingredientsBiopolymerBody weight
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.
Owner:SLIM FAST FOODS
Automatic cooker
ActiveUS20160367073A1Easily and accurately cookMaximize resultMassaging-based meat tenderisingCooking vessel supportAdditive ingredientHorizontal axis
A system and method to address the shortcomings of previous and existing designs by incorporating novel and unique features allowing the invention to perform well for a wide variety of popular dishes and meal solutions. Some embodiments of the present invention include a kitchen countertop barrel cooker which rotate bite size or smaller food ingredients around a horizontal axis and use a unique tumbler blade design which also rotates food around perpendicular horizontal axes resulting in thorough mixing and equalization of temperature throughout. The resulting uniform temperature allows readings from a non-contact infrared sensor to be relevant and effective for automatically assessing and controlling doneness. The embodiments vary primarily in how ingredients are handled. Each allows the draining of unwanted liquid from the ingredient contents during cooking or before unloading.
Owner:SMITH DENNIS CARL
Food package having separate gas atmospheres
InactiveUS20070059406A1Fruit and vegetables preservationTray containersEngineeringModified atmosphere
A food package having multiple containers with separate gas atmospheres for storing foods. A first container comprises a plastic bowl and a second container comprises a plastic tray configured to fit within the bowl. The tray includes a plurality of compartments configured to discretely store different foods. The tray is film sealed in an atmosphere configured to maintain the particular foods stored in the tray. The bowl is film sealed, with the film sealed tray inside, in an atmosphere configured to maintain the particular foods stored in the bowl. An optional lid may be applied to the top of the bowl. The atmosphere in the tray and the atmosphere in the bowl preferably are different, and preferably are modified from a standard atmosphere, the exact composition of each atmosphere dependent upon the particular foods and / or food components stored therein. In some embodiments, either the bowl or the tray may be sealed in a standard atmosphere, while the other container is sealed in a modified atmosphere. In some embodiments, such as when the bowl contains a standard atmosphere, the bowl may not be film sealed, but instead may be fitted only with a lid.
Owner:GOURMET KITCHENS
Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules
ActiveCN102553499ARich applicabilityHigh-quality and efficient application effectsPharmaceutical non-active ingredientsMicroballoon preparationFood ComponentBULK ACTIVE INGREDIENT
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.
Owner:JIANGNAN UNIV
Nutrient fortified health-care steamed bread and preparation method
InactiveCN101810270AGreat tasteNutritional diversityDough treatmentFood preparationAdditive ingredientGLYCYRRHIZA EXTRACT
Owner:王福起
Frozen dessert compositions having increased overrun percentage
InactiveUS20100247723A1Lower pHDesirable consistencyMilk preservationFrozen sweetsNon dairyFood flavor
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.
Owner:MOOBELLA LLC
Structured Glycerol Esters Useful As Edible Moisture Barriers
InactiveUS20090123632A1Inhibits migration of moistureSolve the lack of flexibilityFood ingredient as barrier agentFood coatingGlycerolLow calorie
Owner:INTERCONTINENTAL GREAT BRANDS LLC
Food modeling and rapid detecting integration method and system adopting portable NIRS (near infrared spectroscopy)
ActiveCN104897607AFast volumeReduce volumeMaterial analysis by optical meansSpecial data processing applicationsProcess moduleSpectroscopy
The invention discloses a food modeling and rapid detecting integration method and system adopting portable NIRS (near infrared spectroscopy). According to the method, the portable NIRS is secondarily developed under the windows system, a food detecting and calibrating model is established according to concentration reference values of component index parameters of a calibration set food sample as well as NIRS data, component parameters of a to-be-detected set sample food are detected by the calibrating model, and concentration detection values of to-be-detected components of unknown samples are obtained; an optimal detecting and calibrating model aiming at specific detected food objects can be obtained by adjusting model parameters. The integration system comprises a sample spectrum data collecting module, a sample spectrogram pre-processing module and a model establishment and evaluation analysis module. With the adoption of the method and the system, food components can be rapidly detected, according to the data characteristics of detected objects, the model can be established initiatively, the optimal parameters can be determined, the optimal model can be established, and accordingly, the detection precision of the model is improved.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Apparatus and method for preparing a food puree
ActiveUS20200178583A1Accurately determineReliable estimateSteam cooking vesselsStrainersEngineeringProcess engineering
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.
Owner:KONINKLJIJKE PHILIPS NV
Production of whole grain-containing composite food products
ActiveUS7829128B2Lower requirementReduce fatBaking mixturesConfectioneryDietary fiberAdditive ingredient
Owner:INTERCONTINENTAL GREAT BRANDS LLC
Solid-liquid separation method for continously extracting and/or pressing edible food and drink
InactiveUS20060257547A1Prevent spoilageEconomical efficiencyTea extractionSolid waste disposalFood componentsSolvent
A method for producing an extract and / or a squeezed liquid, which comprises: feeding a food to be extracted and / or squeezed into a crushing apparatus; adding a solvent into the crushing apparatus immediately after and / or while milling the food; extracting and / or squeezing a useful food component of the food into the solvent; and carrying out liquid-solid separation by removing the resulting extracted residue and / or squeezed residue with a continuous solid-liquid separation apparatus.
Owner:MEIJI CO LTD
Tasty, ready-to-eat, nutritionally balanced food compositions
InactiveUS6899905B2Appeal is shrinkingHigh in fat and carbohydrateBaking mixturesConfectioneryReady to eatAdditive ingredient
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.
Owner:NAT INST FOR STRATEGIC TECH ACQUISITIONS & COMMLIZATION
In vitro method for the determination of glycemic index of food products
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.
Owner:KRAFT FOODS GLOBAL BRANDS LLC
Controlled release pharmaceutical or food formulation and process for its preparation
ActiveUS20110318321A1Good reproducibilityImproved release profileHeavy metal active ingredientsBiocideControlled releaseFood formulation
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.
Owner:AZIENDE CHIMHE RIUNITE ANGELINI FRANCESCO A C R A F
Method and product for inhibiting or delaying absorption of food components in intestines and stomach
ActiveCN101411477AInhibit or delay absorptionSuitable for healthcare applicationsFood preparationYolkIntestinal structure
Owner:北京瑞奇美德科技发展有限公司
Methods for reducing asparagine in a dough food component using water activity
InactiveUS20080166450A1Reduce acrylamide contentLower Level RequirementsDough treatmentWort preparationBiotechnologyWater activity
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.
Owner:KELLOGG NORTH AMERICA
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