407 results about "Food contact" patented technology

This invention generally relates to compositions and method of producing diluted hypohalous acid and hypohalous acid vapor. These compositions can be used to treat allergen containing surfaces, hard surfaces, food contact surfaces, hospital surfaces, food surfaces, kitchen surfaces, bathroom surfaces, human surfaces, animal surfaces, children's items, outdoor surfaces, soft surfaces, and medical instruments. These compositions can be converted to solid particulate or granular compositions. These compositions can be put into a variety of containers which preserve the stability. These compositions can be used to treat allergens and molds and as part of a mold detection system. These compositions can be dispersed into the air to enable microbiological control.

A food or beverage delivery system comprising at least one disposable or recyclable package containing viscous food therein; a dispensing apparatus having a holder for holding the food package and a pressure-displacement device that forces the food out of the package; and a valve; wherein the food package comprises an outlet portion which is part of the package, and wherein the valve is adapted to act in closure on the outlet portion to cut off portions of food coming out of the package without the food contacting the apparatus. The system may deliver frozen confection more hygienically with or without flavourings. The frozen confection may be a layered product with flavouring forming separations, bottoms or toppings. It may also be used to more accurately dose viscous beverage concentrates in a beverage dispenser.

A grate assembly for cooking food products and a grilling apparatus which uses the grate assembly for supporting the food during cooking. The grate assembly comprises: (a) a lower grate element having a series of parallel peak structures with valleys therebetween and (b) an upper grate element having a series of parallel food support ribs which are sized and spaced such that each rib will be positioned over the top of a corresponding peak structure. The upper food contacting surfaces of the ribs will remain substantially rust-free at atmospheric and cooking conditions.

A laminate structure having improved resistance to the migration of essential oils, aromas and flavors and improved oxygen barrier characteristics for beverage packaging comprising an exterior coating of polyethylene applied onto the outer surface of paperboard substrate, a barrier layer of aluminum foil, EVOH, polyamide or PET applied directly or indirectly onto the paperboard and tie and other sublayers which may or may not contain inorganic filler applied intermediate the barrier layer and the innermost food contact layer which may or may not contain filler. The containers or cartons prepared from the laminate structures are characterized by minimized scalping and preserved product quality.

This invention relates to methods of diluting hypochlorite and hypochlorous acid compositions with purified water to produce stable compositions. These compositions can be used to treat allergen containing surfaces, hard surfaces, food contact surfaces, hospital surfaces, food surfaces, kitchen surfaces, bathroom surfaces, human surfaces, animal surfaces, military equipment, transportation equipment, children's items, plant surfaces, seeds, outdoor surfaces, soft surfaces, air, wounds, and medical instruments.

Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product.

A machine prepares semi frozen food products and / or beverages from pre-prepared (e.g. frozen) cups. A user chooses the desired frozen cup, inserts it into the machine, chooses how they would like it prepared from a range of thickness options, and the machine then opens a sealed chamber door and inserts the product upward into the chamber and prepares the product by blending it in the cup. Upon removal of the product and resealing of the chamber door, the cleaning mechanisms provide thorough cleaning of all food contact surfaces and the chamber interior. Automatic high temperature steam sanitation takes place in the chamber if the machine is not used for an extended period of time, thus greatly reducing or eliminating the need for manual cleansing and sanitation by an attendant and ensuring healthy food preparation at all times.

Food processing apparati including magnetic drives are described herein. According to one exemplary embodiment, a food processing apparatus may include a motor having a motor shaft, a rotor rotatably mounted on the motor shaft, and a stator producing an electromagnetic field for interacting with the rotor. The rotor may magnetically drive a drive plate coupled to an impeller inside a food-contact chamber.

An electro thermal fluidized bed furnace is adapted to be used in a process for continuously heat treating of fine particulate matter, such as carbon black material, by continuously introducing a non-reactive fluidizing gas through the nozzles of the furnace at a pre-determined rate, continuously introducing untreated carbon black material through the feed pipe of the furnace at a predetermined rate so that it forms a fluidized bed, energizing the electrode so as to heat the fluidized bed, and continuously collecting the treated carbon black from the discharge pipe. The carbon black collected from the discharge pipe exhibits properties of having the PAHs and sulfur removed, the carbon black has been graphitized, the moisture pick-up by the carbon black has been eliminated and the carbon black is more oxidation resistant, Furthermore, the resultant furnace carbon backs have a particle size of 7-100 nm and an oil absorption number of 50-300 ml / 100 g., while the thermal blacks have a particle size of 200-500 nm and an oil absorption number of less than 50 ml / 100 g. All of these properties result in thermally modified carbon blacks having such properties and of such purity so as to provide improved performance properties in food contact type applications, moisture cured polymer systems, zinc-carbon dry cell battery applications, and semi-conductive wire and cable applications.

The invention teaches the preparation of a concentrated sanitizing and cleaning preparation. The preparation has a dual use for cleaning and sanitizing food surfaces as well as food contact and non-food contact surfaces. The composition of the invention shows rapid microbicidal properties against representative gram positive and gram-negative bacteria. The invention uses GRAS, food additive ingredients and / or ingredients that are approved by the USFDA for use on food.

A biodegradable sanitizing and microbicidal wipe composition using food additive ingredients or ingredients regarded as safe by the FDA. The wipes hereof are safe for sanitizing and disinfecting food, food contact, and environmental surfaces and skin, hands and other body parts.

A machine prepares semi frozen food products and / or beverages from pre-prepared (e.g. frozen) cups. A user chooses the desired frozen cup, inserts it into the machine, chooses how they would like it prepared from a range of thickness options, and the machine then opens a sealed chamber door and inserts the product upward into the chamber and prepares the product by blending it in the cup. Upon removal of the product and resealing of the chamber door, the cleaning mechanisms provide thorough cleaning of all food contact surfaces and the chamber interior. Automatic high temperature steam sanitation takes place in the chamber if the machine is not used for an extended period of time, thus greatly reducing or eliminating the need for manual cleansing and sanitation by an attendant and ensuring healthy food preparation at all times.

The invention discloses a thermoplastic elastomer (TPE) alloy material for polyethylene terephthalate (PBT) bonding encapsulation and a preparation method thereof. The TPE alloy material is characterized by comprising the following components in part by weight: 30 to 40 parts of TPE, 10 to 30 parts of plasticizer, 15 to 30 parts of engineering plastic, 10 to 15 parts of compatilizer, 10 to 15 parts of filler and 0.02 to 0.1 part of auxiliary agent. The invention provides the TPE alloy material which has specific bonding property to PBT, is simple and convenient to process, is energy-saving and environment-friendly and can be widely applied to food contact and skin contact.

A composite metal sheet for use in making lightweight cookware or as a food warming tray comprising a layer of aluminum roll bonded to a layer of stainless steel defining a food-contacting surface on a first side. The food warming tray embodiment also includes a layer of stainless steel mesh roll bonded on a second side. A method of making a composite metal sheet for cookware comprising the steps of: providing a roll pack of ordered layers consisting of (a) a layer of Alclad aluminum, (b) a layer of stainless steel foil, (c) a reusable plate or platen of stainless steel, (d) a layer of stainless steel foil, and (e) a layer of Alclad aluminum; heating the roll pack to a rolling temperature of about 725°-775° F., preferably about 750° F.; and rolling the heated roll pack in a rolling mill at a reduction of 10-20% in one pass to provide two roll bonded composite sheets, the first composite sheet comprising layers (a)-(b) above, and the second composite sheet comprising layers (d)-(e) above with plate (c) being reusable, wherein the plate of stainless steel is stationary relative to the layers of stainless steel foil during rolling as the roll pack passes through the mill, and wherein the plate transfers a bonding pressure to the aluminum and foil layers without tearing or displacing the foil. The method for making the food warming tray includes the addition of a layer of stainless steel mesh applied to the outer surfaces of Alclad aluminum.

A packaging material for forming a cook-in food package formed from an aluminum foil sheet for providing uniform heat distribution and moldable conformity of the material to a food being cooked, a paper sheet for directly contacting the food and providing a non-stick, releasable food contacting surface and a barrier between the food and the aluminum foil sheet, and a food grade adhesive applied between the aluminum foil sheet and the paper sheet and bonding the aluminum foil sheet and paper sheet together to form a lamination thereof.

The invention discloses an acrylic-ester hot-melt pressure-sensitive adhesive and a preparing method thereof. The acrylic-ester hot-melt pressure-sensitive adhesive comprises, by weight, 1-10 parts of hard monomer, 70-95 parts of soft monomer, 1-5 parts of functional monomer, 1-5 parts of polymerizable UV photoinitiator, 0.2-0.5 part of free radical polymerization initiator and 0.01-0.1 part of molecular weight modifier. According to the acrylic-ester hot-melt pressure-sensitive adhesive, storage stability and weather resistance can be improved, the size shrinkage is small during cure crosslinking, coated base material adhesive force is large, adhesive shifting is not prone to occurrence, and the acrylic-ester hot-melt pressure-sensitive adhesive can be widely applied to the food contact field and the medical field. In addition, the body polymerization technology is adopted and is different from the conventional solution polymerization technology and the conventional emulsion polymerization technology, the amount of residual monomer in macromolecule prepolymers is quite small, the content of solid of a polymerization product is 100%, solvent discharging and water volatilization are avoided in the coating process of the pressure-sensitive adhesive, energy consumption is low, and the environment is protected.

A cleaning composition with a 2-hydroxycarboxylic acid and a food safe nonionic surfactant gives good antimicrobial performance with improved filming and streaking performance combined with low residue and high grease cleaning capability for use on and around food contact surfaces. The composition may contain an anionic surfactant to provide improved wetting performances, and may optionally contain a solvent, additional surfactants, and other adjuncts. The food safe nonionic surfactant is preferably food safe or of low toxicological concern for use on animal, human and food contact surfaces. The composition can be used directly, diluted for use or impregnated and used on a wipe or other substrate, and require no rinsing or removal from the surface following application and cleaning.

Food processing apparati including magnetic drives are described herein. According to one exemplary embodiment, a food processing apparatus may include a motor having a motor shaft, a rotor rotatably mounted on the motor shaft, and a stator producing an electromagnetic field for interacting with the rotor. The rotor may magnetically drive a drive plate coupled to an impeller inside a food-contact chamber.

A disposable plate for carrying and serving food is disclosed. One particular aspect of the invention includes a plate with a substantially circular food-contact area with a substantially oval rim periphery. The rim is formed to make the plate easy to hold, with grooves adapted to accommodate fingers and / or thumbs. The present invention may be designed to segment the food storage areas of the plate into multiple compartments by using a divider wall. Also, the food-contact area can be slightly domed to force food to shift to the outer portion of the food-contact area and inhibit the food from slipping to the middle of the plate, thus keeping the plate center from sagging.

The invention teaches the preparation of concentrated sanitizing and cleaning preparation. The preparation has dual use for cleaning and sanitizing food surfaces as well as food contact and non-food contact surfaces. The composition of the invention shows rapid microbicidal properties against representative gram positive and gram-negative bacteria. The invention uses GRAS, food additive ingredients and / or ingredients that are approved by the USFDA for use on food.

A foodware article having a multilayer, stick resistant, ceramic coating. The foodware article of the present invention includes a metal foodware article having an inner food-contacting surface and an outer surface; a bonding layer deposited on the food-contacting surface; and a first layer of (Ti,Al,Cr)N deposited adjacent to the bonding layer. There is optionally a layer of chromium nitride deposited adjacent to the first (Ti,Al,Cr)N layer, and a second layer of (Ti,Al,Cr)N deposited on the chromium nitride layer. These layers can be repeated as many times as desired. The (Ti, Al, Cr)N layer is generally the top layer of the multiplayer coating. The coating is stick resistant, scratch resistant, thermally stable, corrosion resistant, and color stable. The foodware is suitable for use with both salty-based and acidic-based foods. A method of making such a foodware article is also disclosed.

The incorporation of nanosized metal particles into cyclodextrin-containing material leads to a “reactive” barrier material having excellent barrier properties. Also, it has been found that the presence of nanosized metal or metal alloy particles in a barrier material such as thermoplastic material, wherein said material comprises cyclodextrin derivatives, may be advantageous in achieving excellent barrier properties. The barrier material of the present invention may provide improved barrier resistance to a variety of permeants and / or impurities. The diffusion of volatile substances through the barrier material may be prevented by adding compatible derivatized cyclodextrin and nanosized metal particles to the material used. Accordingly, the inventive material also is suitable for many applications including food-contact packaging, flexible packaging to dispose of adult and baby diapers, incontinent products, hospital and household waste and also for packaging pharmaceutical products, medical devices and dental materials.

A cleaning composition with a 2-hydroxycarboxylic acid and a food safe nonionic surfactant gives good antimicrobial performance with improved filming and streaking performance combined with low residue and high grease cleaning capability for use on and around food contact surfaces. The composition may contain an anionic surfactant to provide improved wetting performances, and may optionally contain a solvent, additional surfactants, and other adjuncts. The food safe nonionic surfactant is preferably food safe or of low toxicological concern for use on animal, human and food contact surfaces. The composition can be used directly, diluted for use or impregnated and used on a wipe or other substrate, and require no rinsing or removal from the surface following application and cleaning.

Plastic cutlery and tableware made in at least two parts joinable to form a unitary utensil, serving piece, beverage container or non-food contacting tableware in which the two parts are made of different materials. The materials of the two parts differ in at least one of the following: color, type of plastic, grade of plastic, source of plastic, and additives such as the presence of an anti-microbial agent, transparency, or reflectivity. Food-grade resins, for example, can be used for the heads of cutlery and recycled resins are used for the handles. Heads can be separately metalized and then joined to non-metalized handles. Handles may be made to fit to different types of heads. The two parts of the cutlery may be joined by inserting a tang extending from one into a cavity formed in the other. The two parts of tableware may be joinable by a snap-fit configuration.

The invention is directed to hot moist food packaging, a method for packaging the same, and a method to impart oil and grease repellency to paper or paperboard. The compositions and methods are especially valuable when used for packaging foods such as hot moist breads, buns and oily starchy foods such as potatoes. The compositions and method ensure that the paper in contact with the food does not stick to the bread bun or starchy foods and cause breaking or fragmentation.

A method of making a corrosion-resistant, non-stick coating having extended life for foodware. The method includes providing a foodware substrate having a food-contacting surface; roughening the food-contacting surface of the foodware substrate; depositing a continuous ceramic coating by vapor deposition over the roughened food-contacting surface, the continuous ceramic coating selected from nitride or carbonitride compounds of a metal selected from titanium, aluminum, chromium, zirconium, or alloys thereof; and depositing a non-stick coating over the continuous ceramic coating. The invention also relates to foodware made by the method.

The invention discloses an air frying pan with the improved structure. A frying pan shell of the air frying pan comprises a frying-pan bottom shell body and a frying-pan upper shell body. An inside heating pot is embedded into a bottom-shell containing cavity of the frying-pan bottom shell body, a food basket is embedded into a heating-pot containing cavity of the inside heating pot, the inside heating pot and the food basket are distributed in a spaced mode, and an downward-blowing hot-air channel and a bottom hot-air channel are formed between the inside heating pot and the food basket; a fan cover, a fan driving motor and a controller are installed in an upper-shell containing cavity of the frying pan upper shell body, a centrifugal fan is embedded into a circulation cavity of the fan cover, a circulation air inlet and a circulation air outlet are formed in the fan cover, and an electric heating tube is installed under the circulation air inlet; an inner folded plate is arranged in the edge of the upper end of the food basket, a flow leading boss is arranged on the bottom face of the heating-pot containing cavity, and a plurality of flow leading slopes are arranged on the flow guiding boss. By means of the air frying pan with the improved structure, the distribution condition and the flowing condition of hot air in a pan body can be effectively improved, the contact area between the hot air and food can be increased, and air can more effectively enter the food part of the center of the food basket.