33462 results about "Food products" patented technology

A container has a patterned susceptor region in the bottom, a fold region between the bottom and the sidewall of the container, a sidewall region, and a flange region that forms a flange or lip of the container. The patterned susceptor region includes arrangements of microwave-interactive features disposed generally along respective close plane curves, which reduces overheating and increases the filling temperature of the food product. The fold region contains microwave transparent features that minimize de-lamination of the container in the folded region, and also create a generally transmissive area in the vicinity of the heel of the food product to improve the cooking thereof. The sidewall region shields the periphery of the food product so that it is not overcooked while promoting an appropriate degree of pie dough shell browning. The flange area is transmissive to promote an appropriate degree of cooking of the food product crust.

Method and apparatus for limiting absorption of food products in specific parts of the digestive system is presented. A gastrointestinal implant device is anchored in the stomach and extends beyond the ligament of Treitz. All food exiting the stomach is funneled through the device. The gastrointestinal device includes an anchor for anchoring the device to the stomach and a flexible sleeve. When implanted within the intestine, the sleeve can limit the absorption of nutrients, delay the mixing of chyme with digestive enzymes, altering hormonal triggers, providing negative feedback, and combinations thereof. The anchor is collapsible for endoscopic delivery and removal.

A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.

Method and apparatus for limiting absorption of food products in specific parts of the digestive system is presented. A gastrointestinal implant device is anchored in the stomach and extends beyond the ligament of Treitz. All food exiting the stomach is funneled through the device. The gastrointestinal device includes an anchor for anchoring the device to the stomach and a flexible sleeve to limit absorption of nutrients in the duodenum. The anchor is collapsible for endoscopic delivery and removal.

Method and apparatus for limiting absorption of food products in specific parts of the digestive system is presented. A gastrointestinal implant device is anchored in the duodenum and extends beyond the ligament of Treitz. All food exiting the stomach is funneled through the device. The gastrointestinal device includes an anchor for attaching the device to the duodenum and an unsupported flexible sleeve to limit absorption of nutrients in the duodenum. The anchor can include a stent and / or a wave anchor and is collapsible for catheter-based delivery and removal.

Methods and systems for delivering or placing a gastrointestinal implant device into a mammal. The gastrointestinal implant device can be used to limit absorption of food products in specific parts of the digestive system and can include a gastrointestinal sleeve having an anchor portion and a barrier or sleeve portion. The methods include endoluminal delivery of the device.

A method of making, combining, and using a balanced multi-phase food mixture and a multi-phase beverage made thereof is incorporated into carbonated herb beverage, aerated tea, fast fermented grain drink, amino acid flavored beverage, alcohol soaked cocktail drink, and aerated vegetable beverage. The liquid phase comprises total small molecular mineral and sugar up to 350 mOsm, pH 3.5-7.8, sweetener up to 7 wt %, alcohol up to 3 wt %, protein up to 30 wt %, fiber 20-37 gram per 2000 calories, at least 30% of calories are derived from complex carbohydrate, and up to 5% by volume gas, which will release a meaningful smell when being consumed. The solid phase includes at least 10% by weight plant mix, complex carbohydrate, protein, fat, and a combination thereof The beverage is natural and balanced referred to physiological body composition for normalizing body composition and fluid metabolism toward optimal body fitness with increased sensory experience and satiety.

The enumeration of cells in fluids by flow cytometry is widely used across many disciplines such as assessment of leukocyte subsets in different bodily fluids or of bacterial contamination in environmental samples, food products and bodily fluids. For many applications the cost, size and complexity of the instruments prevents wider use, for example, CD4 analysis in HIV monitoring in resource-poor countries. The novel device, methods and algorithms disclosed herein largely overcome these limitations. Briefly, all cells in a biological sample are fluorescently labeled, but only the target cells are also magnetically labeled. The labeled sample, in a chamber or cuvet, is placed between two wedge-shaped magnets to selectively move the magnetically labeled cells to the observation surface of the cuvet. An LED illuminates the cells and a CCD camera captures the images of the fluorescent light emitted by the target cells. Image analysis performed with a novel algorithm provides a count of the cells on the surface that can be related to the target cell concentration of the original sample. The compact cytometer system provides a rugged, affordable and easy-to-use technique, which can be used in remote locations.

An adjustable width product display system which includes spaced-apart front and back display supports formed of an engineering plastic material, suitable for food freezer environments. Formed wire side elements, provided with transversely extending mounting portions, are slideably received in transversely disposed recesses in the plastic display supports. Each display support includes a pair of closely adjacent, parallel recesses for receiving the mounting portions in overlapping relation, providing a wide range of width adjustment to accommodate packages of different size. A wire frame, comprising a pair of elongated wire elements extending from front to back of the display system joins the two display supports in spaced relation. These wire elements also function as an underneath support for product packages confined between the side elements. Laterally adjacent elements can be connected in series by intermediate wire side supports provided with transverse mounting elements extending in opposite directions and engagable in plastic display supports on both sides. Product pusher means are easily incorporated into the product display system either in the form of a preassembled pusher device, or the use of a spring-driven pusher sled mounted on the wire elements connecting the front and back display supports. The system, is ideally suited for food freezer environment, because plastic materials are minimally present in the structure and thus can be of a suitable engineering grade material. Additionally, the open wire structure accommodates free circulation of air in a freezer compartment to help maintain the desired environment throughout the compartment.

Method and apparatus for limiting absorption of food products in specific parts of the digestive system is presented. A gastrointestinal implant device is anchored in the stomach and extends beyond the ligament of Treitz. All food exiting the stomach is funneled through the device. The gastrointestinal device includes an anchor for anchoring the device to the stomach and a flexible sleeve to limit absorption of nutrients in the duodenum. The anchor is collapsible for endoscopic delivery and removal.

A system for dispensing a customized nutritional serving is made up of ingredients stored within a device incorporating the system. The device has a controller in whose memory is stored an inventory of the ingredients available in the device, their compositions and properties and customer profile data. The controller is programmed to formulate a serving which best matches the customized serving selected by the customer within constraints set by the programming taking into account the inventory of ingredients and the health profile of the customer. The customer is then presented with the selected serving and either accepts it or modifies it. The device is then programmed to prepare and dispense the final selection.

A method and apparatus for controlling power consumption of a facility, building or simply a collection of one or more devices, by load shedding when power consumption is above, or is predicted to be above, a preselected setpoint, but only if electrical power on the spot market cannot be purchased at or below a preselected price. The apparatus and method of the invention optimizes power usage by taking advantage of the buying of electricity as a commodity on the spot market. As a further aspect of the invention, in the situation of a supermarket for example, which refrigerates food products, artificial product core temperature sensors or direct insertion product sensors can be used to continuously monitor the refrigerated temperature of perishable products. A controller would constantly monitor these temperatures to allow a precise load shedding routine to be implemented.

Food products and supplements comprising the essential unsaturated fatty acids EPA or DHA at high concentrations relative to other n-3 HUFAs and with relatively low levels of saturated fatty acids (myristic and palmitic acids) are provided. These compositions can be made in commercial quantities in a cost effective manner by culture of selected microorganisms. The food products and supplements are suited to human health needs which are unable to be met from fish oil origins. Also provided are EPA containing food products obtained from animals.

A method of linking source units of food with product items that include at least a portion of one or more of the source units of food, where a conversion process produces a plurality of product items from a plurality of source units (e.g., at a meat processing plant). A conversion algorithm is created to estimate within a desired confidence level a range of the amount of time required by the conversion process to produce a product item from one or more of the source units of food. A range of an amount of conversion time required to produce a selected product item is estimated by applying the conversion algorithm. The estimated range amount of conversion time for the selected product item is subtracted from the time of exit from the conversion process for the selected product item to generate an estimated time range of entry. Each source unit having a time of entry into the conversion process within the estimated time range of entry is identified.

An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

The invention relates to a food processing machine with an electric sucking pump and a method for vacuumizing to produce foodstuff liquid. The food processing machine comprises a crushing cutter device, a machine head or a machine base, a motor, a barrel and a control circuit board, wherein the barrel is provided with a sealing device, has or does not have a heating device. An electric sucking pump is arranged on the machine head, the machine base, the sealing device, the barrel or a barrel handle of the food processing machine, the sucking port of the electric sucking pump is positioned in the barrel and above the foodstuff liquid level, the exhaust port of the electric sucking pump is communicated with the outer part of the barrel; and the electric power source of the electric sucking pump is an independent motor, an electromagnetic vibration device, a piezoelectric ceramic vibration device or the crushing cutter device of the food processing machine. A sealing mode is adopted to seal the barrel of the food processing machine, the electric sucking pump is used to pump air out of the barrel, then crushing and heating are carried out to crush and heat the foodstuff in the barrel of the food processing machine under the vacuum condition, the oxidation of the foodstuff liquid is greatly reduced and avoided for the crushing and heating processes, so the nutritive loss is reduced, and the good taste and appearance color are kept.

A method for template based recognition of food product information includes capturing an image of food product packaging and extracting an attribute from the image. The attribute is used to find a matching template in a template-database. The matching template is then used to extract food product information from the image.

Compositions and methods for manufacturing sheets having a starch-bound matrix, optionally reinforced with fibers and optionally including an inorganic mineral filler. Suitable mixtures for forming the sheets are prepared by mixing together water, unmodified and ungelatinized starch granules, a cellulosic ether, optionally fibers, and optionally an inorganic mineral filler in the correct proportions to form a sheet having desired properties. The mixtures are formed into sheets by passing them between one or more sets of heated rollers to form green sheets. The heated rollers cause the cellulosic ether to form a skin on the outer surfaces of the sheet that prevents the starch granules from causing the sheet to adhere to the rollers upon gelation of the starch. The green sheets are passed between heated rollers to gelatinize the starch granules, and then to dry the sheet by removing a substantial portion of the water by evaporation. The starch and cellulosic ether form the binding matrix of the sheets with the fibers and optional inorganic filler dispersed throughout the binding matrix. The starch-bound sheets can be cut, rolled, pressed, scored, perforated, folded, and glued to fashion articles from the sheets much like paper or paperboard. The sheets are particularly useful in the mass production of containers, such as food and beverage containers.

The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.

The present invention relates to a probiotic delivery system that is preferably added to a food product. In particular, the invention shows that compacted pellets having a volume of at least 0.02 cm3, that comprise, besides viable micro-organisms, arbitrary or eligible components, such as fillers, binder, plasticizer, other functional ingredients and a coating may be added to semi-moist, moist or semi-dry products. The micro-organisms remain viable for a longer time than commercially obtainable preparations of probiotics.

An apparatus, method and data structure for procuring, analyzing, and communicating dietary information, particularly information regarding the research, evaluation and selection of dietary products. The system provides a comprehensive combination of dietary information in a format that facilitates analysis, decision-making, and procurement of various dietary products based on factors, including an individual's medical nutritional needs, current medication(s), cooking skills, budgeted food expense, food preferences, food allergies, life stage, and lifestyle.

Method and apparatus for limiting absorption of food products in specific parts of the digestive system is presented. A gastrointestinal implant device is anchored in the stomach and extends beyond the ligament of Treitz. All food exiting the stomach is funneled through the device. The gastrointestinal device includes an anchor for anchoring the device to the stomach and a flexible sleeve to limit absorption of nutrients in the duodenum. The anchor is collapsible for endoscopic delivery and removal.

Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.