401 results about "Novel food" patented technology

Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

A material is provided to give food products sufficient viscosity and stability (heat resistance, stable suspension, etc.). The material is produced from an inexpensive raw material by an economical process. Further, a novel gel containing cellulose as the main component is also provided. The present invention provides a fine fibrous water-dispersible cellulose derived from plant cell walls. For the production, a raw material having specific properties is used, and size reduction is carried out stepwise thereto. The water-dispersible cellulose can also be made into a dry composition by compounding with a water-soluble polymer or the like. This dry composition forms a gel when combined with a polysaccharide such as glucomannan or the like. The gel excels in heat-resistance and shape-retention and can be used to produce to novel food products.

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.

A novel food processing system for dividing a flow of food items into a plurality of streams, gently and quickly transporting the food items along a flume of fluid propelled by eductors to several slicers, transversely slicing the food items at a controlled rate to maximize yield, washing the slices, transporting the slices and controllably distributing the slices onto a conveyor for further processing. In accordance with one embodiment of the present invention, the food processing system comprises an oversized-product separator, a segmented cutter, a mass-flow/spreading conveyor, a diverter stage, an eductor stage, a dewatering stage, a starch removal stage, a slicer infeed conveyor, at least one transverse slicer, and a slice spreader. In a preferred embodiment, cutting losses are decreased by minimizing slicing speeds.

Disclosed is a novel food product characterized by a low glucose or glucose free content, a balanced functional fat content, and a proactive agent aimed for the diabetic and diabetic-prone populations. The food product of the invention is a functional food which may be used clinically to lower the lipid level in people suffering from an imbalanced lipid profile and which may progress towards diabetes complications and coronary vascular disorders. In particular embodiments the proactive agent can be any of a naturally occurring lipid, a synthetic or mimetic lipid which is not digestible by humans and interferes with body weight gain/loss, plant extracts and substances derived therefrom, antioxidants, animal-derived substances, minerals and pharmaceuticals, and any mixture thereof.

The invention discloses a plant essential oil based novel food preservative and fresh-keeping technique and an application method thereof. By taking natural plant essential oil as a starting material, three dosage forms, namely, a degradable film, a nanoscale product microemulsion and a microcapsule are invented, and by carrying out combined processing in a biological mode, three dosage forms and the in vivo and in vitro bacteriostatic effects and a bacteriostatic mechanism thereof of the combined processing are invented. Four research achievements are as follows: through the development of a plant essential oil based novel comprehensive food preservative and fresh-keeping technique, an essential oil-polysaccharide biodegradable film which can prolong the shelf life of fresh meat products is invented; according to the plant essential oil based novel food preservative and fresh-keeping technique, a microcapsule slow-release technology and a microemulsion technology can significantly improve the bacteriostatic effect of plant essential oil, and the bacteriostatic mechanism of plant essential oil series products provides data support for the commercial application of plant essential oil.

The invention discloses a health staple food flour special for diabetes patients, which is prepared from full wheat flour taken as a raw material, and tartary buckwheat swelling powder, oat swelling powder, soybean protein powder, young oat powder, wheat gluten and stevia rebaudiana taken as accessories in certain proportion. The preparation method for the health staple food flour special for the diabetes patients comprises that: high-quality full wheat flour, the tartary buckwheat swelling powder, the oat swelling powder, the soybean protein powder, the young oat powder, the wheat gluten are firstly selected and baked respectively, weighted in proportion, mixed evenly, screened and packaged into a finished product. The health staple food flour special for the diabetes patients and the preparation method thereof have scientific formula and strong pertinency, change the current situation that more diseases are generated due to nutrition deficiency and physical condition deterioration caused by depending on the control of the staple food in the prior diabetic treatment, and provide a novel food therapy concept of sufficient staple food, balanced nutrition and systematic interference.

The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk solids and/or fruit purees and incorporated into a chocolate product or composition. In a further embodiment, the invention relates to a chocolate composition comprising amorphous sugar and crystallized sugar wherein the ratio of amorphous sugar to crystallized sugar is such that the combination of amorphous sugar and crystallized sugar has a glass transition temperature of at least room temperature and amorphous sugar is detectable in the final product or composition.

The invention relates to the field of food processing mechanical equipment, and particularly discloses a novel food boxing machine, which comprises a lower box mechanism, an arranged box conveying mechanism and a pushing-in mechanism, wherein both the lower box mechanism and the pushing-in mechanism are placed above the arranged box conveying mechanism; the lower box mechanism is arranged at one end of the pushing-in mechanism; one side of the pushing-in mechanism is provided with a conveying belt used for conveying food for which a box is to be arranged; the novel food boxing machine also comprises a mounting framework; the mounting framework comprises a fixed mounting plate and a plurality of mechanical push plates which are located below the fixed mounting plate. According to the novel food boxing machine, the movements of the mechanical push plates in two directions are realized by utilizing a guiding device and a horizontal driving mechanism; moreover, the full-automatic adjustment can be realized; therefore, the mechanical push plates can be used for automatically realizing spacing adjustment in the condition of without the help of manpower; moreover, the novel food boxing machine can adapt to supporting boxes in multiple sizes by only replacing a track plate; the manpower participation is removed; the production efficiency is improved; the degree of automation is increased.

Novel food, dietary supplement and nutraceutical products containing phenol/protein complexes derived from vegetable sources have high antioxidant activity and very high levels of protein. The products provide novel means for administering high levels of plant antioxidants to human and mammals in the form of a protein concentrate. Due to their high antioxidant capacity these novel products are useful as aids in the prevention and treatment of many diseases.

The present invention provides novel food containment devices comprising an insulating layer sandwiched between layers of construction materials, and which optionally includes a plurality of convection openings to emit moisture vapor or humidity emanating from a hot food product within the container.

The present invention discloses a food waste treatment method and a novel food waste comprehensive treatment system. According to the method, food waste is collected; the collected food waste is subjected to crushing, extruding and solid-liquid separation, wherein the resulting solid waste is stored after drying, and the liquid waste is sequentially subjected to oil-water separation and storage. The system mainly comprises a feed device and a crushing extruding solid-liquid separation device, wherein the food waste enters the crushing extruding solid-liquid separation device through the feed device to be subjected to crushing, extruding, and solid-liquid separation, the resulting solid waste enters a solid hot air drying device, and the resulting liquid waste enters an oil scraping device to be subjected to oil-water separation. The food waste comprehensive treatment system of the present invention has characteristics of simple structure, convenient achievement, small device volume, fast processing, and low cost. With the system of the present invention, the production cost can be effectively saved, and more convenience is provided for use.

The aim of the present invention is to provide a novel food material which comprises cereal bran containing plenty of dietary fiber, does not harm the volume of bakery products and cakes, and gives good taste to them, even when it is added to the dough of bakery products such as bread and cakes. Another aim of the present invention is to provide a food, such as bakery products, i.e. bread and cakes, which is prepared by using the novel food material of the present invention. The aims are attained by providing cereal bran granule obtained by granulating powdery composition which comprises powder of cereal bran, and a food prepared by using the cereal bran granule.

The invention relates to a compound embedded sandwich bead, a preparation method thereof, a formulation of an edible bead body in the field of food, and a preparation method of the edible bead body. The first purpose of the invention is to provide a formulation of an elastic soft edible sandwich bead body with a sandwich. The compound embedded sandwich bead comprises sandwich fillers, compound colloid and calcium liquid, wherein the compound colloid comprises 0.5% to 3% of sodium alginate, 2% to 15% of glutin and water; andand the concentration of the calcium liquid is 2% to 6%. The second purpose of the invention is to provide a preparation method of the edible sandwich bead body with an elastic sandwich. The invention has simple and convenient technology, provides a novel food technology and a novel preparation method, is novel and has good mouth feeling. In view of preparing materials, the compound embedded sandwich bead is beneficial to the health of body, and is enriched with abundant nutrition.

The invention provides novel food-stuffing dog chews and a method for preparing the same, and relates to the technical field of pet foods. Dog chews are prepared by baking the self-made fishy smell skins stuffed with stuffing, and consist of 40 to 70 percent of self-made extruded fishy smell skins and 30 to 60 percent of stuffing in weight percentage; and the dog chews are attractive to dogs, can enhance interest and appetite of dogs on the product and do not make dogs boring after the dogs take the dog chews regularly, and simultaneously, the fishy smell skins and the stuffing can supply nutrient components needed by dogs, so that the product can be used as a regular food for dogs, and can also make teeth of dogs healthy and clean, effectively improve bowel functions of dogs and better help pets to strengthen bones and body conditions. In addition, the outside self-made fishy smell skins are edible and can also be prepared into a shape dogs like to meet the habit of dogs.

The invention discloses a dried pomelo peel and a preparation method of the dried pomelo peel. The dried pomelo peel is prepared through controlling concentration, composition, and dosage of sugar solution and the drying condition according to the elastic structure of a pomelo peel sponge layer itself. The dried pomelo peel has natural crisp taste, residue-free, and keeps the unique taste of citrus maxima, its color is white or yellowish; the dried pomelo peel is not transparent and shrinking. Obviously different from soft and sweet taste and semi-transparent appearance of traditional candied pomelo peel, the dried pomelo peel is a novel food different from the traditional candied pomelo peel; it enriches the variety of the pomelo-style food.

The current invention is based upon administration of a probiotic, B. Lactis NCC2818 to healthy young mammals during the critical weaning period (in infants this period is usually from about 3 months to about 12, 18 or 24 months old), so as to accelerate the young mammal's adaptation to new food. The effectiveness of the invention is evidenced herein by morphological and immunological changes observed in a piglet animal model of weaning. Thus, administration of the probiotic according to the invention had a prophylactic effect, preventing the severe discomfort and pathological states associated with the introduction to novel foods during the weaning period.

The invention relates to a novel food preservative and a preparation process thereof, and belongs to the technical field of the production of the food preservative. The process uses lauroyl arginine ethyl ester hydrochloride as the raw material, which is mixed with accessories including ethanol and other food grade solvent, and a sour agent according to a proportion, so as to prepare the novel food preservative. The obtained product has wide range of antimicrobial activity, can effectively inhibit the gram positive, gram negative bacteria, mold and yeast, and can quickly metabolize in the digestive tract, and is an excellent novel preservative product. The preparation process of the novel preservative has high yield, is applicable to large scale production and realizes serialization large scale production.