Abstract: This invention is a process to modify the physical and chemical characteristics of powder or flour obtained from rice by-products from the rice peeling and polishing process, generating reconfigured grains, similar in appearance, shape, consistency, and uses, to normal peeled and polished rice grains. Also, the invention allows adding additives to give different flavors and colors, as well as nutritional additives and modifiers, during this reconfiguration process. The process uses rice by-products as raw materials, and the resulting product is reconfigured rice. To obtain this product, raw materials are ground, water is added and, eventually additives are added in order to produce a liquid mixture. The liquid mixture is placed in a double-screw extruder at 60° C. and 70° C. temperatures, and humidity between 34% and 40%; then, the mixture is put through a matrix to generate continuous, flexible, and humid filaments.

Abstract: The present invention relates to the field of biotechnological production of polyketide based colorants from filamentous fungi, in particular a method for preparing a biomass comprising a Monascus-like pigment composition from a nontoxigenic and non-pathogenic fungal source. The present invention further relates to use of the Monascus-like pigment composition as a colouring agent for food items and/or non-food items, and a cosmetic composition comprising the Monascus-like pigment composition.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: Provided is a preparation including a roasted date kernel blend and at least one thickener, a beverage thereof, a process for the production thereof and a process for producing the beverage.

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Abstract: The present invention relates to the use of titanium dioxide pigments and/or iron oxide pigments based on platy substrates for colouring food products and pharmaceutical products.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie table top tablet containing the purified Rebaudioside D and a process for making the low-calorie table top tablet containing the purified Rebaudioside D.

Abstract: A process for coating frozen confection stick products (20) is provided, the process comprising providing a chamber (2) having two open ends (3,4), two sides (5,6) and a base (7); providing at least one pair of apertures (10A-10D), wherein one aperture of each pair is located on each side of the chamber, and wherein the apertures are vertical slots; supplying a liquid coating material to each aperture thereby forming curtains of the liquid coating material (14A-14D); and conveying the frozen confection (20) through the chamber with the stick uppermost so that the frozen confection passes through the curtains of coating material. An apparatus for operating the process is also provided.

Abstract: The present disclosure is directed to a neutralized juice base comprising at least one acidic juice neutralized with at least one alkaline additive, wherein the neutralized juice base has a pH ranging from about 5.0 to about 6.1. The present disclosure is also directed to a beverage composition comprising at least one neutralized juice base and at least one beverage component, wherein the beverage composition is a low-acid composition. The present disclosure is further directed to methods of making the neutralized juice base and methods of making the beverage compositions.

Abstract: Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic, which enhances the compatibility of the ink for hydrophobic surfaces.

Abstract: An object of the present invention is to provide a crab leg/crab claw-like fish paste product having an appearance and texture similar to the shelled leg of a relatively large crab such as a king crab, the shelled claw of a queen crab or the like, and preferably eaten directly, or used as the ingredient of one-pot dishes, fried or fried tempura-style, or cooked like a steak, and a method for producing the same. The method includes the steps of: providing a mold 1 where a concave recessed portion 2 having a shape corresponding to a product shape is formed; producing a fibrous core 5 from raw ground fish meat; placing the fibrous core 5 inside the concave recessed portion 2; coating the fibrous core 5 with raw ground fish meat inside the concave recessed portion 2 to form a coating 10; and steaming the fibrous core 5 on which the coating 10 has been formed with the fibrous core 5 in the concave recessed portion 2.

Abstract: A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and homogenizing the mixture to obtain a flavonoid-water slurry.

Abstract: A red colorant is formed of 500 to 3000 ppm of crystalline lycopene mainly encapsulated by chromoplasts, and having a soluble solid concentration below 5° Bx.

Abstract: A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream to a batter depositor (22) which deposits batter onto a heated baking surface (23) wherein at an injection point in the batter stream immediately upstream of the batter depositor, at least one further batter ingredient is added to the batter mix to form the batter, depositing a portion of the batter onto the heated baking surface (23) to bake the batter in contact with the heated baking surface for a period of from 20 seconds to 5 minutes, at 130° C. to 220° C. to form the wafer, and removing the wafer from the heated baking surface characterized in that the batter is fed through an in-line mixing device (19) fitted at or downstream of the injection point.

Abstract: The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.

Abstract: Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the liquid betalains in the mixture. The recovering betalains are stored under a temperature of 20° C. to 60° C. It is sufficient to maintain the stability of liquid betalains under high water activity or high temperature, also to promote the half-life and stability of betatains.

Abstract: Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In some embodiments the food grade colored fluids include a surface tension modifier to reduce their surface tensions. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid.

Abstract: Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid.

Abstract: The present invention provides for caramel flavored confections, chews, hard candies or caramel flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction and cardiovascular health and removal of cholesterol from the bloodstream can be accomplished within certain compositions of this invention. Specific ratios of ingredients create a taste, texture, to mouthfeel, and rich flavor similar to a high milk fat or butter fat based caramel without the negative health ramifications of high milk fat based type caramels. Additionally, the method for preparing a caramel flavored confection, chews, and milk with these improved health characteristics, taste profile, and dietary benefits are covered.

Abstract: The present invention provides a composition of nutritive based ingredients that together provide a source of balanced and provides the ability to control food cravings, increase satiety, promote a feeling of fullness and provide a user a method to maintain a healthy weight and or achieve weight loss. This composition of ingredients includes a chocolate or caramel flavored confection component, a high protein component, a fiber blend component, an edible oil component, an antioxidant component from natural occurring sources, a supplement component that can provide specific health benefits as well as a balanced group of vitamins and minerals. The composition of ingredients can be delivered in a variety of food platforms. A functional food confectionery is a preferred platform for our invention delivery system. Portion control bars and/or bars that have pre-determined break points that control portion size and portioned squares or other shapes would be the preferred product structure.

Abstract: The present invention provides a carotenoids color preparation which itself has a high emulsion stability, so that there are no problems such as precipitation of an insoluble matter or neck ring formation even when this preparation is used in water-based products. The preparation is obtained by emulsifying a carotenoids color of natural origin, which has an acid value of 10 or less and an acetone-insoluble content of 5 wt % or less when adjusted so that the color value E10%1cm is 2550.

Abstract: A composition comprising a watermelon juice includes the following colorimeter values, an L value of about 19 or greater, an A value of about 32 or greater, a B value of about 24 or greater. Watermelon juice extract is typically free of any added, artificial colorants or sweeteners. The present invention also generally includes a food composition that utilizes a clarified watermelon juice or a cloudy watermelon juice, where the cloudy watermelon juice has the following colorimeter values, an L value of about 19 or greater, an A value of about 32 or greater, a B value of about 24 or greater, and the clarified watermelon juice is derived from the cloudy watermelon juice. The food compositions incorporating the watermelon juice are usually a beverage, a sorbet, a yogurt, a sauce, a salad dressing, a fruit salad, a dessert, a bakery filling, a candy, or a bar mix.

Abstract: The present invention relates to improved yellow iron oxide pigments and to their use.

Abstract: The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, a method for the preparation of the colouring agent, comprising the steps of chopping and drying red cabbage, to a method for the preparation of a coloured liquid, wherein the colouring agent is extracted with water and/or steam, and to the use of the coloured liquid for the preparation for coloured ice cubes or confectionary.

Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.

Abstract: The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product, as well as a transparency and crystallinity never before achieved with the procedures known and traditionally used in the food industry. Likewise, the invention incorporates a completely novel shaping device consisting of two plates connected by a male-female system and with a plurality of product-shaping cavities that are in contact with all sides of the product to be formed.

Abstract: Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms.

Abstract: A packaged coffee drink containing chlorogenic acid in high concentration and having excellent flavor and suppressed precipitation when stored for a prolonged time is provided. The heat-sterilized packaged coffee drink contains (A) monocaffeoylquinic acid, (B) ferulaquinic acid and (C) dicaffeoylquinic acid, the drink containing (i) a total of from 0.19 to 4% by mass of the components (A), (B) and (C) in a dissolved state, (ii) 80% by mass or more of water and (iii) from 0.005 to 0.028% by mass of a brown colorant in terms of edible yellow dye No. 4, wherein (iv) the mass ratio of magnesium/sodium is from 0.04 to 1, and (v) the mass ratio of quinic acid/brown colorant is from 0.5 to 30.

Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

Abstract: Whipped gelatin desserts including water, sweetener, about 2 percent or less fat, and about 0.75 to about 2 percent gelling hydrocolloid are provided. The whipped desserts do not contain significant amounts of additional emulsifiers, foaming agents, stabilizers, or gelling agents, but remain refrigerator-stable for at least three months.

Abstract: Savoury food product, comprising salt and/or fat, and further comprising a plant material comprising chlorophyll, and a food grade blue-coloured ingredient.

Abstract: A composition of an edible collagen and a method of its preparation useful for manufacturing edible enclosures or casings for food products that possess a desired color and flavor profile, such as deemed useful for cheese or sausage casings.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color agent such as annatto. The thus-dipped potato pieces are then parfried in hot oil, following by freezing for storage and/or shipment. The parfried and frozen potato pieces are adapted for finish preparation by frying in hot oil to produce French fry potato pieces such as French fry strips having a set of desirable taste, texture and appearance characteristics, in combination with a relatively low acrylamide level.

Abstract: A process for preparing meat substitute food products, including the steps of hydrating under vacuum of at least one vegetable protein mixed with water and at least one colorant; mixing at least one meat product with the hydrated and colored vegetable protein mixture; mixing flavoring units and texturised units into the mixture of meat products and hydrated and colored vegetable protein, thus obtaining a prepared paste; cooking said prepared paste; and shaping said cooked paste to produce an appearance similar to a meat product. The substitute meat food product obtained according to the invention can have the appearance, for example, of example, to steak, cutlet, skirt steak, cured steak, breaded veal cutlet, breaded skirt steak, veal escalope, a shredded meat, ground meat, lump meat, meat strips or meatballs.

Abstract: There are provided an extract solution to be added to food and drink containing a ?-cryptoxanthin component consisting of an extract containing a ?-cryptoxanthin component dissolved or dispersed in fat or oil or in a solution comprising an emulsifier and an extract solution to be added to soaps or cosmetics containing a ?-cryptoxanthin component consisting of an extract containing a ?-cryptoxanthin component dissolved or dispersed in fat or oil or in a solution comprising an emulsifier. There are also provided food and drink or soaps or cosmetics added with such extract solution containing a ?-cryptoxanthin component. An extract containing a ?-cryptoxanthin component derived from persimmon peel is preferable.

Abstract: A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity of the enzyme thereby making the enzyme less effective the direct injection of the enzyme into a dough can increase the acrylamide reduction in food products.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.

Abstract: A powder composition of a functional oil material is obtained by drying an emulsion composition comprising at least one functional oil component and (i) at least one water-soluble encapsulating agent selected from saccharide containing at least two sugar units including a fructose unit or (ii) at least one water-soluble encapsulating agent selected from saccharides containing at least one galactose unit and one fructose unit. Food compositions, cosmetic compositions and pharmaceutical compositions are provided which contain the powder composition described above.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products which provide cardiovascular health benefits are disclosed, as well as methods for making the same. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, homogenized pulp, and beta-glucan.

Abstract: A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The techniques include combining one or more starches, an amount of a liquid and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, into a composition. Techniques are also provided for using a composition to create a food product.

Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Abstract: A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredients to obtain a meat mixture. Slugs of the meat mixture are formed. The slugs of meat mixture are cooked to obtain cooked slugs of meat mixture. The cooked slugs of meat mixture are chilled. The cooked slugs of meat mixture are packaged while reducing the amount of oxygen in the package.