Abstract: The present invention relates to a method of producing an animal food product with a core and a shell at least partially covering the core, in which the core starting material includes meat and/or meat-like components, water, oil and/or fat, vitamins, minerals, salts, antioxidising agents, dyes and/or preservatives, vegetable fibres, and other ingredients. The shell starting material includes vegetable and/or animal protein, cereal, starch and/or dextrin, blood plasma, water, cereal derivative and/or sugar or sugar derivative, and vitamins, minerals, salts, antioxidising agents, dyes and/or preservatives.

Abstract: The invention relates to an agent with increased thermal stability comprising a core and a coating layer characterized in that the core comprises at least one biologically active protein and that the coating layer comprises a micronized product from leguminous plants, a method for the production of this agent as well as the use of a micronized product from leguminous plants to increase the thermal stability of biologically active proteins in methods for the production of a granulated product as well as in methods for the production of animal feed, food and pharmaceuticals.

Abstract: A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at least one topping positioned on the dough substrate.

Abstract: A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in chewing gum to provide a gum cud that does not adhere to concrete and does not dissolve in the mouth while chewing.

Abstract: A method for the synthesis of monodispersed, organic-monolayer coated, calcium-containing nanoparticles is presented. A biphasic liquid system comprises an aqueous phase of bare particles and an organic phase containing organic molecules with carboxylic acid end group is mixed. The carboxylic acid group binds to the surface of the calcium-containing particles and the particles are coated with a monolayer of organic molecules. The exposed surface of the coated particles is more hydrophobic than the surface of the bare particle and the particles are extracted to the organic phase. The process changes the geometry of the particles and decreases the size distribution in a population of particles.

Abstract: This invention provides methods to allow the production of high fiber ready-to-eat breakfast cereals, cereal bars, fried snacks and cookies by coating these items with fiber, thereby increasing, their fiber content from 0 to about 50%, without adversely affecting flavor and texture of the items.

Abstract: A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient.

Abstract: Grain products comprising at least one constituent of at least one grain, at least one potent natural sweetener and at least one bulking agent are provided, wherein the coating provides enhanced bowl life for the grain product. Methods of increasing bowl life of a grain product are also provided.

Abstract: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.

Abstract: An apparatus and method for coating products is disclosed herein. An exemplary apparatus comprises a vibration generating portion and a product coating portion. The product coating portion can include a coating application portion, a sifting portion, and an aligning portion. The exemplary apparatus can include a coating recycle portion as well. The vibration generation portion further comprises a motor vibration assembly secured to a frame wherein the frame is in communication with the product coating portion, such as a pan assembly, by springs that move the pan assembly with a vibratory motion. The product coating portion includes a series of angled steps that guide the coating and vibrating product upwards and forward, while simultaneously allowing the product to be agitated against the coating resting on the step surface. Additionally, the product coating portion can include a moveable wire belt conveyor assembly.

Abstract: The present invention provides a beverage precursor comprising black leaf tea characterised in that the precursor comprises theanine in an amount of at least 4% by dry weight of the precursor. The invention also provides a process for manufacturing a beverage precursor wherein black tea is coated with theanine and then blended with uncoated tea.

Abstract: The present invention is directed to fish dietary compositions and methods of using to same in order to effect destratification of formulated fish food that is fed to a fish.

Abstract: An edible film useful for applying a flavoring additive to a food item is disclosed. The edible film generally includes an edible carboxymethyl cellulose film-forming resin and an edible plasticizer. The carboxymethyl cellulose film-forming resin is preferably a blend of two different carboxymethyl celluloses having different molecular weights. The edible film preferably includes additional additives, for example an edible surfactant and an edible tackifier. The edible film can suitably accept a food flavoring ingredient to form a flavored film that can be used to apply a flavor to a food item.

Abstract: An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate that is divided into two or more sections by one or more walls. A different seasoning is placed in each section. The scarf plate is placed into a rotating drum having snack food product. A seasoning from each section falls off the scarf plate to form a curtain. Each curtain provides a layer of seasoning on the snack food product.

Abstract: The invention provides an edible substrate, e.g., an edible decorative sheet material, having improved moisture stability. In particular, the invention relates to an edible substrate having improved tolerance to a range of high and low humidity conditions. In one embodiment the invention relates to a composition comprising an edible substrate coated over a substantial portion of one or more surfaces with at least one edible moisture barrier and to methods of making and using the improved edible substrate.

Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.

Abstract: A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined.

Abstract: The present invention relates to compositions and comestibles that include a non-aldehyde cinnamon flavor composition. The composition includes cinnamic aldehyde ethylene glycol acetal, and at least one non-aldehyde cinnamyl compound. In a preferred embodiment, the flavor composition includes a high intensity sweetener.

Abstract: Unique adherent coated roasted and unroasted bean, pea and nut substrates carrying finely divided ingredients, the adherent coating including an alginate salt, a source of calcium ions and carrageenan, and the method of making such unique coated beans, peas and nuts.

Abstract: Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

Abstract: Confectionery products comprising tea and methods regarding the same are provided. In an embodiment, the present invention provides a confectionery product comprising a hard candy base having a brewed tea, a tea concentrate, a tea component and combinations thereof. The hard candy base can also be coated with a powder comprising a tea or tea component.

Abstract: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

Abstract: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.

Abstract: A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The food product includes a wrapper that contains a food item having a primary fruit substance and a release agent that is associated with the outer surface of the food item such that it substantially prevents the wrapper from adhering to the food item as the wrapper is removed from the food item. Consequently, the wrapper can be removed from the food item without a portion of the wrapper clinging or sticking to the food item and without any portion of the wrapper tearing away from the body of the wrapper and attaching itself as a remnant to the food item. Thus, the consumer does not have to contend with the tediousness of detaching the wrapper from the food item or the messy experience of sticky hands.

Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of preparing a flavored nut formulation.

Abstract: A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

Abstract: Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

Abstract: The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with seasonings or flavorings and will melt during a heating process to a sticky viscose liquid capable of adhering seasoning particles to the food substrate. The blends of the present invention have the benefits of being easy to prepare, use and store as they will stay a free flowing powder under most ambient conditions.

Abstract: A split-pan for a panning apparatus, a panning apparatus incorporating a split-pan, and a method of coating two distinct masses of centers simultaneously with the split-pan are described. The split-pan is formed as a hollow drum, having first and second ends, an interior volume, and at least one partition, positioned between the first and second ends. The partition divides the interior volume into a plurality of coating vessels that allow the simultaneous coating of a plurality of masses of centers in the respective coating vessels.

Abstract: Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

Abstract: An edible product in accordance with the present invention involves an edible inner component made from a first material and an edible outer cover component substantially completely encapsulating the edible inner component. In one form of the invention, the inner component is in the form of a hairball treatment for cats and the outer component is a dough-like material. A system for producing the edible product includes a first material source for supplying a first edible material to form the inner component of the edible product, a second material source for supplying a second edible material to form the outer component of the edible product, and an extruder for continuously coextruding the first edible material and the edible second material to produce an elongated rope of edible product. A crimping apparatus receives the longitudinal rope extruded from the extruder for crimping the longitudinal rope to separate the longitudinal rope into individual edible products.

Abstract: Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for bakery/confectionery use comprising fat and sugar as the main components and containing coarse grains of non-fat components having a grain size of 50 ?m or more; and a process for producing a coating for bakery/confectionery use characterized by heating materials, which comprise fat and sugar as the main components and contain coarse grains of non-fat components having a grain size of 50 ?m or more, to the melting temperature of the fat or above and solidifying the same substantially without pulverizing.

Abstract: A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toasting environment from a refrigerated or frozen state causes the high solid fat index layer to transfer heat into the interior of the food product by continuously melting and resolidifying in a controlled way to limit toasting while absorbing into the surface of the product at a rate limited by the high solid fat index. The film serves as a protective barrier which limits toasting (i.e., browning) in the toasting environment by conducting heat into the interior of the product and to prevent moisture escape from the product during refrigerated or frozen storage and during the reheating process.

Abstract: The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent. Upon cooling, the solid mass can be aground into a free-flowing powder. The hot melt composition may then be used to apply any of a variety of particulate additives, such as flavoring and coloring agents, to food stuffs by the application of low heat.

Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.

Abstract: A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured onto the melted sugar that sticks to the ham to form a glaze. Jets of water can cool the glaze to increase retention on the ham. The process can be repeated.

Abstract: The present invention provides a process for preparing a potato product with a film-like coating on the outer surface according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least 50% by weight dextrin and from 5% to 25% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 5. The method provides coated potato products (french fries) characterized by desirable textural properties at low coating weights.

Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.

Abstract: The present invention of a method and device of making dough mixed with cooking oil, fruit and vegetable filling, more especially, a forward operation of making a dough chunk of a green onion crepe, is mainly characterized that it continuously provides a thin dough skin of a constant breadth and evenly spreads a layer of oil on the surface thereof; it evenly sprinkles a layer of fruit and vegetable filling on the surface of the layer of oil; it rolls the dough skin with layers of oil and filling into a continuous dough bar to be conveyed outwardly; it cuts the dough bar into a circular cylinder with ring-shaped oil and filling layers spread evenly therein; by virtue of the prevent invention, chunks of dough with evenly mixed shortening layers and the filling layers of fruit and vegetable are manufactured in mass production.

Abstract: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.

Abstract: Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers.

Abstract: The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.

Abstract: A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coatings” after the food has been cooked by a microwave oven. A coating layer agent composition for frozen foods to be microwave-heated, each of the foods comprising a food substrate and a “coatings”, is featured in containing an emulsifier, preferably acetylated monoglycerides and/or protein, and/or oil and fat. The composition can be used in the form of powder mixed with and adhered to silicon dioxide. In this case, the composition can contain a coating layer agent preferably in the range of 100-250 weight % for silicon dioxide, and also can contain thermo-coagulating protein.

Abstract: An air unit for the removal of excess particulate coating material that is present on products which are in a coating machine comprises, for blowing surplus particulate material off the products, at least one suction member for drawing off air, with particulate material present therein, from the coating machine, separating means for removing particulate material from the air drawn off, and circulating means for feeding at least a portion of the air drawn off to the blowing member.

Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.

Abstract: A concentrated controlled release non protein nitrogen ruminant feed supplement composition which releases nitrogen in rumen fluids at about the same rate that the nitrogen is metabolized therein. The composition comprises closely sized central particles of concentrated rumen-degradable nitrogen compounds and non-rumen-degradable semipermeable membranes coatingly covering the central particles in an amount sufficient to allow substantially complete diffusion of the degradable nitrogen compound of the central particles through the semipermeable membranes into the rumen fluid in between 6 and 24 hours. A special method to prepare the composition is provided.

Abstract: Provided are methods of manufacturing breadcrumb and a breadcrumb coated food product. The method of manufacture of breadcrumb involves contacting a flour mixture with an aqueous solution of a gelling agent and a bleaching agent, allowing the solution to be absorbed by the mixture to form a slurry, extruding the slurry to form pellets, and drying and milling the pellets to form breadcrumb. The method of manufacture of a breadcrumb coated food product involves contacting a breadcrumb with an aqueous solution of a gelling agent, allowing the solution to be absorbed by the crumb, drying the crumb and applying the crumb as a coating to a food substrate.

Abstract: The present invention is directed to a method of reducing adhesion between confectionery articles stored or processed in contacting relationships. The method comprises the step of applying a solid fat based material to the confectionery articles in an amount effective to substantially reduce adhesion when the confectionery articles are in contacting relationships, thereby reducing adhesion of the confectionery articles to one another.

Abstract: A food material dispensing apparatus for adding a topping to a target food is described. The apparatus comprises a first hopper and a first food distributing system. The first hopper is adapted for receiving the food material at an inlet and delivering the good material through an outlet toward a target location. The first food distributing system is designed for spreading the food material over the target food. The food distributing system includes a motor positioned a horizontal distance from the inlet of the first hopper, a curved conduit, and a flexible, rotary shaft. The curved conduit has a proximal end and a distal end. The proximal end is releaseably connected to the motor, and the distal end is adapted for insertion into the hopper. The flexible, rotary shaft is for stirring and/or mixing the food material. The flexible, rotary shaft passing passes through the curved conduit and is operatively connected at a first end to the motor and at a second end to a distributing blade.