Abstract: Disclosed herein are compositions and articles made therefrom, the compositions and articles comprising at least one hydrocolloid, at least one plasticizer, at least one filler and/or humectant and water. Typically, the components are derived from biological sources, such as seaweed, plants, or animals. Typically, the components are made from food quality ingredients, making the compositions and articles edible and/or biodegradable. The compositions are used to form articles, such as straws, and the articles have desirable flexibility and moisture barrier properties, such as swelling resistance, as well as biodegradability and/or compostability properties.

Abstract: Thermal mold for baking halves of an edible container, including a first heated plate having a recess that replicates an outer surface of a baked half of the edible container; a second heated plate that has at least one protrusion that replicates an inner surface of the baked half. The protrusion mates to the recess with a gap therebetween. The plates are brought together with an offset forming a horizontal surface around the recess and form the gap such that baked dough forms a tray. Second plate has teeth located along the horizontal surface, the teeth are inward and below the horizontal surface for forming cavities on an inner surface of the baked half. The second plate has cavities between the teeth and inward and above the horizontal surface for forming teeth on the inner surface of the baked half. Heater is around the recess and protrusion in plan view.

Abstract: An algal biomass and supernatant derived from at least one species of algae exhibits the ability to maintain general health in humans and non-human animals and promote a healthy immune system in them. Food, feed and nutritional supplements comprising an algal biomass or supernatant derived from at least one species of algae are described. Methods of maintaining general health or promoting a healthy immune system in humans and non-human animals comprises administering to the animal in need thereof an algal biomass or supernatant derived from at least one species of algae, or an extract, derivative or homeopathic compound derived from the algae species, biomass or supernatant, or a composition thereof.

Abstract: The present invention relates to an edible pet chew where the pet chew comprises a thermo-processed shell and a cold-formed filling; the cold-formed filling is prepared at approximately room temperature and is not cooked; the thermo-processed shell contains cellulosic fibers, a humectant and a gelling agent; the cold-formed filling contains thermally labile nutrients and/or actives; and the pet chew is made by co-extruding the filling into the extruded tube-shaped thermo-processed shell.

Abstract: A system and method for producing a comestible baked product in complex shapes using cast molding wherein a portion of the interior cavity forms a baking cup which can optionally receive a liner. Embodiments generally include a first part and second part that are configured to be joined together along a seam. When configured, an outer surface is created and an inner surface cavity which creates a contiguous internal hollow space in the form of a three dimensional shape is formed. A portion of this internal hollow space forms a cup. The mold may provide a means for supporting the mold in a special and beneficial baking orientation such as inverted; the cup may be in a form other than circular shape. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking pan or to a single stand-alone cup.

Abstract: A cooking appliance includes a cooking cavity, and a plurality of heater modules. A turntable and an upper pan are rotatably mounted in the cooking cavity. The turntable and the upper pan are configured for positioning a plurality of food items thereon in a predetermined food arrangement. The plurality of food items collectively make up a meal. The cooking appliance is operable for, and related methods may include, rotating the turntable and the upper pan within the cooking chamber and activating at least one of the plurality of heater modules while the turntable and the upper pan are rotating within the cooking cavity, such that differing amounts of energy are provided to each food item of the plurality of food items based on a spatial location of each food item in the predetermined food arrangement on the turntable and the upper pan during a meal cook cycle.

Abstract: A process for grilling pizza includes shaping pizza dough to a predetermined configuration to provide a flattened dough, placing the shaped dough on a design bearing grate, grilling one side of the shaped pizza dough on the grate to form a design in the pizza dough, applying condiments to the grilled side, and baking the partially cooked pizza.

Abstract: A scented compound is configured to release a scent of a target animal. The compound includes glucomannan, carrageenan, water, an animal-sourced additive, and glycerine. The scented compound undergoes syneresis thereby releasing over time at least a portion of the animal-sourced additive. The animal-sourced additive is preferably the only animal-sourced ingredient of the compound. The scented compound preferably does not contain gelatin. The animal-sourced additive may be urine. The animal-sourced additive may be blood. The compound is targeted toward a particular type of animal by inclusion of a specific animal-sourced additive. The compound is useful for attracting the targeted specific animal for hunting and/or game observation and tracking, and for use in training hunting dogs, for example when loaded into a ball. Other than the animal-sourced additive, the scented compound and its ingredients are free of gelatin, which is a collagen taken from animal body parts.

Abstract: The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

Abstract: Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide more environmentally friendly options for disposable tableware. In disposable tableware, when using paper instead of plastic, the paper that is used to make the disposable tableware is liquid resistant due to a wax or plastic coating. Existing edible tableware has taken a similar approach and uses a heavy sugar glaze as a way of keeping liquids from penetrating into the baked part of the tableware. The use of a sugar glaze is not ideal because an imperfect glazing or too light of a glazing can result in liquid penetrating the baked portion and causing leakage and/or structural failure. Further, the extra sugar contained in the glazing may be undesirable to the consumer.

Abstract: A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, and transversely cutting each rolled dough strip into dough bites. The method includes washing each dough bite in a caustic solution with the length of each transverse slot being sufficient for excess caustic solution to drain way from the dough bite. The dough bite is baked into a pretzel bite. Each transverse slot allows a volume of the pretzel bite to increase without being constrained by a pretzel skin formed around each transverse slot to aerate an interior of each pretzel bite.

Abstract: The present invention relates to edible webs comprising microorganisms, such as probiotics. In particular, the present invention relates to an edible web having microorganisms, such as bacteria, probiotic bacteria, bacteriophages or viruses printed thereon, e.g. by the use of inkjet printing. In addition the invention relates to methods of producing such edible webs, to various products comprising the edible webs as well as to use of the edible webs comprising microorganisms.

Abstract: Improved casein-based films are produced by adjusting the pH of a film-production suspension. The film-production suspension may contain a casein source, a plasticizer, and optionally a strengthening additive. The adjustment of the pH may be accomplished by the addition of an alkaline additive, such as a base, to achieve a desired pH value. The improved casein-based films have improved physical properties as compared to those produced without a pH-adjusted film-production suspension at least in part due to the chemical and structural changes imparted by the change in pH.

Abstract: The present invention relates to a process for the production of microfibrillated cellulose composition, wherein the microfibrillated cellulose has an average fiber length in the range from 500 to 1300 ?m and a percentage of fiber length in the category ?200 ?m of at least 15%, obtained by subjecting an aqueous mixture comprising 30 to 70% by weight of cellulose containing fibers to mechanical shearing at a temperature in the range of from ?40° C. to ?120° C. in the presence of at least one thermostable biocide, to the microfibrillated cellulose composition obtained in this process and their use in a process for production of paper, card and board comprising draining a paper stock comprising the microfibrillated cellulose composition with sheet formation in the wire.

Abstract: A sea salt cup, made from a single block of unrefined sea salt, having an inner lining to significantly minimize or prevent the intermixing of the salt with any liquid or food item contained therein, and also having a salty lip for enhancing the flavor of the liquid or food item contained therein. The sea salt cup comprises a uniform exterior portion, a uniform hollow interior receptacle, a flat bottom, a flat rim, and an inner lining. The inner lining is made of plastic or other durable material and serves as a barrier between the salt and any liquid or food item contained in the sea salt cup.

Abstract: An automated, on-demand baking system including a computer controllable injector configured to be operative to programmably inject liquid baking ingredients through a wall of and into a mixing, baking and dispensing container, a computer controllable rotator configured to be operative to programmably rotate the mixing, baking and dispensing container containing baking ingredients, thereby mixing the baking ingredients into a dough, a heating generator operative to cause baking of the dough in the mixing, baking and dispensing container and a controller operative to govern the operation of the computer controllable injector, the computer controllable rotator and the heating generator.

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: The present disclosure provides an apparatus for making edible containers which includes a hollow female mold for holding a flowable food product and a male mold insertable into the hollow female mold. The two molds when assembled define a gap of preselected thickness so that when assembled with the food product in the female mold, the gap is filled with the food product in the shape of the final edible container produced once the food product is cooked or baked. An alignment and positioning mechanism is provide that keeps the two mold sections aligned but allows them to move with respect to each other during heating so that when the food product expands, the two molds can move with respect to each other while still keeping the two mold sections aligned with each other so the final edible container keeps its same general shape before and after cooking.

Abstract: The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk) in order to obtain industrially processed coffee honey and/or pulp meal (husk), which is/are suitable for use in products for human or animal consumption, drugs, cosmetics or as raw materials for the production of alcohol for fuel (ethanol), wherein said process makes it possible to reduce the pollution of the environment by avoiding the waste of coffee by-products and to exploit the properties and advantages of same for producing the aforementioned products.

Abstract: The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container.

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

Abstract: An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.

Abstract: In a process for producing half-shells (2) which are made from a dough for bakery products and are characterized by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells (2) connected to one another by an interconnecting wall (4), by forming and baking said dough in a mold with the use of a mold formed by two complementary plates (12, 14) having respective front surfaces which, as a result of the fitting together of the two plates, can define a forming cavity having a shape generally corresponding to that of said wafer sheet (1), a mold is used wherein the front forming surface of at least one of said plates has shaped portions (26) which project towards the front surface of the other plate (12) and which can define, in the dough that is subjected to baking in the forming cavity, a notch (24) in the interconnecting wall (4) adjacent each half-shell (2), wherein the plates can be fitted together in an initial position in which the forming cavit

Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.

Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.

Abstract: A container includes a body, a liner attached to the interior of the body, a lid dimensioned to attached to the top of the liner, and a perimeter seal attached to the lid. The lid includes a hole and the perimeter seal includes a region dimensioned to create a friction fit when disposed in the hole. Each of the body, the liner, and the lid may include a paper pulp coated with a biodegradable, organically derived, plastic resin. Methods of constructing the container are also disclosed.

Abstract: A container has first and second sections with an opening into hollow interiors. They mate together to form a sealed enclosure, and to form a ridge having a cross-sectionally curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections. An external flange extends around the periphery of the opening of the first section, an internal flange extends around the periphery of the opening of the second section, wherein the internal flange is sized to contact and fit inside the external flange during mating. An aperture passes through the internal flange, wherein mating the first and second sections causes the external flange to cover and seal the internal flange aperture.

Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

Abstract: A composition and method for producing edible utensils is disclosed, more specifically to replace frozen dessert utensils currently used for confections.

Abstract: An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.

Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: The present invention relates to an edible container made of agar, cane sugar, water, light corn syrup, fruit or vegetable juice, a flavoring agent, and a coloring agent. The edible container may hold hot or cold liquids for extended periods of time.

Abstract: Eatable Tubes for the purpose of being filled with eatable food comprising a hollow tubular body. The tubular body is made of eatable ingredients.

Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.

Abstract: The present invention relates to a chewable soft capsule shell and a chewable soft capsule, and to a filled jelly sweet and a process for preparing a chewable soft capsule shell or filled jelly sweet, wherein the chewable soft capsule shell comprises gelatin 10%-50%, water retention agent 10%-40%, thickening agent 2%-20%, water 6%-20%, and said soft capsule shell has a thickness of 0.3-1.2 mm.

Abstract: A foodstuff treat maker operable to shape a foodstuff material into a shaped foodstuff treat. The foodstuff treat maker includes a pair of opposed forming plates shiftably attached relative to one another and presenting respective forming surfaces. One of the forming surfaces defines a protrusion and the other forming surface defines a cavity. The protrusion is at least partly received in the cavity in a forming position so that the pair of forming plates are mated with one another, with the mated forming surfaces cooperatively shaping foodstuff material applied thereto.

Abstract: A water soluble bag for containing soiled textiles, said bag having an open end, a closed end, and sides extending therebetween, said bag made of a plastic film having a thickness of at least 1.3 mils, wherein said bag dissolves in water at a temperature of 165° F. in less than about 250 seconds and does not dissolve in water at a temperature of 85° F. in 7 days, and said bag being capable of containing at least 175 lbs. of soiled textiles and having a capacity of at least 50 gallons. Also disclosed is a receptacle for collecting soiled textiles comprising a container and a water soluble bag. Also disclosed is a receptacle for collecting soiled textiles comprising a container, a sling, and a water soluble bag.

Abstract: The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.

Abstract: An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.

Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: The invention pertains to softgel capsules that have an iridescent appearance and contain one or more dietary supplements and to their methods of manufacture. The softgel capsule comprises a shell for containing one or more dietary supplements, the shell comprised of a gelatinized gelatin and an iridescent mica-based mineral pigment that imparts an iridescent appearance to the shell; and one or more dietary supplements contained within the shell. Iridescent mica-based pigments are incorporated into a gelatin softgel capsule in a unique formulation.

Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.

Abstract: The present invention provides a device for performing multiple folding on a pastry case enclosing a stuffing so as to made stuffed foods with pastry cases, such as Chinese spring rolls and Mexican tacos. The device is characterized in that a stuffing feeder, a pastry case front folding plate, a pastry case front pressing stand, a pastry case two-sided folding plate, a pastry case flanging and pressing stand, and a consecutive folding and pressing stand are disposed on a conveyor belt of an apparatus in sequence, for performing the steps of: upon entry of the pastry case onto the conveyor belt, feeding a stuffing automatically and continuously, and then performing single folding, two-sided folding, and secondary bending-pressing, to thereby form stuffed foods with pastry cases by multiple folding.

Abstract: An edible food wrap for a variety of comestible is described. A peeling device is employed to produce a thin, elongated strip of a suitable edible material. The precisely cut strip can then be efficiently and completely deodorized and decolorized by soaking in a PH controlled alkaline water solution. Adding color to the strip is done preferentially with naturally occurring colors added directly to the alkaline water solution. White vinegar added at this time protects the intensity of the color added to the strip. The food wrap is then ready for use, particularly well suited for the outer covering of sushi.

Abstract: An edible gift-wrap system for pets is provided. The system includes an edible gift box made from a heavy weight edible paper and a sheet of gift-wrap made from a lightweight edible paper. Optional components include a lid and decorative items such as bows or stickers. Each component of the system will come in a variety of flavors and will be composed of materials that are digestible and safe for consumption by particular species/breeds of pets. Patterns and photos may be printed on the box and paper using edible inks, in order to create an attractive presentation. Pet owners will be able to mentally and physically stimulate their pet by providing an edible puzzle that the pet must chew through in order to reach the hidden gift surprise. In this way the system gives pets a varied chewing experience in both texture and flavor.

Abstract: A hotdog or bratwurst bun having a three section open faced design is described. The middle face holds the hotdog or bratwurst and the two side faces fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases between the sections being flattened portions of the bread.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.