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: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.

Abstract: A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including at least one of potato and sweet potato.

Abstract: A method for manufacturing frozen instant tapioca pearls includes: (a) preparing raw tapioca pearls; (b) cooking the raw tapioca pearls to obtain cooked tapioca pearls; (c) soaking the cooked tapioca pearls in a hot water solution; (d) after step (c), cooling the cooked tapioca pearls using ice water; and (e) blowing cold air with a temperature of ?5° C. to ?40° C. over the cooked tapioca pearls at a wind speed ranging from 3 m/sec to 5 m/sec and a wind pressure ranging from 500 Pa to 1000 Pa so as to separate and quickly freeze the cooked tapioca pearls.

Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.

Abstract: A method of forming edible colored particles is provided that includes providing a plurality of edible non-hygroscopic particles, spraying the plurality of non-hygroscopic particles with an aqueous color system in a coating pan to obtain a plurality of coated particles, tumbling the plurality of coated particles concurrently during at least a portion of the spraying step and drying the plurality of coated particles in the coating pan. The resulting coated particles have a colored exterior and that exhibit resistance to color bleed in environments having a relative humidity up to the hygroscopic limit of the non-hygroscopic particles.

Abstract: The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions.

Abstract: A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method and apparatus incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.

Abstract: The present invention relates to an improved process for the production of finely divided haematite and of iron oxide red pigments made up of the finely divided haematite and the use of the finely divided haematites and iron oxide red pigments produced by this process.

Abstract: A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating.

Abstract: The invention relates to a method for producing a marked meat product. In order to provide a novel method for producing a marked meat product, which makes it possible to produce different marked meat products in a simple manner, wherein the enjoyment of consuming the meat products is not mitigated by the mark thereon, it is proposed with this invention that initially, an edible film is imprinted with food coloring. Subsequently, the imprinted film is applied to a quantity of meat, and finally, the meat, with the film applied thereto, is cooked.

Abstract: The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a suitable emulsifier and 2) crystalline carotenoid encapsulated in a suitable hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction, mixed in a ratio of between 1:100 to 100:1. The present invention further relates to a method for preparing the coloring composition, a method for preparing a food, beverage, animal feed, cosmetic or drug and a food, beverage, animal feed, cosmetic or drug comprising the coloring composition.

Abstract: The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods.

Abstract: The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties.

Abstract: The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.

Abstract: The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

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 process of making gelatin desserts includes adding gelatin powder to a vessel; adding water, sweetener, and food coloring to the vessel to form a gelatin solution in the vessel; mixing and heating the solution to a temperature of 85-90° C.; adding acid to the solution; adding essence to the solution; homogenizing the solution to keep the solution at a pH value of 3.5 to 3.9; adding alcohol to the homogenized solution; keeping the homogenized solution at a temperature of 65 to 79° C.; pouring the homogenized solution to a container out of the vessel; sealing the container; heating the sealed container for 12-15 minutes until the sealed container is kept at a temperature of 65-79° C.; cooling the sealed container to form a gelled gelatin half-finished product having an alcoholic flavor; and packaging the gelled gelatin half-finished product into gelatin desserts.

Abstract: A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a flavor different from the first dough material. A method of producing a tortilla or flatbread including loading a first dough base material into a primary dough extruder and loading a second dough base material into an secondary dough extruder. The method further including ejecting the first dough base material from the primary dough extruder onto a conveyor belt in the form of a sheet of dough. The second dough base material is ejected from the secondary dough extruder and onto the sheet of dough in the form of bands and the bands are pressed into the sheet of dough to form a striped tortilla shell.

Abstract: The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. The present invention further relates to a method for preparing the carmine food coloring composition and uses of such carmine food coloring composition.

Abstract: Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free. It can be made by providing a noncrystalline sweetener phase by dissolving at least one soluble sweetener in water, adding polysaccharide hydrocolloid, fat component, emulsifier and a part of the total amount of the isomaltulose to the noncrystalline sweetener phase, steam heating the mixture to a temperature of at least 100° C., adding the remaining isomaltulose to the heated mixture while stirring, incorporating air into the mixture and cooling.

Abstract: A filled sugar candy made with a hard sugar candy outer shell encasing a liquid center filling is disclosed. The hard sugar candy outer shell consists essentially of sugar materials with a low moisture content, and with essentially no acid content. The center filling comprises at least about 63 dextrose equivalent (DE) corn syrup. The melted syrupy product is poured into molds and is allowed to cool, and the poured product becomes molded hard sugar candies. The candies can also be used to make brittle.

Abstract: The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.

Abstract: Stable and bioavailable formulations and methods for lycopene extraction are disclosed and described. In particular, methods to extract plant lycopene without the use of organic (chemical) solvents, to produce a water soluble food ingredient and colorantant, which are stabilized by natural, antioxidants (vit E, vit C, beta-carotene). In some aspects, the formulation can include concentrate, or dry powder of the aril of momordica conchinchinensis spreng (gac), in combination of at least one other antioxidant. Formulations described herein are palatable and less acidy than, tomatoes' products. The methods do not involve use of chemical solvents, no alcohol, therefore is safe for consumption, and produces no toxic residue, nor toxic waste. This invention provides stable and bioavailable lycopene to populations whose intake of lycopene is low, or for those who have problems with high acid foods, and can be used, in beverage, food, supplements, cosmeticals and nutraceuticals.

Abstract: The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.

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: A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.

Abstract: A composition comprising a water-soluble and stable complex formed by an alkyl ether derivative of gamma-cyclodextrin and curcumin and optionally comprising non-complexed cyclodextrin, the molar ratio of curcumin to cyclodextrin being between 1:1 and 1:6, and a method of manufacturing such a composition. The water-soluble and stable complex of curcumin is useful in therapy, e.g. for treatment of cancer, leukemia, myocardial infarction, stroke, sepsis, acute lung injury, acute liver failure, acute tubular necrosis, acute pancreatitis, radiation injury and other life-threatening conditions in a human or animal subject, as well as for preserving human or animal organs, tissues or cells at a hypothermic temperature.

Abstract: The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a) Extraction and/or pressing of at least one plant (V1), or at least one part of said plant, producing a liquid plant extract (E1)) and a solid fibrous residue (R1), then b) Separation of said plant extract (E1) from said fibrous residue (R1), and c) Destructuring of said fibrous residue (R1), d) Production of a fibrous web or of an article made from the fibrous residue (R1) obtained in step c), and e) Impregnation of said fibrous residue (R1) with (i) at least said plant extract (E1), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E1), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substan

Abstract: The present invention relates to compositions comprising octenyl-succinic anhydride-modified gum acacia and carotenoids. It has been found that the compositions according to the invention allow to produce emulsions having a very high color intensity, and color stability with a low turbidity. These compositions can be used for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions. The present invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages. The present invention also refers to beverages obtainable by this process.

Abstract: Dispersible colorants that include a combination of a colorant and a polysaccharide are provided, wherein the weight ratio of total colorant to total polysaccharide is in the range of 5000:1 to 1:5000. In one aspect, the colorant is a synthetic or natural colorant. In one aspect, polysaccharide is interpreted very broadly and provides a colored precipitate upon the combination of the colorant with the polysaccharide.

Abstract: The present invention relates to compositions comprising a) 0.1 to 70 weight-% based on the composition of one or more fat-soluble active ingredients; b) one or more plant protein(s) chosen from the group of proteins suitable for food application; and c) one or more soy soluble polysaccharide(s); wherein the sum of the amount of protein(s) and the amount of polysaccharide(s) represents 10 to 85 weight-% based on the composition in dry matter and, wherein the weight ratio of protein(s) to polysaccharide(s) is chosen like 1:b with the proviso that b is comprised between 0.5 and 15.

Abstract: A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Abstract: This method of preserving lettuce and leafy vegetables is an advancement in current systems in that it will maintain freshness and nutritional value of lettuce and other leafy vegetables for far extended periods than current methods thus providing a greater food source for people. It will improve the environment by stretching food sources by preservation, to persons who need nourishment. It will maintain the moisture content and crispness of the lettuce, and the only foreign substances introduced are optional standard table salt and optional green food coloring in water which will preserve all properties and nutritional values of the lettuce and maintain freshness for up to or even beyond 90 days which is far greater than currently utilized systems. It will maintain the crispness of the lettuce throughout the duration of storage, for up to an unknown duration.

Abstract: A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

Abstract: Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.

Abstract: Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer. A method includes mixing one or more anhydrous sweeteners and an anhydrous stabilizer to form an anhydrous mix for a food product coating.

Abstract: The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.

Abstract: A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or “stink’ of the beans. By using the entire bean the problem of waste generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.

Abstract: The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.

Abstract: The present invention relates to the process of obtaining reconstituted foods from natural raw materials and the products obtained following said process. It relates particularly to the process of producing a reconstituted product comprising two concentrically distributed portions such that the outer portion comprises reconstituted olive and the inner portion comprises reconstituted pepper.

Abstract: A method for imparting color stability and textural stability to cut kiwi, which can be fresh, or optionally individually quick-frozen (IQF) treated, using several stages including cutting, alkalinization of the fruit pulp, infusion of soluble stabilizing agents by immersion in an alkaline solution of said stabilizing agents to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.

Abstract: The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 ?mol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 ?m; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa.

Abstract: A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life.

Abstract: An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products.

Abstract: Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH?3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted.

Abstract: A method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) from a TRIG and/or CQA containing organic plant material like Rubiacea plants, mate plants or the like, the method comprises the steps of: providing an amount of the TRIG and/or CQA containing organic plant material in a container, treating said amount of TRIG and/or CQA containing organic plant material with steam for a defined vaporisation period, exposing the TRIG and/or CQA containing organic plant material steamed in the above step to hot water for least two times for extraction, and removing said extract enriched with trigonelline (TRIG) and/or chlorogenic acid (CQA) from the residue.

Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.

Abstract: A pet chew includes an outer layer and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including, in weight percent, 28 to 49 percent plant-based material, at least 30 percent meat-based material and at least 20 percent animal hide-based material. Preparation methods are also disclosed.

Abstract: A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.