Abstract: The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

Abstract: A beverage typically a liquor or a carbonated soft drink composition including a fluorescent dye. The fluorescent beverage composition comprises a combination of one or more fluorescein dyes and an amount of material to neutralize said dye and combinations thereof. Effective use thereof as a colorant is possible by imparting thereto fluorescent properties to liquor and soda. The colorant may be added to various food products for use as a stable coloring matter.

Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.

Abstract: Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.

Abstract: (3R, 3?R, 6?R)-Lutein and (3R, 3?R)-zeaxanthin are two dietary carotenoids that are present in most fruits and vegetables commonly consumed in the US and accumulate in the human plasma, major organs, and ocular tissues. Another stereoisomer of (3R, 3?R)-zeaxanthin that is not of dietary origin but is found in the human ocular tissues is (3R, 3?S; meso)-zeaxanthin. There is growing evidence that these carotenoids play an important role in the prevention of age-related macular degeneration (AMD) that is the leading cause of blindness in the U.S. and the Western World. In view of the potential therapeutic application of dietary lutein, (3R, 3?R)-zeaxanthin, and (3R, 3?S; meso)-zeaxanthin, the industrial production of these carotenoids is of considerable importance.

Abstract: The present invention provides a colorant derived from Ipomoea Batatas that is completely free of an odor originating from Ipomoea Batatas, or in which the odor has been significantly reduced, and a colorant formulation containing the colorant. The present invention also provides a method for producing the odorless or low-odor colorant derived from Ipomoea Batatas. The colorant of the invention derived from Ipomoea Batatas can be prepared by subjecting an adsorption-treated product of an Ipomoea Batatas colorant extract to at least one treatment selected from adsorption, ion exchange, acid treatment, enzyme treatment, and membrane separation, so that the concentration of the aroma components contained therein is 150 ppm or less when the color value is E(10%/1 cm)=160.

Abstract: The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: Disclosed are sugar free and sugar reduced aerated grained confections. The confections essentially comprise at least 50% of a sugar alcohol component, 40% or less of a saccharide component, about 0.5-30% of a structuring agent, 5% or less of a whipping or foaming agent, 35% or less of a nutritional fortifying component, about 1-6% moisture (Final moisture) and a balance of various conventional optional ingredients such as colors and flavors. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.

Abstract: The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: The invention provides a method for creating designs on the surface of foamed milk with a coffee solution comprising dispensing a coffee solution using an applicator, onto the surface of the foamed milk in a pattern according to the intended design. The dispensing is controlled by automated means. Further provided is an apparatus for creating designs on the surface of foamed milk with a coffee solution comprising: a) a reservoir; b) an applicator, c) an applicator mechanism d) a tray; e) a data controlling device, and f) a controller.

Abstract: The present invention basically consists of printing proofing marks on a film, placing it in contact with a food product, followed by an intense drying at low relative moisture and a smoking step which also occurs at low relative moisture for obtaining areas having a more smoked color in the food product under the proofing marks than in the areas not protected by said proofing marks.

Abstract: A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods, frozen strips are prepared with no or virtually no fat content.

Abstract: The present invention relates to functional beverages containing carbohydrates, containing at least one protein hydrolysate and isomaltulose and the use of isomaltulose and/or leucrose in a functional beverage containing protein hydrolysate.

Abstract: An orally consumable flavored film that adheres to the skin is provided and includes at least one flavoring agent, at least one film forming agent, a filler, a plasticizer, and a binder or thickener. The film is used in a method for delivering oral, olfactory, or sexual enhancement or stimulation comprising, providing the orally consumable flavored film, wetting the film and adhering the film to the skin, and licking the film such that it disintegrates in the mouth without leaving a substantial residue.

Abstract: A fruit product that is a fruit-gel matrix that is formed into pieces. The product is a shelf-stable item that contains preferably at least 85%, and more preferably about 95%, fruit solids. The product is intended to be a nutritious snack or meal accompaniment. While containing a high percentage of fruit, the product has eating qualities associated with jelly gum confections.

Abstract: The present invention relates to compositions containing fat-soluble active ingredients and/or colorants in a matrix based on improved modified polysaccharides, i.e. modified polysaccharides where parts were separated, and to a process for preparing these compositions as well as to these improved modified polysaccharides themselves and a process for the manufacture thereof. The present invention further relates to the use of the compositions of this invention for the enrichment, fortification and/or for the coloration of food, beverages, animal feed, cosmetics and pharmaceutical compositions and to such food, beverages, animal feed, cosmetics and pharmaceutical compositions themselves.

Abstract: The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volume. At least one edible food particulate is disposed within the cavity. The food particulate has a particulate volume that is less than the cavity volume and the at least one food particulate moves freely in the cavity.

Abstract: The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat products, fish meat products and fish paste products that were colored with the natural red pigment. Consequently, it was possible to obtain food products stable to oxidation and exhibiting an excellent color tone without the need to use a color fixative, e.g. nitrite.

Abstract: A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust.

Abstract: The invention relates to a method and a device for continuous production of a number of articles including at least two different types of articles from a pasty mass. The mass is introduced into a processor unit (4) by means of a supply unit (2), processed in the processor unit and transported further thereby, whereupon an adjunct is added by a metering unit (10) to the mass transported through the processor unit (4). The mixing of the adjunct introduced to the mass is carried out by a mixing unit (6) with mixing elements located downstream of the processor unit (4). The mass with provided adjunct is formed by a forming unit (S) into individual articles downstream of the mixing unit. According to the invention, the metering of the adjunct is carried out in a sequence of metering conditions with at least two different metering conditions, wherein the metering unit (10), for a given metering condition, introduces the adjunct to the mass at a given metering rate.

Abstract: To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg/Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.

Abstract: The present invention provides a film composition containing caramel (Caramel I, II, III or IV) as a brown colorant, particularly a film composition containing a water-soluble cellulose derivative as a base component and suitably used for a capsule base, the film composition ensuring high degree of transparency because of the suppression of caramel aggregation. The present invention also provides a method for preparing the brown film composition. The present invention is enforced by adjusting pH of an aqueous solution in forming a film composition, which is obtained by solidification of an aqueous solution containing a water-soluble cellulose derivative and caramel, to a predetermined range using a pH adjuster.

Abstract: The present invention comprises a process for producing a feed and a feed product from proteins like fish meal, soybean meal, rape meal, feather meal etc, binders like wheat, starch containing sources etc, lipids being of marine and/or vegetable origin and containing at least one of the conventional additives like minerals, vitamins, enzymes and pigments like astaxanthin. A storage stable intermediate product is manufactured by mixing the protein material with binders and possibly also the minerals which then are extruded, pelletized, granulated and formed into porous pellets suitable for transport or storage.

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 present invention provides a dairy based spreadable product that does not need any emulsifying or thickening additives. This shelf stable spread includes sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight. It is substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured by a Texture Analyser TA.HDi equipped with a 5 kg load cell.

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: 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: The present invention discloses the use of a lycopene coated with a water non-soluble thin film comprising amphiphilic protein polymer for coloring with red color, foods, pharmaceuticals or cosmetics having fat and/or oil contents higher than 5%. The invention further discloses a process for the preparation of stable lycopene formulation comprising (a) treating an isolated protein to form a protein in a molecular form; (b) dispersing lycopene in an aqueous solution comprising an isolated protein in a molecular form; (c) grinding said dispersion to form lycopene particle size of 1 to 10 ?m forming an homogenized mixture comprising fine particles; and optionally (d) drying the homogenized mixture.

Abstract: The invention provides ground meat and meat analog compositions having reduced fat and cholesterol. The ground meat compositions comprise a structured plant protein product and optionally meat.

Abstract: This invention relates to an emulsifying agent composition for emulsifying a liposoluble color in a foodstuff. This being, it is provided that the emulsifying agent composition comprises at least one lecithin and at least one sugar ester of fatty acids as well as an emulsifying agent composition for the emulsion.

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: 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: A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous erythrosine solution; (v) washing olives; (vi) pasteurizing the olives.

Abstract: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.

Abstract: The present invention relates to pigments comprising a substrate and, applied thereto, an iron-containing coating comprising metallic iron, process for the preparation of the pigments according to the invention, and the use thereof.

Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Abstract: The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.

Abstract: A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for making a cooked, ready-to-eat, color-stable, color-based food product. The food product may be a ready-to-eat cereal or a snack food, for example. In addition, a color-stable, cooked, ready-to-eat, flour-based food product that can be colored red with natural ingredients is provided.

Abstract: The present invention relates to novel compositions containing finely dispersed carotenoids. The novel compositions of this invention can be used as colorants or additives for food, beverages, animal feeds, cosmetics or drugs. The colorant composition may be a liquid or a solid composition. The solid composition comprises at least one carotenoid which is dispersed in a matrix, wherein the matrix contains at least one carbohydrate and/or one modified carbohydrate and optionally, a protein, a modified protein or mixtures thereof, wherein the at least one carbohydrate and/or one modified carbohydrate is starch or modified starch, wherein the amount of starch or modified starch is from about 10 wt-% to 60 wt-% of based on the total weight of the matrix, and wherein the concentration of the at least one carotenoid is at least 2% based on the total weight of the composition. Preferably ?-carotene is used as a solid water-dispersible colorant composition.

Abstract: The invention is directed to quick-dissolve flavor tablets for use by consumers in flavoring beverages, such as water, and methods for flavoring such beverages. The tablet comprises a flavor component and a quick-dissolve carrier component which disintegrates rapidly upon placement into the beverage container with minimal residue.

Abstract: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.

Abstract: A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionery panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivative in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and a wax in an amount sufficient to impart a gloss to the food product. A method of incorporating a pearlescent pigment into a food product that includes applying a dispersion to a food product using panning, where the dispersion includes a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.

Abstract: An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

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: This invention relates to an electrolyte nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents. The inventive oral electrolyte formula preferably uses Vitamin C as a stabilizer for the color and flavor. The inventive beverage provides a smooth texture, a pleasant taste and a light, refreshing mouthfeel. The inventive beverage also has excellent physical stability over shelf life. This is due to the lack of artificial flavors and yet achieves a desired osmolarity with organic dextrose, fructose and white grape juice.

Abstract: Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of ordinary gelatin, by suspending the capsules having various flavors and colors in a gel medium by adjusting the process variables and formulation to prevent color and flavor migration into the gel medium.

Abstract: A dairy-based product comprises an aerated, non-cultured dairy-based component, and a stabilizer for stabilizing at least one air cell within the aerated, non-cultured dairy-based component.

Abstract: A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, in addition with a carbohydrate source, to produce a wort suitable for fermentation, thus avoiding the malting and mash mixing steps in traditional brewing methods. The wort requires less yeast to initiate the fermentation process than in similar alcohol fermentations, and does not require the addition of yeast nutrients. The resulting fermentation product can be processed for bottling without the need for an intervening storage period. The protein concentrate used in the method can be derived from non-cereal sources such as peas, soy, rice potatoes and other sources of natural protein.

Abstract: Methods to deliver an active component to a liquid foodstuff in a container with a narrow opening, for example, a beverage in a bottle, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff in a container with a narrow opening. This method includes the steps of a) positioning a nozzle of a spraying device that produces a spray when the spraying device is activated in the opening of the container such that the spray produced by the nozzle travels an axis substantially perpendicular to the surface of the liquid foodstuff in the bottle and b) spraying at least one unit dose of a solution containing a hydrophilic substance and a solvent onto the surface of the liquid foodstuff in the container using the spraying device. Using this method, the active component is dispersed throughout the liquid foodstuff without additional mixing.

Abstract: The present invention relates to pure-coloured, readily dispersible iron oxide red pigments having high grinding stability, to a process for preparing them, and to their use.