Abstract: The present invention relates to composition comprising a bioactive fractions (ingredients) derived from fruit juice of an Apple (Pyrus malus) produced by processing the fresh fruit of apple under conditions effective to yield a bioactive fraction that is substantially free of protein and patulin. The present invention also relates to compositions having antioxidant and free radical scavenging properties and suitable for topical applications, oral applications and functional drink applications.

Abstract: An efficient method of producing a carbonate apatite is provided. The method comprises: a first step of calcining animal bone; and a second step of reacting a bone calcined product obtained in the first step with a basic carbonate compound.

Abstract: A personal care composition and methods for generating increased foam volume in the personal care composition are disclosed. The personal care composition may include a carrier and at least two hydrocolloids, wherein the at least two hydrocolloids are present in an effective amount to produce increased foam volume. The method may include contacting a carrier of the personal care composition with at least two hydrocolloids. The at least two hydrocolloids may include xanthan gum and carrageenan in a ratio of from about 1.5:1 to about 9:1.

Abstract: A composite material for gas capture, notably CO2 capture and storage. The composite material includes a mixture of a solid or liquid reactive filler and a gas-permeable polymer such that the reactive filler forms micron-scale domains in the polymer matrix.

Abstract: A laminate for inhibiting ethylene response in plants comprises at least one layer of a polymer composition and at least one layer of a paper substrate. The polymer composition comprises an agent that blocks binding sites for ethylene response in plants, a solvent having slight solvency or no solvency, and a polymer or copolymer soluble in the solvent and water. Also disclosed are methods of preparing the same, methods for preparing the paper substrate laminate, and methods for inhibiting ethylene response in plants. An aluminum foil-based or corrugated board-based laminate for inhibiting ethylene response in plants comprises at least one layer of a polymer composition and at least one layer of aluminum foil or corrugated board. The polymer composition comprises an agent that blocks binding sites for ethylene response in plants, a solvent having slight solvency or no solvency, and a polymer or copolymer soluble in the solvent and water.

Abstract: Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm2 to 160 kgf/cm2, cooking the raw noodles, and freezing the cooked noodles.

Abstract: Provided is a perforated plastic bag wherein the volume of said bag is 100 liters or more; wherein the average perforation diameter is 500 micrometers or less; wherein said plastic bag comprises a lower zone and a top zone, wherein the perforation density of said lower zone is greater than the perforation density of said top zone. Also provided is a method of using such a plastic bag.

Abstract: Methods and systems for producing a food product having a liquid component and an insoluble component, such as soups or stews. A food product assembly may include a cartridge containing a liquid component medium that is usable by a beverage forming machine to produce a liquid component of the food product. A second container, to which the cartridge may be removably attached, may contain the insoluble component of the food product, and may receive the liquid component so as to hold both the insoluble component and liquid component together, e.g., for consumption by a user.

Abstract: A an electricity storage device according to the present invention including an electricity storage device packaging material, in the electricity storage device packaging material, from an outer layer thereof, at least an outer layer side resin film layer, an outer layer side adhesive layer, a metal foil layer, an inner layer side adhesive layer, and a heat seal layer being stacked, in which the inner layer side adhesive layer is a layer for bonding the metal foil layer with the heat seal layer, and is a layer obtained by performing a curing process for an adhesive compound including: a polyolefin resin (A) including a carboxyl group or an acid anhydride group; and an epoxy compound (B) including at least two epoxy groups and including at least one of an aromatic amino group and a heterocycle including a nitrogen atom as a heteroatom.

Abstract: The present invention relates to improved powderous formulations comprising a high amount of at least one organic acids or esters having an aromatic ring system, as well as to the production of such formulations.

Abstract: The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.

Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.

Abstract: Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Brevibacterium spp., Propionibacterium spp., and Bifidobacterium spp.

Abstract: The present invention is a process for providing storage of raw fruit and vegetables. The process, essentially at room temperature, comprises whole or a comminuted raw vegetable; a preservative solution; a sealable, flexible plastic container; placing the comminuted raw vegetables and the preservative solution in the container, and sealing the plastic container.

Abstract: This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hydroscopic material. In another embodiment, the invention relates to a method of preserving produce comprising placing the produce in a sealed package with a sealed container that allows gaseous contact with the produce in the container with an ethylene absorber comprising at least one member selected from the group consisting of potassium hypochlorite, magnesium hypochlorite, calcium hypochlorite or sodium hypochlorite; and acid and a hydroscopic material.

Abstract: A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations.

Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.

Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. At least one conduit may be provided through which one of gas or fluid may flow into or out of the sealed enclosure. Air may be evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance may be injected into the sealed enclosure through the at least one conduit.

Abstract: The invention provides a method of preserving baked goods comprising placing the baked goods in package and inserting an absorber for hexanal into the package.

Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.

Abstract: A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a preservative syrup are placed in the bottom of a container that houses a prepared scorpion carcass prior to shipment or storage. The syrup preserves the scorpion by preventing decomposition, and then acts as a mixer for an alcoholic or non-alcoholic beverage to provide a novelty drink in which the scorpion is suspended within the drink. The syrup doubles as a food preservative and tasteful drink mixer. The scorpion is cooked, cleaned and devenomized prior to being mixed into the preservative syrup and presented to a consumer.

Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. The sealed enclosure having at least one conduit through which one of gas or fluid may flow into or out of the sealed enclosure. Air is evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance is injected into the sealed enclosure through the at least one conduit.

Abstract: A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale.

Abstract: A packaged edible including a generally cylindrical body of a foodstuff mixed with a preserving binder and arranged about a longitudinal axis and a dispensing package generally enclosing the generally cylindrical body of a foodstuff mixed with a preserving binder, the dispensing package including a first hand engageable enclosure portion generally surrounding the generally cylindrical body of a foodstuff mixed with a preserving binder, a distributing and driving element arranged to rotate about the longitudinal axis and a second hand engageable element arranged for manual rotation about the longitudinal axis and arranged to rotate the distributing and driving element about the longitudinal axis in operative engagement with the generally cylindrical body of a foodstuff mixed with a preserving binder for dispensing the foodstuff mixed with a preserving binder in a user controllable manner.

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

Abstract: Compositions for adsorbing ethylene gas, methods for adsorbing ethylene gas and process for making these compositions are provided. A composite material may include at least one modified amorphous high softening point wax and at least one active agent. The active agent may include at least one inorganic compound including at least one metal having at least one free p-orbital and/or at least one free d-orbital. The wax and the active agent may each adsorb ethylene.

Abstract: An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a temperature of a surface of the food product to provide a frozen crust at said surface to retain the ingredients in the food product and adapt the food product to retain deformation to a select shape; and a press excluding a cutter disposed downstream of the impingement freezer for pressing the food product to the select shape, wherein the frozen crust retains the select shape of and the ingredients in the food product. A method for processing the food product is also provided.

Abstract: An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.

Abstract: The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.

Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

Abstract: Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest and treated freshly harvested olives with retained oil qualities characterized in that the oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.

Abstract: The invention provides for a method of absorbing carbon dioxide comprising providing a package containing a product that gives off carbon dioxide, placing calcium hydroxide into the package, and sealing the package to form a sealed package.

Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. The sealed enclosure having at least one conduit through which one of gas or fluid may flow into or out of the sealed enclosure. Air is evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance is injected into the sealed enclosure through the at least one conduit.

Abstract: A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving.

Abstract: The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.

Abstract: A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a preservative syrup are placed in the bottom of a container that houses a prepared scorpion carcass prior to shipment or storage. The syrup preserves the scorpion by preventing decomposition, and then acts as a mixer for an alcoholic or non-alcoholic beverage to provide a novelty drink in which the scorpion is suspended within the drink. The syrup doubles as a food preservative and tasteful drink mixer. The scorpion is cooked, cleaned and devenomized prior to being mixed into the preservative syrup and presented to a consumer.

Abstract: Methods of producing a clarified beverage may involve combining a first beverage component having one or more proteins with a second beverage component having one or more polyphenols. At least one of those components may be treated with one or more fining agents prior to combination. The addition of the second beverage component may be performed in a step-wise manner. Particles may be filtered from the beverage prior to packaging. Clarified beverages may be produced according to these methods.

Abstract: A film for wrapping respiring produce is disclosed. The film comprises from about 2% to about 22% ethylene vinyl acetate (EVA) with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed.

Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.

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

Abstract: The present invention relates to a new butter and a process for preparing same comprising: (a) grinding and mixing the starting ingredients, and (b) heat treatment at a temperature comprised between 70-150° C., wherein the starting ingredients comprise: (i) a fat selected from among cream, butter, anhydrous milk fat and mixtures thereof and (ii) at least one additive selected from the group of stabilizers, thickeners, texturing agents, emulsifiers and mixtures thereof. The invention also relates to a process for packaging the butter in a package, such as a spray type container, or a tube type container, or a dispensing package with a membrane stopper, as well as the packaged butter obtained.

Abstract: Thermoplastic polyolefin polymer compositions, polymer chips, fibers, woven or nonwoven fabrics, films, closures, and laminates include a polymer and cyclodextrin compound with a volatile maturation inhibitor or an olefinic ethylene receptor antagonist in respiring produce materials. The polymer composition can also include a cyclodextrin-modified polymer or a substituted cyclodextrin. Olefinic ethylene inhibitors can be formed in the cyclodextrin composition, wherein the cyclodextrin releases the olefinic inhibitor composition when used in produce packaging materials. Coating compositions can also be made. The inhibitor is introduced into the materials and is released under controlled conditions of humidity. Upon release, the olefinic inhibitor blocks ethylene receptor sites on proteins that control maturation and can produce an extended period during which the produce does not substantially complete maturation or ripening to a degree leading to spoilage.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.

Abstract: Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried meat emulsion chunks and one or more hydrating agents to produce a food product having a very realistic meat-like image or appearance similar to that of muscle meat.

Abstract: An improved protein beverage/drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.

Abstract: A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface area. Prior to shipment of the whole muscle meat from the supplier to the meat processing plant, the whole muscle meat pieces are mixed with an initial ingredient mixture to create a raw base mixture and then packed into a container. The containers are shipped to a meat processing plant, whereby upon receipt of the raw base mixture at the processing plant, the raw base mixture is mixed with a customized ingredient mix to create a processed whole muscle mixture. The processed whole muscle mixture may then be stuffed and thermally processed.

Abstract: Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.

Abstract: An Apium graveolens L. var. dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow-celery tube. The edible, hollow-celery is mild in taste and more resistant to rupturing than celeriac and leaf celery with hollow petioles. The present invention also includes methods for increasing the product quality of celery limb products including a unique method for sanitizing, cutting, and packaging Apium graveolens L. var. dulce celery limbs.

Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.

Abstract: An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.