Abstract: The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

Abstract: Described are flour-based oil-in-water emulsion compositions, packaged emulsion compositions, and related methods, the emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable.

Abstract: A cooling process for live salmon from breeding cages in the sea, using a cooling mixture consisting of ice and common salt in fresh water that is placed in a cooling tank mounted on a truck for the transport of the fish, wherein the process is constituted by the following steps: a) The input of the fish into the cooling tank, without transferring the seawater in which they were bred, which is at a temperature between ?0.7 to ?3.9° C. to cause their unconsciousness; and b) The transportation of the fish at this temperature to the slaughter plant. This cooling process for live salmon respects the bioethical norms for achieving the death of fish with reduced suffering after rapidly inducing unconsciousness, allowing the production of high quality products.

Abstract: Thermally processed fruits and vegetables are softer in texture than fresh. It is challenging to obtain acceptable texture from thermally processed IQF fruits and vegetables. The soaking method of the invention enhances the texture of high quality IQF fruits and vegetables before thermal processing resulting in a processed, shelf-stable fruit or vegetable product with significantly improved texture. When compared to other traditional firming methods using calcium salts added directly to the pack medium or finished product, or using a food enzyme, such as pectinmethylesterase (PME), the soaking method yields fruit and vegetable products with significantly better post-cook textures. Using this method will also enable manufacturers of shelf-stable fruit and vegetable products to use IQF ingredients in continuous year-round production.

Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

Abstract: The present invention relates to novel polypeptides comprising an ice-binding capability resulting in an ice crystal formation and/or growth reducing or inhibiting activity. The present invention also relates to an edible product and to a solid support comprising the novel polypeptide. Furthermore, the present invention also relates to a method for producing the novel polypeptide and to different uses of the novel polypeptide.

Abstract: The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.

Abstract: The present invention relates to method for reformulating a frozen, food product to minimize growth of ice crystals.

Abstract: Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions.

Abstract: A composition for cryopreservation of cells and tissues of human and other animals in a safe manner without using toxic substances such as DMSO, as well as for freeze preserving or freeze-drying of foods and pharmaceuticals. In embodiments, ?-poly-L-lysine is reacted with succinic anhydride so that 60% or more of amino groups are blocked; and, thus obtained polymer compound is added to Dulbecco-modified eagle MEM culture medium (DMEM) on market sale to form a cryopreservation liquid. In embodiments for foods or pharmaceuticals, the ?-poly-L-lysine derivative was added by 0.5-10 wt % to curb freeze concentration.

Abstract: The invention provides a method of preventing or reducing the growth of crystals in a substance which is susceptible to crystal growth in which colloidal particles having an amphiphilic structure, e.g. Janus particles, are contacted with the substance. Colloidal particles suitable for use in the invention include cross-linked, colloidal materials formed from hydrophobic monomers such as acrylates or methacrylates and hydrophilic monomers such as those derived from acrylic and/or methacrylic acid. The colloidal particles find particular use in methods of cryopreservation of biological samples (e.g. cells, tissues or organs), as a texture modifier in frozen food products, in the inhibition of gas hydrate formation, and as scale inhibitors.

Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

Abstract: The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.

Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

Abstract: There is disclosed an intermediate transfer member that includes a layer of a polymer blend of polyimide and amino silicone having conductive particles dispersed therein.

Abstract: A process for preparing a frozen dessert having stabilized ice crystals to imitate the taste of ice cream, which process comprises: (A) providing a KEY ingredient, (B) adding a freeze inhibitor, in suitable amounts, and adequate sweetness to attain a stabilized starting freezing point of about 27° F. and melting point at about 17° F.; (C) adding a stabilizer in suitable amounts to create a microcrystalline ice particles; (D) rapidly freezing the mix until frozen solid at the temperature at which ice cream freezes; (E) masticating the frozen product to yield a soft serve dessert product for immediate consumption, said product having a contantometer rate significantly less than that of prior art desserts.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material.

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: A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: A method of preserving a biomaterial according to the present invention includes the step of simultaneously applying negative DC voltage and AC voltage to a biomaterial (O). It is preferable that in the simultaneous voltage application step, the biomaterial (O) is stored in a container (1) that surrounds at least the periphery of the biomaterial (O), and a voltage application plate (2) supplied with negative DC voltage and AC voltage in a superposed manner is placed along one outer surface of the container (1), so that the voltage is indirectly applied to the biomaterial (O).

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 inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic acid.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: A process for producing a frozen confectionery product comprising a frozen composition which contains inclusions in the form of frozen particles is provided, the process comprising: preparing a mix of ingredients having a total solids content of from 5 to 25% and containing from 0.2 to 2.0 wt % of one or more stabilisers; optionally pasteurising and/or homogenising and/or ageing the mix; freezing the mix to form frozen particles in a fragmented ice maker comprising a refrigerated barrel and a screw auger; and dosing the frozen particles into the frozen composition.

Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.

Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.

Abstract: The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an amount of 0.1 to 10% (w/w), and an additional ingredient as desired; curing the mixture of raw fish surimi, alkali metal lactate and additional ingredient; and, optionally, further processing the cured surimi product. The alkali metal lactate preferably is potassium lactate. The alkali metal lactate improves the texture of the cured seafood surimi product.

Abstract: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. Processes for producing such an aerated food product are also provided.

Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Abstract: A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: (A) a mixture of water and calcined shell powder, (B) a non-spore bearing plant, (C) a spore bearing plant, and (D) salt.

Abstract: The present invention relates to frozen confectionery product having a protein content of at least 6 wt %, a fat content of at most 8 wt %, an overrun of at least 50% and comprising emulsifiers in an amount of 0.35 to 0.45 wt %. It also relates to the use of emulsifiers in an amount of at least 0.3% for stabilising such frozen confectionery and to a method of improving the stability of frozen confectionery by adding emulsifiers in an amount of 0.35 to 0.45 wt % during preparation of said frozen confectionery.

Abstract: A method for preserving fresh cut or uncut agricultural produce including removing moisture from the fresh cut or uncut agricultural produce in an amount equal to between 5%-20% of the weight of the fresh cut or uncut agricultural produce and thereafter, freezing the fresh cut or uncut agricultural produce.

Abstract: There is provided a method of treating produce comprising the step of exposing said produce to an atmosphere containing (i) 100 ppb to 5,000 ppb by volume of one or more cyclopropene compound, and (ii) ethylene, wherein the ratio of ethylene concentration by volume to cyclopropene concentration by volume is from 0.1:1 to 8:1.

Abstract: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.

Abstract: The present invention relates to novel polypeptides comprising an ice-binding capability resulting in an ice crystal formation and/or growth reducing or inhibiting activity. The present invention also relates to an edible product and to a solid support comprising the novel polypeptide. Furthermore, the present invention also relates to a method for producing the novel polypeptide and to different uses of the novel polypeptide.

Abstract: The present invention discloses a composition of Monascus fermented product with a function that reduces body fatness formation and the method for manufacturing the same, the substrates for manufacturing Monascus fermented product are rice and dioscorea, and the manufacturing method is to use water and ethanol to be solutions in order to manufacture the Monascus fermented product, which is proven to have the effect of reducing body fatness formation by in vitro experiments and animal experiments.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.

Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting soy protein source material to solubilize soy protein in the source material and to form an aqueous soy protein solution having a pH of about 5 to about 7, concentrating the aqueous soy protein solution to a concentration of about 50 to about 400 g/L to form a concentrated soy protein isolate, optionally diafiltering the concentrated soy protein solution, and drying the soy protein solution. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

Abstract: High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.

Abstract: A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required.

Abstract: Antifreeze polypeptides, antifreeze compositions including the polypeptides, nucleotides encoding the antifreeze polypeptides, methods of making antifreeze compositions, and methods of inhibiting ice crystal growth are provided herein. The peptides are based on the primary sequence of collagen and include those having a molecular weight between about 500-7000 Da. The peptides preferably include cationic polypeptides. The methods of making antifreeze compositions include digesting collagen or gelatin into hydrolysates with peptides having molecular weights between about 500-7000 Da. The digestions are performed with proteases and/or non-enzymatic hydrolysis. The methods of inhibiting ice crystal growth include adding the antifreeze polypeptides or compositions described herein to a composition to be frozen. The methods may be used to inhibit ice crystal growth in frozen food products.

Abstract: Providing a frozen non-water-washed or water-washed at low level fish meat with suppressed freezing denaturation, from a fish species generally never used without water-wash. Biological iron, iron-containing substances and/or biological reducing substances in the fish meat are oxidized. A frozen non-water-washed or water-washed at low level fish meat made from minced fish meat or the dehydrated minced fish meat, where one or more cryoprotectants have been added and the decomposition of trimethylamine-N-oxide is suppressed through oxidation. Preferably, the fish meat is put in contact to oxygen under agitation of the fish meat, to thereby suppress trimethylamine-N-oxide decomposition, to which are added cryoprotectants for freezing. A frozen product of non-water-washed or water-washed at low level fish meat, where salts have been added for such agitation, followed by agitation. A fish paste product from the frozen product as the raw material.

Abstract: An antifreeze glycoprotein comprising at least one C-linked saccharide according to the following general formula: wherein X is nitrogen, sulfur, carbon or (CR1R2)nS?O wherein n is 0, 1, 2 or 3, Y is carbon, nitrogen, sulfur or oxygen, R1 is hydrogen, methyl, fluorine, a carbohydrate, or a hydroxy chain, R2 is hydrogen, methyl, fluorine, a carbohydrate or a hydroxy chain, R3 to R6 independently represent an alkyl chain, a hydroxy group, a dimethyl sulfoxy group, a carbohydrate or an ether, R7 is ornithine, lysine, an alkyl chain, a pyridyl group or a heterocycle; and R8 is hydrogen, fluorine a carbohydrate or a hydroxy or methoxy group. Such antifreeze glycoprotein analogues are useful recrystallization inhibitors and may be used as a cryoprotectant for tissue preservation and transplantation, improving the texture of processed frozen food and frozen meats, frostbite protection, crop protection, and green alternatives for land vehicle antifreeze and aircraft de-icing.

Abstract: A stable foam of a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture to the foam. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain and stabilize the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix as well as coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to multiple heat shocks.

Abstract: The present patent discloses a method of processing food in a manner so that the processed food can be stored in freezer or other similar environment for an elongated period of time with reduced amount of freezer burns or undesirable ice crystal formation, in a manner so as to maintain food freshness over a longer period of time, or in a manner so as to prevent protein aggregation over an elongated period of time. An embodiment of this method uses amphiphilic multiblock copolymers, such as poloxamer, meroxapols, poloxamines or polyols in such food processing and handling.

Abstract: Apparatus and method for processing seafood, meat, and poultry includes a pre-rinse spraying using water solutions containing an antimicrobial agent, and then subjection to pressurized water solution at pressures greater than atmospheric pressure for a selected period to reduce microbial flora on the product prior to freezing or other packaging.