Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.

Abstract: Use of glycine betaine as therapeutically active ingredient for the preparation of a medicament and/or a nutritional product and/or a dietary supplement for treating human resistant to a compound selected from the group consisting of aspirin, clopidogrel, thienopyridines and combinations thereof, who suffers from a disease requiring the administration of a compound selected from the group consisting of aspirin, clopidogrel, thienopyridines and combinations thereof, or who is at risk of suffering of said disease, whereby the medicament comprises an effective amount of glycine betaine for decreasing by at least 10%, advantageously at least 20% the resistance of said patient to said compound selected from the group consisting of aspirin, clopidogrel, thienopyridines and combinations thereof

Abstract: The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.

Abstract: A process for obtaining fenugreek flour from fenugreek seeds has been developed, and the flour incorporated into baked or other food products. The processed fenugreek flour from boiled seeds was easier to add into food products than whole seeds and did not compromise the food's taste or texture. This fenugreek flour can be included in everyday food items and will allow increased use in fenugreek to aid in the prevention of diabetes and obesity. Using this flour, a fenugreek bread formula was developed, and the bread was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Eight diet controlled diabetic subjects were served wheat bread with about 5% fenugreek, and the consumption of the fenugreek bread was shown to reduce serum insulin indicating the bioactivity of the fenugreek remained in the bread.

Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.

Abstract: An instant beverage powder with non-polymer catechins contained at high concentration has improved flavor and taste owing to reductions in bitterness and astringency, and also provides improved flavor and taste and improved stability in external appearance after reconstituted into a beverage. The instant beverage powder contains the following ingredients (A) and (B): (A) from 0.5 to 20.0 wt % of a purified product of green tea extract, said purified product being obtained by purifying the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, and (B) from 0.01 to 10.0 wt % of a hydroxycarboxylic acid or a lactone, or a salt thereof. The content of non-polymer catechins in the instant beverage powder is from 0.5 to 15.0 wt %.

Abstract: Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water miscible solution and the chocolate form a mixture of a water miscible phase, an oil phase, and a solid particle phase. The mixing allows the water miscible components to migrate into the water miscible phase. The mixture is separated to recover the water phase from the oil phase and the solid particle phase. This water miscible phase is the extract of chocolate.

Abstract: A process for preparation of food snack comprising steps of soaking raw cereals in water, boiling, freeze drying followed by addition of dry ingredients. A process for preparation of vegetable preparation comprising steps of boiling of vegetable/cereal followed by freeze drying and addition of dry ingredients. A process for preservation of vegetables comprising steps of soaking, blanching/boiling and freeze drying followed by application of a layer. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. The ingredients are freeze, dried wherever required.

Abstract: The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeination stream and decaffeinated coffee beans and then processing the decaffeination stream to recover the antioxidant component. The decaffeinated coffee beans can be in a usable form after decaffeination so that they can be used as part of a coffee making process to make roast and ground coffee for conventional brewing.

Abstract: A shelf-stable savory crispy bubbled cheese product and a process for making it is provided wherein cheese pieces containing 50%-60% moisture are tempered followed by vacuum drying in the presence of a heat source followed by freeze drying in the presence of a heat source. The resulting cheese pieces retain or intensify the original cheese color, display no visible oils or chalky powder on the surface, and do not stick tightly or clump together. They are easy to break but not brittle and have a taste comparable to fresh cheese.

Abstract: The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.

Abstract: The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25% by weight, at least 65% by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate.

Abstract: A foaming freeze-dried instant coffee composition comprising particles having a bulk density of from 0.19 to 0.25 g/cm3 and a closed pore volume of at least 0.05 ml/g, said particles comprising a freeze-dried instant coffee matrix having entrapped therein particles of a foamable component having closed pores containing a gas.

Abstract: A container for a relatively brittle product, such as a haemostatic bandage, including a body and a lid for closing the container to hermetically seal the product therein. A sealing rim of the lid includes a layer of elastomeric material which sealingly engages with a sealing rim of the container body to provide a first, static, seal and a second, dynamic, seal. The elastomeric sealing material extends into the interior of the container beneath the lid to provide an elastomeric formation operative to engage an upper surface of the product within the container so as to apply a resilient bias thereto to hold a lower face of the product against the base of the container. The elastomeric formation thereby acts to inhibit substantial movement of the product within the container.

Abstract: A method of freeze drying sucralose includes contacting a sucralose solution with a cold surface or a cold fluid to freeze the solution, and evaporating the solvent to dry the sucralose. The sucralose solution may include undissolved crystalline sucralose. Non-agglomerated sucralose spheres may be produced in some aspects of the invention.

Abstract: A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.

Abstract: An article can be prepared for freeze-drying by creating one or more incisions in the article. In embodiments of the disclosed technologies, the one or more incisions can be made using a laser, a device which dispenses a quantity of liquid nitrogen, and/or an ultrasonic cutting device. The incisions can improve the quality of the article when, for example, it is freeze-dried or freeze-dried and rehydrated. At least some embodiments of the disclosed technologies can be used to prepare groups of one or more articles having non-uniform sizes.

Abstract: The invention relates to avocado powder and to the method of obtaining the same. Avocado powder is a novel product which enables the avocado to be preserved for an extended period of time at ambient temperature, such as to conserve the characteristic properties of the product, with the additional advantage of being 100% natural and occupying less physical storage space, thereby eliminating the post-processing cold chain. The method of obtaining avocado powder comprises a series of operations or steps that terminate in the pulverization and packing of the end product.

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 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 an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine and subjecting said product to a variety of size reduction processes. For example, the fish food product may be provided in the form of a flake.

Abstract: A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally ?-glucan, as well as proteins. The hydrocolloidal products are recovered in high yields, are smooth in texture, have unexpected thickening properties, have a bland flavor, and are useful for texturizing food, especially bakery products. These hydrocolloidal products can also be used as food ingredients for increasing the nutritional level of foods and supplements.

Abstract: A method for extracting condensed calcium powder from salted anchovies. According to one embodiment, the organic fish waste (e.g., salted anchovy) is stirred with warm water at a temperature of 70 to 80° C. in a weight ratio of 5:5. In one embodiment, the mixture is deposited into a centrifuge to separate the solid sediments containing anchovy bones and the water phase containing skin, flesh and oily components of anchovies dissolved therein. In one embodiment, a settling and filtration process is used to separate the solid sediments from liquid sediments. The solid sediments are sterilized with steam at a temperature in the range of 150 to 200° C. for 15 minutes. The sterilized solid sediments are dried to remove moisture. In one embodiment, the sterilized solid sediments are pulverized into powder. Optionally, the pulverized powder may be formed into a tablet form and packaged. Accordingly, highly condensed calcium powder is extracted.

Abstract: The present invention relates to a manufacturing method of kimchi with shelf stability and high quality under the severe environment, more precisely, a manufacturing method of kimchi with shelf stability and high quality under the severe environment such as desert, alpine regions, poles and space which includes the step of irradiation after heating, gas exchange packaging and quick freezing. The manufacturing method of kimchi of the present invention reduces the chances of deterioration of the sensory quality and physicochemical characteristics caused by the conventional sterilization methods including high temperature and high pressure treatment and high dose of irradiation, so that kimchi produced by this method has excellent shelf stability under the severe environment.

Abstract: A molded dried food material which can be preserved at normal temperature, exhibits favorable rehydrating property with full of voluminous feeling when rehydrated, maintaining excellent taste, color and eat feeling without permitting the shape to be collapsed. A method of producing a dried food material comprises the steps of blanching a food material to be treated to obtain a blanched food material; mixing a vehicle to the blanched food material to obtain a vehicle-mixed food material; drying the vehicle-mixed food material with the hot air until the weight reduces to no less than 20% but no more than 70% to obtain a rehydration dried food material; press-molding the rehydration dried food material to obtain a press-molded food material; and freeze-drying the press-molded food material to obtain a freeze-dried food material; wherein the press-molding process to press down the freeze-dried food material with a force which can be rehydrated back to a sufficient degree when rehydrated.

Abstract: A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The food product includes a wrapper that contains a food item having a primary fruit substance and a release agent that is associated with the outer surface of the food item such that it substantially prevents the wrapper from adhering to the food item as the wrapper is removed from the food item. Consequently, the wrapper can be removed from the food item without a portion of the wrapper clinging or sticking to the food item and without any portion of the wrapper tearing away from the body of the wrapper and attaching itself as a remnant to the food item. Thus, the consumer does not have to contend with the tediousness of detaching the wrapper from the food item or the messy experience of sticky hands.

Abstract: A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected from the group consisting of erythritol, xylitol, sorbitol, and mannitol. The frozen confection may also include inulin.

Abstract: The present invention relates to a method for sautéing vegetables, wherein the method includes contacting the vegetables with a sautéing agent, followed by contact with heated air. The present invention also relates to the resultant sautéed vegetable product.

Abstract: A process for producing a freeze-dried product in a bonded or stratified state by a simple apparatus and by simple operations, without suffering from denaturation by oxygen, enzymes, heat and so on, while maintaining the original quality, properties and so on, by bonding or stratifying materials to be treated before being subjected to freeze-drying; an apparatus therefor; and a freeze-dried product obtained therefrom are provided. The freeze-dried product is obtained by stratifying materials 7a, 7b and 7c of the same or a different kind to be treated into a multilayer under interposition of dry ice 6b, 6c partly in between the layers; pressing the multilayer from both sides by pressurizing elements 13 and 16 under intermediation by dry ice 6a and 6d to effect bonding of the materials to be treated with each other, while, at the same time, freezing the multilayer; and subjecting the frozen product to vacuum drying.

Abstract: There has been explained a composite, particulate feed for fish larvae or fry, and larvae of other aquatic organisms. This dry feed, so-called formulated feed, shall be of such a high quality and condition and otherwise exhibit such properties as to make it suitable for replacing live feed (for example Artemia Salinas), which is very expensive and which may be hard to obtain, at least periodically, and which has a generally very low percentage of hatching (Artemia Salinas) some years. To this end a feed according to the invention excels in that the feed particles consist of a matrix containing water-insoluble nutrients, phospholipids/biomembranes being embedded in said particles, which biomembranes contain fat-soluble components and pack water-soluble nutrients.

Abstract: An agent for curing states of illness in the digestive apparatus comprising fish fermented by a fermentation process in brine. According to a first method for the production of the agent the fermented fish is encased in capsules that are essentially impermeable to the scent agents that are emitted by the fermented fish. According to a second method for the production of the agent fermented fish in a finely divided form is formed into units, for instance tablets or cookies, and is brought into an essentially solid form. The invention also comprises use of a preparation comprising fermented fish for curing states of illness in the digestive apparatus. Likewise, the invention comprises a method for curing states of illness in the digestive apparatus, wherein a preparation comprising fermented fish is administered to a patient/an animal. Furthermore, the invention comprises an animal feeding stuff comprising fermented fish and methods for the production of such an animal feeding stuff.

Abstract: The present invention relates to an improved method for lyophilization or freeze-drying. More specifically, the present invention relates to methods for reducing the residual solvent content of a material during lyophilization or freeze-drying by the addition of a compound effective therefor, such as ascorbic acid, or a suitable derivative thereof, such as a salt or ester thereof, or mannitol.

Abstract: Freeze-dried products of high quality produced from materials to be freeze-dried in a freeze-drying apparatus comprising a sealed vessel enclosing a processing chamber provided therein with a rotary cage receiving a gas-permeable container containing frozen pieces of the said material, prepared by freezing the said material with a refrigerant, and a heating device for heating the frozen material by radiant heat rays, wherein the freeze-dried product is produced by a process which can attain, even when dry ice is used as the refrigerant, efficient sublimating removal of large amount of carbon dioxide gas evolved from dry ice and of moisture included in the material, while preventing adhesion of the frozen pieces of the said material to each other and while permitting reduction of the sublimation duration, wherein the frozen material retained in the gas-permeable container placed in the rotary cage is heated uniformly by the heating device under vacuum condition while it is being maintained under rotational mov

Abstract: Freeze-dried products of high quality produced from materials to be freeze-dried in a freeze-drying apparatus comprising a sealed vessel enclosing a processing chamber provided therein with a rotary cage receiving a gas-permeable container containing one or more frozen products of the said material, prepared by freezing the said material with dry ice, and a heating device for heating the frozen product by radiant heat rays, wherein the freeze-dried product is produced by a process which can attain efficient sublimating removal of large amount of carbon dioxide gas evolved from dry ice and of moisture included in the material, while preventing adhesion of the frozen products to each other and while permitting reduction of the sublimation duration, wherein the frozen product retained in the gas-permeable container placed in the rotary cage is heated uniformly by the heating device under vacuum condition while holding it under rotational movement to thereby facilitate the sublimation of dry ice and of the frozen

Abstract: A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products which performs high-pressure treatment at low temperature of a frozen preparation of fish meat and/or a kneaded fish meat product obtained by freezing fish meat and/or a kneaded fish meat product after dehydration treatment or without dehydration treatment thereof while maintaining it in a frozen state is provided. Since fish meat and/or kneaded fish meat products which is sufficiently sterilized, has good storability, and has favorable texture can be obtained by the above method even when subjected to high-pressure treatment at a relatively low pressure range, the method is useful in the field of fish meat and/or kneaded fish meat products.

Abstract: A process for freeze drying coffee extract in the form of pellets combines short freeing times with high drying pressures, saving time and energy in comparison with conventional processes. The thus obtained product has an excellent flavour and its surface reminds one of freshly roasted coffee beans.

Abstract: Nutrients are added to water kefir grains, and the arising biopolymer is mechanically harvested and dried to yield solid particles that are suitable for use as packaging, soil improver, food or feed, as bedding for animals, as the stationary phase in chromatography, and as a desiccant. The porosity of the particles is increased by freeze-drying or by adding propellants. Chemically or otherwise modified biopolymer may be used for various applications.

Abstract: Disclosed herein is a product comprising a dietary supplement made from the endocarp, exocarp or mesocarp of the genera Prunus, a method of producing the product, one use for the product, and a method of use for the product.

Abstract: There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Abstract: Granular products with individual granules with virtually spherical particles of a homogeneous density distribution are produced by converting solids into suspensions, atomizing the suspensions and drying them by sublimation drying.

Abstract: The present invention relates to novel compositions of freeze-dried ginseng berry and other natural health promoting ingredients in a mixture suitable for making tea. The compositions and methods of preferred embodiments of the present invention provide a natural vitamin containing composition for making a tea beverage which can be consumed hot or cold and which provides the consumer with a refreshing, delicious, stimulating and healthful experience.

Abstract: A method of producing shattered, preservative-free dried fruit or vegetable pieces. Preferably, low moisture fruit is cryogenically frozen and the frozen fruit is then impacted (preferably using a roller mill or tumbler) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from ¼ inch to ⅜ inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22%-25% prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 22%-30% (preferably 23%-25%) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: A method for producing a quick-reconstituting foodstuff including thawing previously frozen foodstuff under conditions to result in thawed foodstuff, freezing said thawed foodstuff to result in a multiply frozen foodstuff, subsequently thawing multiply frozen foodstuff under conditions to result in a multiply frozen and thawed foodstuff; and removing moisture from multiply frozen and thawed foodstuff under conditions to produce a finish-dried foodstuff having a storage stable moisture content of less than about 12% by total weight and exhibiting a Rehydration Ratio representing the replacement of at least 95% of previously removed moisture after reconstitution for less than about 10 minutes in simmering 205.degree. F. water.

Abstract: Vegetables or macerated vegetables were washed with water passed through ion-exchange resins capable of removing NO.sub.3 - and NO.sub.2 -ions to remove nitrate nitrogen harmful to human body, then pulverized by freeze-drying. Then, powdered vegetable juice is obtained by adding components effective for healthy life thereto.

Abstract: A method for growing and preserving nutrients in plant material, particularly wheatgrass, which produces a nutritional supplement for humans and non-human animals having optimally high enzyme, mineral, and trace mineral contents, as well as a minimum protein content of forty percent. The method includes growing the plants in the field, as well as in greenhouses, hydroponically and airponically, or in a lightweight growth medium such as a mixture of sawdust and vermiculite, so that nutrients available to the plants during growth can be controlled. Plants are also watered frequently during growth with commercially available fertilizers or other specially prepared electrolyte nutrient solutions. Both the upper plant tissue and the plant roots can be harvested, and juiced or pressed to separate the plants tissue liquid from the fibrous portion of the plant by use of extractors that will not allow the temperature of the plant juice to exceed 90.degree. Fahrenheit.

Abstract: A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150.mu. to about 300.mu. is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the cholesterol reduction process.

Abstract: The invention relates to a method for processing freshly picked plants, and more particularly aromatic herbs or plants, characterized in that it comprises steps consisting in adding water activity depressors to consumable pieces of plants and mixing them; deep-freezing the resulting mixture; extracting from such mixture an amount of water determined by sublimation and stopping the process at the very beginning or during progress of the primary desiccation, so that such mixture has dry and/or still frozen or more or less moist pieces of plants; homogeneously mixing the resulting mixture of pieces of plants so as to allow for a migration of water from the frozen pieces towards the more or less moist pieces and/or the dry pieces.

Abstract: A granular particulate composition, which may be employed to coat an exterior surface of a food, particularly meat, to provide for fluid retention, is prepared by combining individual particles of aggregated solids of intracellular starch, undenatured milk protein and uncoagulated egg albumen, the individual particles being formed by at least one of the milk protein, egg albumen and intracellular starch solids. The granular composition may be prepared by drying an aqueous mixture of egg albumen, milk protein, and intracellular starch under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelatinization of the starch to obtain a mixture dried suitably for being formed into granules and by forming the dried mixture into granules.

Abstract: Powdered deer blood, preferably that of a stag, can be produced according to a method which comprises the steps of freezing the blood of a deer, cutting the frozen blood into slices, freeze-drying the slices of frozen blood and grinding down the freeze-dried blood into a powder. The invention also relates to the product formed from the aforementioned method.

Abstract: Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by a flavorful material such as a natural juice, liquefied or pureed fruit or the like, the combination then being at least partially lyophilized to a solid or semi-solid consistency. The concentration of the natural juice or other flavorful material within a framework or lattice provided by the dietary fiber causes a burst of flavor to be experienced when eaten. While the lyophilized substrate can preferably be consumed as a bar-like comestible with or without the addition of other materials such as coatings, fillers and the like, the invention contemplates the formation of the substrate as flakes, as a cookie, as a candy such as a semi-soft roll or sheet consumed flat or as a rolled sheet among other forms.