Abstract: Liquid nutritional compositions have an off-white color with a Hunter L value not less than 68, and comprise (a) a protein; (b) a carbohydrate; (c) an oxidizable fish oil containing an omega-3 polyunsaturated fatty acid; (d) rosmarinic acid; and (e) ferric iron comprising ferric orthophosphate and/or ferric pyrophosphate. The liquid nutritional compositions exhibit reduced off-flavors and aromas typically encountered in compositions including fish oil.

Abstract: Methods of manufacturing inositol-stabilized arginine-silicate (“ASI”) complexes with reduced or eliminated clumping and with increased solubility.

Abstract: A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.

Abstract: The present invention refers to a capsule containing at least one aromatic substance for producing a beverage by means of its crossing by a pressurized fluid flow, and having at least one controlled opening element retained in a removable manner at least in one zone of the capsule facing the flow upstream and/or downstream. Said controlled opening element, by means of applying at least one certain actuation force exerted by a respective extraction device, may be displaced in at least linear or rotating fashion from an initial retaining position, that produces the airtight closure of the capsule, to at least one following position, thereby releasing at least one section of flow passageway of previously defined configuration and dimension in view of an optimized flow distribution inside said capsule.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.

Abstract: This invention features a method of producing a triglyceride solution. The method includes contacting a liquid fatty acid alkyl ester and a substance containing triglyceride so that the triglyceride is dissolved into the fatty acid alkyl ester to form a triglyceride solution.

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.

Abstract: There is provided a microwavable vacuum-packed frozen sushi product comprising: a flexible plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in the plastic packing bag; a laminated metal foil placed on the bottom of the plastic box; and a sushi product placed in the plastic box with its sushi material or materials in contact with the laminated metal foil; the microwavable vacuum-packed frozen sushi product being such that an inner surface of the plastic packing bag is in contact with a rice section of the sushi product; and the plastic packing bag, the plastic box, the laminated metal foil and the sushi product are frozen together in a unified form, in which water vapor emanating from the sushi product in the thawing flow through a space formed around the sushi product to effect heating of the rice section and the sushi material or materials of the sushi product, thereby diminishing temperature uneve

Abstract: This invention refers to a method for producing integrally flavored non-fried snacks, as well as the preparation thereof, in which upon internally flavoring the pellet, flavors prevail, since a cold-extrusion process similar to that used for producing pastas is used, wherein the temperature does not exceed 100° C., thereby flavors degrades not. In order to produce the snacks according to this, it is required to use pre-gelatinized flours. The flavored pellet undergoes a baking process at a high temperature during a short period of time. An internally flavored snack is produced, to which it is possible to add functional ingredients which would degrade using a normal extrusion process.

Abstract: A pod for mixing an amount of a dispersible material with water. The pod may include a pod body having a lower aperture and a poppet positioned within the aperture. The poppet may be sized so as to seal the lower aperture until a predetermined pressure is reached within the pod body.

Abstract: A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium is provided. A texturizing powder and edible compositions including the powder are also described.

Abstract: A structure of a film filter includes a plurality of film layers made of a film stack material and a substrate wafer which said film layers are deposited on at a temperature substantially higher than a room temperature and retained to after being cooled to the room temperature. The substrate wafer has a coefficient of thermal expansion greater than that of the film stack material so as to generate compressive forces upon the associated film layers, thus resulting in the film filter having a negative temperature drift coefficient.

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: A method of removing at least one polar component from a fluid stream. The method comprises providing a fluid stream comprising at least one nonpolar component and at least one polar component. The fluid stream is contacted with a supercritical solvent to remove the at least one polar component. The at least one nonpolar component may be a fat or oil and the at least one polar component may be water, dirt, detergents, or mixtures thereof. The supercritical solvent may decrease solubility of the at least one polar component in the fluid stream. The supercritical solvent may function as a solvent or as a gas antisolvent. The supercritical solvent may dissolve the nonpolar components of the fluid stream, such as fats or oils, while the polar components may be substantially insoluble. Alternatively, the supercritical solvent may be used to increase the nonpolarity of the fluid stream.

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: It is intended to provide a composition containing isoflavones which has a high purity and yet is highly soluble in water in a natural state without adding any solubilizers or subjecting to chemically modification. It is found out that a composition containing isoflavones with a high purity and a high solubility in water can be obtained by extracting soybean hypocotyls with a water-containing alcohol within a specific temperature range, then allowing a synthetic adsorbent resin to adsorb the obtained extract and eluting with a water-containing alcohol at a specific concentration.

Abstract: A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a concentration of aroma components (acetic acid, isovaleric acid, phenylethyl alcohol, phenol, 4-vinyl phenol) contained therein of 100 ppm or less in case where the color value E10%1 cm is 160.

Abstract: The invention concerns a method for fractionating cooking oil, in particular frying oil, using a solvent with supercritical pressure. The method is characterized in that it comprises steps which consist in: contacting, in a mixer, the cooking oil with the solvent with supercritical pressure; separating the resulting mixture into two phases in a decanter, namely a light phase and a heavy phase; decompressing the light phase and the heavy phase so as to recuperate the solvent, and the treated oil and the treatment residues respectively.

Abstract: Provided is a compressed anti-solvent technique for manufacture of insulin-containing powders for pulmonary delivery. The insulin is processed in a cosolvent system including two or more mutually soluble organic solvents. Also provided are powders manufacturable by the manufacture method, including powders of substantially pure insulin and powders including a biocompatible polymer for pulmonary sustained insulin release applications. Also provided are packaged products including insulin-containing powder in a container that is receivable by and operable with a dry powder inhaler to produce an aerosol including dispersed insulin-containing particles when the inhaler is actuated.

Abstract: Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil soluble color within the oil phase. The first gel-based layer has a first color. A second gel-based layer, preferably also a milk-based layer, is adjacent the first gel-based layer. The second gel-based layer has a second color different from the first color. To further minimize color migration, the second gel-based layer can also contain a dispersed oil phase and an oil soluble color within the oil phase.

Abstract: A bicomposite material based on collagen is prepared which has two closely bound layers and is biocompatible, non-toxic, hemostatic and biodegradable in less than a month, and can be used in surgery to achieve hemostasis and prevent post-surgical adhesion. To prepare the material, a solution of collagen or gelatin, which may contain glycerine and a hydrophilic additive such as polyethylene glycol or a polysaccharide, is poured onto an inert support to form a layer 30 &mgr;m to less than 100 &mgr;m thick. Then a polymeric porous fibrous layer is applied during gelling of the collagen or gelatin, and the resultant material is dried. The polymeric porous fibrous layer may be made of collagen or a polysaccharide, and have a density of not more than 75 mg/cm2, a pore size from 30 &mgr;m to 300 &mgr;m and a thickness of 0.2 cm to 1.5 cm.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.

Abstract: A process for making bait from poultry waste unfit for human consumption, for aquatic food sources such as fish, crab, conch, eel, shrimp, lobster, crayfish, etc. The poultry waste is picked up from chicken farms and poultry processing plants in refrigerated or frozen containers and are forwarded to a processing plant. The poultry waste is processed to eliminate any remaining feathers and internal organs. The breast portions of the poultry waste are removed and separated and are processed according to various specific client requirements in the fishing and crabbing industries. This processing involves further separation and packaging of the poultry waste, which is then sterilized by either radiation (first embodiment process) or ultra high hydrostatic treatment (second embodiment process). The poultry waste is then sent to a distribution center to be sold to various fishing and crabbing industry users.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14 and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, the fruit is placed in a plumping liquid in the tanks prior to infusing and the infusing liquor will drive the plumping liquid in front of it. The fruit may be conditioned in various ways prior to placement in the tanks, which conditioning may remove fruit juice from the fruit, the fruit juice being collected in a tank (36) for subsequent use. Alternatively, if fruit juice is not removed from the fruit during a conditioning process, fruit juice is extracted from the downstream portion of the plumping liquid.

Abstract: A process for infusion-drying carrots comprises immersing the carrots in a circulating bath of infusion syrup, the infusion syrup comprising water and infusion solids, the infusion solids comprising at least 20 weight percent corn syrup and the balance, if any, sugar, until the carrots attain a Brix from about 25 degrees to about 50 degrees, separating the infused carrots from the infusion syrup, and drying the infused carrots, by directing a stream of hot air over and through the infused carrots, the hot air having a temperature from about 140 degrees F. to about 200 degrees F., until the infusion-dried carrots attain a water activity from about 0.30 to about 0.63.

Abstract: A health diet for preventing life-habit diseases (adult diseases) is provided.The health diet is prepared by directly encapsulating or tableting an organic solvent extract of soy sauce cakes or an aqueous alkali extract of a soy sauce oil, or blending the extracts with a diet.

Abstract: A tray for containing fluid-exuding foods, such as meat, fish and the like, comprises a laminate having upper and lower laminae, with openings in the upper lamina. Fluid retaining cavities are formed in the lower lamina or between adjacent lamina to keep exuded liquids away from the food and out of sight of the purchaser. The upper surface of the lower lamina is embossed to form regularly shaped liquid containment cells. The openings in the upper layer are preferable aligned in accordance with a predefined pattern and in register with the cells on the lower lamina. An intermediate lamina of absorbent material and a reticulate lamina may be disposed between the upper and lower lamina.

Abstract: The present invention provides a process for the production of fat- and cholesterol-reduced powdered products based on eggs with a high content of phospholipids by extraction with compressed gases, wherein the powdered starting material is extracted with a solvent mixture consisting of propane and carbon dioxide with a mixing ratio of 95/5 to 5/95% by weight at a pressure of <300 bar and at s temperature of <70.degree. C.

Abstract: A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium to allow the formation of inclusion complexes between the cyclodextrin and the minor fatty compounds, whereafter said complexes are separated from said matter, the amount of water present in the reaction medium being lower than 100 % wt. in relation to the matter to be treated. The temperature of the reaction medium and the amount of water present therein are such that the cyclodextrin is partially undissolved.

Abstract: A dehydrated food which is obtained by cooking a food material selected from among, for example, flesh or fish meat, vegetables, fruits, nuts and dough for fried bun or fried cake in erythritol instead of an edible oil employed in a conventioal frying process; and thus has a surface formed by the erythritol. This dehydrated food has a crispy texture and a prolonged shelf life. Further it is low-caloric compared with conventional food products fried in an oil and thus preferable from the viewpoint of maintaining the health.

Abstract: A material to be dehydrated wrapped in a semipermeable sheet is dipped in a dehydrating solution to cause part of water contained in the material to be absorbed into the dehydrating solution to dehydrate the material, and the water-absorbed dehydrating solution is cooled and concentrated to adjust its temperaure and concentration, and sterilized as needed, to be used repeatedly for the dehydration treatment, thereby dehydrating a large amount of material to be treated without changing the quality of the material under consistent conditions with enhanced economy and efficiency.

Abstract: The present invention provides a method of manufacturing dried rice, which is capable of allowing the cooking time to be reduced, and which allows the rice to have an appearance and a texture when cooked as excellent as rice cooked using an electric rice cooker. The method of manufacturing dried rice comprises as steps of: adjusting a water content of polished rice so that it reaches at least 23 wt % after the rice has been washed with water; soaking the rice in a sugar solution so as to allow the sugar to permeate the rice and to remove 6 to 38 wt % of the water contained in the rice; separating the sugar solution adhered to the rice; and drying the rice under conditions in which starch contained therein will not be pregelatinized.

Abstract: The process of simultaneously defatting and dehydrating raw fat animal tissue and other tissues in comminuted form by introducing the tissue particles into a boiling alcohol solvent, the fat of the tissue and water of the tissue being extracted into the body of boiling alcohol to form a slurry of alcohol, particles, fat and water. The water of the tissue and alcohol in an azeotropic vapor form are distilled off from the body of slurry and separated in a subsequent distillation to recover the alcohol for recycling. When sufficient water is removed from the slurry, the solids are separated from the liquids of the slurry, and the alcohol is evaporated from the fat. The recovered alcohol is dehydrated to less than 5% water by volume, and returned to the mass of alcohol.

Abstract: Legumes and other plants can be dried quickly by contacting them with an aqueous solution of a mixture of carbonates consisting essentially of at least about 20% by weight of sodium sesquicarbonate, at least about 20% by weight of sodium carbonate and at least about 5% by weight of potassium carbonate, all based upon the total dry carbonate weight. The solution desirably is free of undissolved materials.

Abstract: The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

Abstract: A process for canning vegetables characterized in that vegetables in the form of pieces of thin cross-section are treated osmotically to remove liquid, then pressed mechanically to remove further liquid, filled into cans and sauced, after which the cans are sealed and sterilized.

Abstract: Disclosed are an improved process for preparing compressed yeast and the product of that process. Prior to filtering yeast, it is conventional to contact the yeast with salt or other osmotically-active material to extract a portion of the intracellular water. Some solids are also withdrawn from the yeast cells; and, unless these are washed away prior to filtration, they tend to clog the filter medium. Our improvement concerns washing the yeast prior to filtration and results in increased filtration rates, increased filter medium life, and yeast of improved quality. The product yeast has improved color and plasticity and a lower salt content.

Abstract: Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried vegetable material in these solvents.

Abstract: A process for preparing dried grapes which are further processed to remain desireably soft with minimal color, flavor, or textural changes over extended periods of time. The process combines the use of enzyme inactivation and a hydrophillic carbohydrate infusion into fresh grapes, followed by drying the grapes to a moisture content of less than 30%. The dry grapes are then converted into simulated raisins by storing the dry grapes for a period of time under controlled humidity and at an elevated temperature effective to provide a darkening in color and to develop a natural raisin-like flavor within the grapes without further drying of the grapes.

Abstract: Disclosed is a method for producing fibrous protein materials useful for fish analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.