Abstract: Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol.

Abstract: The present invention relates to a lozenge comprising at least 70% w/w sweetener, preferably at least 80% w/w, more preferably at least 90% w/w sweetener and binding agent wherein the binding agent comprises isomalt, preferably the binding agent is consisting of isomalt. The amount of sweetener and binding agent is from 99/1 to 70/30 weight percent based on dry substance of lozenge. The current invention further relates to a process for producing these lozenges. It further relates to a composition consisting of isomalt and at least 70% w/w erythritol, preferably at least 80% w/w, more preferably at least 90% w/w erythritol and wherein the amount of erythritol and isomalt is from 99/1 to 70/30 weight percent based on dry substance of composition and the use of isomalt as a binding agent in the preparation of a lozenge and the use of said lozenge in the field of food, feed, pharma, cosmetics, detergents, fertilizer or agrochemical products.

Abstract: In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any aggregated substance is interposed therebetween. This allows an orally administrable edible agent of aggregated substance-containing laminate film form having a multilayer structure including laminated extremely thin layers to be produced. The multilayer structure by such a pressure bonding technique can satisfy quantitative accuracy required for pharmaceutical preparations, and prevents time constraint in a drying step or the like, thereby providing a producing method with high productivity.

Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts is fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts. The extractor is then closed up tight and pressurized to 0.1 atm to 0.2 atm to extract a second portion oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. The precipitates are dried into dry oyster flesh extracts.

Abstract: A process for preparing at least one animal feed supplement from one or more distillation by-product which includes the following steps in order: A Prepare the or each distillation by-product for processing; B Mix a prepared distillation by-product with one or more cation source; C Dry one or more reaction product; such that step A results in the prepared distillation by-product ready for step B and step B produces the one or more reaction product for step C.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.

Abstract: The invention relates to a method for the continuous production of a powdered product from a product in the liquid state in the form of a solution-, suspension- or emulsion-type mixture in an aqueous medium. According to the invention, during the first step (E1) of the method, the product in the liquid state is transformed into a product in the viscous state. The invention is characterised in that it includes at least one overrun step (E2, E4) and at least one product-drying step (E3, E6) comprising at least a first step (E3) involving thermomechanical treatment with at last one thermomechanical treatment machine into which the viscous state product and a determined amount of powered product from the same family as the liquid state product are injected simultaneously. The treatment machine is configured to mix the viscous state product and the powdered product such as to produce solidified particles of the product upon contact with the ambient air.

Abstract: A desiccating device and method providing variable drying conditions allowing the desiccated material to substantially maintain its natural characteristics upon rehydration as well as have a low microbial content. The method provides a process of subjecting the material to ultrasound and flowing hot air or gas for a defined period of time. The ultrasonic frequency, temperature, air flow and time of exposure can be varied to produce the most efficient drying conditions depending on the material to be dried. The apparatus has plurality of drying chambers with forced heated air or gas input and output ducts and ultrasonic emitter. The material passes through each chamber at a pre-determined rate on a perforated conveyor belt in one embodiment of the invention. Optionally, the material may be placed on a drying bed or substrate comprising a number of spheres.

Abstract: A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet.

Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.;—coating the hypertonically heat shocked vegetable with a coating mix and—drying the coated hypertonically heat shocked vegetable.

Abstract: A method for producing a nutrient from larvae of Musca Domestica includes breeding and growing imagoes of Musca Domestica in an environment having a temperature of 18-35° C. and having a humidity of 50-80%. The imagoes of Musca Domestica lay eggs in the environment. The eggs of Musca Domestica are transferred into a cultivating material including at least one product of soybean and/or milk. The eggs of Musca Domestica are bred at a temperature of 20-35° C. until hatching into larvae. The larvae of Musca Domestica are placed on swine feces/urine of a thickness of 4-10 cm at a temperature of 20-35° C. for 2-3 days. The larvae feed on and decompose the swine feces/urine. The larvae of Musca Domestica are collected and treated by hot water and dehydrated to obtain a nutrient.

Abstract: The present invention relates to a method of dehydrating pieces of intact plant or animal tissue, said pieces containing at least 30 wt. % of water, the method comprising (i) contacting the pieces of intact tissue with a pressurized gas to reduce the water content of the pieces by at least 50%, said pressurized gas having a pressure of at least 0.5×Pc and a temperature of at least Tc?60° C., Pc representing the critical pressure of the gas and Tc representing the critical temperature of the gas, and (ii) separating the pressurized gas from the dehydrated pieces, wherein at least 80 wt. %, preferably at least 90 wt. % of the matter removed by the gas from the pieces of intact plant or animal tissue is water. The invention also provides a method of dehydrating a material containing at least 30 wt.

Abstract: The invention relates to film products containing desired levels of active components and methods of their preparation. Desirably, the films disintegrate in water and may be formed by a controlled drying process, or other process that maintains the required uniformity of the film. Desirably, the films may be exposed to temperatures above that at which the active components typically degrade without concern for loss of the desired activity.

Abstract: A method of producing a plant biostimulant includes hydrolyzing bacterial cells to obtain a hydrolysate and formulating the hydrolysate as a plant biostimulant for foliar application or application as a soil adjuvant.

Abstract: A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture.

Abstract: Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: Raisins that have been formed by field drying of grapes and that have been exposed to rain during the drying process that has caused solids, particularly sand, to become embedded in the surface folds of the raisins, are cleaned of such embedded solids by spraying with a mixture of pressurized air and water applied through an atomizing nozzle, which achieves both washing and drying of the raisins. The same process is applicable to other agricultural products with wrinkled skins, and produces unusually effective results.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: The present invention relates to methods for producing dimensionally stable low carbohydrate pet food compositions.

Abstract: A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.

Abstract: An instant coffee powder has dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.

Abstract: A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and/or its sub-derivatives, such as for example flour, CGM (Corn Gluten Meal) or other, using an aqueous solution of alcohol in the absence of a reducing and purification agent.

Abstract: A method of preparing a granular delivery system by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a low dextrose equivalent carbohydrate that is not a hydrogenated starch hydrolysate, forcing the melt emulsion through an die or orifice to form an extrudate, cooling and granulating the extrudate to form granules of the delivery system and optionally drying the granules. The melt extrusion provides excellent viscosity and Tg characteristics for the extrusion process.

Abstract: Described are a method and system for producing a consumable end fruit product composed of about 100% fruit from an intermediate fruit product having a sugar content of about 84 to 88° Brix. The intermediate fruit product, which is heated to a temperature of at least about 90° C. prior to extrusion, is extruded to form an extruded fruit product; which is cooled to about 20° C. to form the consumable end fruit product. One example of the system includes an extruder to extrude the intermediate fruit product into an extruded fruit product; a conveyor to receive the extruded fruit product from the extruder; a cooling portion having a first cooling unit; a drying portion having a drying tunnel; and a second cooling unit. The extruded fruit product moves from the first cooling portion to the drying portion and then to the second cooling portion.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: [Problem] A valine, isoleucine, leucine mixture which is excellent in the reduction of bitter taste and improved dissolution speed is provided. [Solving Means] The above problem is solved by a solid solution composed of three amino acids of valine, isoleucine, leucine, and a solid solution composed of these and at least one of acid selected from the group consisting of neutral aliphatic amino acid, neutral hydroxy amino acid, neutral acid amide amino acid, acidic amino acid, basic amino acid, hydroxy acid.

Abstract: A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere at about 115° C. until reaching a moisture content in the range of 0.5% to about 2.0% for a resulting acrylamide content of under 200 ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging.

Abstract: The invention relates to a carriage, more particularly for drying and curing of raw sausage, said carriage being comprised of a frame (2), racks (3) arranged at said frame (2) to receive product to be dried and treated (4) as well as wheels (5) arranged at the base, at least one fan unit (6) with a first diffuser (8) as well as at least a second diffuser (9), if required, arranged at the carriage. The invention furthermore relates to a drying system comprised of a drying cabinet (10) as well as comprised at least of such a carriage (1).

Abstract: The present invention provides milk-based foods that are optionally gluten free, vegetarian, low or lactose free, high protein, high calcium, and can be frozen. The foods herein can be used as a main course, a side dish, or as an ingredient in other foods, including foods that have gluten or meat components. Methods to make and use the invention are also provided.

Abstract: The present invention provides coverings formed into a pie shape, to shield the outer crust of a pie during baking. The ring-like design features an open center area, which leaves the top portion of the pie exposed during the baking process comprising a ring having aluminum coverage area approximately one quarter inch in width, sufficient to completely shield the outer crust area. This invention is offered in a variety of sizes to accommodate virtually any pie size, from smaller pot pies that measure around six inches up to and even exceeding a total diameter of approximately twelve inches which are standard for most fruit pies.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A method for producing dehydration products, in particular chips with which the color and the flavor are retained to a large extent comprises a final dehydration step or drying step, respectively, wherein products, such as chips, with a water content of at most 15% by weight are dehydrated at temperatures below 80° C. using a dehydration means. Preferred dehydration means are also products like chips wherein these products have been dried to a water content of preferably less than 2% by weight, in particular about 1% by weight or less. This method is e.g. well suited for the production of compositions comprising meat chips and/or vegetable chips with potato chips and/or cereal chips.

Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.

Abstract: A method of manufacturing breadcrumbs, including the steps of forming a mixture, extruding the mixture to form loaves, surface drying the loaves in a first drying step, comminuting the loaves to form particles having a smaller size than the loaves, and further drying the particles in a second drying step to obtain the breadcrumbs.

Abstract: A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps.

Abstract: An edible snack product comprises an undulating elongated body with a crenate cross-section and a composition that includes fruit material. When the snack product is composed entirely or substantially of fruit material, the snack product tends to be sticky and the undulating body and crenate cross-section serve to reduce the surface area of the snack product that would contact the surfaces of a wrapper, equipment and the consumer. By reducing the surface area contact, the tendency of the snack product to stick to the wrapper, equipment and the consumer is reduced.

Abstract: A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips.

Abstract: The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: This invention discloses a method for making rice bran flour by treating rice bran under high pressure and high temperature for a long period of time in two separate steps, the method comprising: husking and grinding the rice, then collecting the rice bran; inactivating the lipase of the rice bran; treating the rice bran under high pressure and high temperature; drying and screening the rice bran; treating the rice bran flour so obtained under high pressure and high temperature again; and cooling the rice bran. Said rice bran flour made from said method is effective in lowering glycosylated hemoglobin and increasing insulin of diabetes mellitus patients.

Abstract: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Abstract: The present invention relates to dehydrated Type II collagen containing cartilage which has retained the collagen in its original crosslinked structure and which contains at least 40% by weight of the Type II collagen of an ionizable edible salt and which has a water content of less than 10%.

Abstract: A whole sugar contains saccharose and additional ingredients from sugar cane not found in conventional raw, white, refined, or amorphous sugars. Processes for making the whole sugar are disclosed.

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 invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and subjected to a reduced pressure to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in it is concentrated. An alcohol solution is added to the concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.