Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.

Abstract: A chewable animal toy having an edible core and a tearable outer shell molded around the edible core such that a portion of the edible core protrudes from the outer shell is provided. Further provided is a mold unit for making the chewable animal toy having a first mold half including a first mold cavity and a second mold half having a second mold cavity. The second mold half is engageable with the first mold half such that the first and second mold cavities cooperatively define an outer shell mold cavity. A first pocket is defined between the first and second mold halves that is adapted to receive a first protruding portion of the edible core. A first shut off defined within the first pocket is adapted to surround the first protruding portion of the edible core such that it is substantially isolated from the outer shell mold cavity.

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Abstract: The apparatus and method shaves produce such as carrots to a uniform style capable fo being packaged. The apparatus has shavers arrayed about the rotational axis of, yet carried by, a carousel, each having at least one blade rotatable about its associated rotational axis substantially parallel to but spaced outwardly of the rotational axis of the carousel. A magazine or hopper or robotic fed product stuffer is adapted to drive a produce item for shaving into an indexed shaver for shaving of that produce item as the shaver but not the carousel is drivingly rotated. A product ejection arrangement is to act on the shaven and crowned product whilst the shaver still supports the product to remove the product in a direction opposite its stuffing direction.

Abstract: A first edible food product of predetermined length is received by an intermittently movable upper conveyor having an effective length the same as said predetermined length. A lower conveyor continuously transports second edible food products and a sensor senses when each of the second edible food products reaches a predetermined location. A controller receives a signal from the sensor and causes simultaneous movement of the upper conveyor to deposit the supported first edible food product and activation of equipment to place a replacement first edible food product on the upper conveyor.

Abstract: This invention shapes a thick slice of green or ripened plantain into an open rectangular bowl that can be filled with various edible foods such as, but not limited to, chicken, shrimp, beef, and custard, and also pushes the plantain out mold by the use of a very simple, yet efficient, mechanism.

Abstract: The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an appropriate ratio, a first fermentation process of the kneaded dough, a molding process of the dough to form a pocket shape, a second fermentation process of the pocket-shape dough, and a baking process in an oven, wherein a sheet of dough is folded in half in the molding process to place the sheet of dough at the bottom and top of the molding frame in the molding process; the sheet of dough is continuously cut on either side of the molding frame with a cutting knife to provide a pocket-shape dough having the molding frame therebetween; and the obtained pocket-shape dough is fermented in a concave pen having a depth of 10-25 mm to form the desired pocket shape dough in the second fermentation process.

Abstract: A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.

Abstract: The invention relates to a device and to a method for producing a consumable product, which is made of, at least partially, a fatty mass (M), in particular, containing cocoa and/or chocolate. Said device comprises a bearing surface (3; 4; 5) and a concave cooling stamp (1) which can be lowered onto the bearing surface (3; 4; 5), said cooling stamp comprising a concave stamp area (2) on the under side thereof, whereby the inner surface thereof is complementary to a first surface of a consumable product which is to be produced. A warm, soft lump of fatty mass (M) is applied to the bearing surface (3, 4) or to the surface of a undecorated consumable product (7) in order to carry out said method and is hardened by cold pressing by means of the concave cooling stamp (1). As a result, specifically formed and decorated consumable products which are made from chocolate are produced and/or undecorated consumable products are specifically decorated with chocolate.

Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.

Abstract: A method of producing a confectionery product includes the steps of: a) depositing at least one confectionery mass by allowing it to flow into a mold, b) depositing at least one particulate material in and/or on the confectionery mass; and c) repeating at least step a) at least once.

Abstract: A food patty molding machine has a reciprocating mold plate. A moldable food product is pumped through a fill passage into a cavity of the mold plate when the mold plate is in its fill position. A fill plate, interposed in the fill passage immediately adjacent the mold plate, has a multiplicity of fill apertures distributed in a predetermined pattern throughout an area aligned with the mold cavity when the mold plate is in its fill position. A fill block is fixed to the fill plate and includes a plurality of inverted L-shaped passages corresponding one-for-one with the fill apertures. The mold plate includes a longitudinal slot to accommodate relative longitudinal movement between the mold plate and the stationary fill block. The mold plate includes a transverse slot open into the longitudinal slot that defines the molding cavity. Loose ground meat can be filled in a horizontal direction into the cavity to provide a customary appearance to the packaged ground meat.

Abstract: The invention relates to an apparatus and a method for producing ice confection, comprising a carousel arrangement which comprises a plurality of arms which are provided with a plurality of moulds having mould cavities for the moulding of ice confection, by which carousel arrangement are arranged process means for producing ice confection by advancing the arms between the process means for performing partial processes at a number of stations, moulds being placed with their openings oriented downwards at one or more of the stations.

Abstract: A tostonera comprises a first press member, a base member having the first press member movably associated therewith, and a second press member movably associated with the base member opposite the first press member and having one or more punches projecting outwardly from a surface facing the base member. One or more relatively shallow recesses are formed in the base member facing the first press member, and one or more relatively deep recesses formed in the base member facing the second press member, the one or more punches matingly coupling therewith.

Abstract: A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the cavity of the first foodstuff part while frozen. Finally a second frozen foodstuff part is fitted to the first foodstuff part to close the cavity. The mating edges of the parts can be coated with water and/or egg white to stick together, and the two parts can then be breaded or otherwise coated.

Abstract: A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are confectionery type bars and nutritional bars comprising the confectionery layering material of the present invention.

Abstract: A sandwich sealing crust removing method and apparatus also include bread marking and imaging mechanisms for one or more of indenting, embossing, coloring, cutting, and forming. The apparatus is capable of cutting the crust from a prepared sandwich having filling ingredients between at least two slices of bread in the sandwich. The cut edge area on the sandwich is also sealed to insure that the filling ingredients stay within a pocket formed in the bread. One or more element of the apparatus is also capable of embossing images onto the sandwich and/or a bread slice(s). One of a plurality of devices has removably coupled marking elements that can be used on sandwiches. The marking elements may include one or more removably coupled elements for shaping, marking, embossing, cutting, coloring, indenting, and/or other mechanism(s).

Abstract: A knockout drive system for a food patty molding machine includes an electric motor; a rotary-to-linear motion converting apparatus operatively connected to the electric motor; and at least one knockout member operatively connected between the rotary-to-linear motion converting apparatus and the knockout plungers, to reciprocate the knockout plungers. The mold plate and knockout plungers are not mechanically linked to be driven together but are independently driven. The electric motor of the knockout drive system is a servo driven motor wherein the speed, acceleration, deceleration and dwell periods of the knockout plungers can be precisely controlled to be synchronized with the mold plate movements and positions, and for the type of food product, the output rate and the shape of the patties.

Abstract: To provide a rice-ball making implement by which a properly compacted and good-looking rice ball in a state of being packed can be made easily. Two containers (3), (3) are connected to be openable/closeable by the intermediary of a bend part (5). The container (3) comprises a base element (9) and a standing wall (10) formed on the outer peripheral edge of one side of the base element (9) in a protruding manner. Height of an upper edge of each of two side-part standing walls (16), (16) constituting the standing wall (10) is made to become gradually larger toward the front end. When the two containers (3) (3) are bent in a manner of closing them, a side-part standing wall (16a) and a front-end standing wall (19a) of one container (3a) overlaps an inside of a side-part standing wall (16b) and an inside of a front-end standing wall (19b) of the other container (3b).

Abstract: A breather air and food product fines pumping system for a reciprocating mold plate food product forming machine pumps air and fines to a collection area. A pumping surface is provided by a rearward facing surface of the mold plate. A pumping chamber is arranged between the pumping surface and a food product fines collection area. The rearward facing surface of the mold plate defines a movable limit of the pumping chamber. A valve element of a first valve is arranged between the pumping chamber and the collection area to create suction in the pumping chamber when the rearward facing surface of the mold plate is moving forward, and to allow the pumping chamber to pump air and fines into the collection area when the rearward facing surface of the mold plate is moving rearward. Breather holes in a breather plate are in communication with a breather passage that is in communication with the pumping chamber and with outside air through further valve arrangements.

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: An objective of the present invention is to enable 100% assimilation of all the nutritional components of raw royal jelly, by manufacturing pelletized royal jelly of a predetermined granule size distribution that is easy to ingest, which can be preserved at room temperature and pressure. The pelletization method for raw royal jelly in accordance with the present invention comprises the steps of preparing raw royal jelly; mixing the raw royal jelly with a predetermined partially alphatized starch at a predetermined mixture ratio, at room temperature and pressure but without heating; pelletizing the resultant product at room temperature and pressure but without heating; and dehydrating the resultant product at room temperature and pressure to a predetermined moisture, in order to create pelletized royal jelly having a predetermined granule size distribution.

Abstract: A device for installing an ingredient inside a food patty, the device including first and second hinged together patty portion receptacles, and a die support with a respective patty portion shaping die for each of the patty portions in the receptacles. The dies are closed into the receptacles to shape the patty portions therein to define a respective pocket in each patty portion for holding an ingredient. With the ingredient installed in a pocket formed in one of or each of the patties, the patty portion receptacles are hingedly movable together to combine the patty portions into a patty containing the installed ingredient. The patty remains in one receptacle. A patty portion release device at one or each receptacle releases the patty portions from the respective receptacles. For example, one receptacle is of a non-stick material and/or is deformable to release the patty portion material therein.

Abstract: A process for preparing an extrudable product suitable for forming into a chewable pet food and comprising between about 56% to about 80% dry wheat gluten mix, between about 9% to about 28% liquid plasticizer mix and between about 8% to about 18% moisture by weight of the product is disclosed. The process comprises mixing the dry wheat gluten mix with water in an extruder, to form a moist wheat gluten mix, and mixing the moist wheat gluten mix with a liquid plasticizer mix and extruding at a temperature of less than 70° C. to form the extrudable product. The invention also relates to the extrudable product and to the chewable pet food formed therefrom by means of either further extrusion or injection moulding.

Abstract: A confectionery moulding device for making confectionery pieces from a source of flowing confectionery includes a number of trays supported by the frame and positioned one above another, each tray has a number of mould cavities interconnected by flow tracks. At least some of the trays include a drain via which the flowing confectionery material can pass to a tray underneath.

Abstract: A manifold for a food product molding machine, which balances the flow and pressure of the food product over a wide fill area. The invention further relates to a feed system for a food product molding machine which has a multiple plunger configuration which increases the capacity of the food product molding machine. The invention further provides a valve for controlling the flow of food product molding machine. A breather vent assembly and auger cover is configured to return exhaust air and excess food product to the food product supply.

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.

Abstract: The present invention provides a gasified food product comprising a solid-gas clathrate and methods for making the same. The solid-gas clathrates used in the present invention are selected from the group consisting of an ?-cyclodextrin-gas clathrate and a derivative thereof. Furthermore, the present invention provides food products such as a powdered coffee mix, dough, sauce, soup, hot cereal and the like comprising the solid-gas clathrate.

Abstract: The invention provides a mold assembly. The mold assembly according to the invention includes two set of complementary split molds. In particularly, the mold assembly according to the invention enables the molding of food that has a shape with a complex profile.

Abstract: A drive system reciprocates a mold plate between a cavity fill position and a patty discharge position, and can also reciprocate knock out plungers to discharge molded food patties from cavities in the mold plate at the patty discharge position. This drive system includes a first electric motor; a first rotary-to-linear motion converting apparatus operatively connected to the first electric motor; at least one drive member operatively connected between the first rotary-to-linear motion converting apparatus and the mold plate to reciprocate the mold plate. The drive system can also include a second electric motor; a second rotary-to-linear motion converting apparatus operatively connected to the second electric motor; and at least one knock out member operatively connected between the second rotary-to-linear motion converting apparatus and the knock out plungers, to reciprocate the knock out plungers.

Abstract: Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.

Abstract: A frame structure is provided for a reciprocating mold plate type food product forming apparatus. The frame structure includes an angular strut configuration for resisting horizontal reciprocating forces caused by the reciprocating mold plate and associated drive, and a tie rod arrangement for resisting separation-reaction forces caused by food product compression by a plunger in a pump cylinder of a food product pump. A base plate supports the frame structure. A first angular strut extends from a rear location forwardly and upwardly to an elevated central location and is fixed to the frame portion. A second angular strut extends from a forward location rearward and upwardly to the elevated central location and is fixed to said frame portion. The first and second struts transfer the horizontal component of the reciprocating forces into the base plate. A plurality of tie rods span between a backing plate that mounts a hydraulic cylinder that drives the plunger, and the pump cylinder.

Abstract: A form is disclosed for cooking items, such as pancakes, in a specified shape. The form may include a sidewall defining the specified shape. One or more handles may be attached to the sidewall to facilitate handling of the form. The handles may be configured to be folded and to reduce the amount of heat conducted through them. The form may be constructed by cutting an aluminum alloy material into strips. Holes may be formed in the ends of the strips and the strips may be heated for a specified time to soften them for being formed in the desired shape. The ends of the strips may be joined together using fasteners through the holes. Forms constructed in this manner may reduce the sticking of material to the forms, and the forms may be durable to last for repeated use over a long period of time.

Abstract: An improved hydraulic system is provided for a reciprocating mold plate, patty-forming apparatus wherein food product is delivered under pressure from a pump cylinder to mold plate cavities. The plunger is driven during a first phase by force from a hydraulic cylinder from a retracted position distant from the pump cylinder to a ready position initially compressing food product loaded into said pump cylinder. Thereafter, the plunger is driven during a second phase by the hydraulic cylinder to load food product under pressure into the mold plate cavities. The hydraulic cylinder is supplied with hydraulic fluid during the first phase by a low pressure hydraulic fluid pump and during the second phase by a high pressure hydraulic fluid pump. According to the invention, the low pressure hydraulic fluid pump and the high pressure hydraulic fluid pump are positioned within a reservoir, at least partially submerged in hydraulic fluid held within the reservoir, during operation.

Abstract: An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then supplied to a screw conveyor followed by introduction onto rollers to form a sheet. The sheet may then be cut into a desired shape. The overall process may be made continuous, and the manufacturing conditions may be selectively controlled at each step, with respect to variable a such as temperature and moisture levels, to substantially maintain the overall nutritional value of the formed edible compositions.

Abstract: A simulation of a Northern Quahog shell is provided for use in preparing, serving, and/or storing food. The shell is made from biodegradable materials, and includes two half-shells joined together by a functioning hinge portion. The shell also includes alignment notches so as to assure a perfectly aligned and tight closure, also bearing realistic growth rings, and realistic texture and coloring inside and outside the shells. The shell is made of materials suited to withstand handling, stuffing, baking, microwaving, and freezing, without material fatigue or distortion, and can be uniformly manufactured to assure consistent product size, ease of production, cleanliness, light weight, and improved durability. The shells are a one-time-use, consumable product. The shell is of natural color, using no dyes or inks. In use, the shell can contain food stuffing, which can be fully enclosed by the shell. The shell can be made from sugar cane stalk.

Abstract: A belt drive system for a reciprocating mold plate in a food product molding machine. The invention relates to a belt drive system having a belt tensioning device configured to tension a drive belt of an indexing motion food product molding machine. The invention provides ease of service and/or replacement of components of the drive system. The invention provides a manifold configuration to balance the flow and pressure of the food product over a wide fill area.

Abstract: A cooling air system is provided for a patty-forming apparatus having a machine base that includes an enclosing wall and contains equipment within the machine base that generates heat, such as electric motors, electrical and control equipment. The machine base includes an air inlet opening and an air outlet opening through the enclosing wall. At least one air fan is arranged to move outside air from the air inlet opening to the air outlet opening. A first air damper is arranged to close the air inlet opening. A second air damper is arranged to close the air outlet opening. The first and second air dampers are configured to automatically close if power is interrupted to the apparatus. The dampers each includes a cover or plate and at least one inlet pneumatic cylinder that elevates the cover above the inlet or outlet opening when energized, allowing outside air to pass through the machine base.

Abstract: A patty forming system which includes a first generally disc-like mold chamber and a second loading chamber in which a manually operated plunger is mounted for reciprocal movement. When the plunger is moved towards the mold chamber, the mass of material from which a patty is to be formed will be forced into the mold chamber and be molded into the shape of such chamber. Preferably the diameter of the mold chamber is variable depending upon the quantity of material forced into such chamber by the plunger. An automatic spring loaded patty ejector may also be incorporated with the plunger mechanism to facilitate removal of the patty from the mold chamber.

Abstract: Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation of proteinaceous materials, water, oils/fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars/snacks, confections, as an inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

Abstract: A special tabbed pattern is integrated into a series of forms. The forms may be cookie cutters adapted to cut baked dough or other material set to desired density to provide a series of panels corresponding to the cutters. Alternatively, the forms may be molds, e.g, adapted to receive melted chocolate which is allowed to cool and set to form a series of panels corresponding to the molds. The panels are adapted to be joined together to form a decorative structure. The tabs are sized and positioned to provide a dovetail joint along each edge of the structure. The protruding tabs or ends are of a slightly smaller dimension than the notches that they fit inside of to provide a secure fit. This self-interlocking design allows each individual piece of the structure to be fitted together, one at a time, while maintaining an acceptable degree of stability throughout the assembly process.

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 solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into or mixed with food comprising meat, poultry, rice, grains or other particulate foods prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

Abstract: The present invention concerns a mold table for food products comprising at least one longitudinal conduit that can be closed by a cover. Each conduit has a variable cross section that defines at least one cavity that forms a mold for the food products.

Abstract: The present invention relates to a process for baking a food product utilizing a confectionery mould made from silicone. The confectionery mould is obtained by mixing and reacting a crosslinkable silicone, especially methyl-vinyl siloxane (VMQ), and a peroxide as a cross-linking agent.

Abstract: In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, and a calcium-coagulable edible polymer material, spreading the viscous liquid into thin layers, applying an aqueous calcium salt solution onto the thin layers, whereby the calcium-coagulable edible polymer material is caused to gel, and heat-drying or/and vacuum-drying the resulting thin-film gel products, and a method for producing nutraceutical chips, comprising the steps of: preparing a gel by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, a calcium-coagulable edible polymer material, and a calcium salt, molding the gel into thin films, and heat-drying or/and vacuum-drying the re

Abstract: An edible animal chew toy which provides a dental benefit when chewed. The chewing action of the animal causes ribs and/or protrusions on the chew toy, in close proximity to the area being chewed, to floss the sides of the animal's teeth and gums.