Abstract: The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.

Abstract: A novel ?-amylase having excellent practical applicability is found, and an object is to provide a practical use of the ?-amylase. Provided is a method for improving a food, wherein a ?-amylase obtained from Bacillus flexus is acted on a food containing a polysaccharide or an oligosaccharide having an ?-1,4 bond of glucose as the main chain.

Abstract: Compositions and methods for the treatment of asthma may be prepared by drilling a hole in a coconut, adding about 1/4 pound of brown sugar (piloncillo) to an inside of the coconut, plugging the hole, wrapping the coconut in plastic, and allowing the coconut water and its contents to ferment 12 inches underground for 40 days. The resulting composition may have anti-inflammatory properties that can treat inflammation and asthma in users.

Abstract: An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement.

Abstract: Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

Abstract: One embodiment of a tool to pierce and split a coconut to facilitate removal of the water and meat from the nut. The tool includes of a body (100), comprising a frame (110) sufficient in size to accommodate a coconut and a constrictor cup (124), a shaft (210) which has releasably engaged tap assembly (300) and a releasably engaged splitter assembly (400). The body has a hub aperture (160) to receive the shaft (210). The shaft has means to urge both the cutting and the splitting end into coconut. Other embodiments are described and shown.

Abstract: Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed.

Abstract: The process of this invention involves one or more of at least one or more KEY ingredients, which can be almost any human consumable food stuff, such as whole fruit; soda pop of any flavor; milk and milk replacements with/without a flavorant added; tubers, roots and squash family products; and other edibles such as coconut milk, coconut meat which is diced as needed, cooked if not edible raw, mixed with a freeze inhibitor as may be needed, and a stabilizer as may be needed. The mix is then frozen and masticated to yield a soft serve dessert product. The product can then be served for immediate consumption, or frozen again, hard, for serving later in time as an ice cream replacement.

Abstract: It is intended to obtain a food material which contains a mannooligosaccharide and can be used in a wide range of application by a simple method. A mannooligosaccharide-containing food composition is obtained by taking endosperms out of coconut fruits, subjecting slurry obtained by grinding the endosperms to solid-liquid separation thereby to obtain a solid, defatting the obtained solid until the oil and fat content becomes 1% by weight or less, and performing a treatment so as to hydrolyze mannan contained in the defatted solid, or in the case where the defatting treatment is not performed, allowing a mannan-degrading enzyme which does not substantially have a lipase activity to act on the solid.

Abstract: A nut spread made from a blend of ground macadamia nuts and/or almonds and honey, in which the honey is the major component and provides a binder for the paste-like edible spread, as well as controlling flavor, texture and spreadability of the resulting food product.

Abstract: The presence of pineapple extracts in food products in combination with at least one other flavoring provides products having intensified flavor but lacking noticeable pineapple flavor. Non-alcoholic products can be used as after dinner drinks, soft drinks and in any manner liqueurs would be used.

Abstract: During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not drop below the freezing point of water, preferably <2° C., in order to avoid crystallization of the aqueous/liquid components of the coconut milk. As a result, the aqueous/liquid coconut milk with reduced fat content is separated from the coconut gratings in the next pressing. To separate the coconut oil from the coconut gratings, these are subsequently heated to temperatures at which the coconut oil becomes liquid in order to then separate it from the coconut gratings by pressing. The coconut oil (virgin coconut oil) is now obtained in an extremely efficient and gentle manner.

Abstract: A nutritional, cosmetic and pharmaceutical compositions containing active ingredients from the liquid endosperm of fresh green coconuts, and a method for obtaining the active ingredients.

Abstract: An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is also disclosed.

Abstract: A process effective for providing a deflavored coconut concentrate is provided. More specifically, a coconut concentrate is processed to separate coconut oil from coconut concentrate fibrous material. The separated oil is deodorized and blended back with the coconut concentrate fibrous material to extract further flavorings from the coconut concentrate fibrous material. The separation and reblending steps are repeated until the desired degree of deflavoring has been obtained at which point the fibrous material and the final deflavored oil are blended together to form the deflavored coconut concentrate. The present process allows the production of deflavored coconut concentrate without adversely affecting the color and functionality, including the texture enhancing ability, of the coconut concentrate.

Abstract: A process for producing a liquor utilizing a coconut as the fermentation container and final container for distribution to consumers. The process includes the steps of filling pre-selected coconuts with ethanol, after emptying the water, to dissolve part of the cavity's internal walls thereby absorbing the fragrance of the coconut. The ethanol is allowed to stay inside the coconut for a predetermined amount of time and then added to a mixture of ethanol and sugar cane juice, fifty percent of each, in a predetermined proportion to enhance the aroma of the liquor. The resulting mixture is then placed inside the coconut's cavity where it is allowed to go through the process of fermentation for about 21 days. The coconut is then capped and stored for future consumption.

Abstract: Mannose-containing copra meal characterized in that mannose in the copra meal has been degraded in whole or in part to mannose, a process for producing such copra meal and a mannose-containing feed which contains the mannose-containing copra meal.

Abstract: A sucrose-free, artificial sweetener-free dietary fiber composition contains about 5 to about 95 percent methylcellulose by weight based on total weight of the composition, about 5 to about 75 percent natural coconut, and about 5 to about 75 percent banana. In some embodiments, about 20 to about 80 percent non-sucrose, non-artificial sweetener containing, inactive materials. The inactive materials include particulate filler materials, such as powered natural grains. In one preferred embodiment, the invention is a sucrose-free, non-allergenic dietary fiber composition, containing about 5 to about 95 percent methylcellulose, balance being about 5 to 75 percent natural coconut and about 5 to 75 percent banana, based on the total weight of the methylcellulose, the coconut and the banana. More preferably, there is about 5 to about 40 percent methylcellulose balance being natural coconut and banana in the preceding ranges.

Abstract: A sucrose-free, artificial sweetener-free dietary fiber composition contains about 2 to about 95 percent methylcellulose by weight based on total weight of the composition, about 5 to about 40 percent natural coconut, and, 0 to about 93 percent non-sucrose containing inactive materials. The contents are preferably in fine powder form. The inactive materials include particulate filler materials, such as powdered natural grains. In one preferred embodiment, the invention is a sucrose-free, non-allergenic dietary fiber composition, consisting essentially of about 2 to about 95 percent methylcellulose balance being natural coconut, based on the total weight of the methylcellulose and the coconut, more preferably, there is about 2 to about 40 percent methylcellulose balance being natural coconut.

Abstract: A process to extract natural aromas from natural substances containing fat and oil with compressed gases, wherein the natural substances are extracted in two steps in which in the first step liquid propane and/or butane at a temperature of .ltoreq.70.degree. C. and at a pressure of <500 bar and in the subsequent second step compressed carbon dioxide at a temperature of .ltoreq.50.degree. C. and at pressures between 70 and 500 bar are used as extraction agents.

Abstract: The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt % sweetener, 0.01-5 wt. % thickener, 0.01-2 wt. % flavor, 0-1,500 ppm. multivalent cation, upon heating above 70.degree. C. flocculation of at least the protein compound occurs.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles by providing a mixture of heterogeneous particles of particles of a cereal grain having a flavor and a fiber concentration of at least about 25% by dry weight. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles.

Abstract: A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

Abstract: A process for obtaining juices, oils and cakes in stable form by the pressing of fresh plant products is disclosed in which a depressor system in the amount of two to two-and-a-half times the quantity of water contained in the product to be pressed is added to a quantity of crushed product. The depressor system is a mixture of dextrose, saccharose and salt in a proportion by weight of dextrose to saccharose of three times and sugars to salt between seven and seven-and-a-half times. The whole mixture is subjected to exhaustive crushing action to obtain a puree and the puree is then pressed to obtain the juices, oils and cakes in stable form.

Abstract: Described is a genus of compounds defined according to the structure: ##STR1## (Z) represents one of the moieties ##STR2## as well as the substantially pure compound defined according to the structure: ##STR3## and the use thereof for augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, smoking tobaccos, smoking tobacco articles, perfumes, colognes and perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners, fabric softener articles, perfumed articles, hair preparations and the like.

Abstract: A cocrystallized sugar-nut product and a method for preparing such product are disclosed. A concentrated sugar syrup is prepared through evaporation, and nuts, chopped or finely divided, with or without additional food ingredients, are added to the concentrated syrup with vigorous mechanical agitation or impact beating within a crystallization zone. A cocrystallized sugar-nut product is produced, comprising aggregates of sugar crystals in intimate association with the nuts and any food ingredient. The cocrystallized sugar-nut product is dry, stable, free-flowing and possesses functional food ingredient characteristics, such as fondant quality and extrusion and compaction capabilities. The cocrystallized sugar-nut product, additionally, is capable of being dispersed in water.

Abstract: Disclosed are improved coconut pieces coated with an impermeable coating of insoluble calcium alginate as well as methods of preparing such coconut pieces. Such coated coconut pieces are especially suitable for incorporation into ready-to-spread frostings. The methods essentially comprise the steps, in sequence, of: (a) providing dehydrated coconut pieces having a moisture content of about 3.0% to 3.5% by weight; (b) applying a dilute aqueous solution of a water soluble source of calcium ions sufficient to provide up to about 0.2% by weight calcium based on the dry weight of the coconut to form calcium-laden coconut pieces; (c) drying to a moisture content of between about 12% to 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.

Abstract: A process for making sweetened coconut flakes in which shredded coconut is coated with an aqueous solution comprising finely ground coconut and humectants. The liquid coated coconut is then coated with sugar producing a product which is moist and fresh.

Abstract: A free-flowing, sweetened, hydrated coconut product containing desiccated coconut, water, sweetener solids and a surface coating of powdered cellulose, and its method of manufacture are disclosed.

Abstract: A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.

Abstract: There is provided a process for producing reconstitutable natural coconut flavor by grinding coconut meat preferably from which the germ eye has been removed, until a pulp of coconut fiber and coconut flavor liquor is obtained. The pulp is separated into the flavor liquor and fiber, wherein the liquor has no more than 2% fiber therein. The liquor is heat treated under enzyme deactivation conditions, whereby any deleterious coconut enzymes in the liquor are deactivated. The liquor is concentrated by condensing the liquor to more than 25% solids or spray drying the liquor to a free-flowing powder. The concentrated coconut flavor may be reconstituted with an aqueous diluent to provide a liquid coconut flavor. The coconut flavor is a mixture of coconut fat and coconut protein/carbohydrate in ratios of 40-72:60-28 and the coconut flavor in the reconstituted form contains no more than 2% coconut fiber.

Abstract: A method of separating the fruit flesh of nuts or kernels into a fibre mass, oil and cell liquid by tempering the fruit flesh to a temperature at which the oil is in fluid form without the proteins coagulating, comminuting by cutting and, in the exact moment of the cutting, centrifuging so that, the fruit flesh is divided into a fibre mass and a liquid mixture comprising oil and cell liquid, and, any occurring natural emulsions are broken down. The fibre mass is then separated from the liquid mixture by means of filtration.

Abstract: A process for reducing the caloric content of edible items such as coconut is disclosed wherein substantially all of the fat is removed by a solvent and subsequent removal of soluble polysaccharides may be accomplished by washing the defatted item in water. The described process, causes the caloric content of the item to be reduced by approximately 100%. The process is used with edible items containing fat and/or sugar selected from the group consisting of the edible meat of nuts, the edible seeds of grain, and the edible seeds of fruits. Coconut, treated by the aforesaid process, is used in the manufacture of candy or other foods having a reduced caloric content. The other defatted edible items may be similarly used in the manufacture of candy or other foods having a reduced caloric content.

Abstract: Potato pulp as component in the manufacture of foods such as fruit compotes, marmalades, sauces and tomato-based preparations, fruit-juices and fruit-based drinks, confectionery and fruit pastry.

Abstract: An improved process is provided for producing edible coconut cream, which process improves the already known processes because the process of the instant invention is more efficient, the finished product is pasteurized and homogenized and in general terms the production costs involved are diminished. Likewise, the yield is normally higher than that obtained in the already known processes since the quality of the finished product is improved in view of its feeding and organoleptic outstanding properties.

Abstract: Improved sweetened coconut products coated with powdered sugar can be made by substituting for a fraction of said powdered sugar, particles of sugar encapsulated in edible fat.