Abstract: The invention relates to a food formulation characterized in that it comprises a mixture of effective amounts of at least 1 ingredient from each of the 4 groups formed by nuts, cocoa, vegetable oils rich in unsaponifiable lipids and flours rich in soluble fiber, in which said mixture provides minimum effective amounts of at least the following bioactive compounds: soluble fiber, unsaponifiable lipids and unsaturated fatty acids, the combination of which produces a positive effect in the prevention of vascular diseases in mammals, including man. The invention also relates to the possible use of said formulation for the preparation of food and/or dietary products which provide beneficial effects in the prevention of cardiovascular diseases in mammals, including humans, without involving any weight gain.

Abstract: A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or regulating the growth of skin pathogens and of microflora responsible for the generation of body surface and coat odors.

Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.

Abstract: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.

Abstract: The invention is directed toward a method and system to provide a commercial accelerated drying process for pistachios that mimics the natural dehydration process under the sun by controlling the maximum temperature and moisture content of the pistachios during drying, producing nuts with sun-dried organoleptic characteristics. Embodiments of the invention reduce the moisture content of pistachio nuts with a heated airflow in a temperature controlled environment using any commercial nut drying system. Using the methods described herein, pistachios can be produced with sun-dried flavors characteristics in a controlled environment free of dependence on weather conditions.

Abstract: Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

Abstract: This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.

Abstract: The present invention relates to methods for producing peanut products and to the products of such processes.

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: In accordance with at least one exemplary embodiment, a method and system of producing peanut hull flour is disclosed. The peanut hull flour can be fit for human consumption as, for example, a food-grade fiber additive. In an exemplary embodiment, a peanut hull mass (or supply) can be treated with an oxidizing solution such as a 3-70% hydrogen peroxide solution for one or more minutes to twelve hours. The peanut hull mass (or supply) can also be washed with an alkaline solution. Moreover, the peanut hull mass (or supply) can be dried to a resulting moisture content of 1-10%. Further, the peanut hull mass (or supply) can then be reduced to peanut hull flour, for example, by using a flour grinder system.

Abstract: A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or regulating the growth of skin pathogens and of microflora responsible for the generation of body surface and coat odors.

Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.

Abstract: A powdered health food contains at least one selected from a group consisting of powders of a plurality of vegetables. A Fischer ratio which is a molar ratio (BCAA/AAA) of a branched chain amino acid (BCAA) to an aromatic amino acid (ARA) contained in the powdered health food is 2.1 or higher.

Abstract: This abstract of the technical aspects of the Cabarb Deluxe Peanutchip represents the Quality, Nutritional, and convenience of the savvy way we're presenting a healthy and delicious snack that can and will be enjoyed by people of all ages. The Cabarb Deluxe Peanutchip will possess a natural, energy packed and delicious snack chip to be introduced to the market place today. These snack chips will allow families to take them on trips for healthy snacking, without the mess of shells, they can be taken to the work place for a tasty snack when you're too busy to take a luncheon break, children can take them to school to satisfy those midday snack attacks, & they can be taken to the gym to fulfill the protein and energy needs before and after a good workout. the Cabarb Deluxe Peanutchips are high in vitamin E,low in Saturated fat and contain No Cholesterol.

Abstract: A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight cacao liquor; so as to produce an aqueous solution; conching the aqueous solution; evaporating water from the aqueous solution utilizing an additional water removal means during the conching step to provide a conched chocolate; tempering the conched chocolate to provide a chocolate product; and forming the chocolate product.

Abstract: A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Abstract: A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted plant residue with a conditioning fat; and (c) milling said mixture of plant residue and conditioning fat under reduced pressure, said conditioning fat being in a liquid state. If the milling step has taken place at a temperature below about 100° C., the resulting milled compound mixture is subjected to (d) a post heat treatment at temperatures above 100° C. A compound mixture of milled solvent-extracted plant residue and conditioning fat obtainable by the method. Food products and feeds comprising said compound mixture of milled solvent-extracted plant residue and conditioning fat.

Abstract: An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

Abstract: A stabilized fruit pulp comprising chunks of dimensions 1×1×1 mm to 15×15×15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polypenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.

Abstract: Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temperature of the nuts to the ambient temperature, additional cracks can be further produced in the nut fragments by quenching the nut fragments. Smaller nut fragments can then be obtained by crumbling along the cracks. Small nut fragments in desired sizes may be obtained by repeating the process of cracking and crumbling as many times as desired. The astringent skin of the nuts may also be peeled off while the small nut fragments are produced.

Abstract: The present invention discloses formulations for sheeted, baked nut-based snack chips that have a crispy, crunchy texture. Ingredient formula ranges have been determined that provide improved dough cohesiveness during processing, and improved flavor, texture, appearance and structural integrity of the finished snack chip. The dry ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce nut-based snack chips.

Abstract: The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and reducing the pressure inside the vessel by removing air. This also causes air to be removed from inside the nuts. The air pressure in the vessel is then normalized, causing the air removed from the nuts to be replaced with water from the vessel. The nuts are then promptly transferred from the vessel and exposed to forces that cause the water inside the nuts to rapidly expand, creating internal pressure that forces the shells to split open along the longitudinal suture of the nut.

Abstract: A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty acid portion of the oil in the completed food composition includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids. The food composition can also contain comminuted peanuts, e.g., peanut butter, in which case the composition is also stabilized against photo-oxidation and the fatty acid portion of the oil portion of the food can contain less than about 15 percent by weight linoleic acid and at least 1 percent by weight omega-3 fatty acids. Methods of protecting a food composition from oxidation and photodegradation are also disclosed.

Abstract: Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.

Abstract: A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature. The process includes treating ginseng, jujube and chestnut with a mixed solution of an aqueous solution of calcium and an aqueous solution of 0.1-0.3% organic acid or phosphoric acid, mixing with non-glutinous rice, glutinous rice and black rice at a fixed rate, filling a fixed amount of the mixture automatically in a heat-resisting plastic container, sterilizing the mixture 4-10 times repeatedly for 4-8 seconds at a high temperature of 130-150° C. and high pressure, cooking the sterilized mixture in a measured amount of liquid for cooking, sealing and packaging the resultant cooked rice mixture aseptically so that nutritious cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38,40), with plural water application stations (48,50,52) along the length of the heater banks (38,40).

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

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: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Abstract: The present invention has methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of preparing a flavored nut formulation.

Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.

Abstract: The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.

Abstract: A protein supplemented food product formed from a premix which includes modified oilseed material is described. The premix can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as ready-to-eat cereals and other cereal grain products, wherein the modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), and at least about 40 wt. % of the protein has an apparent molecular weight of greater than 300 kDa, and/or the protein has a MW50 of at least about 200 kDa.

Abstract: Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Abstract: A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages.

Abstract: Frozen dessert products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Abstract: The present invention relates to a process for producing a yellow iron oxide pigments comprising the steps of I) mixing preprecipitated FeCl2 and an &agr;-FeOOH nucleus produced by the “alkali” process, II) oxidizing the suspension in a first oxidation step at 20 to 45° C. III) oxidizing the suspension in a first oxidation step at 55 to 85° C.

Abstract: The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein after completion of the extraction, the solvent is drained from the marc, leaving residual solvent retained in the marc, and gaseous vapors heated above the solvent boiling point are passed through the zone in contact with said marc to volatilize the residual solvent therein. The improvement involves establishing within the extraction zone a desolventizing region defined between an inlet port and an exit port for the heated vapors and progressively displacing the desolventizing region from adjacent one zone end to adjacent its opposite end, whereby only a fraction of the marc within said closed zone is contacted with the flow of heated gaseous vapors at any given time.

Abstract: A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are first blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react and are then reduced to a partially dehydrate state of 2% water. Nuts so prepared are dried without inducing rancidity producing reactions that normally occur when drying tannin-containing nuts and have less of a bitter taste associated with the tannins. Additionally, the nuts may be glazed to form a protective coating that inhibits oxidative reactions between the atmosphere and the nut, and which provides a convenient and tasty snack food.

Abstract: A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograms containing aromatic oils that are responsible for its strong odor. It has been determined with the correct processing of the fresh garlic by microwaving an aqueous or water soluble solution of fresh garlic, that most if not all of the tiny micrograms can be ruptured such that the aromatic oils can be easily neutralized by digestion. Solutions that are useful in practicing the invention are pure boiled water, boiled water and vinegar, boiled water and lemon juice, and lemon juice in natural concentration. The microwave radiation is useful in rupturing the micrograms without a total cooking of the garlic which would remove its fresh flavor and texture. In addition, edible salts can also be added during the process to adjust taste or as a preservative.

Abstract: Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.

Abstract: Nut-based products are prepared by reconsolidating ground nuts of all small particle size by means of one or more consolidating binders, preferably water soluble binders. The particle size is small enough that persons having diverticulosis may eat the nut-based products without causing diverticulitis.

Abstract: The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein wherein the extraction is carried out in a closed zone which is elongated along one axis from one end to an opposite end and is at least partially filled with the extraction material and is maintained under a pressure at which such solvent is liquefied, and after completion of the extraction, the solvent is drained from the marc, leaving residual solvent retained in the marc, and gaseous vapors heated above the solvent boiling point are passed through the zone in contact with said marc to volatilize the residual solvent therein and carry the same from the closed zone.

Abstract: A process and apparatus is disclosed for loosening or removing the skin from products such as nut kernels, beans, seeds or the like. The process comprises subjecting the products to a jet or jets of water at ambient temperature so as to loosen or remove their skins. The apparatus includes carriers arranged to receive the products and a liquid jet manifold adapted to direct the jet or jets at the products. In a preferred embodiment, the products are disposed in an annular recess in a carrier, and are subjected to jets of liquid discharged from two nozzles at each end of a bar arranged to rotate above the recess.

Abstract: A high production nutcracking apparatus wherein the nuts are fed from a hopper on a feed conveyor to a cracking apparatus. The cracking apparatus is in the form of a plurality of cracking units mounted on a rotatable turret, and the rotating cracking units are cyclically controlled so as to clampingly engage and lift each oriented nut from the advancing conveyor, and so as to preserve its orientation. Each nut is then cracked and thereafter released at separate spaced points along the circular path of travel of the cracking unit. A structure and procedure for aligning the cracking units of the turret with respect to the feed conveyor is disclosed.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograins containing aromatic oils that are responsible for its strong odor. It has been determined with the correct processing of the fresh garlic by microwaving an aqueous or water soluble solution of fresh garlic, that most if not all of the tiny micrograms can be ruptured such that the aromatic oils can be easily neutralized by digestion. Solutions that are useful in practicing the invention are pure boiled water, boiled water and vinegar, boiled water and lemon juice, and lemon juice in natural concentration. The microwave radiation is useful in rupturing the micrograins without a total cooking of the garlic which would remove its fresh flavor and texture. In addition, edible salts can also be added during the process to adjust taste or as a preservative.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food.