01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
33 - Alcoholic beverages other than beer
40 - Treatment of materials; recycling, air and water treatment,
42 - Scientific, technological and industrial services, research and design
Goods & Services
Alcohol for industrial purposes; Gluten for the food industry; Gluten for industrial purposes; Enzymes for the food industry; Enzymes for industrial purposes; Proteins for the food industry; Starch for use in manufacturing food; Starch for industrial purposes; Protein for industrial use Textured vegetable protein for use as a meat extender; Formed textured vegetable protein for use as a meat substitute Starch for food Alcoholic beverages, except beer; Ready-to-drink alcoholic beverages, other than beer-based; Distilled spirits Alcohol distillery services; Custom manufacture of food ingredients for others; Contract manufacturing in the field of alcohol Product development consulting in the field of alcohol
The present disclosure is directed to a low-carbohydrate and/or low-sugar bakery product and bakery product formulations. In certain configurations, the bakery product is a keto-friendly bakery product. The bakery product formulation comprises flour and/or a flour substitute, a sugar substitute, and yeast, wherein the sugar substitute comprises a first starch, one or more enzyme, or combinations thereof.
In one aspect, the present invention is directed to a method of preparing a plant-based food product comprising a plant-based composition. In another aspect, the present invention is directed to a method of hot holding a plant-based food product. In another aspect, the present invention is directed to a method of preparing a plant-based food product. The plant-based food product includes a plant-based composition. In another aspect, the present invention is directed to a plant-based food product that includes a plant-based composition. The plant-based composition includes a textured protein and seasoning.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Proteins, namely, meat substitutes for use in consumer
packaged goods; seasoned vegetable-based meat substitutes;
food preparation kits containing dehydrated meat substitute
and also including a spice blend; food preparation kits
containing dehydrated meat substitute and also including a
pizza crust mix and cheese; food preparation kits containing
dehydrated meat substitute and also including a pizza crust
mix; food preparation kits containing dehydrated meat
substitute and also including cheese; meat substitutes;
meat-substitute-based snack foods; bean-based snack foods;
pre-packaged meals and entrees consisting primarily of meat
substitutes. Pasta; flour; wheat-based snack foods; corn-based snack
foods.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Proteins derived from grains for use as a food ingredient;
starches derived from grains for use as a food ingredient;
processed grains for use as a food ingredient; processed
seeds for use as a food ingredient; processed legumes for
use as a food ingredient.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Proteins, namely, meat substitutes for use in consumer packaged goods; seasoned vegetable-based meat substitutes; food preparation kits containing dehydrated meat substitute and also including a spice blend; food preparation kits containing dehydrated meat substitute and also including a pizza crust mix and cheese; food preparation kits containing dehydrated meat substitute and also including a pizza crust mix; food preparation kits containing dehydrated meat substitute and also including cheese; meat substitutes; meat-substitute-based snack foods; bean-based snack foods; pre-packaged meals and entrees consisting primarily of meat substitutes.
(2) Pasta; flour; wheat-based snack foods; corn-based snack foods.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Proteins derived from grains being wheat, corn, rice, millet, buckwheat, sorghum, spelt, millet, barley, oats, bulgur, freekeh, all for use as a food ingredient; starches derived from grains being wheat, corn, rice, millet, buckwheat, sorghum, spelt, millet, barley, oats, bulgur, freekeh, all for use as a food ingredient; processed grains, namely, wheat, corn, rice, millet, buckwheat, sorghum, spelt, millet, barley, oats, bulgur, freekeh, all for use as a food ingredient; processed seeds, namely, hemp, canola, peas, chickpeas, quinoa, chia, flax, sunflower, amaranth, sesame, poppy, pumpkin seeds, all for use as a food ingredient; processed legumes for use as a food ingredient
13.
PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS FOR FOODSERVICE AND PREPARATION METHODS THEREOF
In one aspect, the present invention is directed to a method of preparing a plant-based food product comprising a plant-based composition. In another aspect, the present invention is directed to a method of hot holding a plant-based food product. In another aspect, the present invention is directed to a method of preparing a plant-based food product. The plant-based food product includes a plant-based composition. In another aspect, the present invention is directed to a plant-based food product that includes a plant-based composition. The plant-based composition includes a textured protein and seasoning.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Proteins, namely, meat substitutes for use in consumer packaged goods; seasoned vegetable-based meat substitutes; food preparation kits containing dehydrated meat substitute and also including a spice blend; food preparation kits containing dehydrated meat substitute and also including a pizza crust mix and cheese; food preparation kits containing dehydrated meat substitute and also including a pizza crust mix; food preparation kits containing dehydrated meat substitute and also including cheese; meat substitutes; meat-substitute-based snack foods; bean-based snack foods; pre-packaged meals and entrees consisting primarily of meat substitutes pasta; flour; wheat-based snack foods; corn-based snack foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Proteins derived from grains being wheat or corn for use as a food ingredient; starches derived from grains for use as a food ingredient; processed grains for use as a food ingredient; processed seeds for use as a food ingredient
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Protein for industrial preparation of food. Formed textured vegetable protein for use as a meat
substitute; textured vegetable protein for use as a meat
substitute; textured vegetable protein for use as a meat
extender.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Proteins for the food industry, namely, proteins for use in the manufacture of food and beverages, excluding soy protein
(2) Formed textured vegetable protein for use as a meat substitute, excluding soy protein; textured vegetable protein for use as a meat substitute, excluding soy protein; textured vegetable protein for use as a meat extender, excluding soy protein
High-protein food additives are prepared by reacting a protein material with L- cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L- cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.
High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.
High-protein food additives are prepared by reacting a protein material with L- cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L- cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.
01 - Chemical and biological materials for industrial, scientific and agricultural use
31 - Agricultural products; live animals
Goods & Services
(1) Wheat protein isolates for use as an ingredient in food for human consumption
(2) Wheat protein isolates for use as an ingredient in food for animal consumption
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Modified starch derived from plant sources for use as a fiber enhancer, fat replacer, calorie reducer, bulking agent, formulation aid, texturizer or additive in food products
(2) Modified starch derived from plant sources for use as a fiber enhancer, fat replacer, calorie reducer, bulking agent, formulation aid, texturizer or additive in pet food products
40 - Treatment of materials; recycling, air and water treatment,
42 - Scientific, technological and industrial services, research and design
Goods & Services
Alcohol distillery services; spirits distillery services; custom manufacture of food ingredients for others Custom development of food ingredients for others
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Protein for industrial preparation of food. Textured vegetable protein for use as a meat substitute;
textured vegetable protein for use as a meat extender.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
alcohol for industrial purposes; alcohol for food manufacturing; ingredients and additives for food manufacturing, namely, proteins starch for use in food manufacturing
Processes for the production of polyols from sources such as dried distillers grains plus solubles (DDGS) make use of a two-stage reaction scheme. In the first stage, the proteinaceous starting material is reacted with an aminating agent, such as diethanolamine (DEOA), to generate amino-amides and amides. These products are then reacted with an alkoxylating agent, preferably a substituted or unsubstituted epoxide to yield polyols. These polyols may be further reacted with isocyanates to give low-cost rigid polyurethane foams. In alternate forms, lignin may be directly converted to polyols by reaction with an alkoxylating agent, optionally followed by reaction with an isocyanate to produce polyurethanes.
Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).
Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.
High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group having a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Modified starch derived from plant sources for use as a fiber enhancer, fat replacer, calorie reducer, bulking agent, formulation aid, texturizer or additive in food products
