Embodiments herein relate to food products with stable green color and methods of making the same. In an embodiment, a method of making a food product with stable green color herein includes transferring chlorophyll from an aqueous phase to a lipid phase within the food product, forming an emulsion including the lipid phase, and heating the food product including the emulsion. In an embodiment, a sealed food product is included having a container and a food product composition within the container. The food product composition including a stabilized emulsion. The stabilized emulsion can include a lipid phase and chlorophyll, wherein at least 50 wt. percent of the chlorophyll is disposed within the lipid phase of the stabilized emulsion and wherein the food product composition is hermetically sealed within the container. Other embodiments are also included herein.
A23L 5/43 - Adjonction de colorants ou de pigments, p.ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
A23L 23/00 - Potages; Sauces ; Leur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
A23L 3/005 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes ; Leur préparation ou leur traitement
Embodiments herein relate to food products with stable green color and methods of making the same. In an embodiment, a method of making a food product with stable green color herein includes transferring chlorophyll from an aqueous phase to a lipid phase within the food product, forming an emulsion including the lipid phase, and heating the food product including the emulsion. In an embodiment, a sealed food product is included haying a container and a food product composition within the container. The food product composition including a stabilized emulsion. The stabilized emulsion can include a lipid phase and chlorophyll, wherein at least 50 wt. percent of the chlorophyll is disposed within the lipid phase of the stabilized emulsion and wherein the food product composition is hermetically sealed within the container. Other embodiments are also included herein.
A23L 5/40 - Coloration ou décoloration des aliments
A23L 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A23L 3/02 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages transportés progressivement, de façon continue ou par déplacements successifs, à travers les appareils
A23L 3/10 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages sans déplacement progressif à travers les appareils
A23L 3/16 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage direct des produits en vrac non emballés
Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.
Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.
Embodiments herein include a system for joining components. The system can include a rotating base platform, a plurality of receptacles mounted to the base platform, and a rotating sonotrode platform. A plurality of sonotrodes are mounted to the sonotrode platform. Each sonotrode can correspond to a receptacle. Each sonotrode can move in a reciprocating motion between a release position distant from a corresponding receptacle and a compressing position proximal to the corresponding receptacle. The compressing position occurs at a first angular position of the sonotrode platform. Each sonotrode is energized at the compressing position.
B32B 7/00 - Produits stratifiés caractérisés par la relation entre les couches; Produits stratifiés caractérisés par l’orientation relative des éléments caractéristiques entre les couches, ou par les valeurs relatives d’un paramètre mesurable entre les couches, c. à d. produits comprenant des couches ayant des propriétés physiqu; Produits stratifiés caractérisés par la jonction entre les couches
B29C 65/08 - Assemblage d'éléments préformés; Appareils à cet effet par chauffage, avec ou sans pressage avec des vibrations ultrasonores
B29C 65/00 - Assemblage d'éléments préformés; Appareils à cet effet
B29C 65/78 - Moyens pour la manipulation des éléments à assembler, p.ex. pour la fabrication de récipients ou d'objets creux
B65B 51/22 - Application ou production de chaleur ou de pression ou les deux à la fois par friction, par des ultrasons ou par haute fréquence
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p.ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p.ex. couvercles, capuchons
Embodiments herein relate to relate to multi-phase food products in deformable containers configured for squeeze dispensing. In an embodiment, a food product is included having a deformable container, wherein the container deforms under an applied force to a deformed state retaining a spring potential energy of less than 25% of the work associated with the applied force. The deformable container including a pressure operated dispensing valve in fluid communication with a channel of the deformable container. The food product further including a food material disposed within the interior volume, the food material including a liquid phase, and a solid phase. The food material having a drain weight of at least 10% and less than 50% when evaluated using a #12 sieve. The food material having a viscosity at 22.5 degrees Celsius of 12 Pa·s to 560 Pa·s at a shear rate of 0.1 [1/s]. Other embodiments are also included herein.
Embodiments herein relate to relate to multi-phase food products in deformable containers configured for squeeze dispensing. In an embodiment, a food product is included having a deformable container, wherein the container deforms under an applied force to a deformed state retaining a spring potential energy of less than 25% of the work associated with the applied force. The deformable container including a pressure operated dispensing valve in fluid communication with a channel of the deformable container. The food product further including a food material disposed within the interior volume, the food material including a liquid phase, and a solid phase. The food material having a drain weight of at least 10% and less than 50% when evaluated using a #12 sieve. The food material having a viscosity at 22.5 degrees Celsius of 12 Pa.cndot.s to 560 Pa.cndot.s at a shear rate of 0.1 [1/s]. Other embodiments are also included herein.
Embodiments herein relate to multilayer films for food packaging including migratory active substances. In an embodiment, a multilayer packaging film is included with a first polymeric layer and a second polymeric layer, wherein the first polymeric layer directly contacts a first side of the second polymeric layer. The first polymeric layer can be directly bonded to the second polymeric layer via a welding process. The first polymeric layer and the second polymeric layer can each comprise the same thermoplastic polymer. Contact between the first polymeric layer and the second polymeric layer can be discontinuous defining a plurality of cavities between the first polymeric layer and the second polymeric layer. Other embodiments are also included herein.
B32B 27/08 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 27/18 - Produits stratifiés composés essentiellement de résine synthétique caractérisée par l'emploi d'additifs particuliers
15.
THERMALLY PROCESSING FOOD PRODUCTS WITH HIGHLY-UNIFORM ELECTROMAGNETIC ENERGY FIELDS
Embodiments herein relate to systems and methods for thermally processing packaged food products with highly-uniform electromagnetic energy fields. In an embodiment, a method of thermally processing a packaged food product is included herein. The method can include placing the packaged food product in a heating chamber, the packaged food product comprising a hermetically sealed package and a food material disposed within the package. The method can further include applying electromagnetic energy to the packaged food product from a first electromagnetic energy source from a first direction. The electromagnetic energy can be sufficient to raise the temperature of the food material by at least 50 degrees Fahrenheit with a spatial temperature variation of less than 25 degrees Fahrenheit in less than 120 seconds. Other embodiments are also included herein.
A23L 5/10 - Procédés généraux de cuisson des aliments, p.ex. par rôtissage ou friture
A23L 5/30 - Traitement physique, p.ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
A23L 3/01 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
16.
Microwaveable food containers and food products for high-temperature cooking
Embodiments herein relate to microwaveable food containers and food products for high-temperature cooking applications and related methods. In an embodiment, a disposable microwaveable food container for high-temperature cooking applications is included. The container can include an inner cup including a bottom wall, a side wall connected to the bottom wall, the side wall comprising a top, and a top seal layer in contact with the top of the side wall. The bottom wall and side wall together can define a reservoir to hold a food material. An outer cover shell can include a bottom wall, a side wall connected to the bottom wall, a top wall connected the side wall, and a support structure for supporting the inner cup. The support structure can contact the inner cup and hold it in a position with a bottom gap, a side gap, and a top gap. Other embodiments are also included herein.
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
B65D 81/38 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu avec isolation thermique
17.
DETECTION OF MULTI-DIMENSIONAL HEATING PATTERNS IN THERMAL FOOD PROCESSES USING THERMOCHROMIC INKS
Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.
Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.
G01N 21/78 - Systèmes dans lesquels le matériau est soumis à une réaction chimique, le progrès ou le résultat de la réaction étant analysé en observant l'effet sur un réactif chimique produisant un changement de couleur
A23L 3/04 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages transportés progressivement, de façon continue ou par déplacements successifs, à travers les appareils avec emballages sur une chaîne sans fin ou un transporteur à courroie
A23L 3/32 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par traitement avec des courants électriques sans effet de chauffage
A23L 3/3418 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par traitement au moyen de produits chimiques sous forme de gaz, p.ex. fumigation; Compositions ou appareils à cet effet en atmosphère contrôlée, p.ex. sous vide partiel, comportant uniquement les gaz suivants: CO2, N2, O2 ou H2O
G01N 21/84 - Systèmes spécialement adaptés à des applications particulières
G01N 25/02 - Recherche ou analyse des matériaux par l'utilisation de moyens thermiques en recherchant le frittage
Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.
A21D 6/00 - Autres traitements de la farine ou de la pâte avant cuisson, p.ex. refroidissement, irradiation, chauffage
B02C 9/04 - Systèmes ou suite d'opérations; Installations de mouture
B02C 23/10 - Séparation ou triage de matériaux, associé au broyage ou à la désagrégation au moyen d'un séparateur situé dans le passage de décharge de la zone de broyage ou de désagrégation
22.
METHOD FOR PRODUCING STABILIZED WHOLE GRAIN FLOUR, STABILIZED WHOLE GRAIN FLOUR AND FLOUR PRODUCTS
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.
Embodiments include piston filling apparatuses having first and second piston pumps in fluid communication with supply reservoirs. The first and second piston pumps can each draw in a volume of fluid and simultaneously expel a volume of fluid. Fluid expelled by the first and second piston pumps can be mixed in a manifold and allowed to flow through a filler nozzle by a filler valve. Other embodiments are also included herein.
B65B 37/06 - Approvisionnement ou alimentation des matériaux solides fluents, plastiques ou liquides, ou de masses en vrac, de petits objets, à emballer par pistons ou pompes
B65B 3/36 - Dispositifs ou procédés pour régler la quantité de matériau fourni ou chargé par chronométrage du remplissage et en arrêtant l'écoulement par des moyens de coupure
B65B 3/12 - Procédés ou moyens pour charger le matériau dans les réceptacles ou récipients en exerçant une pression sur le matériau mécaniquement, p.ex. par pistons ou pompes
B65B 3/32 - Dispositifs ou procédés pour régler la quantité de matériau fourni ou chargé par mesures volumétriques par pistons et chambres de mesure
Embodiments herein include a system for joining components. The system can include a rotating base platform, a plurality of receptacles mounted to the base platform, and a rotating sonotrode platform. A plurality of sonotrodes are mounted to the sonotrode platform. Each sonotrode can correspond to a receptacle. Each sonotrode can move in a reciprocating motion between a release position distant from a corresponding receptacle and a compressing position proximal to the corresponding receptacle. The compressing position occurs at a first angular position of the sonotrode platform. Each sonotrode is energized at the compressing position.
B29C 65/08 - Assemblage d'éléments préformés; Appareils à cet effet par chauffage, avec ou sans pressage avec des vibrations ultrasonores
B29C 65/78 - Moyens pour la manipulation des éléments à assembler, p.ex. pour la fabrication de récipients ou d'objets creux
B65B 7/16 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p.ex. boîtes ou cartons
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p.ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p.ex. couvercles, capuchons
B65B 51/22 - Application ou production de chaleur ou de pression ou les deux à la fois par friction, par des ultrasons ou par haute fréquence
26.
ULTRASONICALLY WELDABLE POLYMERIC LIDS AND MICROWAVABLE POLYMERIC CONTAINERS
Embodiments herein relate to an ultrasonically weldable polymeric lid (102) for a microwaveable polymeric container. In an embodiment, a lid for microwaveable containers can include a polymeric ring (106). The polymeric ring can define a central aperture having an inner diameter. The polymeric ring can also include a recessed shelf (112) contacting the inner diameter of the central aperture and an ultrasonic bonding surface disposed to the outside of the recessed shelf. The lid can include a peelable film (114) disposed on the recessed shelf and occluding the central aperture. The peelable film can be removably bonded to the recessed shelf, and can include a tab (116) attached to an edge of the peelable film. In some cases the lid can contain substantially no metal content. Other embodiments are also included herein.
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
Embodiments herein include a system for joining components. The system can include a rotating base platform, a plurality of receptacles mounted to the base platform, and a rotating sonotrode platform. A plurality of sonotrodes are mounted to the sonotrode platform. Each sonotrode can correspond to a receptacle. Each sonotrode can move in a reciprocating motion between a release position distant from a corresponding receptacle and a compressing position proximal to the corresponding receptacle. The compressing position occurs at a first angular position of the sonotrode platform. Each sonotrode is energized at the compressing position.
B29C 65/08 - Assemblage d'éléments préformés; Appareils à cet effet par chauffage, avec ou sans pressage avec des vibrations ultrasonores
B29C 65/78 - Moyens pour la manipulation des éléments à assembler, p.ex. pour la fabrication de récipients ou d'objets creux
B65B 7/16 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p.ex. boîtes ou cartons
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p.ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p.ex. couvercles, capuchons
B65B 51/22 - Application ou production de chaleur ou de pression ou les deux à la fois par friction, par des ultrasons ou par haute fréquence
28.
ULTRASONICALLY WELDABLE POLYMERIC LIDS AND MICROWAVABLE POLYMERIC CONTAINERS
Embodiments herein relate to an ultrasonically weldable polymeric lid (102) for a microwaveable polymeric container. In an embodiment, a lid for microwaveable containers can include a polymeric ring (106). The polymeric ring can define a central aperture having an inner diameter. The polymeric ring can also include a recessed shelf (112) contacting the inner diameter of the central aperture and an ultrasonic bonding surface disposed to the outside of the recessed shelf. The lid can include a peelable film (114) disposed on the recessed shelf and occluding the central aperture. The peelable film can be removably bonded to the recessed shelf, and can include a tab (116) attached to an edge of the peelable film. In some cases the lid can contain substantially no metal content. Other embodiments are also included herein.
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
Embodiments herein include a system for joining components. The system can include a rotating base platform, a plurality of receptacles mounted to the base platform, and a rotating sonotrode platform. A plurality of sonotrodes are mounted to the sonotrode platform. Each sonotrode can correspond to a receptacle. Each sonotrode can move in a reciprocating motion between a release position distant from a corresponding receptacle and a compressing position proximal to the corresponding receptacle. The compressing position occurs at a first angular position of the sonotrode platform. Each sonotrode is energized at the compressing position.
B32B 37/00 - Procédés ou dispositifs pour la stratification, p.ex. par polymérisation ou par liaison à l'aide d'ultrasons
B29C 65/08 - Assemblage d'éléments préformés; Appareils à cet effet par chauffage, avec ou sans pressage avec des vibrations ultrasonores
B29C 65/00 - Assemblage d'éléments préformés; Appareils à cet effet
B29C 65/78 - Moyens pour la manipulation des éléments à assembler, p.ex. pour la fabrication de récipients ou d'objets creux
B65B 51/22 - Application ou production de chaleur ou de pression ou les deux à la fois par friction, par des ultrasons ou par haute fréquence
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p.ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p.ex. couvercles, capuchons
The present application discloses a method for disposing a composition on a food product. The method includes generating an activated gas by introducing a working gas into a plasma chamber and generating nonthermal plasma in the plasma chamber, where the working gas and the nonthermal plasma interact to form an activated gas. The method includes supplying the activated gas to a food treatment zone. Food products are conveyed through the food treatment zone such that activated gas contacts a surface of the food products. Food products are conveyed through an application region and a composition is deposited on the surface of the food product.
Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include a modified food starch with at least 70 wt. % fiber and a milk mineral concentrate with at least 24 wt. % calcium. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des hydrolysats d'amidon, p.ex. de la dextrine
A23L 5/41 - Maintien ou altération de la coloration naturelle par l'emploi d'additifs, p.ex. d'azurants optiques
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p.ex. de fibres diététiques
A23L 27/60 - Assaisonnements pour salades; Mayonnaise; Ketchup
A23L 23/00 - Potages; Sauces ; Leur préparation ou leur traitement
Embodiments of the invention include apparatus for filling containers and related methods. In an embodiment, an apparatus includes a rotary turret assembly rotatably coupled to a filler frame. The rotary turret assembly can include a rotary base and a plurality of hollow columns mounted on the rotary base and arranged in a circle. A plurality of piston assemblies can be configured to move up and down within the hollow columns. Each piston assembly can include a piston body and a top hat assembly configured to releasably engage the top of the piston body. The piston body and the top hat assembly can release from one another when a release lever is engaged. Rotation of the rotary column group causes the cam contact members of the piston assemblies to move over a surface of a cam track causing vertical movement of the top hat assemblies. Other embodiments are included herein.
B67C 3/26 - Têtes de remplissage; Dispositifs pour introduire les têtes de remplissage dans les goulots des bouteilles
B65G 21/22 - Rails ou éléments analogues d'engagement à glissières ou à rouleaux fixés aux porte-charges ou aux éléments de traction
B65B 3/32 - Dispositifs ou procédés pour régler la quantité de matériau fourni ou chargé par mesures volumétriques par pistons et chambres de mesure
B67C 3/20 - Mise en bouteilles de liquides ou de semi-liquides; Remplissage des bocaux ou bidons avec des liquides ou semi-liquides en utilisant des appareils de mise en bouteilles ou des appareils analogues permettant la mesure des liquides à introduire, p.ex. quand on ajoute des sirops
B67C 7/00 - Opérations combinées de lavage, remplissage et fermeture des bouteilles; Procédés ou dispositifs combinant au moins deux de ces opérations
B65B 39/14 - Ajutages, entonnoirs ou guides pour introduire des objets ou matériaux dans les réceptacles ou les emballages pouvant se déplacer avec le réceptacle ou l'emballage
B65B 43/60 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec mouvement rotatif
36.
Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
A21D 13/40 - Produits caractérisés par le type, la forme ou l’utilisation
A21D 13/043 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de tubercules, p. ex. de manioc ou de pomme de terre
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p.ex. de riz
A21D 8/02 - Méthodes de préparation de la pâte; Traitement de la pâte avant cuisson
Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
A23L 29/219 - Amidon chimiquement modifié; Produits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
A21D 13/40 - Produits caractérisés par le type, la forme ou l’utilisation
A21D 13/043 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de tubercules, p. ex. de manioc ou de pomme de terre
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p.ex. de riz
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30 % amylose content, a native waxy starch with 0-1 % amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30 % amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30 % amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
(1) Providing access to a website featuring information in the field of recipes and cooking; providing access to a computer database featuring information in the field of recipes, ingredients and cooking
(2) Providing information in the field of recipes and cooking from a website; providing information in the field of recipes, ingredients and cooking from a computer database
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
(1) Providing access to a website featuring information in the field of recipes and cooking; providing access to a computer database featuring information in the field of recipes, ingredients and cooking
(2) Providing information in the field of recipes and cooking from a website; providing information in the field of recipes, ingredients and cooking from a computer database
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
(1) Contract food services, namely wholesale food supply services provided to the hospitality and food service industry; consultation in the field of hospitality and food service facilities
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
(1) Contract food services, namely wholesale food supply services provided to the hospitality and food service industry; consultation in the field of hospitality and food service facilities
Embodiments herein include processing systems for food products and related methods. In an embodiment, a food processing system is included with a continuous processing channel divided into a come-up chamber, a main electromagnetic wave heating chamber, and a cool-down chamber. The continuous processing channel can define at least two separate portions oriented for vertical product movement. In various embodiments, the come-up chamber, the main electromagnetic wave heating chamber, and the cool-down chamber are at least partially filled with liquid. The system can include a product conveyor mechanism to convey food products to be processed continuously along a conveyance path passing from the come-up chamber through the main electromagnetic wave heating chamber and to the cool-down chamber. The system can further include an electromagnetic wave energy emitting apparatus emitting electromagnetic wave energy into the main heating chamber. Other embodiments are also included herein.
A23L 3/01 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
A23L 3/04 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages transportés progressivement, de façon continue ou par déplacements successifs, à travers les appareils avec emballages sur une chaîne sans fin ou un transporteur à courroie
A23L 3/015 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par un traitement utilisant une variation de pression, une secousse, une accélération ou un cisaillement
54.
Electromagnetic wave food processing system and methods
Embodiments herein include processing systems for food products and related methods. In an embodiment, a food processing system is included with a continuous processing channel divided into a come-up chamber, a main electromagnetic wave (such as microwave) heating chamber, and a cool-down chamber. The continuous processing channel can define at least two separate portions oriented for vertical product movement. In various embodiments, the come-up chamber, the main electromagnetic wave heating chamber, and the cool-down chamber are at least partially filled with liquid. The system can further include a product conveyor mechanism to convey food products to be processed continuously along a conveyance path passing from the come-up chamber through the main electromagnetic wave heating chamber and to the cool-down chamber. The system can further include an electromagnetic wave energy emitting apparatus configured to emit electromagnetic wave energy into the main heating chamber. Other embodiments are also included herein.
H05B 6/80 - Appareils pour applications spécifiques
A23L 3/015 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par un traitement utilisant une variation de pression, une secousse, une accélération ou un cisaillement
A23L 3/04 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages transportés progressivement, de façon continue ou par déplacements successifs, à travers les appareils avec emballages sur une chaîne sans fin ou un transporteur à courroie
A23L 3/01 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
Embodiments of the invention include apparatus for filling containers and related methods. In an embodiment, the invention includes an apparatus for filling containers including a filler frame, a rotary turret assembly, a filler plenum assembly, piston assemblies, a cam track, and a fluid supply group. The cam track can include a first rising portion, a second rising portion, a first declining portion, a first flat portion, and a second declining portion. In some embodiments, the apparatus for filling containers can include a sensor and a lever actuator. The piston assemblies can move up and down within the plurality of hollow columns and can include a piston body, and a top hat assembly. The top hat assembly can include a cam contact member and a release lever. The top hat assembly can be configured to releasably engage the top of the piston body in some embodiments. The release lever can allow the piston body and the top hat assembly to release from one another when the release lever is engaged. In some embodiments, the apparatus for filling containers can include a container conveyor system including an infeed timing screw, a discharge timing screw, and a container elevation system. In an embodiments the apparatus can include a fluid supply group can include a liquid supply tank, a supply conduit, a reclaim trough, a reclaim conduit, a pump, a plenum return conduit, and a pumped return conduit. Other embodiments are included herein.
B67C 3/26 - Têtes de remplissage; Dispositifs pour introduire les têtes de remplissage dans les goulots des bouteilles
B65B 39/14 - Ajutages, entonnoirs ou guides pour introduire des objets ou matériaux dans les réceptacles ou les emballages pouvant se déplacer avec le réceptacle ou l'emballage
B65G 21/22 - Rails ou éléments analogues d'engagement à glissières ou à rouleaux fixés aux porte-charges ou aux éléments de traction
B65B 3/32 - Dispositifs ou procédés pour régler la quantité de matériau fourni ou chargé par mesures volumétriques par pistons et chambres de mesure
B67C 3/20 - Mise en bouteilles de liquides ou de semi-liquides; Remplissage des bocaux ou bidons avec des liquides ou semi-liquides en utilisant des appareils de mise en bouteilles ou des appareils analogues permettant la mesure des liquides à introduire, p.ex. quand on ajoute des sirops
B67C 7/00 - Opérations combinées de lavage, remplissage et fermeture des bouteilles; Procédés ou dispositifs combinant au moins deux de ces opérations
Embodiments of the invention include apparatus (102) for filling containers and related methods. In an embodiment, an apparatus (102) is included for filling containers including a filler frame (104), a rotary turret assembly (106), a filler plenum assembly (302), piston assemblies (112), a cam track (306), and a fluid supply group (114). The cam track (306) can include a first rising portion (602), a second rising portion (604), a first declining portion (606), a first flat portion (608), and a second declining portion (610). The piston assemblies (112) can move within the plurality of hollow columns (110) and can include a piston body (406) and a top hat assembly (408). The top hat assembly (408) can include a cam contact member (202) and a release lever (206). The release lever (206) can allow the piston body (406) and the top hat assembly (408) to release from one another. In some embodiments, the apparatus for filling containers (102) can also include a container conveyor system (120) and/or a fluid supply group (114). Other embodiments are included herein.
B65B 3/32 - Dispositifs ou procédés pour régler la quantité de matériau fourni ou chargé par mesures volumétriques par pistons et chambres de mesure
B65B 39/14 - Ajutages, entonnoirs ou guides pour introduire des objets ou matériaux dans les réceptacles ou les emballages pouvant se déplacer avec le réceptacle ou l'emballage
B67C 3/20 - Mise en bouteilles de liquides ou de semi-liquides; Remplissage des bocaux ou bidons avec des liquides ou semi-liquides en utilisant des appareils de mise en bouteilles ou des appareils analogues permettant la mesure des liquides à introduire, p.ex. quand on ajoute des sirops
B67C 7/00 - Opérations combinées de lavage, remplissage et fermeture des bouteilles; Procédés ou dispositifs combinant au moins deux de ces opérations
B65G 21/22 - Rails ou éléments analogues d'engagement à glissières ou à rouleaux fixés aux porte-charges ou aux éléments de traction
Embodiments of the invention include an athletic performance enhancing beverage. In an embodiment, the invention includes a beverage including a fruit or vegetable juice, wherein the fruit or vegetable juice provides at least 50% of the carbohydrates of the beverage; and water; wherein the ratio of glucose + sucrose : fructose in the beverage exceeds a ratio of 2:1. Other embodiments are also included herein.
A23L 1/212 - Préparation des fruits ou des légumes (des légumineuses A23L 1/20; traitement par grandes quantités des fruits ou des légumes récoltés A23N)
A23L 2/02 - Boissons non alcoolisées; Compositions sèches ou concentrés pour les fabriquer ; Leur préparation contenant des jus de fruits ou de légumes
Embodiments of the invention include food products and related methods. In an embodiment, the invention includes a food product. The food product can include a container and a food composition. The container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. In an embodiment, the invention includes a microwaveable food container. The microwaveable food container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. Other embodiments are also included herein.
H05B 6/80 - Appareils pour applications spécifiques
A21D 10/02 - Pâtes du type "prêt à cuire", p.ex. pâtes emballées
B42F 17/08 - Structure des réceptacles, p.ex. des casiers ou des tiroirs
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
B65D 51/20 - Capuchons, couvercles ou chapeaux fonctionnant avec une fermeture intérieure disposée pour être ouverte en perçant, coupant ou déchirant
Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.
A47J 43/04 - Machines de ménage non prévues ailleurs, p.ex. pour moudre, mélanger, agiter, pétrir, émulsionner, fouetter ou battre les aliments, p.ex. actionnées par moteur
A47J 43/044 - Machines de ménage non prévues ailleurs, p.ex. pour moudre, mélanger, agiter, pétrir, émulsionner, fouetter ou battre les aliments, p.ex. actionnées par moteur à outils actionnés du côté du haut
A23L 1/40 - Concentrés de potage, p.ex. poudres, tablettes
A47J 43/07 - Eléments ou parties constitutives, p.ex. outils pour mélanger ou pour battre
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A47J 31/40 - Appareils à préparer des boissons avec des moyens de distribution pour ajouter une quantité mesurée d'ingrédients, p.ex. du café, de l'eau, du sucre, du cacao, du lait, du thé
Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine (200) is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A47J 43/04 - Machines de ménage non prévues ailleurs, p.ex. pour moudre, mélanger, agiter, pétrir, émulsionner, fouetter ou battre les aliments, p.ex. actionnées par moteur
A47J 43/07 - Eléments ou parties constitutives, p.ex. outils pour mélanger ou pour battre
88.
SYSTEMS AND METHODS FOR HEATING LIQUID, SEMI-SOLID OR LIQUID/SOLID COMBINATION COMESTIBLES IN COMBINATION MICROWAVE AND CONVECTION OVENS
A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.
A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.
A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.
H05B 6/80 - Appareils pour applications spécifiques
B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p.ex. dans des enveloppes pliées
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
Systems and methods for monitoring various process parameters, primarily in connection with processes for the sterilization of particulate foods in a continuous thermal process, make use of application specific integrated circuits (ASIC) that provide process-related data for batch or continuous thermal treatment when the circuit is embedded in a particle subjected to such treatment. The preferred methods are described in connection with process design, and with at least near real-time process control using process data provided by such circuits.
G06F 19/00 - Équipement ou méthodes de traitement de données ou de calcul numérique, spécialement adaptés à des applications spécifiques (spécialement adaptés à des fonctions spécifiques G06F 17/00;systèmes ou méthodes de traitement de données spécialement adaptés à des fins administratives, commerciales, financières, de gestion, de surveillance ou de prévision G06Q;informatique médicale G16H)
