摘要:
An apparatus for use in decorating cookies, baked items or other items, comprising a thermoplastic rubber base piece; a piece of polyester silk component positioned on the thermoplastic rubber base piece; and an ABS plastic top piece, wherein the apparatus is configured to eliminate lifting of the stencil while airbrushing. When airbrushing food coloring through a stencil on to cookies or other items, the polyester silk screen presses the stencil against the item firmly and evenly across its entire surface. Further, the polyester silk screen slows the movement of air therethrough. These two properties both act to reduce an undesirable effect of the airbrushing process called under-spray, in which the airstream lifts the stencil off the cookie or other item slightly, blurring the edges of the stenciled image.
摘要:
Disclosed herein are fermented food products and a method for producing fermented food products from a pulse. The method comprises the steps of cooking the pulse, wherein the pulse is provided in the form of flattened pulse fragments, and then fermenting the cooked flattened pulse fragments under conditions whereby the fermented food product is produced.
摘要:
A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.
摘要:
According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about −10 to about −16, and a b* value of from about −11 to about −20.5.
摘要:
The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.
摘要:
A nutritional composition for promoting musculoskeletal health in patients with inflammatory bowel disease is disclosed. The nutritional composition comprises casein protein, vitamin K in a ratio of vitamin K1:vitamin K2 being between 3:1 to 1:3 and the vitamin K providing between 3.5-20 μg/100 kcal of the nutritional composition, vitamin D and alpha-linolenic acid. A pharmaceutical formulation, a nutritional formulation, a tube-feed formulation, a dietary supplement, a functional food, a beverage product or a combination thereof comprising the nutritional composition is also disclosed. A method for improving musculoskeletal health is also disclosed.
摘要:
An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises, consists of, or consists essentially of ribose, a saccharide such as glucose or dextrose, coenzyme Q10, ATP, caffeine, and D-pinitol in conjunction with minerals and electrolytes. The orally-consumed liquid composition may be sold as a shelf-stable ready-to-drink liquid, or as a liquid concentrate or in solid form, such as a powder, granulate, or tablet to be added to water or other fluid. The liquid composition physiologically enhances essential energy stores and provides a supply of ingredients which support physiological generation and regeneration of ATP.
摘要:
The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
摘要:
The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.