63 results about "Food coating" patented technology

Apparatuses and methods for coating, topping, and conveying foods. The apparatus includes a first frame, spring assemblies, a vibrating assembly including an upper pan, a middle pan, a lower pan, and a second frame mounted to the lower pan with the spring assemblies. The second frame is an excited frame and the upper pan, the middle pan, the lower pan are vibrationally connected. The apparatus also includes a vibratory drive unit mounted and adapted to impart energy to the second frame. In addition, the apparatus has a wire conveyor belt assembly including a wire conveyor belt, and a housing that receives the wire conveyor belt. The wire conveyor belt assembly is suspended inside of the vibratory assembly by the first frame such that the wire conveyor belt assembly is isolated from the vibratory assembly.

A method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds.

Apparatuses and methods for coating, topping, and conveying foods. The apparatus includes a first frame, spring assemblies, a vibrating assembly including an upper pan, a middle pan, a lower pan, and a second frame mounted to the lower pan with the spring assemblies. The second frame is an excited frame and the upper pan, the middle pan, the lower pan are vibrationally connected. The apparatus also includes a vibratory drive unit mounted and adapted to impart energy to the second frame. In addition, the apparatus has a wire conveyor belt assembly including a wire conveyor belt, and a housing that receives the wire conveyor belt. The wire conveyor belt assembly is suspended inside of the vibratory assembly by the first frame such that the wire conveyor belt assembly is isolated from the vibratory assembly.

Storage stable aqueous dispersions of a heat-reactive hydrophilic phenolic resin (e.g., phenol / formaldehyde) are disclosed. The dispersions comprise a base resin that is the reaction product of an aromatic alcohol and an aldehyde, and an etherified resin component selected from the group consisting of an etherified phenol / aldehyde resin, an etherified cresol / aldehyde resin, and mixtures thereof. The dispersions further comprise a protective colloid (e.g., polyvinyl alcohol). The addition of the etherified resin component in an amount of at least about 20% by weight of the base resin provides storage stability, but does not adversely affect the desirable physical and chemical characteristics (e.g., chemical resistance) of end products made from such dispersions. Moreover, the dispersions of the present invention can avoid the use of etherified resin components derived from bisphenol-A and / or xylenols, which present heath concerns in food coating applications.

The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-hold food item, wherein said second edible food material in applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact. The present invention further relates to a hand-held snack item prepared by such method.

Storage stable aqueous dispersions of a heat-reactive hydrophilic phenolic resin (e.g., phenol / formaldehyde) are disclosed. The dispersions comprise a base resin that is the reaction product of an aromatic alcohol and an aldehyde, and an etherified resin component selected from the group consisting of an etherified phenol / aldehyde resin, an etherified cresol / aldehyde resin, and mixtures thereof. The dispersions further comprise a protective colloid (e.g., polyvinyl alcohol). The addition of the etherified resin component in an amount of at least about 20% by weight of the base resin provides storage stability, but does not adversely affect the desirable physical and chemical characteristics (e.g., chemical resistance) of end products made from such dispersions. Moreover, the dispersions of the present invention can avoid the use of etherified resin components derived from bisphenol-A and / or xylenols, which present heath concerns in food coating applications.

The present invention discloses an automatic food coating apparatus, which includes a frame. According to the present invention, the key points of the technical scheme are as follows: an automatic coating mechanism for coating the food surface with an egg slurry or oily food is arranged on the frame, and comprises a bottom groove for holding the egg slurry or oily food, a material roller for adhering the egg slurry or oily food in the bottom groove onto the roller surface through rotation is arranged above the bottom groove, at least one material brush for dipping the adhered egg slurry or oily food from the material roller is positioned beside the material roller, and a side of the bottom groove close to the material brush is equipped with a blocking sheet so as to control the dipping amount of the egg slurry or oily food dipped from the material rollers by the material brush. According to the present invention, an automatic food coating apparatus is provided, wherein the egg slurry or oily food is adhered onto the material roller through rotation of the material roller, and then is dipped from the material roller by the material brushes, the material brushes are scrapped with the blocking sheet of the bottom groove so as to control an appropriate dipping amount of egg slurry or oily food, then the dipped egg slurry or oily food is spread onto the surface of the food to be baked, such that automatic coating of egg slurry or oily food and an uniform coating thickness can be achieved.

The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact. The present invention further relates to a hand-held snack item prepared by such method.

The invention discloses a dry powder coating premix which is composed of a macromolecule film-forming material and a pearly-lustre pigment, and belongs to the technical field of medicines and food coatings. A pearly-lustre type coating premix is characterized by comprising the component of the dry powder coating premix which is composed of the macromolecule film-forming material, such as hydroxypropyl methyl cellulose, and the pearly-lustre pigment in a physically mixing manner, the premix is sprayed on surfaces of solid particles, pill cores, tablets and candies after being dissolved, and the surface of the premix has the pearl-like high-glossiness gorgeous color.

This modified wheat flour for fried food coating is formed from the heat treatment product of a starting wheat flour; the RVA peak viscosity is 3,500 to 7,000 mPa s; and the gelatinization start temperature is at least 10DEG C lower than that of the starting wheat flour. The gelatinization start temperature of the starting wheat flour is preferably 70 to 86DEG C. The RVA peak viscosity of the starting wheat flour is preferably 3,000 to 5,000 mPa s. This modified wheat flour for fried food coating has good dispersibility in water and excellent workability, and is capable of producing a fried food coating having a crispy texture.

Food coating compositions and their methods of making are disclosed herein. In one embodiment, the method includes mixing a porous coating composition with at least one flavor composition, wherein at least a portion of the at least one flavor composition is absorbed into pores of the porous coating composition; heating an oil feedstock to a temperature greater than the melting point of the oil feedstock to form a liquid oil; mixing the liquid oil with the at least one flavor composition prior to, contemporaneous with, or after the at least one flavor composition is mixed with the porous coating composition to provide an oil-flavor-porous coating mixture; and cooling the oil-flavor-porous coating mixture to 25° C. or less to form a food coating composition, wherein the liquid oil solidifies as an exterior coating for the porous coating composition and the flavor composition absorbed within the pores of the porous coating composition.

The present invention relates to a process for producing an extract derived from sugar cane, the process comprising: i) mixing a sugar cane derived product with ethanol to produce an extraction mixture comprising at least about 50% v / v ethanol; ii) allowing a precipitate to form in the extraction mixture; iii) removing the precipitate from the extraction mixture to obtain a supernatant; and iv) removing ethanol from the supernatant to produce the extract derived from sugar cane. The present invention further relates to extracts produced according to the process of the invention. The invention also relates to the use of such extracts in a method of lowering the available calorific value of a food or beverage, in treating or preventing disease, and as a nutritional supplement, dietary supplement, sports nutrition product, food coating or pharmaceutical product.

A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to form an emulsion of protein material in said lipid material, and cooling said admixture to form a lipid-protein complex. Optionally, a liquid grinding step also may be used. The complex comprises at least about 10-50 net weight % protein, preferably no more than about 1% of an emulsifier, and an amount of a lipid-containing material sufficient to form an emulsion with the protein containing material. It is believed that higher proportions of protein could be obtained in the emulsion with high capacity pumps and shear apparatus. The complex can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product, or as an ingredient in a food article. When used as or in a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar.