96 results about "Food systems" patented technology

A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.

Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and / or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and / or wireless connections.

Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and / or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and / or wireless connections.

Nutritional substance systems and methods are disclosed enabling the identification, tracking and communication of changes of nutritional substance and in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, in combination with ammonium chloride, sucrose, one or more of disodium inosinate and disodium guanylate, an organic acid, and a salt of glutamic acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing the salt replacing composition and a process for making the salt replacing composition.

Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances, and further enabling the tracking of an inventory of nutritional substances.

Systems are provided for preventing post harvest fungal diseases of food systems, such as but not limited to fresh produce, such as but not limited to berries (e.g., blueberries). For example, various anti-fungal compounds can incorporated or encapsulated into cyclodextrins, such as but not limited to α, β and / or γ cyclodextrins. The encapsulated anti-fungal materials can be used alone (e.g., brought into proximity to the produce) or incorporated into film and / or packaging materials that are used in the packing and / or storing of produce. By way of a non-limiting example, the anti-fungal compounds can include volatile compounds such as but not limited to acetaldehyde, hexanal and 2E-hexenal. The cyclodextrins provide controlled release of the volatiles over a period of at least several days such that they prevent or inhibit fungal growth, including but not limited to several species of the Colletotrichum, Altermaria, Botrytis, Penicillium and / or Aspergillus genera.

The invention relates to an acid-proof type microalgae DHA oil microcapsule powder and a preparation method thereof. The acid-proof type microalgae DHA oil microcapsule powder is prepared from 12.6%-30.3% of core materials and 69.7%-87.4% of wall materials, concretely comprising the following active ingredients in percentage by weight: 12.5%-30.0% of microalgae DHA oil, 0.1%-0.3% of antioxidant, 25.0%-50.0% of whey protein, 3.0%-8.0% of food emulsifier, 20.0%-54.4% of sweetener, 4.40%-8.0% of hydrophilic colloid, and 0.60%-1.20% of acidity regulator. The prepared acid-proof type microalgae DHA oil microcapsule powder has good acid-proof property, and can be applied in a food system of an acid water system with pH of more than or equal to 3.5, the oxidization speed of microalgae DHA can be effectively reduced and delayed, the activity of the microalgae DHA can be maintained, the stability of microalgae DHA in acid water system food can be enhanced, and the shelf life of the acid water system food with microalgae DHA can be prolonged.

A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.

The invention relates to an edible nano-scale beta-carotene emulsion free from high pressure homogenization and a preparation method thereof and belongs to the technical field of the preparation of a natural pigment nano-scale emulsion. The nano-scale beta-carotene emulsion provided by the invention is a nano-scale beta-carotene emulsion system which is composed of beta-carotene, cosolvent, protein emulsifying agent, water, and the like. According to the preparation method, the traditional technology for preparing the nano-scale emulsion is optimized, the preparation process is simple, the high pressure homogenization is unnecessary and the equipment demand during the preparation process is reduced. The product provided by the invention has the advantages that the water solubility of the beta-carotene is greatly improved, the stability of the beta-carotene is increased, the biologic use ratio is high, and the edible nano-scale beta-carotene emulsion can be widely applied to a food system, particularly beverages, and especially the transparent functional beverages.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

The invention discloses a preparation method of insoluble egg protein aggregate particles as well as an application thereof and belongs to the technical field of food. According to the invention, the egg protein aggregate particles are prepared by a combined heat treatment-mechanical shearing technology. This kind of particles have very good suspension stability in water, and have approximately spherical shapes whose granule particle sizes are 0.03-3 microns. Moreover, this kind of particles have very good wetting properties that the particles can be rapidly re-watered after drying, and the re-watered colloid has viscosity and smoothness similar to those of the fat as well as sensory properties of the colloid. The egg protein aggregate particles disclosed by the invention are used as emulsifiers, thickeners, brighteners, turbid agents and stabilizers in the food systems, including beverages, coffees, salad sauces, ice creams and the like, so as to maintain sensory properties of the systems while reducing fat contents and improving added nutritional values.

Kiosks, components, and methods are disclosed for preparing food to be vended to customers. The kiosk may be part of a multi-modal food distribution system in which the kiosk may operate in one or more various modes, including a kiosk vending mode, a constellation mode, and a cook en route mode to vend hot, prepared food to customers. The kiosks in the system may be configurable to change between each of the different modes depending upon information received by the system. The kiosk may be part of a kiosk-based food preparation system in which the kiosk vends prepared food items to customers. The kiosk may transmit information that may be used to provide replenishment to the kiosk. Such information may include the number of items vended, the number of items and / or supplies remaining, and / or a replenishment signal.

The invention discloses a catering management device employing a radio frequency identification system and a food distribution method. An efficient new catering process management system which is different from American fast food is developed by a technology of integrating a Point of Sale (POS) management system and the Radio Frequency Identification (RFID) system and the development of electronic plates. Focusing on diversified Chinese foods and table service, a food distribution status and a table service status are definitely managed by using the RFID system and the electronic plates, and the RFID system and the electronic plates are combined with the existing POS management system, so that a manager can directly manage the delivery status of each dish of food through a computer controlled food system in the future, food distribution errors are reduced, and a basis for improving a company in the future is provided. By the combination of the RFID system, the electronic plates and the POS management system, people in the catering industry can save time and cost, the catering management device is easily controlled, the aim of yielding twice the result with half the effort can be fulfilled by combining the technology with catering.

The invention discloses a photooxidation-resistant edible packaging film and a preparation method thereof. The photooxidation-resistant edible packaging film is prepared from the following ingredients in percentage by mass: 65 to 90 percent of edible packaging film substrates, 0.2 to 2 percent of natural pigment, 5 to 20 percent of color retention agents and 5 to 15 percent of water. The prepared photooxidation-resistant edible packaging film has the advantages that edible packaging film materials with different colors and anti-oxidization capabilities can be obtained through changing the types and the proportion of film forming substrates and natural pigment. The packaging film can show the stable anti-oxidization capability under the light illumination and lucifugal conditions; the requirements of different food systems on the photooxidation inhibition can be met. In addition, the stability of the pigment film can be further improved through the addition of a color protecting agent; the anti-oxidization effect of the film can be continuously achieved. Therefore the photooxidation-resistant edible packaging film provided by the invention can be used as a safe and effective photooxidation-resistant packaging material to be used in food packages easily influenced by photooxidation, and has good application prospects.

The present invention discloses the composition of antioxidant of bamboo leaves (AOB) and its use. The purpose of present invention is to provide a new food additive which is natural, nutritional, and muti-functional, and which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminate nitrite and inhibit the synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. functions. AOB can be commonly used in oil-containing food, meat product, fishery product, expanded food etc. food systems.

Packaging systems (304) are provided for preventing post harvest microbial, including but not limited to fungal, diseases of food systems, such as but not limited to fresh produce, such as but not limited to berries (e.g., strawberries, blueberries, and / or the like). For example, various anti-microbial (e.g., anti-fungal) compounds (including multi-component compositions that can be selectively activated) can be incorporated into a container or sachet (26, 112) that in turn can be incorporated into a package insert (10, 100, 202, 300). The package insert (10, 100, 202, 300) can include various surfaces that are provided with a plurality of holes (22, 108, 204) formed therein for allowing the anti-microbial (e.g., anti-fungal) compounds to diffuse through the package insert (10, 110, 202, 300) and out through the plurality of holes (22, 108, 204). The package insert (10, 110, 202, 300) can be placed into a produce container (304), wherein the produce can then be introduced into the produce container (304) such that the produce is in proximity to the plurality of holes (22, 108, 204).

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.

The invention discloses a preparation method of a myrtle anthocyanin microcapsule. The method comprises the following steps: removing pits of myrtle fruits, carrying out low-temperature drying, carrying out crushing, then uniformly mixing an anthocyanin raw material with an acidified ethanol solution, carrying out ultrasonic extraction on a solution of myrtle flower powder and fruit powder, carrying out centrifuging and filtering to obtain a concentrated solution, adding natural biomacromolecules and maltodextrin into the concentrated solution, carrying out stirring for dissolving, carrying out magnetic uniform stirring until the natural biomacromolecules and maltodextrin are completely dissolved, so as to obtain a mixed solution, and finally, carrying out spray drying on the mixed solution to obtain the myrtle anthocyanin microcapsule. According to the preparation method disclosed by the invention, the microcapsules are prepared by compounding different proteins or polysaccharides toembed anthocyanin and then carrying out spray drying, and the adopted soybean isolate proteins, skimmed milk powder, modified starch, the maltodextrin and the like are all proteins or polysaccharideswidely applied in food systems, and all have the advantages of high nutritive value, good functional property, safety and non-toxicity, so that the prepared anthocyanin microcapsule can be consideredto be safe and edible.

Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze / thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced.

The invention discloses a method for preparing low-fat whipping cream from corn starch ultramicron type pickering emulsion. The method comprises the following implementation steps of step 1, preparing corn starch ultramicron; step 2, preparing amphiphilic corn starch ultramicron; step 3, changing the surface potential of the amphiphilic corn starch ultramicron obtained in step 2, and increasing electric double layer thickness; step 4, performing solid treatment on mixed liquor obtained in step 3; step 5, performing ultrasonic emulsification and sterilization treatment on the mixed liquor obtained in step 4; step 6, performing material balance on the emulsion obtained in step 5; step 7, performing low-temperature standing on the emulsion obtained in step 6, so that the physical chemical reaction of the components of the emulsion tends to be stable; step 8, performing whipping and inflating on the emulsion obtained in step 7, and preparing whipping cream. According to the method disclosed by the invention, the corn starch ultramicron is used for stabilizing the pickering emulsion, so that the method has reference significance when the pickering emulsion is applied to a real food system.

Vehicles, components, and methods are disclosed for preparing hot food during delivery or at a remote location. A multi-modal food distribution system may operate in one or more various modes, including a constellation mode, a cook enroute mode, and a pop-up kitchen mode, to deliver hot, prepared food to customers. The vehicles in the system may be configurable to change between each of the different modes depending upon information received by the system. The system may in the constellation mode include additional delivery vehicles that retrieve food from a vehicle that serves as a hub. The additional delivery vehicles may deliver the food to the delivery destination. In the cook enroute mode, the vehicle may prepare and cook food enroute to a delivery destination. In a pop-up kitchen mode, the vehicle may prepare food for pick up by customers.

The invention relates to a method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods. According to the method, flavor enhancer microcapsules in the shape of oval granules are prepared with a flavor enhancer used as a core material, a coating agent used as a wall material and ester used as an emulsifier, the granule size is 20-100 mu m, and the content of the accumulatively released flavor enhancer within 40 min is lower than 50%; under the high-temperature condition, the flavor enhancer microcapsules are added to a food system together with raw materials, the content of acrylamide and 5-hydroxymethylfurfural in the foods is monitored, and inhibition ratios are 20%-40% and 65%-90% respectively. With the adoption of the method, the flavor of the foods can be enhanced, the content of acrylamide and 5-hydroxymethylfurfural in the food system can be effectively and simultaneously reduced, and the method can be widely applied to multiple heat processed foods and has certain marketing value.

The invention discloses a method for detecting pesticide carbaryl based on nanogold etching, which comprises the following steps: adding a to-be-detected solution I containing carbaryl and tetra-(4-pyridyl) zinc porphyrin nanorods into a mixed solution II containing biconical nanogold and hydrogen peroxide, uniformly mixing the solution II and enabling the solution II to react fully to obtain a solution system III; and detecting the carbaryl according to the color change of the solution system III obtained by the reaction before and after introduction of the carbaryl or the peak appearance position change of a corresponding biconical nanogold LSPR peak. The method has the advantages of being easy to operate, high in sensitivity, rich in color change and the like, can achieve rapid, quantitative and visual recognition of carbaryl in food systems with complex components such as fruits, vegetables and traditional Chinese medicinal materials, and is suitable for application and popularization.

The invention discloses an intelligent household kitchen food system comprising an island refrigerator, a ceiling-mounted purifier, a chopping block scale, a mobile terminal, and a service cloud platform. The island refrigerator is wirelessly connected with the ceiling-mounted purifier, the chopping block scale and the service cloud platform, the mobile terminal is wirelessly connected with the ceiling-mounted purifier, the chopping block scale and the service cloud platform, and the island refrigerator and the mobile terminal are wirelessly connected. The island refrigerator is used for keeping food fresh and storing food. The ceiling-mounted purifier is used for air purifying, lighting and music playing. The chopping block scale is used for weighing food and beating, dicing, chopping or breaking food. The mobile terminal is used for controlling work of the island refrigerator, the ceiling-mounted purifier and the chopping block scale and transmitting data to the service cloud platform. The service cloud platform is used for uploading, storing and downloading data and providing cloud service. The intelligent household kitchen food system has the beneficial effect that the user interactivity is enhanced and the level of experience and practicality are increased.

The invention discloses a food quality discriminant analysis method based on dynamic and static data fusion, which respectively collects the static data and the dynamic data of the food, fuses the static data and the dynamic data by adopting a weighted similarity algorithm, obtains a correlation coefficient, and thereby discriminates the food quality. Static data refers to the characterization data of food measured under a certain condition, and dynamic data refers to the characterization data under the changing state of food system, that is, under certain disturbance conditions (such as time,temperature, concentration and chemical reaction), the data of food system change sequence spectrum. The invention can combine the static data and the dynamic data obtained in the food quality detection process, overcomes the one-sidedness of the traditional simple use of the static data or the dynamic data, greatly improves the information utilization rate, reaches 100%, and realizes more accurate and comprehensive food quality discrimination analysis.

The invention discloses a preparation method of a starch gel food additive, which relates to the technical field of food processing. The preparation method of the starch gel food additive comprises the following steps: stirring starch, a modification component and water to form a pre-gelatinized solution; adding sodium hydroxide and sodium trimetaphosphate into the pre-gelatinized solution, and heating to react to form a uniform gel mixture; centrifugally washing the gel mixture, freeze-drying, crushing and sieving to obtain the starch gel food additive; wherein the modification component is zein or chitosan. According to the invention, starch is compounded with the safe, non-toxic and nutrient-rich modification component (zein or chitosan); according to the present invention, the starch is used as the raw material to form the uniform starch gel under the action of the cross-linking agent sodium trimetaphosphate, the starch gel has characteristics of good gel property and good water solubility, and the gel property and the viscosity of a food system can be easily enhanced after the starch gel is added to the food system as the food additive.