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US20150072045 SYSTEM AND METHOD FOR PRODUCTION OF CLARIFIED CITRUS JUICE CONCENTRATES CONTAINING 100% JUICE  
A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to...
US20120070539 Crispy french fries  
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include...
US20110159147 METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE  
Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has...
US20130095209 XYLOGLUCAN EXTRACTION PROCESS  
The specification provides methods for extracting xyloglucans from fruit, especially from firm fruit such as cranberries, through a sequential extraction procedure.
US20110038985 BLACK SOYBEAN HULL EXTRACT, METHOD FOR OBTAINING, AND USE THEREOF  
Methods for preparing black soybean hull extracts and uses thereof. The methods can comprise: (1) extracting crushed black soybean hull with aqueous solution containing enzyme and filtering the...
US20120070538 SEQUENTIAL EXTRACTION PROCESS  
The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products.
US20110280992 TEA EXTRACT AND METHOD FOR PRODUCING SAME  
Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea...
US20080020094 Activated cranberry powder  
An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if...
US20100303959 TEA PRODUCTION PROCESS  
The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at...
US20130196029 METHOD OF PROCESSING MANGO JUICE  
It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during...
US20130123211 PECTIC ENZYME TREATED PECTIN, METHOD OF PRODUCING THE SAME AND APPLICATION THEREOF  
A pectic enzyme treated pectin (PET-pectin) and a method of producing the same are disclosed. Citrus pectin solution is subjected to an enzymatic hydrolysis by using a mixed pectinase solution...
US20100086643 TOMATO JUICE-CONTAINING ALCOHOLIC DRINK AND METHOD OF THE PRODUCTION THEREOF  
To provide a tomato juice-containing alcoholic drink that has improved flavor qualities and shows regulated sedimentation and color change and a method of the production of the same. Provided is a...
US20060228447 Tea manufacture  
A process for manufacturing a cold water soluble black leaf tea comprises the steps of (a) optionally withering freshly plucked tea leaf, (b) macerating the leaves, (c) allowing the leaves to...
US20150189902 CONCENTRATE FOOD COMPOSITION IN THE FORM OF A GEL  
The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present...
US20120328736 Enzymatic Pretreatment For Making Dried Fruits  
A process for dried fruit preparation, which process comprises treating fruit with polygalacturonase before drying step. Polygalacturonase can be further used in combination with pectinesterase,...
US20090191309 Process for recovering aroma from tea  
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute...
US20120135109 FIBER OBTAINED FROM FRUIT OR VEGETABLE BYPRODUCTS  
A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic...
US20100119651 Bio-Enzyme-Assisted Extraction Method for Inulin  
A bio-enzyme-assisted extraction method for inulin is disclosed. The method comprises extracting pretreated dry powder of Jerusalem artichoke using a hot water extraction method to obtain a crude...
US20140193890 THERMOSTABLE ENZYMES AND METHODS OF MAKING AND USING THE SAME  
Provided herein are compositions and methods for enhancing enzyme activity, half-life and/or thermostability. Also provided herein are compositions and methods including the enhanced enzymes. Also...
US20110086133 USE OF PECTINOLYTIC ENZYMES FOR THE TREATMENT OF FRUIT AND VEGETABLE MASH AND ENZYME SEQUENCES THEREFOR  
The invention relates to the use of one or more pectinolytic enzyme(s) for the treatment of fruit or vegetable mash as well as a process for enzymatic treatment of fruit or vegetable mash...
US20090004331 Process of Producing Rooibos Tea Extract  
The invention provides a process of treating Rooibos plant material to obtain Rooibos tea extracts with improved extract yield and colour development. The process includes contacting Rooibos plant...
US20080233238 SUPERCRITICAL CO2 CARROT FEEDSTOCK EXTRACTION  
The present invention provides methods for producing carrot fiber product by contacting carrot feedstock with supercritical carbon dioxide.
US20110250314 Activated Cranberry Powder  
An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if...
US20130156890 Methods of Juice Production  
The present invention describes a method of improving the mashing process in the production of clarified juice from a plant material comprising: providing a plant material; crushing and/or...
US20090004327 Enzyme Product for Ruminants  
A method is described for improving the digestibility of a forage diet for ruminant animals. A forage, including alfalfa, Chinese wildrye, corn silage, straw silage, corn stover, ryegrass or TMR,...
US20090304865 METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY  
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking...
US20100272856 METHOD FOR PREPARING PROCESSED VEGETABLE FOODSTUFFS AND PROCESSED VEGETABLE FOODSTUFFS  
A method for preparing processed vegetable foodstuffs according to the present invention includes a step of finely cutting vegetables by physical processing in the presence of enzymes, in which...
US20100119650 Pourable Food Composition with High Natural Fiber Content and Methods of Production  
The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole...
US20130280320 Method For Producing Articles of Plant Origin Impregnated With a Liquid Plant Substance  
The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a)...
US20100055242 METHOD FOR PREPARING SOFT VEGETABLE MATERIAL  
The present invention provides a method for preparing a soft vegetable material which is suitably used for the production of a food or a meal for, in particular, the aged persons and which holds...
US20090169679 Process for recovering aroma from tea  
Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: incubating the tea material in an aqueous medium; subjecting the incubated...
US20130164409 METHOD FOR PRODUCING SOFTENED PLANT MATERIAL  
Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The...
US20100040729 COMPOSITIONS AND METHODS FOR SURFACE MODIFICATION OF ROOT VEGETABLE PRODUCTS  
The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of...
US20050123648 Method for modifying food materials  
A method for modifying a food material, which comprises immersing a food material in a solution containing an enzyme, carrying out pressure treatment at 1.04-50 atm or less for the enzyme to...
US20060099302 Process for treating pectin containing plant material  
The present invention discloses a method for treating pectin containing plant material. The fresh plant material is adjusted to a pH between 3.2 and 3.9 at a temperature below 90° C. to render the...
US20100112124 NOVEL METHOD TO REDUCE COMPOUNDS INVOLVED IN MAILLARD REACTIONS IN THERMALLY PROCESSED PLANT-BASED FOOD PRODUCTS  
This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing...
US20160374371 SYSTEMS AND METHODS FOR AUTOMATICALLY CORING, OR ISOLATING FIBER OR WHOLE JUICE SACS FROM CITRUS FRUIT  
A system and method for automatically coring a whole citrus fruit, isolating fiber or substantially whole juice sacs from at least a portion of a whole citrus fruit.
US20160150808 Process for Manufacturing a Feed Composition  
In the steam pelleting of feed components which include starch, the addition of an alpha-amylase to the raw material meal can reduce energy consumption (energy input) in the feed press, and...
US20160066606 SEQUENTIAL EXTRACTION PROCESS  
The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products.
US20150264950 SPECIAL COMPOSITION AND PROCESS FOR MAKING NUTRITIOUS DRIED FRUITS  
A special composition and process for making nutritious dried fruits in which the principle osmotic drying agent of the infusion solution is Trehalose. Pectinase enzyme and/or other osmotic drying...
Matches 1 - 40 out of 40