A two-part plug assembly is disclosed for a drip-proof spout on an aseptic flexible container for flowable materials. The two-part plug assembly may include a plug and a plug insert, wherein the plug insert may include a flow inhibitor such as a baffle or valve. In a first step, the plug assembly is removably placed in a first position on a spout prior to aseptic filling. During filling, the plug assembly is removed. After filling, the plug insert assembly is replaced in a second position further down the spout wherein the plug insert fixedly engages the spout. When fixedly engaged to the spout, the plug insert remains inside the spout when the plug is removed prior to a user dispensing the flowable material. When a cap is included, the plug assembly may shift position to allow a cap shaft to engage the flow inhibitor when the plug is removed.
B65D 41/04 - Threaded or like caps or cap-like covers secured by rotation
B65D 47/08 - Closures with discharging devices other than pumps with pouring spouts or tubesClosures with discharging devices other than pumps with discharge nozzles or passages having articulated or hinged closures
B65D 47/12 - Closures with discharging devices other than pumps with pouring spouts or tubesClosures with discharging devices other than pumps with discharge nozzles or passages having removable closures
A process for production of a whole grain beverage using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction, including hydrolysis of fiber prior to adding to the whole grain milk. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction. Novel methods of alkaline and acid hydrolysis of insoluble protein and insoluble fiber using certain divalent cation containing compounds improve organoleptic properties of the hydrolysates.
A process for production of a whole grain beverage using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction, including hydrolysis of fiber prior to adding to the whole grain milk. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction. Novel methods of alkaline and acid hydrolysis of insoluble protein and insoluble fiber using certain divalent cation containing compounds improve organoleptic properties of the hydrolysates.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
29 - Meat, dairy products, prepared or preserved foods
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Plant-based meat; Plant-based meat powders; Substitutes for food, namely, plant-based meat substitutes; Substitutes for foods made from animals or animal products, namely, plant-based meat substitutes; Meat substitutes; Vegetable-based meat substitutes; Hemp seed-based meat substitutes; Egg substitute; Plant-based egg substitutes; Substitutes for food, namely, plant-based egg substitutes; Egg substitutes derived from aquafaba; Formed textured plant protein for use as an egg substitute; Egg substitutes derived from hemp protein; Seafood substitutes; plant-based seafood substitutes; Substitutes for food, namely, plant-based seafood substitutes; Substitutes for foods made from fish or marine animals, namely, plant-based seafood substitutes; Formed textured plant protein for use as a seafood substitute; Seafood substitutes derived from hemp protein; Plant-based chicken substitutes; plant-based poultry substitutes; Formed textured plant protein for use as a chicken substitute; Formed textured plant protein for use as a poultry substitute; Plant-based chicken substitutes derived from hemp protein; Plant-based poultry substitutes derived from hemp protein; Meal kits consisting primarily of plant-based meat substitutes, plant-based chicken substitutes, plant-based poultry substitutes, plant-based egg substitutes, and/or plant-based seafood substitutes; Meal kits consisting primarily of plant-based meat substitute powders, with or without seasonings; any goods containing hemp being solely derived from hemp with a delta-9 tetrahydrocannabinol (THC) concentration of not more than 0.3 percent on a dry weight basis and containing no CBD Edestin for use in the manufacture of beverages and food products; Proteins for the food industry
A two-part plug assembly is disclosed for a drip-proof spout on an aseptic flexible container for flowable materials. The two-part plug assembly may include a plug and a plug insert, wherein the plug insert may include a flow inhibitor such as a baffle or valve. In a first step, the plug assembly is removably placed in a first position on a spout prior to aseptic filling. During filling, the plug assembly is removed. After filling, the plug insert assembly is replaced in a second position further down the spout wherein the plug insert fixedly engages the spout. When fixedly engaged to the spout, the plug insert remains inside the spout when the plug is removed prior to a user dispensing the flowable material. The flow inhibitor in the plug insert provides protection from leaking when the flexible container is inverted or inadvertently squeezed.
A frozen product machine that solves problems associated with conventional home ice cream and frozen product machines by prevents loss of product in the chamber and decreases freezing time for a liquid product. A cooling chamber is cooled by a cooling element that provides variable cooling temperatures throughout the cooling chamber. A temperature gradient, progressing from lower temperatures at the bottom of the chamber, or the outlet, to higher at the top of the chamber, or inlet, create a more efficient means of cooling a frozen product. An auger, that may be shaped to match the shape of the cooling chamber may include slots that allow for controlled flow of frozen product through the chamber to promote efficient cooling. Hinged fins may rotate from open to closed within the slot to further enhance flow of frozen product through the frozen product machine.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/22 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
B01F 27/1143 - Helically shaped stirrers, i.e. stirrers comprising a helically shaped band or helically shaped band sections screw-shaped, e.g. worms
A two-part plug assembly is disclosed for a drip-proof spout on an aseptic flexible container for flowable materials. The two-part plug assembly may include a plug and a plug insert, wherein the plug insert may include a flow inhibitor such as a baffle or valve. In a first step, the plug assembly is removably placed in a first position on a spout prior to aseptic filling. During filling, the plug assembly is removed. After filling, the plug insert assembly is replaced in a second position further down the spout wherein the plug insert fixedly engages the spout. When fixedly engaged to the spout, the plug insert remains inside the spout when the plug is removed prior to a user dispensing the flowable material. The flow inhibitor in the plug insert provides protection from leaking when the flexible container is inverted or inadvertently squeezed.
B65D 47/06 - Closures with discharging devices other than pumps with pouring spouts or tubesClosures with discharging devices other than pumps with discharge nozzles or passages
B65D 35/40 - Pliable tubular containers adapted to be permanently deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid materialHolders therefor with auxiliary devices for metering discharge
A process for the production of instant alternative protein products, including plant based meat and more particularly to plant based products having the texture, appearance, and taste of meat or dairy. The instant meat or food analog material may be based on a Native Edestin Protein Isolate (NEPI). NEPI may be combined with water to form a protein hydrosol, followed by addition of oil, and heating in a microwave oven to set, thereby forming a hydrogel, or meat analog. The protein hydrosol may be mixed in a microwavable cup being comprised, preferably, of a porous material such as paper or plastic, and having dimensions conducive to forming a meat analog from the protein-fat hydrosol when heated in a microwave. Materials required for production of a meat analog at home from the NEPI may be provided as a convenient kit for production of an instant meat analog.
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
A process for the production of instant alternative protein products, including plant based meat and more particularly to plant based products having the texture, appearance, and taste of meat or dairy. The instant meat or food analog material may be based on a Native Edestin Protein Isolate (NEPI). NEPI may be combined with water to form a protein hydrosol, followed by addition of oil, and heating in a microwave oven to set, thereby forming a hydrogel, or meat analog. The protein hydrosol may be mixed in a microwavable cup being comprised, preferably, of a porous material such as paper or plastic, and having dimensions conducive to forming a meat analog from the protein-fat hydrosol when heated in a microwave. Materials required for production of a meat analog at home from the NEPT may be provided as a convenient kit for production of an instant meat analog.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
11.
PROCESS FOR INCREASING YIELD IN PLANT BASED PRODUCTS
A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.
A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
A process and product that solves the problems with regard to hemp protein isolation, raw material input preparation, and processing of the raw material input, in order to produce a superior hemp protein meat and dairy analog. The composition and process include a process for hemp grain protein isolation, pasteurization, formation of a liquid solution, gel formation, texturization and meat and dairy analog production. The process of the present disclosure results in a structured protein food product, or meat analog, having superior properties when compared to existing products or similar products manufactured using known technology.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A process and product that solves the problems with regard to hemp protein isolation, raw material input preparation, and processing of the raw material input, in order to produce a superior hemp protein meat and dairy analog. The composition and process include a process for hemp grain protein isolation, pasteurization, formation of a liquid solution, gel formation, texturization and meat and dairy analog production. The process of the present disclosure results in a structured protein food product, or meat analog, having superior properties when compared to existing products or similar products manufactured using known technology.
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Proteins for use in the manufacture of beverages and food products Plant-based meat substitutes; Substitutes for food, namely, plant-based meat substitutes; Substitutes for foods made from animals or animal products, namely, plant-based meat substitutes; Meat substitutes; Vegetable-based meat substitutes; Hemp seed-based meat substitutes; Seafood substitutes; plant-based seafood substitutes; Substitutes for food, namely, plant-based seafood substitutes; Substitutes for foods made from fish or marine animals, namely, plant-based seafood substitutes; Formed textured plant protein for use as a seafood substitute; Seafood substitutes derived from hemp protein; Egg substitute; Plant-based egg substitutes; Substitutes for food, namely, plant-based egg substitutes; Egg substitutes derived from aqua-faba; Formed textured plant protein for use as an egg substitute; Egg substitutes derived from hemp protein; all of the foregoing goods that contain hemp have those ingredients that are derived from hemp with a delta-9 tetrahydrocannabinol (THC) concentration of not more than 0.3 percent on a dry weight basis and containing no CBD
16.
PLANT BASED MILK COMPRISING PROTEIN HYDROLYSATE AND DIVALENT CATION COMPOSITIONS HAVING IMPROVED TASTE AND STABILITY
Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage products.
Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing peptides or proteins
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing microorganisms or enzymesFrozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A frozen product machine that solves problems associated with conventional home ice cream and frozen product machines by prevents loss of product in the chamber and decreases freezing time for a liquid product. A cooling chamber is cooled by a cooling element that provides variable cooling temperatures throughout the cooling chamber. A temperature gradient, progressing from lower temperatures at the bottom of the chamber, or the outlet, to higher at the top of the chamber, or inlet, create a more efficient means of cooling a frozen product. An auger, that may be shaped to match the shape of the cooling chamber may include slots that allow for controlled flow of frozen product through the chamber to promote efficient cooling. Hinged fins may rotate from open to closed within the slot to further enhance flow of frozen product through the frozen product machine.
A frozen product machine that solves problems associated with conventional home ice cream and frozen product machines by prevents loss of product in the chamber and decreases freezing time for a liquid product. A cooling chamber is cooled by a cooling element that provides variable cooling temperatures throughout the cooling chamber. A temperature gradient, progressing from lower temperatures at the bottom of the chamber, or the outlet, to higher at the top of the chamber, or inlet, create a more efficient means of cooling a frozen product. An auger, that may be shaped to match the shape of the cooling chamber may include slots that allow for controlled flow of frozen product through the chamber to promote efficient cooling. Hinged fins may rotate from open to closed within the slot to further enhance flow of frozen product through the frozen product machine.
A23G 9/22 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
B01F 27/1143 - Helically shaped stirrers, i.e. stirrers comprising a helically shaped band or helically shaped band sections screw-shaped, e.g. worms
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Egg substitute; Plant-based egg substitutes; Substitutes for food, namely, plant-based egg substitutes; Egg substitutes derived from aquafaba; Formed textured plant protein for use as an egg substitute; Egg substitutes derived from hemp protein; any goods containing hemp being solely derived from hemp with a delta-9 tetrahydrocannabinol (THC) concentration of not more than 0.3 percent on a dry weight basis and containing no CBD
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Plant extracts for use in the manufacture of foodstuffs and beverages; Protein ingredients, namely, plant protein concentrates and powders as ingredients for use in the manufacture of processed food, foodstuffs and beverages; Ingredients being processed grains for use in the manufacture of foodstuffs and beverages Processed nuts; Processed nuts in the nature of nut powders; Nut milk concentrates; Powdered nut milks for food purposes; Processed edible seeds, not being seasonings or flavorings; Processed agricultural products for use in food, namely, processed nuts and seeds not being seasonings or flavorings; all of the foregoing being for use as food and beverage ingredients Processed grains; Processed whole grains; Processed grains for use in food; Processed grains for use as ingredients for finished food products for human consumption; Grain-based beverage concentrates; Processed seeds used as a flavoring for foods and beverages; Processed seeds used as a flavoring for foods and beverages and for use as ingredients for finished food products for human consumption; Processed agricultural products for use in food, namely, processed grains and seeds used as a flavoring for foods and beverages; all of the foregoing being for use as food and beverage ingredients
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Plant-based meat; Substitutes for food, namely, plant-based meat substitutes; Substitutes for foods made from animals or animal products, namely, plant-based meat substitutes; Meat substitutes; Vegetable-based meat substitutes; Hemp seed-based meat substitutes; all of the foregoing goods that contain hemp have those ingredients that are derived from hemp with a delta-9 tetrahydrocannabinol (THC) concentration of not more than 0.3 percent on a dry weight basis and containing no CBD
24.
System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load
A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.
A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.
