Abstract

A food composition and method of making is provided, the food composition comprising a soft food and at least one thickening agent, a polymerized edible matrix encapsulating the soft food and at least one thickening agent, wherein an outer surface of the soft food and at least one thickening agent substantially adheres to an inner surface of the polymerized edible matrix encapsulating the soft food and at least one thickening agent.

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/05 - containing gelling or thickening agents (A23L 1/06 takes precedence);;
• A23L 1/0526 - from seeds, e.g. locust bean gum, guar gum (A23L 1/522, A23L 1/524 take precedence);;
• A23L 1/0532 - from seaweeds, e.g. alginates, agar, carrageenan
• A23L 1/054 - of microbial origin, e.g. xanthan, dextran
• A23L 1/056 - of animal origin, e.g. chitin
• A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)

Abstract

A functional food composition comprising an edible or potable substance, a cross-linked edible matrix encapsulating the edible or potable substance, a probiotic, and a prebiotic, with the proviso that the edible or potable substance and the matrix do not both contain the probiotic or both contain the prebiotic. The encapsulated composition provides certain advantages in its transport, handling and consumption. The edible membrane matrix can be constructed to include edible particles that impart advantages to the performance of the membrane matrix, provide functional nutrition, health and well-being benefits, therapeutic treatment to the consumer, and/or enhance consumer gustatory experience. In particular aspects, the functional food composition provides nutritive and health benefits for disease treatment and prevention, and health maintenance through the incorporation of certain biologically active compounds in the edible substance and/or as particles in the membrane matrix.

IPC Classes  ?

• A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 2/84 - Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter using microorganisms or biological material, e.g. enzymes

Abstract

A portable food container includes a first container for receiving a food item and having a first end with an opening, a second end, and a sidewall connecting the first and second ends. A closure of the first container is releasably securable to the opening. A second container has an open configuration and a closed configuration, and defines a first cell for receiving a food item, a second cell for receiving the first container, and a port for receiving a portion of the first container. When the second container is in the closed configuration and the first container is located in the second cell, the first container opening is substantially aligned with the port to receive the closure. The closure secures the second container in the closed configuration when the first container is located in the second cell and the closure is secured to the opening.

IPC Classes  ?

• A45C 11/20 - Lunch or picnic boxes or the like
• B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another

Abstract

An edible composition, particularly an edible transport system, can be an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.

IPC Classes  ?

• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A23P 1/04 - Encapsulation of particles, e.g. foodstuff additives (flavouring agents A23L 1/22)
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/0532 - from seaweeds, e.g. alginates, agar, carrageenan

Abstract

Systems (200) and methods for enclosing substances in an edible membrane can include raising and lowering the substances out of multiple fluid vessels (372), (374).

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)