Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

The present invention is an innovative method, process and mechanism utilizing infrared energy for the process to dry/dehydrate an oil reduced avocado paste or an oil retained avocado paste into dried/dehydrated avocado powders, flakes, or sheets, with no compromise in the nutritional value of the end food product. The present invention is economical, preserves the original color and nutritional content, provides a continuous drying/dehydrating process for the avocado paste, achieves a food product with a long shelf life and easily transportable.

Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

The present invention relates to a Lactuca sativa seed designated 41-673 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 41-673 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-673 RZ.

The present invention relates to a Lactuca sativa seed designated 41-673 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 41-673 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-673 RZ.

A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.

This invention relates generally to the discovery of novel recombinant forms of -hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives.

This invention relates generally to the discovery of novel recombinant forms of -hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives.

Provided are methods of preserving and/or storing Synsepalum dulcificum berry, which may involve separating a pulp of the berry into two or more parts; and freeze drying the berry with the separated pulp.

The present invention relates to a Cucumis melo seed designated 34-749 RZ. The present invention also relates to a Cucumis melo plant produced by growing the 34-749 RZ seed. The invention further relates to methods for producing the melon cultivar, represented by melon variety 34-749 RZ.