Compositions for forming protective coatings can include a first group of compounds, where each compound of the first group is a fatty acid, fatty acid ester, or fatty acid salt having a carbon chain length of at least 14 carbons. The compositions can optionally include a second group of compounds selected from fatty acids, fatty acid esters, fatty acid salts, and combinations thereof, wherein each compound of the second group has a carbon chain length from 7 to 13 carbons. At least some of the compounds of the first group can function as emulsifiers, allowing the composition to be dissolved, suspended, or dispersed in a solvent. At least some of the compounds of the second group can function as welling agents in order to improve the surface wetting of items to be coated when solutions, suspensions, or colloids that include the compositions are applied to the items.

There is provided an apparatus for injecting an additive into a food comprising a storage unit for storing an additive to be injected into a food; an injection unit mounted with a storage container storing the food and injecting the additive into the food; a vacuum suction unit for sucking air in an injection tank to make a vacuum pressure; a compression unit for increasing the pressure by supplying air into the injection tank; a supply unit for supplying the additive in a storage tank to the injection tank; a return unit for returning the additive in the injection tank to the storage tank; a recovery unit for recovering the additive in the storage tank and the injection tank; and a control unit for controlling the storage unit, the injection unit, the vacuum suction unit, the compression unit, the supply unit, the return unit, and the recovery unit.

There is provided an apparatus for injecting an additive into a food comprising a storage unit for storing an additive to be injected into a food; an injection unit mounted with a storage container storing the food and injecting the additive into the food; a vacuum suction unit for sucking air in an injection tank to make a vacuum pressure; a compression unit for increasing the pressure by supplying air into the injection tank; a supply unit for supplying the additive in a storage tank to the injection tank; a return unit for returning the additive in the injection tank to the storage tank; a recovery unit for recovering the additive in the storage tank and the injection tank; and a control unit for controlling the storage unit, the injection unit, the vacuum suction unit, the compression unit, the supply unit, the return unit, and the recovery unit.

A coating machine and method coat a viscous sticky coating onto a plurality of food products. The coating machine may use mechanical or ultrasonic mechanisms to remove the excess viscous sticky coating. The coating machine may also coat an outer surface of the viscous sticky coating.

A coating machine and method coat a viscous sticky coating onto a plurality of food products. The coating machine may use mechanical or ultrasonic mechanisms to remove the excess viscous sticky coating. The coating machine may also coat an outer surface of the viscous sticky coating.

The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

Work-saving improvements for food-process lines include (1) mounting alternate machines of a food process line on pivot hardware to speed up washing and maintenance operations, (2) mounting the machines on rolling riding gear in order to speed up the activities of building and re-building food process lines of a different series of machines, or (3) isolate the food process line in its own tunnel and hence its own climate-controlled atmosphere to reduce conflicts with running two food process lines side by side where one food process line is a source of air borne allergens.

Work-saving improvements for food-process lines include (1) mounting alternate machines of a food process line on pivot hardware to speed up washing and maintenance operations, (2) mounting the machines on rolling riding gear in order to speed up the activities of building and re-building food process lines of a different series of machines, or (3) isolate the food process line in its own tunnel and hence its own climate-controlled atmosphere to reduce conflicts with running two food process lines side by side where one food process line is a source of air borne allergens.

Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.