Heart of palm may be harvested from palm trees as a source of food. The core of a heart of palm heart is more desirable than the base of the palm heart due to its more favorable characteristics, resulting in under-utilization and waste of the base. The base and core may be processed in ways that advantageously utilize the base and overcome differences in density and inherent taste properties between the two sections. In an example, the base is treated with a cleaning solution and pieces are formed from the base. In this example, the pieces are immersed in an acid solution and packaged in an oxygen-impermeable packaging medium. The resulting heart of palm base pieces have favorable taste and mouthfeel and the pieces derived from the base are indistinguishable from pieces derived from the core.

Heart of palm may be harvested from palm trees as a source of food. The core of a heart of palm heart is more desirable than the base of the palm heart due to its more favorable characteristics, resulting in under-utilization and waste of the base. The base and core may be processed in ways that advantageously utilize the base and overcome differences in density and inherent taste properties between the two sections. In an example, the base is treated with a cleaning solution and pieces are formed from the base. In this example, the pieces are immersed in an acid solution and packaged in an oxygen-impermeable packaging medium. The resulting heart of palm base pieces have favorable taste and mouthfeel and the pieces derived from the base are indistinguishable from pieces derived from the core.

Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa.Math.s at 60 C.; and a step of freezing the noodles to which the composition has attached.

Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa.Math.s at 60 C.; and a step of freezing the noodles to which the composition has attached.

A rotary separation apparatus is deployed in a process for separating resinous trichomes rich in flavoring, aromatic and/or medicinal components produced in plant trichome glands from unwanted plant matter. A liquid freezing agent is introduced into a container of the plant matter to fragment the undesirable matter while the desired portion rich in trichome remain intact.

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0 C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein.

An instant freezer apparatus able to freeze consumable fluids and food having a freezing point lower than water is disclosed. The apparatus and method of the present invention is directed to a freezer typically able to instantly freeze consumable fluids and food without altering their chemical compositions. The instant freezer apparatus generally comprises a main frame and a removable freezing module. The apparatus may further comprise a freezing fluid injection system such as a liquid carbon dioxide tank or a liquid nitrogen tank fluidly connected to the main frame.

An instant freezer apparatus able to freeze consumable fluids and food having a freezing point lower than water is disclosed. The apparatus and method of the present invention is directed to a freezer typically able to instantly freeze consumable fluids and food without altering their chemical compositions. The instant freezer apparatus generally comprises a main frame and a removable freezing module. The apparatus may further comprise a freezing fluid injection system such as a liquid carbon dioxide tank or a liquid nitrogen tank fluidly connected to the main frame.

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.