An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The distance A.sub.EG is greater than or max. equal to the distance A.sub.EE. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

An all-natural hot dog including cultured celery juice powder, cherry powder, dried distilled vinegar, and natural liquid smoke and containing no nitrates or nitrites except for those naturally occurring in sea salt and cultured celery juice powder, where the hot dog has substantially equivalent or superior properties to a hot dog containing chemical additives.

The invention relates to a forming device for forming and partitioning a pasty food strand as well as to a filling machine with a respective forming device and to a method. The forming device comprises more than two flat displacement elements superposed in the direction of transport of the food strand, each having at least one opening through which the food strand can be moved in the direction of transport. The forming device further comprises a movement mechanism for moving the flat displacement elements on respective curved paths, such that the respective openings can move relative to each other, so that the cross-sectional area of the resulting overall opening of the superposed openings changes.

The invention relates to a method for applying a consumable treating liquid to an individual meat product, comprising the steps of placing an individual meat product on a carrier; moving the meat product towards a liquid applier; applying a consumable treating liquid to a meat product; forcing excess liquid towards the bottom of the meat product and/or the carrier, and controllably removing the excess liquid from the meat product and/or the carrier by a liquid remover. The invention also provides a device for applying a consumable treating liquid to an individual meat product.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

The invention discloses berry-pomace-powders composition comprising soluble and insoluble dietary fibers which is effective in glucose adsorption, cholesterol and bile acids binding, good antioxidant activity, having excellent technological properties and adapted to be used in food products and provide to consumers dietary fibers without negative effect on the digestibility and bio-accessibility of other nutrients. Also, a method for producing the disclosed berry-pomace-powders compositions comprising high amounts of soluble and insoluble dietary fibers is described. Furthermore, use of the berry-pomace-powder and use examples thereof is provided, for preparation and enrichment of food products. The use examples are enrichment of yogurt, and as food additive into a composition of meat sausages.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.