The presently disclosed subject matter is directed to a system and method of preparing personalized nutritional and/or pharmaceutical formulations using additive manufacturing technology. Active pharmaceutical or dietary supplement ingredients are suspended in thixotropic stable carrier medias. The thixotropic suspensions are deposited onto a surface of a solid substrate, which can be a snack bar or small wafer used as a mechanical carrier. The disclosed system enables each additive active ingredient to be variably dosed based on a formula that is determined for each specific individual and manufactured on demand. Once the active ingredients are deposited on substrate, the entire assembly can be enrobed with one or more edible solid coatings to seal the active ingredients and provide taste-masking agent characteristics to the assembly.

The presently disclosed subject matter is directed to a system and method of preparing personalized nutritional and/or pharmaceutical formulations using additive manufacturing technology. Active pharmaceutical or dietary supplement ingredients are suspended in thixotropic stable carrier medias. The thixotropic suspensions are deposited onto a surface of a solid substrate, which can be a snack bar or small wafer used as a mechanical carrier. The disclosed system enables each additive active ingredient to be variably dosed based on a formula that is determined for each specific individual and manufactured on demand. Once the active ingredients are deposited on substrate, the entire assembly can be enrobed with one or more edible solid coatings to seal the active ingredients and provide taste-masking agent characteristics to the assembly.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

Present invention relates to food industry, particularly, to the field of protein-based products as meat substitutes. More particularly, the invention is the system and method for printing food products similar to animal meat from textured vegetable protein and animal cell material via micro-extruding technology. The meat substitute printing system consists of a printing device including a protein material delivery system and a cellular material delivery system of one type at least; a positioning device of the printing device with at least 5 degrees of freedom on various axes and configured to displace the printing device in space as it was preprogrammed, and a control system. The cellular material delivery system has at least one hermetic nozzle that can move along the platform of cellular material delivery system along guiding bars via linear actuator, and protein material delivery system has at least one nozzle that can move along the platform of cellular material delivery system along guiding bars via linear actuator. Plus, nozzle for protein material printing has a reservoir with the material, tip connected with the reservoir, and a heating element that covers at least a part of this nozzle tip and relatively divides its internal space on preheating zone and melt zone, the heating element is configured for uniform heating of melt zone up to the protein denaturation temperature or higher. The control system is configured to issue commands on the positioning device to move the printing device in space, to issue commands on the actuator of each nozzle of the cellular and protein material delivery systems for implementing consistent delivery of each material to the printing surface, to maintain the amount of delivered material and printing speed as it was preprogrammed; to control the temperature of heating element in protein material printing system for textured protein printing. The printing process can take place in the following way: applying a layer of parallel fibers of textured protein, applying a layer of cellular material, then the cycle is repeated. Use of this invention allows to create meat substitute similar in organoleptic and mechanical properties to natural meat from vegetable protein and cellular material of animal origin.

A computer numerically controlled flow resistance system based on container features and properties of food ingredients comprises a mixing chamber, a stirring element, a pushing plate and a resetting element. The mixing chamber is communicated to sources of food ingredients of various colors, and the stirring element is disposed in the mixing chamber for stirring the food ingredients of various colors, so that the food ingredients after mixing have a desired color. The pushing plate is used to extrude the stirred food ingredients in the mixing chamber to a pastry tip of a pastry extrusion head. The resetting element makes a piston cylinder move to an extruding position according to an extrusion signal of a controller, and when the pushing plate stops displacing, the resetting element makes the piston cylinder move to a flow resistance position according to a flow resistance signal of the controller.

A computer numerically controlled flow resistance system based on container features and properties of food ingredients comprises a mixing chamber, a stirring element, a pushing plate and a resetting element. The mixing chamber is communicated to sources of food ingredients of various colors, and the stirring element is disposed in the mixing chamber for stirring the food ingredients of various colors, so that the food ingredients after mixing have a desired color. The pushing plate is used to extrude the stirred food ingredients in the mixing chamber to a pastry tip of a pastry extrusion head. The resetting element makes a piston cylinder move to an extruding position according to an extrusion signal of a controller, and when the pushing plate stops displacing, the resetting element makes the piston cylinder move to a flow resistance position according to a flow resistance signal of the controller.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

The present invention relates to a novel rotating cake pan device designed to allow a user to place a cake or other dessert on the rotating platform, and then rotating the dessert during decorating. The device comprises a bottom base component positioned on a rotating turntable component. A detachable drainage reservoir drip-pan and a detachable cooling rack are all placed on top of the bottom base component. The bottom base component comprises four rubber plugs and a non-skid bottom which secures the bottom base component to the rotating turntable component during use. Thus, during decoration, any glaze or icing will drip off the cake and into the drip-pan, where it can be drizzled back onto the item or poured back into a storage container.