A visceral fat determining device is disclosed which can be used easily at home for example and can obtain information on visceral fat. The visceral fat determining device comprises: input means for inputting personal data that represents vital characteristics of the patient; a data processing unit capable of performing various calculations; and a display device capable of displaying the personal data and results of the calculations. Upon inputting of a waist size which is a girth of trunk of th...

A visceral fat determining device which is easy to operate at home and capable of providing information associated with visceral fat of a subject is disclosed. The visceral fat determining device is comprising means for inputting personal data representing vital characteristics of the subject, a data processing unit that can process various types of calculations, and a display portion capable of displaying the personal data and the calculation results. Quantitative information on the visceral fa...

A batch of an oil-in-water emulsion such as milk or a milklike substance is stabilized by the addition of a viscosity increasing agent, a portion of the batch is analyzed to determine the fatty content thereof and the remainder of the stabilized batch is then utilized as a reference standard for checking and calibrating apparatus which is used to determine the fatty content of such emulsions by the light transmission characteristics thereof.

A combined filter and melter, for use with food fryers, having a heated circulatory and filter system adapted to remove used cooking fat from a fryer, subject it to a filtering, decolorizing and deodorizing treatment, and return the reconstituted fat to the fryer. Plugging of the circulatory system due to residual fat accumulations is prevented and makeup or new fat or shortening in solid form can be added and properly melted for ultimate return to the fryer. In one embodiment the conduits, pump...

A deep fat frying unit having a glass cooking vessel adapted to hold a supply of cooking oil. The unit is heated by an annular infrared radiant gas burner assembly which heats the oil primarily by infrared radiation passing from the burner assembly directly through the vessel wall. The burner assembly is above the bottom of the vessel so that there is a cool zone at the bottom of the vessel which eliminates burning food sediment deposited therein. The radiant heat is absorbed by the oil in an an...

Olive oil based products, based on the virgin olive oils, containing plant stanol and/or sterol fatty acid ester blends and methods for preparing such olive oil based products.

A deep fat fryer having a pump for circulating cooking fluid or oil in a cooking receptacle and a filter for removing foreign substances from the cooking oil. Cooking fluid circulated through the receptacle flow over the heating elements and sweeps along foreign particles in the fluid which are removed by a filter interposed in the flow path of the cooking fluid.

A deep fat fryer assembly which includes a fryer well for containing heated cooking oil to be used in frying, and a filtering and recirculation subassembly connected to the well. The filtering and recirculation subassembly includes a housing having in one side thereof a vertically extending, foraminous, cylindrical filter element through which cooking oil from the well is drawn to remove the solid residual and burned materials from the fat. In another portion of the housing, a gear pump is locat...

A phenolic compound having a long-chain alkyl radical or a long-chain alkenyl radical is used as a tanning and fat-liquoring agent in addition to ordinary tanning agents in tanning of hides and skins. This invention relates generally to the art of processing animal hides and skins and more particularly to a new and improved method and fat liquoring agents for tanning hides and skins.

Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natur...