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Articles on this Page
- 11/24/11--05:00: _COOKIE CUTTER FOR C...
- 11/24/11--05:00: _Non-transgenic Toma...
- 11/24/11--05:00: _METHOD FOR PROCESSI...
- 11/24/11--05:00: _PROCESS FOR UPGRADI...
- 11/24/11--05:00: _HEALTH CHARACTERIST...
- 11/24/11--05:00: _NOVEL ARABINOHYDRO...
- 11/24/11--05:00: _Method and device f...
- 11/24/11--05:00: _STARCH ESTERS AND M...
- 11/24/11--05:00: _RECOVERING WATER
- 11/24/11--05:00: _PROCESS FOR THE PRE...
- 11/24/11--05:00: _CLONING, EXPRESSION...
- 11/24/11--05:00: _CHOCOLATE DIETARY F...
- 11/24/11--05:00: _NATURAL AND STABLE ...
- 11/24/11--05:00: _WINE TASTING KIT
- 11/24/11--05:00: _ERYTHRITOL-BASED HA...
- 11/24/11--05:00: _Live bacteria product
- 11/24/11--05:00: _INCREASING CELL WAL...
- 11/24/11--05:00: _METHOD FOR PRODUCIN...
- 11/24/11--05:00: _Soybean Cultivar S0...
- 11/24/11--05:00: _High-Purity Rebaudi...
- 11/24/11--05:00: COOKIE CUTTER FOR CONCURRENTLY CUTTING A PLURALITY OF COOKIES
- 11/24/11--05:00: METHOD FOR PROCESSING BIOMATERIALS
- 11/24/11--05:00: PROCESS FOR UPGRADING LOW VALUE RENEWABLE OILS
- 11/24/11--05:00: NOVEL ARABINOHYDROLASES
- 11/24/11--05:00: STARCH ESTERS AND METHOD OF PREPARATION
- 11/24/11--05:00: RECOVERING WATER
- 11/24/11--05:00: PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD
- 11/24/11--05:00: CLONING, EXPRESSION AND USE OF ACID PHOSPHOLIPASES
- 11/24/11--05:00: CHOCOLATE DIETARY FIBER SUPPLEMENT AND DELIVERY METHOD
- 11/24/11--05:00: WINE TASTING KIT
- 11/24/11--05:00: ERYTHRITOL-BASED HARD COATINGS
- 11/24/11--05:00: Live bacteria product
- 11/24/11--05:00: INCREASING CELL WALL DEPOSITION AND BIOMASS DENSITY IN PLANTS
- 11/24/11--05:00: METHOD FOR PRODUCING FLAVOR MATERIAL
- 11/24/11--05:00: Soybean Cultivar S090012
- 11/24/11--05:00: High-Purity Rebaudioside C And Process For Purification Of The Same
A device for simultaneous cutting of dough into shapes including an upper and lower platform members as well as interior and exterior cutting members. The upper platform member may be actuated to cause the interior cutting members to be telescopically inserted into the exterior cutting members thereby enabling cutting of prepared cookie dough.
A series of independent human-induced, non-transgenic mutations found in at least one non-ripening (NOR) gene of tomato; tomato plants having these mutations in at least one of their NOR genes; and a method of creating and identifying similar and/or additional mutations in the NOR gene by screening pooled and/or individual tomato plants. The tomato plants of the present invention exhibit fruit that ripen more slowly, rot more slowly, are firmer, and have a longer shelf life post-harvest as a result of non-transgenic mutations in at least one of their NOR genes.
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.
Steps in the processing of oils derived from plants or vegetables include the degumming, deodorizing and bleaching of the oil before it can be used for further applications. By eliminating one or more of these steps from the processing of the oil, followed by hydrogenating the oil to a specified degree of hydrogenation, the resulting upgraded oils can be incorporated into products having commercial applications. The process uses a high shear mixing device and a hydrogenation catalyst. The process can utilize a single or multiple high shear devices, and utilize renewable oils instead of increasingly scarce petroleum based products. The resulting hydrogenated products may then be utilized in a variety of other commercial applications, such as to render cellulosic products water resistant, provide a coating for numerous cellulosic products, adhesive compositions, ink compositions, firelog compositions, drilling muds or asphalt modifiers.
The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.
The invention relates to enzymes, compositions, and methods for efficient hydrolysis of arabinans present in plant biomass. More specifically, the invention relates to arabinases and compositions comprising arabinases to improve cell wall degradation to efficiently use plant biomass for bio-energy production. The invention also relates to a method for preparing a prebiotic. The prebiotic may contain branched arabinan oligomers comprise α-(1,5)-linked arabinan backbone, and single substituted α-(1,3)-linked arabinose monomers attached to the backbone, or double substituted α-(1,2,3,5)-linked arabinose monomers attached to the backbone, or both. The invention also relates to a method for preparing fruit juice or wine. The invention also relates to a method for saccharification of a plant biomass. The invention also relates to a recombinant micro-organism genetically modified to express the enzymes of the present invention and optionally additional enzymes to achieve the disclosed methods.
Disclosed is a method for continuously coating cores by means of a dragée-making apparatus (15) comprising at least one rotatably driven drum (1) in which the product (5) is coated with one or several coating materials or is subjected to other treatment processes, such as spraying, drying. In order to be able to individually treat several small charges within a very limited space and with little effort regarding machines, the charge of the product that is to be processed is divided into small individual charges at the inlet end of the drum, is conveyed through the drum in a clocked manner, and is treated in individual treatment chambers (7, 8, 9, 10, 11, 12, 13) in the drum, which are separated from each other. The longitudinal conveyor (3) that conveys the individual charges through the drum embodies the individual treatment chambers in connection with the inner wall of the drum. The products that are to be treated constantly rotate in the revolving drum without being conveyed in the longitudinal direction, the longitudinal conveyor located in the drum conveying the product from one treatment station to the next as required. Additionally, a passage is formed from one chamber to the adjacent, other chamber if necessary.
A lipophilic starch is provided along with methods of making the same. The starch is prepared by modifying the starch with an organic acid anhydride reagent, such as octenyl succinic anhydride, drying the modified starch to a moisture content of less than 15% by weight, and then heat treating the dried starch at a temperature of at least 100° C. for at least one minute.
A method of recovering palatable potable storable water from a process for concentrating an extracted juice, the method including the steps of: providing the extracted juice; concentrating the extracted juice to form a concentrated juice stream and a concentrator waste stream, wherein the concentrator waste stream is not palatable, potable or storable; and purifying the concentrator waste stream to provide palatable potable storable water including the step of passing the concentrator waste stream through activated carbon.
The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase as provided under b) comprises at least part of the fat soluble emulsifier.
The invention relates to a DNA sequence that encodes a polypeptide with phospholipase activity and was isolated from Aspergillus and sequences derived therefrom, polypeptides with phospholipase activity encoded by these sequences as well as the use of these polypeptides for degumming of vegetable oil, for the preparation of dough and/or bakery products, for the preparation of dairy products, for processing steps in the textile industry and for related applications.
Chocolate or compound coating based fiber compositions, which have at least about 20% of a fiber component, by weight of the formula, that provide a safe and effective amount of fiber component to a user are disclosed. This delivery method can utilize either a bulk forming fiber like psyllium, or a non-bulk forming fiber like inulin or a combination of both types of fiber components. The fiber easily can be incorporated into the compositions without adversely affecting the stability, feel, and taste of the compositions. The nutritional profiles of these fiber compositions are consistent with dietary guidelines, which physicians follow when prescribing fiber compositions as supplements or for cholesterol reduction purposes. Also disclosed is a method of producing such compositions and a method of providing a safe and effective amount of fiber component to a user.
This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.
A wine tasting kit includes a plurality of wine bottles, each containing a different type of wine; a brochure that includes information about the different types of wine; and a container that retains the wine bottles and the brochure. There may be from 2 to 24 wine bottles, for example, 6. At least one bottle may contain red wine, and at least one bottle may contain white wine. The brochure may explain the differences between wines, aromas, varietals, taste, and color.
The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol and one or more crystallization modifiers, a process for preparing such a coated product, and the use of the crystallization modifiers for controlling the crystallization of an erythritol-based hard coating.
A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The liquid carrier is sufficiently devoid of moisture so that substantially all of the bacteria will remain in a dormant state for several months or until applied to the target host. The carrier contains mineral oil and polymers and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto its target host or the like. The moisture and pH of the target host then activates the bacteria.
Modulating in planta expression of a gene encoding WALLDOF, a transcription factor involved in plant cell wall biogenesis, results in increased cell wall deposition and higher plant biomass density.
The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which results in methional being present in the composition at a higher concentration. The present invention also provides a food, etc. containing the composition produced by the method. Methionine and a sugar are mixed, and the mixture is heated under a two stage process having particular pH conditions for a particular time at a particular temperature. Moreover, during the mixing and heating of methionine and a sugar, one or more of sodium chloride, potassium chloride, calcium chloride and phosphate is/are added, and the mixture is heated under particular pH conditions for a particular time at a particular temperature.
A soybean cultivar designated S090012 is disclosed. The invention relates to the seeds of soybean cultivar S090012, to the plants of soybean S090012, to plant parts of soybean cultivar S090012, and to methods for producing a soybean plant produced by crossing soybean cultivar S090012 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S090012, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S090012, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S090012 with another soybean cultivar.
The invention provides a process of purifying Rebaudioside C from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A and Stevioside. The process is useful for producing high purity Rebaudioside C, Stevioside and Rebaudioside A. High purity rebaudioside C is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in various food and beverage compositions. The high purity Rebaudioside A and Stevioside are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.