The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt. % of a continuous fat phase and 35-61 wt. % of a dispersed aqueous phase, said aqueous phase having the following composition: 60-80 wt. % of water;18-40 wt. % of maltodextrin with a DE in the range of 1-5;0-5 wt. % of other hydrocolloids;0-6 wt. % of dissolved components selected from acids, salts and combinations thereof;0-2 wt. % of other edible ingredients; said continuous fat phase having the following composition: 94-99.5 wt. % of triglycerides;0.5-5 wt. % of emulsifier;0-2 wt. % of other edible ingredients; wherein the fat phase is characterized by the following solid fat profile: 25%≦N20≦50;15%≦N30≦35%;8%≦N35≦30%. The bakery emulsion of the present invention enables the preparation of low fat puff pastries of high quality.
REDUCED FAT BAKERY EMULSION AND USE OF SUCH AN EMULSION IN THE PREPARATION OF PUFF PASTRY
↧
↧
PROCESS FOR MODIFYING STARCHES
A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated steam to cause partial gelatinisation of the starch. The aqueous slurry containing partially gelatinised starch is discharged through an outlet in the internal chamber into a reactor where the droplets containing the partially gelatinised starch are subjected to further treatment with superheated steam, resulting in the completion of the gelatinisation of the starch in the reactor. Also disclosed is a bi-fluid nozzle for use in spray drying starch which comprises a nozzle body, a nozzle cap and an internal chamber located between the nozzle body and the nozzle cap. The nozzle body comprises at least one atomiser, for connection to a supply of an aqueous starch slurry, for atomising the slurry into the internal chamber and it has at least one inlet, for connection to a supply of superheated steam under pressure, for introducing superheated steam under pressure into the internal chamber. The nozzle cap comprises at least one outlet from the internal chamber. The internal chamber also comprises an interchangeable spacer element with a length of from 10 to 60 mm enabling the length of the internal chamber to be changed. A pregelatinised starch and its use in foods, especially baby foods and infant formulas, feed, pharmaceuticals, cosmetics and personal care products are also disclosed.
↧
Pet Food Composition
Disclosed is a composition and method which facilitate increased incorporation of meat into a dry food product, such as an extruded pet food kibble. Products made by incorporating the composition provide increased resistance to breakage, excellent palatability, and increased nutritional value.
↧
Substitute Milk Product
The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products.
↧
T1R HETERO-OLIGOMERIC TASTE RECEPTORS, CELL LINES THAT EXPRESS SAID RECEPTORS, AND TASTE COMPOUNDS
The invention relates to compounds that specifically bind a T1R1/T1R3 or T1R2/T1R3 receptor or fragments or sub-units thereof. The present invention also relates to the use of hetero-oligomeric and chimeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T11 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions. The use of these cells lines in cell-based assays to identify umami and sweet taste modulatory compounds is also provided, particularly high throughput screening assays that detect receptor activity by use of fluorometric imaging.
↧
↧
Glucosyl Stevia Composition
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
↧
SOYBEAN VARIETY A1026033
The invention relates to the soybean variety designated A1026033. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026033. Also provided by the invention are tissue cultures of the soybean variety A1026033 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026033 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026046
The invention relates to the soybean variety designated A1026046. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026046. Also provided by the invention are tissue cultures of the soybean variety A1026046 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026046 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026056
The invention relates to the soybean variety designated A1026056. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026056. Also provided by the invention are tissue cultures of the soybean variety A1026056 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026056 with itself or another soybean variety and plants produced by such methods.
↧
↧
SOYBEAN VARIETY A1026088
The invention relates to the soybean variety designated A1026088. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026088. Also provided by the invention are tissue cultures of the soybean variety A1026088 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026088 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026091
The invention relates to the soybean variety designated A1026091. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026091. Also provided by the invention are tissue cultures of the soybean variety A1026091 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026091 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026170
The invention relates to the soybean variety designated A1026170. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026170. Also provided by the invention are tissue cultures of the soybean variety A1026170 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026170 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY S100302
The invention relates to the soybean variety designated S100302. Provided by the invention are the seeds, plants and derivatives of the soybean variety S100302. Also provided by the invention are tissue cultures of the soybean variety S100302 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety S100302 with itself or another soybean variety and plants produced by such methods.
↧
↧
SOYBEAN VARIETY A1026175
The invention relates to the soybean variety designated A1026175. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026175. Also provided by the invention are tissue cultures of the soybean variety A1026175 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026175 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY S100303
The invention relates to the soybean variety designated S100303. Provided by the invention are the seeds, plants and derivatives of the soybean variety S100303. Also provided by the invention are tissue cultures of the soybean variety S100303 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety S100303 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026201
The invention relates to the soybean variety designated A1026201. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026201. Also provided by the invention are tissue cultures of the soybean variety A1026201 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026201 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026210
The invention relates to the soybean variety designated A1026210. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026210. Also provided by the invention are tissue cultures of the soybean variety A1026210 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026210 with itself or another soybean variety and plants produced by such methods.
↧
↧
SOYBEAN VARIETY A1026213
The invention relates to the soybean variety designated A1026213. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026213. Also provided by the invention are tissue cultures of the soybean variety A1026213 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026213 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY A1026219
The invention relates to the soybean variety designated A1026219. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026219. Also provided by the invention are tissue cultures of the soybean variety A1026219 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026219 with itself or another soybean variety and plants produced by such methods.
↧
SOYBEAN VARIETY D2011910
The invention relates to the soybean variety designated D2011910. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011910. Also provided by the invention are tissue cultures of the soybean variety D2011910 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011910 with itself or another soybean variety and plants produced by such methods.
↧
More Pages to Explore .....
