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Horse Treats

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Horse treats sweetened with a sugar-free sweetener are disclosed. Compositions comprise Stevia as the sweetener. Methods of making these horse treats are described, as well.

High-Purity Rubusoside And Process For Purification Of The Same

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The invention provides a process of purifying Rubusoside from the Rubus suavissimus S. Lee plant extract. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside 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 rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.

LOW-FAT CAKE AND METHOD OF MAKING THE SAME

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The purpose of the present invention is to provide a low-fat cake having improved quality, wherein the flavor, full-bodied taste (richness), softness, swellability, and baked color which are derived from of fats and oils are not at all impaired even if the amount of the fats and oils is reduced, and a method of making the same. The above-described problem is solved by the method of making a cake using wheat flour and fats and oils as raw materials, characterized by using 15 to 90 parts by mass of the fats and oils based on 100 parts by mass of the wheat flour and adding 40 to 10 parts by mass of water-soluble dietary fiber such that the total amount of said fats and oils and the water-soluble dietary fiber is not less than 37 parts by mass and not more than 100 parts by mass.

SOUTHERN DELIGHT

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A salad dressing with prime ingredients comprising mayonnaise, ketchup, sugar, mustard, granulated garlic salt, Worcestershire sauce, and vinegar.

Shelf Stable, Low Water Liquid Beverage Concentrates And Methods Of Making The Same

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Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

PROTEIN BEVERAGE AND METHOD OF MANUFACTURE

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A protein beverage includes at least 90 percent egg white and at least one of a flavoring and sweetener. The beverage may be made by mixing pasteurized egg whites with a flavoring sweetener, and/or other biological enhancing agent, homogenizing the mixture, re-pasteurizing the beverage, and then bottling the mixture.

STABILIZATION OF CITRUS FRUIT BEVERAGES COMPRISING SOY PROTEIN

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A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.

CUCUMBER VARIETY NUN 55507 CUP

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The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 55507 CUP (also referred to as“Marcial”, plants, seeds and cucumber fruits.

PUFFED PROTEIN BASED SNACK FOOD

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A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Thermostable Phytase Variants

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The present invention relates to a method for producing phytase variants has at least 70% identity to a phytase derived from Buttiauxella and comprises at least one additional disulfide bond as compared to this phytase. These phytase variants have modified, preferably improved, properties, such as thermostability, temperature profile, pH profile, specific activity, performance in animal feed, reduced protease sensitiliby, and/or an modified glycosylation pattern. The invention also relates to the variants produced, DNA encoding these phytases, methods of their production, as well as the use thereof, e.g. in animal feed and animal feed additives.

HOST CELL CAPABLE OF PRODUCING ENZYMES USEFUL FOR DEGRADATION OF LIGNOCELLULOSIC MATERIAL

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The invention relates to a host cell comprising at least four different heterologous polynucleotides chosen from the group of polynucleotides encoding cellulases, hemicellulases and pectinases, wherein the host cell is capable of producing the at least four different enzymes chosen from the group of cellulases, hemicellulases and pectinases, wherein the host cell is a filamentous fungus and is capable of secretion of the at least four different enzymes. This host cell can suitably be used for the production of an enzyme composition that can be used in a process for the saccharification of cellulosic material.

CAPSULE COMPRISING ACTIVE INGREDIENT

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The present invention relates to a capsule with a core/shell structure, comprising a core which comprises at least one sparingly water-soluble or water-insoluble organic active ingredient, to a method for producing such capsules having a core/shell structure, to the use of the capsules having the core/shell structure and to preparations comprising the capsules having the core/shell structure.

FATTY ACID DESATURASES FROM PRIMULA

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The invention relates generally to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the desaturase enzymes are Primula Δ6-desaturases. Also provided are improved soybean oil compositions having SDA and a beneficial overall content of omega-3 fatty acids relative to omega-6 fatty acids.

EXCIPIENT FROM TRIGONELLA FOENUM-GRACEUM SEEDS AND PROCESS FOR PREPARATION THEREOF

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An excipient from Trigonella foenum-graceum seeds and a process for preparation thereof is disclosed. The excipient obtained from Trigonella foenum-graceum seeds, comprising insoluble and soluble dietary fibers can be used in various pharmaceutical or cosmetic compositions and food, nutritional or dietary preparations.

SWEET FLAVOR MODIFIER

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The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

SOYBEAN VARIETY A1026393

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The invention relates to the soybean variety designated A1026393. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026393. Also provided by the invention are tissue cultures of the soybean variety A1026393 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026393 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1026458

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The invention relates to the soybean variety designated A1026458. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026458. Also provided by the invention are tissue cultures of the soybean variety A1026458 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026458 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1026473

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The invention relates to the soybean variety designated A1026473. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026473. Also provided by the invention are tissue cultures of the soybean variety A1026473 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026473 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1026474

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The invention relates to the soybean variety designated A1026474. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026474. Also provided by the invention are tissue cultures of the soybean variety A1026474 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026474 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1026484

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The invention relates to the soybean variety designated A1026484. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026484. Also provided by the invention are tissue cultures of the soybean variety A1026484 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026484 with itself or another soybean variety and plants produced by such methods.
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