The invention relates to the soybean variety designated D2011901. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011901. Also provided by the invention are tissue cultures of the soybean variety D2011901 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011901 with itself or another soybean variety and plants produced by such methods.
SOYBEAN VARIETY D2011901
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SOYBEAN VARIETY A1026643
The invention relates to the soybean variety designated A1026643. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026643. Also provided by the invention are tissue cultures of the soybean variety A1026643 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026643 with itself or another soybean variety and plants produced by such methods.
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Proteases for Degrading Gluten
Gluten-degrading proteases derived from insects, including flour beetles, are isolated, and the purified, and recombinant forms can be used to make gluten-containing food safe for patients suffering from gluten intolerance.
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METHOD FOR FORMING AND EXTRACTING SOLID PELLETS COMPRISING OIL-CONTAINING MICROBES
A process including: (a) mixing a microbial biomass, comprising oil-containing microbes, and at least one grinding agent capable of absorbing oil, to provide a disrupted biomass mix; (b) blending at least one binding agent with said disrupted biomass mix to provide a fixable mix capable of forming a solid pellet; and, (c) forming the solid pellet from the fixable mix. The process optionally includes extracting the solid pellet with a solvent to provide an extracted microbial oil.
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ENCLOSING MATERIALS IN NATURAL TRANSPORT SYSTEMS
Edible or potable substances can be transported in biodegradable vessel.
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ELECTROLYTE FORMULATION AND METHODS OF USE THEREOF TO TREAT DEHYDRATION
This invention relates to electrolyte formulations and methods of use thereof to treat or prevent dehydration and taste fatigue. The electrolyte formulation of the invention addresses the needs of a broad population, particularly the needs of an older population. The electrolyte formulation of this invention comprises a dietary fiber source, such as Acacia Gum, a sodium ion source, a potassium ion source, a calcium ion source, a chloride ion source, and a citrate ion source.
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Low Moisture Chewing Gum
A chewing gum includes at least one biodegradable polymer and chewing gum ingredients, the chewing gum containing less than about 2.0 weight percent water of the chewing gum. A biodegradable chewing gum having low moisture has been provided in combination with an initial acceptable texture.
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Natural Mold Inhibitor and Methods of Using Same
Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.
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PROCESS FOR CONTINUING BARREL AGING OF ALCOHOL FOLLOWING BOTTLING THEREOF
A method of aging of alcohol following bottling of the alcohol. The method comprising the steps of fermenting a mash and then distilling the mash to form a concentrated alcohol and temporarily storing the concentrated alcohol within a wooden container to barrel age the concentrated alcohol. During the bottling process, either before the alcohol is added to the individual bottling container or once the alcohol is added individual bottling container, at least one of wood chips, wood shavings and/or wood pieces are added to the interior cavity of the individual bottling container so that the alcohol, once bottled within the individual bottling container, can intimately mix and engage with the wood chips, wood shavings and/or wood pieces and continue the barrel aging process following bottling of the alcohol up until the point in time at which the alcohol is consumed.
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METHOD FOR INOCULATING YEAST INTO FRUIT JUICE
The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
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Screening Method
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing.
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FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS
The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.
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BRAN MODIFICATION
The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.
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YEAST EXTRACT CONTAINING GAMMA-GLU-X OR GAMMA-GLU-X-GLY AND A METHOD FOR PRODUCING THE SAME
A yeast extract containing a peptide, such as γ-Glu-X and γ-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by culturing a yeast in a medium containing a peptide such as γ-Glu-X, γ-Glu-X-Gly and X-Gly, and preparing a yeast extract from the obtained cells. same
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Containers And Methods For Dispensing Multiple Doses Of A Concentrated Liquid, And Shelf Stable Concentrated Liquids
Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.
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Brew Cartridge
A brew cartridge has a bowl with a flange extending laterally from its exterior and apertures in its bottom. A pod containing brewing material is located within the bowl and covered by a panel having apertures. Panel retention features in the interior of bowl keep the panel and pod in place. The brew cartridge fits in a brewing machine with a multiple piece chamber which matches the cartridge and clamps on the flange. The brew machine passes pressurized hot water through the cartridge to brew a beverage. The water enters through the panel and exerts at the bottom. Some embodiments of the cartridge have a drain bowl formed in the bottom of the bowl. The drain bowl has the apertures of the bottom of the bowl through and may have drain panel covering it.
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DISPOSABLE BIODEGRADABLE BEVERAGE PACKAGE
A biodegradable pod or package designed to work in single serve beverage machines. The package of the present invention includes a base, a filter, and a top, all of which are biodegradable. In some embodiments, the base and filter are formed from a biodegradable polymeric material such as polylactic acid (PLA); preferably, both the base and the filter are formed from PLA or include a coating of PLA thereon (for example, paper with a PLA coating). The top can be formed from a cellulosic material or other plant-based material. The package utilizes a unique bond between the three components so as to withstand the temperature and pressures to which the pod is exposed by the beverage machine. The bond is formed by melted or softened biodegradable polymeric material from the base and the filter that also adheres the top.
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HONEY-CONTAINING PRODUCTS
A method of making a flavoring unit according to claim 1 which comprises forming a liquid composition containing honey and a molten edible gel-forming polymer, cooling said mixture to produce a gel and producing forming individual flavoring units containing from about 1 to about 20 grams of honey thereform. Preferably the unit comprises from 70 to 90% by weight honey incorporated in a gel which comprises honey and gelatin.
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FROZEN CONFECTIONERY PRODUCT WITH LAYERED STRUCTURE AND APPARATUS FOR MANUFACTURING SAME
The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle (14) at least one ice-cream passage (20, 22) with at least one inlet port (24, 26) and an outlet port (28), and at least one chocolate passage (30, 32) with respectively an inlet port (34, 36) and an outlet port (38, 38′). The outlet ports are provided in the nozzle (14) and have elongated cross-sections, and each chocolate outlet port (38, 38′) extends in parallel to an ice cream outlet port (28), so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.
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FOOD DISPENSING MACHINE AND METHOD
A food dispensing machine includes a product chamber and an ingredients source including a gas source connected to the product chamber. A flow control device is configured to control ingredients flow from the ingredients source to the product chamber. A pressure measurement device is configured to output a gas pressure signal, and a controller is configured to receive the gas pressure signal and determine a gas flow control signal based on the gas pressure signal. The controller outputs the gas flow control signal to the flow control device.
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