Methods are disclosed of assembling a food package using an absorbent pad having an active agent that generates an atmosphere-modifying gas into the headspace after the food package is sealed, to compensate for losses of atmosphere-modifying gases injected in the food package prior to sealing. The methods of assembly reduce the headspace requirements and overall dimensions of the food package. The methods further prevent or reduce collapse of the food package or having the lid film contact the food product.
METHOD FOR REDUCING HEADSPACE AND MODIFYING ATMOSPHERE IN A FOOD PACKAGE
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GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.
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Hydroxypropyl Substituted Starches As Source of Soluble Fiber
The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products.
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Phytase-Containing Animal Food and Method
A method is described for improving the nutritional value of a foodstuff comprising a source of myo-inositol hexakisphosphate by feeding the foodstuff in combination with a phytase expressed in yeast. The method comprises the step of feeding the animal the foodstuff in combination with a phytase expressed in yeast wherein the phytase can be selected from the group consisting of AppA1, AppA2 and a site-directed mutant of AppA. The invention also enables reduction of the feed to weight gain ratio and an increase bone mass and mineral content of an animal. A foodstuff and a feed additive comprising AppA2 or a site-directed mutant of AppA are also described.
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Process for the Production of Fine Chemicals
The present invention relates to a process for the production of fine chemicals in a microorganism, a plant cell, a plant, a plant tissue or parts thereof. The invention furthermore relates to nucleic acid molecules, polypeptides, nucleic acid constructs, vectors, antisense molecules, antibodies, host cells, plant tissue, propagtion material, harvested material, plants, microorganisms as well as agricultural compositions and to their use.
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DISPERSION COMPOSITION AND METHOD FOR MANUFACTURING DISPERSION COMPOSITION
The present invention provides: a dispersion composition including a poorly water-soluble polyphenol compound, an emulsifier including a sucrose fatty acid ester, and a water-soluble polymer, in which a content of a polyglycerin fatty acid ester in the composition is 0, or 0.1 or fewer times a total mass of the sucrose fatty acid ester in the composition, and a particle size of the dispersed particles including the poorly water-soluble polyphenol is 200 nm or smaller; and a method for manufacturing the dispersion composition, the method including an oil phase preparation process in which an oil phase is prepared by dissolving one or more oil phase components including the poorly water-soluble polyphenol in a good solvent for the poorly water-soluble polyphenol compound, and a mixing process in which the obtained oil phase and a phase of a poor solvent for the poorly water-soluble polyphenol compound are mixed to obtain the dispersion composition which includes the poorly water-soluble polyphenol compound and includes dispersed particles having an average volume particle size of 200 nm or smaller.
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Cassava Products
Products that include cassava flour. The products can be dry blends, doughs, and fabricated snack products. The cassava flour can have a total cyanide content of less than 10 mg HCN equivalent/kg, can have a peak RVA viscosity ranging from about 700 cP to about 1200 cP, can have a final RVA viscosity ranging from about 200 cP to about 1100 cP, and can be formed from a crushed cassava root having a cyanide content of at least 50 mg HCN equivalent/kg.
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Bread Product And Method
A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device, but can utilize only a substantially closed container that can be shaken with the flour water inside.
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TWO-SIDED NONWOVEN ABSORBENT FOOD PAD
An absorbent food pad is disclosed having nonwoven top and bottom layers with an equal percentage surfactant by weight. The pad provides liquid strikethrough and absorbency without drying a food product, regardless of orientation of the pad when placed on a food tray.
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Bread Product And Method
A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device but can utilize only a substantially closed container that can be shaken with the flour and water inside.
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METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER
The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder (1), b) treating said suspension with one or more degrading enzymes (2), c) submitting (3) the suspension obtained in step b) to a pH treatment comprising treating said suspension for at least 2 hours at a suitable pH, a temperature of at 10 least 100° C., and a pressure which is at least 1 bar higher than the ambient pressure, d) optionally bringing the pH of the suspension obtained in step c) to a pH value corresponding with the pH of the suspension obtained in step a), e) treating (4) the suspension obtained in step c) or d) with one or more degrading enzymes, f) separating (6) the suspension (5) obtained in step e) into insoluble material (8) and a soluble part (7), and g) obtaining soluble cocoa components (10) from the soluble parts (7). The present invention further relates to cocoa products obtained by the present method and use thereof.
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CARBON DIOXIDE REMOVAL SYSTEMS
A system for removing CO2 from air such as atmospheric air is described that uses a cooling tower, a pseudo-cooling tower, or a wind capture device to provide a large volume of atmospheric air. A CO2 capture apparatus is positioned to contact atmospheric air moving towards or within the cooling tower, pseudo-tower, or wind capture device, and includes wherein the CO2 capture apparatus includes a CO2 binding agent that binds to CO2 in atmospheric air. An associated reprocessing apparatus releases C02 from the binding agent, directs the released CO2 to a CO2 storage chamber, and returns the binding agent to the CO2 capture apparatus. A system for removing CO2 from flue gas is also described.
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METHOD FOR MANUFACTURING CAPSULE SERIES, AND RELATED CAPSULE SERIES
A method includes separately conveying a first liquid solution (36) containing the first material and a second liquid solution (46) containing a liquid polyelectrolyte. The method includes forming of a series of drops (78) at the outlet (50), each drop (78) including a central core (80) formed from a first solution (36) and a peripheral film (82) formed from a second solution. The method includes immersing each drop (78) in a gelling solution (70) containing a reagent capable of reacting with the polyelectrolyte of the film (82) so as to form the gelled casing. The second solution (40) contains at least one surfactant before the former contacts the first solution (36).
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COMPOSITIONS AND METHOD FOR BLOCKING ETHYLENE RESPONSE IN PLANTS USING 3-CYCLOPROP-1-ENYL-PROPANOIC ACID SALT
The present invention discloses a method of inhibiting an ethylene response in a plant, comprising step of applying to at least one portion of the plant an effective ethylene response-inhibiting amount of a H1-cyclopropene-1-propanoic acid salt (CPAS). A method of prolonging the life of a cut flower, comprising applying to the cut flower an effective life-prolonging amount of CPAS and a method for the production a CPAS, comprising steps of (i) preparing 4-bromo-4-pentenoic acid or derivatives thereof; (ii) producing 1-cyclopropene-1-propanoic acid; and (iii), converting this acid into its water soluble salt, especially its sodium salt are presented. Additionally, a new family of water soluble CPAS inhibitors for ethylene response in a plant is disclosed.
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INSTANT OIL FRIED NOODLE CONTAINING IRON AND ITS PROCESS OF PREPARATION
An instant oil fried noodle comprising an amount of iron between 26 and 35 mg for 100 g of noodles, between 1 and 20% of oil, between 60 and 90% of flour, up to 2% of kansui ingredient and a water content between 2 and 12% is provided.
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Process for Producing Cassava Flour
A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.
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Methods and Compositions for Reducing Sodium Content in Food Products
The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.
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Acidification and Preservation of Food Products
A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.
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ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS FROM CEREALS OR CEREAL BI-STREAMS
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.
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DIETARY SUPPLEMENT
The technology provides a multi-purpose dietary supplement that includes, in nutritionally effective amounts for humans, an orally ingestible combination of antioxidants, naturally-occurring substances and extracts of naturally-occurring substances. The naturally-occurring substances and extracts of naturally-occurring substances include at least: finely divided silica hydride; a polyphenol; ginkgo biloba leaf extract; rhodiola rosea root; bacopa monniera extract; a glutathione precursor; a phytoalexin; a bioflavonoids; CoQ10 and a phospholipid.
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