A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.
ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A FORMED POTATO AGGREGATE
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Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same
A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.
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LIQUID SUCRALOSE SWEETENER COMPOSITION
An un-sterilized liquid concentrate sweetener composition containing 3-35% sucralose, at least one stabilizing additive having a pH of about 2.5 to 7.5 in the presence of a solvent in the concentrate sweetener, and one or more of the following ingredients: (A) mixed buffer with acid component being first edible acid and base component being salt of second acid with dissociation constant different than first acid to cover a range of pH from 4 to 6.5, (B) polymer stabilizer or hydrocollide stabilizer, (C) at least one osmoticum added to saturate water available for microbial growth in the composition and thereby check microbial growth, the water being added as an ingredient or the moisture may enter as ambient in the composition in course of reuse, and the osmoticum being an ingredient soluble in water and generates osmotic pressure in solution, (D) a preservative and (E) an antibiotic.
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FIBER PARTICLE SIZE REDUCTION IN FIBER-CONTAINING FOOD SLURRIES
Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.
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Controlling Contamination on Carcasses Using Flame Decontamination
A method for the decontamination of carcasses includes using a flame decontamination process in which carcasses are subjected to temperatures produced by a direct flame source for a period of time sufficient to achieve an effective degree of surface pasteurization.
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Method and Formulation for Producing Extruded Snack Food Products and Products Obtained Therefrom
The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.
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SALTY TASTE ENHANCER AND KELP EXTRACT COMPRISING THE SAME
To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising the salty taste enhancer, and a food or drink having enhanced salty taste and flavor which comprises the salty taste enhancer or the kelp extract. A salty taste enhancer which comprises a volatile component with a molecular weight of less than 200 derived from a kelp.
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METHOD FOR THE ENCAPSULATION OF A FOOD PRODUCT AND FOOD PRODUCT
A method for encapsulating a liquid food essentially devoid of calcium ions, comprises the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated; immersion of a quantity of the liquid food with calcium ions in a solution containing a non-calcium alginate, forming a capsule of calcium alginate around the liquid; and extraction of the capsule from the solution. The capsule is subsequently submerged in a container containing the liquid food. A food product made by the method comprises a closed container containing a liquid food which contains capsules which have a solid gelatinous wall of calcium alginate and are filled with the liquid food.
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METHOD OF PRODUCING LOW TRIGLYCERIDE OLIVE OIL AND NOVEL FRACTIONS
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and the remaining fractions recombined to form an olive oil with little or no triglycerides.
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LIQUID OIL AND FAT, AND PRODUCTION METHOD THEREFOR
The invention provides an inexpensive liquid oil having both particularly high liquid properties and oxidation stability and a solid fat containing a large amount of PPP at high yield, from inexpensive palm based oil and fat as a raw material. A palm based oil and fat containing saturated fatty acids in an amount of 70% wt or less based on the amount of constituent fatty acids are used as a main raw material, the palm based oil and fat are direct-transesterified until the oil and fat obtain an SSS/S2U ratio of 0.5 or more and an S2U content of 14% wt or less, while keeping the SSS content at 31% wt or less during the reaction, and then a liquid oil and a solid fat are separated.
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EDIBLE OIL COMPOSITION
A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1% to 15% by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 weeks, wherein the mixing and storing conditions provide the composition in a form after storage that is pourable.
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METHODS OF INCREASING PROTEIN, OIL, AND/OR AMINO ACID CONTENT IN A PLANT
The present invention relates to methods for increasing the protein, oil, and/or amino acid content of a plant. The methods involve the manipulation of the expression level of trehalose-6-phosphate synthase (TPS) homologs. Expression cassettes for achieving such gene expression manipulation and transgenic plant cells and plants comprising the constructs and cassettes are also provided. Methods of plant breeding using these plants have also been developed.
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METHODS OF INCREASING PROTEIN, OIL, AND/OR AMINO ACID CONTENT IN A PLANT
This invention relates generally to methods for preparing plants, plant cells, or plant parts with increased content in one or more of protein, oil, or one or more amino acids. The invention also relates to transgenic plants comprising multiple genes of interest including a nucleic acid molecule encoding a polypeptide having pyruvate kinase activity and a nucleic acid molecule encoding a trehalose-6-phosphate synthase (TPS) homolog. Expression cassettes for achieving such gene expression manipulation, as well as recombinant constructs, vectors and plants, plant cells, or plant parts comprising the same, are also provided. Plants, plant cells, or plant parts with increased content in one or more of protein, oil, or one or more amino acids thus obtained may be useful in preparing foodstuffs and animal feeds and in plant breeding programs for developing further hybrid or inbred lines.
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METHODS OF INCREASING PROTEIN, OIL, AND/OR AMINO ACID CONTENT IN A PLANT
This invention relates generally to methods for preparing a plant, plant cell, or plant part with increased content in one or more of protein, oil, or one or more amino acids relative to a corresponding wild-type plant, plant cell, or plant part. Expression cassettes for achieving such gene expression manipulation, as well as recombinant constructs, vectors and plants, plant cells, or plant parts comprising the same, are also provided. Plants, plant cells, or plant parts with increased content in one or more of protein, oil, or one or more amino acids thus obtained may be useful in the preparation of foodstuffs and animal feeds. Plants, plant cells, or plant parts with increased content in one or more of protein, oil, or one or more amino acids thus obtained may also be useful in plant breeding programs for developing further hybrid or inbred lines.
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Jalapeno Flavored Food Enhancer
The method of preparation for a jalapeno flavored food enhancer comprising the steps of placing a plurality of ingredients into a container; adding an edible oil to the container; setting the container with the plurality of ingredients and edible oil aside for a predetermined amount of time; mixing contents of the container; pouring the contents of the container into a jar; topping the jar with edible oil; and vacuum sealing the jar once the jar is filled. The plurality of ingredients may include jalapenos, chipotle peppers, sun dried tomatoes, oregano, salt, sumac spice, garlic, and red peppers combined to create a spicy and delicious food condiment.
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METHOD FOR WEIGHT LOSS AND KETOGENIC COMPOSITIONS
The present disclosure relates to a weight-loss composition including protein and fat and methods of use. The weight loss composition is substantially free of carbohydrates. The composition induces body weight loss when administered to a subject as the only source of nutrition for at least 12 hours.
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EXTRACTION METHOD USING ULTRA FINE BUBBLES AND LIQUID EXTRACTS OBTAINED THEREOF
The present invention provides an extraction method that either does not use emulsifiers, organic solvents, and the like or can reduce the amount used of emulsifiers, organic solvents, and the like. In addition, the extraction method of present invention can also efficiently extract various components from various materials to be extracted, and can highly maintain potency and the like of the extracted components, in particular if the components are active agents. Furthermore, the extraction method of present invention has excellent safety. The extraction method of present invention is achieved by bringing materials to be extracted into contact with liquid containing ultra fine bubbles for extraction treatment. The ultra fine bubbles utilized during the extraction process preferably have a mode diameter of 500 nm or smaller and a concentration of 1,000,000 or more per 1 ml of liquid.
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CHOCOLATE WITH AGGLOMERATE STRUCTURE AND THE METHOD FOR PREPARING THEREOF
The present invention relates to a method for preparing chocolate with agglomerate structure. It also relates to the chocolate obtained by said method characterized in that has the organoleptic characteristics of the conventional chocolate, it is physico-chemically stable at a temperature greater than or equal to 40° C., maintains its flowability at a temperature of up to 50° C. and is crunchy.
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Maize event HCEM485, compositions and methods for detecting and use thereof
Maize event HCEM485 is provided, in which plants comprising the event are tolerant to exposure to a glyphosate herbicide. Maize genomic polynucleotides flanking the insert DNA providing glyphosate tolerance are provided. The plant or part thereof having the event comprises a junction region of the insert DNA and maize plant genomic sequences. Methods and primers and probes to detect the presence of the event are provided, as well as kits which employ such primers and probes.
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SOYBEAN VARIETY A1026305
The invention relates to the soybean variety designated A1026305. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026305. Also provided by the invention are tissue cultures of the soybean variety A1026305 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026305 with itself or another soybean variety and plants produced by such methods.
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