A method for limiting the growth of microorganisms in a biomass that can he used for, or is the result of, the production of biofuels by treating said biomass with a compound selected from the group constituted by menadione, menadione derivatives and mixtures thereof.
USE OF MENADIONE AND DERIVATIVES THEREOF FOR TREATING BIOMASSES
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OIL SUSPENSION-BASED MOLDED FOOD PRODUCTS
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve as a snack or as a carrier for active ingredients such as vitamins, minerals, herbs and other food additives.
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MODULATION OF POST-PRANDIAL FAT ABSORPTION
The invention relates to a method for programming the post-prandial fat handling in an infant by a nutritional composition comprising lipid globules coated with phospholipids.
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PLANT-BASED ELECTROLYTE COMPOSITIONS
This invention relates, inter alia, to various plant-based electrolyte compositions, methods of preparing them and methods of using them. One embodiment concerns a plant-based electrolyte composition comprising a plant-derived electrolyte content high in potassium relative to sodium, and a plant-derived carbohydrate content less than about 6% weight/volume. Another embodiment concerns a method for re-hydrating an individual or preventing dehydration or over-hydration of an individual or for preventing or treating potassium deficiency in an individual, by administering to the individual a plant-based electrolyte composition. The electrolyte compositions can be prepared from sugarcane juice, sugar beet juice, sweet sorghum juice, palm syrup, maple sap, vegetable juice or fruit juice.
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NATURAL CHEWING GUM INCLUDING CELLULOSE MATERIALS
The present invention includes chewing gum compositions containing natural components. In particular, the present invention relates to chewing gum bases including natural fillers, such as cellulose fibers.
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FAT REPLACERS AND FILLING MATERIALS
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.
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CHEWING GUM COMPOSITIONS
A chewing gum base which is cud-forming and chewable at mouth temperature contains a food acceptable tri-block copolymer having the form A-B-A or A-B-C and comprising a soft mid-block which constitutes at least 30 wt. % of the total polymer and hard end-blocks each having a glass transition temperature below 70° C. The tri-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base.
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TRICHODERMA REESEI ALPHA-AMYLASE ENHANCES SACCHARIFICATION OF CORN STARCH
A maltogenic α-amylase from Trichoderma reesei (TrAA) and variants thereof in the presence of a glucoamylase are useful in the production of high-glucose syrups from liquefied starch, where the high-glucose syrups produced thereby contain at least about 97% glucose. In this process, TrAA advantageously suppresses the reversion of glucose to malto-oligosaccharides. Expression hosts and encoding nucleic acids useful for producing TrAA and its variants also are provided.
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Method for Improving Flavor Production in a Fermented Food Product
The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product comprising such strain. Moreover, the invention describes a method for identifying S. thermophilus strains having improved flavor production, and use thereof for improving flavor production in a fermented food product.
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Egg substitute and method of producing same
An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30% polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts. The composition also includes 0.01-1% sodium phosphate and disoldium phosphate in liquid form egg replacer.
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PAD AND ASSEMBLY OF A HOLDER AND SUCH A PAD
A pad of the optionally flexible, disc-shaped/flat type filled with a product to be extracted and/or a product to be dissolved, provided with an optionally flexible bottom sheet and an optionally flexible top sheet manufactured from, the top sheet and the bottom sheet being interconnected at their longitudinal edges so that a covering with a circumferential sealing seam is formed, with the product situated between the top sheet and the bottom sheet, the bottom sheet and the top sheet each forming a filter which is at least virtually impermeable to the product and which is at least permeable to water, while an area of the covering is designed to be at least virtually impermeable to water, the area comprising, preferably, at least one annular sub-area covering at least a part of the sealing seam, and that the area extends outside the sealing seam at predetermined positions.
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PET TREAT
Provided are multi-layered pet treats containing meat and rawhide layers. In some aspects, the treats have an alternating layer structure containing at least layer of one or more dried meats and at least one layer of chopped rawhide pieces. Also provided are methods for making the treats, comprising layering the alternate layers in a mold, freezing the layers and slicing them prior to cooking. The treats provide high palatability and visual appeal to the pets, as well as conferring dental benefits on the pet.
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PARTICULATE COATING COMPOSITIONS, COATED CONFECTIONERY, AND METHODS OF MAKING THE SAME
Disclosed are particulate coating compositions containing powdered gum arabic. Also disclosed are particulate coated confectionery and methods of preparing the coated confectionery.
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FROZEN CONFECTIONERY WITH AERATED COATING
The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based composition having a density comprised between 0.13 and 1.29 g/cm3.
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OXYGEN EMITTERS IN PACKAGED MEAT PRODUCTS
A packaging for food products includes a food package forming an interior configured to receive a food product and an oxygen emitter configured to emit oxygen into the interior.
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Cooking Appliance and Automatic Shut-Off Method for Same
A cooking appliance has a housing, a cooking medium, a control panel, a heat source for heating the cooking medium, a microprocessor, and a shut-off timer. The timer counts down a specified time when a measured temperature of the cooking medium equals or exceeds a target temperature and shuts off the heat source after the specified time elapses. The microprocessor can pause the shut-off timer when the measured temperature drops below a threshold temperature upon food being placed in contact with the cooking medium. The microprocessor restarts the shut-off timer, if paused, when the measured temperature reaches a predetermined recovery temperature above the threshold temperature. A method of operating such an appliance includes pausing the shut-off timer when the measured temperature drops below the threshold temperature and restarting the shut-off timer when the measured temperature reaches the predetermined recovery temperature.
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PROCESS AND APPARATUS FOR REMOVING A TAIL END OF A BRUSSELS SPROUT
In an aspect, a process for removing a tail end of Brussels sprouts comprises separating a Brussels sprout from a stack and transferring it to a longitudinal transport track. On the track, the Brussels sprout is manipulated to position a longest dimension of the Brussels sprout perpendicular to a direction of travel of the transport track. Near an end of the track, a position and an orientation of each Brussels sprout is defined by photographic detection. Each Brussels sprout is removed from the transport track by a gripper. A position and an orientation of the gripper are defined using the detected position and orientation of the Brussels sprout to be removed. The gripper is re-oriented and moved along a knife to remove the tail end of the Brussels sprout. The Brussels sprout is removed from the gripper and collected.
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METHOD OF MAKING NON-ALCOHOLIC AND ALCOHOLIC TODDY DRINKS
Method steps to manufacture non-alcoholic and alcoholic toddy drinks by use of only irradiation (gamma irradiation) or only filtering. The present invention will enable the shelf life of the toddy drink to be extended for several months and possibly years without change in the nature and taste of the toddy drink. One embodiment of the present invention can be used to preserve the toddy drink before fermentation starts to produce a sweet organic soft (non-alcoholic) drink. Another embodiment can be used to control fermentation of the toddy drink to produce a sweet organic hard (alcoholic) drink. Irradiation or filtration keeps the food material almost intact and at the same time destroys the microbes and parasites. Irradiation can be done after packing or bottling in small measures or in bulk quantities. Filtration is performed in bulk quantities.
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PROCESSING OF WHOLE OR PORTIONS OF GENUS MUSA AND RELATED SPECIES
A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.
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Methods for Sterilizing, Stabilizing and Packaging Harvested Produce
Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
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