Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel during processing, which concomitantly reduces necessary SME inputs required to achieve desired cook and expansion levels in the products. In accordance with the invention, fully-cooked pet foods can be fabricated with SME inputs of up to about 18 kWhr/T, whereas aquatic feeds can be fabricated with SME inputs of up to about 16 kWhr/T.
METHOD AND APPARATUS FOR PRODUCING FULLY COOKED EXTRUDATES WITH SIGNIFICANTLY REDUCED SPECIFIC MECHANICAL ENERGY INPUTS
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METHOD FOR PRODUCING A CONFECTIONERY SEMI-PROCESSED PRODUCT, SUCH AS A CHOCOLATE-TYPE PRODUCT
A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished product; loading at least a third ingredient through the inlet; mixing the third ingredient with the previously ground mixture to form a further mixture; bringing the further mixture to a given temperature to obtain the semifinished product; and transferring the semifinished product to a storage or packaging station.
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METHOD AND DEVICE FOR HEATING A LIQUID PRODUCT
A method of flash pasteurizing a liquid product before the product is filled includes preheating the product for flash pasteurization, correction cooling the flash pasteurized product, and intermediately storing cooling water heated in the correction cooling of the flash pasteurized product. Waste heat obtained during at least one of a cooling of filled-in product or a recooling of not filled-in product is supplied to the intermediately stored cooling water.
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USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.
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PET FOOD
Provided is a pet food which includes an unsaturated fatty acid-containing oil and fat and has high storage stability and palatability. The pet food includes the following components (A) to (D): (A) an oil and fat including, as a constituent fatty acid, an unsaturated fatty acid having two or more double bonds;(B) a mineral component selected from iron, an iron compound, copper, and a copper compound;(C) one kind or two or more kinds selected from citric acid and a salt thereof; and(D) one kind or two or more kinds selected from a lecithin and a rosemary extract, in which the total amount of the component (C) is 10 times or more the component (B) in terms of molar ratio.
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UNFERMENTED, NON-ALCOHOLIC BEER-TASTE BEVERAGES WITH FOAM STABILIZED
The present invention provides a new means for improving the foam quality, especially foam stability, of unfermented, non-alcoholic beer-taste beverages. Specifically, the amount of mugi-derived extract components in unfermented, non-alcoholic beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.
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FLOWABLE LIQUID COMPOSITION
The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum/s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff increases the viscosity of the foodstuff to greater than 400 cP. The invention also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff.
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CHOCOLATE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME
Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state.
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CUCUMBER VARIETY NUN 5543 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 5543 CUP, plants, seeds and cucumber fruits thereof.
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METHOD FOR THE PRODUCTION OF AN AQUEOUS GLUCOSE SOLUTION
The present invention relates to a process for the production of an aqueous glucose solution from maize or maize kernels. The invention also relates to a glucose solution obtainable by this process, and to its use for the production of organic compounds. The process according to the invention comprises: a) fractionating dry milling of maize kernels, where the maize kernels are separated into a maize-starch-comprising endosperm fraction and a high-oil germ fraction and, if appropriate, a bran fraction; b) enzymatic liquefaction and saccharification of the maize starch in an aqueous suspension of the endosperm fraction, which gives an aqueous glucose solution comprising maize gluten; and c) depletion of the maize gluten and, if appropriate, any bran present from the aqueous glucose solution.
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THERMOPHILIC MICRO-ORGANISMS FOR ETHANOL PRODUCTION
A thermophilic micro-organism comprising a modification that increases amylase expression and starch hydrolysis compared to wild-type, wherein the modification is insertion of a heterologous amylase gene.
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LIPID COMPOSITIONS WITH HIGH DHA CONTENT
The invention provides lipid compositions comprising phospholipids having a high docosahexaenoic acid (DHA) content, which compositions are preferably extracted from natural sources. The lipid compositions are excellent sources of highly bioavailable DHA and they can be used in oral delivery vehicles, dietary supplements, functional foods, and the like.
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Novel Composition Of Matter For Delivering Lipid-Soluble Materials, And A Method For Producing It
This invention describes a novel composition of matter describing a complex comprising leaf protein and a lipophilic substance(s), along with the method of producing it. Delivery of lipid-soluble materials into the body is challenging because they are generally highly insoluble in water and very subject to oxidative degradation. The inventors have found that leaf protein—the water-soluble proteins derived from plant leaves—can efficiently form a complex with lipophilic materials. This leaf protein—lipid-soluble material complex is an effective carrier of lipophilic substances. As such, the leaf protein—lipid-soluble material complex disclosed herein can be used for the delivery of lipophilic vitamins, fatty acids, caretenoids, lipophilic drugs, and other lipophilic materials. This complex can be used to deliver lipophiles in foods, nutritional and dietary supplements, topical compositions and in pharmaceutical products.
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NUTRITIONAL COMPOSITIONS CONTAINING HUMAN MILK OLIGOSACCHARIDES AND METHODS FOR USING THE SAME
This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.
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PHOTOSTABILISERS
The present invention relates to the use of specific aldehydes or ketones of the formula I as photostabiliser for at least one compound to be stabilised. The invention furthermore relates to a method for the photostabilisation of a second compound by a compound of the formula I and to compositions comprising at least one compound of the formula I of this type.
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METHOD FOR PREPARING ALKALINE HYDROLYSATES OF PLANT PROTEINS
A method for preparing alkaline hydrolysates of plant proteins, which includes the following steps: 1) preparing a suspension of proteins selected from the group consisting of pea proteins, potato proteins and maize proteins, at a dry matter content of between 10 and 15%; 2) adjusting the pH, with stirring, to a value between 9.5 and 10.5 using, as the only alkaline agent, one or more alkali metal hydroxides selected from the group consisting of sodium hydroxide and potassium hydroxide; 3) heating the resulting suspension at a temperature between 70 and 80° C., for 4 to 6 hours; 4) neutralizing said heated suspension using an inorganic acid, preferably hydrochloric acid; 5) drying the neutralized suspension so as to obtain the alkaline hydrolysate.
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PLANTS AND SEEDS OF COMMON WHEAT CULTIVAR WB-700
A wheat cultivar, designated WB-700, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar WB-700, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar WB-700 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar WB-700, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar WB-700, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar WB-700 with another wheat cultivar.
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POLYSACCHARIDE SUITABLE TO MODULATE IMMUNE RESPONSE
Objective of the present invention is to provide polysaccharides which modulate immune response, and which can be used as ingredients in edible products or pharmaceutical compositions. The present invention provides such polysaccharides obtained from the species Camellia sinensis, which comprise a rhamnogalacturonan-I core, and wherein the molar ratio of galacturonyl acid residues to rhamnosyl residues in the backbone of the polysaccharide is close to 1:1. The present invention also provides edible products or pharmaceutical compositions containing such polysaccharides, in order to modulate immune response.
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METHOD FOR PRODUCING ORALLY ADMINISTRABLE EDIBLE AGENT OF AGGREGATED SUBSTANCE-CONTAINING LAMINATE FILM FORM AND ORALLY ADMINISTRABLE EDIBLE AGENT OF AGGREGATED SUBSTANCE-CONTAINING LAMINATE FILM FORM
In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any aggregated substance is interposed therebetween. This allows an orally administrable edible agent of aggregated substance-containing laminate film form having a multilayer structure including laminated extremely thin layers to be produced. The multilayer structure by such a pressure bonding technique can satisfy quantitative accuracy required for pharmaceutical preparations, and prevents time constraint in a drying step or the like, thereby providing a producing method with high productivity.
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Liquid Milk Beverage For Toddlers
Described herein are a liquid milk beverage for toddlers comprising non-hydrolyzed, non-fermented and protein-rebalanced cow's milk, processes for making same and methods of uses. The non-hydrolyzed, non-fermented rebalanced cow's milk comprises a reduced weight/weight proportion of casein:whey proteins when compared to untreated cow's milk. The non-hydrolyzed, non-fermented rebalanced cow's milk may further comprises a reduced total protein concentration when compared to untreated cow's milk. The reduced proportion and/or reduced total concentration of proteins facilitate digestion of the liquid milk beverage by infant and toddlers. Also described are methods for providing nutrition to a toddler, methods for facilitating transition from breast feeding and/or artificial formula feeding of a child towards drinking of cow's homogenized milk, and methods for increasing digestion of cow's milk in an individual.
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