A bacillus composition characterized by fast germination and outgrowth in bile salts (simulated gut environment) and by high-level secretion of essential amino acid. The bacillus composition may be used as supplement in animal feed where it has a probiotic (health promoting) effect and increases the digestion and availability of nutrients from animal feeds.
BILE RESISTANT BACILLUS COMPOSITION SECRETING HIGH LEVELS OF ESSENTIAL AMINO ACIDS
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METHOD FOR SELECTING AND ARRANGING PROGRAM REPRESENTATIVES AND A COOKING DEVICE THEREFOR
A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device.
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DIETARY FIBER COMPOSITION
The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without the need of an ingestion aid.
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FAT-BASED CONFECTIONERY MATERIAL AND PROCESS FOR PRODUCTION THEREOF
A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.
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NUCLEOTIDE SEQUENCES AND CORRESPONDING POLYPEPTIDES CONFERRING MODULATED PLANT GROWTH RATE AND BIOMASS IN PLANTS
The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of modulated plant size, vegetative growth, organ number, plant architecture, growth rate, seedling vigor, growth rate, fruit and seed yield, tillering and/or biomass in plants. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having plant size, vegetative growth, organ number, plant architecture, growth rate, seedling vigor and/or biomass that are altered with respect to wild type plants grown under similar conditions
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PLASTIDIC PHOSPHOGLUCOMUTASE GENES
An isolated nucleic acid fragment encoding a plastidic phosphoglucomutase protein is disclosed. Also disclosed is the construction of a chimeric gene encoding all or a substantial portion of the plastidic phosphoglucomutase, in sense or antisense orientation, wherein expression of the chimeric gene results in production of altered levels of the plastidic phosphoglucomutase in a transformed host cell.
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TRANSGENIC PLANTS WITH ENHANCED AGRONOMIC TRAITS
This invention provides transgenic plant cells with recombinant DNA for expression of proteins that are useful for imparting enhanced agronomic trait(s) to transgenic crop plants. This invention also provides transgenic plants and progeny seed comprising the transgenic plant cells where the plants are selected for having an enhanced trait selected from the group of traits consisting of enhanced water use efficiency, enhanced cold tolerance, increased yield, enhanced nitrogen use efficiency, enhanced seed protein and enhanced seed oil. Also disclosed are methods for manufacturing transgenic seed and plants with enhanced trait.
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AUTOMATED EQUIPMENT FOR HYDRATION, MIXING AND DELIVERY OF ALGINATE TO A PELLET FORMING DEVICE
The present invention provides methods and devices for the preparation and delivery of retention and lubricant agents to ingredients to be pelletized through a forming device such as a pellet mill, extruder or otherwise. Through the features of the present invention, a continuous supply of retention and lubricant agent is prepared and delivered to a forming device, which may be automated based upon calculated or measured need of the retention and lubricant agent. In one embodiment, these and other advantageous features are based upon a unique device configured for automated hydration and delivery of alginate to a forming device based upon one or more conditions of the device, forming device or both.
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BEVERAGE WHIPPER
A beverage whipper, including a whipper disk configured for spinning within the whipper and having a radius is disclosed. The whipper disk further includes a front surface and a plurality of forward-facing concave surfaces that divide the front surface into a plurality of front surface sections. The concave surfaces extend generally radially over more than half the radius and have a circumferential width and a depth, wherein the width is larger than the depth. The front surface sections have a total area that is at least 4-times the total area of the concave surfaces. Also, a beverage dispenser that includes the whipper for forming beverages having crema such as espresso or cappuccino.
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PREMIX EMULSION
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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EDIBLE BREAD CUP AND METHOD OF PRODUCTION
An edible bread cup and an apparatus and method for making edible bread cups is disclosed. The apparatus for molding and baking dough into an edible cup has a top and a bottom molding sheet. The bottom molding sheet has several cup-shaped female molds for receiving several identically shaped male molds built into the top molding sheet. Dough is flattened into patties and is rested in the female molds, after which the male molds are lowered into the female molds, thereby shaping the dough to the cup-shape of the molds. Guiding rods on the top sheet slide into guiding tubes on the bottom sheet in order to align the sheets before the molds come into contact. After the sheets are brought together, clamps are secured around the edges of the sheets to hold the sheets together. The dough is baked while between the sheets, which causes the dough to rise and fill the cup-shaped void between the molds. Air is pressed out of this void, either through air release pinholes or through canal grooves built into the top and bottom sheets. After the baking is complete, the clamps are removed and the sheets are separated, after which the finished bread cups may be removed for packaging.
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COMPOSITIONS AND PRODUCTS CONTAINING S-EQUOL, AND METHODS FOR THEIR MAKING
A composition for use in making commercial food and skin products comprising S-equol or mixtures, including both a non-racemic mixture and a racemic mixture, of S-equol and R-equol. The composition can be used to make articles of commerce such as food supplements, pharmaceuticals, and medicaments. The compositions are useful in a method of delivering S-equol to a mammal to prevent or treat a disease or associated condition, including hormone-dependent diseases or conditions such as cardiovascular disease, lipid disorder, osteopenia, osteoporosis, liver disease, and acute ovarian estrogen deficiency. The S-equol enantiomer can be produced in a biological synthesis from the metabolism of an isoflavone by an organism.
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LIQUID-CENTER GUM COMPOSITION
The present invention is to provide a liquid-center gum composition having a gum portion and a liquid portion covered with the gum portion, in which moisture migration from the liquid portion to the gum portion with time can be reduced and desired texture and flavor can be maintained over time. The liquid-center gum composition according to the present invention has a gum portion and a liquid portion covered with the gum portion and characterized in that the gum portion consists of a sugar component and a gum base and the sugar component contains at least one of erythritol and mannitol.
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PREPACKAGED FOOD KIT
A prepackaged food kit (20) for making or assembling s'mores generally includes a base tray (22) defining at least one compartment (24). The at least one compartment including a plurality of biscuits (30), a plurality of confection pieces (32), and a plurality of marshmallows (34). The kit also includes a top (40) fitted and sealed to the base tray.
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PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD
The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase comprising non-gelling protein; c. mixing the slurry and aqueous phase to form an oil continuous emulsion.
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Molded Expanded Pellet Product and Method of Making
A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.
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AZEOTROPE-LIKE COMPOSITIONS OF CIS-1,1,1,4,4,4-HEXAFLUORO-2-BUTENE
This invention relates to azeotrope-like compositions, methods and systems having utility in numerous applications, and in particular, uses for azeotrope-like compositions comprising effective amounts of the compound cis-1,1,1,4,4,4-hexafluoro-2-butene (Z-HFO-1336mzzm), which has the following structure: and another material selected from the group consisting of water, fluoroketones, alcohols, hydrochlorofluoroolefins, and combinations of two or more thereof. These compositions may be used in a wide variety of applications such as, blowing agents, refrigerants, heating agents, power cycle agents, cleaning agents, aerosol propellants, sterilization agents, lubricants, flavor and fragrance extractants, flammability reducing agents, and flame suppression agents.
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Acidification of Food Products
A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food product, adding a second acid to the food product so as to adjust the intermediate pH of the food product to a final pH of the food product, wherein an acidified food product having the final p is produced.
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Method of Stabilizing a Scorpion for Storage and Distribution in a Novelty Drink Form
A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a preservative syrup are placed in the bottom of a container that houses a prepared scorpion carcass prior to shipment or storage. The syrup preserves the scorpion by preventing decomposition, and then acts as a mixer for an alcoholic or non-alcoholic beverage to provide a novelty drink in which the scorpion is suspended within the drink. The syrup doubles as a food preservative and tasteful drink mixer. The scorpion is cooked, cleaned and devenomized prior to being mixed into the preservative syrup and presented to a consumer.
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METHOD AND MOULDING DEVICES FOR MOULDING THREE-DIMENSIONAL PRODUCTS
The invention provides a method for moulding three-dimensional products from a mass of foodstuff starting materials which are suitable for consumption, in particular a meat mass. The method comprises the steps of filling a mould cavity, which is open on one side, with the mass of foodstuff starting materials which are suitable for consumption, which mould cavity is defined by a boundary comprising walls and base, in order to mould a moulded three-dimensional product, and the removal of the moulded three-dimensional product from the mould cavity. In the method according to the invention, during removal the adhesion forces between the moulded product and the boundary are eliminated virtually simultaneously along all the interfaces.
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