The present invention relates to a material for reducing acrylamide content in foods having the formula: (MxHy)+4(P2O7)−4: where M is a cation selected from the group consisting of monovalent cations, divalent cations, and trivalent cation; H is hydrogen, P2O7 is the pyrophosphate anion, and y is a number between 2.2-3.8; and x is a value sufficient to balance the overall charge of said compound.
MONOBASIC PYROPHOSPHATE MATERIALS FOR REDUCING ACRYLAMIDE CONTENT IN FOOD
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Non-Recombinant Saccharomyces Strains that Grow on Xylose
The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.
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COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME
Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.
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SOYBEAN CULTIVAR S100319
A soybean cultivar designated S100319 is disclosed. The invention relates to the seeds of soybean cultivar S100319, to the plants of soybean cultivar S100319, to the plant parts of soybean cultivar S100319, and to methods for producing progeny of soybean cultivar S100319. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100319. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100319, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100319 with another soybean cultivar.
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SOYBEAN CULTIVAR 94L41
A soybean cultivar designated 94L41 is disclosed. The invention relates to the seeds of soybean cultivar 94L41, to the plants of soybean cultivar 94L41, to the plant parts of soybean cultivar 94L41, and to methods for producing progeny of soybean cultivar 94L41. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar 94L41. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 94L41, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar 94L41 with another soybean cultivar.
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SOYBEAN CULTIVAR S100282
A soybean cultivar designated S100282 is disclosed. The invention relates to the seeds of soybean cultivar S100282, to the plants of soybean cultivar S100282, to the plant parts of soybean cultivar S100282, and to methods for producing progeny of soybean cultivar S100282. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100282. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100282, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100282 with another soybean cultivar.
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SOYBEAN CULTIVAR S100312
A soybean cultivar designated S100312 is disclosed. The invention relates to the seeds of soybean cultivar S100312, to the plants of soybean cultivar S100312, to the plant parts of soybean cultivar S100312, and to methods for producing progeny of soybean cultivar S100312. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100312. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100312, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100312 with another soybean cultivar.
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SOYBEAN CULTIVAR S100322
A soybean cultivar designated S100322 is disclosed. The invention relates to the seeds of soybean cultivar S100322, to the plants of soybean cultivar S100322, to the plant parts of soybean cultivar S100322, and to methods for producing progeny of soybean cultivar S100322. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100322. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100322, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100322 with another soybean cultivar.
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Improved Compositions and Methods for Pathogen Control in Plants
Methods and compositions for use in reducing biotic stress in plants by providing recombinant DNA molecules encoding methkyletone thioesterase into the cells of a plant in order to achieve a reduction in infestation by nematodes, insects and other pests are described. The plant cells in some cases produce one or more of 2-nonanone, 2-undecanone, 2-tridecanone and 2-pentadecanone. Also described are methods for making transgenic plants that express the recombinant DNA molecule for use in protecting plants from pest infestations.
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SINGLE SERVE BEVERAGE CAPSULE INCLUDING A MIXING CHAMBER WITH BEVERAGE MEDIA
There is provided a single serve beverage capsule. The capsule includes a capsule housing, an inlet, a mixing chamber disposed in the capsule housing in fluid communication with the inlet, an outlet reservoir disposed in the capsule housing in fluid communication with the mixing chamber, an outlet disposed in the fluid communication with the outlet reservoir, and beverage media disposed within the mixing chamber. The beverage media is substantially dissolvable in an aqueous based liquid. The inlet, the mixing chamber, outlet reservoir, and the outlet sequentially defines an unfiltered fluid path with respect to the dissolvable beverage media after having been immersed in an ambient temperature fluid. In another embodiment the mixing chamber is sized and configured to create wave-like mixing of a single serve amount of liquid. A beverage dispensing system is also provided that includes the capsule and a beverage dispenser.
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HIGH-PURITY STEVIOL GLYCOSIDES
Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
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BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME
A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp.
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SOLID CORE COACERVATED CAPSULES
Coacervated capsules that have from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component of (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture thereof and (II) a material to be encapsulated comprising a flavor and/or fragrance material, the mixture having a Tm of between about 30° C. and about 40° C. such that it is a solid at 20° C., wherein the weight ratio of fatty component to material to be encapsulated is from to 10:90 to 70:30, and from 90 to 1% by weight of the capsule of a coating layer of a protein, and optionally a non-protein polymer. Also, methods of manufacture and use of such capsules and food and oral care compositions containing such capsules.
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Extruded Legume Food Products Containing Yeast Autolysate
An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.
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BEVERAGE ADDITIVES
We disclose a water-based solution containing xylitol that helps reduce the risk of dental problems. The solution may be pre-packaged in a readably consumable form, or it may be packaged as a concentrate that can be added to beverage at the time of consumption. In addition to xylitol, other additives may be added to the solution including fluoride, flavoring, vitamins, caffeine, carbonation, electrolytes, minerals, sugars, and sugar alcohols.
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SLOW-RELEASE DIETARY FORMULATIONS
The present invention relates to dietary formulations for the slow release of water-soluble active ingredients. Said formulations comprise a coating obtained by evaporation from vinyl polymer dispersions not containing emulsifiers. The formulations can be advantageously included in an edible composition, including confectionery products.
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NON-TACK GUM BASE, CHEWING GUM PREPARATION PRODUCED THEREFROM AND METHODS FOR PRODUCTION THEREOF
The invention relates to a non-tack gum base, a chewing gum preparation produced therefrom and also methods for production thereof. It is a homogeneous composition comprising polyvinyl acetate in an amount of 25-90% by weight, vinyl laurate-vinyl acetate copolymer in an amount of 5-70% by weight, and a softener in an amount of 1%-15% by weight, in each case based on the total weight of the composition.
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COATED MULTI-REGION CONFECTIONERY AND METHODS OF MAKING THE SAME
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.
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COLLECTIBLE ITEM INCLUDING EDIBLE CONFECTIONARY IMAGE ITEM AND NOVELTY IMAGE ITEM
A collectible item comprising a novelty image item and an edible confectionary image item is provided. The novelty image item may contain an image that matches the image on the confectionary image item, or an image that is related to the image on the confectionary image item. A plurality of collectible image items may be provided on a sheet, and the collectible image items may be individually removable from the sheet. An intermediate layer may also be provided which separates the confectionary image item from the novelty image item. The collectible item may include stickers as the novelty image item, and may include gum with an image formed thereon as the confectionary image item.
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METHOD FOR PRODUCING MEAT PRODUCTS AND MEAT PRODUCT PRODUCED BY SAID METHOD
The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices, flavoring agents and/or thickeners (ripening mixture 2) are introduced simultaneously or successively into the raw meat mixture.
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