The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste
↧
↧
SOYBEAN CULTIVAR 94L21
A soybean cultivar designated 94L21 is disclosed. The invention relates to the seeds of soybean cultivar 94L21, to the plants of soybean cultivar 94L21, to the plant parts of soybean cultivar 94L21, and to methods for producing progeny of soybean cultivar 94L21. 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 94L21. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 94L21, 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 94L21 with another soybean cultivar.
↧
SOYBEAN CULTIVAR S100314
A soybean cultivar designated S100314 is disclosed. The invention relates to the seeds of soybean cultivar S100314, to the plants of soybean cultivar S100314, to the plant parts of soybean cultivar S100314, and to methods for producing progeny of soybean cultivar S100314. 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 S100314. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100314, 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 S100314 with another soybean cultivar.
↧
SOYBEAN CULTIVAR S100323
A soybean cultivar designated S100323 is disclosed. The invention relates to the seeds of soybean cultivar S100323, to the plants of soybean cultivar S100323, to the plant parts of soybean cultivar S100323, and to methods for producing progeny of soybean cultivar S100323. 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 S100323. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100323, 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 S100323 with another soybean cultivar.
↧
SOYBEAN CULTIVAR S100315
A soybean cultivar designated S100315 is disclosed. The invention relates to the seeds of soybean cultivar S100315, to the plants of soybean cultivar S100315, to the plant parts of soybean cultivar S100315, and to methods for producing progeny of soybean cultivar S100315. 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 S100315. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100315, 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 S100315 with another soybean cultivar.
↧
↧
SOYBEAN CULTIVAR S100104
A soybean cultivar designated S100104 is disclosed. The invention relates to the seeds of soybean cultivar S100104, to the plants of soybean cultivar S100104, to the plant parts of soybean cultivar S100104, and to methods for producing progeny of soybean cultivar S100104. 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 S100104. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100104, 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 S100104 with another soybean cultivar.
↧
MELON VARIETY NUN 96141 ME
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus designated NUN 96141 ME, plants, seeds and melon fruits.
↧
DIETARY SUPPLEMENTS WITH RAPID BUCCAL DISSOLUTION
There is provided a dietary supplement product comprising a sealed package containing a single dose of a dietary supplement, the dietary supplement including one or more active agents such as vitamins and mineral dispersed with a carrier so that it is in the form of a free-flowing, dry particulate which pours readily and dissolves rapidly on the tongue.
↧
CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF
The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.
↧
↧
Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste
The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
↧
SUPPLEMENTS AND METHODS OF SUPPLEMENTATION
The present invention provides supplements, combination supplements, methods of treating inflammation, methods of reducing tension, methods of increasing vigor, and methods of increasing metabolic balance. Further, the invention provides methods for supplementing the diet of an individual, and kits for use in supplementation. The supplements, combination supplements, methods and kits of the present invention may be used to achieve an outcome such as increased vigor, decreased tension, improved metabolic balance, and decreased levels of C-reactive protein.
↧
CARBOHYDRATE COMPOSITION AND FOOD AND BEVERAGE PRODUCING GRADUAL RISE IN BLOOD GLUCOSE LEVELS
Novel findings have been made that a carbohydrate composition in which a highly branched dextrin and isomaltulose are mixed at a specific ratio, wherein the highly branched dextrin has a structure in which glucose or isomaltooligosaccharide is bound to a non-reducing terminus of a dextrin via an α-1,6 glycosidic bond, and has a DE value of 10 to 52, enhances an suppressing effect on digestion of the highly branched dextrin by isomaltulose, that is, synergistically suppresses the digestion, thereby leading to the completion of the present invention.
↧
SHELF-STABLE, SAVORY, FILLED FOOD PRODUCTS AND METHODS
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when stored at about 70° F. in hermetically sealed film packaging. The savory filled food products have an intermediate water activity (e.g., about 0.5 to about 0.8), which promotes increased shelf life at room temperature.
↧
↧
COMPOSITIONS RICH IN ARABINOXYLAN OLIGOSACCHARIDES
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
↧
PROCESS FOR UPGRADING FRESH MEAT
The process for upgrading fresh meat is effected by adding the mold fungus Thamnidium elegans during the maturing of the meat, storing the meat within a temperature range between 0 and 8° C., storing the meat at a relative air humidity between 50% and 95%, and storing the meat for between 21 and 100 days.
↧
REHYDRATABLE FOOD
Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimetres, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimetres. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided.
↧
WATER-BASED COATING FOR FROZEN CONFECTION
The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery.
↧
↧
Non-dairy, non-soy whippable food product and method of making
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc.
↧
COMPOSITION FOR ENHANCING ATHLETIC PERFORMANCE
A composition including a plurality of active ingredients. A first active ingredient of the active ingredients is pyruvate. For each other active ingredient, an amount of that active ingredient is proportionally less than an amount of the first active ingredient. The composition can affect ATP and Krebs efficiency when ingested by an animal.
↧
COFFEE EXTRACT COMPRISING A MULTIVALENT ION
The present invention relates to a coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.
↧
More Pages to Explore .....
