The invention relates to a polyamide composition for film, comprising a polyamide resin, a vinyl amide-based polymer and a crosslinked poly(N-vinyl lactam), and a film comprising the same. More specifically, the present invention relates to a polyamide resin composition for a film, ensuring that the film has a matte texture, good film appearance with very little yellow tint, large water vapor permeability and excellent smoking treatment effect and that problems such as clogging of a filter can be reduced and continuous productivity is excellent, and a film comprising the same.
POLYAMIDE RESIN COMPOSITION, FILM COMPRISING THE SAME AND POLYAMIDE-BASED LAMINATE FILM
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REDUCED SUCROSE SUGAR COATINGS FOR CEREALS AND METHODS OF PREPARATION
Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.
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MANURACTURING METHOD OF EGG WITH EDIBLE COMPOSITION
A method of manufacturing a processed raw egg having an edible composition agitated therewith comprises cleaning and sterilizing a raw egg, forming a solidified albumin skin layer, forming an injection hole in the upper portion of the egg-shell, suctioning and removing part of the content of the raw egg, injecting edible composition inside the raw egg, agitating the edible composition and the viscous albumen and yolk, and solidifying the raw egg by a heat-up or a chemical reaction.
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PICEATANNOL-CONTAINING COMPOSITION AND METHOD OF PRODUCING PICEATANNOL-CONTAINING COMPOSITION
Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.
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RANGE OF ASEPTICALLY PRODUCED INFANT FOODS HAVING LOW CONCENTRATIONS OF UNDESIRED BY-PRODUCTS AND METHODS FOR MAKING THE SAME
A range of infant food products wherein each product in the range includes minimal levels of undesired by-products produced during processing as indicated by less than about 15 micrograms furan per kg food product.
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REDUCTION OF ACRYLAMIDE FORMATION
The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.
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METHOD FOR PRODUCING CLARIFIED JUICE, PACKAGIBLE JUICE, ETHANOL AND SUGAR FROM SUGARCANE AND SYSTEM THEREOF
The present invention provides a method and system for manufacturing clarified juice from sugarcane without using sulfitation process and with less heating. The method comprises step of steps of: washing sugarcane with water comprising biocide before passing through cutter and shredders for removing mud and reducing microbial population; spraying biocide on the cut and prepared sugarcane to reduce the microbial activity; adding biocide while milling of the sugarcane or in juice collectors to have control over the microbial growth; filtering the juice to remove floating/suspended matters; heating the filtered juice at about 35-85 deg C.; mixing one or more coagulating and flocculating agents for coagulation of suspended solids; and separating the coagulated solids to obtain clarified juice. This juice can be further treated to manufacture ethanol, juice for packaging having shelf life of about six months and sugar without using conventional sulfitation treatment.
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SOYBEAN VARIETY A1022841
The invention relates to the soybean variety designated A1022841. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1022841. Also provided by the invention are tissue cultures of the soybean variety A1022841 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1022841 with itself or another soybean variety and plants produced by such methods.
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Storage and packaging of bulk food items and method
A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.
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NUCLEOTIDE SEQUENCES AND CORRESPONDING POLYPEPTIDES CONFERRING MODULATED PLANT CHARACTERISTICS
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, sterility or seedling lethality 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 such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.
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Method for Increasing Shelf Life of Baked Goods
The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective to reduce moisture loss or shrinkage upon freezing relative to the absence of the starch.
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SOYBEAN VARIETY A1016011
The invention relates to the soybean variety designated A1016011. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016011. Also provided by the invention are tissue cultures of the soybean variety A1016011 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016011 with itself or another soybean variety and plants produced by such methods.
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METHOD AND HEATING DEVICE FOR THERMOFORMING
The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled to a residual hull content of 5% by weight or dehulled sunflower seeds with a residual hull content of 5% by weight are provided. Mechanical partial deoiling of the dehulled sunflower seeds is carried out through pressing up to a fat or oil content of the dehulled sunflower seeds in the range 10 to 35% by weight. After carrying out one or more extraction steps with at least one solvent, a defatted flour containing protein is obtained as a protein preparation. Both optically and functionally the protein preparation has very advantageous properties which allow it to be used directly in the food product or animal feed sector.
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HYBRID PIZZA-LASAGNA FOOD PRODUCT
A hybrid food product combines the elements of pizza with those of lasagna. The hybrid food product may include a typical pizza crust, a ricotta cheese layer on the crust, typical pizza toppings and lasagna layers. The lasagna layers may be arranged in different directions to increase the structural strength of the food product.
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CAPSULE FOR PREPARING A BEVERAGE BY CENTRIFUGATION IN A BEVERAGE PREPARATION DEVICE AND DEVICE ADAPTED THEREFORE
Capsule (1) insert able in a beverage production device (23) for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing liquid through the substance using centrifugal forces for producing the beverage which is centrifuged peripherally in the capsule relatively to a central axis (A) of the capsule corresponding to an axis of rotation during the centrifuging operation comprising: an enclosure containing a predetermined amount of beverage substance, a cup-like shaped body (2), an upper wall (3) for closing the body, wherein it comprises a flange-like rim (4) extending outwardly from the body which comprises an annular raising portion (8) forming a restriction for the centrifuged liquid flow path when said portion is engaged by a pressing surface of the beverage production device.
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Carbonated beverages
Addition of a polyoxyethylene sorbitan fatty acid ester or of a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide.
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PREPARED FOOD PRODUCT, METHOD OF PREPARATION AND BAKING APPARATUS FOR SAID PREPARED FOOD PRODUCT
A method of preparing a food product comprising the steps of obtaining an amount of suitable baking dough; placing the dough on a flat surface and shaping it into a rectangle; placing a suitable amount of flavoured sauce on the top surface of the dough; preparing a food skewer and placing it on the sauce; placing grated cheese on top of the food skewer; folding the dough rectangle partially over the food skewer to form a folded assembled food product. The product can then be baked in an novel baking pan comprising three baking chambers or the product can be frozen for future consumption.
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PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS
The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.
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MEANS AND METHODS FOR ACTIVATING VAGUS NERVE
An object of the present invention is to provide an effective means and method for activating vagal afferent nerve. The present invention provides a vagus nerve activator comprising bacterial cells and/or a treated product of a lactic acid bacteria as active ingredient(s).
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GRANULAR DELIVERY SYSTEM
A granular delivery system and a method of preparing the same by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a hydrogenated starch hydrolysate having number average degree of polymerization, DPn, of between 5 and 100, or a number average molecular weight, Mn of between 800 and 16000 Da, forcing the melt emulsion through an die or orifice to form an extrudate, cooling and granulating the extrudate to form granules of the delivery system and optionally drying the granules.
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