Provided is a dried noodle having a porosity in the cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure.
DRIED NOODLE AND PROCESS FOR PRODUCING THE SAME
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FOAMABLE OIL-IN-WATER EMULSIFIED OIL COMPOSITION FOR CHILLED-DISTRIBUTION WHIPPED CREAMS AND WHIPPED CREAM
A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides in which the constituent fatty acids have total carbon atom numbers of 36 and 38 in a total amount 40 wt % and having a rising slip point of 30° C. or higher and an oil (B) selected from hardened palm kernel oils and a hardened coconut oils; the content of the oil (A) is 1 to 30 wt % with respect to the total amount of the oil; the content of the oil (B) is 5 to 30 wt % with respect to the total amount of the oil; the total content of the oils (A) and (B) is 15 to 50 wt % with respect to the total amount of the oil; the crystallinity of the oil, after the composition is stored at 5° C. for 4 days is 50% or more; and the difference between the crystallinity of the oil after the composition is stored at 5° C. for 1 hour and the crystallinity of the oil after the composition is stored at 5° C. for 1 hour time and additionally at 15° C. for 30 minutes is 2% or less.
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EDIBLE FAT POWDERS
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.
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HIGH AMYLOSE WHEAT - II
Wheat grain (Triticum aestivum) comprising an embryo and starch, wherein the embryo comprises two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical alleles of an SBEIIa-D gene, wherein each of the SBEIIa genes gives rise to an amount of protein (w/w) or a protein having SBEIIa activity which is lower than the corresponding wild-type gene, and at least one of said genes comprises a point mutation, wherein the starch comprises amylose such that the grain has an amylose content of at least 50% (w/w) as a proportion of the extractable starch of the grain.
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OIL-BASED GEL-LIKE COMPOSITION
There is provided a gel-forming agent which is easily prepared and has all of high safety in the living body and the environment, good gel-forming capability, excellent use feeling, and good handleability. The oil-based gel-like composition of the present invention comprises 1 to 30% by weight of a gel-forming agent and 70 to 99% by weight of an oil-phase component, the gel-forming agent being obtained by blending polyglycerin having a degree of polymerization of 3 to 20 in an amount of [6.8 Ln(X)+17] parts by weight to 27 Ln(X) parts by weight with 100 parts by weight of lecithin, where X denotes the degree of polymerization of the polyglycerin. The degree of polymerization of the polyglycerin is preferably from 3 to 10. The zero-shear viscosity determined by the viscosity and viscoelasticity measurement is preferably 50 Pa·s or more.
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NANOPARTICLES FOR ENCAPSULATION OF COMPOUNDS, THE PRODUCTION AND USES THEREOF
The present invention relates to nanoparticles for the encapsulation of compounds, the obtaining and uses thereof. The nanoparticles comprise a zein matrix and a basic amino acid. Said nanoparticles can encapsulate a water-soluble or fat-soluble biologically active compound. It is applicable in the food, pharmaceutical and cosmetic sectors and in the nanotechnology sector.
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BUCKWHEAT EXTRACT ENRICHED IN D-FAGOMINE
The buckwheat extract comprises a extract of buckwheat which are enriched in D-fagomine and including 3,4-di-epifagomine, a process for their preparation, pharmaceutical or veterinary compositions, dietary supplements or functional foods containing them, their use alone or in combination with saccharide, an iminocyclitol or probiotics, as a blood glucose levels controlling agent reducing the post-prandial glucose levels, as well as the buckwheat extract for use in the prevention and/or coadjuvant treatment of microbiota imbalance, that reduces the adhesion of some potentially harmful microorganism in the microbiota and therefore increasing the resistance to disease.
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SALT-RESISTANT EMULSIONS
The invention relates to methods of modulating the stability of emulsions, especially the stability of emulsions to flocculation and coalescence. The use of peptide emulsifiers comprising at least one side chain carboxylate group in preparing emulsions that are stable to flocculation or coalescence in the presence of salt is also described.
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Wheat variety XW10Q
A wheat variety designated XW10Q, the plants and seeds of wheat variety XW10Q, methods for producing a wheat plant produced by crossing the variety XW10Q with another wheat plant, and hybrid wheat seeds and plants produced by crossing the variety XW10Q with another wheat line or plant, and the creation of variants by mutagenesis or transformation of variety XW10Q. This invention also relates to methods for producing other wheat varieties or breeding lines derived from wheat variety XW10Q and to wheat varieties or breeding lines produced by those methods.
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TRANSGENIC PLANTS EXPRESSING A VIRAL ANTIFUNGAL PROTEIN
Transgenic plants expressing the KP4 antifungal protein are provided which exhibit high levels of antifungal resistance. Such transgenic plants contain a recombinant DNA construct comprising a heterologous signal peptide sequence that is oper ably linked to a non-native nucleic acid sequence encoding a mature KP4 antifungal protein.
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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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Crustacean Bait with Selectable Longevity
A bait cake for a crustacean trap, the bait cake comprising a mixture of animal collagen, water, gelatin, gelling agents, fish meal, and fish oil, molded and cured into a cylindrical cake; a method of preparation of a bait cake which preserves the attractiveness of the bait cake to crustaceans, and a method of attracting crustaceans to a trap using the bait cake of the invention.
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METHOD FOR SEPARATING COMPONENTS IN NATURAL OIL
Different components of natural oils are separated by forming solid complexes of components of the natural oil with a solvent, and then separating the solid complexes from the remaining liquids. The natural oil is cooled in the presence of a solvent, and at least one component of the oil forms the solid complex with the solvent. This solid complex is separated from the remaining liquid portion of the oil solution, which also contains the solvent. Additional options concentration steps can further concentrate the components left in the liquid phase.
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Composition in the Form of an Emulsion, Comprising a Hydrophobic Phase Dispersed in an Aqueous Phase
The present invention relates to a composition in the form of an emulsion, advantageously a Pickering emulsion, comprising a hydrophobic phase dispersed in an aqueous phase, which composition contains emulsifying particles capable of stabilizing said emulsion, at least some of said particles consisting of cellulose nanocrystals having an elongated shape, which have the following features: a length between 25 nm to 1 μm, and a width between 5 to 30 nm.
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DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20.
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MULTI-COMPARTMENT PRODUCTS CONTAINING WET AND DRY FOOD COMPONENTS
The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial preservatives to a consumer are also provided, as are methods for marketing such a shelf-stable multi-component food product.
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PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
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Alkaline Mineral Booster With Antioxidants
A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The alkaline antioxidant mineral additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the low-sodium technically-processed magnesium chloride marine deposits and chelated with amino acids. The amino acids are from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The alkaline antioxidant mineral additive, which is considered nutritionally nil in sodium content, can be used as a concentrated aqueous drop or dried and used as an additive for dietary supplement dosage forms including tablets, capsules, bottled water, beverages and others.
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FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF
Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.
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Fermentation Pressure Relief, Anti-Oxidation and Visual Observation Apparatus and Method
A fermentation pressure relief, anti-oxidation and visual observation apparatus and related method, comprising: a collar with an opening therethrough capable of sealably mating to a fermentation vessel lid atop a fermentation vessel; and a flap attached to the collar via a flap-to-collar attachment and situated atop the collar opening to seal the opening when substantially no upward pressure subsists against the flap such that entry of air or other matter downward through the opening is substantially barred; wherein, when the apparatus is attached to the fermentation vessel lid: when pressure subsists within the fermentation vessel the pressure causes the flap to slightly separate from the collar opening and is thereby is permitted to bleed out between the flap and the collar opening through the separation; and after the pressure has bled out the separation is reversed and the flap reverts to a position wherein it again seals the opening, by virtue of the pressure having been bled out.
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