A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.
UTILIZATION OF NON-NUTRITIVE ADSORBENTS TO SEQUESTER MYCOTOXINS DURING EXTRACTION OF PROTEIN OR OTHER VALUE ADDED COMPONENTS FROM MYCOTOXIN CONTAMINATED CEREAL OR SEED OIL MEAL
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GLYCEROGLYCOLIPID LIPASE
Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can hydrolyze lecithin, cannot hydrolyze lysolecithin, can rise a bread when used singly in the production of the bread, and has no unpleasant odor. Specifically disclosed is a glyceroglycolipid lipase derived from a filamentous bacterium Aspergillus japonicus.
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FERMENTATION PROCESS OF A SUBSTRATE USING A MIXED CULTURE FOR THE PRODUCTION OF AN EDIBLE BIOMASS FOR ANIMAL AND/OR HUMAN CONSUMPTION
The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularly, the claimed subject matter includes the use of Lactobacillus fermentum, Kluyveromyces marxianus and Saccharomyces unisporus. The process intends to fix an environmental problem.
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Process for Spray Drying Botanical Food
In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining components of a whole botanical food to create a whole botanical food slurry, the components comprising 0-80% whole botanical food, 0-75% skin, 20-80% pomace, and 0-75% seed fiber; adding water to the whole botanical food slurry to produce a mixture with a solids content of about 1-20%; heating the mixture to a temperature between approximately 80 and 200 degrees Fahrenheit; shearing the mixture with a high shear mixer for 10 to 90 minutes to create a uniform slurry; pumping the uniform slurry through a high intensity shear pump to achieve a uniform particle slurry; atomizing the uniform particle slurry; and spray drying the uniform particle slurry to form a spray-dried whole botanical food product. Also provided are compositions made using the disclosed processes.
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METHODS FOR ENHANCING THE PALATABILITY OF COMESTIBLE COMPOSITIONS
The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid alkanolamides and the compositions produced by such methods.
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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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Polypeptides Having Glucose Dehydrogenase Activity and Polynucleotides Encoding Same
The present invention relates to isolated polypeptides having glucose dehydrogenase activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
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Alkaline Antioxidant Mineral Water
An alkaline antioxidant mineral water comprises tripotassium phosphate and multiple healthful minerals in water, which is free of chlorine, fluoride, and heavy metals. The alkaline mineral water 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 obtained from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The alkaline antioxidant mineral water neutralizes and eliminates the excess acids in human body, thus improving blood circulation. In addition, it provides electrolytes and minerals, which are beneficial to human body.
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Process for Spray Drying Botanical Food
In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining 0-95% of a juice component and 5-100% of at least one non-juice component of a whole botanical food to create a whole botanical food slurry, the at least one non-juice component comprising 0-100% intact botanical food, 0-100% skin, 0-100% pomace, and 0-100% seed or seed fiber, wherein the juice and non-juice components total 100%; adding water to the whole botanical food slurry to produce a mixture with a solids content of about 1-50%; heating the mixture to reduce viscosity and improve flow properties; shearing the mixture to create a uniform slurry; and spray drying the uniform slurry to form a spray-dried whole botanical food product. Also provided are powderized compositions made, for example, using the disclosed processes.
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READY TO DRINK BEVERAGES
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.
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COFFEE POD HAVING A FLEXIBLE MICROPOROUS OR MICROPERFORATED CASING
A coffee pod which can be used for machines for preparing and dispensing coffee beverages that comprise at least one extraction chamber, and at least one piston for compacting a predetermined amount of ground coffee inserted into the extraction chamber. The pod includes: a predetermined amount of ground coffee compacted into an aggregate of ground coffee beans, having an outer shape suitable for rolling, and preferably a substantially spherical ball shape; and a filter casing formed of at least one pervious, microporous or microperforated sheet or film, trapping and matching the shape of the compacted coffee aggregate. The sheet or film is flexible, having stretchability properties with an elongation at rupture of at least 30% and an ultimate tensile strength of less than 2,000 N/m, and a thickness of at least 150 μm.
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Palatable Pet Foods and Methods for Improving the Palatability of Pet Foods
A food product comprises a plasticizer. The plasticizer may be incorporated (internally) into the food, and/or coated (externally) on the food. The food product may further comprise a fat coating. The fat coating may comprise a structurant. A method for softening a food product by adding a plasticizer. A method for making a food appear meaty or lubricious.
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DISPENSING PACKAGE
A dispensing package for holding and dispensing food products, such as yogurts, frozen confections, custards, and the like, comprises a unitary, one-piece package body preferably comprising thermo-formed polymeric material which is liquid impermeable. The package body includes a seamless sidewall having a generally elongated, downwardly and inwardly tapering configuration. A lower portion of the sidewall is inwardly deformable so that inward deformation urges product within the package upwardly through the open mouth of the package for dispensing the product.
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Composition for Preparing a Beverage or Food Product Comprising a Plurality Insoluble Material Bodies
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a 15 predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.
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CAPSULE FOR THE PREPARATION OF A FOOD PRODUCT IN A FOOD PREPARATION MACHINE AT HIGH PRESSURE
The present invention relates to a capsule for delivering a food product by injection of a fluid under pressure into the capsule, said capsule comprising a chamber defined by capsule side walls, a flexible bottom wall and a top wall, said chamber containing at least one ingredient to be dissolved and/or extracted by said injection fluid, and a beverage dispensing structure comprising at least one dispensing opening disposed through the bottom wall, wherein said beverage dispensing structure comprises a pressure retaining element adapted to retain a certain predetermined dissolution and/or extraction pressure in the chamber, disposed in the vicinity of the bottom wall, which comprises a protrusion in correspondence to the dispensing opening so that said protrusion is disposed into the corresponding opening and restricts its diameter at the time injection fluid inside the capsule chamber moves said membrane towards said pressure retaining means.
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CONVEYOR OVEN WITH DOORS AND SENSORS
A reliable conveyor oven minimizes escape of heat by minimizing the time that inlet and outlet openings appear in the baking oven. This may reduce energy consumption by 25%. The baking oven may have a conventional oven and an extension chamber, an outlet opening of the conventional oven acting as an inlet to the extension chamber, the extension chamber having an exit door, the baking oven also having an entrance door defining an entrance inlet. A conveyor holding food items runs through a length of the baking oven. An exit optical sensor may be attached to the extension chamber on opposite sides of the extension chamber such shat an item on the conveyor moving through the extension chamber interrupts a signal between the transmitted and the receiver. The exit sensor may be operatively engaged to a controller for actuating the exit door open and closed rotationally using a pneumatic piston.
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PROCESS AND EQUIPMENT FOR STERILIZING LIQUID FOODS AT LOW TEMPERATURE THROUGH DECOMPRESSION AND/OR GREAT LINEAR OR ROTATORY ACCELERATIONS
The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the cytoplasmic and organelle liquids of the contaminative organisms, thereby causing the death of the contaminative organisms. This process can be accomplished at low temperatures near the freezing points of the liquids to be treated, thereby preserving all the molecules of the nutrients that get lost with the higher temperature used in the pasteurization process.The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on the cell membranes, organelles and, mainly, cytoskeleton and organelle architecture of the contaminative organism cells.
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METHOD FOR PROCESSING MATERIALS
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.
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METHOD AND APPARATUS FOR ALTERING THE COMPOSITION OF A BEVERAGE
A method and device are configured to remove or reduce the quantity of one or more contaminants from a beverage, such as an alcoholic beverage. A contaminant removing material may be formed into an object or be associated with an object for contact with a beverage. The invention has particular applicability to removing or reducing the sulfite content of an alcoholic beverage and may change other properties of the beverage, such as its color. The contaminant removing material may be associated with a pour spout. The spout may also include one or more air inlets, an aeration mesh or both to aerate a beverage as it is poured. In addition, the pour spout may include one or more magnets to remove contaminants and change other properties of the beverage, such as its taste.
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METHOD OF PREPARING A TUBER
The present invention is a method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. A portion of the flesh of the tuber is removed either prior to or after cooking. The desired added food material is inserted through a hole in the skin and into the void where flesh of the tuber was removed. The tuber may then be completely frozen for later preparation and consumption.
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