The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.
Co-Attrited Stabilizer Composition
↧
↧
PARTICULATE WATER-SOLUBLE POLYMERIC POLYOL TREATED WITH TRIALKYL ORTHOESTERS OR TETRAALKYL ORTHOCARBONATES
The present invention relates to a particulate water-soluble polymeric polyol that is treated with a compound represented by formula (I), CR1χ(OR2)4-x (I) wherein R1 is selected from hydrogen, a C1-C20 alkyl group and an aryl group, R2 is independently at each occurrence selected from a C1-C20 alkyl group and an aryl group, and x is selected from the integer 0 and 1; or with a combination of said compounds, to a method for treating a particulate water-soluble polymeric polyol with the above compound and to a method for the preparation of an aqueous solution of the treated particulate water-soluble polymeric polyol.
↧
Dual Purpose Pollenizer Watermelons
The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg.
↧
ENHANCED DISEASE RESISTANCE BY INTRODUCTION OF NH3
Methods and compositions for improving plant resistance by expression of NPR homolog 3 (NH3) polypeptides are provided.
↧
FERULATE ESTERASE-PRODUCING BACTERIAL STRAINS AND METHODS OF USING SAME
Ferulate esterase producing bacterial strains or functional mutants thereof and methods of using ferulate esterase producing bacterial strains as forage additives are disclosed.
↧
↧
VITAMIN POWDER COMPOSITION AND METHOD OF MAKING
A powder composition containing at least one fat-soluble vitamin dispersed in a matrix of a natural polysaccharide gum or a mixture of gums having an emulsifying capacity and/or a protein or a mixture of proteins having an emulsifying capacity. The fat-soluble vitamin in the powder compositions is in the form of droplets having an average diameter in the range of about 70 to about 200 nm. Tablets, beverages and beverage concentrates, foods, cosmetics and pharmaceuticals containing the powder composition can be made.
↧
NUTRITIONAL COMPOSITION FOR INFANTS
A nutritional composition for infants comprises a protein source, a lipid source and a carbohydrate source wherein the lipid source includes at least 16 wt % linoleic acid and at least 2 wt % α-linolenic acid expressed as a percentage of total fatty acid content in each case and in amounts such that the ratio of linoleic acid: α-linolenic acid is in the range from 1 to 10.
↧
SOLIDIFIED SUGAR ALCOHOL MIXTURE
The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention.
↧
CHEWING GUM PRODUCTS CONTAINING ETHYL ESTER OF N-[[5-METHYL-2-(1-METHYLETHYL)-CYCLOHEXYL] CARBONYL] GLYCINE
A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine, commonly known as WS-5.
↧
↧
Method and system for harvesting and ensilage of feed material
Plant material for ensilage is harvested using at least one harvesting vehicle in the field, is hauled to a silo and is compressed using a compression device. The compression output of the compression device is compared to the harvesting output of the at least one harvesting vehicle, and a command to increase the harvesting output or to decrease the harvesting output of the harvesting vehicle (1) to a non-vanishing value is generated when the harvesting output deviates significantly from the compression output.
↧
DAIRY NUTRITION WITH CEREALS
The invention concerns dairy nutrition with cereals. It concerns the use of a fermented daily product for mixing with cereals.
↧
BEVERAGES AND EXTRACTS WITH ENHANCEMENTS
Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through high pressure extraction techniques.
↧
FLAVORFUL WATERLESS COFFEE AND PROCESS FOR MAKING
Traditionally, coffee would be prepared in one of the four basic recipes; black, with sugar, with cream, or with both sugar and cream to be enjoyed as a beverage drink. It is the object of this invention to bring coffee consumption to a new solid foundation so that one can have his/her coffee and eat it too in a delicious and chewy recipe that contains all the ingredients and flavorings that coffee drinkers love but without the hot water.
↧
↧
PROCESSED FOOD PRODUCT IN THE SHAPE OF A TANGRAM OR OTHER TILING PUZZLE
A set of processed food or snack products in the shape of tiling pieces capable of creating a variety of final geometric or representational shapes. For the purpose of play value, the tiling puzzle challenge is illustrated as the outline final shape. The consumer can configure a set of the edible tiling pieces to form the final shape, before consuming the processed food or snack. For the purpose of decorative presentation, the tiling puzzle solution is illustrated showing the outlines of the individual edible tiling pieces. The consumer can use the illustration to recreate the desired final shape to display the processed food in an attractive manner, before it is consumed.
↧
Image bearing novelty cupcake
The disclosure involves producing edible cupcakes, each cupcake having an image transfer film positioned on an inside surface of a conventional cupcake baking cup wrapper, the image transfer film having an image of an edible ink thereon, inserting cake batter into the cupcake baking cup wrapper, and baking the batter, for producing a finished cupcake, which melts the edible ink due to the elevated temperatures during baking and causes the image of the edible ink to be transferred upon a wall of the baked cupcake. When people in social groups randomly select the cupcakes, and peel away the cupcake wrappers, the images, which can be printed messages, are suddenly revealed to the surprised person and can be used in connection with entertaining contests or games. The images could also be graphic pictures suggesting seasons of the year or holidays, or messages of welcome.
↧
Soft Cake With Simulated Unbaked Heart
The disclosure relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The disclosure further relates to a process for producing the soft cake, wherein the dough and filling layers are deposited on each other prior to baking.
↧
METHOD FOR PREPARING A BEVERAGE FROM A CAPSULE, CAPSULE AND BEVERAGE PREPARING SYSTEM
The invention relates to a method for preparing a beverage through a capsule (2) inserted in a beverage machine; the capsule (2) comprising an enclosure (20) containing one or more beverage ingredients, wherein a brewing fluid is introduced in the enclosure (20) to brew said one or more beverage ingredients, characterized in that: a discharge wall (3, 3B, 300, 310, 320, 330) is placed in association with the enclosure (20), wherein the discharge wall (3, 300, 310, 320, 330) comprises discharge means (100, 301, 311, 321, 331) which restrain the brewed liquid from being discharged from the capsule (2) or limit the liquid flow in case the pressure inside the enclosure (20) is below a predetermined value, and the discharge means (100, 301, 311, 321, 331) enable the delivery of the brewed liquid in case the pressure exceeds said predetermined value.
↧
↧
METHOD AND DEVICE FOR PASTEURIZING A LIQUID PRODUCT
A method for pasteurizing a liquid product includes heating the liquid product to a pasteurization temperature, thereby killing micro-organisms, keeping it in a treatment chamber at the pasteurization temperature for a holding period, regulating a length of the treatment station based at least in part on its flow-rate, regulating a product volume within the treatment chamber by changing a level of a liquid product surface in the treatment chamber through, for example, addition and removal of sterile gas or vapor-forming medium in a partial chamber of the treatment chamber formed above the product surface, or changing a level of a product outlet in the treatment chamber.
↧
Method for Adjusting a Water Temperature and a Pasteurization Tunnel
A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck.
↧
INFUSED ROASTED SEEDS AND METHODS OF MAKING THEREOF
Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
↧
More Pages to Explore .....
