The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.
FOOD PRODUCT CONTAINING ETHYLCELLULOSE
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REDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS
Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.
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GRANULAR POWDER
Provided is a granular powder for a food product containing wheat flour, the granular powder: having good adhesion to food materials when used for coating them without causing scattering of powder, thereby attaining good handling properties; achieving both a light and soft texture inside and a crispy texture on the surface; and further, being capable of maintaining a favorable texture even some time after cooking. Also disclosed is a granular powder obtained by subjecting wheat flour and dextrin to hydrothermal treatment.
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FOOD COMPOSITION
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.
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Extruded Legume Snack Food
An extruded legume snack food comprising an extruded puff product based on a dried legume powder having a shape that is a facsimile of the natural starting material, such as a pea pod. A legume powder is mixed with a starch, extruded, and then shaped. The extrudate can be shaped by a number of forming devices or, in an alternative embodiment, by the orifice shape of an extrusion die when the extrudate is face cut from the extruder.
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LEEK VARIETY NUN 08412
The invention relates to the field of Allium ampeloprasum var. porrum (L.), in particular to a new variety of Allium porrum designated NUN 08412, a sample of seed of said variety having been deposited under Accession Number NCIMB ______, plants and leek leaves thereof.
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DOUGHY HOMOGENEOUS MIXTURE FOR SEASONING FOODS
The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products. Additionally the present invention provides a novel process for obtainment of the seasoning product defined by a disposition of stages and specific reaction conditions such that the product possesses full advantages over conventional products of this type.
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FUNCTIONAL HEMP PROTEIN EXTRACTION
A protein development process including soaking and cleaning the hemp as necessary, combining the hemp and water in a desired ratio and emulsifying the mixture in a high shear processing blender until green oil is evident, and add protein, if desired.
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USE OF PHOTOSYNTHETIC PIGMENT STABILIZING AGENTS TO REGULATE RIPENING AND QUALITY IN FRUITS AND VEGETABLES
Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods involve the application of a photosynthetic pigment and/or membrane stabilizing chemical (e.g. glycine betaine) to produce which is identified as in need of such delay. Application may be prior to harvest, at or during harvest or post-harvest.
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Low-Caloric High-Protein Nutritional Composition for the Stimulation of Muscle Protein Synthesis
The present invention relates to the use of a low-caloric high-protein nutritional composition for use in the prevention or treatment of a disease or condition in a mammal, which involves muscle decline, as well as to specific low-caloric high-protein nutritional compositions for stimulating muscle protein synthesis in a mammal. In particular, the invention relates to the use of a nutritional composition comprising per 100 kcal: (i) at least about 12 g of proteinaceous matter which comprises at least about 80 weight % of whey protein, relative to the total proteinaceous matter, and which comprises at least about 11 weight % of leucine, relative to the total proteinaceous matter, of which at least about 20 weight % is in a free form, relative to the total leucine, (ii) a source of fat and a source of digestible carbohydrates, for the prevention or treatment of a disease or condition which involves muscle decline in a mammal, especially an elderly mammal, wherein the nutritional composition is administered as 1 to 2 servings daily, each serving comprising between 80 and 200 kcal.
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NOVEL LIPID TRIPEPTIDE-BASED HYDROGELATOR AND HYDROGEL
A hydrogel that includes an aqueous solution or an alcohol aqueous solution, and a hydrogelator containing a lipid peptide represented by Formula (1), or a pharmaceutically usable salt thereof. In Formula (1), R1 represents an aliphatic group having 9 to 21 carbon atoms; R2, R3, and R4 independently represent a hydrogen atom, an alkyl group having 1 to 4 carbon atoms that optionally has a branched chain having 1 or 2 carbon atoms, a phenylmethyl group, or a —(CH2)n—X group, and at least one of R2, R3, and R4 represents a —(CH2)n—X group; n represents an integer from 1 to 4; and X represents an amino group, a guanidino group, a —CONH2 group, or a 5-membered ring, a 6-membered ring or a fused heterocyclic ring composed of a 5-membered ring and a 6-membered ring that optionally has 1 to 3 nitrogen atoms.
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METHOD FOR PREPARING A COMPOSITION INCLUDING A COMPOUND CONTAINING VANILLIN AND ETHYLVANILLIN, COMPOSITION THUS OBTAINED AND USE THEREOF
A method for preparing a composition including a compound including vanillin and ethylvanillin is described. Also described, is a method of preparing a composition including a compound including vanillin and ethylvanillin according to a vanillin/ethylvanillin molar ratio of 2. The method can include an operation of co-granulating vanillin and ethylvanillin at a temperature of 50° C. to 57° C. in the form of a powder and in amounts such that the vanillin/ethylvanillin molar ratio is at least equal to 2, and an operation of lowering the temperature of the composition thus obtained to room temperature.
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STEVIA FORMULATION
The invention provides a stevia formulation comprising a stevia sweetener with a rebaudioside A content of 95% or greater, and 0.25 to 5.15 parts by weight of a sugarcane-derived extract (a), 0.06 to 2.50 parts by weight of a sugarcane-derived extract (b) and 0.002 to 12.5 parts by weight of γ-aminobutyric acid with respect to 100 parts by weight of the stevia sweetener.
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PYRROLOQUINOLINE QUINONE GEL
An object of the present invention is to provide a gel containing pyrroloquinoline quinone that is capable of easily forming a gel near room temperature and is useful even in the food sector, and a method for producing the gel. According to the present invention, there is provided a gel containing pyrroloquinoline quinone that uses pyrroloquinoline quinone itself as a gelling agent and a method for producing the gel by adding a salt of pyrroloquinoline quinone to water and subsequently adjusting the temperature or the pH to reduce solubility.
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SOYBEAN VARIETY DLL1182
The soybean variety DLL1182 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL1182 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1182 and to plants of DLL1182 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1182.
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SOYBEAN VARIETY DLL1311
The soybean variety DLL1311 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL1311 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1311 and to plants of DLL1311 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1311.
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SOYBEAN VARIETY DLL1069
The soybean variety DLL1069 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL1069 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1069 and to plants of DLL1069 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1069.
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SOYBEAN VARIETY DLL1291
The soybean variety DLL1291 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL1291 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1291 and to plants of DLL1291 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1291.
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SOYBEAN VARIETY DLL0859
The soybean variety DLL0859 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL0859 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL0859 and to plants of DLL0859 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL0859.
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SOYBEAN VARIETY DLL1206
The soybean variety DLL1206 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL1206 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1206 and to plants of DLL1206 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1206.
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