Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol particles are coated with an inorganic material to provide a polyol having a reduced capacity for moisture absorption. Also disclosed herein is the incorporation of such pretreated polyol particle compositions in chewing gum.
CHEWING GUM WITH PRETREATED POLYOLS
↧
↧
SOFT COATED POWDER CENTRE-FILLED GUM
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size.
↧
Enzymatic Flour Correction
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
↧
ASPARAGINASE FROM BASIDIOMYCETES
An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
↧
BIOLOGICAL DEGRADATION OF OCHRATOXIN A INTO OCHRATOXIN ALPHA
The invention relates to the use of a microorganism of the genus Brevibacterium for the biological degradation of ochratoxin A, in which the microorganism is preferably Brevibacterium casei, Brevibacterium linens, Brevibacterium iodinum or Brevibacterium epidermidis. In addition, the invention relates to a method for the production of ochratoxin α using said microorganism.
↧
↧
Method of Preparing Highly Dispersible Whole Grain Flour with an Increased Avenanthramide Content
A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
↧
FOOD PROTEIN INGREDIENT AND METHODS FOR PRODUCING
The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product.
↧
USE OF A MIXTURE OF PROBIOTIC BACTERIA IN A MIXTURE WITH SHORT-CHAIN FATTY ACIDS
A use of a mixture of probiotic bacteria in a mixture with short-chain fatty acids. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.
↧
Production of Metabolites
A recombinant micro-organism such as Saccharomyces cerevisiae which produces and excretes into culture medium a stilbenoid metabolite product when grown under stilbenoid production conditions, which expresses in above native levels a ABC transporter which transports said stilbenoid out of said micro-organism cells to the culture medium. The genome of the Saccharomyces cerevisiae produces an auxotrophic phenotype which is compensated by a plasmid which also expresses one or more of said enzymes constituting said metabolic pathway producing said stilbenoid, an expression product of the plasmid is genetically modified to include a ubiquitination tag sequence. Expression of an enzyme participating in catabolism of phenylalanine by the Ehrlich pathway is optionally reduced compared to its native expression level.
↧
↧
FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE
The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasticizers. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
↧
SYSTEM FOR PROVIDING FOOD EXPIRATION DATE INFORMATION USING TTI AND METHOD FOR PROVIDING FOOD EXPIRATION DATE INFORMATION USING THE SAME
The present invention relates to a system for providing food expiration date information using a TTI (time temperature integrator) and a method for providing food expiration date information using the same. The system for providing the food expiration date information and the method for providing the food expiration date information using the same of the present invention includes: an input unit for receiving TTI information, food information, and distribution history information; a calculation unit for producing a TTI indication value corresponding to an expiration date of the food; and an output unit which determines and outputs a color corresponding to the expiration date of the food among stages of colors which can be expressed through the TTI according to time and temperature conditions using the TTI indication value. According to desired embodiments, the present invention enables a consumer to confirm correctly the expiration date of the corresponding food by providing the TTI indication value corresponding to the expiration date of the food.
↧
DIE FORMED LOLLIPOP FILLED WITH CHOCOLATE AND METHOD OF MANUFACTURE THEREOF
The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.
↧
COMPOSITIONS AND METHODS FOR USE IN PROMOTING PRODUCE HEALTH
Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings which promote the health of fruit, vegetables, and/or other plant parts, and/or mitigate decay of post-harvest fruit, vegetables, and/or other plant parts.
↧
↧
Multilayered Material And Containers And Method Of Making Same
A multilayered material and a container (such as a beverage capsule) formed of at least one multilayered material is provided. A method for making a beverage container is also provided. The multilayered material comprises a barrier layer formed of a material adapted for deterring one or more undesired elements from passing through the barrier layer and a sealing layer formed of a material adapted for forming a seal with another surface. The multilayered material or container also comprise a gasket layer or gasket strips formed of a material having a plurality of channels adapted for receiving at least a portion of the material for said sealing layer.
↧
PORTION CAPSULE FOR PULVERULENT OR LIQUID BASIC DRINKS COMPOUNDS
Main claim: Cup-like portion capsule (1) which consists of an electrically non-conductive material and has a cup base side (2) and a filling side (3) closed by an electrically non-conductive or electrically conductive lid element (5), which is filled with pulverulent or liquid beverage base materials, and which can have its contents extracted in a brewing or preparation chamber of a beverage-making machine for preparing a beverage, characterized in that the cup-like portion capsule (1) is provided, on its cup base side (2), with at least one electrically conductive zone (6; 7; 8; 9; 10) which is connected to it and is designed and arranged such that, with the portion capsule (1) located in the brewing or preparation chamber and the latter being closed, it is in electrically conductive contact with electrically conductive contacts of a control device which are arranged in the brewing or preparation chamber.
↧
IDENTIFICATION OF BEVERAGE INGREDIENT CONTAINING CAPSULES
A beverage ingredient capsule (1) provided with an identification member (6) designed for being physically contacted from outside in order to control operation parameters of an associated beverage production machine.
↧
BEVERAGE EXTRACTION FILTER
Disclosed is a beverage extraction filter that can extract in a plurality of extraction machine types. The beverage extraction filter comprises a filter unit (40) where coffee powder is housed and a planar lid unit (41) mounted to the top section of the filter unit (40). The lid unit (41) is formed in a layer structure created by a non-permeable first sheet member (42) positioned on the filter unit side (40) and a permeable second sheet member (43) layered on top of the first sheet member (42), and a hole section (42a) through which hot water is made to pass is formed in the center of the first sheet member (42).
↧
↧
METHODS AND DEVICES FOR FORMING BEVERAGES FROM POWDERS WITH ENHANCED DISPERSIBILITY
A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.
↧
SACHET FOR FRUIT AND METHOD FOR PREPARING FRUIT CUT INTO PIECES IN ORDER TO PRESERVE IT IN THE MEDIUM TERM
A sachet for pieces of fruit is in the form of a tubular sachet made of transparent plastic suitable for food, which has, when empty and laid flat, a rectangular shape and in which pieces of dried fruit (MF) are collected, not under vacuum. The sealed sachet, filled with pieces of fruit, is subjected to a brief microwave treatment in order to block the development of microbes and to inhibit enzymes.
↧
FOOD PACKAGING
An apparatus for storing and transporting food and a method for forming the same. The apparatus comprises a flexible substrate and at least one food article located on the substrate. The food article is freezable and substantially flexible. The substrate and at least one food article are rolled together to form a tubular transportation and storage form. The method comprises the steps of providing a flexible substrate, arranging a plurality of food articles on the substrate and rolling the substrate and the food articles into a tubular structure.
↧
More Pages to Explore .....
