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SOYBEAN VARIETY A1024198

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The invention relates to the soybean variety designated A1024198. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024198. Also provided by the invention are tissue cultures of the soybean variety A1024198 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024198 with itself or another soybean variety and plants produced by such methods.

Low-Mycotoxin Coffee Cherry Products

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A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

SOYBEAN VARIETY A1022842

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The invention relates to the soybean variety designated A1022842. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1022842. Also provided by the invention are tissue cultures of the soybean variety A1022842 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1022842 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1024228

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The invention relates to the soybean variety designated A1024228. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024228. Also provided by the invention are tissue cultures of the soybean variety A1024228 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024228 with itself or another soybean variety and plants produced by such methods.

FERMENTED MILK BEVERAGE

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A beverage comprising a fermented milk product and an egg product, and methods for making such a beverage are described.

Geranylamine Derivatives As Flavouring Agents

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Compounds of the formula (I) A is OH or a carbonyl group,n is 0 or 1,R is an alkyl radical having from 1 to 4 carbon atoms, in particular methyl, ethyl, n-propyl, iso-propyl, n-butyl or t-butyl; or a residue of a hydroxy carboxylic acid, in particular the residue —CH(OH)COOH, —CH(OH)CH2COOH, —CH2CH(OH)COOH or —CH(OH)CH(OH)COOH; andR′ is independently selected from H or OH.

CHOCOLATE DELIVERY SYSTEM FOR LIVE MICROORGANISMS

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A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient.

GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT

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The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.

SOYBEAN VARIETY A1024238

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The invention relates to the soybean variety designated A1024238. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024238. Also provided by the invention are tissue cultures of the soybean variety A1024238 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024238 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1024301

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The invention relates to the soybean variety designated A1024301. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024301. Also provided by the invention are tissue cultures of the soybean variety A1024301 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024301 with itself or another soybean variety and plants produced by such methods.

INFANT OR FOLLOW-ON FORMULA

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The formula of the invention, intended both for infants and young children, comprises modified sweet whey proteins free or almost free of CGMP, and at least one probiotic. The invention also pertains to methods for promoting physical development, improving gastro intestinal comfort and developing a healthy gut microflora in infants or young children by fully or partly feeding them with the said formula.

METHOD FOR TREATING A FLUID, IN PARTICULAR A BEVERAGE

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A method for treating a fluid is provided using a particulate material in the form of a deposited layer having an upstream side and a downstream side wherein a flow of the fluid is directed through the deposited layer from the upstream to the downstream side at a first temperature. The method includes reconditioning the deposited layer and then resuming treatment of the fluid, wherein reconditioning comprises heating the deposited layer to a second temperature; and cooling the deposited layer to a third temperature at an average cooling rate in the range of up to about 20° C./min.

VEGETABLE MILK GRANULATED POWDER, PROCESS FOR PRODUCING VEGETABLE MILK, AND USES THEREOF

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The present invention relates to a vegetal milk, in the form of a granulated powder or of a solution, produced from vegetable raw materials and capable of replacing milk of animal origin, and more particularly cow's milk, and also the uses thereof as novel products intended for human foodstuffs. The present invention also relates to a process for preparing such vegetable milk.

CAPSULE WITH FILTER FOR PREPARING A LIQUID NUTRITIONAL OR FOOD COMPOSITION AND RELATED BEVERAGE PRODUCTION SYSTEM

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A capsule for use in a beverage production device, the capsule containing ingredients to produce a nutritional or food liquid when a liquid is fed into the capsule at an inlet face thereof, with the capsule being provided with a filter having a plurality of filtering orifices and a flow collection member placed downstream of the filter to collect the filtered liquid from the filtering orifices. The collection member includes at least one restriction orifice to focus the flow of liquid in at least one jet of liquid at high velocity in the compartment containing the ingredients. The invention is particularly advantageous for producing a nutritional liquid (e.g., infant formula) or a food from powdered ingredients.

METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK

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First, prepared is a whey degradation medium to which a protease, yeast extract, and the like are added. Further, polyoxyethylene sorbitan monooleate or propylene glycol monooleate is added to the whey degradation medium. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of 4 to 5. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate therefrom a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has very low antibacterial activity (several tens AU or less). Then, by adding the concentrated cell suspension to a yogurt mix and fermenting the same, it is possible to produce yogurt containing the bacteriocin-producing lactic acid bacterium without any delay in the fermentation.

STUFFED RICE FOOD PRODUCT AND PRODUCTION METHOD THEREOF

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The present invention provides a rice food product stuffed with a filling ingredient, which is prevented from leaking out of a rice portion even if it is a fluid filling ingredient. A stuffed rice ball (1) according to the present invention includes a filling ingredient (2), a half-mashed rice portion (3) which encloses the filling ingredient (2), and a non-mashed rice portion (4) which encloses the half-mashed rice portion. The filling ingredient (2) may be primarily enclosed with a first half-mashed rice portion (3), which is further enclosed with a second half-mashed rice portion (3). The second half-mashed rice portion is further enclosed with a non-mashed rice portion (4). As a result, a rice ball can be provided, which is properly stuffed with a fluid filling ingredient, and has an excellent rice texture.

DEVICE AND METHOD FOR MIXING AND HEAT TREATING A LIQUID PRODUCT

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A device and a method for mixing and heat treating a liquid product, in particular a beverage, and having a first supply pipe for providing a product concentrate and a second supply pipe for providing an aqueous dilution liquid for diluting the product concentrate, as well as a first steam injector provided at the first supply pipe to introduce a first steam quantity flow into the product concentrate, and a second steam injector provided at the second supply pipe to introduce a second steam quantity flow into the dilution liquid. The product concentrate and the dilution liquid can be simultaneously heat treated and diluted, and the heat supply can be interrupted with an only slight delay in case of a production interruption to prevent overheating of the product.

SOYBEAN VARIETY A1024213

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The invention relates to the soybean variety designated A1024213. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024213. Also provided by the invention are tissue cultures of the soybean variety A1024213 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024213 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1024249

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The invention relates to the soybean variety designated A1024249. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024249. Also provided by the invention are tissue cultures of the soybean variety A1024249 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024249 with itself or another soybean variety and plants produced by such methods.

LONG SHELF LIFE MILK AND MILK-RELATED PRODUCTS, AND A PROCESS AND MILK PROCESSING PLANT FOR THEIR MANUFACTURE

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The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties.
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