The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, and at least two texturing agents, preferably gelatin and xanthan gum or locust bean gum. More preferably the gummy confectionery product is comprising polydextrose, edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, gelatin, xanthan gum, locust bean gum and stevia.
CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS
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EXTRUDABLE BATTER COMPOSITIONS FOR USE IN PROVIDING HIGH-FIBER FLOURLESS FOOD PRODUCTS
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.
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Method and Apparatus for Making Cereal Flakes
Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
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WHEAT FLOUR COMPOSITION
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.
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BEVERAGE PRODUCT WITH STABLE DAIRY FOAM
The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.
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WHITENER COMPOSITION
A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic acid, from 23 g to 31 g of cis mono-unsaturated fatty acids, and from 5 g to 8 g of cis poly-unsaturated fatty acids, wherein saturated fatty acids represent from 57 g to 65 g per 100 g of the fat content. Soluble and ready-to-drink beverages are also described.
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Taste-Improving Agents and Tea Drinks Containing Thereof
The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 μg/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 μm (preferably 1-50 μm, more preferably 1-20 μm), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.
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POWDERED BEVERAGE COMPRISING SUGAR AND FRUIT OR VEGETABLE PULP
The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder wherein the sugar is at least partially embedded in the pores of the pulp cell structure and wherein the size of the pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time.
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METHOD FOR ISOMERISATION OF HOP ALPHA-ACIDS TO ISO-ALPHA-ACIDS
The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with one or more functional groups containing a (basic) nitrogen atom with a lone pair (or mixtures thereof), either in solvent-free conditions or in the presence of solvents and preferably under an oxygen-free atmosphere. The resulting mixture is subjected to a temperature of at least 278 K for a time sufficient to effect the intended conversion of the alpha-acid reactant into the iso-alpha-acid product. The present invention further relates to iso-alpha-acid compositions obtained by said improved isomerisation process and to the use of said iso-alpha-acid compositions as bittering formulation and/or as source to obtain reduced or hydrogenated iso-alpha-acid compositions.
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FROZEN DESSERT MIXES USING CANOLA PROTEIN PRODUCTS
A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
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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 agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.
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BITTERNESS-MASKING INGREDIENT AND BITTERNESS-MASKING METHOD
Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole fruit, safely, cheaply, simply, with anti-bacterial and anti-degenerative properties over the long term even at room temperature and in a hydrated state, without destroying or altering the composition thereof, using an ingredient in use from early times, in order to have the edible substance absorbed by the stomach; and to provide an importation and exportation method for an edible material using same. Solution: To use an edible flocculating agent from an ingredient in use from early times to have an edible substance containing a pharmaceutical product, food or drink be absorbed by the stomach, whether said edible substance is a fine powder or a whole fruit, and to do same safely, cheaply, simply, with anti-bacterial and anti-degenerative properties over the long term even at room temperature and in a hydrated state, without destroying or altering the composition thereof, to provide a bitterness-masking agent and method that do not generate industrial waste, to provide an edible substance containing a pharmaceutical product or food using said method, and to provide an importation and exportation method using same. The present invention enables fresh overseas edible substances to be imported and exported safely, cheaply, readily, and free of disease, even in large volume.
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METHOD FOR MAKING ANIMAL FEED FROM LIGNOCELLULOSIC BIOMASS
The present invention provides a method of making animal feed from lignocellulosic biomass. Biomass material having a moisture content of less than 30% is introduced into a pressure vessel. A vacuum is applied to the pressure vessel for at least one and preferably two minutes. Then steam is introduced to heat the biomass material to a temperature range of between about 180° C. and 235° C. where it is maintained for from 1 to 12 minutes before reducing the pressure in the vessel. In particularly preferred embodiments, the moisture content is below 15%, the temperature range is from 190° C. to 215° C. and the residence time is from 2 to 8 minutes.
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HIGH SOLUBILITY NATURAL SWEETENER COMPOSITIONS
A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water.
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CARBOHYDRATE COMPOSITIONS
The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.
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HYBRID CANOLA QUALITY BRASSICA JUNCEA
A seed from a first Brassica juncea oilseed plant comprising the cytoplasm of Moricandia arvensis and characterized as being cytoplasmic male sterile is provided. The seed from the Brassica juncea oilseed plant comprises canola quality oil and canola quality meal. A seed from a second Brassica juncea oilseed plant comprising a homozygous fertility restorer gene (Rfm) for mori cytoplasmic male sterility is also provided, wherein the Brassica juncea seeds have a canola quality oil and a canola quality meal. Also provided are hybrid Brassica juncea oilseed plants and methods to make hybrid Brassica juncea oilseed plants.
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PLANTS AND SEEDS OF COMMON WHEAT CULTIVAR BZ6W07-427
A wheat cultivar, designated BZ6W07-427, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-427, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar BZ6W07-427 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar BZ6W07-427, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar BZ6W07-427, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar BZ6W07-427 with another wheat cultivar.
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PLANTS AND SEEDS OF COMMON WHEAT CULTIVAR BZ6W07-458
A wheat cultivar, designated BZ6W07-458, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-458, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar BZ6W07-458 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar BZ6W07-458, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar BZ6W07-458, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar BZ6W07-458 with another wheat cultivar.
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SOYBEAN VARIETY DLL1290
The soybean variety DLL1290 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 DLL1290 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1290 and to plants of DLL1290 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1290.
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SOYBEAN VARIETY DLL1141
The soybean variety DLL1141 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 DLL1141 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1141 and to plants of DLL1141 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1141.
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