The soybean variety DLL1143 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 DLL1143 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1143 and to plants of DLL1143 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1143.
SOYBEAN VARIETY DLL1143
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SOYBEAN VARIETY DLL0838
The soybean variety DLL0838 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 DLL0838 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL0838 and to plants of DLL0838 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL0838.
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PROCESSING BIOMASS
Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.
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Pigments
The present invention relates to pigments based on multicoated flake-form substrates which are distinguished by the fact that at least 8 layers [layers (A)-(H)] are on the substrate, where an SiO2 layer (=layer A) is located directly on the surface of the substrate, and to the use thereof, inter alia, in paints, surface coatings, automobile paints, powder coatings, printing inks, security printing inks, plastics, ceramic materials, glasses, paper, in toners for electrophotographic printing processes, in seed, in greenhouse sheeting and tarpaulins, as absorbers in the laser marking of paper and plastics, and in cosmetic formulations, for the preparation of pigment pastes with water, organic and/or aqueous solvents, for the preparation of pigment compositions and dry preparations.
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Nanoparticles of Nutritional and Pharmaceutical Compounds
The invention relates to a composition in particle form having the structure: wherein M and M′ are each independently a nutritionally relevant divalent metal and the particles are of a size between 1 micron and 1 nanometer. M and M′ may be the same or different nutritionally relevant divalent metal selected from the group consisting of copper, zinc, manganese, iron, magnesium, and calcium. The particles may be made according to a process that includes application of microwave hydrothermal energy and/or ultrasonification.
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METHODS FOR MAKING MILK-LIKE BEVERAGES
The invention provides methods for making a milk-like beverage compositions comprising creating a homogeneous aqueous mixture of (1) one or more caseinates, (2) whey protein, (3) one or more fats, (4) one or more hydrocolloids, and (5) one or more emulsifiers; heating the aqueous mixture to a temperature of from about 118 to about 127° C. and maintaining such temperature for from about 8 to about 14 minutes; and cooling the heated aqueous mixture to a temperature of from about 20 to about 35° C. The invention also provides the milk-like beverage compositions made using the methods.
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CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES
A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.
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MOUTH-MOISTENING GUM COMPOSITIONS AND PRODUCTS CONTAINING THE SAME
A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.
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STEAMER DEVICE AND METHOD OF USE THEREOF
A steamer device and method of use thereof. More particularly, a steamer device (generally a vertical steam device) designed to make loading and unloading of rice, easy, quick, and efficient while ensuring a quality steam for the rice, similar to traditional saké steaming methods.
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Process For Producing a Baked Product Having Increased Flavor Stability with Catalase and Phospholipase
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product.
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INTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS
The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.
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SPORE SURFACE DISPLAY OF BIOACTIVE MOLECULES
The present invention relates to the display of bioactive molecules at the surface of spores for both in vitro and in vivo applications. Three small open reading frames (ORFs) have been identified which are very useful for display of bioactive molecules at the spore surface. The encoded small proteins have a molecular weight of less than 12 kDa, which corresponds to about less than 100 amino acids.
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FOOD ADDITIVE COMPRISING AN AMIDASE FOR DETOXIFYING OCHRATOXIN
The present invention relates to amidase enzymes and a feed or food additive comprising the amidase enzyme capable of degrading ochratoxin.
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FOAMING AGENTS COMPRISING HYDROPHOBIN
A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.
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Food Supplement
The invention discloses a food supplement, which includes at least the following components: omega-3 fatty acids; natural carotenoids; natural tocopherol; and tocotrienol. The carotenoids include carotenes. The carotenoids and tocotroniel are obtained from a Carotino mixed concentrate. The Carotino mixed concentrate is a natural tocotrienol (Vitamin E) and carotene oil complex derived from palm fruits.
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FOOD-PRESERVATION DEVICES AND METHODS OF USE
Food packaging materials are provided. In some embodiments, foam sprayable material is provided.
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TEXTURED, FREEZE-DRIED PRODUCTS AND METHODS FOR MAKING SAME
Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product.
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FOOD PRODUCT AND COATING
The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.
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EDIBLE CONTAINER FOR FOODSTUFFS AND PROCESS FOR PRODUCING THE SAME
An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.
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MULTI-REGION CONFECTIONERY
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.
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