A dehydrated food product of homogeneous composition in the form of flakes, where the flakes have a porosity of 30 to 70% which assists them dissolve and/or disperse rapidly in water. The flakes are typically used for the preparation of sauces, soups, fonds, gravies, stocks, and consommés.
DEHYDRATED FOOD PRODUCT
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OXYGEN SCAVENGING COMPOSITIONS
The invention is directed to an oxygen scavenging additive system for polymers, said additive system comprising an oxidisable polymer, a transition metal catalyst and a fatty acid ester of trimethylolpropane, wherein the fatty acid is a C6 to C18 fatty acid having a linear or branched chain, to polyester compositions containing said additive and to containers, or preforms for containers, prepared from said polyester composition.
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NOVEL CANOLA PROTEIN ISOLATE
A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane. The permeate is subjected to a second selective membrane technique to retain 2S canola protein and to permit low molecular weight contaminants to pass through the membrane, and the retentate from the latter membrane technique is dried.
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CONCENTRATED COFFEE COMPOSITION
Provided is a concentrated coffee composition containing chlorogenic acids at a high concentration and having good taste or flavor. The concentrated coffee composition of the present invention contains the following components (A) and (B): 100 to 300 mg/g of chlorogenic acids (A) in dry solids content; and not more than 0.33 mg/g of 5-hydroxymethylfurfural(B) in dry solids content, wherein the dry solids content is 10 to 100 mass %.
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SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS
Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.
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METHODS AND COMPOSITIONS FOR REDUCING THE HEATING TIME OF AN EGG PATTY
A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.
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SOLVENT EXTRACTION OF OIL FROM DISTILLERS DRIED GRAINS AND METHODS OF USING EXTRACTION PRODUCTS
A process for extraction of crude oil from distillers dried grain solubles and/or distillers dried grains and producing corn distillers meal that may be used as a livestock supplement is disclosed. For example, the corn distillers meal may be used as a crude protein supplement for use in a livestock feed diet or a poultry feed diet. The solvent extracted crude oil may be suitable for oleochemical processing for personal care and home care products, biodiesel production, and/or renewable diesel production from hydro-treating the extracted oil to make green diesel fuel.
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METHOD AND APPARATUS FOR PRODUCING A FOAMED MEAT OR FISH PRODUCT
The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber, and creating a foamed meat or fish product containing strand-like connective tissue components, which can be sterilised.
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AQUACULTURE MEAT PRODUCTS
Aquaculture meat products having a ratio of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5,8,11,14,17-eicosapentaenoic acid; 20:5], to docosahexaenoic acid [“DHA”; cis-4,7,10,13,16,19-docosahexaenoic acid; 22:6], equal to or greater than 1.4:1 based on the individual concentrations of each as a percent of the total fatty acids in the aquaculture meat product are disclosed. Furthermore, such aquaculture meat products may have a concentration of the sum of EPA and DHA that is at least about 0.5%, measured as a weight percent of the aquaculture meat product.
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Cooking Apparatus With Detachable Support And Method For Using The Same
A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from the bottom surface, and a plurality of fasteners formed on the bottom surface. The plurality of fasteners are sized and arranged to correspond with a sizing and arrangement of a subset of the perforations. The detachable cylinder is optionally secured to the pan by coupling the fasteners to the subset of perforations and by rotating the detachable cylinder in a first direction to move the fasteners into a locked position. The detachable cylinder is optionally disengaged from the pan by rotating the detachable cylinder in a second direction to move the fasteners into an unlocked position.
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SUBSTANCE MIXTURES
Substance mixtures are proposed, comprising (a) polyphenols, flavonoids and/or diterpene glucosides,(b) polysaccharides and optionally(c) saponins with the proviso that the content of arabinogalactan proteins in component (b) is at least 11% by weight.
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FIBER-CONTAINING CARBOHYDRATE COMPOSITION
A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.
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PRODUCTION OF PROTEIN SOLUTIONS FROM SOY
Soy protein products which can be reconstituted to provide an aqueous acidic solution having a preferred level of clarity are produced by extracting a soy protein source with an aqueous calcium chloride solution to cause solubilization of soy protein from the protein source and separating the resulting aqueous soy protein solution from residual soy protein source. Either, within about 20 minutes of separation step, the aqueous soy protein solution is diluted to a conductivity of less than about 90 mS and the pH of the aqueous soy protein solution is adjusted to about 1.5 to about 4.4 to produce an acidified soy protein solution having an absorbance of visible light at 600 nm (A600) of less than about 0.055, or, within about 40 minutes of the separation step, the aqueous soy protein solution is diluted to a conductivity of less than about 90 mS, the pH of the aqueous soy protein solution is adjusted to about 1.5 to about 4.4, the acidified soy protein solution is heat treated at a temperature of about 70° to about 160° C. for about 10 seconds to about 60 minutes to produce an acidified soy protein solution having an absorbance of visible light at 600 nm (A600) of less than about 0.055. The resulting acidified soy protein solution may be directly dried or further processed by concentration and diafiltration. Each of the steps of the process preferably is effected at a temperature of about 50° to about 60° C.
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SIMPLE PROCESS TO PRODUCE AND SEPARATE WATER SOLUBLE AND OIL SOLUBLE ANTIOXIDATIVE FLAVORING COMPOSITIONS FROM LABIATAE HERBS USING GREEN SOLVENTS
Processes for preparing water soluble and oil soluble antioxidant compositions extracted together from Labiatae herbs in a single extraction using an alcohol and water solvent, followed by a simple, yet effective purification step that allows the separation of the water soluble antioxidative fractions containing mainly rosmarinic acid from antioxidative fractions containing mainly carnosic acid and carnosol, without cumbersome acid/base partitioning steps.
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COMPOSITE ANIMAL FEED COMPACT
An animal feed compact is provided by the present disclosure that includes a body having a various feed composition and an adhesive additive. The adhesive additive includes a starch and a hydroxide. Further additives may also be provided, which include any edible/digestible alfalfa meal, sunflower meal grain, ruffage [roughage], soybean meal wheat mids, hay, stover, whey dicalcium phosphate, limestone molasses, minerals, vitamins and medication. Various geometries and compositions for the biomass fuel compact are also provided by the present disclosure.
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SOYBEAN VARIETY DLL1296
The soybean variety DLL1296 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 DLL1296 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1296 and to plants of DLL1296 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1296.
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LETTUCE VARIETY MULTIGREEN 57 LTL
The present invention relates to plants of a lettuce variety MULTIGREEN 57 (also referred to as “NUN 09057” or “09057” or “NUN 09057 LTL) and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding methods. Moreover, the invention relates to a method for producing a lettuce plant containing in its genetic material one or more transgenes.
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LETTUCE VARIETY NUN 09051 LTL
The present invention relates to plants of a lettuce variety NUN 09051 LTL and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding methods. Moreover, the invention relates to a method for producing a lettuce plant containing in its genetic material one or more transgenes.
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LETTUCE VARIETY NUN 09048 LTL
The present invention relates to plants of a lettuce variety NUN 09048 LT and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding methods. Moreover, the invention relates to a method for producing a lettuce plant containing in its genetic material one or more transgenes.
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METHOD OF PRODUCING FLAVOR-RELEASING GRANULES, FLAVOR-RELEASING GRANULES, AND CIGARETTE FILTER CONTAINING FLAVOR-RELEASING GRANULES
A method of producing flavor-releasing granules, includes adding ethanol, together with a plurality of flavorant compounds, to an aqueous solution containing a plurality of cyclodextrin compounds and conducting stirring to include the flavorant compounds within the cyclodextrin compounds, intermittently spraying the obtained aqueous solution onto hygroscopic core particles in a state of planetary motion to adhere the flavorant inclusion cyclodextrin compounds to the respective surfaces of the core particles.
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