The invention relates to the soybean variety designated A1024197. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024197. Also provided by the invention are tissue cultures of the soybean variety A1024197 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024197 with itself or another soybean variety and plants produced by such methods.
SOYBEAN VARIETY A1024197
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SOYBEAN VARIETY A1024230
The invention relates to the soybean variety designated A1024230. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024230. Also provided by the invention are tissue cultures of the soybean variety A1024230 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024230 with itself or another soybean variety and plants produced by such methods.
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DRIED MEAT SNACK AND PROCESS OF PREPARATION THEREOF
Disclosed herein is a process for making a dried meat snack and the product produced by said process.
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BEER-BREWING METHOD
The present invention relates to a method for beer-brewing comprising adding an enzyme composition comprising catalase without, or essentially without, glucose oxidase so as to improve the flavor and/or flavor stability of the finished beer.
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METHOD AND MACHINE FOR CONTINUOUS COATING OF CORES OF PRODUCTS, IN PARTICULAR, CONFECTIONARY PRODUCTS
A method and a machine for continuous coating of cores of products, in particular confectionery products, in which a hollow drum rotating about an axis of its own carries, stably connected inside it, a body wound axially in a helix or a spiral, with which it delimits a plurality of treatment chambers, each adapted to house a mass of cores to be treated; in at least part of the chambers, the mass of cores is sprayed with a coating material during rotation of the drum in a first direction of rotation about its axis, and impinged upon by a flow of process air during rotation of the drum in a second direction of rotation opposite to the first direction of rotation, before feeding the coated cores into an adjacent chamber causing the drum to perform a complete rotation in one of the two directions of rotation.
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GROUND ROAST COFFEE TABLET
A ground roast coffee tablet which is capable of being brewed in a conventional automatic drip coffee maker, and which exhibits sufficient strength to withstand all aspects of manufacture, handling, packaging, transport without breakage but also readily disintegrates when contacted with hot water during brewing, is made by subjecting conventional ground, roasted coffee to a multi-step compaction process in which at least two compression steps are carried out in the same compaction die.
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COATED CONFECTIONERY AND CHEWING GUM COMPOSITIONS AND METHODS FOR MAKING THEM
The present invention is directed generally to coating compositions and products containing the same. More particularly, the present invention relates to confectionery compositions that include coating compositions which are in particulate form, and binders that have sufficient viscosity and tackifying agent levels so as to effectively bind the particulate coating compositions.
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Compositions containing non-polar compounds
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
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Whole seed processing and controlled viscosity products
A method provides a milled whole seed product from a whole seed having at least 0.01% by total weight of oil therein. The whole seed is added to an aqueous carrier which is physically milled at a shear rate of at least 3,000 r.p.m. The shearing is continued until at least 50% by weight of seed solids will pass through a square mesh screen having 1.2 mm screen hole dimensions. The solids in aqueous carrier is collected as a suspension or dispersion in the aqueous carrier. The collected seed solids in aqueous carrier are dried to form a free-flowing powder. The free-flowing powder is rehydrated with a second aqueous medium to form a non-mucilaginous suspension or dispersion.
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FOOD PRESERVELATOR
An apparatus for the preservation and storage of perishable foods, the Food Preservelator prevents air from coming in contact with food, thus preventing decay and deterioration of the food. The invention may comprise a reusable, hard-shelled appliance into which food can be placed. On the door component of the invention may be a lever designed to lock the door shut, close and seal the front air vents and electrically activate a zero-pressure vacuum pump located on the back portion of the unit to extract air from inside the unit. When all of the air has been removed, the pump may automatically shut off. Vents on the front of the device can remain closed until opened by the door handle lever, which releases the vacuum within. A flexible gasket located around the entire perimeter of the door may be used to substantially guarantee a tight vacuum seal until the door and vents are opened via the door handle lever.
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DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING
A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned.
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SOYBEAN VARIETY A1024338
The invention relates to the soybean variety designated A1024338. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024338. Also provided by the invention are tissue cultures of the soybean variety A1024338 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024338 with itself or another soybean variety and plants produced by such methods.
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DIFFUSER/EMULSIFIER FOR AQUACULTURE APPLICATIONS
A method of treatment of water in an aquatic environment. Water is first pumped from a reservoir to a first mixing station. An inert gas is introduced into the pumped water at the first mixing station to provide inert gas saturated water, which inert gas saturated water will displace undesired gasses in the water in the reservoir. The inert gas saturated water is then pumped to a sparging column such that the inert gas and undesired gasses will be released from the inert gas saturated water to provide depleted water.
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High-Protein Beverages Comprising Whey Protein
Disclosed are aqueous compositions comprising at least about 7.5 percent whey protein, the whey protein being intact whey protein, whey peptides, or a combination thereof. Also disclosed is a method for formulating aqueous compositions comprising at least about 7.5 percent whey protein.
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CHEWABLE SUPPLEMENT WITH LIVE MICROORGANISMS
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 an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. 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.
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SOYBEAN VARIETY A1024320
The invention relates to the soybean variety designated A1024320. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024320. Also provided by the invention are tissue cultures of the soybean variety A1024320 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024320 with itself or another soybean variety and plants produced by such methods.
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PRODUCTION OF MINIMALLY PROCESSED FOODS
A system, method, and apparatus for a non-industrialized, sustainable, minimally processed organic dairy industry that provides the highest quality milk and milk derivative products that is end-to-end from ground-to-cow-to-dairy-to-distribution-to-consumer, and centered on low temperature batch or vat pasteurization in which the product is minimally processed, for which product certificates, which include a numerical score and/or a corresponding color code that rank organic, minimally processed products as the high quality. The product certificates can also be applied to non-milk products, such as, but not limited to, meats, fowl, fish, vegetables, nuts, fruits, eggs, etc.
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OXYGEN AND CARBON DIOXIDE ABSORPTION IN A SINGLE USE CONTAINER
The invention provides for an extended shelf life package comprising a material for mammal ingestion that degrades by oxidation, comprising an oxygen scavenger comprising a transition metal oxygen scavenger, a container substantially impervious to oxygen, wherein the container has a filter suspended in the container, the filter holds the material for mammal ingestion, and the container also holds the oxygen scavenger. In another embodiment, the invention provides for an extended shelf life package comprising human ingestible material that degrades by giving off CO2 comprising a carbon dioxide scavenger, a container substantially impervious to carbon dioxide, wherein the container has a filter suspended in the container, the filter holds the mammal ingestible material, and the container also holds the carbon dioxide scavenger.
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SOYBEAN VARIETY A1024216
The invention relates to the soybean variety designated A1024216. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024216. Also provided by the invention are tissue cultures of the soybean variety A1024216 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024216 with itself or another soybean variety and plants produced by such methods.
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COMPOSITION COMPRISING CAFTARIC ACID AND/OR DERIVATIVES THEREOF
The present invention relates generally to the field of food and drinks. In particular, for example, a composition is provided that allows to provide tartaric and/or caffeic acid to a subject. One embodiment of the present invention is a composition comprising an ingredient containing caftaric acid and/or derivatives thereof, and a lactic acid bacterium capable of hydrolysing caftaric acid and/or derivatives thereof to generate tartaric and/or caffeic acid.
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