The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).
AROMA COMPONENTS FOR IMPROVING EGG FLAVOR, AND EGG FLAVOR ENHANCERS
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Substance Mixtures
Suggested are substance mixtures, comprising (a) at least one starch derivative and(b) at least one bitter principle and optionally(c) stabilizers, characterized in that components (a) and (b) are present in a weight ratio of from 1000:1 to 1:1.
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STABLE FATTY ACID-CONTAINING FORMULATIONS
Methods and formulations for increasing the water solubility, stability, shelf life, and/or bioavailability of dietary fatty acids are disclosed. The formulation can comprise a dietary fatty acid, a non-ionic surfactant, a flavonoid or polyphenol, and optionally, water.
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HYBRID CARROT VARIETY SLENDERCUT
The present invention relates to plants of a carrot variety SLENDERCUT and seeds and progeny thereof. The invention further relates to methods for producing a carrot plant by traditional breeding methods. The invention further relates to a method for producing a carrot plant containing in its genetic material one or more transgenes.
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LETTUCE VARIETY NUN 6074 LTL
The present invention relates to plants of a lettuce variety NUN 6074 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 06075 LTL
The present invention relates to plants of a lettuce variety NUN 06075 LTL (also referred to as “NUN 06075” or “06075” or “NUN 06075 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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REMOVING SULFUR DIOXIDE FROM PACKAGING
A sulfur dioxide reducing composition for reducing the headspace concentration of sulfur dioxide in fruit packages includes a sulfur dioxide absorber having pores sized to retain sulfur dioxide therein and a clinching absorber on the sulfur dioxide absorber with which the sulfur dioxide reacts irreversibly with the sulfur dioxide.
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EXTRACTION OF OIL-SOLUBLE PIGMENT FROM MICRO-ORGANISMS
A microalgae extract is disclosed consisting of: (A) 40-95 wt. % of a polar phase comprising: (i) 15-75 wt. % water; (ii) 20-80 wt. % of alcohols, acetone and/or combinations thereof; (iii) 0-10 wt. % of sodium chloride; (iv) up to 40 wt. % of other water soluble components; (B) 5-60 wt. % of an apolar phase comprising: (i) 70-99.5 wt. % of triglycerides, diglycerides, monoglycerides, phosphatides, free fatty acids and/or combinations thereof; (ii) 0.05-25 wt. % of oil-soluble pigment; (iii) up to 30 wt. % of other oil soluble components; and (iv) optionally other components in a concentration that does not exceed 9% by weight of the water contained in the extract, wherein the extract contains less than 0.5% by weight of the apolar phase of apolar organic solvent selected from C5-C10 alkanes. Processes for extracting an oil-soluble pigment from wet biomass of micro-organisms are also disclosed.
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PHYTIN AQUEOUS SOLUTION AND USE OF SAID SOLUTION FOR THE PREPARATION OF A LIQUID NUTRITIONAL SUPPLEMENT OR A COSMETIC COMPOSITION
A phytin aqueous solution including at least one alpha-hydroxylated carboxylic acid and phytin in a solubilized form, preferably in a concentration ranging from 70 g/L to 270 g/L, and in that it has a pH value ranging from 3 to 5. The phytin aqueous solution may be used in the preparation of a liquid nutritional supplement and in the preparation of a cosmetic composition.
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ENZYME GRANULES
The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.
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L-amino-acid-containing feed additive in the form of fermentation-broth-based granules, and processes for its preparation
The invention relates to a granular fermentation-broth-based feed additive, comprising an L-amino acid selected from the group consisting of L-lysine, L-methionine, L-threonine, L-tryptophan, L-valine or mixtures of these, suitable for the preparation of feeds for animals kept in aquaculture, where the content of the L-amino acid or the mixtures thereof amount to 20% by weight of the total composition of the granular feed additive; where at least 70% by weight of the particles have a particle diameter of from >63 μm to
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COMPOSITION OF PURIFIED SOLUBLE MANNANS FOR DIETARY SUPPLEMENTS AND METHODS OF USE THEREOF
A composition of chemically purified soluble mannans from legumes' seeds (e.g. Ceratonia siliqua, Caesalpinia spinosa Trigonelle foenum-graecum, and Cyamopsis tetragonolobus) and their use in the assembly of palatable dietary supplements is disclosed herein. The fractionation process provides high-quality physiologically soluble, chemically modified and purified homogeneous size polysaccharide fibers, devoid of natural impurities, for example proteins, alkaloids, glycoalkaloids, and/or environmental impurities including heavy metals, agricultural residues and microbial toxins. This process provides hypoallergenic dietary fibers devoid of any potential allergens, cytotoxins, and gastrointestinal toxins. A sequential process for assembly of the soluble fibers with plurality of molecular weights to create a time controlled dissolution of the functional high and low molecular weight fibers for improving solubility and palatability with improved dietary performance in the oral and gastro-intestinal system is also disclosed herein.
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DRINKING STRAW
The invention relates to a drinking straw comprising: a thermoplastic wall having an elongate container portion;liquid permeable closures closing off the container portion;at least one effervescent tablet disposed within the container portion such that a clearance is left between the inner side of the wall and the at least one tablet;a hygroscopic filler disposed at both sides of the at least one tablet within the container portion.
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PROCESS, USE AND PRODUCT
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.
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MEAT PRODUCT WITH A WRAPPER AND METHODS FOR PRODUCTION
A meat product taken from one or more animals includes a first wrapper of an extendable animal organ. The meat product further includes at least a first organ meat and a second organ meat. The first wrapper substantially surrounds the first and the second organ meats.
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PACKAGING FOR FOOD PRODUCT
A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.
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CAPSULE AND METHOD FOR THE PREPARATION OF A BEVERAGE BY CENTRIFUGATION
Capsule (1) designed in particular for preparing a beverage by centrifugation of a capsule in a centrifugal preparation device, comprising:—a body (2) comprising a containment wall delimiting a main cavity (6) of central axis (I) and,—a lid (7) associated to the body for delimiting a compartment containing beverage ingredients; said capsule further comprising at least one breakable outlet area positioned at the body and/or lid; said at least one breakable area being positioned at a distance from the central axis (I) and being obtained by any of means (a) to (d): e) A breakable and dedicated membrane (9, 16) covering a predefined opening (8, 15) in the containment wall or lid and connected to the wall or lid, f) A dedicated membrane covering a predefined opening in the containment wall or lid and connected to the wall or lid by a breakable sealing joint or, g) A dedicated, breakable and localized reduction of thickness of the material of the containment wall or lid, h) Any possible combinations of a), b) or c).
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CONSUMABLE ITEMS PROVIDED WITH SCENTED PACKAGING AND USING SCENT TO REDUCE INGREDIENTS IN CONSUMABLE ITEMS
Scented packaging may provide an aromatic gas to a consumer upon consumption, such as may be used to augment a flavor, and/or add a flavor to a consumable item. Consumable items configured for consumption in the presence of an aromatic gas may be reduced in caloric sweetener content, reduced in salt content, reduced in the content of another ingredient or a combination of ingredients may be reduced in content. Scented packaging may also provide a scent that acts to remove or block an undesirable scent provided from a consumable item or portion of packaging.
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PACKAGED FOOD PRODUCTS AND RELATED METHODS
In accordance with an exemplary embodiment of the present teachings, a food product may comprise an elongated, flexible-wall tube package. The food product may further comprise a first viscous foodstuff disposed within the tube; and a second viscous foodstuff disposed within the tube, the second viscous foodstuff differing from the first viscous foodstuff. The first and second viscous foodstuffs may be disposed within the tube in two layers in direct contact with each other.
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REMOVING SULFUR DIOXIDE FROM PACKAGING
A sulfur dioxide reducing composition includes an adsorber and an absorber on the adsorber. The adsorber attracts and holds sulfur dioxide and the absorber reacts irreversibly with the sulfur dioxide.
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