The present invention is a dehydrated French fried potato snack product and methods of producing the same. The dehydrated French fried potato snack product may also be ready-to-eat without requiring additional heating steps, such as frying or baking.
DEHYDRATED FRENCH FRIED POTATO SNACK PRODUCT AND METHOD OF MAKING THE SAME
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HIGH PROTEIN CRISPY FOOD PRODUCT AND METHOD FOR PREPARING THE SAME
The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dray ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers.
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COMPOSITION FOR ORAL ADMINISTRATION
A composition for oral administration includes: a water-insolubilized material including a bitter or astringent substance, such as an iso-α acid, and a polyvalent metal salt such as ferric chloride; and a dispersant such as a water-soluble macromolecule such as gelatin or gum arabic.
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MUTANT CELLOBIOHYDROLASE
The invention relates to Mutant cellobiohydrolase, being a mutant of SEQ ID NO:1, having a substitution at position N247(I,F,H,W) of SEQ ID NO: 1, wherein the mutant cellobiohydrolase has at least 50% sequence identity with SEQ ID NO: 1, and wherein the mutant cellobiohydrolase has CBHI activity.
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PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble active ingredients and/or fat-soluble colorants. The present invention further includes compositions comprising that rice endosperm protein and at least one fat-soluble active ingredient/colorant, as well as their manufacture, that rice endosperm protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions. The present invention is directed to theses uses and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a rice endosperm protein and such a composition, respectively.
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HUMAN LACTOFERRIN DERIVED PEPTIDES AND THEIR USE
The present invention relates to new peptides and to use thereof, in particular for treatment and/or prevention of infections, inflammations, pain, wounds, scar and/or tumours.
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SKIN COLLAGEN PRODUCTION-PROMOTING AGENT
A problem of the present invention is to provide a skin collagen production-promoting agent without safety problems. Another problem of the present invention is to provide a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product containing such a substance. TGF-β and/or a TGF-β degradation product, which is acquired by degrading TGF-β with a protease such as pepsin, pancreatin, etc., are used as a skin collagen production-promoting agent or the active ingredient of a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product. The aforementioned TGF-β and/or TGF-β degradation product have an effect of increasing the collagen content of the skin.
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Sensors For The Detection Of Intracellular Metabolites
The present invention relates to a cell which is genetically modified with respect to its wild type and which comprises a gene sequence coding for an autofluorescent protein, wherein the expression of the autofluorescent protein depends on the intracellular concentration of a particular metabolite. The present invention also relates to a method for the identification of a cell having an increased intracellular concentration of a particular metabolite, a method for the production of a cell which is genetically modified with respect to its wild type with optimized production of a particular metabolite, a cell obtained by this method, a method for the production of metabolites and a method for the preparation of a mixture.
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WHITE HONEYDEW MELON
The invention relates to the field of Cucumis melo, in particular to honeydew melon plants and honeydew melon fruits. A honeydew melon plant producing fruits having white fruit flesh is provided.
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PLANTS WITH INCREASED ACTIVITY OF A STARCH PHOSPHORYLATING ENZYME
The present invention relates to plant cells and plants, which are genetically modified, whereby the genetic modification leads to an increase in the activity of a starch-phosphorylating OK1 protein in comparison to the corresponding wild type plant cells or wild type plants that have not been genetically modified. In addition, the present invention concerns means and methods for the manufacture of such plant cells and plants. These types of plant cells and plants synthesise a modified starch. Therefore, the present invention also concerns the starches synthesised from the plant cells and plants according to the invention, methods for manufacturing these starches, and the manufacture of starch derivatives of these modified starches, as well as flours containing starches according to the invention. Furthermore, the present invention also relates to nucleic acids, coding starch-phosphorylating OK1 proteins, vectors, host cells, plant cells, and plants containing such nucleic acid molecules. In addition, the present invention relates to OK1 proteins that have starch-phosphorylating activity.
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BARCODE FOR A BEVERAGE PREPARATION CAPSULE
A beverage preparation system comprising: (i) a capsule (1 1) with side (16), bottom (18) and top (14) walls, said capsule having a shape that is substantially symmetrical around a vertical axis, and said capsule is suitable for containing a beverage preparation ingredient to be dissolved, and/or infused, and/or extracted under pressure, by action of a fluid circulating into said capsule through said ingredient, (ii) a beverage preparation machine (1) suitable for receiving said capsule (11), and circulating said fluid into said capsule, (iii) optionally a capsule holder (9) for holding said capsule (1 1), at least at the time said capsule is disposed into said machine, characterized in that: the machine (1) comprises a linear barcode reader (21) suitable for reading a linear barcode sequence (25) contained in a segment S having a segment length LR, said linear barcode reader (21) being disposed in the machine such that it can read a barcode printed on the capsule while said capsule is being inserted inside said machine, and the capsule (1 1) comprises a barcode sequence (25) that is repeatedly printed along a peripheral path of the capsule, each sequence being disposed in an arc having a linear projected length LS that is inferior to LR and said sequence (25) is composed of dots (26) spaced apart from one another along said arc, such that their projected point images along a linear segment are also spaced apart.
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VEGETARIAN FEEDING METHOD FOR CARNIVOROUS FISH AND SHRIMP WITH SPIRULINA AND CHLORELLA ALGAE USING ELECTROLYZED WATER AND SODIUM THIOSULFATE, GUAR AND OLIGOFRUCTANS AS ADDITIVES
Feeding method and production technology of a vegetarian feed for carnivorous fish prepared from Spirulina and Chlorella algae that are produced by cell proliferation in production tanks in electrolyzed water with chlorine-neutralizing sodium thiosulfate and are subsequently dried, pelleted and packaged. The fish feed can be employed without the fish having diarrhea. As a result, the water in fish breeding tanks does not become immoderately eutrophic and at the same time the daily weight gain of the fish is not affected. An optimum daily growth rate and a fish flesh quality can be achieved without the use of animal and fish-based proteins in the fish food ration. The fish food is also inexpensive and ecologically sustainable and ethically acceptable, since it contributes to the rescue of the remaining fish stocks in waters worldwide.
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USE OF PROBIOTIC ORGANISMS SYNTHESIZING CAROTENOID COMPOUNDS TO ENHANCE HUMAN HEALTH AND NUTRITION
A method is disclosed for increasing systemic carotenoid levels in humans through oral consumption of tablets, capsules, food or beverage products containing organisms capable of synthesizing carotenoid compounds. Carotenoid synthesis may occur in situ by organisms colonizing the gut, or in food or beverage products where carotenoids accumulate and are subsequently consumed dietarily. The organisms may be either transgenic—thus expressing genes in the carotenoid synthesis pathway derived from other organisms, or they may comprise species or strains selected for natural synthesis of carotenoids. The central objective of the invention is to provide an improvement in human health through a novel method for supplying and delivering carotenoid compounds.
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ENHANCED RELEASE OF LIPOPHILIC INGREDIENTS FROM CHEWING GUM WITH HYDROCOLLOIDS
Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such as lipophilic flavor and lipophilic sensate compounds.
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GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER
A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.
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BREAD HAVING IMPROVED TEXTURE AND TASTE AND METHOD FOR PRODUCING SAME
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept frozen until final baking, and to said pieces of precooked dough. The pieces of precooked dough are obtained from a dough that is a mixture of wheat flour, water, salt, liquid yeast and an improver comprising less than 5% of both hemicellulase and alpha-amylase, and of ascorbic acid and L-cysteine, by means of a method that includes kneading, resting, shaping, fermenting, cutting to form the slit, precooking and chilling. The precooked dough is preferably kept frozen until the bread is to be consumed, at which time it is baked at a temperature higher than usual for 2 minutes to 3 minutes 30 seconds.
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PROCESS FOR THE MANUFACTURE OF CHEESE
The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production.
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MILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
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PROCESS FOR THE PRODUCTION OF YEAST EXTRACTS HAVING LOW TURBIDITY
The present invention describes a process to produce a yeast extract comprising a) subjecting yeast to autolysis; and b) subjecting the autolysate to solid/liquid separation and recovering the soluble fraction, whereby the solid/liquid separation in step b) is done at a pH of less than 5.1. The process of the invention is simple, has a high yield, and results in a yeast extract having low turbidity.
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COMPOSITIONS AND METHODS FOR REDUCING THE PATHOGEN CONTENT OF MEAT OR MEAT PRODUCTS
Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms.
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