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Tailored Oils

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Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsatturated-saturated type.

COMPOSITE MATERIAL

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A porous formed composite material comprising: (i) a polymer, or a mixture thereof, said polymer having immobilised therein (ii) an insoluble sorbent material selected from the group consisting of: (a) a cross-linked vinyl lactam homopolymer or copolymer, said vinyl lactam homopolymer or copolymer being optionally mixed with silica gel; and (b) polyvinyl lactam-modified silica gel; is described. Solid phase extraction apparatus incorporating the material and its use in removing polyphenols and/or proteins from beverages to prevent the formation of haze in beverages are also described.

MECHANICAL PROCESSES FOR SEPARATING TALLOW AND LEAN BEEF FROM A SINGLE BONELESS BEEF SUPPLY

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A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that comprise predominantly fat and particles that comprise predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences.

Method for Pressing Cheese Molds and Cheese Mold Pressing Machine

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The present disclosure relates to a method and machine for pressing molds in a horizontal manner. More particularly, the disclosure relates to a machine and method for turning molds over from a vertical to a horizontal position before placing in the press device, such that the molds may be pressed while in a horizontal position, even if the molds were previously filled in a vertical position.

AUTOMATED CIRCULATING RESERVOIR THAW DEVICE

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An automated circulating reservoir thaw device may be provided either as a clean stainless steel companion of comparable size to other kitchen food preparation structures, or as a “drop in” unit which could be installed into existing work spaces in the kitchen environment. The automated circulating reservoir thaw device includes a holding tank and a pump to recirculatingly deliver of one quarter gallon per minute to 3 gallons per minute for a nominal 35 gallon capacity, and controls for actuating a single cold water tap for an automatic fill, and the recirculating pump to facilitate thawing of frozen food items.

NEW ANTIFUNGAL COMPOSITIONS

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The present invention relates to new antifungal compositions and their use in the treatment of agricultural products.

FLAVOUR COMPOSITION COMPRISING MENTHOL AND MENTHANE CARBOXAMIDES

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The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%.

COMPETITIVE INHIBITORS OF PRO-OXIDANTS IN EDIBLE LONG CHAIN POLYUNSATURATED TRIGLYCERIDE AND ETHYL ESTER OILS

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A composition comprising a competitive inhibitor and an edible long chain polyunsaturated oil or a blend of edible oils, wherein the edible long chain polyunsaturated oil or the blend of edible oils comprises one or more long chain polyunsaturated fatty acids and a pro-oxidant.

WATER ACTIVITY REDUCING AGENT, FOOD PRODUCT INCLUDING THE AGENT, AND WATER ACTIVITY REDUCING METHOD

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Provided are a water activity reducing agent including two or more carbohydrates selected from the group consisting of sorbitol (A), glucose (B), xylitol (C), erythritol (D), and glycerin (E), a food product including the water activity reducing agent, and a method for reducing the water activity of a food product using the water activity reducing agent.

GRAIN FLOUR AND APPLIED FOODS

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A grain flour includes milled grains of at least one grain selected from the group consisting of barley and oat. In the grain flour, the average grain diameter is in the range of 40-100 μm. The content of grains having a grain diameter less than 20 μm is not greater than 20 mass %, the content of grains having a grain diameter in the range of 20-100 μm is in the range of 20-60 mass %, the content of grains having a grain diameter greater than 100 μm and not greater than 500 μm is in the range of 20-60 mass %, and the content of grains having a grain diameter greater than 500 μm is not greater than 5%. An application food using the grain flour is produced from a starting material which contains at least 5% of the grain flour. A method for producing the grain flour is also provided.

AERATED FOOD PRODUCTS

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The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT

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The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts.

OIL COMPOSITIONS

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A refined oil composition having a reduced 3-MCPD ester and/or glycidyl ester content and methods of preparation thereof.

EDIBLE FAT CONTINUOUS EMULSION COMPRISING PLANT STEROL ESTERS

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The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals. The invention further relates to an edible fat continuous emulsion spread obtainable by said method and the use of pre-crystallized structuring fat to lower the temperature at which a fat continuous emulsion spread comprising plant sterol esters breaks up in the mouth when consumed.

REFINED VEGETABLE OIL AND A METHOD OF PRODUCING IT

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The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing agent for selectively extracting free fatty acids from the vegetable oil.

CHOCOLATE OR CHOCOLATE-LIKE FOOD AND METHOD OF PRODUCING THE SAME

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Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present invention comprises an oil and fat, wherein the oil and fat comprises 50 to 85% by weight of triglyceride having an oleic acid at position 2 and saturated fatty acids having 16 or more carbon atoms at positions 1 and 3 (XOX type triglyceride); and 5 to 18% by weight of triglyceride in which two oleic acids are bound and one saturated fatty acid having 16 or more carbon atoms is bound (X02 type triglyceride). According to such a chocolate or chocolate-like food, the low temperature bloom can be inhibited.

FOOD PRODUCT COMPRISING A MIXTURE OF SLICES OF POTATOES COOKED IN OIL AND CORNS PUFFED UP WHEN HEATED

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Food product characterized in that it comprises a mixture of slices of potatoes cooked in oil and corns puffed up when heated, said slices of potatoes being present in a percentage by weight ranging approximately from 55% to 85% of the total weight of the food product and said corns being present in a percentage by weight ranging approximately from 15% to 45% of the total weight of the food product.

Processed Garlic Formulation

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A prepared garlic composition having at least two pre-acidified chopped garlic components each a having different sized chopped garlic particulate.

Edible Filling and Method Of Making An Edible Filling

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An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when mixed together. One preferred particle size reduction method step employs wet grinding of proteins in a ball mill disposed in a fat containing oil or shortening carrier until substantially all of the proteins have been reduced in size to a particle size of less than 40 microns enabling the reduced size protein particles to remain in suspension in the resultant filling for an extended period of time increasing filling storage or shelf life while also producing a filling of more uniform appearance, texture and taste. Lecithin in excess of what is needed for emulsification is added during filling making to protect proteins and absorb excess water in the filling.

FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF

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A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
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