Disclosed are nutritional products comprising calcium beta-hydroxy-beta methylbutyrate, conjugated linoleic acid, and protein. The nutritional product forms include nutritional liquids and nutritional powders. The nutritional products not only provide benefits for individuals concerned with muscle health and functionality, but also exhibit physical stability, sensory and/or aesthetic benefits in each of the selected product forms.
NUTRITIONAL PRODUCTS COMPRISING CALCIUM HMB AND CONJUGATED LINOLEIC ACID
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SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM
The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
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BAKED CONFECTIONERY
The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition.
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Xylanases, Nucleic Acids Encoding Them and Methods for Making and Using Them
The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.
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RECOVERY OF INSOLUBLE ENZYME FROM FERMENTATION BROTH AND FORMULATION OF INSOLUBLE ENZYME
Methods are provided for recovery and formulation of insoluble enzymes from a microbial fermentation broth, without removal of microbial cells or cell debris. Granular and liquid formulations comprising insoluble enzymes are also provided.
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PROCESS FOR OBTAINING A SCENTED EXTRACT OF FRESH FLOWERS AND/OR LEAVES USING NATURAL SOLVENTS
The invention relates to methods for obtaining a scented extract from fresh flowers, flowering heads and/or leaves of a moist plant. The method includes picking the flowers, flowering tops and/or leaves of the plant and infusing them in at least one bath comprising an alcoholic solvent, at a temperature below 50° C., to obtain an alcoholic mixture. The alcoholic mixture is then filtered to recover an alcoholic floral infusion. The method also includes performing a supercritical CO2 extraction of the alcoholic floral infusion to obtain a scented extract. This scented extract has an alcohol titrate of at least 75%. The invention also relates to scented water or perfume, food flavoring, and cosmetic compositions that contain the scented extract as an ingredient.
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CORN EVENT MON 87411
The invention provides corn event MON 87411, and plants, plant cells, seeds, plant parts, and commodity products comprising event MON 87411. The invention also provides polynucleotides specific for event MON 87411 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event MON 87411. The invention also provides methods related to event MON 87411.
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BEVERAGE BREWING SYSTEM
A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.
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CAPSULE FOR PREPARING A BEVERAGE, AND MATCHING CAPSULE HOLDER
The invention relates to a capsule for preparing a beverage, for example coffee, which includes a hollow element (1) for containing a product, for example ground coffee, said hollow element (1) including a side wall (4), a top surface, a bottom surface (5) and a flange (6), said flange including a deformable means (7). Said means is deformed by a deforming means (8) arranged on the capsule holder. The invention also relates to a device for using said capsule and to a method for extracting a beverage.
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DIETARY MANAGEMENT OF CELIAC DISEASE AND FOOD ALLERGY
The present disclosure provides compositions and methods for dietary management of celiac disease and food allergy in a subject, such as a formula-fed infant, via enteral administration of an effective amount of at least one hydrolyzed protein and Lactobacillus rhamnosus GG (LGG). The inventive nutritional compositions may contain a hydrolyzed protein component, a lipid component, a carbohydrate component, a vitamin component, a mineral component, and a prebiotic component in addition to a probiotic component, which comprises an effective amount of LGG.
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Iron Fortified Food Product and Additive
The present invention relates to a food product which has been fortified in iron content, comprising a Fe3O4 sphere. The present invention also relates to an iron-containing additive for use in the above food product, in the form of a Fe3O4 sphere. The present invention further relates to a method for preparing the above food product, comprising the steps of adding or mixing the iron-containing additive in solid or dispersed form with the food product, wherein the iron-containing additive is in the form of a Fe3O4 sphere.
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PEROXIDE DISPERSIONS
The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.
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EUTECTIC MIXTURES OF ESTERIFIED PROPOXYLATED GLYCEROLS WITH DIGESTIBLE FATS
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.
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COMPOSITE FLOUR AND PROTEIN-ENERGY FOODS CONTAINING THE SAME
The present invention is a nutritious composite flour composed of maize, flour, flour, and millet flours and food products containing the same for use in providing protein and energy to a subject.
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Stable and bioavailable lycopene formulations and associate methods
Stable and bioavailable formulations and methods for lycopene extraction are disclosed and described. In particular, methods to extract plant lycopene without the use of organic (chemical) solvents, to produce a water soluble food ingredient and colorantant, which are stabilized by natural, antioxidants (vit E, vit C, beta-carotene). In some aspects, the formulation can include concentrate, or dry powder of the aril of momordica conchinchinensis spreng (gac), in combination of at least one other antioxidant. Formulations described herein are palatable and less acidy than, tomatoes' products. The methods do not involve use of chemical solvents, no alcohol, therefore is safe for consumption, and produces no toxic residue, nor toxic waste. This invention provides stable and bioavailable lycopene to populations whose intake of lycopene is low, or for those who have problems with high acid foods, and can be used, in beverage, food, supplements, cosmeticals and nutraceuticals.
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Compositions and Methods for Diagnosing and Treating Kidney Disorders in a Feline
The present invention provides a method of diagnosing the existence of a kidney disorder in a feline comprising measuring the level of expression of one or more biomarkers selected from the group consisting of lumican; collagen alpha 1 (111) chain, variant 12; decorin; secreted frizzled-related protein 2; retinol binding protein 5; MMP-2; MMP-7; and MMP-19, in a biological sample from the feline, wherein differences in expression of the one or more biomarkers in the sample relative to a control value for expression in a sample from a normal animal indicate the existence of a kidney disorder; a method of treating a feline so diagnosed; and compositions, reagents and kits for carrying out the specified methods.
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NOVEL BREAD YEAST STRAINS
The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.
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DAIRY PRODUCT AND PROCESS
The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.
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TEXTURIZING LACTIC ACID BACTERIA STRAINS
The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.
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CHICKEN ESSENCE POWDER AND METHOD FOR MAKING THE SAME
The present invention provides a method of producing chicken essence powder, comprising hydrolyzing the chicken raw material by using the composite protease combining alkaline protease from Bacillus licheniformis with neutral protease from Bacillus subtilis, and spray drying a chicken essence concentration to obtain the chicken essence powder. In addition, the present invention also provides a chicken essence powder produced by the aforementioned method. The chicken essence powder has a particle size ranging from 50 μm to 100 μm, a molecular weight ranging from 200 Da to 2500 Da, and an amount of cholesterol less than 3 milligrams per 100 grams of chicken essence powder. In addition, the present invention also provides a method for scavenging α,α-diphenyl-β-picrylhydrazyl (DPPH) radical by administering the chicken essence powder to a host in need thereof.
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