The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the processing of foods or the like. Provided is a maltotriosyl transferase which acts on polysaccharides and oligosaccharides having α-1,4 glucoside bonds, and has activity for transferring maltotriose units to saccharides, the maltotriosyl transferase acting on maltotetraose as substrate to give a ratio between the maltoheptaose production rate and maltotriose production rate of 9:1 to 10:0 at any substrate concentration ranging from 0.67 to 70% (w/v).
MALTOTRIOSYL TRANSFERASE, PROCESS FOR PRODUCTION THEREOF, AND USE THEREOF
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Flexible Pouch
The present invention provides a flexible pouch which comprises at least one wet compartment storing a first liquid and at least one adjacent dry compartment storing at least one compressed tissue or chemical compounds, or a combination thereof. In use, the user applies a certain force to the wet compartment to break membrane seal between the wet and dry compartments to allow the liquid flowing from the wet compartment to the dry compartment to activate the compressed tissue or the chemical compounds in the dry compartment. The flexible pouch may further comprises a second wet section storing a drinking liquid which is arranged separately from the first wet section.
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DRINKING STRAW WITH ADDED SCENT AND/OR FLAVOR AND METHOD OF MANUFACTURING
Plastic drinking straws formed by extrusion from a multi-head extruder have at least partial layers of plastic on their outer and/or inner diameters, with the layers formed of scented and/or flavored plastics. These straws are generally used by children and the scents or flavors add to their novelty. They may be imprinted with spiral patterns produced by rotating the extruding straws and passing them against a rotating print wheel having its rotational axis inclined to the path of the straws.
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Pizza and Method of Preparation
A food composition having a pizza separated into a small portion and a large portion. The large portion of the pizza having an aperture in which a container of a secondary food item is positioned. The large portion and container may be boxed in a specially designed box to accommodate both. The small portion may be provided with, or separately from the large portion.
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FROZEN CONFECTIONERY PRODUCT WITH LAYERED STRUCTURE AND APPARATUS FOR MANUFACTURING SAME
The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.
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CAPSULE AND A SYSTEM FOR, AND A METHOD OF, PREPARING A BEVERAGE
A capsule (1) for preparation of a beverage from a beverage ingredient (32). The capsule comprising a first section (12, 14) and a second section (15, 40) which together form a beverage ingredient compartment of the capsule in which is received a beverage ingredient. The first section comprising a pre-formed inlet (23) for entry of aqueous medium into the capsule and the second section comprising a pre-formed outlet (41) for beverage formed, in use, from the beverage ingredient and the aqueous medium. Wherein the capsule is compressible when the capsule is inserted into the receptacle of a beverage preparation machine by the first section of the capsule being engaged by an inlet piercer (60) of the beverage preparation machine so as to cause movement of the first section of the capsule towards the second section of the capsule without piercing of the first or second sections.
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NANOIRON-BASED OXYGEN SCAVENGERS
The subject of the invention are new forms of nanoiron or zero-valent iron doped with boron, prepared with the method based on the invention, with the ability to fix oxygen in any environment, even an anhydrous one. In the second aspect, the subject of the invention is the method of oxygen scavenging both in a packaging containing water, as well as in an anhydrous environment. In the third aspect, the subject of the invention are nanocomposites containing nanoiron prepared according to the invention, characterised by the ability to fix oxygen in an environment containing water, as well as in an anhydrous environment. In the fourth aspect, the subject of the invention are iron oxygen scavengers in packaging, based on nanoiron or zero-valent iron doped with boron, prepared with the method based on the invention, with the ability to fix oxygen in an environment containing water, as well as in an anhydrous environment.
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Plastic Flanged Containers and Food Product Pack Comprising Such Containers
Disclosed is a flanged container for a food, in particular a dairy product composition. The container is provided with a hollow body and an annular flange that comprises an inner edge defining a circular upper opening of the container and outer straight side edges. The flange has at least two first flange portions, each defining one of said side edges, two of the side edges having a length I shorter than half of an inner diameter Dint of the opening. Two of the first flange portions are adjacent. At least two second flange portions are provided to each define a corner of the flange, the second flange portions each comprising an outer convex edge extending between two adjacent of said outer straight side edges. A pack comprising the containers is also disclosed.
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SYSTEM AND METHOD TO EXTEND COOKING OIL LIFE IN FRYERS
A fryer system and method of extending oil life in fryer pots by minimizing the effects of oxygenization, hydrolysis and lack of oil replenishment during the cook cycle. The fryer system includes a controller that controls an on time and an off time of the fryer pots according to a use schedule. The use schedule levels or equalizes the on time use among all of the fryer pots. The controller includes a processor that executes instructions stored in a memory to control the on time use and off time use of the fryer pots as well as the use of filtration based on an elapse of a predetermined number of cook cycles of a stopped fryer pot since the oil was last filtered.
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METHODS AND DEVICES FOR TREATING FOOD
Methods for treating food are provided. Such methods may include the steps of: a step a) for preparing a closed chamber destined to receive the food to be treated inside it, cold generating devices which include a refrigerator circuit provided with at least one evaporator, heat generating devices which include ventilation elements able to generate a circulation of air affecting the chamber, the evaporator and the heat generating devices being associated with the chamber; and at least one step b) for thermically treating the food inside the chamber supplying and/or removing heat in a controlled manner so as to keep the air temperature of the chamber within a predefined value range ΔT1. Devices for carrying out such methods are also provided.
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Shelling of Cooked Eggs
An improved process for peeling hard boiled eggs includes contacting the cooked egg with a cold inert gas before peeling.
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APPARATUS AND PROCESS FOR STABILIZING A LIQUID, IN PARTICULAR BEER
An apparatus for stabilizing liquid includes first and second filters, intermediate storage that stores a regenerable stabilizing agent, an inlet line supplying unstabilized liquid and connected to both filters and to the intermediate storage, and a switchable interconnection configured for, immediately after regeneration and cleaning of the first or second filter, selectively causing the one of the first filter unit and the second filter unit to be upstream of an other of the first filter unit and the second filter unit. The first filter unit and the second filter unit are configured to run in different operational phases that are offset in time from one another.
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DRIED NOODLES MANUFACTURING METHOD
Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C.
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PROANTHOCYANIDIN-RICH PLANT EXTRACT
To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.
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BEVERAGE CARBONATING SYSTEM AND METHOD FOR CARBONATING A BEVERAGE
A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a first container outlet valve and a container inlet valve that are fluidly engageable with a first carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the first container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.
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BEVERAGE CARBONATING SYSTEM AND METHOD FOR CARBONATING A BEVERAGE
A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.
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Citrus Press Drinking Vessel
An improved hand operated citrus press is provided in direct operational combination with a liquid drinking vessel. The citrus press is provided removably connected to, and in fluid communication with, the liquid drinking vessel. The fluid contained within the drinking vessel can be infused with the essences from the ground or comminuted fruit from the citrus press. The fluid communication between the comminuting volume of the citrus press grinder assembly and the container allows these all natural ingredients to steep directly with the beverage, creating refreshingly flavored drinks that are as rich and natural in nutrients as its ingredients.
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SALTY TASTE ENHANCER
The present invention provides a compound having a salty taste enhance activity, and a salty taste enhancer containing the compound, and the like. The present invention relates to a salty taste enhancer for a food or drink, which contains a compound represented by the following formula: wherein each symbol is as defined in the specification, or an edible salt thereof.
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Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same
The present invention relates to novel compositions X comprising following substances: (1) L-valine;(2) maltol;(3) naringin;(4) maltodextrine MD 14(5) arabicgum (spraygum);(6) acetoin;(7) delta dodecalactone;(8) delta decalactone; and(9) massoia lactone.
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PET FOOD FROSTING/ICING COMPOSITION
A yogurt based pet food composition includes a dry ingredients mixture composed of dry powdered yogurt, dry powdered maltodextrin, dry powdered starch, and dry powdered guar gum.
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