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BIOPOLYMER PRODUCED BY FERMENTING THE EXTRACT OF SOYBEAN WITH FOLIC ACID AND A COMPOSITION CONTAINING THEREOF

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Provided are a folyl extract of fermented soybean (EFS) produced by fermenting a culture including a folic acid and soybean extract by using a microorganism, and a composition including the folyl EFS. The folyl EFS has an anti-histamine effect, an anti-allergic effect, a calcium-absorption-promotion effect, a bone-growth-promotion effect, a cell growth promotion effect, a collagen biosynthesis promotion effect, a wrinkle improvement effect, and an UV-induced cell damage inhibition effect. Accordingly, the folyl EFS can be used in a skin external application or cosmetic composition, a health supplement food composition, a feed composition, and a pharmaceutical composition.

PROCESS FOR PREPARING A FREE-FLOWING POWDER CONTAINING A DELIQUESCENT QUATERNARY AMMONIUM COMPOUND

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A process is described for obtaining free flowable, carrier free powders from aqueous solutions of deliquescent quaternary ammonium compounds in a two step process, comprising a drying and a powder mixing step. The excellent free-flowing and stability characteristics of the final product could only be obtained when among possible other additives at least one univalent metal fatty acid salt is added to the liquid phase in the drying step and at least one multivalent metal fatty acid salt in the powder mixing step. A surprising synergy was observed between these additives when applied as described in the present invention.

NUTRITION COMPOSITION CONTAINING OMEGA-3 FATTY ACIDS AND MCTS

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A nutrition composition containing fatty acids, proteins, carbohydrates, and additional components, wherein the fatty acids include a two-component fatty acid mixture, the first of which is of omega-3 fatty acids in a fraction of 25% by weight, and the second of which is of medium chain fatty acids having 8-12 carbon atoms in a fraction of at most 50% by weight with respect to the total weight of the fatty acids.

Soybean Cultivar S090020

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A soybean cultivar designated S090020 is disclosed. The invention relates to the seeds of soybean cultivar S090020, to the plants of soybean S090020, to plant parts of soybean cultivar S090020, and to methods for producing a soybean plant produced by crossing soybean cultivar S090020 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S090020, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S090020, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S090020 with another soybean cultivar.

METHOD OF PRODUCING NON-BOVINE CHYMOSIN AND USE HEREOF

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A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.

PROCESS FOR PRODUCING INFANT FOOD PRODUCTS

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An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

PROCESSES FOR PRODUCING WHOLE SOYBEAN POWDERS

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Processes for producing whole soybean powders and soymilks are described.

Hot press for creating an ornamental design in already cooked food products

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The present invention comprises a device, apparatus, system and method and combinations thereof that provides a plate with an ornamental design such as but not limited to grooves such as found on grilled food articles in “panini” style sandwiches that attaches to a hot press machine wherein already cooked food articles, such as bread, are placed into the heated press, compressed, and removed from the press after an ornamental design has been applied to the food article.

LOW FAT FOOD CONTAINING GAS BUBBLES

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The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5 μm to 10 μm in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6° C. of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out.

PACKAGING ASSEMBLY

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A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression.

HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS TO PRODUCE TRIGLYCERIDES

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Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

HIGH CLING FOOD CASING

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A food casing having a water vapor permeable tubular wall including regenerated cellulose and having inner and outer surfaces. The tubular wall has a water vapor permeable interior coating on the inner surface that increases cling to meat contained therein and has an exterior coating on its outer surface that is water impermeable and water vapor permeable. The invention also includes methods for making the casing and methods of using it.

Oleate Ester Phytosterol Compositions

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An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.

ABFB-2 gene from penicillium funiculosum

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The invention relates to the abfB-2 gene of Penicillium funiculosum that codes for a type B α-L-arabinofuranosidase and has a cellulose binding domain. The enzyme α-L-arabinofuranosidase can be incorporated in nutritional additives or in foods for animals for which it improves the digestibility and thus the nutritional value.

EFFERVESCENT COMPOSITION FOR FORMING A GELLED COMPOSITION, TABLET FOR FORMING A GELLED COMPOSITION, AND METHOD OF MAKING A GELLED COMPOSITION

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A method of making a gelled composition that includes combining water and an effervescent tablet in a vessel, the effervescent tablet including at least 200 mg gelatin and an effervescent couple that includes an acid and a base, heating an aqueous composition (e.g., in a microwave oven), optionally adding cold water to the heated composition, and chilling the composition for a period sufficient for the composition to form a gel.

SYSTEM AND METHOD FOR FREEZE DRYING FOOD ARTICLES

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A method for enhancing nutritional value of a food article, the method comprising soaking the food article for a first predetermined time period, sprouting the food article for a second predetermined time period so as to facilitate activation of live enzymes in the food article, and freeze drying the food article so as to reach a predetermined moisture content of the food article.

BITE SIZED REFRIGERATED YOGURT PRODUCTS

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Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.

BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER THEREOF AND VEGETABLE FAT COMPOSITION CONTAINING THE SAME

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The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, especially one for vegetable fat and oil, and to a vegetable fat and oil composition comprising the body taste improver.

Soybean Cultivar S090018

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A soybean cultivar designated S090018 is disclosed. The invention relates to the seeds of soybean cultivar S090018, to the plants of soybean S090018, to plant parts of soybean cultivar S090018, and to methods for producing a soybean plant produced by crossing soybean cultivar S090018 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S090018, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S090018, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S090018 with another soybean cultivar.

BATCH COOKER

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Batch cookers, as well as methods for cooking using the batch cookers, are provided. A batch cooker comprises a cooking trough configured to hold a volume of heated cooking oil. An oil recirculation system delivers heated cooking oil from an external heat source (e.g., a heat exchanger) to the cooking trough through a series of valves and inlets. After use in cooking, used cooking oil is drained from the cooking trough and filtered (e.g., using a drum filter) before being recirculated into the heat source for reuse in subsequent cooking cycles. One application for the batch cooker of the present disclosure is to cook kettle-style potato chips. Accordingly, the batch cooker is configured to facilitate the multiple cooking temperatures required to produce kettle chips.
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