The invention relates to a synthetic phytase with elevated thermostability, elevated stability to acids at p H 2, elevated stability to pepsin and with a broadened active p H range, and to an isolated nucleic acid sequence coding for a synthetic phytase and to the use of the phytase in an animal feed for reducing the phosphate content in the slurry and to animal feed additives and animal feeds comprising the synthetic phytase.
Synthetic Phytase Variants
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METHODS FOR INCREASING THE PALATABILITY OF FOOD COMPOSITIONS
The invention provides food compositions and methods for increasing the palatability of food compositions. In one aspect, the methods comprise adding an egg and chicken flavoring to a food composition. Prior to being added to the food composition, the egg and chicken flavoring can be incorporated in or on any suitable carrier such as, for example, on a soybean, corn or wheat meal carrier. The egg and chicken flavoring has been found to increase the palatability of food compositions over corresponding conventional food compositions that do not include the egg and chicken flavoring.
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Flavor Infusion Container
A reusable water container that infuses a fruit or herb flavor into a liquid inside the container. The container is segregated into a top liquid chamber, and a bottom flavor infusion chamber. The two chambers join at a watertight seal. A perforated divider positions between the two chambers, acting to retain the fruit in the infusion chamber when liquid is being poured out of the opening in the top of the container. The fruit or herb in the infusion chamber infuses a respective flavor by passing through the perforated divider, and infusing throughout the liquid in the entire container. A base detaches from the bottom of the infusion chamber so that the fruit or herb can be placed inside the infusion chamber. The base and the fruit may be frozen prior to attaching to the infusion chamber to cool the liquid.
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Edible Pet Chew and Method for Making the Same
An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet.
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DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION
A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.
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MICROWAVE POPCORN BAG
A microwaveable popcorn container may be fashioned from glassine or similar materials to provide a susceptor-free, biodegradable, and/or compostable container for cooking microwave popcorn. The material of the container may be translucent in order to advantageously permit inspection of contents during cooking, as well as evaluation of the completeness of kernel popping after microwaving.
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METHOD FOR CONTROLLING A COOKING PROCESS OF FOOD STUFF
A method for controlling a cooking process of food stuff includes: a) detecting at least one physical property such as electrical impedance (Z) and/or a temperature (T) at a check point of the food stuff, b) deriving food type information about the type of food of the food stuff and/or food age information about the age of the food stuff, c) deriving a bacterial information (e.g. F or F
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MAPLE SAP BEVERAGE
A maple sap beverage having an extended shelf life and process for the manufacture thereof in which a maple sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging or (b) packaging followed by UHT. Additional maple sap products having extended shelf life are also disclosed and claimed.
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METHODS OF PRODUCING SWEET JUICE COMPOSITIONS
The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.
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WATER SOLUBLE NUTRITIONAL COMPOSITIONS COMPRISING CEREAL BETA-GLUCAN AND RESISTANT STARCH
Disclosed are nutritional compositions comprising agglomerated and/or co-dried particles comprising a cereal beta-glucan and a resistant starch. The agglomerated and/or co-dried particles improve the cold water solubility of the nutritional compositions. The nutritional compositions may be dryblended powdered nutritional compositions including the agglomerated and/or co-dried particles and optionally a Salacia extract.
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MOCHA-MAKING APPARATUS WITH SEPARATING OF STEAM FRACTION
An apparatus for preparing a coffee beverage inducing the passage of an extraction fluid through a dose of coffee by heating said fluid, includes a separating device arranged to separate a fraction of said beverage obtained with a prevalently liquid phase of said fluid from a further fraction of said beverage obtained with a prevalently steam phase of said fluid; an apparatus for preparing a coffee beverage by imbibing a dose of coffee with an extraction fluid driven by heating through said dose, includes an inhibition device arranged to inhibit said imbibing when said fluid contains a substantial steam phase; a method for obtaining a coffee beverage includes heating an extraction fluid so as to induce the passage of said extraction fluid through a dose of coffee to obtain said beverage and separating a fraction of said beverage obtained with a prevalently liquid phase of said extraction fluid from a further fraction of said beverage obtained with a prevalently steam phase of said extraction fluid is provided for.
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LOW SODIUM SALT COMPOSITION
The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
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Reusable Frothing Device
The present invention relates to a reusable frothing device (100) for the use in a device for making beverages, in particular for frothing milk in coffee makers. The frothing device comprises at least one first body (101) and a second body (103), which comprise recesses, which form in the assembled state complete channels. For the assembly, the bodies (101, 103) are provided with appropriate coupling members (125, 126, 127), which allow a repeated assembling and disassembling of the bodies (101, 103) so that the recesses in the bodies are laid open in the disassembled state for the sake of cleaning.
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Resealable Spout for Selectively Accessing Coconut Water within a Coconut
A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture, A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot.
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APPARATUS FOR COOKING FOOD
The present invention discloses An apparatus for cooking food that is provided with means to regulate the draining of water. The apparatus comprises an outer container (110) with a hollow segment (111) and a base (112), a cylindrical inner container (120) that is removably fitting into the hollow segment (111) of the outer container (110) and a water collecting means (130) which forms a platform of the apparatus. The inner container (120) accommodates a mixture of food (101) and water (102). The apparatus further comprises a heating element (140) positioned underneath the inner container (120) and supported on the base (112) of the outer container (110). In order to drain the water, the apparatus is accommodated with a channel (121) at the bottom of the inner container (120) that funnels to an opening (124). An electromagnetic device (170) is used to regulate the draining of the water (102) by controlling a means for stopping the flow of water. The design of the channel (121) allows an effective draining of water (102) in addition to easy maintenance and cleaning of the apparatus.
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OVEN FOR COOKING MULTIPLE FOOD TYPES WITH DIFFERENT START AND STOP TIMES
The present invention provides a process for cooking food items in an oven that allows single-temperature rapid cooking of multiple food items, including multiple food types, with the same or different cooking start times, wherein the food types may comprise different cooking periods from start to stop. A timer mechanism is provided for each individual cooking period, wherein each cooking period is set to optimize cooking of each different food type and/or a different cooking start time. One embodiment of the present invention allows up to four different cooking times to be established, with annunciation of completion of each cooking time, wherein the annunciator may comprise light and/or sound.
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TEMPERATURE REGULATION SYSTEM FOR SLOW COOKER
The present invention includes an appliance that has a cook vessel and a temperature regulation system with a Peltier device. The active side of the Peltier cools and heats the cook vessel in the absence of a motive heat distribution system. The temperature regulation system may include a motive heat distribution system on its waste side where the top edge of the fan is located at or above the bottom edge of the any waste heat sink. Methods of cooling and heating food are also part of the invention.
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SWEETENER CRYSTALS AND METHOD OF MAKING
A sweetening composition comprising a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc.
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FREEZE TOLERANT CREAM AND METHOD FOR PRODUCING SAME
A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.
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CREAMERS AND METHODS OF MAKING SAME
Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s−1.
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