A method for obtaining a fuel from jatropha seeds having a fat content of at least 30% by weight, and simultaneously obtaining a protein-rich meal.
METHOD FOR OBTAINING A FUEL FROM JATROPHA SEEDS THAT ARE FICH IN FAT
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Food Tray and Method
A food tray adapted for holding previously cooked food items is provided. The food tray has one or more sidewall structure openings to allow venting of the interior volume of the tray through the tray sidewall structure openings. The food tray allows food items contained in the volume of the food tray to be stored over an extended period of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food. The food tray may also include a slide member for adjusting the amount of venting through the sidewall structure openings. Also provided is a method of storing food within a food tray to be contained in a heated compartment.
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DEVICE AND METHOD FOR PRODUCING A BEVERAGE
The disclosure proposes a method of producing a beverage, comprising the steps of introducing a first portion of solvent into a container (11) stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (11), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage. The disclosure further proposes a device (10) for producing a beverage, the device comprising a container (11) configured to receive raw ingredients; a solvent provider (12) arranged on the container (11) and configured to provide solvent to the raw ingredients in the container (11); a valve arranged (13) on the solvent provider (12) and configured to be controlled to open or close to allow the solvent from the solvent provider (12) to flow into the container (11) or to prevent the solvent from flowing into the container (11); a grinding mechanism (14) configured to grind the raw ingredients in the container (11) to generate the beverage; and a first heating unit (15) configured to heat the beverage.
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BREWED BEVERAGE APPLIANCE AND METHOD
A beverage assembly includes a housing having a liquid reservoir, an inlet portion formed in the housing, a beverage container configured to be removably accommodated within the inlet portion and having a fracturable seal and containing a beverage ingredient of a first size, a grinding mechanism positioned within the housing and in fluid communication with the inlet portion, and a piercing assembly positioned within the housing, wherein the piercing assembly selectively pierces the fracturable seal thereby causing said beverage ingredient to enter the grinding mechanism. The grinding mechanism selectively transforms the beverage ingredient from the first size to a second size, the second size being smaller than the first size. The beverage assembly further includes a brewing area disposed beneath the grinding assembly and configured to removably accommodate the beverage container after the beverage container has been pierced by the piercing assembly.
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APPARATUS AND METHOD FOR MAKING A BEVERAGE
Apparatus for making a beverage is described. The apparatus comprises a carbonator and an inhibitor. The carbonator is for carbonating a liquid. The liquid is foamed to have bubbles. The inhibitor may be penetrated with the carbonator. The inhibitor is for inhibiting the foaming of the liquid.
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Device and Method to Simulate Cooking Stuffing in a Bird
The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.
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APPARATUS AND METHOD FOR HEATING AND STERILIZING LIQUID FOOD
An apparatus and a method for heating and sterilizing liquid food, which may avoid the food product damage caused by direct contact with a hot heating medium, and reduce the time required for heat exchange, and the time for which the food product is kept in the high temperature zone. The apparatus and the method may also reduce the damage to the quality of the food product due to the high temperature.
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Sweetener Composition
A sweetening composition comprising a sweetener and one or more flavor compounds, wherein the flavor compound is at a level below that which 50% of users can identify the flavor compound when the sweetener composition is used in a user selected beverage or food.
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PROCESS OF OBTAINING A CHIA BASED ENERGY DRINK
Process of obtaining a chia based energy drink able to combine the stimulating properties of compounds such as taurine, caffeine and inositol with the anti-oxidizing benefits of the chia seed, retrieving a traditional beverage, “cool chia” in the form of an industrialized product, allowing for the effective use of the combination of raw materials used for the composition of the beverage benefiting health, in terms of neurologic functions, as it is a stimulant, as well as in terms of weight control, as it is an antioxidant and a low-calorie energy source for the body, controlling cholesterol and triglycerides and regulating the intestine.
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Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content
An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
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Method of Making a Milk Protein Composition
Described is a method of of providing milk proteins from raw animal milk. The method comprises subjecting the milk to two microfiltration steps. One is warm microfiltration at 25° C.-65° C. and the other is cold microfiltration at 0° C.-25° C. The steps can be conducted in either order, with a retentate obtained in the first step being subjected to the second step. The resulting milk serum proteins and β-casein are suitable for use in infant or toddler formula.
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EDIBLE OIL HAVING AN INCREASED SHELF-LIFE AND A CLEAR APPEARANCE
There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.
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Variants of An Alpha-Amylase With Improved Production Levels in Fermentation Processes
Variants of Bacillus sp. no. 707 alpha-amylase are provided that are produced more efficiently and thus more economically. Higher fermentation yields are achieved through introducing amino acid variations that promote solubility of the variant in a fermentation broth. Increased solubility allows more enzyme to remain in solution after expression in a host cell. This in turn increases the efficiency with which the expressed variant enzyme can be recovered from the fermentation broth.
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COMPOSITIONS FOR DIETARY HEALTH MANAGEMENT
This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet. In a first aspect of the invention, a plurality of compositions for the dietary health management system of a human being is provided, wherein the plurality of compositions comprise a daily diet of: (g) 1750 to 2750 kilocalories (7350 to 11550 kiloJoules); (h) have more than 1250, preferably more than 1450, more preferably more than 1650 mg gallic acid equivalents of polyphenols; (i) have more than 40, preferably more than 50, more preferably more than 60 g fibre; (j) have more than 130, preferably more than 150, more preferably more than 170 g protein (k) have 0 to 2, preferably 0 to 1.5, most preferably 0 to 1 g starch; and (I) have 0 to 5, preferably 0 to 2.5, most preferably 0 to 1 g lactose.
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AQUEOUS-LIPIDIC CAROTENOID-CONTAINING COMPOSITIONS
The invention provides a primary carotenoid-containing composition comprising an aqua-containing component, a lipid-containing component and a carotenoid-containing fiber material from plant origin with lowered content of aqua-soluble substances. The invention also provides oral compositions that comprise the primary composition in a foodstuff, in a food supplement or in a pharmaceutical preparation.
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BROCCOLI HYBRID PS05151639
The invention provides seed and plants of broccoli hybrid PS05151639 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of broccoli hybrid PS05151639 and the parent lines thereof, and to methods for producing a broccoli plant produced by crossing such plants with themselves or with another broccoli plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants.
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Biodegradable Chewing Gum Comprising At Least One High Molecular Weight Biodegradable Polymer
A chewing gum including at least one biodegradable polymer, wherein the molecular weight of the polymer is at least 105,000 g/mol (Mn). According to the invention, it has moreover been realized that various problems associated with the prior art may be effectively dealt with by increasing the molecular weight of at least one of the biodegradable polymers in the chewing gum when compared to conventional chewing gum polymers and thereby increasing the robustness of the chewing gum with respect to softeners, emulsifiers and e.g. flavor.
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SPROUTED CEREAL, METHOD FOR MANUFACTURING SAME, FOOD PRODUCT CONTAINING SAME, AND BDNF PRODUCTION ACCELERATOR
The invention relates to a novel technique for germinating a sproutable food such as rice, other types of cereals, or seeds. Provided is a novel germination technique capable of increasing a content of glutamate, accelerating an enrichment of gamma-aminobutyric acid, and exerting excellent functionality for the body, and a novel functional food material or pharmaceutical agent. A sprouted cereal is produced by soaking the cereal in a soaking solution prepared by addition of at least one carbonate selected from alkali metal carbonate, and alkaline earth metal carbonate to water to make the cereal absorb the soaking solution, followed by allowing the cereal to germinate under predetermined conditions.
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NUTRITIONAL COMPOSITIONS HAVING REDUCED SODIUM CONTENT AND METHODS FOR MAKING SAME
Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.
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FEED ADDITIVE COMPOSITION FOR RUMINANTS CONTAINING ACIDIC OR NEUTRAL AMINO ACID, AND METHOD FOR PRODUCTION THEREOF
A feed additive composition includes a protective agent, lecithin, an acidic or neutral amino acid, and water. A method of producing a feed additive composition includes preparing a molten mixture of a protective agent, lecithin, and an acidic or neutral amino acid, and immersing the molten mixture in water or an aqueous liquid to obtain a solidified mixture. Feed additives may be obtained by such method. The protective agent may include a hydrogenated vegetable oil or hydrogenated animal oil having a melting point of higher than 50° C. and lower than 90° C.
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