A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.
REDUCED SODIUM FOOD PRODUCTS FORMED OF POTASSIUM-CONTAINING EMULSIFYING SALT MIXTURES AND METHODS OF MAKING AND USING SAME
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Coffee-Derived Surfactants
Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
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Confectionery Coating Fat with Low Saturated Fat
Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can be used alone or in blends to have 35 to 80%, e.g., 70% or less, saturated fatty acids for preparing confectionery coating compositions comprising sugar and flavor that exhibit good snap. The confectionery coating fat compositions are blends of a structuring agent, e.g., from about 35 to about 80%, with liquid oil in an amount of from about 20 to 65%. In some products the structuring agent can comprise an interesterified blend of palm stearine, e.g., from about 30 to 75%, of low iodine value and from palm kernel stearine, e.g., from about 25 to 70%, also of low iodine value. The structural fat can contain at least 90% of the saturated fatty acids present as lauric, myristic, palmitic and stearic acids. Fat blends including the confectionery coating fat compositions can include melt-enhancing or heat stability enhancing fats in amounts necessary to achieve the effect of the added fats.
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OIL AND FAT COMPOSITION
An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation−anisidine value before oxidation)×[additive amount (wt. %)].
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Crunchy egg product and manufacturing apparatus and process
The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.
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LETTUCE VARIETY 79-86 RZ WINTEX RZ
The present invention relates to a Lactuca sativa seed designated 79-86 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae) races B1:1 to B1:28, CA-I, CA-IIA, CA-IIB, CA-III to CA-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, intensely red, deeply incised leaves, slow bolting and a medium to small plant size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-86 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-86 RZ.
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HYBRID SPINACH VARIETY 51-335 RZ
The present invention relates to a Spinacia oleracea seed designated 51-335 RZ, which exhibits late bolting, savoy mature leaves with an ovate shape, and resistance to downy mildew (Peronospora farinosa f.sp. spinaciae) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-335 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-335 RZ.
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METHODS AND COMPOSITIONS TO PREVENT CAKING OF SODIUM CHLORIDE AND PREVENT TRANSITION METAL STAINS
Anticaking agents for inhibiting or preventing caking of inorganic salt granules are provided. The anticaking agents comprise a coordination complex of iron and a salt anion of an organic acid, wherein the salt anion is selected from the group consisting of malate, polyacrylate, diphosphonate, and mixtures thereof. Free-flowing, solid salt compositions resistant to caking are also described herein, along with methods of melting ice and/or snow on a surface or inhibiting the accumulation or formation of ice and/or snow on a surface, and methods of preventing or inhibiting caking of solid inorganic salt granules.
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PH ADJUSTED SOY PROTEIN ISOLATE AND USES
pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavour are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.
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GLUCOSYL STEVIA COMPOSITION
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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HYBRID SPINACH VARIETY 51-336 RZ
The present invention relates to a Spinacia oleracea seed designated 51-336 RZ, which exhibits late bolting, circular first foliage leaves, smooth mature leaves, and resistance against downy mildew (Peronospora farinosa f.sp. spinaciae) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-336 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-336 RZ.
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HYBRID SPINACH VARIETY 51-706 RZ
The present invention relates to a Spinacia oleracea seed designated 51-706 RZ, which exhibits medium bolting, semi-erect plant habit, semi-savoy mature leaves, and resistance to downy mildew (Peronospora farinosa f. sp. spinaciae) races Pfs1 to Pfs13. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-706 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-706 RZ.
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HYBRID SPINACH VARIETY 51-331 RZ
The present invention relates to a Spinacia oleracea seed designated 51-331 RZ, which exhibits medium bolting, an erect plant habit, smooth mature leaves and resistance to downy mildew (Peronospora farinosa f. sp. spinaciae) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-331 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-331 RZ.
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HYBRID SPINACH VARIETY 51-337 RZ
The present invention relates to a Spinacia oleracea seed designated 51-337 RZ, which exhibits very slow bolting, dark green semi-savoy leaves, and resistance to downy mildew (Peronospora farinosa f.sp. spinaciae) races Pfs1 to Pfs10 and intermediate resistance to races Pfs 11 and 12. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-337 RX seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-337 RZ.
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HYBRID SPINACH VARIETY 51-707 RZ
The present invention relates to a Spinacia oleracea seed designated 51-707 RZ, which exhibits early bolting, erect plant habit, semi-savoy leaves, and resistance against downy mildew (Peronospora farinosa f. sp. spinaciae) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-707 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-707 RZ.
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HYBRID SPINACH VARIETY 51-332 RZ
The present invention relates to a Spinacia oleracea seed designated 51-332 RZ, which exhibits medium bolting, an erect plant habit, smooth mature leaves with a three-sided shape and resistance to downy mildew (Peronospora farinosa f. sp. spinaciae) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-332 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-332 RZ.
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HYBRID SPINACH VARIETY 51-333 RZ
The present invention relates to a Spinacia oleracea seed designated 51-333 RZ, which exhibits medium bolting, an erect plant habit, ovate first foliage leaves, semi-savoy mature leaves and resistance to downy mildew (Peronospora farinosa f. sp. spinaciae) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-333 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-333 RZ.
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TWO-MATERIAL CAPSULE
This capsule (1000) comprises a body (1004) in the form of a cup and a seal (1006) delimiting together a chamber (1008) containing a substance for preparing a drink. The body (1004) comprises: an outer substantially frusto-conical side wall (1010),a base (1012) made in the same material with the side wall (1010) and closing the side wall (1010) at a rear end (1020) of the body (1004), andan annular rim (1016) extending radially outwards from the side wall (1010) and delimiting the front end (1022) of the body (1004). The seal (1006) closes the outer side wall (1010) at the front end (1022).The base (1012) and the wall (1010) are made in a first plastic material, the annular rim (1016) being formed in a second plastic material different from the first plastic material.
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CARBON DIOXIDE SOURCE TABLET AND BEVERAGE CARBONATING SYSTEM INCLUDING THE SAME
A carbon dioxide source tablet is disclosed including a body comprising carbon dioxide source reactable with liquid to produce carbon dioxide gas. The body includes a top side opposite a bottom side, and one or more peripheral sides extending between the top side and the bottom side. The body also includes at least one channel. Each channel extends along one of the top side and the bottom side. Each channel extends in length from a first channel end to a second channel end. Each first and second channel end is located at one of the peripheral sides. Each channel, between its first and second channel ends, is spaced from the peripheral sides. Each channel provides a frangible line of weakness. At least a portion of each channel extends linearly from the channel's first channel end to the channel's second channel end. A beverage carbonating system is also disclosed.
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METHOD OF INHIBITING METHANOGENESIS
The object of the present invention is to provide a technique to inhibit methanogens from producing methane. The use of Alcaligenes faecalis can inhibit methanogens from producing methane.
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