A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and/or its sub-derivatives, such as for example flour, CGM (Corn Gluten Meal) or other, using an aqueous solution of alcohol in the absence of a reducing and purification agent. The present invention also concerns the formulation of recipes for the preparation of bakery gluten-free products and pasta with said proteins extracted
METHOD FOR THE PRODUCTION OF MAIZE PROTEINS AND USE OF SAID PROTEINS FOR THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS AND PASTA
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KOJI MOLD HAVING LARGE-SCALE GENOMIC DUPLICATION
The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination technology. By mutagenizing a strain belonging to the genus Aspergillus, a strain having a duplication of a large-scale genome region of 900 kb or more and is able to produce a variety of enzymes required in manufacturing soy sauce, for example, protease, etc. was obtained. This strain enables efficient production of various foods such as soy sauce.
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PLANT EXTRACTS, COMPOSITIONS CONTAINING SAME, AND USES THEREOF
This disclosure relates to plant extracts selected from Bacopa plant extracts, Centella plant extracts, Jatropha plant extracts, Aegle plant extracts, Terminalia plant extracts, Phyllanthus plant extracts, Spilanthes plant extracts, and mixtures thereof; compositions containing plant extracts selected from Bacopa plant extracts, Centella plant extracts, Jatropha plant extracts, Aegle plant extracts, Terminalia plant extracts, Phyllanthus plant extracts, Spilanthes plant extracts, and mixtures thereof; and to the use of these compositions in a variety of applications including, for example, cosmetic and/or pharmaceutical preparations, therapeutic preparations, and personal care preparations. A preferred Bacopa plant extract is obtained from Bacopa monniera, a preferred Centella plant extract is obtained from Centella asiatica, a preferred Jatropha plant extract is obtained from Jatropha curcas, a preferred Aegle plant extract is obtained from Aegle marmelos, a preferred Terminalia plant extract is obtained from Terminalia chebula or Terminalia bellerica, a preferred Phyllanthus plant extract is obtained from Phyllanthus emblica (Emblica officinalis), and a preferred Spilanthes plant extract is obtained from Spilanthes acmella (Acmella oleracea).
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HEAT EXCHANGE APPARATUS AND METHOD
A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position.
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POLYPEPTIDES WITH XYLANASE ACTIVITY
Polypeptides with xylanase activity modified to increase bran solubilization and/or xylanase activity. The modification comprises modification of one or more amino acids in position 12 or 13 in combination with one or more further amino acid modifications in position 15, 34, 54, 77, 81, 82, 99, 104, 110, 113, 114, 118, 122, 141, 154, 159, 162, 164, 166, 175 or 179, wherein the positions are determined as the position corresponding the position of Bacillus subtilis xylanase (SEQ ID NO 1).
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Prion-specific peptoid reagents
The invention relates to peptoid reagents that interact preferentially with a pathogenic form of a conformational disease protein as compared to a nonpathogenic form of the conformational disease protein where the peptoid reagent comprises an amino-terminal region, a carboxy-terminal region, and at least one peptoid region between the amino-terminal region and the carboxy-terminal region where the peptoid region comprises 3 to about 30 N-substituted glycines, and optionally one or more amino acids. The invention also relates to methods of using the peptoids in detecting and isolating prions, and in the treatment and prevention of prion-related diseases.
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Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk
Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt.
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DAIRY PRODUCT AND PROCESS
The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.
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METHOD OF PREPARING A GRANULAR DELIVERY SYSTEM
A method of preparing a granular delivery system by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a low dextrose equivalent carbohydrate that is not a hydrogenated starch hydrolysate, forcing the melt emulsion through an die or orifice to form an extrudate, cooling and granulating the extrudate to form granules of the delivery system and optionally drying the granules. The melt extrusion provides excellent viscosity and Tg characteristics for the extrusion process.
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CARBONATED JELLY BEVERAGE WITH INCLUSIONS
A carbonated gelatinous beverage containing inclusions and methods for making same.
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FLAVOR COMPOSITION IMPARTING ORAC VALUE TO FOOD
The present invention provides a flavor composition that can impart an ORAC value of 1 μmolTE/g or more to foods. The flavor composition is prepared by mixing natural essential oils and flavor components having ORAC values.
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Food Heating System
A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff.
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TARTARIC SALT STABILIZER FOR WINE
The present application relates to tartaric salt stabilizers for wine, comprising carboxymethyl cellulose agglomerates which, in dry form, readily disperse in wine without formation of lumps, and methods of stabilizing wine employing the same.
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Method for producing an instant ground meat product and instant ground meat produced according to the method
A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.
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CHUNKS IN GRAVY FOOD COMPOSITIONS
The invention provides chunks in gravy food compositions comprising chunks in gravy in a chunks to gravy ratio of from about 25:75 to about 60:40, wherein the gravy comprises from about 0.01 to about 1% guar and from about 0.01 to about 1% deacetylated xanthan. The gravy maintains its viscosity during the manufacturing process and ensures an even distribution of the chunks in the chunks in gravy food composition.
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FOOD COMPOSITION AND RELATED METHODS FOR FRIED GNOCCO
A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared.
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High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable emulsion having a high fat content. The method achieves the increased viscosity and small oil droplet size by use of high pressure homogenization with enzyme-modified egg with a high fat content. The emulsified food product can be used directly as a mayonnaise product or combined with further ingredients to provide other products, including mayonnaise products with lower fat content but desirable creamy mouthfeel and viscosity.
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Decorating System for Edible Products
A system for decorating edible media with licensed and non-licensed digital images is disclosed. The system includes a printer, a user interface element, a central control device hosting a number of licensed digital images for decorating edible media by authorized users. The licensed digital images are protected from unauthorized usage and unauthorized user access.
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PREPARATION OF OYSTER FLESH EXTRACTS
The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.
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PROTEIN PARTICLES AND THEIR USE IN FOOD
The invention relates to oil-comprising protein particles, oil-free protein particles, and a method for preparation thereof. The invention is also concerned with the use of such protein particles for increasing the protein content of a food product, for replacing fat in a food product, and for controlled release of protein in the gastrointestinal tract.
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