A sweetening composition comprising treated stevia leaves that exhibit an increase in water permeability after being treated when compared to untreated comparable dried stevia leaves.
ENHANCED NATURAL SWEETENER
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ENHANCED NATURAL SWEETENER
A sweetening composition comprising stevia extract that contains steviol glycosides and other non-volatile components found in stevia leaves, wherein the steviol glycosides and other non-volatile components combined are less than about 80 wt % of the stevia extract.
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SMALL MOLECULE INHIBITORS OF TRPA1
The present invention relates to the use of compounds which are capable of attenuating skin irritation when they are applied to the skin. Skin irritation can be caused, inter alia, by ingredients of cosmetic or pharmaceutical compositions and/or environmental irritants. In particular, the present invention relates to compounds having the property of antagonizing the activation of the transient receptor potential (TRP) ankyrin 1 (TRPA1) ion channel and the use of said compounds as soothing agents. Such compounds can be used in many fields, particularly in personal-care products, cosmetics, textile and packaging products, pharmaceutical compositions, medical devices, and foodstuffs. The present invention further relates to products and/or pharmaceutical compositions containing said compounds. The present invention also relates to the use of the compounds described herein for the modulation of the taste of a food product.
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STEVIA BASED SWEETENING COMPOSITION
A liquid composition that includes at least one steviol glycoside dissolved in glycerol, and a method for preparation thereof, preferably at a temperature above 100° C. The steviol glycoside is extracted from Stevia rebaudiana plant leaves. The steviol glycoside may include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, steviol, stevioside, and/or steviolbioside. The relative concentration by weight of the rebaudioside A may be at least approximately 95%. The relative concentration by weight of the glycerol may be at least 70%. The liquid composition may further include additional ingredients, such as vitamins, minerals, extracts, preservatives, and/or other food additives. A dropper may be used for extracting individual drops of the liquid composition, such as into a beverage. The liquid composition may be used as a food additive, a sweetener, and/or a dietary supplement.
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METHODS TO INCREASE PLANT PRODUCTIVITY
The present invention describes an approach to increase plant growth and production. The invention describes methods for the use of functional sulfinoalanine decarboxylase (SAD) or the promiscuous enzyme activity of SAD in plants or algal cells. Transgenic plants will have increased plant growth, biomass, yield, and/or tolerance to biotic and/or abiotic stresses and could be used as a pharmaceutical, nutraceutical or as a supplement in animal feed.
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CAPSICUM VARIETY EXHIBITING A HYPER-ACCUMULATION OF ZEAXANTHIN AND PRODUCTS DERIVED THEREFROM
The present invention is concerned with Capsicum plants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially grown Capsicum cultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASTA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from these Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.
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READY TO EAT BLOOD PATTIES, BLOOD BALLS, AND BLOOD BURGERS
A ready to eat blood patties, blood balls, and blood burgers comestible having ingredients combined in proportions substantially including: coagulated animal blood; and at least one seasoning. The animal blood is cooled in a refrigerator once the animal blood is drawn from the animal to coagulate the animal blood. The animal blood, once coagulated in the refrigerator is cut into desired different shapes and sizes of the blood patties, the blood balls, and the blood burgers comestible. The ready to eat blood patties, blood balls, and blood burgers comestible is prepared by intermixing the animal blood, and the seasonings, when prepared and are cooked, the blood patties, the blood balls, and the blood burgers comestible being high in nutrition, including iron, low in animal fats and suitable for readily consuming.
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READY TO EAT SEAFOOD SAUSAGES AND SEAFOOD BALLS
A ready to eat seafood sausages and seafood balls comestible includes ingredients combined in proportions substantially including: seafood; casing; and seasoning(s). The seafood is cooked to make the seafood sausage. The casing has a hollow interior for holding the seafood and the seasonings in combination. The ready to eat seafood sausages and seafood balls comestible is prepared by intermixing the seafood, and the seasonings, when prepared are cooked and inserted into the casing, the ready to eat seafood sausages and seafood balls comestible being high in nutrition, including protein, vitamins, and minerals, and have less cholesterol than red meat and suitable for readily consuming.
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THICK TEXTURED ACIDIFIED DAIRY OR DAIRY-LIKE PRODUCTS AND METHODS FOR PRODUCING SAME
The present disclosure provides shelf stable dairy based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy based compositions are also provided. In a general embodiment, the present disclosure provides a method for producing a shelf stable dairy based nutritional composition by providing a dairy based composition and a specially formulated fruit or flavor preparation to create a thickened dairy based nutritional composition through direct acidification having textures and nutritional components that are appealing to children.
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MILK OLIGOSACCHARIDE-GALACTOOLIGOSACCHARIDE COMPOSITION FOR INFANT FORMULA CONTAINING THE SOLUBLE OLIGOSACCHARIDE FRACTION PRESENT IN MILK, AND HAVING A LOW LEVEL OF MONOSACCHARIDES, AND A PROCESS TO PRODUCE THE COMPOSITION
The invention discloses an oligosaccharide mixture derived from cow's milk that can be easily spray dried comprising (a) a soluble oligosaccharide population which is the same as that of soluble oligosaccharides found in cow's milk and (b) β-galactooligosaccharides formed by the action of β-galacotsidase on lactose and the milk oligosaccharides. The mixture having a total monosaccharide content of less than 5% w/v and a lactose:oligosaccharide ratio of less than 20. A process for obtaining such a mixture, which includes a nanofiltration step, is disclosed. Nutritional compositions, especially infant formula, comprising said oligosaccharide mixture are also disclosed.
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NON-STICK CHEWING GUM
A non-stick chewing gum is disclosed. More specifically, a gum base is mixed with at least one pulverized natural food product that increases removability of the gum cud without sacrificing chewing sensation. In one embodiment, the particle size of the pulverized natural products containing fiber and other components (e.g. beans, fruit, nuts, vegetables, spices, ginseng, etc.) can range from 10 to 2000 microns in dimension before the chewing gum is chewed. The particles of the natural products can generate steric hindrance between the gum base and a contacted surface to reduce interfacial contact area therebetween and further enhance detackification effect of the chewing gum.
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Method For The Preparation Of A High-Purity Rice Protein Concentrate
The present invention relates to a process for producing a rice protein concentrate from a rice substrate comprising, enzymatically hydrolyzing a rice substrate with an enzyme having granular starch hydrolyzing (GSH) activity and a second starch hydrolyzing enzyme at a temperature at or below 72° C. and at a pH of about 3.0 to 6.5 to obtain a solubilized starch fraction and a residue fraction which includes insoluble protein, and separating the solubilized starch fraction from the residue to obtain a rice protein concentrate. The rice protein concentrate may be used in animal feed and human food formulations.
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AERATED NOUGAT FOOD PRODUCT
A shelf stable, high protein, high fiber, and/or low fat aerated nougat is described. The aerated nougat can be provided in a nutrition bar, a nutritionally fortified product, an aerated confectionary product, and so forth. The aerated nougat can include mechanically denatured proteins and/or fibers without significantly affecting the texture, taste, and/or shelf stability of the finished product. The aerated nougat can be manufactured using a simplified single-step batch process.
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THICKENED DAIRY OR DAIRY-LIKE PRODUCTS AND METHODS FOR PRODUCING SAME
The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy-based compositions are also provided. In a general embodiment, the present disclosure provides a method for producing a shelf stable dairy-based nutritional composition by providing a dairy-based composition and a specially formulated fruit or flavor preparation to create a thickened dairy-based nutritional composition having textures and nutritional components that are appealing to children.
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NOVEL FOOD COMPOSITION OF WHOLE PLANT CELLS
Novel food products and food ingredients include undifferentiated, heterotrophically produced plant cells. The undifferentiated plant cells are produced in cell culture and isolated from the media to form a plant cell food ingredient and/or mixed with other traditional food ingredients to make food products.
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Probiotic Enriched And Low Organic Acid Food Products
This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.
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PORTIONED PACKAGE FOR ESPRESSO MACHINES
Truncated-cone-shaped capsules of plastic can have a lower construction height than the widespread aluminium capsules for creating an espresso, in order to avoid the hot water injection needles penetrating into the portioned package of plastic and bonding. By way of this, a greater quantity of heated water at an increased pressure prevails outside the truncated-cone-shaped capsule with its conical side wall and the circumferential flange projecting circumferentially therefrom. This necessitates greater demands on the sealing of the truncated-cone-shaped capsule with respect to the brewing chamber, in which the capsule is introduced. It is therefore suggested to attach a seal in each case on the flange on the head-part-side surface as well as the opposite membrane-side surface.
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DESSERT ON A SPOON
Compositions comprising a dessert attached to a utensil by an edible attachment means are contained herein.
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READY TO EAT DEEP FRIED SEAFOOD AS APPETIZER AND SNACK FOOD
The ready to eat deep fried seafood as appetizer and snack food comestible includes ingredients combined in proportions substantially including: seafood; cooking oils; and seasonings. The seafood is prepared by washing and removing internal organs. The seafood and seasonings are combined. The ready to eat deep fried seafood as appetizer and snack food are prepared by intermixing the seasonings with the seafood and cooking oils, when prepared are deep fried, the seafood when deep fried are high in nutrition, including carbohydrates, vitamins, minerals, and antioxidants suitable for readily consuming as an appetizer and a snack.
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IMPREGNATION TYPE COMPOSITE FATTY CONFECTIONERY
The present invention provides a composite fat-based confectionery comprising a porous food material impregnated with a fat-based confectionery material containing a nonfat milk solids and having a moisture content of 1% by weight or more, wherein the fat-based confectionery material contains at least one sucrose fatty acid ester selected from the group consisting of a sucrose erucic acid ester and a sucrose stearic acid ester having an HLB value of 9 to 11. Such a composite fat-based confectionery has the porous food material sufficiently impregnated with the fat-based confectionery material.
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