The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL.
HUMAN MILK COMPOSITIONS AND METHODS OF MAKING AND USING SAME
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Savory Granola Cluster Snack Food
The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
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METHOD AND SYSTEM FOR MAKING PARTIALLY POPPED POPCORN
The present invention is directed to methods and systems for making partially popped popcorn. The invention comprises the steps of providing a plurality of corn kernels of the zea mays everta variety; soaking the plurality of corn kernels with water at substantially room temperature for a period of time sufficient to increase the pre-existing moisture content of less than about 15% water to a modified moisture content of greater than about 18% water; dewatering the soaking water away from the plurality of corn kernels; and forcing heated air upwardly through the perforated screen while the perforated screen is being vibrated such that the plurality of corn kernels having a modified moisture content of greater than about 18% water is suspended and heated above the perforated screen by the heated air thereby causing heating and expansion of the plurality of corn kernels to thereby yield the partially popped popcorn.
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READY TO EAT COLD NUT CAKES WITH INGREDIENTS
Cold and ready to eat nut cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of nuts are able to be included in consumer's diets.
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SWEET FLAVOR MODIFIER
The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.
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PHARMACEUTICAL AND FOOD COMPOSITIONS FOR PREVENTING OR TREATING DIABETES OR OBESITY
The present invention relates to pharmaceutical and food compositions for preventing or treating diabetes or obesity, and more particularly to pharmaceutical compositions and functional foods for preventing or treating diabetes or obesity, which contain, as an active ingredient, a novel compound synthesized from a compound separated from an extract of the Stereocaulon alpinum. The novel compounds of the invention have very excellent PTP-1b (protein tyrosine phosphatase-1b) inhibitory activities, act selectively only on PTP-1b among protein tyrosine phosphatases, and are substantial PTP-1b inhibitors which are effective in preventing or treating diabetes or obesity.
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METHOD FOR EXTRACTING AN ODOROUS EXTRACT BY AN ALTERNATIVE SOLVENT TO CONVENTIONAL SOLVENTS
Methods for extracting an extract of volatile odorous compounds from an organic raw material containing odorous compounds is disclosed. The method includes contacting an organic raw material with dimethyl carbonate, as a solvent, in at least one bath at a temperature of 10° C. to 70° C. A liquid organic phase is obtained that includes the dimethyl carbonate charged with volatile odorous compounds and is collected. If the liquid organic phase comprises an immiscible aqueous phase, decanting occurs to separate the dimethyl carbonate charged with odorous compounds therefrom thereby eliminating the aqueous phase. Next, partially eliminating by evaporation forms a pre-concentrated extract of volatile odorous compounds, which is recovered and if water is present, decanting occurs to eliminate the water. Additionally, concentrating the pre-concentrated extract of volatile odorous compounds by evaporation is performed to obtain the extract of volatile odorous compounds.
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OIL-BASED GEL-LIKE COMPOSITION
Provided is a gel-forming agent that is easy to prepare and has all the properties including high safety for the living body and the environment, satisfactory gel-forming capability, comfortable feeling upon use, and good handleability. The gel-forming agent includes a lecithin, and a polyglycerol fatty acid ester in an amount of from 30 to 150 parts by weight per 100 parts by weight of the lecithin. The polyglycerol fatty acid ester has a fatty acid residue having 14 or less carbon atoms, has an HLB of 15 or more as determined based on an organic conceptual diagram, and has a degree of glycerol polymerization of from 8 to 40.
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PLANTS AND SEEDS OF COMMON WHEAT CULITVAR XY06-892
A wheat cultivar, designated XY06-892, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar XY06-892, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar XY06-892 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar XY06-892, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar XY06-892, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar XY06-892 with another wheat cultivar.
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PROCESS OF REACTIVE TRITURATION DIRECTLY ON AN OIL CAKE
A process including at least one reactive trituration step which includes putting an oil cake including from 3% to 30% oil in contact with an anhydrous light alcohol and an alkaline catalyst under temperature and time conditions that are sufficient to allow for the extraction and transesterification of the vegetable oil and lead to the production of a mixture including fatty acid esters and glycerol, and a de-oiled cake including less than 3% oil. Also, a detoxified de-oiled cake as well as to a mixture of fatty acid esters with improved stability and resistance to oxidation.
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NEAR INFRARED ABSORBERS
An ink formulation having a marking component and a reduced indium tin oxide (r-ITO) is disclosed. The r-ITO in powder form exhibits a lightness (L*), according to the 1976 CIE (L*, a*, b*) space, of not more than 50.
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DELIVERY OF FUNCTIONAL INGREDIENTS
A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are provided. An oral composition containing the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation is also provided.
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SYNERGISTIC SALIVATION AGENTS
Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.
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NOVEL USES OF ADIPIC ACID
The present invention relates to a method for preventing or treating obesity, diabetes, dyslipidemia, fatty liver or insulin resistance syndrome, comprising: administering to a mammalian subject in need thereof a therapeutically effective amount of a composition comprising adipic acid. The present composition containing adipic acid as an active ingredient is very effective in preventing or treating obesity, diabetes, dyslipidemia, fatty liver (preferably, non-alcoholic fatty liver) or insulin resistance syndrome. The composition of the present invention useful as pharmaceuticals compositions or functional food compositions has therapeutic efficacies for obesity, dyslipidemia or fatty liver, and also induces significant decrease in fasting glucose level and blood insulin level to improve type 2 diabetes, insulin resistance and related metabolic diseases.
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PROCESS FOR ENCAPSULATING AN ACTIVE INGREDIENT
The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition.
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ASPARAGINASE ENZYME VARIANTS AND USES THEREOF
The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes.
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PROCESS TO PRODUCE A YEAST-DERIVED PRODUCT COMPRISING REDUCING SUGAR
This invention relates to a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. The invention also relates to a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.
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METHODS FOR PURIFYING STEVIOL GLYCOSIDES AND USES OF THE SAME
Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.
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HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
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APPARATUS, METHOD AND SYSTEMS FOR PROVIDING SELECTABLE LEVEL CARBONATED WATER
An apparatus, method and system configured to produce and provide on-demand, immediate sequential dispensing of varying levels of carbonated water, such as carbonated water having a level of carbonation selected by an end-user, is disclosed. In one aspect, immediate sequential dispensing of varying levels of carbonated water is provided by varying the rate of agitation during a fixed agitation interval. The carbonating unit has a volume with an inlet in communication with a source of carbonating gas and noncarbonated water. An agitator is housed within the volume of the carbonating unit and is operated by a variable speed actuator.
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