The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
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METHOD FOR PROLONGING THE SHELF LIFE OF AGRICULTURAL AND FOOD PRODUCTS
A method for prolonging the shelf life of agricultural and food products is provided, especially fruit and vegetables, which method comprises forcing a stream of air to flow upwardly through a treatment zone, such that it comes into contact with a stream of an aqueous salt solution having Redox potential of not less than 200 mV on a substantially horizontally aligned perforated surface, thereby forming a layer of bubbling liquid located above said surface, and delivering the treated air which exits said treatment zone into a storage room in which said agricultural or food products are placed.
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Food Preparation Method
A cooking apparatus includes a spatula assembly and a cooking container comprising an upper access opening and an inner, cooking surface having a spherical surface portion. The spatula assembly includes a spatula driver and a curved spatula pivotally mounted to the cooking container for moving along the cooking surface and about a pivot axis between first and second positions. The pivot axis passes through the center point of the spherical surface portion. The spatula assembly may be constructed so that at least one of the first and second positions is above the pivot axis. The curved spatula may also include a spatula body having an outer surface and a barrier member extending radially inwardly from the outer surface, the outer surface contacting the cooking surface of the cooking container.
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LACTOSE-FREE MILK PRODUCT AND PROCESSES FOR PRODUCING THE SAME
The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components.
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Sous Vide Cooking Method
A sous vide cooking method for structured foods that may include solid, liquid and semi-solid components in a structured form, such as foods that are not homogeneous or are formed in layers. The method comprises the use of an unsealed inner container to hold the food in that structure and a sealable outer container from which air can be pumped. The inner container may be a serving container; the outer layer may be flexible, sealable food-grade plastic. Air is pumped from the outer container until it applies light pressure on the surface of the food in the inner container and then the food in the inner and outer containers is cooked in a preheated water bath until done.
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Enzyme with silaffin
A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate.
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Oligo-Saccharide Enhanced Oat-Based Drink for Treating Hyperlipidaemia and Hyperglycemia and Improving Gastrointestinal Function and Process for Preparing the Same by Tri-Enzyme Hydrolysis and Micro-Particle Milling
The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat β-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.
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METHOD FOR OBTAINING A PREPARATION OF BETA-AMYLASES FROM THE SOLUBLE FRACTIONS OF STARCH PLANTS
The present invention relates to a method for obtaining a preparation of β-amylases from the soluble fraction of starch plants, characterized in that the soluble fraction of starch plants is selected from the group consisting of the soluble fractions of wheat, pea, broad bean, horse bean, rice, barley, rye, buckwheat, potato and sweet potato, and preferably of wheat and barley, a clarification of said soluble fractions is carried out in such a way as to remove therefrom the insoluble substances and the colloids and, optionally, an ultrafiltration of said clarified soluble fractions is carried out in such a way as to obtain an ultrafiltration retentate containing the concentrated β-amylase and an ultrafiltration permeate, said ultrafiltration retentate containing the concentrated β-amylase is diafiltered and the resulting β-amylase is recovered.
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HONEY PRODUCT HAVING A LOW WATER CONTENT
The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.
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Edible Composite Images
Edible composite images including a substrate, an underlying image, an optional lacquer barrier, an overlying image, optional varnish, and optional glaze are provided herein, wherein the overlying image obscures the underlying image at least in part and is removable by wetting or licking to reveal the underlying image. Also provided are edible flavor samples, edible pH-sensitive images, and composite images not intended for consumption.
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Compact Appliance For Making Flat Edibles
A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The mixing and kneading unit may be configured to prepare dough. The dough may be prepared by mixing and kneading the ingredients dispensed by the dispensers. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked (e.g., heated, roasted and/or puffed) by the platen unit.
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CONDIMENT
The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing a condiment according to any of the preceding claims, comprising preparing an aqueous phase comprising the protein protease inhibitor isolate and thereafter dispersing the oil or fat phase in the aqueous phase or dispersing the aqueous phase in the oil or fat phase.
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FOOD OR BEVERAGE COMPOSITION COMPRISING UNROASTED COFFEE SOLIDS
The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.
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SYSTEM AND METHOD FOR LEAN RECOVERY USING NON INVASIVE SENSORS
An apparatus and method for non-invasive lean recovery from a sparse lean product or other animal muscle trimming, which can include conveying ground sparse lean through a conveyance channel where the conveyance channel extends along a path that extends through a scanning position adjacent a scanner. The process includes scanning along a predetermined length with the scanner the ground sparse lean product traveling through the conveyance channel and further analyzing the scan and determining the percent fat content for each ground sparse lean product segment which is defined by the predetermined length of the ground sparse lean product within the volume of the conveyance channel and the cross section areas of the conveyance channel. The process can further include directing each ground sparse lean product segment down one of a plurality of processing paths corresponding to the one defined fat content range in which the corresponding percent fat content falls.
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ETHANOL COMPOSITIONS
In one embodiment, the present invention is to an ethanol composition comprising at least 85 wt. % ethanol and from 95 wppm to 850 wppm isopropanol.
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CRYOPROTECTANTS FOR FREEZE DRYING OF LACTIC ACID BACTERIA
The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications. More in particular, the invention relates to the increased viability and long-term storage of recombinant bacteria capable of expressing heterologous proteins or peptides and administered to humans or animals for therapeutic or vaccination purposes.
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NON-DAIRY, COCONUT-BASED BEVERAGE
In accordance with a particular embodiment of the present disclosure, a method comprises mixing an aqueous medium, a coconut base, and an emulsifier to yield an emulsion. The emulsion is blended with one or more other ingredients to yield a coconut-based beverage. The coconut-based beverage is substantially free of dairy-derived ingredients.
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DIETARY SUPPLEMENT, AND METHODS OF USE
One aspect of the invention provides dietary fiber compositions comprising effective amounts of glucomannan, xanthan gum, and alginate to produce a desired viscosity. The invention also provides food products comprising an effective amount of a dietary fiber composition. In other aspects, the invention provides methods for preparing a dietary fiber composition or a food product comprising a dietary fiber composition, and methods for promoting satiety, promoting weight loss, lowering blood glucose levels, or lowering blood cholesterol levels in a mammal
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Process For Smoking Food
Smoking food items in a cold environment is carried out by utilizing an atmospherically sealed housing, in which at least one food item is placed, and subjecting the atmospherically sealed housing to a vacuum. Subsequently, the vacuum is partially released to draw in smoke from at least one other container that is connected to the atmospherically sealed housing. As the smoke is being drawn in from the other container it is being infused into the food item. The food item(s) is then rotated in the partial vacuum for a specific, but variable, amount of time, depending on the food item and the degree of flavor desired. The cycle may be repeated until the desired flavor is achieved. Once the desired flavor is achieved, the vacuum is completely released and the food item is removed and either cooked or stored for consumption at a later time.
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PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION "(S702/S7300/S7200/S7301")
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. Alternatively, the concentrated and optionally diafiltered soy protein solution may be diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to form a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least 90 wt % (N×6.25) d.b. Alternatively, the precipitate from the dilution step and diluting water is acidified to resolubilize the precipitate and form a clear soy protein solution. The clear soy protein solution is concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying.
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