This invention provides methods of isolating ferritin from plant and animal material. The isolated ferritin can be administered to humans or animals in need of iron, and can be used to treat or supplement iron deficiency. The isolated ferritin can be used in industrial applications, such as increasing the iron content in heat-processed food or beverages. The methods of the invention also include quantitation of iron derived from plant or animal ferritin.
METHODS FOR ISOLATION, USE AND ANALYSIS OF FERRITIN
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NOVEL LACTIC ACID BACTERIA AND COMPOSITIONS CONTAINING THEM
The invention relates to a microorganism, of the order of lactic acid bacteria or analog, fragment, derivative, mutant or combination thereof. Said microorganism, or analog, fragment, derivative, mutants or combinations thereof can be co-aggregated with at least Staphylococcus aureus or Pseudomonas aeruginosa.
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Method and an individually sealed packaged drink in container with sealed ingredient packet
A method of consuming a beverage comprises providing an individually packaged beverage, comprising: a container containing a liquid ingredient; a lid attached to the container so as to prevent leakage of the liquid ingredient, the lid having a pull tab extending beyond an outer region of the container, the lid comprising a pouch having an inner layer and an outer layer; and a flavored ingredient located and sealed inside the pouch. The method further comprises pulling the pull tab to remove the lid from the container, tearing the lid so as to open the pouch, pouring the flavored ingredient into the liquid ingredient, mixing the flavored ingredient with the liquid ingredient to form a mixture, and consuming the mixture.
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METHOD FOR USING VINASSE
In order to thoroughly solve existing vinasse problems, in particular in production of bioethanol from plant raw materials, a method is proposed for producing feedstuffs from crustaceans of the genus Artemia (brine shrimp) or Copepoda (oar-footed crustaceans) or Daphnia (water fleas) or from microbes in the form of rotifers or protozoa, the method being characterized in that the crustacean/microbe cultures are fed at least partially with vinasse, preferably thin vinasse, in particular from bioethanol production, and with yeasts contained in the vinasse. At the same time, a method for processing vinasse is provided, the method accordingly being characterized in that the vinasse is used as feed for crustacean/microbe cultures and/or for algae cultures in order to at least partially decompose the yeasts contained in the vinasse. In connection with this, it is also proposed that process heat produced during vinasse production, in particular in the course of producing bioethanol, is used to heat water for the cultivation of crustaceans/microbes and/or algae in order to use the thermal energy content of the vinasse in a useful manner.
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BITTERNESS MASKING
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.
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COMPOSITION HAVING IMPROVED HEAD STABILITY AND USE THEREOF
The object is to provide a composition effective for improving foam stability of a beer-based sparkling beverage and the like. Provided is a composition containing a protein or a polypeptide produced by using a protease and a transglutaminase to treat a protein material as an active component.
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Solar Powered Brewing of Beverages
There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. Described is a method of brewing that is a combination of wort production, grain roasting and roasted hops using solar power. Also described, are a wort, a mash, solar roasted grains, roasted hops, the beverages that can be produced from said wort, mash, roasted grains, roasted hops and a kit for conducting solar brewing.
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Pregastric Esterase and Derivatives Thereof
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The invention further relates to methods for releasing proteins from the exterior of a host cell as well as to a method for killing micro-organisms.
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EXTRACTION, PURIFICATION, AND PROCESSING OF PHYTOGLYCOGEN
Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subjecting an extract containing phytoglycogen (or purified phytoglycogen) to beta-amylase treatment. Methods for preparing beta-dextrins or derivatives thereof from phytoglycogens or derivatives thereof.
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"Filtering Container"
A collapsible bag or compressible bottle container for accepting, holding, and filtering fluid. Fluid is filtered upon entry to the container or filtered upon egress. The filter media resides either in a removable cap, or in a second fluid-tight compartment attached to, and in fluid communication with, the container body. A one-way valve with unique one-time connection to a fluid source mitigates potential contamination from container overuse. A second collapsible layer is used in conjunction with the collapsible bag to accept compressed air that provides rigidity for the container body.
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TRANSFORMABLE CONTAINER
A container can be prepared with a detachable section that is operable to be removed along a separation line by a user. The container transforms from a packaging container into a serving container after the detachable section is torn off. Additionally, the container can be in any size, shape or material. For example, the container can be a bag made of any material that serves food and can be separated so that it transforms into a serving piece.
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CAPSULE FOR USE IN A BEVERAGE PREPARATION MACHINE
The present invention concerns a capsule (1) defining a closed chamber for enclosing a mass of soluble and/or extractable food material, for use in a beverage preparation machine, comprising: (i) capsule side walls (2), (ii) a top membrane (3) pierceable by injection means (4) of the machine which are adapted to inject an extraction liquid under pressure inside said chamber, and (iii) a bottom wall (5) (iv) means (6, 7) adapted to open said chamber by relative engagement with the bottom wall (5) under the effect of the liquid pressure increase in the chamber during injection of said liquid characterized in that at least the portion of the top membrane surface which is to be pierced by the fluid injection means (4), comprises an elastic material having a tensile strength higher than 1 Mpa, preferably higher than 5 MPa, more preferably higher than 10 MPa and an elongation at break superior to 100%, preferably superior to 500%, such that said top membrane (3) recloses in a leaktight manner, after said fluid injection means (4) have been removed therefrom.
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FEED TANK AND METHOD FOR THE SIMULTANEOUS HIGH-PRESSURE AND TEMPERATURE TREATMENT OF A FOOD ITEM IN A HIGH-PRESSURE TANK
The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.
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DEVICES AND METHODS FOR REDUCING THE MICROBIAL LOAD ON AN OBJECT USING A UV LIGHT SOURCE
The present disclosure provides devices for reducing the microbial load on objects (e.g., edible plant matter). In certain aspects, the devices include a UV light source and at least a portion of a tumbler composed of a UV light transmissive material. Aspects of the invention also include methods for reducing the microbial load on an object using a UV light source.
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Method for Coating a Food Product with a Water Soluble Flavoring
A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food product, the low temperature heat being below a melting point of the fat in the food product, applying vacuum to the heated food product, adding a first flavoring to the vacuum mixer, and applying vacuum to the heated food product and the first flavoring to create a first coated food product.
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Method and System for Treating Food Items with an Additive and Solid Carbon Dioxide
Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.
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FOOD ARTICLES WITH DELIVERY DEVICES AND METHODS FOR THE PREPARATION THEREOF
Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed.
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OILSEED CRUSHING HEAT RECOVERY SYSTEM
An oilseed crushing process wherein the oilseeds are preheated to generate warm, soft oilseeds, then flakes are generated by flaking the warm, soft oilseeds. The flakes are then cooked by generating a hot vapour stream and hot flakes. The hot flakes are then prepressed to generate oil and a partially de-oiled cake. The partially de-oiled cake is solvent extracted to generate solvent laden oil and solvent laden meal. The hot, wet meal is then dried to generate oilseed meal and an additional hot vapour stream. The at least part of the preheating step to generate warm, soft oilseeds is accomplished using a hot liquid medium. The hot liquid medium is heated by a heat transfer mechanism that condenses at least one of the hot vapour streams generated during the flake-cooking step or the meal-drying step.
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METHOD AND DEVICE FOR EXTRACTING AROMATIC SUBSTANCES FROM SOLID PLANT AROMATIC SUBSTANCE BEARERS IN A BREW LIQUID
A method for extracting aromatic substances from solid plant based aroma bearers in a brew liquid, in particular in beer, comprising the steps: receiving a supply of aroma bearers in a process container, and flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow.
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METHOD AND DEVICE FOR ROUNDED FORMING OF FOOD PRODUCTS
A method for forming a food product into a circular shape, wherein both ends of an elongated food product are connected each other and closed, or into a C-shape, wherein both ends of the elongated food product face each other and opened. The method includes (a) fixing one end of the elongated food product to a rotatable core member, (b) pressing the food product toward the core member by moving the core member close to and away from a pressing roller, when the food product is formed into a circular shape by being wound around the core member by rotating the core member, and (c) separating the formed food product and the core member by releasing the food product from the core member, after forming the food product 3 into a required shape by being wound around the core member.
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