A beverage container includes a first chamber having a bottom wall with a hole extending therethrough and adapted to hold a first liquid and a second chamber that mates with the first chamber and is adapted to hold a second liquid. A dispensing mechanism that dispenses at least a portion of the second liquid into the first chamber through the at least one hole includes a tube, a plunger located within the tube and a first check valve. The plunger is movable between a first position and a second position to fill the tube with at least a portion of the second liquid and is movable between the second position and the first position to expel the second liquid into the first chamber. The first check valve prevents the second liquid from entering back into the second chamber when the plunger is moved back into the first position.
DUAL CHAMBER BEVERAGE CONTAINER
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ANTIOXIDANT FOR OILS AND FATS
[PROBLEM] To provide an antioxidant comprising a ginger oil, the antioxidant having a higher unpleasant odor masking effect and a higher inhibitory effect on the increase in peroxide value than those of ginger oils produced by a steam distillation method. [SOLUTION] An antioxidant for an oil or fat or a complex lipid comprises a ginger oil, and the ginger oil has at least one peak detected within 5 minutes before a peak of neral and has at least three peaks within 7 minutes after a peak of geranial when subjected to a high-performance liquid chromatographic analysis in the following analysis conditions: sample: an ethanol containing 0.1% (w/v) of the ginger oil,column: an ODS column having a particle size of 5 μm, an inner diameter of 4.6 mm, and a length of 250 mm),column oven temperature: 40° C.,detection wavelength: 228 nm,mobile phase: water (liquid A), acetonitrile (liquid B),flow rate: 1 mL/min, andgradient program: (1) initial condition: 70% liquid A/30% liquid B;(2) 0 min to 20 min: linear gradient from the initial condition to 10% liquid A/90% liquid B; and(3) 20 min to 40 min: maintaining 10% liquid A/90% liquid B. [SELECTED DRAWING] None
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Baked Snack Food Product With Improved Textural Attributes
Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.
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Meat Paste Compositions Having Improved Creaminess
The invention relates to spreadable meat paste compositions which are improved in their creaminess, a method of making said meat paste compositions and a method of improving the creaminess of meat paste compositions by using Cassia gum.
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COCOA NUGGETS AND METHOD OF MAKING SAME
Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.
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Cucumber Variety NUN 32029 CUS
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 32029 CUS plants, seeds and cucumber fruits thereof.
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BOILED SUGAR SWEET COMPRISING NON-FRUCTOSYLATED A-GALACTOOLIGOSACCHARIDES
The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated α-galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture.
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GENETIC MARKERS FOR Myb28
The present invention relates to a method for determining the genotype of a Cruciferous vegetable plant for a plant with an increased glucosinolate level, comprising obtaining a sample of nucleic acids from said plant or a portion thereof and detecting in said nucleic acids a polymorphism at the Myb28 locus that is genetically linked to an increased glucosinolate level. The polymorphism may comprises at least one of: a) a single nucleotide polymorphism (SNP) at a position corresponding to nucleotide 83, 136, 226, 563, 610, 830, 995, 1116, 1513, 1577, 1606, 1620, 1825, 1863, 1877 or 2026 of SEQ ID NO: 1, or b) a polymorphism in the number of nucleotides present between nucleotides 323 and 332, between nucleotides 521 and 524, between nucleotides 783 and 786, between nucleotides and 909 and 914, between nucleotides 1365 and 1369, between 1811 and 1821, or between nucleotides 2046 and 2056 of SEQ ID NO: 1, or c) a polymorphism in the number of nucleotides present between nucleotides 836 and 837, between nucleotides 867 and 868, or between nucleotides 943 and 944 of SEQ ID NO: 1.
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CORN PLANT AND SEED CORRESPONDING TO TRANSGENIC EVENT MON89034 AND METHODS FOR DETECTION AND USE THEREOF
The present invention provides a transgenic corn event MON89034, and cells, seeds, and plants comprising DNA diagnostic for the corn event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said corn event in a sample, methods for detecting the presence of said corn event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said corn event in a sample, growing the seeds of such corn event into corn plants, and breeding to produce corn plants comprising DNA diagnostic for the corn event.
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CONVERSION OF ORGANIC WASTE FROM PLANT AND ANIMAL SOURCES INTO A MICRONIZED FERTILIZER OR ANIMAL FEED
A process for the conversion of organic materials raw waste and other marine plants and animals into a stable powder form, without high heat or cooking A raw waste is ground and then optionally hydrolyzed or enzymatically reduced to form a hydrolysate and transferred to a blender for nutrient mixing, to form a raw product that is dried in a high velocity air dryer and micronizer, which can simultaneously dry and grind the raw product within a ball mill's work chamber with a high velocity exhaust stream from an inline pulse engine. The finely ground raw fish or animal waste may be pressed or blended with other nutrients to satisfy feed and fertilizer requirements. The final product may be further milled, granulated, pelletized or classified to meet market suspension standards for drip, pivot, and other applications for feeding plants and animals.
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SOY/MILK CHEESE-TYPE AND YOGHURT-TYPE PRODUCTS AND METHOD OF MAKING
Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a blend of soy milk and milk and to a method for the preparation thereof. In further aspects, is a soy/milk yoghurt-type product and a method for the preparation thereof.
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METHOD FOR REDUCING THE CONTENT OF ACRYLAMIDE IN A ROASTED COFFEE
A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content.
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PROTEIN FREE FORMULA
The invention relates to the use of composition comprising free amino acids as a sole source of protein, a fatty acid source comprising long chain polyunsaturated fatty acids, a carbohydrate source comprising digestible and indigestible carbohydrates, and milk protein free Bifidobacteria for treating a person suffering from (a) colic, congestion, runny nose, wheezing, vomiting, diarrhoea, bloody stools, mucus in stools, rash, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma;(b) cow's milk allergy and/or food protein intolerance; and/or(c) infections, wherein the indigestible carbohydrate is selected from a milk protein free source and the total composition is essentially free of intact proteins.
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DECORATIVE HOLLOW CHOCOLATE CONFECTION WITH IMPROVED WRITABILITY
A chocolate confection has a surface that is coated to absorb an edible dye, the surface of the chocolate confection having a coarse sugar coating formed from one or more layers of a first solution having a high sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a low sugar to water ratio.
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Biscuit Structure
A biscuit structure contains a body formed in a circular column shape or a flatly elongated block shape, and a mixing ingredient of the body includes corns, rice, brown rice, egg yolk powders, sugars, salts, palm oil, soy flour (mixed from soybeans, wheat, salts and sugars), and maltodextrin. The body is molded and baked, and then a sticky ingredient is applied on the body, thereafter a crushed nut ingredient is sprayed on the sticky ingredient of the body. The sticky ingredient is chocolate sauce or maltose syrup, and the crushed nut ingredient is crushed almonds or crushed peanuts. Thereby, the body of the biscuit structure is crispy and has a rich flavor after eating the sticky ingredient and the crushed nut ingredient.
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CARAMEL, CONFECTION COMPRISING THE CARAMEL AND METHOD OF MAKING THE CONFECTION
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.
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COATED CHOCOLATE CONFECTION WITH IMPROVED DYE ACCEPTANCE
A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating.
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METHODS AND COMPOSITIONS FOR CONSUMABLES
Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.
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METHOD, UNIT AND DEVICE FOR A TREATMENT INVOLVING THE DRYING, CURING AND PRESERVATION OF SOLID OR SEMI-SOLID FOODS
The process comprises of the drying, curing and conservation of solid and semi-solid foodstuffs through the application of pressure changes of a value equal, greater or less than atmospheric pressure, for the administration and control of an oxidising gas and subsequent extraction from the chamber. The installation is composed of a hermetically-sealed chamber or recipient with mechanisms to apply positive or negative pressure, along with systems of temperature and moisture control.
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Food Holding Device, Method of Making, and Method of Storing Cooked Food
A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.
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