The invention relates to feed additives containing dipeptides or salts thereof, in which one amino acid residue of the dipeptide is a DL-methionyl residue and the other amino acid residue of the dipeptide is an amino acid in the L-configuration selected from lysine, threonine, tryptophan, histidine, valine, leucine, isoleucine, phenylalanine, arginine, cysteine and cystine; feed mixtures containing these additives and method of producing the dipeptides.
DIPEPTIDES AS FEED ADDITIVES
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AMINO ACID-BASED NUTRITIONAL FORMULATIONS
The present invention relates to an amino acid-based nutritional formulation comprising, per 100 g total amino acids, between about 4.5 and about 5 g glutamate. The ratio of cysteine:methionine is in the range of about 0.9:1 to about 1:1.2. The nutritional formulation may also comprise a lipid source, a carbohydrate source, an emulsifier comprising CITREM or DATEM, and amino acids, wherein glutamate is present in an amount of between about 4.5 and about 5 g per 100 g total amino acids
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SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME
The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.
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Removable Polymer Compositions
The present invention relates to various polymer compounds and/or formulations and to methods for the synthesis of same. In one embodiment, the present invention is related to polymer compounds and/or formulations that enable one to more easily remove sticky articles (e.g., chewing gum) from various surfaces.
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MULTI-REGION CHEWING GUM COMPOSITION INCLUDING ISOMALT GUM REGION
The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill composition, such as a liquid-fill composition. The second region includes a polyol composition including isomalt alone or in combination with other polyols. The addition of isomalt to the second region provides stability to the chewing gum composition and reduces the problem of leaking and migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region.
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Fermentation of Fruit Juices
A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.
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CARBOXYPEPTIDASE FOR CHEESE RIPENING
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
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MILK-BASED FORMULATION
The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.
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HEALTHY LAYERED COOKIE
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
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Coated Food Product and Method of Preparation
Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
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COFFEE CAPSULE
A coffee capsule is configured to receive roasted and ground coffee and is suitable for preparing an espresso beverage using pressurised hot water in an espresso machine. It includes a capsule part and a membrane attached thereto. The capsule part is a frustoconical plastics part with a conical side wall and has a top part with a retaining plate integrally formed on the small frustoconical diameter. The retaining plate has at least one perforation zone with perforations that permit the entry of hot water into the coffee capsule. The retaining plate has a contact surface to which an aroma-protection foil completely covering the at least one perforation zone may be attached.
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COMPOSITION OF SOLID LIPID NANOPARTICLES FOR THE LONG-TERM CONSERVATION OF FRUITS, VEGETABLES, SEEDS, CEREALS AND/OR FRESH FOODSTUFFS USING A COATING
The invention relates to a composition of solid lipid nanoparticles taking the form of a nano-coating for natural fresh foodstuffs, such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables which are coated by means of fluidization, immersion or spraying. According to the invention, the composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and film-forming materials in an aqueous dispersion or solution. The inclusion of a submicronic lipophilic system in aqueous dispersion allows the application of the composition to be easily controlled since it is a fluid system with low viscosity, which is advantageous in that it can be applied easily and uniformly and provides improved coating properties, such as sheen, mechanical strength and gas permeability inter alia.
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STABILIZATION OF OXIDIZED FATS
A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or ketones by contacting the basal composition with a source of bisulfite anions so that any aldehydes or ketones present form organosulfite salts. Bisulfite-treated livestock feed and companion animal food products, and palatability enhancing composition containing a source of bisulfite anions are also disclosed.
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SYSTEM AND METHOD FOR CONDITIONING FOOD PRODUCT
A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
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METHOD AND APPARATUS FOR BREWING COFFEE AND THE LIKE
A method and apparatus for brewing coffee or the like uses a cartridge having filters on two opposed sides that is filled with ground coffee and then pressed through a container of heated liquid. The pressing forces the liquid Into one filter, through the ground coffee, and out the other filter to produce the brewed beverage.
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CONTOLLER AND METHOD OF CONTROLLING AN INTEGRATED SYSTEM FOR DISPENSING AND BLENDING/MIXING BEVERAGE INGREDIENTS
A method of controlling an integrated beverage system that comprises a dispensing module that dispenses one or more ingredients into a beverage container and a blending/mixing module that blends and/or mixes the ingredients in the beverage container, the method comprising: controlling the dispensing module and the blending/mixing module to prepare first and second beverages concurrently or sequentially.
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METHOD FOR COOKING FOOD USING STEAM
A method of cooking food, such as fish and vegetables, using steam during a cooking cycle comprises a preheating step where the cavity is heated toward a cooking temperature and a cooking step where the cavity is maintained at the cooking temperature. The preheating step comprises a dry preheating step where no steam is introduced into the cooking cavity and a steam preheating step where steam is introduced into the cavity.
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RACK OVEN WITH DIRECT FIRE HEATING SYSTEM
A rack oven includes a cooking chamber accessible via a door and a rack rotating mechanism within the cooking chamber. A combustion chamber is separated from the cooking chamber by at least one wall, the combustion chamber including a burner. A circulation flow path is provided for delivering gases from the cooking chamber into the heating chamber and past the burner in the combustion zone to pick-up heat and combustion gases for delivery back to the cooking chamber to heat the cooking chamber. A flame protector located in the heating chamber in the circulation flow path upstream of the burner prevents gases moving past the burner from extinguishing the burner.
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FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME
A flavor composition containing at least one dipeptide or tripeptide compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.
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ENRICHED BEVERAGES AND METHODS OF MAKING THE SAME
The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.
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