The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in demineralized water, a 10% (w/w) dispersion or solution of said composition in demineralized water has a pH between 3.5 and 6. The invention furthermore relates to a process for preparing such a composition, and to the use of the particulate composition in food products, in particular in food products having an acidic pH, i.e. below 7, preferably below pH 6.5, more preferably below pH 6.0.
ACID-STABLE CREAMER OR WHITENER COMPOSITION
↧
↧
Consumables
Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
↧
Consumables
Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
↧
METHOD FOR CREATION AND DISTRIBUTION OF A TEA FLAVORED ALCOHOLIC BEVERAGE
The invention is a refreshing drink that is tea flavored and also has alcohol in it. It comprises a tea extract, lemon juice, citric acid, and sec champagne combination that are within well defined concentration thresholds for the creation of the beverage. Further it is contemplated that a unique method of preparation is fun for the consumers and creators of the beverage which will enhance the social aspects of its consumption.
↧
Bake-Stable Creamy Food Filling Base
Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
↧
↧
OIL/FAT COMPOSITION
Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (3): (1) from 5 to 50 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 35 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 1.5 or less as a ratio (mass ratio) [(SS)/(UU)] of a content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to a content of a diunsaturated diacylglycerol (UU) in the diacylglycerols.
↧
EUTECTIC MIXTURES OF ESTERIFIED PROPOXYLATED GLYCEROLS WITH DIGESTIBLE FATS
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.
↧
METHOD FOR PRODUCING HEN EGG, HEN EGG, AND FEED FOR POULTRY
The object of the invention is to enable production of high quality eggs in poultry and to provide a method for improving productivity thereof. The invention provides a method for producing a hen egg having improved quality and productivity, the method characterized in comprising a step for feeding a hen on supplemented feed obtained by adding to poultry feed an immunostimulating substance produced by cytolysis that accompanies sporulation of MRE symbiotic bacteria and/or on supplemented drinking water obtained by adding the immunostimulating substance to drinking water, wherein the immunostimulating substance is obtained by culturing the MRE symbiotic bacteria, leaving the resulting culture fluid in a depleted state to thereby cause the symbiotic bacteria to convert to endospores, and removing impurities including the endosporic symbiotic bacteria from the culture fluid.
↧
MEAT SORTATION
A system and method for sorting animal protein is provided. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group.
↧
↧
Thermostable Alpha-Amylases
The present invention relates to an isolated polynucleotide comprising an open reading frame encoding a polypeptide having alpha-amylase activity, the polypeptide selected from the group consisting of: a) a polypeptide comprising an amino acid sequence which has at least 70% identity with amino acids 22 to 450 of SEQ ID NO: 4;b) a polypeptide comprising an amino acid sequence which has at least 70% identity with the polypeptide encoded by the amylase encoding part of the polynucleotide inserted into a plasmid present in the E. coli host deposited under the Budapest Treaty with DSMZ under accession number DSM 15334;c) a polypeptide encoded by a polynucleotide comprising a nucleotide sequence which has at least 70% identity with the sequence shown from position 68 to 1417 in SEQ ID NO: 3; andd) a fragment of (a), (b) or (c) that has alpha-amylase activity.
↧
METHOD FOR PURIFYING BACTERIAL CELLS
The present invention relates to a process for providing purified bacteria-containing concentrates, comprising at least the steps of adding an aqueous solution to a first bacteria-containing concentrate to provide a bacteria-containing suspension, wherein the volume of the added aqueous solution is in the range of 0.3 liters to 10 liters per liter of said first bacteria-containing concentrate; and concentrating said bacteria-containing suspension to provide a second bacteria-containing concentrate. Further, the present invention relates to the purified concentrates per se.
↧
PROCESSES AND SYSTEMS FOR ACHIEVING AND ASSISTING IN IMPROVED NUTRITION BASED ON FOOD ENERGY DATA AND RELATIVE HEALTHFULNESS DATA
Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and relative healthfulness data for a candidate food. Various ways are provided for obtaining and accessing the food energy data and relative healthfulness data. Related processes and systems are also provided for assisting in the foregoing processes.
↧
SOYBEAN CULTIVAR KK-09
A soybean cultivar designated KK-09 is disclosed. The invention relates to the seeds of soybean cultivar KK-09, to the plants of soybean cultivar KK-09, to the plant parts of soybean cultivar KK-09, and to methods for producing progeny of soybean cultivar KK-09. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-09. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-09, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-09 with another soybean cultivar.
↧
↧
MODIFIED AND CONTROLLED ATMOSPHERE SYSTEM AND METHOD
The present disclosure relates to systems and methods for creating and maintaining modified and controlled atmospheres (MA/CA) in a rigid sealable container having at least one refrigeration unit with an integrated oxygen reduction means. The refrigeration unit provides the necessary ambient atmosphere movement for the oxygen reduction means, such as a hydrogen fuel cell. The systems and methods are useful in the, storage, transport, distribution, processing and packaging of fresh perishables with a focus on altering the natural gaseous environment around the perishables such that fresh shelf-life is extended. The systems may operate in a power generation/power production mode, such that the fuel cells maintain the MA/CA environment while providing both primary and back-up power.
↧
Fibrinolytic/Proteolytic Treatment of Myofacial and Neuropathic Pain and Related Conditions
A method is disclosed to dissolve protein deposited in muscle. The method includes the step of administering an effective amount of an agent selected from the group consisting of fibrinolytics, proteolytics, photolytic and magnelytic agents.
↧
SNACK SYSTEM, INCLUDING INTERIOR FILING OF INGREDIENT, OUTER COATING OF INGREDIENT, ADDITION OF INGREDIENT, AND FORMATION OF SNACK ROLL
A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
↧
METHOD OF PREPARING CARRIER LIQUIDS
The invention provides a method for the preparation of a carrier liquid which comprises the steps of: (I) preparing a single phase solution comprising: (a) a solvent or a mixture of miscible solvents, (b) a liquid carrier material, which is soluble in solvent (a), and (c) a dopant material which is also soluble in solvent (a); (II) cooling (preferably freezing) the single phase solution produced in step (I) to a temperature at which at least both the solvent (a) and carrier material (b) become solid; and (III) removing solid solvent (a) from the cooled (frozen) single phase solution in vapour form, such that the remaining cooled (frozen) carrier material (b) and dopant material (c) are returned to ambient temperature thus providing a product of liquid carrier material (b) having dopant material (c) dispersed therein.
↧
↧
VAPOR TRAP
A method of capturing a vaporized component or components, and apparatus for same is provided. The method involves vaporization of desired components, and capture of the vaporized components in a material using a vapor trap device. Once captured, the material with the component stored therein may be used for any number of purposes including ingestion, topical administration, and/or aromatization.
↧
METHODS TO INCREASE SILAGE QUALITY IN CROPS
The present invention is directed to methods for increasing the quality of crop plant silage that are consumed by milk and meat-producing animals. The methods involve the following steps: 1) treating plants with a gibberellin; 2) producing silage from the plants treated according to step 1); and 3) feeding silage produced according to step 2) to milk and/or meat-producing animals. Applicants' methods result in higher quality meat from the meat-producing animals and increased milk from the milk-producing animals.
↧
COMPOSITION WITH FAT GRADIENT
The present invention concerns infant formula having a fat gradient which can be established by a sufficient amount of fat droplets with a diameter of 5-25 μm based on total weight of fat.
↧
More Pages to Explore .....
