An improved, environmentally friendly lighter fluid composition made from renewable resources is described that includes n-butanol and biodiesel. This lighter fluid has reduced VOCs compared to a petroleum-based lighter fluid. The fuel sources such as charcoal ignited with the lighter fluid composition maintain desirable temperature profiles. Food cooked using the lighter fluid composition as the ignition source have improved taste characteristics due to reduced VOCs. Methods of using the lighter fluid compositions are also described.
Method of lighting a fuel source comprising n-butanol and biodiesel
↧
↧
Food flavouring composition
A food flavouring product for adding a sweet flavour to foods and which contains a mixture of erythritol, inulin of chickory root, gum arabic, an extract of a natural herbal sweetener selected from the group comprising stevia extract and thaumatin extract, ascorbic acid, and lactic acid, and citric acid, in a certain range of predetermined proportions. The stevia extract is in the form of rebaudioside-A, (stevia glycosides).
↧
Stabilizer for Food Applications
A compound comprises microcrystalline cellulose (MCC) in colloidal form and two different qualities of carboxymethyl cellulose (CMC), wherein the MCC and the two different qualities of CMC are combined by co-processing, wherein the two different qualities of CMC have different degrees of substitution (DS), wherein a low-substituted CMC is present with a DS of 0.6 to 0.9 and a high-substituted CMC is present with a DS of 1.10 to 1.45, wherein a percentage of CMC in the compound is between 5% and 18% by weight relating to a dry matter, and wherein the co-processing is done by homogenization.
↧
Stabilizing Sorbic Acid In Syrup And Finished Beverage
Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.
↧
Nutrition Beverages
Nutrition beverage compositions including high concentrations of protein are provided. Methods of making nutrition beverage compositions including high concentrations of protein are provided.
↧
↧
FROZEN DRINK DISPENSER AND METHOD OF DISPENSING FROZEN DRINKS
A frozen drink dispenser includes a housing and a dispensing station supported by the housing and configured to dispense a precise quantity of a flavored fluid from a variety of flavored fluids into a blender cup. The dispensing station includes a first support configured to support the blender cup and weigh contents within the blender cup. The frozen drink dispenser further includes a shaved ice and blend station supported by the housing and configured to dispense a precise quantity of shaved ice within the blender cup and to mix the contents within the blender cup. The shaved ice and blend station includes a second support configured to support the blender cup. The frozen drink dispenser further includes a rinse station configured to rinse and clean the blender cup.
↧
NON-TRANSGENIC SOFT TEXTURED TETRAPLOID WHEAT PLANTS HAVING GRAIN WITH SOFT TEXTURED ENDOSPERM, ENDOSPERM THEREFROM AND USES THEREOF
The present invention relates to non-transgenic tetraploid wheat plants having soft textured endosperm, methods for constructing said non-transgenic plants using cytogenetics and classical breeding techniques, endosperm therefrom and uses thereof.
↧
DURUM WHEAT PLANTS HAVING A PARTIALLY OR FULLY MULTIPLIED GENOME AND USES THEREOF
A Durum wheat plant having a partially or fully multiplied genome being at least as fertile as a tetraploid Durum wheat (Triticum Durum) plant isogenic to said genomically multiplied Durum wheat plant when grown under the same conditions and being of the same developmental stage is provided. Also provided are methods of generating and using same as well as products generated therefrom.
↧
SANDWICH FISH SAUSAGE AND PROCESSING METHOD THEREOF
The present invention discloses a sandwich fish sausage and a processing method thereof. Curdlan, fish, chicken, beef and the like are reasonably matched and processed to fabricate the sausage. As compared with the sausage without the curdlan, the sausage added with the curdlan is more tender and smooth in taste, the water-retaining property and stability of the sausage are enhanced, and the yield is greatly improved. The sausage meets the market demand and modern nutrition requirements, satisfies requirements of various consumers and consumer channels, and especially has the effect of keeping fitness and losing weight for women to eat. The sandwich fish sausage of the present invention is delicious in taste and good in flavor, contains various vitamins A, D, B2, B12 and PP and other nutrients required by human body, and is easily to digest and absorb.
↧
↧
MICROALGAL FLOUR
The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
↧
METHOD FOR PRODUCING HIGH-ZINC-CONTENT YEAST EXTRACT, HIGH-ZINC-CONTENT YEAST EXTRACT, FOODS, AND AGENT FOR MAINTAINING AND RESTORING GREEN COLOR OF VEGETABLES
A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid; the high-zinc-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables.
↧
ICE CRYSTALLIZATION INHIBITOR DERIVED FROM PLANT SEED
The objective to be solved by the present invention is to provide a novel ice crystallization inhibitor which is industrially useful, which can be efficiently and stably produced in a safe process suitable for a food production without difficulty and which has excellent functions and properties. Also, the objective of the present invention is to provide an antibody which specifically reacts with the ice crystallization inhibitor, and a composition, a food, a biological sample protectant and a cosmetic which contain the ice crystallization inhibitor. Furthermore, the objective of the present invention is to provide a peptide which gives an indication of a protein having an ice crystallization inhibitory activity. The ice crystallization inhibitor according to the present invention is characterized in comprising a seed protein derived from a plant belonging to genus Vigna in Leguminosae, an allied species thereof or an improved species thereof. The ice crystallization inhibitor according to the present invention is characterized in comprising a seed protein derived from a plant belonging to genus Vigna in Leguminosae, an allied species thereof or an improved species thereof.
↧
PROCESSES, PRODUCTS AND METHODOLOGIES FOR MAKING AND USING NOVEL BIOADVANTAGED SWEETENERS
Bioadvantaged Sweeteners leverage chemical synergies of combining select ratios of certain formulations of lactose and glucose with, for example, purified phlorizin for unexpectedly better results than predicted by prior art as a whole. Glucometer data confirms employing such Bioadvantaged Sweetener with conventional and enhanced delivery systems facilitates stasis at points of peak blood sugar saturation for users.
↧
↧
PLANTS AND SEEDS OF SORGHUM VARIETY GSV370669
The invention relates to the sorghum variety designated GSV370669. Provided by the invention are the seeds, plants and derivatives of the sorghum variety GSV370669. Also provided by the invention are tissue cultures of the sorghum variety GSV370669 and the plants regenerated therefrom. Still further provided by the invention are methods for producing sorghum plants by crossing the sorghum variety GSV370669 with itself or another sorghum variety and plants produced by such methods.
↧
PLANTS AND SEEDS OF SORGHUM VARIETY GSV415986
The invention relates to the sorghum variety designated GSV415986. Provided by the invention are the seeds, plants and derivatives of the sorghum variety GSV415986. Also provided by the invention are tissue cultures of the sorghum variety GSV415986 and the plants regenerated therefrom. Still further provided by the invention are methods for producing sorghum plants by crossing the sorghum variety GSV415986 with itself or another sorghum variety and plants produced by such methods.
↧
Cooling Enhancing Compositions
The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.
↧
P-MENTHANE-3,8-DIOL ISOMER MIXTURE, COOLING SENSATION COMPOSITION COMPRISING THE SAME, AND PRODUCT COMPRISING THE COOLING SENSATION COMPOSITION
The present invention relates to a p-menthane-3,8-diol isomer mixture 50% by mass or more of which is constituted of (1S)-isomers and a cooling sensation composition containing this mixture. The present invention also relates to a flavor and/or fragrance composition, food, beverage, cosmetic, daily use product, oral cavity composition, or pharmaceutical containing the p-menthane-3,8-diol isomer mixture in an amount of 0.0001 to 90% by mass.
↧
↧
NOVEL SALMONELLA BACTERIOPHAGE COMPOSITIONS AND USES THEREOF
The present invention relates to novel bacteriophages and bacteriophage cocktails containing the novel bacteriophages and or parts and/or products of them, all of them belonging to the Caudovirales order. The novel bacteriophages and the bacteriophage cocktails containing the novel bacteriophages and or parts and/or products of them are Salmonella specific bacteriophages and have lytic activity against Salmonella.
↧
PROCESS FOR PRODUCING SLOWLY DIGESTIBLE STARCH
A sterilized food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 μm, at least 90 wt. % of the starch particles having a particle diameter of less than 50 μm; and (c) a non-digestible starch content of less than 50 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesity, insulin resistance, or for postprandial glucose response.
↧
METHODS OF FEEDING PIGS AND PRODUCTS COMPRISING BENEFICIAL FATTY ACIDS
The present invention provides for improved pork products for human consumption and methods of producing such pork products by incorporating healthy lipids containing stearidonic acid into swine feed products. Furthermore, the present invention provides methods for producing said products. In one embodiment of the invention, an animal may be fed feed comprising a transgenic plant product. In other embodiments of the invention, pork meat products for human consumption, such meat products comprising SDA, EPA, and DHA are disclosed. In further embodiments of the invention, pork products comprising novel fatty acid profiles are disclosed.
↧
More Pages to Explore .....
