The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in the following proportions (weight percent): fruit and/or berry juice 75-93; honey 25-7, and the obtained product is stored at a temperature between −10° C. to −18° C. Upon unpacking, the product can be stored in a home refrigerator during 120 to 240 hours (dependent on the kind of the fruit and/or berry juice).
Method for manufacture and storage of fruit and/or berry product
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METHOD OF PRODUCING ANIMAL FEED AND OTHER PRODUCTS CONTAINING LIGNIN DERIVATIVES
Various embodiments of the disclosure are directed to a method of producing a lignocellulose-based product. A biomass having up to 65% by weight of moisture prior to steam treatment is treated with steam in a reactor. A sulfite is provided to the reactor. A lignocellulose-based product is produced.
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PROCESS FOR MANUFACTURING AN ANIMAL FEED OR FOODSTUFF AND A PRODUCT MANUFACTURED BY THAT PROCESS
The present invention relates to a process for manufacturing an animal feed or foodstuff comprising the steps of: (i) providing at least one first stream of material comprising a meat and/or fish emulsion, and at least one second stream of material comprising at least one gel-forming and/or gel-like substance, (ii) preferably continuously feeding the second stream of material into the first stream of material in the form of layers and/or coarsely dispersed in the form of droplets, (iii) solidifying at least the first stream of material contained in the combination of materials obtained in step (ii), and (iv) cutting the combination of materials obtained in step (iii) into slices with a thickness of about 0.6-6 mm, preferably 0.8-4 mm, even more preferably 0.9-3 mm; and also an animal feed or foodstuff manufactured by that process.
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Polypeptides Having Protease Activity and Polynucleotides Encoding Same
The present invention relates to isolated polypeptides having protease activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
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EXTRUSION PROCESS
The present invention relates to a process for the production of extruded formulations comprising oil-in-water emulsion droplets, to such formulations as well as to the use.
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Rice Cultivar Designated 'CL152'
The herbicide-tolerant rice cultivar designated ‘CL152’ and its hybrids and derivatives are disclosed.
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MODIFIED PLANTS WITH INCREASED OIL CONTENT
Methods and means are provided to increase the oil content of plants, particularly oleaginous plants by preventing feedback inhibition by 18:1-Coenzyme A or 18:1-Acyl Carrier Protein of the acetyl CoA-carboxylase enzyme in cells of these plants in various manners.
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FEED ADDITIVE COMPOSITION
A feed additive composition comprising a direct fed microbial in combination with a protease, a xylanase, an amylase and a phytase, and a method for improving the performance of a subject or for improving digestibility of a raw material in a feed (e.g. nutrient digestibility, such as amino acid digestibility), or for improving nitrogen retention, or for avoiding the negative effects of necrotic enteritis or for improving feed conversion ratio (FCR) or for improving weight gain in a subject or for improving feed efficiency in a subject or for modulating (e.g. improving) the immune response of the subject or for promoting the growth of beneficial bacteria in the gastrointestinal tract of a subject, which method comprising administering to a subject a direct fed microbial in combination with a protease, a xylanase, an amylase and a phytase.
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MODIFIED GRAM POSITIVE BACTERIA AND USES THEREOF
The present invention relates to a gram positive bacterium, preferably a lactic acid bacterium (LAB) or Bifidobacterium, with increased stress resistance and/or improved manufacturing, processing and/or storage characteristics. In particular, the invention relates to a gram positive bacterium which accumulate intracellular trehalose. The gram positive bacterium according to the invention lack trehalose 6-phosphate phosphorylase (TrePP) activity. The gram positive bacterium may further lack cellobiose-specific PTS system IIC component (ptcC) activity. The gram positive bacterium may further overexpress trehalose transporters. The invention further relates to compositions comprising such gram positive bacterium as well as methods and uses thereof.
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SEAMLESS CAPSULE AND MANUFACTURING METHOD THEREFOR
The present invention is related to a seamless capsule which easily dissolves in the oral cavity etc. The present invention provides a seamless capsule comprising a capsule content solution, and a capsule shell enclosing the capsule content solution, wherein the capsule shell comprises a gelatin having a bloom value of 50 to 190 and wherein the seamless capsule has a capsule shell-dissolution time of 60 seconds or less when the dissolution time is determined by a disintegration test using water as a test solution.
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USE OF SYNTHETIC JANUS PARTICLES FOR PREVENTING OR REDUCING CRYSTAL GROWTH
The invention provides a method of preventing or reducing the growth of crystals in a substance which is susceptible to crystal growth in which colloidal particles having an amphiphilic structure, e.g. Janus particles, are contacted with the substance. Colloidal particles suitable for use in the invention include cross-linked, colloidal materials formed from hydrophobic monomers such as acrylates or methacrylates and hydrophilic monomers such as those derived from acrylic and/or methacrylic acid. The colloidal particles find particular use in methods of cryopreservation of biological samples (e.g. cells, tissues or organs), as a texture modifier in frozen food products, in the inhibition of gas hydrate formation, and as scale inhibitors.
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SOFTGEL ENCAPSULATED BALL INCORPORATING CHUM AS A FISH ATTRACTANT
Chum balls contain liquefied, dehydrated and/or freeze dried chum encapsulated in a water soluble ball (capsule). According to alternate embodiments, the chum ball may also include one or more of the following ingredients: a releasing agent such as sodium bicarbonate, a sinking agent such as magnesium, freeze dried plant matter, fish oil. An exemplary formula and a suitable machine for manufacturing are also disclosed. According to one embodiment, the releasing agent and the plant matter are incorporated into the capsule material.
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DELIVERY SYSTEM FOR NUTRITIONAL ADDITIVES FOR WILDLIFE
The invention provides methods of administering one or more supplements to an animal in a liquid solution, comprising providing a non-naturally occurring water source, containing an effective amount of one or more supplements, and locating the water source in the animal's environment, such that when the animal consumes water from the water source, the supplements are consumed by the animal. The supplement can be formulated as a concentrate additive.
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SENSORIC IMPRINTING
The invention concerns a method for exposing an infant to multiple different tastes of food products and stimulating the consumption of e.g. vegetables and fruit later in life.
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Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits
Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.
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PHOTODEGRADABLE GUM BASE, A CHEWING GUM COMPRISING THE PHOTODEGRADABLE GUM BASE AND METHODS OF MAKING THE SAME
A photo-degradable chewing gum base composition including an elastomer; and a block copolymer of vinyl acetate and methylphenylsilane having a structure of formula (I)— wherein m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100, is disclosed. The block copolymer facilitates environmental degradation of improperly disposed chewing gum cuds. Also described is a method of preparing a photo-degradable chewing gum composition.
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SYSTEM AND METHOD FOR PRINTING ON CHEWING GUM
A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable thickness, providing a print roller, transporting the at least one chewing gum sheet towards the print roller via a transporting surface, providing a gap between the print roller and the transporting surface, the thickness of the at least one chewing gum sheet being greater than a height of the gap, moving the at least one chewing gum sheet through the gap, printing indicia on the chewing gum sheet via the print roller during the moving of the at least one chewing gum sheet through the gap, and compressing the at least one chewing gum sheet during the moving of the at least one chewing gum sheet through the gap, the compressing occurring simultaneously with the printing.
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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.
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ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES
In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.
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METHOD OF PRODUCING AN ALCOHOLIC BEVERAGE HAVING A FRUITY FLAVOR
The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.
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