A method of extracting oil from algae by drying algae paste to a predetermined moisture content, contacting the algae paste with a polar solvent to make an algae-solvent solution and extracting oils from the algae paste into a solvent-oil solution, and separating extracted algae from the solvent-oil solution. An oil of whole and unhydrolyzed phospholipids, whole and unhydrolyzed glycolipids, lysolipids, and carotenoids extracted by the above method. An omega-3 fatty acid of docosahexanoic acids (DNAs) and eicosapentaenoic acids (EPAs) extracted from the above method. Isolated nutraceutical grade and pharmaceutical grade oil derived from algae and being free of toxins extracted by the above method. Isolated oil derived from algae including at least one omega-3 fatty acid of DHA and EPA at least partially in the form of whole and unhydrolyzed phospholipids and whole and unhydrolyzed glycolipids extracted by the above method.
ALGAE EXTRACTION PROCESS
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SYSTEMS AND METHODS FOR COFFEE PREPARATION
Example embodiments of systems and methods for brewing coffee can include providing an integrated beverage system that can include a grinding system, a roasting system, and a brewing system. The integrated beverage system can be used with a container that can contain unroasted coffee beans or coffee grounds, where the integrated beverage system can be configured to accept the container and can roast, grind, and brew coffee.
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INFUSER WITH SOLID REGION TO SELECTIVELY STOP INFUSION, VESSEL FOR INFUSER, AND METHODS
An infuser having a non-porous region to selectively stop infusion. The infuser may be used in a vessel, such as a portable beverage mug suitable for preparing and drinking tea and other beverages. Methods for infusing contents (such as coffee or tea) into a beverage with the ability to stop the infusion process on command, and without having to remove the contents from the container or vessel holding the infuser. Once the beverage has reached a desired flavor, the flavoring ingredients can be pushed into the non-porous section of the infuser by pushing a press head to move the infusing contents into the non-porous region.
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BEVERAGE SYSTEM WITH AERATION
This invention provides a device for preserving and dispensing a beverage, comprising: (a) a housing comprising one or more compartments, each compartment for storing a beverage container; and (b) one or more dispensing head removably connected to a cartridge, wherein said dispensing head comprises an aerator for aerating said beverage, wherein said cartridge removably and securely holds a beverage container, wherein said beverage flows from said container to said dispensing head by the force of a pump connected to said cartridge. In one embodiment, the beverage is wine.
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CLARIFICATION AND SELECTIVE BINDING OF PHENOLIC COMPOUNDS FROM LIQUID FOODSTUFF OR BEVERAGES USING SMART POLYMERS
The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.
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APPARATUS, SYSTEM, AND METHOD FOR FILLING A CONFECTIONARY ARTICLE
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the conduit housing disposed at a termination of the conduit output of the at least one conduit, a nozzle base removably associated with the output end, the nozzle base including a desirable number of fluid openings that are fluidly communicable with the conduit output, and a desirable number of nozzles that are fluidly communicable with the fluid openings, the nozzles being fluidly communicable with the at least one conduit via the fluid openings.
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PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF
Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
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SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.
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FOOD COMPOSITIONS COMPRISING ORGANOGELS
The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
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NUTRITIONAL COMPOSITIONS
There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l−1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.
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CONTINUOUS CHEESE PRODUCTION PROCESS
Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese.
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POLYPEPTIDE HAVING PHYTASE ACTIVITY AND INCREASED TEMPERATURE RESISTANCE OF THE ENZYME ACTIVITY, AND NUCLEOTIDE SEQUENCE CODING SAID POLYPEPTIDE
The invention relates to a recombinant DNA molecule encoding a polypeptide having phytase activity and increased temperature stability and increased proteolytic stability of the enzyme activity. The DNA sequence has been obtained by variation of the mature wild-type E. coli phytase sequence with defined amino acid positions being modified in comparison to the wild-type sequence or with the sequences having N- and/or C-terminal extensions, respectively. The invention further relates to a method for expressing the recombinant phytase as well as its use in the food and animal feed technologies.
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LOW FAT SPREAD
The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase(b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of less than 41 wt % based on the foodstuff(ii) a mono or di ester of glycerol and Moringa oil.
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SYSTEMS AND METHODS FOR STILLAGE FRACTIONATION
Systems and methods for fractionating whole stillage from an ethanol production facility are provided. Whole stillage undergoes a separation of its liquid portion (thin stillage) from the solid portion (fiber cake). In some embodiments, the solids and liquids in whole stillage may be separated utilizing a screening centrifuge. The fiber cake may be dried to generate a high fiber animal feed. The thin stillage may be provided to a three-phase separator for separation into an oil emulsion, an aqueous clarified stillage, and a protein paste. The protein paste may be dried to generate a high protein animal feed with greater than about 45% protein content. The clarified thin stillage is condensed to yield a syrup with greater than around 60% solids. The oil emulsion is subjected to a pH adjustment to liberate the oil from the emulsion, which is then separated.
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PROCESS FOR EXTRACTION FROM LESQUERELLA SEEDS
A method for extraction from Lesquerella seeds having an acid value of less than 6 mg KOH/g, said method including the following steps: a seed-processing step i) that includes a single operation of flattening the seeds and at least one operation of drying the seeds; and a step ii) of placing the processed seeds into contact with a mixture of light anhydrous alcohol and co-solvent under temperature and time conditions that are sufficient for extracting a raw oil including phospholipids and gums, as well as obtaining a de-oiled cake.
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PROCESS FOR SOLUBILIZING PROTEIN
Herein disclosed is a process for solubilizing protein from a biological source selected from the group consisting of animal tissue and keratinous material and combinations thereof, the process comprising: forming an alkaline slurry comprising the biological source and a first alkali comprising hydrated lime or quicklime; heating the alkaline slurry to a first temperature of at least 50° C. for a first treatment time to solubilize protein while minimizing degradation of amino acids and obtain a first treated slurry; separating from the first treated slurry a first liquid product and a solid product, wherein the first liquid product comprises the solubilized protein and calcium; and removing at least a portion of the calcium from the liquid product by adjusting pH to higher than 8 to precipitate calcium and produce a low-calcium liquid product.
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POWDERED NUTRITIONAL FORMULATIONS INCLUDING SPRAY-DRIED PLANT PROTEIN
Disclosed are powdered nutritional formulations comprising at least one plant protein, such as pea protein, wherein at least a portion of the plant protein has been spray-dried and dry-blended into the nutritional formulation. The liquids derived from reconstituting the powdered nutritional formulations exhibit little or no undesirable mouthfeel and have improved viscosity charcteristics.
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Consumables
Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobtain), and when R1 is OCH3 then R2 is OH (HDG), 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.
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Method for Producing Hypoallergenic Peanut Products
A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination and then treating with bromelain.
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COMPOSITION FOR CRYOPRESERVATION OF CELLS AND TISSUES
A composition for cryopreservation of cells and tissues of human and other animals in a safe manner without using toxic substances such as DMSO, as well as for freeze preserving or freeze-drying of foods and pharmaceuticals. In embodiments, ε-poly-L-lysine is reacted with succinic anhydride so that 60% or more of amino groups are blocked; and, thus obtained polymer compound is added to Dulbecco-modified eagle MEM culture medium (DMEM) on market sale to form a cryopreservation liquid. In embodiments for foods or pharmaceuticals, the ε-poly-L-lysine derivative was added by 0.5-10 wt % to curb freeze concentration.
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