Capsule and filter unit for the preparation of a nutritional product in a device adapted to supply liquid in the capsule. The capsule is constructed to have at least one compartment containing nutritional ingredients for the preparation of the nutritional product in combination with the supplied liquid, and a filter adapted for removing contaminants contained in the liquid. The filter is formed as a relatively rigid filter unit that includes a filter membrane and an outlet wall for supporting the filter membrane. The outlet wall has at least one liquid outlet communicating with the compartment.
CAPSULE FOR PREPARING A NUTRITIONAL PRODUCT INCLUDING A FILTER AND METHOD
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PRODUCTION OF ISOMALTOOLIGOSACCHARIDES AND USES THEREFOR
Described herein are methods for preparing isomaltooligosaccharides (“IMOs”) from a carbohydrate substrate and uses thereof. In the presence of a maltogenic enzyme and additional IMO precursors, an Aspergillus sp. invertase is capable of producing IMOs from a starch slurry. The ability of the invertase to function as a transglucosidase enzyme imparts a simultaneous mechanism for IMO saccharification.
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Bag With Refastenable Foldover Closure And Pour Spout
A bag may include first, second, and side walls that each extend from a bottom wall of the bag to an upper end of the bag. The bag may also include a reusable fastener including a first fastener part mounted to the first wall and a second fastener part mounted to the second wall. The releasable fastener may be a hook-and-loop fastener, which may continue to function when exposed to particulate matter of the product. The upper end may be configurable between a first closed configuration wherein the first wall is secured to the second wall, a second closed configuration wherein the first fastener part is fastened to the second fastener part, and an open configuration wherein the first wall is at least partially separated from the second wall. In the open configuration, a pour spout may be formed in side upper marginal portion of the bag.
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COMPRESSIBLE AND FREE-FLOW CO-AGGLOMERATES OF MANNITOL AND GRANULAR STARCH
Co-agglomerates of crystalline mannitol and granular starch, characterised in that they have a compressibility, as determined according to a test A, higher than 120 N, and preferably of 200 to 450 N, and a flow time, as determined according to a test B, of 3 to 15 seconds, and preferably of 4 to 8 seconds.
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Process and Device for Forming a Low Adhesion Cooking Surface
A process and device are disclosed for creating a low adhesion cooking surface. The process involves placing a hydrogen containing substance on a cooking surface; and extracting the hydrogen from the substance so that the hydrogen remains in recesses on the cooking surface. The hydrogen may be extracted by creating an electric charge on the surface, the electric charge drawing hydrogen into pores or recesses in the surface. The device preferably includes a housing which contains a high voltage generator. The output end of the generator is positioned so as to generate an electric arc when activated.
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DOG EXCREMENT VISIBILITY ENHANCEMENT
The present invention in several embodiments is an excrement visibility enhancement substance, animal food formulation, and method of increasing excrement visibility. In a preferred embodiment the invention could be a pet food with the following formulation per batch: 100 grams (˜3.5 oz) flour, 103 grams (˜3.6 oz) oats, 20 grams (˜0.7 oz) flax seed, 110 grams (˜3.9 oz), 7.5 grams (˜0.3 oz) dye FD & C Red 3 powder, 104 grams (˜3.7 oz) Apple, and 105 grams (˜3.7 oz) Carrots. Alternatively, excrement coloring substance FD & C blue 1, FD & C blue 2, FD & C green 3, cranberry extract, cherry extract, cranberry extract, and beet extract have shown promise; and could be used with or in lieu of FD & C Red 3 in the above formulation. The above formulation can be modified to accommodate any animal, especially any domesticated animal.
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BEVERAGE MIXER FORMULATION
Formulations for producing alcohol-containing beverages may be provided in single serving packages and combined with liquid at a point of use. An exemplary beverage mixer includes a flavoring agent, L-glutamine, ginger root, and at least two of the following items (i) to (v): (i) thiamine; (ii) pantothenic acid; (iii) pyridoxine, pyridoxal, or pyridoxamine; (iv) cobalmin; and (v) folic acid. Particulate-based and tablet-based solid forms and liquid forms are disclosed.
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CHEESE PRODUCTS WITH ENHANCED MELT AND METHODS
Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.
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Soybean Cultivar 2585850112
A soybean cultivar designated 2585850112 is disclosed. The invention relates to the seeds of soybean cultivar 2585850112, to the plants of soybean 2585850112, to plant parts of soybean cultivar 2585850112, and to methods for producing a soybean plant produced by crossing soybean cultivar 2585850112 with itself or with another soybean variety. 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. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 2585850112, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 2585850112, 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 the cultivar 2585850112 with another soybean cultivar.
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INVERSE EMULSION AND USE THEREOF
The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent and a hydrophobic component. The invention also relates to the use of such an emulsion in flavored products and to a method for stabilizing an inverse emulsion by adding thaumatin to the dispersed phase of the emulsion.
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CONFECTIONERY PRODUCT
The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase); the fat phase comprises more than one fat (for example one of the fats being cocoa butter); the emulsifier having an HLB
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BEVERAGE
The invention relates to a beverage comprising a plant extract and/or a dairy product, and an amount of an ammonium-salt capable of maintaining the pH of the beverage at a predetermined pH. The invention also relates to methods and uses of an ammonium-salt in maintaining the pH of a beverage.
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Soybean Cultivar 9531302
A soybean cultivar designated 9531302 is disclosed. The invention relates to the seeds of soybean cultivar 9531302, to the plants of soybean 9531302, to plant parts of soybean cultivar 9531302, and to methods for producing a soybean plant produced by crossing soybean cultivar 9531302 with itself or with another soybean variety. 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. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 9531302, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 9531302, 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 the cultivar 9531302 with another soybean cultivar.
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PROCESS FOR INFUSING RAWHIDE WITH COLOR, FLAVOR OR OTHER AGENTS
An improved method for infusing or marinating a rawhide product with additives such as color and/or flavor is provided. In the method, the animal hide is infused with additives such as flavor and/or color during the washing process. The additives permeate the interior of the hide after first opening the pore structure of the hide by altering the pH, then closing the pores in order to trap the additives. The additives are entrapped, thereby preventing release when moisture is applied.
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COMPOSITIONS RICH IN OMEGA-3 FATTY ACIDS WITH A LOW CONTENT IN PHYTANIC ACID
The current invention refers to the procedure to obtain compositions rich in omega 3 fatty acids with content in phytanic acid below 90 μg per gram of oil. The current invention also refers to the obtaining of compositions rich in DHA with a content in phytanic acid below 90 μg per gram of oil, more specifically between 650-950 mg/g, that is, between 65% and 95% of DHA in weight and values of PhA below 90 μg, preferably below 5 μg per gram of the oil forming the composition. The compositions obtained are used in the field of food supplements, nutritional products and pharmaceutical products due to their prophylactic action and therapeutic effect.
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Synbiotic Product
The present invention relates to a synbiotic product composition comprising a blend or mixture of a prebiotic carbohydrate and a probiotic spore-forming Bacillus bacteria. Examples of prebiotic carbohydrates useful in synbiotic product include arabinoxylan, arabinoxylan oligosaccharides, xylose, soluble fiber dextrin, soluble corn fiber, and polydextrose. The present invention also relates to human foodstuffs and animal feed comprising such synbiotic products and methods of increasing the titer of spore-forming bacteria in the intestinal tracts of mammals by administration of symbiotic products.
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METHODS FOR INCREASING STARCH CONTENT IN PLANT COBS
Methods and compositions for increasing the starch content in cob tissues of a plant are provided. The method comprises down-regulating the activity of starch degradation enzymes in a plant. The resulting transgenic plants of the invention have increased starch content in cob tissues. In one embodiment the method involves manipulating a monocot plant to down-regulate the activity of a starch degradation enzyme in cob tissues. The plants are useful for improving the yield of free sugars from plant biomass.
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LETTUCE LINE RX06473469
The invention provides seed and plants of the lettuce line designated RX06473469. The invention thus relates to the plants, seeds and tissue cultures of lettuce line RX06473469, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line RX06473469 with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line RX06473469, including the gametes of such plants.
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METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.
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DAIRY PRODUCT AND PROCESS
The present invention relates to a foamable composition that comprises calcium-depleted casein and whey protein that can be whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties. The invention also relates to a method of making a foam comprising the steps of (1) providing calcium-depleted casein and whey protein, (2) mixing the foamable composition with a source of water so that the protein concentration in the foamable composition is about 1 to about 25% w/w, and (3) whipping the mixture to a foam, wherein a source of water is added to the calcium-depleted casein or the whey protein or is added to the mixture prior to, or during, being whipped.
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