The present invention is in the field of soybean variety WN1118297 breeding and development. The present invention particularly relates to the soybean variety WN1118297 and its progeny, and methods of making WN1118297.
SOYBEAN CULTIVAR WN1118297
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SOYBEAN CULTIVAR WN1118398
The present invention is in the field of soybean variety WN1118398 breeding and development. The present invention particularly relates to the soybean variety WN1118398 and its progeny, and methods of making WN1118398.
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Water With Improved Transdermal and Cellular Delivery Properties and Methods Of Manufacture And Use Thereof
A process for preparing conventional water sources for providing “ideal state” cellular wellness benefits via topical hydration and natural transdermal, epithelial or epicellular absorption. The invention's process considers preconditioned water sources that have removed solids, dissolved solids, contaminants—both organic and inorganic and subsequently the method purifies the water respective of removing pathogens, and structures the water for cellular uptake in the form of vicinal grade water, with improved characteristics of ideal frequency, cluster size, pH, before safely introducing negative ORP (highly ionized state) to the water structure and organic nutrients or other supplemental pharmaceutical grade organic materials onto the skin or epithelial/epicellular environments surrounding tissue and cells.
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FEEDER INSECT COATING COMPOSITION AND METHOD
The present invention is a composition for a feeder insect coating. Specifically, the invention relates to coating that can be applied to a feeder insect to increase the nutritional value of the feeder insect to provide a more complete food source to a consuming animal.
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METHOD FOR FORMING CHEWING GUM
Disclosed is a method for forming gum, the method including providing a pair of rollers including a first roller and a second roller, and sizing a gum mass into a substantially continuous and flat gum sheet having a substantially uniform thickness between about 0.3 mm to 10 mm and a width of not less than 50 cm solely via a moving of the gum mass through a gap between the pair of rollers.
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ADVANCED GUM FORMING
Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to 10 mm using the pair of walls, the gum mass maintaining substantially continuous contact with at least one of the walls before and after the sizing.
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Enzymatic Treatment Of Gum Arabic
The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.
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METHOD FOR THE FORMULATION OF A GEL-FORMAT FOODSTUFF FOR USE AS A NUTRITIONAL FOODSTUFF ENRICHED WITH PEPTIDES AND MALTODEXTRINS OBTAINED FROM QUINOA FLOUR
Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.
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TOFU MANUFACTURING PROCESS
An improved tofu having reduced beany flavor, whiter color, more elasticity, reduced porosity and more consistent characteristics than traditional tofu.
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NUTRITIONAL COMPOSITIONS HAVING SOLID PARTICLES AND METHODS FOR MAKING AND USING SAME
A packaged food product comprising a package housing and a nutritional composition having reduced stickiness on its surface, comprising a plurality of solid particles on at least one surface of the nutritional composition and a carbohydrate, wherein the solid particles have a diameter between about 1 mm and about 10 mm, and wherein the at least one surface of the nutritional composition is an external surface.
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Wine Additives for Improving the Taste, Aroma and Quality of Wine
The present invention provides compositions and methods of using these compositions to improve the taste, aroma and quality of wine. The compositions are aqueous solutions containing gelatin having a concentration of about 45 g/L to about 55 g/L, gum Arabic having a concentration of about 92 g/L to about 112 g/L and copper sulfate having a concentration of about 0.014 g/L to about 0.018 g/L or ascorbic acid having a concentration of about 223 g/L to about 273 g/L and gum Arabic having a concentration of about 46 g/L to about 56 g/L or gelatin having a concentration of 42 g/L to about 52 g/L, gum Arabic having a concentration of about 86 g/L to about 106 g/L, ascorbic acid having a concentration of about 9.9 g/L to about 11 g/L and potassium metabisulfite having a concentration of about 12 g/L to about 15 g/L. When added to a glass of wine, or in larger volumes to a bottle or cask of wine, it improves the taste by reducing the bitterness and acidity. The invention also provides kits containing these compositions for adding to wine before consumption.
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L-Lysine-containing feed additives
The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation.
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Sealed, Edible Film Packets and Methods of Making and Using Them
The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film dissolves and the center composition is released. In preferred embodiments, the center composition comprises a sugar alcohol, such as xylitol, that creates a cooling sensation. Many other flavors and/or colors or sensates can also be used in the center composition, and some embodiments include breath-freshening, anti-bacterial, nutriceutical, or pharmaceutical compositions in the center composition. The invention also comprises the edible packets or sachets, especially those composed of film with a desired retained water level suitable for producing a self-sealing film and/or an edible film packet that is stable at room temperature for at least six to twelve months.
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DISPENSING OF A SUBSTANCE
The invention proposes to dispense a substance from a container filled with a single portion of a substance. The container comprises a preformed deformable body defining a filling cavity which body has an opening and an integral planar circumferential rim surrounding said opening. The opening is closed by a cover sheet which is sealed to the circumferential rim by a circumferential sealing seam. The circumferential rim has a dispensing part which is covered by the cover sheet. A dispensing passage is formed between the dispensing part and the cover sheet. At the location of the dispensing passage is provided a weakened sealing seam portion, such that upon pressurizing the content of the container, the weakened sealing seam portion breaks and substance flows out of the container through the dispensing passage. The dispensing part is flat and the dispensing passage for the substance is defined by the cover sheet sealed to the flat dispensing part by at least two outwardly directed sealing seams. The outwardly directed sealing seams extend at a distance from one another from the circumferential sealing seam to the edge of the dispensing part.
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METHOD AND DEVICE FOR PRODUCING COMMERCIAL MILK AND MILK HAVING REDUCED BIOLOGICAL ACTIVITY OF EXOSOMAL RIBONUCLEIC ACIDS
Microribonucleic acids (abbreviated: miRs) which are present in milk, in particular cow's milk, are a serious health risk which was previously unrecognized by science as contributing to the development of the diseases of civilization, such as overweight, type 2 diabetes and cancer. Those diseases may be counteracted by inactivating undesirable biological activities of the miRs of milk by removing and/or destroying milk exosomes which are 50-100 nm in size that transport the miR. This is accomplished firstly by treating the skimmed milk fraction with 20 kHz ultrasound and/or removing the milk exosomes by immunoadsorption thereof and/or addition of RNAses before further conventional milk processing. This milk treatment serves the purpose of reducing activities that are harmful to health of the miR-mediated genetic signal systems of milk to long-term consumers and thereby improving product safety of milk and further processing products thereof.
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Microwave Vacuum Process For Making An Infusion From Natural Products
The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.
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FRUIT BREAKING SYSTEM AND METHOD
Methods as described in the present disclosure generally include cryogenically freezing sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the frozen fruit into pieces having an appropriate size distribution. Cryogenically freezing the fruit may be accomplished by passing the fruit through a cold gas tunnel or by immersing or otherwise exposing the fruit to a cryogenic substance such as liquid nitrogen, liquid oxygen, solid carbon dioxide, gaseous nitrogen, or a mixture of liquid nitrogen and gaseous nitrogen. Breaking the fruit may be accomplished, for example, by rapidly vibrating the frozen fruit on a screen, or by passing the frozen fruit through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers. A system for producing pieces of sweetened, dried fruit may include apparatus for drying the fruit, infusing it with sugar or otherwise sweetening it, immersing or otherwise exposing the fruit to a cryogenic substance, and/or breaking the frozen fruit through vibration, millling, or the like.
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MOULDING
The invention provides methods and systems for molding three-dimensional products from a mass of foodstuff. The systems include a rotatable drum provided with mold holders that accept removable molds that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the system to fill removable molds in filling operations to form the three-dimensional products.
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APPARATUS AND METHOD FOR PREPARING PRESSED COFFEE
In accordance with one embodiment, a pressed coffee maker is provided. The coffee maker can comprise a tank for storing coffee solution; a screen disposed in the tank for pressing coffee grounds in the tank; a squeegee to clean the tank. A removable bottom can be used to both add new coffee grounds and remove used coffee grounds.
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Hot Beverage Maker with Dispenser
A method for operating a hot beverage maker includes the steps of infusing fresh water and storing the resulting beverage in a removable brewed beverage tank. An actuator is engaged for dispensing the brewed beverage from the tank. The tank is placed on a platform in a relationship so as to engage a warmer plate to keep the contents of the tank warm. Accordingly, the hot beverage maker produces a brewed beverage that is stored in the tank until it is dispensed by a user.
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