There is provided a palm olein composition comprising: (a) palm olein oil (b) (i) a lactic acid ester selected from an ester of lactic acid and a C12 to C22 fatty acid, salts thereof and mixtures thereof; or (ii) a fumaric acid ester selected from an ester of fumaric acid and a C12 to C22 fatty alcohol, salts thereof and mixtures thereof.
COMPOSITION
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COCOA BEAN PROCESSING METHODS AND TECHNIQUES
Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.
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Gourmet seafood salad
Steamed shrimp, lump crabmeat, imitation crabmeat, combined with coleslaw mix, mayonnaise, Old Bay seasoning and sugar, which exhibits a unique texture blend is prepared by mixing these ingredients causing causing a protein preservative obtained mixture followed by refrigeration.
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EFFECTIVE USE OF YEAST AND YEAST EXTRACT RESIDUE
To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80° C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.
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COLD WATER-SWELLING, INTACT, HIGH AMYLOSE STARCH GRANULES
A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatinised, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.
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ANTIOXIDANT COMPOSITION
Suggested is an antioxidant composition, comprising (a) caffeic acid,(b) sinapinic acid and, optionally,(c) polyphenols, with the proviso that components (a) and (b) are present in a weight ratio of about 85:15 to about 98:2.
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NOVEL ISOCHRYSIS SP TAHITIAN CLONE AND USES THEREFORE
A novel microalgal strain whose lipid production has been enhanced compared to the wild type. The lipid content produced by the microalgae is particularly rich in neutral lipids. The use of the microalgal strain and the lipids are also described.
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STRESS TOLERANT WHEAT PLANTS
The present invention relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.
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Beg Bug Lures
Various embodiments of the present invention provide a lure composition, lure arrangement, and/or method for attracting and capturing bed bugs and the like. In some embodiments, the present invention combines a collection structure with a chemical lure composition that has improved efficacy due to a synergistic combination of elements. The present invention reduces the need for sprayed or broadcast attractants. In one aspect of the invention, a lure composition for attracting bed bugs and the like is provided. The 5-chemical lure mixture comprises a combination of Nonanal, 1-octen-3-ol, L-lactic acid, spearmint oil, and coriander Egyptian oil. In another embodiment of the invention, the mixture comprises a 4-chemical lure mixture Nonanal, 1-octen-3-ol, spear mint oil, and coriander Egyptian oil.
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Mineral, Nutritional, Cosmetic, Pharmaceutical, And Agricultural Compositions And Methods For Producing The Same
Mineral, cosmetic, pharmaceutical, agricultural, nutraceutical, and other compositions are produced using a mineral composition containing minimal concentrations of cadmium, lead, arsenic, and mercury and containing relatively high concentrations of micro and macro mineral elements, of rare earth elements, of calcium, and of silica. The mineral concentrations are produced by processing naturally occurring clay soil to concentrate mineral elements naturally occurring in the soil.
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SYNTHESIS OF LONG-CHAIN POLYUNSATURATED FATTY ACIDS BY RECOMBINANT CELL
The present invention relates to methods of synthesizing long-chain polyunsaturated fatty acids, especially eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid, in recombinant cells such as yeast or plant cells. Also provided are recombinant cells or plants which produce long-chain polyunsaturated fatty acids. Furthermore, the present invention relates to a group of new enzymes which possess desatorase or elongase activity that can be used in methods of synthesizing long-chain polyunsaturated fatty acids.
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BACTERIALLY FORMED MICROCIN S, A NEW ANTIMICROBIAL PEPTIDE, EFFECTIVE AGAINST PATHOGENIC MICROORGANISMS, E.G. ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
The present invention relates to a new isolated polypeptide nominated microcin S, isolated nucleic acid molecules encoding the microcin S polypeptide and primers and probes hybridizing to the nucleic acid molecules. The invention also relates to plasmids and cells comprising the nucleic acid molecules, an antibody binding to the polypeptide, compositions as well as methods for producing and using the polypeptides. The present invention further relates to medical uses for treating or preventing microbial infections, functional gastrointestinal disorders or treating a tumor. The invention further relates to a method for preserving food and a method for coating dressing material.
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DAIRY PRODUCT AND PROCESS
The invention relates to liquid nutritional compositions, particularly shelf stable liquid nutritional compositions including compositions comprising non-hydrolysed whey protein, and methods of producing and using these compositions.
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METHOD AND APPARATUS FOR AN UPRIGHT FOOD HOLDER
The present invention discloses an apparatus and method for consuming a wrapped food item in a non-dining or informal dining environment. The method comprises placing the wrapped food item into an upright food holder, removing one or more portions of the upright food holder during a process of consuming the o wrapped toed item, wherein the wrapped food item comprises a substantially cylindrical shape. In one embodiment, the upright food holder comprises a tapered cup designed such that portions of the tapered cup are removed during a process of consuming the wrapped food item. Methods for removing portions of the upright food holder comprise string, tape, and perforations. The wrapped food items may be Is burritos, wraps, shawarmas, gyros, falafels, and special shaped sandwiches.
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INCREMENTAL EATING TOOL
An incremental eating tool. The incremental eating tool can include a tray having a first end and a second end, the tray being transversely subdivided into a plurality of segments, each segment being hingedly attached to at least one adjacent segment, each segment further including at least one tab extending therefrom.
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PRE-SLAUGHTER DIET INCLUDING METHIONINE
The present invention provides novel method for improving the tenderness of meat (e.g. pork, beef and poultry). The method comprises a pre-slaughter diet comprising methionine in an amount effective to improve the tenderness of the meat. The methionine may be fed alone or in combination with feedstuff rations to livestock animals. The present invention provides a novel use of methionine, i.e. for improving the tenderness of meat. The invention includes the use of methionine analogues such as 2-Hydroxy-4-Methyl Thio Butanoic acid (HMTBA) or all its salt forms or 2-Hydroxy-4-Methyl Thio Butanoic isopropyl ester or any of other esters.
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CHEWING GUM BASE CONTAINING SUBSTITUTED POLYSACCHARIDES AND CHEWING GUM PRODUCTS MADE THERE FROM
A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an average length of 1 to 15 saccharide units per branch. The polysaccharides may be linked saccharide units such as allose, altrose, mannose, gulose, idose, galactose, 3,6 anhydro galactose, glucuronic acid, mannuronic acid, galacturonic acid, aldobiouronic acid, fucose, rhamnose, arabinose, xylose, talose, acyl substituted glucose, fructose, lactose and combinations thereof.
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METHOD OF MAKING AN EXTRUDED BRITTLE CONFECTIONARY
A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resulting confection contains at least 60 wt. % of the sweetener in crystal form. A confection containing at least one crystallized mass that was produced by this process.
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PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE
The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.
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Process for Reducing Acrylamide
The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.
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