The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for the preparation of a composition to deliver compounds, for example nutrients, to specific regions of a body.
TEMPERATURE-INDUCED DELIVERY OF NUTRIENTS BY MICRO-ORGANISMS IN THE GASTROINTESTINAL TRACT
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HEAT MOISTURE TREATED CARBOHYDRATES AND USES THEREOF
A method of controlling serum insulin levels in an individual is disclosed. The method comprises the step of administering to the individual a food composition comprising heat and moisture treated starch (HMT starch).
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CREATION OF DIVERSITY IN POLYPEPTIDES
The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting polypeptides. The steric hindrance may occur between amino acid residues at widely different positions in the amino acid sequences, e.g. between residues in two different domains of the 3D structure, and resulting polypeptides which include such steric hindrance may never be observed in the conventional recombination methods because they may be expressed in poor yields or may have poor activity or stability. The inventors developed a method to identify and alleviate such steric hindrance in the resulting polypeptides. In an alignment of the three-dimensional structures, steric hindrance is indicated when residues from two different structures are located within a certain distance. Pairs of residues at corresponding positions in the amino acid sequences are not considered, and residues close to the surface (high solvent accessibility) are considered to be less prone to steric hindrance.
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PACKAGING ASSEMBLY
A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression.
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BODY TASTE IMPROVER COMPRISING DECOMPOSED SUBSTANCES OR THEIR EXTRACTS OF LONG-CHAIN HIGHLY UNSATURATED FATTY ACID
The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.
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DAIRY PRODUCT
The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation.
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ALTERED LEAF MORPHOLOGY AND ENHANCED AGRONOMIC PROPERTIES IN PLANTS
The invention provides methods for enhancing agronomic properties in plants by down-regulation of a PALM transcription factor. Nucleic acid constructs for down-regulation of PALM are described. Transgenic plants are provided that comprise increased leafy tissue and increased disease resistance. Plants described herein may be used, for example, as improved forage crops or in biofuel production.
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Soybean Cultivar 8919112
A soybean cultivar designated 8919112 is disclosed. The invention relates to the seeds of soybean cultivar 8919112, to the plants of soybean 8919112, to plant parts of soybean cultivar 8919112, and to methods for producing a soybean plant produced by crossing soybean cultivar 8919112 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 8919112, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 8919112, 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 8919112 with another soybean cultivar.
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Soybean Cultivar S080093
A soybean cultivar designated S080093 is disclosed. The invention relates to the seeds of soybean cultivar S080093, to the plants of soybean S080093, to plant parts of soybean cultivar S080093, and to methods for producing a soybean plant produced by crossing soybean cultivar S080093 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 S080093, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 5080093, 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 S080093 with another soybean cultivar.
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Method and an Apparatus for Removing Fat from Meat Cuts
A method and apparatus for removing fat from one face of a meat cut, where a knife tool cuts a layer of fat and possibly skin from the face. The knife tool is adapted to cut across the entire width of said meat cut along a desired trimming interface. The knife tool includes at least two controllable blade parts, each having a cutting edge, the blade parts extending between the first face and a fat-to-lean interface without intersecting said first face. The position of said cutting edges and the angle of the blade parts are continuously adapted, by controlling the at least two controllable blade parts, to cut following the desired trimming interface, whereby the fat and possible skin is trimmed from the lean in one single piece of fat.
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PROCESS FOR PREPARING CHOCOLATE CRUMB
A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces.
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PROCESS FOR PREPARING CHOCOLATE CRUMB
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture; b) heating the mixture to a temperature in the range of 55-110° C. under a lowered pressure in the range of 18-25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85-88% solids by heating the mixture to between about 85° C. to 95° C. under a lowered pressure of approximately 24 kPa for 30 minutes.
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FROZEN INSTANT BEVERAGE PRODUCT
A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.
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PRETREATED DENSIFIED BIOMASS PRODUCTS AND METHODS OF MAKING AND USING SAME
A product comprising at least one densified biomass particulate of a given mass having no added binder and comprised of a plurality of lignin-coated plant biomass fibers is provided, wherein the at least one densified biomass particulate has an intrinsic density substantially equivalent to a binder-containing densified biomass particulate of the same given mass and h a substantially smooth, non-flakey outer surface. Methods for using and making the product are also described.
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NOVELTY SEALED FOOD PRODUCTS AND METHOD OF MANUFACTURE OF SAME
An apparatus and method for manufacturing a novelty sealed food product having a complex shape. The apparatus including an anvil plate and an ultrasonic horn that seals a filling within a pair of food substrates with an ultrasonic vibration and without a sealing additive, such as a carbohydrate or a hydrocolloid.
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Non-Porous Moisture and Gas Permeable Films
Disclosed are moisture and gas permeable films which can comprise or be obtained from a blend of a polyamide with a potassium-containing ionomer of an ethylene acid copolymer, an ethylene ester dipolymer, and optional compatibilizer selected from dicarboxylate-containing polymers and ethylene glycidyl ester copolymers. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs.
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Bacterial Compositions of Staphylococcus Vitulinus Having Nitrate Reductase Activity and of Lactic Acid Bacteria and Methods Using These Compositions
The invention relates to a method for converting nitrates to nitrites and to specific compositions of bacteria belonging to the Staphylococcus vitulinus species optionally in association with lactic acid bacteria such as Lactococcus genus or Pediococcus genus and their use for developing the red color of a food product containing myoglobin.
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LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE
The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.
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Microwave-Refrigerator Unit
Microwave-refrigerator units are disclosed. In one aspect, a microwave-refrigerator unit may include a weatherproof exterior. A microwave may be included within the weatherproof exterior. A refrigerator may also be included within the weatherproof exterior. The refrigerator may be coupled with the microwave. Other microwave-refrigerator units are also disclosed, as are methods of using microwave-refrigerator units.
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Milk-based alternative product and method for producing the same
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
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