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AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY

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The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggregates and/or spherical like aggregates.

HEAT-TREATMENT OF MILK

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Described herein are systems and methods for the heat treatment of milk, particularly bovine milk. The heat treatment changes the color and flavor of the milk, as well as denatures some of the milk proteins therein. These changes can provide a milk that is less likely to cause allergic reactions in consumers of the heat treated milk and products made from such milk.

Compositions and Methods for Improving Creatine Solubility and Stability

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Disclosed are methods for improving nitrogenous acid (e.g., creatine) solubility, and products made by the method.

STABILIZED NUTRITIONAL COMPOSITIONS INCLUDING STARCH

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Disclosed are stabilized nutritional compositions having a stabilizer system including starch, or a combination of starch and maltotriose, and methods for manufacturing the compositions. The retrogradation effect commonly seen with starch stabilizers is substantially reduced or even eliminated in the disclosed nutritional compositions.

METHODS FOR REDUCING MICROBIAL CONTAMINATION OF DRYBLENDED POWDERED NUTRITIONAL COMPOSITIONS

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Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat treatment comprises subjecting the dry ingredient to a temperature of greater than 48° C. to no greater than 60° C. for a period of from 2 days to 30 days and allows for incorporation of the dry ingredient into the dryblended powdered nutritional composition without risk of substantial microbial contamination of the composition, and further, without substantially altering the physical and functional properties of the dry ingredient.

LIPID COMPOSITION

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A lipid composition having 90% or greater of a triglyceride mixture and 10% or less of a mixture comprising phospholipids and emulsifiers. Based on a total fatty acid content of the triglyceride mixture, the triglyceride mixture includes 95% or greater of C16-C22 fatty acid and 5% or less of C4-C14 fatty acid.

DE-ACIDIFICATION OF FATS AND OILS

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The present invention relates to a method for treating vegetable oils and/or animal fats comprising a vacuum steam stripping operation, condensing the neutral oils from vapour phase at an elevated temperature, retaining and sending back to the stripping column, allowing steam, volatile fatty acids, micronutrients together with other volatiles to pass to a cold condensation zone, and condensing the volatile fatty acids, micronutrients together with other volatiles in the cold condensation zone, producing a condensate and a stream of steam, non-condensable gases along with traces of fatty acids and other lighter hydrocarbons vapours. The invention may include a distillation step, either between the high and low temperature condensation zones or following the cold condensation zone.

BACILLUS SUBTILIS SUBSP. NATTO AND NATTO PRODUCED BY USING SAME

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[Object] To obtain natto having reduced viscosity and natto odor. [Solving Means] Provided are Bacillus subtilis AZ-5512 strain (FERM P-22135) and natto produced by using the strain.

REBAUDIOSIDE A AND STEVIOSIDE COMPOSITIONS

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The invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.

PROCESS FOR REBAUDIOSIDE D

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The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.

PROCESS FOR REBAUDIOSIDE D

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The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.

PLANTS AND SEEDS OF CANOLA VARIETY SCV816796

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV816796 and to methods for producing a canola plant produced by crossing canola variety SCV816796 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV816796, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV816796 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV816796 with another canola variety.

PLANTS AND SEEDS OF CANOLA VARIETY SCV366592

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV366592 and to methods for producing a canola plant produced by crossing canola variety SCV366592 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV366592, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV366592 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV366592 with another canola variety.

PLANTS AND SEEDS OF CANOLA VARIETY SCV435009

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV435009 and to methods for producing a canola plant produced by crossing canola variety SCV435009 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV435009, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV435009 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV435009 with another canola variety.

PLANTS AND SEEDS OF CANOLA VARIETY SCV569538

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV569538 and to methods for producing a canola plant produced by crossing canola variety SCV569538 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV569538, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV569538 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV569538 with another canola variety.

PLANTS AND SEEDS OF CANOLA VARIETY SCV822805

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV822805 and to methods for producing a canola plant produced by crossing canola variety SCV822805 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV822805, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV822805 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV822805 with another canola variety.

1-VINYLCYCLOHEX-3-ENE CARBALDEHYDE AND 4-VINYLCYCLOHEX-1-ENE CARBALDEHYDE FOR USE IN FLAVOUR AND ORAL CARE COMPOSITION

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Provided are oral care compositions comprising a) at least one compound of formula (I) wherein R is carbonyl attached at C-1 or C-4; andb) at least one mint flavour, for example, mint oil, menthol, l-carvone, l-limonene or menthone. The compositions possess an enhanced mint flavour character.

New Strain of Cadmium-Removing Lactobacillus plantarum Bacterium, and Uses of the Same

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The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.

BUBBLE ENCAPSULATION VIA SILICILIC ACID COMPLEXATION

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Disclosed are methods of preparing stable gas-in-water dispersions by silicic acid complexation of micron-sized gas bubbles, and stable dispersions prepared by silicic acid complexation. Compositions and products comprising the dispersions are also disclosed. Dispersions may be stable over an extended period of time at room temperature.

STABLE EMULSIONS VIA PARTICLE ABSORPTION BY ELECTROSTATIC INTERACTION

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Disclosed are methods of preparing stable O/W emulsions by particle adsorption via electrostatic interaction, and stable emulsions prepared by particle adsorption via electrostatic interaction. Compositions and products comprising the emulsions are also disclosed. Emulsions may be stable over an extended period of time at room temperature.
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