A soybean cultivar designated 22164261 is disclosed. The invention relates to the seeds of soybean cultivar 22164261, to the plants of soybean cultivar 22164261, to the plant parts of soybean cultivar 22164261, and to methods for producing progeny of soybean cultivar 22164261. 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. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar 22164261. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 22164261, 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 cultivar 22164261 with another soybean cultivar.
SOYBEAN CULTIVAR 22164261
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SOYBEAN CULTIVAR YB45U13
A soybean cultivar designated YB45U13 is disclosed. The invention relates to the seeds of soybean cultivar YB45U13, to the plants of soybean cultivar YB45U13, to the plant parts of soybean cultivar YB45U13, and to methods for producing progeny of soybean cultivar YB45U13. 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. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar YB45U13. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar YB45U13, 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 cultivar YB45U13 with another soybean cultivar.
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SOYBEAN CULTIVAR YB46M13
A soybean cultivar designated YB46M13 is disclosed. The invention relates to the seeds of soybean cultivar YB46M13, to the plants of soybean cultivar YB46M13, to the plant parts of soybean cultivar YB46M13, and to methods for producing progeny of soybean cultivar YB46M13. 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. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar YB46M13. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar YB46M13, 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 cultivar YB46M13 with another soybean cultivar.
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Cold Prepared Gel and Method for Making Same
A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.
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COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
The present invention relates to a composition comprising a substrate capable of being evenly coated with a microbial biomass, wherein said biomass represents from 10% to 30% by dry matter of the total dry matter of the coated substrate. It also relates to a method for preparing said composition and to a starter fermentation activator and to a probiotic comprising said composition.
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EXTENSIONAL VISCOSITY TO PROMOTE SAFE SWALLOWING OF FOOD BOLUSES
Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.
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New Proteases Able to Hydrolyze Gluten Peptides and Proteins at Acidic PH, from the Actinomycete Actinoallomurus
The invention relates to a new family of proteolytic enzymes having the ability to hydrolize at a p H between 3 and 8 gluten olygopeptides which are resistant to cleavage by gastric and pancreatic enzymes and whose presence in the intestinal lumen results in toxic effects. The enzymes have been identified as endopeptidases of the S8/S53 family and are produced by an Actinoallomurus strain. The object of the invention includes also methods for producing enzymes composition comprising the endopeptidases by cultivation of native Actinoallomurus strains, mutants thereof, or recombinant host cells comprising nucleic acids codifying for the endopeptidases. Said nucleic acids constitute a further object of the invention. The enzyme compositions comprising at least one endopeptidase of the invention are useful for the treatment and/or prevention of celiac sprue, dermatitis herpetiformis and any other disorder associated with gluten intolerance as ingredients of pharmaceutical formulations or as additives of foods and drinks.
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SOLVENT-FREE PROCESS FOR OBTAINING PHOSPHOLIPIDS AND NEUTRAL ENRICHED KRILL OILS
Organic solvent-free processes for obtaining krill oil compositions are disclosed. The processes include a) cooking krill in a cooker vessel for a time and temperature sufficient to denature the protein content of the krill and cause a first solid krill fraction and first liquid krill fraction to be formed while substantially avoiding emulsification of the first solid and first liquid krill fractions; b) removing the first solid and first liquid krill fractions from the cooker vessel at a temperature of at least about 90° C.; c) separating the first solid fraction and the first liquid fraction; and d) obtaining krill oil with neutral enriched from the first liquid fraction, and e) by pressing of first solid fraction to obtain press liquid or a second liquid krill fraction for obtaining krill oil with phospholipids enriched krill oil, the separating and the obtaining steps being carried out without the use of organic solvents.
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PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PEEL
A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.
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ORGANIC EMULSION COMPRISING DHA AND EPA
The present invention relates to an emulsion of an oil composition comprising docasoahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which is characterised in that the emulsion is essentially free from ascorbyl palmitate.
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FORMULATIONS AND METHODS TO PROVIDE NUTRITION TO HUMAN AND OTHER PATIENTS
Systems, techniques and methods for estimating the metabolic state or flux, e.g., the body energy state (“BES”) of a patient, are disclosed. The BES provides a deep insight into the nutritional needs of the patient, thus allowing for a sort of exquisite glycemic control with regard to the patient. The invention discloses systems and methods for estimating fractional gluconeogenesis. The invention also discloses systems and methods for estimating and targeting patient blood lactate concentration, both as a target itself and as an intermediate step to estimating and targeting patient fractional gluconeogenesis glucose production. Nutritional support methods and formulations are also disclosed. The invention is suitable for any sort of patient, including those who are injured, such as with traumatic brain injury, ill, or have other conditions that stress the metabolic system.
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FUSION OF BIOACTIVE MOLECULES
Fusion-proteins containing an enzyme, preferably a feed or food enzyme, coupled to a gut surface-binding domain are presented. The fusion-proteins can be used to promote feed utilization in animals. In a particular example, a Fusion enzyme according to the invention comprising a gut-surface-binding polypeptide segment linked to a phytase show an increased resident time in the gut, which leads to an increased amount of time given to the enzyme to catalyse the corresponding reaction which finally leads to improved feed utilisation.
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COMPOSITIONS AND METHODS FOR USE IN PROMOTING LEAN BODY MASS
Food supplement compositions and their methods of use in promoting lean body mass are provided.
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COMPRESSIBLE FOOD CONTAINER AND METHODS FOR ITS USE AND MANUFACTURE
A food container is disclosed. Embodiments of the food container include a repository composed of inelastic, flexible material and a fitment with an opening sufficiently wide to permit extrusion of moderately cohesive foods with moderate to high viscosity, and sufficiently narrow to prevent such foods from spilling from the fitment opening. In some embodiments, the fitment opening bears a tamper-evident hermetic seal or a replaceable cap, which may also have a tamper-evident seal. Methods are disclosed for manufacturing the food container by assembling it and filling it with food. Other methods involve using the container to eat by squeezing it.
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BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE
The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.
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METHOD FOR INFUSING CALCIUM PHOSPHATE IN WATER, JUICES AND WATER BEVERAGES
The present invention provides a method to solubilize and infuse calcium phosphate directly into water, water beverages and juices at very high concentration from which it is readily available for immediate and complete absorption. A premix of powdered ingredients including ground limestone, amino acetic acid phosphate, amino acetic acid citrate and optionally zinc carbonate, acidulants sweeteners and/or flavors can be mixed with the water, water beverages and juices. The water, water beverages and juices containing infused calcium phosphate do not require further processing and are readily consumable.
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USE OF SPENT BLEACHING EARTH FROM EDIBLE OIL PROCESSING IN THE FORMULATION OF SALT AND MINERAL FEED BLOCKS OR PELLETS FOR LIVESTOCK
Spent bleaching earth from edible oil processing can be used in the formulation of salt and mineral lick blocks and pellets for livestock to enhance the health and nutritional value of the feed supplements. Because of the ignition hazard inherent with spent bleaching earth, landfill has been and continues to be the dominant disposal method. By adding salt or brine to the spent bleaching earth upon discharge from the process filters, the hydroscopic property will keep the material safe for handling and economic use as described.
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CAPSULE FOR MAKING AN INFUSED DRINK
A capsule for making an infused drink includes a tray-shaped body (12) and a sealing film (16) applied to the open end of the tray-shaped body. A cover (20) is coupled to the sealing film (16) or to the bottom wall (121) of the tray-shaped body and is suitable to interact with an infusor (40) in which passages (42) are made for the transit of the infused drink. At least one cut (22) is made in the protective cover (20) suitable to permit the passage of the infused drink or at least one pre-cutting line (22′) suitable for forming a cut to permit the passage of the infused drink.
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GRAPE SEED EXTRACT FOR BROWNING FOOD SURFACES
The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
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SUSHI RICE CAPABLE OF BEING FROZEN AND THEN CONVENTIONALLY THAWED
The present invention relates to a method for making rice capable of being frozen and then defrosted by conventional means rather than microwaved to defrost. The product includes cooked sushi rice kernels that have been coated with trehalose such that the total sugars consist of between 9% and about 60% trehalose.
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