Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
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HIGHLY THICKENING PASTE COMPOSITION AND METHOD FOR PRODUCING SAME, AND LOW-VISCOSITY SUBSTANCE AND METHOD FOR CONTROLLING VISCOSITY THEREOF BOTH USING SAME
Provided is a highly thickening composition which overcomes drawbacks seen in thickening compositions using a polysaccharide in that a desired viscosity cannot be achieved when the thickening composition is added to a liquid composition having a specific salt concentration, and that even when the desired viscosity is achieved, the resultant liquid composition shows deterioration of texture such as remaining in the mouth or being hard to swallow because the resultant liquid composition undergoes little change in viscosity at respective temperatures, and which has a synergistically excellent thickening property. A highly thickening composition produced by mixing one of either (A) xanthan gum or (B) locust bean gum with (C) guar gum and then mixing the component (A) or the component (B) to the resultant mixture, wherein the ratio of the total amount of the components (A) and (B) to the amount of the component (C) is 95:5 to 70:30 by mass and the component (A) is contained in a larger amount than the component (B).
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Stabilized Acidified Milk Products
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.
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PRODUCTION OF PULSE PROTEIN PRODUCTS WITH REDUCED ASTRINGENCY
Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.
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COFFEE LIQUEUR COMPOSITIONS
The present invention relates to novel coffee liqueurs, and methods of producing the same. Coffee liqueurs described herein have unique utility and taste profiles that distinguish them from other conventional coffee based drinks
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Mixing Apparatus and Method of Preparing Edible Dispersions
Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing apparatus provides good shear and distributive mixing with low energy dissipation (i.e. low temperature increase of the mixture due to the mixing process) and allows the manufacture of edible dispersions at a wide range of mixture throughput levels. Also disclosed is a process using said mixing apparatus for the manufacture of edible dispersions.
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PROCESS AND DEVICE FOR PRODUCING RICE FROM PADDY
Disclosed is a process for producing rice from paddy. The process comprises a hulling procedure for brown rice, which includes procedures of dampening, and stirred debranning. The dampening procedure involves using a dampener (13) to add water accounting for 0.5-2.5% of the weight of the brown rice material to the brown rice material, with the water temperature being 10-60□; and after the dampening procedure, the brown rice is conveyed to the procedure of stirred debranning within 10 min to be processed. During the procedure of stirred debranning, the height of the brown rice is controlled to be 0.3-2 m, and a stirrer is employed for stirring; and the linear velocity of the stirrer rod of the stirrer is controlled to be 1-6 m/s. The process uses a method of stirred debranning for debranning the brown rice, such that the acting forces on the brown rice grains are relatively small and uniform, thereby improving the removal rate of the hull of the brown rice and reducing the yield rate of broken rice.
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CUCUMBER VARIETY NUN 53009 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 53009 CUP plants, seeds and cucumber fruits thereof.
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TOMATO VARIETY NUN 00209
The invention provides a new and distinct hybrid variety of tomato, NUN 00209 or NUN 00209 TOP which is especially useful as processing tomato.
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TOMATO VARIETY NUN 00213 TOP
The invention provides a new and distinct hybrid variety of tomato, NUN 00213 TOP which is especially useful as processing tomato.
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SNACK FOOD
The invention provides a freeze-dried dulce de leche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de leche wherein the dulce de leche is formed into pyramidal pieces, freeze dried to a final moisture content of about two to three percent or less, and admixed with grains, seeds, fiber or fruit powders.
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MICROORGANISM FOR SIMULTANEOUSLY PRODUCING L-AMINO ACID AND RIBOFLAVIN, AND METHOD FOR PRODUCING L-AMINO ACID AND RIBOFLAVIN USING SAME
The present invention relates to a method for producing highly-concentrated L-amino acid and riboflavin simultaneously, and a microorganism for simultaneously producing L-amino acid and riboflavin. Specifically, the present invention relates to a modified microorganism for producing L-lysine or L-threonine, and riboflavin simultaneously, wherein the microorganism belonging to Corynebacterium sp. capable of producing L-lysine or L-threonine is modified by enhancing the activity of an enzyme family expressed by a rib operon which contains riboflavin biosynthesis gene family. Also, the present invention relates to a method for the simultaneous production of L-lysine or L-threonine, and riboflavin using the modified microorganism, and relates to a formulation or granular formulation, feed, and feed additive, containing L-lysine or L-threonine, and riboflavin produced from a culture medium of the modified microorganism.
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POLYPEPTIDES HAVING GLUCOAMYLASE ACTIVITY AND METHOD OF PRODUCING THE SAME
The present invention relates to polypeptides having glucoamylase activity with improved properties and to compositions comprising these polypeptides suitable for use in the production of a food, beverage (e.g. beer), feed, or biofuel. Also described is an improved and cost-effective process for isolating glucoamylases suitable for large scale protein purification procedures. Furthermore, different methods and uses related to glucoamylases according to the invention are disclosed, such as in a brewing process.
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NUTRITIONAL COMPOSITION FOR WOUND HEALING
A nutritional composition for promoting would healing comprises a protein source, a lipid source and a carbohydrate source wherein no more than 1.8% of the total calories of the composition derive from arginine and wherein the protein source includes praline in an amount of at least 3% of the total calories of the composition. The composition may be administered orally and is particularly suitable for the amelioration of pressure ulcers although it may also be used with advantage in the nutritional management of acute wounds including pre and post surgery.
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HIGH-PURITY STEVIOL GLYCOSIDES
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
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PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
(Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.
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SOYBEAN VARIETY 01046251
The invention relates to the soybean variety designated 01046251. Provided by the invention are the seeds, plants and derivatives of the soybean variety 01046251. Also provided by the invention are tissue cultures of the soybean variety 01046251 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety 01046251 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1036073
The invention relates to the soybean variety designated A1036073. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1036073. Also provided by the invention are tissue cultures of the soybean variety A1036073 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1036073 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1036086
The invention relates to the soybean variety designated A1036086. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1036086. Also provided by the invention are tissue cultures of the soybean variety A1036086 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1036086 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY 01045767
The invention relates to the soybean variety designated 01045767. Provided by the invention are the seeds, plants and derivatives of the soybean variety 01045767. Also provided by the invention are tissue cultures of the soybean variety 01045767 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety 01045767 with itself or another soybean variety and plants produced by such methods.
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