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Articles on this Page
- 12/25/14--05:00: _NOVEL DECANOIC ACID...
- 12/25/14--05:00: _Lipophilic Antioxidant
- 12/25/14--05:00: _Low Calorie Sugar S...
- 12/25/14--05:00: _System and Method f...
- 12/25/14--05:00: _SYSTEM AND APPARATU...
- 12/25/14--05:00: _LOW-PROTEIN FROZEN ...
- 12/25/14--05:00: _SOLID MILK AND METH...
- 12/25/14--05:00: _Clear Protein Beverage
- 12/25/14--05:00: _CELLULOSE COMPOSITE
- 12/25/14--05:00: _SYSTEM AND METHOD F...
- 12/25/14--05:00: _IN-BOTTLE PASTEURIZ...
- 12/25/14--05:00: _OIL AND FAT COMPOSI...
- 12/25/14--05:00: _DEHYDRATED PLANT-DE...
- 12/25/14--05:00: _PROCESS FOR MODIFYI...
- 12/25/14--05:00: _Polypeptides Having...
- 01/01/15--05:00: _Food Packaging Appa...
- 01/01/15--05:00: _Filter Media
- 01/01/15--05:00: _PARTICLES COMPRISIN...
- 01/01/15--05:00: _NANOPARTICLES COMPR...
- 01/01/15--05:00: _COHESIVE THIN LIQUI...
- 12/25/14--05:00: NOVEL DECANOIC ACID DERIVATIVES AND FLAVORING COMPOSITIONS
- 12/25/14--05:00: Lipophilic Antioxidant
- 12/25/14--05:00: System and Method for Printing on a Food Item
- 12/25/14--05:00: SYSTEM AND APPARATUS FOR CONTROLLING BLISTERING
- 12/25/14--05:00: LOW-PROTEIN FROZEN CONFECTIONERY PRODUCT
- 12/25/14--05:00: SOLID MILK AND METHOD FOR MANUFACTURING THEREOF
- 12/25/14--05:00: Clear Protein Beverage
- 12/25/14--05:00: CELLULOSE COMPOSITE
- 12/25/14--05:00: IN-BOTTLE PASTEURIZATION
- 12/25/14--05:00: DEHYDRATED PLANT-DERIVED PRODUCTS AND METHODS FOR MAKING THE SAME
- 12/25/14--05:00: PROCESS FOR MODIFYING PROTEINS
- 01/01/15--05:00: Food Packaging Apparatus
- 01/01/15--05:00: Filter Media
- 01/01/15--05:00: PARTICLES COMPRISING A RELEASABLE DOPANT THEREIN
This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: wherein R1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R1 is a methyl group and R2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.
The present invention relates to a composition containing a first component selected from the group consisting of at least one polyphenol, at least one phenolic diterpene and mixtures of both, at least one glyceride, at least one hydrophilic emulsifier and at least one hydrophobic emulsifier, and also to the use of this mixture as lipophilic antioxidant.
The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemic index and a process for making the same.
A system and method for printing on a food item is disclosed herein. In one embodiment, a system for printing on a food item can comprise a food item, one or more edible sheets, and an edible adhesive. The edible sheet can be printable with a design. The edible adhesive can attach the edible sheet onto the food item. In another embodiment, a method for printing on a food item can comprise the steps printing a design on a surface of an edible sheet, and connecting the edible sheet to one or more surfaces of a food item using an edible adhesive.
A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.
The present invention relates to frozen confectionery products. In particular the present invention relates to low-protein frozen confectionery products having a protein content within the range of 0.050-1.25% w/w and an edible fat content of at least 5% w/w, where neither organoleptic properties nor the melting property of the frozen confectionery product have been compromised.
A solid milk combining sufficient strength with sufficient solubility can be obtained basically by compacting and molding only powdered milk as an ingredient under a condition where porosity and free fat content thereof are controlled within fixed ranges and then humidifying and drying to produce a solid milk with a porosity of 30% to 50%. The solid milk has a moisture content of 1 wt % to 4 wt %.
A non-carbonated beverage composition comprising a source of protein in an amount up to about 30% weight (wt %) of the composition and a source of edible acid in an amount up to about 1.2 wt % of the composition.
Cellulose composites of cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass % aqueous dispersion thereof, which has a storage modulus (G′) of 0.06 Pa or more when the pH thereof is 4.
A system and method for producing a packaged food article or beverage may include processing a first food source including a spoilage microorganism along a first processing path, which may limit temperature of the first food source to be below a temperature level that causes the spoilage microorganism to be inactivated. A second food source may be processed along a second processing path, which may heat the second food source to be in a predetermined temperature range that causes spoilage microorganisms in the second food source to be substantially inactivated when in the predetermined temperature range for a predetermined period of time. A package may be filled with the first and the second food sources. The second food source, when mixed with the first food source, may be in the predetermined temperature range for the predetermined period of time in the package to inactivate the spoilage microorganism.
A packaged food article or beverage may include a consumer package, a processed food composition including a spoilage microorganism, and a liquid being at a temperature in a predetermined range applied to the processed food composition to form a first mixture in the consumer package that, as a result of the liquid being in the predetermined range, causes the spoilage microorganism to be substantially inactivated.
[Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight;(b) a weight ratio of P3/X3 is not less than 0.35;(c) an X2O content is 45 to 80% by weight;(d) a weight ratio of XOX/X2O is 0.20 to 0.65;(e) a weight ratio of PStO/X2O is 0.10 to 0.45;(f) a weight ratio of St2O/X2O is 0.05 to 0.35; and(g) a weight ratio of St/P is not more than 0.80;wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.
Embodiments of a composition comprising (a) a dispersion 40-99.9% (w/w) plant-derived product and 0-60% (w/w) exogenous disaccharide, and (b) water are disclosed, wherein the composition has a water content≦5% (w/w). Suitable plant-derived products include solids from fruits, vegetables, and sap- or nectar-derived products. Solids from fruits and/or vegetables are obtained from a puree, a juice, or a combination thereof. The composition may further include natural color and/or natural flavor obtained from a fruit, a vegetable, or a combination thereof. In some embodiments, the composition further includes ≦5% flowability agent. In some embodiments, the composition is a powder comprising a plurality of particles, each particle having a substantially similar chemical composition. Also disclosed are embodiments of products including the disclosed powders, and methods for making the compositions.
Disclosed is a process for glycating and denaturing a globulin or globular protein in a liquid material, said liquid material having a reducing sugar, said process comprising: heating said liquid material at a temperature and for a time sufficient both to denature and glycate said protein; and controlling the glycation of said protein. The process may include controlling a degree of denaturation of said protein. Also disclosed is a denatured, glycated globulin or globular protein, which has been glycated with a reducing sugar and denatured in a liquid material; wherein (a) the degree of glycation is such that the free amino groups are reduced by from 0.05 to 100% compared with the native protein; wherein (b) the degree of denaturation as determined by the increase in free sulfhydryl groups is greater than 3%; and wherein (c) the quantity of total sulfhydryl groups is not reduced compared to the native protein.
The present invention relates to isolated polypeptides having lysozyme activity and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
A food packaging apparatus includes a bowl, a lid, and a seasoning package, where the lid is selectively positioned with the bowl in between a closed configuration and an opened configuration. The closed configuration enables the food packaging apparatus to store frozen food and cook the stored frozen food through a steamer. The opened configuration allows the users to access the cooked food within the food package apparatus. The food packaging apparatus is made from biodegradable and compostable material in order to eliminate the plastic or paper wastage, minimize environmental impact of the production and disposal of the packaging apparatus, and the leaching of harmful chemicals during the steaming process.
A filter element is disclosed made from a gathered paper web that may be crimped, embossed, and/or corrugated. In accordance with the present disclosure, the paper web is treated with at least two different additives. The first additive comprises amphiphilic molecules, having hydrophilic and hydrophobic ends such as a ketene dimer that has one or more branching groups. The second additive, on the other hand, may comprise a polymer component such as a polyalkylene glycol. The filter element may also be treated with a polyamine or an amino acid or salt thereof. In one embodiment, the filter element may be incorporated into the filter of a smoking article. The two additives together may improve smoke taste, reduce some smoke phenols, and reduce some smoke carbonyls.
A process for making particles comprising a hydrophobic dopant for subsequent release therefrom is disclosed. The process comprises providing an emulsion comprising a hydrophilic phase and a hydrophobic phase dispersed in the hydrophilic phase, and reacting the precursor material to form the particles comprising the dopant therein. The hydrophobic phase comprises a precursor material and the dopant.
The present invention relates to nanoparticles for encapsulating compounds, the preparation and uses thereof, said nanoparticles being based on a vegetable hydrophobic protein, particularly zein, and a water miscible non-volatile organic solvent, particularly propylene glycol. Said nanoparticles can encapsulate or incorporate a product of interest for use in the agricultural, cosmetic, food or pharmaceutical fields.
Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. 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. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.