A stove and a method for preventing a cooked material from being burnt dry are provided. The stove includes a stove body for heating the cooked material, a weighing unit for generating a weighing signal of the cooked material, a monitoring unit for judging whether the user is managing the cooked material, and a computing unit. The weighing signal is changed with time. A plurality of weighing signal change amounts respectively generated within a plurality of time intervals are calculate by the computing unit. According to the weighing signal change amounts, the heat source of the stove body is adjusted. Consequently, the function of preventing the cooked material from being burnt dry will be achieved.
STOVE AND METHOD FOR PREVENTING COOKED MATERIAL FROM BEING BURNT DRY
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EFFERVESCENT TABLET FOR USE AS AN ADDITIVE IN HOT COFFEE OR HOT WATER AND METHOD OF MAKING SAME
An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.
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Preparation of Dough or Baked Products
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
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SYSTEM, METHOD AND APPARATUS FOR PROCESSING FOOD PRODUCTS
A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.
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BREWING PISTON FOR INFUSION PREPARATION, BREWING MACHINE USING THE BREWING PISTON
A brewing piston for infusion preparation, including a head associated with a filtering element, and a lateral surface having a first gasket in proximity to the head and a second gasket at a distance from the first gasket. The brewing piston includes a first conduit connected to the head and arranged to inject a liquid for infusion preparation, and a second conduit connected to the lateral surface between the gaskets and arranged to inject the liquid between the first gasket and the second gasket during infusion preparation. The piston is arranged to limit or avoid leaks in a machine for infusion preparation. Also disclosed is a machine using the piston and a method of limiting or avoiding leaks in a machine for infusion preparation.
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NON-GLYCOSYLATED TRANSFERRIN EXPRESSED IN MONOCOTS
Disclosed are compositions and methods of making non-glycosylated transferrin protein in transgenic monocot plants.
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Polypeptides Having Phytase Activity And Polynucleotides Encoding Same
The present invention relates to polypeptides having phytase activity. These polypeptides have an amino acid sequence which has at least 70% identity to either of three phytases derived from the bacterium Buttiauxella, and which comprises at least one of the following amino acids at the position indicated: 119N, 120L, and/or 121E. These phytases have an improved specific activity. Additional specific amino acid substitutions are also disclosed which characterize and distinguish additional phytases of the invention having improved properties such as temperature and/or pH stability, pH activity profile, temperature activity profile, substrate profile, improved performance in animal feed in vitro or in vivo. The invention also relates to isolated polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.
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SEED SPECIFIC USP PROMOTERS FOR EXPRESSING GENES IN PLANTS
The present invention relates to the field of plant genetic engineering. More specifically, the present invention relates to seed specific gene expression. The present invention provides promoters capable of transcribing heterologous nucleic acid sequences in seeds, and methods of modifying, producing, and using the same.
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Buffered Gum Base For High PH Release
A chewing gum composition with high pH-release includes an insoluble gum base matrix and a soluble bulk portion, wherein the gum base matrix and the bulk portion is mixed and extruded to form a final chewing gum core, and wherein the gum base matrix is buffered before mixing with the bulk portion. Furthermore, a method of producing a chewing gum core, wherein a gum base matrix and a bulk portion is mixed and extruded to form a final chewing gum core, and wherein the gum base matrix is buffered before mixing with the bulk portion, and the gum base matrix includes a first amount of buffer from 2 to 20 percent by weight of the gum base matrix before mixing with the bulk portion.
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Anisic Acid Modified Steviol Glycoside Sweetened Beverage Products
Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.
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Method For Drying Biomaterials
The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.
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METHOD FOR CONTROLLING THE EVOLUTION OF A BOTTLED ALCOHOLIC BEVERAGE WITH A CLOSING STOPPER
Method and installation for controlling the evolution of bottled wine closed with stoppers. Applicable to an alcoholic beverage comprising wine and spirits comprising controlling a surrounding environment of a bottle or bottles containing said beverage, applying a pressure which follows any profile of values over time, with a value equal to, greater than or less than atmospheric pressure, inducing an interaction between the surrounding environment and the inside of the bottle.An installation is used that comprises a sealed enclosure capable of storing bottles of said alcoholic beverage closed with caps, and a system controlling the pressure and composition of the atmosphere in the environment of the bottles in said tight enclosure.
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TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK
The present invention relates to improvement of the unpleasant taste characteristic of potassium salts without adversely affecting the salty taste of the potassium salts and provides a method for reducing sodium contents in foods and drinks without reducing salty taste of the foods and drinks and also provides sodium-reduced foods and drinks. The present invention relates to a taste-improving agent for a potassium salt or a potassium salt-containing food or drink, and the agent contains a phthalide as an active ingredient.
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Processing Of Whole Fruits And Vegetables, Processing Of Side-Stream Ingredients Of Fruits And Vegetables, And Use Of The Processed Fruits And Vegetables In Beverage And Food Products
Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.
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METHOD FOR MOLDING CHOCOLATE FROM THREE DIMENSIONAL IMAGES
A method is disclosed for molding chocolate, candy or other food materials into a molded, edible product in a shape based upon one or more three dimensional images of an original object that is desired to be replicated. Three dimensional molds are formed based upon three dimensional image data obtained by three dimensional scanning or processing of two dimensional images, and three dimensional printing of mold forms. The method of the invention minimizes distortion and loss of detail in the final molded product, utilizing food safe/FDA compliant materials in the construction of molds.
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Antimicrobial Packaging Material and Methods of Making and Using the Same
The presently disclosed subject matter is generally directed to packaging materials comprising at least one antimicrobial agent. Particularly, the disclosed packaging materials incorporate, via extrusion into the sealant layer, an antimicrobial agent based on the lauroyl arginate (LAE) moiety. Such packaging materials are suitable for use in the packaging of food products (such as fresh red meat) to control microbial contamination.
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Photoautotrophic Growth of Microalgae for Omega-3 Fatty Acid Production
The invention provides methods of cultivating microalgae photoautotrophically outdoors to prepare concentrated microalgae products containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) docosahexaenoic acid, two long-chain polyunsaturated fatty acids found in fish oil that are very important for human and animal health. It also provides concentrated microalgae products containing EPA and DHA and purified lipid products containing EPA and DHA purified from microalgae.
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INFANT FORMULA DEVICE
An apparatus is provided for accurately dispensing a powder such as powdered infant formula into a container, and pasteurizing and reconstituting the powdered formula while completely mixing the formula in the container. The apparatus includes a hopper assembly for storing powder, a dosing assembly for measuring and dispensing powder from a receptacle into the container, a dilution assembly and a mixing assembly for obtaining accurately and completely mixed formula from the dispensed powder. The hopper is shaped to promote powder bridging, and the resulting powder bridge is used in combination with the dosing assembly to provide a predetermined amount of powder using a single mechanical valve that is isolated from the powder. The mixing assembly mixes the contents of the container while holding the bottle at a fixed angle relative to the vertical. A method of providing pasteurized infant formula from an infant formula powder is also disclosed.
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Thraustochytrids, Fatty Acid Compositions, and Methods of Making and Uses Thereof
The present invention is directed to isolated thraustochytrid microorganisms as well as strains and mutants thereof. The invention is further directed to biomasses, microbial oils, compositions, cultures, methods of producing microbial oils, and methods of using the isolated thraustochytrids, biomasses, and microbial oils.
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COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITION AND USE THEREOF
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.
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