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- 01/22/15--05:00: _DECORATION, DECORAT...
- 01/22/15--05:00: _HYPOGLYCEMIC HYPER-...
- 01/22/15--05:00: _ANTIMICROBIAL COMPO...
- 01/22/15--05:00: _NOVEL SUGAR-DERIVED...
- 01/22/15--05:00: _NOVEL THICKENING CO...
- 01/22/15--05:00: _SOYBEAN CULTIVAR UA...
- 01/22/15--05:00: _Polypeptides Having...
- 01/29/15--05:00: _MOLECULAR CODE SYSTEMS
- 01/29/15--05:00: _PARTIAL MELT CO-CRY...
- 01/29/15--05:00: _REDUCTION OF NON-ST...
- 01/29/15--05:00: _Oral Delivery Produ...
- 01/29/15--05:00: _Dispersion intended...
- 01/29/15--05:00: _CARDIO-PROTECTIVE A...
- 01/29/15--05:00: _ANIMAL ATTRACTANT A...
- 01/29/15--05:00: _GLYCOSYLATION AS A ...
- 01/29/15--05:00: _OXIDIXABLE FATTY AC...
- 01/29/15--05:00: _HYDROLIZED LIQUID S...
- 01/29/15--05:00: _NUTRITIONAL COMPOSI...
- 01/29/15--05:00: _Process for the Man...
- 01/29/15--05:00: _METHOD FOR PRODUCIN...
- 01/22/15--05:00: DECORATION, DECORATIVE BASE AND METHOD FOR MAKING SAME
- 01/22/15--05:00: HYPOGLYCEMIC HYPER-BRANCHED MALTODEXTRINS
- 01/22/15--05:00: NOVEL SUGAR-DERIVED GELATOR
- 01/22/15--05:00: SOYBEAN CULTIVAR UA5612
- 01/22/15--05:00: Polypeptides Having Protease Activity
- 01/29/15--05:00: MOLECULAR CODE SYSTEMS
- 01/29/15--05:00: PARTIAL MELT CO-CRYSTALLIZATION COMPOSITIONS
- 01/29/15--05:00: Oral Delivery Products Including Three-Dimensional Objects
- 01/29/15--05:00: CARDIO-PROTECTIVE AGENTS FROM KIWIFRUITS
- 01/29/15--05:00: ANIMAL ATTRACTANT AND/OR FEED AND METHOD OF PRODUCING SAME
- 01/29/15--05:00: GLYCOSYLATION AS A STABILIZER FOR PHYTASE
- 01/29/15--05:00: OXIDIXABLE FATTY ACID COMPOSITION DELIVERY FORM
- 01/29/15--05:00: HYDROLIZED LIQUID SWEETENER FOR LIVESTOCK
- 01/29/15--05:00: NUTRITIONAL COMPOSITION CONTAINING OLIGOSACCHARIDE MIXTURE
- 01/29/15--05:00: METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoration sets in less than 24 hours from being created, the decoration having a colour matching the colour additive.
Hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1,700 and at most 3,000 daltons, characterized in that same have: a 1,6 glucoside bond content between at least 30 and at most 45%; a soluble indigestible fiber content, which is determined according to the AOAC No. 2001-03 method, between at least 75 and at most 100%; and a hypoglycemic capacity expressed according to a test A, which:—in vitro, results in an 80 to 90% reduction of the α-amylase hydrolysis of standard maltodextrins, and—in situ, by a 30 to 45% reduction in the intestinal digestive activity of standard maltodextrins.
The present invention relates to the method of producing an antimicrobial composition characterized in that it comprises the steps of: a) splitting a lauric oil treated with activated carbon; and b) recovering a composition comprising 90% or more, by weight of free fatty acids. The invention further relates to antimicrobial compositions obtained by said process, to feed, food or beverage comprising said composition and to their uses.
There is provided a novel gelator containing a sugar derivative. A gelator including a compound of Formula (1) or Formula (2): wherein each of R1 and R3 is independently a linear or branched alkyl group having a carbon atom number of 1 to 20, a cyclic C3-20 alkyl group, or a linear or branched alkenyl group having a carbon atom number of 2 to 20, n is 0 or an integer of 1 to 4, R2 is a hydrogen atom, a linear or branched alkyl group having a carbon atom number of 1 to 10, or an aryl group optionally having a substituent, and R4 and R5 are each a hydroxy group.
The application relates to a composition comprising from about 10% (w/w) to about 40% (w/w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w/w) to about 20% (w/w) gum; and from about 40% (w/w) to about 70% (w/w) dispersant.
A soybean cultivar designated UA5612 is disclosed. The invention relates to the seeds of soybean cultivar UA5612, to the plants of soybean cultivar UA5612, to the plant parts of soybean cultivar UA5612, and to methods for producing progeny of soybean cultivar UA5612. 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 UA5612. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar UA5612, 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 UA5612 with another soybean cultivar.
The present invention relates to isolated polypeptides having proteaseactivity and isolated 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 polypeptidesin e.g. animal feed and detergents.
The present invention relates to a method for protecting and. recovering nucleic acids. This method may be applied in a verification method of products using molecular code systems or it may be applied in a storage method for nucleic acids. The invention further provides specific particles, their use in secure marking; products suitable for such verification method, to processes for manufacturing such products and methods for reading the information.
A co-crystallization composition containing erythritol and an active; a method of making the co-crystallization composition; and a method of using the co-crystallization composition are disclosed.
The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.
An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includes a binder material and a deliverable component selected from the group consisting of flavors, colors, sweeteners, actives, sensates, effervescent components, and combinations thereof. Also, a method for delivery of at least one deliverable component including placing such products in the mouth of a user and releasing the deliverable component from the edible, three dimensional object.
A dispersion including a plurality of bodies dispersed in a continuous phase. Each dispersed body including an internal drop formed with an internal phase miscible with the continuous phase, the internal drop (16) receiving an active product. Each dispersed body including, around the internal drop, a membrane formed with an intermediate phase immiscible with the continuous phase and totally surrounding the internal drop. The ratio R1 of the average thickness (e) of the membrane over the average transverse dimension (Dc) of the active volume delimited by the internal drop and the membrane is greater than 0.05, and is advantageously less than 0.5. The ratio R2 of the partition coefficient of the active product between the intermediate phase forming the membrane and the internal phase forming the internal drop over the viscosity of the membrane is less than 1 s−1·Pa−1.
The invention relates to cardio-protective agents. In particular, the present invention relates to de-sugared cardio-protective extracts and fractions thereof prepared from kiwi fruit.
Embodiments pertain to a method of attracting and/or feeding one or more animals, including game, wildlife, deer, whitetail deer (Odocoileus virginianus), moose, elk, antelope, goats, cows, horses, turkey, birds, raccoons, chipmunks, donkeys, elephants, possum, squirrels, rabbits, mice, and buffalo. Embodiments relate to a nutritional food source (feed) and/or attractant that incorporates one or more of the following: whole chestnuts; chestnut kernels and/or kernel pieces; and ground chestnut flour. Embodiments incorporate chestnut flour and one or more of the following: whole chestnuts; chestnut kernels; and kernel pieces. Specific embodiments incorporate one or more of the following: whole chestnuts; chestnut kernels; kernel pieces, and incorporate less than 2%, less than 1%, less than 0.9%, less than 0.8%, less than 0.7%, less than 0.6%, and/or less than 0.5% chestnut flour. The attractant and/or feed can be used to feed and/or attract game, wildlife, deer, whitetail deer (Odocoileus virginianus), and/or other animals.
The present teachings provide modified enzymes, preferably phytases, which have increased stability, hypothesized to arise from increased glycosylation. The enzymes can be modified to introduce or increase the number of glycosylation sites in the amino acid sequence, or glycosylation can be increased by the use of specific host production methods, or both. The enzymes of the present teachings have an increased stability after treatment at elevated temperature, which can be measured by inactivity reversibility or percent recovery following a treatment such as heating. The enzymes of the present teachings find application for example in food, feed, and feed pelleting.
The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incorporated into the chewable matrix. The chewable matrix may be a gummy candy or jelly sweet. The oxidizable fatty acid composition may be a free fatty acid composition, fatty acid ester composition, glyceride composition, phospholipid composition or combinations thereof, and preferably comprise one or more fatty acids or residues thereof selected from the group consisting of eicosapentaenoic-, docosahexaenoic-, docosapentaenoic-, conjugated linoleic-, palmitoleic-, trans palmitoleic-, alpha linolenic-, gamma linolenic-, and stearidonic acid and combinations thereof.
The present invention includes a liquid sweetener made from a lactose containing liquid that can be used to coat animal feed to increase palatability. It also includes methods of making the liquid sweetener and making animal feed with increased palatability. The methods include hydrolyzing whey or whey derivatives and adding amino acids to promote a Maillard reaction to synthesize the sweetener.
A nutritional composition for administration to an infant which composition comprises, on a dry matter basis, from 2.5 to 15.0 wt % of an oligosaccharide mixture consisting of N-acetylated oligosaccharide(s), galacto-oligosaccharide(s) and sialylated oligosaccharide(s) with the proviso that the composition comprises at least 0.02 wt % of an N-acetylated oligosaccharide, at least 2.0 wt % of a galacto-oligosaccharide and at least 0.04 wt % of a sialylated oligosaccharide and that the N-acetylated oligosaccharide(s) comprise 0.5 to 4.0% of the oligosaccharide mixture, the galacto-oligosaccharide(s) comprise 92.0 to 98.5% of the oligosaccharide mixture and the sialylated oligosaccharide(s) comprise 1.0 to 4.0% of the oligosaccharide mixture. The composition is useful for administration to an infant in the first six months of life to reduce the risk of obesity later in life.
According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fermentation, and simultaneously adding plant material of the family Fabaceae during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage. The alcoholic beverage may be a wine, beer or cider beverage.
The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity.