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USPTO Class 426 Food or edible material: processes, compositions, and products

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    The present invention relates to methods of making an oil product from plant material that is used to make alcohol (e.g., ethanol) via fermentation. The methods extract oil from the plant material (e.g., corn oil from corn) before exposing to the fermented plant material to distillation temperatures so as to reduce the levels of free fatty acids and/or alcohol esters that can be generated by exposing the oil to distillation temperatures. The present invention also related to oil products made by such methods.

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    The invention relates to the use of a composition comprising at least one polypeptide having glucoamylase activity and optionally at least one polypeptide having β-1,3-endoglucanase activity in a process of lysing yeast cell walls as well as to a process for lysing yeast cell walls which comprises exposing said yeast cell walls to a composition comprising at least one polypeptide having glucoamylase activity and optionally at least one polypeptide having β-1,3-endoglucanase activity.

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    The present invention relates to organogels and emulsions based on ultrasmall self-assembling peptides. It further relates to methods for producing such organogels and emulsions as well as to the use of the organogels and emulsions in biological and non-biological applications.

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    Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein gel for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

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    This disclosure is of a lowered absorption of nutrients within the adult digestive tract, more specifically, a decreased mechanical absorption of certain specific amino acids over time; said decreased nutritional uptake decreasing wellness of the individual by the mechanism of depletion of bodily reserves; said lowered uptake being mitigated by a patently unique method to intercede in the nutrient absorption process.

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    A wheat cultivar designated TW419-052 is disclosed. The invention relates to the seeds and plants of wheat cultivar TW419-052, and to methods for producing wheat seeds and plants by crossing wheat cultivar TW419-052 with itself or another wheat cultivar or wheat plant not designated a cultivar. The invention also relates to methods for producing seeds and plants of wheat cultivar TW419-052 containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to methods for producing seeds and plants by mutagenesis of wheat cultivar TW419-052. The invention also relates to hybrid wheat seeds and plants produced by crossing wheat cultivar TW419-052 with another wheat cultivar.

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    A wheat cultivar designated TW412-011 is disclosed. The invention relates to the seeds and plants of wheat cultivar TW412-011, and to methods for producing wheat seeds and plants by crossing wheat cultivar TW412-011 with itself or another wheat cultivar or wheat plant not designated a cultivar. The invention also relates to methods for producing seeds and plants of wheat cultivar TW412-011 containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to methods for producing seeds and plants by mutagenesis of wheat cultivar TW412-011. The invention also relates to hybrid wheat seeds and plants produced by crossing wheat cultivar TW412-011 with another wheat cultivar.

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    The invention provides seed and plants of tomato comprising transgenic event Bs2-X5 and progeny thereof comprising this transgenic event and uses of such seeds and plants in the production of tomato fruit. The invention thus relates to non-hybrid and hybrid plants, seeds, and tissue cultures of tomato comprising transgenic event Bs2-X5, and to methods for producing a tomato plant produced by crossing such plants with themselves or with another tomato plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

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    An integrated facility for the co-production of ethanol and renewable diesel fuel is provided. Corn oil, an ethanol production by-product, is utilized as a feedstock for a renewable diesel plant operating within the same general facility as the corn ethanol plant. By-products of the renewable diesel plant, such as fuel gas, steam, and/or naphtha, can be utilized in various parts of the ethanol plant to increase the operating efficiency thereof.

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    The present invention provides a preparation method of tea water comprising the following steps of: inactivating enzymes of raw tea leaves and juicing the tea leaves to obtain a tea juice; and removing ions of the tea juice obtained from the previous step to obtain tea water. In addition, the present invention provides tea water obtained by removing ions from a tea juice of raw tea leaves of which enzymes are inactivated. Skin-stimulating components are reduced in the tea water.

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    The present invention relates to compositions comprising fibers, suitable as food compositions. The present invention also relates to the use to such compositions for digestive comfort. The fibers comprise fructo-oligosaccharide, resistant dextrin or maltodextrin, and polydextrose.

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    Disclosed are methods of producing carotenoid compounds in a methylotrophic bacterial host cell. Such a host cell may be an unmodified Methylobacterium, spontaneous mutant, or transformed cell, any of which exhibit favorable properties, such as overproduction of carotenoid compounds, increased carbon flux, improved growth, or the production of additional nutrients, such as protein, vitamins, antioxidants, or fatty acids. Also disclosed are feed compositions for use in aquaculture, or as animal feed, or as human nutritional supplements containing processed or unprocessed biomass from such cells, as are methods of preparation of the feed compositions.

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    Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

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  • 02/12/15--05:00: DAIRY CREAM ALTERNATIVE
  • The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.

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    The invention provides compositions and methods utilizing an improved strain of bacteria, a Lac+ Lactobacillus rhamnosus strain of bacteria.

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    The invention relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera Bifidobacterium, Lactobacillus and Streptococcus, or hydrolyzed by enzymes to obtain a partly fermented ice cream with a low sugar content and containing a high number (>106/ml) of live probiotic bacteria. The different prebiotics are used as individual ingredients or in mixtures and in diverse concentrations. The invention also relates to an ice cream comprising a reduced content of added sugars such as sucrose, dextrose, glucose syrup, partly or totally substituted for prebiotics, optionally fermented by probiotics and/or hydrolyzed by enzymes.

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    A flavour composition comprising a compound according to the formula (I) and edible salts thereof, whereinR1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, andm is 0 or 1.

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    A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive inclusions in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive inclusions. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp.

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    The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.

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    In a method for moulding food products from a pumpable foodstuff mass, use is made of a moulding device with a mould drum provided with mould cavities having a fill opening for the introduction of foodstuff mass. A mass feed member transfers mass into passing mould cavities. A pump is connected to the inlet of the mass feed member. Product removal takes place downstream of the fill position. The operation of the pump and the rotation of the mould drum are controlled in combination with the design of the mould cavities pattern on the drum and of the mouth of the mass feed member such that in the method all mould cavity filling events during a revolution of the mould drum are performed in sequential order.

older | 1 | .... | 337 | 338 | (Page 339) | 340 | 341 | .... | 398 | newer