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

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    The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) and lipids by converting plant derived materials into bioavailable protein and lipids via solid state fermentation (SSF) and hybrid-SSF, including the use of such HQPC and lipids so produced as nutrients, including use as a fish meal replacement in aquaculture diets. Also disclosed is a SSF reactor and method of using the reactor.

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    Various organic molecules, ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

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    The invention relates to a method and to a system for processing plant remains, in particular shells of seeds and nuts, even more in particular shells of cocoa beans, shells of grain seeds, and rice remains. The method comprises the following steps: (i) providing plant remains having a shell portion of at least 20 wt %; and (ii) at least partially hydrolyzing constituents of the plant remains, in particular at least partially hydrolyzing and/or fermenting a carbohydrate, a fat, and/or a protein. A liquid phase having dissolved constituents and a solid phase can subsequently be separated. The solid portion can be used as dietary fiber and the liquid phase can be used as feed for a biogas plant.

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  • 02/12/15--05:00: COMPOSITION
  • The present invention relates to anti-contaminant composition comprising a cell-free fermentation product of one or more Bacillus subtilis strains (e.g., selected from the group consisting of: 22C-P1, 15A-P4, 3A-P4, LSSA01, ABP278, BS 2084 and BS 18); wherein said fermentation product comprises one or more compounds selected from the group consisting of: a lipopeptide, a polyketide, a bacillibactin, a bacilysin, an anticapsin, a plantazolicin, a LCI, a homologue of a plantazolicin and a homologue of a LCI. In addition, the present invention further relates to methods of preparing the compositions, methods of using the composition, products comprising the composition and uses thereof.

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    A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises a protein and a methylcellulose (MC), wherein the weight ratio w(protein)/w(MC) is at least 0.7/1.0 and the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

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    A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is from 0.17 to 0.36, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

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    Methods are provided according to aspects of the present invention for making starch fiber or particle compositions by wet-electrospinning or wet-electrospraying including providing a solution or dispersion of starch in an aqueous or non-aqueous solvent or dispersant, where the starch is present at a concentration above the critical entanglement concentration, with the proviso that the aqueous or non-aqueous solvent or dispersant does not consist only of water; heating the solution or dispersion of starch to a temperature above the crystallization temperature of the starch; electro spinning or electro spraying the heated solution or dispersion of starch to produce starch fibers or starch particles, respectively; and contacting the starch fibers or starch particles with a coagulation bath fluid.

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    The present invention relates to lettuce (Lactuca sativa L.) plants being resistant against the lettuce aphid Nasonovia ribisnigri (Mosley). The invention further relates to parts of the plants, in particular to the seeds and to other propagation material, and to progeny of the plants.

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    The present invention provides novel insecticidal proteins active against a Coleopteran and/or Hemipteran species pest, which include, but are not limited to, TIC3131, TIC3400 and TIC3407 proteins. The present invention also provides a DNA construct comprising operably linked to a heterologous promoter a polynucleotide that encodes the novel insecticidal protein or an insecticidal fragment thereof. The present invention further provides transgenic plants/plant cells/plant parts expressing the insecticidal proteins, methods for detecting the presence of the polynucleotide or the protein in a biological sample, and methods of controlling a Coleopteran and/or Hemipteran species pest using the insecticidal proteins.

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    A capsule and capsule machine are provided for preparing product from capsules. The capsule includes a body that defines an interior space with an opening. Ingredients are disposed within the interior space for preparing a desired product. A cover is disposed over the opening. A visual tag is disposed on at least one of the body and cover. The machine includes a brew chamber adapted to receive a capsule and a reader adapted for reading a visual tag disposed on a capsule when the capsule is disposed in the brew chamber. An injection system is provided for injecting a fluid into the capsule and a controller is provided for controlling the injection system based at least in part by information identified by the reader. A capsule identification system is also provided comprising a plurality of capsule machines and interested parties connected via a remote server.

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  • 02/19/15--05:00: GLUCOSYL STEVIA COMPOSITION
  • Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

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  • 02/19/15--05:00: LACTOCOCCUS LACTIS STRAINS
  • New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.

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    A composition for diet supplementation to improve gut microflora is disclosed. The composition includes a prebiotic source and source of nucleotides, such as an extract of yeast. Also disclosed are methods of diet supplementation that include administering compositions of the invention to an individual.

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    Disclosed herein are inventive stable homogenized biomass hetero-colloids, their production and uses. Such biomass hetero-colloids comprise biomass derived solid particle colloid matter and at least 15% (w/w) biomass derived soluble colloid matter. The novel biomass hetero-colloids provide an inventive approach for the application of biologically active compounds. Bio-actives are made available in an innovative form involving low intervention processing and enhancing the biological availability.

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    Methods are disclosed to create healthier palm oil and new food additives derived from products of the processing of Elaeis fruit that were hitherto fore discarded as waste. The pressing product of Elaeis fruit and the effluent created is treated with acidified antioxidants from olive vegetation containing hydroxytyrosol and a mixture of other polyphenols. The treated POME, palm oil and palm juice are stabilized against oxidation and their inherently nutritive components may now be harvested instead of being thrown away.

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    Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.

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    A quark base mix is proposed having enhanced taste properties, which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off in such a manner that a non-acidified quark base mix is formed,(b) the resultant mixture is subjected to a temperature treatment until denaturation occurs,(c) the denatured product is admixed with starter cultures and rennet and optionally(d) the quark base mix obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and, as starter culture, (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and(ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris are used.

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    A quark base mix is proposed having enhanced taste properties which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off,(b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced,(c) the first permeate P1 is subjected to a nanofiltration and/or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced,(d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced,(e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and(f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally(g) the denatured product is admixed with starter cultures and rennet and optionally(h) the quark base mix thus obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and in step (g), as starter culture (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and(ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris is used.

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    Suggested are starter cultures for the production of fermented milk products, containing (a) a first mixture of five microorganisms comprising (a1) Streptococcus thermophilus, (a2) Leuconostoc species, (a3) Lactococcus lactis subsp. lactis biovar diacetylactis, (a4) Lactococcus lactis subsp. lactis und (a5) Lactococcus lactis subsp. cremoris, and(b) a second mixture of three microorganisms comprising (b1) Streptococcus thermophilus, (b2) Lactococcus lactis subsp. lactis und (b3) Lactococcus lactis subsp. cremoris, as well as optionally(c) a third group of microorganisms comprising (c1) Bifido bakterium lactis B12, (c2) Lactobazillus acidophilus, (c3) Leuconostoc cremoris or mixtures thereof.

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    A synbiotic food composition is a food composition for promoting the active intestinal growth of Lactobacillus sp. lactic acid bacterium, containing lactic acid bacteria and tagatose as a source of nutrients for the bacteria strain. More particularly, The synbiotic food composition contains a Lactobacillus casei strain or Lactobacillus rhamnosus strain as a probiotic, and tagatose as a prebiotic.

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