A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 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.
N-Acylated Methionine Derivatives as food Flavouring Compounds
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N-Acyl Proline Derivatives as Food Flavouring Compounds
A flavour composition comprising a compound of formula (I) corresponding to the formula 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.
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REBAUDIOSIDE C AND ITS STEREOISOMERS AS NATURAL PRODUCT SWEETNESS ENHANCERS
The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.
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BAKERY FAT SYSTEM
The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.
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AERATED FROZEN CONFECTIONARY PRODUCT
The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed.
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METHOD AND A SYSTEM FOR ISOLATING XYLAN FROM PLANT MATERIAL, AS WELL AS XYLAN
A method and a system for preparing xylan and calcium carbonate, xylan, a cellulose fibre, and precipitated calcium carbonate. The method includes extracting xylan from cellulose fibres with sodium hydroxide to form a mixture containing cellulose fibres and an extract solution containing xylan; removing the cellulose fibres from the mixture to isolate the extract solution; adding carbon dioxide to the isolated extract solution to form a mixture containing a liquid brightener and precipitated xylan; separating the brightener from the mixture to isolate the precipitated xylan; adding calcium hydroxide to the separated brightener to form a mixture of precipitated calcium carbonate and liquid sodium hydroxide; and removing the sodium hydroxide from the mixture to isolate the calcium carbonate.
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SYSTEM AND METHOD FOR PRODUCING CONCENTRATED CREAM
Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content between about 35 to about 55 percent by weight. To produce the concentrated creams, moisture is removed from the starting cream compositions through evaporative processing, and as a result, the concentrated cream remains in a homogenous state, retains the fat globules, phospholipid membrane components and non-fat solids, and includes a concentrated fat content of at least about 70 percent by weight. In addition, the concentrated cream may be in an oil-in-water or a bi-continuous emulsion. Evaporative processing may be through a wiped film evaporator or a scraped surface heat exchanger.
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FOAMING SYSTEM FOR HOT BEVERAGE COMPRISING A (BI)CARBONATE SALT
The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising a foamer or creamer component in particulate form;a combination of a bicarbonate or carbonate salt and an amphiphilic substance and optionally an instant flavour component in particulate form, in particular instant coffee or instant cocoa.
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High protein egg product and manufacturing apparatus and process
The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.
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POTATO FOOD PRODUCTS AND METHODS AND SYSTEMS RELATED THERETO
This disclosure describes, in one aspect, a food product prepared from a plurality of potatoes in which at least 51% of the potatoes possess a specific gravity of at least 1.086. In some embodiments, the food product can receive a color sensory grade, a texture sensory grade, a flavor sensory grade, and/or a composite sensory grade of at least 7.0.
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GRANULAR MATERIAL AND METHOD FOR PRODUCING SAME, AND FOOD, FORAGE AND EDIBLE MEAT PRODUCT EMPLOYING SAME
A granular material including equal to or larger than 45% by weight of a starch, the starch including a starch composed of one, two or more types of partially degraded starch(es) produced by treating a starch containing amylose at a content of equal to or larger than 5% by weight with any one, two or more of an acid treatment, an oxidation treatment and an enzymatic treatment, at equal to or larger than 7% by weight in the granular material, wherein a water absorption rate, in which the granular material absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material, is equal to or larger than 250% by weight and equal to or smaller than 700% by weight, wherein a compressive syneresis rate, in which a water-absorbed dough that absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material is compressed at a pressure of 141.5 g/cm2 at 30 degrees C. for 10 minutes, is equal to or higher than 7% by weight, and wherein a content of particles over a sieve of 0.5 mm aperture in the granular material is equal to or larger than 40% by weight and equal to or smaller than 100% by weight.
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HEALTHY SUCROSE PRODUCT AND METHOD FOR FABRICATING THE SAME
The invention discloses a healthy sucrose product and a method for fabricating the same. The sucrose product mainly consists of sucrose and L-arabinose, wherein sucrose has a mass percentage of 70-99.99%, and L-arabinose has a mass percentage of 0.01-30%. The method for fabricating the sucrose product mainly comprises the steps of: sufficiently mixing solid sucrose and L-arabinose crystals; or mixing solid sucrose and L-arabinose solution and then drying the resulting solution. In the present healthy sucrose product, L-arabinose is added into sucrose for suppressing invertase's activity, so that the human body's absorption of sucrose is reduced to achieve a healthy intake of sugar. In this manner, the problems of hyperglycemia, dental caries, and obesity, which otherwise may occur after the intake of sucrose, are solved.
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CHOCOLATE WITH MILK FAT FRACTIONS
The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates.
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OXYGEN UPTAKE COMPOSITIONS AND PRESERVATION OF OXYGEN PERISHABLE GOODS
The preservation or extension of the life of oxygen perishable products such as fresh or cooked meats; fresh vegetables and fruits; dried vegetables, fruits and meats; packaged pharmaceuticals or biologicals; open and enclosed marketing display cases of meats, fruits and vegetables; and packaging, warehousing and transportation of meats, fruits, and vegetables is obtained by subjecting such products to an atmosphere obtained from gas permeable packets of an oxygen scavenging composition comprising a sodium carbonate mineral and one or more carboxylic acids. When the environment surrounding the oxygen perishable product is subjected to the packets of gaseous permeable oxygen scavenging compositions, oxygen is taken in by the scavenging composition and also the presence of carbon dioxide in the surrounding environment is enhanced thereby minimizing or eliminating the effect the oxygen on the oxygen perishable products.
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SOYBEAN VARIETY XB007G13
The invention relates to the soybean variety designated XB007G13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB007G13. Also provided by the invention are tissue cultures of the soybean variety XB007G13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB007G13 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY XB04F13
The invention relates to the soybean variety designated XB04F13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB04F13. Also provided by the invention are tissue cultures of the soybean variety XB04F13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB04F13 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY XB09AE13
The invention relates to the soybean variety designated XB09AE13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB09AE13. Also provided by the invention are tissue cultures of the soybean variety XB09AE13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB09AE13 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY XB21Z13
The invention relates to the soybean variety designated XB21Z13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB21Z13. Also provided by the invention are tissue cultures of the soybean variety XB21Z13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB21Z13 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY XB22A13
The invention relates to the soybean variety designated XB22A13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB22A13. Also provided by the invention are tissue cultures of the soybean variety XB22A13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB22A13 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY XB23AB13
The invention relates to the soybean variety designated XB23AB13. Provided by the invention are the seeds, plants and derivatives of the soybean variety XB23AB13. Also provided by the invention are tissue cultures of the soybean variety XB23AB13 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety XB23AB13 with itself or another soybean variety and plants produced by such methods.
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