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Articles on this Page
- 03/19/15--05:00: _COMPOSITION
- 03/19/15--05:00: _FROZEN DESSERT MIXE...
- 03/19/15--05:00: _BEVERAGE WHITENING ...
- 03/19/15--05:00: _PROCESS FOR PREPARI...
- 03/19/15--05:00: _GLUTINOUS MILLET NU...
- 03/19/15--05:00: _NON-FRIED POTATO CHIPS
- 03/19/15--05:00: _FORMULATION FOR IRO...
- 03/19/15--05:00: _FORMULATIONS FOR ST...
- 03/19/15--05:00: _TERPENE-BASED COMPO...
- 03/19/15--05:00: _Nutritive Fragments...
- 03/19/15--05:00: _ASSOCIATION OF BETA...
- 03/19/15--05:00: _NEW MELON VARIETY N...
- 03/19/15--05:00: _NEW TOMATO VARIETY ...
- 03/19/15--05:00: _QTL Responsible for...
- 03/26/15--05:00: _GROWTH ENHANCEMENT ...
- 03/26/15--05:00: _USE OF ETHYLENE DIA...
- 03/26/15--05:00: _Vertical Palate Win...
- 03/26/15--05:00: _USE OF LACTIC ACID ...
- 03/26/15--05:00: _AQUEOUS, STERILE VI...
- 03/26/15--05:00: _METHOD AND APPARATU...
- 03/19/15--05:00: COMPOSITION
- 03/19/15--05:00: FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
- 03/19/15--05:00: BEVERAGE WHITENING COMPOSITION AND METHOD
- 03/19/15--05:00: PROCESS FOR PREPARING INFANT FORMULA
- 03/19/15--05:00: GLUTINOUS MILLET NUTRITION MILK AND PREPARATION METHOD THEREOF
- 03/19/15--05:00: NON-FRIED POTATO CHIPS
- 03/19/15--05:00: FORMULATION FOR IRON SUPPLEMENTS
- 03/19/15--05:00: FORMULATIONS FOR STABILIZING MOISTURE IN MUSCLE FOODS
- 03/19/15--05:00: Nutritive Fragments, Proteins and Methods
- 03/19/15--05:00: ASSOCIATION OF BETA-GLUCANS AND ARABINOXYLANS
- 03/19/15--05:00: NEW MELON VARIETY NUN 26367 MEM
- 03/19/15--05:00: NEW TOMATO VARIETY NUN 00203 TOP
- 03/19/15--05:00: QTL Responsible for Tomato Fruit Firmness
- 03/26/15--05:00: GROWTH ENHANCEMENT OF INFANTS
- 03/26/15--05:00: Vertical Palate Wine Making Process
- 03/26/15--05:00: AQUEOUS, STERILE VITAMIN FORMULATION
- 03/26/15--05:00: METHOD AND APPARATUS FOR LASER MARKING OBJECTS
The invention provides a fruit juice composition wherein dilution of one volume of the fruit juice composition with about 35 to about 200 volumes of liquid provides a beverage comprising about 0.2% to about 10% fruit juice. The invention further provides a packaged fruit juice composition and a method of making a beverage.
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.
The present invention relates to a process for preparing a spray-dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. The obtained compositions are preferably for feeding infants and young children.
The disclosure relates to a glutinous millet nutrition milk taking glutinous millet as raw material, and preparation process thereof, and particularly relates to a glutinous millet nutrition milk or compound glutinous millet nutrition milk taking the rust-proofing and glutinous foxtail millet variety of “Ji Chuang 1” glutinous millet as raw material and preparation process thereof. The glutinous millet nutrition milk or compound glutinous millet nutrition milk prepared by the method has the characteristics that the emulsion is stable, it will neither become aged nor coagulate or precipitate after long-term storage, and it does not need to add any anticoagulant stabilizer, which is more environmental friendly and healthy; its products utilize the rich nutrition of the millet, digests and absorbs easily, and tastes delicately.
Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm2 or more holes with a short diameter of 20 μm or more and a porosity of 35% to 65% when their vertical sections are observed.
An iron supplement nutritional formulation for infants and adults is provided using a non-nutritive sweetener including an extract from monk fruit (Siraitia grosvenorii) in combination with a polysaccharide iron complex. The formulation improves the taste and palatability of the supplement, thereby increasing the dosage accuracy within children and infants who tend to spit out or regurgitate other forms of polysaccharide iron complexes.
Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described.
Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.
Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a protein digestibility corrected amino acid score (PDCAAS) that exceeds a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus designated NUN 26367 MEM, plants, seeds and melon fruits.
The invention provides a new and distinct hybrid variety of tomato, NUN 00203 TOP.
This invention relates to QTL responsible for significantly increased firmness in tomato fruit in the cultivated plant producing said tomato fruit, compared to fruit from a control tomato plant which does not have said genetic elements. A cultivated tomato plant producing tomato fruit with significantly increased fruit firmness and a method for detecting QTLs linked to significantly increased fruit firmness are also provided.
The present invention relates to compositions and methods for enhancing the growth of infants. Particularly, the present invention discloses the use of insulin for promoting the growth of low birth weight infants, including preterm infants and small for gestational age (SGA) infants over the expected rate.
Use of ethylene diamine metal complexes, preferably of copper, zinc, iron and manganese in highly absorbable formats for animal nutrition.
Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3X phenolic components as compared to traditional fermentation process wines. The inventive VP Process (VPP) may be applied to non-carbonated, carbonated and fortified wines, and post-processed to produce reduced-alcohol wine products.
The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.
The present invention relates to a process for production of a sterile aqueous formulation comprising water-soluble vitamins. Such a formulation is useful as a premix for the production of food, feed and personal care products. Furthermore the invention is also related to such sterile aqueous formulations as well as the use of them in the production of food, feed or personal care products, which are pasteurized.
Embodiments of the present invention comprise an apparatus for laser marking individual objects with indicia at a marking station wherein a predetermined window exists during which each object can be marked as the objects are conveyed along at least one path at a predetermined speed, the apparatus comprising, at least first and second lasers positioned adjacent one or more paths configured to direct a laser beam onto the objects to mark the same with indicia as the objects pass through the marking station, with each of the first and second lasers marking alternate following objects as they pass through the marking station.