A disposable filter can replace a reusable filter in a reusable coffee filter. The disposable filter can be removed immediately after use and discarded without mess, making the single cup brewer available without delay for the next brew cycle. The disposable filter includes a basket portion having a collar, where the basket portion can fit into a reusable coffee filter holder and the collar can rest over a lip of the reusable coffee filter holder.
PERMEABLE DISPOSABLE FILTER AND BEVERAGE SYSTEM
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CAPSULE FOR PREPARING BEVERAGES
A capsule for preparing a beverage from a powdery or granular raw material is provided with a body of polymeric material, comprising a seat suitable for containing the powdery or granular raw material. The capsule is characterized in that the seat comprises an opening provided with a first edge sealed by a first foil impermeable to fluids. A collection chamber divided from said seat by means of a bottom wall having a second edge projecting in the longitudinal direction is also provided. The edge is sealed with a second foil impermeable to fluids. The body is made of plastic material impermeable to fluids, in particular to gases and even more particularly to atmospheric oxygen.
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FLAVOR AND FRAGRANCE FORMULATION (I)
The present invention relates to the use of specific organic compounds as flavor and fragrance material. Furthermore the invention relates to new specific organic compounds and their synthesis, as well to flavor and fragrance formulations comprising at least one of the specific organic compounds.
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COMPOSITIONS FOR DEPOSITION ON BIOLOGICAL SURFACES
Personal care compositions, such as oral care and skin care compositions containing a flavor/perfume system comprising one or more coolants. The pleasant cool sensation provided by a coolant is enhanced in terms of quicker onset, greater intensity, impact or longer duration, which improves appeal and acceptability of the compositions to consumers.
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PECTIN EXTRACTION FROM COFFEE PULP
The invention provides a coffee pulp treatment process comprising (a) Providing coffee pulp, obtainable from a production process for producing green coffee beans from coffee cherries; (b) extracting from the coffee pulp a pectin comprising extract, wherein extraction is performed under acid conditions or alkaline conditions, to provide the pectin comprising extract; (c) enzymatic treatment of the pectin comprising extract, wherein the enzymatic treatment comprises a treatment with one or more enzymes selected from the group consisting of an esterase and a reductase, to provide a enzymatically treated pectin material; and (d) extraction of polyphenol functionalized coffee pectin extract from the enzymatically treated pectin material.
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APPARATUS AND METHOD FOR MULTI-SITE SPONTANEOUSLY FERMENTED BEER PRODUCTION
A device allowing for and encouraging the spontaneous fermentation of unchilled wort, and which acts as a system of conveyance from site of brewing to site of fermentation. A mobile trailer is equipped with two stacked coolships (large pans of stainless steel and/or copper) and louvered windows in the upper walls of the trailer. Hot wort is pumped into upper coolship where it cools overnight before being drained into the lower coolship and capped for transport to fermentation site.
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PROCESS OF PRODUCTION OF LOW-CALORIE WINES
A wine production method is provided. The wine production method may be additive process producing predetermined reduction of calories of wine made from a base wine and resulting in a flavor which compares very favorably to the base wine. The wine production method may include providing a plurality of acidified water mixtures, such as but not limited to acidified pure water and/or acidified distilled water, that approximately match the acidity of the base wine. A portion of the plurality of acidified water mixtures may be added to the base wine so as to lower the overall total alcohol content, and so calorie content, thereof. The resulting low-calorie wine retains the taste and beneficial health properties of the base wine.
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PROCESS AND EQUIPMENT FOR MULTISTAGE, CONTINUOUS FERMENTATION, WITH FERMENT RECOVERY, REACTIVATION AND RECYCLING, FOR PRODUCING WINES WITH A HIGH ALCOHOL CONTENT
Process for producing wines with a high alcohol content, using 4 or 5 fermentation bioreactors, wherein the ferment is recovered, reactivated and recycled by separating the yeast-free wine from the ferment, yeast treatment with acid, separating the cells from the weak water and reactivating the cells by adding nutrients. The fermentation step takes place in an equipment that has a novel design, as well as the separation step.
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PREPARATION OF A STABLE BEVERAGE
The present invention relates to a process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage, and preparing the beverage, and a beverage obtainable by the process of the present invention.
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CLARIFICATION METHOD
In a clarification method for a beverage liquid, in particular for producing beer, the beverage liquid, after it passes through a fermentation stage, is subjected to a clarification which serves for removing active haze components from the beverage liquid, and fed to a maturation vessel in which the beverage liquid is stored for a maturation time. In a further method step, the beverage liquid is charged with at least one pectin-containing clarification agent for increasing a filtration performance. In this case it is provided that the pectin-containing clarification agent is introduced into the beverage liquid on the path from the fermentation stage to the maturation vessel and the pectin present therein, before the feed to the maturation vessel, is at least for the most part removed again from the beverage liquid.
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BETA-HEXOSYL-TRANSFERASES AND USES THEREOF
This invention relates generally to the discovery of novel recombinant forms of β-hexosyl-transferases (BHT) and uses thereof to produce galacto-ligosaccharides (GOS) or as food additives.
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DYNAMIC IMPEDANCE MATCHING IN RF RESONATOR CAVITY
A method for matching an impedance of a system comprising a cavity and one or more feeds to an impedance of one or more sources of electromagnetic radiation irradiating a plurality of frequencies into the cavity via the feeds, comprising: determining a plurality of s-parameter of the system for a frequency band; determining the system impedance based on the s-parameters; and modifying the system impedance according to the difference between the impedance of the system and the impedance of the source.
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GENETIC CONTROL METHOD AND COMPOSITIONS AGAINST INSECT PESTS IN COTTON PLANTS BY THE SILENCING OF GENES OF THE LACCASE FAMILY
The present invention relates to the control of infestation of pests by inhibiting or reducing the expression of genes of the family of chitin synthase. The invention further provides methods and compositions for controlling pests by feeding them with one or more double-strand RNA molecules provides by the present invention. The invention further describes a method of obtaining transgenic plants that express double-strand RNA molecules. The present invention is preferably used for cotton-plants.
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INTERGENERIC HYBRID PLANTS AND METHODS FOR PRODUCTION THEREOF
Methods for the production of an intergeneric hybrid plants and plants produced thereby. In certain aspects, intergeneric hybrid plants are produced by crossing a sorghum parent plant comprising a mutant sorghum iap allele with a second moncot plant. Methods for the use of such plants and products obtained therefrom are also provided.
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WHEAT CULTIVAR BZ9WM09-1663
The invention relates to the wheat cultivar designated BZ9WM09-1663. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9WM09-1663. Also provided by the invention are tissue cultures of the wheat cultivar BZ9WM09-1663 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9WM09-1663 with itself or another wheat cultivar and plants produced by such methods.
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PET CHEW PRODUCT WITH INTERIOR TREAT
A pet chew product includes an edible casing having a hollow cavity with an edible treat disposed therein. The casing has an opening that militates against a removal of the edible treat from the cavity until the opening or the casing is opened further by a pet. The opening permits an olfactory detection and visual detection of the edible treat by the pet. An open volume of the cavity is greater than a size of the edible treat, and allows the edible treat to strike an inner surface of the cavity when the casing is manipulated by the pet. The striking of the edible treat with the inner surface of the cavity permits an audible detection of the edible treat by the pet.
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ENDOPHYTES, ASSOCIATED COMPOSITIONS, AND METHODS OF USE THEREOF
Materials and methods for improving plant traits and for providing plant benefits are provided. In some embodiments, the materials, and methods employing the same, can comprise endophytes.
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SERPENTINE BAKING PAN AND METHOD OF USING THE SAME
The present invention is a baking pan having a bottom connected to four side walls. One side wall is a semicircular side having a perimeter measuring about 180°. Another side wall is substantially straight and connected to the semicircular side. Another side wall is substantially straight side and connected to another end of the semicircular side. The fourth side wall is an arc side connecting the two substantially straight sides. One of the substantially straight sides is substantially equal in length to the radius of the arc side.
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COMBINATION OF AN ALPHA-AMYLASE AND A G4-FORMING AMYLASE
This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. The invention also relates to methods of using the enzyme composition and the pre-mix in industrial processes, for example in food industry, such as the baking industry. The invention further relates to use of the enzyme composition or the pre-mix to reduce hardness after storage of a baked and/or to reduce loss of resilience over storage of a baked product.
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BAKED CONFECTIONERY
Baked confectionery, containing: insoluble dietary fiber in an amount of from 4.0 to 12.0 mass %;protein in an amount of from 10.0 to 30.0 mass % of; andlipid in an amount of from 8.0 to 15.0 mass %; wherein the insoluble dietary fiber includes wheat-bran-derived insoluble dietary fiber.
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