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

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    Dietary particle compositions for ruminant feed are disclosed, as well as methods for their preparation and use. The compositions may include a fatty acid compound, a core, and at least one encapsulating agent. The dietary particle may have a core coating layer. The fatty acid compound may be in the core or the core coating layer. The core may include a carbohydrate compound and a protein compound. The fatty acid compound may include at least about 90% saturated fatty acids. The fatty acid compound may include a palmitic acid compound.

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    Feed containers configured to store and dispense dietary compositions for ruminants are disclosed. The dietary compositions may include a fatty acid component, at least one feed ingredient, and water. The fatty acid component may include less than about 10% by weight of unsaturated fatty acid. The feed ingredient may be selected from a carbohydrate, an amino acid, an amino acid derivative, a vitamin, a trace element, a mineral, a glucogenic precursor, or an antioxidant. The feed containers may include a lick tank, a storage container, a trough, a bucket, a pail, or the like. The feed containers may be configured to measure and/or regulate the consumption of the dietary composition stored therein by the ruminants.

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    The invention relates to a method for producing digestible keratinaceous material comprising the steps of hydrolysing keratinaceous material in the presence of water in a hydrolyser at elevated temperature and at a pressure between about 2 bar and about 15 bar, and drying the resultant hydrolysed keratinaceous material comprising at least partly insoluble material in a dryer at a temperature/time/pressure combination which limits the drop in pepsin and/or ileal digestibility by less than 10%, and/or such that the pepsin and/or ileal digestibility remains higher than 85%, or such that the pepsin and ileal digestibility remains higher than respectively 75% and 85%. Preferably, the drying of the resultant hydrolysed partly soluble keratinaceous material is performed in a dryer at a temperature such that the keratinaceous material remains at a temperature below 90° C., preferably below 80° C.

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    The present invention relates to isolated polypeptides having α-L-galactosidase activity, catalytic domains and poly-nucleotides encoding the polypeptides andcatalytic domains. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains. The α-L-galactosidase can release L-galactose from corn fibers and corn xylan.

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    Mineral lick compositions for ruminants are disclosed, as well as methods for their preparation and use. The compositions may include at least one sodium salt, at least one calcium salt, at least one magnesium salt, and at least one fatty acid component comprising at least about 80% saturated fatty acid by weight.

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    The present invention relates to the field of reduction of methane emission in ruminants. Particularly, it relates to the a feed composition or a feed additive, and the use of said feed composition or a feed additive comprising at least one para nitroaniline derivative or a salt thereof and at least one organic molecule substituted at any position with at least one nitrooxy group for reducing the production of methane emanating from the digestive activities of ruminants, and/or to improve the ruminant performance.

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  • 06/30/16--05:00: METHOD FOR DRYING BIOMASS
  • It has been found according to the invention, that a biomass containing an oxidation-sensitive material of value may be dried under particularly mild conditions by a method in which the drying gas is passed over the biomass to be dried in cycle gas mode.

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    Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating. The method for producing a processed protein food employs the heating/molding method for production of a processed protein food wherein a material to be heated, which is a fluid mixture containing a protein, a lipid, and water, is molded by thermally coagulating the mixture continuously by an internal heating system while moving the mixture in a tube.

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    A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.

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    Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.

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    A method of producing a legume snack, and a legume snack produced by said method.

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    A processing tomato fruit is provided. The processing tomato is characterized by having an intact skin and a Brix value higher than 10 under conditions for natural dehydration, the natural dehydration being generally unaccompanied by microbial spoilage.

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    A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.

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  • 06/30/16--05:00: SHAPABLE FOOD SEASONING
  • A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

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    A method of producing a salt composition comprises comminuting a first particulate fraction comprised of sodium chloride crystals having a mean particle size by volume of at least 500 μm, in the presence of a second particulate fraction which is a salt product comprised of particles which contain (a) sodium chloride and (b) an organic material that is a solid at ambient temperature. The particles of the second particulate fraction have a structure comprised of individual crystallites of sodium chloride attached together in the particles of the product wherein at least 95% by volume of the particles of the salt product have a size less than 100 μm and wherein particles of the product comprise hollow particles formed of an outer shell of said crystallites.

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    The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

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    The present invention relates to a process for the preparation of a sweetener composition which method comprises:-providing a liquid composition comprising at least one steviol glycoside; and-heating the said liquid composition to at least about 90° C. for at least about 15 minutes, wherein the said heating is carried out in the presence of: a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals, thereby to prepare a sweetener composition. The invention also relates to a sweetener composition which is a liquid comprising at least one steviol glycoside and which is stable for at least about 6 days.

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  • 06/30/16--05:00: TASTE MODIFYING COMPOSITIONS
  • The invention relates to a sweetener/sweetness enhancer composition comprising a acesulfame-K and at least one of a compound having a balsamic note and the components thereof.

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    Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

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  • 06/30/16--05:00: TASTE MODIFYING COMPOSITIONS
  • The invention relates to a sweetener/sweetness enhancer, comprising at least one component selected from the group consisting of maltol and a maltol derivative; an ester; and at least one component selected from the group consisting of a plant extract and a lactone.

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