Provided is a Wheat grain (Triticum aestivum) comprising an embryo, starch and one, two or three SBEIIa proteins, said embryo comprising two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical alleles of an SBEIIa-D gene, wherein the starch has an amylose content of at least 50% (w/w) as a proportion of the extractable starch of the grain, and wherein at least one of the SBEIIa proteins is produced in the developing wheat endosperm and has starch branching enzyme activity.
HIGH AMYLOSE WHEAT
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PROCESS
A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder/dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof.
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COLLAGEN EXTRACTION FROM AQUATIC ANIMALS
The present invention relates to the use of fish skin as novel industrial source of collagen. Advantageously, said skin is obtained after the filleting or cutting of the fresh fish and frozen immediately after filleting/cutting, thus guaranteeing a very good quality of the base material, both from the bacteriological standpoint and from the standpoint of the native property of the protein.
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APPARATUS AND PROCESS FOR PREPARING CONFECTIONERY HAVING AN INCLUSION THEREIN USING FORMING ROLLS AND A FORMING PIN
The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.
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ONION EXTRACT, AND PROCESS FOR PRODUCTION THEREOF
An onion extract which contains glutamylmethionine, quercetin and protocatechuic acid, wherein a weight ratio of the quercetin to the glutamylmethionine (quercetin/glutamylmethionine) is 0 to 0.49, and a weight ratio of the protocatechuic acid to the glutamylmethionine (protocatechuic acid/glutamylmethionine) is 0 to 1.86.
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METHOD FOR PRODUCTION OF AN ALCOHOLIC BEVERAGE WITH REDUCED CONTENT OF ALCOHOL
A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.
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METHOD AND APPARATUS FOR HANDLING STERILIZED FOOD PRODUCT
A method is for handling a sterilized food product and includes sterilizing an intermodal container including a rigid shell having an elongate shape with opposed closed ends and a discharge port in one of the closed ends. The intermodal container also includes at least one support frame assembly supporting the rigid shell and configured to permit rotation between a generally horizontal orientation and a generally upright orientation. The method may also include aseptically filling the intermodal container with the sterilized food product; and transporting the filled intermodal container in the generally horizontal orientation via at least one of rail, truck, and ship and while maintaining the sterilized food product in aseptic conditions. The method may also include rotating the intermodal container to the generally upright orientation, and emptying the sterilized food product from the discharge port.
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PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION
A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transparent edible film using edible ink, applying a layer of a colloidal solution consisting essentially of titanium dioxide and a chocolate-compatible fat overlying the mirrored image. The colloidal solution forms an edible opaque layer with the mirrored image intermediate the transparent edible film and the edible opaque layer. The edible opaque layer is then adhered to a chocolate substrate, thereby affixing the image to the chocolate confectionery product.
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Compressed Resin Moderated Chewing Gum
A compressed chewing gum tablet and gum base granule for such tablet including at least one elastomer in an amount of about 0% to about 35% by weight of the gum base, at least two resins in an amount of about 15% to about 60% by weight of the gum base, gum base ingredients and where the at least two resins include natural resin in an amount of about of about 5% to about 40% by weight of the gum base, and synthetic resin in an amount of about 10% to about 40% by weight of the gum base.
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Method of juice production, apparatus and system
There is provided a method of regulating the formulation of a multi-component juice comprising a juice attribute profile, the method comprising providing a first and second component of the juice, each component having a component attribute profile; supplying to a juice formulation zone the first component and the second component in a desired ratio and mixing the first and second components together to provide the juice or a precursor thereof to yield a target juice attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the juice attribute profile from the target juice attribute profile. A production system is also provided.
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METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS
The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
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AERATED FOOD PRODUCTS AND METHODS OF MAKING SAME
A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.
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PACKAGING FOR FOOD PRODUCT
A packaged food product includes a food product; a packaging having an interior containing the food product, the packaging including a first film defining a recess to receive the food product, the first film having an anti-fog treatment applied to at least a portion of the recess, the first film configured to define a space between the food product and the first film and receive heated water vapor released from the food product during heating of the food product; and a second film releasably sealed to the first film, the second film comprising an absorbent layer configured to absorb moisture released from the food product; and at least one vent portion configured to relieve steam pressure from the interior during heating of the food product.
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Casings for Foodstuffs
A collagen/polysaccharide casing, and method of manufacturing the casings, are disclosed. The casings maintain their structural integrity over time and do not adversely affect the quality and taste of the encased foodstuff.
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LIVE BACTERIA PRODUCT
A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The carrier contains mineral oil and polymers and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto livestock feed or the like. The treated livestock feed is then fed to the livestock with the ambient moisture in the digestive system of livestock causing the hydration of the bacteria to begin the bacteria's life cycle.
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Dough Forming Pressing Plate With Spacers
In some embodiments, a dough pressing system includes means for coupling a cover to a pressing platen, wherein the cover can reduce the wear caused to the pressing platen by the heat and pressure used to process one or more products. The cover optionally can be configured to be removably attached to the pressing platen with vacuum pressure. In some implementations, one or more spacers are placed between the cover and the pressing platen. The thickness of the spacers can adjust the thickness and diameter of products processed by the pressing platen. For example, to increase uniformity among products pressed together in a press cycle, the spacers can have different thicknesses that correspond with the location of the spacer in the pattern of dough balls.
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Drink Enhancer System
A drink enhancer system. A squeezable housing has two curved opposing sides and contains a drink enhancer configured to be mixed with a drink to create an enhanced drink. A dispensing cap removably couples to the squeezable housing and includes a valve which includes two intersecting linear slits in a flexible polymer member. The valve is exposed when the dispensing cap is in an open position and concealed when the dispensing cap is in a closed position. A flip-top portion of the dispensing cap is coupled to a base of the dispensing cap through a living hinge. The drink enhancer system dispenses a predetermined quantity of drink enhancer into a quantity of drink, in response to a squeeze of the squeezable housing, with sufficient velocity to agitate the quantity of drink sufficiently that the predetermined quantity of drink enhancer and quantity of drink sufficiently mix for drinking without further mixing.
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Process for manufacturing a snack food product
A process for producing a snack chip whereby a roll of dough is formed from pregelatinized flour and starch, the roll of dough is frozen, the frozen roll of dough is cut into thin slices, the slices are transported to a remote location, the slices are cooked at the remote location, and the cooked slices are served to restaurant patrons.
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SALTED FOOD PRODUCT
The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.
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PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF
A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it, and use thereof.
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