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PLANTS AND SEEDS OF HYBRID CORN VARIETY CH411439

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According to the invention, there is provided seed and plants of the hybrid corn variety designated CH411439. The invention thus relates to the plants, seeds and tissue cultures of the variety CH411439, and to methods for producing a corn plant produced by crossing a corn plant of variety CH411439 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH411439.

ISOLATION AND PURIFICATION OF COMPONENTS OF WHEY

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A process for the isolation and/or purification of a desired component, particularly 3′sialyl lactose, from whey, particularly cheese whey, comprising the steps of: optionally subjecting the whey to ultrafiltration to provide a protein concentrate and a whey permeate; contacting the whey or whey permeate with at least one series of ion exchange resins, said series comprising a first weak acid cation resin, a first weak base anion resin, a second strong acid cation resin, a second weak base anion resin to demineralise the whey permeate; contacting this demineralised permeate with two final ion exchange resins comprising a strong acid cation resin and a final weak base anion resin, wherein the desired component, such as 3′ sialyl lactose, is taken up on the final anion resin; and eluting the desired component from the final anion resin.

BREWED BEVERAGE APPLIANCE AND METHOD

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A beverage appliance includes a housing having a liquid reservoir, a brewing station disposed within the housing and in fluid communication with the liquid reservoir, a grinding station disposed within the housing and being functionally separate from said brewing station, and a brewing carriage being selectively movable between a first position adjacent the grinding station and a second position adjacent the brewing station. Movement of the brewing carriage between the first and second position shifts a beverage ingredient in the brewing carriage from the first position to the second position and when the brewing carriage is in the in said second position, liquid is dispensed from the liquid reservoir and directed to the brewing carriage to produce a brewed beverage.

BREWED BEVERAGE APPLIANCE AND METHOD

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A beverage making appliance uses a specialized beverage container and a related method of brewing a beverage. The container includes a cup-shaped body having a floor, a circumferential wall, and a top opening, a filter element positioned above the floor, at least one aperture formed in the floor, and a cover releasably attached to the cup body and covering the top opening. The appliance includes a base adapted to receive a beverage receptacle, a reservoir, a housing, a brewing tray in mechanical communication with the housing and dimensioned to receive a container containing at least one drink ingredient having particles of a first size, a grinding mechanism and a water delivery mechanism to selectively deliver water from the reservoir to one of a brewed beverage outlet in fluid communication with the receptacle, and a hot-water outlet.

METHOD FOR PREPARING AGGREGATED PROTEIN PARTICLES

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The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

AERATED FOOD PRODUCTS

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The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Pyridine Derivatives With Umami Flavour

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A compound (including salts thereof) according to Formula I in which R1 is H, methyl or ethyl;R2 is H, OH, fluorine, C1-C4 linear or branched alkyl, C1-C6 alkoxy wherein the alkyl group is linear or branched, or a C3-C5 cycloalkyl moiety;R3 is H, methoxy, methyl or ethyl;or R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected;R4 is OH or methoxy; andR5 and R6 are independently H or methyl;R1, R2, R3, R4, R5 and R6 are such that,(i) when R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected, R1, R5, R6 are H, and R4 is OH; and(ii) when R4 is OH and R1—R3 are H, at least one of R5, R6 is methyl.

RESISTANCE TO NASONOVIA RIBISNIGRI BIOTYPE 1 (NR:1) FROM LACTUCA SERRIOLA

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The present invention relates to lettuce (Lactuca sativa L.) plants being resistant against the lettuce aphid Nasonovia ribisnigri (Mosley). The invention further relates to parts of the plants, in particular to the seeds and to other propagation material, and to progeny of the plants.

SYNERGISTIC PREBIOTIC COMPOSITIONS

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The invention relates to synergistic compositions comprising prebiotic components selected from fructose polymers GFn and Fm, either containing a glucose (G) end-group, or without a glucose end-group, and one or more component of a group of prebiotics consisting of modified or unmodified starch and partial hydrolysates thereof, partially hydrolysed inulin, natural oligofractoses, fructo-oligosaccharides (FOS), lactulose, galactomannan and suitable partial hydrolysates thereof, indigestible polydextrose, acemannan, various gums, indigestible dextrin and partial hydrolysates thereof, trans-galacto-oligosaccharides (GOS), xylo-oligosaccharides (XOS), beta-glucan and partial hydrolysates thereof, together if desired with phytosterol/phytostanol components and their suitable esters, and if desired other plant extracts, mineral components, vitamins and additives.

Method of Preparing Bread

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A method of baking bread includes the steps of combining ingredients to form a mass of dough, proofing the dough in the open air, forming individual balls of dough from the mass of dough, forming loaves from the balls of dough, proofing the loaves using a proofing machine, baking the loaves in an oven, removing the loaves from the oven, cooling the loaves, and placing the loaves into bags, and freezing the loaves.

CONTAINER FOR A PRESSURIZED BEVERAGE, IN PARTICULAR BEER, AND METHOD OF FILLING A CONTAINER WITH A PRESSURIZED BEVERAGE

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The invention relates to a container for a pressurized beverage, in particular beer, comprising a casing of a thermoplastic material, a valve part for dispensing the beverage from the container, and an expandable device holding a compressed gas or a gas generating system for expanding the device during or after filling the container to compensate for an increase in the volume of the container resulting from creep in the thermoplastic material.

DEODORIZED EDIBLE OIL OR FAT WITH LOW LEVELS OF BOUND MCPD AND PROCESS OF MAKING BY CARBOXYMETHYL CELLULOSE AND/OR RESIN PURIFICATION

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A process for making a deodorized edible oil or fat having a low level of bound MCPD (monochloro propanediol esters) and/or low level of bound 3-MCPD is described. The process comprises a step of contacting the oil or fat to a carboxymethyl cellulose or an ion exchange resin. The carboxymethyl cellulose can be a Blanose® cellulose gum and the resin can be a cationic resin. A deodorized vegetable oil or fat and a food product made there from is described. The food product can be an infant formula. It exhibits low levels of bound MCPD and/or low level of bound 3-MCPD. In one embodiment the oil or fat has a reduced level of free fatty acid as well as a limpid aspect and no off-flavors.

FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING

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The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.

Process for the Preparation of a Ready to Cook Lentil/Cereal/Vegetable Preparation

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A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required.

SYSTEM AND METHOD FOR COATING BULK ARTICLES

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A system for coating to tablets or other articles includes an elongate pan for retaining a bed of articles, a coating discharge system comprising a plurality of individually-controlled spray zones located linearly along said pan, and a means for distributing said articles along the pan wherein the full surface of all of said articles is exposed to said spray. A controller is programmed to operate the system to initiate a batch mode start-up sequence to coat an initial load of articles, a continuous, or a shut-down sequence, by controlling the dispensing of coating fluid on a zonal basis, and optionally controlling the distribution of articles in the pan and their discharge by controlling the effective height of a weir and the degree of tilt of the system.

NOVEL COPRINUS COMATUS AND TREMELLA MESENTERICA MUSHROOM STRAINS, PRODUCTS AND EXTRACTS THEREOF AND COMPOSITIONS COMPRISING THEM

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New and distinct varieties of higher Basidiomycetes mushrooms selected from Coprinus comatus HAI-1237 and Tremella mesenterica HAI-17 deposited under The Budapest Treaty with the Centralbureau voor Schimmelcultures (CBS) under Accession Nos. CBS 123401 and. CBS 123296, respectively, biomass and extracts thereof and isolated constituents such as b-glucans, fucogalactans and glucuronoxylomannans are disclosed, and their use as natural food supplements, nutraceuticals, prebiotics, beverage products, cosmetics, pet food, and agricultural insecticidal and anti-plant virus compositions

Creamer system and method of producing a creamer

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A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to match the corresponding texture, appearance, flavor, and aroma of one or more natural creamers. The creamer system method allows the resulting creamer system to match fully and accurately the sensory profile of existing natural creamers (particularly natural dairy creamers such as fluid whole milk, fluid lowfat milk, sweetened condensed milk, and half-and-half). The creamer system method also may be used to produce a creamer system that is fully consistent with the category of existing natural creamers (particularly natural dairy creamers), even if the sensory profile does not match any actual natural creamers. The creamer system method includes the approach of modifying specific sensory attributes of the creamer system.

BREWED BEVERAGE APPLIANCE AND METHOD

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A beverage assembly includes a housing having a liquid reservoir, an inlet portion formed in the housing, a beverage container configured to be removably accommodated within the inlet portion and having a fracturable seal and containing a beverage ingredient of a first size, a grinding mechanism positioned within the housing and in fluid communication with the inlet portion, and a piercing assembly positioned within the housing, wherein the piercing assembly selectively pierces the fracturable seal thereby causing said beverage ingredient to enter the grinding mechanism. The grinding mechanism selectively transforms the beverage ingredient from the first size to a second size, the second size being smaller than the first size. The beverage assembly further includes a brewing area disposed beneath the grinding assembly and configured to removably accommodate the beverage container after the beverage container has been pierced by the piercing assembly.

QUICK HEAT-UP GAS INFRARED BURNER FOR AIR IMPINGEMENT OVENS

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An oven that uses both impinging air ducts and infrared burners to heat food products is provided. Heating and cooking with both types of burners leads to a significantly improved efficiency over currently available systems. The infrared burner comprises a matrix of metal fibers that allows for the combustion flame to remain stable even when subject to the currents of nearby impinging air ducts within the oven cavity.

READY-TO-EAT CEREAL WITH REDUCED SUGAR COATING

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Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
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