The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.
FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF USING SAME
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ELECTROLYTE BLENDS PROVIDING REDUCED SALTY TASTE
An electrolyte blend is provided having a minimal salty taste in water or other rehydration compositions. One electrolyte blend includes sodium lactate and potassium chloride. An alternate electrolyte blend includes sodium lactate, potassium gluconate, and calcium chloride. The electrolyte blend may be provided as a beverage product, for example a rehydration product containing carbohydrates. In addition, a rehydration beverage composition is provided including water, at least one sweetener, at least one acid, and an electrolyte blend including sodium chloride, sodium lactate, and at least one of potassium chloride, potassium citrate and monopotassium phosphate. An alternate beverage composition is provided including water, at least one sweetener, at least one acid, and an electrolyte blend including sodium chloride, magnesium oxide, calcium lactate, and at least one of potassium chloride, potassium citrate, monopotassium phosphate, sodium lactate and calcium chloride.
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SHELLFISH COOKING RACK
A rack having a mesh body, a length and a width or if not rectangular, a circumference. The mesh body, in cross section, is provided with a plurality of ridges and troughs creating v-shaped surfaces sized for receiving and retaining shellfish thereon during cooking. The shellfish is placed upon the rack over the troughs and between the ridges for maintaining the shellfish in a substantially horizontal orientation during cooking.
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Cooking Apparatus And Related Method
This invention provides a pot for frying or boiling, which comprises a pot having at least one side wall. The side wall defines an opening at a level proximate to a top portion of the side wall, and a conduit sealably connected to the opening and extending outward from the side wall. The conduit has a first end defined by the opening and a second end defining an outlet. An interior volume defined by the pot is in fluid communication with the conduit. An apparatus capable of sealably attaching to a pot for frying or boiling is also disclosed.
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PROCESS FOR PREPARING CHOCOLATE CRUMB
A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb.
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METHOD FOR MANUFACTURING A FERMENTATION PRODUCT CONTAINING PROPIONATE AND ACETATE COMPRISING A STEP OF REMOVING CARBONATE-DERIVED COMPOUNDS
A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.
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METHOD AND SYSTEM FOR RECOVERING AND PREPARING GLACIAL WATER
Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.
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Wild bird feed and method of making same
A wild bird feed is disclosed which is comprised of ground dry mature sweet corn, water and wild bird feed.
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Effect Pigment And The Use Thereof In Cosmetics And In The Foods And Pharmaceuticals Sector
The present invention relates to intensely coloured and light-stable effect pigments based on transparent, undoped SiO2 flakes, which are distinguished by the fact that they are covered with an iron-oxide layer having a thickness of 30-150 nm, and all SiO2 flakes have an identical thickness, and the thickness of the SiO2 flakes is 250-400 nm, and to the use thereof in pigment mixtures, in cosmetic formulations and for colouring foods and pharmaceutical products.
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STEM CELL ENHANCED PROTEIN PRODUCTS AND USES THEROF
Methods for producing in-vitro cultured protein products that are enhanced with stem cells are disclosed. In-vitro cultured protein product compositions produced by said methods are also disclosed. The present invention also discloses methods of providing nutrients to an animal by feeding said animal with said in-vitro cultured protein products.
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Candy And Method Of Producing The Same
A candy having a novel crispy texture and a method of production thereof. The method controls physical properties and crystallized states of the candy by preventing the sugar crystallization during forming and accelerating the crystallization after forming in the production of a candy with a high sugar content.
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SUBSTANTIALLY CLEAR NUTRITIONAL LIQUIDS COMPRISING CALCIUM HMB AND SOLUBLE PROTEIN
Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may also have a weight ratio of calcium HMB to soluble calcium of from 4.5:1 to 7.3:1. In some embodiments, the substantially clear nutritional liquids are substantially free of fat, and may optionally include isomaltulose and/or beta alanine.
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GRANULATED POWDER CONTAINING VEGETABLE PROTEINS AND MALTODEXTRINS, PROCESS FOR PRODUCING SAME, AND USES THEREOF
The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.
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ACTIVE INGREDIENT-COMPRISING MICROCAPSULES WITH A METAL OXIDE-CONTAINING SHELL
The present invention relates to microcapsules with a core/shell structure which comprise at least one low molecular weight, anionic surfactant and have a metal oxide-containing shell, to a process for producing such microcapsules with a core/shell structure, to the use of the microcapsules with the core/shell structure and to preparations comprising the microcapsules with the core/shell structure.
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NUTRITIONAL SUPPLEMENT WITH SPECIFIC AMINO ACID PROFILE
The invention relates to a powder, such as an amino acid and/or protein powder that is optimized for human beings in the respect that its combined amino acid profile reflects the amino acid profile of human mother's milk protein. The invented powder, such as an amino acid and/or protein powder is suitable to be used as a nutrition supplement and relates also to tablets, capsules or pellets comprising said protein mixture, as well as food products comprising said protein mixture.
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COMPOSITION COMPRISING CALCIUM CARBONATE AS A WHITE PIGMENT
A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.
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PREPARATION AND METHODOLOGY OF SILK FIBROIN NANOPARTICLES
Disclosed are nanoparticles for delivery of drugs and/or nutraceuticals that include a fibroin polypeptide and a drug or nutraceutical, wherein the nanoparticle has a diameter of about 1 nm to about 500 nm, and compositions of the nanoparticles. The nanoparticles may further include a chitosan, or a proteoglycan such as decorin. Also disclosed are methods of delivering a drug and/or nutraceutical to a subject that involve administering to the subject nanoparticles of the present invention. Also disclosed are methods of making the nanoparticles of the invention, and kits that include the nanoparticles of the invention.
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METHOD AND COMPOSITION FOR NUTRITIONALLY IMPROVING GLUCOSE CONTROL AND INSULIN ACTION
Disclosed is a method and composition for nutritionally improving glucose and insulin balance in an individual. The invention further provides a method for treating a comorbidity of diabetes. In one embodiment, the invention provides a nutritional formulation comprising: a protein source; a fat source; and a carbohydrate source, wherein the protein source, the fat source, and the carbohydrate source are in a ratio of about 1:1:1, each comprising about one third of the total calories of the composition.
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METHOD AND SYSTEM FOR EXTRUDING A CONSUMABLE END FRUIT PRODUCT
Described are a method and system for producing a consumable end fruit product composed of about 100% fruit from an intermediate fruit product having a sugar content of about 84 to 88° Brix. The intermediate fruit product, which is heated to a temperature of at least about 90° C. prior to extrusion, is extruded to form an extruded fruit product; which is cooled to about 20° C. to form the consumable end fruit product. One example of the system includes an extruder to extrude the intermediate fruit product into an extruded fruit product; a conveyor to receive the extruded fruit product from the extruder; a cooling portion having a first cooling unit; a drying portion having a drying tunnel; and a second cooling unit. The extruded fruit product moves from the first cooling portion to the drying portion and then to the second cooling portion.
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Soybean Cultivar S090130
A soybean cultivar designated S090130 is disclosed. The invention relates to the seeds of soybean cultivar S090130, to the plants of soybean S090130, to plant parts of soybean cultivar S090130, and to methods for producing a soybean plant produced by crossing soybean cultivar S090130 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S090130, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S090130, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S090130 with another soybean cultivar.
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