The invention provides a method for treating abnormal glucose metabolism and insulin resistance in an animal by feeding a diet comprising high protein and moderate amounts of carbohydrate and fat. The invention also provides a method for treating conditions associated with insulin resistance or decreased longevity by feeding an animal such diets.
Dietary Method for Modulating Glucose Metabolism
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PROCESS FOR THE TOTAL OR PARTIAL REPLACEMENT OF TALC IN CHEWING GUM
Disclosed is a method of production of chewing gum including a step of mixing the ingredients, a step of extrusion of the mixture, a step of dusting with a dusting powder, a rolling step and a forming-cutting step, wherein the dusting powder includes a pulverulent composition containing from 28% to 0.1%, preferably from 25% to 1% of particles of diameter below 75 μm and of hygroscopicity between 0.01 and 5%, the pulverulent composition including at least one polyol. Also disclosed is the chewing gum obtained by application of the method.
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METHOD FOR OBTAINING CHEWING GUM, IN WHICH TALC IS REPLACED WITH AGGLOMERATES OF CRYSTALS
A chewing gum production method includes a step in which the ingredients are mixed together, a mixture-extrusion step, a dusting step using a dusting powder, a sheeting step and a shaping/cutting step. The dusting powder includes a powder composition of agglomerates of crystals, the powder composition including at least one polyol. The resulting chewing gum is also described.
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Confectionery Composition
The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill material.
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Composition for making deer antler wine, method for making deer antler wine by using the composition, and deer antler wine made by the method
A composition for making a deer antler wine is disclosed, which includes: a deer antler powder in an amount of 6-24 parts by weight; grapes in an amount of 15.5-62 parts by weight; tea in an amount of 4.5-18 parts by weight; and a ginseng in an amount of 6-24 parts by weight. A method for making a deer antler wine and a deer antler wine made thereby are also disclosed.
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Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside
The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided.
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AUXILLARY ENZYME FOR YEAST, ENZYME DOUGH, BREWING DOUGH AND BREAD, BUN, STEAMED ROLL, BAGEL, METHOD FOR BREWING XIAO BAN ENZYME
A fermentation method using an auxiliary enzyme for yeast, enzyme dough, brewing dough and bread, bun, steamed roll, bagel and a method for brewing xiao ban enzyme, and a method for making enzyme yeast are disclosed. The fermentation method includes using xiao ban dough, vegetable and fruit, whole grains and nuts. Xiao ban dough is the fundamental fluid with overall ratio of 3%˜300%. The method for making auxiliary enzyme for yeast includes using vegetable and fruits, whole unlit) and various nuts, and mixing with xiao ban dough. The duration of fermentation process is between 0-90 days, and the fermentation temperature is between 5 Degree Celsius to 30 Degree Celsius. The auxiliary enzyme for yeast can efficiently enhance food color, odor and taste and prolong food preservation.
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BAKING ENZYME COMPOSITION AS SSL REPLACER
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from a hemicellulase or cellulase and an amyloglucosidase which can be used to fully replace SSL and/or CSL or other emulsifiers in dough and baked products. The dough in which the baking enzyme composition is added in an effective amount and baked product obtained therefrom have improved properties such as excellent dough stability and shock resistance, and improved volume, crumb structure and crumb softeness of the baked product as well as improved anti staling.
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METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE
An object is to provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period. The objective is achieved by a method for processing a pasteurized fresh cheese comprising the steps of: (a) coagulating a starting milk material to obtain a curd;(b) adding a stabilizer to the curd;(c) pasteurizing the curd by heating; and,(d) separating a whey from the curd to obtain a cheese curd.
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FERMENTED DAIRY PRODUCT
The present invention provides a fermented dairy product wherein the acidification rate of a yogurt starter culture and the survival rate of an optionally further present probiotic bacteria are enhanced by the presence of a helper strain. The helper strain is a bacterial strain capable of reducing the redox potential (Eh) of sterilized skim milk to −50 mV or lower (more negative) values upon incubation of sterilized skim milk with said helper strain for 5-24 hours at 25-45° C,. Further advantageously, the inoculation rate of an optional probiotic culture needed for producing the fermented dairy product and comprising desirable levels of viable bifidobacteria—even at the end of its shelf life—is significantly reduced. The fermented dairy product especially relates to a yoghurt-type product.
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LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
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Dressing
Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents “watering out” of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal “watering out” in extended use.
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DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND TEXTURES AND METHODS OF MAKING SAME
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
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SYSTEM AND METHOD FOR DETECTION OF A CONTAMINATED BEVERAGE
A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.
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SYSTEM AND METHOD FOR DETECTION OF A CONTAMINATED BEVERAGE
A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.
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Multiple-Region Candy and Manufacturing Method Therefor
Disclosed is a candy wherein loss of a soft component contained therein is minimized, allowing the benefits of the soft component to be enjoyed, and a feeling of roughness in the mouth is reduced. Also disclosed is a method for manufacturing said candy. The disclosed candy (10) is provided with: a first region (20) containing a dispersion comprising a liquid dispersoid and an oil-based dispersion medium; and a second region (30) that at least partially encloses the first region (20) and comprises a hard candy composition that has been hardened. The disclosed method for manufacturing the candy comprises a procedure wherein the dispersion, which comprises the liquid dispersoid and the oil-based dispersion medium, is positioned in a melted hard candy composition and then said melted composition is hardened.
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Packaged fresh diced garlic and process for making same
Ready-to-use, fresh diced garlic that has been washed and sanitized and disposed in a container from which gas can escape.
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Light Glaze for Popcorn
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a heat tolerant glaze forming carbohydrate ingredient such as isomalt to provide the finished popped popcorn with sweet glaze coating. Methods of preparing such microwave popcorn articles are disclosed wherein the isomalt in particulate form in a separate step and preferably after the kernel popcorn and fat have been added to the bag.
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Container Lid Having Selectively Coverable Access Opening
A lid is provided that includes an access opening in a top wall thereof selectively coverable by a pivotable cover. The lid attaches to a foodstuff container and provides access to an interior of the container. The lid achieves this without requiring removal of the lid while also providing an impeded foodstuff dispense path having greater control. The cover pivots between open and closed positions, and in one form, can be secured in one or both positions. This can be achieved by releasably securing the cover to the top wall to hold the cover in the closed position and/or capturing a tab of the cover within a depression in an edge portion of the lid to hold the cover in the open position. The cover can further be integrally attached to the lid so that the cover is generally coplanar with the top wall when in the closed position.
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FOLDED DUAL SPLIT PACKAGE
The present invention provides a package assembly for enclosing and dispensing a plurality of consumable products. The package assembly includes a package housing defining a pair of product pockets each having an open end for removably accommodating a plurality of products in an aligned array. The open ends of the pockets are in facing orientation. The package housing includes a fold line between the open ends of the pocket for folding the housing thereat and placing the pockets in an angled orientation for dispensing of product. The housing further defines at least one openable flap for overlying and enclosing the pockets.
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