Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.
CALCIUM CARBONATE GRANULATION
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Compositions and Methods to Lower Glycohemoglobin Levels
The invention provides for a diet that significantly reduces the glycohemoglobin levels in individuals with type 2 diabetes. A diet plan can be provided to an individual in the form of cards and/or pages with an appropriate meal plan, food items and/or pre-packaged meals, or in an electronic medium for the individuals to use to develop appropriate meal plans. The diet comprises food items having a nutritional composition that consists essentially of 30% protein, 50% fats, and 20% carbohydrates, or food items having a nutritional composition that consists essentially of 30% protein, 40% fats, and 30% carbohydrates, and is consumed for a period of three weeks to one year.
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SALEABLE COGNITIVE PERFORMANCE SNACK FOOD ITEMS AND METHODS OF PREPARING, PACKAGING AND USING SAME
A method of providing a cognitive performance snack food to a user includes producing a multitude of snack food pieces, placing the multitude of snack food pieces in a snack packaging adapted to be opened and closed with one hand, and providing a saleable performance snack food item to consumers for use during computer or video game activity. Each snack food piece including a snack food base and a mixture of cognitive performance additives. The snack pieces and snack packaging together define the saleable performance snack food item, which can be consumed with one hand and while operating computer or video gaming equipment.
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CLONING, EXPRESSION AND USE OF ACID PHOSPHOLIPASES
The invention relates to a DNA sequence, which codes for a polypeptide having phospholipase activity essentially without lipase activity, characterized in that the DNA sequence is selected from a) DNA sequences that comprise a nucleotide sequence according to SEQ ID NO: 1, b) DNA sequences that comprise the coding sequence according to SEQ ID NO: 1, c) DNA sequences that code for the protein sequence according to SEQ ID NO: 2, d) DNA sequences that are coded for by the plasmid pPL3940-Topo2.5 with the restriction map according to FIG. 7, which is deposited under accession number DSM 22741, e) DNA sequences that hybridize under stringent conditions with one of the DNA sequences according to a), b), c) or d), f) DNA sequences that are related to the DNA sequences according to a), b), c), d) or e) due to the degeneration of the genetic code, and g) complementary strands to the sequences according to a) to f), wherein the DNA sequence is preferably derived from Aspergillus, and more preferably from Aspergillus fumigatus, and a polypeptide having phospholipase activity essentially without lipase activity selected from a) a polypeptide which is coded for by the coding part of a DNA sequence as defined above, b) a polypeptide having the sequence according to SEQ ID NO: 2 or a sequence derived therefrom, which may be obtained by substitution, addition, deletion of one or more amino acid(s), c) a polypeptide having a sequence that has at least 83% identity with the amino acids 1 to 299 of SEQ ID NO: 2, d) a polypeptide which is coded for by a nucleic acid sequence which hybridizes under stringent conditions with (i) nucleotides 55 to 1106 of SEQ ID NO: 1, (ii) the cDNA sequence contained in nucleotides 55 to 1106 of SEQ ID NO: 1, (iii) a partial sequence of (i) or (ii) composed of at least 100 nucleotides, or (iv) a complementary strand of (i), (ii) or (iii), e) a variant of the polypeptide having SEQ ID NO: 2, comprising a substitution, deletion and/or insertion of one or more amino acid(s), f) allelic variants to amino acid sequences a) to e).
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METHODS FOR ENHANCING ANIMAL DIGEST PALATABILITY
The invention provides methods for enhancing the palatability of animal digests by adding anti-gelling agents to animal digests while adjusting the pH to a pH optimal for proteases used to hydrolyze viscera proteins. The anti-gelling agents maximize the production of viscera protein hydrolysates that can participate in Maillard reactions and increase palatability of the animal digest.
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SPRAY DRIED MYROSINASE AND USE TO PRODUCE ISOTHIOCYNATES
A spray dried myrosinase/ascorbate mixture is formed from the steps comprising: providing a source of myrosinase, adding ascorbate to the source of myrosinase, heating the source of myrosinase to a temperature of about 104° F. (about 40° C.) or higher, and spray drying the myrosinase/ascorbate mixture. The spray dried myrosinase/ascorbate mixture may be used to prepare isothiocyanates. The spray dried myrosinase/ascorbate mixture may also be mixed with glucoraphanin and used in an activated tablet or capsule.
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Perforated Stirrer
An apparatus for making and stirring a liquid mixture includes a spoon with a handle and a bowl portion, a mixture component, and a covering across the top of the bowl portion of the spoon. The covering confines the mixture component, and is formed of a material permitting the liquid to contact the component. Immersion of the bowl portion of the spoon in the liquid causes the liquid to contact the mixture component, thereby producing a mixture of the liquid and the component external to the spoon.
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INGREDIENT DELIVERY SYSTEM FOR POPCORN KERNELS
An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with minimal flaking and blow-off Thus, a greater ingredient impact is imparted to the consumer. Also, the layer combination minimizes any hindrance of the natural popping action of the kernels. Thus, consumers have a greater pop volume for consumption.
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Edible Candy Candle
An edible candle stick comprising: a top portion, where said top portion is made of an edible material; an edible bottom portion extending downwardly from a bottom end of the top portion; and a wick extending from a top end of the top portion. In one particular embodiment the top portion may include an edible wax and the bottom portion may include a candy stick.
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Device and Method for Rotation of Confectionery
A hand-held candy device for rotational engagement of a confectionary such as sucker or lollipop at the distal end of a handle adapted for gripping by the fingers of a user. The candy sucker is removably rotationally engageable on an axle positioned at or adjacent to the distal end of the handle. The candy is provided in multiple colors and flavors in candy components each of which is engageable to the axle on the handle by a user thereby providing users with the ability to customize and reuse the sucker handles and to spin the engaged candy once engaged to the axle for amusement or to allow tasting different sections of the unitary formed candy which have different flavors.
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ELIMINATING THE GENERATION OF MBT IN A HOPS BASED BEVERAGE
A bottle, container, or beverage glass for containing a hops-based beverage that includes a concentration between 10 μg/ and 10 mg/ of Riboflavin is at least partially transparent or translucent to visible light and has an optical filter characteristic preventing or reducing light transmission of wavelengths between 200 nm and 510 nm to a level preventing generation of more than a tasteable concentration of MBT in the beverage through photochemical reactions and photochemically initiated auto-catalytic reactions involving the Riboflavin. The tasteable concentration is between 1 ng/l and 35 ng/l, preferably between 5 ng/l and 25 ng/l, and more preferably 10 ng/l.
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Ovenable Cook-In Film Providing Decreased Protein Adhesion
The presently disclosed subject matter relates generally to packaging films that exhibit favorable sealing characteristics and reduced adhesion to meat at high temperatures. The presently disclosed subject matter also relates to packages constructed from such films and methods of using the films in high temperature applications.
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PRODUCTION OF ARTICLES WITH VARYING CONTENT OF ADDITIVES
The invention relates to a method and device for continuous production of articles including at least two different types from a pasty mass. The mass is introduced into a processor unit by a supply unit, processed in the processor unit and transported further thereby, whereupon an adjunct is added by a metering unit to the mass transported through the processor unit. The mixing of the adjunct introduced to the mass is carried out by a mixing unit with mixing elements located downstream of the processor unit. The mass with provided adjunct is formed by a forming unit into individual articles downstream of the mixing unit. According to the invention, the metering of the adjunct is carried out in a sequence of metering conditions with at least two different metering conditions, wherein the metering unit, for a given metering condition, introduces the adjunct to the mass at a given metering rate.
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ATTRACTIVE FORCE PACKING
Methods, compositions and systems having a first set of materials and a second set of material. The second material provides an attractive force between components of the first set of materials. The composition comprising the first and second material having one or more predetermined properties selected from the group consisting of material coordination, material distribution, density and porosity.
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PROCESS FOR PRODUCING FROZEN CONFECTIONERY PRODUCTS
A process for producing a frozen confectionery product comprising a frozen composition which contains inclusions in the form of frozen particles is provided, the process comprising: preparing a mix of ingredients having a total solids content of from 5 to 25% and containing from 0.2 to 2.0 wt % of one or more stabilisers; optionally pasteurising and/or homogenising and/or ageing the mix; freezing the mix to form frozen particles in a fragmented ice maker comprising a refrigerated barrel and a screw auger; and dosing the frozen particles into the frozen composition.
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COOKING APPLIANCE
A cooking appliance in accordance with the present invention includes a base, a container engageable with the base and configured to receive one or more food ingredients, a blade assembly rotatably mounted in the container and a lid engageable with said container. The lid includes a chamber configured to hold a volume of liquid and a heating element for heating the liquid within the chamber to produce steam.
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Food Warmer and Cooker Apparatus with Basket Inserts
A food apparatus (10) for warming and cooking foodstuff is comprised of a container (12), container sidewalls (14), a container base (16), and handles (18). Basket inserts (20) with basket handles (30) hold foodstuff and may be submerged into hot liquid inside of the container (12) or set to rest on the edge of the front container sidewall (14) by an angled clip (36). The basket handles (30) face in the direction of the operator for ease of use. Sidewall mesh (26) and bottom mesh (28) holds foodstuff inside the basket insert (20), allowing hot liquid to enter and warm or cook foodstuff. Upon lifting the basket insert (20) from the container (12), the sidewall mesh (26) and bottom mesh (28) allow liquid to escape from the basket insert (20) while holding the foodstuff inside the basket insert (20).
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COOKING APPLIANCE
A cooking appliance in accordance with the present invention includes a base, a container engageable with the base and configured to receive one or more food ingredients, a heater for converting a liquid into a cooking vapor and a blade assembly rotatably mounted in the container and having at least one vapor aperture located adjacent to a top of said blade assembly and at least one vapor outlet located adjacent to a bottom of said blade assembly.
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Apparatus for modified heated air flow to floor holder
A food warming and cooking apparatus used over a burner of a range or similar heat source. The apparatus has a base section adapted to cover the heater and help contain heated air therein. A heat modifier having a plurality of emitters emits heated air into an intermediate section. A pot or other food holder is placed into a receiver during operation. One or more guides position the pot for even cooking. Hot air is emitted in a manner that induces good heat transfer at relatively lower temperatures than would be experienced by direct contact of a pot or other cooking implement to reduce the risk of sticking and scorching.
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NOVEL PANDAN EXTRACT ARTICLES IN POWDER FORM AND PROCESS FOR THE PRODUCTION THEREOF
The present invention relates to novel pandan extract articles in powder form, wherein the artice comprises high amounts of precursors of 2-acetyl-1-pyrroline, a novel process of preparing such pandan extract articles in powder form and corresponding methods of using said pandan extract articles.
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