The present invention relates to an apparatus for estimating the air humidity within an oven cavity (14) by using ultrasound waves with at least two different frequencies (f1, f2). Said apparatus comprises at least one ultrasound transmitter (10) for generating the ultrasound waves, at least one ultrasound receiver (12) for receiving the ultrasound waves and at least one phase detecting device for detecting the phase (φ1, φ2) of the ultrasound wave at the ultrasound receiver (12) relative to the same ultrasound wave with the same frequency (f1, f2) at the ultrasound transmitter (10). Said apparatus comprises further at least one evaluation unit for calculating the velocity (V) of the ultrasound waves on the basis of the phases (φ1, φ2) and frequencies (f1, f2) of the ultrasound waves with the two different frequencies (f1, f2), at least one temperature sensor (32) for detecting the temperature (T) in the oven cavity (14) and at least one estimation unit for estimating the humidity in the oven cavity (14) on the basis of the temperature (T) and the velocity (V) of the ultrasound waves. Further, the present invention relates to a corresponding method for estimating the air humidity within an oven cavity (14).
APPARATUS AND A METHOD FOR ESTIMATING THE AIR HUMIDITY WITHIN AN OVEN CAVITY
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SALTINESS-IMPROVING AGENT FOR SALTY FOOD AND DRINK
[Object] To improve saltiness, for example, to reduce feeling of stimulation of saltiness of salty food and drink, without imparting unnecessary taste or aroma to the food and drink. [Solution] A saltiness-improving agent for salty food and drink includes phthalides as an active ingredient. Addition of a very small amount of phthalides that are not sensed as aroma to food and drink improves undesirable saltiness of various salty food and drink products and enhances or provides pleasant saltiness.
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BIRD FOOD FOR DOMESTICATED PETS
A method of making a packaged food for domesticated birds. The method includes selecting at least one of a plurality of fresh food ingredients having been processed into an easily handled and stable form, the fresh food ingredients selected from vegetables, fruits, berries, pulses, grains and seeds, nuts, and pasta. At least one of a plurality of processed complete food ingredients that contain generally a complete nutritional profile for the domesticated birds is then selected. The selected ingredients are then placed into an aseptic package. The ingredients are then retorted within the aseptic package so that the ingredients within the package have a moisture content between approximately 65% and approximately 78%.
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Durum Wheat Pasta With High Alimentary Bran Content and Process for the Production Thereof
A hard wheat pasta containing bran which has a total fibre content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fibre content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.
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DISTILLED LIQUORS AND SPIRITS HAVING THE FRESH AND NATURAL FRAGRANCE OF SHISO AND PROCESSES FOR PRODUCING THE SAME
Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.
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METHOD AND APPARATUS FOR HARVESTING OF BACKMEAT OF A CARCASS OR CARCASS PART OF SLAUGHTERED POULTRY
A method and apparatus for harvesting of backmeat of a carcass or carcass part of slaughtered poultry in connection with a process of filleting of the carcass or carcass part is provided. The method can include scraping the backmeat loose from the carcass or carcass part whereby a connection is maintained with fillets of the carcass or carcass part. Prior to the filleting of the carcass or carcass part a neck portion of a backbone of the carcass or carcass parts is fixed in position, whereby thereafter the backmeat is scraped loose from the carcass or carcass part.
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FERMENTATION OF CARBOHYDRATE
A high yield method for fermenting carbohydrate to ethanol, comprising a) treating carbohydrate with a composition containing 10-90 wt. % of an aldehyde selected from the group consisting of an formaldehyde, para-formaldehyde, glutaraldehyde and mixtures thereof, 1-50 wt. % of a surfactant having an I JLB from 4 to 18, 0-20 wt. % of an antimicrobial terpene, or essential oils, 1-50 wt. % of organic acids selected from C1-24 fatty acids, their salts, and glyceride esters thereof, and 1-50 wt. % water, b) fermenting said carbohydrate in the presence of yeast in a fermentation broth, and c) isolating ethanol in a higher yield than would be obtained without step a).
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HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.
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HYBRID ARTICHOKE VARIETY NUN 4060 AR
The present invention provides a new and distinct hybrid variety of globe artichoke NUN 4060 AR. The new variety is to of the Camus type having large flat, pale green heads, and is relatively early maturing and produces heads suitable for both the fresh market and/or the processing industry.
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METHOD OF INHIBITING WATER ADSORPTION OF POWDER BY ADDITION OF HYDROPHOBIC NANAOPARTICLES
Presently described are methods of inhibiting water vapor adsorption of a powder and methods of storing a powder at increased humidity level. The methods comprise providing adding discrete hydrophobic nanoparticles to a plurality of particles.
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FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF
The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2θ that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.
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CHEWING GUMS HAVING IMPROVED REMOVABILITY BASED ON EXTENSIONAL FLOW PROPERTIES
A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its extensional viscosity strain hardening parameter. Specifically, the cud has a extensional strain hardening parameter of less than zero or greater than 2.0.
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GUM MANUFACTURING SYSTEM WITH LOAFING AND CONDITIONING FEATURES
Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.
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USE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM PULLULANS AS A FERMENTATION AID FOR FRUITS
The invention relates to the use of at least one microorganism belonging to the species Aureobasidium pullulans, selected from among Aureobasidium pullulans DSM 14940 or Aureobasidium pullulans DSM 14941, as a fermentation aid for fruits.
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PASTEURISED AND FERMENTED DAIRY PRODUCT SUPPLEMENTED WITH CALCIUM AND VITAMIN D AND PROCEDURE FOR PREPARING SUCH PRODUCT
The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product,—at least 320 mg of calcium and at least 4 μg of vitamin D, or—150 mg
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NOVEL NACL SUBSTITUTE AGENT
The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. The invention also relates to a composition comprising this new substitute and use of this substitute in breadmaking and in prepared dishes.
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ENERGY CHIP FORMULATIONS AND METHOD FOR PREPARATION OF SAME
Energy chip formulations may deliver health and/or energy benefits to birds that consume such energy chips. These energy chip embodiments may include vegetable-based fat, as opposed to animal fat, and these formulations may be healthier for birds while still providing birds with much needed energy. Embodiments also may include one or more vitamins and minerals in the energy chip formulation. Different energy chip formulations may be provided for bird consumption to address birds' dietary and/or energy needs at different times or seasons during a given year. There also may be different embodiments of energy chips that may be provided for use within the same time or season of the year (i.e., several formulations for use in spring months).
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SYSTEM AND METHOD FOR PRODUCING A DEHYDRATED FOOD PRODUCT
A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
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MEAL SUBSTITUTE IN FORM OF BREAD TYPE COOKED FOOD AND A SPREAD TYPE CONDIMENT
A meal substitute containing nutrients including energetic and nutritional intake. Said meal substitute takes the form of a combination of bread- or cake-type food to be cooked and a spread- or cream-type condiment obtained from two separate powder mixtures to be mixed with water. The components of the mixture for manufacturing the food to be cooked are provided so as to obtain bread or cake after cooking for 2.5 to 6 minutes in a microwave oven, and the components of the mixture are provided so as to obtain the spread or the cream including cooking-sensitive micronutrients.
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BEVERAGE PREPARATION MATERIAL
A beverage preparation material comprising a substantially insoluble and water-permeable filter matrix having a beverage ingredient dispersed therein, wherein a plurality of layers, cells, or individual particles of said beverage ingredient are held in a spaced-apart relationship within said material by regions of said filter matrix. Also provided are beverage preparation pods and capsules containing a beverage preparation material according to the invention.
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