An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste.
IMPREGNATED FOOD
↧
↧
METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.
↧
Composition and Methods for Soft Butter
The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.
↧
GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.
↧
METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.
↧
↧
AMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising a desired ingredient coated by a latex polymer coating.
↧
METHOD FOR IMPROVING FUNCTIONAL PROPERTIES BY MEANS OF PULSED LIGHT, SAMPLES WITH IMPROVED FUNCTIONAL PROPERTIES AND USES THEREOF
Disclosed is a method for improving the functional properties of a sample, which comprises at least one component that can be modified upon absorbing ultraviolet light, the method including using pulsed light with an emission spectrum of 190-1100 nm and a high content of ultraviolet light to modify the component. The method makes it possible to obtain samples with improved functional properties (hydration, glass transition, solubility, water retention capacity, oil retention capacity, thickening, dispersing, emulsifying, foaming or gelling properties, film formation properties, bulking agent properties, surface properties (wettability, adhesion, etc.)) which are used in the food industry, the cosmetics industry, the pharmaceutical industry, the biomedical industry, the biotechnological industry, the chemical industry and in other industries.
↧
ADDITION COMPOUNDS OF GUANIDINOACETIC ACID
The present invention provides new addition compounds of guanidinoacetic acid with malic acid, aspartic acid, ascorbic acid, succinic acid, pyruvic acid, fumaric acid, gluconic acid, alpha-ketoglutaric acid, pyroglutamic acid, 3-nicotinic acid, lactic acid, citric acid, maleic acid, acetic acid, formic acid, 2-hydroxybenzoic acid, L-carnitine, acetyl-L-carnitine, taurine, betaine, choline, methionine and lipoic acid as well as in the form of sodium, potassium or calcium guanidinoacetate. These addition compounds have improved physiological and therapeutic properties and are particularly suitable for use as dietary supplements, as animal feeds and in cosmetic or dermatological preparations in which especially the marked stability and good bioavailability of the addition compounds come to the fore.
↧
INACTIVATION OF OFF-TASTE INDUCING ENZYMES
The present inventions relates to a method for the production of gellan gum, under mixing conditions, the method comprising a) providing a fermentation broth or other liquid medium containing gellan gum, b) if necessary adjusting the temperature and the pH of the fermentation broth/liquid medium to allow or facilitate enzymatic treatment in step c, c) adding one or more enzymes capable of reducing or abolishing the enzymatic activity of S. elodea derived arylsulfatase and/or β-glucuronidase, said one or more enzymes being added in an amount sufficient to reduce or abolish the enzymatic activity of S. elodea derived arylsulfatase and/or β-glucuronidase in the broth/liquid medium, and/or treating the broth/liquid medium at a temperature between 90° C. and 125° C. for a period of time sufficient to reduce or abolish the enzymatic activity of S. elodea derived arylsulfatase and/or β-glucuronidase in the broth/liquid medium, and d) optionally recovering the gellan gum from the gellan gum containing broth/liquid medium.
↧
↧
Variant Calpastatins and Variant Calpains for Modulating the Activity or Stability of Calpain
The present invention features stabilized/destabilized variant calpastatin proteins and peptides that modulate the stability/activity of calpain for use in analyzing the pathophysiology of diseases associated with calpain activity, facilitating muscle growth and in improving meat tenderization.
↧
USE OF THIAZOLE COMPOUND IN FLAVOR APPLICATIONS
The present invention has discovered that 2-ethyl-4-methyl-2,5-dihydro-thiazole possesses unexpected and advantageous flavor properties.
↧
PROCESS FOR PREPARING AQUEOUS DISPERSIONS CONTAINING HIGH CONCENTRATION OF NANO/SUBMICRON, HYDROPHOBIC, FUNCTIONAL COMPOUNDS
The present invention provides a process for preparing an aqueous dispersion containing a high concentration of nano/submicron, hydrophobic, functional compounds. The process is carried out by using a complex stabilizer having an HLB value of about 10 to about 17, comprising lecithin and at least one non-phospholipid selected from polysorbate, sucrose ester, and polyglycerol fatty acid ester; selecting a specific weight ratio of the hydrophobic functional compounds and the stabilizer; and using homogenization technique, media milling technique, and/or centrifugal technique. The aqueous dispersion containing a high concentration of nano/submicron, hydrophobic, functional compound produced by the process of the invention has stable dispersibility and improved bioavailability, and can be applied to the fields of foods and pharmaceuticals.
↧
COMPOSITIONS AND METHODS FOR NUTRITION SUPPLEMENTATION
The present invention relates to compositions that may be swallowable, chewable or dissolvable, comprising various vitamins and minerals, and in a specific embodiment comprising vitamin A, beta carotene, B-complex vitamins, vitamin C, vitamin D3, vitamin E, iron, magnesium and zinc, and methods for using these compositions for nutritional supplementation in subjects undergoing physiologically stressful events, such as, for example and without limitation, pregnancy, lactation or any disease state.
↧
↧
NON-CAKING POTASSIUM CHLORIDE COMPOSTION, PREPARATION PROCESS AND USE THEREOF
The present invention relates to a potassium chloride composition comprising an iron complex of tartaric acid, characterized in that at least 5% by weight of the tartaric acid is mesotartaric acid and that a 10% by weight aqueous solution of said potassium chloride composition has a pH value of between 6 and 11. The present invention furthermore relates to a process to prepare such a potassium chloride composition and to the use of such a potassium chloride composition.
↧
GRANULAR FEED SUPPLEMENT
A ruminant feed composition having a granulated core of L-lysine sulfate having a granular size of about 0.3 mm to about 3.0 mm, and two or more layers of a coating material surrounding the core, the coating material including a vegetable oil that is at least partially hydrogenated, and a modifying agent present in an amount of from about 0.5 wt % to about 10 wt % of a final product weight, the modifying agent containing at least one of stearic acid, oleic acid, lecithin, and palm oil. The coating material has a melting temperature in a range of from about 50° C. to about 80° C. The weight % ratio of core material to coating material is from 50:50 to 90:10. The composition exhibits a rumen bypass rate of at least 50% and an intestinal digestibility rate of at least 70%.
↧
Method for Preparing High Acid RTD Whole Grain Beverages
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.
↧
PROCESS AND APPARATUS FOR PRODUCING BAKERY PRODUCTS IN THE FORM OF HALF-SHELLS
In a process for producing half-shells (2) which are made from a dough for bakery products and are characterised by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells (2) connected to one another by an interconnecting wall (4), by forming and baking said dough in a mould with the use of a mould formed by two complementary plates (12, 14) having respective front surfaces which, as a result of the fitting together of the two plates, can define a forming cavity having a shape generally corresponding to that of said wafer sheet (1), a mould is used wherein the front forming surface of at least one of said plates has shaped portions (26) which project towards the front surface of the other plate (12) and which can define, in the dough that is subjected to baking in the forming cavity, a notch (24) in the interconnecting wall (4) adjacent each half-shell (2), wherein the plates can be fitted together in an initial position in which the forming cavity has a volume smaller than the volume of the wafer sheet to be obtained, the dough is subjected to a first, partial baking step in the forming cavity with the moulds fitted together in the initial position, whilst the volume of the forming cavity is kept constant until the dough is partially solidified, the dough is then subjected to finishing baking with an increase in the volume of the forming cavity, in order to obtain a wafer sheet (1) wherein the half-shells (2) are connected to the interconnecting wall (4) by an annular region (28) having a thickness which is substantially less than the thickness of the interconnecting wall (4); the half-shells can thus be separated from the wafer sheet by a slight pressure exerted in a direction perpendicular to the plane of the wafer sheet.
↧
↧
METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH
Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls within a range of 1.3 to 2.1 cm3/g.
↧
METHOD
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
↧
HYDROLYZED WHOLE GRAIN COMPOSITION
The present invention relates to a hydrolyzed whole grain composition comprising an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, and wherein the hydrolyzed whole grain composition has: (i) a glucose content of at least 0.25% by weight of the hydrolysed whole grain composition, on a dry matter basis; (ii) a maltose to glucose ratio below 144:1 by weight in the composition, (iii) a maltose to fructose ratio below 230:1 by weight in the composition or (iv) a maltose to glucose+fructose ratio below 144:1 by weight in the composition.
↧
More Pages to Explore .....
