A silica-containing composition is disclosed. The composition comprises a compound having the following formula: (SiO2)x(OH)yMzOaF.B: wherein M is at least one of the following: boron, magnesium, aluminum, calcium, titanium, vanadium, manganese, iron, cobalt, nickel, copper, zinc, zirconium, molybdenum, palladium, silver, cadmium, tin, platinum, gold, and bismuth; wherein F optionally exists and comprises at least one of the following: a functionalized organosilane, a sulfur-containing organosilane, an amine-containing organosilane, and an alkyl-containing organosilane at a surface area coverage of about 0.01 to about 100%. The molar ratio of y/x is equal to about 0.01 to about 0.5, the molar ratio of x/z is equal to about 0.5 to about 300, and the molar ratio of a/z is dependent on the nature of the metal oxide. B comprises a hygroscopic solid and preferably comprises at least one alkaline earth oxide, lanthanide oxide, or combinations thereof.
SULFUR CONTAINING SILICA PARTICLE
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USE OF HULLED RAPE [[SEEDS]] SEED
The invention relates to a method for processing rape seeds (A.A), according to which the seeds are hulled and separated into kernels (S.E) and hulls (S.G), the kernels (S.E) being subjected to one or more pressings in order to extract oil (P.A; P.C), leaving behind a press cake (P.B; P.D) containing solids and oil. Said method is carried out in such a way that the press cake (P.B; P.D) is either directly distributed or distributed after at least one further grinding process (K; W) as a raw material, filler or additive (K. D) for animal feed.
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Protein product and process for making protein product from uncooked meat purge
A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.
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METHOD FOR PREPARING A COMPOSITION COMPRISING A COMPOUND BASED ON VANILLIN AND ETHYL VANILLIN, RESULTING COMPOSITION AND USES THEREOF
A method for preparing a composition including a compound based on vanillin and ethyl vanillin is described. A resulting composition and uses thereof in many fields of application, in particular in human and animal food is also described. A method for preparing a composition including a compound based on vanillin and ethylvanillin in a vanillin/ethyl vanillin molar ratio of 2 is also described wherein the method includes: a step of melting a mixture of vanillin and ethyl vanillin, which are used in a molar ratio other than 2, with an excess of vanillin representing from 2% to 20% of the weight of the mixture; a step of solidifying same, by cooling to a temperature of less than or equal to 50° C.±1° C.; and a step of recovering the resulting composition including the new compound.
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METHODS AND COMPOSITIONS FOR REGULATING PRODUCTION OF PROANTHOCYANIDINS
The invention provides methods and compositions for the modulation of proanthocynidin (“PA;” condensed tannin) production in plants. The methods of the invention allow creation of plants having novel phenotypes, such as alterations in levels of PA or in the types of tissues in which PAs are produced. Altered expression of PA in plants may be achieved, for instance without significantly affecting anthocyanin content or overall secondary metabolite profiles. Alternatively, expression of PA in plants may be achieved while also affecting anthocyanin content.
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PLANTS AND SEEDS OF CORN VARIETY CV789457
According to the invention, there is provided seed and plants of the corn variety designated CV789457. The invention thus relates to the plants, seeds and tissue cultures of the variety CV789457, and to methods for producing a corn plant produced by crossing a corn plant of variety CV789457 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV789457 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV789457.
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NOVEL MANNANASE VARIANTS
The present disclosure provides novel mannanase variants which have an amino acid sequence that varies from that of the parent/wild type Trichoderma reesei mannanase, and which have one or more advantageous properties like improved thermo stability; temperature/activity profile; pH/activity profile; specific activity; and pH/protease-sensitivity. The novel mannanase variants are useful and used in alcohol fermentations processes and/or productions, for coffee extraction and the processing of coffee waste, as a supplement to food and feed, for enzyme aided bleaching of paper pulps, as bleaching and/or desizing agent in textile industry, for oil and gas well stimulation by hydraulic fracturing, as detergent, as baking ingredients, for removal of biofilms and in delivery systems, for grain processing or for the processing of renewable resources intended for the production of biological fuels, and in the textile, oil drilling, cleaning, laundering, detergent, and cellulose fiber processing industries.
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SOY SAUCE HAVING HYPOTENSIVE EFFECTS AND METHOD FOR PRODUCING THE SAME
The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
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MULTI-COATED LACTIC ACID BACTERIA AND PREPARING METHOD THEREOF
The present invention relates to multi-coated lactic acid bacteria coated with a multi-coating layer forming bacterial clusters and including protein, polysaccharide, and edible oil/fat component, and a preparing method thereof. The multi-coated lactic acid bacteria according to the present invention may achieve an improved acid resistance, a bile resistance, and an accelerated test stability, may have a low moisture content to be particularly stable against a moisture variation, and thus may be appropriately used to prepare various products including lactic acid bacteria.
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ACTIVE INGREDIENT DELIVERY SYSTEM
A spray-chilled particulate delivery system that has a crystalline matrix structure and includes a volatile hydrophobic active ingredient and a carrier material of erythritol, mannitol and mixtures thereof 75% or more of the carrier material, relative to the total weight of the carrier material, is in crystalline form. The system is prepared by a process that includes the steps of forming a melt of the carrier material, incorporating a volatile hydrophobic active ingredient into the melt, forming a melt-mixture comprising an emulsion, dispersion or suspension of the volatile hydrophobic active ingredient in the melt, forming discrete particles of the melt mixture, and cooling the discrete particles.
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COMPOSITIONS FOR PREVENTION AGAINST SPOILAGE BY MOULDS AND YEASTS AND USES AND PRODUCTS RELATED THERETO
The invention is related to compositions for prevention against spoilage by moulds and yeasts comprising, as the only antimycotic agents, at least one compound selected from organic acids selected from the group consisting of caprylic acid, cinnamic acid, propionic acid, butyric acid, lactic acid, tartaric acid and fumaric acid, and salts thereof, and at least one compound selected from plant of fruit extracts, the oily phases of plant or fruit extracts, and monosubstances derived from such extracts or oily phases thereof. The invention is furthermore related to the use of such or similar compositions for protection of food or feed products from growth of moulds and yeasts as well as to food or feed products containing such compositions.
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Rumen-Protected Lutein Product for Producing High-Lutein Dairy Products
A rumen-protected carotenoid animal feed product is described that is free-flowing, resistant to ruminal degradation and effective at raising the carotenoid level in milk produced by the animal.
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AMPHIPHILIC STEROL/FAT-BASED PARTICLES
The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.
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METHOD FOR INCREASING THE NUTRITIONAL VALUE OF RAPESEED AND RAPE PRODUCTS WITH DECREASED OIL CONTENT
The invention relates to a method for treating rapeseed or a rape product remaining after the partial or complete recovery of the oil content of rapeseed, which method comprise the step of contacting the rapeseed or the rape product or its mixture formed with one or more other feeds, with an intercalation complex of an element belonging to the main group 2 or 3 of the periodic table formed with an anion and one or more polymers. The invention also relates to a rapeseed or a rape product which can be produced by the above method, as well as to the mixture thereof with one or more other feeds, and to the use thereof.
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SPARKLING BEVERAGE AND METHOD OF PRODUCING SAME
Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution using a raw material containing barley; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which foam properties of the sparkling alcoholic beverage are improved by treating the barley with a protease.
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PROCESSING COCOA BEANS AND OTHER SEEDS
A method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass in the container, the mass including the bulk quantity of seeds, liquid, and a live starter culture, fermenting the mass in the container, and separating the seeds from the fermented liquid. In some embodiments, the seeds are cocoa beans or coffee beans. A liquid includes fermentation products of a mixture including a multiplicity of seeds. The fermentation products include alcohols, pigments, and flavors derived from the seeds.
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Process and Apparatus for Rapid Preparation of Dry Sausage
A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.
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Compositions Comprising a Glucose Anti-Metabolite and Selenium
A composition including a glucose anti-metabolite and selenium. The composition can be for a companion animal. The composition can include added selenium and endogenous selenium. The composition can be a nutritionally balanced pet food composition.
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WATER CONTAINING SOLUBLE FIBER
A water-like fluid containing safe water and soluble dietary fiber(s). The resulting solution is generally optically clear and has physical properties similar to potable water. The fluid is intended as a replacement for bottled, or other water, as a means to ensure proper hydration. Depending on the soluble fiber used the fluid is either non-caloric or extremely low in calories. The amount of soluble fiber is adjusted to a specific amount of water so that consumption of an adequate amount of fluid ensures hydration. In one embodiment, a flavoring may be added to the resulting solution.
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PACKAGED FOOD PRODUCT AND A PROCESS FOR ITS PRODUCTION
A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); and at least one edible coating layer (26) deposited on said composite layer (24) and preferably including chocolate. The matrix of edible material (22) has, in a temperature range of between 20° C. and 40° C., and preferably also in the range of from 0° C. to 40° C., a pasty consistency such as to maintain its own shape in unconfined conditions.
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