According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.
Apparatus for Cooking
↧
↧
HEAT STABLE VESSEL
The present disclosure relates to methods, systems, and devices that may be used to heat treat and store one or more fluids.
↧
Omega-3 Fatty Acid Enriched Meat Compositions
The present invention relates to compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of stearidonic acid enriched soybean ingredient that imparts improved nutritional quality with a quantity of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical meat compositions.
↧
SWEETENER AND METHOD OF PRODUCTION THEREOF
The invention relates to a sweetener and to a method for the production thereof.
↧
INDULGENT EDIBLE COMPOSITION
The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.
↧
↧
TEA BEVERAGE CONTAINING AMINO ACID AT HIGH CONCENTRATION
Provided is a packaged tea beverage containing amino acids at high concentrations, wherein heat-deterioration odor generated by heat sterilization has been reduced. The contents of amino acids, caffeine and furaneol in the tea beverage are adjusted to at least 40 ppm, at least 150 ppm, and at least 50 ppb, respectively. The catechins content is preferably adjusted to not more than 600 ppm.
↧
Cookware Release Compositions
A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.
↧
METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND REALTED COMPOSITIONS
Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.
↧
NEW MELON VARIETY NUN 01307 ME
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus, NUN 01307 ME, plants and melon fruits; a sample of seed of said line having been deposited under Accession Number NCIMB ______.
↧
↧
MIXED AMINO ACID METAL SALT COMPLEXES
A mixed amino acid metal salt complex of the mixed amino acids, lysine and glutamic acid associated with trace metals selected from the group consisting of iron, manganese, copper and zinc to provide highly bioavailable sources of the iron, manganese, copper and zinc and as well to take advantage of the different amino acid transport pathways of lysine and glutamic acid.
↧
METHODS FOR PRODUCING AMINO-SUBSTITUTED GLYCOLIPID COMPOUNDS
A method of preparing a compound of formula (I): wherein: a first group selected from R1, R2 and R3 is an amino- or N-acylamino monosaccharide moiety, the acyl group having 1 to 6 carbon atoms, or an oligosaccharide chain comprising 2 to 4 monosaccharide moieties, at least one of which is an amino- or N-acylamino monosaccharide moiety; a second group selected from R1, R2 and R3 is a saturated or unsaturated acyi group having 3 to 40 carbon atoms; and a third group selected from R1, R2 and R3 is hydrogen, the method comprising contacting a monoacylglycerol, the acyl moiety thereof being a saturated or unsaturated acyl group having 3 to 40 carbon atoms, or an activated derivative thereof, with a source of amino- or N-acylamino monosaccharide moiety, or an activated derivative thereof, and, if required, a source of unsubstituted monosaccharide moiety, or an activated derivative thereof, optionally in the presence of a suitable catalyst or activating agent, is described. Novel compounds, as well as In situ methods for producing the compounds, and their use as emulsifiers, surfactants and antimicrobial agents, particularly in foodstuffs and detergent compositions, are also described.
↧
INDICATORS FOR DETECTING THE PRESENCE OF METABOLIC BY-PRODUCTS FROM MICROORGANISMS
pH indicator compositions, solutions and suspensions and pH indicating food storage devices, medical devices and components thereof are provided for visually monitoring, detecting, and/or determining the presence of metabolic by-products from harmful or potentially harmful microorganisms. Also provided are methods of use and preparation of the pH indicator compositions, solutions and suspensions.
↧
ULTRA-LOW TRYPSIN INHIBITOR SOYBEAN
Soybeans (Glycine max) possessing a novel genetic allele for the production of reduced trypsin inhibitor in seeds is provided. Such alleles can be readily transferred to other soybean lines and cultivars. In a preferred embodiment a soybean plant possesses the combined presence of the Kunitz allele along with the SG-ULTI mutant allele, the combination of which was found to produce an ultra-low trypsin inhibitor phenotype in the resulting progeny seeds of a cross of a Kunitz allele into the 435.TCS background. A seed or seed product is made possible in this instance that is particularly well suited for consumption without extensive processing to remove trypsin inhibitor. The invention also relates to soybean seeds and plants containing the SG-ULTI mutant allele, and to methods for producing a soybean plant containing the SG-ULTI mutant allele produced by crossing a soybean plant containing the SG-ULTI mutant allele with itself or another soybean variety
↧
↧
Gene Dro1 Controlling Deep-Rooted Characteristics of Plant and Utilization of Same
To provide a gene that controls the deep rooting of a plant, a transgenic plant introduced with the gene, a method for controlling the deep rooting of a plant using the gene, and such, high-resolution linkage analysis was performed for a genetic locus (Dro1 locus) capable of controlling the deep rooting of a plant, which was detected between a shallow-rooted rice cultivar IR64 and a deep-rooted rice cultivar Kinandang Patong in a large-scale segregating population. As a result, it was revealed that the gene region of Dro1 is located in a region of 6.0 kbp sandwiched between Dro1-INDEL09, which is an InDel marker, and Dro1-CAPS05, which is a CAPS marker. Furthermore, it was confirmed that a transgenic plant transformed with the Kinandang Patong-type Dro1 gene shows a significantly high ratio of deep rooting. It was also confirmed that a plant having the Kinandang Patong-type Dro1 gene is resistant to drought.
↧
METHOD FOR INCREASING PHOTOSYNTHETIC CARBON FIXATION USING GLYCOLATE DEHYDROGENASE MULTI-SUBUNIT FUSION PROTEIN
The invention relates to a method for stimulating the growth of the plants and/or improving the biomass production and/or increasing the carbon fixation by the plant comprising introducing into a plant cell, plant tissue or plant one or more nucleic acids, wherein the introduction of the nucleic acid(s) results inside the chloroplast of a de novo expression of one or more polypeptides having the enzymatic activity of a glycolate dehydrogenase made up from translationally fused subunits of bacterial multi-subunit glycolate dehydrogenase enzymes.
↧
TASTE MASKING COMPOSITIONS AND EDIBLE FORMS THEREOF
Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.
↧
CAPSICUM ANNUUM EXTRACT AND PROCESS THEREOF
The present disclosure provides an industrial process for isolation and purification of capsanthin rich carotenoid mixture from paprika oleoresin extracted from Capsicum annuum. The process yields a water dispensable powder product with high pigment value and an extended shelf life. With its high antioxidant values and HDL-cholesterol-raising effect, the carotenoid mixture can be used as a nutraceutical supplement and as a food additive.
↧
↧
GUM BASES HAVING REDUCED ADHESION TO ENVIRONMENTAL SURFACES
A gum base which, when formulated into a chewing gum, provides a gum cud removable from environmental surfaces, contains 40-95 wt. % polyethylene having a weight average molecular weight of 2000 to 23000 daltons.
↧
FUNCTIONAL ENHANCEMENT OF MICROORGANISMS TO MINIMIZE PRODUCTION OF ACRYLAMIDE
The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast.
↧
ACIDIFIED MILK BEVERAGE POWDER AND METHOD FOR PRODUCING THE SAME
The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.
↧
More Pages to Explore .....
