The invention relates to a packaging for a liquid product containing yeast, that comprises at least one pervious material having an exchange surface S such that the ratio S/M is of at least 1.2, with S in cm2 and M being the mass of the liquid product in g, and having an O2 permeability coefficient CP of between 200 and 9000 cm3 /m2 .24h.bar, and/or the O2 permeability coefficient CP ranging from 800 to 45000 cm3 /m2. 24h.bar. The invention also relates to the use of such a packaging for containing a liquid product containing yeast. The invention further relates to a preservation method and to the use of a liquid product containing yeast.
NOVEL PACKAGING FOR LIQUID PRODUCTS
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RIGID DURABLE NON-METALLIC RELEASE LAMINATE FOR OVEN COOKING AND OVEN CONTAINING SAME
A rigid, durable non-metallic release laminate for holding food products during baking, cooking, toasting and other processing is provided. By eliminating the use of metal, the laminate of the invention can be readily manufactured in a variety of shapes and forms. The laminate can be used in a wide variety of ovens, including without limitation a conventional baking oven, microwave oven, toaster oven, convection oven, or multi-technology oven.
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SOFT DRINK, GRAPE SKIN EXTRACT, AND METHODS OF PREPARATION OF SAME
The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in manufacturing the soft drink, and to a method of preparation of the same.
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ADJUSTABLE DOUGH ROLLER DEVICE
The invention relates to a dough roller device (2) comprising a first roller pair unit (21) and a second roller pair unit (22) situated below the first roller pair unit (21), wherein the relative position of the first and second roller pair units is adjustable. Preferably the rollers (31,32) of the first roller pair unit (21) define a passage for dough between said rollers, and wherein the relative position is adjustable for placing one of the rollers (33, 34) of the second roller pair unit (22) more or less below the passage. The invention further relates to as assembly for dough treatment, comprising a dough roller device (2) as disclosed above and a supply device for supplying dough, wherein the supply device comprises a conveyor (12) extending to an upper side of the dough roller device (2). The belt onto which the dough is deposited has flour dusted onto it before the dough is laid on the belt.
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FOOD SUPPLEMENTS ON THE BASIS OF PANTOTHENIC ACID
The present invention relates to a dietary supplement for the treatment of weakness in metabolic activity containing Pantothenic acid (CoA), its precursors and/or its salts, a process for its production as well as its use. Application areas of the invention are food industry and medicine. The invention is based of the surprising finding that the intake of pantothenic acid, pantothenic acid-CoA and/or its derivatives in a large amount has a beneficial effect on symptoms caused by weakness in metabolic activity.The core point of the invention is that the uptake of a pantothenic acid-CoA equivalent from food is not 10 mg per day, but more than 103 times of this amount to provide the human organism optimally. It was also a surprising finding that the cholinergic Panthenol-CoA uptake reaction from food was taking place within a few minutes.The dietary supplement according to the present invention is a compound for comprising 85-99% Pantothenic acid and/or its salts and other supplements if applicable.
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PREGASTRIC ESTERASE AND DERIVATIVES THEREOF
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The invention further relates to methods for releasing proteins from the exterior of a host cell as well as to a method for killing micro-organisms.
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System and method for the preparation of food in a cooking oven
A system and a method for the preparation of food within a cooking oven (20), comprising means (22, 23, 24) for measuring one or more operating parameters of the oven (20) detected inside a cooking chamber (21), and sensor means (28), suitable to detect one or more values of at least one variable representing a cooking degree of the food product; in particular, during a cooking test of a predetermined type of food product, electronic control unit (29), programmed through a proper software, stores the values of the operating parameters of the oven (20) measured each time that the sensor means (28) detect a variation of the variable suitable to represent a cooking degree of the food product, in such a way that the electronic control unit (29) itself can control a plurality of conditioning systems (25, 26, 27) of the cooking chamber (21) of the oven (20), by means of signals corresponding to the values of the operating parameters stored for each valued of said variable suitable to represent the cooking degree of the food product, whenever a cooking process of that type of food product is selected.
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DEHYDRATED PULP SLURRY AND METHOD OF MAKING
The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.
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Soybean Cultivar S090057
A soybean cultivar designated S090057 is disclosed. The invention relates to the seeds of soybean cultivar S090057, to the plants of soybean S090057, to plant parts of soybean cultivar S090057, and to methods for producing a soybean plant produced by crossing soybean cultivar S090057 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S090057, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S090057, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S090057 with another soybean cultivar.
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PERCEPTIONAL CHARACTERISTICS OF BEVERAGES
A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.
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Antistaling Process For Flat Bread
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.
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SWEETNESS ENHANCERS, SWEETNESS ENHANCED SWEETENER COMPOSITIONS, METHODS FOR THEIR FORMULATION, AND USES
The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.
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METHOD FOR PRODUCING FATS AND OILS
The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low which comprises, upon removing by crystallization a XXX triglyceride and a XX diglyceride each of which is contained in fats and oils comprising 50 to 90 mass % of a XUX triglyceride in total triglycerides, the step of conducting such removing by crystallization in the presence of a fatty acid lower alkyl ester. This method is a more efficient and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low.
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DEER ATTRACTANT AND NUTRIENT
The embodiments of the Deer Attractant and Nutrient is a deer attractant and feed comprising rice hulls; calcium carbonate; manganese; copper sulfate; zinc sulfate; trace amounts of cobalt carbonate; EDDI; mono DICAL; selenium; and power sweet. Because of the balanced nutritional components of the Deer Attractant and Nutrient the product enhances overall deer growth including antler growth in bucks. The Deer Attractant and Nutrient also acts as a deer attractant, causing the deer to move toward a supply of the attractant.
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Lecithin carrier vesicles and methods of making the same
A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.
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Barley with reduced lipoxygenase activity and beverage prepared therefrom
According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating enzymes LOX-1 and LOX-2. Said enzymes account for the principal activities related to dioxygenation of linoleic acid into 9- and 13-hydroperoxy octadecadienoic acid, respectively. 9-Hydroperoxy octadecadienoic acid represents a LOX pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal (T2N). The invention enables brewers to produce a beer having insignificant levels of stale, T2N-specific off-flavors, even after prolonged storage of the beverage.
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ELECTROSTATIC PROTEIN/GLUCOSINOLATE COMPLEXES
The present invention relates to the field of electrostatic complexes. Embodiments of the present invention relate to food-grade electrostatic complexes containing at least one milk protein and at least one glucosinolate and to the uses of such complexes, e.g., to reduce the perceived bitterness of glucosinolates and/or to form and stabilize emulsions and/or foams.
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PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.
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Pet Meal Kit
The meal kit container of the present invention contains a disposable package which an animal can be feed by using a complete ready-to-use animal meal kit that can be disposed of after use. The invention comprises a meal kit whose components consist of a heat sealed locking closure pouch sufficient to store dry animal food, a locking closure pouch sufficient to hold water and a heat sealed pouch sufficient to hold an edible animal cookie or similar animal treat.
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EFFERVESCENT CARRIER, A METHOD OF CHANGING THE FLAVOR OF MILK AND AN EFFERVESCENT TABLET FOR CHANGING THE FLAVOR OF MILK
An effervescent tablet that includes an effervescent agent that includes an acid component selected from the group consisting of an acid salt, an acid anhydride, and combinations thereof, and a base, binder, and lubricant, the effervescent tablet disintegrating when placed in milk to form a milk beverage that is free of noticeable curdling.
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