A cooking apparatus (10) that comprises a cooking chamber (14) with an access door (16); a heating system (20) that radiates heat into the cooking chamber (14); and a plurality of air flow fans (32a, 32b, 32c, 32d) circulating air within the cooking chamber (14) to distribute the heat in a substantially even manner within the cooking chamber (14).
NON ROTATING RACK OVEN
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Impact-Modified Polypropylene Composite
An impact-modified polypropylene composite is made by mixing from 65 to 97 weight parts polypropylene having a glass transition temperature of greater than −25° C., from 3 to 35 weight parts propylene-based elastomer having a density of from 0.860 g/cc to 0.875 g/cc, a melting point of from 130° C. to 170° C., a glass transition temperature of from −35° C. to −25° C., and a melt flow rate of from 3.0 to 15.0 g/10 minutes, and from 0.1 to 20 weight parts of exfoliated silicate platelets.
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STABILIZED ANTHOCYANIN COMPOSITIONS
The invention describes stabile anthocyanin compositions, methods to prepare such compositions and also methods of use of such compositions to treat various afflictions. The present invention describes unique compositions of an anthocyanin and a stabilizing compound such that the combination of the two components provides that the anthocyanin does not readily undergo degradation, such as oxidation, pH instability, etc.
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CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL
The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof.
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BEVERAGE COMPOSITION COMPRISING CLA
A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).
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Enhanced Fiber Additive; and Use
The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described.
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METHOD FOR PRODUCING A CHEESE PRODUCT CONTAINING MILK SOLIDS LOWER THAN OR EQUAL TO 50% AND COMPRISING AT LEAST ONE CEREAL
The invention relates to a method for producing a cheese product containing milk solids ≦50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may be produced by the method. The cheese product is characterized by a long shelf life, i.e. a shelf life which may be up to 4 months at room temperature.
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EMULSION COMPOSITION
An emulsion composition, which contains (A) an oil phase component containing an oil-soluble component and fats and oils, (B) polyglycerol fatty acid ester, and (C) an aqueous phase component, wherein the (A) fats and oils in the oil phase component have a fatty acid composition in a weight ratio of capric acid 20 to 97, lauric acid 28 to 6000, and myristic acid 11 to 2100, relative to caprylic acid 100, has a high emulsion stability even after long-term preservation, which is sensorially superior, shows a high transparency when added to an aqueous phase system, and suppresses decomposition of an oil-soluble component having physiological functions such as a capsinoid compound.
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Liquid Coffee Concentrates And Methods Of Making Thereof
Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate.
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PROCESSED AND ROASTED COFFEE BEAN AND METHOD FOR PRODUCTION OF PROCESSED AND ROASTED COFFEE BEAN
The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.
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SHORTENING COMPOSITIONS
Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.
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LETTUCE VARIETY 79-190 OR 79-107 RZ
The present invention relates to a Lactuca sativa seed designated 79-190 RZ or 79-107 RZ, which exhibits resistance to downy mildew (Bremia lactucae Regel.) races B1:1 to B1:28 and currant-lettuce aphid (Nasonovia ribisnigri), as well as an extraordinary high number of red-colored, elongated leaves of substantially equal size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-190 RZ or 79-107 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-190 RZ or 79-107 RZ.
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MINERAL FORTIFICATION AND ACIDIFICATION SUBSTANCE FOR FRUIT PREPARATIONS
The present invention relates to compositions comprising minerals which are soluble in fruit preparations. The compositions of the present invention dissolve in a fruit preparation without any cloudiness or sedimentation. Methods of making said compositions are also provided. Said compositions are useful in mineral fortification and acidification of fruit preparations.
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WATER-SOLUBLE TABLETS OF NATURAL FOOD-GRADE SEA SALT AND METHOD FOR THEIR PREPARATION
Water-soluble natural integral sea salt tablets preparable as unit doses simple and easy to use, and a method for producing the tablets.
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POTATO BOX STORE CHEMICAL TREATMENTS
Chemical treatment systems and devices structured and adapted to provide chemical vapor of a sprout-inhibiting chemical to tubers stored in boxes in box storage facilities.
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AUTHENTICATION METHOD OF DAIRY PRODUCTS
The present invention relates to a new method of establishing the authenticity and origin of dairy products, more specifically to the use of lactic acid bacterial strains having strain-specific insertion sequence elements as tools for marking dairy products (such as cheese) and identification thereof. The invention also extends to new lactic acid bacterial strains, their use in the production of dairy products as well as the dairy products containing these bacterial strains.
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METHOD FOR CONSTRUCTING NOVEL BACTERIUM BELONGING TO THE GENUS BIFIDOBACTERIUM
A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced.
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Mixture and infusion or drink solution
The invention relates to a mixture, wherein the mixture contains ribose, alanine and glycine. The mixture furthermore can contain glutamine and one or more of the following substances: valine, leucine, isoleucine, 5-hydroxy-tryptophan, tryptophan, cysteine, serine. Alternatively or in addition, the mixture furthermore can contain asparagine, arginine, proline and lysine. The invention furthermore relates to a mixture which contains ribose, glycine, proline, lysine, arginine and asparagine.
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Food Ingredients From Stevia Rebaudiana
Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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TRANSGENIC NON-HUMAN ANIMALS
The invention provides a non-human transgenic animal comprising a transgene encoding angiogenin and food products comprising or obtained from the non-human transgenic animal and uses thereof.
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