Methods and materials for modulating (e.g., increasing or decreasing) oil levels in plants are disclosed. For example, nucleic acids encoding oil-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased oil levels and plant products produced from plants having increased oil levels.
MODULATING PLANT OIL LEVELS
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MULTIFUNCTIONAL CHEWING GUM FOR A PET AND METHOD FOR PREPARING SAME
The present invention relates to multi-functional chewing gum for a pet, wherein the outer surface of a porous molding compound, including 40 wt % to 80 wt % of starch, 2 wt % to 15 wt % of sugar, 3 wt % to 25 wt % of humectants, with the remainder being a solvent, is coated with a coating solution including 3 wt % to 20 wt % of a coating agent, with the remainder being a solvent, as well as to a method for preparing same. A porous chewing gum for a pet of the present invention may be used to clean the teeth of a pet, enhance the preservation of gums, and preserve effective nutrients while functioning as a toy for pets. Furthermore, it removes tartar, dental plaque, and bad breath of a pet.
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Formulations Containing an Ionic Mineral-Ion Exchange Resin Complex and Uses Thereof
A process for preparing a formulation comprising a complex comprising an effective amount of ferrous iron bound to a pharmaceutically acceptable cationic resin and at least one pharmaceutically acceptable carrier is described. Such a formulation may optionally include other desirable dietary supplements including, e.g., vitamins, omega fatty acids, and/or fluoride. The formulation is particularly well adapted for pediatric use, but is also useful for use in adult populations.
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ORAL REHYDRATION COMPOSITION
Disclosed are oral rehydration compositions with sucrose, or alternatively fructose and glucose in a 1:1 ratio. The composition further comprises an osmolarity of below 250 mOsm/L, and sodium below 75 meq/L. Further disclosed are methods of treatment using the same.
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DARK CHOCOLATE DELIVERY SYSTEM FOR A COMBINATION OF DIETARY SUPPLEMENTS AND PHARMACEUTICALS
An edible, chewable dark chocolate candy for the oral delivery of dietary supplements and pharmaceutical compounds. The-chocolate formed or molded solid candy contains at least one active ingredient that is blended with the chocolate candy during conching of the chocolate candy. A method for manufacturing the chewable chocolate candy is also disclosed. In the blending phase, a chocolate liquor is blended with additional ingredients to obtain the desired individual chocolate recipe for the chocolate delivery vehicle. The selected dietary supplement and/or pharmaceutical compounds are then added to the chocolate liquor, which is then conched for the desired time period. When the conching phase is completed, the conched chocolate is tempered, after which the tempered chocolate having 60% or more cacao mass may be formed into various sizes and shapes for individually-wrapped pieces, or formed into large blocks for storage and shipment.
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PREPARATION OF SOLID CAPSULES COMPRISING FLAVOURS
The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them.
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STREPTOCOCCUS THERMOPHILUS BACTERIUM
The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a 6.4 kb region that comprises three open reading frames: a lantibiotic biosynthesis protein (dehydratase—SWISSPROT REF: Q5M6E4), a lantiobiotic biosynthesis protein (cyclase—SWISSPROT REF: Q5M6E3) and a lantibiotic efflux protein (permease—SWISSPROT REF: Q70C59). Inhibiting the function of this operon inhibits community formation. Streptococcus thermophilus with a reduced ability to form communities are useful in the processing, producing or manufacturing of dairy products, in particular cheese, where Streptococcus thermophilus are often used as a starter culture.
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COACERVATE COMPLEXES, METHODS AND FOOD PRODUCTS
Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.
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Animal Feed
An animal feed with a flavor enhancer that heightens palatability, characterized in that the flavor enhancer contains 88-99% by weight collagen hydrolysate and 1-12% by weight hydroxyproline.
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Method of Forming Encapsulated Compositions with Enhanced Solubility and Stability
A method of forming an encapsulated composition with enhanced solubility and stability. A bicontinuous or Winsor Type III microemulsion is formed using an emulsifier, a solvent and a co-emulsifier. An active composition is added to the microemulsion resulting in a micellar network of the active composition within the microemulsion. The active composition can be either water-soluble or oil-soluble or both.
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NUTRITIONAL ADDITIVE COMPOSITION
The invention herein contemplates a nutritional additive composition providing health benefits and improved dissolution, appearance, and taste when added to solid food and liquids.
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COMPOSITIONS WITH A SURFACTANT SYSTEM COMPRISING SAPONINS, AND LECITHIN
Described is a composition comprising (i) an aqueous phase comprisingwater,one, two or more co-solvents selected from the group consisting of propylene glycol, ethanol, triacetin, and glycerol, andoptionally one, two or more sugars, preferably selected from the group consisting of sucrose, fructose, and glucose,(ii) a surfactant system comprisingone saponin or a mixture of two, three or more saponins, andlecithin, and(iii) an oil phase comprising (or consisting of)one, two, three or more substances selected from the group consisting of flavorants, vitamins, coloring foodstuffs, and polyunsaturated fatty acids,wherein the composition does not comprise a polyclycerol fatty acid ester. Further described is a method of preparing such composition and a corresponding food formulation.
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DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING
A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.
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METHOD OF PRODUCING NOT-HARDENED WAXY RICE CAKE AND WAXY RICE CAKE PRODUCED BY USING THE SAME
Provided are a method of producing a waxy rice cake that is not hardened for shelf-life, including: (a) immersing waxy rice in water and removing the water therefrom; (b) first steaming the waxy rice from which water is removed; (c) adding salt and water to the first steamed waxy rice, followed by second steaming; and (d) cooling the second steamed waxy rice and adding flour thereto, followed by punching, a waxy rice cake produced by using the method, and a processed food produced by processing the waxy rice cake. The waxy rice cake has longer storage duration than a conventional waxy rice cake and due to the long storage duration, the waxy rice cake can be distributed for shelf-life according to storage conditions. Also, the waxy rice cake retains its chewy texture and thus is suitable for consumers' tastes.
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Cardboard-Box-Free Packaging Of Solid Yeast Products
The invention relates to packaging (10) for solid yeast products, such as: a supporting element (12); solid yeast products contained in one or more packages (22), supported by the supporting element (12); and an outer cover (14) retaining all of the solid yeast products contained in the packages (22) on the supporting element (12). According to the invention, all of the packages (22) located between the solid yeast products and the outer cover (14) may have a surface density no greater than 200 g/m2. The invention also relates to a method for packaging solid yeast products and to a method for preserving and using solid yeast products thus packaged.
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CONTAINER FOR FOOD ITEMS
A combination of a container and a plurality of food items nested within the container may include base and a first cavity in the base. A first food item may be nested in the first cavity. The first food item may include a decorated section. The first food item may include a disposable wrapper having an exposed upper wrapper edge. The container may include a lid moveable between a closed position and an open position. A first retainer may be on the lid. When the lid is in the closed position the first retainer may overlie a first portion of the upper wrapper edge. When the container is inverted with the lid in the closed position relative axial movement between the first food item and the first cavity may be limited by contact between the first retainer and the upper wrapper edge.
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Resealable Packaging For Food Products And Method Of Manufacturing
Resealable packaging for food products is provided with a flexible container having a top face and side faces. A container aperture is disposed in the top face and a flexible closure flap extends from a base portion to a gripping member, and is provided with a movable portion covered of repositionable adhesive to cover the aperture and adhere to a peripheral area thereof in a closed position. The packaging comprises a stiffening band device made of a flexible material longer than the closure flap, which is bonded to the container through the top face and over two side faces and arranged to cover at least the portions of the peripheral area comprised between the longitudinal sides of the closure flap and the facing sides of the aperture. The aperture and the band device are delimited by continuous cut out lines. A method of manufacturing is also disclosed.
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Bag and Article of Manufacture
Disclosed is an article of manufacture including bag having a front surface; a rear surface; two side surfaces each having a gusset therein and connecting the front and rear surfaces; a flattenable bottom surface formed by connecting the front, rear, and side surfaces; and a top surface formable by connecting the front, rear, and side surfaces. The bag has a height, a width, and a depth, and defines an internal volume. The bag is sealable and has a seal strength of at least about 1,600 pounds per square inch. The bag is formed from a plastic laminate having a thickness of from about 130 to about 200 microns and a tensile strength of at least about 3,400 pounds per square inch. The article of manufacture also includes at least about 15 pounds of a particulate, flowable composition contained therein. The bag can also have a closure system comprising a non-reusable closure and a reusable closure. Also included are methods, using the article of manufacture, of enhancing palatability of an oxidizable, particulate, flowable composition contained therein.
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FOOD PRODUCT KIT
A nutritional system includes a food product kit that can be used to prepare nutritious meals that are easy to eat, such as for those undergoing chemotherapy or diagnosed with dysphagia. The food product kit includes, for example, a mold for forming the food product ingredients into a desired shape while freezing, sticks for providing a handle for the frozen food product, an assortment of recipe cards identifying recipes for the food products, and an insulated tote for storing the kit components and the frozen food products. The food product kit may further include narratives printed on the assortment of recipe cards and a thermal pack for keeping the frozen food product cold. Methods of providing nutritional food products to a recipient are also disclosed.
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SINGLE CUP BREWER
A beverage making apparatus including a housing containing a water system. The water system includes a heated water reservoir and a pour-in basin for receiving water. The pour-in basin is connected to a water pump which pumps water from the basin to the heated water reservoir. Water from the heated water reservoir is moved to a spray head for dispensing to a beverage brewing substance retained in either at least one of a pod format or a cartridge format. A pair of conductance probes are contained in the fill basin to indicate the status of water in the fill basin. The brewer is designed for use with multiple beverage making substance holders so that multiple beverage substance formats can be used with the brewer.
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