Chemically modified lipids and methods for their preparation are provided.
Modified Lipids Produced from Oil-Bearing Microbial Biomass and Oils
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Method for Reducing Levels of Disease Associated Proteins
The subject invention concerns the reduction of protein aggregation in the neurons of a mammal through the use of a ketogenic treatment such as a ketogenic diet, a physical training regimen and/or administration of agents to increase fatty acid oxidation. Such ketogenic treatment can be useful in the reduction of certain aggregates including amyloid β peptide, polyglutamine containing huntintin protein, polyglutamine containing androgen receptor, polyglutamine containing atrophin-1, polyglutamine containing ataxins, α-synclein, prion protein, tau and superoxide dismutase 1 (SOD1).
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ANTIMICROBIAL COMPOSITION
The objective of the present invention is to provide an antimicrobial composition that can be safely used with a broad range of foods and beverages, cosmetics, drugs, and other similar products while showing growth inhibition activity against a wide variety of microorganisms. The present invention relates to the antimicrobial composition comprising at least one cooling agent selected from the group consisting of menthyl 3-hydroxybutanoate, 2-methyl-3-(menthoxy)propane-1,2-diol, 2-(menthoxy)ethanol, 3-menthoxypropan-1-ol, 2-(2-menthoxyethoxy)ethanol, and menthyl glyoxylate.
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SUNN HEMP CULTIVARS CAPABLE OF PRODUCING SEED WITHIN THE CONTINENTAL UNITED STATES
Sunn hemp plants capable of flowering and producing seed when grown in the continental United States are provided. Two plant varieties capable of flowering and producing seed when grown in the continental United States, named AU Golden and AU Durbin, are described herein.
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WATER-SOLUBLE IRON SUPPLY AGENT WITH REDUCING POWER USING COFFEE GROUNDS OR TEA DREGS AS RAW MATERIAL
A water-soluble iron-supplying agent including a reaction product as an active ingredient, in which the reaction product is obtained by using roasted and ground coffee beans and/or tea leaves as feedstocks for supplying a metal ion-solubilizing component, and mixing the feedstocks for supplying the metal ion-solubilizing component with an iron-supplying source containing trivalent iron in the presence of water; specifically, a water-soluble iron-supplying agent which can reduce trivalent iron into a divalent iron ion and maintain the divalent iron ion to supply a water-soluble iron ion (divalent iron ion) stably for a long period of time.
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PREPARATION AND USE OF METHIONYLMETHIONINE AS FEED ADDITIVE FOR FISH AND CRUSTACEANS
An animal feed mixture containing DL-methionyl-DL-methionine and salts thereof for animals kept in aquacultures is provided. Methods for preparing DL-methionyl-DL-methionine of formula (I) and methods to fractionate the diasteriomeric forms obtained are also provided.
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Frozen Compositions and Methods for Piercing a Substrate
Certain embodiments disclosed herein relate to compositions, methods, devices, systems, and products regarding frozen particles. In certain embodiments, the frozen particles include materials at low temperatures. In certain embodiments, the frozen particles provide vehicles for delivery of particular agents. In certain embodiments, the frozen particles are administered to at least one biological tissue.
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FLAVOR-ENHANCING AMIDE COMPOUNDS
The present invention has discovered that amide compounds represented by Formula I set forth below and isomers thereof have unexpected and advantageous flavor enhancement and modification properties: The amide compounds of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.
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GROWTH INHIBITION OF MICROORGANISMS BY LACTIC ACID BACTERIA
The present invention relates to growth inhibition of microorganisms by lactic acid bacteria. The present invention also relates to the reduction and/or treatment of food-borne pathogen infections and/or nosocomial infections. The present invention also relates to the inhibition of spoilage microorganisms in food products. The present invention further relates to the modulation of gut flora. The invention is also directed to the inhibitory potential of a whey obtained from lactic acid bacteria.
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PREPARATION AND USE OF METHIONYLMETHIONINE AS FEED ADDITIVE FOR FISH AND CRUSTACEANS
An animal feed mixture containing DL-methionyl-DL-methionine and salts thereof for animals kept in aquacultures is provided. Methods for preparing DL-methionyl-DL-methionine of formula (I) and methods to fractionate the diasteriomeric forms obtained are also provided.
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MILK PROTEIN CONCENTRATES
A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content.
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ANTI-LISTERIAL MIXED CULTURE AND METHOD FOR PRODUCING CHEESE
The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin.
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DRIED FERMENTED DAIRY PRODUCT CONTAINING A HIGH DENSITY OF LIVING BIFIDOBACTERIA
The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8·107 cfu/g, preferably for at least 3 months at room temperature. The invention also relates to a method for preparing same, and to uses of such a product in the food industry.
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PROCESS FOR MANUFACTURING TEA PRODUCTS
Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material comprising active endogenous enzymes, thereby to form a mixture; and subjecting the mixture to an enzyme deactivation step thereby to prevent fermentation of the substantially unfermented tea material in the mixture.
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ELECTROLYTE CONCENTRATE FOR PRODUCING HYDRATION BEVERAGES
An electrolyte concentrate for producing hydration beverages can include a sea water concentrate which includes natural minerals. A zinc mineral salt is also included as a primary supplemental mineral, while a potassium mineral salt serves as a secondary supplemental mineral. Further, a citric acid is provided in an amount sufficient to lower a pH of the electrolyte concentrate below about 3.0. The electrolyte concentrate can be particularly useful in forming hydration beverages for athletes and individuals to provide rehydration and nutritional benefits with improved flavor and no added sugar.
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NECTAR OF MALT SODA, AS WELL AS METHOD AND DEVICE OF PREPARING THE SAME
The invention relates to the field of food, in particular to nectar of malt soda and method and devices for preparation of the same. The nectar of malt soda comprises malt juice and soda water. The preparation method includes: preparing malt juice; preparing soda water; mixing and formulating the malt juice and the soda water; sterilizing and filtrating the mixed and formulated mixture of the malt juice and the soda water; packaging the sterilized and filtrated mixture solution of the malt juice and the soda water. The devices for preparation include: malt juice preparation device; soda water preparation device; mixing and formulating device; sterilizing and filtrating device; packaging device. The nectar of malt soda and preparation method and device of the invention can be used to prepare liquid malt beverage.
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BEVERAGE BREWING DEVICES
Capsules for holding in an interior space a portion of a product for preparing a food product include a first part (501) and a second part (502), arranged along a direction of extension (A). The first and second parts define at least a portion of an interior space (S) for holding a portion of a food product. At least one of the first and second parts of the capsule may include a substantially rigid connector portion (533) with at least one inlet for connecting to the apparatus wherein the at least one inlet defines a first flow direction for a fluid to be introduced into the inlet which first flow direction extends more than about 45 degrees to the direction of extension of the capsule. An apparatus may include an actuator for cooperating with the capsule.
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Novel method of making cocktails using tablets, a novel method of selling alcohol, and a novel kit.
A method to prepare a cocktail using a tablet that contains all the ingredients necessary so that it is capable, when added to a solvent that is comprised of water or a water/alcohol combination such that the alcohol portion is not more than 80% (v/v) (which is equivalent to 160 proof), of creating a flavored cocktail. A method of selling alcohol such that it is sold with a tablet just described. A Kit containing a bottle of alcohol and a tablet as described.
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ENHANCING THE APPEARANCE OF FOOD PRODUCTS
This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled-droplet dispensing heads (62a, 62b) (or head). In preferred embodiments, the dispensing heads (62a, 62b) are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor (54) data. The controller and sensors operate so that different food items have selected browning agents properly applied or dispensed without waste or overspray. The invention also provides food products (53) which have been enhanced according to the provided processes and apparatus with browning agents.
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WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME
Provided is a white chocolate-impregnated food in which a porous food is impregnated with white chocolate material, wherein a milk solids-not-fat content in the white chocolate material is not less than 15% by weight, and a median diameter of particles in the white chocolate material is not more than 6 μm. A white chocolate-impregnated food in which a white chocolate is well impregnated into inner portion of a porous food is obtained by subjecting a white chocolate material containing not less than 15% by weight of milk solids-not-fat to a primary milling to obtain a primary white chocolate material; subjecting the primary white chocolate material to a secondary milling with a wet mill to obtain a secondary white chocolate material, a median diameter of the particles in which is not more than 6 μm; and impregnating a porous food with the secondary white chocolate material.
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