Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α-glucosidase, α-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.
FOOD PRODUCT CONTAINING STARCH GEL, STARCH GRANULE, PRODUCTION METHOD AND USE THEREOF
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PROCESS FOR FRACTIONATION OF LIGNOCELLULOSIC BIOMASS
Methods are provided for the efficient fractionation of lignocellulosic biomasses into cellulosic, hemicellulosic and lignin fractions, wherein concentrated organic acid vapors are applied to the biomass at elevated temperatures at the location(s) or near the location(s) where the biomass has been harvested and gathered, to at least partly depolymerize or substantially solubilize the hemicelluloses and lignins in the biomass. The organic acid-treated biomass is in either case then dried and pelletized for extended bulk storage and/or for shipment to a second facility some distance away. The organic acid-treated biomass may be processed into desired chemicals, fuels and/or fuel additives at the local processing site or at a second facility away from the local processing site, or the pelletized material may be used as a ruminant feed locally or at a feedlot some distance removed from the local processing site.
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OIL DEGUMMING METHODS
In alternative embodiments, the invention provides phosphatidylinositol-specific phospholipase C (PI-PLC) enzymes, nucleic acids encoding them, antibodies that bind specifically to them, and methods for making and using them. Industrial methods and products comprising use of these phospholipases are also provided. In certain embodiments, provided herein are methods for hydration of non hydratable phospholipids (NHPs) within a lipid matrix. The methods enable migration of NHPs to an oil-water interface thereby allowing the NHPs to be reacted and/or removed from the lipids. In certain embodiments, provided is a method for removing NHPs, hydratable phospholipids, and lecithins from vegetable oils to produce a degummed oil or fat product that can be used for food production and/or non-food applications. In certain embodiments, provided herein are methods for hydration of NHPs followed by enzymatic treatment and removal of various phospholipids and lecithins. The methods provided herein can be practiced on either crude or water-degummed oils.
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LIQUID ANTIMICROBIAL COMPOSITIONS
The present invention relates to liquid antimicrobial compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid antimicrobial compositions as well as their use as a preservative in food products.
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Cellulose Gel Formulations
The invention relates to dispersible cellulose powder compositions comprising non-seed cellulose powder derived from algae, fungi or tunicates, which compositions are useful in a variety of products such as food products, pharmaceuticals, cosmetics, paints, biocompatible materials for artificial tissue engineering and implantable biomaterials and relates to methods for preparing non-seed cellulose powder compositions.
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SURFACE TREATMENT FOR GASIFIED CONSUMABLE MATERIALS
A surface treatment for the preparation of gasified consumable materials comprising active ingredients. The surface treatment may comprise a combination of flavors, sweeteners, and active ingredients such as nutritional supplements and/or pharmaceuticals. The invention avoids the degradation of active ingredients during the manufacturing process since the active ingredients are applied to the surface of the composition and not cooked with the gasified consumable material. Methods for making and using the disclosed compositions are also within the scope of the invention.
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CAPSULE FOR THE PREPARATION OF A BEVERAGE COMPRISING AN IDENTIFICATION CODE
Capsule for the preparation of a beverage from beverage ingredients contained therein, comprising a body (2) comprising at least one compartment for receiving said beverage ingredients and a flange-like rim (4) extending outwardly and transversally to a central axis (I) of said body; a membrane (6) for closing the opening which is sealed onto the flange-like rim, an optical code (7) containing binary information configured to be read by a camera (11) of a beverage producing device (20), wherein the optical code (7) is a two-dimensional barcode having rectilinear borders (7a-7d) and which is inscribed in a circular area (8) concentric relative to the centre (O) of the membrane having a radius (R) smaller than the radius (R0) of the membrane.
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MULTI-CRITERIA OPTIMIZED DIETARY SUPPLEMENT FORMULATIONS
Dietary micronutrient supplement formulations for specific ages, gender, special requirements and health conditions comprising, vitamins, minerals, fish and plant oils, amino acids, enzymes, phytochemicals, herb and fruit extracts and other natural compounds grouped into morning, mid-day and evening formulas based on their synergism and antagonism with each other, their interactions with ingredients in the food consumed during each meal and their bioavailability. The dietary micronutrient formulations are optimized to meet the Recommended Daily Allowances (RDA) and Adequate Intake (AI) standards for each segment of the population with larger amounts of nutrients used in condition-specific formulas.
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Compositions containing non-polar compounds
Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
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MULTICAROTENOID BEADLETS AND RELATED METHOD
A controlled release beadlet that sequentially releases carotenoids over time within the gastrointestinal tract of a subject, as well as a method of administering the carotenoids. The beadlet provides a specific ratio of carotenoids which release from the beadlet at preselected times during passage through the gastrointestinal tract. The method includes releasing the carotenoids in preselected ratios at specific time intervals in the gastrointestinal tract to mitigate competition between the carotenoids for their uptake, and/or to potentially maximize the uptake of individual carotenoids within a mixed carotenoid formulation.
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Nutritional Composition To Promote Healthy Development And Growth
A nutritional composition for improving the immunological function of a subject, including a lipid or fat; a protein source; about 5 to about 100 mg/100 kcal of a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; and about 0.1 to about 1 mg/100 kcal of a prebiotic composition, wherein the prebiotic composition comprises at least 20% of an oligosaccharide which has a fermentation rate which is demonstrably slower than that of galacto-oligosaccharide.
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METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS
The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine-reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil.
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Compositions containing non-polar compounds
Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
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SYSTEMS AND METHODS FOR PROCESSING EGGS AND OTHER OBJECTS
A method for marking an egg shell wherein a laser beam is directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell underneath the outer layer. The laser delivers a spot with a power density below about 2000 watts/sq. in. and a depth of an etching of the egg caused by the laser marking process does not exceed about 25 microns. InkJet printing may be added to the laser marking process or used instead of laser marking. Eggs may be marked in-carton, on a packer conveyor or on an apparatus fed by a packer conveyor, with eggs uniformly oriented in the package prior to (and after) printing. Marking is done in-carton, on-conveyor whether the marking is by laser, by ink, or both.
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COMPLETELY DISPOSABLE COOKING APPARATUS FOR FILLING AND DECORATING OF FOODS
A completely disposable cooking apparatus used for filling and decorating of foods, that is a one-piece disposable construction, comprising a one-piece, funnel-shaped bag with a soft side wall, having an open first end at the “top” or wider end of the funnel through which food material can be inserted into the bag and a closed second end at the “bottom” or narrow end of the funnel, with an integral, malleable, conical shaped, discharge orifice (also sometimes referred to as a nozzle or a tip). The orifice has serrations or ridges extending inwardly from the internal wall of the orifice, running longitudinally or parallel to the cone axis for all or a part of the length of the orifice. The orifice can either be initially closed or manufactured with a small opening or hole. The orifice is made of a material so that it is capable of being cut at any point along its longitudinal axis to yield an exit opening or hole with a desired size. Regardless of the point of cut, i.e., regardless of the size of the hole or opening, the inwardly extending serrations or ridges that remain after the cut insure that the material is “treated” as it is expelled from the bag through the orifice. While the orifice is capable of “treating” the material as it is discharged from the bag, the orifice is also either: (a) elastic or flexible enough in order to allow the hole or opening in the orifice to expand to pass “clogs” or “lumps” and then return to its original shape; or (b) supple or deformable enough in order to allow the orifice to be compressed or collapsed “upstream” of the hole or opening so that the “clogs” or “lumps” can be broken up and then passed through the hole or opening when the orifice returns to its original shape.
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ASSURING FOOD SAFETY USING NANO-STRUCTURE BASED SPECTRAL SENSING
A method for inspecting an edible oil includes obtaining a first Raman spectrum from an edible oil sample, discovering an unhealthy, unsanitary, unsafe, or adulterated content in the edible oil sample in part by the intensity level of the fluorescence background in the first Raman spectrum, introducing the edible oil sample to nano-scale surface structures to allow molecules of the edible oil sample to be adsorbed to the nano-scale surface structures, illuminating the edible oil sample and the nano-scale surface structures by a laser beam, obtaining a second Raman spectrum from light scattered by molecules of the edible oil sample adsorbed to the nano-scale surface structures, and identifying the unhealthy, unsanitary, or unsafe content in the edible oil sample using one or more first spectral signatures in the second Raman spectrum.
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STABLE DISPERSION OF STEROLS IN AQUEOUS SOLUTIONS COMPRISING AN OIL
A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or more sterols in suspension to facilitate dispersion of the sterol in the aqueous solution. The aqueous solution may be an alcoholic solution. Freezing the stable dispersion of one or more sterols in the aqueous solution provides for a ready-to-pour frozen slush beverage.
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Method of Preparing an Oat-Containing Dairy Beverage
A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.
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METHOD AND COMPOSITION FOR INHIBITION OF MICROBIAL GROWTH IN AQUEOUS FOOD TRANSPORT AND PROCESS STREAMS
The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a composition of the invention to the stream. The compositions and methods can control microbial growth in aqueous streams used for transporting or processing food products.
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COFFEE BAGS SPECIFIC FOR COFFEE MAKERS DELAY BREW FUNCTION
Methods are disclosed for bags of coffee, specifically designed for coffee machines delay brew function.
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