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APPARATUS AND PRODUCTS FOR PRODUCING BEVERAGES, AND METHODS FOR MAKING AND USING SAME

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A brewing container for use with brewing machines, the container including a distribution outlet for dispersing the injected water in at least 3 directions away from vertical within the cartridge.

CARBONATING DEVICE, RELATED DISCHARGE ASSEMBLY, RELATED CAP ASSEMBLY, AND METHOD OF CARBONATING A VESSEL

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A carbonating device for carbonating an opened vessel including an inlet valve for receiving pressurised gas, an exit valve for expelling gas into a vessel to be carbonated, a trigger for opening the inlet valve, a trigger pressure regulator arranged to close the inlet valve, a discharge assembly, and a cap assembly, the discharge assembly coupled to and de-coupled from the cap and including a port for discharging gas to the cap, the discharge port being opened and closed by a valve and a pressure regulator arranged to automatically close the discharge valve in response to a pressure level.

LOWER ALKYL CARBOXYLIC ACID MOIETIES AS ORGANOLEPTIC STABILIZERS AND PRESERVATIVES OF FOOD AND BEVERAGES AND FOR PREVENTING OXIDATIVE CORROSION OF METALS

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Compositions and methods for preparing food and/or beverage preservatives or stabilizers are disclosed. To prepare such a preservative composition, an ingestible anti-corrosion agent, such as an ingestible agent including a lower alkyl carboxylic acid moiety, is combined with a suitable food grade polymer. The anti-corrosion agent and polymer are admixed in a particular order to maximize the preservative properties thereof.

Preformed topping disc for providing a predetermined image on a pizza pie when baked

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A preformed topping disc for providing a predetermined image on a pizza pie when baked, wherein the pizza pie generates vapor and juice when baked. The preformed topping disc includes a preformed cheese disc. The preformed cheese disc contains specifically configured apertures therethrough. The specifically configured apertures in the preformed cheese disc provide the predetermined image on the pizza pie by virtue of the vapor and the juice of the pizza pie oozing through the specifically configured apertures in the preformed cheese disc when the pizza pie is baked. In a first embodiment, the preformed cheese disc is one continuous preformed cheese disc, while in a second embodiment, the preformed cheese disc is made up of multiple individual pieces.

BLACK TEA BEVERAGE PACKED IN A CONTAINER

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Disclosed is a pleasantly mild new acidic black tea beverage in which bitter and astringent flavors are suppressed. The black tea beverage packed in a container contains sweeteners and fruit juice and 0.001 to 0.005 wt % caffeine, and is characterized by having acidity of 0.02 to 0.08%, and, when the acidity is within the aforementioned range, and a sweetness/dryness of 1.50 to 2.50, said sweetness/dryness being expressed using sweetness (total solids content) and acidity.

DENDRITIC EMULSIFIERS AND METHODS FOR THEIR USE AND PREPARATION

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A dendritic emulsifier for forming an oil-in-water emulsion includes an anhydride-modified phytoglycogen or glycogen-type material. A method of preparing an oil-in-water emulsion includes: (a) combining oil, water, and a dendritic emulsifier; and (b) mixing a combination of the oil, water, and dendritic emulsifier. A method of preparing a dendritic emulsifier includes reacting an anhydride with a phytoglycogen or glycogen-type material in solution, thereby forming an anhydride-modified phytoglycogen or glycogen-type material.

FROSTING SYSTEMS AND RELATED METHODS AND DISPLAY UNITS

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A frosting system is disclosed. The frosting system includes a base material in a container and at least one packet. The packet may contain one or more flavor additives and/or one or more color additives. A user adds one or more packets to a base material in a container and mixes the packet(s) with the base material to arrive at a final frosting. Related methods and display units are also disclosed.

Process for Manufacturing Soluble and Functional Plant Proteins, Products Obtained and Uses

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The invention relates to a process for manufacturing soluble and functional plant proteins, characterized in that it comprises at least one functionalizing step that consists of a treatment of 0.01 s to 1 s constituted of a step of heating plant proteins at a temperature of 100° C. to 160° C. and a step of cooling the heated plant proteins. The invention also relates to a process for converting non-functional plant proteins to functional proteins. Another subject of the invention is a plant protein, characterized in that it has a solubility in water of greater than 50% (with the exception of a potato protein for which the solubility in water is 25%), an emulsifying capacity between 700,000 mPa·s and 1,200,000 mPa·s for a sample directly placed at 4° C. for 24 h (with the exception of a potato protein for which the emulsifying capacity for a sample directly placed at 4° C. for 24 h is between 400,000 mPa·s and 600,000 mPa·s) and between 500,000 mPa·s and 1,100,000 mPa·s for a sample treated at 75° C. then placed at 4° C. for 24 h and an emulsifying capacity between 70% and 95%. A further subject of the invention is the use of said plant protein in the manufacture of food.

FLUORESCENT CANDIES

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A unique fluorescent candy product that glows under a black light (ultraviolet light) comprises riboflavin, granulated sugar; and corn syrup. Riboflavin, also known as vitamin B2, is a non-toxic substance having a neutral flavor and a bright yellow color, and will glow under a black light. Riboflavin works best when incorporated into clear candies and confections such as hard candies, gummies, and gels.

HOP ACIDS AS A REPLACEMENT FOR ANTIBIOTICS IN ANIMAL FEED

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A method of using hop acids for increasing food and energy uptake from feed by livestock is described which includes delivering the hop acids for oral ingestion to the animals by mixing the acids with livestock feed. The acids are mixed with the feed in an amount to inhibit certain types of undesirable bacteria in the livestock's digestive system, thereby increasing the production of propionate and lactate and decreasing the production of methane gas.

SOYBEAN VARIETY A1023512

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The invention relates to the soybean variety designated A1023512. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023512. Also provided by the invention are tissue cultures of the soybean variety A1023512 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023512 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1024175

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The invention relates to the soybean variety designated A1024175. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024175. Also provided by the invention are tissue cultures of the soybean variety A1024175 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024175 with itself or another soybean variety and plants produced by such methods.

SOYBEAN VARIETY A1024188

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The invention relates to the soybean variety designated A1024188. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024188. Also provided by the invention are tissue cultures of the soybean variety A1024188 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024188 with itself or another soybean variety and plants produced by such methods.

PLANTS AND SEEDS OF COMMON WHEAT CULTIVAR SJ909-369

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A wheat cultivar, designated SJ909-369, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-369, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-369 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-369, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-369, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-369 with another wheat cultivar.

CORN EVENT MZDT09Y

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A novel transgenic corn event designated MZDT09Y is disclosed. The invention relates to nucleic acids that are unique to event MZDT09Y and to methods of detecting the presence of event MZDT09Y based on DNA sequences of the recombinant constructs inserted into the corn genome that resulted in the MZDT09Y event and of genomic sequences flanking the insertion site. The invention further relates to corn plants comprising the transgenic genotype of event MZDT09Y and to methods for producing a corn plant by crossing a corn plant comprising the MZDT09Y genotype with itself or another corn variety. Seeds of corn plants comprising the MZDT09Y genotype are also objects of the invention.

LETTUCE VARIETY 79-02 RZ

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The present invention relates to a Lactuca sativa seed designated 79-02 RZ, which exhibits slow bolting, resistance to downy mildew (Bremia lactucae), and currant-lettuce aphid (Nasonovia ribisnigri), as well as leaves which are crisp, deeply-incised, nicely-frilled, and have a medium red colored apical margin. The present invention also relates to a Lactuca sativa plant produced by growing the 79-02 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-02 RZ.

LETTUCE VARIETY 79-176 RZ

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The present invention relates to a Lactuca sativa seed designated 79-176 RZ, which exhibits resistance against downy mildew strains B1:1-28 and Ca-V to Ca-VIII (Bremia lactucae), Nr:0-biotype of Nasonovia ribisnigri, and an extraordinary high number of leaves of substantially equal size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-176 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-176 RZ.

LETTUCE VARIETY 79-82 RZ

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The present invention relates to a Lactuca sativa seed designated 79-82 RZ, which exhibits resistance against downy mildew (Bremia lactucae) strains BL:1- (Bremia lactucae), currant-lettuce aphid (Nasonovia ribisnigri) and lettuce mosaic virus (LMV) as well as blond, thin, deeply-incised, nicely-frilled leaves. The present invention also relates to a Lactuca sativa plant produced by growing the 79-82 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-82 RZ.

NOVEL CEREAL PRODUCTS, PRODUCTION AND USE THEREOF, AND COSMETIC FORMULATIONS CONTAINING THEM

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This invention relates to novel cereal products, especially natural cereal products of colloidal nature. The invention also relates production and uses of colloidal cereal products. Further the invention relates to cosmetic formulations containing cereal products.

PHARMACEUTICAL COMPOSITION AND METHOD FOR REDUCING WEIGHT

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The present invention relates to a pharmaceutical composition, particularly homeopathic medicines for weight reduction, comprising the following components Adonis vernalis, Calcium carbonicum Hahnemann, Capsicum, Cascara, Fucus vesiculosus, Graphites and Kalium Carbonicum and Phytolacca. In addition the invention relates to a nutrition and a method for weight reduction.
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