The invention provides feed additive compositions for supplementing the diet of an animal that can reduce the odor of manure produced by animals consuming the compositions. The invention also relates to methods for manufacturing the compositions and methods of using the compositions as animal feed additives.
Animal Feed Additive
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GRAIN QUALITY THROUGH ALTERED EXPRESSION OF SEED PROTEINS
The present invention is directed to compositions and methods for altering the levels of seed proteins in cereal grain. The invention is directed to the alteration of seed protein levels in plant grain, resulting in grain with increased digestibility/nutrient availability, improved amino acid composition/nutritional value, increased response to feed processing, improved silage quality, and increased efficiency of wet milling.
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GUM BASES HAVING REDUCED POLARITY AND CHEWING GUMS BASED THEREUPON
A gum base, which when formulated into a chewing gum provides a gum cud removable from concrete and cement surfaces, contains 3 to 30 wt. % elastomer, 0 to 32 wt. % elastomer solvent and 0 to 8% paraffin wax and has a polarity index of less than 2.00 MPa½ and chewing gums containing the gum base.
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GLUTAMIC ACID CONTAINING SEASONING AND METHOD FOR PRODUCING THE SAME
Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
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ICE CREAM OR ICE CREAM-LIKE PRODUCT AND METHOD FOR PRODUCING SAME
Provided is an ice cream or ice cream-like product, to which a good body, flavor and a smooth texture have been imparted, and a method for producing the same. In a process of producing an ice cream or ice cream-like product, a step, wherein a protein deamidating enzyme is added to a milk material or a liquid ice cream mix for treating the same to thereby deamidate milk proteins in the milk material, is employed.
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FOOD PRODUCT CONTAINING STARCH GEL, STARCH GRANULE, PRODUCTION METHOD AND USE THEREOF
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.
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FADING PROTECTION OF COLORS DERIVED FROM NATURAL SOURCES USED IN BEVERAGE PRODUCTS
A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.
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SHAPED COOKIE INTERMEDIATES USING BAKE STABLE FILLINGS TO FORM VISUAL FEATURES
A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultaneously extruded such that the edible filling is encased within the cookie dough to form a cookie rope. The cookie rope is sliced such that the edible filling is exposed on both a top and bottom surface of the individually sliced cookie intermediates. The extruder includes a die assembly that extrudes the edible filling in a desired shape or configuration such that after slicing, the edible filling displays a visual feature on the top and bottom surfaces of the cookie intermediate.
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Takeout food bag
A method for packaging hot food and a bag container which has a base, a front wall, and a rear wall, and first and second side walls, the bag container being formed of a laminate having an inner layer of a biodegradable plastic material and an outer layer formed of a paper material.
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Devices and Methods for the Rapid, Reliable Detection and Determination of Acrylamide Concentration in Food Substances and Prevention of Acrylamide Formation in the Same
A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia.
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PROCESS AND DOUBLE PISTON APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES
A dispensing apparatus for hot beverages is provided with a device (4,5) to filter hot, pressurized water through ground edible ingredients such as coffee, tea or herbal remedies in a chamber, a controlling unit (16) storing data, and two pistons operated independently by two motors to control the volume and/or the position of the brewing chamber.
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Apparatus and method for preparing beverages by electromagnetic radiation
The invention is an improvement of the filter unit in beverage makers. Said filter unit comprises a filter insert and a filter lock, can be placed as a whole onto and removed from the brewing container, and at the same time ensures good sealing of all components. For improved handling, the brewing chamber can be filled and closed outside of the beverage-maker, wherein the particularly large depth of the filter insert offers significant assistance. Closing the brewing chamber by means of the filter closure prevents the beverage base material from oozing out due to a ring engaging in the filter insert and additionally ensures its adequate sealing. By widening the brewing chamber, the beverage-making machine provides a consistent quality of the beverages with of different fill levels.
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Method for Producing Hypoallergenic Peanut Products
A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.
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LOW PRESSURE DEOILING OF FRIED FOOD PRODUCT
Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.
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Methods of Treating a Water Sample or a Substrate to Remove Organic Compounds
Methods for treating fruits and/or vegetables to oxide any organic contaminates thereon are provided, using an aqueous solution. The aqueous solution can include a ferrous salt and an acid, and can be exposed to oxygen gas, allowing the organic contaminates to be oxidized via exposure to the aqueous solution and oxygen gas. Then, the outer surface of the fruits and/or vegetables can be washed to remove the aqueous solution. The aqueous solution can have a pH of about 4 to about 9, and can also be adjusted during the method. Methods are also disclosed for oxidizing organic compounds in an aqueous sample via measuring the pH of the aqueous sample; determining an appropriate chemical equation for oxidation based upon the pH measured; and thereafter, adjusting the pH of the aqueous sample.
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METHODS AND SYSTEMS FOR INHIBITING LEAKAGE BETWEEN A SURFACE AND A SHAPING OBJECT
In some embodiments of the invention, systems and methods relate to a container formed by a compressible mat and flexible strip. The strip can be formed into a closed shape, positioned on top of the compressible mat and pressed into the mat. A crevice can thereby formed along a bottom edge of the strip. The crevice can prevent material poured into the formed closed area from leaking underneath the strip.
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METHOD OF TREATING HOT COOKING OIL
A method of treating used cooking oil provides for exposing agitated oil for up to five minutes to a mixture of sodium silicate and silica xerogel in powder form, and filtering resulting oil powder mixture to remove the powder. The ratio of sodium silicate to silica xerogel is 30-70% to 70-30%, preferably 50-50%. The sodium silicate comprises 26-28% of Na2O, 53-55% of SiO2, and 15-20% of H2O, with bulk density of about 29-37 lbs/ft3, whereas the silica xerogel comprises: 96-99% of SiO2, and 1-4% of Na2SO4, with bulk density of about 24-27 lbs/ft3, the particle size being between 35 and 50 microns. Alternative embodiments provide the exposure of the oil first to one component of the mixture and then to another or the exposure to a single treating agent comprising 8-19% of Na2O, 66-83% of SiO2, 8-14% of H2O, and 0.1-2% of Na2SO4.
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COFFEE MAKING SYSTEMS AND ASSOCIATED METHODS
Systems and methods for providing coffee in varying amounts are disclosed herein. A coffee machine configured in accordance with one embodiment of the disclosure includes a coffee brewing unit that can brew a predetermined volume of coffee during a brewing cycle. A holding container can be configured to receive coffee from the brewing unit and a delivery valve can be positioned on a delivery tube extending from the holding container. The delivery valve can be operable from a closed position to an open position to dispense coffee, and one or more brewing cycles can be completed and delivered to the holding container prior to the coffee being dispensed.
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LETTUCE SISTER LINES PX06514083, PX06514153, PX06514201 AND PX06514204
The invention provides seed and plants of the lettuce sister lines designated PX06514083, PX06514153, PX06514201 and PX06514204. The invention thus relates to the plants, seeds and tissue cultures of these sister lines, and to methods for producing a lettuce plant produced by crossing a plant of sister line PX06514083, PX06514153, PX06514201 or PX06514204 with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such a sister line, including the gametes of such plants.
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DETACHABLE FROZEN POP MOLDS
Provided is a detachable frozen pop mold for freezing edible fluids. The molds have vessels with cavities for holding the fluid. The mold vessels have connectors on their exterior sides for connecting a number of molds together. Molds can be detached and removed from the freezer either individually or in bunches as desired so that there are never empty frozen pop molds taking up space in the freezer.
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