Ready-To-Bake Batter And Methods Of Making The Same
A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least...
View ArticleDEVICE AND METHOD FOR PREPARING OLIVE PASTE FOR OIL EXTRACTION
A device and method for processing aggregate material, in particular for preparing olive paste for the extraction of oil. The device includes a housing having an inlet for receiving aggregate material,...
View ArticleIN-LINE HEATING PROCESS
A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the...
View ArticleFUNCTIONAL FOOD COMPOSITION AND ITS USE IN DIET FOOD
The present invention relates to a functional food composition, comprising: a thickening agent in an amount from 0.1 to 50% by weight, preferably 1 to 20% by weight; a raising and/or a bulk enhancing...
View Article5-ALKENYL-2-OXO-TETRAHYDROFURANE DERIVATIVES AS FLAVORING COMPOUNDS
The present invention relates to the use of a compound of having the following formula: wherein either 1 or 2 of the dotted lines represent a double bond, in order to provide or enhance buttery,...
View ArticleMODIFIED THAUMATIN PREPARATION
The present invention relates to processes for preparing compositions containing thaumatin having desired properties. More particularly but not exclusively, it relates to compositions containing...
View ArticlePARTIALLY FROZEN BEVERAGES INCLUDING BETAINE
Reduced-calorie, partially-frozen mixes, concentrates, and beverage products may include betaine and may include a level of natural-caloric sweeteners that may be significantly reduced from that of a...
View ArticleLOZENGES OF ERYTHRITOL AND ISOMALT
The present invention relates to a lozenge comprising at least 70% w/w sweetener, preferably at least 80% w/w, more preferably at least 90% w/w sweetener and binding agent wherein the binding agent...
View ArticleMETHODS TO FORMULATE NEUTRAL ORGANIC COMPOUNDS WITH POLYMER NANOPARTICLES
A composition including a collapsed, polymer nanoparticle and at least one organic, neutral compound associated with the nanoparticle, wherein the nanoparticle is less than 100 nm in diameter, and the...
View ArticleMETHOD FOR INCREASING THERMAL STABILITY AND RETAINING ACTIVITY OF A PROTEIN
The present invention provides a method and a system for increasing thermal stability of a starch binding protein (SBP)-tagged recombinant protein. The present invention also provides a method for...
View ArticleUSE OF ERGOTHIONEINE AS A PRESERVATIVE IN FOODS AND BEVERAGES
The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention,...
View ArticlePROCESS FOR SELECTIVE EXTRACTION OF BIOACTIVE AND BIOAVAILABLE CINNAMON...
The present invention relates to a process for selective extraction of bioactive and bioavailable cinnamon polyphenols and procyanidin oligomers of the type A and type B, of more than 90% purity as...
View ArticleMARKED INORGANIC ADDITIVES
The subject matter of the present invention is marked inorganic additives, a method for their production and also their use.
View ArticleSOYBEAN VARIETY D2011909
The invention relates to the soybean variety designated D2011909. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011909. Also provided by the invention are...
View ArticleSOYBEAN VARIETY A1026138
The invention relates to the soybean variety designated A1026138. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026138. Also provided by the invention are...
View ArticleSOYBEAN VARIETY A1026150
The invention relates to the soybean variety designated A1026150. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026150. Also provided by the invention are...
View ArticleSOYBEAN VARIETY A1026154
The invention relates to the soybean variety designated A1026154. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026154. Also provided by the invention are...
View ArticleSOYBEAN VARIETY A1026142
The invention relates to the soybean variety designated A1026142. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026142. Also provided by the invention are...
View ArticleSOYBEAN VARIETY S100305
The invention relates to the soybean variety designated S100305. Provided by the invention are the seeds, plants and derivatives of the soybean variety S100305. Also provided by the invention are...
View ArticleSOYBEAN VARIETY D2011911
The invention relates to the soybean variety designated D2011911. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011911. Also provided by the invention are...
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