ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A FORMED POTATO AGGREGATE
A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The...
View ArticleLow-Calorie, No Laxation Bulking System and Method for Manufacture of Same
A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first...
View ArticleLIQUID SUCRALOSE SWEETENER COMPOSITION
An un-sterilized liquid concentrate sweetener composition containing 3-35% sucralose, at least one stabilizing additive having a pH of about 2.5 to 7.5 in the presence of a solvent in the concentrate...
View ArticleFIBER PARTICLE SIZE REDUCTION IN FIBER-CONTAINING FOOD SLURRIES
Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit...
View ArticleControlling Contamination on Carcasses Using Flame Decontamination
A method for the decontamination of carcasses includes using a flame decontamination process in which carcasses are subjected to temperatures produced by a direct flame source for a period of time...
View ArticleMethod and Formulation for Producing Extruded Snack Food Products and...
The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used...
View ArticleSALTY TASTE ENHANCER AND KELP EXTRACT COMPRISING THE SAME
To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing...
View ArticleMETHOD FOR THE ENCAPSULATION OF A FOOD PRODUCT AND FOOD PRODUCT
A method for encapsulating a liquid food essentially devoid of calcium ions, comprises the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated;...
View ArticleMETHOD OF PRODUCING LOW TRIGLYCERIDE OLIVE OIL AND NOVEL FRACTIONS
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and...
View ArticleLIQUID OIL AND FAT, AND PRODUCTION METHOD THEREFOR
The invention provides an inexpensive liquid oil having both particularly high liquid properties and oxidation stability and a solid fat containing a large amount of PPP at high yield, from inexpensive...
View ArticleEDIBLE OIL COMPOSITION
A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1% to 15% by weight of fat particles with a liquid oil and storing the...
View ArticleMETHODS OF INCREASING PROTEIN, OIL, AND/OR AMINO ACID CONTENT IN A PLANT
The present invention relates to methods for increasing the protein, oil, and/or amino acid content of a plant. The methods involve the manipulation of the expression level of trehalose-6-phosphate...
View ArticleMETHODS OF INCREASING PROTEIN, OIL, AND/OR AMINO ACID CONTENT IN A PLANT
This invention relates generally to methods for preparing plants, plant cells, or plant parts with increased content in one or more of protein, oil, or one or more amino acids. The invention also...
View ArticleMETHODS OF INCREASING PROTEIN, OIL, AND/OR AMINO ACID CONTENT IN A PLANT
This invention relates generally to methods for preparing a plant, plant cell, or plant part with increased content in one or more of protein, oil, or one or more amino acids relative to a...
View ArticleJalapeno Flavored Food Enhancer
The method of preparation for a jalapeno flavored food enhancer comprising the steps of placing a plurality of ingredients into a container; adding an edible oil to the container; setting the container...
View ArticleMETHOD FOR WEIGHT LOSS AND KETOGENIC COMPOSITIONS
The present disclosure relates to a weight-loss composition including protein and fat and methods of use. The weight loss composition is substantially free of carbohydrates. The composition induces...
View ArticleEXTRACTION METHOD USING ULTRA FINE BUBBLES AND LIQUID EXTRACTS OBTAINED THEREOF
The present invention provides an extraction method that either does not use emulsifiers, organic solvents, and the like or can reduce the amount used of emulsifiers, organic solvents, and the like. In...
View ArticleCHOCOLATE WITH AGGLOMERATE STRUCTURE AND THE METHOD FOR PREPARING THEREOF
The present invention relates to a method for preparing chocolate with agglomerate structure. It also relates to the chocolate obtained by said method characterized in that has the organoleptic...
View ArticleMaize event HCEM485, compositions and methods for detecting and use thereof
Maize event HCEM485 is provided, in which plants comprising the event are tolerant to exposure to a glyphosate herbicide. Maize genomic polynucleotides flanking the insert DNA providing glyphosate...
View ArticleSOYBEAN VARIETY A1026305
The invention relates to the soybean variety designated A1026305. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026305. Also provided by the invention are...
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