USE OF MENADIONE AND DERIVATIVES THEREOF FOR TREATING BIOMASSES
A method for limiting the growth of microorganisms in a biomass that can he used for, or is the result of, the production of biofuels by treating said biomass with a compound selected from the group...
View ArticleOIL SUSPENSION-BASED MOLDED FOOD PRODUCTS
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve as a...
View ArticleMODULATION OF POST-PRANDIAL FAT ABSORPTION
The invention relates to a method for programming the post-prandial fat handling in an infant by a nutritional composition comprising lipid globules coated with phospholipids.
View ArticlePLANT-BASED ELECTROLYTE COMPOSITIONS
This invention relates, inter alia, to various plant-based electrolyte compositions, methods of preparing them and methods of using them. One embodiment concerns a plant-based electrolyte composition...
View ArticleNATURAL CHEWING GUM INCLUDING CELLULOSE MATERIALS
The present invention includes chewing gum compositions containing natural components. In particular, the present invention relates to chewing gum bases including natural fillers, such as cellulose...
View ArticleFAT REPLACERS AND FILLING MATERIALS
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower...
View ArticleCHEWING GUM COMPOSITIONS
A chewing gum base which is cud-forming and chewable at mouth temperature contains a food acceptable tri-block copolymer having the form A-B-A or A-B-C and comprising a soft mid-block which constitutes...
View ArticleTRICHODERMA REESEI ALPHA-AMYLASE ENHANCES SACCHARIFICATION OF CORN STARCH
A maltogenic α-amylase from Trichoderma reesei (TrAA) and variants thereof in the presence of a glucoamylase are useful in the production of high-glucose syrups from liquefied starch, where the...
View ArticleMethod for Improving Flavor Production in a Fermented Food Product
The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product...
View ArticleEgg substitute and method of producing same
An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably...
View ArticlePAD AND ASSEMBLY OF A HOLDER AND SUCH A PAD
A pad of the optionally flexible, disc-shaped/flat type filled with a product to be extracted and/or a product to be dissolved, provided with an optionally flexible bottom sheet and an optionally...
View ArticlePET TREAT
Provided are multi-layered pet treats containing meat and rawhide layers. In some aspects, the treats have an alternating layer structure containing at least layer of one or more dried meats and at...
View ArticlePARTICULATE COATING COMPOSITIONS, COATED CONFECTIONERY, AND METHODS OF MAKING...
Disclosed are particulate coating compositions containing powdered gum arabic. Also disclosed are particulate coated confectionery and methods of preparing the coated confectionery.
View ArticleFROZEN CONFECTIONERY WITH AERATED COATING
The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based composition...
View ArticleOXYGEN EMITTERS IN PACKAGED MEAT PRODUCTS
A packaging for food products includes a food package forming an interior configured to receive a food product and an oxygen emitter configured to emit oxygen into the interior.
View ArticleCooking Appliance and Automatic Shut-Off Method for Same
A cooking appliance has a housing, a cooking medium, a control panel, a heat source for heating the cooking medium, a microprocessor, and a shut-off timer. The timer counts down a specified time when a...
View ArticlePROCESS AND APPARATUS FOR REMOVING A TAIL END OF A BRUSSELS SPROUT
In an aspect, a process for removing a tail end of Brussels sprouts comprises separating a Brussels sprout from a stack and transferring it to a longitudinal transport track. On the track, the Brussels...
View ArticleMETHOD OF MAKING NON-ALCOHOLIC AND ALCOHOLIC TODDY DRINKS
Method steps to manufacture non-alcoholic and alcoholic toddy drinks by use of only irradiation (gamma irradiation) or only filtering. The present invention will enable the shelf life of the toddy...
View ArticlePROCESSING OF WHOLE OR PORTIONS OF GENUS MUSA AND RELATED SPECIES
A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat...
View ArticleMethods for Sterilizing, Stabilizing and Packaging Harvested Produce
Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention...
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