Methods and Compositions for Protecting Beverages From Heat and Light Stress
Beverage products containing a color derived from a natural source or its synthetic equivalent further include a compound selected from a hydroxymethane sulfonic acid (HMSA) and ergothioneine to...
View ArticleMETHOD FOR PREPARING A SNACK-TYPE MEAT FOOD PRODUCT
A method for preparing a crunchy snack-type meat food product, the method includes the steps of cutting pieces of muscle into meat strips, cutting in the direction of the muscle fibers of the muscle...
View ArticleCOCOA POWDER COMPOSITIONS
A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight...
View ArticleFirming Process to Enhance Texture of Thermally Processed IQF Fruits and...
Thermally processed fruits and vegetables are softer in texture than fresh. It is challenging to obtain acceptable texture from thermally processed IQF fruits and vegetables. The soaking method of the...
View ArticleWhipped cream product and method for making the same
A process to produce a food product comprises the steps of heating raw cream; admixing at least one bubble stabilizer, at least one acidifier, at least one surface tension modifier, and sucrose in said...
View ArticleBEER-TASTE BEVERAGES WITH FOAM STABILIZED
The present invention provides a new means for improving the foam quality, especially foam stability, of beer-taste beverages. Specifically, the amount of mugi-derived extract components in beer-taste...
View ArticleAPPARATUS AND METHOD FOR BREWING COFFEE
An apparatus for brewing coffee includes: a filter cup movably supported on a supporting member of a main frame and configured with a receiving space; a control rod connected pivotally to an axle rod...
View ArticleFire Fishing Device
A device for roasting food of fire, the device designed to mimic a fishing pole and having a rod, a wire, and a flipping mechanism. The wire is attached to an end of the rod and extends a fixed length...
View ArticleLow Fat Bakery Product
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an...
View ArticleLow Fat Whippable Emulsions With Dietary Fibers
Provided are methods and compositions for low fat toppings containing fiber and having properties mimicking a higher fat composition. The method comprises preparing the composition such that the fiber...
View ArticleCHEESE WITH ENHANCED ORGANOLEPTIC AND MELTING PROPERTIES
Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream...
View ArticleFAT BLEND
A fat blend comprises: (i) a first fat having a solid fat content at 25° C. of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated...
View ArticleCOMPOSITIONS AND METHODS FOR PREPARING COOKED RICE
The disclosure herein concerns the preparation of cooked rice using acidic, salt-containing vinegar-based compositions that lack sucrose and/or fructose containing sweetener additives. The salt used...
View ArticleMETHOD FOR REACTIVELY CRUSHING JATROPHA SEEDS
The present invention relates to a method for reactively crushing jatropha seeds, said method making it possible, starting with specifically conditioned jatropha seeds in the presence of light alcohol...
View ArticleTOMATO VARIETY NUN 0030 ME
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus designated NUN 0030 ME, plants, seeds and melon fruits.
View ArticleNOVEL RUMINANT FEED
A novel feed source for ruminants is prepared from the annual herbaceaous plant Cephalaria joppensis. The herb is raised in the field, harvested and treated as hay or ensiled. Feed preparations from...
View ArticlePROCESS FOR THE PRODUCTION OF A COMPOSITION COMPRISING FIBRILLATED CELLULOSE...
The present invention relates to a process for the production of a composition wherein the process comprises pre-treating cellulosic fibers by mechanical, chemical and/or enzymatic treatment, mixing...
View ArticleSOYBEAN VARIETY A1026139
The invention relates to the soybean variety designated A1026139. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026139. Also provided by the invention are...
View ArticleSOYBEAN VARIETY A1026390
The invention relates to the soybean variety designated A1026390. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026390. Also provided by the invention are...
View ArticleSOYBEAN VARIETY A1026416
The invention relates to the soybean variety designated A1026416. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026416. Also provided by the invention are...
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