METHOD AND APPARATUS FOR PRODUCING FULLY COOKED EXTRUDATES WITH SIGNIFICANTLY...
Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical...
View ArticleMETHOD FOR PRODUCING A CONFECTIONERY SEMI-PROCESSED PRODUCT, SUCH AS A...
A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of...
View ArticleMETHOD AND DEVICE FOR HEATING A LIQUID PRODUCT
A method of flash pasteurizing a liquid product before the product is filled includes preheating the product for flash pasteurization, correction cooling the flash pasteurized product, and...
View ArticleUSE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.
View ArticlePET FOOD
Provided is a pet food which includes an unsaturated fatty acid-containing oil and fat and has high storage stability and palatability. The pet food includes the following components (A) to (D): (A) an...
View ArticleUNFERMENTED, NON-ALCOHOLIC BEER-TASTE BEVERAGES WITH FOAM STABILIZED
The present invention provides a new means for improving the foam quality, especially foam stability, of unfermented, non-alcoholic beer-taste beverages. Specifically, the amount of mugi-derived...
View ArticleFLOWABLE LIQUID COMPOSITION
The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum/s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff...
View ArticleCHOCOLATE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME
Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A...
View ArticleCUCUMBER VARIETY NUN 5543 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 5543 CUP, plants, seeds and cucumber fruits thereof.
View ArticleMETHOD FOR THE PRODUCTION OF AN AQUEOUS GLUCOSE SOLUTION
The present invention relates to a process for the production of an aqueous glucose solution from maize or maize kernels. The invention also relates to a glucose solution obtainable by this process,...
View ArticleTHERMOPHILIC MICRO-ORGANISMS FOR ETHANOL PRODUCTION
A thermophilic micro-organism comprising a modification that increases amylase expression and starch hydrolysis compared to wild-type, wherein the modification is insertion of a heterologous amylase gene.
View ArticleLIPID COMPOSITIONS WITH HIGH DHA CONTENT
The invention provides lipid compositions comprising phospholipids having a high docosahexaenoic acid (DHA) content, which compositions are preferably extracted from natural sources. The lipid...
View ArticleNovel Composition Of Matter For Delivering Lipid-Soluble Materials, And A...
This invention describes a novel composition of matter describing a complex comprising leaf protein and a lipophilic substance(s), along with the method of producing it. Delivery of lipid-soluble...
View ArticleNUTRITIONAL COMPOSITIONS CONTAINING HUMAN MILK OLIGOSACCHARIDES AND METHODS...
This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the...
View ArticlePHOTOSTABILISERS
The present invention relates to the use of specific aldehydes or ketones of the formula I as photostabiliser for at least one compound to be stabilised. The invention furthermore relates to a method...
View ArticleMETHOD FOR PREPARING ALKALINE HYDROLYSATES OF PLANT PROTEINS
A method for preparing alkaline hydrolysates of plant proteins, which includes the following steps: 1) preparing a suspension of proteins selected from the group consisting of pea proteins, potato...
View ArticlePLANTS AND SEEDS OF COMMON WHEAT CULTIVAR WB-700
A wheat cultivar, designated WB-700, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar WB-700, and to methods for producing a wheat plant produced by crossing...
View ArticlePOLYSACCHARIDE SUITABLE TO MODULATE IMMUNE RESPONSE
Objective of the present invention is to provide polysaccharides which modulate immune response, and which can be used as ingredients in edible products or pharmaceutical compositions. The present...
View ArticleMETHOD FOR PRODUCING ORALLY ADMINISTRABLE EDIBLE AGENT OF AGGREGATED...
In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any...
View ArticleLiquid Milk Beverage For Toddlers
Described herein are a liquid milk beverage for toddlers comprising non-hydrolyzed, non-fermented and protein-rebalanced cow's milk, processes for making same and methods of uses. The non-hydrolyzed,...
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