MONOBASIC PYROPHOSPHATE MATERIALS FOR REDUCING ACRYLAMIDE CONTENT IN FOOD
The present invention relates to a material for reducing acrylamide content in foods having the formula: (MxHy)+4(P2O7)−4: where M is a cation selected from the group consisting of monovalent cations,...
View ArticleNon-Recombinant Saccharomyces Strains that Grow on Xylose
The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per...
View ArticleCOMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME
Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein...
View ArticleSOYBEAN CULTIVAR S100319
A soybean cultivar designated S100319 is disclosed. The invention relates to the seeds of soybean cultivar S100319, to the plants of soybean cultivar S100319, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR 94L41
A soybean cultivar designated 94L41 is disclosed. The invention relates to the seeds of soybean cultivar 94L41, to the plants of soybean cultivar 94L41, to the plant parts of soybean cultivar 94L41,...
View ArticleSOYBEAN CULTIVAR S100282
A soybean cultivar designated S100282 is disclosed. The invention relates to the seeds of soybean cultivar S100282, to the plants of soybean cultivar S100282, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR S100312
A soybean cultivar designated S100312 is disclosed. The invention relates to the seeds of soybean cultivar S100312, to the plants of soybean cultivar S100312, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR S100322
A soybean cultivar designated S100322 is disclosed. The invention relates to the seeds of soybean cultivar S100322, to the plants of soybean cultivar S100322, to the plant parts of soybean cultivar...
View ArticleImproved Compositions and Methods for Pathogen Control in Plants
Methods and compositions for use in reducing biotic stress in plants by providing recombinant DNA molecules encoding methkyletone thioesterase into the cells of a plant in order to achieve a reduction...
View ArticleSINGLE SERVE BEVERAGE CAPSULE INCLUDING A MIXING CHAMBER WITH BEVERAGE MEDIA
There is provided a single serve beverage capsule. The capsule includes a capsule housing, an inlet, a mixing chamber disposed in the capsule housing in fluid communication with the inlet, an outlet...
View ArticleHIGH-PURITY STEVIOL GLYCOSIDES
Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant,...
View ArticleBREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME
A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a...
View ArticleSOLID CORE COACERVATED CAPSULES
Coacervated capsules that have from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component of (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or...
View ArticleExtruded Legume Food Products Containing Yeast Autolysate
An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a...
View ArticleBEVERAGE ADDITIVES
We disclose a water-based solution containing xylitol that helps reduce the risk of dental problems. The solution may be pre-packaged in a readably consumable form, or it may be packaged as a...
View ArticleSLOW-RELEASE DIETARY FORMULATIONS
The present invention relates to dietary formulations for the slow release of water-soluble active ingredients. Said formulations comprise a coating obtained by evaporation from vinyl polymer...
View ArticleNON-TACK GUM BASE, CHEWING GUM PREPARATION PRODUCED THEREFROM AND METHODS FOR...
The invention relates to a non-tack gum base, a chewing gum preparation produced therefrom and also methods for production thereof. It is a homogeneous composition comprising polyvinyl acetate in an...
View ArticleCOATED MULTI-REGION CONFECTIONERY AND METHODS OF MAKING THE SAME
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.
View ArticleCOLLECTIBLE ITEM INCLUDING EDIBLE CONFECTIONARY IMAGE ITEM AND NOVELTY IMAGE...
A collectible item comprising a novelty image item and an edible confectionary image item is provided. The novelty image item may contain an image that matches the image on the confectionary image...
View ArticleMETHOD FOR PRODUCING MEAT PRODUCTS AND MEAT PRODUCT PRODUCED BY SAID METHOD
The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a...
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