OLEAGINOUS COMPOSITION AND OIL-IN-WATER TYPE EMULSIFIER CONTAINING OLEAGINOUS...
Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses...
View ArticlePRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP)
A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of...
View ArticlePRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY...
The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a...
View ArticleSolid Milk And The Method Of Manufacturing Thereof
[Problem] The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. [Means] The solid milk of the invention has...
View ArticleSTIGMASTEROL-RICH PHYTOSTEROL COMPOSITION AND USE
A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than...
View ArticlePeanut Spread
Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders...
View ArticleWHEAT CULTIVAR HY 319-SWW AND COMPOSITIONS AND METHODS OF USING THE SAME
A wheat cultivar designated HY 319-SWW is disclosed. The invention relates to the seeds and plants of wheat cultivar HY 319-SWW, and to methods for producing wheat seeds and plants by crossing wheat...
View ArticleLOW-CALORIE, LOW-FAT SNACK NUTS
The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels...
View ArticleLIQUID NUTRITIONAL COMPOSITIONS CONTAINING UNSATURATED FATTY ACIDS
Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations...
View ArticleFAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND...
Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel...
View ArticleSOYBEAN CULTIVAR CL1013665
The present invention is in the field of soybean variety CL1013665 breeding and development. The present invention particularly relates to the soybean variety CL1013665 and its progeny, and methods of...
View ArticleUse of certain neoflavonoids for intensifying and/or producing a sensory...
The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of...
View ArticleProbiotic composition for pets and method of providing the same
A probiotic composition, delivery device, method of forming, and a method for delivery are disclosed. The composition may be in the form of a spray, mist, film, or the like suitable for use with any...
View ArticleLow Calorie Composite Sweetener As Sugar Alternative And Methods For...
The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many...
View ArticleCOMPOSITIONS, KITS AND METHODS FOR NUTRITION SUPPLEMENTATION
The present invention relates to compositions, kits and methods for the administration of various vitamin, mineral and nutrient compositions, and in a specific embodiment, the compositions, kits and...
View ArticleCLAY INTERLACED YEAST COMPOSITIONS AND METHODS OF UTILIZING THE SAME
The present invention relates to compositions comprising yeast cells and/or yeast cell components and methods for producing and utilizing the same. In particular, the invention provides novel yeast...
View ArticleComposition for Promoting Bioabsorption of Flavonoid, Food/Beverage for...
Disclosed is a flavonoid bioabsorption-promoting composition or food/beverage which can improve the bioabsorption of quercetin or other flavonoids having antioxidant effect and is effective for the...
View ArticleMethod To Reduce Biogenic Amine Content in Food
This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity.
View ArticleFERMENTED BEVERAGE AND METHOD OF PRODUCTION
The present disclosure includes a fermented beverage. The fermented beverage includes water, barley, wheat, hops, yeast, goji berries and jujube fruit. The method of the present disclosure is directed...
View ArticleNOVELTY SNACKS AND METHOD OF MANUFACTURE OF SAME
A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without the...
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