Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste
The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The...
View ArticleSOYBEAN CULTIVAR 94L21
A soybean cultivar designated 94L21 is disclosed. The invention relates to the seeds of soybean cultivar 94L21, to the plants of soybean cultivar 94L21, to the plant parts of soybean cultivar 94L21,...
View ArticleSOYBEAN CULTIVAR S100314
A soybean cultivar designated S100314 is disclosed. The invention relates to the seeds of soybean cultivar S100314, to the plants of soybean cultivar S100314, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR S100323
A soybean cultivar designated S100323 is disclosed. The invention relates to the seeds of soybean cultivar S100323, to the plants of soybean cultivar S100323, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR S100315
A soybean cultivar designated S100315 is disclosed. The invention relates to the seeds of soybean cultivar S100315, to the plants of soybean cultivar S100315, to the plant parts of soybean cultivar...
View ArticleSOYBEAN CULTIVAR S100104
A soybean cultivar designated S100104 is disclosed. The invention relates to the seeds of soybean cultivar S100104, to the plants of soybean cultivar S100104, to the plant parts of soybean cultivar...
View ArticleMELON VARIETY NUN 96141 ME
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus designated NUN 96141 ME, plants, seeds and melon fruits.
View ArticleDIETARY SUPPLEMENTS WITH RAPID BUCCAL DISSOLUTION
There is provided a dietary supplement product comprising a sealed package containing a single dose of a dietary supplement, the dietary supplement including one or more active agents such as vitamins...
View ArticleCONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND...
The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least...
View ArticleCompounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste
The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The...
View ArticleSUPPLEMENTS AND METHODS OF SUPPLEMENTATION
The present invention provides supplements, combination supplements, methods of treating inflammation, methods of reducing tension, methods of increasing vigor, and methods of increasing metabolic...
View ArticleCARBOHYDRATE COMPOSITION AND FOOD AND BEVERAGE PRODUCING GRADUAL RISE IN...
Novel findings have been made that a carbohydrate composition in which a highly branched dextrin and isomaltulose are mixed at a specific ratio, wherein the highly branched dextrin has a structure in...
View ArticleSHELF-STABLE, SAVORY, FILLED FOOD PRODUCTS AND METHODS
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life...
View ArticleCOMPOSITIONS RICH IN ARABINOXYLAN OLIGOSACCHARIDES
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked...
View ArticlePROCESS FOR UPGRADING FRESH MEAT
The process for upgrading fresh meat is effected by adding the mold fungus Thamnidium elegans during the maturing of the meat, storing the meat within a temperature range between 0 and 8° C., storing...
View ArticleREHYDRATABLE FOOD
Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components...
View ArticleWATER-BASED COATING FOR FROZEN CONFECTION
The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low...
View ArticleNon-dairy, non-soy whippable food product and method of making
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate...
View ArticleCOMPOSITION FOR ENHANCING ATHLETIC PERFORMANCE
A composition including a plurality of active ingredients. A first active ingredient of the active ingredients is pyruvate. For each other active ingredient, an amount of that active ingredient is...
View ArticleCOFFEE EXTRACT COMPRISING A MULTIVALENT ION
The present invention relates to a coffee extract with improved foaming properties, which comprises a multivalent ion ant to methods of producing a coffee extract of the invention and uses thereof.
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