METHOD FOR IMPROVING THE DENSITY OF PELLETED ANIMAL FEEDS
The present invention relates to methods for improving the durability of pelleted animal feeds, reducing the production of fines from pelleted feeds and for reducing losses during handling after...
View ArticleGENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is...
View ArticleSYSTEMS AND METHODS FOR INTERIOR ENERGY-ACTIVATION FROM AN EXTERIOR SOURCE
A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The...
View ArticleMETHOD OF TREATING AN EDIBLE OIL
A method of treating an edible oil to remove aldehydes comprises contacting the oil with an amino acid and an adsorbing agent. The amino acid and the adsorbing agent are contacted with the oil...
View ArticleMICELLE COMPOSITIONS AND PROCESS FOR THE PREPARATION THEREOF
The present invention relates to a micelle composition comprising a hydrophobic compound and an amphiphilic block copolymer, wherein the amphiphilic block copolymer consists of a hydrophobic block A...
View ArticlePLANTS AND SEEDS OF COMMON WHEAT CULTIVAR SJ907-229
A wheat cultivar, designated SJ907-229, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ907-229, and to methods for producing a wheat plant produced by...
View ArticleVibrating Cooking System
A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad...
View ArticleMETHOD AND SYSTEM FOR COOKING AND SEARING A FOOD PRODUCT IN A SHORT DURATION
A system and process for cooking a consumable food product for an accelerated time period is described. The a system and process for cooking a food product comprising selectively heating primarily the...
View ArticlePIGMENT MIXTURE, AND USE THEREOF IN COSMETICS, FOOD AND PHARMACEUTICALS
The invention relates to pigment mixtures comprising at least two components A and B. The inventive pigment mixtures are characterized in that component A is embodied as effect pigments while component...
View ArticleJatropha Curcas Processing Method and Products
A process for preparing a food or feed composition from J. curcas is disclosed. The method involves adding an acidified aqueous solution to J. curcas components, to a final pH of between 1 and 5,...
View ArticleHigh Protein Supplement
The present disclosure relates to high protein dietary supplements for treating various symptoms and diseases associated with protein deficiency including weight gain, obesity, catabolic diseases,...
View ArticleBiodegradable Chewing Gum
A chewing gum includes a polyester having as polyester-forming components in condensed form: (a) a dicarboxylic acid, (b) a diol and (c) a compound having at least three groups capable of ester...
View ArticleCHEWING GUM CONTAINING A CROSS-LINKED GELATIN MATRIX GUM BASE
A chewing gum product containing a cross-linked gelatin matrix gum base and a bulking agent of erythritol, mannitol, or mixtures thereof. The cross-linked gelatin matrix can make up all or a portion of...
View ArticleCACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME
A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the...
View ArticleLOW ALCOHOL OR ALCOHOL FREE FERMENTED MALT BASED BEVERAGE AND METHOD FOR...
An alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 0.7 vol. %, characterized by a relationship y≧Axb, wherein A=0.25 and b=1.5. The x is the ratio...
View ArticleMETHOD FOR IMPROVING THE QUALITY OF BREAD, ETC.
[Object] To provide a method for improving the quality of at least one member selected from breads, noodles, and confectioneries so that a soft texture (softness) and a moist texture (a moisture...
View ArticleENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE...
A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable...
View ArticleSYNTHETIC PHYTASE VARIANTS
The invention relates to a synthetic phytase with elevated thermostability, elevated stability to acids at pH 2, elevated stability to pepsin and with a broadened active pH range, and to an isolated...
View ArticleMethod For Making a Two Component Beverage and Associated Two Compartment...
A method is provided for forming a two component beverage using a container having two compartments, an upper compartment and a lower compartment, each containing a beverage ingredient. The upper...
View ArticleCONSUMABLES AND METHODS OF PRODUCTION THEREOF
The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more...
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