Beverage Concentrates
The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the...
View ArticleCoating Compositions for Aluminum Beverage Cans and Methods of Coating Same
A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a...
View ArticleMETHOD AND APPARATUS OF PROGRAMMABLE TEMPERATURE CONTROLLER WITH DUAL PROBES...
A programmable temperature controller with dual temperature probes for food cooking, comprising: (a) an AC power supply for providing power supply to the programmable temperature controller, a smoker...
View ArticleAPPARATUS FOR COOKING AN EGG USING MICROWAVE RADIATION
The invention relates to an apparatus for boiling an egg, said apparatus comprising a device for providing microwave radiation in a confined space, said space further comprising a holder provided with...
View ArticleMETHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN
A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about...
View ArticlePlasma Treated Susceptor Films
A method of making a microwave energy interactive structure includes plasma treating the surface of a polymer film with an inert gas at a plasma treatment energy per unit surface area of the film of...
View ArticleProduct Container Strainer
A single use packing and dispensing technique includes a filter element as part of the packaging to permit a user to drain the packing fluid while retaining the primary package contents such as...
View ArticleMETHOD AND MODULAR SYSTEM FOR PREPARING A GRANULATED CONFECTIONARY PRODUCT...
A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before...
View ArticleSLUSH
A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a...
View ArticleEMULSIFIED SPREAD BASED ON OLIVE OIL AND/OR OTHER VEGETABLE OILS AND METHOD...
The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as...
View ArticlePlastic Oil and Fat Composition, and Production Method and Usage Thereof
A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in...
View ArticleProcess For The Production Of Fat-Containing Masses
A process for the production of natural stimulants based on fat-containing masses. To produce the fat-containing mass, the raw materials are fed into an apparatus first. These raw materials are mixed...
View ArticleBROCCOLI LINE BRM-53-5943SI
The invention provides seed and plants of broccoli hybrid RX 05990035 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of broccoli hybrid RX 05990035...
View ArticleREDUCED SODIUM SALT
There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating...
View ArticleSALTY TASTE ENHANCER
Compounds represented by formula (I): wherein each symbol is as defined in the specification, exhibit a salty taste enhancing activity and are useful as salty taste enhancers for foods and drinks.
View ArticleDAIRY PRODUCT AND PROCESS
The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and...
View ArticleREDUCED SUGAR SYRUPS AND METHODS OF MAKING REDUCED SUGAR SYRUPS
A reduced sugar syrup having an advantageously low viscosity is prepared by hydrolysis of starch or starchy material using a particular type of alpha amylase enzyme which yields a saccharide...
View ArticleCHLOROPLAST TRANSIT PEPTIDES FOR EFFICIENT TARGETING OF DMO AND USES THEREOF
The invention provides for identification and use of certain chloroplast transit peptides for efficient processing and localization of dicamba monooxygenase (DMO) enzyme in transgenic plants. Methods...
View ArticleSOYBEAN VARIETY DLL1335
The soybean variety DLL1335 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained...
View ArticleMETHOD FOR MODIFYING THE BLOOMING DATE OF A PLANT
The present invention applies to the field of plant improvements, in particular to the modification of the blooming date thereof, by manipulation of the Prec31 gene.
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