CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS
The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more...
View ArticleEXTRUDABLE BATTER COMPOSITIONS FOR USE IN PROVIDING HIGH-FIBER FLOURLESS FOOD...
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat...
View ArticleMethod and Apparatus for Making Cereal Flakes
Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly...
View ArticleWHEAT FLOUR COMPOSITION
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to...
View ArticleBEVERAGE PRODUCT WITH STABLE DAIRY FOAM
The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and...
View ArticleWHITENER COMPOSITION
A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic...
View ArticleTaste-Improving Agents and Tea Drinks Containing Thereof
The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an...
View ArticlePOWDERED BEVERAGE COMPRISING SUGAR AND FRUIT OR VEGETABLE PULP
The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the...
View ArticleMETHOD FOR ISOMERISATION OF HOP ALPHA-ACIDS TO ISO-ALPHA-ACIDS
The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with...
View ArticleFROZEN DESSERT MIXES USING CANOLA PROTEIN PRODUCTS
A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from...
View ArticleREDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS
Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods...
View ArticleBITTERNESS-MASKING INGREDIENT AND BITTERNESS-MASKING METHOD
Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole fruit,...
View ArticleMETHOD FOR MAKING ANIMAL FEED FROM LIGNOCELLULOSIC BIOMASS
The present invention provides a method of making animal feed from lignocellulosic biomass. Biomass material having a moisture content of less than 30% is introduced into a pressure vessel. A vacuum is...
View ArticleHIGH SOLUBILITY NATURAL SWEETENER COMPOSITIONS
A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water.
View ArticleCARBOHYDRATE COMPOSITIONS
The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.
View ArticleHYBRID CANOLA QUALITY BRASSICA JUNCEA
A seed from a first Brassica juncea oilseed plant comprising the cytoplasm of Moricandia arvensis and characterized as being cytoplasmic male sterile is provided. The seed from the Brassica juncea...
View ArticlePLANTS AND SEEDS OF COMMON WHEAT CULTIVAR BZ6W07-427
A wheat cultivar, designated BZ6W07-427, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-427, and to methods for producing a wheat plant produced by...
View ArticlePLANTS AND SEEDS OF COMMON WHEAT CULTIVAR BZ6W07-458
A wheat cultivar, designated BZ6W07-458, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-458, and to methods for producing a wheat plant produced by...
View ArticleSOYBEAN VARIETY DLL1290
The soybean variety DLL1290 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 ArticleSOYBEAN VARIETY DLL1141
The soybean variety DLL1141 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...
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