SOYBEAN VARIETY DLL1143
The soybean variety DLL1143 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 DLL0838
The soybean variety DLL0838 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 ArticlePROCESSING BIOMASS
Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.
View ArticlePigments
The present invention relates to pigments based on multicoated flake-form substrates which are distinguished by the fact that at least 8 layers [layers (A)-(H)] are on the substrate, where an SiO2...
View ArticleNanoparticles of Nutritional and Pharmaceutical Compounds
The invention relates to a composition in particle form having the structure: wherein M and M′ are each independently a nutritionally relevant divalent metal and the particles are of a size between 1...
View ArticleMETHODS FOR MAKING MILK-LIKE BEVERAGES
The invention provides methods for making a milk-like beverage compositions comprising creating a homogeneous aqueous mixture of (1) one or more caseinates, (2) whey protein, (3) one or more fats, (4)...
View ArticleCHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES
A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.
View ArticleMOUTH-MOISTENING GUM COMPOSITIONS AND PRODUCTS CONTAINING THE SAME
A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising...
View ArticleSTEAMER DEVICE AND METHOD OF USE THEREOF
A steamer device and method of use thereof. More particularly, a steamer device (generally a vertical steam device) designed to make loading and unloading of rice, easy, quick, and efficient while...
View ArticleProcess For Producing a Baked Product Having Increased Flavor Stability with...
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation...
View ArticleINTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS
The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient...
View ArticleSPORE SURFACE DISPLAY OF BIOACTIVE MOLECULES
The present invention relates to the display of bioactive molecules at the surface of spores for both in vitro and in vivo applications. Three small open reading frames (ORFs) have been identified...
View ArticleFOOD ADDITIVE COMPRISING AN AMIDASE FOR DETOXIFYING OCHRATOXIN
The present invention relates to amidase enzymes and a feed or food additive comprising the amidase enzyme capable of degrading ochratoxin.
View ArticleFOAMING AGENTS COMPRISING HYDROPHOBIN
A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially...
View ArticleFood Supplement
The invention discloses a food supplement, which includes at least the following components: omega-3 fatty acids; natural carotenoids; natural tocopherol; and tocotrienol. The carotenoids include...
View ArticleFOOD-PRESERVATION DEVICES AND METHODS OF USE
Food packaging materials are provided. In some embodiments, foam sprayable material is provided.
View ArticleTEXTURED, FREEZE-DRIED PRODUCTS AND METHODS FOR MAKING SAME
Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are...
View ArticleFOOD PRODUCT AND COATING
The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling,...
View ArticleEDIBLE CONTAINER FOR FOODSTUFFS AND PROCESS FOR PRODUCING THE SAME
An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very...
View ArticleMULTI-REGION CONFECTIONERY
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can...
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