AROMA COMPONENTS FOR IMPROVING EGG FLAVOR, AND EGG FLAVOR ENHANCERS
The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde,...
View ArticleSubstance Mixtures
Suggested are substance mixtures, comprising (a) at least one starch derivative and(b) at least one bitter principle and optionally(c) stabilizers, characterized in that components (a) and (b) are...
View ArticleSTABLE FATTY ACID-CONTAINING FORMULATIONS
Methods and formulations for increasing the water solubility, stability, shelf life, and/or bioavailability of dietary fatty acids are disclosed. The formulation can comprise a dietary fatty acid, a...
View ArticleHYBRID CARROT VARIETY SLENDERCUT
The present invention relates to plants of a carrot variety SLENDERCUT and seeds and progeny thereof. The invention further relates to methods for producing a carrot plant by traditional breeding...
View ArticleLETTUCE VARIETY NUN 6074 LTL
The present invention relates to plants of a lettuce variety NUN 6074 and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding...
View ArticleLETTUCE VARIETY NUN 06075 LTL
The present invention relates to plants of a lettuce variety NUN 06075 LTL (also referred to as “NUN 06075” or “06075” or “NUN 06075 LTL) and, seeds and progeny thereof. The invention further relates...
View ArticleREMOVING SULFUR DIOXIDE FROM PACKAGING
A sulfur dioxide reducing composition for reducing the headspace concentration of sulfur dioxide in fruit packages includes a sulfur dioxide absorber having pores sized to retain sulfur dioxide therein...
View ArticleEXTRACTION OF OIL-SOLUBLE PIGMENT FROM MICRO-ORGANISMS
A microalgae extract is disclosed consisting of: (A) 40-95 wt. % of a polar phase comprising: (i) 15-75 wt. % water; (ii) 20-80 wt. % of alcohols, acetone and/or combinations thereof; (iii) 0-10 wt. %...
View ArticlePHYTIN AQUEOUS SOLUTION AND USE OF SAID SOLUTION FOR THE PREPARATION OF A...
A phytin aqueous solution including at least one alpha-hydroxylated carboxylic acid and phytin in a solubilized form, preferably in a concentration ranging from 70 g/L to 270 g/L, and in that it has a...
View ArticleENZYME GRANULES
The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating...
View ArticleL-amino-acid-containing feed additive in the form of fermentation-broth-based...
The invention relates to a granular fermentation-broth-based feed additive, comprising an L-amino acid selected from the group consisting of L-lysine, L-methionine, L-threonine, L-tryptophan, L-valine...
View ArticleCOMPOSITION OF PURIFIED SOLUBLE MANNANS FOR DIETARY SUPPLEMENTS AND METHODS...
A composition of chemically purified soluble mannans from legumes' seeds (e.g. Ceratonia siliqua, Caesalpinia spinosa Trigonelle foenum-graecum, and Cyamopsis tetragonolobus) and their use in the...
View ArticleDRINKING STRAW
The invention relates to a drinking straw comprising: a thermoplastic wall having an elongate container portion;liquid permeable closures closing off the container portion;at least one effervescent...
View ArticlePROCESS, USE AND PRODUCT
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.
View ArticleMEAT PRODUCT WITH A WRAPPER AND METHODS FOR PRODUCTION
A meat product taken from one or more animals includes a first wrapper of an extendable animal organ. The meat product further includes at least a first organ meat and a second organ meat. The first...
View ArticlePACKAGING FOR FOOD PRODUCT
A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within...
View ArticleCAPSULE AND METHOD FOR THE PREPARATION OF A BEVERAGE BY CENTRIFUGATION
Capsule (1) designed in particular for preparing a beverage by centrifugation of a capsule in a centrifugal preparation device, comprising:—a body (2) comprising a containment wall delimiting a main...
View ArticleCONSUMABLE ITEMS PROVIDED WITH SCENTED PACKAGING AND USING SCENT TO REDUCE...
Scented packaging may provide an aromatic gas to a consumer upon consumption, such as may be used to augment a flavor, and/or add a flavor to a consumable item. Consumable items configured for...
View ArticlePACKAGED FOOD PRODUCTS AND RELATED METHODS
In accordance with an exemplary embodiment of the present teachings, a food product may comprise an elongated, flexible-wall tube package. The food product may further comprise a first viscous...
View ArticleREMOVING SULFUR DIOXIDE FROM PACKAGING
A sulfur dioxide reducing composition includes an adsorber and an absorber on the adsorber. The adsorber attracts and holds sulfur dioxide and the absorber reacts irreversibly with the sulfur dioxide.
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