Galactofructose for its regulating effect on intestinal transit
Galactofructose for its regulating effect on the intestinal transit time of mammals, when it is incorporated into a food composition and when said composition is absorbed by the mammal in an amount...
View ArticleNUTRIENT DELIVERY COMPOSITION
A nutrient delivery composition includes a nougat core having a volume and a nougat surface. A chewable coating surrounds the nougat core. One or more nutrients is located within the nougat core,...
View ArticleAPPARATUS AND PROCESS FOR HEAT TREATING A PACKAGED FOOD PRODUCT
The invention provides an apparatus (for heat treating a packaged food product), comprising (a) a channel surrounding a channel interior, (b) a pressurizer, (c) a transport unit, (d) a first electrode,...
View ArticleMETHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT...
Disclosed is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc...
View ArticleMETHODS OF MAKING CENTER-IN-SHELL CHEWABLE COMPOSITIONS WITH FUNCTIONAL...
Methods of making a center-in-shell chewable composition including forming an inner portion slurry by mixing together water and an inner functional component, forming an outer portion slurry by mixing...
View ArticleMETHOD FOR PRESERVING ORGANIC PIECE GOODS AND METHOD FOR PRODUCING PRESERVED...
A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for...
View ArticleACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS
Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50...
View ArticleProcess For Producing Cacao Puree Of High Purity And Yield
A process for producing cacao puree of high purity and yield involves steps of opening a cacao pod in a sanitary facility; promptly removing cacao seeds and cacao pulp and mucilage from the cacao pod;...
View ArticleISOLATED POLYPEPTIDES AND POLYNUCLEOTIDES ENCODING SAME FOR GENERATING PLANTS...
An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22,...
View ArticleFLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or...
View ArticlePLIABLE SUPPORT FOR A FOOD PRODUCT OR PREPARATION IN A ROASTING PAN
A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from...
View ArticleTASTE MODIFIERS
A beverage or other composition may include phloretin and trilobtain wherein the weight ratio of phloretin to trilobtain is from about 1:1 to about 3:1. The concentration of phloretin in such a...
View ArticleOxidatively stable polyunsaturated fatty acid containing oil
An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The...
View ArticleSYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS...
A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the...
View ArticleNO BAKE GRANOLA AND METHODS OF PREPARATION
The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing...
View ArticleEMULSION WHIPPABLE AT ROOM-TEMPERATURE
The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized...
View ArticleMETHOD FOR THE PRODUCTION OF DUPLICATION AND TRANSLOCATION OF ANY REGION IN...
The purpose of the present invention is to provide a technique to duplicate and translocate any large region in a chromosome of a fungus belonging to Aspergillus across a wide range, so that it will...
View ArticleShelf Stable, Concentrated, Liquid Flavorings And Methods Of Preparing...
Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for...
View ArticleMETHOD FOR PRODUCING GAMMA-AMINOBUTYRIC ACID BY FERMENTING RICE MEDIUM FROM...
The present invention provides a method for producing γ-aminobutyric acid by fermenting a rice medium from the preparation of a Cordyceps species and the application thereof. Firstly, water and an...
View ArticleHOP EXTRACT OXIDATION-REACTION PRODUCT, PREPARING METHOD THEREOF AND USE THEREOF
The present invention relates to a hop extract having a reduced bitter taste which shows a fat absorption suppressing effect. More specifically the present invention relates to a hop extract...
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