Tailored Oils
Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes...
View ArticleCOMPOSITE MATERIAL
A porous formed composite material comprising: (i) a polymer, or a mixture thereof, said polymer having immobilised therein (ii) an insoluble sorbent material selected from the group consisting of: (a)...
View ArticleMECHANICAL PROCESSES FOR SEPARATING TALLOW AND LEAN BEEF FROM A SINGLE...
A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a...
View ArticleMethod for Pressing Cheese Molds and Cheese Mold Pressing Machine
The present disclosure relates to a method and machine for pressing molds in a horizontal manner. More particularly, the disclosure relates to a machine and method for turning molds over from a...
View ArticleAUTOMATED CIRCULATING RESERVOIR THAW DEVICE
An automated circulating reservoir thaw device may be provided either as a clean stainless steel companion of comparable size to other kitchen food preparation structures, or as a “drop in” unit which...
View ArticleNEW ANTIFUNGAL COMPOSITIONS
The present invention relates to new antifungal compositions and their use in the treatment of agricultural products.
View ArticleFLAVOUR COMPOSITION COMPRISING MENTHOL AND MENTHANE CARBOXAMIDES
The invention relates to flavour compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide,...
View ArticleCOMPETITIVE INHIBITORS OF PRO-OXIDANTS IN EDIBLE LONG CHAIN POLYUNSATURATED...
A composition comprising a competitive inhibitor and an edible long chain polyunsaturated oil or a blend of edible oils, wherein the edible long chain polyunsaturated oil or the blend of edible oils...
View ArticleWATER ACTIVITY REDUCING AGENT, FOOD PRODUCT INCLUDING THE AGENT, AND WATER...
Provided are a water activity reducing agent including two or more carbohydrates selected from the group consisting of sorbitol (A), glucose (B), xylitol (C), erythritol (D), and glycerin (E), a food...
View ArticleGRAIN FLOUR AND APPLIED FOODS
A grain flour includes milled grains of at least one grain selected from the group consisting of barley and oat. In the grain flour, the average grain diameter is in the range of 40-100 μm. The content...
View ArticleAERATED FOOD PRODUCTS
The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during...
View ArticleSTABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT
The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the...
View ArticleOIL COMPOSITIONS
A refined oil composition having a reduced 3-MCPD ester and/or glycidyl ester content and methods of preparation thereof.
View ArticleEDIBLE FAT CONTINUOUS EMULSION COMPRISING PLANT STEROL ESTERS
The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase...
View ArticleREFINED VEGETABLE OIL AND A METHOD OF PRODUCING IT
The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing agent...
View ArticleCHOCOLATE OR CHOCOLATE-LIKE FOOD AND METHOD OF PRODUCING THE SAME
Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present invention...
View ArticleFOOD PRODUCT COMPRISING A MIXTURE OF SLICES OF POTATOES COOKED IN OIL AND...
Food product characterized in that it comprises a mixture of slices of potatoes cooked in oil and corns puffed up when heated, said slices of potatoes being present in a percentage by weight ranging...
View ArticleProcessed Garlic Formulation
A prepared garlic composition having at least two pre-acidified chopped garlic components each a having different sized chopped garlic particulate.
View ArticleEdible Filling and Method Of Making An Edible Filling
An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess...
View ArticleFAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND...
A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a...
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