BLENDER WITH ELEVATOR ASSEMBLY AND REMOVABLE SPINDLE
A blender for home or commercial use that is rugged enough to blend frozen beverages, simple to use and safe. The blender includes an upper housing with a front housing door that covers the moving...
View ArticleTASTE IMPROVEMENT AGENT
The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food;...
View ArticleAlcoholic Flavored Mixed Drink
A method for producing an alcoholic drink mixture may include the steps of forming the alcoholic drink mixture by adding a flavored drink mix, further forming the alcoholic drink mixture by adding an...
View ArticleCARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE
[Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when...
View ArticleCOFFEE EXTRACT
The present invention pertains to a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans...
View ArticleOIL OR FAT COMPOSITION FOR PROCESSED SEA FOODS, AND PROCESSED SEA FOOD...
A fat or fatty oil composition for a processed sea food contains 10% by mass or more of a transesterified fat or fatty oil obtained by using at least one palm-based fat or fatty oils or more as a raw...
View ArticleDAIRY BASED SHELF LIFE EMULSION
The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear...
View ArticleFREE FLOWING VEGETABLE POWDER AND METHOD FOR ITS MANUFACTURE
A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter;0-90% by weight of vegetable...
View ArticleAmylases, Nucleic Acids Encoding Them and Methods for Making and Using Them
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides....
View ArticleArticle Suitable for Oral Administration
A material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent...
View ArticleIDENTIFICATION OF HUMAN T2R RECEPTORS THAT RESPOND TO BITTER COMPOUNDS THAT...
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention...
View ArticlePOWDER EMULSIFIER
The present invention relates to an emulsifier comprising vegetable fibrous material with natural or artificial cavities and comprising at least cellulose, hemicellulose, soluble fibrous material and...
View ArticleMALIC ACID-ENRICHED PLANT EXTRACT
Malic acid-enriched plant extracts useful as food additives are described.
View ArticleHigh Rebaudioside-A Plant and Methods of Producing the Same and Uses Thereof
A method for breeding Stevia rebaudiana with a high content of RA comprises selecting the plants in the perfect stage with a high RA content as parents and hybridizing them to produce F1 generation...
View ArticleMETHOD TO ENHANCE SWALLOWING SAFETY AND APPEAL OF BEVERAGES FOR TREATING...
An edible composition of matter having an apparent viscosity of from about 150 cP to about 2000 cP at about 30 s−1; a yield stress of from 0 Pa to about 20 Pa at 1 s−1; and a flow index of from about...
View ArticleMETHODS FOR USING REBAUDIOSIDE C AS A FLAVOR ENHANCER
The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside,...
View ArticleCRYOPROTECTIVE COMPOSITIONS AND USES THEREOF
The invention pertains to compositions for preserving biological material or active molecules, particularly microorganisms, and their uses.
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 ArticleSYSTEM AND METHOD OF FORMING MULTILAYER CONFECTIONERY
A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.
View ArticleVERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt...
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