BIOPOLYMER PRODUCED BY FERMENTING THE EXTRACT OF SOYBEAN WITH FOLIC ACID AND...
Provided are a folyl extract of fermented soybean (EFS) produced by fermenting a culture including a folic acid and soybean extract by using a microorganism, and a composition including the folyl EFS....
View ArticlePROCESS FOR PREPARING A FREE-FLOWING POWDER CONTAINING A DELIQUESCENT...
A process is described for obtaining free flowable, carrier free powders from aqueous solutions of deliquescent quaternary ammonium compounds in a two step process, comprising a drying and a powder...
View ArticleNUTRITION COMPOSITION CONTAINING OMEGA-3 FATTY ACIDS AND MCTS
A nutrition composition containing fatty acids, proteins, carbohydrates, and additional components, wherein the fatty acids include a two-component fatty acid mixture, the first of which is of omega-3...
View ArticleSoybean Cultivar S090020
A soybean cultivar designated S090020 is disclosed. The invention relates to the seeds of soybean cultivar S090020, to the plants of soybean S090020, to plant parts of soybean cultivar S090020, and to...
View ArticleMETHOD OF PRODUCING NON-BOVINE CHYMOSIN AND USE HEREOF
A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine...
View ArticlePROCESS FOR PRODUCING INFANT FOOD PRODUCTS
An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the...
View ArticlePROCESSES FOR PRODUCING WHOLE SOYBEAN POWDERS
Processes for producing whole soybean powders and soymilks are described.
View ArticleHot press for creating an ornamental design in already cooked food products
The present invention comprises a device, apparatus, system and method and combinations thereof that provides a plate with an ornamental design such as but not limited to grooves such as found on...
View ArticleLOW FAT FOOD CONTAINING GAS BUBBLES
The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The...
View ArticlePACKAGING ASSEMBLY
A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to...
View ArticleHYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS TO PRODUCE TRIGLYCERIDES
Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further...
View ArticleHIGH CLING FOOD CASING
A food casing having a water vapor permeable tubular wall including regenerated cellulose and having inner and outer surfaces. The tubular wall has a water vapor permeable interior coating on the inner...
View ArticleOleate Ester Phytosterol Compositions
An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example,...
View ArticleABFB-2 gene from penicillium funiculosum
The invention relates to the abfB-2 gene of Penicillium funiculosum that codes for a type B α-L-arabinofuranosidase and has a cellulose binding domain. The enzyme α-L-arabinofuranosidase can be...
View ArticleEFFERVESCENT COMPOSITION FOR FORMING A GELLED COMPOSITION, TABLET FOR FORMING...
A method of making a gelled composition that includes combining water and an effervescent tablet in a vessel, the effervescent tablet including at least 200 mg gelatin and an effervescent couple that...
View ArticleSYSTEM AND METHOD FOR FREEZE DRYING FOOD ARTICLES
A method for enhancing nutritional value of a food article, the method comprising soaking the food article for a first predetermined time period, sprouting the food article for a second predetermined...
View ArticleBITE SIZED REFRIGERATED YOGURT PRODUCTS
Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt...
View ArticleBODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID...
The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is...
View ArticleSoybean Cultivar S090018
A soybean cultivar designated S090018 is disclosed. The invention relates to the seeds of soybean cultivar S090018, to the plants of soybean S090018, to plant parts of soybean cultivar S090018, and to...
View ArticleBATCH COOKER
Batch cookers, as well as methods for cooking using the batch cookers, are provided. A batch cooker comprises a cooking trough configured to hold a volume of heated cooking oil. An oil recirculation...
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