CARBOHYDRATE COMPOSITIONS
Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.
View ArticleMicrowave Oven for Roasting Low Moisture Foods
A roasting oven includes an enclosure coupled to a source of microwave RF energy, an operable door for sealing the enclosure for RF, the operable door having a viewing aperture which prevents the...
View ArticleMELON PEELER SYSTEMS
A melon peeler system designed to safely and quickly separate the rind from a melon for consumption. The melon peeler system comprises a melon peeler assembly having a concave base, a horizontal blade,...
View ArticlePREVENTION OF EXTRACT DARKENING AND MALODOR FORMATION DURING SOLUBILIZATION...
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material, such a ceral bran, in particular during...
View ArticlePet food and method of preparation
A pet food product and method which utilizes meaty, whole, otherwise unaltered raw animal source ingredients which are coated, bonded and sealed with concentrated dried/dehydrated/and/or freeze dried...
View ArticleElectrokinetically-altered fluids comprising charge-stabilized gas-containing...
Particular aspects provide compositions comprising an electrokinetically altered oxygenated aqueous fluid, wherein the oxygen in the fluid is present in an amount of at least 25 ppm. In certain...
View ArticlePOLYESTER COMPOSITION AND BOTTLE FOR CARBONATED PASTEURIZED PRODUCTS
This invention relates to polyester compositions useful for the manufacturing containers that minimizes the effect of secondary contamination during filling. More specifically, the present invention...
View ArticleMETHOD FOR IMPROVING SALTY TASTE OF FOOD OR BEVERAGE AND SALTY TASTE...
By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced...
View ArticleBIOREACTORS COMPRISING FUNGAL STRAINS
Disclosed herein are compositions comprising an isolated cellulose degrading fungus. Also disclosed are culture compositions and bioreactor compositions comprising the cellulose degrading fungus....
View ArticleDISTINGUISHING ABUTTING FOOD PRODUCT
A method for determining the boundary between abutting food product in a food processing system uses scan data of the food product to identify a perimeter of the abutting food product. Optionally, data...
View ArticleLIQUID-FILLED CHEWABLE SUPPLEMENT
A liquid-filled chewable composition for the oral delivery of nutritional supplements and/or pharmaceuticals is provided. The chewable composition includes a delivery vehicle and an active ingredient...
View ArticleNOVEL FUNGAL ENZYMES
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes,...
View ArticleLobster Processor
A lobster processing apparatus and method that includes a rotatable housing and several stations for extracting meat from a lobster. The housing is a cubic structure, which on each side comprises a...
View ArticleBITE-SIZE CARBOHYDRATE NUTRITIONAL PRODUCTS AND METHODS FOR USING SAME
Bite-size carbohydrate-based products and methods of using same are provided. In a general embodiment, the present disclosure provides a bite-size carbohydrate-based product comprises a carbohydrate...
View ArticlePARTICULATE COMPOSITION AND THE METHOD OF MAKING THE SAME
A particulate material for delivering an active ingredient and a method for making the same is provided. The particulate material can be included in a solid dosage form to provide both high tablet...
View ArticleLOW CALORIE DAIRY PRODUCTS
The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the...
View ArticlePOLYPHENOL-RICH EXTRACT FROM PLANT MATERIAL
A process is provided for preparing (1) a first composition obtained by extracting a plant material with a single phase mixture of water and at least a first organic solvent under agitation so as to...
View ArticleUSE OF PEPTIDES FOR IMPARTING KOKUMI
The inventors of this invention have conducted the search for a variety of compounds which may possess a desired CaSR agonist activity to thus find out a substance capable of imparting a kokumi, which...
View ArticleTrophic Conversion of Obligate Phototrophic Algae Through Metabolic Engineering
Most microalgae are obligate photoautotrophs and their growth is strictly dependent on the generation of photosynthetically-derived energy. In this study it is shown that the microalga Phaeodaclylurn...
View ArticleYEAST STRAINS AND THEIR USES IN THE PRODUCTION OF LIPIDS
The invention is directed to isolated microorganisms, as well as biomasses, cultures, microbial oils, and compositions thereof. The invention also provides methods of producing the microbial oils and...
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