PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular,...
View ArticleMETHOD FOR PROLONGING THE SHELF LIFE OF AGRICULTURAL AND FOOD PRODUCTS
A method for prolonging the shelf life of agricultural and food products is provided, especially fruit and vegetables, which method comprises forcing a stream of air to flow upwardly through a...
View ArticleFood Preparation Method
A cooking apparatus includes a spatula assembly and a cooking container comprising an upper access opening and an inner, cooking surface having a spherical surface portion. The spatula assembly...
View ArticleLACTOSE-FREE MILK PRODUCT AND PROCESSES FOR PRODUCING THE SAME
The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk...
View ArticleSous Vide Cooking Method
A sous vide cooking method for structured foods that may include solid, liquid and semi-solid components in a structured form, such as foods that are not homogeneous or are formed in layers. The method...
View ArticleEnzyme with silaffin
A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica...
View ArticleOligo-Saccharide Enhanced Oat-Based Drink for Treating Hyperlipidaemia and...
The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving...
View ArticleMETHOD FOR OBTAINING A PREPARATION OF BETA-AMYLASES FROM THE SOLUBLE...
The present invention relates to a method for obtaining a preparation of β-amylases from the soluble fraction of starch plants, characterized in that the soluble fraction of starch plants is selected...
View ArticleHONEY PRODUCT HAVING A LOW WATER CONTENT
The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It...
View ArticleEdible Composite Images
Edible composite images including a substrate, an underlying image, an optional lacquer barrier, an overlying image, optional varnish, and optional glaze are provided herein, wherein the overlying...
View ArticleCompact Appliance For Making Flat Edibles
A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also...
View ArticleCONDIMENT
The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention...
View ArticleFOOD OR BEVERAGE COMPOSITION COMPRISING UNROASTED COFFEE SOLIDS
The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.
View ArticleSYSTEM AND METHOD FOR LEAN RECOVERY USING NON INVASIVE SENSORS
An apparatus and method for non-invasive lean recovery from a sparse lean product or other animal muscle trimming, which can include conveying ground sparse lean through a conveyance channel where the...
View ArticleETHANOL COMPOSITIONS
In one embodiment, the present invention is to an ethanol composition comprising at least 85 wt. % ethanol and from 95 wppm to 850 wppm isopropanol.
View ArticleCRYOPROTECTANTS FOR FREEZE DRYING OF LACTIC ACID BACTERIA
The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term...
View ArticleNON-DAIRY, COCONUT-BASED BEVERAGE
In accordance with a particular embodiment of the present disclosure, a method comprises mixing an aqueous medium, a coconut base, and an emulsifier to yield an emulsion. The emulsion is blended with...
View ArticleDIETARY SUPPLEMENT, AND METHODS OF USE
One aspect of the invention provides dietary fiber compositions comprising effective amounts of glucomannan, xanthan gum, and alginate to produce a desired viscosity. The invention also provides food...
View ArticleProcess For Smoking Food
Smoking food items in a cold environment is carried out by utilizing an atmospherically sealed housing, in which at least one food item is placed, and subjecting the atmospherically sealed housing to a...
View ArticlePRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION...
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared...
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