WINE GLASS, METHOD FOR PACKAGING WINE, AND WINE CONTAINER
The invention relates to a method of packaging wine in a container essentially consisting of a plastics material glass closed by a lid, wherein a lid is sealed to the rim of the glass and, while...
View ArticleContinuous Production of Edible Food Products with Selected Shapes
A food product of non-uniform shape may be manufactured from an edible composition such as starch by introducing said composition to an extruder having a barrel and subjecting the composition to shear...
View ArticleMethod for Extracting Phenolic Compounds from Olive Fruit Water and...
The present invention relates to a method for extracting phenolic compounds with low molecular weights from olive fruit water; the invention also relates to compositions enriched with phenolic...
View ArticleA COOKING OIL COMPOSITION
A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient...
View ArticleNutrient team
The invention provides a method of improving the ingestion of nutrients. The method involves ingesting nutrients in two different forms. At least one form may be a solid and one form may be a liquid...
View ArticleFermented food refrigerator and control method thereof
A control method includes measuring acidity of a fermented food and judging a ripening degree of the fermented food according to the measured acidity, determining whether or not measurement of salinity...
View ArticleCAFFEOYL COA REDUCTASE
The invention provides methods for increasing lignin content in plants by expression of a cinnamoyl CoA reductase 2 (CCR2) coding sequence in the plant. Also provided are methods for reducing lignin...
View ArticleNovel asparaginases and uses thereof
The present invention relates to an asparaginase having the width of the pH activity profile which is at least 3.5. Furthermore the invention relates to newly identified asparaginase polypeptide...
View ArticleORAL COMPOSITION
The present invention provides an oral composition comprising a polymer, preferably a copolymer of methyl vinyl ether and maleic anhydride, attached to a sweetening agent via a cleavable linker,...
View ArticleFood Grade Colouring Agent
The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, to a method for the preparation of the...
View ArticleSHELF-LIFE EXTENSION OF SOUR DOUGH BAKED GOODS
The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked...
View ArticleEnergy-Saving Static Stirring Apparatus For Automatically Stirring A Fluid
An energy-saving static stirring apparatus for automatically stirring a fluid includes a deflector adapted for stationary placement in a container that holds a fluid for boiling. The deflector may...
View ArticleAGENT FOR COOKED RICE
It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as...
View ArticlePEARLESCENT PIGMENT SURFACE TREATMENT FOR CONFECTIONERY
A confection with unique visual impression is created by partially treating the surface area of the confection with a coating composition including a pearlescent pigment such that the initial taste...
View ArticleBaked Good Marking Device and Method of Using the Same
A baked good marking device assembly comprises a base, an elongated marking arm, and a marker. The base has a top surface and a bottom surface. The elongated marking arm is generally perpendicular to...
View ArticleOnions With High Storage Ability, High Soluble Solids Content and/or Low...
Long-day onion plants, capable of producing onion bulbs comprising ‘high soluble solids’ combined with a ‘sweet taste’ as a result of low pungency, are provided, as are methods for producing such...
View ArticleMETHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
The present, invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity, and fermenting the milk substrate with a microorganism which...
View ArticleHot Beverage Maker with Dispenser
A hot beverage maker has a stand, fresh water reservoir, a removable tank, and a spring-biased actuator means for dispensing brewed beverages. The tank includes a reservoir portion and the reservoir...
View ArticleCarbonothioates As Flavours and Fragrances
Provided are new O-alkyl S-hydroxyalkyl carbonothioates and O-alkyl S-alkoxyalkyl carbonothioates, their manufacture and their use as flavour and fragrance. Also provided are flavour and fragrance...
View ArticleCONVENIENCE FOOD PRODUCT
A convenience food product is described having a configuration optimized for rapid microwave heating and providing an integrated storage area for complementary consumables.
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