CAPSULE FOR PREPARING A NUTRITIONAL PRODUCT INCLUDING A FILTER AND METHOD
Capsule and filter unit for the preparation of a nutritional product in a device adapted to supply liquid in the capsule. The capsule is constructed to have at least one compartment containing...
View ArticlePRODUCTION OF ISOMALTOOLIGOSACCHARIDES AND USES THEREFOR
Described herein are methods for preparing isomaltooligosaccharides (“IMOs”) from a carbohydrate substrate and uses thereof. In the presence of a maltogenic enzyme and additional IMO precursors, an...
View ArticleBag With Refastenable Foldover Closure And Pour Spout
A bag may include first, second, and side walls that each extend from a bottom wall of the bag to an upper end of the bag. The bag may also include a reusable fastener including a first fastener part...
View ArticleCOMPRESSIBLE AND FREE-FLOW CO-AGGLOMERATES OF MANNITOL AND GRANULAR STARCH
Co-agglomerates of crystalline mannitol and granular starch, characterised in that they have a compressibility, as determined according to a test A, higher than 120 N, and preferably of 200 to 450 N,...
View ArticleProcess and Device for Forming a Low Adhesion Cooking Surface
A process and device are disclosed for creating a low adhesion cooking surface. The process involves placing a hydrogen containing substance on a cooking surface; and extracting the hydrogen from the...
View ArticleDOG EXCREMENT VISIBILITY ENHANCEMENT
The present invention in several embodiments is an excrement visibility enhancement substance, animal food formulation, and method of increasing excrement visibility. In a preferred embodiment the...
View ArticleBEVERAGE MIXER FORMULATION
Formulations for producing alcohol-containing beverages may be provided in single serving packages and combined with liquid at a point of use. An exemplary beverage mixer includes a flavoring agent,...
View ArticleCHEESE PRODUCTS WITH ENHANCED MELT AND METHODS
Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having...
View ArticleSoybean Cultivar 2585850112
A soybean cultivar designated 2585850112 is disclosed. The invention relates to the seeds of soybean cultivar 2585850112, to the plants of soybean 2585850112, to plant parts of soybean cultivar...
View ArticleINVERSE EMULSION AND USE THEREOF
The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent and a...
View ArticleCONFECTIONERY PRODUCT
The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions...
View ArticleBEVERAGE
The invention relates to a beverage comprising a plant extract and/or a dairy product, and an amount of an ammonium-salt capable of maintaining the pH of the beverage at a predetermined pH. The...
View ArticleSoybean Cultivar 9531302
A soybean cultivar designated 9531302 is disclosed. The invention relates to the seeds of soybean cultivar 9531302, to the plants of soybean 9531302, to plant parts of soybean cultivar 9531302, and to...
View ArticlePROCESS FOR INFUSING RAWHIDE WITH COLOR, FLAVOR OR OTHER AGENTS
An improved method for infusing or marinating a rawhide product with additives such as color and/or flavor is provided. In the method, the animal hide is infused with additives such as flavor and/or...
View ArticleCOMPOSITIONS RICH IN OMEGA-3 FATTY ACIDS WITH A LOW CONTENT IN PHYTANIC ACID
The current invention refers to the procedure to obtain compositions rich in omega 3 fatty acids with content in phytanic acid below 90 μg per gram of oil. The current invention also refers to the...
View ArticleSynbiotic Product
The present invention relates to a synbiotic product composition comprising a blend or mixture of a prebiotic carbohydrate and a probiotic spore-forming Bacillus bacteria. Examples of prebiotic...
View ArticleMETHODS FOR INCREASING STARCH CONTENT IN PLANT COBS
Methods and compositions for increasing the starch content in cob tissues of a plant are provided. The method comprises down-regulating the activity of starch degradation enzymes in a plant. The...
View ArticleLETTUCE LINE RX06473469
The invention provides seed and plants of the lettuce line designated RX06473469. The invention thus relates to the plants, seeds and tissue cultures of lettuce line RX06473469, and to methods for...
View ArticleMETHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC...
The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.
View ArticleDAIRY PRODUCT AND PROCESS
The present invention relates to a foamable composition that comprises calcium-depleted casein and whey protein that can be whipped to produce a foam having (a) good foaming properties, (b) good heat...
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