STOVE AND METHOD FOR PREVENTING COOKED MATERIAL FROM BEING BURNT DRY
A stove and a method for preventing a cooked material from being burnt dry are provided. The stove includes a stove body for heating the cooked material, a weighing unit for generating a weighing...
View ArticleEFFERVESCENT TABLET FOR USE AS AN ADDITIVE IN HOT COFFEE OR HOT WATER AND...
An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one...
View ArticlePreparation of Dough or Baked Products
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly...
View ArticleSYSTEM, METHOD AND APPARATUS FOR PROCESSING FOOD PRODUCTS
A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are...
View ArticleBREWING PISTON FOR INFUSION PREPARATION, BREWING MACHINE USING THE BREWING...
A brewing piston for infusion preparation, including a head associated with a filtering element, and a lateral surface having a first gasket in proximity to the head and a second gasket at a distance...
View ArticleNON-GLYCOSYLATED TRANSFERRIN EXPRESSED IN MONOCOTS
Disclosed are compositions and methods of making non-glycosylated transferrin protein in transgenic monocot plants.
View ArticlePolypeptides Having Phytase Activity And Polynucleotides Encoding Same
The present invention relates to polypeptides having phytase activity. These polypeptides have an amino acid sequence which has at least 70% identity to either of three phytases derived from the...
View ArticleSEED SPECIFIC USP PROMOTERS FOR EXPRESSING GENES IN PLANTS
The present invention relates to the field of plant genetic engineering. More specifically, the present invention relates to seed specific gene expression. The present invention provides promoters...
View ArticleBuffered Gum Base For High PH Release
A chewing gum composition with high pH-release includes an insoluble gum base matrix and a soluble bulk portion, wherein the gum base matrix and the bulk portion is mixed and extruded to form a final...
View ArticleAnisic Acid Modified Steviol Glycoside Sweetened Beverage Products
Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the...
View ArticleMethod For Drying Biomaterials
The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from...
View ArticleMETHOD FOR CONTROLLING THE EVOLUTION OF A BOTTLED ALCOHOLIC BEVERAGE WITH A...
Method and installation for controlling the evolution of bottled wine closed with stoppers. Applicable to an alcoholic beverage comprising wine and spirits comprising controlling a surrounding...
View ArticleTASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR...
The present invention relates to improvement of the unpleasant taste characteristic of potassium salts without adversely affecting the salty taste of the potassium salts and provides a method for...
View ArticleProcessing Of Whole Fruits And Vegetables, Processing Of Side-Stream...
Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products,...
View ArticleMETHOD FOR MOLDING CHOCOLATE FROM THREE DIMENSIONAL IMAGES
A method is disclosed for molding chocolate, candy or other food materials into a molded, edible product in a shape based upon one or more three dimensional images of an original object that is desired...
View ArticleAntimicrobial Packaging Material and Methods of Making and Using the Same
The presently disclosed subject matter is generally directed to packaging materials comprising at least one antimicrobial agent. Particularly, the disclosed packaging materials incorporate, via...
View ArticlePhotoautotrophic Growth of Microalgae for Omega-3 Fatty Acid Production
The invention provides methods of cultivating microalgae photoautotrophically outdoors to prepare concentrated microalgae products containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)...
View ArticleINFANT FORMULA DEVICE
An apparatus is provided for accurately dispensing a powder such as powdered infant formula into a container, and pasteurizing and reconstituting the powdered formula while completely mixing the...
View ArticleThraustochytrids, Fatty Acid Compositions, and Methods of Making and Uses...
The present invention is directed to isolated thraustochytrid microorganisms as well as strains and mutants thereof. The invention is further directed to biomasses, microbial oils, compositions,...
View ArticleCOMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITION AND USE THEREOF
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention...
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