DELIVERING AEROSOLIZABLE FOOD PRODUCTS
Aerosolized food products in a determined particle size range are suspended in the air and deposited in the mouth without easily entering into the respiratory tract. An apparatus incorporating an...
View ArticleEDIBLE COMPOSITION
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer,...
View ArticleFEED BLOCK COMPOSITION
The present invention relates to an animal feed composition including: (a) 30-98 wt % of vegetable matter; (b) 1-60 wt % of a carbohydrate source; and (c) 1-20 wt % of an inorganic binding agent.
View ArticleAPPARATUS AND METHODS FOR ELECTROLYZED WATER
An apparatus and method for the production of alkaline water is provided, wherein the water, when administered to cattle, is effective for the treatment and prevention of rumen acidosis. Additionally,...
View ArticleMETHOD OF TOASTING A BREAD PRODUCT USING AN EDGE TOASTING SHIELD
Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product...
View ArticleMETHOD OF MANUFACTURING POROUS VEGETABLE FILLER FOR USE IN FOAMING PROCESS
A method of manufacturing a porous vegetable filler for use in a foaming process mainly comprises exposing discarded coffee grounds to sunlight to a moisture content of 5%-15%; then baking the coffee...
View ArticleMETHOD OF BEVERAGE PRODUCTION, APPARATUS AND SYSTEM
There is provided a method of regulating the formulation of a multi-component beverage comprising a beverage attribute profile, the method comprising providing a first and second component of the...
View ArticleFeed Additive For Improved Pigment Retention
Extruded, formulated fish feed containing less than 10 percent by weight of ash, more than 20 percent by weight of fat, less than 20 percent by weight of starch-containing raw material, and pigment...
View ArticleFoaming Coffee Compositions
A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of...
View ArticlePolypeptides Having Phytase Activity and Polynucleotides Encoding Same
The invention relates to Citrobacter phytases derived from Citrobacter amalonaticus, Citrobacter gillenii, and related phytases. The phytases belong to the acid histidine phosphatase family, are...
View ArticleTEA LEAVES FOR EXTRACTION OF GREEN TEA BEVERAGE
Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be...
View ArticleXANTHAN GUM AND SWELLABLE PARTICULATE CONTAINING COMPOSITION AND USES THEREOF
This invention relates to a composition comprising at least about 0.2% w/w xanthan gum and at least about 6% w/w of a swellable particulate, and to uses thereof.
View ArticleREDUCED STUCK ALCOHOLIC FERMENTATIONS IN PRODUCTION OF ALCOHOLIC BEVERAGES
A method for production of an alcoholic beverage wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the...
View ArticleMACHINE FOR PREPARING BEVERAGES, IN PARTICULAR COFFEE, WITH LIMESCALE-...
There is described a machine (1) for preparing beverages, in particular coffee, and other foods using hot water, with a hydraulic circuit comprising: a tank for the water; a boiler to heat the water; a...
View ArticleMETHOD OF PREPARING AND DISPENSING FOOD PRODUCTS
A container is partially filled with a raw cake batter. A lower portion of the container is covered by said batter and an upper portion of the container defines a void into which the cake batter can...
View ArticlePULP FOOD PRODUCT, PROCESS AND METHOD OF MANUFACTURING SAME
A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed...
View ArticleANTI-MICROBIAL AGENT FROM PAENIBACILLUS SP. AND METHODS AND USES THEREOF
The present invention provides, in part, a Paenibacillus sp. isolate, designated Paenibacillus polymyxa JB05-01-1, as well as an anti-microbial agent obtained from the bacterium or cell culture...
View ArticlePURIFYING CRUDE PUFA OILS
A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in...
View ArticleCOMPOSITIONS OF PARTICLES
Method of making particle compositions exhibiting improved floodability and/or flowability properties. The compositions generally contain particles and non-surface modified nanoparticles.
View ArticleComposition
There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately,...
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