Constructed non-dairy creams
A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized...
View ArticleDEODORIZED EDIBLE OIL OR FAT WITH LOW LEVELS OF BOUND MCPD AND PROCESS OF...
A process for making a deodorized edible oil or fat having a low level of bound MCPD (monochloro propanediol esters) and/or low level of bound 3-MCPD is described. The process comprises a step of...
View ArticleMETHOD OF REMOVAL OF BITTER TASTE FROM OLIVE JUICE EXTRACT
Olive juice is de-bittered by raising the pH to about 9 while increasing the temperature. Under these conditions, bitter tasting compounds are hydrolyzed, and the resulting juice has both an increased...
View ArticleINSTANT BEVERAGE PRODUCT
The present invention relates to a method for producing an instant beverage product with good foaming and/or dissolution properties, wherein a layer of porous base powder is sintered while gas is...
View ArticleComponents for Animal Feed and Use Thereof
A fermented liquid feed composition for a target animal is provided, the feed composition being prepared by the fermentation of a feed substrate with a lactic acid producing bacteria, the lactic acid...
View ArticleWHEY OR RAW MILK DEMINERALISATION AND FRACTIONATION
A process for the demineralisation and fractionation of cheese whey or raw milk comprising the steps of: a) subjecting the whey or raw milk to ultrafiltration to provide a retentate fraction and a...
View ArticleMETHOD FOR PRODUCTION OF TEA EXTRACT
This invention relates to a process for producing a tea extract. The process includes subjecting a first tea extract solution, which has been obtained from tea, to solid-liquid separation so that a...
View ArticleSPECIALIZED NUTRITIONAL FORMULA FOR ADULT PATIENTS WITH GASTROINTESTINAL...
The present invention relates to the field of nutrition for adults. In particular, the present invention relates to the nutritional compositions intended for adults with an impaired function of the...
View ArticleConstructed creams based on animal fats
A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized...
View ArticleAcidic Emulsified Liquid Seasoning Containing Sesame
The present invention provides a sesame-containing acidic emulsified liquid seasoning capable of sufficiently giving a roasted sesame flavor even after storage. The sesame-containing acidic emulsified...
View ArticleGrain Compositions Containing Pre-Biotic Isomal To-Oligosaccharides And...
Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing...
View ArticleMethod for Preparation of Hard Foods for Consumption
A method for preparation of a hard food for consumption, the method including performance of steps of providing a vessel having an interior space; partially filling the vessel's interior space with...
View ArticleRHEOLOGY MODIFIED LOW FOAMING LIQUID ANTIMICROBIAL COMPOSITIONS AND METHODS...
The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the...
View ArticleEdible Energy Composition
An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also...
View ArticleBUTCHERING PROCESSES FOR MEAT PRODUCTS
A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a...
View ArticlePACKAGING OF RESPIRING BIOLOGICAL MATERIALS
Packaging of bananas in containers, for example polyethylene bags, having designed permeabilities to oxygen, carbon dioxide, and ethylene. The bags preferably include a gas-permeable membrane...
View ArticlePROCESS FOR THE PRODUCTION OF REFINED WHOLE WHEAT FLOUR WITH LOW COLORATION
A whitish whole-wheat flour and a process for producing the flour are described wherein the wheat bran is separated into a fine bran and a coarse bran fraction and the course bran is pulverized to a...
View ArticleMETHODS FOR GENETIC CONTROL OF INSECT INFESTATION IN PLANTS AND COMPOSITIONS...
The present invention relates to control of pest infestation by inhibiting one or more biological functions. The invention provides methods and compositions for such control, By feeding one or more...
View ArticlePRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without...
View ArticleORAL COMPOSITION AND METHOD FOR ENHANCING TASTING CAPABILITY AND TASTING...
An oral composition and a method for enhancing tasting capability and tasting intelligence involve applying the oral composition of a specific design to a user's mouth, wherein the specific design...
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