IMPREGNATED FOOD
An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the...
View ArticleMETHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a...
View ArticleComposition and Methods for Soft Butter
The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered...
View ArticleGENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is...
View ArticleMETHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with...
View ArticleAMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides....
View ArticleMETHOD FOR IMPROVING FUNCTIONAL PROPERTIES BY MEANS OF PULSED LIGHT, SAMPLES...
Disclosed is a method for improving the functional properties of a sample, which comprises at least one component that can be modified upon absorbing ultraviolet light, the method including using...
View ArticleADDITION COMPOUNDS OF GUANIDINOACETIC ACID
The present invention provides new addition compounds of guanidinoacetic acid with malic acid, aspartic acid, ascorbic acid, succinic acid, pyruvic acid, fumaric acid, gluconic acid, alpha-ketoglutaric...
View ArticleINACTIVATION OF OFF-TASTE INDUCING ENZYMES
The present inventions relates to a method for the production of gellan gum, under mixing conditions, the method comprising a) providing a fermentation broth or other liquid medium containing gellan...
View ArticleVariant Calpastatins and Variant Calpains for Modulating the Activity or...
The present invention features stabilized/destabilized variant calpastatin proteins and peptides that modulate the stability/activity of calpain for use in analyzing the pathophysiology of diseases...
View ArticleUSE OF THIAZOLE COMPOUND IN FLAVOR APPLICATIONS
The present invention has discovered that 2-ethyl-4-methyl-2,5-dihydro-thiazole possesses unexpected and advantageous flavor properties.
View ArticlePROCESS FOR PREPARING AQUEOUS DISPERSIONS CONTAINING HIGH CONCENTRATION OF...
The present invention provides a process for preparing an aqueous dispersion containing a high concentration of nano/submicron, hydrophobic, functional compounds. The process is carried out by using a...
View ArticleCOMPOSITIONS AND METHODS FOR NUTRITION SUPPLEMENTATION
The present invention relates to compositions that may be swallowable, chewable or dissolvable, comprising various vitamins and minerals, and in a specific embodiment comprising vitamin A, beta...
View ArticleNON-CAKING POTASSIUM CHLORIDE COMPOSTION, PREPARATION PROCESS AND USE THEREOF
The present invention relates to a potassium chloride composition comprising an iron complex of tartaric acid, characterized in that at least 5% by weight of the tartaric acid is mesotartaric acid and...
View ArticleGRANULAR FEED SUPPLEMENT
A ruminant feed composition having a granulated core of L-lysine sulfate having a granular size of about 0.3 mm to about 3.0 mm, and two or more layers of a coating material surrounding the core, the...
View ArticleMethod for Preparing High Acid RTD Whole Grain Beverages
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce...
View ArticlePROCESS AND APPARATUS FOR PRODUCING BAKERY PRODUCTS IN THE FORM OF HALF-SHELLS
In a process for producing half-shells (2) which are made from a dough for bakery products and are characterised by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1)...
View ArticleMETHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF...
Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final...
View ArticleMETHOD
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and...
View ArticleHYDROLYZED WHOLE GRAIN COMPOSITION
The present invention relates to a hydrolyzed whole grain composition comprising an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards...
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