METHOD OF PRODUCING FLAVOR GRANULES
A method of producing flavor granules, including a cycle including steps of a) spraying water or a binder liquid onto a raw flavor powder until a moisture content of the raw flavor powder reaches a...
View ArticleCOCONUT TOOL
A coconut tool for extracting meat from a coconut shell comprising a beveled handle constructed from a non-conducting material such as wood or plastic, a concave shaped knife blade with a sharp end...
View ArticleSPRAY DISPENSING DEVICE
One exemplary aspect comprises a device for spraying liquid, comprising: a liquid extractor having a top portion and a bottom portion, the bottom portion of the liquid extractor adapted to be inserted...
View ArticleDevice and Method for the Treatment of a Liquid Foodstuff Product
In a device for treating a liquid foodstuff product containing a solid with a heat exchanger charged with the foodstuff product under pressure and/or a degasser, which is charged with a reduced...
View ArticleOrganic Compounds
Para-alkoxy benzontrile compounds as sweetness enhancers and their use in a consumable product containing at least one sweetener.
View ArticleFlavouring Compositions and Methods for Making Same
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or...
View ArticleHIGH PROTEIN COOKED PRODUCT
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0,...
View ArticleINSTANT NOODLES AND METHOD FOR PRODUCING THE SAME
Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and...
View ArticlePET FOOD COMPOSITIONS INCLUDING A SUSTAINED-RELEASE LIPOIC ACID AND METHODS...
The invention encompasses pet food composition that delivers a slow, sustained-release amount of lipoic acid or a salt thereof when fed orally to a companion animal. The invention also encompasses...
View ArticleGREEN TEA BEVERAGE PACKED IN A CONTAINER
Provided is a caffeine-reduced green tea beverage packed in a container which can be enjoyed either hot or cold, and which has a sweet aroma and rich full-bodied flavor. The green tea beverage packed...
View ArticleMETHOD AND APPARATUS FOR ENHANCED PERFORMANCE OF A CONVENTIONAL CONTINUOUS...
A method, apparatus and thermal processing medium for accelerated thermal processing, particularly the pasteurization and sterilization of foodstuffs, within a conventional, food processing system...
View ArticleLIQUID CREAMERS AND METHODS OF MAKING SAME
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an...
View ArticleWHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME
A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is...
View ArticleMethod and Apparatus for Forming Unit Portions of Frozen Food Materials
A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then...
View ArticleMETHOD OF TREATING SOLID AND SEMI-SOLID FOODS TO REDUCE MICROORGANISMS AND...
A method of treating solid and semi-solid foods to reduce microorganisms and enzymes in the food including introducing solid or semi-solid food to a pressure vessel, exposing the food in the vessel to...
View ArticleNOVEL PROCESS FOR ENZYMATIC BLEACHING OF FOOD PRODUCTS
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme...
View ArticleOPTIMIZED STRAINS OF YARROWIA LIPOLYTICA FOR HIGH EICOSAPENTAENOIC ACID...
Engineered strains of the oleaginous yeast Yarrowia lipolytica capable of producing greater than 50 weight percent of eicosapentaenoic acid [“EPA”], an ω-3 polyunsaturated fatty acid, in the total oil...
View ArticleOIL GEL
The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex...
View ArticleComposite Material and Method for Producing the Same
It has been necessary to use a relatively large amount of cyclodextrin in order to produce a composite material, but the amount of the cyclodextrin needs to be reduced from the viewpoint of costs; in...
View ArticlePLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV291489
In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line SCV291489 and to methods for producing a canola plant produced by crossing canola line SCV291489 with itself...
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