NON ROTATING RACK OVEN
A cooking apparatus (10) that comprises a cooking chamber (14) with an access door (16); a heating system (20) that radiates heat into the cooking chamber (14); and a plurality of air flow fans (32a,...
View ArticleImpact-Modified Polypropylene Composite
An impact-modified polypropylene composite is made by mixing from 65 to 97 weight parts polypropylene having a glass transition temperature of greater than −25° C., from 3 to 35 weight parts...
View ArticleSTABILIZED ANTHOCYANIN COMPOSITIONS
The invention describes stabile anthocyanin compositions, methods to prepare such compositions and also methods of use of such compositions to treat various afflictions. The present invention describes...
View ArticleCONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL
The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more...
View ArticleBEVERAGE COMPOSITION COMPRISING CLA
A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).
View ArticleEnhanced Fiber Additive; and Use
The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber...
View ArticleMETHOD FOR PRODUCING A CHEESE PRODUCT CONTAINING MILK SOLIDS LOWER THAN OR...
The invention relates to a method for producing a cheese product containing milk solids ≦50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may...
View ArticleEMULSION COMPOSITION
An emulsion composition, which contains (A) an oil phase component containing an oil-soluble component and fats and oils, (B) polyglycerol fatty acid ester, and (C) an aqueous phase component, wherein...
View ArticleLiquid Coffee Concentrates And Methods Of Making Thereof
Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee...
View ArticlePROCESSED AND ROASTED COFFEE BEAN AND METHOD FOR PRODUCTION OF PROCESSED AND...
The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw...
View ArticleSHORTENING COMPOSITIONS
Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the...
View ArticleLETTUCE VARIETY 79-190 OR 79-107 RZ
The present invention relates to a Lactuca sativa seed designated 79-190 RZ or 79-107 RZ, which exhibits resistance to downy mildew (Bremia lactucae Regel.) races B1:1 to B1:28 and currant-lettuce...
View ArticleMINERAL FORTIFICATION AND ACIDIFICATION SUBSTANCE FOR FRUIT PREPARATIONS
The present invention relates to compositions comprising minerals which are soluble in fruit preparations. The compositions of the present invention dissolve in a fruit preparation without any...
View ArticleWATER-SOLUBLE TABLETS OF NATURAL FOOD-GRADE SEA SALT AND METHOD FOR THEIR...
Water-soluble natural integral sea salt tablets preparable as unit doses simple and easy to use, and a method for producing the tablets.
View ArticlePOTATO BOX STORE CHEMICAL TREATMENTS
Chemical treatment systems and devices structured and adapted to provide chemical vapor of a sprout-inhibiting chemical to tubers stored in boxes in box storage facilities.
View ArticleAUTHENTICATION METHOD OF DAIRY PRODUCTS
The present invention relates to a new method of establishing the authenticity and origin of dairy products, more specifically to the use of lactic acid bacterial strains having strain-specific...
View ArticleMETHOD FOR CONSTRUCTING NOVEL BACTERIUM BELONGING TO THE GENUS BIFIDOBACTERIUM
A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the...
View ArticleMixture and infusion or drink solution
The invention relates to a mixture, wherein the mixture contains ribose, alanine and glycine. The mixture furthermore can contain glutamine and one or more of the following substances: valine, leucine,...
View ArticleFood Ingredients From Stevia Rebaudiana
Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
View ArticleTRANSGENIC NON-HUMAN ANIMALS
The invention provides a non-human transgenic animal comprising a transgene encoding angiogenin and food products comprising or obtained from the non-human transgenic animal and uses thereof.
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