FOOD PRODUCT CONTAINING STARCH GEL, STARCH GRANULE, PRODUCTION METHOD AND USE...
Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70°...
View ArticlePROCESS FOR FRACTIONATION OF LIGNOCELLULOSIC BIOMASS
Methods are provided for the efficient fractionation of lignocellulosic biomasses into cellulosic, hemicellulosic and lignin fractions, wherein concentrated organic acid vapors are applied to the...
View ArticleOIL DEGUMMING METHODS
In alternative embodiments, the invention provides phosphatidylinositol-specific phospholipase C (PI-PLC) enzymes, nucleic acids encoding them, antibodies that bind specifically to them, and methods...
View ArticleLIQUID ANTIMICROBIAL COMPOSITIONS
The present invention relates to liquid antimicrobial compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid antimicrobial compositions...
View ArticleCellulose Gel Formulations
The invention relates to dispersible cellulose powder compositions comprising non-seed cellulose powder derived from algae, fungi or tunicates, which compositions are useful in a variety of products...
View ArticleSURFACE TREATMENT FOR GASIFIED CONSUMABLE MATERIALS
A surface treatment for the preparation of gasified consumable materials comprising active ingredients. The surface treatment may comprise a combination of flavors, sweeteners, and active ingredients...
View ArticleCAPSULE FOR THE PREPARATION OF A BEVERAGE COMPRISING AN IDENTIFICATION CODE
Capsule for the preparation of a beverage from beverage ingredients contained therein, comprising a body (2) comprising at least one compartment for receiving said beverage ingredients and a...
View ArticleMULTI-CRITERIA OPTIMIZED DIETARY SUPPLEMENT FORMULATIONS
Dietary micronutrient supplement formulations for specific ages, gender, special requirements and health conditions comprising, vitamins, minerals, fish and plant oils, amino acids, enzymes,...
View ArticleCompositions containing non-polar compounds
Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids,...
View ArticleMULTICAROTENOID BEADLETS AND RELATED METHOD
A controlled release beadlet that sequentially releases carotenoids over time within the gastrointestinal tract of a subject, as well as a method of administering the carotenoids. The beadlet provides...
View ArticleNutritional Composition To Promote Healthy Development And Growth
A nutritional composition for improving the immunological function of a subject, including a lipid or fat; a protein source; about 5 to about 100 mg/100 kcal of a source of long chain polyunsaturated...
View ArticleMETHOD TO PRODUCE FRIED VEGETABLE PRODUCTS
The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an...
View ArticleCompositions containing non-polar compounds
Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including...
View ArticleSYSTEMS AND METHODS FOR PROCESSING EGGS AND OTHER OBJECTS
A method for marking an egg shell wherein a laser beam is directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell...
View ArticleCOMPLETELY DISPOSABLE COOKING APPARATUS FOR FILLING AND DECORATING OF FOODS
A completely disposable cooking apparatus used for filling and decorating of foods, that is a one-piece disposable construction, comprising a one-piece, funnel-shaped bag with a soft side wall, having...
View ArticleASSURING FOOD SAFETY USING NANO-STRUCTURE BASED SPECTRAL SENSING
A method for inspecting an edible oil includes obtaining a first Raman spectrum from an edible oil sample, discovering an unhealthy, unsanitary, unsafe, or adulterated content in the edible oil sample...
View ArticleSTABLE DISPERSION OF STEROLS IN AQUEOUS SOLUTIONS COMPRISING AN OIL
A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or more...
View ArticleMethod of Preparing an Oat-Containing Dairy Beverage
A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat...
View ArticleMETHOD AND COMPOSITION FOR INHIBITION OF MICROBIAL GROWTH IN AQUEOUS FOOD...
The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a...
View ArticleCOFFEE BAGS SPECIFIC FOR COFFEE MAKERS DELAY BREW FUNCTION
Methods are disclosed for bags of coffee, specifically designed for coffee machines delay brew function.
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