(1) Chemicals and chemical preparations for use in conjunction with paving and roofing grade bituminous materials, emulsions, emulsifiers, anti-strip, cold patch, shingles, surfactants, cleaners and release aids, prime coat; chemicals and chemical preparations used for applications related to asphalt, oilfield, and construction.
2.
INTEGRATED LIQUID CONTAINER SYSTEM AND METHOD OF ASSEMBLY THEREOF
An integrated liquid container system (100) includes a housing (102) and a liquid delivery container (104). The housing includes a housing top portion (200) having a neck aperture (204), a housing bottom portion (202) opposite the housing top portion, and a housing body portion (206) extending between the housing top portion and the housing bottom portion and defining a housing inner cavity (208). The housing body portion includes a first surface (210) and at least one aperture (212) extending through the first surface of the housing body portion. The liquid delivery container includes a container top portion (300) having a neck (304), a container bottom portion (302) site the container top portion, and a container body portion (306) extending between the container top portion and the container bottom portion to define a container inner cavity (308) that stores liquid. The liquid delivery container being able to be received within the container inner cavity such that the neck aperture circumferentially extends around the neck.
Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.
Disclosed herein are compositions and methods for the productions of β-1,2-oligoglucans. Said compositions include glucose-1-phospahte, a prime molecule, and a β-glucan phosphorylase with β-1,2-glucan phosphorylase activity. For example, the βGP with β-1,2-glucan phosphorylase activity may have a sequence at least 70% at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%, or 100% identical to at least one of SEQ ID NOs:10, 11, 13, 15, or 16.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa material to prepare a sugar-reduced or sugar-free food or beverage product. A method of preparing an extracted cocoa material is also described herein.
The present invention relates to emulsion-based filling comprising, a sweetener, and an oil-in-water emulsion, wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase; wherein the oil-in-water emulsion is present in an amount of 30 to 70 wt.% based on the weight of the filling; and wherein the plant protein of the oil in water emulsion is pea protein. The sweetener is present in an amount of 25 to 60 wt.% based on the weight of the filling. The process for preparing the filling is described. It further relates to a food product comprising at least one food ingredient and the claimed filling wherein the food product is a bakery product, a confectionary product, or a frozen dessert.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
It relates to a filling composition comprising, a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 wt.%, and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and the plant protein is pea protein. The sweetener is present in an amount of from 25 to 60 wt.%. The one or more hydrocolloid is present in an amount of from 0.5 to 2 wt.%. The plant protein is present in an amount of from 0.1 to 1 wt.%. It further relates to a food product comprising at least one food ingredient and the filling composition, wherein the food product is a bakery product, a confectionary product, or a frozen dessert.
A21D 13/38 - Filled, to be filled or stuffed products characterised by the filling composition
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Present invention relates to a coating composition for a paper substrate comprising a plasticizer, a synthetic polymer, cationic starch, pectin, anionic starch, and water. The present inventors have surprisingly found that the coating composition of the invention which, when applied to a paper substrate, results in a coated paper substrate having an increases grease, oil and/or wax resistance.
D21H 19/20 - Coatings without pigments applied in a form other than the aqueous solution defined in group comprising macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds
C09D 133/06 - Homopolymers or copolymers of esters of esters containing only carbon, hydrogen and oxygen, the oxygen atom being present only as part of the carboxyl radical
D21H 17/70 - Inorganic compounds forming new compounds in situ, e.g. within the pulp or paper, by chemical reaction with other substances added separately
Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively, the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.
Disclosed herein are genetically engineered yeast cells capable of producing ethanol. The genetically engineered yeast cells comprise an exogenous polynucleotide sequence encoding an alpha-amylase enzyme and an exogenous polynucleotide sequence encoding a pullulanase enzyme. Also disclosed herein are fermentation methods to produce ethanol using the genetically engineered cells described herein.
The present invention relates to a meat substitute product comprising a texturized protein ingredient and an emulsion that is comprising a binding agent. a liquid oil. water and a powdered vegetable fat having that is a randomly interesterified and is having a fatty acid moiety comprising a combined content of palmitic acid (C16) and stearic acid (C18) in a range of from 40 to 75 wt. % and a content of lauric acid (C12) in an amount of less than 5 wt. % on total weight of the fatty acid moiety. and wherein the emulsion is present in an amount of from 20 to 50 wt. %. from 25 to 45 wt. %, or from 30 to 40 wt. % on total weight of the meat substitute product. It further relates to the use of the emulsion to improve the fat binding ability in the preparation of a meat substitute product.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention relates to a polysaccharide and methods of making the polysaccharide. In particular, the present invention relates to polysaccharides having physical properties which are desirable in, at least, food and beverage products. In particular, the present invention relates to methods of making polysaccharides having physical properties that are desirable in, at least, food and beverage products.
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
14.
PROCESS FOR MODIFYING GLUCO-OLIGOSACCHARIDES WITH AN ENRICHING STEP
The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.
C12P 19/00 - Preparation of compounds containing saccharide radicals
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
15.
PROCESS FOR MODIFYING GLUCO-OLIGOSACCHARIDES WITH KOJIBIOSE PHOSPHORYLASES
The present invention relates to an isolated polypeptide comprising kojibiose phosphorylase activity (E.C. 2.4.1.230), wherein the isolated polypeptide is capable of using glucose, kojibiose and maltose as an acceptor substrate and converting the acceptor substrate into kojibiose, kojitriose, and alpha-1,2-glucosyl-maltose as a product respectively. The present invention also relates to an enzymatic process for elongating gluco-oligosaccharides with a glucosyl moiety, wherein the enzymatic process uses the isolated polypeptide of the present invention.
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
16.
A METHOD FOR PRODUCING A THERMALLY INHIBITED STARCH
The present invention relates to a method for producing a thermally inhibited starch, the method comprising providing a volume of dehydrated starch having a pH value between 7.0 and 11 and having a moisture content of <2 wt. %, based on the weight of the starch, in a stirred batch reactor, said reactor being comprised with a gas inlet, and applying a flow of gas through the volume of dehydrated starch in the reactor while heating and stirring the starch to a temperature of at least 140° C. for a period of time sufficient to thermally inhibit the starch. In addition, the invention relates to a device for thermally inhibiting starch and use of a flow of gas in a stirred batch reactor during thermal inhibition of starch.
The present invention relates to a meat substitute product comprising a texturized protein ingredient and an emulsion that is comprising a binding agent, a liquid oil, water and a powdered vegetable fat having that is a randomly interesterified and is having fatty acid moiety comprising saturated fatty acids with a carbon chain length of 12 to 22 (C12-C22), and having a ratio of saturated fatty acids with a carbon chain length of 12 and 14 (C12-C14) over saturated fatty acids with a carbon chain length of from 16 to 22 (C16-C22) of from 0.30 to 1.00, and wherein the emulsion is present in an amount of from 20 to 50 wt. %, from 25 to 45 wt. %, or from 30 to 40 wt. % on total weight of the meat substitute product. It further relates to the process for preparing the meat substitute product.
A computing device includes a receiver configured to receive processing data of at least one product processed at a processing plant, the data captured from a plurality of sensors disposed at the processing plant. One or more storage devices are configured to store a machine learning model and the received data. A controller is coupled to the receiver and the one or more storage devices. The controller is configured to estimate, using a machine learning model, one or both of a real-time product yield and a real-time product processing throughput for the at least one product based on the received data.
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Natural sweeteners; Flavorings for beverages; Food flavorings; Syrup for flavoring food or beverages; Flavor enhancers used in food and beverage products; Fruit flavourings for food and beverages Concentrates, syrups or powders for making soft drinks or tea-flavored beverages; Syrups for making fruit-flavored drinks; Concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; Flavored enhanced water; Fruit flavored drinks; Flavored water; Flavor enhanced water; Syrups for making flavored mineral waters; Fruit-flavoured beverages; Non-alcoholic flavored carbonated beverages
21.
COMPOSITIONS AND METHODS FOR THE PRODUCTION OF A DRIED FERMENTED PEA PROTEINS
Described herein are compositions and methods for the production of a dried pea protein fermentate. An initial composition including a pea protein, a Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate and said pea protein fermentate will be dried. The resulting dried pea protein fermentate, when reconstituted, will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium.
A23L 11/50 - Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A61K 31/192 - Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid
A61K 31/235 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids having an aromatic ring attached to a carboxyl group
A61K 36/28 - Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
B01D 15/36 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
The current invention relates to a process for preparing a powder comprising oleosomes and saccharides; and the process is comprising a) adding polysaccharides and oligosaccharides to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; spray-drying of the oleosome-saccharide composition of step a) and obtaining a powder comprising oleosomes and saccharides; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 40 wt.%; the obtained powder and its use in food product.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
The current invention relates to a process for preparing a powder comprising oleosomes and saccharides; and the process is comprising a) adding polysaccharides and oligosaccharides to an oleosome extract of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; spray-drying of the oleosome-saccharide composition of step a) and obtaining a powder comprising oleosomes and saccharides; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome extract; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome extract; and wherein the oleosome extract is having a dry matter of from 8 to 20 wt.%, the obtained powder and its use in food product.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
It relates to a process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and the process is comprising: a) adding polysaccharides and oligosaccharides to an long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition; b) spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of enriched oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of enriched oleosome concentrate; and wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is having a dry substance of from 30 to 50 wt.%; the obtained powder, its use in food product.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
It relates to a process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and the process is comprising: a) adding polysaccharides and oligosaccharides to an long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome extract of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition; b) spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of enriched oleosome extract; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of enriched oleosome extract; and wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome extract is having a dry substance of from 8 to 30 wt.%; the obtained powder, its use in food product.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
The present invention relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat and the fat is consisting of a fat composition wherein it has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.%; and it has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and it is consisting of a liquid oil derived from sunflower oil and coconut oil and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% coconut oil, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.
It relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat composition wherein the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and it has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and the fat composition is consisting of a liquid oil and an interesterified lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% interesterified lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% interesterified lauric fat, wherein the liquid oil is derived from sunflower oil and the interesterified lauric fat is interesterified coconut oil. It further relates a process and the use of fat composition.
A readily dissolvable steviol glycoside composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A61K 31/192 - Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid
A61K 31/235 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids having an aromatic ring attached to a carboxyl group
A61K 36/28 - Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
B01D 15/36 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
It relates to an oil composition having a SAFA content is from 35 to 47 wt.% expressed on the weight of the oil composition; a SUS/SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition. It relates to a process for preparing a par-fried frozen food product wherein the process is comprising par-frying a food product in the claimed oil composition, followed by cooling and freezing of the par-fried food product. It relates to the use of the oil composition to reduce at a temperature below 20°C the stickiness during the production, transport, and/or packaging of the par-fried food product.
It relates to a process for preparing a coated food product wherein the process is comprising the following steps: spraying a coating oil composition on a food product; freezing the coated product; wherein the coating oil composition is having a SAFA content is from 35 to 47 wt.% expressed on the weight of oil composition; a SUS/SSU is in the range of from 2 to 7; wherein SUS are symmetrical triglycerides and SSU are asymmetrical triglycerides expressed on the content of triglycerides present in the oil composition; and a U3 content of from 5 to 20 wt.% expressed on the content of triglycerides present in the oil composition. It further relates to a related coated food product and the use of the coating oil composition in a spraying process.
Provided herein are compositions, methods, methods of using, and methods for producing a natural flavoring having a meat flavor comprising: obtaining or having obtained a meat exudate or purge from a meat; and at least one of concentrating, precipitating, drying, lyophilizing, atomizing, or crystalizing the meat exudate or purge to obtain a first meat exudate or purge meat flavor. The method may further comprise isolating from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites into a second or enhanced meat exudate or purge meat flavor.
The present invention relates to a process for preparing for preparing an insoluble fiber composition having a reduced amount of sulphur dioxide. The present inventors have demonstrated that the sulphur dioxide content can be eliminated up to 100% without adversely affecting the nutritional value content of the insoluble fiber composition.
The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containing thereof. In addition, the seaweed-based powder of the present invention has the capacity to produce gels having an optimum strength for the intended application. In particular, the invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.
A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
The present invention relates to methods of producing dark cocoa products involving steeping steps and reducing the need for alkalization, to the cocoa products obtainable or obtained by these methods, whereby the products have improved sensory profiles, in particular relating to color and taste, and to food and beverage compositions comprising them.
Methods of producing cocoa products with the use of cold plasma are described. The cocoa products are produced without use of an alkalizing agent or the use of an alkalizing step. Non-alkalized cocoa products are described that have an L value lower than the cocoa material that have not been treated with cold plasma. Food and beverage compositions comprising the cocoa products are also disclosed.
The present invention relates to the use of high pressure treatment to depolymerize a polysaccharide, particularly during a hydrocolloid production process. The present invention also relates to uses and compositions of the depolymerized polysaccahride. The depolymerized compositions includes depolymerized carrageenan having a dispersity of 1.70 or less. The compositions have a weight average molar mass of 450 000 g/mol or less.
The invention relates to protein powder compositions suitable for preparing a food or beverage comprising a lipid that reduces the foaming properties of the protein when the protein is mixed with a liquid or agitated in the presence of a liquid, methods for making the same and food or beverage products comprising the same. The invention also relates to the use of such a lipid as an anti-foaming agent.
The disclosure relates to an extruded vegetable protein product and a method of making the same. The method comprises blending two or more of extruded vegetable protein materials to obtain a blend of extruded vegetable protein materials; and performing a washing step on the blend of extruded vegetable protein materials to generate the extruded vegetable protein product. The extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials. Further, the disclosure relates to a method of washing a blend of extruded vegetable protein materials to obtain an extruded vegetable protein product.
The present disclosure relates to a pea protein blend that comprises a pea protein containing material and alpha lactalbumin (ALA). The pea protein blend has an improved solubility and/or an improved emulsification capacity as compared to the same pea protein containing material. The present disclosure also relates to a food product that comprises a pea protein blend of the present disclosure. A process for preparing a pea protein blend, a process for improving solubility of a pea protein blend, and a process for improving emulsification capacity of a pea protein blend are also described herein.
C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
45.
A BLEND OF PEA PROTEIN AND BETA LACTOGLOBULIN AND A PROCESS FOR PREPARING THE SAME
The present disclosure relates to a pea protein blend that comprises a pea protein containing material and beta lactoglobulin (BLG). The pea protein blend has an improved solubility, an improved emulsification capacity, and/or an improved gelation as compared to the same pea protein containing material. The present disclosure also relates to a food product that comprises a pea protein blend of the present disclosure. A process for preparing a pea protein blend, a process for improving solubility, emulsification capacity, and/or gelation of a pea protein blend are also described herein.
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a randomly interesterified fat, wherein the fatty acid moiety of the randomly interesterified fat has a content of lauric acid (C12) of less than 5.0 wt. % and a combined content of palmitic acid (C16) and stearic acid (C18) in a range of from 35 to 65 wt. % on total weight of the fatty acid moiety, and the randomly interesterified fat is present in an amount of from 8 to 40 wt. %, preferably from 18 to 40 wt. %. The present invention also relates to a food product comprising the cheese substitute product and a method for preparing a cheese substitute product.
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
This disclosure provides a method for making stuffed patties, e.g., stuffed burger patties, and a patty preform suited for use in the process. The patty preform can include a patty formulation formed into a first lobe, a second lobe, and a flexible hinge that connects the first and second lobes.
Methods of producing cocoa products with the use of cold plasma in the presence of phenolic compounds are described. The cocoa products are produced without use of an alkalizing agent or the use of an alkalizing step. Non-alkalized cocoa products are described that have an L value lower than the cocoa material that have not been treated with cold plasma. Food and beverage compositions comprising the cocoa products are also disclosed.
The present invention relates to a method for separating alkyl branched fatty acids from a fatty acid mixture comprising alkyl branched fatty acids and linear fatty acids. The present inventors have demonstrated that a three-stage separation process is necessary to isolate the alkyl branched fatty acids in sufficient purity and recovery.
The present disclosure relates to a legume protein blend that comprises a legume protein containing material and whey protein. The legume protein blend has an improved solubility, an improved emulsification capacity, and/or an improved gelation as compared to the same legume protein containing material. The present disclosure also relates to a food product that comprises a legume protein blend of the present disclosure. A process for preparing a legume protein blend, a process for improving solubility, emulsification capacity, and/or gelation of a legume protein blend is also described herein.
The present disclosure relates to a pea protein blend that comprises a pea protein containing material and bovine serum albumin (BSA). The pea protein blend has an improved solubility and/or an improved gelation as compared to the same pea protein containing material. The present disclosure also relates to a food product that comprises a pea protein blend of the present disclosure. A process for preparing a pea protein blend, a process for improving solubility and/or gelation of a pea protein blend are also described herein.
The present disclosure relates to a process for preparing a pea protein blend that comprises the steps of: (a) hydrating and mixing pea protein containing material and alpha lactalbumin (ALA) to obtain a protein mixture; (b) cooling the protein mixture to a cooling temperature from 0 to 19oC to obtain a cooled protein mixture; and (c) homogenizing the cooled protein mixture by high pressure homogenization (HPH) or ultrasonic homogenization (UH) to obtain the pea protein blend. The pea protein blend has an improved solubility as compared to the same pea protein blend that had not been homogenized. The present disclosure also relates to a pea protein blend that comprises a pea protein containing material and ALA, and a food product that comprises the pea protein blend. A process for improving solubility of a pea protein blend is also described herein.
Provided is an olein fraction of an interesterified fractionated fat blend that has a solid fat content (SFC) at 20 °C of about 20.0% to about 65.0%, a SFC at 30 °C of about 8.0% to about 35.0%, and a SFC at 40 °C of about 1.0% to about 25.0%; wherein the fat blend comprises an interesterification product of a pre-interesterification mixture that includes: 15-75 wt% of an edible liquid fat, and 25-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having SFC of greater than or equal to 85.0% at 40 °C.
Provided is a stearin fraction of an interesterified fractionated fat blend that has a solid fat content (SFC) at 20 °C of about 80.0% to about 98.0%, a SFC at 30 °C of about 70.0% to about 95.0%, and a SFC at 40 °C of about 58.0% to about 82.0%, and a crystallization onset temperature of about 38.0 °C to about 55.0 °C; wherein the fat blend comprises an interesterification product of a pre-interesterification mixture that includes: 15-75 wt% of an edible liquid fat, and 25-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having SFC of greater than or equal to 85.0% at 40 °C.
Low-sugar, low viscosity malted flours and methods of making the malted flours are described. Methods of making the low-sugar, low viscosity by treating with Beta-amylase free malt is disclosed. The present disclosure also describes generation of Beta-amylase free malt. The Beta-amylase free malt is used to generate low-sugar, low viscosity malted flours.
A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
A21D 13/047 - Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/225 - Farinaceous thickening agents other than isolated starch or derivatives
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
58.
POLYMERIZED VEGETABLE OILS AND METHOD OF MAKING THE SAME
22) and steam, the steam or mixture of steam and nitrogen, the blown polymerized vegetable oil being at a temperature in a range of from 220 °C to 260 °C to form a stripped polymerized vegetable oil having a flash point, fire point, or both that are each higher than a flash point, fire point, or both of the blown polymerized vegetable oil at a).
C11B 3/14 - Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
C11C 3/00 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis
C11C 3/02 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fatty acids with glycerol
The present invention relates to an improved starch food ingredient, a process and assembly for producing said starch food ingredient, uses of said starch food ingredient and compositions/food products comprising said starch food ingredient. In particular, the present invention relates to a starch food ingredient is a gelatinized and sheer thinned (e.g., drum-dried) partially hydrolyzed starch that can function as a bulking agent, a texturizer and thickening agent and methods/assemblies of producing the same.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Provided is a fraction of an interesterified fractionated fat blend that has a solid fat content (SFC) at 20 °C of about 35.0% to about 70.0%, a SFC at 30 °C of about 30.0% to about 60.0%, and a SFC at 40 °C of about 20.0% to about 45.0%; wherein the fat blend comprises an interesterification product of a pre-interesterification mixture that includes: 25-75 wt% of an edible liquid fat, and 25-75 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having SFC of greater than or equal to 85.0% at 40 °C. The fraction may be a stearin fraction, an olein fraction, or any combinations thereof.
The present invention relates to the use of a micronized fat to produce biscuits, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g/mL to about 0.40 g/mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 µm in diameter. It further relates to a process to produce biscuits and also to biscuits manufactured with micronized fat. The invention also relates to bakery mixture and to biscuit dough, both comprising the micronized fat.
Low-sugar, medium viscosity malted flours and methods of making the malted flours are described. Methods of making the low-sugar, medium viscosity flours by treating with Beta-amylase free malt is disclosed. The present disclosure also describes generation of Beta-amylase free malt. The Beta-amylase free malt is used to generate low-sugar, medium viscosity malted flours.
A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
A21D 13/047 - Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/225 - Farinaceous thickening agents other than isolated starch or derivatives
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
63.
LOW SUGAR, HIGH-VISCOSITY MALTED FLOURS AND PROCESS FOR MAKING THE SAME
Low-sugar, high-viscosity malted flours and methods of making the malted flours are described. Methods of making the low-sugar, high viscosity flours by treating with Beta-amylase free malt is disclosed. The present disclosure also describes generation of Beta-amylase free malt. The Beta-amylase free malt is used to generate low-sugar, high-viscosity malted flours.
A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
A21D 13/047 - Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/225 - Farinaceous thickening agents other than isolated starch or derivatives
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a randomly interesterified fat, wherein the fatty acid moiety of the randomly interesterified fat has a content of lauric acid (C12) in a range of from 5 to 20 wt. % and a combined content of palmitic acid (C16) and stearic acid (C18) in a range of from 30 to 55 wt. % on total weight of the fatty acid moiety, and the randomly interesterified fat is present in an amount of from 8 to 40 wt. %, preferably from 18 to 40 wt. % . . . . The present invention also relates to a food product comprising the cheese substitute product and a method for preparing a cheese substitute product.
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present disclosure relates to a stearin fraction derivable from different and more reliable sources than exotic fats which is suitable for a confectionery product. The present inventors have demonstrated that the stearin fraction of the invention has a high heat resistance, which is reflected in the solid fat content (SFC), in particular in a steep solid fat content profile.
The present disclosure relates to a legume protein product and a process for preparing the same. The process comprises the steps of providing a legume protein containing material; purifying the legume protein containing material to obtain a purified material; treating the purified material with one or more enzymes, followed with one or more encapsulating agents, to obtain a mixture of treated components of encapsulated flavor compounds and the legume protein product; and removing the encapsulated flavor compounds from the mixture of treated components to obtain the legume protein product. The legume protein product has a reduced flavor compound content and/or an increased protein content compared to an equivalent untreated legume protein product.
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention relates to a texturing composition comprising xanthan gum and a pectin. The texturizing composition is a gel or liquid, a powder, or a tablet. The invention further relates to various uses of such texturing composition, including medical uses, such as in the treatment of dysphagia and/or the prevention or amelioration of symptoms associated with dysphagia.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and characterized by overexpression of a native glycerol transport protein, for example a glycerol transport protein comprising a sequence at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to at least one of SEQ ID NOs:129, 130, and 131. The genetically engineered yeast cell may additionally be characterized by overexpression of a native glycerol kinase enzyme, have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and comprises an exogenous nucleotide sequence encoding a glycerol dehydrogenase enzyme at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to at least one of SEQ ID NOs:100, 102, 104, 106, and 108. The genetically engineered yeast cell may additionally have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and characterized by overexpression of a native glycerol kinase enzyme and overexpression of a native transketolase enzyme. The genetically engineered yeast cell may additionally have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and comprising a glyceraldehyde-3-phosphate dehydrogenase enzyme at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to SEQ ID NO:100. The genetically engineered yeast cell may additionally have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and characterized by overexpression of a native glycerol kinase enzyme and an exogenous polynucleotide sequence encoding a trehalase construct comprising secretion signal operably linked to a trehalase enzyme. The genetically engineered yeast cell may additionally have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and characterized by overexpression of a native glycerol kinase enzyme, for example a glycerol kinase enzyme comprising a sequence at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to at least one of SEQ ID NOs:96 and 110. The genetically engineered yeast cell may additionally have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and a genetic modification resulting in overexpression of a native enzyme with transketolase activity; and/or an exogenous polynucleotide sequence encoding an enzyme with transketolase activity. The transketolase enzyme may be at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to SEQ ID NOs:99. The genetically engineered yeast cell may additionally have a deletion or disruption of a native gene encoding an erythrose reductase and may be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
Micronized corn protein products may be used as a protein source in milk replacer formulations. The micronized corn protein product has a particle size distribution wherein d10 is from about 3 to about 9 microns, d50 is from about 8 to about 35 microns, d90 is from about 15 to about 70 microns, and d99 is from about 80 to about 95 microns. The micronized corn protein product has a protein content of at least about 50% dry weight; and a moisture content of less than about 14%.
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 20/147 - Polymeric derivatives, e.g. peptides or proteins
A23K 40/10 - Shaping or working-up of animal feeding-stuffs by agglomerationShaping or working-up of animal feeding-stuffs by granulation, e.g. making powders
A23K 50/10 - Feeding-stuffs specially adapted for particular animals for ruminants
A23K 50/60 - Feeding-stuffs specially adapted for particular animals for weanlings
C10M 107/32 - Condensation polymers of aldehydes or ketonesPolyestersPolyethers
C10N 30/10 - Inhibition of oxidation, e.g. anti-oxidants
C10N 30/00 - Specified physical or chemical property which is improved by the additive characterising the lubricating composition, e.g. multifunctional additives
83.
RECOVERY OF 3-HYDROXYPROPIONIC ACID WITH REDUCED ORGANIC ACID CONTAMINATION
Methods of forming a concentrated 3HP solution includes removing organic acid contamination with an ion exchange unit operation. The 3HP recovery process may include a process ion exchange unit operation upstream from a final 3HP distillation unit operation and a polish ion exchange unit operation downstream from the final 3HP distillation unit operation. The concentrated 3HP product with reduced organic acid contamination results from anion exchange in one or both of the process ion exchange unit operation and the polish ion exchange unit operation.
C07C 51/44 - SeparationPurificationStabilisationUse of additives by change of the physical state, e.g. crystallisation by distillation
C07C 59/01 - Saturated compounds having only one carboxyl group and containing hydroxy or O-metal groups
C07C 51/47 - SeparationPurificationStabilisationUse of additives by solid-liquid treatmentSeparationPurificationStabilisationUse of additives by chemisorption
84.
RECOVERY OF 3-HYDROXYPROPIONIC ACID WITH REDUCED RESIDUAL SUGAR AND REDUCED ORGANIC ACID CONTENT
Methods of forming a concentrated 3HP solution includes removing organic acid content and reduced residual sugars content. The 3HP recovery process may include a process ion exchange unit operation upstream from a final 3HP distillation unit operation and a polish ion exchange unit operation downstream from the final 3HP distillation unit operation. The concentrated 3HP product with reduced organic acid contamination results from anion exchange in one or both of the process ion exchange unit operation and the polish ion exchange unit operation.
C07C 51/44 - SeparationPurificationStabilisationUse of additives by change of the physical state, e.g. crystallisation by distillation
C07C 51/47 - SeparationPurificationStabilisationUse of additives by solid-liquid treatmentSeparationPurificationStabilisationUse of additives by chemisorption
C07C 59/01 - Saturated compounds having only one carboxyl group and containing hydroxy or O-metal groups
85.
RECOVERY OF 3-HYDROXYPROPIONIC ACID WITH REDUCED METALS IONS AND/OR ORGANIC ACID CONTENT
Methods of forming a concentrated 3HP solution includes removing organic acid and metal ions contamination with an ion exchange unit operation. The 3HP recovery process may include a process ion exchange unit operation upstream from a final 3HP distillation unit operation and a polish ion exchange unit operation downstream from the final 3HP distillation unit operation. The concentrated 3HP product with reduced organic acid contamination results from anion exchange in one or both of the process ion exchange unit operation and the polish ion exchange unit operation.
C07C 51/44 - SeparationPurificationStabilisationUse of additives by change of the physical state, e.g. crystallisation by distillation
C07C 59/01 - Saturated compounds having only one carboxyl group and containing hydroxy or O-metal groups
C07C 51/47 - SeparationPurificationStabilisationUse of additives by solid-liquid treatmentSeparationPurificationStabilisationUse of additives by chemisorption
An emulsified oil containing oil in an amount of 15% to 40%, water in an amount of 55% to 75% and an emulsion-stabilizer in an amount of 2% to 10%. It relates further to a meat substitute product comprising the emulsified oil. The invention further relates to the use of palm kernel oil stearin, coconut oil stearin or mixtures thereof for improving the texture and/or organoleptic properties of a ground meat substitute product. Preferably the meat substitute product is a vegetarian ground meat substitute product that is shaped into a form such as a burger, a patty, a meatball, a nugget or a sausage.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 20/147 - Polymeric derivatives, e.g. peptides or proteins
A23K 20/158 - Fatty acidsFatsProducts containing oils or fats
A23K 50/40 - Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
87.
A METHOD FOR MANUFACTURING MEDIUM AND HIGH-DENSITY FIBERBOARD WITH SOY COMPONENTS
The present disclosure relates to a method for making fiberboard with a system comprising a plug flow screw, a cooker, a refiner, a blowline, and a press. The method comprises a), introducing woodchips to the plug flow screw; b). passing the woodchips through the plug flow screw to the cooker, c). adding a soy component having a protein dispersibility index (PDI) less than 50 to the cooker, d). passing the woodchips from step c) through the refiner to produce glued refiner wood fibers, e). passing the glued refiner wood fibers from d) through the blowhne to produce pressable wood fibers, f). optionally adding a water retardant, and g). pressing the pressable wood fibers under heat and pressure to form the fiberboard.
Disclosed are various data processing systems, user interfaces, application programming interfaces, and related operations for commodity financial data processing scenarios. In some implementations, a system may provide a graphical user interface (GUI) to customize a financial strategy associated with a commodity delivery contract. The GUI may include an interactive graph representation having a vertical axis and a horizontal axis, with the vertical axis corresponding to price values and the horizontal axis corresponding to time values of the financial strategy. The interactive graph representation may provide a vertical user interface control which is capable of horizontal movement to select a time value, and a horizontal user interface control which is capable of vertical movement to select a price value of the financial strategy. An accompanying information display of the GUI may display the time value and the price value and related information obtained for the strategy.
The present disclosure relates to a topical formulation with a mousse like texture comprising at least 70% water; 2%-5% of a texturizing system wherein the texturizing system comprises a combination of scleroglucan, iota type carrageenan, and hydroxypropyl starch; an emulsifier system; and 10-20% of an emollient component wherein the formulation is stable through 3 three freeze thaw cycles. In some aspects, the emollient comprises a triglyceride plant-based oil, a synthetic ester, or mixtures thereof.
The present disclosure relates to a corn protein product and a process for preparing the same. The process comprises the steps of providing a corn protein containing material; humidifying the corn protein containing material at an elevated relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the corn protein product. The corn protein product has content of one or more volatile compounds reduced as compared to an equivalent untreated corn protein product.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/16 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from waste water of starch-manufacturing plant or like wastes
The present disclosure relates to a plant fiber product and a process for preparing the same. The process comprises the steps of providing a plant fiber containing material; humidifying the plant fiber containing material at a relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the plant fiber product. The plant fiber product has content of one or more volatile compounds reduced as compared to an equivalent untreated plant fiber product.
Meat substitute compositions and products made from the compositions are disclosed. The meat substitute composition includes a texture improver comprising animal-product-free beta-lactoglobulin; and plant protein. The texture improver may include cultured or fermented beta-lactoglobulin. A method of making a meat substitute product includes preparing a mixture of water, oil, and a texture improver comprising animal-product-free beta-lactoglobulin; preparing a hydrated plant protein; mixing the mixture and the hydrated plant protein to form a meat substitute composition; and forming the meat substitute composition into a meat substitute product.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
The disclosure relates to corn product and a method of making the same. The corn product has about or less than 1 wt% ethanol and a loss on drying in a range of about 3 – 9 wt% on a dry basis. A method of removing ethanol from a protein material is also disclosed herein.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure relates to a protein product and a process for preparing the same. The process comprises the steps of providing a protein containing material; humidifying the protein containing material at an elevated relative humidity and a humidifying temperature of less than 100oC to obtain a humidified material; and drying the humidified material to obtain the protein product. The protein product has content of one or more volatile compounds reduced as compared to an equivalent untreated protein product.
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23J 1/08 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
The present disclosure relates to a soy protein product and a process for preparing the same. The process comprises the steps of providing a soy protein containing material; humidifying the soy protein containing material at a relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the soy protein product. The soy protein product has content of one or more volatile compounds reduced as compared to an equivalent untreated soy protein product.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure relates to a pea protein product and a process for preparing the same. The process comprises the steps of providing a pea protein containing material; humidifying the pea protein containing material at a relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the pea protein product. The pea protein product has content of one or more volatile compounds reduced as compared to an equivalent untreated pea protein product.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
98.
CORN FIBER PRODUCT AND PROCESS OF PREPARING THE SAME
The present disclosure relates to a corn fiber product and a process for preparing the same. The process comprises the steps of providing a corn fiber containing material; humidifying the corn fiber containing material at a relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the corn fiber product. The corn fiber product has content of one or more volatile compounds reduced as compared to an equivalent untreated corn fiber product.
The present disclosure relates to a pea fiber product and a process for preparing the same. The process comprises the steps of providing a pea fiber containing material; humidifying the pea fiber containing material at a relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the pea fiber product. The pea fiber product has content of one or more volatile compounds reduced as compared to an equivalent untreated pea fiber product.
Meat substitute compositions and products made from the compositions are disclosed. The meat substitute composition includes a texture improver comprising beta-lactoglobulin; and plant protein. The texture improver may include whey protein enriched in beta-lactoglobulin. A method of making a meat substitute product includes preparing a mixture of water, oil, and a texture improver comprising beta-lactoglobulin; preparing a hydrated plant protein; mixing the mixture and the hydrated plant protein to form a meat substitute composition; and forming the meat substitute composition into a meat substitute product.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
