A dairy substitute composition having a plant-based protein and/or plant-based milk product and a sensory modifier, such that the dairy substitute has reduced plant-protein flavor, increased sourness, increased lactic flavor, or a combination there of relative to an equivalent dairy substitute composition without the sensory modifier. For example, the dairy substitute may be a dairy-free cheese, a dairy-free yogurt, or a dairy-free ice cream.
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23L 11/50 - Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms
2.
MACHINE PARAMETER OPTIMISATION USING RANDOM MODIFICATIONS
Method for optimising a parameter of a machine, comprising: randomly determining a modification value for modifying a current value of the parameter, based on the respective current value of the parameter and on a step size; modifying, at the machine, the parameter to its modification value; evaluating an output of the machine, effected using the modified parameter; fitting a linear function model for the parameter, based on the evaluated output; estimating, using the linear function model, an impact on the output, if the parameter is modified by at least the step size; determining whether or not to modify the parameter, based on a desired output, taking into account the estimated impact; and, if so, modifying the parameter by at least its step size.
G05B 13/04 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric involving the use of models or simulators
The present invention relates to the production of high oil content small particle emulsions for use in personal care products. Specifically, the use of high shear mixing to create high oil content stable emulsions of small particle size for use as a foundation emulsion in the further preparation of personal care products utilizing natural emollients and emulsifying systems.
An aqueous steviol glycoside solution includes 5 wt% or more of one or more steviol glycosides and choline chloride in an amount such that a weight ratio of choline chloride to water is between 4 and 7. The one or more steviol glycosides and the choline chloride may be present at a weight ratio of 0.65 or lower. The one or more steviol glycosides and water may be present at a weight ratio of 4 or lower. The one or more steviol glycosides may include rebaudioside D and rebaudioside M. A method for increasing the solubility of a steviol glycoside composition includes adding one or more steviol glycosides and choline chloride to an aqueous solution to form a steviol glycoside composition with a weight ratio of choline chloride to water is in a range of 4 to 7.
The present invention relates to the production of specialized lecithins for use in personal care products. Particularly, this disclosure relates to the preparation and use of hydroxylated and de-oiled lecithins of low color and their use in personal care applications where in wherein the hydroxylated and de-oiled lecithin comprises > 90% by weight PL preferably between 90 wt% and 98 wt%; and has an acetyl value between 30 and 38; an oil content < 10% by weight; and a Gardner color value less than 6.
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a fat consisting of randomly interesterified fat and liquid oil, wherein the fatty acid moiety of the 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 15 to 34 wt.% on total weight of the fatty acid moiety, and the fat is present in an amount of from 10 to 25 wt.%, preferably from 18 to 24 wt.%. The present invention also relates to a food product comprising the cheese substitute product and a method for preparing a cheese substitute product. Finally, it relates to the use of the cheese substitute product in a food 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
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
An optionally seasoned puffed, egg white-containing snack food is made by extruding an extrusion composition comprising a) liquid egg white present in an amount of from about 8 to about 30%, and b) flour selected from the group consisting of whole grain corn, whole grain rice, cassava, soy, whey or mixtures thereof, in an amount of from about 25 to about 92% by weight. The total protein present in the puffed, egg white-containing snack food is from about 6 to about 20 % by weight, and in an aspect may be about 8 to about 40 wt% in the seasoned puffed, egg white-containing snack food. Products made by the process are described.
The present invention relates to a modified citrus fiber product wherein the modified citrus fiber product has a gel strength of from 30 to 100 SAG and a degree of esterification of from 30 to 100%. The present invention further relates to processes of producing said modified citrus fiber product. The present invention avoids using activation steps involving the use of chemicals (e.g., acid) to convert trapped, water-insoluble pectin into free, water-soluble pectin whilst still obtaining suitable amounts of free, water-soluble pectin to produce a citrus fiber product having a gelling strength (SAG) of between 30 and 100 SAG. The avoidance of such activation steps ensures that the intrinsic factors of the pectin contained in the modified citrus fiber product are equivalent to that of pectin found in the native source of citrus fibers.
Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.
Gelling systems for food products include rice starch, rice flour or a combination thereof. The gelling system also includes and a viscosifier, a stabilizer or a combination thereof. The rice starch and/or rice flour include a high amylose rice starch, a medium amylose rice starch or a combination thereof. Food products including the rice-based gelling systems are dairy-based and plant-based yogurts and puddings. A method for producing a gelled food product is described using the rice-based gelling systems.
A method to prepare an edible fat system includes heating a fat composition to a molten state; solidifying at least a portion of the fat composition in a scrape surface crystallizer to form an at least partially solidified fat composition; mixing the at least partially solidified fat composition in a pin worker mixer to form a final product; filling the final product into a container; and determining a solid fat content of the fat composition, the molten fat composition, the at least partially solidified fat composition, the final product, or a combination of two or more thereof, using an in-line sonic velocity sensor. The in-line sonic velocity sensor may be placed in a processing unit, a conduit, or the filling stage of the system used to process the fat composition.
The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt % to about 80wt % by the weight of the triglyceride composition, and the third ingredient is from about 20wt % to about 35wt % by weight of the triglyceride composition. The first ingredient, the second ingredient and the third ingredient each have a MCPD content of less than 2500 ppb and a GE content of less than 1000 ppb. The first ingredient and the second ingredient are different, and the first ingredient and second ingredient are each selected from the group consisting of palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm stearin, palm super stearin, palm olein, palm super olein, palm mid-fraction and a combination thereof. The third ingredient includes a lauric triglyceride.
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
The invention relates to the field of plant-based proteins, in particular wheat proteins, used in the aqua feed industry. The invention covers a process for preparing a coarse devitalized wheat gluten composition and the product obtained therefrom. The invention also covers an aquafeed product comprising the coarse devitalized wheat gluten composition of the invention and its use. The invention also covers the use of the coarse devitalized wheat gluten composition to at least partially replace other proteins in an aqua feed product, whilst maintaining the overall digestibility.
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 50/80 - Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
21.
RISING FILM EVAPORATOR CLEAN-IN-PLACE METHOD AND SYSTEM
A rising film evaporator clean-in-place method includes flowing a cleaning solution into a rising film evaporator having fermentation broth residue on one or more of the tubes; removing the fermentation broth residue with the cleaning solution; and flowing the cleaning solution and fermentation broth residue out of the boiling tube evaporator. The fermentation broth residue is disposed on a titanium-w or Ti-2 surface of the tubes. The cleaning solution has a pH of 12 or greater. The temperature of the cleaning solution does not exceed 80 degrees Celsius within the rising film evaporator. A rising film evaporator clean-in-place system is also described.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Cocoa butter for food Chocolate; Cocoa Advertising, marketing and promotion services in the field of sustainable development, cocoa and chocolate products;; Business assistance, advisory and consulting services in the field of sustainable development, cocoa and chocolate products; Business assistance, advisory and consulting services in the field of communications relating to sustainable development, cocoa and chocolate products; Analyzing and compiling business data for reports on cocoa and chocolate business and industry trends Cocoa butter for cosmetic purposes
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Natural water-soluble gums leading to the training of viscous solutions or gels mainly designed to use in the textile, paper and food industries; polysaccharides for use in preservation; polysaccharides for use in flavouring; polysaccharides for use in binding; polysaccharides for use in colouring; polysaccharides for use in fermentation; polysaccharides for use in the manufacture of foodstuffs; products used as thickening or gelatinizing agents in nutritious compositions, drilling muds, industrial cleaners and pesticides; scleroglucan gum; scleroglucan used in the oil, construction and asphalt industry; scleroglucan used in the cosmetic and homecare industry; scleroglucan used for making shampoo, shower gel, make up bases, milk, lotion, cream and gel; scleroglucan used to increase the viscosity of asphalt emulsions; scleroglucan used in drilling muds, spacer fluids, asphalt emulsions, descaling and disinfecting hard-surface products; natural gums, soluble in water for the formation of viscous solutions and gels for use in the textile paper-making and food industries; none of the above-mentioned goods consisting of chemical products, simple or compound, for producing foodstuffs for animals; chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; unprocessed artificial resins, unprocessed plastics; manures; fire extinguishing compositions; tempering and soldering preparations; chemical substances for preserving foodstuff; tanning substances; adhesives used in industry.
25.
PLANT-BASED DELI MEAT ANALOGUE PRODUCTS COMPRISING TITANIUM DIOXIDE
A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein with the aqueous titanium dioxide mixture, and then mixing with plant-based oil and hydrocolloid, Vital Wheat Gluten, and edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180°F to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.
A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180°F to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and/or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.
A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and/or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.
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 process for removing impurities from vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 50 to below 150° C. and with a feed rate per unit area of evaporator surface of the short-path evaporation equipment of more than 25 kg/h·m2, and thus obtaining a retentate vegetable oil and a distillate. The present invention further relates to the use of a short-path evaporation for removing impurities from a vegetable oil.
B01D 3/34 - Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping with one or more auxiliary substances
The present technology provides a method for extending the shelf-life of a cooked meat substitute. The method includes adding a shelf-life extending agent that includes konjac gum, psyllium fiber, or mixtures thereof to a non-meat protein to obtain a meat substitute; and cooking the meat substitute to obtain the cooked meat substitute; wherein the refrigerated shelf-life of the cooked meat substitute is longer than a cooked meat substitute that does not include the shelf-life extending agent.
The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of deodorizing the edible fat by treatment with steam.
Present invention relates to process for removing impurities from vegetable oil, comprising the step of subjecting vegetable oil to a short-path evaporation, the short-path evaporation being performed at a pressure of below 1 mbar, at an evaporator temperature of more than 200° C. and with a feed rate per unit area of evaporator surface of: (a) more than 400 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is a vegetable lauric oil, or (b) more than 170 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is palm oil or a palm oil component, or (c) more than 220 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is a vegetable liquid oil, and thus obtaining a retentate vegetable oil and distillate. Present invention further relates to the use of short-path evaporation for removing impurities from vegetable oil.
The instant disclosure relates to an engineered wood precursor mixture. The engineered wood precursor mixture includes wood components and a binder reaction mixture. The binder reaction mixture is present in a range of from 3 parts to 25 parts per 100 parts of the dry weight of the plurality of wood components. The binder reaction mixture includes an aqueous portion including a glycerol component. The glycerol component includes glycerol or an oligomer of glycerol in a range of from 5 wt % to 65 wt % or 5 wt % to 50 60 wt %, based on the dry weight of the binder reaction mixture. The binder reaction mixture further includes an at least partially non-dissolved polypeptide-containing component comprising an enhanced protein pea flour. The enhanced protein pea flour comprises 40 wt % to 85 wt % protein.
The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of bleaching the edible fat, and/or subjecting the edible fat to clay filtration.
A shortening composition, including: a base shortening and a flavor enhancing composition. The flavor enhancing composition is prepared by hydrolyzing tallow in the presence of an enzyme.
The present invention relates to effective processes for removing impurities from an edible fat, such as an edible butter or an edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of degumming the edible fat.
The present invention relates to a process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C, with a residence time of the oil of preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes and obtaining a retentate vegetable oil. It further relates to the use wherein the evaporator is applied at a pressure, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C with a residence time of the oil of below 20 minutes for obtaining a retentate vegetable oil having a reduced content of phthalates.
The present invention relates to a process for reducing the content of MOSH and/or MOAH from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C with a residence time of the oil of below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes, and obtaining a retentate vegetable oil.
The disclosure relates to a composition comprising a triglyceride component wherein: the triglyceride component comprises a mixture of triglycerides and wherein the mixture of triglycerides comprises individual triglycerides comprising one or more ester containing fatty acids and wherein the esters of the ester containing fatty acids are C8-C22 branched or straight chain fatty acid esters and wherein the composition has a drop melting point of between 30° and 70° C. and/or a combined monoglyceride and diglyceride content of between 0.5 and 10 percent.
Aspects of the disclosure provide engineered microbes for ethanol production. Methods for microbe engineering and culturing are also provided herein. Such engineered microbes exhibit enhanced capabilities for ethanol production.
The instant disclosure relates to an engineered wood precursor mixture. The engineered wood precursor mixture can include a plurality of wood components and a binder reaction mixture. The binder reaction mixture is present in a range of from 3 parts to 25 parts per 100 parts of the dry weight of the plurality of wood components. The binder reaction mixture includes an aqueous portion including a glycerol component. The glycerol component includes glycerol or an oligomer of glycerol in a range of from 5 wt % to 65 wt % or 5 wt % to 50 wt %, based on the dry weight of the binder reaction mixture. The binder reaction mixture further includes an at least partially non-dissolved polypeptide-containing component comprising soy flour, wheat gluten, corn protein isolate, or a mixture thereof, in a range of from 20 wt % to 85 wt %, based on the dry weight of the binder reaction mixture.
The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat phase having a certain content of lauric acid, palmitic acid, and stearic acid as well as a certain content of triglycerides with a carbon number of 46 (CN46) and carbon number of 42 and 44 (CN42+CN44). The present invention moreover relates to a method of preparing said aerated fat-based confectionary material and the use thereof in confectionary products.
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/52 - Aerated, foamed, cellular or porous products
44.
SENSORY MODIFIERS FOR REDUCED SUGAR COCOA COMPOSITIONS
A cocoa composition including cocoa liquor, cocoa powder, or combinations thereof, milk solids, milk solid alternatives, or combinations thereof, a sugar substitute, and a sensory modifier and with reduced bitterness, reduced cooked milk flavor, increased cocoa flavor, and/or increased cream flavor relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 9/40 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by the dairy products used
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The disclosure relates to a plasticizer composition comprising an epoxidized fatty acid C1-C6 alkyl ester component wherein the epoxidized fatty acid C1-C6 alkyl ester component contains (i) less than 6% saturated fatty acid residues and (ii) less than 2% monoacylglycerols. The disclosure further relates to a plasticized polymer composition, comprising (a) 100 parts by weight of at least one polymer resin; and (b) about 10 to 150 parts by weight of a plasticizer compounded with the at least one polymer resin, wherein the plasticizer comprises an epoxidized fatty acid C1-C6 alkyl ester component wherein the epoxidized fatty acid C1-C6 alkyl ester component contains (i) less than 7% saturated fatty acid residues and (ii) less than 2% monoacylglycerols.
The disclosure relates to a personal care formulation comprising a natural oil-based petrolatum compositions and a method of making the same. The natural oil-based petrolatum comprises a triglyceride component wherein: the triglyceride component contains a plurality hydroxyl containing fatty acid chains and wherein a plurality of the hydroxyl containing fatty acid chains are esterified with a C8-C22 branched or straight chain fatty acid and wherein the triglyceride component: a) contains less than 10% combined monoglycerides and diglycerides or b) has a drop melting point measured by AOCS Standard Procedure Cc 18-80 of between 35 and 70 degrees C.
A steviol glycoside composition comprising at least one steviol glycoside and at least one of siamenoside I, mogroside V, mogroside III-E, and mogroside II-E, wherein solubility of the steviol glycosides in the composition are higher than in an equivalent composition lacking siamenoside I, mogroside V, mogroside III-E, and mogroside II-E. The composition may be an aqueous solution.
Sensor system for determining a thickness of a material body, e.g. a container such as a bottle, comprising an IR absorption sensor operable on a first zone of the body, to determine, at a first accuracy, first data relating to a first parameter pertaining to thickness of the first zone; and comprising an interferometry sensor operable on a second zone of the body, to determine, at a second accuracy, second data relating to a second parameter pertaining to thickness of the second zone, the second accuracy being higher than the first accuracy; and wherein the sensor system is configured for providing the first data and the second data to a processor, the processor being configured for taking into account the first data as well as the second data to determine the thickness of the body over the first zone at an accuracy higher than the first accuracy.
The present technology relates to, in part, a method of treating frying oil. Frying oil is pumped through a vat outlet of a vat to a volume of a thin film degasser. The frying oil is exposed to a vacuum in the volume of the thin film degasser. The frying oil is returned to the vat through an inlet conduit.
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20° C. of about 1% to about 65%, a SFC at 30° C. of 0% to about 40%, and a SFC at 40° C. of 0) % to 19.9%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.
The present invention relates to a dairy substitute product comprising at least one dairy substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase. The present invention also relates to a food product comprising the dairy substitute product and a method for preparing a dairy substitute product.
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 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20° C. of about 40% to about 99%, a SFC at 30° C. of about 30% to about 99%, and a SFC at 40° C. of 20% to about 99%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.
Described herein is a polymerized biorenewable, previously modified, or functionalized oil, comprising a polymeric distribution having about 2 to about 80 wt % oligomer content, a polydispersity index ranging from about 1.30 to about 2.20, and sulfur content ranging from 0.001 wt % to about 8 wt %. Methods of manufacturing the polymerized oil as well as its incorporation into asphalt paving, roofing, and coating applications are also described.
E01C 7/26 - Coherent pavings made in situ made of road-metal and binders of road-metal and bituminous binders mixed with other materials, e.g. cement, rubber, leather, fibre
G01N 25/48 - Investigating or analysing materials by the use of thermal means by investigating the development of heat, i.e. calorimetry, e.g. by measuring specific heat, by measuring thermal conductivity on solution, sorption, or a chemical reaction not involving combustion or catalytic oxidation
The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient. The confectionary product comprises the fat in an amount of 1% to 25% by weight of said confectionary product. It further describes a food product comprising the confectionary product and the food product is selected bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines. It describes the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.
Disclosed herein are nutritional compositions comprising: (i) one or more of trace metals selected from zinc, manganese, cobalt, copper, and chromium and (ii) a milled corn product; wherein up to 75 wt% of the trace metal is chelated or complexed within the milled corn product on a dry weight basis, the amount of trace metal is about 0.025 wt% to about 12 wt% of the nutritional composition product on a dry weight basis, and the amount of protein is about 18 to about 83 wt% of the nutritional composition on a dry weight basis. Also disclosed are methods for making and using the nutritional compositions, animal feeds containing the nutritional compositions, and methods of making and using said animal feeds.
A23K 10/12 - Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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 10/38 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
In method of preparing a meat analogue product, vegetable oil; a modified starch selected from a starch octenylsuccinate, a hydroxypropyl distarch phosphate, and mixtures thereof; and methylcellulose in water to form a vegetable oil/starch/methylcellulose emulsion. The vegetable oil/starch/methylcellulose emulsion is mixed with a hydrated plant protein to form a meat analogue product comprising from 3 to 22 wt % vegetable oil. This cooked meat analogue product may be frozen to provide a frozen, cooked meat analogue product, which in turn may be reheated by the consumer.
A cheese analogue product includes a corn protein isolate (CPI) that is ≥0.1 wt % to ≤20 wt % of the cheese analogue product. At least about 85 wt % of the CPI on a dry basis is corn protein. The CPI includes an “a*” color value ranging from about −2.5 to about 1.5 and a “b*” color value ranging from about 5 to about 25.
It relates to a method for recovering solvent from an effluent gas comprising the steps of a) providing effluent gas from a solvent extraction system wherein oil is extracted from oil-containing organic material; b) absorbing solvent from the effluent gas using a mixture of mineral oil and a medium-chain triglyceride (MCT) oil to absorb the solvent in an absorption column at a temperature in a range of from 5 to 35°C, or more preferably from 15 to 30°C; c) stripping solvent from the mixture from step b); and d) reuse of the recovered mixture from step c) for absorbing solvent. It relates to a process for extracting oil from oil-containing organic material by means of solvent, whereby the process is comprising the claimed method. Finally, it relates to the use of a mixture of mineral oil and an MCT oil as absorber oil for recovering solvent from an effluent gas.
B01D 53/14 - Separation of gases or vapoursRecovering vapours of volatile solvents from gasesChemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by absorption
60.
CARRAGEENAN AND STARCH TEXTURIZER BASED NATURAL DEODORANT
The present technology provides a natural-based deodorant composition that includes about 5.0 weight percent (wt %) to about 15.0 wt % of a texturizer based on total weight of the deodorant composition, about 0.5 wt % to about 2.5 wt % of a gelling agent comprising kappa carrageenan; and about 5.0 wt % to about 35.0 wt % of an emollient composition; and water; wherein the texturizer includes a n-octenyl succinate anhydride (nOSA) modified starch and a hydroxypropylated starch, wherein a weight ratio of the nOSA modified starch to hydroxypropylated starch is about 3:1 to about 20:1.
Plant-sourced lipid and inulin crumble pieces are prepared by providing an inulin gel composition; providing a plant-sourced lipid composition in liquid form; mixing the plant-sourced lipid composition in liquid form with the inulin gel composition to provide a liquid lipid/inulin composition comprising from about 5% to about 60% inulin gel; and reducing the temperature of the liquid lipid/inulin composition with continued mixing to a temperature such that the phase of the lipid/inulin composition changes from liquid to sufficiently solid that the lipid/inulin composition fractures into discrete plant-sourced lipid and inulin crumble pieces. In an aspect, the discrete plant-sourced lipid and inulin crumble pieces may be frozen.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
62.
IMPROVED FORMULATIONS OF PERSONAL CARE PRODUCTS FOR MASKING ODOR OR REDUCING PERSPIRATION
The present disclosure relates to a personal care formulation for masking odor or reducing perspiration comprising a texturizer, a 1,3-β-D-glucan, and an active ingredient wherein: the texturizer is a mixture of hydroxypropylated starch and nOSA starch; and the active ingredient is selected from the group consisting of fragrances and anti-perspirant actives or a combination thereof.
A feed for aquaculture feeding and methods of making and using such feeds are disclosed. The feed includes: a base feed component comprising protein, fat, and carbohydrates, and plant-based cholesterol, wherein the feed is free of land-mammal based cholesterol. The feed may include from 0.1 wt-% to 0.2 wt-% of total cholesterol, wherein 20 % or more of the total cholesterol is plant-based. The feed may be free of land-mammal based components. The feed may be free of ruminant-based components. A method of making a feed includes mixing plant-based cholesterol with a base feed comprising protein, fat, and carbohydrates, and water to form a mixture; and compressing or extruding the mixture to form pellets, wherein the feed is free of land-mammal based cholesterol.
The present invention relates to a frozen confection product comprising 0.5 to 4 wt.% protein, 10 to 30 wt.% sweetener, 0.1 to 1 wt.% emulsifier, 0.1 to 1 wt.% stabilizer and 2 to 10 wt.% fat and the fat is consisting of interesterified lauric fat. It relates to a process for preparing the frozen confection product and the process is comprising, blending an interesterified fat with frozen confection product ingredients, and freezing the blend. It further relates to the use of interesterified lauric fat composition to improve sensory properties of a frozen confection product, and wherein the interesterified lauric fat is present in the frozen confection product in an amount of 2 to 10 wt.%.
The invention relates to the field of plant-based proteins, in particular wheat proteins, used in vegan or vegetarian food products to mimic minced meat. The invention also relates to the process for making such vegan minced meat mimics. Finally, the invention also covers the use of the wheat proteins to make minced meat mimics or the use of the wheat proteins in meat extenders.
A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein, and then mixing plant-based oil and hydrocolloid, Vital Wheat Gluten and an edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180°F to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.
A process of preparing a plant-based hot dog product comprises dispersing methylcellulose in liquid plant-based oil to form a methylcellulose/oil liquid dispersion and adding water to the methylcellulose/oil liquid dispersion and mixing to form a methylcellulose/oil/water emulsion. Dry ingredients comprising plant protein, natural gum, starch, and carrageenan are added to the methylcellulose/oil/water emulsion with mixing to form a dough. The dough is dispensed into a casing to form an encased uncooked hot dog that is cooked to form an encased cooked hot dog and chilled to provide a plant-based hot dog product. The casing is optionally removed. Products made by this process are also described.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
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 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
The present invention relates to a composition comprising pea protein and corn protein. In particular, the present invention relates to a composition comprising pea protein and corn protein for use in a meat analogue food product. The present invention also relates to a composition as an emulsion comprising pea protein, corn protein, oil and water and a method of making the composition as an emulsion. In particular, the present invention relates to a composition as an emulsion comprising pea protein, corn protein, oil and water for use in a meat analogue food 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 3/22 - Working-up of proteins for foodstuffs by texturising
The present invention relates to co-dried fiber products comprising soluble fibers and insoluble fibers. The present invention further relates to methods for preparing such co-dried fiber products, as well as fat-based foods or feed products comprising the co-dried fiber products. The present invention also relates to uses of co-dried fiber products as bulking agents or sugar replacement in fat-based foods or feeds.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
70.
RECOVERY OF 3-HYDROXYPROPIONIC ACID WITH PARTIAL CONDENSATION
Methods of forming a concentrated 3HP solution includes partially condensing a distillation first vapor stream to form a first condensate stream and a second vapor stream. The first condensate stream has a greater 3HP concentration than the distillation feed stream. The second vapor stream is primarily water. For example, the first condensate stream may have greater than 70% by weight 3HP.
The present disclosure provides a food colorant replacer composition. The food replacer composition can include from 0.5 wt. % to 2.5 wt. % food starch obtained by n-octenyl succinic anhydride esterification of starch isolated from waxy maize and from 0.10 wt. % to 0.76 wt. % calcium carbonate. In various aspects, the food replacer composition can impart a whitening effect to a food product. Other aspects are also provided herein.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
A23L 5/47 - Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
A23L 29/225 - Farinaceous thickening agents other than isolated starch or derivatives
A23L 15/00 - Egg productsPreparation or treatment thereof
72.
SINGLE STAGE AND/OR MULTI-STAGE SHORT-PATH EVAPORATOR (SPE)
133), a main inlet (5) for feeding a liquid (26) to be distilled to the at least one evaporation section, a distillate collection device (7) for collecting condensed distillate (8) from the at least one condensation section, a distillate outlet (9) for removing the condensed distillate from the housing, and a main outlet (17) for removing residue (10) from the at least one evaporation section from the housing.
A fish substitute comprises a particulate flake mimetic and an emulsion matrix, wherein the flake mimetic comprises konjac, and the emulsion matrix comprises methylcellulose, water, and fat in an emulsion; wherein the flake mimetic is a thermally irreversible gel and at least a portion of the flake mimetic particles are contained in the emulsion matrix. The present disclosure also relates to a fried fish substitute product that comprises a fried coating and a fired portion of a fish substitute, in which the fish substitute comprises a particulate flake mimetic and an emulsion matrix. Further, a method for preparing a fish substitute product is described.
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
74.
A GEL-BALL AND PROCESS OF MANUFACTURING THE SAME AND USE THEREOF
A gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products includes: a core comprising a core gel network comprising a gelling agent, an alginate salt and a humectant; and a surface comprising a surface gel network comprising calcium alginate, wherein the core gel network and the surface gel network intermingle with each other at the junction between the core and the surface. The gel-ball is cold-resistant.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
75.
A DOUBLE-LAYERED GEL-BALL AND PROCESS OF MANUFACTURING THE SAME AND USE THEREOF
A rounded object, preferably a gel-ball. The gel-balls are suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products. The gel balls have a core and an outer skin that at least partially encloses the core, and the core and the outer skin lie in two different layers that are separable from each other. Also includes a frozen gel-ball that is cold-resistant. Also includes to a process of manufacturing the gel-balls.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23G 9/48 - Composite products, e.g. layered, coated, filled
The invention relates to the field of meat substitute products, also referred to as meat analogues or meat alternatives. In particular the invention relates to a clean-label methylcellulose (or its derivatives) replacement. This replacement composition can be used to prepare a matrix composition, which can then be incorporated into a meat substitute product together with other plant-based, clean-label ingredients.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
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 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
The present invention relates to a frozen confection product product comprising plant protein, sweetener, emulsifier, stabilizer 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. It further relates to the process for preparing the frozen confection product and the use of an oil in water emulsion to reduce the saturated fat content of a frozen confection product.
Methods of forming a concentrated 3HP solution includes condensing a distillation first vapor stream to form a first condensate stream. The method includes removing water from the first condensate stream to form a concentrated stream having at least 80% by weight 3HP Equivalents. The method used to form a concentrated 3HP solution also reduces acrylic acid formations.
Fiber energy compositions are described with one or more fibers and a gum. The gum includes phospholipids and lysophospholipids. The fiber(s) and the gum(s) are extruded to form an extrudate. The process for making the extrudate is described. The extruded product is included in animal feed to provide an enriched animal feed. Fiber energy composition with soybean hulls and soybean gum that is an extrudate is described. Animal feed supplemented with the soy fiber/soy gum extrudates are used in a method for feeding animals.
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
Fiber energy compositions are described with one or more fibers and one or more gums. The fiber(s) and the gum(s) are extruded to form an extrudate. The process for making the extrudate is described. The extruded product is included in poultry feed to provide an enriched poultry feed. Fiber energy composition with soybean hulls and soybean gum is described. Animal feed supplemented with the soy fiber/soy gum are used in a method for feeding poultry.
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
The invention relates to a composition rich in insoluble corn fiber having improved bioaccessibility of bioactive compounds, which can be used in processed meats, plant-based meat alternative products and in hybrid restructured meat products. A composition is provided comprising at least 50wt% insoluble corn fiber on a dry weight basis or consisting (essentially) of insoluble corn fiber, and having a D50 particle size of less than or equal to 290µm.
This disclosure relates to a polyamide composition comprising a polyamide condensation polymer or polymers of a C32-C44 dimer diacid and a C2-C44 aliphatic diamine. The polyamide condensation polymers may be utilized a range of concentrations and with additional additives. Use of the condensation polymers described herein in polyolefin compositions assists in the prevention of surface defects when the polyolefin composition are processed into finished products.
C08G 69/26 - Polyamides derived from amino carboxylic acids or from polyamines and polycarboxylic acids derived from polyamines and polycarboxylic acids
A system and method include a first computer vision system to capture first image data from a product travelling on a first conveyor table in a food processing facility and a second computer vision system to capture second image data from a person working at the first conveyor table to detect a condition associated with the product from the first image data based at least on a variation in texture and/or color in the first image data, detect an actual cycle time associated with the person from the second image data based at least on body positions identified from the second image data, and take action based on the condition and the cycle time.
G06T 7/246 - Analysis of motion using feature-based methods, e.g. the tracking of corners or segments
G06V 10/764 - Arrangements for image or video recognition or understanding using pattern recognition or machine learning using classification, e.g. of video objects
G06V 10/77 - Processing image or video features in feature spacesArrangements for image or video recognition or understanding using pattern recognition or machine learning using data integration or data reduction, e.g. principal component analysis [PCA] or independent component analysis [ICA] or self-organising maps [SOM]Blind source separation
G06V 40/20 - Movements or behaviour, e.g. gesture recognition
G08B 21/02 - Alarms for ensuring the safety of persons
H04N 7/18 - Closed-circuit television [CCTV] systems, i.e. systems in which the video signal is not broadcast
Dextrin powders and one or more rheology modifiers are combined to form a powdered adhesive mixture. The powdered mixtures are dispersed in water to generate adhesive compositions. The dispersion of the powdered mixtures in water can be conducted under high shear conditions and/or low shear conditions. The adhesive compositions have a smooth texture and short structure. The adhesive compositions have the desired viscosity and a long shelf-life for use in a paper bag seam.
This disclosure relates to a polyolefin composition comprising a polyamide condensation polymer or polymers of a C32-C44 dimer diacid and a C2-C44 aliphatic diamine. The polyamide condensation polymers may be utilized a range of concentrations and with additional additives. Use of the condensation polymers described herein in polyolefin compositions assists in the prevention of surface defects when the polyolefin composition are processed into finished products.
C08G 69/26 - Polyamides derived from amino carboxylic acids or from polyamines and polycarboxylic acids derived from polyamines and polycarboxylic acids
A sweetener composition including a sweetening amount of steviol glycoside rebaudioside EM (Reb EM) is provided. Reb EM may be present at a concentration of 0.02-100 wt% by weight of the composition. Reb EM may be included in a food or beverage products or a concentrates. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb EM. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb EM compound may have a purity of about 95 % to about 99.9 %. Methods for sweetening a food or beverage product using Reb EM are also provided.
A sweetener composition including a sweetening amount of steviol glycoside rebaudioside AZ (Reb AZ) is provided. Reb AZ may be present at a concentration of 0.02-100 wt% by weight of the composition. Reb AZ may be included in a food or beverage products or a concentrates. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb AZ. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb AZ compound may have a purity of about 95 % to about 99.9 %. Methods for sweetening a food or beverage product using Reb AZ are also provided.
The disclosure relates to a treated soy protein product and a method of making the same. The method comprises providing an extruded soy protein material and performing a washing step on the extruded soy protein material to generate the treated soy protein product. The treated soy protein product has one or more improved attributes compared to the extruded soy protein material. Further, the disclosure relates to a method of washing an extruded soy protein material to obtain a treated soy protein product.
22 per gram and an oxidation exotherm by pressure differential scanning calorimeter of less than 500 joules/gram at an oven temperature of 130ºC and an oxygen inlet pressure of 500 PSIG. The fibrous insulation product typically is made with a binder composition that is applied to mineral fibers in addition to the epoxidized vegetable oil prior to the binder composition being cured.
D04H 1/64 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties by applying, incorporating or activating chemical or thermoplastic bonding agents, e.g. adhesives the bonding agent being applied in wet state, e.g. chemical agents in dispersions or solutions
The present disclosure relates to a cooling fluid for cooling an electronic device in a cooling system. The cooling fluid comprises one or more vegetable oils, one or more masking agents, and optionally, one or more coloring agents. A method of cooling an electronic device using the cooling fluid is also described herein.
A sweetener composition including a sweetening amount of steviol glycoside rebaudioside EE (Reb EE) is provided. Reb EE may be present at a concentration of 0.02-100 wt% by weight of the composition. Reb EE may be included in a food or beverage products or a concentrate. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb EE. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb EE compound may have a purity of about 95 % to about 99.9 %. Methods for sweetening a food or beverage product using Reb EE are also provided.
The disclosure relates to a treated pea protein product and a method of making the same. The method comprises providing an extruded pea protein material and performing a washing step on the extruded pea protein material to generate the treated pea protein product. The treated pea protein product has one or more improved attributes compared to the extruded pea protein material. Further, the disclosure relates to a method of washing an extruded pea protein material to obtain a treated pea protein product.
The disclosure relates to a treated wheat protein product and a method of making the same. The method comprises providing an extruded wheat protein material and performing a washing step on the extruded wheat protein material to generate the treated wheat protein product. The treated wheat protein product has one or more improved attributes compared to the extruded wheat protein material. Further, the disclosure relates to a method of washing an extruded wheat protein material to obtain a treated wheat protein product.
Lactic acid is prepared by fermenting a carbohydrate source in the presence of a calcium hydroxide-based pH control agent that comprises from about 0.1 to about 10 wt% silica to form a fermentation broth comprising lactic acid and calcium lactate. The fermentation broth is processed by a sequence of hydrocyclones to remove silica from the feed streams to avoid fouling of equipment and to avoid damage to filtration or centrifugation equipment. The biomass component of the fermentation broth is separated out prior to acidulation of the fermentation broth, and therefore itself is a viable product for use since it can be provided without filter aid components that were previously required when the biomass was removed during acidulation. Gypsum is recovered after the acidulation step, and can be available as a product by itself, or combined with the biomass as a mixed product.
A23K 10/12 - Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
A method of coating a sauce onto skewered food product, which includes the steps of positioning a skewered food product on a top surface of a lower conveyor, conveying the skewered food product toward a glazing location of an automated glazing machine, wherein the glazing location comprises an upper conveyor comprising a bottom surface and a lower conveyor comprising a top surface, and wherein the upper and lower conveyors are spaced at a distance from each other so that the skewered food products simultaneously contact the bottom surface of the upper conveyor and the top surface of the lower conveyor at the glazing location, and transferring sauce to an outer surface of the skewered food product as it is conveyed through the glazing location.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and characterized by a deletion or disruption in a native gene encoding an erythrose reductase 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:292 and 295. The genetically engineered yeast cell may additionally 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.
The present technology provides an asphalt additive that includes a phospholipid material and an epoxidized renewable oil or fat, where the epoxidized renewable oil or fat has an oxirane content of about 1.0% to about 15.0%. The present technology also provides use of the asphalt additive in asphalt applications and methods of making thereof.
Disclosed herein are genetically engineered yeast cells capable of producing lactate from sucrose. The genetically engineered yeast cells comprise a polynucleotide encoding an exogenous lactate dehydrogenase enzyme: a polynucleotide encoding an exogenous invertase enzyme: a deletion or disruption of a native pyruvate decarboxylase (PDC) gene: and a genetic modification resulting in overexpression of a native hexokinase gene.
Aspects of the present invention provide a corn protein isolate, comprising at least about 85 wt % corn protein on a dry basis; an “a*” color value ranging from about −0.5 and 1.5, and a “b” color value ranging from about 10 and 25; and less than about 1.5% oil on a dry basis. Further aspects include methods of making the same.
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
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
C07K 14/415 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from plants
Disclosed herein are genetically engineered yeast cells capable of producing arabitol and characterized by a genetic modification resulting in overexpression of a native enzyme with arabitol-5-phosphate phosphatase (A5PP) activity and/or an exogenous polynucleotide sequence encoding an enzyme with arabitol-5-phosphate phosphatase (A5PP) activity. The genetically engineered yeast cell may additionally be engineered to overexpress a native RPE enzyme, engineered to express an exogenous APDH enzyme, and/or engineered to express an exogenous ARD2DH enzyme.
