Disclosed herein is a method of preparing pentamethylenediamine (PMDA, also known as cadaverine or 1, 5 pentanediamine), by: contacting a fermentation broth containing pentane-1,5-diaminium salts of at least one anion selected from the group consisting of carbonate, sulfate and phosphate with an amount of an oxide or hydroxide salt of a divalent metal selected from magnesium and calcium sufficient to form a broth comprising a quantity of a precipitated divalent metal salt or salts of the anion or anions; removing precipitated divalent metal salt or salts from the fermentation broth to form a broth comprising less of the divalent metal salt or salts; and removing PMDA from the broth from which precipitated divalent metal salt or salts have been removed.
Improvements in catalyst systems and associated processes for the conversion of glycolaldehyde to monoethanolamine are disclosed. The catalyst systems exhibit improved selectivity to this desired product and consequently reduced selectivity to byproducts such as diethanolamine and ethylene glycol. These beneficial effects are achieved through the use of acids, and particularly Lewis acids, as co-catalysts of the reductive amination reaction, in conjunction with a hydrogenation catalyst.
C07C 213/02 - Preparation of compounds containing amino and hydroxy, amino and etherified hydroxy or amino and esterified hydroxy groups bound to the same carbon skeleton by reactions involving the formation of amino groups from compounds containing hydroxy groups or etherified or esterified hydroxy groups
An improved process and catalyst are provided for making an FDCA diester monomer product with improved productivity compared to an autocatalyzed esterification but with comparable or at least not greatly diminished color properties compared to the FDCA diester monomer product that would be produced autocatalytically, wherein a heterogeneous tin (II) catalyst is employed to make an esterification product comprising a diester of FDCA with an alcohol, the catalyst being in either a bulk, unsupported form or in the form of a supported tin (II) catalyst, in particular, using a hygroscopic support such as a gamma alumina, a zeolite or a silica, or using a carbon support.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
41 - Education, entertainment, sporting and cultural services
Goods & Services
Food flavorings, being essential oils; beverage flavorings,
being essential oils; additives for use as food flavoring,
being essential oils. Food flavorings, not being essential oils; beverage
flavorings, not being essential oils; additives for use as
food flavoring, not being essential oils. Educational programs for farmers in the field of the
business of farming and farming economics.
5.
MESOPOROUS SILICA BINDING PEPTIDES AND METHODS OF ENZYME IMMOBILIZATION USING THE SAME
Described herein are peptides that bind to mesoporous silica substrates with high affinity. The peptides are useful for immobilizing proteins to such substrates by forming fusion proteins that include the silica binding peptides at the termini of the protein, exemplified herein with fusions to the C-terminus of several test proteins. The peptides may thus be used for making enzymatic reactor columns containing an immobilized enzyme over which a sample containing a substrate may be introduced as an input to the column and the reaction product obtained from the output of the column.
Methods are provided for the recovery of an amyl alcohol composition comprising 1-pentanol, 2-methyl-1-butanol and 3-methyl-1-butanol from a fusel oil-containing draw from an associated ethanol distillation train, directly and without the use of decantation to concentrate up the fusel alcohols in the fusel oil-containing draw.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
41 - Education, entertainment, sporting and cultural services
Goods & Services
(1) Food flavorings, being essential oils; beverage flavorings, being essential oils; additives for use as food flavoring, being essential oils.
(2) Food flavorings, not being essential oils; beverage flavorings, not being essential oils; additives for use as food flavoring, not being essential oils. (1) Educational programs for farmers in the field of the business of farming and farming economics.
9.
PROCESSES AND CATAYLSTS FOR THE SELECTIVE HYDROGENATION OF COMPOUNDS HAVING CARBONYL CARBON ATOMS
Selective hydrogenation processes are disclosed that can upgrade impure feeds, such as those obtained from biomass and containing a number of small (e.g., 2-6 carbon atom) molecules having aldehyde and/or ketone carbon atoms. For example, whereas glycolaldehyde and its methylated derivative, hydroxyacetone (acetol) are both high value intermediates for certain downstream processing reactions, they are normally recovered in a condensate from pyrolysis of carbohydrates (e.g., aldose-containing sugars) together with glyoxal and its methylated derivative, pyruvaldehyde. The selective hydrogenation of these compounds bearing two carbonyl carbon atoms, without over-hydrogenation to ethylene glycol and propylene glycol, can increase the concentration of the desired intermediates. These beneficial effects of selective hydrogenation may be achieved through the use of a hydrogenation catalyst comprising noble metals such as Ru and Pt.
C07C 45/64 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by introduction of functional groups containing oxygen only in singly bound form
10.
METHODS FOR PROCESSING PROTEIN CONTAINING COMPOSITION, AND PROCESSED PROTEIN BASED EXTRUDED PRODUCTS
In one aspect, the invention provides a method for processing plant based or grain-based protein containing compositions, such as soy granules, defatted soy flakes, and the like. The method comprises decreasing surface area of the protein containing composition using extruder, expeller and other such known techniques, which induces small pores and increased porosity, to provide a texturized protein. The method then comprises adding an aqueous based solvent to the texturized protein to separate the insoluble protein fraction from the soluble fraction. The solvent comprises suitable salts and is maintained at a pH that ranges from about 4.5 to about 7. The solvent may further comprise enzymes that is used to breakdown some of the components present in the insoluble fraction of the protein containing composition. Subsequently, the method comprises separating the insoluble fraction from the soluble fraction using known techniques such as filtration, centrifugation, and the like, and combinations thereof. The method of the invention is robust and versatile in that it can be used under a variety of different conditions without affecting the final yield and purity of the product. The method eliminates the use of harsh conditions and cost intensive equipment that other methods use. In another aspect, the invention provides a protein containing meat analog made by the methods of the invention as well as a food article comprising the protein containing meat analog.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
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
A process is disclosed for improving the heat stability of an aqueous lactic acid composition, comprising a heat treatment step and further comprising contacting the aqueous lactic acid composition with at least one adsorbent selected from the group consisting of activated carbons, polymeric adsorbents, ion exchange resins and bleaching clays.
C07C 51/47 - SeparationPurificationStabilisationUse of additives by solid-liquid treatmentSeparationPurificationStabilisationUse of additives by chemisorption
An edible bean seed designated as <16400> or RUSTLER, a sample of the edible bean deposited under accession no. is disclosed. Methods of using the edible bean seed designated as <16400> or RUSTLER for breeding new varieties of bean seed are also disclosed, as well as seeds of the edible bean seed designated as <16400> or RUSTLER.
An edible bean seed designated as <13431> or SANTA MARIA, a sample of the edible bean deposited under accession no. is disclosed. Methods of using the edible bean seed designated as <13431> or SANTA MARIA for breeding new varieties of bean seed are also disclosed, as well as seeds of the edible bean seed designated as <13431> or SANTA MARIA.
An edible bean seed designated as <13396> or GAUCHO, a sample of the edible bean deposited under accession no. is disclosed. Methods of using the edible bean seed designated as <13396> or GAUCHO for breeding new varieties of bean seed are also disclosed, as well as seeds of the edible bean seed designated as <13396> or GAUCHO.
This disclosure provides engineered strains of Corynebacteria for the cost-effective production of lysine, tools and methods used to produce the engineered strains, and methods of using the engineered strains to produce lysine.
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
Retail, wholesale, mail order retail store services and electronic shopping retail store services featuring pharmaceutical, medicinal and veterinary preparations and substances, bacterial cultures and preparations other than for medical or veterinary use, products for the purification, treatment and improvement of water quality, nutritional and dietetic products, vitamins, minerals and mineral salts, nutritional, food and health food supplements, snack and muesli bars, feed additives and food supplements for inclusion in animal foodstuffs, plant extracts, prebiotics, microbial preparations and probiotic bacterial formulations and supplements, preparations and substances for use in improving water quality, immune stimulants and disinfectants for maintaining the health of aquatic animals, antibiotic preparations and products relating to the inhibition of the growth of algae. Manufacture of food and beverage ingredients, compounds and flavoring to the order and specification of others; processing of foodstuffs for use in manufacture of food and beverages.
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
Manufacture of food and beverage ingredients, compounds and flavoring to the order and specification of others; processing of foodstuffs for use in manufacture of food and beverages
21.
PRODUCING SLOWLY DIGESTIBLE AND RESISTANT STARCH WITH GLUTEN-FREE FLOURS USING MULTI-STEP HYDROTHERMAL TREATMENTS
A process for increasing the amount of resistant starch and slowly digestible starch in a gluten free starch product is provided. The process includes at least a step of heating a moistened gluten free starch product having a moisture level of about 20-30% to a first temperature of from 55 to 65 °C for up to 16 hrs, and a step of heating the moistened gluten free starch product to a second temperature between 90 and 110°C for from 1 to 6 hrs. The invention is illustrated using sorghum flour as the gluten free starch product but can be practiced with any gluten free starch product including whole or refined flours from other gluten free grains like millet and rice, from pulses such as peas, lentils and beans as well from root and tuber starches such as potato, yam, sweet potato, Jerusalem artichoke, taro and breadfruit in which starch is at least 40% of the weight of the starch product.
Novel wheat milling derivative products obtained from one or more non-food wheat milling products are described, as well as methods for making the same. The wheat milling derivative products enable up to 15% by weight of cellulosic fibers in paper or in paper packaging to be displaced, diminishing the negative environmental impacts heretofore associated with the making of these paper and paper packaging products and thus improving the sustainability of these paper and paper packaging products, and derive from non-food wheat milling products already realized in conventional wheat milling.
Methods of binding ingredients of a meat alternative product are disclosed. One method comprises mixing a first hydrocolloid and a second hydrocolloid with a protein, thus producing the meat alternative product and forming the meat alternative product to a desired shape. Another method includes mixing a first hydrocolloid, a second hydrocolloid, and a protein, thus producing the meat alternative product and hydrating the meat alternative product. Products produced by the methods are also disclosed.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
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 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
24.
PURIFICATION OF GLYCERIN AS EXCIPIENT IN PARENTERAL PHARMACEUTICAL APPLICATIONS
Methods are disclosed for the purification of a biobased glycerin feedstock, in particular but without limitation, a biobased glycerin feedstock already containing not more than 10 parts per million by weight in total of aldehydes, to provide a glycerin suitable for use in a parenteral pharmaceutical composition containing 5 parts per million or less of glyceraldehyde and 1 part per million or less of formaldehyde based on the weight of glycerin in the composition and further comprising at least one active pharmaceutical ingredient which would react with either or both of glyceraldehyde and formaldehyde if these were present at greater concentrations in the biobased glycerin component of the composition.
Schizosaccharomyces pombeS. pombe ODC and OPR enzymes are not known to exist in nature, nor is an enzymatic path for making 3-hydroxypropionic acid but particular enzymes exhibiting the requisite activities are herein identified by sequence. A further enhancement is to also overexpress an enzyme that has at least one of a pyruvate carboxylase activity, a phosphoenolpyruvate carboxy kinase activity, and a phosphoenolpyruvate carboxylase activity, which increases the level of oxaloacetate in the cell leading to greater 3 -HP production.
Improved acid- and high temperature-stable oleosome fractions from a plant source are described for edible applications as or in food products for human consumption, for example, in vegetable and nut milks and creamers, juices and soda beverages, coffee creamers, yogurt products, ice creams, smoothies and sherbets.
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
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
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 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
28.
A GENETICALLY ENGINEERED YEAST PRODUCING LACTIC ACID WITH IMPROVED LACTIC ACID WITH IMPROVED LACTIC ACID EXPORT
Described herein are Schizosaccharomyces pombe yeast strains genetically engineered to produce lactic acid, wherein the best performing strains have two copies of a heterologous lactate dehydrogenase gene codon optimized for expression in S. pombe in combination with inactivation of specific alleles encoding pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH) and glycerol 3 phosphate dehydrogenase (GDP). The exogenous LDH genes are expressed by the S. pombe actin promoter discovered to be a constitutive high activity promoter, which may be operably linked to any gene of interest for expression in S. Pombe. Several variant LDH genes from a variety of species that produce high levels of lactic acid when expressed in S. pombe cells are also disclosed. In addition, deletion of the NDE1 gene (a.k.a SPAC3A11.07) encoding NADH dehydrogenase:NADH:quinone oxidoreductase further improves production of lactic acid in S. pombe in strains having the forgoing other deletions, additions and modifications.
Processes for oxidative pretreatment of carbohydrate dehydration products are disclosed, which relate to the discovery that functional groups of humins, such as those that result in, or lead to, color formation (e.g., aldehyde groups and/or groups having conjugated double bonds) may be more readily converted by oxidation (in some cases “bleached”) than FDCA-forming furanics. This selective oxidation of humins may use milder oxidation conditions and/or a different reaction system, compared to respective conditions and systems used for oxidation of furan ring-containing compounds. Oxidative pretreatment can beneficially promote the selective oxidation of humin functional groups over FDCA-forming furanics, with the overall result of modifying humins in a manner that can provide a number of improvements. These may particularly reside in the further processing of the obtained, pretreated dehydration product, such as in the overall manufacture of bio-based poly(alkylene furan dicarboxylate) copolymers, a prominent example of these being poly(ethylene furan dicarboxylate), or PEF.
Non-animal protein-based cheeses and processes for producing are disclosed. A process of producing a cheese base includes mixing a hydrated non-animal protein with a fat, thus producing a mixture, and mixing an acid with the mixture to form a curd. The curd may be used to form soft or hard cheeses. The curd may be mixed with different ingredients, thus producing a mixture. The mixture may be mixed, thus producing a cheese composition and placed into a mold.
A process for producing degummed, fatty acid-depleted, bleached and deodorized palm oil with no altered solid fat content and containing 3-MCPD and 2-MCPD in an amount of less than 2.5 mg/kg; GE in an amount of less than 1.0 mg/kg; and DAK in an amount of less than 25.0 mg/kg is provided. The disclosed process is a quick, cost-effective and easily scalable process for producing refined palm oil of high quality.
Methods are disclosed for the purification of crude compositions comprising 2,5-furandicarboxylic acid, dimethyl ester (FDME) or other diester derivatives (e.g., dialkyl ester derivatives) of 2,5-furandicarboxylic acid (FDCA), by crystallization. In this regard, certain solvents, and classes of solvents, have been discovered to promote the selective crystallization of FDME over impurities often generated in its production by FDCA esterification and other upstream processing steps. Importantly, certain impurities that are selectively removed include those that would otherwise be detrimental to the color and/or color stability of the purified composition. Other improvements in crystallization reside in the use of techniques such as liquid-liquid extraction and pre-treatment of the crystallization solution by contact with a solid medium.
A thermotolerant xylanase enzyme that is a variant of SEQ ID NO:2, wherein the variant comprises at least one amino acid substitution at a position selected from the group consisting of 90, 105, 114, and 115 and/or comprises any of the following sets of substitutions: (a) G48C and T206C; (b) Y123V, S125C and N171C; (c) S114C, Y123V, S125C and N171C; (d) Y123V, S125C, N171C, G48C and T206C; (e) S114C, Y123V, S125C, N171C, G48C and T206C; wherein the substitution or substitutions increases the thermotolerance of the xylanase relative to a parent xylanase lacking the substitution(s).
A process is described for forming taurine, which comprises reacting monoethanolamine with sulfuric acid to provide an 2-aminoethanol hydrogen sulfate ester product, combining the 2-aminoethanol hydrogen sulfate ester product with at least one of carbon dioxide, a carbonate or bicarbonate and with at least one of a sulfite or bisulfite to form a sulfonation reaction mixture, and heating the sulfonation reaction mixture for a sufficient time to form a taurine product therefrom. The efficiency of the sulfonation step is improved sufficiently to enable a continuous process for making taurine, particularly with at least some concurrent water removal in the first, esterification step to facilitate full conversion of the monoethanolamine to the desired 2-aminoethanol hydrogen sulfate ester intermediate.
C07C 309/14 - Sulfonic acids having sulfo groups bound to acyclic carbon atoms of an acyclic saturated carbon skeleton containing nitrogen atoms, not being part of nitro or nitroso groups, bound to the carbon skeleton containing amino groups bound to the carbon skeleton
37.
LOW CELLULOSIC NON-WOOD FIBER PRODUCTS AND METHODS OF MAKING THE SAME
A method of preparing a non-wood fiber paper strengthening product is disclosed. The method comprises placing an additive in an aqueous alkaline medium, wherein the additive comprises a hydroxycarboxylic acid, and mixing a non-wood fiber material with the placed additive in the aqueous alkaline medium to form a mixture, wherein the non-wood fiber material comprises starch, protein and fiber, wherein the additive, starch, protein, and fiber of the non-wood fiber material, and metal ions of the alkaline medium become physically crosslinked resulting in a non-wood fiber paper strengthening product. In an aspect, the non-wood fiber paper strengthening product is used in making a paper product wherein the paper product has greater strength than the same paper product made with native starch or chemically modified starch instead of the non-wood fiber paper strengthening product.
A method of forming a colorant having a desired hue comprises mixing a component of a Huito fruit with an amino acid, thus forming a reaction mixture wherein the component of Huito fruit reacts with the amino acid and produces a blue color, and adjusting the hue of the blue color by adjusting the amount of oxygen present during reaction of the component of Huito fruit and the amino acid. The method may comprise adjusting a temperature of the mixing and/or other processing parameters.
Described herein are starch containing compositions and methods of making from pulse crops such as lentils, peas and beans that have a unique composition of starch, protein and fiber that makes them suitable for use in formulating meat analogue products. An illustrative example is a pea starch composition that is about 50 to 85 weight percent starch; about 4 to 30 weight percent fiber; and about 5 to 15 weight percent protein. In exemplary embodiments the pea starch particle product has a particle size of 30 to 300 microns in diameter. The product is made by a method that includes a) drying a pea starch product to form a powder; (b) mixing the powder with water, producing a mixture; (c) extruding the mixture thru an extruder producing an extrudate; and d) grinding the extrudate to the desired particle size.
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
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
Described herein are starch containing compositions and methods of making from pulse crops such as lentils, peas and beans that have a unique composition of starch, protein and fiber that makes them suitable for use in formulating meat analogue products. An illustrative example is a pea starch composition that is about 50 to 85 weight percent starch; about 4 to 30 weight percent fiber; and about 5 to 15 weight percent protein. In exemplary embodiments the pea starch particle product has a particle size of 30 to 300 microns in diameter. The product is made by a method that includes a) drying a pea starch product to form a powder; (b) mixing the powder with water, producing a mixture; (c) extruding the mixture thru an extruder producing an extrudate; and d) grinding the extrudate to the desired particle size.
Starch based whitening and opacifying starch products and uses thereof in food products are disclosed. The starch-based whitening and opacifying starch products may be used to coat food products or be mixed with food products to whiten and opacify such food products.
37 - Construction and mining; installation and repair services
Goods & Services
Non-metallic materials for building and construction. Consulting in the field of building construction; consulting
in the field of construction of environmentally conscious
buildings; building construction services; provision of
technical information in the field of building construction;
building construction advisory services.
46.
PROCESSES FOR PREPARING C-4 SUGARS AND KETOSE SUGARS
Various processes for preparing C4 aldoses and/or ketones thereof are described. Various processes are described for preparing C4 aldoses and/or ketones thereof from feed compositions comprising glycolaldehyde. Also, various processes for preparing useful downstream products and intermediates, such as erythritol and erythronic acid, from the C4 aldoses and/or ketones thereof are described.
A method and modified fermentation intermediate are disclosed for the production of polyunsaturated fatty acid (PUFA). The method comprises heat sterilizing a fermentation medium comprising dextrose to produce a heat sterilized fermentation medium, wherein the heat sterilizing converts at least a portion of the dextrose to DP2+ sugars. The method comprises combining the heat sterilized fermentation medium with an enzyme capable of converting DP2+ sugars to dextrose, thereby producing a modified heat sterilized fermentation medium comprising more dextrose and less DP+ 2 sugars than without combining the medium with the enzyme. The modified heat sterilized fermentation intermediate may be placed in contact with a microorganism to produce PUFA, wherein the microorganism is capable of utilizing dextrose to produce PUFA.
A method of making 1,5 pentanediamine (a.k.a. PDA, pentamethyldiamine, PMDA and cadaverine) by decarboxylation of lysine using lysine decarboxylase in the presence of sulfate, or more preferably phosphate anion salts of lysine is described. The process works at high pHs at which the decarboxylase does not function using HCL salts of lysine and at substrate concentrations not achievable with lysine HCL at the ordinary pH optima of the carboxylase. In addition, a chromatographic process for purifying the PDA from lysine and the conjugate anions of the lysine salt is described that is applicable as a general process for purifying any diamine from a product mixture comprising amino and/or carboxylic acids along with their conjugate anions, which method uses a strong anion exchange resin as the stationary phase. The method does not utilize any organic solvent and is shown to be economical and efficient for industrial scale isolation of diamines from complex mixtures containing amino and/or carboxylic acids and conjugate anions from the amine salts.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Chemicals and paper pulp for use in the manufacture of packaging materials, shipping and storage containers, paper, paper substitutes, corrugated paper board, molded fiber board products, glues, fiber, binding agents, fillers and adhesive preparations, all of the foregoing consisting of sustainable or biodegradable materials
50.
MALTODEXTRIN SYRUP HAVING A DE LESS THAN 20 WHILE HAVING PROPERTIES LIKE A CORN SYRUP OF DE 30-45
A new type of maltodextrin syrup is described having functional properties of a corn syrup having a DE of between 35-45 while having a DE value less than 20. In the most general embodiment, the syrup contains no more than 70% of total saccharides with a DP of less than 10 while at the same time having least 50% of the saccharides do have a DP of less than 10. The remainder of the saccharides have a DP of 10 or more. For those saccharides having a DP of less than 10 the distribution is weighted toward the higher end with saccharides having a DP of 5 to 9 being more than the saccharides having a DP of 1 to 4.
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
A sweetener syrup comprising at least 80% wt/wt dissolved solids of an indigestible maltodextrin with the remainder of the dissolved solids comprising saccharides and oligosaccharides and wherein a ratio of trisaccharides to monosaccharides plus disaccharides is at least 1.2 to 1. Excluding the indigestible maltodextrin, trisaccharides are the dominant saccharides in the syrup typically being 30%-42% and the combination of monosaccharides and disaccharides are less than 25%. Such syrups allow the preparation of food products, illustrated by food bars, that have less than 1 g sugar per 60 g serving size. Such food bars also have prolonged shelf life. Other food products exemplified are pudding and ketchup, that can have FDA nutrition label suitable for reduced sugar claims.
A sweetener syrup comprising at least 80% wt/wt dissolved solids of an indigestible maltodextrin with the remainder of the dissolved solids comprising saccharides and oligosaccharides and wherein a ratio of trisaccharides to monosaccharides plus disaccharides is at least 1.2 to 1. Excluding the indigestible maltodextrin, trisaccharides are the dominant saccharides in the syrup typically being 30%-42% and the combination of monosaccharides and disaccharides are less than 25%. Such syrups allow the preparation of food products, illustrated by food bars, that have less than 1 g sugar per 60 g serving size. Such food bars also have prolonged shelf life. Other food products exemplified are pudding and ketchup, that can have FDA nutrition label suitable for reduced sugar claims.
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 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Methods of preventing/treating ectoparasite infections in fish are disclosed. In an aspect, a method comprises mixing at least one of glucosamine containing product, a lactone containing product, a capsaicin or capsaicinoid containing product, an essential oil, or a combination thereof, with a fish feed ingredient, thus producing a fish food. The method comprises feeding the fish food to the fish such that the ectoparasite (such as sea lice) infection is treated, reduced and/or prevented in the fish. In an aspect, the method comprises mixing a botanical plant extract containing capsaicin, capsaicinoids, vanilloids, or lactone members of the germanocrolide, guianolide or phthalide lactone groups, chosen from at least one of the Apiaceae, Fabaceae, Solanaceae, Asteraceae, and Zingeberaceae family groups, with the fish food.
A23K 50/80 - Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
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 10/12 - 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 process for producing taurine, comprising mixing aminoethanol sulfate ester (AES) and a carbonate or bicarbonate, or combination thereof, thus producing a reaction mixture, and heating the reaction mixture in the presence of a sulfite or a bisulfite, or combination thereof, such that taurine is formed.
C07C 303/32 - Preparation of esters or amides of sulfuric acidsPreparation of sulfonic acids or of their esters, halides, anhydrides or amides of salts of sulfonic acids
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Proteins for use in the manufacture of foodstuffs; proteins
for use in the manufacture of beverages; proteins for use in
the manufacture of nutritional supplements for human and
animal use; proteins for use in the manufacture of animal
food. Textured vegetable protein.
58.
PROCESS SULFONATION OF AMINOETHYLENE SULFONIC ESTER WITH CARBON DIOXIDE ADDITION TO PRODUCE TAURINE
A process for producing taurine, comprising mixing aminoethanol sulfate ester (AES) and a carbon dioxide, thus producing a reaction mixture, and heating the reaction mixture in the presence of a sulfite or a bisulfite, or combination thereof, such that taurine is formed.
C07C 303/32 - Preparation of esters or amides of sulfuric acidsPreparation of sulfonic acids or of their esters, halides, anhydrides or amides of salts of sulfonic acids
Improved production of threonine from E. coli by fermentation is accomplished by attenuation of the expression of either or both of the yafV gene encoding omega-amidase (a.k.a. 2-oxoglutaramate amidase). The strain also has attenuated expression of the ilvA gene encoding threonine dehydratase (a.k.a threonine deaminase). Attenuation is accomplished by engineering these genes to contain a weaker ribosome site.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Proteins for use in the manufacture of foodstuffs; proteins for use in the manufacture of beverages; proteins for use in the manufacture of nutritional supplements for human and animal use; proteins for use in the manufacture of animal food.
(2) Textured vegetable protein.
62.
ENZYMATIC INTRAESTERIFICATION OF NON-TROPICAL PLANT OIL FOR STRUCTURING FOOD SPREADS AND MARGARINE
The present invention relates to a composition comprising a 1,3-selective enzymatic intraesterified oil product having a greater unsaturated-saturated-unsaturated (USU) fatty acid content on the glycerol moiety than the oil from which it was derived. In an embodiment, the starting oil is cottonseed oil and in USU the U is primarily linoleic acid and the S is primarily palmitic acid. Further, the present invention relates to a method for increasing the USU content in an oil, comprising performing 1,3-selective enzymatic intraesterification of a regular starting oil wherein saturated-unsaturated-saturated (SUS) content is greater than the USU content in the starting oil prior to performing 1,3-selective enzymatic intraesterification. Due to the greater USU content, the 1,3-selective enzymatic intraesterified oil product has an increased melting temperature and solid fat content and therefore useful for margarines and food spreads as compared to the oil it was produced from.
The present invention advantages over conventional methods and products. In an aspect, a method comprises separating a mixture of allulose, fructose, glucose, and gluco-oligosaccharides, wherein the separating comprises using simulated moving bed chromatography, and recovering allulose at a high purity and yield. In an aspect, the simulated moving bed (“SMB”) chromatography to separate a fraction enriched with allulose from a fraction enriched with fructose and glucose, and to separate a fraction enriched with fructose from a fraction enriched with glucose. In an aspect, the method provides separation of an allulose from a mixture of allulose, fructose, and D-glucose, wherein the mixture is produced from high fructose corn syrup (“HFCS”) when HFCS is contacted with an allulose epimerase. In an aspect, the method produces a high quality allulose product. In an aspect, the fraction enriched with fructose can be recycled to contact the allulose epimerase.
B01D 15/18 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to flow patterns
B01D 15/38 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving specific interaction not covered by one or more of groups , e.g. affinity, ligand exchange or chiral chromatography
A method for processing plant or grain based protein containing compositions is disclosed. The method comprises decreasing surface area of the protein containing composition to provide a texturized protein. The method comprises adding an aqueous based solvent to the texturized protein to separate the insoluble protein fraction from the soluble fraction. The method comprises separating the insoluble fraction from the soluble fraction. The invention further includes a protein containing meat analog made by the methods of the invention as well as a food article comprising the protein containing meat analog.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
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
A method for processing plant or grain based protein containing compositions is disclosed. The method comprises decreasing surface area of the protein containing composition to provide a texturized protein. The method comprises adding an aqueous based solvent to the texturized protein to separate the insoluble protein fraction from the soluble fraction. The method comprises separating the insoluble fraction from the soluble fraction. The invention further includes a protein containing meat analog made by the methods of the invention as well as a food article comprising the protein containing meat analog.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
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
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Proteins for use in the manufacture of foodstuffs; proteins for use in the manufacture of beverages; proteins for use in the manufacture of nutritional supplements for human and animal use; proteins for use in the manufacture of animal food. Textured vegetable protein.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
proteins for use in the manufacture of foodstuffs; proteins for use in the manufacture of beverages; proteins for use in the manufacture of nutritional supplements for human and animal use; proteins for use in the manufacture of animal food Textured vegetable protein for use as a meat substitute
69.
PRODUCTION OF FRUCTOSE FROM OLIGO-/ AND/OR POLYSACCHARIDES
The present invention relates to a method for converting at least one oligo- and/or polysaccharide into fructose comprising the steps of: a) adding to a composition comprising water, phosphate and at least one oligo- and/or polysaccharide at least four enzymes, and b) subsequently enzymatically converting the at least one oligo- and/or polysaccharide to fructose in the presence of the at least four enzymes, wherein in step a) at least one additional saccharide is added, whereby the at least one additional saccharide is selected from the group consisting of saccharides comprising 20 or less monosaccharide residues and/or combinations thereof; wherein in step a) the at least four enzymes, preferably at least five enzymes, are selected from the group consisting of transferases, phosphorylases, mutases, isomerases, hydrolases, phosphatases and combinations thereof; and wherein at least one enzyme in step a) is a phosphatase.
37 - Construction and mining; installation and repair services
Goods & Services
Non-metal building materials, namely, building stone, building plasters, and wall boards Consulting in the field of building construction; consulting in the field of construction of environmentally conscious buildings; building construction services; provision of technical information in the field of building construction; building construction advisory services
An improved process and catalyst are provided for making an FDCA diester monomer product with improved productivity compared to an autocatalyzed esterification but with comparable or at least not greatly diminished color properties compared to the FDCA diester monomer product that would be produced autocatalytically, wherein a heterogeneous tin (II) catalyst is employed to make an esterification product comprising a diester of FDCA with an alcohol, the catalyst being in either a bulk, unsupported form or in the form of a supported tin (II) catalyst, in particular, using a hygroscopic support such as a gamma alumina, a zeolite or a silica, or using a carbon support.
An improved process and catalyst are provided for making an FDCA diester monomer product with improved productivity compared to an autocatalyzed esterification but with comparable or at least not greatly diminished color properties compared to the FDCA diester monomer product that would be produced autocatalytically, wherein a heterogeneous tin (II) catalyst is employed to make an esterification product comprising a diester of FDCA with an alcohol, the catalyst being in either a bulk, unsupported form or in the form of a supported tin (II) catalyst, in particular, using a hygroscopic support such as a gamma alumina, a zeolite or a silica, or using a carbon support.
Various processes for preparing aldaric acids, aldonic acids, uronic acids, and/or lactone(s) thereof are described. For example, processes for preparing a C2-C7 aldaric acid and/or lactone(s) thereof by the catalytic oxidation of a C2-C7 aldonic acid and/or lactone(s) thereof and/or a C2-C7 aldose are described.
C07C 51/235 - Preparation of carboxylic acids or their salts, halides, or anhydrides by oxidation with molecular oxygen of oxygen-containing groups to carboxyl groups of —CHO groups or primary alcohol groups
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
31 - Agricultural products; live animals
35 - Advertising and business services
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
Chemicals for industrial use, namely, ethyl alcohol; ground
corn cobs for use in further manufacture; controlled release
fertilizer for agricultural use; controlled release
fertilizer for domestic use; cereal binders for foundry
practices; synthetic resins for use in the manufacture of
paints, varnishes, sealers, primers, and vinyl plastic
coatings; and soybean lecithins for industrial use in the
manufacture of food products; chemical additives for use in
the manufacture of food; soy extracts and isoflavones for
use in the manufacture of food products and beverages;
chemical additives for use in the manufacture of food. Herbal supplements, vitamins and dietary supplements for
human consumption; animal feed additives for use as
nutritional supplements; medicated animal feed and soybean
lecithins for use as dietary supplements; soy extracts and
isoflavones for use as dietary and nutritional supplements,
and as ingredients for dietary and nutritional supplements;
medicated animal feed and medicated and non-medicated animal
dietary supplements; dietary fiber and nutritional fiber
supplements for use in the manufacture of food and
supplements. Raw and unprocessed agricultural, aquacultural,
horticultural and forestry products; raw and unprocessed
grains and seeds; fresh fruits and vegetables, fresh herbs;
natural plants and flowers; bulbs, seedlings and seeds for
planting; live animals; foodstuffs and beverages for
animals; malt. Retail, wholesale, mail order retail services and electronic
shopping retail services connected with the sale of
pharmaceutical, medicinal and veterinary preparations and
substances, bacterial cultures and preparations other than
for medical or veterinary use, products for the
purification, treatment and improvement of water quality,
nutritional and dietetic products, vitamins, minerals and
mineral salts, nutritional, food and health food
supplements, snack and muesli bars, feed additives and food
supplements for inclusion in animal foodstuffs, plant
extracts, prebiotics, microbial preparations and probiotic
bacterial formulations and supplements, preparations and
substances for use in improving water quality, immune
stimulants and disinfectants for maintaining the health of
aquatic animals, antibiotic preparations and products
relating to the inhibition of the growth of algae. Manufacture of food and beverage ingredients, compounds and
flavoring to the order and specification of others;
processing of foodstuffs for use in manufacture of food and
beverages.
Lactipantibacillus pentous Lactipantibacillus pentous dehydratase engineered to have improved thermal tolerance and resistance to inhibition by tartrate as compared with the parent enzyme.
Methods of binding ingredients of a meat alternative product are disclosed. One method comprises mixing a first hydrocolloid and a second hydrocolloid with a protein, thus producing the meat alternative product and forming the meat alternative product to a desired shape. Another method includes mixing a first hydrocolloid, a second hydrocolloid, and a protein, thus producing the meat alternative product and hydrating the meat alternative product. Products produced by the methods are also disclosed.
Methods of binding ingredients of a meat alternative product are disclosed. One method comprises mixing a first hydrocolloid and a second hydrocolloid with a protein, thus producing the meat alternative product and forming the meat alternative product to a desired shape. Another method includes mixing a first hydrocolloid, a second hydrocolloid, and a protein, thus producing the meat alternative product and hydrating the meat alternative product. Products produced by the methods are also disclosed.
An edible bean seed designated as <14411> or CANCUN, a sample of the edible bean deposited under accession no. ______ is disclosed. Methods of using the edible bean seed designated as <14411> or CANCUN for breeding new varieties of bean seed are also disclosed, as well as seeds of the edible bean seed designated as <14411> or CANCUN.
An edible bean seed designated as <17454> or MYSTIC, a sample of the edible bean deposited under accession no. ______ is disclosed. Methods of using the edible bean seed designated as <17454> or MYSTIC for breeding new varieties of bean seed are also disclosed, as well as seeds of the edible bean seed designated as <17454> or MYSTIC.
39 - Transport, packaging, storage and travel services
42 - Scientific, technological and industrial services, research and design
Goods & Services
Business advisory services relating to product development in the food and beverage industry; providing consumer product information relating to food or drink products; providing advice relating to the analysis of consumer buying habits Professional advisory services relating to food labeling Product design and development in the field of food and beverages; product research and development services relating to ingredients and combinations thereof for use in the manufacture of food and beverages; technical consultancy relating to product development in the food and beverage industry; professional advisory services relating to food technology; technical consultancy in relation to research services relating to foods and beverages
This disclosure provides maltotriose amylase enzymes useful for commercial scale production of reduced sugar glucose syrups (RSGS) from a starch. Useful enzymes ("amylase variants" or "enzyme variants") may be variants of a Bacillus subtilis amylase or enzymes with at least 90 % sequence identity thereto engineered with mutations that improve thermal tolerance and activity at a temperature above 50?C as compared with the parent enzymes.
