A non-hydrogenated fat composition comprising a liquid oil and a hardstock fat and the preparation process thereof. The liquid oil is present in an amount of 25 to 75 wt. %, 25 to 70 wt. %, or 35 to 45 wt. %, and the hardstock fat is present in an amount of 25 to 75 wt. %, 30 to 75 wt. %, or 55 to 65 wt. %, based upon total weight of the fat composition. Also disclosed is a food product comprising a food ingredient different from a fat, and a non-hydrogenated vegetable fat composition, and a use of a non-hydrogenated vegetable fat composition to reduce oil leakage from a food product.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
Described herein is a corn protein product, comprising a first fraction comprising 75 wt % to 95 wt % (dry solids) protein and a second fraction comprising 60 wt % to 80 wt % (dry solids) protein, wherein the first fraction is a zein-enriched fraction and the second fraction is a zein-depleted fraction and a method of achieving the same. Further described herein is a corn protein product derived from destarched corn gluten meal comprising a first fraction comprising 78 wt % to 83 wt % (dry solids) protein and a second fraction comprising 70 wt % to 80 wt % (dry solids) protein, wherein the first fraction is a zein-enriched fraction and the second fraction is a zein-depleted fraction.
A23J 1/12 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des céréales, de la farine, du son ou des mélasses
The present disclosure relates to polyurethane polymers manufactured by using the hydroxyl functional amide/urethane containing polyol of Formula 1:
The present disclosure relates to polyurethane polymers manufactured by using the hydroxyl functional amide/urethane containing polyol of Formula 1:
wherein:
R is an alkyl chain of 4 to 44 carbon atoms;
R1 is an alkyl chain of 2 to 44 carbon atoms;
R2 is an alkyl chain of 1 to 10 carbon atoms; and
n has a value from 1 to 10, more particularly from 1 to 7, more particularly from 1 to 4.
C09D 175/12 - Polyuréthanes à partir de composés contenant de l'azote et un hydrogène actif, l'atome d'azote ne faisant pas partie d'un groupe isocyanate
C09J 175/12 - Polyuréthanes à partir de composés contenant de l'azote et un hydrogène actif, l'atome d'azote ne faisant pas partie d'un groupe isocyanate
4.
AN OIL COMPOSITION AND A SPREAD COMPRISING THE SAME
An oil composition comprises liquid oil and from 3 wt. % to 40 wt. % of mono- and di-glycerides, based upon total weight of the oil composition. A spread comprises at least one food ingredient and the oil composition and a method for producing the spread. The use of oil composition for reducing the content of saturated fatty acid moieties in a spread comprising the oil composition.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A food product comprises an interesterified oil blend of a liquid oil, a lauric fat and a medium chain triglycerides (MCT) oil and at least one other food ingredient. The food product can be a milk base composition. A beverage comprises tea drink and the claimed milk base composition. A method for making the food product wherein the food product is the milk base composition comprises the following steps: adding an interesterified oil blend to ingredients of milk base composition and blending together; wherein the interesterified oil blend is an interesterified blend of a liquid oil, a lauric fat and a medium chain triglycerides (MCT) oil.
The present invention relates to a method for refining liquid oil comprising a bleaching step of the liquid oil and the bleaching is taking place in presence of a bleaching agent wherein the bleaching agent is a combination of white clay and silica, wherein the white clay is acidic; the white clay and silica are added in a weight ratio of 2:0.6 to 4.5:6; and the white clay is added in an amount of from 1.5 to 4.5 wt.%, and the silica is added in an amount of from 0.5 to 5 wt.%; and the bleached oil obtained in this method. It relates to the use of a combination of white clay and silica as bleaching agent in a bleaching step of a liquid oil for improving the flavor of the liquid oil, preferably canola oil.
Methods for processing cell cultured plant cells, e.g., cell culture cacao cells, from cellular agriculture are provided. The cell cultured plant cells are dewatered one or more times in a dewatering apparatus to remove some or most of the growth media and/or an aseptic fermentation solution. The cell mass in the aseptic fermentation solution is incubated in an incubation apparatus to aseptically ferment the cell mass and generate an aseptically fermented cell mass. Cell-based cacao products with the aseptically fermented cell mass are provided. Systems for conducting the aseptically fermented cell mass are also included.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A01H 4/00 - Reproduction de plantes par des techniques de culture de tissus
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
C12N 5/00 - Cellules non différenciées humaines, animales ou végétales, p. ex. lignées cellulairesTissusLeur culture ou conservationMilieux de culture à cet effet
A process for producing a dark cocoa product is described, comprising the steps of (a) milling a cocoa material in the presence of an aqueous composition; and (b) recovering a dark cocoa product which preferably has an L value below 20 and/or a pH value below 9.0. The dark cocoa product has an “a” value of between 0.5 and 10 and a “b” value of between 0.5 and 10.
The present invention relates to starch compositions, methods of making starch compositions, methods of increasing the viscosity of a starch composition and uses of a starch composition. In particular, the present invention relates to a low-viscosity liquid starch composition that increases in viscosity upon the addition of water and associated methods and uses.
The present invention relates to a nutritional composition having a high caloric density comprising a hydrolysed plant protein, an animal milk protein, an oil, and a thickening and/or emulsifying agent. The present inventors have surprisingly found that combining hydrolyzed plant protein with animal milk protein creates a stable nutritional composition with a high protein content and caloric density, and a neutral sensory profile.
An interesterified oil blend of a liquid oil, a lauric fat and a medium chain triglycerides (MCT) oil, having based upon the fatty acid profile of the interesterified oil blend: fatty acid residues of C8: 0 in an amount of 2 to 10 wt. %; fatty acid residues of C10: 0 in an amount of 1 to 8 wt. %; fatty acid residues of C12: 0 in an amount of 6 to 20 wt.%; fatty acid residues of C18: 1 in an amount of 42 to 70 wt. %; and fatty acid residues of C18: 2 in an amount of 2 to 10 wt. %; and the process for making it and its use in food products, feed products, cosmetic products or pharmaceutical products.
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A61K 8/92 - Huiles, graisses ou ciresLeurs dérivés, p. ex. produits d'hydrogénation
12.
PROCESS FOR PREPARING A SUNFLOWER OLEOSOME COMPOSITION
Present invention relates to process for obtaining a sunflower oleosome composition, comprising steps of: fractionating a sunflower oleosome extract by means of microfiltration, collecting the retentate fraction and obtaining the sunflower oleosome composition; wherein: the sunflower oleosome extract has an amount of total free chlorogenic acids of at least 20000 mg/kg. Moreover, invention relates to a sunflower oleosome composition having an amount total free chlorogenic acids of less than 20000 mg/kg expressed on the dry weight of sunflower oleosome composition; a weight of total lipids of at least 70 wt. % based on the dry weight of the sunflower oleosome composition; and comprising oleosomes, wherein at least 80 wt. % of the total lipids is present in oleosomes. Invention also relates to product comprising the sunflower oleosome composition and to the use of a microfiltration unit to reduce the amount of total chlorogenic acids from a sunflower oleosome extract.
A61K 8/92 - Huiles, graisses ou ciresLeurs dérivés, p. ex. produits d'hydrogénation
A61K 47/44 - Huiles, graisses ou cires couvertes par plus d’un des groupes Huiles, graisses ou cires naturelles ou naturelles modifiées, p. ex. huile de ricin, huile de ricin polyéthoxylée, cire de lignite, lignite, gomme-laque, colophane, cire d’abeille ou lanoline
A61Q 19/00 - Préparations pour les soins de la peau
The present invention relates to method of preparing a plant-based oleosomes enriched protein dairy product comprising the steps of: providing a dairy product having a total amount of dairy protein in the range of 4 to 25% w/w, adding a plant-based oleosome concentrate and obtaining a plant-based oleosomes enriched protein dairy product, wherein the oleosome concentrate is present in an amount of from 0.3 to 12.0 wt. % expressed as dry weight on the total weight of the plant-based oleosomes enriched protein dairy product. The invention moreover relates to such a plant-based oleosomes enriched protein dairy product. In addition, the invention relates to the use of a plant-based oleosome concentrate for improving the mouthfeel of a plant-based oleosomes enriched protein dairy product comprising a dairy product having a total amount of dairy protein in the range of 4 to 25% w/w.
This disclosure relates to novel biobased lubricating compositions with high oxidative stability for use in all lubricating applications such as gears, motors, and hydraulics. More particularly, lubricating compositions comprising a base oil and one or more additives and the base oil comprises greater than 10% by weight of one or more of the compounds of Formula 1:
This disclosure relates to novel biobased lubricating compositions with high oxidative stability for use in all lubricating applications such as gears, motors, and hydraulics. More particularly, lubricating compositions comprising a base oil and one or more additives and the base oil comprises greater than 10% by weight of one or more of the compounds of Formula 1:
wherein n is an integer from 2-6; R is C1-C22 alkyl; R2 is C3-C12 alkyl; R3 is hydrogen or C1-C10 alkyl.
Aqueous coating compositions for providing a grease resistant coating on fiber-based substrates are provided that comprise an n-OSA modified starch having an Mw of from about 500,000 to about 1,300,000 and a degree of substitution of from 0.002 to about 0.009, the n-OSA modified starch being present as from about 5 wt % to about 40 wt % of the total aqueous coating composition. The aqueous coating composition has a Brookfield viscosity at 30° C. at 100 rpm of from about 50 to about 2500 mPas; and the n-OSA modified starch is at least about 92% of any starch present in the aqueous coating composition.
Aqueous coating compositions for providing a grease resistant coating on fiber-based substrates are provided that comprise an n-OSA modified starch having an Mw of from about 500,000 to about 1,300,000 and a degree of substitution of from 0.002 to about 0.009, the n-OSA modified starch being present as from about 5 wt % to about 40 wt % of the total aqueous coating composition. The aqueous coating composition has a Brookfield viscosity at 30° C. at 100 rpm of from about 50 to about 2500 mPas; and the n-OSA modified starch is at least about 92% of any starch present in the aqueous coating composition.
Methods of preparing the coating composition, fiber-based products comprising a coating of the coating composition, and methods of preparing these coated fiber-based product are also described.
The present disclosure describes methods for the expression and secretion of a recombinant protein comprising an osteopontin polypeptide comprising a sequence at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:2, 4, and 21; a secretion leader sequence operably linked to the N-terminus of the osteopontin polypeptide and heterologous to the osteopontin polypeptide; and optionally, a purification tag.
The present disclosure describes methods for the expression and secretion of a recombinant protein comprising an osteopontin polypeptide comprising a sequence at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:2, 4, and 21; a secretion leader sequence operably linked to the N-terminus of the osteopontin polypeptide and heterologous to the osteopontin polypeptide; and optionally, a purification tag. The methods comprise contacting a substrate comprising dextrose and/or glycerol with a genetically engineered yeast cell at a temperature between 10 °C and 25 °C, wherein the engineered yeast cell expresses the recombinant protein.
The present disclosure describes a recombinant protein comprising a human alpha-lactalbumin polypeptide comprising a sequence at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:3-6; a secretion leader sequence operably linked to the N-terminus of the alpha-lactalbumin polypeptide and heterologous to the osteopontin polypeptide; and optionally, a purification tag. The disclosure also describes polynucleotide constructs encoding the recombinant proteins described herein as well as genetically engineered yeast cell comprising the polynucleotide constructs for use in the production of human alpha-lactalbumin.
The present disclosure relates to a meat substitute composition that comprises a textured plant protein, a plant protein powder, and a binding system. The present disclosure also relates to a meat substitute product that comprises the meat substitute composition. A method of making a meat substitute product is also described herein.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
An edible oil composition comprises polyglycerol fatty acid esters and palm oil or palm oil fraction, wherein the polyglycerol fatty acid esters are present in an amount of 0.01 to 0.1 wt. % based upon the weight of the said composition, its method for preparation and the use of polyglycerol fatty acid esters to delay the clouding of an edible oil composition comprising palm oil or a palm oil fraction.
Dedust compositions suitable for use as dedust oil for mineral wool applications comprise a) from 95 percent by weight to 99.99 percent by weight of a triacyl glyceride sourced from a plant or animal oil, the triacyl glyceride having an IV of from 45 to 70, a viscosity at 30° C. of from 30 mPa·s to 80 mPa·s, and a Solid Fat Content of 15% w/w or less at 10° C.; and b) from 100 ppm to 2,500 ppm of an antioxidant. The dedust composition exhibits a flash point of at least 280° C. In aspects, the dedust composition is liquid at 23° C. In aspects, the triacyl glyceride is palm super olein.
D04H 1/587 - Non-tissés formés uniquement ou principalement de fibres coupées ou autres fibres similaires relativement courtes à partir de voiles ou couches composés de fibres ne possédant pas des propriétés cohésives réelles ou potentielles par application, incorporation ou activation de liages chimiques ou thermoplastiques, p. ex. adhésifs caractérisé par les agents de liage utilisés
C03C 13/06 - Fibres minérales, p. ex. laine de scories, laine minérale, laine de roche
C08L 91/00 - Compositions contenant des huiles, graisses ou ciresCompositions contenant leurs dérivés
D04H 1/64 - Non-tissés formés uniquement ou principalement de fibres coupées ou autres fibres similaires relativement courtes à partir de voiles ou couches composés de fibres ne possédant pas des propriétés cohésives réelles ou potentielles par application, incorporation ou activation de liages chimiques ou thermoplastiques, p. ex. adhésifs l'agent de liage étant appliqué à l'état humide, p. ex. agents chimiques en dispersion ou solution
The present disclosure provides a functional cheese sauce. The functional cheese sauce can be combined with various filling ingredients to form a self-supporting filling composition that can be pressed or shaped such that it is self-supporting at refrigeration temperatures or freezing temperatures. The filling composition maintain its shape and be suitable for use in automated high-throughput processing of a food product such as a wrap or burrito. Upon heating the filling composition, the self-supporting properties of the functional cheese sauce can disappear such that the filling composition falls apart into a food product with desirable organoleptic properties. Compositions of the functional cheese sauce, filling compositions, wrapped food products, and methods of the making are described.
An oil-in-water emulsion for personal care applications is provided comprising an aqueous phase, an oil phase at 1% to 50% by weight, and an emulsifier system at 1% to 20% by weight, the emulsifier system including a scleroglucan component, a citrus fiber component, and a hydrolyzed n-octenyl succinate anhydride (nOSA) starch component. The emulsions exhibit a quick breaking sensory profile characterized by rapid spreadability, rapid reduction in perceived viscosity under manual spreading, and reduced greasy afterfeel.
Disclosed herein are genetically engineered yeast cells capable of producing a polyol and characterized by overexpression of an enzyme with ribulose 5-phosphate epimerase (RPE) activity. For example, the cell may be a Moniliella pollinis cell and the native RPE enzyme comprises a sequence at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to at least one of SEQ ID NOs: 179 and 180.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/16 - Hydrolases (3.) agissant sur les liaisons esters (3.1)
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 20/147 - Dérivés polymériques, p. ex. peptides ou protéines
A23K 10/38 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles à base de résidus provenant d’une distillerie ou d’une brasserie
A23K 20/20 - Substances inorganiques, p. ex. oligo-éléments
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
It relates to palm olein having an iodine value (IV) of from 55 to 59, preferably from 56 to 58; having a content of SSS triglyceride of from 1 to 8 wt.%, preferably from 1.5 to 7 wt.%; a content of PPP triglycerides from 1 % to 6 %; and having a solid fat content (SFC) at 20°C of from 16 to 22%; and a solid fat content (SFC) at 25°C of from 8 to 15%; and a solid fat content (SFC) at 35°C of from 0 to 4%; the process for making it and the use as anhydrous milk fat replacer in a food product.
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
27.
PROCESS FOR PRODUCING A PALM OIL FRACTION USING SEEDS
The present disclosure relates to a process for producing a hard palm mid fraction (hard PMF) comprising the following steps of: (a) cooling a pre-mixture of a palm olein starting material and a solvent, and obtaining a mixture that comprises the solvent and solid from the palm olein starting material; and (b) separating the mixture obtained in step (a) into a solid fraction and a liquid fraction, in which the solid fraction is the hard PMF, wherein the pre-mixture in step a) is cooled at a speed in a range of from 0.1 to 0.8° C. per minute; and wherein a seeding agent comprising solid fat is added in step a) at a temperature is in a range of from 7° C. to 14° C.; wherein the mixture of solvent and solids from the palm olein starting material is cooled in step a) until a temperature of from 4° C. to 8° C., is reached.
A method for optimising a plurity of production parameters of a production machine having a productive output, comprising, at a computer apparatus having access to a computer-readable storage medium and coupled to the production machine: in a first step: modifying at least one first parameter of the plurality of parameter production s, determining at least one corresponding impact on the production output due to said modifying, and storing the determined at least one corresponding impact on the production output on the computer-readable storage medium; and in a second step: selecting a second parameter from among the at least one first parameter, based on the at least one stored corresponding impact on the production output for the at least one first parameter and based on a desired impact on the production machine; and modifying the selected second parameter in order to optimise the production output towards the desired impact.
The invention relates to a dry blend for use in manufacturing vegan cheese, a vegan cheese made therefrom, and a method of producing the same. The invention further provides for the use of the dry blend to manufacture vegan cheese, a vegan cheese the dry blend, a food product comprising the vegan cheese, and a process for manufacturing vegan cheese comprising the dry blend.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
B29C 45/00 - Moulage par injection, c.-à-d. en forçant un volume déterminé de matière à mouler par une buse d'injection dans un moule ferméAppareils à cet effet
B29C 49/00 - Moulage par soufflage, c.-à-d. en soufflant une préforme ou une paraison dans un moule pour obtenir la forme désiréeAppareils à cet effet
31.
GENETICALLY MODIFIED MICROORGANISM AND FERMENTATION PROCESS FOR THE PRODUCTION OF MANNITOL
Disclosed herein are genetically engineered cells capable of producing D-mannitol. The genetically engineered cells comprise an exogenous polynucleotide sequence encoding a mannitol-1-phosphate dehydrogenase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to SEQ ID NO:16 and an exogenous polynucleotide sequence encoding a mannitol-1-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to SEQ ID NO:18.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/16 - Hydrolases (3.) agissant sur les liaisons esters (3.1)
C12N 15/52 - Gènes codant pour des enzymes ou des proenzymes
An aqueous adhesive composition and a process for preparing such compositions are disclosed. The composition comprises macromolecular complex comprising (A) a first component comprising (i) a framework element and (ii) a polyphenol, and (B) second component comprising a polypeptide, oligopeptide, amino acid, or polyamine. The 5 framework element comprises (a) a polypeptide, oligopeptide, amino acid, or polyamine, (b) a polysaccharide, oligosaccharide, or monosaccharide, or a saccharide conjugate, or (c) a lignin, a lignan or a lignin conjugate. The polyphenol comprises a tannin, a tannic acid, a flavonoid, or a poly-resorcinol. An adhesive precursor composition comprising the first component is also disclosed.
C08L 97/02 - Matériau lignocellulosique, p. ex. bois, paille ou bagasse
B27N 3/00 - Fabrication d'objets sensiblement plats, p. ex. panneaux, à partir de particules ou de fibres
B27N 3/02 - Fabrication d'objets sensiblement plats, p. ex. panneaux, à partir de particules ou de fibres à partir de particules
B32B 21/02 - Produits stratifiés composés essentiellement de bois, p. ex. une planche de bois, une feuille de placage, une feuille de bois aggloméré sous forme de fibres, copeaux ou particules
B32B 21/14 - Produits stratifiés composés essentiellement de bois, p. ex. une planche de bois, une feuille de placage, une feuille de bois aggloméré comprenant une planche de bois ou une feuille de bois de placage
C08L 61/24 - Polymères de condensation obtenus uniquement à partir d'aldéhydes ou de cétones avec des composés contenant de l'hydrogène lié à l'azote d'aldéhydes avec des composés acycliques ou carbocycliques avec l'urée ou la thiourée
33.
FRYING COMPOSITION COMPRISING BEHENIC ACID CONTAINING OIL AND PROCESS
The invention relates to a process for frying a food product comprising subjecting the food product to frying at a temperature of 150°C to 190°C in a frying medium comprising a fat composition having a slip melting point of 35°C to 40°C, measured according to AOCS method Cc 3–25. The fat composition comprises 0.8 to 3.0 wt.% C22:0 fatty acid residues and 39 to 50 wt.% C16:0 fatty acid residues, and has a solid fat content, measured according to IUPAC 2.150(a), of 20 to 40% at 20°C, 8 to 20% at 30°C, and 5 to 14% at 35°C. The invention further relates to a fried food product obtainable by the process and to the use of the fat composition as a frying medium for reducing oil leakage and/or improving sensory properties, including crustiness, of the fried food product.
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A21D 13/60 - Produits frits dans un bain, p. ex. beignets
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation
34.
FRYING COMPOSITION COMPRISING BEHENIC ACID CONTAINING OIL AND PROCESS
The invention relates to a process for frying a food product at a temperature of 150°C to 190°C using a frying medium comprising a fat composition having a slip melting point of 38°C to 46°C, measured according to AOCS method Cc 3–25. The fat composition comprises 0.8 to 3.0 wt.% C22:0 fatty acid residues and 43 to 54 wt.% C16:0 fatty acid residues and has a solid fat content as defined in the claims and measured according to IUPAC 2.150(a). The invention further relates to a fried food product obtainable by said process and to the use of the fat composition as a frying medium for reducing oil leakage and/or improving crustiness of the fried food product.
A21D 13/60 - Produits frits dans un bain, p. ex. beignets
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
It relates to a process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C in a frying medium; wherein the frying medium is palm fractions having an iodine value of 40 to 50, preferably palm soft stearin. Further the fried food product obtainable by the claimed process is described. It relates to the use of palm fractions as frying medium in frying process of food product, wherein the oil leakage of a food product fried in palm fractions is reduced, and/or crustiness of a food product fried in palm fractions are improved.
Described herein are composition and methods for the production of β-1,3-oligoglucans. Compositions may include a beta(β)-glucan phosphorylase (βGP) with an amino acid sequence at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95% identical to SEQ ID NO:7, wherein amino acid residue at position 868 relative to SEQ ID NO:7 is selected from the group consisting of valine (V), tryptophan (W), serine (S), alanine (A), asparagine (N), threonine (T), histidine (H), isoleucine (I), glutamine (Q), cysteine (C), and tyrosine (Y); α-D-glucose 1-phosphate (α-GlP); and a primer molecule.
A method of processing cellular biomass, e.g., cell culture cacao cells, by cellular agriculture is disclosed. A fluidized bed dryer is used to dry and agglomerate the cellular biomass. The process includes classifying the cell agglomerates to generate optimum sized cell agglomerates to increase the uniformity of the agglomerates. The cellular biomass can be fermented prior to agglomeration. The process also includes roasting the agglomerates. Compositions with the roasted agglomerates and cocoa products derived from the agglomerates are described.
F26B 17/00 - Machines ou appareils à mouvement progressif pour le séchage d'un matériau en vrac, à l'état plastique ou sous forme fluidisée, p. ex. granulés, fibres brutes
F26B 17/26 - Machines ou appareils à mouvement progressif pour le séchage d'un matériau en vrac, à l'état plastique ou sous forme fluidisée, p. ex. granulés, fibres brutes le mouvement étant réalisé par des transporteurs à mouvement alternatif ou oscillant propulsant le matériau sur des surfaces fixesMachines ou appareils à mouvement progressif pour le séchage d'un matériau en vrac, à l'état plastique ou sous forme fluidisée, p. ex. granulés, fibres brutes le mouvement étant réalisé par des tablettes, tamis ou plateaux à mouvement alternatif ou oscillant
38.
PROCESSES AND SYSTEMS FOR CATALYTIC MANUFACTURE OF WAX ESTER DERIVATIVES
Processes for transesterifying wax esters. Implementations may include: providing a feedstock including wax esters, contacting the feedstock with a lipase, and catalytically transesterifying the wax esters in the feedstock with the lipase to form a transesterified product. An oxidative stability index (OSI) of the transesterified product may be greater than an OSI of the feedstock.
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
39.
FOOD COLOURANT REPLACER COMPOSITION, FOOD COMPOSITION COMPRISING IT AND METHOD OF PREPARATION THEREOF
The present disclosure provides a food colorant replacer composition. The food replacer composition can include from 0.5 wt. % to 2.5 wt. % modified food starch obtained by n-octenyl succinic anhydride esterification of starch isolated from waxy maize; from 0.10 wt. % to 2.0 wt. % soluble rice flour obtained by enzymatic treatment of rice flour; 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 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
A23L 5/42 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques
A method of predicting microbial contamination includes gathering a sample from one or more carcasses. The method includes performing a test for the microbial contamination on the sample to generate test results including detection of one of more microbial genetic markers of the of the microbial contamination. The method includes predicting from the test results whether the one or more carcasses include the microbial contamination. The method includes releasing the one or more carcasses for further processing.
C12Q 1/689 - Produits d’acides nucléiques utilisés dans l’analyse d’acides nucléiques, p. ex. amorces ou sondes pour la détection ou l’identification d’organismes pour les bactéries
A23B 2/05 - Conservation des aliments ou des produits alimentaires, en général par chauffage au moyen d'irradiation ou d'un traitement électrique
A23B 2/10 - Conservation des aliments ou des produits alimentaires, en général par un traitement utilisant une variation de pression, une secousse, une accélération ou un cisaillement
A23B 2/40 - Conservation des aliments ou des produits alimentaires, en général par chauffage direct des produits en vrac non emballés
A23B 2/50 - Conservation des aliments ou des produits alimentaires, en général par irradiation sans chauffage
Camelina sativaCamelina sativa. The oilseeds are conditioned to degrade some of the crude fiber. The conditioned oilseeds are pressed to expel oil from the seeds. The press cake fraction of the oilseed is extracted with hexane, desolventized and toasted to reduce the crude fiber content. Defatted meals with low crude fiber content made by the process are also described.
A23K 10/37 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles
A23K 20/147 - Dérivés polymériques, p. ex. peptides ou protéines
A23K 40/00 - Mise en forme ou traitement des produits alimentaires pour animaux
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
A23K 50/30 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les porcs
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A meat processing tool comprises a metal tool component and a dissolvable polymeric component. The dissolvable polymeric component comprises a biologically compatible, dissolvable polymer that dissolves in aqueous media at a temperature of from 20° C. to 130° C. in 45 minutes or less when measured according to the Polymer Pellet Dissolution Test. The meat tool is used in a method of processing meat to remove contaminates sourced from meat processing tools where the meat is processed and meat portions are comminuted and heat-treated. A metal detection screening is conducted to identify and segregate any metal present in the heat-treated meat composition, and the resulting heat-treated meat composition is substantially free of particulate matter derived from the dissolvable polymeric component.
A process of reducing the crude fiber content in oilseeds is disclosed. The oilseeds are derived from pennycress. The oilseeds are conditioned to degrade some of the crude fiber. The conditioned oilseeds are pressed to expel oil from the seeds. The press cake fraction of the oilseed is extracted with hexane, desolventized and toasted to reduce the crude fiber content. Defatted meals with low crude fiber content made by the process are also described.
A23K 10/37 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles
A23K 20/147 - Dérivés polymériques, p. ex. peptides ou protéines
A23K 40/00 - Mise en forme ou traitement des produits alimentaires pour animaux
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
A23K 50/30 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les porcs
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A process of reducing the glucosinolate content in oilseeds that include sinigrin as a glucosinolate. The oilseeds are pennycress oilseeds. The oilseeds are conditioned to degrade some of the glucosinolates. The conditioned oilseeds are pressed to expel oil from the seeds. The press cake fraction of the oilseed is extracted with hexane, desolventized and toasted to reduce the glucosinolate content. Defatted meals with low glucosinolate content made by the process are also described.
A23K 10/37 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles
A23K 20/147 - Dérivés polymériques, p. ex. peptides ou protéines
The present disclosure relates to a dry blend for use in preparing a vegan cheese composition. The dry blend comprises lecithin, modified starch, and gum. The present disclosure also provides a plant-based dairy substitute composition and a process of preparing the same. The plant-based dairy substitute composition comprises lecithin, modified starch, gum, nut cream, and vegetable oil. A stuffed food product that comprises the plant-based dairy substitute composition is also provided in the present disclosure.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
47.
REDUCTION OF GLUCOSINOLATE ANTINUTRIONALS IN OILSEED MEAL
Camelina sativaCamelina sativa. The oilseeds are conditioned to degrade some of the glucosinolates. The conditioned oilseeds are pressed to expel oil from the seeds. The press cake fraction of the oilseed is extracted with hexane, desolventized and toasted to reduce the glucosinolate content. Defatted meals with low glucosinolate content made by the process are also described.
A23K 10/37 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles
Sweetener compositions comprising particular glycoside blends are described in this paper. The glycioside blends comprise rebaudioside A, rebaudioside B, and/or rebaudioside D in various proportions. The sweetener composition can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A transport system (200) for delivering fluids is provided. The transport system includes a chassis (202) configurable as a frame of a vehicle. The transport system additionally includes a first fluid storage tank (206) positioned on and coupled to the chassis and configured to receive a first fluid; and a first fluid outlet conduit (208) fluidly coupled to the first fluid storage tank and configured to receive the first fluid from the storage tank to provide to a first fluid storage location (220). In addition, the transport system further includes a second fluid storage tank (232) positioned on and coupled to the chassis and configured to receive second fluid from a second fluid storage location (234); and a second fluid inlet conduit (236) fluidly coupled to the second fluid storage tank and configured to receive the second fluid from a second fluid storage location and provide the second fluid to the second fluid storage tank.
F16K 1/12 - Soupapes ou clapets, c.-à-d. dispositifs obturateurs dont l'élément de fermeture possède au moins une composante du mouvement d'ouverture ou de fermeture perpendiculaire à la surface d'obturation à corps de soupape profilé autour duquel le fluide s'écoule quand la soupape est ouverte
B62D 5/06 - Direction assistée ou à relais de puissance à fluide, c.-à-d. au moyen d'un fluide sous pression produisant toute la force nécessaire, ou la plus grande partie de celle-ci, pour commander la direction du véhicule
Kluyver omyces marxianusKluyver omyces marxianus cells capable of producing D-allulose with reduced talitol by-product formation. The engineered cell may comprise a deletion or disruption of a native talitol dehydrogenase gene; an exogenous polynucleotide sequence encoding an allulose-6-phosphate 3-epimerase enzyme at least 70%. at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:249-256, 258, and 259; and an exogenous polynucleotide sequence encoding an allulose-6-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%. or 100% identical to at least one of SEQ ID NOs:87, 89, 190, 123, 105, 107, 115, 83, 95, 113, 117, 119, 121, 127, 131, 137, 145, 169, 173, 179, and 183.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
Kluyveromyces marxianusKluyveromyces marxianus cells capable of producing D-allulose with increased talitol formation. The engineered cell may comprise a genetic modification resulting in overexpression of a native talitol dehydrogenase enzyme; an exogenous polynucleotide sequence encoding an allulose-6-phosphate 3-epimerase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:249-256, 258, and 259; and an exogenous polynucleotide sequence encoding an allulose-6-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:87, 89, 190, 123, 105, 107, 115, 83, 95, 113, 117, 119, 121, 127, 131, 137, 145, 169, 173, 179, and 183.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
Kluyveromyces Kluyveromyces Kluyveromyces sp. cells comprise an exogenous polynucleotide sequence encoding an allulose-6-phosphate 3-epimerase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or100% identical to at least one of SEQ ID NOs:249-256, 258, and 259; and an exogenous polynucleotide sequence encoding an allulose-6-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:87, 89, 190, 123, 105, 107, 115, 83, 95, 113, 117, 119, 121, 127, 131, 137, 145, 169, 173, 179, and 183.
Kluyveromyces marxianusKluyveromyces marxianus cells capable of producing D-allulose with reduced allitol by-product formation. The engineered cell may comprise a deletion or disruption of a native allitol dehydrogenase gene; an exogenous polynucleotide sequence encoding an allulose-6-phosphate 3-epimerase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:249-256, 258, and 259; and an exogenous polynucleotide sequence encoding an allulose-6-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:87, 89, 190, 123, 105, 107, 115, 83, 95, 113, 117, 119, 121, 127, 131, 137, 145, 169, 173, 179, and 183.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/16 - Hydrolases (3.) agissant sur les liaisons esters (3.1)
The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.
A23G 9/04 - Production de desserts glacés, p. ex. de glaces
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 9/46 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
The present invention relates to a process for obtaining minor components from vegetable oils, wherein the minor components of interest are squalene, tocopherols, and optionally tocotrienols. The process is comprising, an enzymatic condensation of a feed stream in presence of a lipase followed by a fractionation in short path evaporator and a further fractionation in short path evaporator. The feed stream may be a condensate stream from a deodorization step.
C12P 17/06 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'oxygène comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons, p. ex. fluorescéine
C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
The present invention relates to a process for obtaining minor components from vegetable oils, wherein the minor components of interest are squalene, tocopherols, and optionally tocotrienols. The process is comprising, an enzymatic condensation of a feed stream in presence of a lipase followed by a fractionation in a plate short path evaporator. The fractionation is conducted in a plate short path evaporator with at least one evaporation section at a temperature of from 140°C to 180°C, followed by at least one evaporation section at temperature of from 180°C to 240°C. The feed stream may be a condensate stream from a deodorization step.
C12P 17/06 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'oxygène comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons, p. ex. fluorescéine
C11B 3/12 - Raffinage des graisses ou huiles par distillation
C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
The present invention relates to a process for obtaining minor components from vegetable oils, wherein the minor components of interest are squalene, tocopherols, and optionally tocotrienols, wherein the vegetable oil include palm oil, palm olein, palm mid-fraction or mixtures thereof. The process is comprising, an enzymatic condensation of a feed stream in presence of a lipase followed by a fractionation in short path evaporator. The feed stream may be a condensate stream from a deodorization step.
C12P 17/06 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'oxygène comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons, p. ex. fluorescéine
C11B 3/12 - Raffinage des graisses ou huiles par distillation
C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
60.
PROCESS FOR COLLECTING MINOR COMPONENTS WITH SHORT PATH EVAPORATOR
The present invention relates to a process for obtaining minor components from vegetable oils and wherein the vegetable oil includes palm oil, palm olein, palm mid-fraction or mixtures thereof. The minor components of interest are squalene, tocopherols, and optionally tocotrienols. The process is comprising, a fractionation in short path evaporator and a further fractionation in short path evaporator at a temperature of from 180 to 240°C. The feed stream may be a condensate stream from a deodorization step.
The present invention relates to a process for obtaining minor components from vegetable oils, and wherein the vegetable oil includes palm oil, palm olein, palm mid-fraction or mixtures thereof. The minor components of interest are squalene, tocopherols, and optionally tocotrienols. The process is comprising, a fractionation in a plate short path evaporator. The fractionation is conducted in a plate short path evaporator with at least one evaporation section at a temperature of 140°C to 180°C, followed by at least one evaporation section at temperature of above 180°C to 240°C. The feed stream may be a condensate stream from a deodorization step.
The present invention relates to a process for obtaining minor components from vegetable oils, and wherein the vegetable oil includes palm oil, palm olein, palm mid-fraction or mixtures thereof and wherein the minor components of interest are squalene, tocopherols, and optionally tocotrienols. The process is comprising, a fractionation in short path evaporator followed by a further fractionation in short path evaporator. The feed stream may be a condensate stream from a deodorization step.
Lactococcus Lactococcus Lactococcus Lactococcus Lactococcus and a method of producing the fermented plant protein or composition. The invention also relates to a food product comprising the fermented plant protein or composition.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
Present invention relates to an oil binding composition for use in an animal feed composition to reduce oil seepage, thereby improving the overall stability and quality of the feed product. The present inventors have demonstrated that the oil binding composition, when included in an animal feed product, significantly reduces and/or prevents seepage of the liquid oil from the animal feed product.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A23K 20/28 - Silicates, p. ex. perlites, zéolites ou bentonites
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
65.
PRE-GELATINIZED CORN GLUTEN MEAL PRODUCT AND PROCESS FOR PREPARING THE SAME
The present disclosure relates to a process for preparing a pre-gelatinized corn gluten meal product that comprises the steps of adjusting pH of a corn gluten meal material to a range from pH 6.25 to 7.5 to obtain a gluten slurry; and pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product. The present disclosure also relates to a pre-gelatinized corn gluten meal product that has one or more improved attributes as compared to an equivalent untreated corn gluten meal product. A use of the pre-gelatinized corn gluten meal product as a food grade ingredient in making a plant-based food product is also provided in the present disclosure.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A wax composition is disclosed, comprising a hydrogenated natural oil with (i) at least about 50 wt % of a triacylglycerol component having a fatty acid composition from about 14 to about 25 wt % C16:0 fatty acid, about 45 to about 60 wt % C18:1 fatty acid and about 20 to about 30 wt % C18:0 fatty acid, (ii) a nickel content of less than 1 ppm, and (iii) a melt point of about 49° C. to about 57° C. The hydrogenated natural oil is filtered and/or bleached to obtain a nickel content of less than 0.5 ppm. A candle is also disclosed, comprising a wick and the above described wax.
A method for preparing a refrigerated, pre-cooked egg based product is disclosed. The method includes combining a liquid egg material with an antibacterial composition comprising nisin, citric acid, and an secondary organic acid having a pKa of from about 3.5 to about 8 to form a liquid egg formulation with surprisingly good control of Listeria growth.
The present disclosure relates to a process for preparing an instant plant-based food product that comprises the steps of preparing a treated emulsion having one or more ingredients of plant-based flour, legume/pulse protein, vegetable oil, and one or more pre-gelatinized starches; and obtaining the instant plant-based food product from the treated emulsion. The instant plant-based food product comprises plant-based flour, legume/pulse protein, vegetable oil, and one or more pre-gelatinized starches. The present disclosure also relates to an instant dairy substitute product and a process for preparing the same.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23C 21/04 - Petit-laitPréparations à base de petit-lait contenant des composés d'origine non laitière en tant que sources de matières grasses ou de protéines
A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A method for dedusting a fibrous insulation product using an epoxidized vegetable oil, such as epoxidized soybean oil, having a iodine value less than 10 cg I2 per gram and an oxidation exotherm by pressure differential scanning calorimeter of less than 500 joules/gram at an oven temperature of 130° C. 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.
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and characterized by a deletion or disruption of a native gene encoding a glycerol-3-phosphate dehydrogenase 2a enzyme at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to SEQ ID NO:107. The genetically engineered yeast cell may additionally overexpress a native glycerol kinase enzyme, express a transketolase enzyme, have a deletion or disruption of a native gene encoding an erythrose reductase, 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.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
C12N 15/52 - Gènes codant pour des enzymes ou des proenzymes
The present disclosure relates to an emollient composition that comprise a mixture of an ethyl-macadamiate based emollient and a silicone-free emollient. The ethyl-macadamiate based emollient and the silicone-free emollient are in a weight ratio of, ethyl-macadamiate based emollient to silicone-free emollient, from 1:20 to 20:1. The emollient composition has an improved spreadability as compared to the silicone-free emollient. The present disclosure also relates to a personal care product that comprises the emollient composition, and a method of improving spreadability in an emollient system.
A61K 8/33 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant de l'oxygène
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.
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
(1) Chemicals and chemical preparations for use in conjunction with paving and roofing grade bituminous materials, emulsions, emulsifiers, anti-strip, cold patch, shingles, surfactants, cleaners and release aids, prime coat; chemicals and chemical preparations used for applications related to asphalt, oilfield, and construction.
Present invention relates to an oil binding composition for use in an animal feed composition to reduce oil seepage. The present inventors have demonstrated that the oil binding composition comprising lecithin and/or hydrolyzed lecithin, and fumed silica, when included in an animal feed product, reduces and/or prevents seepage of the liquid oil from the animal feed product.
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A23K 20/20 - Substances inorganiques, p. ex. oligo-éléments
A23K 40/25 - Mise en forme ou traitement des produits alimentaires pour animaux par extrusion
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
The present invention relates to a process for reducing sulphur dioxide in a protein-rich stream. The present inventors have surprisingly found that by treating a protein-rich stream with ozone up to 100% of the present sulphur dioxide in the protein-rich stream is reduced. The present invention also relates to the use of ozone to reduce the sulphur dioxide content in a protein-rich stream.
Described herein are recombinant proteins comprising a sequence at least at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to SEQ ID NO:1, 2, or 3; and a secretion signal sequence heterologous thereto. The disclosure also provides genetically engineered microorganisms and fermentation methods for the production of said recombinant proteins.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
chemical additives for asphalt; asphalt release agents; chemicals and chemical preparations for applications in the asphalt and construction industries; chemical additives for paving and roofing grade bituminous materials, emulsions, emulsifiers, anti-strip, cold patch, shingles, surfactants, cleaners, release aids, and prime coat; all of the foregoing excluding aerogels
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Chemicals and chemical preparations for use in conjunction with paving and roofing grade bituminous materials, emulsions, emulsifiers, anti-strip, cold patch, shingles, surfactants, cleaners and release aids, prime coat, not for use in the field of fertilizers, waste incineration or recovery operations, in particular in the field of sewage sludge processing and disposal; Chemicals and chemical preparations used for applications related to asphalt, oilfield, and construction, all of the foregoing excluding aerogels, not for use in the field of fertilizers, waste incineration or recovery operations, in particular in the field of sewage sludge processing and disposal.
It relates to oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more source of one or more lipophilic dietary bioactive substance and optionally additional lipids, which are present in the inside of the oleosomes and wherein at least 80 wt. % of the total weight of lipophilic dietary bioactive substance and at least 80 wt. % of the optionally additional lipids in the composition is present in the oleosomes. It relates to a product comprising the oleosome composition. It relates to a process for preparing such an olcosome composition, it relates further to the use of the oleosome composition as a carrier for one or more lipophilic dietary bioactive substance.
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
Present invention relates to an oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more sources of triglycerides having saturated C16 fatty acids that are positioned at the sn2 position, which are present in the inside of the loaded oleosomes and wherein at least 80 wt. % of total weight of lipids in composition is present in the oleosomes. It further relates to the use of isolated vegetable oleosomes as a carrier for these triglycerides. Present invention moreover relates to a product comprising the oleosome composition, wherein product is selected from the group consisting of food products, feed products, pharmaceutical products, personal care products, nutritional compositions, and industrial products. Present invention further relates to a process for loading isolated vegetable oleosomes.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A61Q 19/00 - Préparations pour les soins de la peau
83.
PROCESS FOR PRODUCING MORE SUCCULENT PLANT-BASED MEAT SUBSTITUTES
The present disclosure describes process for producing plant-based meat products using two emulsions. This process can reduce oil and moisture losses associated with cooking of the plant-based meat substitute. Furthermore, use of such emulsions in meat substitutes results in desirable textures and juiciness when they are cooked, resulting in a more meat-like organoleptic experience.
The present disclosure describes processes for producing lower-, reduced-, or light-fat meat substitutes that have certain organoleptic properties, e.g., succulence, that better mimic those organoleptic properties of the meat the meat substitute mimics. In one approach, the process produces plant-based meat products using two emulsions. This process can reduce oil and moisture losses associated with cooking of the meat substitute, reducing the dry mouthfeel commonly associated with lower-, reduced-, and light-fat meat substitutes. The disclosed process is particularly useful in making an improved ground beef substitute.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
(1) Chemicals and chemical preparations for use in conjunction with paving and roofing grade bituminous materials, emulsions, emulsifiers, anti-strip, cold patch, shingles, surfactants, cleaners and release aids, prime coat; chemicals and chemical preparations used for applications related to asphalt, oilfield, and construction.
86.
INTEGRATED LIQUID CONTAINER SYSTEM AND METHOD OF ASSEMBLY THEREOF
An integrated liquid container system (100) includes a housing (102) and a liquid delivery container (104). The housing includes a housing top portion (200) having a neck aperture (204), a housing bottom portion (202) opposite the housing top portion, and a housing body portion (206) extending between the housing top portion and the housing bottom portion and defining a housing inner cavity (208). The housing body portion includes a first surface (210) and at least one aperture (212) extending through the first surface of the housing body portion. The liquid delivery container includes a container top portion (300) having a neck (304), a container bottom portion (302) site the container top portion, and a container body portion (306) extending between the container top portion and the container bottom portion to define a container inner cavity (308) that stores liquid. The liquid delivery container being able to be received within the container inner cavity such that the neck aperture circumferentially extends around the neck.
Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
Disclosed herein are compositions and methods for the productions of β-1,2-oligoglucans. Said compositions include glucose-1-phospahte, a prime molecule, and a β-glucan phosphorylase with β-1,2-glucan phosphorylase activity. For example, the βGP with β-1,2-glucan phosphorylase activity may have a sequence at least 70% at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%, or 100% identical to at least one of SEQ ID NOs:10, 11, 13, 15, or 16.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa material to prepare a sugar-reduced or sugar-free food or beverage product. A method of preparing an extracted cocoa material is also described herein.
The present invention relates to emulsion-based filling comprising, a sweetener, and an oil-in-water emulsion, wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase; wherein the oil-in-water emulsion is present in an amount of 30 to 70 wt.% based on the weight of the filling; and wherein the plant protein of the oil in water emulsion is pea protein. The sweetener is present in an amount of 25 to 60 wt.% based on the weight of the filling. The process for preparing the filling is described. It further relates to a food product comprising at least one food ingredient and the claimed filling wherein the food product is a bakery product, a confectionary product, or a frozen dessert.
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A23D 7/015 - Réduction de la teneur en caloriesRéduction de la teneur en graisses
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23L 29/25 - Exsudats, p. ex. gomme arabique, gomme acacia, gomme karaya ou gomme adragante
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
It relates to a filling composition comprising, a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 wt.%, and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and the plant protein is pea protein. The sweetener is present in an amount of from 25 to 60 wt.%. The one or more hydrocolloid is present in an amount of from 0.5 to 2 wt.%. The plant protein is present in an amount of from 0.1 to 1 wt.%. It further relates to a food product comprising at least one food ingredient and the filling composition, wherein the food product is a bakery product, a confectionary product, or a frozen dessert.
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/015 - Réduction de la teneur en caloriesRéduction de la teneur en graisses
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23L 29/25 - Exsudats, p. ex. gomme arabique, gomme acacia, gomme karaya ou gomme adragante
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
Present invention relates to a coating composition for a paper substrate comprising a plasticizer, a synthetic polymer, cationic starch, pectin, anionic starch, and water. The present inventors have surprisingly found that the coating composition of the invention which, when applied to a paper substrate, results in a coated paper substrate having an increases grease, oil and/or wax resistance.
D21H 19/20 - Couches sans pigments appliquées sous une forme autre que la solution aqueuse définie dans le groupe comprenant des composés macromoléculaires obtenus par des réactions faisant intervenir uniquement des liaisons non saturées carbone-carbone
C09D 133/06 - Homopolymères ou copolymères d'esters d'esters ne contenant que du carbone, de l'hydrogène et de l'oxygène, l'atome d'oxygène faisant uniquement partie du radical carboxyle
D21H 17/70 - Composés inorganiques formant de nouveaux composés in situ, p. ex. à l'intérieur de la pâte ou du papier, par réaction chimique avec d'autres substances qui sont ajoutées séparément
Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively, the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.
Disclosed herein are genetically engineered yeast cells capable of producing ethanol. The genetically engineered yeast cells comprise an exogenous polynucleotide sequence encoding an alpha-amylase enzyme and an exogenous polynucleotide sequence encoding a pullulanase enzyme. Also disclosed herein are fermentation methods to produce ethanol using the genetically engineered cells described herein.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
C12N 9/16 - Hydrolases (3.) agissant sur les liaisons esters (3.1)
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 9/44 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 6, p. ex. iso-amylase, pullulanase
C12P 7/06 - Éthanol en tant que produit chimique et non en tant que boisson alcoolique
The present invention relates to a meat substitute product comprising a texturized protein ingredient and an emulsion that is comprising a binding agent. a liquid oil. water and a powdered vegetable fat having that is a randomly interesterified and is having a fatty acid moiety comprising a combined content of palmitic acid (C16) and stearic acid (C18) in a range of from 40 to 75 wt. % and a content of lauric acid (C12) in an amount of less than 5 wt. % on total weight of the fatty acid moiety. and wherein the emulsion is present in an amount of from 20 to 50 wt. %. from 25 to 45 wt. %, or from 30 to 40 wt. % on total weight of the meat substitute product. It further relates to the use of the emulsion to improve the fat binding ability in the preparation of a meat substitute product.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
The present invention relates to a polysaccharide and methods of making the polysaccharide. In particular, the present invention relates to polysaccharides having physical properties which are desirable in, at least, food and beverage products. In particular, the present invention relates to methods of making polysaccharides having physical properties that are desirable in, at least, food and beverage products.
C08B 37/00 - Préparation des polysaccharides non prévus dans les groupes Leurs dérivés
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
98.
PROCESS FOR MODIFYING GLUCO-OLIGOSACCHARIDES WITH AN ENRICHING STEP
The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/00 - Préparation de composés contenant des radicaux saccharide
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
99.
PROCESS FOR MODIFYING GLUCO-OLIGOSACCHARIDES WITH KOJIBIOSE PHOSPHORYLASES
The present invention relates to an isolated polypeptide comprising kojibiose phosphorylase activity (E.C. 2.4.1.230), wherein the isolated polypeptide is capable of using glucose, kojibiose and maltose as an acceptor substrate and converting the acceptor substrate into kojibiose, kojitriose, and alpha-1,2-glucosyl-maltose as a product respectively. The present invention also relates to an enzymatic process for elongating gluco-oligosaccharides with a glucosyl moiety, wherein the enzymatic process uses the isolated polypeptide of the present invention.
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
100.
A METHOD FOR PRODUCING A THERMALLY INHIBITED STARCH
The present invention relates to a method for producing a thermally inhibited starch, the method comprising providing a volume of dehydrated starch having a pH value between 7.0 and 11 and having a moisture content of <2 wt. %, based on the weight of the starch, in a stirred batch reactor, said reactor being comprised with a gas inlet, and applying a flow of gas through the volume of dehydrated starch in the reactor while heating and stirring the starch to a temperature of at least 140° C. for a period of time sufficient to thermally inhibit the starch. In addition, the invention relates to a device for thermally inhibiting starch and use of a flow of gas in a stirred batch reactor during thermal inhibition of starch.
