Cargill, Incorporated Patent applications |
Patent application number | Title | Published |
20160102270 | BLOWN CORN STILLAGE OIL - Blown corn stillage oils and methods for making blown corn stillage oils are disclosed. In one aspect the corn stillage oils are stripped to reduce the acid value of the resulting blown, stripped corn stillage oil. The method includes heating a corn stillage oil to a temperature of at least 90° C., and passing air through the heated oil to produce a blown corn stillage oil having a viscosity of at least 50 cSt at 40° C. In one aspect, the blown corn stillage oil is stripped to reduce the acid value of the blown, stripped corn stillage oil to 5 mg KOH/gram or less. | 04-14-2016 |
20160102269 | CORN STILLAGE OIL DERIVATIVES - Corn stillage oil derivatives having values for Gardner color of 10 or less and methods for making the corn stillage oil derivatives are disclosed. In one aspect, the corn stillage oil derivative comprises a heat bleached corn stillage oil. Preferably, the heat bleached corn stillage oil has a value for Gardner color of from 4 to 8. In another aspect, the corn stillage oil derivative comprises a blown corn stillage oil. Preferably, the blown corn stillage oil has a value for Gardner color of from 5 to 8. | 04-14-2016 |
20160060566 | BLOWN AND STRIPPED PLANT-BASED OILS - A method for producing a high viscosity, low volatiles blown stripped plant-based oil is provided. The method may include the steps of: (i) obtaining a plant-based oil; (ii) heating the oil to at least 90C; (iii) passing air through the heated lilt to produce a blown oil having a viscosity of at least 200 cSt at 40C; (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to from 5 mg KOH/g to about 9 rag KOH/g; (v) adding a polyol to the stripped oil from (iv), and (vi) stripping the oil from step (v) to reduce the acid value of the oil to less than 5.0 mg KOH/g or less. | 03-03-2016 |
20160060204 | RECOVERY OF 3-HYDROXYPROPIONIC ACID - A method for recovering a composition enriched in 3-hydroxypropionic acid by providing the fermentation broth, acidifying the fermentation broth; reducing the total sulfate ion and phosphate ion concentration of the resulting aqueous solution to produce a reduced ion aqueous solution; distilling the resulting reduced ion aqueous solution and recovering the resulting aqueous distillation product comprising 3-hydroxypropionic acid | 03-03-2016 |
20160032216 | ANTIMICROBIAL COMPOSITION CONTAINING LAURIC ACID AND METHODS FOR THEIR PRODUCTION - The present invention relates to the method of producing an antimicrobial composition characterized in that it comprises the steps of: a) splitting an Lurie oil treated with activated carbon; and b) recovering a composition comprising 90% or more, by weight of free fatty acids. The invention further relates to antimicrobial compositions obtained by said process, to feed, food or beverage comprising said composition and to their uses. | 02-04-2016 |
20160031792 | RECOVERY OF 3-HYDROXYPROPIONIC ACID - A method for recovering a composition enriched in 3-hydroxypropionic acid from a fermentation broth comprising 3-hydroxypropionic acid and/or salts thereof comprises the steps of: (a) providing the fermentation broth having a pH of from about 2 to about 8 comprising: 3-hydroxypropionic acid and/or salts thereof, (b) acidifying the fermentation broth; (c) reducing the total sulfate ion and phosphate ion (d) distilling the resulting reduced ion aqueous solution and (e) recovering the product. | 02-04-2016 |
20160021918 | STEVIA PLANTS WITH AN INCREASED REBAUDIOSIDE D CONTENT - Plants, and methods of generating plants, having an increased content of rebaudioside D and other desirable characteristics are disclosed. Rebaudioside D (rebD) has been observed to have desirable sweetening properties, and accordingly, it has been desirable to produce | 01-28-2016 |
20160015065 | CARBOHYDRATE COMPOSITIONS - Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed. | 01-21-2016 |
20150376545 | METHOD FOR THE PURIFICATION OF LECITHIN - A method for the purification of lecithin, comprising the steps of:
| 12-31-2015 |
20150335049 | LIQUID STEVIA COMPOSITIONS | 11-26-2015 |
20150325332 | ENZYMATICALLY-DEGUMMED OIL AND USES THEREOF - An electrical device containing an enzymatically-degummed vegetable oil is disclosed. Also disclosed are methods for insulating and cooling a transformer using enzymatically-degummed vegetable oils, and methods for adding an enzymatic ally-degummed vegetable oil to an enclosure of an electrical device. Further disclosed are processes for making dielectric fluids using enzyme-degumming of vegetable oils or using enzyme-degummed vegetable oils as the starting material for the process. | 11-12-2015 |
20150322470 | MALTITOL POWDER - The present invention relates to a process for preparing solidified or crystalline maltitol. The process is comprising the successive steps of liquefaction of a starch milk and saccharification of the liquefied starch milk in the presence of alpha-amylase, beta-amylase and a debranching enzyme selected from the group of pullulanase, iso-amylase and mixtures thereof, preferably pullulanase and further adding maltogenic alpha-amylase and/or iso-amylase, for obtaining a maltose containing syrup comprising at least 85% maltose based on dry matter and less than 1.5% glucose based on dry matter, preferably less than 1% glucose based on dry matter, followed by molecular sieving of the maltose containing syrup to obtain a fraction (A) comprising at least 95% maltose based on dry substance of fraction (A), and further hydrogenating catalytically fraction (A) for obtaining a liquid maltitol enriched product (B). Finally the liquid enriched product is solidified or crystallised for preparing a solidified or crystalline maltitol. | 11-12-2015 |
20150315615 | BATCH FEED PROCESS FOR FERMENTING SUGARS - A batch fermentation process ferments a starch hydrolysate containing 80-98 weight percent of glucose based on total carbohydrate and 0.3-5% weight percent of isomaltose based on total carbohydrate to a fermentation product. A fermentation broth is formed containing a first portion of a total amount of the starch hydrolysate so that the fermentation broth has an initial glucose concentration of at least about 50 g/L. Fermentation is carried out until the fermentation broth contains 30 g/L or less of glucose. An effective amount of at least one active enzyme that converts isomaltose into glucose is adding to the fermentation broth. Then the remaining portion of the total amount of starch hydrolysate is fed into the fermentation broth to maintain a glucose concentration of from about 5 to about 15 g/L in the fermentation broth throughout the feeding step. The final fermentation broth containing the fermentation product is then produced. | 11-05-2015 |
20150298084 | PHOSPHOLIPID-CONTAINING EMULSIFIER COMPOSITION - The present invention relates to a novel phospholipid emulsifier composition allowing stabilising water-in-oil emulsions, and to a novel process for the preparation of such emulsions involving a counter-current extraction process involving a plurality of mixing and separation stages for fractionating a phospholipid-containing feed material into two or more fractions enriched in one or more phospholipids. | 10-22-2015 |
20150291637 | METHOD FOR THE FRACTIONATION OF PHOSPHO-LIPIDS FROM PHOSPHOLIPID-CONTAINING MATERIAL - The present invention relates to a counter-current extraction process involving a plurality of mixing and separation stages for fractionating a phospholipid-containing feed material into two or more fractions enriched in one or more phospholipids, comprising (a) contacting the phospholipid-containing starting material under agitation with an extractant comprising an aliphatic alcohol selected from C1 to C3 alcohols; (b) separating the obtained emulsion into a phospholipid-enriched extract from a residual raffinate. | 10-15-2015 |
20150282515 | METHOD FOR PRODUCING COOKED EGG PRODUCT HAVING IRREGULAR SHAPED EGG CURDS - Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product. | 10-08-2015 |
20150272192 | RAMEN NOODLE MEAT PRODUCT - A patty having improved flavor and texture and a composition for making such patty is disclosed. The invention is particularly directed to a patty having a protein material, a sufficient amount of rumen noodles and a binder material. In some instances the patty may also include seasoning ingredients or other particulates such as grains, vegetables, cheese or nuts. | 10-01-2015 |
20150237898 | STEVIOSIDE BLENDS - Sweetener compositions comprising particular glycoside blends are described in this paper. The glycoside blends comprise any or all of rebaudioside A, rebaudioside B, and rebaudioside D together with stevioside 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. | 08-27-2015 |
20150237820 | METHOD OF CREATING A SPRING BRASSICA NAPUS - Crossing a winter | 08-27-2015 |
20150225489 | METHOD FOR MAKING PENTOSES AND PENTOSE-BASED SOLUBLE OLIGO/POLYSACCHARIDES FROM CEREAL GRAIN INVOLVING DEBRANNING TECHNOLOGY - The present invention provides a method for the extraction and isolation of soluble arabinoxylan products from cereal grain. Preferably, such soluble arabinoxylan product is any one of soluble arabinoxylan, arabinoxylan-oligosaccharides, xylose, arabinose, ferulic acid and mixtures thereof. Said method comprises partial debranning of whole cereal grains to obtain partially debranned cereal grains followed by roller milling of said partially debranned cereal grains to obtain cereal bran. The method further comprises the mashing of at least part of said cereal bran in water optionally involving the treatment of the mash with any one of an enzyme preparation, an acid, a base, a peroxide or combinations thereof, either simultaneously or sequentially, to solubilize and optionally depolymerize a fraction of the arabinoxylan comprised in said cereal bran. Preferably, said treatment is done with an enzyme preparation containing an endoxylanase. The method further comprises the separation from said mash of a solubilized fraction, which comprises at least part of the solubilized soluble arabinoxylan products. | 08-13-2015 |
20150208687 | COCOA POWDER COMPOSITIONS - A cocoa powder with improved dispersibility. | 07-30-2015 |
20150152350 | BLOWN AND STRIPPED BLEND OF SOYBEAN OIL AND CORN STILLAGE OIL - A method for producing a high viscosity, low volatiles blown stripped oil blend is provided. The method may include the steps of: (i) obtaining an oil blend of corn stillage oil and soybean oil having a weight ratio of corn stillage oil to soybean oil of from about 1:2 to 3:1; (ii) heating the oil blend to at least 90° C.; (iii) passing air through the heated oil blend to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; and (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to less than 5.0 mg KOH/gram. | 06-04-2015 |
20150140629 | ALCOHOLIC FERMENTATION PROCESS IN THE PRESENCE OF A HIGH ALCOHOL TOLERANT YEAST AND A MALTOTRIOSE POSITIVE YEAST - The invention relates to an alcoholic fermentation process in the presence of one or more high alcohol tolerant yeast and one or more maltotriose positive yeast. The process of the present invention can be a fermentation process for the production of ethanol, for the production of beer, for the production of wine and the like, in a preferred embodiment, the present invention relates to a process for the production of ethanol in the presence of distiller's yeast and baker's yeast. | 05-21-2015 |
20150132814 | PROCESS FOR FERMENTING SUGARS CONTAINING OLIGOMERIC SACCHARIDES - Sugar mixtures containing nonfermentable oligomers are fermented in the presence of certain enzymes that depolymerise the oligomers simultaneously with the fermentation process. | 05-14-2015 |
20150104551 | BAKED COATINGS AND METHODS FOR APPLYING TO FOOD PRODUCTS - Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer. | 04-16-2015 |
20150079230 | METHOD FOR INCREASING YIELD IN THE MALTING PROCESS - Processes for increasing yield in the malting process are described. Utilization of an extract in the germination stage of the malting process can result in an increased malt yield without substantially affecting the quality of the resulting malt. | 03-19-2015 |
20150064329 | BAKERY FAT SYSTEM - The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed. | 03-05-2015 |
20150038730 | BLOWN AND STRIPPED PLANT-BASED OILS - A method for producing a high viscosity, low volatiles blown stripped plant-based oil is provided. The method may include the steps of: (i) obtaining a plant-based oil; (ii) heating the oil to at least 90° C.; (iii) passing air through the heated oil to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to from 5 mg KOH/g to about 9 mg KOH/g; (v) adding a polyol to the stripped oil from (iv); and (vi) stripping the oil from step (v) to reduce the acid value of the oil to less than 5.0 mg KOH/g or less. | 02-05-2015 |
20150038699 | PROCESS FOR THE PREPARATION OF PURIFIED BETA-(1,3)-D-GLUCANS - There is provided a process for the preparation of purified β-(1,3)-D-glucans, comprising the steps of providing an aqueous β-(1,3)-D-glucan initial solution having a to pH of above 11.0, filtering the aqueous β-(1,3)-D-glucan initial solution to obtain a β-(1,3)-D-glucan containing filtrate, adjusting the pH of the β-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic β-(1,3)-D-glucan solution, and heating the acidic β-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C. | 02-05-2015 |
20150038698 | PROCESS FOR THE PREPARATION OF PURIFIED BETA-(1,3)-D-GLUCANS - There is provided a process for the preparation of purified β-(1,3)-D-glucans, comprising the steps of providing an aqueous β-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous β-(1,3)-D-glucan initial solution to obtain a β-(1,3)-D-glucan containing filtrate, adjusting the pH of the β-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic β-(1,3)-D-glucan solution, and heating the acidic β-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C. | 02-05-2015 |
20150038697 | PROCESS FOR THE PREPARATION OF PURIFIED -(1,3)-D-GLUCANS - There is provided a process for the preparation of purified β-(1,3)-D-glucans, comprising the steps of providing an aqueous β-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous β-(1,3)-D-glucan initial solution to obtain a β-(1,3)-D-glucan containing filtrate, adjusting the pH of the β-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic β-(1,3)-D-glucan solution, and heating the acidic β-(1,3)-D-glucan solution to a temperature in the range of | 02-05-2015 |
20150038696 | PROCESS FOR THE PREPARATION OF PURIFIED -(1,3)-D-GLUCANS - There is provided a process for the preparation of purified β-(1,3)-D-glucans, comprising the steps of providing an aqueous β-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous β-(1,3)-D-glucan initial solution to obtain a β-(1,3)-D-glucan containing filtrate, adjusting the pH of the β-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic β-(1,3)-D-glucan solution, and heating the acidic β-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C. | 02-05-2015 |
20150031874 | MALTOSE ENRICHED PRODUCTS - The present invention relates to a process for producing a syrup which is rich in maltose. The process is comprising the successive steps of liquefaction of a starch milk and saccharification of the liquefied starch milk in the presence of alpha-amylase, beta-amylase and a debranching enzyme selected from the group of pullulanase, iso-amylase and mixtures thereof, preferably pullulanase and further adding maltogenic alpha-amylase and/or iso-amylase, for obtaining a maltose containing syrup comprising at least 85% maltose based on dry matter and less than 1.5% glucose based on dry matter, preferably less than 1% glucose based on dry matter. | 01-29-2015 |
20150025145 | ANTIMICROBIAL COMPOSITION CONTAINING LAURIC ACID AND METHODS FOR THEIR PRODUCTION - The present invention relates to the method of producing an antimicrobial composition characterized in that it comprises the steps of: a) splitting a lauric oil treated with activated carbon; and b) recovering a composition comprising 90% or more, by weight of free fatty acids. The invention further relates to antimicrobial compositions obtained by said process, to feed, food or beverage comprising said composition and to their uses. | 01-22-2015 |
20150024667 | MEAT TENDERIZATION METHODS AND SYSTEMS - A method for tenderizing meat of a red meat slaughter animal including separating a vertebral column of the animal, hanging the carcass by pelvic suspension and applying electrical stimulation to the animal's musculature. Vertebral column separation is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. Electrical stimulation is focused on a midsection of the animal. | 01-22-2015 |
20150024437 | MALTITOL ENRICHED PRODUCTS - The present invention relates to a process for producing a syrup which is rich in maltitol. The process is comprising the successive steps of liquefaction of a starch milk and saccharification of the liquefied starch milk in the presence of alpha-amylase, beta-amylase and a debranching enzyme selected from the group of pullulanase, iso-amylase and mixtures thereof, preferably pullulanase and further adding maltogenic alpha-amylase and/or iso-amylase, for obtaining a maltose containing syrup comprising at least 85% maltose based on dry matter and less than 1.5% glucose based on dry matter, preferably less than 1% glucose based on dry matter, followed by molecular sieving of the maltose containing syrup to obtain a fraction (A) comprising at least 95% maltose based on dry substance of fraction (A), and further hydrogenating catalytically fraction (A) for obtaining a liquid maltitol enriched product (B). | 01-22-2015 |
20140377823 | BETA-ALANINE/ALPHA-KETOGLUTARATE AMINOTRANSFERASE FOR 3-HYDROXYPROPIONIC ACID PRODUCTION - The present disclosure provides novel beta-alanine/alpha ketoglutarate aminotransferase nucleic acid and protein sequences having increased biological activity. Also provided are cells containing such enzymes, as well as methods of their use, for example to produce malonyl semialdehyde and downstream products thereof, such as 3-hydroxypropionic acid and derivatives thereof. | 12-25-2014 |
20140370169 | PELLETS COMPRISING STARCH - The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make -fish feed compositions is disclosed. | 12-18-2014 |
20140364643 | METHODS OF MANUFACTURING DERIVATIVES OF BETA-HYDROXYCARBOXYLIC ACIDS - Preparation of derivatives of β-hydroxycarboxylic acid, including β-hydroxycarboxylic acid esters, α,β-unsaturated carboxylic acids, esters of α,β-unsaturated carboxylic acid, and alkoxy derivatives. | 12-11-2014 |
20140356463 | PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PEEL - A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products. | 12-04-2014 |
20140349376 | BETA-ALANINE/ALPHA-KETOGLUTARATE AMINOTRANSFERASE FOR 3-HYDROXYPROPIONIC ACID PRODUCTION - The present disclosure provides novel beta-alanine/alpha ketoglutarate aminotransferase nucleic acid and protein sequences having increased biological activity. Also provided are cells containing such enzymes, as well as methods of their use, for example to produce malonyl semialdehyde and downstream products thereof, such as 3-hydroxypropionic acid and derivatives thereof. | 11-27-2014 |
20140345342 | CONCENTRATED SUGAR ADDITIVE AS ANTI-DUSTING AGENT - The present invention generally concerns a concentrated sugar additive comprising (a) raffinate derived from citric acid recovery industry and (b) sugar-containing solution useful for controlling dust emission from particulate materials during manufacturing, handling, storage or transportation. Such particulate materials comprise fertilizers, minerals, coal, etc. | 11-27-2014 |
20140343273 | PREPARATION OF ENZYMATICALLY HYDROLYZED STARCH - The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch. | 11-20-2014 |
20140323750 | CORN STILLAGE OIL DERIVATIVES - Corn stillage oil derivatives having values for Gardner color of 10 or less and methods for making the corn stillage oil derivatives are disclosed. In one aspect, the corn stillage oil derivative comprises a heat bleached corn stillage oil. Preferably, the heat bleached corn stillage oil has a value for Gardner color of from 4 to 8. In another aspect, the corn stillage oil derivative comprises a blown corn stillage oil. Preferably, the blown corn stillage oil has a value for Gardner color of from 5 to 8. | 10-30-2014 |
20140322419 | CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS - The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose and at least two texturing agents, preferably gelatin and xanthan gum and/or locust bean gum. More preferably the gummy confectionery product comprises polydextrose, gelatin, xanthan gum, locust bean gum and stevia. | 10-30-2014 |
20140308431 | COLD WATER-SWELLING, INTACT, HIGH AMYLOSE STARCH GRANULES - A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatinised, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products. | 10-16-2014 |
20140304850 | METHOD OF CREATING A SPRING BRASSICA NAPUS - Crossing a winter | 10-09-2014 |
20140302574 | 3-HYDROXYPROPIONIC ACID AND OTHER ORGANIC COMPOUNDS - Methods and materials related to producing 3-HP as well as other organic compounds are disclosed. Specifically, isolated nucleic acids, polypeptides, host cells, and methods and materials for producing 3-HP and other organic compounds are disclosed. | 10-09-2014 |
20140295030 | YOGURT SMOOTHIE KIT AND METHODS FOR MAKING THE SAME - A yogurt smoothie kit for use in preparing yogurt smoothies, when combined with mixing liquid, is provided herein. The kit includes a container having an inner volume, an open top end, a closed bottom end, and a demarcation positioned between the top end and the bottom end, the inner volume divided by the demarcation into an upper volume above the demarcation and a lower volume below the demarcation. The kit further includes, inside the container, a plurality of frozen yogurt pellets, the frozen yogurt pellets each having at least milk proteins, milk fat, yogurt bacterial cultures, sugar, and a stabilizer mix. | 10-02-2014 |
20140287090 | PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF - A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it and use thereof. | 09-25-2014 |
20140275593 | BLOWN CORN STILLAGE OIL - Blown corn stillage oils and methods for making blown corn stillage oils are disclosed. In one aspect the corn stillage oils are stripped to reduce the acid value of the resulting blown, stripped corn stillage oil. The method includes heating a corn stillage oil to a temperature of at least 90° C., and passing air through the heated oil to produce a blown corn stillage oil having a viscosity of at least 50 cSt at 40° C. In one aspect, the blown corn stillage oil is stripped to reduce the acid value of the blown, stripped corn stillage oil to 5 mg KOH/gram or less. | 09-18-2014 |
20140243514 | METHOD FOR THE ENRICHMENT OF REBAUDIOSIDE B AND/OR REBAUDIOSIDE D IN STEVIA-DERIVED GLYCOSIDE COMPOSITIONS USING ADSORB-DESORB CHROMATOGRAPHY WITH A MACROPOROUS NEUTRAL ADSORBENT RESIN - The invention relates to the use of adsorb/desorb chromatography to prepare enriched compositions comprising rebaudioside B and/or rebaudioside D. Compositions with enriched rebaudioside-B and/or rebaudioside-D components may be prepared from Stevia-derived glycoside compositions using an adsorb-desorb chromatography process where the stationary phase of the chromatography bed comprises a macroporous neutral adsorbent resin. | 08-28-2014 |
20140220215 | OXIDATIVELY-STABILIZED FATS CONTAINING VERY LONG-CHAIN OMEGA-3 POLYUNSATURATED FATTY ACIDS - The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA from a fish oil, and algal oil, or a vegetable oil. | 08-07-2014 |
20140205777 | ARTICLES OF MANUFACTURE MADE FROM PULP COMPOSITION - One aspect of the invention relates to an article of manufacture made from a pulp composition comprising an ARF pulp. In one embodiment, the pulp composition made from agricultural renewable fibers (ARF) having low Kappa number with unexpected quality sufficient for papermaking (e.g., high strength parameters and high freeness). In another embodiment, the ARF pulp has ISO brightness of 60% or higher, and unexpected quality sufficient for papermaking (e.g. high strength.parameters and high freeness). In another embodiment, the ARF pulp is made from a pulping process comprising using a high concentration of anthraquinone (AQ). | 07-24-2014 |
20140205739 | MEAT SORTATION - A system and method for sorting animal protein is provided. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group. | 07-24-2014 |
20140182801 | PULP COMPOSITION - One aspect of the invention relates to a pulp composition made from agricultural renewable fibers (ARF) having low Kappa number with unexpected quality sufficient for papermaking (e.g., high strength parameters and high freeness). Another aspect of the invention relates to an ARF pulp having ISO brightness of 60% or higher, and unexpected quality sufficient for papermaking (e.g. high strength parameters and high freeness). Another aspect of the invention relates to a pulp composition made from a pulping process comprising using a high concentration of anthraquinone (AQ). The pulping process can use wood or nonwood fibers (e.g., bagasse and corn stover) to provide pulp having good paper-making quality. | 07-03-2014 |
20140174680 | PULPING PROCESSES - A pulping process comprises using a high concentration of anthraquinone (AQ). The pulping process is capable of providing a pulp having low Kappa number with unexpectedly high strength. The pulping process can use wood or non-wood fibers (e.g., bagasse and corn stover) to provide pulp having good papermaking quality. The method for pulping a fiber comprising cooking a first mixture comprising the fibers, water, an alkali, and a delignification selectivity enhancing chemical for a cooking time and at a cooking condition sufficient to form a first pulp having a desired Kappa number of about 15 or less, and strength parameters that are sufficient for papermaking, where the starting material prior to cooking has a Kappa number of 60 or greater. | 06-26-2014 |
20140166222 | COMPOSITIONS FOR USE IN THE WET-END OF PAPERMAKING - A composition for use as a strengthening agent in the wet-end of papermaking which comprises a surface modified non-wood plant fiber and a starch component. | 06-19-2014 |
20140161958 | MEAT SUBSTITUTE PRODUCT - A meat substitute product is disclosed. A meal substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source. | 06-12-2014 |
20140134621 | COMPOSITIONS, METHODS, AND SYSTEMS FOR INFERRING BOVINE BREED - Provided herein are methods to discover and use single nucleotide polymorphisms (SNP) for identifying breed, or line and breed, or line composition of a bovine subject. The present invention further provides specific nucleic acid sequences, SNPs, and SNP patterns that can be used for identifying breed or breed combinations for Angus, Holstein, Limousin, Brahman, Hereford, Simmental, Gelbvieh, Charolais and Beefmaster breeds. These patterns can be utilized to manage animals in a feedlot to obtain optimum performance based on known characteristics of specific breeds and identify animals for breeding in selection programs. In another aspect, these patterns can be used to ensure labeling on breed specific branded products. | 05-15-2014 |
20140083328 | BIO-BASED BINDER SYSTEMS - An environmentally friendly, bio-based binder system that is useful for the formation of fiberglass insulation, the system includes: A) an aqueous curable binder composition, which includes a carbohydrate and a crosslinking agent; and B) a dedust composition, which includes a blown, stripped plant-based oil and optionally at least one emulsifying agent. The bio-based binder system is typically heated to form a cured binder system. | 03-27-2014 |
20140080192 | Genetically Modified Yeast Species, and Fermentation Processes Using Genetically Modified Yeast - Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase. | 03-20-2014 |
20140072245 | STRETCH BLOW-MOLDED OR THERMOFORMED POUCH AND A METHOD FOR MAKING SUCH POUCH - A stretch blow-molded or thermoformed pouch ( | 03-13-2014 |
20140066344 | BLOWN AND STRIPPED PLANT-BASED OILS - A method for producing a high viscosity, low volatiles blown stripped plant-based oil is provided. The method may include the steps of (i) obtaining a plant-based oil; (ii) heating the oil to at least 90C; (iii) passing air through the heated oil to produce a blown oil having a viscosity of at least 200 cSt at 40C; (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to from 5 mg KOH/g to about 9 mg KOH/g; (v) adding a polyol to the stripped oil from (iv); and (vi) stripping the oil from step (v) to reduce the acid value of the oil to less than 5.0 mg KOH/g or less. | 03-06-2014 |
20140051824 | BIO-BASED PRE-REACTED PRODUCT OF A POLYOL AND A MONOMERIC OR POLYMERIC POLYCARBOXYLIC ACID - An environmentally friendly, pre-reacted product of a polyol and monomeric or polymeric polycarboxylic acid or polyglycerol is provided. The pre-reacted product may include glycerol and esters of citric acid such a monoglyceryl citrate, diglyceryl citrate, and triglyceryl citrate as well as other citric acid-based esters. The pre-reacted product, when used in a binder, helps to speed the crosslinking reaction, induces faster water evaporation, decreases the viscosity of the binder, helps to reduce the amount of water needed for application of the binder, and decreases tackiness. The pre-reacted product may be used, for example, in the formation of insulation materials and non-woven chopped strand mats. | 02-20-2014 |
20140038485 | BIO-BASED BINDERS INCLUDING CARBOHYDRATES AND A PRE-REACTED PRODUCT OF AN ALCOHOL OR POLYOL AND A MONOMERIC OR POLYMERIC POLYCARBOXYLIC ACID - An environmentally friendly, formaldehyde-free, aqueous binder composition that includes a carbohydrate, a crosslinking agent, and a pre-reacted product of an alcohol or polyol and monomeric or polymeric polycarboxylic acid or polyglycerol is provided. The pre-reacted product may include glycerol and esters of citric acid such a monoglyceryl citrate, diglyceryl citrate, and triglyceryl citrate as well as other higher molecular weight citric acid-based esters. The inclusion of the pre-reacted product in the binder composition helps to speed the crosslinking reaction, induces faster water evaporation, decreases the viscosity of the binder, helps to reduce the amount of water needed for application of the binder, decreases tackiness, and helps to achieve a maximum vertical expansion of the insulation pack in the transfer zone. The binder composition may be used in the formation of insulation materials and non-woven chopped strand mats. | 02-06-2014 |
20140038253 | COMPOSITIONS AND METHODS FOR INCREASED ETHANOL PRODUCTION FROM BIOMASS - The present application discloses the identification of the novel | 02-06-2014 |
20140017381 | POWDERED ACID-LOADED CARRIER MATERIAL - The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granular starch, partially gelatinised starch, puffed starch and mixtures of two or more thereof, and wherein the water-soluble liquid acidic component is absorbed into and/or onto said solid carrier material. There is also provided the use in various applications such as food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products and the like. In addition, the present invention provides a process for preparing said powdered acid-loaded starch material. | 01-16-2014 |
20130344787 | MEAT FABRICATION SYSTEM AND METHOD - The present invention includes meat fabrication systems and methods. The system according to one embodiment includes a conveyor ( | 12-26-2013 |
20130323808 | 3-HYDROXYPROPIONIC ACID AND OTHER ORGANIC COMPOUNDS - Methods and materials related to producing 3-HP as well as other organic compounds are disclosed. Specifically, isolated nucleic acids, polypeptides, host cells, and methods and materials for producing 3-HP and other organic compounds are disclosed. | 12-05-2013 |
20130323807 | 3-HYDROXYPROPIONIC ACID AND OTHER ORGANIC COMPOUNDS - Methods and materials related to producing 3-HP as well as other organic compounds are disclosed. Specifically, isolated nucleic acids, polypeptides, host cells, and methods and materials for producing 3-HP and other organic compounds are disclosed. | 12-05-2013 |
20130323772 | 3-HYDROXYPROPIONIC ACID AND OTHER ORGANIC COMPOUNDS - Methods and materials related to producing 3-HP as well as other organic compounds are disclosed. Specifically, isolated nucleic acids, polypeptides, host cells, and methods and materials for producing 3-HP and other organic compounds are disclosed. | 12-05-2013 |
20130323394 | OIL COMPOSITIONS - A refined oil composition having a reduced 3-MCPD ester and/or glycidyl ester content and methods of preparation thereof. | 12-05-2013 |
20130309736 | COMPOSITIONS AND METHODS FOR MALATE AND FUMARATE PRODUCTION - The present application provides genetically modified yeast cell comprising an active malate fermentation pathway and/or an active fumarate fermentation pathway, as well as methods of using these cells to produce malate and/or fumarate. | 11-21-2013 |
20130309389 | GLYCOSIDE BLENDS - 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. | 11-21-2013 |
20130309351 | ANIMAL MANAGEMENT - Systems and methods for animal management are disclosed. In one embodiment, a method for managing an animal includes administering an animal feed ration to a plurality of animals, the animal feed ration comprising ingredients and a taggant. The method also includes visually observing the presence or absence of the taggant adhered to the snout of at least one of the plurality of animals. The method also includes determining if the animal has consumed the animal feed ration. | 11-21-2013 |
20130302866 | COMPOSITIONS AND METHODS FOR SUCCINATE PRODUCTION - The present application provides genetically modified yeast cell comprising an active succinate fermentation pathway, as well as methods of using these cells to produce succinate. | 11-14-2013 |
20130296451 | REACTION PRODUCT FROM THE CO-DEHYDRATION OF A SUGAR ALCOHOL AND A POLYOL - A reaction product of the co-dehydration of a sugar alcohol and a reactant polyol having a number average hydroxyl functionality less than 4.0 is disclosed. In some aspects the sugar alcohol comprises mannitol, sorbitol, xylitol, erythritol, or mixtures thereof. In some preferred aspects the sugar alcohol comprises sorbitol. In some aspects the reactant polyol has an average molecular weight of from 40 to 500 Daltons. In some aspects, the reaction product may be suitable for the manufacture of polyisocyanurate foam. In some aspects the reaction product may be mixed with diluent polyols, such as diols, glycols, ethylene glycol, diethylene glycol, dipropylene glycol, propylene glycol, polyethylene glycol, polypropylene glycol and mixtures thereof. | 11-07-2013 |
20130287924 | COCOA POWDER COMPOSITIONS - A defatted cocoa powder composition which is dispersible in cold liquids and method of producing and using the same. | 10-31-2013 |
20130284389 | STARCH COMPOSITION FOR USE IN PAPER MANUFACTURE - The starch composition comprises a cationic, cross-linked starch that is partly swollen and partly gelatinized. It has a gelatinization coefficient gT smaller than 0.7 with T the jet cooking temperature. The starch composition suitably comprises a wheat starch or a blend of a wheat starch and another starch, for instance a root or tuber starch. | 10-31-2013 |
20130273205 | PROCESS FOR LIQUEFYING CEREAL PROTEINS - The present invention relates to a process for liquefying cereal proteins. A process for making hydrolysed cereal protein is also disclosed. A composition comprising hydrolysed cereal proteins obtained by the process of the present invention and its uses in food and feed applications are also disclosed. Particularly, the use of a composition comprising hydrolysed wheat proteins as partial or total replacement of animal protein in calf milk is disclosed. | 10-17-2013 |
20130267693 | CRYSTALLINE FORMS OF REBAUDIOSIDE B - A process for production of crystalline rebaudioside B from rebaudioside A is described. Additionally, four distinct crystal polymorphic forms of rebaudioside B are described, as well as methods for converting from one crystal polymorphic form of rebaudioside B to another crystal polymorphic form of rebaudioside B. | 10-10-2013 |
20130252301 | COMPOSITIONS AND METHODS FOR INCREASED ETHANOL TITER FROM BIOMASS - The present application discloses the identification of novel | 09-26-2013 |
20130248088 | SIZING-ADHESIVE COMPOSITION AND RELATED METHODS - The present invention relates generally to sizing-adhesive compositions that combine a sizing component and an adhesive into one sizing-adhesive composition that strengthens the paper, resulting in less paper used and stored, and reduces costs. In one aspect, the process runs at lower temperatures, thereby reducing energy costs. Aspects of the present invention are directed to using these compositions in a process for applying the sizing-adhesive composition to optimize the bonding and sizing of papers. In one aspect, the process produces a corrugated paperboard with acceptable strength at a reduced cost. In another aspect, it provides a means of making a more sustainable packaging material by utilizing less paper, a renewable packaging material, and less energy compared to the current process used to produce corrugated board. In another aspect, the method allows for printability as the application of glue over the surface creates a flatter and more uniform surface. | 09-26-2013 |
20130243932 | MEAT PRODUCT - A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product. | 09-19-2013 |
20130236626 | MEAT SUBSTITUTE PRODUCT - A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source. | 09-12-2013 |
20130230597 | ENTERIC-COATED SODIUM METABISULFITE LIVESTOCK FEED ADDITIVE FOR VOMITOXIN DETOXIFICATION - A livestock feed supplement in which a core particle containing sodium metabisulfite and at least one binder is enrobed with an enteric coating, wherein the thickness and composition of the coating protects the sodium metabisulfite from decomposition to sulfur dioxide in an aqueous acid stomach environment. Also disclosed are a method of delivering sodium metabisulfite to the lower gastrointestinal tract of an animal, and a method of delivering an antidote to relieve the toxic effect of vomitoxin in an animal, by administering to the animal the livestock feed supplement. | 09-05-2013 |
20130217018 | METHODS AND SYSTEMS FOR INFERRING BOVINE TRAITS - Methods, compositions, and systems are provided for managing bovine subjects in order to maximize their individual potential performance and edible meat value, and to maximize profits obtained in marketing the bovine subjects. The methods and systems draw an inference of a trait of a bovine subject by determining the nucleotide occurrence of at least one bovine SNP that is identified herein as being associated with the trait. The inference is used in methods of the present invention to establish the economic value of a bovine subject, to improve profits related to selling beef from a bovine subject; to manage bovine subjects, to sort bovine subjects; to improve the genetics of a bovine population by selecting and breeding of bovine subjects, to clone a bovine subject with a specific trait, to track meat or another commercial product of a bovine subject; and to diagnose a health condition of a bovine subject. Methods are also disclosed for identifying additional SNPs associated with a trait, by using the associated SNPs identified herein. | 08-22-2013 |
20130210764 | CARBOHYDRATE COMPOSITIONS - The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup. | 08-15-2013 |
20130209645 | CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS - The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, and at least two texturing agents, preferably gelatin and xanthan gum or locust bean gum. More preferably the gummy confectionery product is comprising polydextrose, edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, gelatin, xanthan gum, locust bean gum and stevia. | 08-15-2013 |
20130209634 | HIGH PRESSURE PASTEURIZING OF WHOLE MUSCLE MEATS - A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from −2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures. | 08-15-2013 |
20130203129 | POLYPEPTIDES AND BIOSYNTHETIC PATHWAYS FOR THE PRODUCTION OF MONATIN AND ITS PRECURSORS - Methods and compositions that can be used to make monatin from glucose, tryptophan, indole-3-lactic acid, indole-3-pyruvate, and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid, are provided. Methods are also disclosed for producing the indole-3-pyruvate and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid intermediates. Compositions provided include nucleic acid molecules, polypeptides, chemical structures, and cells. Methods include in vitro and in vivo processes, and the in vitro methods include chemical reactions. | 08-08-2013 |
20130202759 | METHOD FOR IMPROVING YIELD IN MALTING PROCESS - Processes for improving yield in the malting process are described. Utilization of conditioned water in the germination stage of the malting process can result in an improved malt yield. The conditioned water comprises from 0.025% to 2% chloride salt. | 08-08-2013 |
20130183428 | CHOCOLATE PRODUCTS - The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets being encapsulated by substantially crystalline shells; and in that the aqueous phase comprises a sweetener. | 07-18-2013 |
20130177668 | SOLIDIFIED SUGAR ALCOHOL MIXTURE - The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention. | 07-11-2013 |
20130150616 | METHODS OF MANUFACTURING DERIVATIVES OF BETA-HYDROXYCARBOXYLIC ACIDS - Preparation of derivatives of β-hydroxycarboxylic acid, including β-hydroxycarboxylic acid esters, α,β-unsaturated carboxylic acid, esters of α,β-unsaturated carboxylic acid, and alkoxy derivatives. | 06-13-2013 |
20130131012 | PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PULP - A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s−1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products. | 05-23-2013 |
20130129895 | FAT FILLING WITH VEGETABLE FATS AND SWEETENERS - The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to chocolate. | 05-23-2013 |
20130123374 | PROCESS FOR MODIFYING THE PROPERTIES OF CITRUS PULP - A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s−1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products. | 05-16-2013 |
20130122172 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL - The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol. | 05-16-2013 |
20130112192 | LOW-VISCOSITY REDUCED-SUGAR SYRUP, METHODS OF MAKING, AND APPLICATIONS THEREOF - The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup. | 05-09-2013 |
20130096239 | STARCH-BASED COMPOSITIONS FOR LATEX REPLACEMENT - A method for producing starch-based compositions, and the composition produced therewith, for use as latex substitutes for full or partial latex replacement in applications such as carpet backing. | 04-18-2013 |
20130094324 | SOLUTION MAKING SYSTEM AND METHOD - A solution making system and apparatus are described. The solution maker mixes a chemical or slurry with a solvent to a desired concentration. The concentration of the solution is monitored by one or more methods. Based upon this measurement, the concentration of the solution may be adjusted. | 04-18-2013 |
20130081156 | BRASSICA PLANTS YIELDING OILS WITH A LOW ALPHA LINOLENIC ACID CONTENT - plants producing oils with a low alpha-linolenic acid content and methods for producing such plants are described. | 03-28-2013 |
20130075948 | DIRECT COMPRESSIBLE DEXTROSE - This invention relates to a direct compressible dextrose composition, a process for preparing such a direct compressible dextrose composition by compression and subsequent granulation, and processes for preparing pharmaceutical formulations or food formulations in tablet form using the direct compressible dextrose composition. The invention further concerns pharmaceutical or food formulations, which comprise the directly compressible dextrose composition, and the use of the direct compressible dextrose composition for the preparation of pharmaceutical and food formulations. | 03-28-2013 |
20130066090 | BLOWN AND STRIPPED PLANT-BASED OILS - A method for producing a high viscosity, low volatiles blown stripped plant-based oil is provided. The method may include the steps of: (i) obtaining a plant-based oil; (ii) heating the oil to at least 90° C.; (iii) passing air through the heated oil to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to from 5 mg KOH/g to about 9 mg KOH/g; (v) adding a polyol to the stripped oil from (iv); and (vi) stripping the oil from step (v) to reduce the acid value of the oil to less than 5.0 mg KOH/g or less. | 03-14-2013 |
20130040158 | BINDERS - The present invention provides a starch mixture for use in the preparation of coating compositions—and to coating compositions prepared therewith—characterized in that the starch mixture comprises (a) a non-thinned starch; and (b) a thinned starch. | 02-14-2013 |
20130040018 | REDUCED CALORIE AND SUGAR-FREE COATING FOR FOOD PRODUCTS COMPRISING ERYTHRITOL AND A BULKING AGENT - The present invention relates to a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one bulking agent, wherein the erythritol comprises between 20% to 90% by weight of the coating, and wherein the bulking agent comprises between 10% to 80% by weight of the coating, and a method for preparing such a coated food composition. | 02-14-2013 |
20130034649 | LOZENGES OF ERYTHRITOL AND ISOMALT - The present invention relates to a lozenge comprising at least 70% w/w sweetener, preferably at least 80% w/w, more preferably at least 90% w/w sweetener and binding agent wherein the binding agent comprises isomalt, preferably the binding agent is consisting of isomalt. The amount of sweetener and binding agent is from 99/1 to 70/30 weight percent based on dry substance of lozenge. The current invention further relates to a process for producing these lozenges. It further relates to a composition consisting of isomalt and at least 70% w/w erythritol, preferably at least 80% w/w, more preferably at least 90% w/w erythritol and wherein the amount of erythritol and isomalt is from 99/1 to 70/30 weight percent based on dry substance of composition and the use of isomalt as a binding agent in the preparation of a lozenge and the use of said lozenge in the field of food, feed, pharma, cosmetics, detergents, fertilizer or agrochemical products. | 02-07-2013 |
20130034624 | ANIMAL MANAGEMENT - Methods for managing animals can involve identifying a trait by analyzing a biological sample and determining a physical characteristic of a bovine subject using imaging. A method can include obtaining a targeted trait genetic value and determining a targeted trait value for a bovine subject using imaging. A method can include obtaining genetic information determined by identifying, in a biological sample from the first bovine subject, at least one single nucleotide polymorphism (SNP). An animal can be managed based on information that has been identified and/or obtained. | 02-07-2013 |
20130029026 | PROCESS FOR MODIFYING STARCHES - A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated steam to cause partial gelatinisation of the starch. The aqueous slurry containing partially gelatinised starch is discharged through an outlet in the internal chamber into a reactor where the droplets containing the partially gelatinised starch are subjected to further treatment with superheated steam, resulting in the completion of the gelatinisation of the starch in the reactor. Also disclosed is a bi-fluid nozzle for use in spray drying starch which comprises a nozzle body, a nozzle cap and an internal chamber located between the nozzle body and the nozzle cap. The nozzle body comprises at least one atomiser, for connection to a supply of an aqueous starch slurry, for atomising the slurry into the internal chamber and it has at least one inlet, for connection to a supply of superheated steam under pressure, for introducing superheated steam under pressure into the internal chamber. The nozzle cap comprises at least one outlet from the internal chamber. The internal chamber also comprises an interchangeable spacer element with a length of from 10 to 60 mm enabling the length of the internal chamber to be changed. A pregelatinised starch and its use in foods, especially baby foods and infant formulas, feed, pharmaceuticals, cosmetics and personal care products are also disclosed. | 01-31-2013 |
20130023190 | NON-PENETRATING CAPTIVE BOLT ANIMAL PROCESSING - Animal processing devices and methods for processing animals with such devices are described. An animal processing device comprises a housing having a power source for driving a bolt for impacting a predetermined portion of the head of an animal, a trigger for activating the bolt, and a nosepiece. The nosepiece comprises a first portion that is non-moveably positioned relative to the housing. The first portion comprises an opening positioned along the driving direction so the end of the holt can move through the opening, and a contacting surface at an end of the first portion. The contacting surface may include a cutout region having a shape related to the shape of the predetermined portion of the head of the animal to be processed and can accommodate the predetermined portion of the head of the animal to be processed. | 01-24-2013 |
20130019574 | MEAT PACKAGING - Meat products are provided to an automated bagging system in a controlled and managed manner. Packaging systems in accordance with the present invention preferably include one or more buffering systems capable controlling the flow of meat products to a bagging system. Buffering systems are positioned along a meat product packaging line to provide such flow control. Plural buffering systems may be used as arranged in one or both of in series and in parallel. | 01-24-2013 |
20130018197 | METHOD AND APPARATUS FOR PROCESSING VEGETABLE OILS - The present invention provides certain improvements in methods for processing vegetable oils and apparatus for carrying out such methods. One embodiment provides a method for processing a partially processed oil including glycerides and a volatilizable impurity fraction. The partially processed oil may processed by driving off a first volatiles stream comprising a portion of the glycerides and at least a portion of the volatilizable impurity fraction, leaving a deodorized oil. The first volatiles stream may be introduced into a first condensing chamber and a glyceride-rich, impurity-poor first condensate may be condensed from the first volatiles stream, leaving a glyceride-poor, impurity-rich second volatiles stream. The second volatiles stream may be passed into a second condensing chamber and a glyceride-poor, impurity-rich second condensate may be condensed from the second volatiles stream. | 01-17-2013 |
20120322906 | POLYMER AND METHODS OF PREPARING AND USING A POLYMER - Methods for preparing a polymer using Hansen solubility parameters are described. Also described is a polymer having certain properties, including those related to the Hansen solubility parameters, having utility in the separation of monatin from a monatin-containing mixture. | 12-20-2012 |
20120309957 | EPIMERISATION OF SACCHARIDES - The present invention relates to a process for an epimerization of a saccharide in a microdevice consisting of a network of micron-sized channels in presence of molybdenum containing catalyst. It further relates to the use of a microdevice consisting of a network of micron-sized channels for the epimerization reaction of saccharides and the oligomerisation of the thus obtained epimerized saccharide, preferably into manno-oligosaccharides. | 12-06-2012 |
20120309956 | MICROPROCESSING FOR PREPARING A POLYCONDENSATE - The present invention relates to a process for preparing polydextrose by using a microdevice. It further relates to the use of a microdevice for the polycondesation reactions. | 12-06-2012 |
20120301588 | HIGH FIBER CHEWABLE COMPOSITIONS AND METHODS OF MAKING - The present disclosure describes chewable compositions comprising liquid inulin, a gelling agent, and water. The chewable compositions include at least 60% liquid inulin. Also described are methods for producing a chewable composition. The methods include providing liquid inulin, combining the liquid inulin with a gelling agent solution to yield a liquid inulin gelling agent mixture, depositing the liquid inulin gelling agent mixture into a mould, allowing the liquid inulin gelling agent mixture in the mould to set to yield a liquid inulin chewable composition, and removing the liquid inulin chewable composition from the mould. | 11-29-2012 |
20120292202 | COMPOSITION AND METHODS FOR ELECTROLYTIC SWIMMING POOL CHLORINATION SYSTEMS - The present disclosure relates generally to chloride salt compositions and methods for use in electrolytic pool chlorination systems comprising an water soluble chloride salt and an anti-caking additive that facilitates the rapid dissolution and dispersion of the salt in the pool without causing the detrimental effects to the water, pool, or chlorinator systems associated with other commonly used anti-caking agents. | 11-22-2012 |
20120289687 | METHODS TO TREAT MIXTURES OF GLYCOSIDES TO OBTAIN ONE OR MORE OF THESE GLYCOSIDES IN MORE PURE FORM - The present invention provides methods to treat mixtures containing natural rebaudioside A (Reb A), rebaudioside B (Reb B), and rebaudioside D (Reb D), synthetic counterparts of these, and/or derivatives of the natural or synthetic embodiments obtain one or more of these glycosides in more pure form. In many embodiments, the invention can be used to process glycoside mixtures obtained at least in part from natural sources such as the | 11-15-2012 |
20120283338 | SWEETENER COMPOSITIONS AND METHODS OF MAKING THE SAME - Disclosed is a method of preparing a composition by mixing a sweetener and an ingredient, pressing the sweetener and ingredient together to form a pressed mixture in the form of a sheet, briquette, pellet, flake or other form, and reducing the pressed mixture to yield a composition. The composition comprises particulates having a desirable size, where a particulate comprises the ingredient at least partially embedded within the sweetener. The composition can be used in a variety of food, dietary and pharmaceutical products. | 11-08-2012 |
20120270281 | BIOREACTOR PERFORMANCE IN THE PRODUCTION OF MONATIN - Methods and systems for increasing the production of monatin in a multi-step equilibrium pathway are described. Tryptophan and pyruvate are added to a bioreactor to form a mixture comprising monatin and a plurality of intermediates via a multi-step equilibrium pathway. The methods and systems include operating the bioreactor such that a temperature of the mixture in the bioreactor is less than 25 degrees Celsius, resulting in an increased production of monatin. In some embodiments, the temperature of the mixture in the bioreactor is between about 5 degrees Celsius and about 23 degrees Celsius; in other embodiments, the temperature is between about 10 degrees Celsius and about 18 degrees Celsius. | 10-25-2012 |
20120269953 | HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS - A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about −50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. | 10-25-2012 |
20120269952 | HIGH PRESSURE PASTEURIZING OF GROUND MEATS - A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. | 10-25-2012 |
20120269026 | AUTOMATED SOLUTION MAKER APPARATUS - An automated solution maker is provided. The automated solution maker mixes a chemical with a solvent to a desired concentration. The concentration of the solution is monitored by measuring the conductivity of the solution. Based upon this measurement, the concentration of the solution may be adjusted. | 10-25-2012 |
20120264948 | MEMBRANE SEPARATION AND PURIFICATION OF MONATIN - Methods and systems for separating and purifying monatin are described. In the production of monatin, a mixture is formed which includes monatin, starting materials and intermediates. The methods and systems include a membrane having a zeta potential of from about −19 to −6 such that the membrane rejects greater than about 90% of the monatin. In some embodiments, the membrane is a nanofiltration membrane. | 10-18-2012 |
20120237659 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL - The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, inulin-based polymers, or inulin-based polymers, carrageenan and at least 85% w/w erythritol wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85, and a process for preparing these. | 09-20-2012 |
20120193569 | DEICER COMPOSITION - The present disclosure relates generally to deicer compositions comprising a liquid deicing agent which is as an aqueous solution of a deicing salt and an additive that provides reduced corrosiveness and increased residual effect. Aspects of the disclosure are particularly directed to use of the deicer composition as a liquid deicer or an anti-icer. The deicer composition can further include a solid deicing agent such as sodium chloride, where the liquid deicing agent and additive form a pre-wetting agent when mixed with the solid deicing agent to form a pre-wetted deicer. | 08-02-2012 |
20120193356 | COMPOSITE CONTAINERS - A composite container ( | 08-02-2012 |
20120183484 | CARRAGEENAN MIXTURES USEFUL AS COSMETIC INGREDIENTS AND HAIR STYLING GELS COMPRISING THEM - This invention provides a carrageenan mixture comprising about 60% to about 95% by weight of iota-carrageenans and about 5% to about 25% by weight of lambda-carrageenans, which is useful as an ingredient of a cosmetic formulation such as a fully natural hair styling gel being free from synthetic polymers. | 07-19-2012 |
20120178967 | LEVULINIC ACID FROM FUNGAL BIOMASS - Systems and methods for producing levulinic acid from fungal biomass are disclosed. In one implementation, a method for distilling levulinic acid from a glucosamine-containing feedstock is disclosed that yields a relatively pure (e.g., 90% or greater) levulinic acid product from an otherwise problematic waste stream. | 07-12-2012 |
20120172586 | MICROPROCESSING IN HETEROGENEOUS REACTION MIXTURES - The present invention relates to a process for preparing a chemically modified polysaccharide, preferably starch, by using a microdevice. It further relates to the use of a microdevice for the chemical reactions of polysaccharides in heterogeneous mixtures. Examples of chemical modifications are acetylation, oxidation, hydroxypropylation and the like. | 07-05-2012 |
20120165576 | USE OF ERYTHRITOL FOR THE PREVENTION OR TREATMENT OF HYPERTENSION - The present invention relates to the use of erythritol for the up regulation of the SOD2 enzyme in mammals and prevention or treatment of hypertension. More specifically, erythritol protects against the development of endothelial dysfunction and related reduction of vasodilatation and erythritol protects against hemolysis-induced vasoconstriction. | 06-28-2012 |
20120164697 | POLYPEPTIDES AND BIOSYNTHETIC PATHWAYS FOR THE PRODUCTION OF STEREOISOMERS OF MONATIN AND THEIR PERCURSORS - Monatin and certain stereoisomers of monatin, such as R,R monatin and S,R monatin, as well as salts thereof, are produced using polypeptides and biosynthetic pathways. These polypeptides and biosynthetic pathways are also useful in the production of R-2-hydroxy-2-(indoly-3-ylmethyl)-4-keto glutaric acid, an intermediate that is formed in certain monatin synthesis pathways, including some biosynthetic pathways. | 06-28-2012 |
20120149928 | CANOLA OIL FROM HYBRID BRASSICA VARIETIES - Canola oils from hybrid | 06-14-2012 |
20120149784 | TABLETTING OF ERYTHRITOL AND ISOMALT - Erythritol is granulated together with from 10% w/w to 50% w/w isomalt. Chewable tablets are prepared and the corresponding process is described. | 06-14-2012 |
20120136169 | POLYOLS MADE FROM PARTIALLY-EPOXIDIZED, FULLY-HYDROGENATED FATTY ACID ALKYL ESTERS - A method is described for producing polyester polyols by partially-epoxidizing fatty acid alkyl esters having an iodine value from 90 to 190 g I2/100 grams, fully-hydrogenating the partially-epoxidized esters to form hydroxylated fatty acid alkyl esters, and then reacting the hydroxylated fatty acid alkyl esters with a multifunctional ester-reactive initiator compound to form the polyester polyol. | 05-31-2012 |
20120135116 | PROCESS FOR PRODUCING A SOY PROTEIN WATER DISPERSION - In this disclosure there are provided processes for providing a Soy Protein Flour water dispersion with reduced viscosity. Also provided in the disclosure are Soy Protein Flour dispersions with reduced viscosity, and the use of Soy Protein Flour dispersions with reduced viscosity. | 05-31-2012 |
20120114828 | POST FERMENTING OPTIMIZER (PFO) FOR THE PREPARATION OF BEER - The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life. | 05-10-2012 |
20120114788 | PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF - A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it, and use thereof. | 05-10-2012 |
20120108155 | AUTOMATED FAT TRIMMING SYSTEM - An automated system and method for trimming fat from an outer surface of a primal of meat includes a conveyor for advancing the meat, an imaging system for creating at least one image of the meat in order to create a fat profile, and a trimming assembly that removes fat from the outer surface of the meat based on the created fat profile. An orientation device is used to secure and guide the meat on the conveyor. In some embodiments, the orientation device is configured to align with a spinal groove in the meat. In some embodiments, the primal of meat is a short loin; in some embodiments, it is a sirloin. | 05-03-2012 |
20120107475 | METHOD OF AND SYSTEM FOR WHEAT MILLING - Processes and systems for commercial scale milling of wheat are disclosed. Processes include multiple tempering steps of controlled duration and cubing of the wheat kernel between two tempering steps. The cubing between the tempering breaks the kernels, or stresses the kernels, in a manner that enables a high degree of separation of the bran and endosperm early in the flour production process. An embodiment includes tempering for a first period between ½ hour and 2 hours, cubing in a roll crusher with longitudinal corrugations on one roll and circumferential corrugations on a second roll, removing fines from the cubed kernels, and further tempering of the cubed kernels for a period between ½ hour and 2 hours | 05-03-2012 |
20120102889 | MULTI-HANDLED SEALED BAG - A sealed multi-handled bag is provided that includes a first handle at a first end and a second handle at a second end. In one embodiment, the handles are on substantially opposite ends of the bag. The sealed bag may be made from plastic and may contain loose materials, such as a salt. In some embodiments, one or more of the handles are formed from heat-sealed layers of bag material having a grip cut therein. A method for filling and sealing the multi-handled sealed bag includes filling a bag having a first closed end through a second open end, and sealing the second open end to form a handle. In one embodiment, sealing the second open end includes heat-sealing opposing layers of bag material together and cutting a handle through the layers. In another embodiment, the method includes folding-over the layers of bag material. | 05-03-2012 |
20120083618 | METHOD OF IMPROVING OIL RECOVERY AND REDUCING THE BIOCHEMICAL OXYGEN DEMAND AND CHEMICAL OXYGEN DEMAND OF PALM OIL MILL EFFLUENT - Palm oil processing plants are continually looking for ways to improve oil recovery, and reduce bio-chemical oxygen demand and chemical oxygen demand of the palm oil mill effluent. A method is described for increasing the amount of oil recovered and reducing the bio-chemical oxygen demand and chemical oxygen demand of palm oil mill effluent by treating pressed palm oil slurry with ultrasonic energy prior to disposal of the effluent. | 04-05-2012 |
20120076899 | SHELF STABLE MONATIN SWEETENED BEVERAGE - A shelf stable beverage composition which comprises a liquid having a reduced dissolved O | 03-29-2012 |
20120073009 | METHOD OF CREATING A SPRING BRASSICA NAPUS - Crossing a winter | 03-22-2012 |
20120070558 | OIL COMPOSITIONS - The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them. | 03-22-2012 |
20120065414 | CORN STILLAGE OIL DERIVATIVES - Corn stillage oil derivatives having values for Gardner color of 10 or less and methods for making the corn stillage oil derivatives are disclosed. In one aspect, the corn stillage oil derivative comprises a heat bleached corn stillage oil. Preferably, the heat bleached corn stillage oil has a value for Gardner color of from 4 to 8. In another aspect, the corn stillage oil derivative comprises a blown corn stillage oil. Preferably, the blown corn stillage oil has a value for Gardner color of from 5 to 8. | 03-15-2012 |
20120065275 | POLYSACCHARIDE COMPOSITIONS - An aqueous composition characterized in that it comprises one or more anionic polysaccharides suspended in an aqueous dispersion of one or more hydrocolloids. | 03-15-2012 |
20120058236 | SWEETENER COMPOSITION COMPRISING HIGH SOLUBILITY FORM OF REBAUDIOSIDE A AND METHOD OF MAKING - Disclosed are sweetener compositions comprising rebaudioside A and methods of making the sweetener compositions. The sweetener compositions comprise a highly soluble crystal form of rebaudioside A that displays, in some embodiments, a solubility at 24° C. in water of about 25 (grams rebaudioside A/per 100 grams water) or greater. The high solubility of the sweetener composition of the invention allows it to be used in applications such as syrups and concentrates. | 03-08-2012 |
20120045556 | A COOKING OIL COMPOSITION - A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-spattering composition for use in preparing food. | 02-23-2012 |
20120027889 | PROCESS FOR MAKING A COCOA PRODUCT - Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product. | 02-02-2012 |
20120018353 | MEAT SORTATION - A system and method for sorting animal protein is provided. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group. | 01-26-2012 |
20120009323 | STABLIZED WHOLE GRAIN FLOUR - Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour. | 01-12-2012 |
20120009312 | PROVIDING HOMESTYLE EGG PRODUCT PORTIONS - An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described. | 01-12-2012 |
20110311704 | EMULSION-LIKE COMPOSITIONS - The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the invention further relates to the use of porous starch in the manufacture of emulsion-like compositions. | 12-22-2011 |
20110311702 | PERCEPTIONAL CHARACTERISTICS OF BEVERAGES - A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids. | 12-22-2011 |
20110300282 | PRODUCTION OF MONATIN ENANTIOMERS - Methods for preferentially hydrolyzing one stereoisomer of an isoxazoline diester over another, as well as an enzyme for facilitating the preferential hydrolysis are provided. Also provided are methods for providing mixtures of (RR) and (RS) monatin as well as (SS) and (SR) monatin, which methods can include the step of stereoselectively hydrolyzing an isoxazoline diester. | 12-08-2011 |
20110293814 | CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS - Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding. | 12-01-2011 |
20110293813 | FROZEN PELLETS MADE WITH JUICE - A composition and method of making frozen pellets made with juice includes a composition having at least about 50 weight equivalents of juice and a multipart stabilizer that acts as a gelling agent and a viscosifying agent. Frozen pellets are formed from the composition through cryogenic freezing. The resulting pellets contain a high level of juice and have a creamy taste and mouth feel. The multipart stabilizer results in the frozen pellets being free flowing at temperatures below approximately −4° F. Moreover, the multipart stabilizer contributes to the pellets having a high resistance to melting and clumping. In some embodiments, the frozen pellets made with juice are blended with frozen pellets made with yogurt to form a frozen food product. | 12-01-2011 |
20110293781 | CRUMB, E.G., CHOCOLATE CRUMB, HAVING ENHANCED CARAMEL FLAVOR - The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes. | 12-01-2011 |
20110263188 | METHOD AND APPARATUS FOR PROCESSING CARCASSES - A method for processing meat along a meat processing line. The method includes removing viscera from a carcass, accumulating the carcass along a dead rail stack of the meat processing line, washing the carcass, and inspecting the carcass at an inspection station following the act of washing the carcass. | 10-27-2011 |
20110250323 | MICROWAVABLE REFRIGERATED SCRAMBLED EGGS AND PROCESS - A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided. | 10-13-2011 |
20110250247 | TABLETTING OF ERYTHRITOL - Erythritol having a specific surface area greater than 0.25 m | 10-13-2011 |
20110226429 | ENHANCED FIBER ADDITIVE; AND USE - The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described. | 09-22-2011 |
20110212881 | ALEURONE AS A PREBIOTIC FIBER FOR IMPROVED INTESTINAL HEALTH - The present invention is directed to methods of treating, maintaining or improving the feces quality and gastrointestinal tract health of mammals. The present invention is further directed to food products that can be used to treat, maintain or improve the feces quality and gastrointestinal tract health of mammals. In at least one aspect of the invention, the method includes introducing aleurone into the diet of a mammal. In another aspect the food product includes aleurone. | 09-01-2011 |
20110212441 | Methods and Systems for Inferring Bovine Traits - Methods, compositions, and systems are provided for managing bovine subjects in order to maximize their individual potential performance and edible meat value, and to maximize profits obtained in marketing the bovine subjects. The methods and systems draw an inference of a trait of a bovine subject by determining the nucleotide occurrence of at least one bovine SNP that is identified herein as being associated with the trait. The inference is used in methods of the present invention to establish the economic value of a bovine subject, to improve profits related to selling beef from a bovine subject; to manage bovine subjects, to sort bovine subjects; to improve the genetics of a bovine population by selecting and breeding of bovine subjects, to clone a bovine subject with a specific trait, to track meat or another commercial product of a bovine subject; and to diagnose a health condition of a bovine subject. Methods are also disclosed for identifying additional SNPs associated with a trait, by using the associated SNPs identified herein. | 09-01-2011 |
20110212149 | PUFFED STARCH MATERIAL - The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products. | 09-01-2011 |
20110195159 | METHODS AND SYSTEMS FOR MAKING CO-EXTRUDED FOOD PRODUCTS - Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight. | 08-11-2011 |
20110178288 | PROCESS FOR THE PRODUCTION OF MALTODEXTRINS AND MALTODEXTRINS - There is disclosed a process for preparing liquid maltodextrin having a D.E. of about 5 to less than about 20. Also disclosed are liquid maltodextrins having a D.E. of about 9 to about 15. | 07-21-2011 |
20110143007 | NEW POLYDEXTROSE MATERIAL - The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the present invention relates to a process for preparing this new type of polydextrose and to the use of this polydextrose in products such as food products, pharmaceutical products and personal care products. | 06-16-2011 |
20110117253 | EGG-FILLED FOOD PRODUCT - Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter. | 05-19-2011 |
20110117246 | COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS - The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product. | 05-19-2011 |
20110100256 | PROTEIN AND STARCH COMPOSITIONS, METHODS FOR MAKING AND USES THEREOF - The present disclosure relates to protein-starch compositions. The disclosure also relates to processes for preparing the protein-starch compositions. Further, the disclosure relates to uses of the protein-starch compositions in the preparation of adhesives or binders. Further, the disclosure relates to adhesive formulations that include protein-starch containing compositions and to paper products resulting from the processes herein. | 05-05-2011 |
20110097457 | METHOD FOR PROVIDING A MARBLEIZED MEAT PRODUCT - Marbleized meat products are prepared by providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70° to about 120° C., wherein substantially all of the fat is from an animal source; and providing a water composition at a temperature of from about 15° to about 32° C. The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25° C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein. The composition is cooled to a temperature at or less than about 10° C. and injected into a meat portion to provide a marbleized meat product. The average temperature of the marbleized meat product does not exceed about 7° C. | 04-28-2011 |
20110087011 | SEPARATION OF REBAUDIOSIDE A FROM STEVIA GLYCOSIDES USING CHROMATOGRAPHY - Disclosed are methods for the chromatographic separation of rebaudioside A from stevioside in glycoside solutions that are derived from stevia. The chromatographic separation may be an adsorb/desorb type of chromatographic separation or a fractionation type of chromatographic separation. | 04-14-2011 |
20110065821 | POLYOL MADE FROM PARTIALY HYDROGENATED, FULLY EPOXIDIZED NATURAL OILS - A method is disclosed for making a polyol comprising: fully-epoxidizing a partially hydrogenated vegetable oil to obtain a fully-epoxidized vegetable oil derivative having an iodine value less than 4 g I | 03-17-2011 |
20110064918 | SIZING-ADHESIVE COMPOSITION - A novel sizing-adhesive composition for corrugating characterised in that it comprises at least one low molecular weight, water soluble polymer such as a maltodextrin, corrugating boards prepared therewith and methods of producing them. | 03-17-2011 |
20110062257 | PROCESSING MEAT TRIM - Meat trim portions are sorted by employing quantitative lean point analysis and one or more sorting steps. Embodiments of the present invention are adapted to make lean point determinations, to compare the determinations to one or more sorting parameters, and to direct meat trim portions to one of a plurality of containers based on the comparison. Meat trim portions from each container are subsequently processed into ground meat. | 03-17-2011 |
20110061645 | LOW-VISCOSITY REDUCED-SUGAR SYRUP, METHODS OF MAKING, AND APPLICATIONS THEREOF - The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup. | 03-17-2011 |
20110059218 | SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF - This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity sweetener, a taste modifying composition and a bulking material. Also disclosed are methods of making a sweetener of the present invention and methods of using the sweetener. | 03-10-2011 |
20110052780 | PREPARATION OF ENZYMATICALLY HYDROLYZED STARCH - The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch. | 03-03-2011 |
20110027828 | Enzymatic Modification in a Continuously Regenerated Packed Bed Column - A process for the modification of a substrate comprising passing the substrate through a packed bed column of a specific volume of immobilized enzyme wherein the substrate enters the column at or near one end of the column (the ‘inlet end’) and the modified substrate exits at or near the opposite end of the column (the ‘outlet end’), a portion of the volume of immobilized enzyme is periodically removed at or near to the inlet end of the column, and an equivalent portion of immobilized enzyme is periodically added at or near to the outlet end of the column. | 02-03-2011 |
20110003982 | PROCESS FOR THE PREPARATION OF PURIFIED Beta-(1,3)-D-GLUCANS - There is provided a process for the preparation of purified β-(1,3)-D-glucans, comprising the steps of providing an aqueous β-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous β-(1,3)-D-glucan initial solution to obtain a β-(1,3)-D-glucan containing filtrate, adjusting the pH of the β-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic β-(1,3)-D-glucan solution, and heating the acidic β-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C. | 01-06-2011 |
20100330369 | PREGELATINIZED STARCHES AS CARRIER MATERIALS FOR LIQUID COMPONENTS - The present invention provides a liquid-loaded starch material comprising a solid carrier material consisting of pregelatinized, non-granular starch material which consists of flake-shaped starch particles, wherein the size distribution of the starch particles is such that at least 50% by weight of the starch particles have a particle size of between 100 and 375 μm, and wherein the BET specific surface area is less than or equal to 0.5 m | 12-30-2010 |
20100329071 | AUTOMATED SOLUTION MAKER APPARATUS - An automated solution maker is provided. The automated solution maker mixes a chemical with a solvent to a desired concentration. The concentration of the solution is monitored by measuring the conductivity of the solution. Based upon this measurement, the concentration of the solution may be adjusted. | 12-30-2010 |
20100317273 | CARCASS INTERVENTION TRACKING AND METHODS - The present invention provides systems and methods for tracking carcass intervention data accumulated during carcass processing. An identification is assigned to the carcass. The carcass is subjected to at least one intervention, during which processing data is accumulated. The carcass identification and the processing data are then associated and compared to predetermined processing parameters. | 12-16-2010 |
20100314976 | RETAIL DISPLAY CASE - A retail display case that has an illuminated region, a region protected from illumination, a platform that is capable of moving, and a fresh meat holding area is described. The fresh meat holding area comprises a portion of the platform, and the platform is capable of moving the fresh meat holding area between the illuminated region and the region protected from illumination. | 12-16-2010 |
20100311992 | MODIFIED VEGETABLE OIL-BASED POLYOLS - Methods of making unsaturated modified vegetable oil-based polyols are described. Also described are methods of making oligomeric modified vegetable oil-based polyols. An oligomeric composition having a modified fatty acid triglyceride structure is also described. Also, methods of making a polyol including hydroformylation and hydrogenation of oils in the presence of a catalyst and support are described. | 12-09-2010 |
20100304652 | AUTOMATED MEAT BREAKING SYSTEM AND METHOD - An automated system and method for breaking a primal cut of meat into smaller components includes a conveyor for advancing the primal cut from a first end of the system to a second end of the system, at least one automated cutting assembly for performing a first cut and a second cut to separate the primal cut into three sub-components, and a guide for orienting the primal cut on the conveyor. In some embodiments, the guide is configured to align with a spinal groove in the primal cut. In some embodiments, the at least one automated cutting assembly includes a first automated cutting assembly for performing the first cut and a second automated cutting assembly for performing the second cut. | 12-02-2010 |
20100297923 | ANIMAL CLEANING SYSTEM - Systems and methods for cleaning animals are disclosed. In one embodiment, an apparatus for cleaning a plurality of carcasses of harvested animals includes a track system configured to convey the carcasses through a plurality of carcass disassembly stations. The apparatus also includes a spray system for directing a fluid at a portion of at least one of the carcasses. The spray includes a plurality of nozzles configured to rotate relative to the track system. The spray system directs the fluid onto each of the carcasses in a tracking manner as the carcass moves from a first carcass location to a second carcass location. In another embodiment, a method for cleaning a plurality of carcasses of harvested animals includes providing an assembly line for conveying the carcasses through a plurality of carcass processing stations. At least one of the stations comprises a spray nozzle assembly for directing a fluid in a rotating path at a portion of each of the carcasses. The method also includes directing the fluid onto each of the carcasses in a tracking manner as the carcass moves from a first location to a second location on the assembly line. | 11-25-2010 |
20100278994 | NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS - This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described. | 11-04-2010 |
20100267925 | NATURAL OIL-DERIVED POLYESTER POLYOLS AND POLYURETHANES MADE THEREFROM - A polyester polyol made from natural oil feedstocks is disclosed. Methods for making the polyol are also disclosed. The method comprises reacting hydroxylated fatty acid/alkyl esters with a multifunctional ester-reactive initiator compound to form the polyester polyol. In one embodiment, the hydroxylated fatty acid/alkyl esters are made by hydroxylating fatty acid/alkyl esters having up to ninety-five percent by weight monounsaturation. | 10-21-2010 |
20100260904 | FIBER SATIETY COMPOSITIONS - Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents. | 10-14-2010 |
20100251904 | METHOD AND APPARATUS FOR FOLDING COOKED EGGS - The present invention relates to a method, system and apparatus for making egg patties which have been cooked, folded, frozen and which may be reheated to provide an egg patty which resembles an egg patty made from fresh eggs. The invention includes an egg folding apparatus, a method for folding cooked liquid whole egg and a system for cooking and folding a cooked egg composition. The egg folding apparatus includes an endless linear array of egg cooking pans movable as an endless conveyor. One side of the pans has a ramp which extends downward to the bottom pan. A plurality of spatulas are disposed above the pans in an array above the pans. The spatulas are rotatable about an axis which is perpendicular to the linear array of pans, the pans movable upwardly away from the pans and downwardly toward the pans. As the pans move toward the spatulas, the spatulas move downwardly onto the ramp of the pan, move under the coagulated egg composition and rotate such that they fold cooked eggs in the pans onto themselves as the pans move past the spatulas. The invention also relates to a method of packaging, freezing and thawing packaged frozen folded egg patties. | 10-07-2010 |
20100251419 | NOVEL NUCLEIC ACIDS FROM SESAME PLANTS - Novel nucleic acids derived from the 5′ untranslated regions of the 2S albumin and 11S globulin genes from sesame are disclosed. These novel nucleic acids can be used to direct expression of coding nucleic acids. Expression constructs can be introduced into a plant cell to generate a transgenic plant cell or to generate a transgenic plant. | 09-30-2010 |
20100240860 | NATURAL OIL-DERIVED POLYESTER POLYOLS AND POLYURETHANES MADE THEREFROM - A polyester polyol made from natural oil feedstocks is disclosed. Methods for making the polyol are also disclosed. The method comprises reacting monohydroxylated fatty acid/alkyl esters with a multifunctional ester-reactive initiator compound to form the polyester polyol. In one embodiment, the monohydroxylated fatty acid/alkyl esters are made by hydroxylating fatty acid/alkyl esters having greater than about ninety-five percent by weight monounsaturation. | 09-23-2010 |
20100223977 | METHODS FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS USING A TRIBOLOGY DEVICE - The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device. | 09-09-2010 |
20100221386 | MILK REPLACER - A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also disclosed is a milk replacer composition which comprises at least one polyol, at least one emulsifying starch and at least one fat. The emulsifying starch is, preferably, an n-alkenyl succinate starch, more preferably n-octenyl succinate starch. The polyol is preferably selected from sorbitol, maltitol and mixtures thereof. | 09-02-2010 |
20100203219 | FRYING SHORTENING COMPOSITIONS HAVING IMPROVED FRYING PERFORMANCE - Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower oil, corn oil, and combinations thereof; and (b) about 1-30 wt %, e.g., about 16-20 wt %, of a hard fat component comprising a hydrogenated vegetable oil, e.g., hydrogenated cottonseed oil. The fried foods are low in trans-fatty acids and saturated fatty acids and may be used to prepare fried food articles, e.g., doughnuts, having a high food-to-oil ratio. | 08-12-2010 |