Entries |
Document | Title | Date |
20080248157 | Fermenter and Microwave Oven Having the Same,Their Controlling Method - The present invention relates to a fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven. The fermenter of the present invention comprises a fermenter casing having one open side and defining a fermenting chamber; a fermenter door for selectively opening or closing the fermenting chamber; a thermoelectric element for applying heat to the fermenting chamber or absorbing heat from the fermenting chamber; and a current switching device for converting current supplied to the thermoelectric element such that the thermoelectric element can absorb or generate heat. According to the present invention, the fermenter can be very conveniently employed and a microwave oven with various functions can also be provided. | 10-09-2008 |
20080286410 | Production of Resistant Starch Product - A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content. | 11-20-2008 |
20080292747 | MODIFIED AMYLASE FROM PSEUDOMONAS SACCHAROPHILIA - Described is a PS4 variant polypeptide derivable from a polypeptide having amylase activity selected from: (a) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 161, 178, 179, 223, 229, 272, 303, 307, 309 and 334; (b) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 145, 146, 157, 178, 179, 223, 229, 272, 303, 307 and 334; (c) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; and (d) a polypeptide comprising an amino acid mutation at each of positions 3, 33, 34, 70, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; referring to the numbering of a | 11-27-2008 |
20080299251 | Process For Preparing A Food Composition - A process for preparing a food composition that is easily removed from the container by contacting one or more hydrocolloids with water to prepare a colloidal solution, contacting the colloid solution with one or more food ingredients, and allowing the resulting mixture to form a solid mass having a gelatinous texture, and a food composition produced by such process. | 12-04-2008 |
20080317903 | Bacteriophage Resistant Lactic Acid Bacteria - A lactic acid bacterium (LAB) wherein an YjaE protein is essentially inactive and the LAB thereby get improved resistance to bacteriophages, a starter culture composition comprising the lactic acid bacterium and use of this starter culture manufacturing a food or feed product. | 12-25-2008 |
20090074912 | Method of Manufacturing an Edible Product Comprising Fruit and Omega-3 Polyunsaturated Fatty Acids - The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit and a source of omega-3 polyunsaturated fatty acids (ω-3 PUFA), such as fish-oil, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ω-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk). | 03-19-2009 |
20090098243 | OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAME - The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. | 04-16-2009 |
20090098244 | Microorganism for biological detoxification of mycotoxins, namely ochratoxins and/or zearalenons, as well as method and use thereof - A microorganism for the biological inactivation or detoxification of mycotoxins, in particular ochratoxins, which is selected from bacteria and/or yeasts, which cleaves the phenylalanine group of the mycotoxins, in particular ochratoxins, as well as a method for biologically inactivating or detoxifying mycotoxins, in particular ochratoxins, in food products and animal feeds by the aid of a microorganism, and the use of the microorganism(s). | 04-16-2009 |
20090110769 | Process for Producing Fermented Beverages Using Fermentation Raw Material Solutions of Low Maltotriose Ratio - It is an object of the present invention to provide fermented beverages that give no sweetness in aftertaste and which have less off-flavors by a technique that will not affect the principal taste and aroma characteristics and which is highly acceptable to consumers. | 04-30-2009 |
20090110770 | Galactosidase With Alpha-Galactosyltransferase Activity - The present invention concerns a β-galactosidase with transgalactosylating activity isolated from | 04-30-2009 |
20090155411 | METABOLICALLY ENGINEERED LACTIC ACID BACTERIA AND THEIR USE - Mutants of lactic acid bacteria including | 06-18-2009 |
20090208604 | FAT, WAX OR OIL-BASED FOOD INGREDIENT COMPRISING ENCAPSULATED FLAVORS - The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes. | 08-20-2009 |
20090280212 | METHOD OF PRODUCING FILAMENTOUS FUNGUS CULTURE PRODUCT - It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, | 11-12-2009 |
20090317510 | LOW SODIUM, HIGH CALCIUM, PROTEIN HYDROLYSATE FLAVOR ENHANCER AND A METHOD PREPARE THEREOF - A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer. | 12-24-2009 |
20100015276 | Increased Stability Of Flavor Compounds - The present invention is directed to the treatment of reactive thiol groups (—SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides compounds using sulfhydryl oxidase. | 01-21-2010 |
20100028484 | METHODS FOR PRODUCING LIPIDS FROM ETHANOL PRODUCTION CO-PRODUCTS BY INTRODUCING LIPID PRODUCING MICROORGANISMS - Methods for producing a lipid rich product from a feedstock utilized in wet and dry milling processes for producing ethanol, the method include mixing a culture of lipid producing microorganisms with the feedstock, wherein the feedstock includes co-products of ethanol production and/or biomass; producing lipids within the lipid producing microorganisms; lysing the microorganisms; and isolating the lipid rich product. | 02-04-2010 |
20100034922 | METHOD FOR PROCESSING OF FISH EGG AND PROCESSED FISH EGG PRODUCED BY THE METHOD - Provided are a method of processing fish eggs, which can produce fish eggs having a good color tone without using a color-developing agent such as a nitrite or by using a reduced amount of the color-developing agent, and processed fish eggs produced by the method. A lactic acid bacterium, which can improve the color tone of the fish eggs, is added to the fish eggs. The lactic acid bacterium is preferably a lactic acid bacterium belonging to the genus | 02-11-2010 |
20100047384 | METHODS OF PRODUCING TRANSFORMATION COMPETENT BACTERIA - A method of producing transformation competent bacteria, comprising the steps of: (i) transforming a bacteria that is not naturally transformation competent with a plasmid, wherein said plasmid comprises a comX gene sequence encoding a ComX protein or functional part or derivative or variant thereof under the regulatory control of a promoter which is inducible by a transcription initiator, (ii) contacting said transformed bacteria with said transcription initiator to initiate transcription of said comX gene sequence is provided. Also provided are plasmids, transformed bacteria, transformation competent bacteria, mutant bacteria and food products comprising said mutant bacteria. | 02-25-2010 |
20100047385 | CULTURE METHOD FAVORISING THE PRODUCTION OF K2 VITAMIN BY LACTIC BACTERIA AND APPLICATIONS THEREOF IN THE PREPARATION OF FOOD PRODUCTS - The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained. | 02-25-2010 |
20100055234 | HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM - Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils. | 03-04-2010 |
20100074989 | FIBROUS FOOD MATERIAL - The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition. | 03-25-2010 |
20100074990 | PROCESS FOR JOINING OF PIECES OF NATURAL CASING - A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre. | 03-25-2010 |
20100104690 | Tagged Microorganisms and Methods of Tagging - The present invention provides methods for tagging and/or identifying microorganisms. In some preferred embodiments, the microorganisms are bacteria. In some particularly preferred embodiments, the bacteria are members of the genus | 04-29-2010 |
20100136166 | DAIRY PRODUCT AND PROCESS - The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein. | 06-03-2010 |
20100183765 | ASPARAGINASE ENZYME VARIANTS AND USES THEREOF - The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes. | 07-22-2010 |
20100260887 | Content of the essential amino acids lysine and methionine in algae and cyanobacteria for improved animal feed - This disclosure provides a method to improve lysine and methionine content of algae and cyanobacteria through genetic modification in combination with modified expression of high lysine and methionine proteins as sinks for the amino acids. The method of this disclosure is specifically useful in animal feed production. | 10-14-2010 |
20100310712 | FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT - Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent. | 12-09-2010 |
20100310713 | PROBIOTIC COMPOSITION - A probiotic composition comprising a probiotic culture having a probiotic count of between 10 | 12-09-2010 |
20100310714 | L-LYSINE-CONTAINING FEED ADDITIVES - The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation. | 12-09-2010 |
20100323058 | METHOD FOR PRODUCING FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR FISH PASTE PRODUCTS - In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi. | 12-23-2010 |
20110097439 | COATED INFUSED FRUIT AND PROCESS OF MANUFACTURING - Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products. | 04-28-2011 |
20110129565 | PROCESS FOR PRODUCING ACIDULATED 50% CONCENTRATED SOLUTION AND DRY POWDER OF PEPTIDES FROM PROTEIN PRODUCTS AND WASTE OF ANIMAL, FISH AND AQUACULTURE ORIGIN - The present invention is directed to a process for the production of wet solutions of peptides concentrated to | 06-02-2011 |
20110142986 | TRANSCONJUGANTS OF LACTIC ACID BACTERIA - The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods. | 06-16-2011 |
20110171346 | PROCESS - A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product. | 07-14-2011 |
20110206803 | ENZYME PREPARATION FOR ADHESION-MOLDED FOODS AND METHOD FOR PRODUCING ADHESION-MOLDED FOOD - By using transglutaminase with calcium chloride or magnesium chloride as active ingredients, food raw materials such as meat pieces can be sufficiently adhesion-molded without using a protein material. | 08-25-2011 |
20110217414 | POLYPEPTIDES HAVING TYROSINASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME - The present invention relates to isolated polypeptides having tyrosinase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing, activating and using the polypeptides. | 09-08-2011 |
20110229603 | NEW LACTIC ACID BACTERIA STRAIN,FERMENTED FOOD OR DRINK, AND METHOD FOR PRODUCING THE FERMENTED FOOD OR DRINK - The present invention relates to a | 09-22-2011 |
20110274784 | METHOD OF CONTINUOUSLY PRODUCING EDIBLE LIPID-BASED COMPOSITION - The present invention provides a method of continuously producing edible lipid-based composition, including the steps: preparing alcohol and organic acid in a predetermined ratio and a reaction tank received with immobilized | 11-10-2011 |
20110300257 | METHOD FOR MANUFACTURING A FERMENTATION PRODUCT CONTAINING PROPIONATE AND ACETATE COMPRISING A STEP OF REMOVING CARBONATE-DERIVED COMPOUNDS - A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution. | 12-08-2011 |
20120021091 | Methods of and Systems for Producing Diesel Blend Stocks - A method for producing biofuels is provided. A method of making biofuels includes dewatering substantially intact algal cells to make an algal biomass, extracting neutral lipids from the algal biomass, and esterifying the neutral lipids with a catalyst in the presence of an alcohol. The method also includes separating a water soluble fraction comprising glycerin from a water insoluble fraction comprising fuel esters and distilling the fuel esters under vacuum to obtain a C16 or shorter fuel esters fraction, a C16 or longer fuel ester fraction, and a residue comprising carotenoids and omega-3 fatty acids. The method further includes hydrogenating and deoxygenating at least one of (i) the C16 or shorter fuel esters to obtain a jet fuel blend stock and (ii) the C16 or longer fuel esters to obtain a diesel blend stock. | 01-26-2012 |
20120045540 | Fermented food refrigerator and control method thereof - A control method includes measuring acidity of a fermented food and judging a ripening degree of the fermented food according to the measured acidity, determining whether or not measurement of salinity of the fermented food is performed through the judged ripening degree, and measuring salinity of the fermented food, and adjusting a storage temperature of the fermented food by lowering the storage temperature, if the measured salinity is higher than reference salinity, and raising the storage temperature, if the measured salinity is lower than the reference salinity. The storage temperature of the fermented food is set according to the measured ripening degree or salinity of the fermented food, and thus the storage temperature is set to the optimum temperature proper for the current state of the fermented food. | 02-23-2012 |
20120045541 | USE OF ALKALI METAL LACTATE IN CURING OF SEAFOOD SURIMI PRODUCTS - The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an amount of 0.1 to 10% (w/w), and an additional ingredient as desired; curing the mixture of raw fish surimi, alkali metal lactate and additional ingredient; and, optionally, further processing the cured surimi product. The alkali metal lactate preferably is potassium lactate. The alkali metal lactate improves the texture of the cured seafood surimi product. | 02-23-2012 |
20120045542 | PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABLISER - The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze. | 02-23-2012 |
20120100249 | NOVEL ASPARAGINASE ENZYME - The present invention relates to a protein which exhibits asparaginase activity and which has an amino acid sequence according to SEQ ID NO. 2-SEQ ID NO.10. The advantage of the protein of the present invention is that it exhibits asparaginase activity (EC 3.5.1.1) with a specific activity at acidic, neutral and alkaline pH which is many times higher than the specific activity of wild-type asparaginase. | 04-26-2012 |
20120135106 | Biomass Hydrolysate and Uses and Production Thereof - The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or pharmaceutical products. Preferred sources for biomass are microbial sources, plant sources and animal sources. The present invention also provides methods for making such compositions, specifically, a method for producing a product comprising a nutrient, particularly a long chain polyunsaturated fatty acid, comprising hydrolyzing a biomass comprising the nutrient and emulsifying the hydrolyzed biomass. Such compositions and methods are useful, for example, for increasing intake of nutrients such as omega-3 long chain polyunsaturated fatty acids having 18 or more carbons. | 05-31-2012 |
20120276244 | METHOD FOR PRODUCING FISH-SLICE-LIKE PASTE PRODUCT - A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material. | 11-01-2012 |
20120276245 | METHOD FOR IMPROVED FERMENTATION - The present invention discloses improved fermentation conditions for | 11-01-2012 |
20120315354 | NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION - The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of | 12-13-2012 |
20130071518 | METHOD FOR PRODUCING MEAT PRODUCTS AND MEAT PRODUCT PRODUCED BY SAID METHOD - The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices, flavoring agents and/or thickeners (ripening mixture 2) are introduced simultaneously or successively into the raw meat mixture. | 03-21-2013 |
20130115332 | PROCESS FOR PRODUCTION OF FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR MODIFYING FISH PASTE PRODUCT - A fish paste product imparted with firmness and flexibility can be obtained using transglutaminase, an alkali material, and an ascorbic acid compound. | 05-09-2013 |
20130122140 | Alkaline Mineral Booster With Antioxidants - A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The alkaline antioxidant mineral additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the low-sodium technically-processed magnesium chloride marine deposits and chelated with amino acids. The amino acids are from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The alkaline antioxidant mineral additive, which is considered nutritionally nil in sodium content, can be used as a concentrated aqueous drop or dried and used as an additive for dietary supplement dosage forms including tablets, capsules, bottled water, beverages and others. | 05-16-2013 |
20130122141 | FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF - Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed. | 05-16-2013 |
20130156887 | HYDROLYSED MARINE PROTEIN PRODUCT, PROCESS FOR THE PRODUCTION THEREOF, AND APPLICATION - A hydrolyzed marine protein product, a method for the production of the product, a feed product for animals, including humans, and a culture medium including the hydrolyzed marine protein product. The protein product may be hydrolyzed by enzymatic activity, bacterial activity, acids, cooking or any combination of these. The protein product may also include stickwater peptide fraction containing bioactive peptides. Feed product could be any nutritional product comsumable by any animal including humans. | 06-20-2013 |
20130189394 | OIL OR FAT COMPOSITION - Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. | 07-25-2013 |
20130189395 | HOMOFERMENTED PRODUCTS - The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic acid bacteria. In particular, a method of preparing a fermented mixed feed is provided, comprising the steps of: (a) providing a liquid fermented product; (b) providing a feed product to be fermented; (c) combining the products from step (a) and (b), and fermenting the feed product of step (b) using the liquid fermented product of step (a) as inoculum. | 07-25-2013 |
20130224335 | Stabilized Edible Emulsions, Acidification Methods of Preparation, and Beverages - Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification. | 08-29-2013 |
20130230621 | ROYAL JELLY SOLUTION AND METHOD FOR PRODUCING SAME - A method for producing a royal jelly solution, comprising subjecting an aqueous royal jelly suspension to an enzymatic reaction catalyzed by an enzyme having cysteine protease activity at 20° C.˜70° C. | 09-05-2013 |
20130251847 | PREPARATION OF SEASONING PRODUCTS - A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel. | 09-26-2013 |
20130302470 | L-amino-acid-containing feed additive in the form of fermentation-broth-based granules, and processes for its preparation - The invention relates to a granular fermentation-broth-based feed additive, comprising an L-amino acid selected from the group consisting of L-lysine, L-methionine, L-threonine, L-tryptophan, L-valine or mixtures of these, suitable for the preparation of feeds for animals kept in aquaculture, where the content of the L-amino acid or the mixtures thereof amount to 20% by weight of the total composition of the granular feed additive; where at least 70% by weight of the particles have a particle diameter of from >63 μm to <300 μm, where the biomass content amounts to ≧5% by weight and where the surface of the particles is fully or partially coated with an edible oil, wherein the L-amino acid is L-lysine, is present as a sulphate salt and the molar ratio of sulphate to L-lysine amounts to at least 0.5. | 11-14-2013 |
20130330441 | METHODS FOR PRESERVING PROCESSED MEATS - A method includes preserving a meat product with propionic acid, the method including contacting meat with exogenous enzymes, maintaining the meat-enzyme mixture for a sufficient period and at a sufficient temperature for the enzyme to react with one or more meat substrates and produce propionic acid, and heating the meat-enzyme mixture for a sufficient period and at a sufficient temperature to inactivate the enzymes and cook the meat. | 12-12-2013 |
20140099401 | ASPARAGINASE ENZYME VARIANTS AND USES THEREOF - The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes. | 04-10-2014 |
20140120209 | EMULSION COMPRISING LYSO-PHOSPHOLIPIDS - The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers. | 05-01-2014 |
20140147550 | UTILIZATION OF AN ENZYMATIC COMPLEX IN FARM ANIMALS FEED - The invention relates to a method of supplementing farm animal feed with an enzymatic complex including a mixture of proteases, obtained by culturing a | 05-29-2014 |
20140220177 | Use of Nisin Resistant Mutant Strains of Lactobacilli for Reducing the Post Acidification in Food Products - The invention relates to nisin-resistant | 08-07-2014 |
20140234479 | MICROALGAL FLOUR - The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of | 08-21-2014 |
20140287092 | SIMULATED FERMENTATION PROCESS - A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time. | 09-25-2014 |
20150010674 | PROBIOTIC OR SYMBIOTIC GELLED PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF - The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product. | 01-08-2015 |
20150118354 | MICROORGANISMS OF THE SPECIES BACTEROIDES XYLANISOLVENS - The present invention pertains to food products comprising microorganisms of the species | 04-30-2015 |
20150140165 | USE OF POLYPEPTIDES HAVING PROTEASE ACTIVITY IN ANIMAL FEED AND DETERGENTS - The present invention relates to the use of isolated polypeptides having protease activity in animal feed and detergents. It also relates to the use of isolated nucleic acid sequences encoding the proteases in the recombinant production of isolated polypeptides having protease activity and isolated nucleic acid sequences encoding the proteases. The invention also relates to nucleic acid constructs, vectors, and host cells, including plant and animal cells, comprising the nucleic acid sequences, as well as methods for producing and using the proteases, particularly using the proteases in animal feed and detergents. | 05-21-2015 |
20150296854 | METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE PREPARED BY THE SAME - A method for manufacturing a high-flavor fish sauce within a short period of time and a fish sauce prepared by the method. The method for manufacturing a fish sauce includes fermenting a salted marine product for the first time and then performing fermentation/ripening under a constant-temperature condition after adding a crude fish sauce, and can considerably reduce the long fermentation and ripening period, which is 1-3 years or longer, of the traditional method. Also, since the fish sauce prepared by the method for manufacturing a fish sauce has improved nutrient content and taste, with reduced characteristic fishy odor and improved sensory flavor and quality, it is highly competitive and can be widely used in the fish sauce manufacturing industry. | 10-22-2015 |
20150305368 | Soluble Protein Compositions And Methods Of Their Making - This disclosure provides a high quality soluble protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys. | 10-29-2015 |
20160053210 | METHOD FOR PRODUCING BEVERAGE HAVING BEER TASTE USING HOP BRACT - A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an α-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided. | 02-25-2016 |
20160081385 | PROCESS - A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product. | 03-24-2016 |
20160083155 | A CONTAINER ASSEMBLY FOR FERMENTING FOOD AND A RELATED METHOD - A container assembly ( | 03-24-2016 |
20160088865 | SWEETENER COMPOSITION INCLUDING ENZYMATICALLY PROCESSED STEVIA AND METHOD OF MANUFACTURING - A low-calorie sweetener composition, and method of manufacturing the same. The method includes providing a first sweetener having a mean particle size of between 100-350 μm in diameter and coating the first sweetener with a second sweetener. The first sweetener is sucrose. The second sweetener is an enzymaticaly modified steviol glycoside. The sweetener composition optimally includes at least 95% table sugar and at least 1% steviol glyoside. The steviol glycoside having been modified by action of at least one enzyme, the enzyme being a fungal exoenzyme selected from the group consisting of: laccase, manganese-dependent perioxidase (MnP), lignin peroxidase (LiP), versatile peroxidase (VP), monooxygenase, and combinations thereof. | 03-31-2016 |
20160122706 | METHODS OF PRODUCING ALGAL CELL CULTURES AND BIOMASS, LIPID COMPOUNDS AND COMPOSITIONS, AND RELATED PRODUCTS - The present invention is directed to methods of producing algal biomass and algal cell cultures, and lipid compounds and compositions thereof, including fatty acids, carotenoids and fat soluble vitamins. The present invention is further directed to methods of preparing related food products and industrial and pharmaceutical compositions. In various exemplary embodiments, the methods comprise growing algae in a juice based medium, including a medium that contains natural nitrogen or a medium that is free of chemical additives and preservatives, to produce algal cell cultures, algal biomass, algae derived lipid compounds and compositions, and related products, all that can be certified organic. | 05-05-2016 |
20160129368 | COMPONENTS OF A DISTILLATION APPARATUS, METHOD FOR THEIR PRODUCTION AND USES THEREOF - The present invention regards a metallic component of a distillation and/or fermentation apparatus, characterized by being covered with at least one layer of nanostructured copper, said layer of nanostructured copper possibly comprising also nano-particles of Ti02. Furthermore, the present invention regards methods for covering said metallic component with at least one layer of nanostructured copper which may also comprise nanoparticles of Ti02. Finally, the present invention regards the use of said components in distillation and/or fermentation processes, in particular for the alcoholic distillation of spirit beverages. | 05-12-2016 |
20160143336 | METHOD FOR THE PRODUCTION OF A MICROALGAL BIOMASS OF OPTIMISED SENSORY QUALITY - The invention relates to a method for conditioning a biomass of microalgae of the genus | 05-26-2016 |
20160165925 | NUTRIENT RICH COMPOSITIONS | 06-16-2016 |
20160249660 | METHODS FOR THE PRODUCTION AND USE OF MYCELIAL LIQUID TISSUE CULTURE | 09-01-2016 |
20180020688 | Nisin Resistant Strains of Lactobacilli and Methods for Reducing the Post Acidification in Food Products | 01-25-2018 |
20180020709 | REBAUDIOSIDE M BIOSYNTHETIC PRODUCTION AND RECOVERY METHODS | 01-25-2018 |