Class / Patent application number | Description | Number of patent applications / Date published |
426622000 | Flour or meal type | 67 |
20080220144 | FLAVORED TACO SHELLS - A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall element to the flat base element; and a second curved element interconnecting the second sidewall element to the flat base element. Methods of fabrication are disclosed. | 09-11-2008 |
20080280019 | POWDERED HEALTH FOOD - A powdered health food contains at least one selected from a group consisting of powders of a plurality of vegetables. A Fischer ratio which is a molar ratio (BCAA/AAA) of a branched chain amino acid (BCAA) to an aromatic amino acid (ARA) contained in the powdered health food is 2.1 or higher. | 11-13-2008 |
20080311274 | Stabilized 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. | 12-18-2008 |
20090035442 | GENERATION OF PLANTS WITH ALTERED OIL, PROTEIN OR FIBER CONTENT - The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype. | 02-05-2009 |
20090081353 | CORN PLANTS AND SEED ENHANCED FOR ASPARAGINE AND PROTEIN - The present invention relates to a corn plant and seed with enhanced levels of protein and amino acids. The invention also relates to DNA constructs that provide expression in transgenic corn cells of an asparagine synthetase enzyme. The DNA constructs are used in a method to produce transgenic corn plants and seeds and to select for plants and seeds with enhanced levels of protein and amino acids. | 03-26-2009 |
20090117254 | LOW-SODIUM SALT COMPOSITION - Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl. | 05-07-2009 |
20090117255 | Wheat Lines And Improved Food Compositions - The invention relates to wheat lines and improved food compositions. In preferred embodiments, the invention relates to flour made from a wheat grain comprising genetic material with a null allele at one or more loci encoding a protein selected from the group consisting of glutenins and gliadins. In even more preferred embodiments, the invention relates to a tortilla made from said flour. | 05-07-2009 |
20090169707 | PROCESS OF PRODUCING WHOLE WHEAT FLOUR - A process of producing whole wheat flour including the steps of ( | 07-02-2009 |
20090169708 | PROCESS AND PLANT FOR THE PRODUCTION OF PRECOOKED AND GELATINIZED FLOURS FOR FOOD PRODUCTS - A process and plant for the production of precooked and gelatinized cereal-based food flours, particularly rise, corn and buckwheat flours, for use in the production of pasta and other food products. The raw untreated flour, possibly with ingredients added thereto, undergoes hydration after being mixed with a metered amount of water, in a fast mixer. Then, the hydrated flour is formed into a layer on a substrate to undergo precooking and gelatinization by steam treatment. The gelatinized flour may be dried into a half-processed flour for later processing or may be processed, after a cooling step, with other ingredients and/or water for the production of fresh or dry pasta or other food products. | 07-02-2009 |
20090246349 | Wheat pigment - The present invention relates to genes, and markers therefor, involved in lutein production in cereal plants such as wheat. In particular, the invention characterizes ε-cyclase and phytoene synthase genes from wheat. Furthermore, the present invention relates to the manipulation of ε-cyclase and/or phytoene synthase expression to alter colour traits of a plant which can effect the characteristics of food and/or non-food products obtained from said plants. | 10-01-2009 |
20090285970 | SOLUBILITY-REDUCED, BETA-GLUCAN CONTAINING PRODUCTS AND METHODS OF PRODUCING AND USING SUCH PRODUCTS - The present invention relates to a method of producing solubility-reduced, beta-glucan containing products and uses thereof as raw materials in aqueous fractionation to produce starch and beta-glucan concentrates. The present invention extends to foods containing the solubility-reduced, beta-glucan products, and the starch and beta-glucan concentrates obtained by the described method. | 11-19-2009 |
20090317535 | GENETICALLY MODIFIED PLANTS WHICH SYNTHESIZE A LOW AMYLOSE STARCH WITH INCREASED SWELLING POWER - The present invention relates to genetically modified monocotyledonous plant cells and plants whose starch has an apparent amylose content of less than 5% by weight and an increased activity of a protein with the activity of a starch synthase II and an increased activity of a protein with the activity of a glucan, water dikinase. Such plants synthesize starch with an increased hot-water swelling power. Methods and processes for the generation/preparation of these plant cells, plants, starches and flours are likewise subject matter of the present invention. | 12-24-2009 |
20100009061 | HYBRID CORN PLANT AND SEED PP88602 - This invention provides hybrid maize plant designated PP88602. This invention further provides hybrid seed of PP88602, hybrid plants produced from such seed, and variants, mutants, and trivial modifications to hybrid PP88602, as well as methods of using the hybrid and products produced from the hybrid. | 01-14-2010 |
20100034953 | GENETICALLY MODIFIED PLANTS WHICH SYNTHESIZE A STARCH HAVING INCREASED SWELLING POWER - The present invention relates to genetically modified plant cells and plants, and to processes for the production of genetically modified plant cells and plants which have an increased activity of a protein having the activity of a starch synthase II and an increased activity of a protein having the activity of a glucan-water dikinase. Plants of this type synthesize starches having increased hot water swelling power. The present invention likewise relates to starches having increased hot water swelling power, and to processes for their production. | 02-11-2010 |
20100189870 | STARCHES WITH HIGH AMYLOSE CONTENT AND IMPROVED PROCESSING PROPERTIES. - The present invention relates to maize starches with an apparent amylose content between 35 wt. % and 90 wt. % and improved processing properties relative to conventional high-amylose maize starches. Furthermore, the present invention relates to maize meals and foodstuffs containing these maize starches or maize meals. In addition, the present invention relates to methods of production of said maize starches/maize meals and maize plants which synthesize these maize starches. Moreover, the present invention relates to wheat starches with an apparent amylose content between 35 wt. % and 90 wt. % and improved processing properties, and wheat meals and foodstuffs containing said wheat starches or wheat meals. Moreover, the present invention relates to methods of production of said wheat starches/wheat meals and wheat plants which synthesize these wheat starches. | 07-29-2010 |
20100215831 | METHOD FOR PRODUCTION OF RAPESEED MEAL - Disclosed is a method producing a high protein content rapeseed meal from a rapeseed meal in a simply manner and at low cost, and producing no or less waste. Specifically disclosed is a method for producing a rapeseed meal, which comprises applying a rapeseed meal to a 32 to 60 mesh sieve to separate the rapeseed meal into a coarse rapeseed meal having such a grain size that grains of the meal remain on the 32 to 60 mesh sieve and a fine rapeseed meal having such a grain size that grains of the meal pass through the 32 to 60 mesh sieve. | 08-26-2010 |
20100297332 | Process For Preparation Of High-Fiber Product - Disclosed is a process for treating a grain to form a product that is high in dietary fiber on the basis of dry solids content relative to the grain. Generally, the process includes subjecting the grain product to a destarching step, typically via aqueous treatment in warm water, followed by screening. The intermediate product thus formed is subjected to steam, typically in a jet cooking step, to yield a product that is higher in dietary fiber on a dry solids basis than the intermediate product previously formed. The grain is typically wheat bran, but may be other grains such as rice or oats. | 11-25-2010 |
20100323088 | RECOMBINED WHOLE GRAIN WHEAT HAVING VISUALLY INDISTINGUISHABLE PARTICULATE MATTER AND RELATED BAKED PRODUCTS - A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products. | 12-23-2010 |
20100330253 | Barely with reduced SSII activity and starch and starch containing products with a reduced amylopectin content - Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics. | 12-30-2010 |
20110003055 | SOYBEAN VARIETY A1015993 - The invention relates to the soybean variety designated A1015993. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015993. Also provided by the invention are tissue cultures of the soybean variety A1015993 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015993 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003056 | SOYBEAN VARIETY A1016134 - The invention relates to the soybean variety designated A1016134. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016134. Also provided by the invention are tissue cultures of the soybean variety A1016134 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016134 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003057 | SOYBEAN VARIETY A1015492 - The invention relates to the soybean variety designated A1015492. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015492. Also provided by the invention are tissue cultures of the soybean variety A1015492 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015492 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003058 | SOYBEAN VARIETY A1016119 - The invention relates to the soybean variety designated A1016119. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016119. Also provided by the invention are tissue cultures of the soybean variety A1016119 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016119 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003059 | SOYBEAN VARIETY A1016124 - The invention relates to the soybean variety designated A1016124. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016124. Also provided by the invention are tissue cultures of the soybean variety A1016124 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016124 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003060 | SOYBEAN VARIETY A1016137 - The invention relates to the soybean variety designated A1016137. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016137. Also provided by the invention are tissue cultures of the soybean variety A1016137 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016137 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003061 | SOYBEAN VARIETY A1016523 - The invention relates to the soybean variety designated A1016523. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016523. Also provided by the invention are tissue cultures of the soybean variety A1016523 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016523 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110020526 | CORN PLANTS AND SEED ENHANCED FOR ASPARAGINE AND PROTEIN - The present invention relates to a corn plant and seed with enhanced levels of protein and amino acids. The invention also relates to DNA constructs that provide expression in transgenic corn cells of an asparagine synthetase enzyme. The DNA constructs are used in a method to produce transgenic corn plants and seeds and to select for plants and seeds with enhanced levels of protein and amino acids. | 01-27-2011 |
20110027450 | SOYBEAN CULTIVAR S070161 - A soybean cultivar designated S070161 is disclosed. The invention relates to the seeds of soybean cultivar S070161, to the plants of soybean S070161, to plant parts of soybean cultivar S070161, and to methods for producing a soybean plant produced by crossing soybean cultivar S070161 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S070161, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S070161, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S070161 with another soybean cultivar. | 02-03-2011 |
20110033603 | SOYBEAN CULTIVAR 8624001 - A soybean cultivar designated 8624001 is disclosed. The invention relates to the seeds of soybean cultivar 8624001, to the plants of soybean 8624001, to plant parts of soybean cultivar 8624001, and to methods for producing a soybean plant produced by crossing soybean cultivar 8624001 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 8624001, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 8624001, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 8624001 with another soybean cultivar. | 02-10-2011 |
20110033604 | Soybean Cultivar 83121431 - A soybean cultivar designated 83121431 is disclosed. The invention relates to the seeds of soybean cultivar 83121431, to the plants of soybean 83121431, to plant parts of soybean cultivar 83121431, and to methods for producing a soybean plant produced by crossing soybean cultivar 83121431 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 83121431, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 83121431, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 83121431 with another soybean cultivar. | 02-10-2011 |
20110070352 | WHEAT WITH ALTERED BRANCHING ENZYME ACTIVITY AND STARCH AND STARCH CONTAINING PRODUCTS DERIVED THEREFROM - Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content. | 03-24-2011 |
20110111114 | Grain-Based Powder - A beverage composition comprising dry grain-based powder derived from a cereal mixture. The cereal mixture was cooked during manufacture without enzymes. When mixed with liquid, the dry grain-based powder forms a stable solution with little or no sedimentation for a sufficient duration of time for consumption. | 05-12-2011 |
20110183061 | GENERATION OF PLANTS WITH ALTERED OIL, PROTEIN, OR FIBER CONTENT - The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype. | 07-28-2011 |
20110195174 | GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT - The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype. | 08-11-2011 |
20110212247 | PLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV453784 - The invention relates to a novel canola line designated as SCV453784. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV453784 as well as to methods for producing a canola plant produced by crossing canola line SCV453784 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV453784, to methods for producing other canola lines or plant parts derived from canola line SCV453784 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV453784 with another canola line. | 09-01-2011 |
20110212248 | PLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV470336 - The invention relates to a novel canola line designated as SCV470336. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV470336 as well as to methods for producing a canola plant produced by crossing canola line SCV470336 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV470336, to methods for producing other canola lines or plant parts derived from canola line SCV470336 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV470336 with another canola line. | 09-01-2011 |
20110268865 | METHOD FOR INCREASING PHOTOSYNTHETIC CARBON FIXATION IN RICE - The invention relates to a method for stimulating the growth of the plants and/or improving the biomass production and/or increasing the carbon fixation by the plant comprising introducing into a rice plant cell, rice plant tissue or rice plant one or more nucleic acids, wherein the introduction of the nucleic acid(s) results inside the chloroplast of a de novo expression of one or more polypeptides having the enzymatic activity of a glycolate dehydrogenase. | 11-03-2011 |
20110293815 | CORN PLANTS AND SEED ENHANCED FOR ASPARAGINE AND PROTEIN - The present invention relates to a corn plant and seed with enhanced levels of protein and amino acids. The invention also relates to DNA constructs that provide expression in transgenic corn cells of an asparagine synthetase enzyme. The DNA constructs are used in a method to produce transgenic corn plants and seeds and to select for plants and seeds with enhanced levels of protein and amino acids. | 12-01-2011 |
20110293816 | PRODUCT TO REDUCE GLYCEMIC RESPONSE OF CARBOHYDRATE BASED FOODS - The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, | 12-01-2011 |
20110318473 | GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT - The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype. | 12-29-2011 |
20120009322 | COOKED FOODS CONTAINING CONJUGATED LINOLEIC ACIDS - The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers of conjugated linoleic acids, conjugated dienes of long-chained fatty acids, and mixtures thereof, said ingredient being present in an amount of at least 3 milligrams per gram of lipid in the food. A portion of the ingredient is present in the food after cooking. | 01-12-2012 |
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 |
20120135128 | PROCESS FOR THE PRODUCTION OF REFINED WHOLE WHEAT FLOUR WITH LOW COLORATION - A whitish whole-wheat flour and a process for producing the flour are described wherein the wheat bran is separated into a fine bran and a coarse bran fraction and the course bran is pulverized to a smaller size and mixed into the flour. | 05-31-2012 |
20120189756 | STABILIZED 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. | 07-26-2012 |
20120189757 | PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF - A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 07-26-2012 |
20120288612 | WHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME - A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food. | 11-15-2012 |
20130115362 | HIGH AMYLOSE WHEAT - II - Wheat grain ( | 05-09-2013 |
20130136845 | FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME - A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil. | 05-30-2013 |
20130164432 | WHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME - A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food. | 06-27-2013 |
20130177694 | Method for Producing Maize Flour - This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed. | 07-11-2013 |
20130202772 | GRANULAR POWDER - Provided is a granular powder for a food product containing wheat flour, the granular powder: having good adhesion to food materials when used for coating them without causing scattering of powder, thereby attaining good handling properties; achieving both a light and soft texture inside and a crispy texture on the surface; and further, being capable of maintaining a favorable texture even some time after cooking. Also disclosed is a granular powder obtained by subjecting wheat flour and dextrin to hydrothermal treatment. | 08-08-2013 |
20130295269 | GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT - The present disclosure is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The disclosure is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype. | 11-07-2013 |
20140099424 | METHOD OF PRODUCING GRANULATED AND POWDERED MOCHI-LIKE FOOD PRODUCT AND WHEAT FLOUR SUBSTITUTE - In one embodiment, unpolished sweet rice, a.k.a. glutinous rice, is processed to yield a powdered or granulated product which provides more than one unique advantage when applied as a substitute for traditional mochi or wheat flour as an ingredient for producing pancakes and baked goods. The sweet rice is processed by sprouting it, dehydrating it, roasting it, cooling it, and finally pulverizing it to provide flour or meal. The flour or meal is then made into comestibles by combining with other ingredients and baking or frying, according to adapted recipes. Non-glutinous varieties of unpolished rice, a.k.a. brown rice, may also be processed according to this method to yield rice flour with a distinctive, nutty flavor and stabilized rice bran. | 04-10-2014 |
20140154396 | METHODS AND MEANS FOR THE MANUFACTURE OF HYALURONAN - The present invention relates to plant cells and plants which synthesize hyaluronan and to methods for preparing such plants, and also to methods for preparing hyaluronan with the aid of these plant cells or plants. Furthermore, the present invention relates to the use of plants for preparing hyaluronan and to food or feed which comprises hyaluronan. | 06-05-2014 |
20140212568 | DURUM WHEAT PLANTS HAVING A PARTIALLY OR FULLY MULTIPLIED GENOME AND USES THEREOF - A Durum wheat plant having a partially or fully multiplied genome being at least as fertile as a tetraploid Durum wheat ( | 07-31-2014 |
20140220226 | FOOD PRODUCT FOR ENHANCING CHEWING ABILITY - The object of the present invention is to provide a food product for enhancing chewing ability having hardness, viscosity and so on suitable for the mouth of a small child from the age of one year to five years and eleven months, in particular a young child in the age of approximately one and one-half years who can utilize teeth for chewing after weaning. The food product for enhancing chewing ability of the present invention contains at least one type of main raw material selected from the flour group consisting of wheat flour, rice flour and starchy flour, and at least one type of secondary raw material selected from the group consisting of sorbitol and glycerol. This food product for enhancing chewing ability preferably has a breaking stress, breaking strain, brittleness stress and cohesiveness within predetermined ranges. | 08-07-2014 |
20140287130 | HEAT-MOISTURE TREATED FLOURS FOR IMPROVED RETORT EFFICIENCY - The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F | 09-25-2014 |
20140287131 | THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY - The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F | 09-25-2014 |
20150017312 | HIGH PROTEIN MEAL AND FLOUR COMPOSTIONS AND METHODS - This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health. | 01-15-2015 |
20150118385 | METHOD FOR INCREASING PHOTOSYNTHETIC CARBON FIXATION IN RICE - The invention relates to a method for stimulating the growth of the plants and/or improving the biomass production and/or increasing the carbon fixation by the plant comprising introducing into a rice plant cell, rice plant tissue or rice plant one or more nucleic acids, wherein the introduction of the nucleic acid(s) results inside the chloroplast of a de novo expression of one or more polypeptides having the enzymatic activity of a glycolate dehydrogenase. | 04-30-2015 |
20150342214 | PROCESS FOR PROVIDING A COCOA REPLACER BASED ON A MATERIAL SELECTED FROM ROASTED WHEAT, ROASTED AND/OR MALTED BARLEY - A process for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, including the steps of
| 12-03-2015 |
20150351431 | MANUFACTURING METHOD OF WHOLE-GRAIN RICE POWDER AND WHOLE-GRAIN RICE POWDER OBTAINED BY THE MANUFACTURING METHOD - A method of obtaining whole-grain rice power with higher added value by using brown rice after GABA enriching treatment to unhulled rice, in which heated/humidified air is applied to the unhulled rice, treatment for enriching a GABA content contained in the unhulled rice is executed and then, the unhulled rice is dried to a predetermined moisture and subsequently, the unhulled rice is hulled to obtain brown rice, the brown rice is subjected to grain-sorting so as to extract immature rice, and the immature rice is milled to obtain the whole-grain rice powder, whereby a high added value can be given to immature rice which conventionally only had to be sold inexpensively. | 12-10-2015 |
20160037808 | ARTHROPOD PROTEIN-FORTIFIED ALIMENTARY FLOUR AND METHODS OF MANUFACTURE - Arthropod-fortified alimentary flour compositions are provided. The alimentary flour compositions functionally mimic the properties of traditional wheat-based flours as judged by at least one characteristic selected from nutrition, lightness, elasticity and shelf life without comprising wheat as a majority ingredient in the composition. The flour compositions provide a nutritional, grain-free, environmentally friendly substitute to grain-based flour foodstuffs that satisfy carbohydrate, protein, mineral, and vitamin requirements, without abandoning the capabilities provided by grain-based flour in cooking. | 02-11-2016 |
20160128362 | Twin Screw Rotary Head Extruder, Method of Extrusion and Random Extruded Products - An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The random extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products. | 05-12-2016 |
20160135491 | KENAF SEED-BASED FLOURS AND PRODUCTS MADE THEREWITH - Flours made from 1) ground/milled whole Kenaf seed, either by itself or in combination with other flours; and 2) flour made from ground/milled DKSM in combination with other types of flour (including flour made from whole Kenaf seed) are disclosed, as are comestible products made with such flours. | 05-19-2016 |
20160145636 | COMPOSITIONS AND METHODS FOR THE PRODUCTION OF GLUTEN FREE FOOD PRODUCTS - Compositions and methods for the production of baked goods and flour, which do not induce CD are disclosed. | 05-26-2016 |
20220132883 | BRAN BASED INGREDIENT FOR FOODSTUFFS - There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D | 05-05-2022 |