Invention describes process for preparing a sunflower oleosome concentrate; comprising the steps, in order, of: a) grinding sunflower seeds and obtaining a sunflower seed slurry having pH from 7.0 to 7.2; b) isolating a sunflower oleosome fraction; and c) washing it at a pH of from 6.6 to 7.0 and isolating the sunflower oleosome concentrate. Invention further describes a sunflower oleosome concentrate with protein content of from 8 to 17 wt. % expressed on dry weight of the oleosome concentrate. Invention describes a process for preparing food and feed products, nutritional compositions and industrial products, and others.
C11B 1/04 - Traitement préliminaire des matières premières végétales
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A61K 8/92 - Huiles, graisses ou ciresLeurs dérivés, p. ex. produits d'hydrogénation
A61K 47/44 - Huiles, graisses ou cires couvertes par plus d’un des groupes Huiles, graisses ou cires naturelles ou naturelles modifiées, p. ex. huile de ricin, huile de ricin polyéthoxylée, cire de lignite, lignite, gomme-laque, colophane, cire d’abeille ou lanoline
C11B 1/10 - Production des graisses ou huiles à partir de matières premières par extraction
2.
SUNFLOWER OLEOSOME CONCENTRATE AND PROCESS FOR PREPARING IT
Invention describes a process for preparing a sunflower oleosome concentrate; comprising steps of a) grinding sunflower seeds in the presence of aqueous solution and obtaining a sunflower seed slurry having a pH from more than 7.2 to 9.0, b) isolating a sunflower oleosome fraction, and c) washing it in an aqueous salt solution at a pH in a range of from 6.6 to 7.0. Invention further relates to a sunflower oleosome concentrate with a protein content of from more than 13 to 17 wt. %. Invention relates to a process for preparing food and feed products, nutritional compositions and others.
A process for isolating a sunflower oleosome fraction; comprising a) Grinding sunflower seeds in aqueous solution and obtaining a sunflower seed slurry with pH of more than 7.2, wherein a reducing agent and/or an acidulant is added during grinding and/or wherein it is added to the slurry; and b) isolating a sunflower oleosome fraction. Invention describes a sunflower oleosome fraction or a concentrate comprising isolated and/or washed oleosomes and a reducing agent and/or an acidulant in an amount of from 0.10 to 1.50 wt %. It describes the use of a reducing agent and/or an acidulant for prevention of green coloring.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
C11B 1/04 - Traitement préliminaire des matières premières végétales
C11B 3/04 - Raffinage des graisses ou huiles par réaction chimique avec des acides
Systems and methods for predicting grain damage include determining, a carbon dioxide level released from grain stored in a storage site, determining moisture content associated with the grain, temperature associated with the grain, and weather at a location of the storage site, predicting, using a machine learning model, grain damage of the grain based on the carbon dioxide level, predicting a number of days before the grain damage is expected to occur using the machine learning model based on the carbon dioxide level, the moisture content, the temperature, the weather at the location, and historical data, and suggesting or taking action based at least on the predicted number of days.
G06Q 10/04 - Prévision ou optimisation spécialement adaptées à des fins administratives ou de gestion, p. ex. programmation linéaire ou "problème d’optimisation des stocks"
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making the resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.
C08B 37/00 - Préparation des polysaccharides non prévus dans les groupes Leurs dérivés
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
6.
RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.
C08B 37/00 - Préparation des polysaccharides non prévus dans les groupes Leurs dérivés
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
7.
RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making the resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.
C08B 37/00 - Préparation des polysaccharides non prévus dans les groupes Leurs dérivés
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
The present disclosure provides an egg-free meringue composition that comprises a hydrolyzed pea protein, a carrageenan, at least one sweetening agent (preferably sucrose), water, and optionally a starch. The present disclosure also provides a use of a blend of hydrolyzed pea protein and carrageenan as an albumen replacement to prepare an egg-free meringue composition. A method of manufacturing an egg-free meringue is also described herein.
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
Disclosed herein are genetically engineered yeast cells capable of producing xylitol and comprise an exogenous polynucleotide sequence encoding a ZWF enzyme at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to at least one of SEQ ID NOs:15, 16, and 23. The genetically engineered yeast cell may additionally be engineered to overexpress a native RPE enzyme, express an exogenous XPDH enzyme, express an exogenous XKS enzyme, express an exogenous XDH enzyme, overexpress a native X5PP enzyme, and/or express an exogenous X5PP enzyme.
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 15/52 - Gènes codant pour des enzymes ou des proenzymes
Disclosed herein are compositions and methods for reducing trehalose during the production of xylitol by fermentation. The method comprises contacting a substrate comprising dextrose in a fermentation broth with an engineered cell capable of producing xylitol, wherein fermentation of the substrate by the engineered cell produces xylitol. During fermentation, a trehalase enzyme is present in the fermentation broth such that the concentration of trehalose at the end of fermentation is lower than an equivalent fermentation run without the trehalase enzyme.
The present disclosure relates to an instant plant-based food composition that comprises plant-based flour, legume/pulse protein, and one or more pre-gelatinized starches. The present disclosure also relates to a dairy substitute product that comprises the instant plant-based food composition. A process for preparing a dairy substitute product is also described herein.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
The present disclosure relates to a low-moisture extruded composition that comprises wheat gluten and lentil flour and a process for preparing the low-moisture extruded composition. The present disclosure also relates to a meat substitute product that comprises the low-moisture extruded composition and a process for preparing the meat substitute product. A use of lentil flour to prepare a textured wheat gluten-containing ingredient and a use of the ingredient to prepare a meat substitute and meat extender products are also provided herein.
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making the resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.
C08B 37/00 - Préparation des polysaccharides non prévus dans les groupes Leurs dérivés
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
The present disclosure relates to a meat substitute composition that comprises vital wheat gluten (VWG) and soy flour and a process for preparing the meat substitute composition. The present disclosure also relates to a meat substitute product that comprises the meat substitute composition and a process for preparing the meat substitute product. A use of soy flour in the preparation of a textured VWG and a use of the textured VWG in the preparation of a meat substitute product are also provided herein.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A dairy substitute composition having a plant-based protein and/or plant-based milk product and a sensory modifier, such that the dairy substitute has reduced plant-protein flavor, increased sourness, increased lactic flavor, or a combination there of relative to an equivalent dairy substitute composition without the sensory modifier. For example, the dairy substitute may be a dairy-free cheese, a dairy-free yogurt, or a dairy-free ice cream.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
16.
MACHINE PARAMETER OPTIMISATION USING RANDOM MODIFICATIONS
Method for optimising a parameter of a machine, comprising: randomly determining a modification value for modifying a current value of the parameter, based on the respective current value of the parameter and on a step size; modifying, at the machine, the parameter to its modification value; evaluating an output of the machine, effected using the modified parameter; fitting a linear function model for the parameter, based on the evaluated output; estimating, using the linear function model, an impact on the output, if the parameter is modified by at least the step size; determining whether or not to modify the parameter, based on a desired output, taking into account the estimated impact; and, if so, modifying the parameter by at least its step size.
G05B 13/04 - Systèmes de commande adaptatifs, c.-à-d. systèmes se réglant eux-mêmes automatiquement pour obtenir un rendement optimal suivant un critère prédéterminé électriques impliquant l'usage de modèles ou de simulateurs
17.
SWEETENER COMPOSITIONS AND METHOD FOR MAKING THE SAME
An aqueous steviol glycoside solution includes 5 wt% or more of one or more steviol glycosides and choline chloride in an amount such that a weight ratio of choline chloride to water is between 4 and 7. The one or more steviol glycosides and the choline chloride may be present at a weight ratio of 0.65 or lower. The one or more steviol glycosides and water may be present at a weight ratio of 4 or lower. The one or more steviol glycosides may include rebaudioside D and rebaudioside M. A method for increasing the solubility of a steviol glycoside composition includes adding one or more steviol glycosides and choline chloride to an aqueous solution to form a steviol glycoside composition with a weight ratio of choline chloride to water is in a range of 4 to 7.
The present invention relates to the production of high oil content small particle emulsions for use in personal care products. Specifically, the use of high shear mixing to create high oil content stable emulsions of small particle size for use as a foundation emulsion in the further preparation of personal care products utilizing natural emollients and emulsifying systems.
A61K 8/55 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant du phosphore
A61K 8/92 - Huiles, graisses ou ciresLeurs dérivés, p. ex. produits d'hydrogénation
A61Q 5/02 - Préparations pour le lavage des cheveux
A61Q 5/12 - Préparations contenant des agents de conditionnement des cheveux
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a fat consisting of randomly interesterified fat and liquid oil, wherein the fatty acid moiety of the fat has a content of lauric acid (C12) of less than 5.0 wt.% and a combined content of palmitic acid (C16) and stearic acid (C18) in a range of from 15 to 34 wt.% on total weight of the fatty acid moiety, and the fat is present in an amount of from 10 to 25 wt.%, preferably from 18 to 24 wt.%. The present invention also relates to a food product comprising the cheese substitute product and a method for preparing a cheese substitute product. Finally, it relates to the use of the cheese substitute product in a food product.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
A23C 19/093 - Addition de matières grasses ou de protéines d'origine non laitière
The present invention relates to the production of specialized lecithins for use in personal care products. Particularly, this disclosure relates to the preparation and use of hydroxylated and de-oiled lecithins of low color and their use in personal care applications where in wherein the hydroxylated and de-oiled lecithin comprises > 90% by weight PL preferably between 90 wt% and 98 wt%; and has an acetyl value between 30 and 38; an oil content < 10% by weight; and a Gardner color value less than 6.
A61K 8/55 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques contenant du phosphore
A61Q 5/02 - Préparations pour le lavage des cheveux
A61Q 19/00 - Préparations pour les soins de la peau
An optionally seasoned puffed, egg white-containing snack food is made by extruding an extrusion composition comprising a) liquid egg white present in an amount of from about 8 to about 30%, and b) flour selected from the group consisting of whole grain corn, whole grain rice, cassava, soy, whey or mixtures thereof, in an amount of from about 25 to about 92% by weight. The total protein present in the puffed, egg white-containing snack food is from about 6 to about 20 % by weight, and in an aspect may be about 8 to about 40 wt% in the seasoned puffed, egg white-containing snack food. Products made by the process are described.
A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
A23L 7/165 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire
A23L 7/17 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire par extrusion
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
A23P 30/34 - Soufflage ou expansion par décompression, p. ex. soufflage par explosionSoufflage ou expansion par traitement sous vide par extrusion-expansion
The present invention relates to a modified citrus fiber product wherein the modified citrus fiber product has a gel strength of from 30 to 100 SAG and a degree of esterification of from 30 to 100%. The present invention further relates to processes of producing said modified citrus fiber product. The present invention avoids using activation steps involving the use of chemicals (e.g., acid) to convert trapped, water-insoluble pectin into free, water-soluble pectin whilst still obtaining suitable amounts of free, water-soluble pectin to produce a citrus fiber product having a gelling strength (SAG) of between 30 and 100 SAG. The avoidance of such activation steps ensures that the intrinsic factors of the pectin contained in the modified citrus fiber product are equivalent to that of pectin found in the native source of citrus fibers.
Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
Gelling systems for food products include rice starch, rice flour or a combination thereof. The gelling system also includes and a viscosifier, a stabilizer or a combination thereof. The rice starch and/or rice flour include a high amylose rice starch, a medium amylose rice starch or a combination thereof. Food products including the rice-based gelling systems are dairy-based and plant-based yogurts and puddings. A method for producing a gelled food product is described using the rice-based gelling systems.
A method to prepare an edible fat system includes heating a fat composition to a molten state; solidifying at least a portion of the fat composition in a scrape surface crystallizer to form an at least partially solidified fat composition; mixing the at least partially solidified fat composition in a pin worker mixer to form a final product; filling the final product into a container; and determining a solid fat content of the fat composition, the molten fat composition, the at least partially solidified fat composition, the final product, or a combination of two or more thereof, using an in-line sonic velocity sensor. The in-line sonic velocity sensor may be placed in a processing unit, a conduit, or the filling stage of the system used to process the fat composition.
A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement
The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt % to about 80wt % by the weight of the triglyceride composition, and the third ingredient is from about 20wt % to about 35wt % by weight of the triglyceride composition. The first ingredient, the second ingredient and the third ingredient each have a MCPD content of less than 2500 ppb and a GE content of less than 1000 ppb. The first ingredient and the second ingredient are different, and the first ingredient and second ingredient are each selected from the group consisting of palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm stearin, palm super stearin, palm olein, palm super olein, palm mid-fraction and a combination thereof. The third ingredient includes a lauric triglyceride.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23C 11/08 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des caséinates mais pas d'autres protéines ni matières grasses d'origine laitière
The invention relates to the field of plant-based proteins, in particular wheat proteins, used in the aqua feed industry. The invention covers a process for preparing a coarse devitalized wheat gluten composition and the product obtained therefrom. The invention also covers an aquafeed product comprising the coarse devitalized wheat gluten composition of the invention and its use. The invention also covers the use of the coarse devitalized wheat gluten composition to at least partially replace other proteins in an aqua feed product, whilst maintaining the overall digestibility.
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 20/147 - Dérivés polymériques, p. ex. peptides ou protéines
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
35.
RISING FILM EVAPORATOR CLEAN-IN-PLACE METHOD AND SYSTEM
A rising film evaporator clean-in-place method includes flowing a cleaning solution into a rising film evaporator having fermentation broth residue on one or more of the tubes; removing the fermentation broth residue with the cleaning solution; and flowing the cleaning solution and fermentation broth residue out of the boiling tube evaporator. The fermentation broth residue is disposed on a titanium-w or Ti-2 surface of the tubes. The cleaning solution has a pH of 12 or greater. The temperature of the cleaning solution does not exceed 80 degrees Celsius within the rising film evaporator. A rising film evaporator clean-in-place system is also described.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
35 - Publicité; Affaires commerciales
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
Produits et services
Cocoa butter for food Chocolate; Cocoa Advertising, marketing and promotion services in the field of sustainable development, cocoa and chocolate products;; Business assistance, advisory and consulting services in the field of sustainable development, cocoa and chocolate products; Business assistance, advisory and consulting services in the field of communications relating to sustainable development, cocoa and chocolate products; Analyzing and compiling business data for reports on cocoa and chocolate business and industry trends Cocoa butter for cosmetic purposes
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Natural water-soluble gums leading to the training of viscous solutions or gels mainly designed to use in the textile, paper and food industries; polysaccharides for use in preservation; polysaccharides for use in flavouring; polysaccharides for use in binding; polysaccharides for use in colouring; polysaccharides for use in fermentation; polysaccharides for use in the manufacture of foodstuffs; products used as thickening or gelatinizing agents in nutritious compositions, drilling muds, industrial cleaners and pesticides; scleroglucan gum; scleroglucan used in the oil, construction and asphalt industry; scleroglucan used in the cosmetic and homecare industry; scleroglucan used for making shampoo, shower gel, make up bases, milk, lotion, cream and gel; scleroglucan used to increase the viscosity of asphalt emulsions; scleroglucan used in drilling muds, spacer fluids, asphalt emulsions, descaling and disinfecting hard-surface products; natural gums, soluble in water for the formation of viscous solutions and gels for use in the textile paper-making and food industries; none of the above-mentioned goods consisting of chemical products, simple or compound, for producing foodstuffs for animals; chemicals used in industry, science and photography, as well as in agriculture, horticulture and forestry; unprocessed artificial resins, unprocessed plastics; manures; fire extinguishing compositions; tempering and soldering preparations; chemical substances for preserving foodstuff; tanning substances; adhesives used in industry.
39.
PLANT-BASED DELI MEAT ANALOGUE PRODUCTS COMPRISING TITANIUM DIOXIDE
A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein with the aqueous titanium dioxide mixture, and then mixing with plant-based oil and hydrocolloid, Vital Wheat Gluten, and edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180°F to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.
A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180°F to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and/or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and/or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
The present invention relates to a process for removing impurities from vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 50 to below 150° C. and with a feed rate per unit area of evaporator surface of the short-path evaporation equipment of more than 25 kg/h·m2, and thus obtaining a retentate vegetable oil and a distillate. The present invention further relates to the use of a short-path evaporation for removing impurities from a vegetable oil.
B01D 3/34 - Distillation ou procédés d'échange apparentés dans lesquels des liquides sont en contact avec des milieux gazeux, p. ex. extraction avec une ou plusieurs substances auxiliaires
The present technology provides a method for extending the shelf-life of a cooked meat substitute. The method includes adding a shelf-life extending agent that includes konjac gum, psyllium fiber, or mixtures thereof to a non-meat protein to obtain a meat substitute; and cooking the meat substitute to obtain the cooked meat substitute; wherein the refrigerated shelf-life of the cooked meat substitute is longer than a cooked meat substitute that does not include the shelf-life extending agent.
The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of deodorizing the edible fat by treatment with steam.
Present invention relates to process for removing impurities from vegetable oil, comprising the step of subjecting vegetable oil to a short-path evaporation, the short-path evaporation being performed at a pressure of below 1 mbar, at an evaporator temperature of more than 200° C. and with a feed rate per unit area of evaporator surface of: (a) more than 400 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is a vegetable lauric oil, or (b) more than 170 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is palm oil or a palm oil component, or (c) more than 220 kg/h·m2, whereby the vegetable oil being subjected to the short-path evaporation is a vegetable liquid oil, and thus obtaining a retentate vegetable oil and distillate. Present invention further relates to the use of short-path evaporation for removing impurities from vegetable oil.
The instant disclosure relates to an engineered wood precursor mixture. The engineered wood precursor mixture includes wood components and a binder reaction mixture. The binder reaction mixture is present in a range of from 3 parts to 25 parts per 100 parts of the dry weight of the plurality of wood components. The binder reaction mixture includes an aqueous portion including a glycerol component. The glycerol component includes glycerol or an oligomer of glycerol in a range of from 5 wt % to 65 wt % or 5 wt % to 50 60 wt %, based on the dry weight of the binder reaction mixture. The binder reaction mixture further includes an at least partially non-dissolved polypeptide-containing component comprising an enhanced protein pea flour. The enhanced protein pea flour comprises 40 wt % to 85 wt % protein.
The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of bleaching the edible fat, and/or subjecting the edible fat to clay filtration.
A shortening composition, including: a base shortening and a flavor enhancing composition. The flavor enhancing composition is prepared by hydrolyzing tallow in the presence of an enzyme.
The present invention relates to effective processes for removing impurities from an edible fat, such as an edible butter or an edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of degumming the edible fat.
The present invention relates to a process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C, with a residence time of the oil of preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes and obtaining a retentate vegetable oil. It further relates to the use wherein the evaporator is applied at a pressure, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C with a residence time of the oil of below 20 minutes for obtaining a retentate vegetable oil having a reduced content of phthalates.
The present invention relates to a process for reducing the content of MOSH and/or MOAH from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C with a residence time of the oil of below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes, and obtaining a retentate vegetable oil.
The disclosure relates to a composition comprising a triglyceride component wherein: the triglyceride component comprises a mixture of triglycerides and wherein the mixture of triglycerides comprises individual triglycerides comprising one or more ester containing fatty acids and wherein the esters of the ester containing fatty acids are C8-C22 branched or straight chain fatty acid esters and wherein the composition has a drop melting point of between 30° and 70° C. and/or a combined monoglyceride and diglyceride content of between 0.5 and 10 percent.
The instant disclosure relates to an engineered wood precursor mixture. The engineered wood precursor mixture can include a plurality of wood components and a binder reaction mixture. The binder reaction mixture is present in a range of from 3 parts to 25 parts per 100 parts of the dry weight of the plurality of wood components. The binder reaction mixture includes an aqueous portion including a glycerol component. The glycerol component includes glycerol or an oligomer of glycerol in a range of from 5 wt % to 65 wt % or 5 wt % to 50 wt %, based on the dry weight of the binder reaction mixture. The binder reaction mixture further includes an at least partially non-dissolved polypeptide-containing component comprising soy flour, wheat gluten, corn protein isolate, or a mixture thereof, in a range of from 20 wt % to 85 wt %, based on the dry weight of the binder reaction mixture.
C08L 97/02 - Matériau lignocellulosique, p. ex. bois, paille ou bagasse
B32B 21/02 - Produits stratifiés composés essentiellement de bois, p. ex. une planche de bois, une feuille de placage, une feuille de bois aggloméré sous forme de fibres, copeaux ou particules
B32B 21/13 - Produits stratifiés composés essentiellement de bois, p. ex. une planche de bois, une feuille de placage, une feuille de bois aggloméré toutes les couches étant composées exclusivement de bois
Aspects of the disclosure provide engineered microbes for ethanol production. Methods for microbe engineering and culturing are also provided herein. Such engineered microbes exhibit enhanced capabilities for ethanol production.
The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat phase having a certain content of lauric acid, palmitic acid, and stearic acid as well as a certain content of triglycerides with a carbon number of 46 (CN46) and carbon number of 42 and 44 (CN42+CN44). The present invention moreover relates to a method of preparing said aerated fat-based confectionary material and the use thereof in confectionary products.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
58.
SENSORY MODIFIERS FOR REDUCED SUGAR COCOA COMPOSITIONS
A cocoa composition including cocoa liquor, cocoa powder, or combinations thereof, milk solids, milk solid alternatives, or combinations thereof, a sugar substitute, and a sensory modifier and with reduced bitterness, reduced cooked milk flavor, increased cocoa flavor, and/or increased cream flavor relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 9/40 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les produits laitiers utilisés
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
The disclosure relates to a plasticizer composition comprising an epoxidized fatty acid C1-C6 alkyl ester component wherein the epoxidized fatty acid C1-C6 alkyl ester component contains (i) less than 6% saturated fatty acid residues and (ii) less than 2% monoacylglycerols. The disclosure further relates to a plasticized polymer composition, comprising (a) 100 parts by weight of at least one polymer resin; and (b) about 10 to 150 parts by weight of a plasticizer compounded with the at least one polymer resin, wherein the plasticizer comprises an epoxidized fatty acid C1-C6 alkyl ester component wherein the epoxidized fatty acid C1-C6 alkyl ester component contains (i) less than 7% saturated fatty acid residues and (ii) less than 2% monoacylglycerols.
The disclosure relates to a personal care formulation comprising a natural oil-based petrolatum compositions and a method of making the same. The natural oil-based petrolatum comprises a triglyceride component wherein: the triglyceride component contains a plurality hydroxyl containing fatty acid chains and wherein a plurality of the hydroxyl containing fatty acid chains are esterified with a C8-C22 branched or straight chain fatty acid and wherein the triglyceride component: a) contains less than 10% combined monoglycerides and diglycerides or b) has a drop melting point measured by AOCS Standard Procedure Cc 18-80 of between 35 and 70 degrees C.
A steviol glycoside composition comprising at least one steviol glycoside and at least one of siamenoside I, mogroside V, mogroside III-E, and mogroside II-E, wherein solubility of the steviol glycosides in the composition are higher than in an equivalent composition lacking siamenoside I, mogroside V, mogroside III-E, and mogroside II-E. The composition may be an aqueous solution.
Sensor system for determining a thickness of a material body, e.g. a container such as a bottle, comprising an IR absorption sensor operable on a first zone of the body, to determine, at a first accuracy, first data relating to a first parameter pertaining to thickness of the first zone; and comprising an interferometry sensor operable on a second zone of the body, to determine, at a second accuracy, second data relating to a second parameter pertaining to thickness of the second zone, the second accuracy being higher than the first accuracy; and wherein the sensor system is configured for providing the first data and the second data to a processor, the processor being configured for taking into account the first data as well as the second data to determine the thickness of the body over the first zone at an accuracy higher than the first accuracy.
G01B 11/06 - Dispositions pour la mesure caractérisées par l'utilisation de techniques optiques pour mesurer la longueur, la largeur ou l'épaisseur pour mesurer l'épaisseur
G01N 21/952 - Inspection de la surface extérieure de corps cylindriques ou de fils
The present technology relates to, in part, a method of treating frying oil. Frying oil is pumped through a vat outlet of a vat to a volume of a thin film degasser. The frying oil is exposed to a vacuum in the volume of the thin film degasser. The frying oil is returned to the vat through an inlet conduit.
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20° C. of about 1% to about 65%, a SFC at 30° C. of 0% to about 40%, and a SFC at 40° C. of 0) % to 19.9%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.
A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
The present invention relates to a dairy substitute product comprising at least one dairy substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase. The present invention also relates to a food product comprising the dairy substitute product and a method for preparing a dairy substitute product.
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
A23D 7/015 - Réduction de la teneur en caloriesRéduction de la teneur en graisses
Described herein is a polymerized biorenewable, previously modified, or functionalized oil, comprising a polymeric distribution having about 2 to about 80 wt % oligomer content, a polydispersity index ranging from about 1.30 to about 2.20, and sulfur content ranging from 0.001 wt % to about 8 wt %. Methods of manufacturing the polymerized oil as well as its incorporation into asphalt paving, roofing, and coating applications are also described.
E01C 7/26 - Revêtements continus réalisés sur place faits de matériaux d'empierrement et de liants de matériaux d'empierrement et de liant bitumeux mélangés à d'autres matériaux, p. ex. au ciment, au caoutchouc, au cuir, à des fibres
G01N 25/48 - Recherche ou analyse des matériaux par l'utilisation de moyens thermiques en recherchant la production de quantités de chaleur, c.-à-d. la calorimétrie, p. ex. en mesurant la chaleur spécifique, en mesurant la conductivité thermique sur une solution, sorption ou réaction chimique n'impliquant pas une oxydation par combustion ou catalyse
67.
HARD SOLID FAT COMPOSITIONS AND METHODS OF MAKING AND USE THEREOF
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20° C. of about 40% to about 99%, a SFC at 30° C. of about 30% to about 99%, and a SFC at 40° C. of 20% to about 99%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.
The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient. The confectionary product comprises the fat in an amount of 1% to 25% by weight of said confectionary product. It further describes a food product comprising the confectionary product and the food product is selected bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines. It describes the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
A21D 13/26 - Produits partiellement ou complètement enrobés l’enrobage formant une barrière contre la migration
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
69.
PROCESS FOR EXTRACTING ACRYLIC ACID FROM AN AQUEOUS PRODUCT
Disclosed herein are nutritional compositions comprising: (i) one or more of trace metals selected from zinc, manganese, cobalt, copper, and chromium and (ii) a milled corn product; wherein up to 75 wt% of the trace metal is chelated or complexed within the milled corn product on a dry weight basis, the amount of trace metal is about 0.025 wt% to about 12 wt% of the nutritional composition product on a dry weight basis, and the amount of protein is about 18 to about 83 wt% of the nutritional composition on a dry weight basis. Also disclosed are methods for making and using the nutritional compositions, animal feeds containing the nutritional compositions, and methods of making and using said animal feeds.
A23K 10/12 - Produits alimentaires pour animaux obtenus par des procédés microbiologiques ou biochimiques par fermentation de produits naturels, p. ex. d’origine végétale, de matières provenant de déchets d’origine animale ou de biomasse
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 10/38 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de matières résiduelles à base de résidus provenant d’une distillerie ou d’une brasserie
In method of preparing a meat analogue product, vegetable oil; a modified starch selected from a starch octenylsuccinate, a hydroxypropyl distarch phosphate, and mixtures thereof; and methylcellulose in water to form a vegetable oil/starch/methylcellulose emulsion. The vegetable oil/starch/methylcellulose emulsion is mixed with a hydrated plant protein to form a meat analogue product comprising from 3 to 22 wt % vegetable oil. This cooked meat analogue product may be frozen to provide a frozen, cooked meat analogue product, which in turn may be reheated by the consumer.
A cheese analogue product includes a corn protein isolate (CPI) that is ≥0.1 wt % to ≤20 wt % of the cheese analogue product. At least about 85 wt % of the CPI on a dry basis is corn protein. The CPI includes an “a*” color value ranging from about −2.5 to about 1.5 and a “b*” color value ranging from about 5 to about 25.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
It relates to a method for recovering solvent from an effluent gas comprising the steps of a) providing effluent gas from a solvent extraction system wherein oil is extracted from oil-containing organic material; b) absorbing solvent from the effluent gas using a mixture of mineral oil and a medium-chain triglyceride (MCT) oil to absorb the solvent in an absorption column at a temperature in a range of from 5 to 35°C, or more preferably from 15 to 30°C; c) stripping solvent from the mixture from step b); and d) reuse of the recovered mixture from step c) for absorbing solvent. It relates to a process for extracting oil from oil-containing organic material by means of solvent, whereby the process is comprising the claimed method. Finally, it relates to the use of a mixture of mineral oil and an MCT oil as absorber oil for recovering solvent from an effluent gas.
B01D 53/14 - Séparation de gaz ou de vapeursRécupération de vapeurs de solvants volatils dans les gazÉpuration chimique ou biologique des gaz résiduaires, p. ex. gaz d'échappement des moteurs à combustion, fumées, vapeurs, gaz de combustion ou aérosols par absorption
74.
CRUMBLE PIECES COMPRISING PLANT-SOURCED LIPID AND INULIN
Plant-sourced lipid and inulin crumble pieces are prepared by providing an inulin gel composition; providing a plant-sourced lipid composition in liquid form; mixing the plant-sourced lipid composition in liquid form with the inulin gel composition to provide a liquid lipid/inulin composition comprising from about 5% to about 60% inulin gel; and reducing the temperature of the liquid lipid/inulin composition with continued mixing to a temperature such that the phase of the lipid/inulin composition changes from liquid to sufficiently solid that the lipid/inulin composition fractures into discrete plant-sourced lipid and inulin crumble pieces. In an aspect, the discrete plant-sourced lipid and inulin crumble pieces may be frozen.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
75.
CARRAGEENAN AND STARCH TEXTURIZER BASED NATURAL DEODORANT
The present technology provides a natural-based deodorant composition that includes about 5.0 weight percent (wt %) to about 15.0 wt % of a texturizer based on total weight of the deodorant composition, about 0.5 wt % to about 2.5 wt % of a gelling agent comprising kappa carrageenan; and about 5.0 wt % to about 35.0 wt % of an emollient composition; and water; wherein the texturizer includes a n-octenyl succinate anhydride (nOSA) modified starch and a hydroxypropylated starch, wherein a weight ratio of the nOSA modified starch to hydroxypropylated starch is about 3:1 to about 20:1.
The present disclosure relates to a personal care formulation for masking odor or reducing perspiration comprising a texturizer, a 1,3-β-D-glucan, and an active ingredient wherein: the texturizer is a mixture of hydroxypropylated starch and nOSA starch; and the active ingredient is selected from the group consisting of fragrances and anti-perspirant actives or a combination thereof.
A feed for aquaculture feeding and methods of making and using such feeds are disclosed. The feed includes: a base feed component comprising protein, fat, and carbohydrates, and plant-based cholesterol, wherein the feed is free of land-mammal based cholesterol. The feed may include from 0.1 wt-% to 0.2 wt-% of total cholesterol, wherein 20 % or more of the total cholesterol is plant-based. The feed may be free of land-mammal based components. The feed may be free of ruminant-based components. A method of making a feed includes mixing plant-based cholesterol with a base feed comprising protein, fat, and carbohydrates, and water to form a mixture; and compressing or extruding the mixture to form pellets, wherein the feed is free of land-mammal based cholesterol.
A23K 40/20 - Mise en forme ou traitement des produits alimentaires pour animaux par moulage, p. ex. fabrication de gâteaux ou de briquettes
A23K 40/25 - Mise en forme ou traitement des produits alimentaires pour animaux par extrusion
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
The present invention relates to a frozen confection product comprising 0.5 to 4 wt.% protein, 10 to 30 wt.% sweetener, 0.1 to 1 wt.% emulsifier, 0.1 to 1 wt.% stabilizer and 2 to 10 wt.% fat and the fat is consisting of interesterified lauric fat. It relates to a process for preparing the frozen confection product and the process is comprising, blending an interesterified fat with frozen confection product ingredients, and freezing the blend. It further relates to the use of interesterified lauric fat composition to improve sensory properties of a frozen confection product, and wherein the interesterified lauric fat is present in the frozen confection product in an amount of 2 to 10 wt.%.
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
A23G 9/04 - Production de desserts glacés, p. ex. de glaces
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
The invention relates to the field of plant-based proteins, in particular wheat proteins, used in vegan or vegetarian food products to mimic minced meat. The invention also relates to the process for making such vegan minced meat mimics. Finally, the invention also covers the use of the wheat proteins to make minced meat mimics or the use of the wheat proteins in meat extenders.
A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein, and then mixing plant-based oil and hydrocolloid, Vital Wheat Gluten and an edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180°F to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.
A process of preparing a plant-based hot dog product comprises dispersing methylcellulose in liquid plant-based oil to form a methylcellulose/oil liquid dispersion and adding water to the methylcellulose/oil liquid dispersion and mixing to form a methylcellulose/oil/water emulsion. Dry ingredients comprising plant protein, natural gum, starch, and carrageenan are added to the methylcellulose/oil/water emulsion with mixing to form a dough. The dough is dispensed into a casing to form an encased uncooked hot dog that is cooked to form an encased cooked hot dog and chilled to provide a plant-based hot dog product. The casing is optionally removed. Products made by this process are also described.
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23L 29/25 - Exsudats, p. ex. gomme arabique, gomme acacia, gomme karaya ou gomme adragante
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
The present invention relates to a composition comprising pea protein and corn protein. In particular, the present invention relates to a composition comprising pea protein and corn protein for use in a meat analogue food product. The present invention also relates to a composition as an emulsion comprising pea protein, corn protein, oil and water and a method of making the composition as an emulsion. In particular, the present invention relates to a composition as an emulsion comprising pea protein, corn protein, oil and water for use in a meat analogue food product.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
The present invention relates to co-dried fiber products comprising soluble fibers and insoluble fibers. The present invention further relates to methods for preparing such co-dried fiber products, as well as fat-based foods or feed products comprising the co-dried fiber products. The present invention also relates to uses of co-dried fiber products as bulking agents or sugar replacement in fat-based foods or feeds.
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
84.
RECOVERY OF 3-HYDROXYPROPIONIC ACID WITH PARTIAL CONDENSATION
Methods of forming a concentrated 3HP solution includes partially condensing a distillation first vapor stream to form a first condensate stream and a second vapor stream. The first condensate stream has a greater 3HP concentration than the distillation feed stream. The second vapor stream is primarily water. For example, the first condensate stream may have greater than 70% by weight 3HP.
The present disclosure provides a food colorant replacer composition. The food replacer composition can include from 0.5 wt. % to 2.5 wt. % food starch obtained by n-octenyl succinic anhydride esterification of starch isolated from waxy maize and from 0.10 wt. % to 0.76 wt. % calcium carbonate. In various aspects, the food replacer composition can impart a whitening effect to a food product. Other aspects are also provided herein.
A23L 5/43 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
A23L 5/47 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques synthétiques non couverts par les groupes
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
A23L 29/225 - Agents épaississants farineux autres que l’amidon pur ou ses dérivés
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
86.
SINGLE STAGE AND/OR MULTI-STAGE SHORT-PATH EVAPORATOR (SPE)
133), a main inlet (5) for feeding a liquid (26) to be distilled to the at least one evaporation section, a distillate collection device (7) for collecting condensed distillate (8) from the at least one condensation section, a distillate outlet (9) for removing the condensed distillate from the housing, and a main outlet (17) for removing residue (10) from the at least one evaporation section from the housing.
A fish substitute comprises a particulate flake mimetic and an emulsion matrix, wherein the flake mimetic comprises konjac, and the emulsion matrix comprises methylcellulose, water, and fat in an emulsion; wherein the flake mimetic is a thermally irreversible gel and at least a portion of the flake mimetic particles are contained in the emulsion matrix. The present disclosure also relates to a fried fish substitute product that comprises a fried coating and a fired portion of a fish substitute, in which the fish substitute comprises a particulate flake mimetic and an emulsion matrix. Further, a method for preparing a fish substitute product is described.
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
88.
A GEL-BALL AND PROCESS OF MANUFACTURING THE SAME AND USE THEREOF
A gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products includes: a core comprising a core gel network comprising a gelling agent, an alginate salt and a humectant; and a surface comprising a surface gel network comprising calcium alginate, wherein the core gel network and the surface gel network intermingle with each other at the junction between the core and the surface. The gel-ball is cold-resistant.
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
89.
A DOUBLE-LAYERED GEL-BALL AND PROCESS OF MANUFACTURING THE SAME AND USE THEREOF
A rounded object, preferably a gel-ball. The gel-balls are suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products. The gel balls have a core and an outer skin that at least partially encloses the core, and the core and the outer skin lie in two different layers that are separable from each other. Also includes a frozen gel-ball that is cold-resistant. Also includes to a process of manufacturing the gel-balls.
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
A23G 9/48 - Produits composites, p. ex. en couches, enrobés, fourrés
The invention relates to the field of meat substitute products, also referred to as meat analogues or meat alternatives. In particular the invention relates to a clean-label methylcellulose (or its derivatives) replacement. This replacement composition can be used to prepare a matrix composition, which can then be incorporated into a meat substitute product together with other plant-based, clean-label ingredients.
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
The present invention relates to a frozen confection product product comprising plant protein, sweetener, emulsifier, stabilizer and an oil in water emulsion, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase. It further relates to the process for preparing the frozen confection product and the use of an oil in water emulsion to reduce the saturated fat content of a frozen confection product.
A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
Methods of forming a concentrated 3HP solution includes condensing a distillation first vapor stream to form a first condensate stream. The method includes removing water from the first condensate stream to form a concentrated stream having at least 80% by weight 3HP Equivalents. The method used to form a concentrated 3HP solution also reduces acrylic acid formations.
Fiber energy compositions are described with one or more fibers and a gum. The gum includes phospholipids and lysophospholipids. The fiber(s) and the gum(s) are extruded to form an extrudate. The process for making the extrudate is described. The extruded product is included in animal feed to provide an enriched animal feed. Fiber energy composition with soybean hulls and soybean gum that is an extrudate is described. Animal feed supplemented with the soy fiber/soy gum extrudates are used in a method for feeding animals.
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
Fiber energy compositions are described with one or more fibers and one or more gums. The fiber(s) and the gum(s) are extruded to form an extrudate. The process for making the extrudate is described. The extruded product is included in poultry feed to provide an enriched poultry feed. Fiber energy composition with soybean hulls and soybean gum is described. Animal feed supplemented with the soy fiber/soy gum are used in a method for feeding poultry.
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
The invention relates to a composition rich in insoluble corn fiber having improved bioaccessibility of bioactive compounds, which can be used in processed meats, plant-based meat alternative products and in hybrid restructured meat products. A composition is provided comprising at least 50wt% insoluble corn fiber on a dry weight basis or consisting (essentially) of insoluble corn fiber, and having a D50 particle size of less than or equal to 290µm.
This disclosure relates to a polyamide composition comprising a polyamide condensation polymer or polymers of a C32-C44 dimer diacid and a C2-C44 aliphatic diamine. The polyamide condensation polymers may be utilized a range of concentrations and with additional additives. Use of the condensation polymers described herein in polyolefin compositions assists in the prevention of surface defects when the polyolefin composition are processed into finished products.
C08G 69/26 - Polyamides dérivés, soit des acides amino-carboxyliques, soit de polyamines et d'acides polycarboxyliques dérivés de polyamines et d'acides polycarboxyliques
A system and method include a first computer vision system to capture first image data from a product travelling on a first conveyor table in a food processing facility and a second computer vision system to capture second image data from a person working at the first conveyor table to detect a condition associated with the product from the first image data based at least on a variation in texture and/or color in the first image data, detect an actual cycle time associated with the person from the second image data based at least on body positions identified from the second image data, and take action based on the condition and the cycle time.
G06T 7/246 - Analyse du mouvement utilisant des procédés basés sur les caractéristiques, p. ex. le suivi des coins ou des segments
G06V 10/764 - Dispositions pour la reconnaissance ou la compréhension d’images ou de vidéos utilisant la reconnaissance de formes ou l’apprentissage automatique utilisant la classification, p. ex. des objets vidéo
G06V 10/77 - Traitement des caractéristiques d’images ou de vidéos dans les espaces de caractéristiquesDispositions pour la reconnaissance ou la compréhension d’images ou de vidéos utilisant la reconnaissance de formes ou l’apprentissage automatique utilisant l’intégration et la réduction de données, p. ex. analyse en composantes principales [PCA] ou analyse en composantes indépendantes [ ICA] ou cartes auto-organisatrices [SOM]Séparation aveugle de source
G06V 40/20 - Mouvements ou comportement, p. ex. reconnaissance des gestes
G08B 21/02 - Alarmes pour assurer la sécurité des personnes
H04N 7/18 - Systèmes de télévision en circuit fermé [CCTV], c.-à-d. systèmes dans lesquels le signal vidéo n'est pas diffusé
Dextrin powders and one or more rheology modifiers are combined to form a powdered adhesive mixture. The powdered mixtures are dispersed in water to generate adhesive compositions. The dispersion of the powdered mixtures in water can be conducted under high shear conditions and/or low shear conditions. The adhesive compositions have a smooth texture and short structure. The adhesive compositions have the desired viscosity and a long shelf-life for use in a paper bag seam.
This disclosure relates to a polyolefin composition comprising a polyamide condensation polymer or polymers of a C32-C44 dimer diacid and a C2-C44 aliphatic diamine. The polyamide condensation polymers may be utilized a range of concentrations and with additional additives. Use of the condensation polymers described herein in polyolefin compositions assists in the prevention of surface defects when the polyolefin composition are processed into finished products.
C08G 69/26 - Polyamides dérivés, soit des acides amino-carboxyliques, soit de polyamines et d'acides polycarboxyliques dérivés de polyamines et d'acides polycarboxyliques
A sweetener composition including a sweetening amount of steviol glycoside rebaudioside EM (Reb EM) is provided. Reb EM may be present at a concentration of 0.02-100 wt% by weight of the composition. Reb EM may be included in a food or beverage products or a concentrates. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb EM. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb EM compound may have a purity of about 95 % to about 99.9 %. Methods for sweetening a food or beverage product using Reb EM are also provided.
