Abrégé

The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion cooked vegetable proteins are useful as a coatings or fillers in food compositions, for example as a replacement for bread crumbs or wheat flour.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
• A23L 33/185 - Protéines d’origine végétale
• A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
• A23P 30/20 - Extrusion

Produits et services

Texturizing and stabilizing compositions used in the manufacture of foods and beverages consisting of hydrocolloids, sweeteners, proteins and emulsifiers; Stabilizing compositions used in the manufacture of foods and beverages consisting of hydrocolloids, sweeteners, and proteins; Stabilizing compositions used in the manufacture of foods and beverages consisting of hydrocolloids, sweeteners, and emulsifiers

Abrégé

The technology disclosed in this specification is directed to starch from a hybrid corn plant. The starch is called in this specification an aewx corn starch or is described by the amylopectin fine structure of the starch. The starch had differentiated functionality compared to common waxy corn starch. Also disclosed in this specification are uses of unmodified aewx corn as a texturizer in, alone or in combination with a second ingredient in food composition.

Classes IPC  ?

• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23C 9/137 - Substances épaississantes
• 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
• C08B 31/00 - Préparation des dérivés chimiques de l'amidon

Produits et services

Oligosaccharides used in the manufacture of food and beverages; Oligosaccharides used in the manufacture of food and beverages, namely, infant formula and baby food

Abrégé

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

Abrégé

Described herein is coating starch composition comprising a starch and a plasticizer, as well as a paper coating composition comprising said coating starch composition, where the paper coating composition contains at least 2% starch, a dry solids content of at least 40%, and a viscosity of less than about 1200 cPs, as well as methods of using and making such compositions, such as, for example, in paper manufacturing processes.

Classes IPC  ?

• D21H 19/54 - Amidon

Abrégé

This specification describes edible compositions comprising a deamidated legume protein isolate. The compositions comprise deamidated legume protein in an amount of at least 0.5% (wt. % of the composition). Also the deamidated legume protein isolate has a degree of deamidation from about 10% to 25% with reference to legume protein isolate that has not been deamidated. Illustrative edible compositions comprise the deamidated legume protein isolate and some illustrative compounds further comprise a fat component and an aqueous component.

Classes IPC  ?

• A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
• 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
• 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
• A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
• A23G 9/34 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
• A23J 3/14 - Protéines végétales
• A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a deamidated pea protein isolate. The baked goods described in this specification have from about 0.5% to about 5% wt. % deamidated legume protein.

Classes IPC  ?

• A21D 2/26 - Protéines
• A21D 2/18 - Hydrates de carbone
• A21D 13/066 - Produits sans gluten
• A23J 3/14 - Protéines végétales

Abrégé

The invention provides a corn syrup, having a saccharide distribution having (i) a DP1+DP2 content of about 20 wt. % or less; and (ii) a DP60+ content of about 8 wt. % or less; relative to the total weight of saccharides. The invention further provides a method for preparing a corn syrup, said method comprising: a) Providing corn starch; b) Subjecting said corn starch to liquefaction to obtain a first hydrolysate; c) Subjecting said first hydrolysate to saccharification to obtain a second hydrolysate; d) Contacting said second hydrolysate with an alpha-amylase to obtain a third hydrolysate; and e) Processing the third hydrolysate to a corn syrup.

Classes IPC  ?

• A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
• A23L 27/30 - Édulcorants artificiels
• C12P 19/02 - Monosaccharides
• C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase

Abrégé

The technology disclosed in this specification pertains to a method for making or reconditioning an allulose syrup to have increased allulose content and lower allulose polymer content. The method comprises an allulose syrup comprising heating an allulose syrup during manufacture or after manufacture that has high dimer content for sufficient time and at sufficient temperature and pH to depolymerize allulose polymers that naturally form during or after manufacturing.

Classes IPC  ?

• C07H 1/06 - SéparationPurification
• C07H 3/02 - Monosaccharides

Abrégé

This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

Classes IPC  ?

• A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
• A21D 2/26 - Protéines
• A21D 13/066 - Produits sans gluten
• A23J 3/14 - Protéines végétales
• A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
• A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
• A23L 33/185 - Protéines d’origine végétale

Abrégé

This specification discloses protein compositions made using high moisture extrusion that are vegan and that do not use wheat gluten or soy. In one aspect the protein compositions disclosed in this specification use a protein blend capable of forming a fibrous texture when the protein compositions are made using high moisture extrusion. In another aspect the protein compositions are made using a protein blend having good particle size, flowability, and density.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23P 30/20 - Extrusion
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion

Abrégé

The technology disclosed in this specification pertains to a dry sweetener composition and methods of making the sweetener. The sweetener can by a single sweetener, for example allulose, or can be a blend of sweeteners. The method comprises providing a concentrated syrup comprising a sweetener and a seed solid comprising a carbohydrate and contacting the syrup with the seed solid to form a composite composition; and drying the composite composition under conditions to obtain the solid sweetener composition wherein at least a portion of the solid sweetener reintroduced into the process to act as a seed solid.

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels
• C07H 1/06 - SéparationPurification
• C13K 1/00 - GlucoseSirops glucosés

Abrégé

The technology disclosed in this specification pertains to methods for agglomerating a legume protein isolate comprising heating a legume protein isolate to a temperature isolate to a temperature of at least about 35° C. applying an aqueous binding agent to the legume protein isolate to obtain the agglomerated legume protein isolate. In another aspect, the technology pertains to method for agglomerating a legume protein isolate comprising providing a first portion of a legume isolate; and applying a binding agent comprising a second portion of the legume protein isolate to the first portion of the legume protein isolate. Also disclose are agglomerated legume protein isolates obtained from the claimed methods.

Classes IPC  ?

• C07K 14/415 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de végétaux
• C07K 1/02 - Procédés généraux de préparation de peptides en solution

Abrégé

The technology disclosed in this specification pertains to legume protein isolates having improved emulsifying function and methods for making them. The improved legume protein isolates are made by a process comprising heating the isolates in a neutral aqueous solution for at least 1.5 minutes at temperatures below 99° C. Following the treatment to improve emulsifying function, the legume protein isolates can be mixed with other ingredients to form stable emulsions, including acidic emulsions.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/04 - Traitement
• 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
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Abrégé

Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt. % of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.

Classes IPC  ?

• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
• A23C 20/00 - Succédanés du fromage

Abrégé

A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising rebaudioside A (reb A), stevioside, and rebaudioside C (reb C), wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels
• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement

Produits et services

Acids; Dough stabilizers for the food industry; Alginates for the food industry; Calcium salts; Carbonates; Citric acid for industrial purposes; Emulsifiers; Emulsifying agents; Enzymes for the food industry; Flour for industrial purposes; Gelatine for industrial purposes; Glucose for the food industry; Gluten for the food industry; Gum arabic for industrial purposes; Lecithin for the food industry; Pectin for the food industry; Potato flour for industrial purposes; Casein for the food industry; Carbohydrate monomers; Carbohydrates used as an ingredient in nutraceuticals; Salts for industrial purposes; Lactose for the food industry; Silicates; Sodium salts [chemical preparations]; Starch for industrial purposes; Produce stabilizer used for preserving foods; Tapioca flour for industrial purposes. Food coloring; Caramel [food coloring]; Preservatives. Alginates for culinary purposes; Egg yolks; Jellies for food, other than confectionery; Coconut oil; Eggs; Palm kernel oil for food; Palm oil for food; Whey; Yogurt; Lecithin for culinary purposes; Dairy products; Cream. Coffee flavorings; Corn flour; Flavorings, other than essential oils, for beverages; Cakes (Flavorings [flavourings], other than essential oils, for -); Food flavorings, other than essential oils; Thickening agents for use in cooking; Glucose for food; Ice cream powder; Gluten additives for culinary purposes; Cocoa; Extracts of cocoa for use as flavours in foodstuffs; Chocolate based products; Preparations made from cereals; Spice mixes; Spices; Starch for food. Research and development of new products; Scientific research; Research and development services in the field of food.

Abrégé

A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.

Classes IPC  ?

• A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
• A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p. ex. barres de céréales

Produits et services

(1) Scientific consulting and laboratory research services in the nature of formulation expertise, ingredient applications insight, and new product development all in the field of food and beverage ingredients; product development for others, namely, development of ingredients for use in food products for humans and animals, pharmaceutical products, beauty products and industrial paper and corrugated cardboard and paper products; product development consulting services for others in the nature of making recommendations about the type of ingredients for use in food and beverage products for humans and animals, pharmaceutical products, beauty products and industrial paper and corrugated cardboard and paper products; scientific and technological services, namely research and design in the field of food and beverage; research on food and beverage; design and industrial testing of new products, namely new food and beverage; consultancy and advisory services in the field of analysis, selection and development of food and beverage; scientific and technological information and consulting services in the field of: beauty products; home products; and pharmaceutical products

Abrégé

This specification discloses methods for obtaining a gelled plant protein composition using transglutaminase to form gels having high elasticity and gel strength. In one aspect the methods use a highly soluble plant protein or include steps, such as shear. so that at least 40% of the protein relative to the raw material is dissolved in solution prior to adding transglutaminase. The described gelled compositions are useful in alternative meats.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• 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
• C12N 9/10 - Transférases (2.)

Produits et services

Scientific and technological services and research and design relating to Industrial analysis; Scientific and technological services and research and design relating to Industrial research and industrial design services; Quality control and authentication services; Scientific and technological consulting services for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building materials, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Research and design for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building materials, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Industrial analysis and development for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building materials, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Food and Beverage Research and development (including those for cocreation and innovation); Food Additive Research and development (including those for cocreation and innovation); Scientific Research and development (including those for cocreation and innovation) for Industrial Products.

Produits et services

Scientific and technological consulting services, research and design services and research and development services, all in the fields of new products for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building material, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Industrial analysis of food and beverage drink products, beauty and cosmetic products, nutritional products, detergents and cleaning products; Food research and technical consultancy in relation to technical research in the field of food and beverages; Food additive research and development; Scientific research and development in the field of industrial new products

Abrégé

The technology disclosed in this specification relates to the development of a new specialty maize hybrid called A5000, which is bred to provide higher amylose content than common dent corn. More specifically, maize hybrid A5000 is an A5 hybrid, having amylose content of at least 50% by weight of the starch. Specialty maize hybrid A5000 improves on prior art A5 variants by having lower moisture content, which produces significant savings in drying costs for farmers.

Classes IPC  ?

• A01H 6/46 - Gramineae ou Poaceae, p. ex. ivraie, riz, blé ou maïs
• A01H 5/10 - Graines

Abrégé

This specification discloses methods for isolating a plant protein using a glutaminase enzyme. The methods comprise soaking a proteinaccous plant based starting material, in an aqueous solution comprising at a temperature less than about 45° C. less than about 5 hours to obtain a deamidated plant protein then separating the deamidated plant protein from the aqueous solution drying the deamidated plant protein.

Classes IPC  ?

• C07K 14/415 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de végétaux
• C07K 1/34 - ExtractionSéparationPurification par filtration, ultrafiltration ou osmose inverse
• C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques

Abrégé

Through solid dosage minor reduction, the weight percentage of solids in an initial solution of crystallization is reduced in a controlled manner for crystallizing a stevia extract or remaining stevia extract starting material with low steviol glycoside content to obtain crystal steviol glycosides. The solid dosage minor reduction in the crystallization process imparts increased efficiencies to manufacturing processes and enables one or more benefits such as increased particle size distribution of the final crystal product, completion of one or more of solid product isolation processes (e.g., filtration and/or centrifugation) after crystallization, increased dewatering rate in solid product isolation processes, increased speed in subsequent solid drying, and enhanced product purities.

Classes IPC  ?

• C07H 1/08 - SéparationPurification à partir de produits naturels
• A23L 27/30 - Édulcorants artificiels
• C07H 15/256 - Radicaux polyterpène

Abrégé

The technology disclosed in this specification pertains to methods for making an allulose syrup providing a solution comprising allulose and a borate moiety adding a fructose to the solution to form a mixed material solution separating the allulose from the other components of the mixed material solution to obtain a allulose syrup. The addition of fructose to the form the mixed material is shown in improve allulose recovery. In at least some embodiments the technology further comprises using a glucose isomerase to reduce the amount of glucose in a feed stock solution or recycled raffinate stream.

Classes IPC  ?

• C07H 1/06 - SéparationPurification
• C07H 3/02 - Monosaccharides
• C12P 19/02 - Monosaccharides
• C12P 19/24 - Préparation de composés contenant des radicaux saccharide préparés par action d'une isomérase, p. ex. fructose

Abrégé

This specification discloses a dry solids coating composition comprising separately by weight: a) 5% to about 35% of a legume protein isolate and b) from about 45% to about 95% of a starch mix (wt%). The dry coating can be used to coat an edible substrate or can be part of a fry batter that is used to coat an edible substrate. Advantageously, the dry mixes can be used to increase the protein content of a coating for while maintaining crispness.

Classes IPC  ?

• A21D 10/04 - Pâtes lisses
• A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides

Abrégé

This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored fava bean protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A21D 2/26 - Protéines
• A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
• A21D 13/066 - Produits sans gluten
• A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication

Abrégé

The present technology provides a low-calorie, gluten-free bread composition that includes a fermentable monosaccharide, disaccharide, or syrup, and a non-fermentable rare sugar, such as allulose. The bread composition can include a high potency sweetener (HPS). The bread composition may be a reduced calorie gluten-free bread composition, which mimics taste and physical properties normally observed in gluten-free bread products having higher fermentable sugar content.

Classes IPC  ?

• A21D 13/066 - Produits sans gluten
• A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
• A21D 2/18 - Hydrates de carbone

Produits et services

(1) Starches used for processing industrial products, namely, paper.

Produits et services

Corn seed

Produits et services

(1) Dry cationic starch.

Produits et services

(1) Adhesives composed of starches; corn, tapioca, potato and rice starches for industrial purposes.

Abrégé

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

Classes IPC  ?

• 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
• A23G 1/44 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des peptides ou des protéines
• A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
• A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement

Abrégé

This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the components to the de-flavored legume flour (compared to an untreated legume flour). The disclosed de-flavored legume flours can be adjusted to have functionality like an untreated legume flour or to have improved function compared to untreated legume flour.

Classes IPC  ?

• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A21D 2/36 - Substances végétales
• A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
• A21D 13/066 - Produits sans gluten
• A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères

Produits et services

(1) Starch for use in the manufacture of paper; paperboard; paper coatings.

Produits et services

(1) Starches used for processing industrial products.

Produits et services

(1) Cationic starch additive used in the manufacture of paper and paperboard.

Produits et services

(1) Starch for industrial use.

Produits et services

Starches for use in manufacturing and industry; Starches for industrial purposes.

Produits et services

(1) Corn, tapioca, potato and rice starches for the food industry.

Abrégé

The technology disclosed in this specification pertains to methods of making thermally inhibited starch and flour using microwave heating. Using microwave heating methods, thermally inhibited starch and flour can be obtained in less time and at lower temperatures than are needed to make similar inhibited starch or flour using forced air heating methods. Also disclosed are thermally inhibited starches and flours obtained from the methods and compositions using such thermally inhibited starches and flours.

Classes IPC  ?

• C08B 30/14 - Amidon dispersable dans l'eau froide ou amidon prégélifié
• C08B 30/02 - Traitement préliminaire, p. ex. broyage des matières premières
• C08B 30/06 - SéchageMise en forme

Produits et services

Starch used in the preparation of foods

Produits et services

(1) Industrial starch for use in the manufacture of paper.

Abrégé

The technology disclosed in this specification pertains to the use of deamidated legume proteins in meltable compositions. In at least some embodiments the meltable compositions are imitation cheese, including vegan imitation cheese. The deamidated legume protein is used to as an emulsifier and to facilitate increased melt-spread of the meltable composition.

Classes IPC  ?

• A23C 20/00 - Succédanés du fromage
• 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
• A23J 3/14 - Protéines végétales
• A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

The technology disclosed in this specification pertains to a de-flavored lentil protein concentrate having a protein 30% to 75% (by weight of the concentrate) and being subjected to a heat and moisture treatment that removes at least some flavor compared to untreated lentil protein concentrate. The de-flavored lentil protein concentrates are selected to limited denaturation so that they retain functionality compared to more harshly treated lentil protein concentrates, while still being much less flavorful than untreated lentil protein concentrates.

Classes IPC  ?

• 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 3/14 - Protéines végétales
• A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères

Abrégé

Provided herein are genetically modified host cells, compositions, and methods for improved production of steviol glycosides. The host cells are genetically modified to contain a heterologous nucleic acid that expresses novel and optimized variants of UGT76G1. The host cell further contains one or more heterologous nucleotide sequence encoding further enzymes of a pathway capable of producing one or more steviol glycosides in the host cell. The host cells, compositions, and methods described herein provide an efficient route for the heterologous production of rebaudioside M.

Classes IPC  ?

• C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
• C12N 15/81 - Vecteurs ou systèmes d'expression spécialement adaptés aux hôtes eucaryotes pour champignons pour levures

Abrégé

The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength.

Classes IPC  ?

• C08L 5/06 - PectineSes dérivés
• C08J 3/075 - Gels macromoléculaires
• C08L 1/02 - CelluloseCellulose modifiée

Produits et services

(1) Starches for use in the manufacture of paper, linerboard, coatings and textiles

Produits et services

(1) Starches for use in the manufacture of paper, linerboard, coatings and textiles

Produits et services

(1) Adhesives consisting of starch derivatives used in the manufacture of paper products and in the sizing of textile products

Produits et services

(1) Chemicals for use in the manufacture of paper and paperboard

Abrégé

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

Classes IPC  ?

• C08B 31/00 - Préparation des dérivés chimiques de l'amidon
• A21D 2/18 - Hydrates de carbone
• A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
• A23K 20/163 - SucresPolysaccharides
• A23L 9/10 - Flans ou entremetsPoudres sèches à flan ou entremets
• A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• C08B 30/12 - Amidon dégradé ou modifié par un traitement non chimiqueBlanchiment de l'amidon

Abrégé

The technology disclosed in this specification pertains to methods of reducing phosphate levels in aqueous preparations containing phosphate with the admixture of first and second compounds containing cations which can bind phosphates. In any embodiment, the phosphate level is reduced to less than about 80 wt. %. The technology also relates to methods of collecting and sequestering phosphate in aqueous preparations. The technology also relates to the collection or removal of phosphate while minimizing the loss of desired target molecules, such as saccharides. In any embodiment, the aqueous preparation is maintained within certain pH ranges during the admixture of the first and second compounds, to maintain the stability of certain target molecules, such as saccharides, during the reduction of the phosphate. Also disclosed is an aqueous preparation having precipitated phosphate or reduced phosphate levels, particularly aqueous preparations also maintaining levels of desired saccharides.

Classes IPC  ?

• C12P 19/02 - Monosaccharides
• C07H 1/08 - SéparationPurification à partir de produits naturels
• C12N 1/06 - Lyse des micro-organismes

Abrégé

A novel hybrid corn plant, designated R3214 is disclosed. The invention relates to the seeds of hybrid corn R3214, to the plants and plant parts of hybrid corn R3214, and to methods for producing a corn plant by crossing the hybrid corn R3214 with itself or another corn plant. The invention further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other hybrid corn plants derived from the hybrid corn plant R3214. The specialty hybrid R3214 provides a low amylose corn having distinct functionality compared to common waxy maize starch.

Classes IPC  ?

• A01H 6/46 - Gramineae ou Poaceae, p. ex. ivraie, riz, blé ou maïs
• A01H 5/10 - Graines

Abrégé

The technology disclosed in this specification pertains oil-in-water emulsions comprising a sweet corn flour. In various embodiments the oil-in-water emulsions further comprise pulse protein. Also disclosed are emulsifier compositions comprising a pulse protein and sweet corn flour that can be used in liquid or powdered form to obtain oil-in water emulsions. Embodiments of the disclosed oil-in-water emulsions are long term stable against separation of oil and water as measured by change in oil droplet size over time.

Classes IPC  ?

• A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 33/185 - Protéines d’origine végétale

Abrégé

This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000 g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed.

Classes IPC  ?

• 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

Abrégé

This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace common whitening agents such as titanium dioxide or calcium carbonate. Illustrative compositions are flowable or meltable and comprise a sweet flour in an amount a sweet flour in an amount of from about 1% to about 6% by weight of the composition.

Classes IPC  ?

• A23L 7/10 - Produits dérivés des céréales
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques

Abrégé

Described herein are stable, homogenous syrup compositions which include one or more rare sugars having a purity of greater than about 90% on a dry solids basis; and about 0.08% to about 2.7%, based on weight of dry solids, of 1M succinate buffer, 10% citrate-phosphate buffer, or a combination thereof; wherein the syrup composition has a total dry solids content of at least 70 % by weight, as well as methods of preparing and using the composition.

Classes IPC  ?

• A23L 3/34 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par traitement au moyen de produits chimiques
• A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
• A23L 2/60 - Édulcorants
• A23L 27/30 - Édulcorants artificiels

Abrégé

Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods. wherein one or more allulose-containing composition described herein reduces the browning caused by allulose in the allulose-containing baked goods made therefrom. The allulose-containing baked goods described herein have reduced added sugars and reduced caloric content as a result of the allulose replacing at least a portion of the nutritive sweetener (e.g., sugar) contained in a full sugar sweet baked good while beneficially addressing the undesirable color, and/or flavor changes that can result from allulose inclusion and without negative effects to textural characteristics.

Classes IPC  ?

• A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
• A21D 2/02 - Traitement de la farine ou de la pâte par addition d'ingrédients avant ou pendant la cuisson par addition de substances inorganiques
• A21D 2/14 - Composés organiques oxygénés
• A21D 2/18 - Hydrates de carbone

Produits et services

(1) Adhesives, adhesive additives, artificial and synthetic resins and starches for industrial use in the manufacture of paper and paperboard.

Abrégé

This specification discloses a starch mixture useful for making bakery creams. The starch mixture the comprises a cold water swellable, thermally inhibited waxy starch and a cold water swellable, thermally inhibited non-waxy starch. The starches may be co-processed or made separately and mixed. The disclosed mixture is useful to replace alginates and chemically modified food starch in bakery creams. Bakery creams made using the disclosed starch blends have firmness, and functional and organoleptic texture comparable to alginate containing bakery creams.

Classes IPC  ?

• A23L 9/10 - Flans ou entremetsPoudres sèches à flan ou entremets
• A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

This specification discloses extrusion cooked vegetable protein compositions made from a mixture of legume proteins. The proteins come from the same type of legume but are processed differently. The extrusion cooked vegetable protein composition hydrates rapidly and at ambient conditions while maintaining firmness. This specification discloses a legume protein mixture useful as a feedstock for making an extrusion cooked vegetable protein compositions of the type described in this specification. This specification discloses extruder conditions for using a legume protein mixture feedstock to make an extrusion cooked vegetable protein compositions of the type described in this specification.

Classes IPC  ?

• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation

Abrégé

Provided herein are compositions and methods for improved production of steviol glycosides in a host cell. In some embodiments, the host cell is genetically modified to comprise a heterologous nucleotide sequence encoding a Setaria italica UDP-glycosyltransferase 40087 or its variant UDP-glycosyltransferase. In some embodiments, the host cell is genetically modified to comprise a heterologous nucleotide sequence encoding a UDP-glycosyltransferase sr.UGT_9252778, Bd_UGT10850, and/or Ob_UGT91B1_like. In some embodiments, the host cell further comprises one or more heterologous nucleotide sequence encoding further enzymes of a pathway capable of producing steviol glycosides in the host cell. The compositions and methods described herein provide an efficient route for the heterologous production of steviol glycosides, including but not limited to, rebaudioside D and rebaudioside M.

Classes IPC  ?

• C12N 9/10 - Transférases (2.)
• A23L 2/60 - Édulcorants
• A23L 27/30 - Édulcorants artificiels
• C12N 15/52 - Gènes codant pour des enzymes ou des proenzymes
• C12N 15/81 - Vecteurs ou systèmes d'expression spécialement adaptés aux hôtes eucaryotes pour champignons pour levures
• C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
• C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine

Abrégé

A method of separating and recovering a first carbohydrate from a feed solution comprising two or more carbohydrates and salts using a chromatography separation system which comprises one or more strong acid cation exchange resin, and recovering at least one fraction enriched in the first carbohydrate.

Classes IPC  ?

• B01D 15/18 - Adsorption sélective, p. ex. chromatographie caractérisée par des caractéristiques de structure ou de fonctionnement relatives aux différents types d'écoulement
• B01D 15/36 - Adsorption sélective, p. ex. chromatographie caractérisée par le mécanisme de séparation impliquant une interaction ionique, p. ex. échange d'ions, paire d'ions, suppression d'ions ou exclusion d'ions
• B01J 39/05 - Procédés utilisant des échangeurs organiques sous forme fortement acide
• C07H 1/06 - SéparationPurification
• C07H 3/02 - Monosaccharides
• C13K 13/00 - Sucres non prévus ailleurs dans la présente classe
• B01D 15/20 - Adsorption sélective, p. ex. chromatographie caractérisée par des caractéristiques de structure ou de fonctionnement relatives au conditionnement de la matière adsorbante ou absorbante

Produits et services

(1) Manufacture of ingredients for food and beverage (2) Scientific and technological services, namely research and design in the field of food and beverage ingredient attributes; research on food and beverage ingredient attributes; design and industrial testing of new products, namely new food and beverage ingredient attributes. Consultancy and advisory services in the field of analysis, selection and development of food and beverage ingredient attributes. Scientific and technological information and consulting services in the field of: beauty products; home products; and pharmaceutical products

Abrégé

Disclosed herein are edible compositions comprising one or more steviol glycosides and one or more foam suppressing agents comprising citral, nerol, geraniol, or combinations of two or more thereof.

Classes IPC  ?

• A23L 2/60 - Édulcorants
• A23L 2/385 - Concentrés de boissons non alcoolisées
• A23L 2/40 - Compositions effervescentes
• A23L 2/56 - Agents aromatiques ou amers
• A23L 27/30 - Édulcorants artificiels

Produits et services

Flour for food; food starch

Produits et services

Flour for food; food starch

Produits et services

Edible gums for use in the manufacture of foods, namely, chemical additives including edible gums and polysaccharides for use in full or part as a replacement for gum arabic for film forming agents, adhesives, strengtheners, coating agents, polishers, or decorators, all of the aforesaid being for use in the manufacture of foods

Abrégé

The present invention relates to a method of delivering stable oil-in-water emulsions onto porous starch particles and providing stable free-flowing particles that have the emulsions adsorbed onto them, and to the stable, free-flowing compositions thus provided. The emulsions are used to deliver active ingredients to the starch particles in a range of particle sizes. The emulsion-loaded compositions exhibited increases in amount of oil loaded and delivery of improved odor profiles, features that persisted over their shelf-life. Such compositions provide a cost-effective and sustainable approach for delivering active ingredients, especially oil- and water-soluble active ingredients, and for incorporating such active ingredients into other compositions. This approach circumvents the spray drying or high temperature requirements for other existing methods, and provides oxidation protection to sensitive active ingredients used in flavor, fragrance, nutritional, and other applications.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
• 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

Abrégé

Disclosed herein are beverages and throw syrups comprising Reb A, and at least one foam suppressing agent comprising Reb E, stevioside, rubusoside, Reb C, or any combination thereof.

Classes IPC  ?

• A23L 2/60 - Édulcorants
• A23L 27/30 - Édulcorants artificiels

Classes IPC  ?

• A21D 10/04 - Pâtes lisses
• 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 3/14 - Protéines végétales
• A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
• A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses

Abrégé

The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starches or mixture thereof in batters and coatings for food compositions. In various embodiments the legume flour and legume protein concentrate are partially denatured to have a defined amount of starch damage or protein damage.

Classes IPC  ?

• A21D 10/04 - Pâtes lisses
• 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 3/14 - Protéines végétales
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
• A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses

Abrégé

The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.

Classes IPC  ?

• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• 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
• 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

Classes IPC  ?

• A23L 2/60 - Édulcorants
• A23L 27/30 - Édulcorants artificiels
• A23L 33/20 - Diminution de la valeur nutritiveProduits diététiques avec valeur nutritive réduite

Abrégé

The technology disclosed in this specification pertains to encapsulating mixtures, encapsulating compositions, encapsulated products, and methods of their manufacture. The compositions and products comprise an emulsifier and a sweet flour and are useful for encapsulating oil-based ingredients. Such compositions and products can be formulated to have good oil retention and good oxidation resistance without the use of maltodextrins. In some embodiments the sweet flour is a sweet corn flour.

Classes IPC  ?

• A23P 10/47 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide utilisant des additifs, p. ex. des émulsifiants, des agents mouillants ou des agents liant la poussière
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
• A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires

Abrégé

Disclosed herein is a method for purifying a crude composition comprising one or more steviol glycosides, compositions obtained therefrom and compositions in amorphous form comprising one or more steviol glycosides.

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels
• A23L 2/60 - Édulcorants
• C07H 1/06 - SéparationPurification
• C07H 15/256 - Radicaux polyterpène

Abrégé

The present technology provides a beverage composition that includes about 0.005 wt% to about 0.06 wt% of a high potency sweetener, about 0.005 wt% to about 0.75 wt% of a hydrocolloid, and about 1 wt% to about 5 wt% of a rare sugar. The beverage composition may be a zero or reduced calorie sweetened beverage composition, which mimics taste normally delivered from sucrose.

Classes IPC  ?

• A23L 33/20 - Diminution de la valeur nutritiveProduits diététiques avec valeur nutritive réduite
• A23L 2/60 - Édulcorants
• A23L 27/30 - Édulcorants artificiels

Produits et services

Starch for industrial purposes, namely, starch used in processing industrial products

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels

Produits et services

Starch for industrial purposes; Starch used to enhance the flow characteristic of seeds for planting

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels

Abrégé

Disclosed herein are consumable food, beverage and other products comprising an effective amount of a steviol glycoside sweetener composition to provide a sucrose sweetness equivalence of at least 1%, said composition comprising 5-30 wt% rebaudioside M (reb M), 15- 35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product. Beneficially, the sweetener compositions provide characteristics like that of sucrose that include maximal response, flavor profile, temporal profile, adaptation behavior and mouthfeel. The sweetener compositions can be included in various food, beverage, and other consumable products to provide a clean sugar-like taste and may be used as sweeteners or sweetness enhancers in reduced sugar food, beverage, and other consumable products.

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels

Abrégé

Disclosed herein are edible compositions comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility and/or foaming characteristics.

Classes IPC  ?

• A23L 27/30 - Édulcorants artificiels

Abrégé

A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

Classes IPC  ?

• A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement

Abrégé

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

Classes IPC  ?

• 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
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23G 1/44 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des peptides ou des protéines
• A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
• A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines

Abrégé

The technology disclosed in this specification pertains to high protein analog cheese and methods of making such analog cheese. More specifically, such analog cheese comprises a crosslinked plant protein and may have a hardness of greater than 3,000 g without adding gums, fibers, or starches. As described in this specification are analog cheese masses useful for making an analog cheese.

Classes IPC  ?

• 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 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Abrégé

The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin. The soluble chickpea protein is not hydrolyzed, and the emulsifier is obtainable by drying the amylopectin and the chickpea protein together. The emulsifier is useful in high oil load and low oil load emulsions and provides emulsions stability against oil separation for at least several months.

Classes IPC  ?

• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23J 3/14 - Protéines végétales
• A23P 10/47 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide utilisant des additifs, p. ex. des émulsifiants, des agents mouillants ou des agents liant la poussière
• 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 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 29/231 - PectineSes dérivés

Produits et services

(1) Manufacture of ingredients for food and beverage (2) Scientific and technological information and consulting services in the field of food product development and food manufacturing; scientific and technological information and consulting services in the field of: beauty products, namely, cosmetics, skin care, and hair care products; home products; and pharmaceutical products

Produits et services

(1) Manufacture of ingredients for food and beverage (2) Scientific and technological information and consulting services in the field of food product development and food manufacturing; scientific and technological information and consulting services in the field of: beauty products, namely, cosmetics, skin care, and hair care products; home products; and pharmaceutical products

Produits et services

Scientific and technological consulting services to food manufacturers regarding ingredients of food for use in food product development; Scientific and technological consulting services to manufacturers regarding development of beauty, home and pharmaceutical products

Produits et services

Scientific and technological services and research and design relating to Industrial analysis; Scientific and technological services and research and design relating to Industrial research and industrial design services; Quality control and authentication services.

Produits et services

Scientific and technological services and research and design relating to Industrial analysis; Scientific and technological services and research and design relating to Industrial research and industrial design services; Quality control and authentication services.

Abrégé

The technology disclosed in this specification pertains to a baked good or baked good dough or batter comprising konjac and a legume protein in a weight ratio from about of about 1:2 wherein the legume protein content is in an amount from about 0.5% to about 10% (wt.%). The disclosed konjac and legume protein mixtures are useful for replacing at least part of the egg typically used in such baked goods, and baked good doughs and batters.

Classes IPC  ?

• A21D 2/26 - Protéines
• A21D 2/18 - Hydrates de carbone
• A21D 2/36 - Substances végétales
• A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
• A21D 13/066 - Produits sans gluten

Abrégé

The technology disclosed in this specification pertains to methods for increasing the dewatering efficiency of a sheared plant fiber, for example citrus fiber, by shearing the plant material in a slurry of water and organic solvent. The plant fibers obtained from the method provide significant viscosity even when using little alcohol. The obtained citrus fibers may be used in edible, cosmetic, household, or an industrial compositions.

Classes IPC  ?

• A61K 8/02 - Cosmétiques ou préparations similaires pour la toilette caractérisés par une forme physique particulière
• A23L 33/22 - Parties fibreuses broyées de plantes, p. ex. bagasse ou pulpe
• A61Q 19/00 - Préparations pour les soins de la peau
• A61K 8/9789 - Magnoliopsida [dicotylédones]
• C11D 3/382 - Produits végétaux, p. ex. farine de soja, farine de bois, sciure de bois

Abrégé

The technology disclosed in this specification pertains to a deamidated pea protein isolates, processes for making a deamidated pea protein isolate, and use of the deamidated pea protein isolate in food and beverage compositions. The disclose deamidated pea protein isolates have dissolution properties that are significantly improved compared to non-deamidated pea protein isolates. Furthermore, the deamidated protein isolates maintain good dissolution properties throughout storage.

Classes IPC  ?

• A23L 33/185 - Protéines d’origine végétale
• A23J 3/14 - Protéines végétales
• C07K 14/415 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de végétaux
• A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
• A23L 2/66 - Protéines
• A23L 2/39 - Compositions sèches

Abrégé

A cosmetic or dermatologically acceptable composition is provided comprising: water; a personal care ingredient and a cationic starch characterized by: a) an amylopectin/amylose weight ratio of greater than 60/40; b) an apparent cationic molecular weight of greater than or equal to 12 million daltons; and c) a cationic degree of substitution of from 0.5 meq/g to 2.5 meq/g. Also provided are cosmetic or dermatologically acceptable compositions comprising highly substituted mung bean starches and cosmetic and dermatologically acceptable compositions which are free of polymeric silicones.

Classes IPC  ?

• A61K 8/73 - Polysaccharides
• A61K 8/891 - Polysiloxanes saturés, p. ex. diméthicone, phényl triméthicone, C24-C28 méthicone, stéaryl diméthicone
• A61Q 5/12 - Préparations contenant des agents de conditionnement des cheveux
• A61Q 5/02 - Préparations pour le lavage des cheveux
• A61Q 5/06 - Préparations pour mettre les cheveux en forme, p. ex. pour mettre en forme ou colorer temporairement
• A61Q 19/10 - Préparations pour le nettoyage ou le bain
• A61Q 19/00 - Préparations pour les soins de la peau