Abstract: The present invention concerns a stable calcium composition, a process for its preparation and its use for enriching food and beverages. The calcium composition comprises a calcium source, a citrate and a metal source selected from alkali and/or alkaline source.

Abstract: The present invention relates to a method for improving the fat firmness and meat quality of a meat animal and/or altering the ratio of saturated fatty acids to unsaturated fatty acids in meat by administering to a meat animal (e.g., pig) a composition comprising an amount of dehydrated castor oil that is effective to improve the quality indices of the animal's meat.

Abstract: The invention relates generally to the expression of desaturase enzymes in transgenic corn plants and compositions derived therefrom. In particular, the invention relates to the production of oils with improved omega-3 fatty acid profiles in corn plants and the seed oils produced thereby. Such oils may contain stearidonic acid, which is not naturally found in corn plants and has been shown to have beneficial effects on health.

Abstract: A fondant rolling device comprises three main parts: an axle member, a roller member, and a base member. Fondant is rolled onto the roller member, and the applied to the confection by unrolling the fondant therefrom. As the fondant is unrolled from the roller member and the fondant roller becomes smaller, the axle slides from a central portion of the base toward an outer periphery of the base, so that the fondant may be applied to the confection without interference from the base member.

Abstract: A toasting appliance includes a toasting chamber, a heating element arranged to heat a foodstuff located within the toasting chamber, and an optical system for optically illuminating the foodstuff and detecting light reflected from the foodstuff. Before the foodstuff begins to change color as a result due to the heating thereof by the heating element, a controller varies the illumination of the foodstuff by the optical system so that the intensity of the light reflected from the foodstuff is at or around a set value. The controller subsequently terminates the toasting operation when the intensity of the light reflected from the foodstuff has reduced, due to toasting thereof, from the set value by an amount depending on a desired degree of toasting of the foodstuff.

Abstract: The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.

Abstract: A cooking method for cooking a hollow food item with a wall having an exterior surface and an interior surface defining an interior volume, a plurality of skewers supporting the food item be piercing the wall through a stem side of the food item. The skewers maintaining the orientation of the food item with the stem side facing down and maintaining a minimum volume of the interior chamber to facilitate the accumulation of steam within the interior chamber.