Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.

Abstract: Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

Abstract: Disclosed herein are methods for the preparation of allergenic extracts. In one embodiment, the methods are carried out without having to adjust the pH of the extraction phase. The methods provide efficient recovery of allergenic extract from allergenic source material.

Abstract: A system for dispensing a plant-based milk includes a mixing chamber for emulsifying a plant-based paste and water, a plant-based paste storage connected to the mixing chamber via a first conduit, a water storage connected to the mixing chamber via a second conduit, and a cooling system. The system includes a pumping system for moving a prescribed amount of the plant-based paste into the mixing chamber upon receiving an input from a user via a user interface, a flow system for flowing water from the water storage to the mixing chamber, and a control system. The control system receives the input from the user, activates the pumping system and activates the flow system. Further, the control system activates the mixing chamber for emulsifying the plant-based paste and the water, and dispenses the emulsified plant-based mixture of the paste and the water.

Abstract: Tofu products and methods of making the same. The tofu products may include one or more layers. A first layer may include added fat, and a second layer may include no added fat. The fat may be introduced into the soymilk prior to curdling. The first and second layers may be layered to form a layered tofu product such as a bacon analog.

Abstract: A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72° C. and 138° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Abstract: A gateway device for controlling an air-conditioning device of a vehicle, a vehicle having such a gateway device and a method for starting up an air-conditioning device in a vehicle. The gateway device includes at least one plug-in contact for connecting the gateway device to an air-conditioning device and/or to a vehicle component, a reception unit for receiving configuration data for selecting a plug configuration of the gateway device, a configuration circuit associated with the plug-in contact, that is designed to take configuration data as a basis for changing between at least one first switching state of the plug-in contact, in which the plug-in contact is designed to perform a first function, and at least one second switching state of the plug-in contact, in which the plug-in contact is designed to perform a second function.

Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.

Abstract: Some aspects of this invention relate to methods useful for the conversion of a carbon source to a biofuel or biofuel precursor using engineered microbes. Some aspects of this invention relate to the discovery of a key regulator of lipid metabolism in microbes. Some aspects of this invention relate to engineered microbes for biofuel or biofuel precursor production.

Abstract: A pharmaceutical composition of the present invention is used for improving health, cure abnormalities and degenerative disease; achieve anti-aging effect of therapy and therapeutic effect on mammals. The pharmaceutical composition includes a pharmaceutical carrier and an isotope selective ingredient including at least one of a chemical element and a chemical compound containing the chemical element whereby isotope distribution in the at least one of the chemical element and the chemical compound containing the chemical element is different from natural distribution of at least one of isotopes wherein the part of selected isotope of the chemical element ranges from 0 to 100%. A method of the present invention uses the inventive pharmaceutical composition to improve health, cure abnormalities and degenerative disease and achieve therapeutic effect on mammals.

Abstract: The present invention relates to a trehalulose-containing composition, its preparation and use.

Abstract: Soy protein products are provided which lack the characteristic beany flavor of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavor.

Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.

Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.

Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.

Abstract: D-Psicose is included in a zero- or low-calorie frozen beverage to achieve a Brix and mouthfeel substantially similar to that of a full-calorie frozen beverage.

Abstract: Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.

Abstract: The disclosure relates to a glutinous millet nutrition milk taking glutinous millet as raw material, and preparation process thereof, and particularly relates to a glutinous millet nutrition milk or compound glutinous millet nutrition milk taking the rust-proofing and glutinous foxtail millet variety of “Ji Chuang 1” glutinous millet as raw material and preparation process thereof. The glutinous millet nutrition milk or compound glutinous millet nutrition milk prepared by the method has the characteristics that the emulsion is stable, it will neither become aged nor coagulate or precipitate after long-term storage, and it does not need to add any anticoagulant stabilizer, which is more environmental friendly and healthy; its products utilize the rich nutrition of the millet, digests and absorbs easily, and tastes delicately.

Abstract: A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.

Abstract: Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.

Abstract: Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract: The invention relates to the wheat cultivar designated HV9W08-1836. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar HV9W08-1836. Also provided by the invention are tissue cultures of the wheat cultivar HV9W08-1836 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar HV9W08-1836 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.

Abstract: The present inventors isolated many promoters having various expression characteristics from monocots, connected the OsWRKY45 gene downstream of these promoters, and then re-introduced them into a monocot (rice plant), and thereby strived to produce a rice line having both complex disease resistance and excellent agronomic traits. As a result, the present inventors succeeded in producing transgenic plants having both disease resistance and good agronomic traits by expressing OsWRKY45 using upstream sequences of the EF1? or OsUbi7 gene as promoters.

Abstract: There is provided a non-fermented carbonated beverage comprising: an aqueous fruit or vegetable sugar-containing extract, a flavouring agent and a foam stabiliser, wherein, if the aqueous fruit or vegetable sugar-containing extract is produced from malted grain, the extract is not a lager wort. Also provided is a non-fermented concentrated beverage formulation comprising a concentrated aqueous fruit or vegetable sugar-containing extract; a flavouring agent; and a foam stabiliser, wherein the concentrated beverage formulation can be diluted with water and carbonated to form a non-fermented carbonated beverage.

Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Abstract: An object of the present invention is to provide a method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor; and an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor produced by the aforesaid production method. “The method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor” in the present invention is characterized by use of a hop or a hop component stored and aged in the state of being in contact with air as a hop or a hop component used during a raw material liquid-boiling step, or adjustment of the contents of myrcene, linalool, and nerol in the beer-taste sparkling beverage so as to satisfy five particular numerical ranges by boiling the hop or the hop component in a raw material liquid.

Abstract: A soybean cultivar designated KK-09 is disclosed. The invention relates to the seeds of soybean cultivar KK-09, to the plants of soybean cultivar KK-09, to the plant parts of soybean cultivar KK-09, and to methods for producing progeny of soybean cultivar KK-09. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-09. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-09, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-09 with another soybean cultivar.

Abstract: A soybean cultivar designated KK-08 is disclosed. The invention relates to the seeds of soybean cultivar KK-08, to the plants of soybean cultivar KK-08, to the plant parts of soybean cultivar KK-08, and to methods for producing progeny of soybean cultivar KK-08. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-08. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-08, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-08 with another soybean cultivar.

Abstract: An object of the present invention is to provide an unfermented beer-taste beverage which has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation; an unfermented beer-taste beverage containing a soybean dietary fiber does not have the characteristic odor common to general beers and non-alcohol beer-taste beverages associated with fermentation; when the beer-taste beverage is poured into a glass or the like, a beer-like foam with a good appearance can be formed; the foam arising from the glass is a fine and minute foam like champagne, and the foam arises linearly; in addition, the beer-like foam makes the mouthfeel smooth, and further provides a texture.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: A beverage composition comprising soy whey proteins that have been isolated from processing streams, wherein the beverage composition is used to form a beverage product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

Abstract: A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent, soaking the mixture containing the solvent and the stabilizer in a warmed state for between 15 and 45 minutes at a temperature of between 10 degrees Celsius and 35 degrees Celsius, heating the vegetable fat contents to a temperature between 2% and 20% above their melting point, and mixing the fat carrier to the mixture containing the solvent and the stabilizer in liquid form.

Abstract: The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

Abstract: Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed with soybean milk; obtaining micronized solution of soybean curd by grinding and filtering a mixture thereof; and mixing the micronized solution of soybean curd with a coagulant and soybean milk so as to coagulate it.

Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.

Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

Abstract: A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be provided in concentrate form by removing some or all of the water present in natural coconut juice. The concentrate may be reconstituted by adding water obtained from a source other than the original coconut juice. The beverage or the concentrate may include non-nutritive components such as carbonation, sweeteners, preservatives, coloring agents, artificial flavors and fragrances.

Abstract: An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide.

Abstract: A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.

Abstract: This invention relates to compositions and methods for reducing reactive oxygen species in plants, yeast, algae or bacteria by transforming a plant, yeast or bacteria with a heterologous polynucleotide encoding a superoxide reductase from an archaeon species. The invention also provides methods for protecting a photosynthetic reaction center, for reducing photorespiration and/or for increasing the photosynthetic efficiency of plants or cyanobacteria as well as methods for increasing tolerance to abiotic stress in plants, yeast or bacteria by transforming a plant, yeast, or bacteria with a heterologous polynucleotide encoding a archaeon superoxide reductase. Methods for delaying senescence, reducing lignin polymerization and increasing accessibility of cell wall cellulose to an enzyme in a plant by transforming the plant with a heterologous polynucleotide encoding an archaeon superoxide reductase are also provided.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

Abstract: Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.

Abstract: A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.

Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Abstract: Canola protein isolates are provided which contain both albumin and globulin protein fractions that are soluble and transparent in an acidic aqueous environment. The canola protein isolates are completely soluble in water at low pH, low in phytic acid and useful in products for human consumption, pet foods and aquaculture.