Abstract: The disclosure relates to a treated soy protein product and a method of making the same. The method comprises providing an extruded soy protein material and performing a washing step on the extruded soy protein material to generate the treated soy protein product. The treated soy protein product has one or more improved attributes compared to the extruded soy protein material. Further, the disclosure relates to a method of washing an extruded soy protein material to obtain a treated soy protein product.

Abstract: The invention provides a method of manufacturing a pouch for holding therein a liquid, comprising providing a front and back layer, locally bonding them together to create an inner space, forming a pour channel, by locally bonding the layers together to form bonds defining boundaries of the pour channel, wherein the forming of the pour channel is carried out by providing a heating device having a plurality of heating elements arranged in a grid-like manner, forming a heating surface, each of the heating elements being individually operable, operating the heating device such that heating elements which are required for creating the boundaries are operated and thereby heated, and bringing the heating surface into contact with the front layer or back layer, so as to locally bond together the front layer and the back layer so as to form the bonds defining the boundaries of the pour channel.

Abstract: The invention concerns a short-path evaporator (SPE) (1), comprising a housing (2) with: at least one evaporation section (4, 28), configured to be kept at an evaporation temperature (T1), at least one condensation section (6, 29) associated with the at least one evaporation section, configured to be kept at a condensation temperature (T3), a main inlet (5) for feeding a liquid (26) to be distilled to the at least one evaporation section, a distillate collection device (7) for collecting condensed distillate (8) from the at least one condensation section, a distillate outlet (9) for removing the condensed distillate from the housing, and a main outlet (17) for removing residue (10) from the at least one evaporation section from the housing.

Abstract: A process of preparing a plant-based hot dog product comprises dispersing methylcellulose in liquid plant-based oil to form a methylcellulose/oil liquid dispersion and adding water to the methylcellulose/oil liquid dispersion and mixing to form a methylcellulose/oil/water emulsion. Dry ingredients comprising plant protein, natural gum, starch, and carrageenan are added to the methylcellulose/oil/water emulsion with mixing to form a dough. The dough is dispensed into a casing to form an encased uncooked hot dog that is cooked to form an encased cooked hot dog and chilled to provide a plant-based hot dog product. The casing is optionally removed. Products made by this process are also described.

Abstract: Dextrin powders and one or more rheology modifiers are combined to form a powdered adhesive mixture. The powdered mixtures are dispersed in water to generate adhesive compositions. The dispersion of the powdered mixtures in water can be conducted under high shear conditions and/or low shear conditions. The adhesive compositions have a smooth texture and short structure. The adhesive compositions have the desired viscosity and a long shelf-life for use in a paper bag seam.

Abstract: Disclosed are various data processing systems, user interfaces, application programming interfaces, and related operations for commodity financial data processing scenarios. In some implementations, a system may provide a graphical user interface (GUI) to customize a financial strategy associated with a commodity delivery contract. The GUI may include an interactive graph representation having a vertical axis and a horizontal axis, with the vertical axis corresponding to price values and the horizontal axis corresponding to time values of the financial strategy. The interactive graph representation may provide a vertical user interface control which is capable of horizontal movement to select a time value, and a horizontal user interface control which is capable of vertical movement to select a price value of the financial strategy. An accompanying information display of the GUI may display the time value and the price value and related information obtained for the strategy.

Abstract: A rounded object, preferably a gel-ball. The gel-balls are suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products. The gel balls have a core and an outer skin that at least partially encloses the core, and the core and the outer skin lie in two different layers that are separable from each other. Also includes a frozen gel-ball that is cold-resistant. Also includes to a process of manufacturing the gel-balls.

Abstract: A gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products includes: a core comprising a core gel network comprising a gelling agent, an alginate salt and a humectant; and a surface comprising a surface gel network comprising calcium alginate, wherein the core gel network and the surface gel network intermingle with each other at the junction between the core and the surface. The gel-ball is cold-resistant.

Abstract: A sweetener composition including a sweetening amount of steviol glycoside rebaudioside EE (Reb EE) is provided. Reb EE may be present at a concentration of 0.02-100 wt % by weight of the composition. Reb EE may be included in a food or beverage products or a concentrate. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb EE. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb EE compound may have a purity of about 95% to about 99.9%. Methods for sweetening a food or beverage product using Reb EE are also provided.

Abstract: The present invention relates to a feed composition suitable for feeding crustaceans comprising mannose oligosaccharides. The invention also relates to the use of mannose oligosaccharide compositions for feeding crustaceans. The invention also relates to crustaceans as a food source, in particular shrimp of the species Litopenaeus vannamei or Penaeus monodon, fed with the feed composition comprising mannose oligosaccharides.

Abstract: A steviol glycoside solubility enhancer may include a monocaffeoylquinic (MCQ) component that includes at least one compound selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof; and a dicaffeoylquinic (DCQ) component that includes at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. In one suitable implementation, the MCQ component and the DCQ component together comprise more than 50% (wt), preferably more than 60% (wt), more than 70% (wt), more than 80% (wt), more than 90% (wt), or more than 95% (wt) of the steviol glycoside solubility enhancer.

Abstract: An unsubstituted, crosslinked starch has a hot paste viscosity in a range of 100 cP to 1500 cP at pH 3 and 5.5 wt-% solids, a retrogradation enthalpy of 2.3 J/g or less at 1 week and 7 J/g or less at 4 weeks, and conclusion temperature of retrogradation of less than 75° C. The starch may be prepared from waxy tapioca, waxy rice, waxy-sugary-2 corn mutant, short chain waxy potato, waxy wheat, high phosphorylated waxy starch, or a combination of any two or more thereof. The starch may be crosslinked. The starch may be used in food products, nutritional products, pharmaceutical products, personal care products, paper products, and the like. A method of making the starch includes mixing a native starch with water to form a slurry; adjusting pH of the slurry to alkaline; and mixing a crosslinking agent with the slurry to effect a crosslinking reaction.

Abstract: The present disclosure relates to a seitan dry blend that comprises wheat protein, pea protein (preferably pea protein isolate), and vegetable bouillon. The present disclosure also relates to a seitan composition that comprises the seitan dry blend and optionally battering agents and/or coating agents. Further, a seitan food product comprising the seitan composition and a process of making the seitan food product are described.

Abstract: The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.

Abstract: Disclosed herein are genetically engineered yeast cells capable of producing ethanol. The genetically engineered yeast cells comprise an exogenous polynucleotide sequence encoding a glyceraldehyde-3-phosphate dehydrogenase (gapN) enzyme at least 60%, at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs: 28, 32, 48, 52, 64, 68, 80, 92, and 96.

Abstract: A sweetener composition including a sweetening amount of steviol glycoside rebaudioside AZ (Reb AZ) is provided. Reb AZ may be present at a concentration of 0.02-100 wt % by weight of the composition. Reb AZ may be included in a food or beverage products or a concentrates. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb AZ. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb AZ compound may have a purity of about 95% to about 99.9%. Methods for sweetening a food or beverage product using Reb AZ are also provided.

Abstract: The present disclosure relates to a cooling fluid for cooling an electronic device in a cooling system. The cooling fluid comprises one or more vegetable oils, one or more masking agents, and optionally, one or more coloring agents. A method of cooling an electronic device using the cooling fluid is also described herein.

Abstract: A method for providing long-shelf life sliced rare, medium rare, and medium cooked roast beef comprises providing whole beef portions; cooking the whole beef portions to an internal temperature of from about 130 to 160° F. to form cooked roast beef portions; slicing the cooked roast beef portions to form sliced cooked roast beef having an average thickness of from about 0.5 mm to 10 mm; disposing the sliced cooked roast beef into a trayless gas impermeable package formed from flexible film, flushing the trayless gas impermeable package with an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide; and sealing the trayless gas impermeable package. Packaged sliced rare, medium rare, and medium cooked roast beef provided in trayless gas impermeable packages in an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide are also described.

Abstract: The present invention relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and a fat and the fat is consisting of a fat composition having a fatty acid moiety content with a carbon chain length of C12 of not more than 20% based on total weight of the fatty acid moiety, and having a solid fat content at 10° C. of less than 25 wt. % and at 20° C. of less than 6 wt %; and consisting of a liquid oil and an interesterified lauric fat and having a weight ratio of from 55 wt % liquid oil and 45 wt % interesterified lauric fat, to a weight ratio of 60 wt % liquid oil and 40 wt % interesterified lauric fat. It relates to a process for preparing the frozen confection product. It further relates to the use of the fat composition to reduce the saturated fat content of a frozen confection product.

Abstract: A sweetener composition including a sweetening amount of steviol glycoside rebaudioside EM (Reb EM) is provided. Reb EM may be present at a concentration of 0.02-100 wt % by weight of the composition. Reb EM may be included in a food or beverage products or a concentrates. A beverage product or concentrate may include about 1 ppm to about 50,000 ppm of Reb EM. The beverage product or concentrate may include about 50 ppm to about 500,000 ppm of total steviol glycosides. An isolated and purified Reb EM compound may have a purity of about 95% to about 99.9%. Methods for sweetening a food or beverage product using Reb EM are also provided.