Abstract: Disclosed herein are genetically engineered yeast cells capable of producing a polyol and characterized by overexpression of an enzyme with ribulose 5-phosphate epimerase (RPE) activity. For example, the cell may be a Moniliella pollinis cell and the native RPE enzyme comprises a sequence at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 98%, at least 99%, or 100% identical to at least one of SEQ ID NOs: 179 and 180.

Abstract: Dedust compositions suitable for use as dedust oil for mineral wool applications comprise a) from 95 percent by weight to 99.99 percent by weight of a triacyl glyceride sourced from a plant or animal oil, the triacyl glyceride having an IV of from 45 to 70, a viscosity at 30° C. of from 30 mPa·s to 80 mPa·s, and a Solid Fat Content of 15% w/w or less at 10° C.; and b) from 100 ppm to 2,500 ppm of an antioxidant. The dedust composition exhibits a flash point of at least 280° C. In aspects, the dedust composition is liquid at 23° C. In aspects, the triacyl glyceride is palm super olein.

Abstract: The present disclosure provides a functional cheese sauce. The functional cheese sauce can be combined with various filling ingredients to form a self-supporting filling composition that can be pressed or shaped such that it is self-supporting at refrigeration temperatures or freezing temperatures. The filling composition maintain its shape and be suitable for use in automated high-throughput processing of a food product such as a wrap or burrito. Upon heating the filling composition, the self-supporting properties of the functional cheese sauce can disappear such that the filling composition falls apart into a food product with desirable organoleptic properties. Compositions of the functional cheese sauce, filling compositions, wrapped food products, and methods of the making are described.

Abstract: Disclosed herein are nutritional compositions comprising: (i) one or more of trace metals selected from zinc, manganese, cobalt, copper, and chromium and (ii) a milled corn product; wherein up to 75 wt % of the trace metal is chelated or complexed within the milled corn product on a dry weight basis, the amount of trace metal is about 0.025 wt % to about 12 wt % of the nutritional composition product on a dry weight basis, and the amount of protein is about 18 to about 83 wt % of the nutritional composition on a dry weight basis. Also disclosed are methods for making and using the nutritional compositions, animal feeds containing the nutritional compositions, and methods of making and using said animal feeds.

Abstract: The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-path evaporated treated palm oil and, at least one other oil. Furthermore, it relates to the food products comprising these oils with improved oxidative stability.

Abstract: The present disclosure relates to a process for producing a hard palm mid fraction (hard PMF) comprising the following steps of: (a) cooling a pre-mixture of a palm olein starting material and a solvent, and obtaining a mixture that comprises the solvent and solid from the palm olein starting material; and (b) separating the mixture obtained in step (a) into a solid fraction and a liquid fraction, in which the solid fraction is the hard PMF, wherein the pre-mixture in step a) is cooled at a speed in a range of from 0.1 to 0.8° C. per minute; and wherein a seeding agent comprising solid fat is added in step a) at a temperature is in a range of from 7° C. to 14° C.; wherein the mixture of solvent and solids from the palm olein starting material is cooled in step a) until a temperature of from 4° C. to 8° C., is reached.

Abstract: A method of sorting beef carcasses comprises determining the hot carcass weight and the Torso Section Thickness of a plurality of beef carcasses at a Standardized Location on the carcass torso; determining the ratio of hot carcass weight to Torso Section Thickness of individual carcasses of the plurality of beef carcasses and, prior to processing of the carcasses into smaller portions, sorting the carcasses into a groups based on the ratio of hot carcass weight to Torso Section Thickness. In another aspect, the sorting is carried out based on the lean point of the Torso Section of individual carcasses at a Standardized Location on the carcass torso of the plurality of beef carcasses.

Abstract: It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating or cocoa insertions, such as cocoa granules. It is also described the use of said composition as coating or insertion for cold or frozen food products.

Abstract: A method for optimising a plurity of production parameters of a production machine having a productive output, comprising, at a computer apparatus having access to a computer-readable storage medium and coupled to the production machine: in a first step: modifying at least one first parameter of the plurality of parameter production s, determining at least one corresponding impact on the production output due to said modifying, and storing the determined at least one corresponding impact on the production output on the computer-readable storage medium; and in a second step: selecting a second parameter from among the at least one first parameter, based on the at least one stored corresponding impact on the production output for the at least one first parameter and based on a desired impact on the production machine; and modifying the selected second parameter in order to optimise the production output towards the desired impact.

Abstract: The invention relates to a dry blend for use in manufacturing vegan cheese, a vegan cheese made therefrom, and a method of producing the same. The invention further provides for the use of the dry blend to manufacture vegan cheese, a vegan cheese the dry blend, a food product comprising the vegan cheese, and a process for manufacturing vegan cheese comprising the dry blend.

Abstract: An aqueous adhesive composition and a process for preparing such compositions are disclosed. The composition comprises macromolecular complex comprising (A) a first component comprising (i) a framework element and (ii) a polyphenol, and (B) second component comprising a polypeptide, oligopeptide, amino acid, or polyamine. The 5 framework element comprises (a) a polypeptide, oligopeptide, amino acid, or polyamine, (b) a polysaccharide, oligosaccharide, or monosaccharide, or a saccharide conjugate, or (c) a lignin, a lignan or a lignin conjugate. The polyphenol comprises a tannin, a tannic acid, a flavonoid, or a poly-resorcinol. An adhesive precursor composition comprising the first component is also disclosed.

Abstract: A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein with the aqueous titanium dioxide mixture, and then mixing with plant-based oil and hydrocolloid, Vital Wheat Gluten, and edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180° F. to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.

Abstract: A label friendly starch composition, and method of making, includes a thermally inhibited (TI) corn starch and a waxy starch in an amount up to about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy rice and the amount can be between about 15 and about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy corn and the amount can be between about 15 and about 25 weight percent of the starch composition. The starch compositions disclosed herein can be suitable for use in a variety of food products, including, but not limited to, soups and sauces. The food products containing the starch compositions disclosed herein exhibit favorable viscosity, refrigeration stability and resistance to breakdown from a freeze/thaw cycle.

Abstract: A method of predicting microbial contamination includes gathering a sample from one or more carcasses. The method includes performing a test for the microbial contamination on the sample to generate test results including detection of one of more microbial genetic markers of the of the microbial contamination. The method includes predicting from the test results whether the one or more carcasses include the microbial contamination. The method includes releasing the one or more carcasses for further processing.

Abstract: Processes for transesterifying wax esters. Implementations may include: providing a feedstock including wax esters, contacting the feedstock with a lipase, and catalytically transesterifying the wax esters in the feedstock with the lipase to form a transesterified product. An oxidative stability index (OSI) of the transesterified product may be greater than an OSI of the feedstock.

Abstract: The present disclosure provides a food colorant replacer composition. The food replacer composition can include from 0.5 wt. % to 2.5 wt. % modified food starch obtained by n-octenyl succinic anhydride esterification of starch isolated from waxy maize; from 0.10 wt. % to 2.0 wt. % soluble rice flour obtained by enzymatic treatment of rice flour; and from 0.10 wt. % to 0.76 wt % calcium carbonate. In various aspects, the food replacer composition can impart a whitening effect to a food product. Other aspects are also provided herein.

Abstract: Described herein is a rejuvenated asphalt and a method of rejuvenating asphalt comprising mixing a rejuvenator, bitumen, and aggregate to obtain an asphalt mixture, wherein the rejuvenator is present in an amount ranging from about 0.1-40 wt % by weight of the bitumen, and wherein at least 35 wt % of the bitumen is derived from recycled asphalt content. The rejuvenated asphalt provides desirable performance.

Abstract: A meat processing tool comprises a metal tool component and a dissolvable polymeric component. The dissolvable polymeric component comprises a biologically compatible, dissolvable polymer that dissolves in aqueous media at a temperature of from 20° C. to 130° C. in 45 minutes or less when measured according to the Polymer Pellet Dissolution Test. The meat tool is used in a method of processing meat to remove contaminates sourced from meat processing tools where the meat is processed and meat portions are comminuted and heat-treated. A metal detection screening is conducted to identify and segregate any metal present in the heat-treated meat composition, and the resulting heat-treated meat composition is substantially free of particulate matter derived from the dissolvable polymeric component.

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 composition and method of preparing a corn protein hydrolysate includes obtaining a corn protein composition having a corn protein concentration of at least about 75 wt %, adding an enzyme to a corn protein suspension containing the corn protein composition at a ratio of from about 1:100 to about 1:20 by weight of enzyme to corn protein, controlling the pH and temperature of the corn protein suspension to hydrolyze the corn protein, and terminating the hydrolysis of the corn protein to provide a corn protein hydrolysate that has solubility of from about 7% to about 37% at a pH selected from the group consisting of pH 7.0, pH 3.4, pH 5, and all of pH 7.0, pH 5, and pH 3.4. The corn protein hydrolysate can be used in a variety of food, feed, beverage, and other applications.