Abstract: Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.

Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

Abstract: Disclosed herein are rejuvenating compositions for asphalt applications. In one aspect, the rejuvenating composition comprises a polymerized oil having a polymeric distribution ranging from about 2 to about 80 wt % oligomer content and Hildebrand solubility ranging from about 6 to about 12. In another aspect, the rejuvenating composition comprises an oil having a Hildebrand solubility ranging from about 6 to about 12 and a flash point ranging from about 100° C. to about 400° C. In yet another aspect, the rejuvenating composition comprises a modified oil having a Hildebrand solubility ranging from about 6 to about 12 and a flash point ranging from about 100° C. to about 400° C.

Abstract: The invention relates to the field of plant-based proteins, in particular wheat proteins, used in the aqua feed industry. The invention covers a process for preparing a coarse devitalized wheat gluten composition and the product obtained therefrom. The invention also covers an aquafeed product comprising the coarse devitalized wheat gluten composition of the invention and its use. The invention also covers the use of the coarse devitalized wheat gluten composition to at least partially replace other proteins in an aqua feed product, whilst maintaining the overall digestibility.

Abstract: The present invention relates to the production of personal care products that have a high oil content. Specifically the use of a novel combination of starches which allows for the manufacturing of high oil compositions that maintain desirable high quality sensory characteristics. Compositions include cosmetic and personal care items such as lotions and creams.

Abstract: Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35° F. with solid food inclusions, wherein at least 50% of the solid food inclusions have a longest dimension size of from 0.6 to 12 cm. At least about 50% of the solid food inclusions are at a temperature of less than 34° F. at the time of mixing. The resulting extrudable egg-based matrix comprises from 50 wt % to 90 wt % of the solid food inclusions, and is formed into a predetermined shape to provide a shaped, ready-to-cook or ready-to-eat egg product that is self-supporting for at least two minutes at an ambient temperature of 40° F. The shaped, ready-to-cook egg product may then be cooked.

Abstract: The present technology provides a method for extending the shelf-life of a cooked meat substitute. The method includes adding a shelf-life extending agent that includes konjac gum, psyllium fiber, or mixtures thereof to a non-meat protein to obtain a meat substitute; and cooking the meat substitute to obtain the cooked meat substitute; wherein the refrigerated shelf-life of the cooked meat substitute is longer than a cooked meat substitute that does not include the shelf-life extending agent.

Abstract: The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of deodorizing the edible fat by treatment with steam.

Abstract: The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of bleaching the edible fat, and/or subjecting the edible fat to clay filtration.

Abstract: The instant disclosure relates to an engineered wood precursor mixture. The engineered wood precursor mixture includes wood components and a binder reaction mixture. The binder reaction mixture is present in a range of from 3 parts to 25 parts per 100 parts of the dry weight of the plurality of wood components. The binder reaction mixture includes an aqueous portion including a glycerol component. The glycerol component includes glycerol or an oligomer of glycerol in a range of from 5 wt % to 65 wt % or 5 wt % to 50 60 wt %, based on the dry weight of the binder reaction mixture. The binder reaction mixture further includes an at least partially non-dissolved polypeptide-containing component comprising an enhanced protein pea flour. The enhanced protein pea flour comprises 40 wt % to 85 wt % protein.

Abstract: The disclosure relates to a composition comprising a triglyceride component wherein: the triglyceride component comprises a mixture of triglycerides and wherein the mixture of triglycerides comprises individual triglycerides comprising one or more ester containing fatty acids and wherein the esters of the ester containing fatty acids are C8-C22 branched or straight chain fatty acid esters and wherein the composition has a drop melting point of between 30° and 70° C. and/or a combined monoglyceride and diglyceride content of between 0.5 and 10 percent.

Abstract: The present invention relates to effective processes for removing impurities from an edible fat, such as an edible butter or an edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of degumming the edible fat.

Abstract: The instant disclosure relates to an engineered wood precursor mixture. The engineered wood precursor mixture can include a plurality of wood components and a binder reaction mixture. The binder reaction mixture is present in a range of from 3 parts to 25 parts per 100 parts of the dry weight of the plurality of wood components. The binder reaction mixture includes an aqueous portion including a glycerol component. The glycerol component includes glycerol or an oligomer of glycerol in a range of from 5 wt % to 65 wt % or 5 wt % to 50 wt %, based on the dry weight of the binder reaction mixture. The binder reaction mixture further includes an at least partially non-dissolved polypeptide-containing component comprising soy flour, wheat gluten, corn protein isolate, or a mixture thereof, in a range of from 20 wt % to 85 wt %, based on the dry weight of the binder reaction mixture.

Abstract: The disclosure relates to a plasticizer composition comprising an epoxidized fatty acid C1-C6 alkyl ester component wherein the epoxidized fatty acid C1-C6 alkyl ester component contains (i) less than 6% saturated fatty acid residues and (ii) less than 2% monoacylglycerols. The disclosure further relates to a plasticized polymer composition, comprising (a) 100 parts by weight of at least one polymer resin; and (b) about 10 to 150 parts by weight of a plasticizer compounded with the at least one polymer resin, wherein the plasticizer comprises an epoxidized fatty acid C1-C6 alkyl ester component wherein the epoxidized fatty acid C1-C6 alkyl ester component contains (i) less than 7% saturated fatty acid residues and (ii) less than 2% monoacylglycerols.

Abstract: Aspects of the disclosure provide engineered microbes for ethanol production. Methods for microbe engineering and culturing are also provided herein. Such engineered microbes exhibit enhanced capabilities for ethanol production.

Abstract: A cocoa composition including cocoa liquor, cocoa powder, or combinations thereof, milk solids, milk solid alternatives, or combinations thereof, a sugar substitute, and a sensory modifier and with reduced bitterness, reduced cooked milk flavor, increased cocoa flavor, and/or increased cream flavor relative to an equivalent composition without the sensory modifier is described herein. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

Abstract: The disclosure relates to a personal care formulation comprising a natural oil-based petrolatum compositions and a method of making the same. The natural oil-based petrolatum comprises a triglyceride component wherein: the triglyceride component contains a plurality hydroxyl containing fatty acid chains and wherein a plurality of the hydroxyl containing fatty acid chains are esterified with a C8-C22 branched or straight chain fatty acid and wherein the triglyceride component: a) contains less than 10% combined monoglycerides and diglycerides or b) has a drop melting point measured by AOCS Standard Procedure Cc 18-80 of between 35 and 70 degrees C.