Abstract: Present invention relates to an oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) and/or medium-chain fatty acids (MCFA), which are present in the inside of the loaded oleosomes and wherein at least 80 wt. % of total weight of lipids in composition is present in the oleosomes. Present invention relates to a product comprising this oleosome composition. Present invention further relates to a process for preparing oleosome composition. The invention also relates to the use of the oleosome composition as a carrier for long-chain polyunsaturated fatty acids (LC-PUFA) and/or medium-chain fatty acids (MCFA).

Abstract: The present disclosure provides a food colorant replacer composition. The food replacer composition can include from 0.5 wt. % to 2.5 wt. % food starch obtained by n-octenyl succinic anhydride esterification of starch isolated from waxy maize 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: Present invention relates to an oleosome composition comprising loaded isolated sunflower oleosomes being isolated sunflower oleosomes loaded with one or more sources of alpha-linolenic acid (ALA) and/or long-chain polyunsaturated fatty acids (LC-PUFA)), which are present in the inside of said loaded isolated sunflower oleosomes and wherein at least 80 wt. % of total weight of lipids in composition is present in the oleosomes. Present invention relates to a product comprising this oleosome composition. Present invention further relates to a process for preparing this oleosome composition. The invention also relates to the use of the oleosome composition as a carrier for alpha-linolenic acid (ALA) and/or long-chain polyunsaturated fatty acids (LC-PUFA).

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: The present invention relates to a frozen confection product comprising 0.5 to 4 wt. % protein, 10 to 30 wt. % sweetener, 0.1 to 1 wt. % emulsifier, 0.1 to 1 wt. % stabilizer and 2 to 10 wt. % fat and the fat is consisting of interesterified lauric fat. It relates to a process for preparing the frozen confection product and the process is comprising, blending an interesterified fat with frozen confection product ingredients, and freezing the blend. It further relates to the use of interesterified lauric fat composition to improve sensory properties of a frozen confection product, and wherein the interesterified lauric fat is present in the frozen confection product in an amount of 2 to 10 wt. %.

Abstract: The present technology provides a continuous frying process for frying food, the process includes: maintaining two or more characteristics of a frying oil at a targeted value, wherein the targeted value of the two or more characteristics includes: an average composite age of the frying oil is from about 2 days to about 12 days; and a measured total polar material (TPM) value of about 10% to less than or equal to about 22%; and frying a food item in the frying oil at a daily food load of about 0.5 or greater.

Abstract: The invention relates to an alcoholic beverage comprising xanthan and a galactomannan.

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 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 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.