Abstract: It provides a fat composition for use in a food item. The fat composition includes interesterified pequi oil. It provides for a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. It further provides methods of making food items including the fat composition and methods of making the fat composition.

Abstract: It relates to a fat composition for use in a food item. The fat composition includes interesterified cottonseed stearin. It further provides a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. Methods of making food items including the composition and methods of making the composition are included.

Abstract: The present invention relates to a method of producing a fabric impregnated with an aqueous binder composition of thinned starch and optionally non-thinned starch. In one aspect, such a method includes providing an aqueous binder composition; providing a fabric, applying an aqueous binder composition to the fabric; and drying the fabric. The invention also relates to the fabric obtained and the use thereof in bituminous membrane layer.

Abstract: Methods and systems for producing alkyl hydroxyalkanoates from hydroxycarboxylic acid recovery bottoms. The methods generally comprise the steps of obtaining a hydroxycarboxylic acid recovery bottom, adding a mono-alcohol to the hydroxycarboxylic acid recovery bottom to obtain a first mixture, heating the first mixture, optionally in the presence of a catalyst to form a reaction product, distilling the reaction product, and recovering an alkyl hydroxyalkanoate fraction.

Abstract: Yeast cells are genetically modified to disrupt a native metabolic pathway from dihydroxyacetone to glycerol. In certain aspects, the yeast cell is of the genera Kluyveromyces, Candida or Issatchenkia. In other aspects, the yeast cell is capable of producing at least one organic acid, such as lactate. The yeast cells produce significantly less glycerol than the wild-type strains, and usually produce greater yields of desired fermentation products. Yeast cells of the invention often grow well when cultivated, despite their curtailed glycerol production.

Abstract: The present disclosure provides an engineered microorganism capable of producing malonic acid, malonate, esters of malonic acid, or mixtures thereof. The engineered microorganism includes a malonate-semialdehyde dehydrogenase that is heterologous to a native form of the engineered microorganism and comprises at least 90% sequence identity to any one of SEQ ID Nos: 7, 9, 11, 13, 15, 17, 19, 21, 23, 27, 29, and 31, wherein the engineered microorganism is capable of producing about 9 g/L to about 250 g/L of malonic acid, malonate, esters of malonic acid, or mixtures thereof.

Abstract: The present application provides genetically modified yeast cell comprising an active succinate fermentation pathway, as well as methods of using these cells to produce succinate.

Abstract: The present invention relates to a composition comprising glucose oligosaccharide and a process for making such. The present invention further relates to a composition comprising glucose oligosaccharide for use in the treatment of an animal. The present invention further relates to the use of a composition comprising glucose oligosaccharide to improve the growth performance of an animal. The present invention further relates to the use of a composition comprising glucose oligosaccharide to improve the immune system modulation of an animal.

Abstract: The present invention relates to a method of for extracting oil from an oil-containing phospholipid composition, comprising the steps of: (a) Providing the oil-containing phospholipid composition, said composition comprising phospholipids and oil, the oil being in an amount of between and 80 wt % relative to the total weight of the oil composition; (b) Admixing water with the oil-containing phospholipid composition to obtain an aqueous composition, wherein the weight ratio of composition to water is between 6.0:1.0 and 1.3:1.0; (c) Separating the aqueous composition into an oil-rich fraction and an oil-depleted fraction, the oil-depleted fraction comprising water and phospholipids; and (d) removing the separated oil-rich fraction to obtain an aqueous, oil-depleted fraction comprising phospholipids; (e) optionally drying the aqueous, oil-depleted fraction to obtain a dried oil-depleted fraction comprising phospholipids.

Abstract: Sampling of food products and/or surfaces can be efficiently carried out by providing an apparatus comprising a bag construction incorporating a sample collection material secured to an inside surface of the bag. The bag is of a size large enough to permit inversion of the bag to expose the sample collection material for collection of samples from surfaces, followed by re-inversion to enclose the sample collection material. Methods for sampling food products and/or surfaces for detection of pathogens, microbial contaminants and/or constituents in products or on surfaces are additionally contemplated.

Abstract: The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility.

Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/vv % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

Abstract: The present invention relates to a highly purified composition comprising mannose oligosaccharide and a process for making such. The present invention further relates to the use of a highly purified composition comprising mannose oligosaccharide to stimulate the production of collagen I, collagen III, and/or Fibrillin 1 in the skin of a mammal.

Abstract: Various proxies can be used to qualitatively or quantitatively assess welfare of a poultry flock. For example, as shown and described herein, one or more of a video-based monitoring technique or audio-based monitoring technique can be used. Such monitoring can include a video-based (e.g., image based) technique where indicia of movement of individual members of the flock are automatically tracked. In addition, or instead, an audio-based technique can be used, such as for classification of vocalization. Various metrics can be stored or reported using such techniques and one or more alerts can be generated, such as indicative of flock welfare or a change in flock welfare. Techniques described herein can include identifying paths traversed by respective members of a flock (e.g., individual animals), and then extracting indications such as corresponding to a distribution of such paths. Such paths can be defined by corresponding movement trajectories associated with individual members.

Abstract: This disclosure describes clubroot (CR) resistant plants; in particular, CR resistant Brassica plants, including B. napus. CR resistant plants include all or part of at least one genomic sequence of a B. napus parent genome that confers clubroot resistance. The genomic sequence may be a genomic sequence from chromosome N03, chromosome N04, and/or chromosome N08.

Abstract: Described herein is a method of maintaining corn protein yield during extraction, comprising obtaining a corn gluten material, washing the corn gluten material to remove non-protein components with an ethanol-water solvent comprising at least 85 wt % ethanol to obtain a corn protein concentrate product, wherein the loss of corn protein content during extraction is less than 25% of total corn protein.

Abstract: A method of preparing a refined zein-enriched protein hydrolysate composition and/or a refined zein-depleted protein hydrolysate composition comprising enzymatically hydrolyzing a refined zein-enriched protein composition and/or a refined zein-depleted protein composition that have been separated from a refined, destarched corn gluten meal. The refined zein-enriched protein hydrolysate composition has a protein solubility of from about 15% to about 20% at a pH selected from the group consisting of pH 3.4, pH 7.0, and of both pH 3.4 and pH 7.0. The refined zein-depleted protein hydrolysate composition has a protein solubility of from about 20% to about 35% at a pH selected from the group consisting of pH 3.4, pH 7.0, and of both pH 3.4 and pH 7.0. Alternatively, the refined zein-enriched protein composition and/or the refined zein-depleted protein composition have been separated from a corn protein isolate as described herein. Compositions are also provided.

Abstract: A wax composition is disclosed, comprising a hydrogenated natural oil with (i) at least about 50 wt % of a triacylglycerol component having a fatty acid composition from about 14 to about 25 wt % C16:0 fatty acid, about 45 to about 60 wt % C18:1 fatty acid and about 20 to about 30 wt % C18:0 fatty acid, (ii) a nickel content of less than 1 ppm, and (iii) a melt point of about 49° C. to about 57° C. The hydrogenated natural oil is filtered and/or bleached to obtain a nickel content of less than 0.5 ppm. A candle is also disclosed, comprising a wick and the above described wax.

Abstract: The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

Abstract: Stabilized oils including an edible oil and an antioxidant composition comprising ?-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.