Abstract: The present invention relates to methods of stabilizing phospholipids (PLs) and lysophospholipids (LPLs) in water. One aspect of the present invention relates to a method of stabilizing PLs and LPLs comprising treatment of the PLs and/or the LPLs with surfactants, co-surfactants, and a salt. Another aspect of the present invention relates to increasing the dispersion of PLs and LPLs in water and maintaining phase stability over a time period of over 12 months and a temperature range of ?10 to 50° C. There are many advantages of the present invention including but not limited to improved feed mill efficiency, pellet quality, oil-water emulsification and animal performance when included in the feed.

Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

Abstract: Various embodiments of the present invention relate to, among other things, systems for generating engineered water nanostructures (EWNS) comprising reactive oxygen species (ROS) and methods for inactivating at least one of viruses, bacteria, bacterial spores, and fungi in or on a wound of a subject in need thereof or on produce by applying EWNS to the wound or to the produce.

Abstract: A capsule containing a substance for the preparation of a potable beverage. The capsule comprises an aluminum capsule body having a side wall and an outwardly extending flange and a sealing member at the outwardly extending flange for providing a fluid sealing contact with an enclosing member of a beverage preparation device. The beverage preparation device comprises an annular element having a free contact end which is provided with a plurality of radially extending open grooves. The capsule comprises a bearing for the enclosing member of the beverage preparation device if the capsule is positioned in the enclosing member of the beverage preparation device and the enclosing member is closed by means of a closing member of the beverage preparation device, said bearing enclosing at least a portion of the free contact end of the annular element.

Abstract: Processes of treating grain (e.g., corn), involving milling the grain to produce milled grain wherein the grain germ remains intact in the milled grain, and producing a mixture by mixing the milled grain with water and at least one enzyme selected from the group consisting of protease, alpha amylase, glucoamylase, cell wall degrading enzyme, and mixtures thereof, wherein the pH of the mixture is optionally adjusted to a pH of about 3.5 to about 6.5, and incubating the mixture for about 1 to about 3 hours to produce an incubated mixture.

Abstract: A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Abstract: An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

Abstract: A banana food made using ripe banana removed from bark and stalk. Cooking and stirring the ripe banana and dried banana as a mash. Adding green banana biomass to partially cooked mash of ripe banana and dried banana and further cooking the mixture of green banana biomass with the mash of ripe banana and dried banana.

Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

Abstract: A system and method to prepare and dispense a N2 or N2/CO2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N2 or N2/CO2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

Abstract: A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15° C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer.

Abstract: The invention provides cereal plants having a high level of fructan useful for the production of a range of food, beverage, nutraceutical and pharmaceutical products. The invention provides methods of producing high-fructan products from plants modified to comprise a reduced level of an endogenous polypeptide with starch synthase activity, and products so produced. In some embodiments, plants are modified by introduction of an agent such as a nucleic acid molecule which down regulates endogenous starch synthase II gene expression.

Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

Abstract: Animal feed formed with a base of palm fronds and combined with palm fruit, such as dates, is a sustainable and affordable feed product that can be developed in hot climates. Palm fronds with a desired moisture content are shredded, chopped, and/or ground, and mixed with palm fruit. Additives such as urea can increase the nutritional content. Feeds with palm fronds, palm fruit, and/or additives can serve as a base feed for other components. Palm fronds can also serve as a base feed for other components. Animal feeds with a variety of bases can have palm fruit added. Animal feeds with a variety of bases, including palm fronds, can include a variety of other components added.

Abstract: Animal feed formed with a base of palm fronds and combined with palm fruit, such as dates, is a sustainable and affordable feed product that can be developed in hot climates. Palm fronds with a desired moisture content are shredded, chopped, and/or ground, and mixed with palm fruit. Additives such as urea can increase the nutritional content. Feeds with palm fronds, palm fruit, and/or additives can serve as a base feed for other components. Palm fronds can also serve as a base feed for other components. Animal feeds with a variety of bases can have palm fruit added. Animal feeds with a variety of bases, including palm fronds, can include a variety of other components added.

Abstract: The invention relates generally to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the desaturase enzymes are Primula ?6-desaturases. Also provided are improved soybean oil compositions having SDA and a beneficial overall content of omega-3 fatty acids relative to omega-6 fatty acids.

Abstract: A conservation system and method for cleaning produce through mist immersion in an atomized aqueous medium. The system and method provides a tank for receiving the produce to soak and rinse an aqueous cleaning medium, so as to remove and dissolve residues and contaminants from rough or smooth surfaces of the produce. While cleaning the produce, the system and method is effective for conservation of water, liquids or other mediums, by not fully soaking the produce in a medium, but rather by uniformly immersing the produce in tiny droplets of atomized aqueous medium for a predetermined duration. After this droplet immersion, the produce is then rinsed and ready for consumption. The tank provides an air nozzle for aerating aqueous medium and an ultrasonic device for atomizing aqueous medium between 1 ?m and 15 ?m. The produce is supported on a basket while being soaked in the aerated and atomized aqueous medium.

Abstract: The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range.