Abstract: Methods of preparing highly purified steviol glycosides. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various starting compositions to target steviol glycosides. The highly purified steviol glycosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2° C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

Abstract: The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making the naturally ripened, block-shaped cheese of the hard or semi-hard type.

Abstract: The purpose of the present invention is to improve the non-defective rate of a feed for fish farming comprising a feed of dual structure through betterment of the shape of an outer envelope of the feed so as to reduce the possibility of leakage, from both ends of the feed, of a liquid oil contained in an inner capsule. The feed for fish farming of Scombridae family fish includes an outer shell forming an outer surface; and an inner filling wrapped by the outer shell such that a side surface presents a substantially cylindrical shape and both end portions are covered and closed by the outer shell, at least one of the both end portions being formed with a protruding portion having a tapering shape in which the outer shell protrudes toward the end portion.

Abstract: The present disclosure describes animal feed products formulated to inhibit focal ulcerative dermatitis, and methods of feeding such products to the animals. Feeding methods involve providing poultry with a feed product that includes a base feed and a direct-fed microbial composition. The direct-fed microbial composition includes one or more strains of Bacillus pumilus. The poultry can include cage-free layer hens at risk of developing, or already diagnosed with, focal ulcerative dermatitis. Inhibition of focal ulcerative dermatitis can increase the egg production of the layer hens relative to layer hens fed the same base feed but lacking the direct-fed microbial composition.

Abstract: The present disclosure generally provides compounds that antagonize certain T2R taste receptors, including related uses, methods, and compositions for the reduction of bitter taste and/or the enhancement of sweet taste. In certain aspects, the disclosure provides flavored articles or flavored compositions comprising such compounds, as well as uses of such compounds to reduce the bitter taste and/or enhance the sweet taste of such flavored articles or flavored compositions.

Abstract: Described herein is a precursor compound of formula (I) releasing 2-acetyl-1-pyrroline and a method to release 2-acetyl-1-pyrroline from the precursor compound of formula (I) in the form of any one of its stereoisomers, tautomers, salts or as a mixture thereof, where R1 represents a hydrogen atom or a C1 to C10 hydrocarbon group optionally including one to three heteroatoms; X represents an amino acid, a peptide or a OR2 wherein R2 represents a hydrogen atom or a C1 to C20 hydrocarbon group optionally including one to three heteroatoms and n is 0 when the dotted line represents a single bond or n is 1 when the dotted line represents no bond.

Abstract: The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1-50% by weight. Also described are processes for the manufacture of the food or flour compositions using fungal fermentation having a total metabolizable carbohydrate level of between 0.1-50% by weight.

Abstract: A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR92 receptor that can be used to enhance palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

Abstract: A chew for an animal with an outer surface provided by all or a portion of a tubular shaped animal organ, such as an organ provided by the foreskin of animal pizzle. More specifically, the present invention relates to a chew product with an outer surface provided by all or a portion of a tubular shaped animal organ and a method for forming such product where the tubular shaped animal organ enhances attraction and palatability for the animal.

Abstract: Provided is an application of a ?-quaternary ammonium butyrate compound having formula (I) or a racemate, a stereoisomer, a geometric isomer, a tautomer, a solvate, or a feed-acceptable salt thereof in preparing an animal feed additive, the compound being added to the daily feed of animals at a certain concentration ratio, and being capable of increasing the average daily weight gain of animals under the same food intake conditions, having no significant effect on the daily feed intake of the animals, and reducing the feed-to-meat ratio. The ?-quaternary ammonium butyrate compound disclosed herein can effectively increase the rate of daily weight gain of the animals and improve the growth performance of the animals, having no side effects on the animals, being stable and safe, and improving the production efficiency of the breeding industry whilst ensuring the health of the animals.

Abstract: Emulsifiers and emulsions obtained as by-products of corn fermentation, compositions comprising the same, and methods of making and using the emulsifiers and emulsions are provided.

Abstract: A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.

Abstract: To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation. A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

Abstract: Alkyl ether amines are used as foam control compounds in foodstuff processing. The alkyl ether amines can be used at various stages during industrial processing of vegetables, fruits, and plants, such as potatoes and beets. The alkyl ether amines are generally of lower molecular weights and therefore easily transported to the foam layer to break the foam structure. Further, the alkyl ether amines are water soluble and therefore can be readily removed from the food processing system.

Abstract: An anti-microbial composition for treating animal feed, comprising: 1 to 90 wt. %, based on the total weight, of a C1 to C24 organic acid, 1 to 90 wt. %, based on the total weight, of trans-2-hexenal provided it constitutes at least 5 wt. % of the organic acid and aldehyde mixture, 0 to 50 wt. % based on the total weight of terpenes, 0 to 20 wt. % based on the total weight of a surfactant, and water.

Abstract: A capsule for preparing a beverage from beverage powder, such as coffee from coffee powder, by introducing water into the capsule. The capsule includes a compacted pellet made of a powder containing at least one polysaccharide. The compacted pellet is sheathed with at least one coating layer that includes a cross-linked polysaccharide. The cross-linked polysaccharide can be obtained by cross-linking a polysaccharide with a cross-linking agent without the use of a polyol spacer. Also disclosed are methods for manufacturing such a capsule.

Abstract: Methods and compositions for inhibiting or dispersing biofilms produced by Listeria monocytogenes on plant matter are described. Embodiments include using formulations comprising active chemical constituents and aqueous extracts or sap from certain trees. Methods of using and producing aqueous formulations derived from hickory and maple wood are provided. Formulations and methods are provided for preventing and dispersing exopolysaccharide-rich listerial biofilms.

Abstract: An extruded, pressed or particulate fish feed is described. Also described is a method for reduction of the content of undesired nutrients in water discharged from a fish farm, and a process for increasing the mechanical strength or shear resistance of faeces from fish in a fish farm.

Abstract: The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.