Abstract: Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.

Abstract: A method for processing barley to make a quick-cooking barley product is described. Barley is pearled to remove hulls, and is then precooked to raise the moisture content and gelatinize starch in a single step. The precooked barley is dried in two stages. The first drying stage causes case hardening of the kernel, while the second stage heats moisture trapped within the kernel to cause steam expulsion from the hardened kernel and final drying of the precooked barley. The resulting dried product is a porous kernel that may be shipped, stored, and easily reconstituted by the end user.

Abstract: A therapeutic formulation containing mucin glycans derived from one or a number of nutritionally appropriate sources is described.

Abstract: Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: (a) showing a resistant starch content, measured by the AOAC Official Method 2002.02 for measuring resistant starch, of 60% or more; (b) showing a molecular weight peak in the range from 6×103 or larger to 4×104 or smaller; (c) showing a molecular weight dispersion of 1.5 or larger to 6.0 or smaller; and (d) showing a gelatinization enthalpy, measured by differential scanning calorimetry over the range from 50° C. to 130° C., of 10 J/g or smaller.

Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising:—from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.

Abstract: An object of the present invention is to provide a straight stick-shaped snacks and a method for producing the same. The present invention provides a method for producing a stick-shaped snack from a string-like dough 10 containing a cereal flour as a principal component, the method including: a baking step S6 of baking the string-like dough 10 provided with a plurality of non-through cuts 15 formed therein across the longitudinal direction and impregnated with lye, the string-like dough 10 being mounted on a heating surface; and a cutting step S7 of cutting the baked string-like dough 40 at the cuts 15 to thereby form stick-shaped pastries 40.

Abstract: A method of making concentrated and high viscosity oatmeal based food product that contains an enhanced and desirable flavorant profile and is easily adaptable to portable meals and mass distribution. The oatmeal product can be incorporated into an on the go food item, while retaining the beneficial health characteristics of a porridge.

Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.

Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

Abstract: An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between 1 and 10 with the proviso that if n has the value 1 R is a threonine residue or a serine residue and if n has a value between 2 and 10 the peptide contains at least one threonine or serine residue, m has a value between 2 and 4 and at least 20 mol % of the ingredient is N-acetyl-neuraminic acid.

Abstract: A method of manufacture and a microwave or thermally cookable or reheatable food product comprises a substrate coated with an aqueous coating composition and a fine crumb to form a layer of fine crumb encasing the substrate. This is coated with a batter composition to form a batter coating and optionally a layer of outer crumb. Application of the aqueous coating allows formation of a complete coating on the substrate allowing adhesion of the fine crumb to the entire surface forming an integral shell of the fine crumb.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: A food product high in calories from fat and carbohydrate is provided. The fat is incorporated in powder for later mixing with an aqueous medium to form a viscous liquid that is stable against phase separation of the oil and water. The product also includes protein and preferably at least one of vitamins and minerals. The food product has a low water activity and is packaged in a sealed container.

Abstract: An ultrahigh-strength welded joint with superior strength and toughness, and a method for producing the ultrahigh-strength welded joint by means of single-pass welding by using laser hybrid welding, are provided, wherein the welded joint comprising a steel plate having a plate thickness of 4 mm to 12 mm and including weld metal of almost full martensite structure, wherein, in a cross-section of the welded joint in a direction perpendicular to a welding direction, a cross-sectional shape of the weld metal has a width W1 of 2.0 to 7.0 mm at a surface of the steel plate and a width W2 of 0.5 to 2.4 mm at a position where is separated from the surface by three-quarters of the plate thickness, wherein the weld metal comprises, by mass %, C: over 0.09% to 0.24%; Si: 0.2% to 1.0%; Mn: 0.5% to 2.5%; P: 0.02% or less; S: 0.02% or less; Al: 0.004% to 0.08%; Ti: 0.005% to 0.15%; O: 0.005% to 0.05%; and Ni: 1.0% to 9%, and wherein a carbon equivalent (Ceq) is 0.40% to 1.

Abstract: A method and apparatus for increased yields of water-soluble polyphenols from plant seeds is provided. The method includes inducing seed germination within a selected range of temperatures. The method also includes inducing germination in an atmosphere having elevated carbon oxygen concentration and/or a reduced concentration of oxygen. The method further includes exposing the seeds to light and extracting water-soluble polyphenols with an aqueous solution without adding an organic solvent such as alcohol.

Abstract: A sterilized ready-meal food package comprising: a main container, defining a main volume and having a first opening at the upper part; a main food product held inside at least part of such main volume; at least one secondary container defining a secondary volume and having a second opening at the upper part; at least one secondary food product held inside at least part of the secondary volume; removable covering means arranged to occlude the first and the second opening. The main and secondary food products occupy at least 80% of the free volume available therefor; furthermore, the secondary container is associated in a removable manner inside the main container, in such a manner to occupy part of the main volume and reduce the free volume available for the main food product to a portion of the main volume. The finding also comprises a method for preparing the ready-meal food package.

Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

Abstract: A capsule-based beverage production machine that comprises a module designed for producing a beverage on the basis of ingredients which are contained in a capsule. The module comprises: means for retaining the capsule in a fixed position, and means for perforation of the capsule, wherein the perforation means are controlled to perforate the capsule after the capsule is retained in the fixed position by the retaining means.

Abstract: The present invention relates to the field of biological control. Specifically, it relates to the use of predator mites as biological control agents for reducing damage to crops by insect pests. In particular, it relates to a new method for rearing predator mites, and a method for controlling pests in a crop using predator mites reared using said method.

Abstract: A method of manufacture and a food product with a substrate impregnated with a stabilizer composition, the impregnated substrate coated with an aqueous or gel coating. The impregnation of the core with the stabilizer contributes to the moisture content of the core during subsequent cooking or reheating. The coating exhibits good adhesion to the impregnated substrate, and can facilitate adhesion of subsequently applied crumb or other fine particles and serve as an additional barrier to loss of moisture from the substrate during the subsequent cooking or reheating.