Abstract: A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

Abstract: The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significantly lower compared to that of the starting material.

Abstract: The present invention relates to apparatus and methods for assembling food products. More particularly, the invention relates to apparatus and methods for associating foodstuff and liquid with a base. Foodstuff may include food items such as meats, vegetables, cheeses, amongst others. Liquids include those food items that have a low viscosities (e.g. sauces, dressings, oils), high viscosities (e.g. peanut butter, frosting), and anything in between. A base can be anything on which foodstuff or liquid may be associated (e.g. bread, cake, cookies, pizza dough, a bowl in which to place foodstuff).

Abstract: The present disclosure relates to the generation of food grade sugar modified 1-MCP nanobubbles ranging in size from 50 to 600 nm. These nanobubbles have a high degree of stability while in aqueous solution and can inhibit the action of ethylene in different biological processes. In addition, they can reduce the action of ethylene in plant metabolism, making the plant less susceptible to water stress, low temperature stress, and stress from soil conditions, among others. This disclosure also relates to the method of preparing sugar modified 1-MCP nanobubbles, their different uses and applications.

Abstract: An object of the present invention is to provide a fermented milk and polysaccharide capable of inhibiting cancerous cachexia. A fermented milk with cancerous cachexia inhibitory effect according to one aspect of the present invention contains Lactobacillus delbrueckii subsp. bulgaricus as an active ingredient. Also, polysaccharide with cancerous cachexia inhibitory effect according to another aspect of the present invention are produced from the Lactobacillus delbrueckii subsp. bulgaricus. It is preferable that the Lactobacillus delbrueckii subsp. bulgaricus is Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (accession number: FERM BP-10741).

Abstract: A method of generating a saccharide, especially lactulose or lactosucrose, in the presence of a transgalactosylase enzyme, is described herein.

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: The present disclosure relates to non-dairy fermented food products and methods of making non-dairy fermented food products. In particular, methods are disclosed for making non-dairy fermented food products using pea protein and having a desired texture without the use of added stabilizers.

Abstract: A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.

Abstract: A method of producing a protein phospholipid complex from a crustacean catch including protein is claimed where hydrolysis occurs without substantially denaturing the protein from the crustacean catch. A method of producing a stable protein phospholipid emulsion from a crustacean catch is also claimed. A method of producing crustacean oil is claimed where the oil is separated from the hydrolyzed crustacean catch. Other methods of producing a protein phospholipid complex are claimed which relate to not removing the shell, removing the shell, and removing then adding back the shell to form the protein phospholipid complex.

Abstract: An object of the present invention is to provide tea leaf powder from which the liquid extracted has a favorable liquid color. That is, the present invention provides a tea leaf powder having 300 ?m or more of 50% particle diameter measured by a laser diffraction type particle size distribution measuring apparatus on volume basis, and 0.05% by weight or more of anthocyanin content. The tea leaf powder preferably has 120 ?m or more of 10% particle diameter measured by a laser diffraction type particle size distribution measuring apparatus on volume basis.

Abstract: Tea polymerized polyphenol-containing beverages having reduced bitterness and astringency of tea polymerized polyphenols while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of tea polymerized polyphenols in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the tea polymerized polyphenols is adjusted to within a certain range.

Abstract: The present invention provides methods for preparing antioxidant-rich products from coffee cherries for nutritional and cosmetic uses. In one aspect, the present invention provides a method for preparing a liquid coffee fruit extract and a liquid coffee fruit extract prepared by the method. In another aspect, the present invention provides a method for preparing dried coffee fruit and a dried coffee fruit product prepared by the method. In yet another aspect, the present invention provides a method for preparing a coffee fruit powder and a coffee fruit powder prepared by the method. The coffee fruit products prepared by the methods of the present invention contain high levels of powerful antioxidants capable of reducing oxidation and preventing oxidative damage for the prevention or treatment of a vast array of diseases and conditions.

Abstract: The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

Abstract: The present invention patent deals with the powder composition of decorative paste of the type ‘Fondant’ to cover cakes and the like such as ‘cupcakes’, mini-cakes, biscuit decoration or other types of decorated treats where, notably, said innovative composition powder allows the user to prepare the decorative paste in the desired proportion according to the decoration to be carried out, and, because it is said to be a powder composition, it has a much longer shelf life than those products that are ready for use on the market or homemade version, ensuring greater practicality in handling and resistance to moisture, thus enabling better quality of the resulting ‘Fondant’. The powder composition for decorative paste has the following formulation for each 1 kg: 60 to 78% refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant.

Abstract: A gum base comprising from 30% to 70% by weight of an elastomer, from 1% to 20% by weight of wheat gluten, from 1% to 20% by weight of plasticizer and from 5% to 25% by weight of wax, a chewing gum comprising such a gum base and a method for producing such a gum base and/or such a chewing gum.

Abstract: Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using hill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, neutraceutical and cosmetic industry.

Abstract: In one aspect, the present invention relates to an edible or thinkable composition that comprises alpha-1,6-mannans. In another aspect, the invention relates to an edible or drinkable composition that comprises endoglucanase-treated beta-1,3:1,6 glucans. The compositions are particularly suitable for use in a method of improving the immune and/or health status of a mammalian or non-mammalian subject. The present invention further relates to a method for decreasing the feed conversion ratio and/or increasing body weight in a non-human animal, comprising feeding the non-human animal with an edible or drinkable composition that comprises alpha-1,6-mannans and/or endoglucanase-treated beta-1,3:1,6 glucans.

Abstract: Pennycress seed, seed lots, and seed meal having reduced fiber content and improved suitability for use in producing animal feed are provided.

Abstract: The present invention discloses a polyvalent metal ion compound salt of N,N-dimethylglycine and organic acid or a solvate thereof, and use thereof in preparing novel feed additives and feed; the present invention also discloses a composition comprising the polyvalent metal ion compound salt of N,N-dimethylglycine and organic acid or the solvate thereof. The polyvalent metal ion compound salt of N,N-dimethylglycine and organic acid or the solvate thereof provided by the present invention has improvement effect on animal product performance such as improving animal weight gain and reducing feed conversion ratio, showing effects similar to or higher than that of sodium N,N-dimethylglycinate.

Abstract: Milk replacers include milk and non-milk proteins, and at least a portion of the non-milk protein is provided by textured soy protein. The textured soy protein is ground and extruded such that it is substantially free of anti-nutritional factors that are detrimental to young animal health or development. The milk replacers with textured soy proteins are fed to young animals, who demonstrate equal or improved performance compared to young animals fed milk replacers with the same amount of total protein and same amount of soy protein, but the soy protein is from other than textured soy protein.

Abstract: Disclosed herein are pet food compositions for treating or preventing inflammation or an inflammatory disorder in an animal comprising an effective amount of at least one medium chain triglyceride and an effective amount of at least one omega-3 fatty acid, wherein the at least one medium chain triglycride and the at least one omega-3 fatty acid are present in an amount effect to a provide a synergistic decrease in the amount of circulating cytokines in the companion animal. Also disclosed herein are methods for treating or preventing inflammation or an inflammatory disorder in a companion animal, comprising administering the pet food compositions disclosed herein to the companion animal in need thereof.

Abstract: A weatherized mineral mixture is produced by heating a digestible fat or fatty acid and spraying a mineral mixture with the heated digestible fatty acid to form a protective layer over the mineral mixture. The weatherized mineral mixture may be free of salts of fatty acids, namely soaps. The weatherized mineral mixture sheds water and is wind-resistant. Upon ingestion by livestock animals, the protective coating is digested and the minerals within the mineral mixture are absorbed by the livestock animal.

Abstract: A method of enhancing the growth of an animal, as well as treating or preventing antimicrobial infections is provided. The method includes causing the animal to ingest or absorb an effective amount of one or more Fe III complex compounds, including but not limited to Fe III complexes comprising ligands bound to the iron center such as amino acids or ?-hydroxy acids. The Fe III compounds are also useful for inhibiting, reducing, or preventing biofilm formation or buildup on a surface; the treatment of, inhibition of growth of, and inhibition of colonization by, bacteria, both in biological and non-biological environments; disinfecting surfaces, potentiating the effects of antibiotics and other anti-microbial agents, and increasing the sensitivity of bacteria and other microorganisms, to anti-microbial agents are also provided.

Abstract: The present invention relates to a mineral dietary supplement for ruminants comprising an organic-inorganic complex based on urea, and various clays for improving the animal's performance by the effect of delaying the release of urea in the rumen. The clays comprise at least one fibrous clay and a nonfibrous clay, preferably attapulgite and montmorillonite.

Abstract: The present teachings provide an approach for energy efficient creation of dilute sterile fluids such as ready-to-drink beverages. To achieve such creation, a beverage processing apparatus may have a sterile liquid concentrate source connected to deliver sterile liquid concentrate and a sterile water source having an inlet connected to receive water and a cold water filter sterilizer connected to the inlet. The apparatus may also have a dilute fluid outlet and an aseptic mixing component. The aseptic mixing component may be interconnected between the sterile liquid concentrate source, the sterile water source and the dilute fluid outlet to: receive sterile liquid concentrate; receive sterile water; and to provide a dilute fluid.

Abstract: A method for making a tea drink includes preparing water, receiving the water in a tank, pumping a hydrogen gas into the tank and mixing the hydrogen gas with the water to form saturated hydrogen water, sterilizing the saturated hydrogen water by ultraviolet light, performing a soaking step to immerse tea leaves into the saturated hydrogen water, refrigerating and keeping the tea leaves and the saturated hydrogen water at a temperature under 15° C. during a period of time of about 24-48 hours to make cold soaked tea, and performing a sealing step to seal the cold soaked tea in a container, to make a tea drink product.

Abstract: An object of the present invention is to reduce the harshness coming from calcium in a calcium-containing colorless transparent beverage. Lactose and/or at least one type of oligosaccharide are/is added to a calcium-containing colorless transparent beverage.

Abstract: A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

Abstract: A disinfecting conveyor system utilizes ultraviolet light to disinfect a product as it passes through an enclosure on a conveyor. A UV light sensor provides feedback to a control system that can change the amount of UV light exposure, speed of conveyor, and disinfection reaction. A UV light sensor may be a coupled to the conveyor and the UV light intensity and time of exposure within the enclosure may be used to calculate a UV light dose. A user of the system may input a required UV light dose or the type of product to be disinfected and the control system may automatically control the speed of the conveyor and/or the UV light intensity to provide the required UV dose. The system may utilize an air filtration and/or cooling system to provide a flow of clean and cool process air to the enclosure to maintain a temperature that is below a threshold temperature.

Abstract: The present application relates to a method for preparing processed food by means of a frozen block and processed food prepared by means of same.

Abstract: A heated product sales system includes a first apparatus configured to heat and cook a product; and a second apparatus configured to suspend a sale of the product until a certain time period has elapsed after the heating and cooking.

Abstract: Harvested rice is combined with water and a process aid to provide a mixture of rice, water and the process aid. The combination is maintained for a time sufficient for at least a portion of heavy metal contaminants, predominantly heavy metal ions, to be separated from the rice. Thereafter, at least a portion of the water and the process aid are separated from the combination, leaving rice that has a reduced content of heavy metals.

Abstract: A semi-continuous deodorizer providing a first main vessel, and a second vessel, wherein the second vessel is connected to the first main vessel by a duct for the transport of gases and vapors, the second vessel being connected to a vacuum system, wherein both the first main vessel and the second vessel are made of stainless steel and built hermetically.

Abstract: A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, flavoring, and a cooking medium such as oil or shortening. In a preferred embodiment, the pod is loaded into the grain-popping machine through a slot so that it is held in position below a heating element. The heating element is activated to begin a popping sequence. When each grain kernel or seed in the pod reaches popping temperature, it absorbs the flavoring in its cell and ejects through the bottom of the pod, which is weakened to ease ejection, into a bowl positioned in a receiving area of the grain-popping machine. The pod is then removed and disposed of.

Abstract: A method for forming a grain-based cereal paste that includes preparing a mixture of the paste and water at a target first cereal-to-water weight ratio, boiling the mixture for a target boiling duration of time, cooling the mixture to a prescribed temperature for a target cooling duration of time, adding enzymes to the mixture, the amount of enzymes calculated based on a dry weight of the paste in the mixture, maintaining the mixture with added enzymes for a specified duration of time at a specified temperature, preparing a dehydrated mixture by removing water from the mixture to result in a prescribed moisture content for the dehydrated mixture, admixing a plant based oil to the dehydrated mixture at a prescribed oil-to-mixture weight ratio, and milling the dehydrated mixture containing the admixed plant based oil to prepare a paste with a particle size in a range of 1 to 120 microns.

Abstract: Disclosed is a food product formed from the leg of a fowl comprising: a) a central leg bone having a foot end and a thigh end, said leg bone preferably being substantially without at least a foot knuckle; and b) a first portion of natural meat originally located around a portion of the foot-end of said bone and displaced from said foot end toward said thigh-end such that at least a portion of said foot-end bone is exposed and such that said displaced portion of meat remains indirectly attached to the bone.

Abstract: A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

Abstract: A nut paste preparation for food and beverages is formed by processing blanched, unroasted nuts into a nut based flour having a mean particle size between about 0.002 and 0.012 inches. The processing occurs without adding water and oil. The temperature during processing does not exceed 140 degrees Fahrenheit. The nut based flour is sheared without adding water and oil to form a nut paste. The temperature during shearing does not exceed 120 degrees Fahrenheit. The nut paste after shearing has a mean particle size of about 1 to about 40 microns.

Abstract: A food and beverage paste preparation is formed by delivering a flour derived from nuts, seeds, grain or beans into a shear mixer. The flour may have a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent. The flour is sheared without adding water for mixing to form a food and beverage paste. The temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns.

Abstract: The present disclosure provides compounds of Formula (I) and edible compositions comprising compounds of Formula (I) which are suitable for use as sweeteners, for example, by incorporation into edible compositions. Also provided herein are methods of preparing comestible compositions comprising compounds of Formula (I).

Abstract: Provided is a sweetener composition having an excellent sweetness quality. The sweetener composition of the present invention comprises rebaudioside A and mogroside V at a mass ratio of 95:5 to 99:1, and can improve the sweetness quality of stevia extract to make it close to the sweetness quality of sugar.

Abstract: A shrimp-like food has mannan-containing fibrous portions and a mannan-containing binding portion binding between the fibrous portions. The fibrous portions are preferably arranged in a random orientation in the food. The fibrous portions preferably have a thickness of 0.8 to 3.0 mm. The mannan contents in the fibrous and binding portions are both preferably 1 to 7 mass %.

Abstract: The present invention relates to a method for enriching animal meat with Omega-3 polyunsaturated fatty acids comprising administering a composition comprising Omega-3 polyunsaturated fatty acids to the animal in a first phase, and administering a composition comprising Omega-3 polyunsaturated fatty acids to the animal in at least one subsequent phase, wherein the composition administered to the animal in the at least one subsequent phase has a Omega-3 polyunsaturated fatty acid content of not more than 75% relative to the composition administered to the animal in the first phase.

Abstract: The present invention relates to a composition comprising mannose oligosaccharide and a process for making such. The present invention further relates to a composition comprising mannose oligosaccharide for use in the treatment of a human or animal.

Abstract: An object of the present invention is to provide means capable of exhibiting one or more of a physical strength improving effect and an anti-fatigue effect. The invention provides a composition containing Bacteroides uniformis or a treated product thereof, wherein the composition is used for improving one or more of physical strength and fatigue resistance.

Abstract: The present invention relates to the provision of a bactericidal, antiviral preparation obtained from the process of forming a homogeneous solution mixture by mixing an emulsion of butter extract. The method of making this composition is a systematic technical solution to create a multi-polar substance that can dissolve easily in water but still has to be soluble in oil, along with an osmotic substance that dissolves the lipid layer capsid inactivates the virus. Compositions obtained from this method have the effect of bactericidal, antiviral, environmental treatment-deodorizing-anti-pollution in order to meet the urgent needs of people, society and environment.

Abstract: Providing a mixing apparatus capable of efficiently input noodles coated with an additive to a receiving tray, and having no need to perform weighing again after the noodles are input to the receiving tray. The mixing apparatus 8 includes: a hopper 30 that houses the falling noodles and that allows noodles to fall while rotating; and a supply device 60 that supplies a sauce to the noodles in the hopper 30, and at least two hopper 30 are provided in a falling direction.

Abstract: The invention relates to a reconstituted plant sheet suitable for devices that heat tobacco without burning it, said reconstituted plant sheet comprising one or two fibrous support(s) obtained by a papermaking process and comprising plant fibres, a plant extract and a solid additive.

Abstract: The present invention relates to a packaging material for use in an oral pouched nicotine product in order to enclose a filling material. The filling material comprises a particulate non-tobacco material and a nicotine source. The packaging material is a saliva-permeable nonwoven material comprising carded fibres. 50%-100% of the carded fibres are cellulose-based staple fibres, and 0%-50% of the carded fibres are thermoplastic fibres, with % numbers being based on the total weight of carded fibres at 21° C. and 50% RH. The packaging material further comprises a binder. The cellulose-based staple fibres have a linear density less than 1.7 decitex, and the packaging material have a basis weight above 30 g/m2. The present invention also relates to an oral pouched nicotine product comprising such a packaging material.